recipe club-soups

Our Relief Society has a recipe club that meets every other month. We met on Tuesday and had 4 soups to share. They were all really delicious, so I thought I'd post the recipes here:


Spinach Potato Soup (Terra)

1/4 c margarine
onion to taste
2 celery stalks with leaves

Sautée until tender (5 minutes or so)

Add:
1/4 c flour 3 c water
2 c diced potatoes 2 t salt

Cover and cook until tender (about 15 minutes)

Add:
1 c chopped fresh spinach 1/2 c half and half

Heat through and serve with Parmesan cheese.

Just a note, she made it with 1% milk instead of half-and-half and it turned out great.



Sylvia's Chicken Soup

2-3 large chicken breasts, diced
2-3 t poultry seasoning
1/2-1 t or to taste of each of the following:
salt pepper
Lawry's salt onion powder
dried parsley
2-3 cans chicken broth
3 medium carrots, diced
5+ red or yellow potatoes, unpeeled and diced
1 small onion
3 celery ribs, chopped
2-3 bay leaves
1 can corn, drained
1 can green beans, drained
home-style noodles (optional)

Brown chicken with poultry seasoning, salt, pepper, onion powder in a large pot with a little oil. Add diced onion and chicken broth. Add remaining vegetables (except green beans and corn) and bay leaves. Simmer until carrots and potatoes are cooked. If adding noodles: when carrots and potatoes are still slightly hard, add noodles and cook until noodles are done. Add the corn and green beans and season additionally to taste. Remove bay leaves before serving.



No-Soak Black Bean Soup by Nancy

1 T olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, cut into 1" pieces
7 garlic cloves, minced
1 pound dried black beans, rinsed and drained
5 cups water
3 cups reduced-sodium vegetable broth
2 (4 oz) cans chopped green chilies, undrained
1 T ground cumin
1 t dried thyme leaves
1 t salt
1/2 t black pepper
2 dried bay leaves
1/2 c sour cream
1/2 medium red bell pepper, finely chopped
1/2 medium white onion, finely chopped
1/4 c finely chopped cilantro

1. Add olive oil to a 5-quart slow cooker and turn it to the highest setting. Stir in yellow onion and cook 5 minutes. Add green bell pepper, garlic, beans, water, broth, chilies, cumin, thyme, salt, pepper, and bay leaves. Cover and cook on high for at least 8 hours.

2. Remove bay leaves. Before serving, blend with a hand mixer or hand-held submersible blender until the mixture is thick, with beans, onion and pepper still visible.

3. Ladle into soup bowls and top each serving with 1 T sour cream and 1 t each red bell pepper and white onion. Sprinkle with cilantro. Serves 8.

Nutritional facts per serving: 270 calories, 5g fat, 13 g protein, 45 g carbohydrates, 16 g fiber, 460 mg sodium



Slow-Cooker Chicken Tortilla Soup from AOL Food (me)

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro (optional)
7 corn tortillas
vegetable oil
(I also add a can of drained black beans)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutritional information per serving: Calories 267cal Total fat 11g Cholesterol 44mg Sodium 924mg Carbohydrates 25g Fiber 4g