Warm Chilly Days With Soup
Published 2:37 pm Tuesday, February 28, 2012
We're turning another calendar page, but winter is still with us – at least for a few more weeks.
It's time to bring on another round of comfort food!
Soup tops the list of “feel good” food on chilly winter days. Even if you work all day there's time to simmer a pot of homemade soup using today's 30-minute soup selections. These recipes incorporate canned soup for their “simmered all day” taste.
The recipes include: Quick Cassoulet, Potato Corn Chowder, Spicy Pasta and Bean Soup, Chicken Noodle Soup. For dessert try this Midwestern favorite: Tomato Spice Cake with Cream Cheese Frosting.
1 can cream of onion soup, 1 can tomato soup, 1 c. water, 16-oz. can white beans, rinsed and drained, 3/4 lb. kielbasa, sliced, 4 sm. potatoes, quartered, 1/2 tsp. thyme, 1 bay leaf, 1/8 tsp. pepper, 3 med. carrots, sliced, fresh parsley, chopped
In 4-quart saucepan combine soups and water. Add beans, kielbasa, peeled and quartered potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat to boiling, stirring occasionally. Reduce heat to low. Cover and cook 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf. Garnish with parsley. Serves 5.
1 T. butter, 1 stalk celery, chopped, 1 med. onion, chopped, 2 med. potatoes, diced, 1 c. water, 1/8 tsp. pepper, 1 bay leaf, 1 can golden corn soup, 1 c. milk, 4 strips of cooked bacon, crumbled
In 3-quart saucepan in hot margarine cook celery and onion until tender, stirring often. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in soup, milk and bacon. Heat through, stirring occasionally. Discard bay leaf. Serves 4.
1 med. onion, chopped, 1 garlic clove, minced, 2 cans tomato soup, 2 soup cans water, 1 c. canned white beans, rinsed and drained, 4 oz. green chilies, chopped, 1 c. cooked shell macaroni, 1 c. cooked chicken, cubed
Spray 3-quart saucepan with cooking spray. Heat over medium heat one minute. Add onion and garlic; cook until onion is tender, stirring often. Stir in soup, water, beans and chilies. Heat to boiling. Add chicken and macaroni. Heat through, stirring occasionally. Serves 5.
3 cans chicken broth, 1/4 c. celery, chopped, 1 sm. carrot, chopped, 1 T. onion, diced, 1 T. fresh parsley, chopped, 1/8 tsp. poultry seasoning, 1/8 tsp. thyme, 2 c. cooked chicken, diced, 1 c. med. noodles, cooked
In 3-quart saucepan combine broth, celery, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling. Reduce heat to low. Cover; cook 20 minutes or until vegetables are tender, stirring occasionally. Makes 4 servings.
Note: For 2 cups cooked chicken: in a 2-qt. saucepan heat 4 cups of water to boiling; cook 1 lb. skinless boneless chicken breast, cubed, for 5 minutes or until chicken is no longer pink.
2 c. flour, 1-1/3 c. sugar, 4 tsp. baking powder, 1-1/2 tsp. allspice, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. cloves, 1 can tomato soup, 1/2 c. shortening , 2 eggs, 1/4 c. water, Cream Cheese Frosting
Preheat oven to 350 degrees. Grease and lightly flour 13 x 9-inch baking pan. In large bowl combine flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves. Add soup, shortening, eggs and water. With mixer at low speed, beat until well mixed, constantly scraping side and bottom of bowl. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pan and bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Cream Cheese Frosting. Serves 12.
Cream Cheese Frosting – 8 oz. cream cheese, softened, 2 T. milk, 1 box. Confectioners' sugar, 1 tsp. vanilla
In medium bowl with mixer at medium, beat cream cheese, milk and vanilla until fluffy. Gradually beat in sugar until frosting is smooth and of spreading consistency.
