January is National Soup Month and to celebrate we are sharing quick and easy soup recipes that you can prepare even on your busiest nights. Check out the recipes below to inspire you to warm up your soup pot and get cooking.
Mexican Tortilla Soup
1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
32 ounces (1 carton) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Step 1: Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Step 2: Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Beef and Black Bean Soup
1 pound boneless beef chuck roast, cut into1-inch pieces
1/2 teaspoon salt
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can canned chipotle chilies in adobo sauce, chopped
1 can (10 3/4 ounces) Campbell's® Condensed Black Bean, Cumin & Cilantro Soup
1 1/2 cups water 1 can (14.5 ounces) diced tomatoes, undrained
1 medium zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
1 cup frozen whole kernel corn, thawed
Step 1: Season with beef with the salt.
Step 2: Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove the beef from the saucepan. Pour off any fat.
Step 3: Reduce the heat to medium. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile and cook and stir for 1 minute.
Step 4: Stir in the soup, water and tomatoes and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the zucchini and corn, if desired, and cook for 10 minutes or until the zucchini is tender, stirring occasionally.
Speedy French Onion Soup
3 tablespoons of butter
4 large onions, cut in half and thinly sliced (about 4 cups)
1 carton (14.5 ounces) Campbell's® Sweet Onion Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme or Campbell’s® Condensed Beef Broth
4 slices Pepperidge Farm® Mozzarella Monterey Jack
Texas Toast, prepared according to package directions
Step 1: Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
Step 2: Stir the soup, consommé and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.
*Recipes courtesy of Campbell's Kitchen
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