Super Simple Soups for Busy Moms

Meat, seafood, vegetables -- we created these amazingly easy soup recipes with busy moms in mind. Try them all!

Salsa Shrimp Soup

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.

          Yummy, Creamy, Vegetable Soups

          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

              Curried Apple and Chicken Soup

              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.

                      Tuscan Bean Soup

                      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.

                              Beef and Barley Vegetable Soup

                              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.

                                      Tomato Soup, Only Better

                                      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.

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