Soup Swap
- Make 6 quarts of your favorite soup. Make the soup a few days ahead to allow time to freeze. Email us with the type of soup you are making so we will have a good variety.
- Label 6 freezer Ziplock bags with the name of soup, date, and any instructions needed to re-heat or garish the soup.
- Put 1 quart of soup into each bag, Lay the bags flat in the freezer to make them easier to store.
- Bring the recipe and the soups to our party. One of the bags we will be eating/tasting at the party, so bring it ready to serve in a crockpot with any garnishes.
- Each of us will come home with 5 new soups! You may want to bring a cooler to transport them to and from.
These are a few tips and tricks I figured out as I was cooking.
- Quadruple your recipe.
- Use a 6 Quart pot
- Buy freezer quart bags
- 4 cups = 1 quart
- find a large measuring cup, or pitcher that can hold 4 cups. Ladle the soup into the measuring cup, and then pour it into the baggies.
- Release the air and lay flat.
- Lay it flat in a freezer basket or a box.
- If everyone lays their soup flat, it will be really easy to store!
On serving day, everyone brought their soup in a crockpot ready to serve. I found that the small crockpots hold 1.5 quarts which was perfect, but the big ones worked too. I also bought bowls and little ramekins so we could do a soup flight and taste all of them.
Here are the soups that we had:
- Goat Cheese Tomato Basil
- Potato Bacon Soup
- Chili for a Crowd- From Ashley
**SORRY FOR THE FORMATTING! It did not like me today!**
Chili
Ingredients:
4.5 pounds ground beef, browned and drained
2 large yellow (sweet) onions, chopped
7 large green bell peppers, chopped
4 celery stalks, chopped
2 heaping tablespoons minced garlic (I use jarred)
2 cans Ranch Style Beans, NOT drained (15 ounce cans) -I couldn't find Ranch Style so used Black
2 cans dark red kidney beans, drained (15 ounce cans)
2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
2 cans stewed tomatoes (15 ounce cans)
4 cans plain tomato sauce (15 ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)
Directions:
- Combine all ingredients in a large stock pot.*
- Simmer for at least three hours (I let mine cook about 5 hours).
- Enjoy!
Naughty Cornbread
Ingredients:
- · 1 yellow cake mix
- · 2 Jiffy cornbread mixes
- · Oil, milk, and eggs according to package directions
Directions:
Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.
Veggie Chili
Ingredients:
2 garlic cloves, minced
1 large green or red pepper, chopped
½ lb. mushrooms, slicked
½ cup chopped onion
2T oil
1 28oz can crushed tomatoes
11 15 oz. can tomato sauce
22 T chili powder
1 tsp. ground cumin
2 15 ounce cans kidney beans, drained & rinsed
1 ½ diced zucchini
10 oz. pkg corn, thawed
1 ½ C shredded sharp cheddar, divided
1 ½ c diced zucchini
Directions:
Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to boil. Reduce heat to low; add beans, zucchini and corn. Simmer 15 minutes or until tender. Add 1 cup cheese and stir until melted. Spoon into serving bowls and top with remaining cheese. Makes 8 servings.
*we also eat with rice, sour cream and Fritos!
Cheesy Chicken Tortellini Soup
Ingredients:
- 4 Tbs. butter
- 1 diced onion
- 2 diced carrots
- 2 ribs celery, diced
- 6 cups water (or chicken broth)- I usually use mixture of both
- 12 oz. frozen cheese tortellini
- 4 cups milk
- 2 cups whipping cream
- 1 cup Cheez Whiz (8 oz)
- 4 cups diced, cooked chicken
Melt butter in lg pot. Add veggies and saute. Add water (or broth) and bring to boil. Add tortellini and cook until tender. Reduce heat- add milk, whipping cream, Cheez whiz, and chicken. Stir constantly over low heat until cheese is melted. Simmer on low until heated through.
POTATO BROCCOLI CHEESE SOUP
Ingredients:- 1 1/4 lbs. (about 4 med.) potatoes
- 1 tbsp. butter
- 1 c. chopped onion
- 2 1/2 c. boiling chicken stock
- 1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts
- 1 1/2 c. shredded Cheddar cheese
- 1 tbsp. sour cream
- Salt and pepper to taste
Tortellini Soup with Chunky Tomatoes and Spinach
Yields 3 to 4 servings
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 to 6 cups low sodium vegetable broth (or chicken broth)
1 can (14.5 ounces) low sodium diced tomatoes, including juices
9-10 ounces tortellini (fresh or frozen), any variety
1 1/2 teaspoons Italian herb seasoning
1/4 teaspoon crushed red pepper (optional)
10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
Salt and Pepper, to taste
1/4 cup freshly shredded Parmesan cheese
- In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
- Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
- Add tortellini and cook according to package instructions.
- Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
- Serve immediately, garnishing each bowl with Parmesan cheese.
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