Texassoup Recipes

TEXAS BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

TEXAS SOUP

Steps:

• Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
• Brown ground beef and onion in a skillet until no pink remains in the beef.
• Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
• Add pasta in last 10-15 minutes of cooktime.

TEXAS BEEF SOUP

Steps:

• Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
• Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.

TEXAS TACO SOUP

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

TEXAS TWO BEAN SOUP

Steps:

• In a soup pot, combine the onions and garlic with the oil and salt.
• Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
• Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
• Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
• Add the black-eyed peas, your choice of beans, and the barbecue sauce.
• Mix well, cover and simmer for 10 minutes.
• Add salt to taste.
• Garnish with crushed tortilla chips and sour cream on top if desired.

A TEXAS ONION SOUP

Steps:

• Heat oven to 375.
• Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes.
• Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well.
• Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third.
• Add broth. Saute about 10-15 minutes and reduce by one third.
• While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
• Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
• Place in oven and bake for 3-5 minutes, or set to broil and finish.
• Remove and spoon in a small amount of soup on top and serve.