University of Kentucky College of Agriculture

Soups

New Potato and Asparagus Soup

2 tablespoons olive oil
2 medium size, boneless, skinless chicken breasts
1 medium diced onion
1 teaspoon salt
1/2 teaspoon garlic powder
Zest and juice of 1 lemon
2 cups new potatoes
3 cups vegetable broth
1 cup low fat milk
1 pound fresh asparagus
1/2 cup reduced fat sour cream
fresh ground black pepper

1.  Pour oil into a large saucepan over medium heat.

2.  Remove fat from chicken breasts and cut chicken into 1/2 inch pieces.

3.  Cook chicken and diced onion in the oil for about 5 minutes or until chicken is done and onions are golden.

4.  Stir in salt, garlic powder, lemon zest, and 1/2 of the lemon juice.

5.  Cut potatoes into 1/2 inch chunks, leaving the skin on.

6.  Add potatoes and vegetable broth then simmer, stirring occasionally, until potatoes are tender.

7.  Stir in the milk.

8.  Trim and cut asparagus into 1 inch pieces and add to mixture.

9.  Simmer over medium heat, partially covered and cook until the asparagus is tender, about 15 minutes.

10.  Stir in 1/2 cup sour cream and season with salt and pepper to taste.

 

Kale and Potato Soup

4 teaspoons olive oil
1 chopped yellow onion
3 cloves garlic, minced
1 box (48 ounce) low-sodium chicken broth
6 red potatoes, diced
1/2 cup chopped carrot
4 cups shredded kale
1/2 pound cooked chicken breast, shredded
1/4 teaspoon black pepper

1.  In a large saucepan, heat the olive oil over medium heat for 1 minute.  Add chopped onion and garlic and cook uncovered for 5 minutes.

2.  Add chicken broth, potatoes and carrot; cover and bring to a boil.

3.  Reduce heat and simmer for 20 minutes.

4.  Mix in the kale, chicken and black pepper.  Cover and simmer for 15 minutes or until kale is tender.

 

Nacho Potato Soup

1 (15 1/4 oz.)
1 (11 oz.) can whole kernal corn, drained
1 (10 oz.) can diced tomatoes and green chilies, undrained
2 cups skim milk
2 cups process American cheese, cubed
Dash hot pepper sauce
Fresh parsley, minced (garnish)
2 cups water

In a 3-quart saucepan, combine the contents of the au gratin potato package, corn, tomatoes, and water.  Mix well.  Bring to a boil.  Reduce heat, cover and simmer for 15-18 minutes or until potatoes are tender.  Add milk, cheese, and hot pepper sauce.  Cook and stir over medium heat until cheese melts.  Garnish with parsley if desired.  Yield:  6-8 servings.

 

Cheesy Potato Soup

1 can chicken broth
1 can condensed cheddar cheese soup
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
Approximately 2 cups water (more may be needed to dilute)
1 large bag frozen hash brown potatoes
1 large onion, chopped
1 cup milk
8 oz. container of sour cream
1 jar real bacon bits

Mix all ingredients and simmer in slow cooker for 4-6 hours.

 

Wildcat Taco Soup

1 lb. lean ground beef, browned and drained
1 (15 1/2 oz.) can whole kernal corn, drained
1 (15 1/2 oz.) can pinto beans, drained
1 (15 1/2 oz.) can ranch beans, drained (or black beans)
1 (15 1/2 oz.) can Italian green beans, undrained
1 (15 1/2 oz.) can stewed tomatoes
1 (15 1/2 oz.) can diced tomatoes and green chilies
1 (1 oz.) pkg. dry ranch dressing mix
1 (1 oz.) pkg. dry taco seasoning mix
3 cups water

In stock pot or deep pot, brown ground beef and drain juices.  Drain corn, pinto beans, ranch beans and add to ground beef.  Add tomatoes and tomato mixtures, green beans, and seasoning packets.  Add water.  Heat until boiling, and simmer 30 minutes.  You may use diced tomatoes and 1/2 packet of taco seasoning.  Great served with cornbread and raw vegetable sticks.

 

Southwest Bean Soup

2 (15 oz.) can Great Northern beans
1 pkg. dry ranch dressing seasoning
1 (15 oz.) can diced tomatoes
1 pkg. taco seasoning
2 cans Mexican corn, drained
1 to 1 1/2 cups water

Mix all ingredients together.  Simmer approximately 20 minutes or until flavors are blended.

