A Few Soups To Try:
- Hearty Chicken Tortilla Soup
- Albondigas Soup (Mexican meatball soup)
- Sensational Chicken Noodle Soup
- Corn & Red Pepper Chowder
- Roasted Vegetable Soup with a Garlic Herb Drizzle
Host a Soup Sampler:
Entertaining this month? Change things up a bit by asking each guest to bring their favorite soup, containers for leftovers and copies of their recipe. Serve the soups in cups, ramekins or even shot glasses to create a flavorful sampler. Provide a simple salad and some rustic bread to round out the meal.
Albondigas Soup
Prep: 15 minutes
Cook: 7 hours
Makes: 6 servings (about 1 1/2 cups per serving)
4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves
1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.
Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.
*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or
Certified Organic) instead of the beef broth.
**Or on HIGH for 4 to 5 hours.
Chicken & Tortellini Soup
Prep: 10 minutes
Cook: 35 minutes
Makes: 6 servings
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)
1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken.
2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.
3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.
Corn & Red Pepper Chowder
Prep: 20 minutes
Cook: 45 minutes
Makes: 6 servings (1 3/4 cups each)
2 tablespoons vegetable oil
1 large sweet onion, diced (about 1 cup)
1/4 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
2 medium Yukon
2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole
kernel corn
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves
1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute.
2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.
3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.
4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.
Hearty Chicken Tortilla Soup
Prep: 10 minutes
Cook: 30 minutes
Makes: 6 servings (1 1/2 cups per serving)
Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips
1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
Roasted Chicken with Caramelized Onions Soup
Prep: 10 minutes
Cook: 30 minutes
Makes: 6 servings
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1/8 teaspoon ground black pepper
2 medium carrots, sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3/4 cup uncooked trumpet-shaped pasta (campanelle)
2 cups roasted chicken cut into strips
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
2. Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.
Tip: Cut the peeled onions in half lengthwise. Place the halves cut-side down on the cutting surface. Slice each onion half in parallel cuts up to, but not through, the root. Cut the root end off to free the slices.
Tip: Serve with warm buttermilk biscuits. For dessert serve chocolate mousse pudding with whipped topping.
Roasted Vegetable Soup with Garlic Herb Drizzle
Prep: 15 minutes
Bake: 25 minutes
Cook: 30 minutes
Makes: 8 servings
1 small bulb garlic
7 tablespoons olive oil
2 large potatoes, cut into cubes (about 3 cups)
1 small bulb fennel, cut into cubes (about 2 cups)
2 medium carrots, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/4 cup finely chopped fresh basil leaves and/or parsley leaves
1. Heat the oven to 425°F. Cut the top 1/3 off of the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrot and onion in a 17 x 11-inch roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat. Bake the vegetables and wrapped garlic for 25 minutes or until the vegetables are tender and the garlic is soft.
2. Place 1 cup broth and the vegetable mixture into a blender. Cover and blend until the mixture is coarsely pureed. Pour the mixture into a 3-quart saucepan.
3. Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
4. Peel the garlic and place it in a small bowl. Smash the garlic with a fork. Stir in the basil and remaining oil.
5. Divide the soup among 8 serving bowls. Top each with about1 tablespoon garlic herb mixture.
Tip: Roasted garlic is a versatile ingredient, so why not roast a few extra garlic bundles when you make this recipe? The extras are great spread on crusty bread, stirred into mashed potatoes or mixed with olive oil and rubbed onto chicken before roasting.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings (1 1/2 cups each)
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8® 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla crème filling.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425°F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're
fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard
vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate éclairs.
Edited to add:
Sensational Chicken Noodle Soup
Prep : 5 minutes
Cook : 25 minutes
Makes: 4 servings
4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
½ cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace® Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute ½ cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
***
I was excited to review samples of Swanson broth as this is a product we often use in my home!
Broth is great as a soup by itself, or sip it warm out of a mug. You can also use it in side dishes such as rice, couscous, or potatoes. I even use it in pasta side dishes to impart extra flavor.
You can use broth to moisten leftovers such as stuffing or takeout or to baste a roast turkey or chicken.
Broth has many uses! I keep it on hand in the pantry at all times.
I was happy to review 2 types of chicken broth, vegetable broth, and beef broth. We have used almost all of the chicken broth, next I think I will experiment with the veggie broth.
Thanks so much to Swanson for the samples!
*I received 4 assorted flavors of broth to facilitate my candid and honest review. No other form of compensation was or will be given. All personal views are my own!
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