Confetti Soup Recipes

CONFETTI BEAN SOUP MIX

Steps:

• Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

SLOW-COOKER CONFETTI WILD RICE SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to High; cover and cook 5 minutes longer or until vegetables are crisp-tender.

CONFETTI YELLOW PEA SOUP

Steps:

• In 3 1/2 to 4-quart slow cooker, combine all ingredients except onions and corn; stir gently to mix.
• Cover; cook on Low setting 7 to 9 hours or until peas are soft.
• Stir in onions and corn. Cover; cook 30 minutes longer or until corn is thoroughly heated.

CONFETTI SOUP

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and celery. Cook for 2-3 minutes or until tender. Add carrots, salt, pepper, fennel seed, and optional crushed red pepper. Cook for an additional 2-3 minutes.
• Add black-eyed peas and water. Cook uncovered for 25 minutes over medium heat.
• Add turkey ham and kale. Cook covered for an additional 10 minutes over medium heat until kale is tender.
• Add parsley right before serving. Serve hot.

CONFETTI CHOWDER

Steps:

• Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. , Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; stir in cheese until melted.

CONFETTI PIES

Steps:

• In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
• Pour filling into graham cracker crusts, and chill for at least 4 hours.

POTATO SAUSAGE/CHRISTMAS/CONFETTI SOUP

Steps:

• Simmer the potatoes, onion, salt and water for 20 to 30 minutes until the potatoes are very tender. Do not drain. Mash it all up in the pot.
• In the meantime, cook the sage sausage in a skillet, breaking up large pieces. Drain fat.
• Add the milk, cream, sage and the cooked sausage to the potato mixture. Combine, stirring well to incorporate the additions.
• Heat 5-10 minutes.
• For Christmas soup, very thinly slice red pepper. For Confetti soup, mince various colors of bell peppers.
• Add parsley and bell pepper to soup; cook until peppers are just tender.