Now that the super cold snap is over (at least we hope this was as bad as it will get this winter), there's still plenty of time to try out a couple of tasty soup recipes. And we just so happen to have them. In the February 1998 edition of Dakota Family, NDFB Program Coordinator Arlene Peterson shared these yummy soups.
Onion Soup
Ingredients
1 medium yellow onion
1 medium red onion
5 green onions with tops
1 garlic clove, minced
2 Tbsp. butter
2 cans of beef broth
1 can of beef consomme
1 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1 cup shredded Swiss cheese
6 slices French bread, toasted
6 Tbsp. grated Parmesan cheese
Instructions
Slice all onions 1/4-inch thick. In a 3 qt. saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Sprinkle 1 tablespoon of Swiss cheese in the bottom of six ovenproof 8 oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese. Broil until cheese melts. Serve immediately. (Yield: 6 servings)
Taco Soup
Ingredients
1 1/2 lbs. ground beef
1/4 cup chopped onion
1 1/2 cups water
1 can (15.5 oz.) kidney beans and liquid
2 Tbsp. taco seasoning mix
1 can (28 oz.) stewed tomatoes, chopped
1 can (8 oz.) tomato sauce
Grated cheddar cheese
Instructions
Brown ground beef and onion and pour off fat. Add remaining ingredients except for cheese. Simmer for 30 minutes. Serve with grated cheese.