Connie’s kitchen: soup

Connies KitchenBy Connie Emmons

The ever versatile soup can be a quick and easy solution for dinner. The black bean soup is a one pot dish that is ready in minutes. This soup can be made with the ham or change it up and add chicken instead.

The oriental chicken soup can be made with a variety of frozen vegetables for a fast dinner option.

Black bean soup

One 16 oz jar of your favorite thick and chunky salsa

One 15 oz can black beans drained and rinsed

One 3/4 cup water

One 3/4 cup chicken broth

One tsp ground cumin

One 1/2 cup cooked diced ham

Optional items:

sour cream

green onions

lime tortilla chips

Combine all the ingredients, except the optional ones, into pot and bring to a boil.  Reduce heat and simmer for about 15 minutes. Top with sour cream, diced greed onions and crushed tortilla chips if desired or serve as options on the side.

Oriental chicken soup

5 cups chicken broth

2 cups cooked diced chicken

2 tbl spoons soy sauce

1 package frozen stir fry vegetables with or without noodles

Bring broth to a boil, add remaining ingredients. Bring back to boil, reduce heat and simmer for 15 minutes.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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