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Comfort Foods: Super Soups

Canned soups can come in handy when you are pressed for time and need to get a meal on the table fast. But, what most people don’t realize is that homemade soup doesn’t require a ton of time to prepare, and it’s so much healthier than the canned version. The following recipes prove that.

Tip: Double the recipe and you can have delicious and nutritious leftover soup for lunch or dinner the next day.

SIMPLE POTATO SOUP

Ingredients:

1 medium onion, diced

2 stalks celery, finely chopped

4 tablespoons butter

1 (32-ounce) bag frozen Southern style hash brown potatoes

3 cups chicken broth

1 teaspoon garlic salt

1/2 teaspoon black pepper

1 pint heavy cream or half and half

Shredded cheddar cheese

Chopped green onions

Bacon, cooked and crumbled

Directions:

Saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hash brown potatoes, chicken broth and seasonings. Cover and cook on low for 5 hours. Add cream and continue to cook for another hour.

Garnish each soup bowl with chopped green onion, cheese and bacon before serving.

SIMPLE SPICY BLACK BEAN SOUP

Ingredients:

2 cups dried black beans

2 quarts chicken or vegetable stock

1/2 cup red onion diced

2 ribs of celery, diced

1 carrot peeled and diced

1 (16 ounce) can diced tomatoes

1 teaspoon chopped garlic

1/2 cup chopped cilantro

2 teaspoons cumin

2 teaspoons coriander

1 dried Ancho chili

1 dried Chipotle pepper

1 quart chicken or vegetable stock

Salt and pepper to taste

Sour cream for garnish

1/2 cup shredded cheddar

2 green onions, chopped

Fresh cilantro

Directions:

Simmer the dried black beans in the chicken or vegetable stock for 1 hour or until cooked.

Saute carrot, onion, celery in olive oil. Add cumin, coriander, and chilies and toast the spices. Add black beans, canned tomatoes, cilantro and stock, simmer for 45 minutes. Add salt and pepper to taste.

Pour half the soup into another pot and puree with hand blender. Add pureed soup back into original soup pot with the unpureed soup. Mix.

Garnish with green onion, sour cream and cilantro before serving.

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This entry was posted in Soup and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.