{"id":9635,"date":"2024-02-03T10:32:32","date_gmt":"2024-02-03T15:32:32","guid":{"rendered":"https:\/\/nationalland.com\/blog\/?p=9635"},"modified":"2024-02-14T10:48:46","modified_gmt":"2024-02-14T15:48:46","slug":"nlr-soup-recipes","status":"publish","type":"post","link":"https:\/\/nationalland.com\/blog\/nlr-soup-recipes\/","title":{"rendered":"National Soup Day – NLR’s Favorite Recipes"},"content":{"rendered":"
\n

On February 4th, we are celebrating National Soup Day, a culinary occasion that invites us to indulge in the warmth and nourishment of this timeless comfort food. In this blog, we’re thrilled to share a ladle-worthy collection of delectable soup recipes brought to you by National Land Realty’s Land Professionals and Support Crew! These stewards of the land not only possess an intimate connection to the earth but also a profound knowledge of crafting soul-soothing soups, offering a taste of comfort and tradition in every bowl. Get ready to embark on a savory journey as we celebrate the artistry of soup-making on this flavorful day!<\/p>\n

Happy National Soup Day!<\/p>\n

Chicken Corn Chowder (stovetop)<\/h3>\n

This recipe was shared by NLR’s Information Director, Carrie Biney<\/a>.<\/em><\/p>\n

2 tbsp<\/strong> butter
\n1 small<\/strong> onion, finely chopped
\n1<\/strong> celery rib, finely chopped
\n1 small<\/strong> sweet red pepper, finely chopped
\n2 cans<\/strong> (14-3\/4 ounces each) cream-style corn
\n1-1\/2 cups<\/strong> chopped cooked chicken
\n1 can<\/strong> (12 ounces) reduced-fat evaporated milk
\n1 tsp<\/strong> chicken bouillon granules
\n1\/2 tsp <\/strong>pepper
\n8 <\/strong>bacon strips, cooked and crumbled<\/p>\n

Instructions:
\n<\/strong>In a large saucepan, heat butter over medium-high heat. Add onion, celery, and red pepper; cook and stir for 6-8 minutes or until tender. Stir in corn, chicken, milk, bouillon, and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.<\/p>\n

Notes:<\/strong> Can do all of this in one pot if you chop up uncooked bacon first and cook in a large saucepan and remove, then cook chicken (I just cut chicken into bite-size pieces before cooking) in drippings, removing any excess first, and putting chicken in a bowl once done. Wipe down the pot and then start with the recipe directions. I also lightly season the chicken with salt, pepper, and some minced onion.<\/p>\n<\/div>\n

\n

Crack Chicken Soup (Slow Cooker)<\/h3>\n

This recipe was shared by NLR’s Recruiting and Training Coordinator, Lauren Richards<\/a>.<\/em><\/p>\n

\n

2 lbs<\/strong> chicken breasts
\n1 tbsp<\/strong> onion powder
\n2 tsp<\/strong> garlic powder
\n1 tsp<\/strong> dried dill weed
\n1 tsp<\/strong> dried chives
\n\u00bd tsp<\/strong> salt
\n\u00bd tsp<\/strong> fresh ground black pepper
\n6-8 cups<\/strong> low sodium chicken broth
\n4<\/strong> bacon strips, cooked and crumbled, plus more for garnish
\nBacon grease
\n8 oz<\/strong> cream cheese, cut into cubes
\n1-2 cups<\/strong> shredded cheddar cheese
\n3 cups<\/strong> chopped baby kale, optional (you can also use baby spinach)
\nChopped scallions<\/p>\n<\/div>\n

\n

Instructions: <\/strong>
\nPlace chicken breasts inside the slow cooker. Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts. Pour chicken broth around the chicken breasts and not over them. In the meantime cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease too.
\nAdd cubed cream cheese. Cover and cook on LOW for 5 to 6 hours OR Cook on HIGH for 3 to 4 hours. Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese. Stir in the chopped kale.
\nCover and cook for 5 to 8 more minutes, or until cheese is melted, kale is wilted, and everything is heated through. Taste for salt and pepper; adjust accordingly. Garnish with more bacon crumbles and scallions.<\/p>\n

