Soups

Beef Fajita Soup

1 LB lean boneless beef stew meat, (trim fat) cut into ½” cubes,
1 15 oz can black beans
1 15oz can chili beans
2 tsp of Cumin
1 16oz pkg of Fajita veggies (or fresh red, yellow, n green peppers)
1/4 tsp of garlic salt
1/4 fresh ground black pepper
2 C water
1 1/2 cups mild salsa
 

Chicken Wild Rice Soup

Ingredients:

1/2 cup butter

1 finely chopped onion

1/2 cup chopped celery

1/2 cup sliced carrots

1/2 pound fresh sliced mushrooms

3/4 cup all-purpose flour

6 cups chicken broth

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon mustard powder

1/2 teaspoon dried parsley

1/2 teaspoon ground black pepper

1 cup slivered almonds

3 tablespoons dry sherry

2 cups half-and-half

 

Directions:

 

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

 

Perfect Potato Soup

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• ½ cups Heavy Cream
• ½ teaspoons Salt, More To Taste
• Black Pepper To Taste
• ½ teaspoons Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Directions:

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
4. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Southern Vegetable Beef Soup

Ingredients

• 1-1/2 pounds of beef sirloin tip steak
• 3 tablespoons of olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped potato
• 1 garlic clove, chopped
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) or to taste, optional
• 1 (32 ounce) plus 3/4 of another carton of beef broth or stock
• 1 teaspoon of beef base (like Better than Bouillon), or can substitute regular bouillon
• 1 (14.5 ounce) can of diced tomatoes
• 1 pound of beef bones, optional
• 1/2 cup of frozen corn
• Whatever leftover veggies you have
• 1 tablespoon of dried parsley
• Shredded Parmesan cheese, for garnish
• 2 cups of dried egg noodles

Instructions

Put olive oil in a tall stockpot and bring to medium high temperature. Cut steak into thin strips and chop to bite size pieces. Add to oil and cook over medium high until nicely browned, about 10 minutes. Add onion, celery, carrots and potatoes and sauté for about 5 minutes. Add garlic and cook about an additional minute. Add the salt, pepper, beef stock, beef base, tomatoes and beef bones, if using; bring to a boil. Cover, reduce heat to a low simmer and cook for about 20 minutes. Add the corn, cook and additional 5 minutes, then add any leftover veggies you wish to use. Add parsley and turn to low and allow to just stew until you are ready to eat. Cook the egg noodles separately, spoon cooked noodles into a serving bowl, and ladle the soup on top; add a pinch of shredded Parmesan cheese, if desired.