AUBURN, Ala. – With winter just getting started, people will be looking for any way to keep warm. One way that always seems to do the trick is making a nice hot pot of soup. These recipes are sure to help keep you warm on those cold winter days.
Beef and Vegetable Soup
1 quart defatted beef stock
1 cup sliced carrots
¼ teaspoon black pepper, or to taste
1 cup cubes potatoes
1 cup chopped celery and leaves
½ cup chopped green pepper
1 cup canned tomatoes with juice
1 cup chopped cooked beef
Combine all the ingredients in a large pot or Dutch oven. Cover it and heat to boiling. Reduce heat and simmer until carrots are tender. Serve hot.
Makes 6 (1 cup) servings. 132 calories per serving
Cream of Broccoli Soup
2 10-ounce packages frozen chopped broccoli
2 tablespoons vegetable oil
1 4-ounce can mushroom stems and pieces drained
½ cup chopped onion
2 tablespoons cornstarch
1 cup skim milk
1 14 ½ ounce can low sodium chicken broth
¼ teaspoon salt
2 cups 2% lowfat milk
½ teaspoon low sodium Worcestershire sauce
1 teaspoon parsley flakes
1/8 teaspoon garlic powder
Black pepper, to taste
Cook broccoli according to the package directions. Drain well. Heat oil in a large pot. Add mushrooms and onions. Cook over medium heat until tender but not brown. Add cornstarch and stir until blended. Add skim milk and stir until well blended. Gradually add remaining ingredients, stirring as you add. Heat over medium heat for 15 to 20 minutes or until mixture is hot and the flavors blended. Do not boil. Serve hot.
Makes 8 (3/4 cup) servings. 118 calories per serving.
Cream of Tomato Soup
2 ½ cups canned tomatoes
¼ cup chopped onion
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon celery salt
2 cups white sauce (ingredients below)
2 tablespoons corn oil margarine
1 teaspoon salt
2 tablespoons all purpose flour
¼ teaspoon black pepper
2 cups 2 % lowfat milk
Combine tomatoes, onion and seasonings in a heavy saucepan. Bring quickly to a boil. Lower heat and simmer 10 minutes. Strain. Make the white sauce. Just before serving, slowly add hot strained liquid to hot white sauce, stirring constantly. Be sure both mixtures are hot, but do not reheat. Serve hot.
Makes 4 (1 cup) servings. 140 calories per serving.
All of these recipes and more can be found in The Auburn Cookbook, a publication of Alabama Extension.
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