\n

V’s Chili<\/h3>\n
This recipe was shared by KS Land Professional, Tim Vietti<\/a>.<\/em><\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n
\n

\n

1 lb<\/strong> Deer burger
\n1 lb<\/strong> Jimmy Dean hot sausage
\n1 can<\/strong> Rotel
\n1 small can<\/strong> chopped green chiles
\n1 can<\/strong> fire roasted tomatoes
\n\u00bd block<\/strong> white queso
\nBeans<\/strong> – dark kidney, red, and chili
\n\u00bd can <\/strong>tomato paste
\n1 large can<\/strong> tomato sauce
\n1<\/strong> yellow onion (chopped and sauteed in butter)
\n1 pack<\/strong> Chili seasoning – Kinders<\/a><\/p>\n

<\/div>\n

“Our Favorite Chili”<\/h3>\n

This recipe was shared by GA and AL Land Professional, Travis Chaffin<\/a>.
\n<\/em><\/p>\n

2 tbsp<\/strong> olive oil
\n1<\/strong> yellow onion
\n2 cloves<\/strong> garlic
\n1 lb <\/strong>ground beef
\n1 (15 oz) can<\/strong> kidney beans
\n1 (15 oz) can<\/strong> black beans
\n1 (15 oz) can<\/strong> diced tomatoes
\n1 (6 oz) can<\/strong> tomato paste
\n1 cup<\/strong> water
\n1<\/span>\u00a0tbsp<\/span><\/strong>\u00a0chili powder<\/span>
\n<\/span>1<\/span>\u00a0tsp <\/span><\/strong>ground cumin<\/span>
\n<\/span>\u00bc tsp<\/span><\/strong>\u00a0cayenne powder<\/span>
\n<\/span>\u00bc tsp <\/span><\/strong>garlic powder<\/span>
\n<\/span>\u00bd tsp<\/span><\/strong>\u00a0onion powder<\/span>
\n<\/span>\u00bd tbsp<\/span><\/strong>\u00a0brown sugar<\/span>
\n<\/span>1<\/span>\u00a0tsp<\/span><\/strong>\u00a0salt<\/span>
\n<\/span>\u00bd tsp <\/span><\/strong>f<\/span>reshly cracked black pepper<\/span><\/p>\n

Instructions:<\/strong>
\nDice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent. Add the ground beef to the pot and continue to saut\u00e9 until the beef is fully browned. Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined. Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers). Give the chili one final taste, adjust the salt or seasonings if needed, and then serve hot with your favorite toppings.
\n<\/span><\/p>\n

Crockpot Venison Tortellini Soup<\/h3>\n

This recipe was shared by IN Land Professional, Jacob Jenkins<\/a>.
\n<\/em><\/p>\n

2 jars<\/strong> spaghetti sauce
\n1 lb<\/strong> ground venison
\n32 oz<\/strong> chicken broth
\n8 oz<\/strong> cream cheese
\n8 oz<\/strong> mushrooms
\n16 oz<\/strong> frozen cheese tortellini
\n\u00bd\u00a0bag<\/strong> (~4.5 oz) spinach<\/p>\n

Instructions:<\/strong>
\nBrown venison and add the first 5 ingredients to a crock pot. Cook on low for 6-8 hours. 20 minutes before serving, add your spinach. Serve and top with parmesan cheese.<\/p>\n

