Can we talk soup?

[Lean Lori]

This is one my family loves.

TACO SOUP

1.5 lbs ground beef or turkey
1 chopped onion
16 oz. can whole kernel corn with juice
16 oz. can pinto beans with juice
16 oz. can black beans with juice
16 oz. can red beans with juice
1 can Rotel tomatoes with green chilies, pureed (mild or hot)
2 cans stewed tomatoes, pureed
1.5 cups water
1 pkg taco seasoning mix
1 pkg ranch style dressing mix (dry)

Cook meat with onion, drain well and add all other ingredients. Cook over low heat for one hour. Serve with grated cheese and crumbled chips on top (optional).

I have also made this with Mexican velveeta (8 oz.) stirred into the soup to make it cheesier.

Lori

 

[debfer]

Here is a recipe for Chicken Tortilla soup (I'll try to substitute for vegetarians)-it's delicious--

1 1/2 tbs. olive oil
1 sm. red onion, diced
1 clove garlic, minced
1/4 lb carrots, diced
2 ribs celery, diced
1/2 lg. red pepper, diced
1/2 lg. yellow pepper
1 poblano chili pepper (which I never add-too hot?)
1 tsp. oregano
1 tsp. cumin
1 tbs. kosher salt
1/4 tsp. blk pepper
1/4 tsp. red pepper flakes
1 28 oz. can italian plum tomatoes, chopped
5 cups chicken stock (or maybe veg. broth would work?)
1 lb. chicken cooked & diced (a variety of diff. beans- your
choice)
6 6" corn tortillas

Cheese topping (combine ing.)
1/2 cup Monterey jack cheese, shredded
1/2 tbs. cilantro (fresh-yum)or not
1/2 tbs. lemon zest

Heat olive oil in soup pot, add red onion & cook til see thru (5 min). Add garlic & cook 3-4 min,. Stir in peppers, oregano, cumin, salt, blk pepper & red pepper flakes. Stir in tomatoes & broth & cook for 30 min.Add chicken (or beans) cook for 30 min. Fry tortillas in 1 tbs. olive oil & drain on paper towel & serve over soup & sprinkle cheese.
Enjoy--deb

 

[delfin]

I found the recipe for the curried black-eyed pea soup (adapted from gourmet mag '98) It's so delicious:

1 1/4 cups dried black-eyed peas
5 bacon slices, chopped
1 onion, chopped
2 celery ribs, chopped
1/4 tsp cayenne
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp red pepper flakes
6 cups chicken broth

soak the black-eyed peas (either "quick soak" or overnight method). Cook the bacon, add onion, celery, and spices, until soft. Add peas and broth and simmer, uncovered, about 20 minutes. You can then puree it... or I just left it as is. Gourmet also recommended adding 3 Tbsp of chopped coriander leaves.

 

[alsrnbsn]

Another of my favorites, but have yet to find a great recipe for is Black Bean Soup. I always get it when DH and I go to a local seafood dive. It's the best!!!

My Chicken Chili is a tweeked version from The Good Carb cookbook:

2-3 chicken breasts
chopped onion
carton of low sodium chicken broth (4c)
2 cans of Great Northern white beans (or 1 each Great Northern/Garbanzo beans)
cumin to taste (1-2 tsp)
can Niblet corn
chili powder to taste
chopped garlic to taste
salt/pepper to taste

Brown the chicken breast is little olive oil, remove before cooked through and set aside. Saute onions in remaining olive oil until translucent, add garlic. Deglaze with dash of white wine/chicken broth. Add chicken broth, beans (drained/undrained, makes no difference), corn, spices and simmer a few minutes. Chunk up the chicken and add back to soup. Simmer together 30-40 minutes uncovered until chicken is done and volume slightly reduced. Check for seasonings and serve with a dollop of sour cream and shredded cheese.

As you may have already guessed, measurements don't mean a whole lot to me, I am a "pinch and a dash" cook.