 

Turnip Green Soup

3 (15.5 ounce) cans white beans
1 (16 ounce) package chopped, frozen turnip greens
2 (14.5 ounce) cans chicken broth
1 pound ham, chopped
2 onions, chopped
3 potatoes, diced
1 1/2 tablespoons sugar
1 clove garlic
salt and pepper to taste

Combine all ingredients in a large pot.  Add enough water to cover.  Bring to a boil.  Reduce heat and simmer 2 hours.

 

Bake Potato Soup

4 medium (4 oz.) baking potatoes
5 cups skim milk
1/2 cup all purpose flour
1 bunch green onions, sliced
1/4 cup shredded sharp cheddar cheese
4 tablespoons grated parmesan cheese
1/2 teaspoon black pepper
1/2 cup fat-free sour cream

1.  Scrub dirt off potatoes under cold running water.  Pierce them with fork; microwave on high power until tender, about 15 minutes; turn halfway through cooking.

2.  Mash potatoes well with peels in large pot using potato masher or hand betters.

3.  Add the rest of the ingredients and stir well.  Heat thoroughly over low heat, about 10 minutes.

4.  Serve soup hot.  Garnish with black pepper.

 

Pulaski Pumpkin Corn Soup

3 cups fresh corn from the cob
1 1/2 cups water
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon white pepper
3 cups chicken broth
3 cups mashed cooked pumpkin
1/4 cup lime juice
1 tablespoon grated gingerroot
1 1/2 teaspoon grated lime zest
1/2 cup whipping cream

Combine the corn and water in a saucepan.  Cook covered, over medium heat for 10 minutes or until tender.  Process in a food processor for 2 mintues or until smooth.  Pour through wire-mesh strainer into a bowl, discarding the pulp.  Combine the corn mixture, garlic, salt, white pepper and chicken broth in a dutch oven.  Bring to a boil over medium heat.  Reduce the heat to low.  Stir in the pumpkin.  Simmer for 10 minutes, adding additional chicken broth if needed.

Cook the lime juice and ginger in a small saucepan over medium heat for 2 minutes.  Remove from the heat.  Pour through wire-mesh strainer into a small mixing bowl, discarding the pulp.  Add the lime zest and whipping cream.  Beat at medium speed until soft peeks form.  Ladle the soup into individual serving bowls and dollop with the ginger-lime cream.

 

Senate Bean Soup

2 cups dry navy or great northern beans or 4 cans 15oz. beans (drained and rinsed)
1 large onion, chopped
1/2 - 1 cup diced celery
1 medium potato finely diced
1/2 teaspoon dry minced garlic
salt and pepper
1 smoked ham hock or seasoning ham
10 cups water

Soak dry beans over night (bring rinsed and sorted beans to a boil in 10 cups water.  Boil for 5 minutes.  Leave lid on kettle).  When ready to cook, rinse beans, add 10 cups fresh water and ham hock to beans.  Cover and simmer for 2 hours.  Add potato, celery, onion and garlic, continue to cook for one hour.  Remove hock and cut up meat.  Remove 1 cup beans with liquid to cover beans.  Puree by hand or blender.  Return meat and pureed beans to soup.  Heat, season with salt and pepper.

 

Quick Bean Soup

1 onion, chopped
1 polish sausage, chopped
1 cup sliced carrots
3 (15 oz.) can beans, any variety, (Great Northern, Pinto, Chick Peas, etc.)
1 (15 oz.) can Navy Beans

Seasonsing of choice to taste:  2 tablespoons season salt
                                           1 tablespoon black pepper
                                           2 teaspoon garlic salt
                                           1 teaspoon celery seed

Place chopped onion, carrot and polish sausage in pressure saucepan or large dutch oven.  Cover with water, approximately 3 cups.  Pressure or cook covered until vegetables are tender.  Add the three cans of beans, liquid included to stock mixture.  Mash navy beans; add mixture.  Season with desired seasonings; Simmer approximately 20-30 minutes.  Serve with cornbread sticks or wedges.

 

Tomato Basil Alphabet Soup

30 oz. canned Italian recipe diced tomatoes
16 oz. canned no-salt added tomato sauce
1 cup water
2 cups frozen mixed vegetables
1 cup alphabet macaroni
1 teaspoon granulated garlic
1 teaspoon oregano
black pepper to taste
olive oil to taste
cheese to taste

1.  In medium saucepan, combine all ingredients except oil and cheese.  Bring to a boil.

2.  Cook 8 to 10 minutes or until vegetables and macaroni are tender, stirring frequently.

3.  Serve hot with a sprinkle of olive oil and cheese over each portion.

 

Kentucky's Best Seven Bean Soup Mix

Mix together one pound of each dried:  Black beans, red kidney beans, pinto beans, great northern beans, lentils, split peas, black-eyed peas.

