Super Soups Recipes

SUPER SOUPS

Super Soups image

This delicious soup is perfect for freezing, so enjoy a warm, hearty meal even on nights when theres no time to prepare one. Just heat, serve and enjoy. I found this recipe in Kraft Food And Family magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Weeknight

Time 28m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 Velveeta cheese (8oz)
14 1/2 ounces chicken broth
1 ounce Good Seasons Italian dressing
1 cup uncooked bite-sized pasta

Steps:

Cook and stir meat in 1 tablespoon vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 minutes or until crisp-tender, stirring ocassionally.
Add chicken broth, soup base, 2 cups water and salad dressing mix. Bring to a boil.
Add pasta; cover. Simmer 10-12 minutes or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Freeze It: Allow soup to cool then portion into smaller container. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed.
Reheat It: Reheat small portions, about 2 servings of frozen soup, in the microwave on HIGH for about 5 minutes, stirring halway through.
Chicken: 1 pound boneless chicken pieces, 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion, additional 14 1/2oz chicken broth.
Beef: 1 pound ground beef, 1 c corn, 1 chopped bell pepper, 16oz Taco Bell Home Originals Salsa.
Pizza: 1/4 pound coarsely chopped Oscar Mayer pepperoni (add with the broth), 1 c sliced mushrooms, 1 sm chopped onion, 1 chopped bell pepper, 15oz pizza sauce.
Meatless: 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini, 14 1/2oz undrained diced tomatoes, 15 1/2oz drained and rinsed kidney beans.

Nutrition Facts : Calories 51.8, Fat 0.5, SaturatedFat 0.1, Sodium 173.5, Carbohydrate 8.9, Fiber 0.4, Sugar 0.4, Protein 2.6

SUPER SOUP

Super Soup image

This is a delicious and nutritious soup. I get compliments on this from everyone I have served it to so far. It is full of flavor and is my husband's favorite!

Provided by Mrs. Doeinck

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 stalks celery, sliced thin
3 carrots, sliced thin
1 yellow onion, chopped
3 garlic cloves, minced
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas
1 (28 ounce) can diced tomatoes
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups water
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
crushed red pepper flakes
8 ounces whole wheat spiral pasta
1 bunch kale, cleaned and cut into 1 inch strips
salt and pepper

Steps:

Heat oil in a large soup pot.
Add onions, garlic, carrots and celery and sauté until translucent (about 3 minutes).
Add beans, tomatoes, chicken or vegetable stock, water, basil, thyme and oregano. Bring to a boil and simmer for about 10 minutes.
Add pasta and cook until al dente (about 6 to 8 minutes).
Add kale and cook for about 2 minutes.
Salt and pepper to taste.
Serving steaming hot with some garlic bread and garnished with fresh basil.

Nutrition Facts : Calories 347, Fat 6.9, SaturatedFat 1, Sodium 575, Carbohydrate 63.4, Fiber 10.5, Sugar 7.5, Protein 13.6

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