Try these tasty soups to melt away the winter blues
Here's a seafood favorite that has a wee bit of a kick to it.
You can adjust the heat by adding some additional hot sauce if you wish. Also a dash of seafood seasoning for a garnish would be nice.
Zesty Crab Soup
(makes about 1 1⁄2 quarts)
1 medium onion, peeled and finely chopped
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 cups water
6 ounce package frozen crabmeat, thawed and drained
1 cup finely chopped celery
2 tablespoons chopped fresh parsley
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄8 teaspoon hot sauce
3 cups milk
In a heavy skillet, melt the butter and saute' the onion until tender over medium heat, then add the flour and stir until smooth, about a minute. Gradually add the water and cook over medium heat, stirring constantly. Cook until the mixture is thickened and bubbly.
Add the remaining ingredients, stirring well. Reduce the heat to medium-low. Gently cook, stirring until heated through. Serve immediately with plenty of crackers.
• • •
With people still clinging to those New Years resolutions and thinking about eating healthy, there's always room for this favorite.
Both light and healthy, this is a quick one to prepare. You can serve this with some rice or some breadsticks.
Mixed Vegetable Soup
(makes about eight cups)
1 1⁄2 pounds ground chuck
16 ounce package frozen mixed vegetables
16 ounce can whole tomatoes, undrained and cut into quarters
4 ounce can mushroom stems and pieces, undrained
2 cups tomato juice
2 tablespoons instant minced onions
1 teaspoon dried whole basil
1⁄2 teaspoon dried whole oregano
1⁄2 teaspoon pepper
Cook the ground chuck in a Dutch oven, over medium heat, until the meat is browned nicely, stirring so the meat crumbles. Drain the meat in a colander and pat dry with a paper towel. Wipe the pan drippings from the Dutch oven and add the rest of the ingredients to it. Add the meat to the mixture and place over medium-high heat, bring to a boil and cover, reducing to a simmer for 20 to 30 minutes.
Ladle into bowls and serve.
As always, enjoy!
David Kelly is a Tribune-Review freelance columnist.