Soup Recipies

Easy, delicious soup recipies ….
Delicious soup recipies are created especially to work as effective appetizer

Italian-Style Bean Soup

• 1-1/2 cups dried Great Northern or navy beans
• 1 tablespoon dried minced onion
• 2 teaspoons dried basil leaves
• 2 chicken bouillon cubes, unwrapped
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried minced garlic
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1-1/2 cup uncooked medium shells pasta

Place Great Northern beans in 1-quart food storage jar with tight-fitting lid. Combine onion, basil, bouillon cubes, parsley, garlic and pepper in small food storage bag. Close bag. Place cheese in small food storage bag. Close bag. Place seasoning and cheese packets in jar spreading out to cover beans; add pasta shells. Close jar.
Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Recipe to accompany gift jar:

Italian-Style Bean Soup
Makes 8 to 10 servings

• 1 jar Italian-Style Bean Soup Mix
• 5 to 6 cups water
• 1 cup pasta sauce
• 8 ounces baby spinach leaves (optional)
• Salt and pepper

1. Remove pasta, cheese and seasoning packets from jar; set aside.
2. Place beans in large bowl; cover with water. Soak 6 to 8 hours or overnight. (To quick soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.) Drain beans; discard water.
3. Combine soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven. Bring to a boil over high heat. Cover; reduce heat and simmer 2 to 2 1/2 hours or until tender.
4. Add shells and spinach, if desired, to Dutch oven. Cover and simmer 15 to 20 minutes or until pasta is tender. Season to taste. Serve with Parmesan cheese.

Variations:

Add 8 slices crisp-cooked bacon, crumbled or 1 package (15-ounces) frozen precooked Italian style meatballs (not in sauce).

Black Bean Soup

• 2 pounds dry black beans
• 1/4 cup oil
• 1/2 pound bacon
• 1/2 pound ham, diced
• 8 onions, chopped
• 7 garlic cloves, crushed
• 7 celery ribs, chopped
• 3 cups uncooked brown rice
• 1/2 teaspoon cayenne pepper
• 1 teaspoon seasoned salt
• 4 teaspoons ground cumin
• 12 cups chicken broth
• 1/4 cup white wine
• 1 cup sherry

1. Wash dry black beans, cover with water, and allow to soak overnight. Rinse, drain, and set aside.
2. Pour oil into a large kettle. Add bacon, diced ham, chopped onions, crushed garlic cloves, and chopped celery ribs. Cook at a simmer until the vegetables are soft, about 30 minutes. Add the beans, brown rice, cayenne pepper, seasoned salt, cumin and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours.
3. Cool, then process in a blender or food processor until smooth. Return to the kettle and stir in white wine and sherry. Reheat on low for about 45 minutes.
   Makes 20 servings.

Butternut Squash Soup

• 4 teaspoons olive oil
• 2 onions, finely chopped
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 1 butternut squash, peeled, cut into 1-inch cubes
• 2 red bell peppers, seeded and chopped
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans white beans, drained
• 2 cups chicken broth
• 1 cup frozen corn kernels
• 3 tablespoons tomato paste
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper flakes

1. Heat olive oil until it sizzles in a medium heavy saucepan; add onions and chili powder; sauté for 10 minutes over medium heat.
2. Add garlic; sauté for 2 minutes. Add squash and red bell peppers; sauté an additional 15 minutes. Add crushed tomatoes, white beans, chicken broth, corn, tomato paste, honey, curry, cumin and crushed red pepper. Continue to simmer until squash is tender, 15 to 20 more minutes.
3. Transfer mixture to a blender or food processor; purée until smooth. Return to the saucepan and heat through.
   Makes 12 servings.