Soup Recipes

soup recipes

Taco Soup

1 1/2 lb. ground chuck- browned/drained
1 can mexi- corn
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can dark red kidney beans
1 can Rotel
1-can (reg.) tomatoes- crushed
4 cans water
1 pkg. dry Ranch dressing
1 pkg. taco seasoning

Mix all ingredients in stock pot 20-30 minutes. Serve with corn chips, sour cream, jalapenos

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soup recipes

Split Pea Soup

2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks, ham bone, or turkey ham
1 cup chopped celery or bok choy
1/2 cup chopped onion
1/2 cup carrots -- chopped or shredded
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.

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soup recipes

Thick Chicken and Vegetable Soup
Serves 4 1o 6

1/2 lb chicken, cubed
4 cups chicken broth
salt and pepper to taste
1/2 t cumin
2 bay leaves
4 cups mixed shredded root vegetables
(choose some or all of the following:
carrots, potatoes, parsnips, turnips)
1/4 c finely chopped cilantro leaves or if you don't like cilantro use parsley. Can't guarantee the taste though
2 medium onions, coarsely chopped
2 cups milk

In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil. Cook over a medium heat until chicken is well done. Add remaining ingredients-except for the milk-and return to a boil, then cover the pot and reduce the heat. Simmer for about 30 minutes or until the vegetables are cooked. Slowly stir in the milk. Simmer for a further 3 minutes, stirring gently.

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