Beaumont Seventh-day Adventist Church

Beaumont, Texas
Soups
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Soups
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PASTA e FAGIOLI 
By JoAnn Anderson

 

1 ½ tsp. dried thyme

1 bay leaf

1 med. onion, diced

1-2 stalks celery, chopped

½ cup slivered carrots

1 package Morning Star Crumbles 

2 tsp minced garlic  

2 turns around the pan of olive oil

2 tbsp Butter 

1 can great northern beans (15oz)

1 large can crushed tomatoes (28oz)

2 cans vegetable broth (14.5oz) 

1 large can red kidney beans (15oz)           

1 handful of Skinner brand Fideo Mediano pasta

1 to 2 tsp. crushed red pepper (dried)

4 tbsp McKay's chicken seasoning 

1 large sprig rosemary                           

 


Put the bay leaf, rosemary and thyme in a tea ball or tied up in cheese cloth. Put butter and olive oil in big soup pan, Add carrots, celery and crumbles. Cook for a few minutes until veggies are slightly tender. Stir often. Add vegetable broth, McKay's, tomatoes, tea ball and minced garlic. Let simmer 20 minutes. Add beans, crushed pepper, salt and pepper to taste. Allow to simmer about 20 to 30 more minutes. Add handful of pasta. DO NOT add more because it will swell and then you won't have soup. Serve with garlic bread. 

 

 

BROCCOLI CHEESE SOUP

By JoAnn Anderson

 

1 ½ lbs fresh or frozen broccoli, chopped

1 pint half & half              

1 pound Velveeta cheese, chunked

2 cups water 

½ cup corn starch mixed with 1 cup water

1 tsp pepper 

 
Steam broccoli until tender. Drain. Place half & half and 2 cups water in a double boiler (large). Add cheese, salt and pepper. Stir until cheese has melted. Add broccoli. Add corn starch mixture. Heat, DO NOT BOIL, till thickened. Serve. 
 

POTATO SOUP
By JoAnn Anderson

 

Peel approximately 6 medium potatoes and dice. Place in large sauce pan and cover with COLD water. Chop about 6 green onions and shred 1 cup of carrots. Add to pot. Add salt to taste. Boil till fork tender. Turn off heat. Slightly mash potatoes. You still want chunks but some mashed. This will help thicken the soup. Do not drain. Add 1 pint half and half. Reserve about 1/4 cup of half and half. Return to very low heat. Mix reserved half and half with about 1/4 cup corn starch. Stir into potato mixture. Continue stirring over low heat till mixture starts to thicken. DO NOT BOIL!!! Turn off heat and add 4 to 6 tbs butter. Cover and let stand a few minutes so butter melts. Add black pepper to taste and garnish with fresh parsley. Serve while hot.