It is Soupapalooza at my house this week since the hubs is out of town and today through Thursday, the boys and I are having soup for dinner and these are the ones I am making this week. What are your favorite soups?
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
- 2 to 3 tablespoons cooking oil
- 1 large onion, diced
- 2 carrots, diced
- 1/2 stalk celery, diced
- Meat from 1 chicken, cooked and shredded
- 4 to 6 cups chicken broth
- 1 cup fresh cut green beans
- 1 cup pearl barley
- 1 teaspoon celery salt
- 1 tablespoon fresh chopped parsley
- 2 bay leaves
- Salt and pepper
- 1 cup milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cupall-purpose flour
- 3 eggs
In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley,celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional
Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.