If you're hosting a Super Bowl party or have been invited to one that is pot-luck, consider bringing a pot of soup. Soup is one of the country's favorite comfort foods and satisfies to both body and soul. Soup is filling without being fattening, and studies have shown that dieters who eat one serving of soup as a first course will eat fewer calories at the meal, and regular soup eaters lost weight more easily than did those who did not partake. There are so many flavor and texture combinations for soup ranging from sweet to savory and light to creamy that if a variety of soups are available, everyone in the crowd will find something they enjoy.
A serving of this split pea soup can be a meal. The soup is thick and hearty, and because it contains some meat should appeal to the carnivores in the crowd.
Split Pea Soup with Sausage
1 pk (2 cups) dried green or yellow split peas
1 lb. ground pork sausage - plain, sage or mild hot
1/2 c. chopped onion
1 c. chopped celery
1 c. peeled and chopped carrots
6 c. water
Presoak peas in water for 1/2 hour to clean and hydrate. Drain off soaking water, rinse peas and set aside.
In Dutch oven or large saucepan, brown ground sausage. Remove sausage to a small bowl, and drain off all but 1 tbsp. fat. Add onion and celery to saucepan, and saute for 5 minutes or until slightly soft. Add back the sausage and carrots, lower heat and add water. Bring to a simmer, cover and heat for 1 1/2 hours, stirring occasionally to keep peas from sticking. Serve with cornbread or muffins, pretzel crisps or baked whole grain crackers.
Trader Joe's grocery chain offers up this recipe for taco soup. Spokesperson Wona Miniati says that the recipe can be doubled or tripled to accomodate a large crowd, and left to simmer on the stovetop or in a crockpot until game time. It can be made with meat substitutes for a vegan or vegetarian alternative. Fans of this soup say it tastes better when reheated after a day or so, so keep it in mind for make-ahead meals as well.
Trader Joe's Taco Soup
1 (approx 1.3 lb) pkg boneless chicken breasts or thighs, or 1 pkg Chicken-less Strips (vegan/vegetarian option)
1 Tbsp olive oil
1 onion, chopped
1 pkg Taco Seasoning Mix
1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans
1 (15 oz) can corn, or 1 1/2 cups frozen corn
2 cups chicken broth or vegetable broth (optional; use less for a thicker stew)
Your choice of toppings (tortilla chips, cilantro, sour cream, shredded cheese, avocado, chopped tomatoes, chopped green onions, chopped onions, jalapenos or chiles)
In a large pot, heat olive oil over medium-high heat. Cook onions for 5 minutes, or until softened. Add remaining ingredients and heat to boiling. Cover, reduce heat to low, and cook for 1 hour. Remove chicken, shred, and return to pot. Stir and heat through before serving.
NOTE:
Slow cooker method: Place all ingredients into a crockpot and cook for 5-6 hours on low setting. Remove chicken, shred, and return to crockpot. Stir and heat through before serving.
One final recipe was suggested by Idahoan® Foods brand spokesperson, Sarah Thompkins. This seafood chowder makes use of the Idahoan® roasted garlic mashed potatoes to add body and flavor to this traditional New England dish. This is a quick to fix soup that is as easy to make as the "just add water" kinds.
Idahoan® Seafood Chowder
1 package Idahoan® Roasted Garlic Flavored Mashed - dry
1 8oz. bottle of clam jiuce
2 cans lump crab - undrained
1 can minced clams
1 small package of frozen shrimp
1 32oz chicken broth
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped carrots
Saute onions, celery and carrots in olive oil until tender in bottom of pot. Add chicken broth, clam juice to a rolling simmer. Add Garlic Roasted Mashed. Add drained canned seafood and shrimp to pot and stir thoroughly. Heat through and serve with a crusty french bread.
Idahoan® brand products are available at warehouse clubs such as Costco or Sam's Club, or can be purchased on line.
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