2019-01-11 / Home & Garden

Star Chefs

Apple Bacon Tomato Soup

5 slices bacon
1 Tbsp. olive oil
1/2 white onion,
chopped
2 tsp. garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto
beans
1 (14.5 ounce) can
Italian-style stewed
tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly
sliced
1/2 cup red wine

Salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.

Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.

In a small sauce pan over medium heat, cook and stir the apple in the red wine until soft.

Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Ham and Potato Soup

3-1/2 cups peeled and
diced potatoes
1/3 cup diced celery
1/3 cup finely chopped
onion
3/4 cup diced cooked
ham
3-1/4 cups water
2 Tbsp. chicken
bouillon granules
1/2 tsp. salt, or to taste
1 tsp. ground white or
black pepper, or to
taste
5 Tbsp. butter
5 Tbsp. all-purpose

flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Chicken and Dumplings

4 skinless, boneless
chicken breast
halves
2 Tbsp. butter
2 (10.75 ounce) cans
condensed cream of
chicken soup
1 onion, finely diced
2 (10 ounce) packages

refrigerated biscuit
dough, torn into
pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Italian Sausage Soup with Tortellini

1 pound sweet Italian
sausage, casings
removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes,
peeled, seeded and
chopped
1 cup thinly sliced
carrots
1/2 Tbsp. packed fresh
basil leaves
1/2 tsp. dried oregano

1 (8 ounce) can tomato
sauce
1-1/2 cups sliced
zucchini
8 ounces fresh tortellini
pasta
3 Tbsp. chopped fresh
parsley

In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

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