Soup Recipes from Holiday Dinner

Mom's Pasta E Fagioli

recipe contributed by Traci Norton

Ingredients:

• `1 lb Farmland Italian Sausage
• 1 1/4 cups chopped onion
• 1 1/2 cups chopped carrots
• 1/2 cup chopped celery
• 30 ounces fire roasted diced tomatoes with garlic, undrained
• 15 ounces basil, garlic, and oregano diced tomatoes, undrained
• 16 ounces red kidney beans, drained and rinsed
• 16 ounces white kidney beans, drained and rinsed
• 70 ounces beef broth
• 3 tsp oregano
• 2 tsp pepper
• 1 1/2 teaspoon tabasco
• 5 tsp parsley
• 20 ounces spaghetti sauce
• 8 ounces uncooked mini shell pasta

Directions:

Brown sausage in a skillet and drain fat.  Add sausage to a crockpot with all other ingredients, except pasta.  Cook on high fro 4-5 hours. Add pasta when 30 mins remaining.

Freezing Directions:

Allow soup to cool, then portion into quart freezer bags. Label and freeze. To serve: reheat in microwave for 2-3 minutes or until hot.

Broccoli-Cheddar Soup

recipe contributed by Becky Martin

Ingredients:

• 6 Tblsp Unsalted butter
• 1 small onion, chopped
• 1/4 cup all purpose flour
• 2 cups half-and-half
• 3 cups low sodium chicken broth
• 2 bay leaves
• 1/4 tsp ground nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:

Melt the butter in a large Dutch oven or pot over medium heat.  Add the onion and cook until tender, about 5 mins.  Whisk in the flour and cook util golden, 3-4 mins, then gradually whisk in the half-and-half until smooth.  Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 mins.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 mins.  Discard the bay leaves.  Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.  Return to the pot. (Or puree the soup in the  pot with and immersion blender)

Add Cheese to the soup and whisk over medium heat until melted. Add up tp 3/4 cup of water if the soup is too thick.

White Chicken Chili

recipe contributed by Stephanie Ingram





Ingredients:

• 1 to 1/2 lbs rotisserie chicken, stripped & shredded or leftover roast turkey meat, shredded
• 3 Tblsp extra virgin olive oil (EVOO)
• 1 large onion, chopped
• 2-3 garlic cloves, chopped
• 1 jalapeno, seeded and chopped
• 1 rounded Tblps chili powder
• 2 tsp ground cumin
• 1 jar tomatillo salsa (16 oz)
• 1 quart and 1 cup chicken stock
• 1 can white kidney beans
• 4 handfuls tortilla chips, divided
• 1 handful cilantro leaves
• Juice of 2 limes

Directions:

Heat a heavy bottomed (no pun intended) pot over high heat with the EVOO. Cook onions, garlic, and jalapeno until soft, about 4 mins.  Ass chili powder and cumin and cook for another min.  Add the tomatillo salsa and chicken stock.  Bring up to a bubble and add in the shredded chicken or turkey.  Simmer for 10-15 mins.  Meanwhile, grind 2 handfuls of tortilla chips and the cilantro leaves in a food processor. (I just put the chips on a plastic bag and took out my frustrations of the day!!) Add this mixture to the chili and continue cooking until it thickens, about 8-10 mins.  Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

Quick and sooo delicious!!

 

 

Creamy Potato Soup

recipe contributed by Joanne Denney

 

Ingredients:

• 1 onion, chopped
• 3 cloved garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 Tbsp butter
• 1/4 cup all purpose flour
• 1 cup heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped, fresh cilantro
• 2 stalks of celery, chopped
• salt and pepper to taste

 

Directions: