Back Of The Box - Soup Recipes

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso Rich & Hearty chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives

In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives. Makes 4 servings

Sirloin Three-Bean Chili

1 tablespoon vegetable oil
2 lb boneless beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cans (28 oz each) Progresso diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 can (19 oz) Progresso red kidney beans, rinsed and drained
1 can (15 or 19 oz) Progresso black beans, rinsed and drained
1 cup Progresso beef flavored broth (from 32-oz carton)
1 1/2 tablespoons ground cumin
1 tablespoon chili powder

In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven. Add onion and bell pepper to Dutch oven.

Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef. Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender. Makes 6 servings

Chili Con Carne

1 pound lean ground beef
1 large onion, chopped (1 cup)
2 garlic cloves, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon baking cocoa
1/2 teaspoon red pepper sauce
2 cups Progresso diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso red kidney beans, undrained

Cook beef, onion and garlic in 3-quart saucepan over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling; reduce heat to low.

Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness. Makes 4 servings

Chicken and Cannellini Bean Chili

2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
Freshly ground black pepper to taste
2 teaspoons (or to taste) gray salt
2 teaspoons fennel seed
2 teaspoons smoked or regular paprika
1/2 cup masa harina or all-purpose flour
1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
2 red onions, finely chopped
3 cloves garlic, finely chopped
2 green jalapeño chiles (with seeds), diced
2 tablespoons chili powder
1 can (28 oz) crushed tomatoes, undrained
3 cups chicken broth
1 can (19 oz) cannellini beans, drained, rinsed
3 zucchini, cut into 3/4-inch pieces
1 red bell pepper, diced
Grated Parmesan cheese for garnish
6 medium scallions, sliced (about 1/3 cup), if desired

Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika. Sprinkle masa harina over chicken; toss to coat.

Heat cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)

Cook chicken about 5 minutes on each side, turning with tongs, until browned. Remove from pot with slotted spoon to a plate, leaving drippings in pot.

Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened.

Stir in chili powder. Stir in tomatoes. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.

Stir in beans, zucchini and bell pepper. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions. Makes 12 servings

Fish and Collard Greens Stew

10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels.

In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender.

Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls. Makes 4 servings

Chicken Stew with Classic Dumplings

Stew
2 tablespoons vegetable oil
4 medium stalks celery, coarsely chopped (2 cups)
3 medium carrots, thinly sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
3 cups cubed cooked chicken
1/2 teaspoon pepper
6 cups chicken broth (from two 32-oz cartons)

Dumplings
1 1/2 cups self-rising flour
1/4 cup shortening
2 tablespoons chopped fresh parsley
1/2 cup chicken broth

In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.

Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.

Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm. Makes 8 servings

Savory Millet and Potato Stew

5 cups vegetable broth
2 tablespoons soy sauce
1 cup diced red potato
1 cup uncooked millet
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
4 garlic cloves, finely chopped
1 bag (1 pound) frozen carrots, cauliflower and red bell pepper

Heat broth and soy sauce to boiling in 4-quart Dutch oven. Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover and cook 12 to 16 minutes, stirring occasionally, until millet and potatoes are tender. Makes 4 servings

Minestrone with Italian Sausage

1 tablespoon olive or vegetable oil
1 lb bulk sweet Italian sausage
1 medium onion, chopped (1/2 cup)
2 medium carrots, coarsely chopped (1 cup)
2 teaspoons dried basil leaves
2 teaspoons finely chopped garlic
5 1/4 cups Progresso beef flavored broth (from two 32-oz cartons)
2 cups Progresso diced tomatoes, undrained (from 28-oz can)
1 can (15.5 oz) great northern beans, drained, rinsed
1 cup uncooked small elbow macaroni (3 1/2 oz)
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup frozen cut green beans

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.

Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover; cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender. Makes 6 servings

Borscht

3/4 pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1 smoked pork hock
4 cups water
1 can (10 1/2 ounces) condensed beef broth
1 teaspoon salt
1/4 teaspoon pepper
4 medium beets, cooked
1 large onion, sliced
2 garlic cloves, finely chopped
2 medium potatoes, cubed (2 cups)
3 cups shredded cabbage
2 teaspoons dill seed or 1 dill weed sprig
1 tablespoon pickling spice
1/4 cup red wine vinegar
3/4 cup sour cream
Chopped fresh dill weed, if desired

Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender. Shred beets, or cut into 1/4-inch strips. Remove pork from soup. Cool pork slightly. Remove pork from bone; cut pork into bite-size pieces.

Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball, and add to soup. Cover and simmer 2 hours. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with dill weed. Makes 6 servings