Souper Bowl Sunday ! 3 Easy Soups To Get The Party Started

Here are some pretty simple soups to serve up for the big day. Cooking times are suggestions - the truth is, most soups can hang all day on a simmer. No time in the am? No problem. Make it the night before and throw it in a crock pot. #MOMHACK

VICTORIOUS VEGGIE SOUP

Serves 6 to 8

Ingredients:

• 10 cups water
• 1 can plum tomatoes
• 1 can cannellini (white kidney beans)
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 cups chopped Kale (any kind!)
• 4 cups chopped Swiss Chard

• 1 pound small red-skinned potatoes, quartered
• 1 leek - white parts only, thinly sliced
• 2 large carrots, peeled, chopped
• 1/2 pound green beans, trimmed, cut into 1-inch pieces
• 2 medium zucchini, chopped

• 1 cups farfalle or pastini

Prep:

Combine 5 cups of water, beans, onion, 3 garlic cloves and tomatoes in a large pot. Bring to boil. Reduce heat and simmer for about 30 minutes. Add generous amounts of salt and pepper for flavoring. Step one. Done. Nice. Cover and simmer for about 40 minutes. Next, add pasta and zucchini to soup, and let cook for about 15 minutes. Serve and wait for your applause.

 

TOUCHDOWN TOMATO CHEDDAR SOUP

Serves 6 to 8

Amazing with our Slow Cooker Pulled Pork

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1/3 cup finely chopped celery
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, chopped
• 1 (28-ounce) can diced tomatoes, with their liquid
• 2 cups veggie broth (low sodium)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cup grated cheddar cheese
• 1/4 cup half-and-half or milk
• 1 tablespoon butter

Prep:

Heat olive oil over medium heat in pot. Add onions, garlic and celery and stir until soft (about 4 minutes). Add tomatoes, broth, S/P. Simmer for about 15 minutes. Remove from heat and stir in grated cheese, milk and butter. Serve with crackers. Wear stretch pants.

 

TACKLE EM’ TORTILLA SOUP (EASY IN THE CROCKPOT!)

Serves 6 to 8

Ingredients:

• 2 tablespoons vegetable oil
• 1 white onion chopped (medium)
• 1 chipotle chile in adobo sauce minced (Goya aisle)
• 3 garlic cloves sliced thin
• 6 cups low sodium chicken broth
• 1 cup corn kernels (frozen is fine!)
• 1 can tomatoes or two ripe tomatoes chopped (any kind)
• 1 cup shredded cooked chicken
• Juice of two limes
• Crumbled tortilla chips
• Optional: lime wedges, cilantro, avocado slices, sour cream, cheddar cheese for toppings

Prep:

Heat oil in soup pan. Add onions, garlic, chipotle & salt and cook until tender. Add broth, bring to a boil and reduce heat. Let it simmer uncovered for about 15 minutes. Add corn, lime juice, chicken and tomato and let it cook for 35 minutes. Divide tortillas on the bottom of bowls, ladle in the soup and add additional toppings. Mmmmmmm.

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