North Pole Soup Recipes

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NORTH POLE SOUP

This soup has been a staple in our home for so many years I can't name the magazine I clipped it from! A great way to have homemade soup with less than an hour of time and use the left over ham. The original recipe calls for basil, but I found omitting it was more kid-friendly. I do add italian seasoning when the spirit moves. Round out the meal with crispy bread and a green salad and you have Olive Garden beat!

Provided by mostrah

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11



North Pole Soup image

Steps:

  • In large sauce pan, heat oil and add onions and carrots.
  • Cook 5 minutes or until soft.
  • Add garlic and ham.
  • Cook 2 minutes.
  • Add tomatoes and cook 5 minutes.
  • Add broth and beans.
  • Bring to a boil and mash some of the beans to thicken.
  • Lower heat and simmer 20 minutes.
  • Return to boil and add pasta.
  • Boil 6 minutes or until pasta is al dente.
  • Season with freshly ground black pepper and cheese.

Nutrition Facts : Calories 461, Fat 12.8, SaturatedFat 2.6, Cholesterol 22.1, Sodium 1943.6, Carbohydrate 64.2, Fiber 9.8, Sugar 7.4, Protein 23.5

2 tablespoons olive oil
2 medium onions, thinly sliced
2 carrots, peeled and sliced into 1/4 inch disks
4 cloves garlic
6 ounces ham, diced
15 ounces canned tomatoes, drained and crushed
14 ounces of canned beans, black or red
6 cups chicken broth
5 ounces rotelle pasta or 5 ounces shell pasta
salt and pepper
parmesan cheese (to garnish)

NORTH POLE SOUP (HAM & KIDNEY BEAN SOUP)

This recipe is from a long-defunct and short-lived 1980's magazine, "New Woman." It's a delicious and easy soup, and although the recipe doesn't call for it, I like to add cabbage and to spice it up with some crushed red pepper.

Provided by LitaLou

Categories     Ham

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13



North Pole Soup (Ham & Kidney Bean Soup) image

Steps:

  • Heat olive oil in medium saucepan. Cook carrot and onion in hot oil, 5-7 minutes.
  • Add garlic, basil and ham and cook an additional 2 minutes.
  • Add tomatoes and if using whole tomatoes, crush. Add broth & beans. Mash some of the beans with potato masher. Simmer 20 minutes.
  • Add pasta, and cook until done per package directions.
  • Serve with Parmesan cheese.

1 tablespoon olive oil
1 medium onion, sliced
1 medium carrot, cut in 1/4-inch rounds
2 garlic cloves, diced
1/2 teaspoon dried basil
3 ounces ham, diced
1/2 cup canned tomato
3 cups chicken broth
1 cup red kidney beans, drained
1/2 cup macaroni
salt
pepper
parmesan cheese, grated

CREAMY SPINACH & POTATO SOUP

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11



Creamy Spinach & Potato Soup image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

POLISH CHICKEN NOODLE SOUP

Make and share this Polish Chicken Noodle Soup recipe from Food.com.

Provided by ElaineAnn

Categories     Polish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Polish Chicken Noodle Soup image

Steps:

  • In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
  • Stir in chicken broth and simmer until vegetables are tender.
  • Add noodles, chicken, and gravy; heat through.
  • Season with dill and salt and pepper to taste.

Nutrition Facts : Calories 295.1, Fat 8.3, SaturatedFat 1.9, Cholesterol 58.5, Sodium 1181, Carbohydrate 33.7, Fiber 3.1, Sugar 3.2, Protein 20.3

1 cup celery, diced
1 cup carrot, diced
1 cup parsnip, diced
2 teaspoons canola oil
4 cups chicken broth
3 cups cooked egg noodles
2 cups cooked chicken, diced
2/3 cup gravy, leftover from Polish-Style Roast Chicken
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

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