Souper Meals

By Pat Mills

Soups are a great tasty, filling meal, plus they are economical and also freeze well. Most soups are even better warmed up the next day, so on these chilly days, grab a good book and a bowl of soup and feel the warmth. –  Pat

1       pound ground beef
1/2    cup chopped onion
1       can (15 oz) tomato sauce
1-1/2   cups frozen mixed vegetables, thawed
1-1/4   cups frozen corn, thawed
1-1/4   cups beef broth
1      tablespoon soy sauce
1      tablespoon molasses
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly. Yields 4 servings

1-1/2    pound boneless skinless
chicken breasts
1/2      cup chopped onion
1 to 2   cloves of garlic, minced
3 tablespoons butter or margarine
2         chicken bouillon cubes
1         cup hot water
1/2 to 1 teaspoon ground cumin
2         cups half-and-half cream
2         cups (8 oz) shredded monterey jack cheese
1         can (16 oz) cream-style corn
1         can (4 ozchopped green chilies, undrained
1/4 to 1  teaspoon hot pepper sauce
1        medium tomato, chopped
fresh cilantro or parsley, optional
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water; add to pan along with cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yields 6 to 8 servings.

2        pounds ground beef
2        quarts hot water
1        can (28 oz) tomato sauce
1        can (28 oz) diced tomatoes,
2        cups cooked long- grain rice
2        cups chopped green peppers
1/4     cup packed brown sugar
2        teaspoons salt
2        teaspoons beef bouillon granules
1      teaspoon pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until peppers are tender.

1        cup shredded carrots
1        cup chopped onions
1/2    cup chopped celery
2        cans (14 1/2 oz each) chicken broth
1        pound ground beef, cooked, crumbled and drained
2        cups cooked long-grain rice
3        cups milk
1        pound process cheese
(Velveeta), cubed
1       cup sour cream
In a large sauce pan, combine the carrots, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes or until vegetables are tender. Stir in the beef, rice, milk and cheese; simmer, uncovered until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through; Yields 10 servings.

Most soups freeze nicely. The exceptions are soups made with cream and potatoes. Those are better when eaten fresh.
Pasta in soup can get mushy in the freezer. It’s best to add the pasta when ready to eat, not before freezing. Soups can be stored in the freezer up to three months.

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