Sensational soups
By Staff
As an enticing first course, a tantalizing side dish or a hearty meal, nothing fights the chill of a cold day better than a bowl of homemade soup. But who has the time to make soup from scratch?
When you start with canned mixed vegetables, the answer is – you! The next time you crave homemade soup, eliminate the thawing, peeling, slicing and dicing required of fresh or frozen by using canned mixed vegetables instead.
Simply open the can and add the nutrition-packed veggies to your favorite recipe. With such convenience, you can treat yourself to Classic Chicken Noodle Soup or the more adventurous Easy Black Bean Soup in a matter of minutes.
Give these recipes a try and you'll discover that canned mixed vegetables reduce the labor but none of the flavor. Instead of spending your time over a cutting board, you can sit back, relax and enjoy a sensational bowl of soup.
Southwestern Chicken Chowder
1 can (15 ounces) Veg
Original Mixed Vegetables, drained
2 cups cubed cooked chicken
1 medium sweet red pepper, seeded and chopped
1 1/2 cups whole milk
1 can (10.75 ounces) condensed cream of chicken soup
1 cup mild green salsa, or thick and chunky salsa
1 tablespoon fresh lime juice
1 can (15.5 ounces) Allens Mexican Chili Beans, undrained
1 tablespoon chopped fresh cilantro, optional
Combine all ingredients except cilantro in 2- to 3-quart slow cooker. Cook on low 1 to 2 hours, or until heated through. Add cilantro and serve. Serves 6 to 8
Easy Ham Chowder
2 cans (15 ounces each) Veg
Mixed Vegetables, undrained
1 can (10.75 ounces) condensed cream of
potato soup
1 cup cubed cooked ham
1/2 teaspoon dried basil
1/4 teaspoon black pepper
In medium saucepan, combine all ingredients. Heat until hot, then serve. Serves 4 to 6
Minute Minestrone
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 can (46 ounces) vegetable juice
1/2 teaspoon Italian seasoning (more or less to taste)
1 can (15 ounces) Veg
1 can (14.5 ounces) Allens Cut Italian Green Beans, undrained
1 can (15.5 ounces) Trappey's Great Northern Beans, drained and rinsed
3/4 cup uncooked pasta shells, cooked according to package instructions
1 can (13.5 ounces) Popeye Chopped Spinach, drained
Grated Parmesan cheese
In large soup pot, heat vegetable oil. Add onion and garlic; heat 2 minutes. Stir in vegetable juice and Italian seasoning; bring to boil. Cover, reduce heat and simmer 10 minutes. Add mixed vegetables, beans, pasta and spinach. Cover; simmer an additional 10 minutes. Sprinkle with cheese before serving. Serves 8
Easy Black Bean Soup
1 package (14 ounces) smoked sausage,
cut into 1/2-inch slices
2 cans (15.5 ounces each) Trappey's
Seasoned Black Beans with Spices, drained and rinsed
2 cans (15 ounces each) Veg
Mixed Vegetables, drained
2 cans (14.5 ounces each) Allens Chicken Broth
In large soup pot, lightly brown sausage slices.
Add remaining ingredients; cook until hot. Serve immediately.
Serves 4 to 6
Classic Chicken Noodle Soup
1 chicken (3 to 4 pounds), quartered
2 boxes (32 ounces each)fat-free chicken broth
1 medium onion, chopped
3 stalks celery, chopped
Salt and pepper to taste
1 bay leaf
2 cans (15 ounces each) Veg
1 1/2 cups dried egg noodles
2 tablespoons chopped fresh parsley
In large soup pot, combine first six ingredients. Bring to boil; reduce heat and simmer 2 hours, or until chicken is tender. Remove chicken from soup and cool.
When chicken is cool, remove meat from bones and add chicken to soup. Discard bay leaf. Bring to boil; stir in mixed vegetables, noodles and parsley. Simmer covered about 8 minutes, or until noodles are tender.
Timesaver: Use 4 to 5 cups precooked chicken in place of quartered chicken.
Serves 10
