If you're anything like me, the last thing I want to do is be ignored by a bunch of people watching the ballgame. YAWN! Since I'm not into sports I've managed to find another way to keep myself busy on Super Bowl Sunday and would like to share it with you. Let them have their game, it's what they do. In the spirit of the day, here's what we'll do:
1. Find a bunch of friends who are not in the least bit interested in watching the Super Bowl. Let them send their loved ones off to their yearly rituals and let the party begin! Find a perfect location (no TVs, please) to host your party. The party can also be themed with activities, so use your imagination.
2. Orchestrate your guest list by asking everyone to bring a crock pot of homemade soup (and a ladle) along with the recipe for their dish. It's a little tricky, but you don't want to duplicate soups. (It's perfectly okay to have chili and White Chicken Chili, just not two chili.) Keep your list handy and have everyone report to you what they are bringing. Not only does the variety of soups encourage using new recipes, it gives everyone the opportunity to enjoy most of the soups they would like and pass on the ones they wouldn't.
3. Set the time and date and get ready for yet another successful party!
Notes and suggestions:
I do recommend setting tables up cafeteria style and have plenty of disposables on hand so that the cleanup is a breeze. I use small bowls or coleslaw cups as serving dishes, allowing each person to fit about 7 of them on a sturdy paper plate and sample them at one time.
We also added gourmet grilled cheese to our menu and made them in an electric skillet and cut them in quarters. We are very fortunate to live near Amish Country and were able to get some specialty cheeses for this meal. We offered a variety of Pepper Jack, Smoked Swiss, Smoked Cheddar, Green Onion and Garlic Cheddar to name a few. Check your local gourmet cheese shops to find exactly what you need. Buy the cheese sliced from the Deli and save yourself money as you will not need bulk amounts of any of it with the variety you offer.
Being the GREAT HOSTESS, you will always want to have everyone give you a copy of the recipe they used and make a compiled list of them to email your guests. I like to use Googledocs and give everyone a link, but you can also create it in Microsoft Word and email it to them for their records.
Not only will you have a great time, you'll walk away with several recipes that perhaps you had not ever considered. I've had this party twice, once with 11 different soups and then again at work with 7 soups. Both were a huge hit!
Make sure that you have an appropriate place to serve your soups that will be well out of reach of any children who may be attending. It should be equipped with electrical outlets or power strips to support the traffic. Most people will bring it while it is hot, but you will need to keep it warm for a few hours.
Enjoy your Souper Bowl Party and let your loved ones enjoy themselves at their SUPER BOWL Party. It's a winning combination for everyone!
Here are some of the recipes we've used:
Chicken and Dumpling Soup / Kerry H
My way. Easy. This is my adaptation of many other (more difficult) recipes. The cream of _____ soup can be any kind, I used cream of celery and cream of chicken. For the dumplings, I use a non-flakey pre-made biscuit dough (buttermilk) that I tore off and rolled into small pieces. Very easy!
1 TBS butter (I used more to saute a lot of vegetables)
1 small onion, diced (I used sweet onion)
1 celery stalk, diced (I used 2-3 stalks)
handful baby carrots, diced (I used my chopper and cut them real small)
chicken breast, diced (you can use Tyson Grilled chicken or Oven Baked Cubes and cut it up into small pieces or canned white chicken breast in water, drained)
pepper (I used cracked pepper)
3 cans low sodium chicken broth and 2 cans of water ( I use two boxes and 1/2 each of water)
prepared biscuit dough (store bought canister non-flakey variety / buttermilk is what I use)
2 cans of cream of ______ soup (I use both cream of chicken and cream of celery, but I prefer the cream of celery for a great taste. If I make a double batch, I use a can of cream of celery and a can of cream of chicken.)
This basically starts out as a stir fry.
Melt the butter in a large pot on low heat. Add 1 small diced onion and sweat it a bit. When the onion is almost (but not quite) translucent, add the chicken. When the chicken is partially cooked (still a little pink), add the diced baby carrots and diced celery. Let this cook until the chicken is almost cooked. (if you use leftover chicken, just cook until the fresh veggies are a bit tender) The Kerry way: **Because I use pre-cooked chicken, I sauté the onion, celery and carrots and then add the chicken as it does not have to cook long. If using canned chicken, there is no need to cook it, just shred it and put add it when you add the chicken broth.
Add 3 cans low sodium chicken broth (I use two boxes of broth and add ½ of it filled with water), 2 cans of water, some pepper, and bring to a boil (cover on). Let this simmer for about 10-15 minutes on low to medium heat, stirring occasionally. Add your frozen veggies cook (slow boil) another 5-10 minutes on low heat.
