Pot Luck Soup Recipes
POTLUCK PASTA SOUP
In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 20 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
POT LUCK SOUP
Steps:
- 1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
- 2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
- 3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
POTLUCK CHICKEN VEGETABLE SOUP
I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas
Provided by Taste of Home
Time 2h35m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 16
Steps:
- Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
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