Too Hot for Soup

Contrary to what Laurie thinks, sometimes it is just too hot for soup.  However, while it is 90+ degrees right now, the time is coming and not to far distant when you will want soup.  I know it.  You know it.  So let's prepare now!
Besides I am way behind on posting and I promised Sarah I would get some recipes on here.  These are beyond easy soup recipes, some using pantry ingredients, and all dependable!

Here are some recipes from very different cuisines.  Bon Appetit!

Beefy Nacho Soup

Ingredients:

1 lb. lean (at least 80%) gound beef
1 T. Old El Paso 40% less sodium taco seasoning mix (from 1 oz. pkg)
1 can condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1 1/2 c. milk
1/4 c. shredded sharp cheddar cheese
1/2 c. crushed corn tortilla chips

Directions:

In 2 qt. saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Reduce heat to medium.  Stir in remaining ingredients except shredded cheese and tortilla chips.  Cook 8 to 10 minutes or until thoroughly heated, stirring frequently.  Top individual servings with shredded cheese and tortilla chips.

Makes 4 servings.

Tip:  Offer other favorite nacho toppings for the soup, such as tomatoes, bell pepper, green onions, sour cream, guacamole and/or ripe olives.  Source Betty Crocker website....of course.  :)

This is such an easy soup and my husband just loves it.  Keep some hot sauce by if you like the heat.

Spaghetti and Meatball Soup

Ingredients:

4 cups water
4 oz. (1 cup) uncooked ready-cut spaghetti (short curved pasta)
20 frozen cooked meatballs
1 (27 to 30-oz.) jar spaghetti sauce
Grated Parmesan (for garnishment)

Directions:

Bring water to a boil in large saucepan.  Add spaghetti and meatballs.  Cook about 10 minutes or until spaghetti is tender.  Do no drain.

Stir in spaghetti sauce.  Cook until thoroughly heated.  If desired, sprinkle individual servings with grated Parmesan cheese.

Makes 5 (1 1/2 c.) servings

Cajun Crab Soup

Ingredients:

1/2 c. unsalted butter
1 onion chopped
2 cloves garlic, minced
1/4 c. all purpose flour
2 c. clam juice
2 c. chicken broth
1 (10 oz) pkg frozen white corn
1 tsp. salt
1/2 tsp. ground white pepper
1/4 tsp dried thyme
1/4 tsp ground cayenne pepper
2 c. heavy cream
1 lb. lump crab meat, drained (canned, fresh, or imitation can be used)
4 green onions, chopped

Directions:

Melt butter in a large saucepan over medium heat.  Saute onion and garlic until onion is tender.  Whisk in flour, and cook 2 minutes.  Stir in clam juice and chicken broth, and bring to a boil.  Mix in corn, and season with salt, white pepper, thyme, and cayenne.  Reduce heat, and simmer 15 minutes.

Stir in cream, crab meat, and green onions.  Heat through, but do not boil once the cream has been added.

This came from All Recipes website.  It was beyond yummy, but obviously not the lowest in fat.  But sometimes you just have to have a creamy based soup and this is worth the calories...just be moderate.  It was so good!

Garlic Basil Tortellini Soup

Ingredients:

2 garlic cloves, minced
1 teaspoon butter
2 cans (14 1/2 oz) reduced sodium chicken or vegetable broth
1/3 c. water
1/3 c. minced fresh basil
1/4 teaspoon pepper
2 1/2 c. frozen cheese tortellini
1 can (19 oz) white kidney or cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 c. shredded Parmesan cheese

Directions:

In a large saucepan, saute garlic in butter until tender.  Stir in the broth, water, basil and pepper.  Bring to a boil.  Stir in tortellini.  Reduce heat; simmer, uncovered for about 3 minutes or until tortellini begins to float.  Stir in beans and vinegar; heat through.  Sprinkle with Parmesan cheese.  Yield:  4 servings.  Source Taste of Home Light & Tasty Magazine

This soup is a basic and really loved by Emily and Laurie.  So easy and light.