Back Of The Box - Soup Recipes

Chicken Rice Gumbo Soup

3/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/4 pound fully cooked smoked sausage, (two 5-inch sausages), chopped
2 medium celery stalks (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounces) frozen cut okra, thawed and drained
3 cups hot cooked rice
Red pepper sauce, if desired

Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center.

Stir in okra. Cover and cook on low heat setting 20 minutes longer. Spoon soup over rice in soup bowls. Serve with pepper sauce. Makes 6 servings

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup water
1/2 teaspoon Italian seasoning
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli & cheese sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese

In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.

Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.

Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese. Makes 4 servings

Cheddar Cheese and Broccoli Soup

2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups Green Giant Select frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)

In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.

Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted. Makes 6 servings (1 1/3 cups each)

Chicken and Pastina Soup

2 lb boneless skinless chicken breasts
2 cartons (32 oz each) Progresso® chicken broth
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup Progresso crushed tomatoes (from 28-oz can)
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°).

Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.

Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese. Makes 10 servings (1 1/2 cups each)

Beef Veggie Soup with Mozzarella

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4 cups water
5 teaspoons beef bouillon granules
1 1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender. Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup. Makes 8 servings

Cheesy Chicken Enchilada Soup

2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (10 oz) Old El Paso enchilada sauce
2 cups milk
1 cup shredded Cheddar cheese (4 oz)
2 cups frozen cooked southwestern-seasoned chicken breast strips, thawed, chopped
3/4 cup crushed tortilla chips

In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips. Makes 6 servings (1 cup each)

Taco Soup

1 can (19 oz) Progresso Vegetable Classics creamy tomato soup
1/2 cup Old El Paso refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (4.5 oz) Old El Paso chopped green chiles
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup crushed corn chips

In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. Top individual servings with cheese and corn chips. Makes 2 servings (1 1/2 cups each)

Tomato Tortellini Soup

2 cans (19 oz each) Progresso Vegetable Classics tomato basil soup
1 package (9 oz) refrigerated cheese-filled tortellini
2 tablespoons grated Parmesan cheese

In 3-quart saucepan, heat soup and tortellini to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 4 to 5 minutes or until tortellini are of desired doneness. Sprinkle individual servings with Parmesan cheese. Makes 4 servings (1 1/4 cups each)

Chicken Soup and Easy Dumplings

3 cans (19 oz each) Progresso Traditional chicken noodle soup
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 can (16.3 ounces) Pillsbury Grands refrigerated buttermilk biscuits

Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)

Cover and cook 10 minutes longer or until dumplings are light and fluffy. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley. Makes 8 servings

Italian Sausage Soup

1 lb turkey Italian sausage links, cut into 1-inch pieces
2 cups broccoli flowerets
1 cup uncooked mostaccioli pasta (3 oz)
2 1/2 cups water
1/2 teaspoon dried basil leaves
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (28 oz) Progresso whole peeled tomatoes with basil (Italian style), undrained
1 can (18.5 oz) Progresso Vegetable Classics French onion soup

In 4-quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until brown; drain. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender. Makes 6 servings (about 1 1/2 cups each)

Jamaican Ham and Bean Soup

1 tablespoon vegetable oil
1/3 cup frozen chopped onion
2 cans (16 oz each) Old El Paso vegetarian refried beans
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, undrained
1 can (11 oz) Green Giant white shoepeg corn, undrained
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
1/2 cup Old El Paso Thick 'n Chunky salsa (any variety)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 teaspoon Jamaican jerk seasoning (dry)
1 lb lean cooked ham, cut into 1/2-inch pieces
1 can (2 1/4 oz) sliced ripe olives, drained
1/3 cup lime juice
6 tablespoons sour cream
6 lime slices, if desired

In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice. Makes 6 servings (1 3/4 cups each)

Chicken-Broccoli-Tortellini Soup

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/2 teaspoon Italian seasoning
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli & cheese sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese

In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.

Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.

Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese. Makes 4 servings

Note - One cup cubed cooked ham makes a good stand-in for the chicken.

Slow Cooker Dill-Turkey Chowder

2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso chicken broth (from 32-oz carton)
1 can (15.25 oz) Green Giant whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.

