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Soups

Tomato and Rice Soup

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Tomato & Rice Soup

  • Author: John Albritton
  • Yield: 4 1x
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Ingredients

  • 1 lb. beef cubed
  • 1 T. shortening
  • 2 c. water
  • 2 c. stewed tomatoes
  • 1–1/2 t. pepper
  • 1/2 t. salt
  • 3/4 c. rice (uncooked)

Instructions

  1. Brown beef in shortening and drain.
  2. Add water, tomatoes, pepper, and salt.
  3. Bring to a brisk boil.
  4. Add rice and allow to boil for a second time.
  5. Cover and reduce heat.
  6. Simmer for 40 minutes

Homemade Tomato Soup

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Homemade Tomato Soup

  • Author: Phyllis McLean
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Ingredients

  • 3 c. fat free chicken broth
  • 6 ripe tomatoes chopped
  • 2 T. butter
  • 1 c. milk
  • Salt & pepper

Instructions

  1. Saute tomatoes in butter.
  2. Simmer in chicken stock for 20 minutes.
  3. Put in blender and puree.
  4. Add salt & pepper to taste.
  5. Add milk and heat thoroughly.

Notes

  • This is very good frozen and reheated.

Quick Broccoli Soup

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Quick Broccoli Soup

  • Author: Netia George
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Ingredients

  • 1 – 10 Oz. package frozen broccoli, chopped
  • 1 can cream of mushroom soup
  • 1–1/2 c. milk
  • 2 T. Butter
  • 1/4 t. crushed dried whole tarragon
  • dash pepper

Instructions

  1. Cook and drain broccoli.
  2. Add rest of ingredients.
  3. Cook over medium heat stirring constantly until heated thoroughly

Tortilla Soup

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Tortilla Soup

  • Author: "Dori"
  • Yield: 6 1x
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Ingredients

  • 1 package boneless chicken
  • 1 clove garlic
  • 1 can green chilies chopped
  • 1 t. ground cumin
  • 1/2 t. dried oregano
  • 1 T. olive oil
  • 1 can tomatoes chopped
  • 1 onion grated
  • 1 t. chili powder
  • 1/4 t. cayenne pepper
  • 3 cans chicken broth
  • 3 cans water
  • Monterrey Jack & Cheddar cheese
  • White Corn Tortilla Chips

Instructions

  1. Grate onion and sauté in oil with chilies.
  2. Add chicken broth and water.
  3. Chop chicken into bite size pieces and add to broth mixture.
  4. Add remaining ingredients, except tortilla chips and cheese.
  5. Simmer for about 4 hours.
  6. Serve over hot tortilla chips, sprinkle with cheese.

Taco Soup

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Taco Soup

  • Author: Marilyn McLendon
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Ingredients

  • 2 lbs. ground chuck
  • 2 c. onion chopped
  • 1 T. cooking oil
  • 2 packages taco seasoning
  • 1 package original ranch salad dressing mix dry
  • 4 cans chopped tomatoes
  • 1 can pinto beans undrained
  • 1 can kidney beans undrained
  • 1 can whole kernel corn, drained
  • 1/2 t. salt
  • 1 (4 oz.) can green chilies, drained and chopped

Instructions

  1. Sauté onions in oil.
  2. Add beef and continue stirring until browned.
  3. Drain well.
  4. Add seasonings and all other ingredients.
  5. Simmer for 2 hours, stirring occasionally.
  6. Serve with corn chips, grated cheese and sour cream

Notes

  • Chilies are optional.
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