Ten Cozy Comforting Swanson Soup Recipes 1. Sensational Chicken Noodle Soup 2. Creamy Irish Potato Soup 3. Asian Chicken Noodle Soup 4. Corn & Red Pepper Chowder 5. Vegetable Minestrone Soup 6. Italian Wedding Soup 7. Ginger Miso Soup 8. Chipotle Black Bean Soup with Avocado 9. Roasted Chicken with Caramelized Onions Soup 10. Pasta-e-fagioli
SENSATIONAL CHICKEN NOODLE SOUP 10 min 35 mins 4 Sometimes you just want a good, old-fashioned chicken noodle soup...no fancy ingredients...just great flavor. Give this version a try...all you need is 6 ingredients and 35 minutes to make a home-style soup that you'll really enjoy. 4 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 1 medium carrot, peeled and sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 1/2 cup uncooked extra wide egg noodles 1 cup shredded cooked chicken or turkey 1. Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. 2. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
CREAMY IRISH POTATO SOUP 15 mins 40 mins 5 This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes. 2 tablespoons butter 4 medium green onions, sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 1 3/4 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 3 medium potatoes, sliced 1/4-inch thick (about 3 cups) 1 1/2 cups milk 1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until tender. 2. Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. 3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
ASIAN CHICKEN NOODLE SOUP 5 mins 25 mins 4 This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes. 3 1/2 cups Swanson or Swanson Natural Goodness or Swanson Certified Organic 1 teaspoon soy sauce 1 teaspoon ground ginger 1 dash Generous dash black pepper 1 medium carrot, diagonally sliced 1 stalk celery, diagonally sliced 1/2 red bell pepper, cut into 2 "-long strips 2 green onions, diagonally sliced 1 clove garlic, minced 4 ounces (about 1/2 cup) broken-up uncooked ramen noodles 1 cup shredded boneless, skinless chicken breasts, cooked 1. Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil. 2. Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
CORN & RED PEPPER CHOWDER 20 mins 1 hour, 5 mins 6 In the mood for soup? Cozy up to a bowl of this creamy potato, corn and roasted red pepper chowder that's ready in less than one hour. 2 tablespoons vegetable oil 1 large onion, diced (about 1 cup) 1/4 cup all-purpose flour 2 cloves garlic, minced 6 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 2 medium Yukon gold potatoes, diced (about 2 cups) 2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole kernel corn 1 jar (7 ounces) roasted red bell peppers, drained and chopped 1/2 cup heavy cream (optional) 1/3 cup chopped fresh basil leaves 1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute. 2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender. Stir the corn and red pepper in the saucepan and cook for 10 minutes. 3. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.
VEGETABLE MINESTRONE SOUP 10 mins 40 mins 8 Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes. 2 tablespoons olive oil 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups) 2 cloves garlic, minced 1/2 teaspoon dried rosemary leaves, crushed 4 cups Swanson Vegetable Broth (Regular or Certified Organic) or Swanson Certified Organic Vegetable Broth 1 can (about 14.5 ounces) diced tomatoes, drained 1 can (about 15 ounces) canned white cannellini beans, rinsed and drained 1/2 cup uncooked rotini (spiral) pasta 1/4 cup grated Parmesan cheese (optional) 1. Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tendercrisp. 2. Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. 3. Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
ITALIAN WEDDING SOUP 15 mins 40 mins 10 "Homemade mini meatballs simmer is a deliciously seasoned broth with the addition of orzo pasta and escarole resulting in a comforting soup that really hits the spot. One taste and you'll see why this is an all-time favorite soup!" 1 pound lean ground beef 1 egg or 2 egg whites 1/2 cup fresh bread crumbs 3 tablespoons grated Parmesan cheese 2 tablespoons grated onions 12 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon celery salt 5 ounces (about 2/3 cup) orzo pasta (rice-shaped pasta), cooked and drained 2 cups thinly sliced escarole 3 tablespoons grated Parmesan cheese 1. Thoroughly mix the beef, egg, bread crumbs, cheese, onion and 1/4 teaspoon black pepper. Shape firmly into 1/2- inch meatballs. 2. Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through. Remove the meatballs from the saucepot. 3. Stir in the orzo and cook for 5 minutes. Stir in the escarole. Return the meatballs to the saucepot and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
GINGER MISO SOUP 20 mins 35 mins 6 Miso is a soy bean paste available in the ethnic section of the grocery stores. Combined with chicken broth, chicken and nori (sea weed), it brings authenticity to this quick-cooking soup. 4 cups Swanson or Swanson Vegetable Broth 1 medium carrot, peeled and shredded (about 1/2 cup) 1 inch ginger root, peeled and crushed 2 1/2 ounces miso soy bean paste) (about 1/3 cup) 3 cups shredded cooked chicken 2 green onions, chopped (about 1/4 cup) 2 sheets seaweed (nori), cut into 1/4-inch strips (optional) 1. Heat the broth, carrot and ginger in a 3-quart saucepan over medium heat to a boil. Cook for 2 minutes. 2. Slowly stir in the miso and heat to a boil. Reduce the heat to low. Add the chicken, green onion and nori, if desired and cook until the mixture is hot and bubbling.
CHIPOTLE BLACK BEAN SOUP WITH AVOCADO CREAM 25 mins 1 hour 8 Black bean soup takes a more worldly approach with the addition of chipotle pepper in adobe sauce. Avocado, soy sauce, cilantro and lemon juice is a soothing, flavorful finish. 2 tablespoons olive oil 4 large carrots, peeled and diced (about 2 cups) 2 large onions, diced (about 2 cups) 7 ounces (1 can) chipotle chilies in adobo sauce, minced 4 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 3 cans (about 15 ounces each ) canned black beans, rinsed and drained 4 ounces (1 small, pitted, peeled and cut into cubes) avocados about 1/2 cup 1/4 cup sour cream 2 tablespoons chopped cilantro 1 tablespoon lemon juice 1. Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they're tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute. 2. Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes. 3. Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice. 4. Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.
ROASTED CHICKEN WITH CARAMELIZED ONIONS SOUP 10 mins 40 mins 6 Start with roasted chicken, add veggies, pasta, caramelized onions and chicken broth and you'll have made an amazingly flavorful and comforting soup in less than one hour. 2 teaspoons vegetable oil 2 medium onions, cut in half and thinly sliced (about 1 cup) 8 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 2 medium carrots, peeled and sliced (about 1 cup) 2 stalks celery, sliced (about 1 cup) 3/4 cup uncooked campanelle (little bell shaped) pasta 2 cups roasted chickens cut into strips 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat. 2. Heat the broth, 1/8 teaspoon ground black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the campanelle and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the campanelle is tender. Stir in the onions and serve immediately.
PASTA-E-FAGIOLI 15 mins 45 mins 4 This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans. 1 tablespoon olive oil 2 stalks celery, finely chopped (about 1 cup) 2 medium carrots, finely chopped (about 1 cup) 1 medium onion, chopped (about 1/2 cup) 2 cloves garlic, minced 2 cups Swanson or Swanson Certified Organic or Swanson Natural Goodness 1 teaspoon Italian seasoning, crushed 1 can (about 14.5 ounces) diced tomatoes, undrained 3/4 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained 1 can (about 15 ounces) canned white cannellini beans, undrained 1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender. 2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp. 3. Add the pasta and beans and cook for 5 minutes. 4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.