Spiced Pumpkin Soup    Lasagna Soup     Baked Potato Soup
Tasty, Yummy, Easy-Peasy Beer Cheese Soup

submitted by: Heidi C
 
  • 1 tablespoon butter
  • 1/2 onion, minced
  • 1/2 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups milk
  • 8 ounces processed cheese, cubed (Velveeta)
  • 1 cup beer
  • 1/4 cup crumbled cooked bacon

Directions

1.      Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.

2.      Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

3.      Sprinkle with popcorn.

 

Baked Potato Soup

(from American Heart Association)

submitted by: Dee T

  • 2 medium (8-9 oz) baking potatoes

  • 1 oz low-fat cheddar cheese (1/4 c grated)
  • 1 can chicken broth (14-1/2 oz can) 2 Tbsp light sour cream
  • 1/2 tsp ground black pepper
  • 1 green onion (scallion) - optional
  • 1 Tbsp imitation bacon bits

Preheat oven to 350 degrees.  Pierce each potato 5-6 times with a fork and wrap in aluminum foil.  Bake for 1 hour.  Let potatoes rest in voice 15-20 minutes.  Remove foil and allow to cool slightly.  Peel potatos (optional).  Cut one potato into 4 pieces.  Blend potato and chicken broth in blender on high speed until smooth.  Pour potato mixture into saucepan.  Dice second potato.  Stir diced potato, sour cream and pepper into saucepan.  Cook soup on low until hot and steaming.  DO NOT BOIL.  Garnish with remaining ingredients.  Makes 3 servings (1-1/4 cup/each).

Spiced Pumpkin Soup—serves 6

submitted by: Jenny L

  • 1 Tbsp butter

  • 1 cup onion

  • 3 Tbsp whole wheat flour

  • ½ tsp curry

  • ¼ tsp cumin

  • ¼ tsp nutmeg

  • 2 garlic cloves, crushed

  • 1 cup peeled and cubed sweet potato

  • ¼ tsp salt

  • 2 14oz cans low sodium chicken broth

  • 1 15oz can pumpkin

  • 1 cup 1% milk

  • 1 Tbsp fresh lime juice.

Melt butter in Dutch oven or large saucepan over medium-high heat.  Sauté onion for 3-4 minutes, then add flour, curry, garlic, cumin, and nutmeg then sauté 1 minute longer. 

 

Add sweet potato, salt, chicken broth, and pumpkin, bring to a boil.

 

Reduce heat to medium-low and simmer partially covered for 20-25 minutes or until the sweet potatoes are cooked through and softened.  Remove from heat and let stand 10 minutes to cool.

 

Place ½ the pumpkin mixture in a blender and process until smooth.  Using a strainer, pour soup back into pan. Repeat with remaining soup.

 

Raise heat to medium, stir in milk and cook for 5 minutes.  Remove from heat add lime juice and serve.

Lasagna Soup

submitted by: Carol G

  • 1 lb of hamburger                                          

  • 1 lb hot Italian sausage                                  

  • 2 chopped onions                                           

  • ½ cup parmesan cheese

  • 4 minced garlic cloves                                    

  • 2 cups shredded mozzarella

  • 2 t oregano

  • 2 T tomato paste

  • 1 28 oz can of diced tomatoes

  • 6 cups chicken broth

  • 8 oz pasta

Directions:  

In a large pot brown meat, drain, add onions and sauté for about 6 minutes. Add garlic, oregano and sauté for 1 minute more. Add tomato paste and sauté for 5 minutes. Add tomatoes and broth and simmer for 30 minutes. Add the pasta and bring to a boil. Cook until pasta is done. Stir in fresh basil if desired. 

 

Mix the cheeses together and put 1-1/2 T into a bowl, ladle soup on top. Stir together before serving.