Soups

 

Creamy Corn And Oat Soup 

Creamy Corn And Oat Soup is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This Creamy Corn And Oat Soup is never going to fail as an Appetizer. The main ingredient in Creamy Corn And Oat Soup is always oat. Its good to make Creamy Corn And Oat Soup for your family member whose diet is full of Low Fat recipes. Include this Creamy Corn And Oat soup recipe in your most-liked list and make it as many times you wish to.

2 c. fresh or frozen com kernels                            ¼ tsp. black pepper

1 c. rolled oats                                                          Pinch of salt

½ c. chopped onion                                                 2 T. chopped fresh parsley

2 garlic cloves, minced

In a medium-size saucepan combine the corn, oats, onion, garlic, pepper, salt and 3 ½ c. of water. Bring the mixture to a boil over medium heat, reduce the heat to low and simmer 15 minutes. If a thinner soup is preferred, add up to ½ c. of water.

Remove the pan from the heat, stir in 1 T. of the parsley and divide the soup among 4 bowls. Sprinkle the soup with the remaining parsley.

Sausage Lentil Soup

You can also substitute split peas for half of the lentils and canned corned beef hash instead of the sausage. Just make sure you heat the corned beef in a pan first.  Add your favorite spices too.  You can also add canned baby carrots.

2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes

Combine ingredients in a 4 quart Dutch oven or soup pot.  Bring to a boil.  Reduce heat; cover.  Simmer 1 hour.  Serves 6 to 8.

from: Cheryl Driggs http://www.simplyprepared.com/

Beef Chili

Here's the winner out of 18 entries in a recent church chili cook-off.  Enjoy!

1 can (14 ounces) low fat beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
   2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
   2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4 to 6. 

from: Cheryl Driggs http://www.simplyprepared.com/

Pantry Soup Mix

1/2 cup split green peas
1/2 cup lentils
1/4 cup dried onion
1/4 teaspoon dried minced garlic
1/3 cup pearl barley
1/3 cup long grain white rice
1 teaspoon salt
4 beef bouillon cubes

Combine ingredients and add to 2-1/2 quarts boiling water.  Return to boil.  Cover; simmer about 1 hour or until peas and lentils are tender.

VARIATIONS:  Dried vegetables may be added to the mix.  Increase water, adding twice as much water as dried vegetables when cooking.  A can of chopped green chilies or 8 ounces (2 cups) of beef, sausage, or ham may also be added.  One or 2 cans of mixed vegetables may be added the last 15 to 30 minutes of cooking.

Pantry Soup Mix can be assembled ahead of time and stored in an airtight container or dry heat processed.  It can also be layered in jars or cellophane bags and used as gifts.

from: Cheryl Driggs www.simplyprepared.com

Chili

 

2 cans chicken 1 can corn

2 cans (14 oz each) stewed tomatoes,

    chopped with liquid

2 tsp. chili powder

1 tsp garlic

1/2 tsp minced garlic

2 cans beans (any kind) 

1 can tomato soup

(cheese)

tortilla chips or tortillas

Combine ingredients through tomato soup. Heat through and simmer for 10 

minutes.  Serve with tortillas, cheese and sour cream.

Tortilla Soup

 

 

 

2 cans chicken

1 cup salsa or tomato sauce (milder)

2 cans (14 oz each) stewed tomatoes,

chopped with liquid

1 Tbsp ground cumin

2 cans chicken broth

1 can coconut milk

1/2 tsp minced garlic

2 Tbsp dried or 1/4 c. fresh Cilantro

optional:  1 can corn

1 can black beans

tortilla chips (or jasmine rice)

Combine ingredients to cilantro in a greased slow cooker.  Cover and cook on high 4-6 hours or low for 8-9 hours.  Add optional ingredients the last hour or half hour of cook time.  Serve hot soup over chips or  rice with shredded cheese and a dollop of sour cream.

Lentil Soup

½ cup lentils

¼ cup dried carrots

¼ cup dried onion

¼ cup dried celery

2” square of tomato leather

Seasonings to taste

Mix and store in a cool, dry place. Cook by adding to 5 cups of boiling water and simmer until the vegetables are tender, about 40 minutes.  Add seasonings at the end of cooking time.

Mexican Soup – A Lutz Family Favorite!

4 C. water

4 cubes of boullion (chicken, beef or vegetable)

2 C. refried beans

2-15 oz cans of diced tomatoes with green chili peppers added

1-15 oz. can of corn

3 T. dehydrated onions

6 C. black beans

Optional Seasonings: onion salt, pepper, garlic powder, cumin, dried red pepper flakes, chili powder, hot sauce – whatever your family likes. Start with a little spice and then add as desired. Mix water and boullion in a large pot. Add refried beans, tomatoes with juice, corn with juice, dehydrated onions and black beans. Add desired seasonings. Simmer 15 minutes. Serve with toppings such as tortilla chips, shredded cheese or homemade queso fresco, fresh diced tomatoes, diced avocados, fresh cilantro, sliced olives, diced onions, sour cream and salsa. Serves 8 

Instant Potato Soup

4 slices bacon, diced
1 medium onion, diced (¼ C dried + H2O)
1 carrot, diced (¼ C dried+ H2O)
2 ribs celery, diced
1 (10 ½-ounce) can chicken broth
2 ½ cups milk (or equal parts milk and cream)
1 ½ cups instant mashed potato flakes
Salt and pepper
2 green onions, thinly sliced (optional)

Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.

Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.

Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.

Instant Potato Soup Mix

2 cups instant mashed potatoes, blended
1½ cups instant milk powder (not the one from cannery)
2 tbsps instant chicken boullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp pepper
¼ tsp dried thyme
1/8 tsp turmeric
1½ tsp seasoning salt

Combine all ingredients in a bowl and mix. Store in 1 quart jar (great gift idea!). Alternatively, you could divide the mix into small ziploc bags, adding 1/2 cup to each bag, as a handy addition to pack with your lunch.

To serve, place ½ cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.