Cover; cook on Low heat setting 6 to 8 hours. In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to high. Cover; cook about 20 minutes, stirring occasionally, until thickened. Makes 6 servings

Slow Cooker Confetti Wild Rice Soup

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion (1 medium)
5 1/4 cups Progresso chicken broth (from two 32-oz cartons)
2 medium carrots, thinly sliced (1 cup)
1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
2 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups Green Giant Valley Fresh Steamers Niblets frozen corn, thawed, drained
1 cup Green Giant Valley Fresh Steamers frozen broccoli cuts, thawed, drained

In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables. Cover; cook on Low heat setting 8 to 9 hours. About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to high; cover and cook 5 minutes longer or until vegetables are crisp-tender. Makes 6 servings

Tomato-Lentil Soup

1 tablespoon olive or vegetable oil
1 large onion, finely chopped (1 cup)
1 medium stalk celery, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 medium carrots, cut into 1/2-inch pieces (1 cup)
1 cup dried lentils (8 oz), sorted, rinsed
4 cups water
4 teaspoons vegetable bouillon granules
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 can (28 oz) Progresso diced tomatoes, undrained

In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.

Stir in remaining ingredients except tomatoes. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until lentils and vegetables are tender. Stir in tomatoes; reduce heat. Simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf. Makes 6 servings

Southwest Cheese Soup

1 package (1 lb) pasteurized prepared cheese product loaf, cut into cubes
1 can (15.25 oz) Green Giant whole kernel corn, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup milk
Fresh cilantro sprigs, if desired

In 4-quart Dutch oven, mix all ingredients except cilantro. Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro. Makes 4 servings

Slow Cooker Beefy Vegetable-Barley Soup

1 1/2 lb beef stew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Cut beef into bite-size pieces if desired. In 3- to 4-quart slow cooker, mix all ingredients except mixed vegetables. Cover; cook on Low heat setting 8 to 10 hours.

Stir in mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender. Makes 6 servings (1 1/3 cups each)

Creamy Chicken Noodle Soup with Pesto Drizzle

2 tablespoons butter or margarine
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso chicken broth
2 1/2 cups milk
1 box Tuna Helper creamy broccoli
2 cups cut-up cooked chicken
1 dried bay leaf
2 tablespoons basil pesto

In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender.

Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender.

Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup. Makes 6 servings

Shrimp Bisque

1 cup dry white wine
2 tablespoons cocktail sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon butter or margarine
1 bottle (8 ounces) clam juice (1 cup)
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 cups half-and-half

In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through. Makes 4 servings

Slow Cooker Mexican Beef Stew

2 lb beef stew meat
1 can (28 oz) diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso taco seasoning mix
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained

Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 9 to 11 hours or until beef is tender. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened. Makes 6 servings

Chicken-Vegetable Pot Pie Soup

1 sheet frozen puff pastry (from 17.3-oz package), thawed
2 tablespoons butter
6 small red potatoes, cut into eighths
1 medium stalk celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups chicken broth (from two 32-oz cartons)
1/4 cup quick-mixing flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups 1-inch pieces cooked chicken
1 cup frozen sweet peas
1/4 cup whipping cream

Heat oven to 400°. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.

While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.

Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.

Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry. Makes 6 servings (1 1/3 cups each)

Skillet Beef and Vegetable Stew

1 pound lean beef boneless sirloin steak
1 bag (16 ounces) frozen stew vegetables, thawed
1 can (15 ounces) chunky garlic-and-herb tomato sauce
1 3/4 cups Progresso beef flavored broth (from 32-ounce carton)
2 cans (5 1/2 ounces each) spicy eight-vegetable juice

Remove fat from beef. Cut beef into 1/2-inch cubes. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Makes 6 servings

Italian Stew with Spinach Dumplings

1 lb lean (at least 80%) ground beef
1 jar (26 oz) primavera spaghetti sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 cup water
2 cups Bisquick mix
1/4 cup frozen chopped spinach, thawed, squeezed to drain
1/4 cup grated Parmesan cheese
1/2 cup milk

In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.

In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer. Makes 4 servings

Slow Cooker Vegetable Rice Soup

2 cans (14 1/2 ounces each) vegetable broth
1 can (28 oz) crushed tomatoes, undrained
3 medium carrots, chopped (1 1/2 cups)
3 small zucchini, cut into 1/2-inch slices
1 medium yellow bell pepper, cut into 1/2-inch pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil. Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting about 15 minutes or until rice is tender. Stir in basil. Makes 6 servings

Chicken-Vegetable Soup with Dumplings

2 cups cut-up cooked chicken
1 carton (32 oz) Progresso chicken broth (4 cups)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 bag (12 oz) frozen mixed vegetables, thawed and drained
1 cup Original Bisquick mix
1/3 cup milk

In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally. In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup.

If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low. Cook uncovered 10 minutes. Cover and cook 15 minutes longer. Makes 6 servings (1 cup each)