“Soup Fest” is an annual crowd-pleaser and is a friendly competition featuring a variety of soups from the many talented cooks in our congregation. Prizes are awarded for the best soups in the following four categories: Best of the Bird (chicken), Soup on the Hoof (beef), Garden Variety (vegetable), and Wild Card (anything goes).
Quick Bean Soup
1 large onion, chopped
1 small green bell pepper, chopped
2 teaspoons vegetable oil
1 (16-oz) can kidney beans, rinsed and drained
1 (15-oz ) can black beans, rinsed and drained
1 (15-oz) can pinto beans, rinsed and drained
2 ( 14 1/2 oz) cans no- salt added stewed tomatoes, undrained
1 ( 14 1/2 oz ) can low-sodium fat-free chicken broth
1 cup picante sauce ( your choice of heat)
1 teaspoon ground cumin
Sauté onion and bell pepper in oil in large saucepan until tender. Add kidney beans, and remaining ingredients; bring to boil. Cover, reduce heat, and simmer 10 min.
Yield 10 cups. 180 calories per cup, heart healthy.
Lemon-Orzo Chicken Soup
2 T. vegetable oil
11/2 C chopped onion
1 C chopped carrot
3/4 C chopped celery
2 large cloves garlic, minced
7 C Basic Chicken Broth (divided)
3/4 C uncooked orzo
2 t. kosher salt, divided
1/4 t. ground black pepper
4 C coarsely chopped chicken
1/2 C heavy whipping cream or heavy cream
1 t. lemon zest
1/4 C fresh lemon juice
2 T chopped fresh parsley
1 T chopped fresh oregano
In a large Dutch oven, heat oil over medium heat. Add carrot, celery, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add 6 C Basic Chicken broth; bring to a boil over medium-high heat. Add orzo, 11/2 tsp. salt, and pepper; cook until tender, about 8 minutes. Remove from heat. Add chicken, cream, lemon zest and juice, parsley, oregano 1 C broth (I usually use less), and remaining salt; cook over medium-high heat until chicken is heated thorough, about 5 minutes. Garnish with lemon slices, parsley, oregano and pepper if desired. Basic Chicken Broth
IN A HURRY? You can use boxed broth and a roasted makes about 3 quarts chicken from Ingles 1 (4 pound whole chicken), giblets discarded 4 stalks celery, cut into 2 inch pieces 4 carrots, cut into 2 inch pieces 2 medium onions, quartered 4 large sprigs fresh thyme 4 large sprigs fresh parsley 3 bay leaves, 1 T black peppercorns 2 large cloves garlic, halved 1. In a large stockpot, combine all ingredients. Add water to cover (about 14 cups) and bring to a boil over medium-high heat. Reduce heat, and simmer about 1 hour and 15 minutes. 2. Remove chicken to cool. Strain broth. Coarsley chop chicken (about 4 cups.) Use broth and chicken as needed in recipe and freeze remaining broth.
Makes about 2 1/2 quarts
1 pkg. Bear Creek gumbo mix
Canned chicken, drained
1 lb. raw shrimp
2 cans tomatoes & okra
1 can corn, drained
1 can sliced carrots, drained
1 can pinto beans, drained
Uncle Ben’s 90 second wild rice
3-5 cups chicken stock or broth
Crushed red pepper flakes
Salt & pepper
Prepare gumbo mix as instructed. While gumbo is cooking, put some oil in a very large pot and heat oil. Add sausage and cook. Remove from pot. Slice.
Put onions and celery in pot and sauté. Return sausage to pot. Add tomatoes and okra, carrots, corn, pinto beans, chicken. Microwave rice and add to pot. Stir. After gumbo mix is cooked, add to sausage and chicken mixture. Add broth (or stock). Stir in dried parsley, Cajun seasoning, red pepper flakes, and hot sauce. Salt and pepper to taste. Cook on low for several hours, stirring occasionally. If it gets too thick, add more broth. Rinse shrimp and add to pot 5 minutes before serving.
Serve with crusty bread. Enjoy!
Slow Cooker Beef Stroganoff Soup
1 1/2 – 2 lbs. trimmed beef stew meat
12-16 oz. white mushrooms, sliced
1/2 yellow onion, thinly sliced
3 T. minced fresh garlic
8 cups low-sodium beef broth
1/4 cup red wine, optional
3 T. Worcestershire sauce
3 T. Dijon mustard
2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. onion powder
2 T. dried parsley
1 tsp. dried thyme
2 bay leaves
Freshly ground black pepper to taste
12 oz. sour cream
1/4 cup flour
8 oz. uncooked egg noodles
1/2 cup fresh, chopped parsley
Place the beef, mushrooms, onion and garlic in the bottom of a large slow cooker. Add the beef broth, red wine (if using), Worcestershire sauce, Dijon, garlic powder, salt, onion powder, dried parsley, dried thyme, bay leaves, and freshly ground black pepper; stir all ingredients to combine. Place the lid on the slow cooker and cook for 8 to 10 hours on Low or 4 to 5 hours on high.
