Sunday, September 23, 2012

Sunday Snippet - SOUPS ON!

I love FALL...the crisp air, the leaves changing colors, I will be heading to Myrtle Beach to visit my son, The OHIO STATE BUCKEYES are in full swing and 
I get a bit "soupy" around meal time.  

Here are a couple soups that I like to make and believe me when I say....yummy!  
Both are my versions of Pasta Fagioli  from the Olive Garden and 
Chicken Tortilla Soup from Max and Erma's. 
Photos are from the web (with no copyright attached) 
 and represent a close likeness of my finished soup!   

Crock Pot Pasta G Fagioli  (the G is for Gordon)

This may be made in crock pot or stove top.  I've provided instructions for both.

1 pound ground beef
1 C diced onion
1 C julienned carrots
3 Stalks chopped celery small
2 Cloves minced garlic
Brown and drain beef...add the onion, carrots, celery and garlic.  Saute 10 minutes

Place in  LARGE crock pot OR you can cook quicker on the stove top using a LARGE Stock Pot. I prefer the crock pot method.  It can cook while I kwilt!

Add the following ingredients to the pot of your choice
2, 14 1/2 oz Cans - diced tomatoes
1, 15 oz Can - red kidney beans
1, 15 oz Can - great northern beans
1, 15 oz Can - tomato sauce
1 1/2 tsp white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1, 32 oz Can - V8 or similar vegetable juice (add this last and pour it in til the crock pot is FULL.

Pay close attention here.... 1 C Ditali Pasta - *ADDED at end of cooking time
IF making on stove top...Simmer all for 1 hour and *add pasta last 10 minutes
IF making in crock pot - Cook 4 - 6 hours on low (til very hot) and *add pasta last hour

TIPS:   longer the pasta sits in the soup..the larger it will swell and soak up the soup juices. You can cook the pasta separately and add to each bowl of soup if you wanted.  

If you want a hotter or spicier flavor...add some cayenne pepper or hot sauce to your serving. 

KPs Chicken Tortilla Soup (kp is for Kathy and Phil)

1/4 C butter
1/4 C all - purpose flour
3 C Chicken broth
1 C milk
8 oz Velveeta Cheese (cubed)
10 oz Ro*Tel diced tomatoes and chilies
2 C cooked, shredded chicken
1 tsp cumin
1 tsp chili powder
Salt and Pepper to taste
Bag of Tortilla chips
Shredded Cheese

In a pot melt butter over medium heat..Stir in flower, stirring often for 3 minutes - this makes a "rue" or thickening element for the soup. 
Slowly whisk in chicken broth, a little at a time.  
Whisk in milk
Reduce heat to low and stir in Velveeta cubes; stir til melted
Add the RoTel, chicken and spices.

TIPS: You can serve this as soon as it is heated thru on stove top, or put in a crock pot on LOW and serve it whenever.   

Ladle individual servings and add toppings like, crunched up tortilla, the shredded cheese of your choice, sour cream, whatever you like!

Do something KWILTY while waiting on these soupy PLEASURES!

1 comment:

  1. These look yummy. I'll be giving them a try, I'm a soup lover too!!


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