3 Cs Soup Recipes

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

Steps:

• In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
• Make sure the beans are soft.
• Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
• Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
• Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
• Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
• Cook for 10 more minutes.
• Ladle in bowls with a spoonful of cheddar cheese on top.
• Serve with crackers.
• Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.

Steps:

• Boil chicken breasts until fully cooked and drain water. Add chicken stock and Rotel; bring to a boil and stir in cream of chicken soup.
• Simmer until smooth and add processed cheese. Simmer until cheese is well blended.
• Add corn and other vegetables if applicable. Top with Kraft shredded cheddar cheese when ready to serve.

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

Steps:

• In medium microwaveable bowl add two cups of water, couscous and cover. Heat at 50% power for about 10 minutes. Check. Make sure all water is absorbed, set aside.
• Heat in large stockpot, 2 quarts of water. Add celery and margarine and salt. Cook about 15 minutes on simmer.
• Add cilantro and italian seasoning. Add bacon and green beans. Simmer about 10 minutes.Add couscous. Stir and blend into the soup. Serve.
• Note: Feel free to add a can of stewed tomatoes, any flavor to this soup. It is good with it but children sometimes like just plain tomato soup without the chunks.