3 Cs Soup Recipes

THREE SISTERS SOUP

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3 C'S SOUP

Steps:

• Boil chicken breasts until fully cooked and drain water. Add chicken stock and Rotel; bring to a boil and stir in cream of chicken soup.
• Simmer until smooth and add processed cheese. Simmer until cheese is well blended.
• Add corn and other vegetables if applicable. Top with Kraft shredded cheddar cheese when ready to serve.

THREE CAN SOUP

Steps:

• Brown ground beef in skillet (with onions and green bell peppers if desired).
• Drain meat.
• Combine all ingredients in large pot and heat through.
• Serve with corn bread or crackers.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

3 C'S SOUP #4 (CELERY, CANADIAN BACON, COUSCOUS)

Steps:

• In medium microwaveable bowl add two cups of water, couscous and cover. Heat at 50% power for about 10 minutes. Check. Make sure all water is absorbed, set aside.
• Heat in large stockpot, 2 quarts of water. Add celery and margarine and salt. Cook about 15 minutes on simmer.
• Add cilantro and italian seasoning. Add bacon and green beans. Simmer about 10 minutes.Add couscous. Stir and blend into the soup. Serve.
• Note: Feel free to add a can of stewed tomatoes, any flavor to this soup. It is good with it but children sometimes like just plain tomato soup without the chunks.