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Zucchini Soup | Hannah Heath – Rapid City, S.D.

2 medium zucchini, peeled and cut into 1-inch cubes
1 onion, chopped
3 tbsp. olive oil
3 tbsp. butter
3 c. chicken broth
Dash salt and pepper

Braise onion in oil and butter until transparent.
Put the zucchini in the pot.
Pour chicken broth over the mixture.; cook until tender.
Cool a little, put in a food processor and process until creamy.
Season to taste.

White Bean Stew | Marlene Maurer – Lakewood, Colo.

2 tbsp. olive oil
1 c. slivered onion
3/4 c. thinly sliced celery
3 c. mushrooms, cut into halves
4 c. butternut squash, cubed and peeled
14-oz. can diced fire-roasted tomatoes
1 garlic clove, pressed
2 c water
2 tbsp. tomato paste
3/4 tsp. dried rosemary, crumbled
1/2 tsp. coarse salt
1/8 tsp. freshly ground black pepper
15-oz. can beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat.
Add onion, celery and mushrooms; cook until vegetables start to brown, about 8 minutes.
Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper; mix well.
Cover and bring to a simmer.
Reduce heat and simmer until squash is tender, about 25 minutes.
Uncover and stir in beans.
Simmer until thickened, about 10 minutes.

Split Pea Soup | Marlene Maurer – Lakewood, Colo.

1 c. green split peas
1/2 c. dried baby lima beans
1/4 c. barley
8 c. vegetable stock
2 bay leaves
1 tsp. celery seed
1 onion, chopped
2 carrots, chopped
2 potatoes, choopped
2 celery stalks, chopped
2 tbsp. parsley flakes
1 tsp. basil
1 tsp. paprika
1/8 tsp. white pepper
Freshly ground black pepper to taste

Place split peas, lima beans, barley and stock in a large pot.
Bring to a boil, reduce heat and add bay leaves and celery seed.
Cover and cook over low heat for 1 hour.
Add remaining ingredients and cook for an additional hour.

Lemony Chicken-Ozro Soup | Marlene Maurer – Lakewood, Colo.

1 tbsp. olive oil
1 medium leek, white and pale green parts only, halved lengthwise and sliced crosswise
1 celery stalk, sliced crosswise
12 oz. skinless, boneless chicken thighs
6 c. chicken broth
Kosher salt
Freshly ground pepper
1/2 c. ozro
1/4 c. fresh dill
Lemon halves for serving

Heat oil in a large heavy pot over medium heat.
Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes.
Add chicken and broth; season with salt and pepper.
Bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes.
Transfer chicken to a plate.
Let cool, then shred chicken into bite-sized pieces.
Meanwhile, return broth to a boil; add orzo and cook al dente, 8-10 minutes.
Remove pot from heat; stir in chicken and dill.
Serve with lemon halves for squeezing over.

Chicken-Tortilla Soup | Marlene Maurer – Lakewod, Colo.

1 can corn
1 can black beans
1 can refried beans
1 small can green chiles
1 c. cooked chicken, chopped
1 can chicken broth
1 small jar salsa
Tortilla chips, crushed
Cilantro for garnish
Avocado for garnish

Mix first seven ingredients (through salsa) and heat.
Top with tortilla chips, cilantro and avocado.

Pot Luck Stew | Sharon Raasch – Imperial, Neb.

8 pounds stew meat
2 c. dry bread crumbs
2 tsp. salt
1/2 tsp. pepper
4 large onions, cut into eighths
4 pounds baby carrots
7 stalks celery
15 pounds potatoes, peeled and cubed
2 tbsp. basil
2 c. quick-cooking tapioca
8 cans sliced mushrooms, undrained
15 cans condensed tomato soup
8 c. beef broth

Preheat oven or roaster to 250 degrees.
Toss stew meat with bread crumbs, salt and pepper.
Place beef in pan and add remaining ingredients; stir well.
Cover and roast for 4-5 hours or until meat and vegetables are tender.