About 20 minutes before serving time, turn the slow cooker to High. Transfer the sour cream to a large bowl and pour a ladle full of hot broth from the slow cooker into the sour cream. Whisk until smooth. Add another ladle of broth to the sour cream, whisk well, and repeat (adding broth and whisking) until the sour cream in the bowl is very thin, smooth and liquidy. Sprinkle the flour over the thinned sour cream mixture and rapidly whisk until smooth and dissolved, adding more broth to the mixture if it starts to get thick or lumpy.
Pour the sour cream mixture into the slow cooker and add the egg noodles and fresh parsley; stir well to combine. Cover and cook on High for 15 minutes or until the noodles are al dente and the broth is slightly thickened.
Remove the bay leaves, adjust the salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
2 cans (6½ oz. each) minced clams
1 c. finely chopped onions
1 c. finely diced celery
2 c. chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half ‘n’ half
1½ t. salt
Few grains white pepper
2 T. wine vinegar
Drain juice from clams and pour over vegetables in small sauce pan; add enough water to barely cover. Simmer covered over medium heat until barely tender.
In the meantime melt butter, add flour and blend; cook, stirring for 2-3 min. Add cream, cook and stir with French whisk until smooth and thick. Add undrained veggies and clams; heat through and season to taste.
(I usually add a little bit of thyme and sage for flavor also.)
4 cans of tomato soup
2 cups of milk
1 can fire roasted tomatoes
1 block cream cheese
2 bags frozen cheese tortellini
Put everything but pasta in crock pot on low for 8 hours. Add pasta for last 20-30 minutes (or until cooked through). Serve with garlic bread.
Cheesy Chicken & Rice Soup
4 celery ribs, chopped
1 large onion, diced
1/4 cup butter
4 medium carrots, shredded
1/3 cup all-purpose flour
1 tsp. Salt
1/2 tsp. pepper
2 cups Half & Half
8 oz. Velveeta cheese, cubed or shredded
4 cups cooked wild rice
2 2/3 cups cooked brown rice
3 cups cooked chicken breast, cubed
3 Tbsp. Chicken bouillon granules
8 cups water
sliced almonds, toasted
In a saucepan, sauté celery and onion until tender. Add carrots, cook & stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt & pepper. Gradually stir in the Half & Half. Bring to a boil & cook & stir for 2 minutes or until thickened. Remove from the heat, add the cheese and stir until melted. Stir in the wild rice, chicken, brown rice, bouillon, celery mixture and water. Return to a boil then lower heat to a simmer and serve. Sprinkle individual servings with toasted almonds. (Note: Use chicken bouillon to thin if needed when reheating.)
Chicken Miso Soup with Shiitake Mushrooms
16 chicken thighs (about 5 pounds) with skin and bone
3 to 4 cups chicken stock
3 tablespoons canola oil
2 large onions, coarsely chopped
1 pound fresh shiitake mushrooms, stems discarded, large caps quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin (Japanese sweet rice wine)
1 cup white miso paste
1/2 cup soy sauce
4 cups water
1 pound (about 16 cups) mustard greens, tough stems and ribs discarded and leaves coarsely chopped
Cooked white rice (optional)
Thinly sliced green onions, for garnish
Preheat oven to 500°F with rack in middle.
Pat chicken dry, then roast, skin side up, in 1 layer on 17 x 12-inch rimmed sheet pan or jelly-roll pan with sides until skin is golden brown, 35 to 40 minutes.
Transfer roasted chicken and pan liquids to large measuring cup and spoon off any fat that rises to surface. Add enough stock to bring liquid to 4 cups total.
Heat oil in skillet over medium heat and sauté onions until softened and beginning to brown. Add mushrooms, ginger and garlic, and sauté until garlic is golden, 3 to 5 minutes.
Add mirin to pan and bring to a boil, stirring and scraping up any brown bits for 1 minute. Pour into slow cooker. Stir in miso paste and soy sauce, then add chicken, stock mixture and water. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until chicken is tender.
Stir in mustard greens and continue to cook, covered, 5 minutes or until greens are wilted. Taste and adjust seasonings as desired. Serve in shallow bowls with cooked white rice, if desired, and garnish with green onions.
Makes 6 to 8 servings.