Combine all beans and lentils.

Divide into ten packages of 2 cups each

Recipe to include with gift:

Mix 2 cups Seven Bean Soup
2 quarts of water
1 large onion, chopped
1 pound ham, diced (country ham best)
1 (16 oz.) can tomatoes, undrained and chopped (chili ready)

Sort and wash bean mix; place in a large pot with a lid.

Cover with water and let soak overnight.

Drain beans; add rest of ingredients except tomatoes

Cover and bring to a boil; reduce heat and simmer  1 1/2 hours until beans are tender.

Add tomatoes, simmer 30 minutes, stirring often.

 

Bean & Greens Soup

2 tablespoon olive oil
1 large onion
1 (15 oz.) can chicken broth
2 stalks celery
1 large carrot
1 (10 oz.) package frozen turnip greens
4 (15 oz.) cans Great Northern white beans
1 tablespoons of each:  oregano, thyme, marjoram

In a large pot, saute celery, carrot, and onion in olive oil until onion is clear.  Add remaining ingredients and simmer for 30 minutes. 

 

Cupboard Soup

1 can (14.5 ouces) unsalted diced tomatoes
1 can (8 ounces) low-sodium tomato sauce
4 cups hot water
1 can (16 ounces) pork and beans
2 cups frozen or canned (unsalted) vegetable (or leftover vegetables)
1/2 cup spaghetti, broken into 1-inch pieces
Pepper to taste

1.  Combine all ingredients in large pan.  Mix well.

2.  Cook over medium heat for 15-20 minutes or until spaghetti is tender.

3.  Serve hot.

 

Tortilla Soup Mix In a Cup

3 tablespoons crushed tortilla chips, crushed by hand
2 tablespoons instant rice
1 tablespoon vegetables and seasonings from vegetable flavor soup mix
1 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon sugar
1/8 teaspoon salt

1.  Empty soup mix packet into a bowl and mix well so the vegetables and seasonings are evenly mixed.  Measure out 1 tablespoon for this recipe.  (Save remaining soup mix to make more tortilla soup mixes).

2.  Place all ingredients into a plastic bag (zippered or non-zipped bag tied with a ribbon).  Put ingredients in cup with recipe instructions.

3.  Package with cellophane wrap and ribbon.

 

Linda's Root Soup

2 quarts home canned tomatoes or 2 28 oz. can whole tomatoes plus enough water to make 2 quarts
4 medium size potatoes, peeled and cut up
2 medium sweet potatoes, peeled and cut up
4 small turnips, peeled and cut up
4 large carrots, peeled and cut up
2 stalks celery, chopped
6 beef bouillon cubes
2 bay leaves
6-8 cups water
salt and pepper

1.  In a Dutch Oven place all vegetables, bouillon cubes and bay leaves.

2.  Add water to cover vegetables.

3.  Cover kettle and heat soup to boiling over high heat.

4.  Reduce heat to low and simmer soup until vegetables are tender - 1 1/2 - 2 hours, depending on the size of the cut up vegetables.

5.  Season soup with salt and pepper to taste.  Makes 16 servings. 

 

New Potato Asparagus Soup

2 tablespoons olive oil
2 medium size, boneless, skinless chicken breasts
1 medium diced onion
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups new potatoes
3 cups vegetable broth
1 cup low fat milk
1 pound fresh asparagus
1/2 cup reduced fat sour cream
Zest and Juice of 1 lemon
fresh ground black pepper

Directions:

Pour oil into a large saucepan over medium heat.  Remove fat from chicken breast and cut chicken into 1/2 inch pieces.  Cook chicken and diced onion in the oil for about 5 minutes or until chicken is done and onions are golden.  Stir in salt, garlic powder, lemon zest, and 1/2 of the lemon juice.  Cut potatoes into 1/2 - inch chunks, leaving the skin on.  Add potatoes and vegetable broth then simmer, stirring occasionally, until potatoes are tender.  Stir in the milk.  Trim and cut asparagus into 1 inch pieces and add to mixture.  Simmer over medium heat, partially covered and cook until the asparagus is tender, about 15 minutes.  Stir in 1/2 cup sour cream and season with salt and pepper to taste.

UK Ag & HES4HEducational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. UK Cooperative Extension Service - UK College of Agriculture - University of Kentucky - Kentucky State University Cooperative Extension Programs Send mail to adchelp@uky.edu with questions about this web site.