By ashley nash baltazar
Great soups are assumed to have ingredients in the double digits, but that isn't always the case. These easy recipes require few ingredients are tasty too and waiting for you to try them.
January is National Soup Month, making it the perfect time to try something new and potentially add it to your list of go-to dishes.
3 lbs. plum tomatoes 1 medium-size yellow onion 6 large garlic cloves, smashed 3 cups lower-sodium chicken broth 6 ounces shredded Cheddar cheese
Add veggies and garlic to a baking sheet and bake on 425 °F for 30 min. Discard tomato skins and thyme. Transfer contents to a Dutch oven. Add broth. Blend mix for 2 min and simmer for 10 min. Stir in cheese.
2 pounds lean ground beef 4 (15 ounce) cans mixed vegetables 4 (16 ounce) cans diced tomatoes 1 onion, chopped Salt, to taste
Cook ground meat over medium heat until browned. Drain grease, add chopped onion, mixed vegetables and tomatoes. Stir, reduce heat and simmer for 3-4 hours. Season to taste with salt.
2 Yukon Gold potatoes, cubed 1 package instant potato mix 1 can condensed chicken broth 1 ½ cups water 1 cup heavy cream
Add potatoes, potato mix, chicken broth and water to a large pot, covering contents. Cook on medium, stirring occasionally until potatoes are tender. After about 40 minutes, stir in cream, heat and serve.
2 cans cream of chicken soup 3 cans chicken broth 3 cups cooked chicken meat 2 cans refrigerated biscuit dough
Stir soup, chicken broth and chicken together over medium-high heat until it simmers. Cut each biscuit into quarters and stir into the soup. Reduce to medium-low, cover and simmer until biscuits are no longer doughy (10-15 minutes).
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