Souper Bowl

Why not turn this Super Bowl Sunday into a SOUPER Bowl Sunday? I have included a couple great soup recipes that would be good with some cornbread or beer bread as a side. Plus to get you in the spirit of things, two dip recipes to help support the teams playing in the big game. If you are a Packers fan, you may want to include some cheese in your menu and if you are backing the Steel Curtain, what would be more suitable than including some Iron City beer? Hope everyone gets a chance to enjoy the game!!

Senate Bean Soup

2 cans bean and bacon soup
15-1/8 oz. can Great Northern beans
15 oz. can navy beans
16 oz. can pinto beans
1 onion, chopped
1 green pepper, chopped
1-1/2 tsp. celery seed
1 lb. Polish sausage, thinly sliced or ham chunks
1-3/4 C. water

Combine all ingredients in a stockpot. Simmer over low heat for one hour.  Note: also is easily prepared in a slow cooker. Cover and cook for 6-8 hours on low.

Slow Cooker Beef Vegetable Soup

1 lb. cubed beef stew meat
1 can whole kernel corn, undrained
1 can green beans
1 can carrots with juice
1 can sliced potatoes with juice
1 (28 oz.)can crushed tomatoes
1 package beef w/ onion soup mix (I use Lipton Beefy Onion)
salt and pepper to taste

Place all in crock pot, stir to combine. Cook on low for at least 6 hours. Add water if necessary.

Beer-Cheese Fondue

1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream. Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

Beer Dip

2 pkg. cream cheese, softened
1/3 C. beer (Iron City for the Steelers fans)
1 env. ranch salad dressing mix
2 C. shredded cheddar cheese

In a large bowl, beat the cream cheese, beer, and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers.

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This entry was posted in Appetizers, Party Planning, Recipes, Soups. Bookmark the permalink.

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