Easy recipes for homemade soups

    7:32 AM, Jan 8, 2014   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- When it's this cold outside, some warm, delicious soup hits the spot.

    Deanna Fleming with Catering Creations joined us on "THV 11 This Morning" to share some recipes.

    Black Bean Vegetable Soup

    1 tablespoon vegetable oil
    1 onion, chopped
    1 clove garlic, minced
    2 carrots, chopped
    2 teaspoons chili powder
    1 teaspoon ground cumin
    4 cups vegetable stock
    2 (15-ounce) cans black beans, rinsed and drained
    1 (8.75 ounce) can whole kernel corn
    1/4 teaspoon ground black pepper
    1 (14.5 ounce) can stewed tomatoes


    1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring for 1 minute. Add stock, 1 can of the beans, corn and pepper, bring to boil.

    2. Meanwhile, in food processor or blender, puree together the tomatoes and remaining can of beans, add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

    White Bean Chicken Chili

    1 tablespoon vegetable oil
    1 onion, chopped
    3 cloves garlic, crushed
    2 ounces of canned chopped mild green chile peppers
    2 teaspoons ground cumin
    1 can diced tomatoes, drained
    1 teaspoon dried oregano
    1/2 teaspoon ground cayenne pepper
    2 (14.5 ounce) cans chicken broth
    3 cups chopped cooked chicken breast or leftover chicken
    4 (15 ounce) cans white beans
    1 cup shredded mozzarella


    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about three minutes. Mix in the chicken broth, chicken, white beans, and tomatoes. Simmer 15 minutes, stirring occasionally.

    2. Remove the mixture from heat. Slowly stir the cheese until melted. Serve warm.

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