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Did you know that soup is considered to be one of the first fast foods? It’s true! The history of soup is closely intertwined with the history of cooking, and among the earliest was a version that combined peas, lentils and beans for a quick and easy meal. Since then, soup has evolved into a mealtime favorite that is everything from quick and easy to sophisticated and elegant. During the cold nights of winter, a bowl of hot, nourishing soup will warm you up and satisfy those comfort-seeking taste buds.
Wondering where to get started to make a soup from scratch? More than 83 percent of homemade soups feature broth as a base to create a deliciously satisfying dish. The makers of Swanson Broth know that soup is a wonderful treat 12 months of the year, which is why they are offering some of their favorite homemade soup recipes.
Sensational Chicken Noodle Soup is a classic and quick soup recipe that only takes 25 minutes from stovetop to table, but tastes like it took all day. It starts with the secret ingredient, Swanson Chicken Broth, and combines fresh celery, carrots and black pepper with, of course, chicken and noodles to create a timeless soup full of flavor.
  
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If it’s something a bit more substantial you’re in the mood for, prepare Hearty Beef Barley Soup. A meal in itself, this soup begins with Swanson Beef Broth and is seasoned with thyme, garlic and mushrooms. With the addition of sirloin steak, this soup delivers a hearty and tasty meal in every spoonful.
For a soup chock-full of fresh vegetable flavors, start with Swanson Vegetable Broth and incorporate leeks, carrots, celery, turnips and white kidney beans to create Winter Vegetable Bean Soup With Pesto. A simple, homemade pesto offers an unexpected touch to this hot and hearty dish.
While the definition of “fast food” has changed over the centuries, soup is certainly a quick and versatile one-pot wonder. So, when you’re craving comfort, treat yourself to a bowl of this wholesome fast food. For more recipes, visit www.swansonbroth.com.
Hearty Lasagna Soup
Prep: 5 minutes
Cook: 20 minutes
Makes: 4 servings
1 pound ground beef
1⁄4 tsp garlic powder
2 cans (14 ounces each) Swanson Seasoned Beef Broth with Onion
1 can (about 141⁄2 ounces) diced tomatoes
1⁄4 tsp dried Italian seasoning, crushed
11⁄2 cups uncooked mafalda or corkscrew-shaped pasta
1⁄4 cup grated Parmesan cheese
1. Cook beef and garlic in 12-inch skillet over medium-high heat until beef is well browned, stirring often. Pour off fat.
2. Stir broth, tomatoes and Italian seasoning into skillet. Heat to a boil.
3. Stir in pasta. Cook over medium heat 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese
if desired.
Winter Vegetable Bean
Soup with Pesto
Prep: 25 minutes
Cook: 30 minutes
Makes: 10 servings
2 medium carrots, diced
3 medium potatoes, peeled
1 medium turnip, peeled and
diced
2 large leeks, sliced
2 stalks celery, sliced
51⁄4 cups Swanson Vegetable Broth (regular or Certified
Organic)
1 can (about 19 ounces) white
kidney beans (cannellini), rinsed and drained
1 bay leaf
1⁄4 tsp crushed red pepper
Easy Basil Pesto (recipe follows)
1. Heat carrots, potatoes, turnip, leeks, celery and 13⁄4 cups broth in large saucepot over medium-high heat to a boil.
2. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.
3. Reserve 1⁄2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat
to a boil.
Reduce heat to low. Cook 15 minutes or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto.
Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1⁄2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.
Sensational Chicken
Noodle Soup
Prep: 5 minutes
Cook: 25 minutes
Makes: 4 servings
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1⁄2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken
or turkey
1. Heat broth, pepper, carrot and celery in medium saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium.
Cook 10 minutes or until noodles are tender.
Asian Soup: Add 2 green onions cut into 1⁄2-inch pieces; 1 clove garlic, minced;
1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1⁄2 cup Pace Chunky Salsa; 1 clove garlic, minced; 1 cup rinsed and drained black beans and 1⁄2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for noodles, adding just before serving.
Italian Tortellini Soup: Add 1 can (about 141⁄2 ounces) diced tomatoes, drained; 1 clove garlic, minced; 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves.
Substitute 1⁄2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Savory Lentil Soup
Prep: 25 minutes
Cook: 35 minutes
Makes: 10 servings
1 tblsp olive oil
1 fennel bulb, chopped
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
1⁄2 tsp crushed red pepper
1 bay leaf
8 cups Swanson Chicken Broth (regular, Natural Goodness
or Certified Organic)
1 bag (16 ounces) dried lentils, rinsed
2 cups coarsely chopped watercress
Freshly grated Parmesan cheese (optional)
1. Heat oil in large saucepot over medium heat. Add fennel, onion, carrot and celery and cook until tender.
2. Stir in tomatoes, garlic, red pepper, bay leaf, broth and lentils. Heat to a boil. Reduce heat to low. Cover and cook
25 minutes or until lentils are tender. Discard bay leaf.
3. Stir in watercress and cook 2 minutes. Serve with cheese, if desired.
Sausage and
Spinach Soup
Prep: 5 minutes
Cook: 20 minutes
Makes: 5 servings
Vegetable cooking spray
1⁄2 pound sweet Italian pork sausage, cut into 3⁄4-inch slices
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
1⁄2 tsp dried oregano leaves, crushed
1 medium onion, chopped
1 medium carrot, sliced
2 cups coarsely chopped fresh spinach leaves
1. Spray medium saucepan with cooking spray and heat over medium-high heat 1 minute. Add sausage and cook until well browned, stirring often. Pour off fat.
2. Stir in broth, oregano, onion and carrot. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender
3. Stir in spinach and cook 1 minute more.
just me wrote on Feb 19, 2008 5:32 PM: