By Staff
Hearty homemade soups
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.
1 (6 oz.) box long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
2 cups (8 oz.) sliced fresh mushrooms 1 1/4 cups (1 medium) onion, chopped 2 cloves garlic, finely chopped
2 cans (14.5 oz. each) chicken broth 1/2 teaspoon dried tarragon, crushe
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (12 fl. oz.) evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine, (optional)
1 garnish of green onions, and toasted slivered almonds ( optional)
Heat vegetable oil in large saucepan. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.
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
Prep Time: 15 minutes Cook Time: 30 minutes
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
SAUT