Soup’s On

T ucker Hill’s PorchFest

Snuggling up with a warm bowl of homemade soup is one of life’s simple pleasures. Soups are also the perfect dinnertime solution for the busy weeknights. Most soup recipes can be prepared in a slow cooker or made in advance so they’re ready when you are, and make enough for several meals (most soups are even better the second day). Plus, you can’t beat soup for a low calorie, one-dish, healthy meal as we look ahead to warmer months and time spent at the beach or pool.

In fact, studies show that people who have soup before a meal or party

by Deborah DOVE

consume twenty percent fewer calories. Chicken soup has even been proven to help fight cold and flu symptoms by acting as an antiinflammatory and relieving congestion by speeding up the movement of mucus.

Although you may be tempted to open a can of Campbell’s, homemade soup is easy to make and much lower in sodium. Soup is also easy to make in large batches and freeze for those evenings when you don’t have time to cook. Freeze soup flat in heavy-duty zip-lock bags to make the most of freezer space, or freeze in muffin tins and then move to zip-lock bags so you can easily defrost and heat up single servings.

My oldest daughter in particular is a soup connoisseur and she and I both look forward to soup weather. One of her absolute favorites is so simple it doesn’t even have an official name or recipe—I make it with a couple of cans of chicken broth, cooked chicken (canned or rotisserie works fine), a can or two of cannellini beans and some cumin, and then I occasionally add whatever vegetables I have on hand and top individual servings with shredded cheese and tortilla chips.

Over the years I have accumulated a repertoire of “go to” soup recipes that my family loves from hearty stews to simple, healthy vegetable based soups. Enjoy.

Loaded Baked Potato Soup

1-1/2 lbs. red, Yukon gold or russet potatoes 2 tsp. olive oil 1/2 c. chopped onion 1 1/4 c. chicken broth 3 Tbs. flour 2 c. milk, divided 1/4 c. reduced fat sour cream 1/2 tsp. salt 1/4 tsp. pepper 4 slices of bacon, cooked and crumbled (or purchased real bacon bits) 1/2 c. shredded cheddar cheese Green onion, thinly sliced Pierce potatoes with a fork and microwave on high for 12-13 minutes or until tender. Cut in half and let cool slightly.

Heat oil in a saucepan over medium-high heat. Add onion and sauté 3 minutes or until translucent. Add broth. Combine flour and 1/2 cup milk and add to saucepan, followed by the additional 1-1/2 cups of milk. Bring to a boil, stirring frequently.

Cook one minute. Remove from heat. Stir in sour cream, salt and pepper. Remove and discard potato skins. Coarsely mash potatoes into soup.

Top individual servings with bacon, cheese and green onions.

Healthy ThreeBean Turkey Chili (can also be made vegan without turkey)

20 oz. ground turkey breast 1 (28 oz.) can diced tomatoes 1 (16 oz.) can tomato sauce 1 (4.5 oz.) can chopped green chilies 1 (15 oz.) can red chili beans, undrained 1 (15 oz.) can black beans, undrained 1 (15 oz.) can cannellini beans, undrained 2 Tbs. chili powder

Brown turkey in skillet over mediumhigh heat until browned. Drain fat and transfer to a slow cooker. Add remaining ingredients and mix together well. Cook on high for 6-8 hours.

Serve over Fritos or on its own, topped with shredded sharp cheddar cheese.

Tomato Basil Soup

1 Tbs. olive oil 1 c. diced celery 1 c. diced carrots 1 c. diced onions 1 (14 oz.) can diced tomatoes, undrained 1 tsp. dried oregano 1 tsp. dried thyme 1 Tbs. dried basil 4 c. chicken broth 1 bay leaf 4 Tbs. butter 1/2 c. flour 1 c. Parmesan cheese 2 c. heavy whipping cream Salt and pepper, to taste Heat a large skillet over medium heat, add oil, celery, carrots and onions; cook 5-6 minutes, or until golden. Add to slow cooker. . Add tomatoes, oregano, basil, thyme, chicken broth, bay leaf and cheese rind to slow cooker. Stir until combined; cover and cook on low for 6-8 hours or until vegetables are tender.

1 can condensed tomato soup 1 can condensed beef broth 1/2 c. red wine 1 tsp. Italian seasoning 1/2 teaspoon garlic powder 1 can diced tomatoes with Italian herbs 2 c. carrots, chopped 2 lbs. stew meat 2 cans white kidney beans, undrained Combine all ingredients except beans in a slow cooker. Cook on low for 8-9 hours.

Tuscan Beef Stew

Thirty minutes before serving, melt butter over low heat in a medium saucepan. Whisk flour into the melted butter to create a roux. Whisk mixture for about 2-3 minutes or until golden brown. Whisk in one cup of soup from your slow cooker until smooth. Whisk in an additional cup of soup from the slow cooker. When smooth, add mixture back to the slow cooker.

Add Parmesan cheese, whipping cream and season with salt and pepper. Let cook for 30 more minutes. Remove bay leaf before serving. Serve with grilled cheese or French bread and a salad for a delicious dinner.

Add beans and mushrooms. Cook on high for 10 minutes.

“Bandari”

Bandari is a shepherd mix that is about four years old and he is looking for his forever home. He is a very sweet and loving boy that loves to play ball. He has been neutered, microchipped, has received age-appropriate vaccinations and flea/tick preventatives. Do you have a spot in your family for him? Drop by and see him—he’s waiting for you!

“Gumbo”

Gumbo is a two-year-old Maine coon cat that is looking for his furever home. He is a gentle big boy that loves to be petted. He has been neutered, tested for FIV/ FeLV, microchipped and has received ageappropriate vaccinations. Come by and visit him—he would love to go home with you!