Soup Recipes Canada

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CANADIAN CHEESE SOUP



Canadian Cheese Soup image

My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup. -Jolene Roudebush, Troy, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

3 cups chicken broth
4 medium potatoes, peeled and diced
2 celery ribs, diced
1 medium carrot, diced
1 small onion, diced
6 ounces Canadian bacon, trimmed and diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded cheddar cheese
1/8 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

Nutrition Facts : Calories 252 calories, Fat 11g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Categories     Dinner,Lunch

Time 29m

Yield 8 servings

Number Of Ingredients 7

4 cup(s) Vegetable broth
12 oz Uncooked butternut squash peeled and cut into 1- to 1 1/2-inch cubes*
0.5 large Uncooked vidalia onion(s) cut into 2-inch cubes
0.5 small Fresh apple(s) peeled and cut into to 2-inch cubes
0.25 tsp(s) Table salt or to taste
0.125 tsp(s) Black pepper or to taste
0.125 tsp(s) Ground nutmeg or to taste

Steps:

  • In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
  • Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
  • Yields about 3/4 cup per serving

Nutrition Facts : Calories 23 kcal

OLD FASHIONED CHICKEN SOUP



Old Fashioned Chicken Soup image

A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 15

Number Of Ingredients 16

2 skinless chicken legs and back, large
12 cups cold water
⅛ tsp turmeric, ground (optional)
1 onion, large
2 stalks celery, medium
2 carrots, medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potatoes, with skin, diced
1 cup whole wheat egg white noodles
2 tsp salt
½ tsp black pepper, freshly-ground
½ tsp oregano, dried
½ tsp basil, dried
½ tsp sugar
¼ cup parsley, fresh, chopped, for garnish

Steps:

  • Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
  • Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
  • Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
  • Stir in egg noodles or dry pasta noodle of your choice.
  • Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
  • To serve, garnish with fresh minced parsley.

Nutrition Facts :

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