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Super Simple Soups for Busy Moms

Our mild south-of-the-border soup will quickly become a family fave -- kids love the chips!

Prep time: 10 minutes
Cook time: 25 minutes

You Will Need:
Salsa Shrimp Soup

1 Tbs. vegetable oil 1 medium onion, diced 2 cloves garlic, minced 1 container (32 oz.) chicken broth
1 can (14 1/2 oz.) diced tomatoes
1/3 cup salsa
1 can (15 1/4 oz.) corn, drained
1 lb. cooked shrimp, peeled
1 avocado, diced
2 Tbs. chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion, optional

  1. In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes.
  2. Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.

Nutrition per cup: 204 cal; 15g protein; 9g fat; 19g carb; 60mg calcium; 3g fiber.

Choose the vegetable, then follow our easy recipe.

For each soup, start by putting 1 Tbs. butter, 1 cup chopped onion, and the seasoning in a saucepan. Cook over medium-high heat until onion is soft, about 6 minutes. Stir in the broth and the vegetables, bring to a boil, and cook for 5 minutes. Remove from heat, puree in blender in 2 batches, and return to saucepan. Reheat, and stir in milk. Each batch makes about 5 cups.

You Will Need:
Yummy Creamy Vegetable Soups

Pea

1/4 tsp. pepper Pinch thyme
2 cups chicken broth
1 bag (1 lb.) frozen peas
1 cup milk

Corn

1/8 tsp. pepper
2 cups chicken broth
1 bag (1 lb.) frozen corn
3 slices precooked bacon, chopped
1 cup milk

Broccoli

1/4 tsp. pepper Pinch nutmeg
2 1/2 cups chicken broth
1 bag (1 lb.) frozen broccoli florets
1 cup milk

Carrot

1/2 tsp. grated fresh ginger
1/4 tsp. pepper
Pinch thyme
3 cups chicken broth
1 bag (1 lb.) frozen sliced carrots
1 1/4 cups milk

Squash

1/4 tsp. pumpkin-pie spice
1/8 tsp. pepper
2 cups chicken broth
1 Tbs. brown sugar
1 package (1 lb.) frozen winter or butternut squash
1 cup milk

Shredded apples add sweetness and texture that kids will eat up.

Prep time: 10 minutes
Cook time: 25 minutes

You Will Need:
Curried Apple and Chicken Soup

2 Tbs. vegetable oil
1 medium onion, diced
1/2 tsp. curry powder
1 tsp. grated fresh ginger
1 container (32 oz.) chicken broth
1 cup unsweetened applesauce
2 Granny Smith apples, peeled and shredded
1 lb. boneless, skinless chicken breast, diced

  1. In a large saucepan, heat oil over medium heat. Add onion and curry powder, cover, and cook until onion is soft, about 8 minutes. Add ginger and cook 1 minute more. Stir in broth and applesauce, increase heat to high, and bring to a boil. Reduce heat, cover, and simmer 5 minutes.
  2. Stir in shredded apple and diced chicken. Simmer 2 minutes, until chicken is cooked. Makes 8 cups.

Nutrition per cup: 137 cal; 14g protein; 4g fat; 11g carb; 13mg calcium; 1g fiber.

A great last-minute meal -- you've probably got most of the ingredients in your cupboard.

Prep time: 10 minutes
Cook time: 20 minutes

You Will Need:
Tuscan Bean Soup

2 Tbs. olive oil
1 medium onion, diced
1/4 tsp. crushed rosemary
Pinch thyme
3 garlic cloves, minced
1 container (32 oz.) chicken broth
3 cans (15.5 oz. each) cannellini beans, drained
1 bag (5 oz.) baby spinach

  1. In a large saucepan, heat oil over medium heat. Add onion, rosemary, and thyme. Cover and cook until onion is soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth and drained beans, increase heat to high, and bring to a boil. Reduce heat and simmer 5 minutes.
  2. Using a slotted spoon, transfer 2 cups of the beans to a bowl and set aside. Puree remaining soup in 3 small batches in blender until smooth. Return soup and beans to saucepan; heat to a simmer. Stir in spinach. Makes 8 cups.

Nutrition per cup: 252 cal; 14g protein; 4g fat; 42g carb; 144mg calcium; 10g fiber.

Tastes like it took all day to make, but it's ready in under an hour, thanks to quick-cooking barley and boneless steak.

Prep time: 15 minutes
Cook time: 35 minutes

You Will Need:
Beef and Barley Vegetable Soup

2 Tbs. vegetable oil, divided
1 medium onion, diced
1 container (32 oz.) beef broth
1/2 cup quick-cooking barley
1 lb. boneless sirloin steak, cut into bite-size pieces
1/4 tsp. pepper
3 garlic cloves, minced
1 box (10 oz.) frozen mixed vegetables

  1. In a large saucepan, heat 1 Tbs. of the oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Stir in broth, increase heat to high, and bring to a boil. Reduce heat to medium, stir in barley, and cook, covered, for 20 minutes.
  2. While onion is cooking, season steak with pepper. Heat remaining 1 Tbs. oil in a large skillet over high heat. Add half of the steak, and cook until browned, about 3 minutes. Transfer cooked steak to a bowl and set aside. Add remaining steak to skillet and cook until browned, then add garlic and cook 1 minute more.
  3. When barley is cooked, stir steak and frozen vegetables into soup. Simmer 5 minutes. Makes 8 cups.

Nutrition per cup: 225 cal; 15g protein; 12g fat; 14g carb; 19mg calcium; 3g fiber.

Turn a can of tomato soup into something special with these easy add-ins.

Tomato Soup with Taco

Taco: Crushed tortilla chips, a pinch of taco seasoning, leftover chicken, and shredded cheddar cheese

Tomato Soup with Pizza

Pizza: Shredded mozzarella, a pinch of Italian seasoning, pepperoni, and a sprinkle of Parmesan

Tomato Soup with BLT

BLT: Croutons, chopped cooked bacon, diced tomato, and chopped lettuce

Copyright ? 2006. Reprinted with permission from the January 2006 issue of Parents magazine.