Two Favorite "Reader Submitted" Pantry Soups

Sharon in Spanish Fork, UT was kind enough to send me the recipes of two of her family’s favorite soups that just happen to work as food storage, even fast pantry meal options. Both were (as promised) wonderful soups — I know you’re going to enjoy them! Btw, I’m feeling envious of you out there who are able to include beans in your plans, as the Creamy Chicken Taco soup was especially easy and delicious. (Although I’m happy to be able to keep the second one!)

Thanks for sharing these great recipes with us, Sharon!

Creamy Chicken Taco Soup

serves 8

Ingredients:

1 pint (or 1 can) chicken, undrained

1 can (or 1 cup dried beans cooked) Pinto beans

1 can (or 1 cup dried beans cooked) Kidney beans

1 can (or 1 cup dried beans cooked) Black beans

1 can Creamed Corn

1 can diced tomatoes (petite diced with garlic and onion preferred)

1 can Cream of Chicken soup

1 can (2 cups) water

1 tsp. chicken boullion

2 tsp. ground cumin

1 tsp. garlic powder

1 tsp. flour

1 package Fajita Seasoning

1/2 cup salsa

1 cup “milk” (1 cup water + 1 TBS powdered milk)

Instructions:

Mix together the powdered milk and water and, if preferred, drain the beans. Combine all ingredients together and simmer.

Serve with chips, sour cream and cheese if you have them. (And if hard times have hit and you don’t…don’t worry about it, you’ll still love the soup ;))

Enjoy!

Zuppa Toscana Soup

serves 8

Ingredients:

2 cups freeze dried sausage crumbles

4 cups (two 15 oz cans or one large can) chicken broth

1/2 cup freeze dried onion dices

4 cups water

1/2 cup powdered milk

1 (12 oz) can evaporated milk

1 (3 oz.) package real bacon pieces, 1/4 cup divided

2 tsp. chicken bouillon

1/2 tsp. salt

2 cans whole potatoes cut into bite size chunks

1/2- 1 cup freeze dried spinach

Red Pepper Flakes to taste (*I settled on 1 1/2 tsp. due to my younger audience but the original recipe calls for 2 TBS)

Instructions:

Heat chicken broth and add to it the freeze dried sausage and onion. Turn off the heat while allowing these to rehydrate. Separately, mix together the 4 cups water and 1/2 cup powdered milk. Drain and chop the whole potatoes. Add these and all other ingredients to the pot. Simmer and when ready to serve, garnish serving bowls with remaining bacon pieces.