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Street Prophets Sunday Coffee Hour: Soups for Cold Weather [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-01-12

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. It has been cold with snow yesterday. The perfect soup weather. Here are a few new ones to try.

Taco Soup

1 pound lean ground beef

16 ounces fat free refried beans

14 1/2 ounces diced tomatoes with green chilies - drained

2 cloves garlic - minced

1 small onion - minced

11 ounces corn with red and green peppers - drained

1 cup red wine

8 ounces no salt added beef broth

1 tablespoon chili powder

1/2 teaspoon cumin powder

1/4 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

4 ounces black olives - drained and sliced

4 ounces diced green chilies - drained

1 medium red bell pepper - seeded and diced

1 cup Four Style Mexican Cheese - shredded

Combine everything except the cheese in a large saucepan or Dutch oven over medium high heat. Bring to a boil. Reduce the heat to low and simmer for 30 minutes.

Serve with the cheese sprinkled on top.

Makes 8 servings

Pizza Soup

8 ounces Italian sausage - sliced

8 ounces pepperoni slices - diced

1 cup small white beans

2 cups water

2 tablespoons unsalted butter

1 small onion - diced

2 stalks celery - diced

2 small carrots - diced

1 clove garlic - minced

1 large bay leaf

32 ounces low sodium chicken broth

1 teaspoon Italian seasoning

14 1/2 ounces Italian style no salt added diced tomatoes

4 ounces Parmesan cheese - grated

Soak the beans in the water.

In a large skillet over medium high heat cook the sausage to 160°F and browned. Remove from the pan and drain on paper towels.

Add the butter to the skillet and melt and add the onions, celery and carrots and cook until softened about 15 minutes. Add the garlic and cook for 30 seconds.

In a large saucepan or Dutch oven add the beans and their liquid, onions, broth, Italian seasoning and bay leaf and bring to a boil.

Reduce the heat to low and cover and simmer for 2 1/2 hours or until the beans are tender.

Add the sausage, pepperoni and tomatoes and cook for 20 minutes.

Sprinkle the cheese on top to serve.

Makes 6 servings

Italian Seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried marjoram

1 tablespoon dried sage

1 tablespoon dried thyme

1/2 teaspoon crushed red pepper flakes

Mix everything together and store in a jar with a lid.

Makes 24 servings

Loaded Baked Potato Soup

1/4 cup cheddar cheese - shredded

8 slices bacon - cooked and crumbled

1/4 cup green onions - minced

1 medium onion - diced

2 cloves garlic - minced

5 medium Yukon Gold potatoes

1 tablespoon butter

1 tablespoon olive oil

36 ounces low sodium vegetable broth

1/2 cup sherry

1 teaspoon salt

1/2 teaspoon white pepper

1 tablespoon Dijon mustard

1/2 ounce chives - minced

1/2 cup evaporated milk

1/2 cup sour cream

In a large saucepan or Dutch oven over medium high heat fill with water and bring to a boil. Add the potatoes and boil for 20 minutes or until cooked through. Drain and remove from the pan.

Melt the butter in the saucepan and add the olive oil. Add the onions and cook until softened and starting to brown about 15 minutes. Add the garlic and cook for 30 seconds.

Add the sherry and deglaze the pan. Add the broth, salt, pepper, Dijon mustard, potatoes, cheese, bacon and green onions. Heat to boiling. Reduce the heat to low and simmer for 15 minutes.

Remove from the heat and add the milk and sour cream and mix well.

Makes 6 servings

Cheesy Hamburger Potato Soup

1 pound lean ground beef

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon dried mustard

1 cup cheddar cheese - shredded

1 medium onion - minced

2 cloves garlic - minced

5 medium Yukon Gold potatoes - peeled and diced

1 tablespoon butter

1 tablespoon olive oil

36 ounces low sodium vegetable broth

1/2 cup sherry

1 teaspoon salt

1/2 teaspoon white pepper

1 tablespoon Dijon mustard

1/2 cup evaporated milk

1/2 cup sour cream

Mix the beef with the salt, pepper and dry mustard. Heat a medium skillet over medium heat and add the beef and onions. Cook until no pink remains in the beef and the onions have softened. Add the garlic and cook for 30 seconds.