Add your biscuit dough: break off pieces and roll into little balls with your fingers and gently drop into the simmering broth. (I use about 3-5 biscuits, depending on how many dumplings you want) Stir the soup a bit. After about 5-10 minutes, (or whenever the biscuit dough is cooked, it will be soft but not raw), add the cream of _____ soup and stir gently (I used cream of celery this time). Let this mixture cook a minute or two until hot (but don't boil!). Turn on low and cook another 5-10 minutes, stirring to mix cream of ___ well.
Serve and enjoy!
Note: If you really, really love the dumplings you can add as many as you like. I prefer my dumplings to be very small so that they are in almost every bite, but use your discretion.
Chicken Tortilla Soup By Tracy R
1/4 Cup margarine
1/4 Cup all purpose flour
3 Cups chicken broth
1 Cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. Can Ro*Tel tomatoes & chilies
2 Cups cooked, shredded chicken
1 tsp. Cumin
1 tsp. Chili powder
1 can black beans
1 can corn
Salt & paper to taste
Cayenne pepper or Tabasco to the right heat
In a pot, melt margarine over medium heat. Stir in flour & cook, stirring often, for 3 minutes.
Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
Reduce heat to low & stir in Velveeta cubes: stir until melted. Watch, it scorches easily.
Stir in Ro*Tel tomatoes, chicken, beans, corn, & spices. Once soup is heated through, it is ready to serve. Ladel into bowls and sprinkle with crushed Doritos or the tortilla strips you buy for salad toppings. They have yummy different flavors. ENJOY!
**Great chips to go with this are "Shapers" Black bean and salsa. You can also thicken the soup with cornstarch and milk.
Colony Mountain Chili by Jessica W
1 pound beef top sirloin steak, cut into 3/4-inch cubes
4 Italian sausage links, casings removed and cut into 3/4-inch slices
2 tablespoons Crisco® Light Olive Oil or Canola Oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 teaspoons beef bouillon granules
1 cup boiling water
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) stewed tomatoes, cut up
2 cans (15 ounces each) pinto beans, rinsed and drained
Shredded cheddar cheese
1.) In a large skillet, brown the beef and sausage in 1 tablespoon oil; drain. Transfer meat to a 5-qt. slow cooker. In the same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to slow cooker.
2.) In a small bowl, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce, and seasonings until blended; add to slow cooker. Stir in tomatoes and beans. Cover and cook on high for 6-8 hours or until the meat is tender. Serve with cheese if desired. Yield: 10 servings
Broccoli, Cheese and Noodle Soup by Lori N
3 TBSP Butter
1 large can chicken broth
1 large bag of Kluski Thin Noodles
2 boxes of frozen broccoli, chopped
1 lb box Velveeta Cheese
6 Cups Milk
Salt and Pepper
Melt the butter in a large pot. Add the chicken broth. Bring to a boil and slowly add the noodles. Stir and let cook for 3 minutes. Stir in the broccoli and let cook for 3 more minutes. Cut the Velveeta into cubes. Add milk, cheese, salt and pepper. Stir until cheese is melted.
Creamy Potato Soup By Theresa W
5 lbs. potatoes peeled
Finely cut celery (I used 3 stalks I believe)
Finely cut carrots (I think I used 6 or 8 baby carrots)
1 large sweet onion
Boil all of the above and drain
Put 1 ½ stick of butter in pan, add above ingredients, season with salt, celery salt, ground black pepper, little garlic powder and McCormick’s salt free all purpose seasoning and mash lightly to leave some larger potato pieces. Cover potatoes with milk and simmer for 1 – 2 hours. Also add some more seasoning to liking while simmering.
Vegetable Soup by Liz C
3 pks onion soup mix
3 cups water
Put these ingredients in a crockpot on high until it bubbles and then turn on low all night.
In morning, add fresh cabbage and carrots and slow cook all day. Add canned or frozen veggies right
before done. Add diced or stewed tomatoes.
Liz's had: Brocolli, celery, cabbage, corn, peas, green beans.
Potato Soup / By Kerry H
Diced Potatoes (about 5 lbs)
1 large onion, diced
3 stalks celery, diced
milk (I use whole milk, makes it thicker)
salt and pepper to taste
Dice your potatoes and fill a sauce pan 3/4 full. Cover with water. Add celery and onions. Salt potatoes and boil until fork tender.
Drain all liquid from potatoes (I use a strainer so I don't lose the onions and celery). Return the potatoes to the saucepan and slightly smash them with a potato masher. Add two sticks of your favorite butter or margarine (I use I CAN'T BELIEVE IT'S NOT BUTTER). Cover potatoes with milk (about an inch over them) and add parsley, salt and pepper.
Cook on low for about 45 minutes, stirring frequently to avoid sticking.
Stuffed Pepper Soup By Julie M
V-8 or beef Broth (I use beef broth)
2 lbs ground beef, browned
1- 28 oz can tomato sauce
1- 28 oz can diced tomatoes
2 cups cooked white rice
2 cups chopped green peppers
2 beef bouillon cubes
2 tsp salt
1 tsp pepper
1/4 cup brown sugar (optional)
Mix all ingredients and bring to a boil. Simmer 30 minutes. Add V-8 or beef broth to thin.