Buffalo Stew<\/strong><\/h3>\n

This recipe was shared by AL Land Broker, Jonathan Berryhill<\/a>.<\/em><\/p>\n

\u00bc cup<\/strong> canola oil or olive oil
\n\u00bc cup<\/strong> butter
\n2 lb(s)<\/strong> buffalo stew meat, cubed
\n1 splash<\/strong> red wine
\n2<\/strong> onions, chunky slices
\n2<\/strong> clove garlic, diced
\n4 cups<\/strong> beef broth
\n1 tbsp<\/strong> Worcestershire sauce
\n2 tbsp<\/strong> steak spice
\nA few sprigs<\/strong> of fresh thyme and rosemary
\n1<\/strong> bay leaf
\n4<\/strong> medium carrots, peeled and sliced
\n4<\/strong> medium potatoes, peeled and diced chunky
\n4<\/strong> stalks celery, diced
\n2 cups<\/strong> corn
\n2 cups<\/strong> peas<\/p>\n

Instructions:<\/strong>
\nCook buffalo in a skillet until brown. Combine all other ingredients in broth and simmer. Add buffalo meat. Salt and pepper to taste!<\/p>\n

Deer Chili Recipe<\/h3>\n

This recipe was shared by OK Land Professional, Dillon Smith<\/a>.<\/em><\/p>\n

1 lb<\/strong> ground deer meat
\n1 can<\/strong> Rotel
\n1 can<\/strong> diced tomatoes
\n1 can<\/strong> tomato sauce, 15 oz
\n1 can<\/strong> chili beans, drained
\n2<\/strong> beef bullion cubes
\n\u00bd<\/strong> cup<\/strong> chopped onion
\n1 tsp<\/strong> garlic powder
\n1 tbsp<\/strong> brown sugar
\n3 tbsp<\/strong> chili powder
\n1 tbsp<\/strong> mustard
\n1 tbsp<\/strong> Worcestershire sauce<\/p>\n

Instructions:<\/strong>
\nBrown deer meat and throw everything in the Crockpot for 8-9 hours. Enjoy!<\/p>\n

Italian Sausage Soup<\/h3>\n

This recipe was shared by AL Land Professional and Office Assistant, April Strickland<\/a>.<\/em><\/p>\n

1 lb<\/strong> Italian sausage
\n1<\/strong> clove garlic, minced
\n2 (14 oz) cans<\/strong> beef broth
\n1 (14.5 oz) can<\/strong> Italian-style stewed tomatoes
\n1 cup<\/strong> sliced carrots
\n\u00bc tsp<\/strong> salt
\n\u00bc tsp<\/strong> ground black pepper
\n1 (14.5 oz) can<\/strong> great Northern beans, undrained
\n2<\/strong> small zucchini, cubed
\n2 cups<\/strong> spinach – packed, rinsed and torn<\/p>\n

Instructions:
\n<\/strong>Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes. Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer for 15 minutes.
\nStir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender. Remove soup from heat and add spinach; replace the lid and allow spinach to wilt. Stir until warmed through.<\/p>\n

The kitchen truly became a melting pot of flavors with these recipes, reflecting the diverse and delightful personalities we have within our team of expert Land Professionals. We hope these recipes inspire you to try a new soup for dinner or even share your favorite recipe!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

On February 4th, we are celebrating National Soup Day, a culinary occasion that invites us to indulge in the warmth and nourishment of this timeless comfort food. In this blog, we’re thrilled to share a ladle-worthy collection of delectable soup recipes brought to you by National Land Realty’s Land Professionals and Support Crew! These stewards … <\/p>\n

Continue reading “National Soup Day – NLR’s Favorite Recipes”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":9652,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[746],"tags":[1297,1509,1508],"jetpack_publicize_connections":[],"yoast_head":"\nNational Soup Day - NLR's Favorite Recipes - National Land Realty News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nationalland.com\/blog\/nlr-soup-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"National Soup Day - NLR's Favorite Recipes - National Land Realty News\" \/>\n<meta property=\"og:description\" content=\"On February 4th, we are celebrating National Soup Day, a culinary occasion that invites us to indulge in the warmth and nourishment of this timeless comfort food. 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