Soups

Uncle Arnol’s Chili                         Nancy Mack

2 lb hamburger, browned            2 cans pork & beans

1 can tomato soup            2 cans kidney beans

            1 can Hormel chili without beans

Add together; simmer 30 min.

Nancy’s Cheesy Chowder                         Nancy Mack

1 cup chopped potato            3 cup chicken broth

½ cup chopped carrot            2 cup milk

½ cup chopped celery            flour

½ cup chopped onion             Dash pepper

½ cup chopped green pepper (opt)            3 cup shredded American cheese

4 Tbsp butter            1 Tbsp parsley

            salt to taste

In kettle, cook potato, carrot, celery, onion & green pepper in butter until soft, but not browned.  Add broth; simmer 30 min.  Blend milk & flour, black pepper.  Add to broth mixture until thickened.  Add cheese & parsley.  Add salt to taste.  Stir until bubbly.

Basil Tomato Soup                        Mishelle Lord

2 (28 oz) cans crushed tomatoes            1 tsp sugar

1 (14.5 oz) can chicken broth            1 cup whipping cream or Half & Half

18 fresh basil leaves, minced            ½ cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover & simmer for 10 min.  Add basil & sugar.  Reduce heat to low; stir in cream & butter.  Cook until butter is melted.

New England Clam Chowder                        Lori Anne Lord

6 cups diced potatoes            2 cans whole baby clams (10oz)

½ cup chopped onion            ¼ lb salt pork / bacon, fried crisp

2 cups milk            1 tsp salt

1 cup light cream            ¼ tsp black pepper

3 Tbsp flour            ¼ tsp red pepper

Boil potatoes and onions in 2 cups water and liquid from clams, covered for 15 to 20 minutes.  Add clams, 1¾ cups milk, and cream.  Blend ¼ cup milk and flour; stir into chowder.  Heat to boil, stir occasionally.  Add salt, peppers, and pork.

Can add ¼ cup chopped celery and carrots to potatoes and onions in the first step.


Taco Soup            Michael & Rachelle Kirkpatrick

3 lb ground sirloin

1 ½ lb ground chicken breast

(I use this a lot & find it next to the ground turkey at the Price Chopper)

2 pkg Taco seasoning mix

2 pkg Hidden Valley Ranch salad dressing mix

1 lg can Rotel Original tomatoes

1 lg can Brooks Mild Chili Beans, drained

2 sm cans Bush’s black beans, drained

2 sm cans Bush’s pinto beans, drained (either regular or the ranch style)

2 can white hominy, drained

1 can Green Giant Mexicorn

1 can Shoepeg corn

1 ½ bx chicken stock

3 tsp of ground cumin

1 ½ tsp ground coriander

½ tsp crushed red pepper flakes

1 ½ tsp of Penzey’s Northwood’s seasoning

Brown sirloin and ground chicken well in a little olive oil in a heavy, large cook pot. Season the meat with Taco seasoning & Ranch dressing mix.  While the meat is cooking, stir occasionally to get the seasoning mixed in with the meat. The stirring will also keep your meat from chunking up. Use a potato masher if your meat needs to be in smaller pieces.  Add Rotel, Chili beans, black beans, pinto beans, hominy, Mexicorn, shoepeg, and chicken stock.  Simmer for at least 2 hours.  Stir in cumin, coriander, red pepper, and Penzey’s. This is what adds the real “kick”. Now, if you find this is too spicy…. just take a bottle of Ranch Salad Dressing mix & squeeze some in to offset the “heat”. It works! It will lighten up the color of the soup but that is not a problem!

Bean Soup                        Dorothy Bjerk

2 (12 oz) pkg dried black beans            1 Tbsp dried basil

2 Tbsp olive oil            1 tsp salt

3 cup chopped onions            ½ tsp pepper

1 Tbsp minced garlic            1/8 tsp cayenne pepper

1 lg smoked ham shank            1 red bell pepper, diced

2 (46 oz) can chicken broth            1 Tbsp brown sugar

7 tsp cumin            4 carrots, chopped

Soak beans overnight (or boil for two minutes, cover & remove from heat. Let sit for 1 hour), drain. Saute onions & garlic in olive oil. Stir in beans, ham shank, broth, and spices. Cook uncovered until beans are very tender (1-2 hr) Remove ham shank, pull off meat & shred. Return meat to Dutch oven with bell pepper, brown sugar, carrots. Simmer 30 minutes

Olive Garden Zuppa Toscana                        Dorothy Bjerk

1 lb ground Italian sausage            10 cups water

¾ tsp crushed red peppers            5 cubes chicken bouillon

1 lg diced whole onion            1 cup heavy cream

4 Tbsp bacon pieces            1 lb sliced russet potatoes,

2 tsp garlic puree                        or about 3 lg potatoes

            ¼ bunch kale

Saute Italian sausage & crushed red pepper in pot. Drain excess fat, refrigerate. In the same pan, saute bacon, onions & garlic for approximately 15 min or until the onions are soft. Mix chicken bouillon & water. Add to onions, bacon & garlic. Cook to boiling. Add potatoes, cook 1/2 hour

Add heavy cream and cook until thoroughly heated.

Stir in sausage. Add kale JUST BEFORE serving.

Willard’s Cod Chowder (fish soup)             Nancy Mack

3 lb grated carrots            2 lb frozen cod

Lg rutabaga grated            1/3 lb butter.

2 stalks celery grated

1 bay leaf

salt to taste

pepper

Cover 1^st column ingredients with water and boil 1 hour. Add cod.  Bring to boil.  Remove from heat.  Add butter. Serve with warmed milk and Ritz crackers.

Chicken & Wild Rice Soup                        Gig’s & Rhonda Reich

2-3 chicken breasts, cooked            1 stick butter

4 cup chicken broth            2/3 cup flour

2 cup water            2 cups half & half

1 box Uncle Ben’s Wild Rice            2 cups milk

celery

carrots

Boil stock, water, carrots, celery & rice (save seasoning packet for later) until veggies are tender.  Mix butter with seasoning packet.  Add flour to make rough.  Add half & half and milk. Cook until thick.  Add to broth mixture.  Add chicken.  If soup gets too thick, add milk.