Soup is versatile, filling, and delicious. And you won't have to spend all day in the kitchen. Here are three recipes for soups that can be ready in 30 minutes and are hearty enough to serve as an entree.
Fiesta Corn and Tomato Chicken Soup.
Chop an onion, green pepper, and red pepper into 1/2 chunks. Saute in a couple of tablespoons of virgin olive oil for about 5 minutes, over medium heat, until translucent and tender but not brown. Add two cloves of crushed garlic, a teaspoon each of cumin and dried oregano, and 1/2 teaspoon of cayenne pepper. If you like spicy food increase the cayenne pepper. Slice two boneless, skinless chicken breasts into 1/2 inch slices, add to the pan. Saute a minute or two more.
Add 2 cups of frozen corn kernels, fresh can be used as well. Sauteing brings out the sweetness of the corn and enhances its flavor. While the corn is cooking, roughly chop 2 large tomatoes. Add to the pan with 4 cups of good chicken broth. Let the soup simmer for 20 minutes for the flavors to meld. Serve with restaurant style corn chips and a squeeze of lime. Add a salad of sliced cucumbers and jicama tossed with lime juice, fresh cilantro and salt and pepper.
Oriental Shrimp with Noodle Soup
Chop two bunches of scallions (green onions), reserve about 1/2 cup for garnish. Crush 3 cloves of garlic, finely chop about 1/2 teaspoon of fresh ginger, add more if you like the flavor of ginger. Slice 4 ounces of mushrooms. Saute over medium heat until the scallions are soft. Add a pound of medium size shelled and de veined shrimp. Cook until the shrimp turns pink. Add 4 cups of chicken broth, one tablespoon of soy sauce, and enough rice noodles to serve 4. Simmer until noodles are cooked per packaged directions. At the very end of the cooking right before you're ready to serve the soup add a small package of fresh spinach. The spinach should just be wilted. Garnish each serving with the reserved green onions.
Easy Pork and Winter Vegetable Soup
Saute a chopped onion and two stalks of chopped celery in a few tablespoons of cooking oil for 3 or 4 minutes. Add 3 boneless pork chops that have been cut into bite size pieces. Add your favorite winter vegetables cut in bites size chunks. Try baby carrots, acorn squash, turnips, rutabagas, sweet potatoes, parsnips. Add 1 bottle of beer and 3 cups of chicken stock. Simmer until veggies are cooked about 20 minutes. Serve with crusty bread.
Try these healthy, quick and delicious soups for your supper.
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