TUSCAN BEAN SOUP, EIGHT CAN SOUP & CORN CHOWDER RECIPES

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SOUPS & CHOWDER

Soup can be served as a main dish, side dish or a first course appetizer. Looking for a hearty meal? Try a delicious bean soup. Soup can be as easy as opening a can and adding a few extra ingredients or you can create soup from scratch.

TUSCAN BEAN SOUP

If you don’t have cooked dried beans on hand, you can substitute an equal amount of canned Great Northerns…For a light supper, serve with crusty bread and a green salad.

INGREDIENTS:
1/4 cups extra-virgin olive oil
2 cups chopped onion (1 large)
4 minced garlic cloves
4 cups cooked dried Great Northern beans
(If using canned beans, make sure you rinse them well.)
4 cups chicken or vegetable broth
1 (14.5-ounce) can diced tomatoes
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1 1/2 teaspoons balsamic vinegar

DIRECTIONS:
Heat a Dutch oven or large saucepan over medium heat. Add oil. Add onion and garlic. Cook 10 minutes, stirring occasionally or until the onion is very tender. Add beans, broth, tomatoes, salt, pepper, and rosemary; bring to a boil. Reduce heat, and simmer, uncovered, for 45 minutes. Stir in the vinegar. Puree, using an immersion blender (or transfer soup to a regular blender or food processor); adjust the seasonings, if needed. Serve topped with grated cheese and a rosemary sprig.
Yield: 6 cups
Recipe from Eat Cheap Eat Well Eat Up

EIGHT CAN SOUP

This is so easy and so yummy. Make some cornbread, and you have a great meal!

INGREDIENTS:
1 pound Lean Ground Beef, browned with
1 small onion
1 (10 3/4 oz) can condensed Tomato Soup, undiluted
1 (15 ounce) can minestrone soup, ready to serve
1 (15 oz) can Chili with Beans
1 (15 oz) can Chili without Beans
1 (15 oz) can Mixed Vegetables, undrained
1 (14.5 oz) can Diced Tomatoes, undrained
1 (10 oz) can Diced Tomatoes with Green Chili Peppers, undrained
1 (15 oz) can Whole Kernel Corn, undrained

DIRECTIONS:
Add all the ingredients to a 6-quart (no smaller) Crock Pot and stir until completely mixed together. DO NOT drain liquid! DO NOT add additional liquid either. Simply heat on High for about 30 to 45 minutes or until mixture starts to bubble; then turn to Low. That's it! It's ready-to-serve! However, I've found that if you allow this soup to continue cooking on Low for about 3 to 4 hours before serving, it will taste even better because the flavors will have melded together nicely.

CORN CHOWDER

INGREDIENTS:
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced green onion
2 tablespoons finely diced red pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced

DIRECTIONS:
Heat oil in medium saucepan.
Add celery, onion, and green pepper and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
Add gradually to cooked vegetables and add remaining milk.
Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.