Recipes - Soups
Cheeseburger Soup
Submitted By: Karen W., Johnson City
1 lb lean ground beef (browned and drained)
3 cups chicken broth
2 cups diced potatoes
½ cups grated carrots
½ cups chopped onions
½ cups chopped celery
2 (11 oz) cans cheddar cheese soup
2 soup cans milk
1 (8oz) carton sour cream and chives
Salt and pepper to taste
Combine broth, potatoes, carrots, onions, and celery. Simmer for 10 minutes; add hamburger, soup and milk. Add sour cream and chives last. Do not boil. If it gets too thick, add water.
Yield: 3 quarts.
Note* Can also be made by cooking all day in a slow cooker using raw carrots and potatoes.
Cheesy Broccoli Soup
Submitted By: Karen W., Johnson City
1 (10 oz) pkg frozen chopped broccoli
½ c chopped onion
¼ c chopped green pepper
1½ tbsp. butter of margarine (melted)
½ c milk
1 c water
1 (10¾ oz) can cream of chicken soup (undiluted)
12 oz loaf process cheese spread (cubed)
STAX’s seasoning (optional)
Cook broccoli according to package directions, omitting salt; drain well. Spray sauce pan or Dutch oven with Pam (butter spray), etc., and cook onion and pepper in butter over medium heat, stirring constantly, until tender. Add broccoli, milk, and remaining ingredients; cook, stirring frequently, until cheese melts and mixture is thoroughly heated. Yield: 6 cups.
Chili
Submitted By: Joyce G., Johnson City
1 pound ground chuck
1 onion (chopped)
1 small bell pepper (chopped)
1 can tomato soup
1 can chili beans
2 tbsp chili powder
1 tbsp vinegar
small amount of water
1 small can tomato sauce
Brown meat. Add onion, pepper and sauté. Add tomato soup, sauce, beans, and water. Stir in chili powder and vinegar. Place in crock pot and simmer no top of range. Cook over low heat.
Cowboy Stew
Submitted By: Karen W., Johnson City
1 lb lean ground beef
1 medium onion, diced
2 (15 oz) cans ranch-style beans
2 (10 oz) cans Rotel tomatoes
2 (8 oz) cans tomato sauce
1 (15 oz) can cream-style corn
1 ½ cups diced carrots or 1 can sliced carrots
2 cups diced cooked potatoes
Chili powder to taste
Salt and pepper to taste
Brown ground beef and drain; add chopped onions, chili powder, salt, and pepper. In a large pot, mix ground beef and remaining ingredients. Add enough water to desired thickness. Cook approximately 45 minutes.
Note* Can also be made by cooking all day in a slow cooker using raw carrots and potatoes.
East Coast Tomato Soup
Submitted By: Karen W., Johnson City
3 tbsp finely chopped onion
1 garlic clove, minced
¼ c butter
½ tsp salt
½ cup all-purpose flour
1/8 tsp pepper
21/2 cups half-and-half cream
2 cups tomato juice
1 small can tomato paste
¼ tsp Worcestershire sauce
3 bouillon cubes
¼ tsp each ground savory, basil, and cilantro
Dash hot pepper sauce
2 (6oz) cans lump crabmeat, rinsed and drained
Sour cream and minced fresh parsley, optional
In a 2-quart saucepan, sauté onion and garlic in butter until onion is tender. Stir in flour, salt, and pepper until bubbly. Gradually add the half-and-half, tomato juice, Worcestershire sauce, and rest of ingredients. Bring to boil, stirring constantly. Add crab and heat thoroughly. If desired, garnish with sour cream and parsley before serving.
Game-Day Chili
Submitted By: Karen W., Johnson City
2 lb. ground chuck
1 medium onion, chopped
3-4 garlic cloves, minced
2 (15-oz.) cans pinto beans, rinsed and drained *(preferably Chili-Hot Beans)
*1-2 cans tomatoes
3 (8-oz.) cans tomato sauce
1 (12-oz.) bottle dark beer *(Amber Rock)
1 (14-1/2 oz.) can beef broth
1 (6-oz.) can tomato paste
1 (4-1/2 oz.) can chopped green chilies
2 tbsp chili powder
1 tbsp. Worcestershire sauce
2 tsp. ground cumin
1-2 tsp. ground red pepper
1 tsp. paprika
1 tsp. hot sauce
Garnish: pickled jalapeno pepper slices
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Yield: 13 cups
Note: Sierra Nevada Pale Ale was used for testing purposes (so much for the dark beer...)