Ham 'n Cheese Soup By Jessica W
**7 servings, Ideal slow-cooker meal)
2 cups potatoes, cubed (can peel or leave with skins)
1 1/2 cups water
1 1/2 cups cooked ham, cubed
1 large onion, chopped
3 Tbsp Butter or margarine
1/4 tsp black pepper
3 cups fat-free milk
6 oz low-fat shredded cheese
1 cup frozen broccoli, thawed and chopped
Saute your onions in butter.
Combine all ingredients except cheese and broccoli in slow cooker. Cook on low 6-8 hours. Add cheese and broccoli. Stir well. Cook an additional 15 minutes, or until cheese is melted and broccoli is warm.
Potato and Cheddar Soup by Becky B
2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham
1. Add water and cubed potatoes to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.
4. Remove potatoes with slotted spoon to bowl.
5. Drain stockpot, reserving 1-cup potato water.
6. Stir in butter, chopped onion, and all-purpose flour.
7. Season with salt and pepper.
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
9. Simmer 30 minutes, stirring frequently.
Egg Drop Soup by Ashley S
4 cups Low-Sodium Chicken Broth
1-1/2 cups Cold Water
3 tablespoons Low-Sodium Soy Sauce
3 Garlic Cloves
1-1/2 teaspoon Ground Ginger
4 ounces Wide Rice Noodles or Pad Thai Noodles, broken into 3" pieces
2 tablespoons Cornstarch
2 Eggs, lightly beaten
1-1/2 cups cooked, shredded Chicken
3 Scallions, thinly sliced (optional)
1. Add the chicken broth, 1-1/2 cups water, soy sauce, garlic cloves, and ground ginger to large stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Simmer 10 minutes.
4. Remove garlic cloves. Stir in rice noodles to stockpot. Simmer until noodles are just tender.
5. In small bowl, combine cornstarch and 2 tablespoons water. Whisk to combine.
6. Whisk cornstarch mixture into in the broth. Simmer until soup thickens.
7. While stirring the soup, gradually pour eggs into soup in slow steady stream.
8. Stir in shredded chicken.
9. Garnish with sliced scallions.
Gingered Pork and Cabbage Soup by Beth M
6 cups Reduced-Sodium Chicken Broth
8 ounces Boneless Pork Sirloin, fat trimmed, cut into ½-inch thick cubes
1 large White Onion, chopped
4 Garlic Cloves, minced
2 teaspoons grated Fresh Ginger
1 tablespoon Vegetable Oil
3 small Tomatoes, chopped
2 medium Carrots, finely chopped
1/2 cup Dried Anelli Pasta or other small pasta
4 cups thinly sliced Chinese Cabbage (Napa cabbage)
1/4 cup snipped Fresh Mint
1. Add chicken broth to stockpot.
2. Bring to a boil over medium-high heat.
3. In large skillet, heat vegetable oil over medium heat.
4. Sauté pork, chopped onion, minced garlic, and fresh ginger until pork pieces are well browned.
5. Stir pork mixture into chicken broth.
6. Bring to boiling over medium high heat.
7. Stir in chopped tomato and chopped carrot.
8. Reduce heat to low. Cover stockpot and simmer 15 minutes.
9. Stir in pasta. Simmer 6 minutes.
10. Stir in sliced Chinese cabbage and mint.
Cheeseburger Soup by Beth M
1/2 pound Lean Ground Beef
4 tablespoons Butter, divided
3/4 cup chopped White Onion
3/4 cup shredded Carrots
3/4 cup diced Celery
1 teaspoon Dried Basil
1 teaspoon Dried Parsley Flakes
3 cups Chicken Broth
4 cups diced peeled Potatoes (1-3/4 lb.)
1/4 cup Flour
8 ounces Velveeta, cubed
1-1/2 cups Whole Milk
3/4 teaspoon Salt
1/4 to 1/2 teaspoon Pepper
1/4 cup Sour Cream
1. Add ground beef to large skillet. Brown over medium heat.
2. Break up ground beef with wooden spoon during cooking. Set aside.
3. Add 1-tablespoon butter to stockpot. Sauté chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes about 7 minutes to soften vegetables.
4. Stir in chicken broth, diced potatoes and browned ground beef.
5. Bring to a boil over medium-high heat.
6. Reduce heat to low. Simmer 12 minutes.
7. Add remaining 3-tablespoons butter to small skillet. Melt over medium heat.
8. Add flour and stir constantly for 3-5 minutes.
9. Add flour and butter mixture (roux) to soup.
10. Bring to a boil over medium-high heat.
11. Reduce heat to low.
12. Stir in cubed Velveeta cheese, whole milk, salt and pepper.
13. Stir constantly until cheese melts.