Southern Cooking: Tasty Soup Recipes

Chicken Potato Soup

1 ½ cups chicken (can be from leftovers, canned, whatever you have-no bones)
1 tablespoon butter
1 small onion, chopped
2 cans chicken broth
3 medium potatoes, chopped
¼ cup evaporated milk
1 teaspoon poultry seasonings

Melt butter in soup pot. Add onion and cook onion in butter until translucent. Add chicken broth, chicken, and potatoes. Cover and cook 25 minutes or until potatoes are done. Add milk, stir, simmer 6 minutes and serve. Serve with crackers. Serves 4.

Salsa Soup

2 cans beef broth
1 cup chunky salsa (store-bought or homemade with fresh tomatoes)
6 ounces deli roast beef, cut into strips
1 can red kidney beans
1 can whole kernel corn
1 cup julienne-cut zucchini
½ cup chopped green pepper
dash cumin
dash hot sauce
dash salt and pepper

Prepare salsa, if homemade. In large saucepan combine beef broth and salsa. Mix well and bring to a boil.

Stir in remaining ingredients. Reduce heat and simmer at least 15 minutes, until zucchini is tender. Makes 7 bowls.

Lowcountry Fish Stew

The clam juice is the secret to this delicious stew. You can also use drum, catfish, sheephead or any hearty white fish.

1 1/2 lb fish fillets
1 onion, chopped
½ green pepper, chopped
1 cup mushrooms, sliced
2 garlic cloves, chopped
1 tomato, chopped
1 can tomato sauce
8 ounces clam juice
2/3 cup fresh parsley, chopped
2/3 cup dry white wine
1 teaspoon seafood seasoning
dash Tabasco sauce
olive oil

Heat olive oil in large pot over medium-high heat. Add onion, mushrooms, green pepper, and garlic and sauté 5 minutes, stirring. Add parsley and continue to stir 2 minutes. Add remaining ingredients and cover, simmer for about 18 minutes. Serve over white rice. Serves 6.

For more recipes see my blog A Dash of Salty