Chicken, Bacon and Potato Soup | Marlene Maurer – Lakewood, Colo.

4 center cut bacon slices, diced
1 1/2 pound bone-in chicken thighs, skinned
2 tsp. Mrs. Dash
2 c. thinly sliced leek
1 c. sliced carrot
1 c. sliced celery
4 c. unsalted chicken stock, divided
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 thyme sprigs
12 oz. baby potatoes
2 c. coarsely chopped baby spinach

Cook bacon in large skillet over medium-high until crisp.
Remove bacon from pan, reserving 1 tsp. drippings in pan.
Set bacon aside.
Sprinkle chicken with seasoning blend.
Add chicken to bacon drippings in pan and cook 8 minutes, browning on all sides.
Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan.
Add leek, carrot and celery to drippings in pan and saute 5 minutes.
Stir in 1 cup stock, scraping pan to loosen browned bits.
Add leek mixture, bacon, remaining three cups stock, salt, pepper and thyme sprigs to slow cooker.
Cover and cook on low for 2 hours.
Add potatoes; cover and cook on low for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs.
Cut chicken into bite-size pieces; discard bones.
Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Broccoli-Cheese Soup

Marlene Maurer – Lakewood, Colo.

  • 1 10 oz. package frozen, chopped broccoli
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1 1/2 Tbsp. margarine, melted
  • 1 1/2 c. milk
  • 1 c. water
  • 1 can cream of chicken soup
  • 12 oz. sharp cheddar cheese

Cook broccoli according to package directions, drain well.

Cook onion and pepper in margarine over medium heat, stirring until tender.

Add broccoli, milk and remaining ingredients.

Cook, stirring often until cheese melts and soup is well heated.


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Blazing Chili

Sharon Raasch – Imperial, Neb.

  • 1 pound ground beef
  • 1 can chili with beans
  • 1 15 oz. can chili beans
  • 1 15 oz. can whole tomatoes
  • 2 8 oz. cans tomato sauce
  • 2 8 oz. cans tomato paste
  • 1 medium onion, finely chopped
  • 1 habanero pepper, finely chopped
  • 3 Tbsp. masa (corn flour)
  • 3 Tbsp. chipotle chile powder
  • 10 Tbsp. chili powder
  • 1 tsp. garlic powder
  • Shredded cheddar cheese
  • Sour cream
  • Sliced green onions

Heat skillet over medium heat.

Add beef and cook, stirring occasionally, until brown; drain.

In stockpot, combine beef, chili, beans, tomatoes, tomato sauce and tomato paste; mix well.

Cook over medium heat.

Stir in onion and habanero.

Stir masa, chile powder, chili powder and garlic powder into pot.

Season with salt, black pepper and cayenne, if desired.

Simmer one hour or until flavors are developed.

Serve chili in soup bowls with cheese, sour cream and sprinkling onions.

Bacon Cheddar Potato Soup

Marlene Maurer – Lakewood, Colo.

  • 2 2/3 c. water
  • 1/4 c. butter or margarine
  • 1 tsp. salt
  • 2/3 c. milk
  • 2 c. mashed potatoes (dry)
  • 1/2 pound bacon, cut into small pieces
  • 1/2 pound medium yellow onion, finely chopped
  • 1/4 tsp. black pepper
  • 1 carton chicken broth
  • 1/2 c. shredded cheddar cheese

In saucepan, heat water, butter and salt to boil.

Remove from heat, stir in milk and potatoes until moistened.

Let stand 20 seconds or until liquid is absorbed.

Whip with fork and set aside.

In stockpot, cook bacon until crisp.

Transfer bacon to paper towels, leaving drippings in stockpot.

Add onion and pepper.

Cook until onions are translucent and lightly browned.

Add potatoes and broth.

Whisk until ingredients are well-combined.

Cook until heated through.

Serve, topping with bacon, cheese and green onion.