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Soup’er Delicious and Kid Friendly!

Soup’er Delicious and Kid Friendly!

 

Fall is the time for food that makes us feel cozy. As much as we may want that crab bisque, it may not be as welcoming to the smaller and sometimes more finicky eaters in our households. Kids will usually try what they know, so incorporating familiar things into something new makes it easy to introduce a new dish.  Check out these “familiar” sounding soups that will have your kids begging for another bowl!

 

Macaroni and Cheese Soup

 

Yields 20 servings

 

Ingredients:

  •  3 quarts water
  • 5 tsp chicken bouillon granules
  • 1 1/2 cups celery (sliced)
  • 2 large carrots (shredded)
  • 1 large onion (chopped)
  • 1 medium green pepper (chopped)
  • 2 1/2 cups uncooked elbow macaroni
  • 1 cup butter (cubed)
  • ¾ cup all-purpose flour
  • 6 cups milk
  • 1 pound processed cheese – ex: Velveeta (cubed)

Directions:

In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender. 

Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture. Yield: 20 servings.

Nutritional Facts:

1 serving (1 cup) equals 261 calories, 17 g fat (11 g saturated fat), 49 mg cholesterol, 619 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein

 

Taco Soup

Yields 6-8 servings

*This is an AKA Mom Favorite!!

Ingredients: 

  • 3 pounds ground beef
  • 1 TBS olive oil, if ground beef is very lean
  • 1 large onion (chopped)
  • 2 cans (15 oz) pinto beans
  • 1 can (15 oz) black beans
  • 1 bag frozen corn (11 to 15 oz)
  • 1 can (14.5 oz) stewed tomatoes (Mexican style if available)
  • 1 can Rotel (original)
  • 2 pkgs. taco seasoning mix
  • 1 pkg. dry ranch dressing
  • 2 1/2 cups water or more, to make soup broth

Directions: 

Brown ground beef and onions in a large skillet with olive oil if needed; drain off fat. Meanwhile put all other ingredients in a stockpot and heat on low. After beef and onions are ready, add them to the stockpot with the other ingredients and stir. Best served with shredded cheese, sour cream, tortilla strips, corn chips and/or cornbread.

Nutritional Facts:

No nutritional info available for this recipe.

 

Cream Cheese Potato Soup

Yields 4-6 servings

Ingredients:

  • 4 cups chicken broth
  • 4 cups potatoes (peeled and cubed)
  • 1/4 cup minced onion
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground red pepper
  • 1 – 8oz package cream cheese (cubed)

Directions:

Combine broth, potatoes, onion, and spices in soup pot. Boil on medium heat until potatoes are tender. Smash potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cream cheese is melted completely.

Nutritional Facts:

1 serving (1 cup) equals 353.6 calories, Calories from Fat – 189, Saturated Fat 11.4 g, Cholesterol 62.4 mg, Sodium 938.4 mg, Total Carbohydrate 30.5 g – Dietary Fiber 3.5 g and Sugars 4.1 g, Protein 11.4 g

 

Cheeseburger Soup

Yields 6-8 servings

Ingredients:

  • 1/2 lb of ground beef
  • 3/4 cup onion (chopped)
  • 3/4 cup carrots (shredded)
  • 3/4 cup celery (chopped)
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups potatoes (cubed)
  • 1/4 cup all-purpose flour
  • 2 cups Cheddar cheese (cubed)
  • 1 1/2 cups milk
  • 1/4 cup sour cream

Directions:

Melt 1 tablespoon of butter or margarine over medium heat in a large pot. Add vegetables and ground beef and cook (stirring) until ground beef is brown. Stir in basil and parsley. Then add broth and potatoes. Bring to a boil and then simmer until potatoes are tender, about 10-12 minutes. In a separate bowl mix the remainder of the butter (melted) with the flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and then reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat thoroughly. Keep simmering, do not boil the soup.

 Nutritional Facts:

1 serving (1 cup) equals 411 calories, Cholesterol 81 mg, Fiber 2.6 g, Sodium 596 mg, Carbohydrates 22.6 g, Fat 27.3 g, Protein 18.9 g

  

Hot Diggity Dog Soup

Yields 8 servings (2 quarts)

Ingredients:

  • 4 medium carrots (cut into thin strips)
  • 2 medium potatoes (peeled and cubed)
  • 2 medium parsnips (peeled and chopped)
  • 1 medium onion (chopped)
  • ¼ cup butter
  • 2 TBS all-purpose flour
  • 1 pkg (1 pound) hot dogs (halved lengthwise and cut into bite-size pieces)
  • 1 can (12 oz) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup (undiluted)
  • 1 cup water
  • 1 teaspoon dried basil
  • ½  tsp pepper

Directions:

In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally. 

Nutritional Facts:

1 serving (1 cup) equals 418 calories, 28 g fat (14 g saturated fat), 64 mg cholesterol, 968 mg sodium, 30 g carbohydrate, 4 g fiber, 12 g protein