Zuppa!

In March we had a stake Relief Society enrichment activity, and I was a "soup sous-chef." (Fancy way of saying I made one of the soups that was provided.) Several people who attended REALLY wanted the soup recipes, so I'm posting them here.

All of these soups are designed for Crock Pots-- the biggest size. They all serve 16 people, and you'll end up with more soup than can fit in the Crock Pot. Wait; let me rephrase that. You don't cook them IN the Crock Pot. We just used Crock Pots to keep them warm. Cook these soups in a BIG pot-- really big (I used a stock pot). Thanks to Amber McArthur, since these are all her recipes! If you're having spring rain and coolness like we are here, cook one of these soups and enjoy!

Taco Soup

Saute in vegetable oil over medium heat until tender:
1 c. diced onion
1 c. diced green pepper
Once they are tender, add:
6 pressed garlic cloves
Add salt and pepper.
Cook for maybe 3 minutes, stirring the whole time so the garlic doesn't burn and turn bitter.
Add and bring to a boil for 5 minutes (note: don't drain any cans- throw it all in):
2 cans of pinto beans
2 cans of black beans
2 cans of corn
1 big can of diced tomatoes
2 small cans of green chiles
1 package of taco seasoning
Cover with lid and simmer on low for 10 minutes.

Vegetable soup

Saute on medium heat in olive oil:
1 large onion, diced
Once tender, add:
6 pressed garlic cloves
1 large can of diced tomatoes
Simmer for about 5 minutes, then add:
8 cups beef stock
2 cups diced potatoes
2 cups diced carrots
2 cups diced celery
2 T of each spice: oregano, basil, thyme, celery seed/salt
1/2 T salt and pepper
Boil for 20 minutes on medium heat, then add:
2 cans corn
2 cans peas
2 cans green beans
Cover and simmer for 10 minutes on low

Tomato Basil Ravioli Soup

Saute on meidum heat in olive oil:
1 diced onion
Once tender, add:
8 pressed cloves of garlic
2 large cans of diced tomatoes
Simmer for about 5 minutes, then add:
8 cans Campbell's tomato soup
4 cups water
1/2 c. fresh basil or 1/4 c. dried basil
Season to taste with salt and pepper
Bring to boil
Add 2 packages of frozen 24 oz. raviolis
Reduce heat and simmer for 5 minutes

Baked Potato Soup

Bring a pot of water 2/3 full to boil
Add 1/2 T salt and 1/2 T garlic powder
Fry some bacon until crisp- you need a cup total, so fry a lot.
Wash and peel 4-5 very large potatoes. Cube them (approximately 1" squares). Add diced potatoes to boiling water. Boil for 20 minutes, then drain water. Remove potatoes.
In same pot, melt 1 stick of butter (1/2 c.) over medium heat and add 1 large diced onion, cooking until it's tender. Stir in 1/3 c. (5-6 T) flour and 1 T salt and 3 T chicken bouillon. While stirring, add 9 c. milk all at once. Cook and stir until thick and bubbly. Cook 1 minute more, keep stirring. Add cooked potatoes and 3 c. shredded cheddar cheese until heated through and cheese melts (keep stirring). Top with 1 c. crumbled bacon and 2-3 T parsley flakes.

Tuscan Vegetable Soup

2 T olive oil
1 large diced onion
4 c. chopped carrots
2 stalks celery, chopped
4 cloves pressed garlic
2 tsp. dried basil
2 pinches crushed red pepper flakes
2 T balsamic or red wine vinegar
2 tsp. brown sugar
2 14-oz. cans Italian style diced tomatoes, undrained, pureed in blender until smooth
2 14-oz. cans kidney beans, undrained
2 28-oz. cans vegetable or chicken broth
1 c. small pasta, uncooked
2 yellow squash, cut into 1-inch dice
2 c. fresh green beans, cut into 1-inch pieces

In a large stockpot, heat olive oil over medium high heat. Add onions, carrots, celery, and garlic. Cook, stirring often, until vegetables are softened, about 5 minutes. Add pasil, pepper flakes, vinegar and brown sugar and cook for 30 seconds. Add pureed tomatoes, beans, and broth, bring to a boil, reduce heat, cover and cook for 15 minutes. Add pasta, squash and green beans, bring to a simmer and cook until pasta and green beans are cooked through, about 8-10 minutes. Taste soup and add salt and pepper as needed. Serve with parmesan cheese and fresh basil or parsley, if desired.

Broccoli Cheese Soup (my note: this stuff is AWESOME!)

6 chicken bouillon cubes
3 quarts water
1 16-oz. bag frozen broccoli (or use fresh)
3-4 large carrots, sliced, grated or chopped
1 c. diced potatoes

Boil the water and the bouillon cubes. Add vegetables. Simmer until desired tenderness of vegetables is reached.
Melt:
1 cube butter
1/2 c. flour
Stir into pot with a whisk. After it thickens a bit, add 16 oz. Velveeta (1/2 of a huge block) and allow to melt. If it's still a little too thin for your liking, add a little more butter/flour mixture.

Bon appetit, tout le monde!