Three Cs Soup Recipes

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.

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 C'S SOUP

Steps:

• Cut up the carrots into bitesize pieces and place into boiling water, with just enough water to cover the carrots
• After 15 minutes or so, put in the finely sliced chilli. You can add the seeds or more chillis if you prefer it spicier.
• Once the carrots are completely soft turn of the heat and add in the corriander, stalks and all. Using a hand blender, blend the carrots, corriander and chilli together.
• If at this stage the soup is a little thick, top up with some boiling water. Add single cream, salt and pepper to your own personal taste

THREE BEAN SOUP

Steps:

• 1. Heat oil ni large skillet, add onion, cook 5 mins until tender. 2. Add beef, cook until done, drain off fat. Put meat & onions into large pot. 3. Add remainnig ingredients, stir, bring to boil, cover & simmer 30-45 minutes.

THREE SISTERS SOUP

Steps:

• Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
• While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
• Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
• Add carrot, garlic and celery and saute for 5-10 minutes.
• Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
• Add stock and bring to a boil.
• Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
• Salt and pepper to taste.
• Serve hot with crusty bread.

COLORFUL THREE-BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

THREE ONION SOUP

Steps:

• Chop enough white and pale green parts of the leeks to measure 2 cups.
• Wash leek well in a bowl of cold water. Drain in colander.
• Heat oil in 10" nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 c water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
• Peel potato and cut into 1/2" cubes. Add potato and remaining water to onions. Simmer covered, stirring occasionally, until potatoes are very tender.
• Puree 1 1/2 c soup in a blender (using caution) and stir into remaining soup. Season with salt and pepper.
• Serve soup sprinkled with cheese and drizzled with vinegar.
• Note - soup may be made 1 day in advance and cooled completely before being chilled, covered. Reheat, covered over low heat.

THREE INGREDIENT SOUP

Steps:

• Bring broth to boil. Meanwhile, wash escarole and shake off clinging water.
• Coarsely chop and stir into broth.
• Remove from heat.
• Add pepper.
• Use parmesan cheese as a garnish.

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.