Soup On The Go

My latest endeavor is soup on the go. I have been making an instant potato soup that I would like to start marketing to local markets. I have tested the recipe on some friends and family (thank you) and all have said they like it and would buy it. Just add water.
Does this sound like something you would try? How much would you expect to pay for a one cup serving? With packaging costs I figure about a buck a serving to start. Possibly less if you buy in bulk.

Quick Bread Bowls

Here is the top secret secret to beat all secrets. For quick and easy bread bowls that are DELICIOUS -


Rhodes frozen bread dough.
You must start the night before. Leave dough out for an hour or two to thaw. When about half thawed, cut into threes. Place on a greased cookie sheet, flat side down, spray top with no stick spray, cover and leave them overnight to rise.
When you are ready to bake, scramble one egg and brush on dough, place in a 350 preheated oven. Bake about 20 minutes until the bowls are golden brown.
When you are ready to use, cut out the top, push down the inside and ladle your soup in! mmmmm
People RAVE about these bread bowls.

Chicken Stew

1 whole chicken
5 lb potatoes
3 lb carrots
1 lb sweet peas
5 cloves garlic
1 white onion
Celery tops

Boil chicken in with whole cloves garlic with papers left on, just smash with side of knife blade, onion whole with papers cut in half or quarters, celery tops, and peels and ends of carrots. Add salt and pepper. Boil until chicken is starting to fall off the bone. Remove chicken and continue to boil. Clean the meat off the bone. Return bones to boiling water. Boil about another half hour. Drain and save liquid. Toss the remainder of stuff.
In another pan, cook oil and flour a couple of minutes, add about a cup or two of the chicken broth. Mix well until rue is dissolved.
Add vegetables  to the remainder, boil until tender, add chicken, add rue, add a couple of chicken bouillion cubes and season to taste.

This soup freezes well.

Beer Cheese Soup

1-2 lbs Sharp Cheddar , grated
1-2 bottles dark beer
1 Onion
4-6 cloves garlic
4 stalks celery
4-6 carrots
2-3 Tblsp. Olive oil
¼ to ½ cups Flour
3 cups Chicken broth

Put onion, garlic, celery and carrot through food processor.
Sauté on low in olive oil. Add flour, cook for a couple minutes, add about 1 to cups of chicken broth, mix well till rue is dissolved, add beer and remaining broth. Bring to a boil, simmer about twenty minutes to cook off alcohol. Add cheese slowly making sure that cheese is melting not clumping. May serve with croutons or popcorn

This soup does not freeze well.

Cowboy Stew

2 lbs ground beef
5 lb potato
3 lb carrots
Other veggies as desired, peas, beans, corn
Flour
Beef bouillon
Black pepper
Garlic
Onion powder
Salt
Oregano
Basil
Brown meat, do not drain unless VERY greasy. Add flour, cook for a couple of minutes, add about a cup of
beef broth to dissolve the rue.
In another pot, boil vegetables in just enough water to cover them. When they are tender, add bouillion and meat mixture. Season to taste.

This soup freezes well.

Creamy Sausage Soup

2-3 lbs sausage (ground, smoked, kielbasa or a combination)
3 lbs vegetables (cauliflower, broccoli, carrot mix)
24 slices American Cheese
¼ cup flour
2 cups milk

Brown sausage slowly, do not drain. Boil vegetables in just enough water to cover them, do not drain.
When meat is done, add flour, mix well so all flour is mixed with grease. Cook for a minute or two, add milk, stir until thicker than  gravy. Add this mixture to vegetables, mix well. Bring to a boil, add cheese slices slowly melting and stirring. Add salt and pepper to taste.

This soup does not freeze well.

Taco Soup (like chili)

2-3 lbs ground beef or Turkey
3 pounds assorted bean (kidney, red, pinto, black
1 lb white beans (navy or northern)
1 large can Rotel Tomato (original)
2-3 Packages Taco season (any brand)
2 pkg ranch dressing mix

Rinse and soak beans, keep white beans separate from the colored ones. Rinse and boil in 6 cups of water for each pound of beans. Boil then simmer for atleast two hours until beans are soft still keeping white beans separate.
Brown meat, drain, add rotel, taco and ranch seasoning. When the beans are done, do not drain, add meat mixture and mix well.
Makes about 10 servings. This soup freezes well.

Creamy onion soup

4 white onions, peeled and sliced
2-3 leeks, cleaned and sliced into rings (just the white parts)
4 shallots, peeled and sliced
6 cloves garlic, chopped
3 Tblsp Olive oil
1-2 cups Milk
3-4 Tblsp Flour
2-3 cups Chicken Broth
White pepper
Salt
Dill
Parsley

Sauté onions, leeks, garlic and shallots in olive oil on low heat, til transparent. Remove as much of the onions as you can. Add flour to make rue. Cook flour slowly in oil for a couple minutes, add milk. Whisk till the flour is all dissolved.
In another pot, put onion mixture with chicken broth and start to boil then simmer. Add rue, mix well. Add spices and you may add cheese if you like.

Would not recommend freezing

White Chili

1 lb Navy or great northern beans, soaked, rinsed, drained
6 cups water
3-4 Chicken breasts , cut into pieces
1 white onion, chopped
6 cloves garlic, chopped
3 Tblsp extra virgin olive oil
1 small can chopped green chilis
Salt
White pepper
Cumin
Chili powder

Boil beans in water till beans are soft. Sauté chicken, onion, and garlic in olive oil slowly until cooked, do not brown.
Pour chicken mix into beans, add chilies and spices to taste.

Makes about 6 servings. You may freeze this soup