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Soup's On!
Hearty Homemade Soups
Lima Bean Senate Soup Prep Time: 10 minutes Cook Time: 40 minutes Makes 6 servings 4 slices bacon, diced 1 large onion, chopped 2 stalks celery, cut into 2-inch pieces 2 cloves garlic 2 cans (14 ounces each) Swanson Chicken Broth 1/2 cup water 2 small potatoes, peeled and quartered 4 cans (15 ounces each) large lima beans (butter beans), rinsed and drained, or 6 cups cooked dry-packaged large lima beans (butter beans) 1/4 cup chopped parsley COOK bacon in stockpot until browned. Remove and set aside. ADD onion, celery and garlic and cook until browned. ADD broth, water, potatoes and 1 can beans. Heat to a boil. Cover and cook over low heat 15 minutes or until potatoes are tender. PLACE half the broth mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture. Return to pan. Add bacon, remaining 2 cans beans and parsley. Heat through. Season with pepper to taste. Butter Bean Soup Makes 6 servings 3/4 cup finely chopped carrots 1 1/3 cups finely chopped celery 1/2 cup finely chopped onion 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 1/2 quarts Swanson Vegetable Broth or Chicken Broth 2 cans (15 ounces each) large lima beans (butter beans),rinsed and drained, or 3 cups cooked dry-packaged large lima beans (butter beans) 1 cup chopped tomato 2 tablespoons finely chopped parsley 1 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt SAUTÉ carrots, celery and onion in butter in stockpot until onion is tender, 5 to 8 minutes; add flour and cook, stirring, 1 to 2 minutes longer. Add broth, beans and tomato; heat to a boil. REDUCE heat and simmer, covered, until carrots and celery are tender, 15 to 20 minutes. Stir in parsley, basil, thyme and salt. Basque Vegetable Chowder Prep Time: 10 minutes Cook Time: 20 minutes Makes 12 servings 1 1/2 cups chopped celery 1 cup chopped onion 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 1/4 quarts milk (2%) 4 cans (15 ounces each) large lima beans (butter beans), rinsed and drained, or 6 cups cooked dry-packaged large lima beans (butter beans) 1 can (16 ounces) diced tomatoes, undrained 1 can (16 ounces) whole kernel corn, drained 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/8 teaspoon pepper 4 ounces (1 cup) shredded Monterey Jack cheese or sharp Cheddar SAUTÉ celery and onion in butter in stockpot until tender, 5 to 8 minutes. Add flour and cook, stirring, 1 to 2 minutes longer. ADD milk and remaining ingredients, except cheese, and heat just to simmering (do not boil); simmer, covered 5 minutes. REDUCE heat to low; add cheese, stirring until melted. Hearty Bean & Barley Soup Prep Time: 15 minutes Cook Time: 40 minutes Makes 6 servings 1 tablespoon olive oil 2 large carrots, coarsely chopped 2 stalks celery, sliced 1 large onion, chopped 3 cloves garlic, minced 1 can (14 1/2 ounces) diced tomatoes, undrained 2 cans (14 ounces each) Swanson Vegetable Broth 1 can (15 ounces) red kidney beans, rinsed and drained 1/4 cup pearl barley 2 cups firmly packed chopped fresh spinach HEAT oil in stockpot. Add carrots, celery, onion and garlic and cook until tender. ADD tomatoes, broth, beans and barley. Heat to a boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through. Italian Tortellini Soup Prep Time: 15 minutes Cook Time: 35 minutes Makes 6 servings 1 large onion, chopped 4 carrots, sliced 2 stalks celery, sliced 3 cloves garlic, minced 1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme 1 carton (32 ounces) Swanson Chicken Broth or Natural Goodness Chicken Broth (4 cups) 2 medium zucchini, sliced 4 Italian plum tomatoes, chopped 1 1/2 cups frozen cheese-filled tortellini 1 can (15 ounces) red kidney beans, rinsed and drained Grated Parmesan cheese (optional) PLACE onion, carrots, celery, garlic, thyme and 2 cups broth in stockpot. Heat to a boil. Cover and cook over low heat 10 minutes or until onion is tender. ADD remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce heat and cover. COOK 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired. 
Southwestern Chicken
& White Bean SoupPrep Time: 10 minutes Cook Time: 35 minutes Makes 6 servings 1 pound boneless chicken breasts, cubed 3/4 cup chopped onion 3 cloves garlic, minced 1 teaspoon ground cumin 1 can (14 ounces) Swanson Chicken Broth or Natural Goodness Chicken Broth (1 3/4 cups) 1 cup chunky salsa 1 can (about 15 ounces) small white beans, rinsed and drained 1 cup frozen whole kernel corn SPRAY stockpot with vegetable cooking spray. Heat 1 minute. Add chicken and cook until browned, stirring often. Add onion, garlic and cumin and cook until onion is tender. ADD broth, salsa, beans and corn. Heat to a boil. Cover and cook over low heat 20 minutes. For more information about broth, cooking tips and great recipes, visit www.swansonbroth.com. To find out more about cooking with large limas and other beans, visit www.calbeans.com. SOURCE: California Dry Bean Advisory Board Swanson Broths
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(Family Features) - Nothing is better on a chilly winter's
day than a hot, steaming bowl of soup. A cherished comfort food,
soup has been part of the culinary history of almost every culture
throughout the ages. Today, homemade soup is a simple and satisfying
dish the entire family loves. It takes mere minutes to combine a
few staple ingredients to create savory soups that will keep you
warm all winter long.
The key to a great tasting, homemade soup is to start with a flavorful
base. Use Swanson Broth instead of water for a savory soup base
without the work. It is the secret ingredient to perfect homemade
soups every time.
The rich taste and hearty texture of large lima beans (also called
butter beans) make them a satisfying addition to soup. As a bonus,
beans are naturally low in fat and high in fiber, so they are a
healthy complement to traditionally heavy winter fare.
