Fun

6 Savory Soups Your Family Will Love

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There’s nothing more comfortable in the chill of January than a bowl of warm, delicious soup! Warm your family with these savory soup recipes that come from Our Best Bites, The Roof, and the Lion House. (All cookbooks available at Deseret Book.)

Black Bean Soup

From Lion House Soups and Stews by Brenda Hopkin and David Bench

· 1 cup chopped onion

· 2 cloves garlic, minced

· 1 tablespoon vegetable oil

· 2 (15 oz.) cans black beans, drained, divided

· ½ cup water

· 1½ teaspoons cumin

· 1 drop hot pepper sauce

· 1 (14.5 oz.) can diced stewed tomatoes, undrained

· 1 (14.5 oz.) can chicken broth

· 1 (4 oz.) can diced mild green chilies, undrained

· 1 tablespoon lemon juice

· ¼ cup plain yogurt, for garnish

Sauté onion and garlic in oil in large, heavy saucepan over medium heat until translucent. Add 1 cup beans and mash with potato masher. Stir in remaining beans, water, cumin, hot pepper sauce, tomatoes, chicken broth, and chilies. Bring mixture to boil. Reduce heat; cover and simmer 15 minutes. Remove soup from heat and add lemon juice. Ladle into bowls and top with dollop of yogurt.

Country-Style Chicken Noodle Soup

From Recipes from The Roof  by Temple Square Hospitality

· ½ cup yellow onion, diced

· 1 cup celery, diced

· 1 cup carrots, diced

· 2 tablespoons vegetable oil

· 1 pound skinless, boneless chicken breast, diced

· 8 cups chicken broth or 8 chicken bouillon cubes with 8 cups water

· 4 ounces egg noodles, uncooked

· 1 small bunch parsley, finely chopped

· Pepper, to taste

In heavy soup pot, sauté onion, celery, and carrots in oil until onions are opaque; don’t brown. Add diced chicken and cook through. Add chicken broth and bring to boil. Add uncooked noodles. Return to boil and cook until noodles are done. Add parsley and pepper to taste before serving.

Rough River Clam Chowder

From Recipes from The Roof  by Temple Square Hospitality

· ½ cup bacon, diced

· 1 cup celery, chopped

· 1 cup carrots, chopped

· 1 cup onion, chopped

· 2 cups potatoes, peeled and diced

· 1 cup vegetable stock

· 3 cups heavy cream

· 1 pound chopped clams

· Salt and pepper, to taste

· ½ cup shaved green onions, for garnish

· Creole seasoning, for garnish

In soup pot, cook bacon until crisp; remove and set aside. Add celery, carrots, and onion to bacon fat and simmer until tender, about 4 minutes. Add potatoes and vegetable stock and bring to boil. Reduce heat so soup is at a simmer. Add cream and cook until potatoes are tender, about 20 minutes. Add clams and crumbled bacon and cook for another 3 minutes. Salt and pepper to taste. Garnish with green onions and Creole seasoning, if desired.


Creamy Tomato Soup

From Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones

· 1 tablespoon olive oil or oil from sun-dried tomatoes

· 1 cup onion, chopped

· ¾ cup carrots, shredded

· 4 cloves garlic, minced

· cup sliced sun-dried tomatoes, packed in oil

· 2 (14.5 oz.) cans diced tomatoes, undrained

· 1 (14 oz.) can chicken broth

· 1 teaspoon sugar

· 1 teaspoon kosher salt

· ¼ teaspoon freshly ground pepper

· ½ teaspoon dried oregano

· 1 tablespoon dried basil

· ½ teaspoon red pepper flakes, optional

· 3 ounces reduced-fat cream cheese

· Garnishes: grated Parmesan cheese and fresh basil, optional

Place oil in large saucepan over medium heat. Add onion, carrots, and garlic. Cook for 3–4 minutes or until vegetables are tender, stirring frequently. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes, if desired. Bring soup to boil, then cover pan and reduce heat to simmer for 30 minutes. Remove from heat. Transfer soup to blender (in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place paper towel over opening in lid to avoid splatters. Process until smooth. Alternately, add cream cheese directly to pot and use immersion blender to combine.

Tortellini Sausage Soup

From Savoring the Season with Our Best Bites by Sara Wells and Kate Jones

· 3 links Italian sausage

· 1 onion, diced

· 4 cloves garlic, pressed or minced

· 1 (14.5 oz.) can diced tomatoes

· 1 (8 oz.) can tomato sauce

· ½ cup apple cider

· ½ cup water

· 2 (15 oz.) cans chicken broth

· 1 cup carrots, sliced

· 1 teaspoon dried oregano

· 1 teaspoon dried basil

· 2 tablespoons dried parsley

· 2 medium zucchinis, shredded

· 1 (8–10 oz.) package cheese tortellini (refrigerated or frozen)

· Parmesan cheese

Remove casings from link sausage by using a sharp knife to slit one side of sausage. Peel back casing and crumble sausage into large soup pot. Begin cooking over medium heat. Add onion and garlic to pot. Continue cooking until onion is translucent and sausage is cooked. Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer 30 minutes. Add parsley and zucchini, then simmer another 15 minutes. Add tortellini and cook until tender. Serve with bread and freshly grated Parmesan cheese.

TIP: Refrigerated tortellini can be quite expensive, so check out the frozen pasta section. Some brand-name dried cheese tortellini can also be very good, but stay away from brands you’ve never heard of.

Vegetable Beef Barley Soup

From Savoring the Season with Our Best Bites by Sarah Wells and Kate Jones

· 1 pound lean ground beef

· 1 medium onion, minced

· 1 envelope dry onion soup mix

· 1 (28 oz.) can diced tomatoes, undrained

· 1 (12 oz.) can vegetable juice, such as V8

· 2 cups water

· 3 cups beef broth

· 4 carrots, peeled and chopped

· 6 ounces cut green beans (fresh or frozen)

· 1 tablespoon dried parsley

·1/8–¼ teaspoon red pepper flakes

· 1 bay leaf

· Salt and pepper, to taste

· ½ cup barley or quinoa

In large stockpot, cook ground beef and onion until beef is cooked and onion is tender and translucent. Add soup mix and stir until beef is completely coated. Add remaining ingredients, except barley (or quinoa). Bring to boil. Cover and simmer 1–2 hours. Add salt and pepper to taste. 30 minutes before soup is done, cook barley or quinoa according to package directions and add to soup. Remove bay leaf before serving.


Find more great recipes and articles in the LDS Living Jan/Feb 2016, available in Deseret Book stores or on deseretbook.com.

Lead image via iStock.
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