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Canton, GA 30114
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Soup's On

It’s that time of year when temperatures start to drop, and families crave something warm and hearty for lunch or dinner. Check out the following yummy recipes from the Family Life Publications staff. Pair them with a salad, your favorite sandwich, or a generous piece of crusty sourdough or French bread, and you will have a delicious meal for all to enjoy.


Italian Sausage Tortellini Soup

Laurie Litke, Graphic Designer

-2 links sweet Italian sausage, casings removed
-1 cup onions, chopped
-2 cloves garlic, minced
-5 cups beef stock
-1/3 cup water
-14 oz. can diced tomatoes
-1 cup carrots, chopped
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-1 cup tomato sauce
-1 zucchini, chopped
-8 oz. cheese tortellini
-1 tablespoon fresh parsley, chopped
-Grated parmesan cheese for garnish

-Place the sausage in a large pot over medium-high heat and saute for 10 minutes, or until browned/cooked through.
-Drain the fat, reserving about 1 tablespoon in the pot.
-Add the onions and garlic to the pot and saute for 5 minutes.
-Add the beef stock, water, tomatoes, carrots, basil, oregano, and tomato sauce and bring to a boil. Reduce the heat to low and simmer for 30 minutes, skimming any fat that may surface.
-Add the zucchini, tortellini, and parsley. Simmer for 10 minutes, or until tortellini is fully cooked.
-Serve with a parmesan cheese garnish.Italian Sausage Tortellini Soup


Brazilian Shrimp Soup

Julie Senger, Editor

-2 tablespoons olive oil
-1 medium onion, chopped
-1 bell pepper (any color), chopped
-4 cloves garlic, minced
-1/2 cup long-grain rice
-1/4 teaspoon red pepper flakes
-1 teaspoon salt
-28 oz. can crushed tomatoes
-4 cups water
-1 cup unsweetened coconut milk
-1 lb. medium shrimp, shelled/deveined and cut into 1-inch pieces
-Juice of 1 lime
-Salt & pepper to taste
-Fresh parsley, cilantro, or lemon balm for garnish

-In a large soup pot, heat the olive oil over low heat. Add onion, bell pepper, and garlic, stirring occasionally until the onion and pepper are soft.
-Add the rice, red pepper flakes, salt, tomatoes, and water to the pot and bring to boil. Cook until the rice is almost done (about 10 minutes).
-Stir in the coconut milk and bring to a simmer.
-Add the shrimp and simmer, stirring occasionally, until the shrimp is done (3-5 minutes).
-Add lime juice and salt and pepper to taste.
-Serve garnished with parsley/cilantro/lemon balm and additional freshly ground black pepper to taste.


Garbanzo Bean Soup

Janet Ponichtera, Sales & Marketing Director

-4 large potatoes, peeled and cubed
-2 large onions, chopped
-1 large green pepper, chopped
-4-5 cloves of garlic, minced
-2 Spanish chorizos, sliced thick
-1 ham bone
-1 lb. ham, precooked and cubed
-8 cups water
-1 tablespoon olive oil (for yellow rice and chicken)*
-3 cans garbanzo beans (chickpeas), drained
-2 bay leaves
-Salt & pepper to taste

*6-7 strands of Saffron and 1/4 teaspoon paprika can be used instead of Vigo seasoning.

-Saute onions and green pepper in olive oil for 4-6 minutes in a 4-quart soup pot.
-Add ham bone and water (If the ham bone isn’t completely covered, add a little more water).
-Add potatoes, garlic, seasonings, and beans and bring to a boil.
-Once boiling, reduce heat to a simmer for 30 minutes, stirring frequently.
-After 30 minutes, remove the bone from the soup and cut the ham from it.
-Discard the bone and add all ham and chorizo to the pot.
-Add salt and pepper to taste and cook on low for another 20-30 minutes or until potatoes are tender.


Homemade Soup Stock

Mandy Marger, Graphic Designer

This recipe takes some forethought. It’s especially useful after Thanksgiving when turkey bones and kitchen scraps are plentiful. Rotisserie chicken bones left over from easy meals throughout the year would also work. Keep a labeled bag in the freezer to collect the following broth items:

-Bones from poultry, ham, and beef
-Leftover carrots, celery, onions, or other aromatic vegetables

-Place bones and scraps in a large pot and cover with water.
-Bring to a boil then reduce to the lowest temperature on your stove. Allow the scraps to simmer in a pot with a tight lid for at least 24 hours.
-Allow the broth to cool then pour it through a fine strainer.
-Store the broth in multiple small freezer-safe containers for ease of use.
-Keep some in the fridge for a quick warm snack, or as a base for your favorite soup, such as matzoh ball, as shown.


Victorian Oyster Stew

Jack Tuszynski, Publisher/Photographer

-1/2 cup boiling potatoes, peeled and diced
-1 tablespoon olive oil
-1/4 cup onions, chopped
-2 pints freshly shucked oysters with their liquor, the liquor drained off and reserved
-2 tablespoons fresh parsley, minced
-2 tablespoons garlic, minced
-1 1/2 teaspoons salt
-1/4 teaspoon white pepper
-28 turns freshly ground black pepper
-1/2 teaspoon hot pepper sauce
-1/2 teaspoon Worcestershire sauce
-1 cup heavy cream
-2 green onions or scallions, finely minced
-2 tablespoons unsalted butter

-In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
-Heat the oil in a large skillet over high heat. Add the onions and saute for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more.
-Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black pepper, and bring to a simmer.
-Stir in the hot sauce and Worcestershire sauce and simmer for 1 minute.
-Add the cream and cook for 3 minutes.
-Fold in the green onions and the oysters and cook until the edges of the oysters start to curl (about 2 minutes). Stay with it to be sure the oysters are not overcooked.
-Ladle 1 1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
-Serve, Louisiana style, with hot mini biscuits.