BAKED POTATO SOUP
Makes about 6 servings
Ingredients:
6 medium baking potatoes, peeled and diced
1 small yellow onion
2 large carrots
2 cups milk
1 cup water
½ tsp onion powder
Salt & pepper to taste
Toppings: sour cream, bacon bits, chives, scallion snips or shredded cheddar cheese are some options
Directions:
Peel and dice potatoes to about one inch cubes, leaving the peel on about 1/2 of one potato. Shave and dice carrots, and dice the onion finely. Boil all in a large pot of water until vegetables are soft and mushy. Drain. Return to pot, and mash ingredients together until it is like very lumpy mashed potatoes. Add onion powder, salt and pepper, milk and water. Add more or less water, depending on how thick you like your soup. Simmer for 5 minutes, or until heated through.
Serve hot with a dollop of sour cream and chives or other optional toppings to make this soup taste like a baked potato.
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BRUNSWICK STEW
Makes about 6 servings
Ingredients:
4-5 boneless and skinless chicken breasts
4 large potatoes
2 stalks of celery
4 carrots
1 medium-large onion
1 can whole kernel corn
1 can diced tomatoes
1 small can lima beans (optional)
3 cans condensed tomato soup
Hot sauce to taste
Directions:
Boil chicken in 8 cups of water until cooked. Remove chicken from water to a cutting board, and dice into bite-sized pieces. Put back into broth. Chop vegetables into bite sized pieces, and add to chicken and broth. Add canned food. Stir. Bring to a boil, then turn down heat, cover and simmer until vegetables are fork-tender. Add more water if needed. Add hot sauce just before serving.
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CHILI
Makes 4-6 servings
Ingredients:
1 lb. Ground turkey
1 tsp olive oil
1 small to medium onion, diced
2 (15.5 oz) cans of light red kidney beans, drained and rinsed
2 (10 oz) cans of tomato soup
1 or 2 (15 oz) cans of stewed tomatoes with liquid
2 tsp chili powder
2 garlic cloves, minced
Salt to taste
Optional: 8 oz pasta (bow ties, small shells, etc.)
Directions:
Brown ground turkey and onions in olive oil in the bottom of a large saucepan or stock pot. Drain oil, if needed, when meat has been cooked. Add all of the remaining ingredients listed, plus 2 soup cans of water. Heat on high until just beginning to boil, then turn down to simmer. At the same time, you can cook the pasta on a separate burner in boiling water, if desired. Simmer chili for about 30 minutes. Serve immediately or store overnight and reheat. Serve over pasta, if desired, and/or top with shredded cheddar cheese.
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CREAM OF WHATEVER SOUP MIX
Makes the equivalent of 9 cans of soup
Ingredients:
2 c. powdered nonfat milk
¾ c. cornstarch
¼ c. instant chicken bouillon
2 TBS dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
½ tsp pepper
Directions:
Mix all ingredients well in a large, dry bowl. Store in an airtight (quart sized) container. Use instead of canned cream soups in casseroles or as a base for other soups. See next page for uses of this soup mix.
To substitute soup mix for one can of condensed soup in a recipe:
Add 1/3 cup of dry mix to 1¼ cups of cold water in a saucepan. Cook and stir for about 5 minutes until thickened.
To use mix as a base to make the following soups:
Each variation makes one serving.
Mushroom soup: add ½ cup finely chopped mushrooms
Celery soup: add ½ cup minced celery
Potato soup: add 1 cup diced potatoes
Vegetable soup: add ¾ cup cooked mixed vegetables
Broccoli soup: add 1 cup chopped cooked broccoli
Chicken soup: add ½ to 1 cup finely diced cooked chicken
Tomato soup: add ½ to 1 cup finely chopped and seeded tomato
Chicken with herbs: add ½ to 1 cup finely diced cooked chicken with additional
herbs to your taste, parsley, oregano etc.
Carrot soup: add 1 cup of cooked carrots to soup base, then puree in a blender
Onion soup: add ½ cup of sautéed chopped onions
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LENTIL SOUP
Makes 8-10 servings
Ingredients:
2 cups dried lentils
2 slices of bacon, cooked and crumbled
½ cup chopped onion
¼ cup chopped carrots
3 TBS parsley, chopped fine
1 clove of garlic, minced
2 ½ tsp of salt
¼ tsp pepper
½ tsp oregano
1 (16 oz) can stewed tomatoes
2 TBS red wine vinegar
5 cups fresh spinach, chopped, or one small box of frozen chopped spinach
Directions:
Rinse and sort lentils, picking out any stones or sticks. Put lentils in large stock pot. Add 8 cups of water, bacon, onion, carrots, parsley, garlic, salt, pepper, oregano and spinach. Stir. Cover and cook on simmer for 1 ½ hours. Add tomatoes and vinegar, replace cover, and continue simmering another 30 minutes.
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VEGETABLE BEEF SOUP
Makes about 4 servings
Ingredients:
1 lb beef stew meat (or steak) cut into bite-size chunks
2 cans of condensed tomato soup + 2 cans water
3 large potatoes, diced
4 carrots, diced
1 onion, diced
1 TBS vegetable oil
1 TBS dried oregano
Salt and pepper to taste
Directions:
In a cooking pot, brown meat in vegetable oil. Drain. Add remaining ingredients and bring to a boil. Stir, turn down heat to simmer. Cover and simmer for about one hour, or until all meat is cooked through and vegetables are tender.
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