Hometown Get-Togethers - Candace Floyd [17]
2. Remove the bay leaves. Before serving, blend with a hand mixer or hand-held submersible blender until the mixture is thick, with beans, onion, and peppers visible. Add the remaining 1 teaspoon cumin.
3. Ladle into soup bowls and top each serving with a dollop of sour cream and 1 teaspoon each of the red bell pepper and white onion. Sprinkle with the cilantro.
Black-Eyed Pea Soup
Pat Tomme, Brownwood, Texas
Serves 10
“This is my family’s favorite around a good campfire or the dining table.”
1 pound bulk pork sausage
1 medium onion, chopped
½ cup chopped celery, optional
Four 15-ounce cans black-eyed peas, undrained
One 14-ounce can diced tomatoes
One 10-ounce can diced tomatoes with green chiles, undrained
2 tablespoons chili powder
1. Heat a Dutch oven over medium-high heat. Add the sausage, onion, and celery, if using. Cook until the onion is translucent and the sausage is no longer pink, stirring constantly.
2. Add the black-eyed peas, tomatoes, tomatoes with green chiles, and chili powder. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes, or until the onion is tender. Ladle into soup bowls.
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TIPS FROM OUR TEST KITCHEN: Freeze leftovers in zip-top plastic freezer sandwich bags for individual servings. This is an easy, rib-sticking, comfort soup that’s great served with corn bread.
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Cheeseburger Soup
Beverly Kivett, Madras, Oregon
Serves 16
“Our family likes to have Cheeseburger Soup the night before Thanksgiving, when a bowl of hot soup and some yummy bread is just right. It can be made ahead of time and then put in a slow cooker for easy serving.”
1½ pounds ground beef
1 tablespoon vegetable oil
1 large onion, chopped
2 medium carrots, shredded
2 medium celery stalks, diced
1 teaspoon dried basil
1 teaspoon dried parsley
5 cups chicken broth
4 medium potatoes, peeled and diced
3 cups milk
1½ teaspoons salt, or to taste
½ teaspoon black pepper
4 to 6 cups shredded Colby Jack cheese
1 cup sour cream
1. Heat a stockpot over medium-high heat. Add the ground beef and cook until browned, stirring frequently. Remove the beef and set aside. Drain the pot.
2. Heat the oil in the stockpot. Add the onion, carrots, celery, basil, and parsley. Cook for 4 minutes, stirring frequently. Increase the heat to high. Add the broth and potatoes, and return the ground beef to the pot. Reduce the heat, cover, and simmer for 10 to 15 minutes, until the potatoes are tender.
3. Add the milk, salt, and pepper and cook for 2 to 3 minutes longer to heat thoroughly. Remove from the heat, add the cheese, and stir until melted. Blend in the sour cream.
Incredible Chicken Tortilla Soup
Sheryl Crumpton, Lindale, Texas
Serves 12
“This soup is absolutely wonderful! It is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks, or family events. Be sure to bring the recipe, because you’ll be asked for it!”
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups chicken broth
One 14-ounce can diced tomatoes, undrained
1 cup mild picante sauce
One 15-ounce can Ranch-Style Beans, undrained
One 15-ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
¼ cup chopped cilantro
Tortilla chips
Sliced avocados
Shredded Cheddar
1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and garlic. Cook until the onion is tender, about 6 minutes.
2. Increase the heat to high and add the broth, tomatoes, picante sauce, beans, corn, and spices. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.