Who knew there were so many soup recipes? When the Trading Post asked readers for tried-and-true soup recipes, we received a bunch of them –– and they all look delicious.
Who knew there were so many soup recipes?
When the Trading Post asked readers for tried-and-true soup recipes, we received a bunch of them –– and they all look delicious.
The first is from Evelyn White of Springfield, Ill. She got her recipe for Lake Park Taco Soup from Gloria Lavin, the former head cook at Lanphier High School in Springfield. The recipe comes from the Lake Park PTA in Oklahoma.
The Red Potato Soup recipe comes from Dotti Milner of Springfield.
“It makes a lot, so you may want to cut it down,” she writes. “I have also used canned milk and used more water so it won’t curdle if you should overheat it.”
Lake Park Taco Soup
1 to 2 pounds ground beef, browned and drained
1 (16-ounce) can tomatoes with green chiles, with liquid
2 (16-ounce) cans Mexican chili beans, with liquid
1 (16-ounce) can kidney beans, with liquid
1 (16-ounce) can corn, with liquid
1 (16-ounce) can tomato sauce or tomato juice
1 envelope dry ranch dressing mix
1 package dry taco seasoning
1/4 cup chopped onion
1 1/2 cups water
Mix all ingredients in large soup pot. Bring to a boil; reduce heat and simmer, covered, 15 minutes, stirring occasionally. Serve over Fritos in individual bowls. Garnish with avocado, sour cream and/or shredded cheese, if desired.
Makes 12 to 16 servings.
Red Potato Soup
2 1/2 pounds unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, diced
3 celery ribs, diced
3 bacon strips, diced
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions
Place potatoes in saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 12 to 15 minutes or until tender. Drain and set aside.
In Dutch oven or large soup kettle, saute onions, celery and bacon until vegetables are tender; drain well. Add milk, water, bouillon, salt and pepper; heat through (do not boil).
In large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat 1 minute. Gradually add cream and bring to a boil. Cook and stir 1 to 2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through.
Sprinkle with cheese and green onions.
Makes 18 servings.
--We’re looking for recipes made with asparagus, rhubarb or spring peas. If you have some good ones, please send them in.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1407 or email firstname.lastname@example.org. Please include your name, city and daytime phone number.