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Sensational
Soups
Southwestern Chicken Chowder,
Classic Chicken Noodle Soup,
Minute Minestrone,
Easy Black Bean Soup and
Easy Ham Chowder
 (Family Features) - As an enticing first course, a tantalizing side dish or a
hearty meal, nothing fights the chill of a cold day better
than a bowl of homemade soup. But who has the time to make
soup from scratch?
When you start with canned mixed vegetables, the answer is -
you! The next time you crave homemade soup, eliminate the
thawing, peeling, slicing and dicing required of fresh or
frozen by using canned mixed vegetables instead.
Simply open the can and add the nutrition-packed veggies to
your favorite recipe. With such convenience, you can treat
yourself to Classic Chicken Noodle Soup or the more
adventurous Easy Black Bean Soup in a matter of minutes.
Give these recipes a try and you'll discover that canned
mixed vegetables reduce the labor but none of the flavor.
Instead of spending your time over a cutting board, you can
sit back, relax and enjoy a sensational bowl of soup.
Southwestern Chicken Chowder
1 can (15 ounces) VegAll Original Mixed Vegetables, drained
2 cups cubed cooked chicken
1 medium sweet red pepper, seeded and chopped
1 1/2 cups whole milk
1 can (10.75 ounces) condensed cream of chicken soup
1 cup mild green salsa, or thick and chunky salsa
1 tablespoon fresh lime juice
1 can (15.5 ounces) Allens Mexican Chili Beans, undrained
1 tablespoon chopped fresh cilantro, optional
Combine all ingredients except cilantro in 2- to 3-quart
slow cooker. Cook on low 1 to 2 hours, or until heated
through. Add cilantro and serve.
Serves 6 to 8
Classic Chicken Noodle Soup
1 chicken (3 to 4 pounds), quartered
2 boxes (32 ounces each) fat-free chicken broth
1 medium onion, chopped
3 stalks celery, chopped
Salt and pepper to taste
1 bay leaf
2 cans (15 ounces each) VegAll
Original Mixed Vegetables, undrained
1 1/2 cups dried egg noodles
2 tablespoons chopped fresh parsley
In large soup pot, combine first six ingredients. Bring to
boil; reduce heat and simmer 2 hours, or until chicken is
tender. Remove chicken from soup and cool.
When chicken is cool, remove meat from bones and add chicken
to soup. Discard bay leaf. Bring to boil; stir in mixed
vegetables, noodles and parsley. Simmer covered about 8
minutes, or until noodles are tender.
Timesaver: Use 4 to 5 cups precooked chicken in place of
quartered chicken.
Serves 10
Minute Minestrone
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 can (46 ounces) vegetable juice
1/2 teaspoon Italian seasoning (more or less to taste)
1 can (15 ounces) VegAll Original
Mixed Vegetables, undrained
1 can (14.5 ounces) Allens Cut Italian Green Beans, undrained
1 can (15.5 ounces) Trappey's Great Northern Beans, drained and rinsed
3/4 cup uncooked pasta shells, cooked according to package instructions
1 can (13.5 ounces) Popeye Chopped Spinach, drained
Grated Parmesan cheese
In large soup pot, heat vegetable oil. Add onion and garlic;
heat 2 minutes. Stir in vegetable juice and Italian
seasoning; bring to boil. Cover, reduce heat and simmer 10
minutes. Add mixed vegetables, beans, pasta and spinach.
Cover; simmer an additional 10 minutes.
Sprinkle with cheese before serving.
Serves 8
Easy Black Bean Soup
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
2 cans (15.5 ounces each) Trappey's Seasoned Black Beans with Spices, drained and rinsed
2 cans (15 ounces each) VegAll Original Mixed Vegetables, drained
2 cans (14.5 ounces each) Allens Chicken Broth
In large soup pot, lightly brown sausage slices. Add
remaining ingredients; cook until hot. Serve immediately.
Serves 4 to 6
Easy Ham Chowder
2 cans (15 ounces each) VegAll Original Mixed Vegetables, undrained
1 can (10.75 ounces) condensed cream of potato soup
1 cup cubed cooked ham
1/2 teaspoon dried basil
1/4 teaspoon black pepper
In medium saucepan, combine all ingredients. Heat until hot,
then serve.
Serves 4 to 6
For more delicious recipes, visit www.veg-all.com.
SOURCE: VegAll®
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