Soups

• LASAGNA SOUP 

Servings:8
Prep/Total Time: 30 min.

INGREDIENTS

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

DIRECTIONS

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).

• TOMATO SOUP WITH BASIL

Servings: 6

Time: Prep: 20 min. Bake: 25 min.

INGREDIENTS

3-1/2 pounds tomatoes (about 11 medium), halved

1 small onion, quartered

2 garlic cloves, peeled and halved

2 tablespoons olive oil

2 tablespoons fresh thyme leaves

1 teaspoon salt

1/4 teaspoon pepper

12 fresh basil leaves

Salad croutons and thinly sliced fresh basil, optional

DIRECTIONS

Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.

Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil. Yield: 6 servings.

• CHICKEN NOODLE SOUP

•   
  
   Serving:12   servings
   Prep/Total Time:   25 min.
  
  INGREDIENTS
  
  2 quarts water
  8 teaspoons chicken bouillon granules
  6-1/2 cups uncooked wide egg noodles
  2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  3 cups cubed cooked chicken
  1 cup (8 ounces) sour cream
  Minced fresh parsley
  
  
  
  
  
  
   DIRECTIONS
  
  
    In a large                     saucepan,  bring       water and bouillon   to a boil. Add   noodles; cook,   uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
  Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 12 servings (about 2-1/2 quarts).

• VEGETABLE SOUP

Total: 1hr 25 min

Prep: 40 min

Cook: 45 min

Serve: 6 to 8 servings

Ingredients

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.