In a large saucepan or Dutch oven over high heat add enough water to cover the potatoes. Heat to boiling. Boil for 15 to 20 minutes or until the potatoes have softened. Drain.

Deglaze the beef and onion's pan with the sherry.

Add the beef, broth, 1/2 cup of cheese, salt, pepper, Dijon mustard and chives to the potatoes. Mix well. Bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Remove from the heat and add the milk and sour cream. Mix well.

Serve with the remaining cheese on top.

Makes 6 servings

Creamy Parmesan Italian Sausage Soup

12 ounces evaporated milk

1/4 cup Parmesan cheese - grated

1 cup small white beans

2 cups water or until beans are covered

2 tablespoons unsalted butter

1 small onion - diced

2 stalks celery - diced

2 small carrots - diced

1 clove garlic - minced

1 pound Italian sausage - sliced

1 large bay leaf

32 ounces low sodium chicken broth

1 teaspoon Italian seasoning

14 1/2 ounces no salt added Italian style diced tomatoes - drained

In a large saucepan or Dutch oven over medium high heat add the beans and enough water to cover by 2 inches. Heat to boiling. Boil for 3 minutes. Remove from the heat and let sit covered for 1 hour.

Cook the sausage in a large skillet over medium high heat until 160°F. Drain on paper towels. Drain the fat from the pan.

Add the butter to the skillet and melt. Add the onions, celery and carrots and cook until softened about 15 minutes. Add the garlic and cook for 30 seconds.

In a large saucepan or Dutch oven add the beans and their liquid, onions, broth, Italian seasoning, cheese and bay leaf. Bring to a boil.

Reduce heat to low and cover and cook for 2 1/4 hours or until the beans are tender.

Add the milk, sausage and tomatoes and cook for 15 minutes.

Makes 6 servings

Crack Chicken Noodle Soup

6 slices bacon - diced and cooked

8 ounces cream cheese

3 tablespoons unsalted butter - divided

1 cup celery - diced

1 cup carrots - diced

1 small onion - diced

1 1/2 pounds boneless skinless chicken breasts - diced

1/2 teaspoon poultry seasoning

1 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 teaspoon Worcestershire sauce

1/4 teaspoon celery seeds

48 ounces low sodium chicken broth

1/2 cup white wine

4 ounces egg noodles

In a large saucepan or Dutch oven over medium heat cook the bacon. Drain on paper towels. Cool and crumble. Drain the fat from the pan.

Melt 2 tablespoons of butter in the saucepan or Dutch oven. Add the chicken and cook until 165°F and golden. Remove from the pan and drain on paper towels.

Add the onions, celery and carrots to the pan. Cook until softened about 10 minutes.

Add the broth, cream cheese, bacon, poultry seasoning, salt, pepper, Worcestershire sauce, celery seeds and wine. Heat to boiling.

Reduce the heat to low and simmer for 15 minutes.

Add the chicken and noodles and cook for 25 minutes.

Makes 6 servings

Poultry Seasoning

2 teaspoons ground sage

2 teaspoons dried thyme

1 teaspoon dried marjoram

1 teaspoon dried rosemary

1/2 teaspoon ground nutmeg

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried parsley

1/2 teaspoons celery seeds

Mix everything together and store in a jar with a lid.

Makes 6 servings

Jalapeno Lime Chicken Soup

1 large jalapeño pepper - seeded and diced

2 tablespoons fresh lime juice

1 small onion - minced

2 cloves garlic - minced

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 teaspoon poultry seasoning

1 cup rice

48 ounces low sodium chicken broth

2 tablespoons vegetable oil

2 large bay leaves

1 1/2 pounds boneless skinless chicken breasts

In a large saucepan or Dutch oven over medium high heat add the oil and heat to shimmering. Add the chicken and onions and cook until the chicken reaches 165°F and the onions have softened and starting to brown. Add the garlic and cook for 30 seconds.

Add the rest of the ingredients except for the rice and bring to a boil.

Add the rice and cover and reduce the heat to low. Simmer for 30 minutes.

Remove the bay leaves.

Makes 8 servings

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