*Amber Rock works great!
German Vegetable Beef Soup
Submitted By: Patricia M., Johnson City
1 pound ground chuck
1 can Rotel Chilies
1 can tomatoes (diced) in juice
1 pkg frozen mixed vegetables
3 cubes beef bullion
1 can beef broth
1 can tomato juice (not from concentrate)
¼ ring of beef kielbasa
Brown ground chuck; add Rotel chilies, tomatoes, bullion, beef broth, tomato juice, frozen vegetables, and kielbasa. Bring to a beginning boil; remove from burner to set to 10-15 minutes. Freezes well.
German Vegetable Beef Soup
Submitted By: Pat M., Johnson City
1 lb. ground chuck, or any grade ground beef
1 can Rotel Chilies
1 can diced tomatoes in juice
1 package frozen mixed vegetables
3 cubes beef bullion
1 can beef broth
1 can tomato juice (not from concentrate)
1/4 ring of beef kielbasa
Brown ground beef, add Rotel chilies, diced tomatoes, beef broth, tomato juice, frozen vegetables, diced kielbasa. Bring to a beginning boil, remove from burner to set for 10-15 minutes. Freezes well.
Potato Broccoli Soup
Submitted By: Evelyn M., Johnson City
3 c peeled cubed potatoes
2 c broccoli
2 cans low sodium chicken broth
1 small onion
1¼ c 2% milk
¼ c flour
(8 oz) sharp cheddar cheese
Bacon*
Green onions*
Whisk flour and 1/3 c broth. Combine chicken broth and next 3 ingredients. Bring to boil and cover and simmer 8 minutes or until tender. Add flour mixture stirring 5 minutes. Stir in milk and cheese stirring constantly. *Top with additional cheese, bacon and green onion if desired. Serves 7.
Potato Soup
Submitted By: Nina P., Gray
6-8 medium potatoes (cubed)
¾ c matchstick carrots
1 can cream of onion soup
6-8 slices of cheese
2 tbsp parsley flakes
garlic salt (to taste)
Cover potatoes and carrots with water. Cook approximately 6 minutes reduce heat and add onion soup and cheese. Add parsley flakes and garlic salt.
Spicy Chicken Noodle Soup
Submitted By: Patricia M., Johnson City
2 cooked chicken breasts
1 can Rotel chilies
1 pkg noodles
3 chicken bullion cubes
1 can chicken broth
tomato juice, not from concentrate
Cook chicken and cut into pieces, strain broth and reserve. Cook noodles, drain. Add chicken, chilies, bullion, canned broth, and reserve broth. Add tomato juice for additional liquid. Freezes well.
Spicy Chicken Noodle Soup
Submitted By: Pat M., Johnson City
2 cooked chicken breasts
1 can Rotel chilies
1 package of noodles
3 chicken bullion cubes
1 can chicken broth
tomato juice, not from concentrate
Cook chicken and cut into pieces, strain broth and reserve. Cook noodles and drain. Add chicken, chilies, bullion, canned broth and reserve broth. Add tomato juice for additional liquid. Freezes well.
Turkey Soup
Submitted By: Kay H.,
1 c celery (chopped)
½ c onion (chopped)
1 stick butter
4 c turkey broth
4 c water
1 c carrots
4 c cubed cooked turkey
1 tsp pepper
2 tbsp parsley flakes
1 tbsp salt
2 c coffee creamer
½ c flour
Cook celery, onion, carrots, and butter in turkey broth and water about 30 minutes. Add turkey, salt, and pepper. Mix flour, coffee creamer, and parsley flakes. Add to soup and simmer about 30 minutes.
Wisconsin Potato Cheese Soup
Submitted By: Karen W., Johnson City
2 tbsp butter
1/3 c celery (chopped)
1/3 c onion (chopped)
4 c peeled potatoes (diced)
3 c chicken broth
2 c milk
1½ tsp salt
¼ tsp pepper
dash paprika
2 c (8oz) shredded cheddar cheese
croutons
minced fresh parsley
In a large saucepan, melt butter over medium-high heat. Sauté celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. In batches, puree potato mixture in a blender or food processor. You may leave potatoes in chunks if you desire. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley. Serves 8.
