SOUP RECIPES

Quick & Easy

Dynamic Turkey Soup

2 lbs ground turkey, cooked and drained

1 can (28 oz) whole tomatoes, undrained

2 cans ( 14 oz each) beef broth

1 bag (16 oz) frozen mixed vegetables ( such as carrots, beans, okra, corn or onion)

1/2 cup uncooked barley

1 tsp salt

1 tsp dried thyme leaves

1/2 tsp ground coriander

1 tsp black pepper

Combine all ingredients in slow cooker.  Add water to cover.  Cover; cook on HIGH 3 to 4 hours or until barley and vegetables are tender.   Makes 8 servings

Suggestion: Serve this soup with our Delicious Lone Star Cornbread

Roast Tomato Basil Soup

2 cans (28 oz each) peeled whole tomatoes, drained and liquid reserved

2 1/2 Tbs packed dark brown sugar

1 medium onion, finely chopped

3 cups tomato liquid reserved from canned tomatoes

3 cups chicken broth

3 Tbs tomato paste

1/4 tsp ground allspice

1 can (5 oz) evaporated milk

1/4 cup shredded fresh basil leaves (about 10 large)

Salt and black pepper to taste

Directions:

1. Preheat oven to 450 degrees F.  Line baking sheet with foil; spray with nonstick cooking spray.  Arrange tomatoes on foil in single layer.  Sprinkle with brown sugar and top with onion.  Bake about 25 to 30 minutes or until tomatoes look dry and light brown.  Let tomatoes cool slightly; finely chop.

2.  Place tomato mixture, 3 cups reserved liquid from tomatoes, chicken broth, tomato paste and allspice in slow cooker.  Mix well. Cover; cook on LOW 8 hours or on HIGH 4 hours. 

3. Add evaporated milk and basil; season with salt and pepper.  Cook on HIGH 30 minutes or until hot.  Garnish as desired.   Makes 6 servings.

Serve with our melt in your mouth, "you toast" TEXAS BEER BREAD or seasoned croutons.

Easy Corn Chowder

2 cans (14 1/2 oz each) chicken broth

1 bag (16 oz) frozen corn kernels

3 potatoes, peeled and cut into 1/2-inch pieces

1 red bell pepper, diced

1 medium onion, diced

1 rip celery, sliced

1/2 tsp salt

1/2 tsp black pepper

1/2 cup heavy cream

8 slices bacon, crisp-cooked and crumbled

Directions: 1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into crock pot:  Cover; cook on LOW 7 to 8 hours.

2. Partially mash soup mixture with potato masher to thicken.  Stir in cream; cook on HIGH, uncovered, until hot.  Adjust seasonings, if desired.  Garnish with bacon.  Serves 6.

Serve this soup with our Delicious Lone Star Cornbread.  Absolutely delicious!!!