Sandra Cain
Serve and Store Soups Safely
Make a large batch of soup and enjoy some for another meal. Many soups, with the possible exception of seafood soups, may taste even better the next day! For best safety and quality, plan to eat refrigerated soup within 2 to 3 days or freeze it. To avoid the growth of microorganisms, don’t let soup sit at room temperature for more than 2 hours. Don’t put a large pot of hot soup directly into your refrigerator. It would take an 8-inch stock pot of steaming soup 24 hours to cool down to a safe temperature in the refrigerator.
To be safe: Speed cooling by transferring soup to shallow containers, making sure soup is no more than 2 inches deep. Refrigerate promptly. You can place loosely covered foods in your refrigerator while still warm, then cover when food is completely cooled. When serving soup a second time, reheat it until it’s steaming hot throughout, at least 165 degrees F.
Source: Colorado Cooperative Extension
Healthy Vegetable Beef Soup
3 cups cooked beef roast, cut into bite size pieces or cooked ground turkey
1 cup beef broth from cooked roast or low-sodium canned/boxed broth
1 medium onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
4 potatoes, peeled and cubed
2-3 cups water
½ teaspoon pepper
1 can (15 oz.) diced tomatoes, with liquid
1 can (15 oz.) green beans with liquid
1 can (15 oz.) whole-kernel corn with liquid
Place cooked beef/turkey, broth, onion, carrots, celery and potatoes in a large pot. Add enough water to cover vegetables. Add pepper and other seasonings, if desired. Place pot on burner set to Med-High heat. Stir soup mixture, as needed to keep ingredients from sticking to pot.
When soup begins to boil, turn the heat to Low. Cover pot and simmer about 1 hour or until vegetables are tender. Add tomatoes, green beans and corn. Turn heat to Med-High. When soup begins to boil, turn heat to Low, cover pot and simmer about 15 minutes.
Sausage Kale Soup
¾ cup onion
2 garlic cloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
¼ teaspoon salt
¼ teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
½ pound reduced-fat fully cooked Polish sausage or turkey kielbasa, sliced
In a large saucepan, saute the onion and garlic in oil until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 – 15 minutes or until potatoes are tender. Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage. Cook over medium-low heat until kale is tender. Yield: 7 servings
POT ROAST SOUP
Ingredients:
· 1 tablespoon vegetable oil
· 1 tablespoon butter
· 1 medium onion, chopped
· 2 stalks celery, chopped
· 2 medium carrots, chopped
· 3 large cloves garlic, chopped
· 1/2 lb cremini mushrooms, quartered
· 1 tablespoon fresh thyme, chopped
· 2 tablespoons sherry
· 4 cups low-sodium beef broth, canned or homemade
· 2 tablespoons tomato paste
· 1 1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
· 1 dash Worcestershire sauce
· kosher salt, to taste
· black pepper, freshly ground, to taste
· fresh parsley, chopped, for garnish
Directions:
Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and sauté until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute. Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.
http://www.pauladeen.com/pot-roast-soup
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