Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
Kitchen Sink Soup Recipe
Ingredients
10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
1/2 cup cooked chickpeas
1/2 cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley
Directions
In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.
Recipe For Cream of Cauliflower Soup I
Ingredients
5 tablespoons unsalted butter
1 leek, chopped
1 onion, chopped
1 carrot, chopped
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt to taste
1/4 teaspoon freshly ground white pepper
1 head cauliflower, broken into small florets
1 cup milk
1 cup heavy whipping cream
2 1/2 cups shredded Swiss cheese (optional)
Directions
Steam cauliflower.
Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
If you decide to use the Swiss cheese, stir it in and heat until melted.
How To Make Hearty Hot Dog Soup
Ingredients
1 (16 ounce) package frankfurters, sliced
1 (15 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon onion powder
1 teaspoon salt
1 pinch ground black pepper
2 cups water
1 cup shredded, processed American cheese
Directions
In a large saucepan combine frankfurters, corn, tomato paste, chili powder, cayenne, onion powder, salt, pepper, water and cheese. Cook over medium heat until frankfurters plump and cheese is melted.
Slow Cooker Taco Soup Recipe
Ingredients
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Light Coconut Cream Broccoli and Barley Soup Recipe
Ingredients
3/4 cup barley
3 cups water
2 tablespoons unsalted butter
1 onion, chopped
2 celery stalks, chopped
5 cloves garlic, cut into slivers and divided
2 tablespoons fresh ground black pepper
1 tablespoon red pepper flakes
1 tablespoon sea salt
2 dashes ground nutmeg
7 cups chopped broccoli florets and stalks
3 1/4 cups low-sodium vegetable stock
1 (14 ounce) can reduced-fat coconut milk
1 cup 2% milk
1/4 cup grated Asiago cheese (optional)
1/2 bunch fresh parsley, chopped (optional)
Directions
Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.
Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. L
Recipe For Cheesy Vegetable Soup II
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup chopped onion
2 cups fresh sliced mushrooms
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
1/2 cup frozen green peas
1/2 cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste
Directions
In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.
Recipe For Rich Viennese Potato Soup
Ingredients
7 cups plus 3 tablespoons beef broth OR chicken broth, divided
2 cups onion, sliced
2 1/2 cups sliced leeks
1 1/2 teaspoons dried marjoram
8 cups russet potatoes, peeled and cubed
3/4 cup heavy cream
1/2 teaspoon ground black pepper
1 pinch ground cardamom
1/2 pound fresh mushrooms, sliced
salt and pepper to taste
1/2 cup chopped and precooked carrots
1 cup cooked and diced potatoes
Directions
Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.
