Hot soups to warm you on cold daysBy DEANA SEXTON,
Growing up in Eudora, we went to the grocery store once a week. My sisters and I were given strict instructions not to let go of the buggy, and we didn’t.
We also never put anything that was not on the list in the buggy. Momma always had a menu planned. She had a list. She had a budget.
My family always ate supper together at the table, and no meal was boring. Here are a few scenarios: Two of us were bickering. One of us is hiding peas in the potted plant behind our chair, or one toppled out of her chair after being told repeatedly not to tilt back on the chair legs. Some nights, all three scenarios happened.
There is nothing better than family supper in a big family.
My mother made the best soups and chili for cold nights. Everyone would discuss their day over a hot bowl of soup and homemade cornbread. I always felt those suppers were the best.
I love comfort food, especially with the cold weather. I love being able to throw stuff in a pot or crockpot and let it simmer. I will usually have plenty of left overs to freeze or share. I love having enough to freeze to have a quick easy meal when things are crazy and I don't have time to cook.
I'm going to share a few of my favorite soup recipes with you. I love to serve soup with cornbread or fresh baked rolls.
Broccoli cheese and noodle soup
6 cups water
6 cups milk
16oz bag of broccoli
1 pound Velveeta ( i use light or 2% milk Velveeta)
6 chicken bouillon cubes
2 teaspoons garlic powder
1/2 teaspoon onion powder
10 ounce bag of egg noodles
Black pepper to taste
Put onion powder, noodles, bouillon cubes, and garlic in water. Boil till noodles tender, about 5 minutes.
Cut cheese into cubes, at to mixture. When the cheese is almost melted, add milk. Stir and simmer on low until hot. Be careful not to burn milk.
Add black pepper and season to taste.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper.
To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups
White Chicken Chili
1 tablespoon olive oil
1 medium onion, finely chopped
1 can (4 ounce) chopped green chilies
3 tablespoons all-purpose flour
2 tablespoons cumin
2 cans Bush’s Great Northern Beans (or Navy)
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack Cheese
Salsa of your choice
In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce Heat and simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa.