February Recipe Exchange: Heart-Warming Soups

White Bean Chili

(The best I've ever had! The secret?...it's the lime! Perfect for a cold January day)


3 c. water
1 1/2 tsp. lemon pepper
1 1/2 tsp. cumin
3 or boneless, skinless chicken breasts
1 c. minced white onion
1 garlic clove
2 cans white northern beans (don't drain liquid)
2 cans white shoe peg corn (don't drain liquid)
1 can diced green chilis
Juice or 2 to 3 limes (fresh)
Monterrey Jack cheese or white chedder
Tortilla chips (Lime flavored are the best!)



Simmer chicken in water, lemon pepper and cumin for 20 minutes. In a separate pan, saute the onion and garlic. When chicken is done, take it out of the pot (don't drain liquid). Cut chicken into bite-size pieces and put back into liquid. Add onion, garlic, beans, corn, chilis and lime. Simmer. Serve with chips and cheese.



*This freezes well and is a great meal to make ahead. Shannon Monson

Zuppa Tosana

(very hearty and good)


1 1/2 c. spicy Italian sausage
6 slices of bacon
3/4 c. diced onions
1 2/2 tsp. minced garlic
2 T. chicken bouillon powder
1 quart water
2 medium potaotoes sliced in small squares
1 can cannelloni beans
2 c. thinly sliced kale or spinach leaves
1/3 c. heavy whipping cream (don't panic, you're not eating the whole pot!)
parmesan cheese for garnish

Cook sausage. Drain greese. Set aside
Cook bacon. Remove and crumble
Cook onions in bacon greese. Add garlic, bouillon powder, water, and potatoes. Simmer about 15 min. then add sausage, cream, spinach and beans. Simmer for 4 minutes and serve. Garnish with parmesan cheese.

Delicious!

Shannon Monson

Wisconsin Potato Cheese Soup

2 tbspns butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups, diced peeled potatos
3 cups chicken broth
2 cups milk
1 ½ tspn salt
¼ tspn pepper
dash of paprika
2 cups shredded cheddar cheese
½ real bacon bits or chopped cooked bacon
chives to garnish (optional)

In a large saucepan, melt butter and sautee onions and celery. Add potatoes and broth. Cover and simmer until potatoes are tender (about 12 minutes). In batches, put in blender and puree. Put back in pan. Stir in milk and seasonings. Add cheese and heat until melted. Add bacon and chives to each bowl, as desired.

This recipe was given to me by my best friend Kathy who happens to have been born in and now lives in Wisconsin. It reminds me of the loaded potato soup served at Rafferty's restaurants. We love this one in the winter time.

Jenny Orchard

Slow Cooker Taco Soup

1 lb ground beef, browned and drained
1 small onion, chopped
1 15 oz can of corn, undrained
3 15 oz cans of beans (we usually use black beans, kidney beans and chili beans
1 8 oz can tomato sauce
1 28 oz can diced tomatoes with juice
1 4 oz can green chiles, undrained
1 pkg dry taco seasoning mix

Add all ingredients to slow cooker and cook on low for 8 hours. Serve with nacho chips, shredded cheddar cheese and/or sour cream, if desired.

My sister-in-law Linda Orchard introduced this recipe to me. It is quick, easy, and great to come home to on a cold day.

Jenny Orchard