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All About Soup!

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Hearty Lasagna Soup
Winter Vegetable Bean Soup With Pesto
Sensational Chicken Noodle Soup
Savory Lentil Soup
Hearty Beef Barley Soup
Sausage and Spinach Soup

(Family Features) - Did you know that soup is considered to be one of the first fast foods? It's true! The history of soup is closely intertwined with the history of cooking, and among the earliest was a version that combined peas, lentils and beans for a quick and easy meal. Since then, soup has evolved into a mealtime favorite that is everything from quick and easy to sophisticated and elegant. During the cold nights of winter, a bowl of hot, nourishing soup will warm you up and satisfy those comfort-seeking taste buds.

Wondering where to get started to make a soup from scratch? More than 83 percent of homemade soups feature broth as a base to create a deliciously satisfying dish. The makers of Swanson Broth know that soup is a wonderful treat 12 months of the year, which is why they are offering some of their favorite homemade soup recipes.

Sensational Chicken Noodle Soup is a classic and quick soup recipe that only takes 25 minutes from stovetop to table, but tastes like it took all day. It starts with the secret ingredient, Swanson Chicken Broth, and combines fresh celery, carrots and black pepper with, of course, chicken and noodles to create a timeless soup full of flavor.

If it's something a bit more substantial you're in the mood for, prepare Hearty Beef Barley Soup. A meal in itself, this soup begins with Swanson Beef Broth and is seasoned with thyme, garlic and mushrooms. With the addition of sirloin steak, this soup delivers a hearty and tasty meal in every spoonful.

For a soup chock-full of fresh vegetable flavors, start with Swanson Vegetable Broth and incorporate leeks, carrots, celery, turnips and white kidney beans to create Winter Vegetable Bean Soup With Pesto. A simple, homemade pesto offers an unexpected touch to this hot and hearty dish.

While the definition of "fast food" has changed over the centuries, soup is certainly a quick and versatile one-pot wonder. So, when you're craving comfort, treat yourself to a bowl of this wholesome fast food. For more recipes, visit www.Swansonbroth.com.

Hearty Lasagna Soup

Ingredients
  • 1 pound ground beef
  • 1/4 teaspoon garlic powder
  • 2 cans (14 ounces each) Swanson Seasoned Beef Broth with Onion
  • 1 can (about 14 1/2 ounces) diced tomatoes
  • 1/4 teaspoon dried Italian seasoning, crushed
  • 1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
  • 1/4 cup grated Parmesan cheese

Preparation
    1. Cook beef and garlic in 12-inch skillet over medium-high heat until beef is well browned, stirring often. Pour off fat.
    2. Stir broth, tomatoes and Italian seasoning into skillet. Heat to a boil.
    3. Stir in pasta. Cook over medium heat 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese if desired.

Preparation Time
5 minutes

Cook Time
20 minutes

Serves
Makes 4 servings

Winter Vegetable Bean Soup With Pesto

Ingredients
  • 2 medium carrots, diced
  • 3 medium potatoes, peeled
  • 1 medium turnip, peeled and diced
  • 2 large leeks, sliced
  • 2 stalks celery, sliced
  • 5 1/4 cups Swanson Vegetable Broth (regular or Certified Organic)
  • 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper
  • Easy Basil Pesto (recipe follows)

Preparation
    1. Heat carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in large saucepot over medium-high heat to a boil.
    2. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.
    3. Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat to a boil. Reduce heat to low. Cook 15 minutes or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto.

Preparation Time
25 minutes

Cook Time
30 minutes

Serves
Makes 10 servings

Notes, Tips & Suggestions
Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.

Sensational Chicken Noodle Soup

Ingredients
  • 4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
  • Generous dash ground black pepper
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced
  • 1/2 cup uncooked extra wide egg noodles
  • 1 cup shredded cooked chicken or turkey

Preparation
    1. Heat broth, pepper, carrot and celery in medium saucepan over medium-high heat to a boil.
    2. Stir in noodles and chicken. Reduce heat to medium. Cook 10 minutes or until noodles are tender.

Preparation Time
5 minutes

Cook Time
25 minutes

Serves
Makes 4 servings

Notes, Tips & Suggestions
Asian Soup: Add 2 green onions cut into 1/2-inch pieces; 1 clove garlic, minced; 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup: Add 1/2 cup Pace Chunky Salsa; 1 clove garlic, minced; 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for noodles, adding just before serving.

Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained; 1 clove garlic, minced; 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Savory Lentil Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 fennel bulb, chopped
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 4 medium Italian plum tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1 bay leaf
  • 8 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
  • 1 bag (16 ounces) dried lentils, rinsed
  • 2 cups coarsely chopped watercress
  • Freshly grated Parmesan cheese (optional)

Preparation
    1. Heat oil in large saucepot over medium heat. Add fennel, onion, carrot and celery and cook until tender.
    2. Stir in tomatoes, garlic, red pepper, bay leaf, broth and lentils. Heat to a boil. Reduce heat to low. Cover and cook 25 minutes or until lentils are tender. Discard bay leaf.
    3. Stir in watercress and cook 2 minutes. Serve with cheese, if desired.

Preparation Time
25 minutes

Cook Time
35 minutes

Serves
Makes 10 servings

Hearty Beef Barley Soup

Ingredients
  • 2 cups water
  • 1/4 cup uncooked pearl barley
  • 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
  • 6 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 4 cups Swanson Beef Broth (regular, 50% Less Sodium or Certified Organic)
  • 1/4 teaspoon dried thyme leaves, crushed
  • Generous dash ground black pepper
  • 2 medium carrots, sliced

Preparation
    1. Heat water in medium saucepan over medium-high heat to a boil. Add barley. Reduce heat to medium-low. Cover and cook 40 minutes or until barley is tender, stirring occasionally. Drain.
    2. Cook beef in 3-quart nonstick saucepot until well browned, stirring often.
    3. Add mushrooms and garlic and cook until mushrooms are tender.
    4. Stir in broth, thyme, black pepper and carrots. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until carrots are tender. Stir in barley.

Preparation Time
20 minutes

Cook Time
40 minutes

Serves
Makes 4 servings

Notes, Tips & Suggestions
Tip: Substitute 1/2 cup quick-cooking barley for pearl barley. Cook 12 minutes (or according to package directions) or until barley is tender.

Sausage and Spinach Soup

Ingredients
  • Vegetable cooking spray
  • 1/2 pound sweet Italian pork sausage, cut into 3/4-inch slices
  • 4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 2 cups coarsely chopped fresh spinach leaves

Preparation
    1. Spray medium saucepan with cooking spray and heat over medium-high heat 1 minute. Add sausage and cook until well browned, stirring often. Pour off fat.
    2. Stir in broth, oregano, onion and carrot. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender.
    3. Stir in spinach and cook 1 minute more.

Preparation Time
5 minutes

Cook Time
20 minutes

Serves
Makes 5 servings

SOURCE: Swanson Broth



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