Souperary 2021
It’s getting cold people (well, maybe a little chilly), but this is the time of
the year for something to warm out bellies. The Beachcomber decided to
reach out to some Tybee folks to see what they like to cook up in the soup
department. The following are their entries. We hope you have fun trying
these great soups!
1. Canned Taco Soup
Submitted by Cathy Lewis
Ingredients:
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) pinto or kidney beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with basil and garlic (or your favorite
seasoned blend)
1 can (15 oz.) sweet corn, drained
1 can (12.5 oz.) chicken breast, drained and flaked
1 can (10 oz.) green enchilada sauce
1 can (14 oz.) chicken broth
1 packet taco seasoning
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper
Directions:
1. Pour all ingredients into a pot, bring to a boil and simmer 15-20
minutes.
2. Taste, adjust seasonings if needed.
3. Serve.
4. Enjoy!
2. Navy Bean and Ham Soup
Submitted by Nell Klein
Ingredients:
1 16 oz. bag of dried navy beans
1 meaty ham bone or a jar of ham base (available in soup aisle)
2 stalks celery, diced
½ onion, chopped
1 peeled and diced carrot
½ can diced tomatoes
1 cup of chopped ham
Directions:
Put dried navy beans in Dutch oven or large pot and cover with 3 inches of
water. Soak for 8 hours or overnight.
1. If using ham bone, cover with water and simmer for 1 hour. Remove
bone and meat to cool, reserving broth.
2. Drain beans and return to pot. Add 6 cups of reserved ham broth or 6
10 TYBEE BEACHCOMBER | JAN 2021
cups water and 1 tablespoon of ham base (or to taste). Bring to boil and
allow to simmer for 1 hour.
3. Add diced celery, onions, carrots and canned tomatoes. Return to boil
and simmer for 1 hour.
4. Add ham and simmer for an additional 30 minutes. If using ham bone,
taste the broth for saltiness. If it’s too salty, cut down on broth and add
water to make 6 cups.
5. Enjoy!
3. Ron and Leigh’s Cajun Cafe’ Chicken Soup
Submitted by Ron and Leigh Goralczyk
Call for Reservations
Ingredients:
1 whole chicken, the bigger the better. I always use a whole chicken with
any recipe that involves chicken. If I need to explain why, don’t use my
recipe.
1 yellow onion, chunky chopped
4 stalks of celery, chunky chopped
½ lb. small sea shell pasta noodles
2 Bay leaves
3 sprigs of Thyme
2 lbs. potatoes
2 large carrots
2 11 oz. cans of white corn
2 15 oz. cans of sweet green peas
1 28 oz. can diced tomatoes
2 sticks butter
Instructions:
1. Put chicken, onion, celery, bay leaves and Thyme in a big soup pan,
cover with water, add salt and pepper and bring to a boil. Let it cook for 1
hour.
2. Remove the chicken and strain the celery, onion and bay leaves from
the chicken broth.
3. Add potatoes and carrots, sliced up, and boil in the cleaned broth.
4. The chicken should be cool enough to take the skin off and debone. Get
all that dark meat from the chicken carcass. Cook it for 30 minutes.
5. Drain water out of vegetable cans and add to the soup pan.
6. Add the chicken meat and pasta and cook for 15 minutes. Add two
sticks of butter.
7. Stir the recipe all the time.
8. I didn’t add this instruction earlier, but I should have. I like any type of
garlic bread with my soup.
9. Bon appetit.
4. Chicken Taco Chili
Submitted by Betsey Jenkins
Ingredients:
4 boneless chicken breasts
1 packet of taco seasoning
1 packet of ranch dressing
1 can of corn, undrained
2 cans of Great Northern Beans, undrained
1 can of diced tomatoes, undrained
1 can of green chiles, undrained
1 onion, cut up