Tag: soup

Taco Soup ~Shelf Stable Bags To Dishes~ by Gordon Ramsay

Taco Soup ~Shelf Stable Bags To Dishes~


 

Thank you so much for all of the wonderful comments on my Bags to Dishes series! Thanks to all of the wonderful feedback, I’ve shared a series of recipes with you so that you can have all of the recipes I use in my bags to dishes meals. Be sure to read the original post to find out how you can convert your own meals into shelf stable ones in order to have your family’s favorite recipes available with the grab of a bag, like this Taco Soup!

Taco Soup ~Shelf Stable Bags To Dishes~

Taco Soup ~Shelf Stable Bags To Dishes~

Today’s recipe is one of my Bags to Dishes recipes. I’ve also shared Ma’s Chicken and Rice Bake, Famous Alabama Camp Stew, Chicken Noodle Casserole, Chicken Enchilada Pie and Wild Rice and Chicken Casserole, so make sure you check those out as well if you are planning on assembling some of your own Bags to Dishes meals this weekend.

Taco Soup (my mom calls it Sante Fe Soup) is one of those incredibly flavorful meals that involves nothing more than opening a few cans and packets, stirring together, and simmering. It has all sorts of wonderful veggies in it, but you can add even more if you like. This soup can also be customized when it comes to serving. I sometimes top mine with cheese or sour cream but we often just leave it as it because it is already so good! If’ I’m really wanting a heartier meal or need to stretch it to feed more, I serve it over rice, which I purchase for less than half the retail price by buying in bulk.

Taco soup ingredients are easy and when you’re ready to make it, this entire meal comes together in less than 15 minutes. I gather up all of the canned goods and then measure out the spices into a bag. You can use spice packets if you prefer (just one packet ranch dressing mix and one packet taco seasoning of your choice along with a little onion powder) but I buy those in bulk at Sam’s to save money.

I alternate between using Dehydrated Ground Beef and black beans but I never hesitate to use black beans in place of beef in a Bags to Dishes recipe, so you go with whatever you want.

Main options/alternatives for beef in this recipe that come to mind right now are:

  • Dehydrated Ground Beef
  • Ground Beef from Freezer (label it for this bag meal so you don’t use it for something else)
  • Canned Black Beans (drained and rinsed)
  • Canned Chicken, etc

In your bag, you’ll need to assemble : Beef Option (choose one from above), kidney beans, corn, Ro-tel*, tomato sauce, and a seasoning bag of onion powder, ranch dressing mix, and taco seasoning mix. Actual recipe is below. Be sure and print out a copy of the recipe to include in the bag. That’s it!

I usually make anywhere from 2-4 Taco Soup Bag meals at a time.

*Rotel is diced tomatoes with green chilies. If you can’t get it where you live, you can substitute a 14 ounce can of diced tomatoes and a 4 ounce can of chopped green chilies. You’ll have a wee bit more tomatoes and chilies in your soup but it will be fine. Another option is to move to where they sell Rotel but I’m guessing that may be out of most people’s budgets and it would be cheaper just to buy the substitution ingredients.

To make this meal, open all cans and dump everything into a pot along with the water. I don’t drain anything with the exception of those times I use black beans. I always drain and rinse black beans before adding them to a recipe because the liquid in the can imparts an overwhelming black bean taste to the dish if you don’t.

Bring this just to a boil over medium high heat and then reduce heat and let it simmer for a few minutes. In about fifteen minutes, you can have supper 🙂

This is one of six Bags to Dishes recipes that I’ve shared with you.

If you make up four of each of those, then you could have 3 days each week for the next month that you don’t have to worry about what’s for supper!

More Bags to Dishes meals coming up so stay tuned! If you’re on Facebook or Pinterest, be sure you post these recipes to your wall for easy finding later.

Taco Soup – Bags To Dishes

Ingredients

  • 1 pound ground beef frozen, dehydrated, or substitute 1 can black beans that have been rinsed
  • 1 tablespoon onion powder
  • 2 cans kidney beans
  • 1 can corn
  • 15 ounce can Ro-Tel
  • 15 ounce can Tomato Sauce
  • 3 Tablespoons Taco Seasoning Mix or 1 packet
  • 3 Tablespoons Ranch Dressing Mix or 1 packet
  • 1 +1/2 cups water

Instructions

To assemble: Measure out all spices and seasonings and place in small zipper seal bag. Place bag in 2 gallon zipper seal bag along with all other ingredients, except water. Include printed copy of this recipe.

To make:

  • Open all cans but do not drain, with the exception of black beans, if using. Black beans should be drained and rinsed. Dump all ingredients into a medium pot. Stir.

  • Bring just to a boil over medium high heat and then reduce to low and simmer 5-10 minutes.

Serve warm, as is or with toppings of your choice such as cheese, sour cream, tortilla chips, salsa, avocado, etc. (We just usually serve it as it is)

This post was originally published in August of 2014. I updated the photos and post in March of 2020.

“Try not to become a person of success, but rather try to become a person of value.”

~Albert Einstein

 


Yum

The Best Easy Cabbage Soup by Gordon Ramsay

The Best Easy Cabbage Soup


This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

vegetarian cabbage soup in a white ramekin

By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense. 

Usually, I like hearty, stick-to-your-ribs soup. Chicken and Sweet Potato. Miso Potato. Roasted Tomato with Goat Cheese. 

This cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal. 

But there’s beauty in simplicity and this soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in. 

I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is. 

ingredients for cabbage soup

Cabbage Soup ingredients

This beauty of this cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples. 

Besides cabbage, you’ll need:

  • Olive oil
  • Vidalia onion
  • Garlic
  • Vegetable broth
  • Carrots
  • Celery
  • Canned plum tomatoes

That’s it! 

Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.

You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup. 

Really, the options to adapt this recipe are endless. Have fun with it!

Stirring cabbage into vegetable soup

Can cabbage soup be frozen?

Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting. 

I like to freeze it in individual portions. It’s great when I need something for lunch in a pinch!

How to make cabbage soup in the crock pot?

This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can. 

Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup. 

What should I serve with this soup?

If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich. 

It’s also great topped with garlic croutons or crispy chickpeas for a little crunch. 

Or keep things low carb by serving it with crispy roasted radishes or rutabaga fries.

A spoon full of cabbage soup
Easy Cabbage Soup

Easy Cabbage Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

Ingredients

  • 2 Tablespoons olive oil
  • 1 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 8 cups low sodium vegetable broth
  • 1 can (14.5 ounces) plum tomatoes in puree, chopped
  • 1/2 small head cabbage, sliced
  • 3 carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Instructions

    1. In a large soup pot, heat the olive oil over medium-high heat.
    2. Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
    3. Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil. 
    4. Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 99Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 590mgCarbohydrates 14gNet Carbohydrates 12gFiber 2gSugar 7gProtein 2g



Spicy Broccoli Cheese Soup | Low Carb, Gluten-Free by Gordon Ramsay

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelish


Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelish

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better?

coseup photo of a bowl of broccoli cheese soup

I love broccoli soup. I mean, who doesn’t? So I was really surprised when I realized that I didn’t have a broccoli cheese soup recipe here on the site. I have an amazing creamy cauliflower soup, but no broccoli. 

Obviously I got to work remedying that right away! 

This spicy broccoli soup is really something special. 

First off, there’s a hint of spice from some chipotle chili powder. It’s not crazy hot, but it’s a subtle, smoky heat that’s so. freaking. good.  It’s the kind of heat that lingers a little and makes this chowder so incredibly cozy. 

Then, there’s the cheese. Or should I say the cheeses. There are 3 of them. Go big or go home, right? 

Sharp cheddar cheese gives this soup the classic flavor that you expect from broccoli soup. Parmesan adds a sharp bite and a ton of depth. And Monterey Jack melts so well – it gives the chowder great body and richness. This soup must just be the ultimate comfort food. 

A pout of spicy broccoli soup

How do you make broccoli cheese chowder?

To make this soup, you’ll start by sauteing an onion in butter and oil. I like using a combination of the two instead of one or the other. The butter gives you great flavor, but it burns easily if you use it on its own. Adding a little bit of olive oil raises the smoke point, so you can all of that delicious buttery flavor without any burned bits. 

Stir in the spices and let the toast for a minute or two. This helps bring out their flavor. You’ll be able to tell the difference in how they smell as they toast! 

Stir in the broccoli and vegetable broth and simmer until soft. 

If you want, you can use an immersion blender to gently blend some of the soup, giving it a creamier texture. It’s up to you! If you do decide to blend it, be sure not to go overboard – you want to keep some texture! I bought this Kitchen Aid stick blender recently and I love it (affiliate link). It’s definitely a great deal for the price, and cute too! 

Finally, stir the cheese in slowly, letting it melt into a creamy puddle. Ahhhhhhh! So good. 

Why use frozen broccoli in cream of broccoli soup? 

I wish I could tell you the reason I use frozen broccoli in this soup is because I’m lazy and don’t feel like chopping fresh broccoli, but that’s only part of the truth. 

The real reason is that frozen broccoli is blanched, so it’s already partially cooked. That means the soup comes together faster and the broccoli will be softer than if you use fresh broccoli. If you really want to use fresh you can, but plan to let it simmer for at least a half hour to give the broccoli enough time to fully soften. 

bowl of broccoli cheese soup on a brown table with baguette

How do I keep homemade broccoli cheese soup from being grainy? 

A lot of times, homemade broccoli soup can have a grainy, sandy texture. That happens when the soup is too hot when you add in the cheese, or if you try to add too much cheese at once. The proteins seize up and the cheese sticks together in clumps rather than melting into the smooth chowder that dreams are made of. 

To keep this from happening, take the soup off the burner before you add the cheese and let it cool down slightly. Then add the cheese little by little, letting it melt completely before you add more. Using freshly grated cheese rather than pre-shredded cheese, which is coated in starch, will also help it melt more smoothly. 

What should I serve with spicy broccoli soup? 

I LOVE serving broccoli soup with good, crusty bread for dunking. If you’re feeling ambitious, these homemade potato rolls are great. You could also serve this soup in miniature bread bowls or topped with pretzel crisps. 

For a gluten-free option, I actually love serving this soup with apple wedges. You can even dunk them just like you would with bread. Apples and cheese are so good together – trust me! 

A big green salad dressed with an acidic dressing, like simple oil and vinegar, is also a great side dish that helps balance out the richness of the soup.

Bread dunked in broccoli cheese chowder
Spicy Broccoli Cheese Soup

Spicy Broccoli Cheese Soup

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian!

Ingredients

  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon nutmeg
  • 1 Tablespoon Dijon mustard
  • 16 ounces frozen broccoli florets
  • 2 cups vegetable broth
  • 8 ounces sharp cheddar, shredded
  • 8 ounces Parmesan cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded

Instructions

  1. In a large soup pot, melt the butter and oil over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the garlic, paprika, chili powder, and nutmeg; cook for 1-2 minutes, until fragrant.
  2. Whisk in the broth and mustard. Add the broccoli. Cover and simmer for 15 minutes, until the broccoli is tender.
  3. If desired, gently blend some of the soup using an immersion blender.
  4. Remove the soup from the heat. Slowly stir in the cheese little by little, letting each addition fully melt before adding more.
  5. Season to taste with salt and pepper.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 750mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 17g



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