Quick & Easy|
By Beverly Barbour
If one of your New Year's resolutions is to heal the bleeding budget after the holiday spending spree, an effective medicine is soup. Nutritious, filling, economical soup is just the thing for soothing the pain of incoming bills and pinching purses.
Besides, it tastes so good that everyone loves diving headfirst into a steaming bowl of soup. When the weather outside is being unkind to those of us weakened by the rigors of the holidays every spoonful lifts the spirits.
Donna Evans of Turpin, OK, declares this soup to be a main dish - and she is right. The recipe must have originally come from a company that packages flavoring ingredients. Feel free to substitute fresh onion, peppers, etc. and to season to your own taste. As always, ingredients and amounts are only suggestions.
This is an I "can" do it soup. It requires a good can opener and the ability to open packages of seasonings. If you like Mexican food you will love this hearty meal in a bowl.
2 pound ground beef
Brown beef with seasonings and drain off fat. Add remaining ingredients; stir well. Simmer 30 to 45 minutes. Serve with sour cream and shredded cheese, if you don't mind the calories. Flour tortillas are good with this, of course. This soup freezes well which is a good thing as it makes a lot, about 8 servings.
Gretchen Method of Northville, MI, fell into a bowl of Creamy Parsnip Soup in Amsterdam. This soup haunted her tastebuds so she wrote to Gourmet magazine and asked if they could possible get the recipe. They could and here it is!
CREAMY PARSNIP SOUP
There is no cream in this soup- pureeing the ingredients creates a silky texture that makes it seem very rich.
2 1/4 pounds parsnips, peeled, cut into 1 inch pieces
Preheat oven to 400F. Spread parsnips in a single layer on rimmed baking sheet. Roast until brown, stirring occasionally, about 30 minutes. Melt butter in saucepan. Add onion and saute until it barely begins to brown. Add parsnips and saute 5 minutes. Add stock and boil until parsnips are tender. Remove from heat and working in batches, puree soup in blender. Return to saucepan stir in allspice and season with salt and pepper. (Can be made 2 days ahead). Cool, then cover and chill. Serve warm with bacon and sour cream. Makes 6 to 8 servings.
This is a low-fat, low-calorie recipe that can be changed any way you want. Diane Shingledecker of Lakewood, CO, says that she and her husband even freeze it to take with them on camping trips. The soup thaws while they hike.
CHICKEN, BARLEY, LOW-FAT SOUP
Inexpensive pieces of chicken can be quickly cooked in a pressure cooker or microwave. Or, simmer them in the water until very well done.
4 1/2 cups water
Combine water, salt, pepper, poultry seasoning, oregano, rosemarY and chicken and cook until chicken is over done. Cool and remove chicken from bones; shred meat with 2 forks. Return shredded chicken to liquid and add remaining ingredients. Cook until vegetables are tender. Discard bay leaf before serving. Makes 8 large servings.
SLURP AND BURP, AS A FRIEND LAUGHINGLY SAYS