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"Bring an Ingredient" Soup

A steaming bowl of soup is just the thing to take the chill off a cold winter evening spent caroling. Asking each guest to bring an ingredient adds to the fun and means less fuss for you. —Mary Anne McWhirter, Pearland, TexasPotluck soup recipes»
16-18 ServingsPrep: 30 min. Cook: 1-1/4 hours

Ingredients

  • 4 cups thinly sliced onions
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 6 cans (14-1/2 ounces each) beef broth
  • 2 cups tomato puree
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon each dried oregano, tarragon, ground cumin, salt and pepper
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • VEGETABLES: (choose two or three):
  • VEGETABLES: (choose two or three):
  • 1-1/2 cups each diced green pepper, tomato or carrots
  • 2 cups sliced fresh mushrooms
  • MEATS: (choose two):
  • 3 cups cooked mini meatballs
  • 3 cups cubed cooked chicken
  • 3 cups diced fully cooked ham
  • 1 package (10 ounces) Johnsonville® Polish Kielbasa Sausage, sliced and browned

2 of 2

"Bring an Ingredient" Soup (continued)

Ingredients (continued)

  • GARNISH: (choose three or four):
  • GARNISH: (choose three or four):
  • Shredded cheddar cheese, garbanzo beans, sour cream, minced fresh parsley, croutons or popcorn

Directions

  • In a large Dutch oven, saute the onions and garlic in butter until
  • tender. Stir in flour and blend well. Add broth, puree, vinegar and
  • seasonings; mix well. Bring to a boil; reduce heat and simmer for 40
  • minutes.
  • Add two or three vegetables; simmer for 30 minutes or until tender.
  • Add two meats; heat through. Garnish as desired. Yield: 16-18
  • servings (4-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 135 calories, 6 g fat (2 g saturated fat), 38 mg cholesterol, 505 mg sodium, 8 g carbohydrate, 1 g fiber, 12 g protein.