Soup For A Good Cause

Today I am sharing two soup recipes to support a good cause. Another blogger, Branny Boils Over has generously decided to host a Charity Souper Bowl. For every blogged soup recipe submitted, she will be donating $1 to the ASPCA. You don't have to be a blogger to participate!  I'm sure you have seen the commercials with Sarah McLachlan and all the sad animals. It makes me cry Every.Single.Time.  Since I'm blogging two soup recipes, I'm going to dedicate them to my two fur-babies.

Finnegan & Fargo

Creamy Potato and Asparagus Soup
Originally published in Better Homes and Gardens

Ingredients:

1 large bunch asparagus, trimmed

1 and 1/4 lb. potatoes, peeled and chopped (1/2 in pieces)

1 12-oz. can evaporated milk

6 slices bacon

1 Tbsp. honey

Shredded lemon peel, Italian parsley, coarse salt and/or freshly ground pepper (optional)

1. Reserve about 1/3 asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp. salt, and 1/2 tsp black pepper (if you don't like a kick to your soup, use less pepper), and 1 and 1/4 cup water in saucepan. Bring to boiling; reduce heat.   Simmer, covered, 10 minutes or until potatoes are tender.  Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth.

2. Meanwhile, in skillet, cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 Tbsp of bacon drippings in skillet. Add reserved asparagus. Cook 5 to 6 minutes or until asparagus is crisp-tender., stirring occasionally.  

3. Coarsely chop bacon and place in microwave-safe pie plate. Drizzle with honey; cover with vented plastic wrap. (Skip previous step if using Maple cured bacon to avoid too much sweetness.) Just before serving, microwave bacon 30 seconds. To serve, ladle soup into bowls and top with bacon, asparagus, and desired toppings.

Serves 4.

The following recipe has been passed around in my family a few times and is always delicious. Unfortunately, I did not remember to take a picture of this one. 

Mexican Soup

Originally published in Women's Day Magazine

Serves 4 (6-1/2 cups)

Active: 6 minutes   Total: 26 minutes

2  tsp. oil

1  small onion, chopped

1  large sweet potato (12 oz.) peeled and cut into 1/2 inch pieces

2  cans (14-1/2 oz. each) chicken broth

1/2 tsp. ground cumin

1 can (11 oz.) corn niblets, drained

1 cup mild or medium salsa

1 can (8 oz.) tomato sauce

1 can (15 oz.) canned black beans, rinsed and drained

Garnish: sour cream and cilantro (optional)

1. Heat oil in a 4-qt. saucepan over medium heat. Saute onion for 3 minutes or until softened and translucent.

2. Add sweet potato, chicken broth and cumin; cover and reduce heat. Simmer 15 minutes or until sweet potato is tender. With immersion blender, process soup until smooth. (If using counter-top blender, cool sweet potato mixture 10 minutes, then blend)

3. Stir in corn salsa, tomato sauce and black beans. Simmer, covered 5 minutes to blend flavors. Serve with sour cream and cilantro, if using.