CAFE ZUPAS SOUP

Here are my 2 fave Cafe Zupas soup knock-off recipes.  They do not disappoint!!  They've become part of our monthly recipe rotation, much to my husband and kiddos chagrin.  =)








Tomato Basil Soup
http://triedandtasty.com/copycat-zupas-tomato-basil-soup/
Cooks note: I substitute Costco's pesto (about 2 cups) for the homemade pesto.  It's just easier.  =)

Wisconsin Cheddar
http://jamiecooksitup.net/2013/12/zuppas-wisconsin-cauliflower-soup/

LASAGNA SOUP

This is now one of my fav soups.  So easy and I usually have all the ingredients on hand.  Tastes just like lasagna but without the fuss of layers and putting it together.

1 lb ground meat of choice
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme (I use less, but that's just me!!)
1 tablespoon brown sugar
4 cups chicken broth
2 (14.5 ounce) cans diced stewed tomatoes
2 (8 ounce) cans tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
7 lasagna noodles, broken up
1 cup parmesan cheese, grated
 2 cups mozzarella cheese, for topping

Put ground sausage, onion, bell pepper, and  minced garlic into a pot. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.

Then add thyme, brown sugar, stewed tomatoes, tomato sauce, Italian seasoning, salt and chicken broth and bring to a boil over medium high heat.  Reduce and let simmer for 20 minutes.

Then add broken lasagna noodles to pot and let simmer for another 10 minutes.

Finally add Parmesan cheese to the pot. Give it a stire and allow the cheese to melt.  Remove from heat and ladle into serving bowls and sprinkle with Mozzarella cheese.  Done!!

CHEESY POTATO SOUP

"Souper" yummy!! hahaha. This soup is great especially because I usually have all the ingredients on hand. =)

5 cups water
5 teaspoons chicken bouillon
1 cup chopped onion
2 cups chopped carrots
5 cups peeled and diced potatoes
1 cup cold milk
1/2 cup flour
Salt and pepper to taste
2 cups shredded cheddar cheese

Directions:

1. Bring water and bouillon cubes to a raging boil. Toss in onion, carrots and potatoes and let cook for 20 minutes or until fork tender.
2. In a separate bowl combine milk and flour together. Whisk until lumps are gone.
3. While soup is boiling, slowly pour flour mixture over top and stir constantly. Boil for 3 minutes to allow soup to thicken.
4. Reduce heat and simmer. Stir cheese into soup and simmer until melted. Garnish with cheese over top prior to serving.

Makes 8 healthy servings.

THE BEST TACO SOUP

Ok, so usually I HATE taco soup...so bland, runny, and too much meat for my liking. This recipe is SO flavorful and yummy...and the best part, it's EASY!! Throw it in the crockpot and forget about dinner!!

1 package of Hidden Valley Ranch mix
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 8 oz can tomato sauce
1 15 oz can of corn, undrained
1 4 oz chopped green chili’s
1 15 oz can diced tomatoes, undrained
1 1b ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix

Brown ground beef and diced onions in a large skillet.

Throw skillet contents, and remaining ingredients into a crock pot/slow-cooker and cook for at least 4 hours on high or 6-8 hours on low.

Serve with corn chips, sour cream, and grated cheese.

LION HOUSE: CREAMY CHICKEN NOODLE SOUP

This soup is creamy instead of brothy. I love it and it's so easy to make.

2 teaspoons (or cubes) chicken bouillon
4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (if you need it)
2 cups cooked diced chicken
4 cups cooked egg noodles

Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

MINESTRONE SOUP

This recipe comes from an Italian restaurant called Ristorante della Fontana that was popular in Salt Lake City. In fact, my mother had a luncheon for me there when I got engaged. Unfortunately it closed years ago. Prepare this recipe in a large kettle because it's restaurant-size. It makes tons, like 2 1/4 gallons. I sometimes freeze it. Joanne Stokes gave me this recipe.

1/2 cup olive oil (Pompeian)
2 medium onions, chopped
4 carrots, diced
4 stalks celery, diced
2 tablespoons chicken bouillon crystals
2 tablespoons chicken base
2 tablespoons beef base
1/2 teaspoon white pepper
1 teaspoon oregano powder
2 teaspoons salt
1/2 teaspoon garlic powder
1 cup barley, raw (Quaker)
1 can green beans
1 can diced carrots
1 can peas
1 large can garbanzo beans (S&W)
1 28-ounce can whole tomatoes
1 large can kidney beans
1 10-ounce package frozen spinach
1 6-ounce can tomato paste
2 cups cooked elbow macaroni (1 1/2 cups raw)

1. Pour in oil, onions, carrots, celery.
2. Doctor up with 5-11.
3. Add barley. Cook together 4-5 minutes till vegetables are tender.
4. Add canned goods including juices.
5. Add 1 gallon water.
6. Add tomato paste. ( I like to do this before I add the water.)
7. Add spinach still frozen.
8. Add cooked macaroni. (I usually add it uncooked.)

Simmer 2-3 hours. (I sometimes serve it as soon as the spinach is cooked.) Serve with Parmesan cheese.

Mom

Gluten-free if omitting pasta and barley. Substitute rice instead.