Rural Missouri - January 2014 - 25

Vegetable Chicken Soup
1 32-ounce container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2-1/4
pounds)
1 medium onion, chopped
2 celery ribs, chopped
1 14-ounce package frozen white corn
1 16-ounce package frozen baby lima beans
1 14-1/2-ounce can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram

Kickin' Sweet
Potato Soup
Kickin' Sweet Potato Soup
2 tablespoons olive oil
1 medium white onion, chopped
Kosher salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 pounds total), peeled and
cut into chunks
1 chipotle chile in adobo, chopped
7 cups chicken broth
Sour cream, for serving
Dash of paprika
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Add onion, season
with salt and pepper and cook until beginning to
brown around edges, about 7 minutes.
Add cumin and garlic and cook, stirring, until
fragrant, about 1 minute. Stir in sweet potatoes, chile
and broth. Bring to a boil; reduce to a rapid simmer,
partially cover and cook until sweet potatoes can be

Vegetable
Chicken Soup
mashed easily with a spoon, about 20 to 25 minutes.
Let soup cool slightly. Working in batches, transfer soup to a blender and purée until smooth (use
caution when blending hot liquids). Return puréed
soup to pot over low heat and season with additional
salt and pepper if desired. Top soup with sour cream
and a dash of paprika when served.

Quick White Chicken Chili
6 cups chicken broth
3 cups cooked chicken, shredded
2 15-ounce cans Great Northern beans, drained
2 cups salsa verde
1 teaspoon ground cumin
Salt and pepper to taste
In a large pot, combine chicken broth, chicken,
beans, salsa verde and cumin over medium heat and
bring to a boil. Season with salt and pepper to taste,
and reduce heat to a simmer for another 5 minutes.

Bring broth to a boil in a Dutch oven over mediumhigh heat. Add chicken, onion and celery and return to a boil. Reduce heat and simmer 30 minutes
or until chicken is tender. Remove chicken from
pan; let cool slightly.
Remove chicken from bones, discarding bones
and shred. Add chicken and remaining ingredients
to the broth mixture. Bring to a boil; reduce heat
and simmer, stirring occasionally, for 30 minutes or
until beans are tender.

Crock-Pot Tortellini Soup
1 pound Italian sausage
6 cups beef broth
1 28-ounce can stewed tomatoes
1 15-ounce can tomato sauce
2 cups zucchini, sliced
1 large onion, chopped
1 cup carrots, sliced
1 cup potatoes, diced (skins left on)
1 cup fresh mushrooms, sliced
1 medium green pepper, seeded and chopped
1/4 cup parsley, minced
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced
2 cups frozen cheese tortellini
Parmesan cheese, grated (optional)
In a skillet, cook the sausage over medium heat
until no longer pink; drain well. Transfer to a large
Crock-Pot; add the remaining ingredients. Cover
and cook on high for 3-1/2 to 4 hours or until the
vegetables are tender.
Cook tortellini according to package directions;
drain. Stir into Crock-Pot; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.

Easy Taco Soup
2 pounds ground beef
Salt to taste
1 large onion, diced
2 15-1/2-ounce cans pinto beans
1 15-1/2-ounce can light kidney beans
1 15-1/4-ounce can whole kernel corn, drained
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 14-1/2-ounce can diced tomatoes
1 14-1/2-ounce can tomatoes with chiles
2 4-1/2-ounce cans diced green chiles
1 1-1/4-ounce package taco seasoning mix
1 1-ounce package ranch salad dressing mix
Corn chips, for serving
Brown the ground beef and onions in a large skillet;
salt to taste. When cooked, drain the excess fat,
then transfer the beef and onions to a large stockpot. Add the beans, corn, tomatoes, green chiles,
taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour. Serve
with corn chips.

Easy Taco
Soup

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Rural Missouri - January 2014

Table of Contents for the Digital Edition of Rural Missouri - January 2014
