Lemon Pesto Soup
Brighten the flavor of vegetable soup with this twist on an Italian classic. Truly for garlic lovers! It’s a great vegetarian or chicken soup any time. Substitute crab, shrimp or any mild white fish for chicken to celebrate the Feast of the Fishes.
1 onion, chopped
1 tablespoon of oil
1 teaspoons of vegetable or chicken soup base
4 cups of water
1/2 cup pasta
1 to 2 cups mixed chopped veggies (example: zucchini, red peppers, yellow squash, mushrooms).
1/2 pound raw shrimp (deveined and shells off), ½ pound cooked crab or white fish, or 1 cup shredded cooked chicken
1 package Lemon Pesto Dip mix
Sauté onions in oil over medium heat just until coated in oil.
Add dip mix and soup base. Stir to combine.
Add water and bring to boil over high heat.
Add pasta, return to boil and cook about 4-5 minutes (until pasta is partially cooked).
Reduce heat to medium. Add chopped veggies and cook for about 2-3 minutes, just until veggies are cooked crisp tender (about 3-4 minutes).
Add raw shrimp and cook for about 2-3 minutes, just until shrimp turn mostly pink, or white fish is easily separated with fork, about 3-4 minutes. Or add cooked chicken or crab & cook just until heated through.
Serve with crusty bread and shaved Parmigiano Reggiano (or grated Parmesan) cheese if desired.
Rio Grande Soup
This soup can be made almost entirely from food in your pantry or freezer, with no need to defrost anything. Its robust flavor is warm and satisfying. It’s a great week night soup or quick dinner for unexpected guests.Ingredients:
1 onion, chopped, or ½ cup frozen chopped onions
1 tablespoon of oil
1 package Rio Grande Dip mix
4 cups water
1 medium sweet potato, diced into ½” cubes, or 1 cup frozen diced russet or sweet potatoes
1 cup frozen cut green beans
1 cup frozen corn
1/2 pound cooked roast, ground beef or ½ cup shredded chicken
Sauté onions in oil over medium heat just until coated in oil (skip this step if using frozen onions).
Add dip mix to water and bring to a boil over high heat.
Add raw sweet potatoes, return to a boil and cook about 5 minutes (skip this step if using frozen potatoes).
Reduce heat to medium.
Add frozen veggies and cooked meat. Cook just until all are hot (about 3-4 minutes).
Serve with corn bread if desired.
Serves 4 meal size, or 8 appetizer size.