Soup

Easy Tortilla Soup

Freezer Meals School has started and with that comes many activities that go along with it. Families are busy, and it becomes increasingly difficult to put a hot meal on the table each evening. Instead of going through the drive-up window and busting your food budget, consider taking a bit of time to make freezer […]

Jackie Elliot’s Asparagus Soup

Celebrating 40 Years Who: Prince of Peace Lutheran Church Cost: $17.50 includes shipping Details: Hard-backed, ring bound Pages of recipes: 307 Send checks to: Prince of Peace Lutheran Church, Attn: Vicky Hastings, P.O. Box 740, St. Joseph, IL 61873-0740 or call 217-688-2011 or 217-841-2191 or email vicky.hastings76@gmail.com. Print Recipe Jackie Elliot’s Asparagus Soup Course Soup […]

Baked Potato Soup

Buffalo Hart Presbyterian Church Cookbook Who: Buffalo Hart Presbyterian Church Cost: $20 includes shipping Details: hard-backed, ring bound Pages of recipes: 186 Send checks to: Elaine Miller, 11902 Cass Rd., Buffalo, IL 62515 or call 217-364-5510 Print Recipe Baked Potato Soup Course Soup Servings Ingredients 2/3 c. butter7 c. milk4 lg. baking potatoes baked, cooled, […]

Chicken and Rice Soup

AIEC employees share favorite soups Print Recipe Chicken and Rice Soup By Sandy Wolske, Advertising Coordinator/Graphic Designer Course Soup Servings Ingredients 2 T. olive oil1 onion chopped1 leek white and light green parts halved lengthwise, sliced thin and washed thoroughly; dark green part chopped coarse and washed thoroughly2 celery ribs chopped1 (2-1/2 lb.) rotisserie chicken […]

Creamy Chicken and Corn Soup

AIEC employees share favorite soups Print Recipe Creamy Chicken and Corn Soup By Nick Reitz, Manager of Government Relations Course Soup Servings Ingredients 3 fresh ears corn on the cob2 T. canola oil1 onion finely chopped2 medium potatoes peeled and diced2 c. reduced-salt chicken stock2 c. milk1/2 lb. cooked chicken breasts skinned and finely chopped2 […]

Vegetable Beef

AIEC employees share favorite soups Print Recipe Vegetable Beef By Kristin Banks, Coordinator of Workers Compensation and Youth Programs Course Soup Servings Ingredients 1-1/2 lbs. beef chopped into small pieces1 T. oil4- 14 oz. cans beef broth1 tsp. dried oregano1/2 tsp. Dried basil1/4 tsp. Black pepper2 bay leaves2 c. chopped peeled tomatoes or 1-14 oz. […]

3x3x3 Chili

AIEC employees share favorite soups Print Recipe 3x3x3 Chili By Edward VanHoose, Digital Communications & IT Manager Course Soup Servings Ingredients 2 c. chopped onions2 c. Green pepper chopped2 c. fresh tomato chopped2- 15 oz. cans diced tomatoes undrained1- 15 oz. can Black beans undrained1- 15 oz. can dark red kidney beans undrained1- 15 oz. […]

Chicken Tortilla Soup

AIEC employees share favorite soups Print Recipe Chicken Tortilla Soup By Jennifer Sours, Executive Assistant to Duane Noland Course Soup Servings Ingredients 8- 6-inch corn or flour tortillas1 c. chopped onion6 boneless, skinless chicken breast halves2 cloves garlic pressed1/2 tsp. Chili powder1/2 tsp. ground cumin4- 14 oz. cans chicken broth2- 14.5 oz cans diced tomatoes […]

Nancy’s Paradise Corn Chowder

AIEC employees share favorite soups Print Recipe Nancy’s Paradise Corn Chowder By Nancy Rhoads McDonald, Marketing Administrator Course Soup Servings Ingredients 1 pre-cooked small chicken breast cubed1 stick butter1 small onion diced1 large carrot diced1 large celery stalk diced2 cloves garlic diced1/2 c. all-purpose flour3 c. shoe peg (white) and yellow corn (preferably fresh, but […]

Winter Squash Chowder

Featuring specialty crop recipes This recipe courtesy of The Pumpkin Eater – 2nd Edition, The Great Pumpkin Patch, www.the200acres.com or 217-543-2394. Print Recipe Winter Squash Chowder Course Soup Servings Ingredients 2 slices Bacon1 C. leeks sliced1 C. Red potatoes peeled and cubed1 C. acorn squash cubed1 C. butternut squash cubed1 C. pumpkin cubed2 14 oz. […]