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January may be National Soup Month, but as long as there is snow in the flower beds and a fire in the woodstove, it is always the right time for a hot bowl of soup, no matter the month. Soups, stews and chowders are the perfect comfort food to warm both body and soul.
Despite their long lists of ingredients, soups are easy on the budget, many using staples from the pantry, fridge and freezer. To cut down on time, substitute prepared rotisserie chicken for chicken in any chicken-based soup. And for the tastiest broth ever, simmer the chicken carcass with onion, a stalk of celery and some seasonings. Strain and use in your favorite recipe. The broth also freezes well.
Check out the variety of recipes below. There's a soup for every taste and even one for the slow-cooker.
Beef and Cabbage Stew
1 1/2 pounds beef chuck, cut into 1-inch pieces
1 cup beef broth
1 large onion, chopped
1/4 tsp. pepper
1 bay leaf
2 medium potatoes, peeled and cut into small cubes
2 celery ribs, sliced
4 cups shredded cabbage (will cook down)
1 carrot, sliced
1 (8-ounce) can tomato sauce
Salt to taste
Directions: In large Dutch oven, brown stew meat in a little oil. Drain. Add beef broth, onion, pepper and bay leaf. Cover and simmer about 1 1/4 hours, or until beef is tender. Add potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15 to 20 minutes more. Remove bay leaf before serving. Serves 6.
Chicken Noodle Soup
1/2 T. butter
2 ribs celery, diced
3 to 4 carrots, thinly sliced
1 medium onion, diced
1 clove garlic, minced
10 cups chicken broth, canned or homemade
1 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch of dried rosemary
Pinch of dried thyme
4 cups dry egg noodles
3 cups cooked chicken, chunked
Directions: In a large stock pot, saute butter, celery and carrots over medium-high heat for about 3 minutes. Add garlic and cook another 30 seconds.
Add broth and seasonings. Bring to a boil. Add noodles and cook till al dente. Remove from heat and add the chicken. Adjust seasoning if desired.
Leftovers may be stored in the refrigerator several days. To freeze, allow soup to cool completely and store in freezer-safe containers for up to four months.
Slow Cooker Taco Soup
1 1/2 pounds lean ground beef
1 onion, chopped
1 (1-ounce) packet taco seasoning mix
2 ears corn, cooked and cut from cob or 1 (15-ounce) can whole kernel corn with liquid
1 (15-ounce) can pinto beans with liquid
1 (15-ounce) can stewed tomatoes with liquid
1 (14-ounce) can beef broth
Sour cream, for garnish
Tortilla chips, optional
Directions: In large skillet brown ground beef and onion. Drain. Transfer to slow cooker.
Add taco seasoning, corn, beans, tomatoes, 1 cup water and broth. Stir well. Cook on low 3 to 4 hours. Serve with a dollop of sour cream and tortilla chips. Serves 6.