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2022 Soup Showdown logo, Text reads "Three simple soups to keep you warm this winter." Background photo is three bowls of soup surrounded by spices and bread. 2022 Soup Showdown logo, Text reads "Three simple soups to keep you warm this winter." Background photo is three bowls of soup surrounded by spices and bread.

Three Simple Soups to Keep You Warm This Winter

As part of our Soup Showdown on social media, we asked Farm Credit employees to share some of their favorite soup recipes.

Biostar

Farm Credit of Western Arkansas

Marketing & Communications Team

As part of our Soup Showdown on social media, we asked Farm Credit employees to share some of their favorite soup recipes. If you’re looking for an easy and simple soup to make for supper, check out these three recipes from our Farm Credit employees!

 

White Bean Chicken Chili

Ingredients:

  • 2 cans white chili beans, undrained
  • 1 can diced tomatoes and green chilis, undrained
  • 1 can chicken broth
  • 1 can cream of chicken soup
  • Meat from one rotisserie chicken

Instructions:

  1. Combine ingredients, boil, simmer 10-15 minutes stirring occasionally.  At our table we top with shredded cheese and sour cream. I am not usually a beans in my soup kind of gal but - I make an exception for this one!

Suzanne Scowden
Training Coordinator

 

Cowboy Bean Soup

Ingredients:

  • 2 lb Hamburger Meat
  • 2 cans corn (drained)
  • 2 cans of Ranch Style Beans
  • 2 cans of Campbell Vegetable Soup (made with beef stock)
  • 1 stick of butter
  • Can add onions, bell peppers and tomatoes if you like
  • Seasonings to taste

Directions:

  1. Brown hamburger meat and drain. Add the remaining ingredients.  Let simmer on low until soup is good and warm.
  2. Serve with crackers or cornbread and enjoy.

Jennifer Campbell
Regional Financial Services Specialist

 

 

Corn Chowder

Ingredients:

  • ¼ cup butter
  • 1 tablespoon flour
  • Half of a small onion, chopped (could use frozen)
  • 4 stalks celery diced
  • 2 ½ cups water
  • 4 Russet potatoes peeled and cubed
  • 2 cups frozen corn, thawed
  • 14 ounces creamed corn
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • dash white pepper
  • 3 cups half and half cream

Directions:

  1. In a pot, melt butter before adding flour and whisking until smooth and a roux forms (about 2 minutes).
  2. Add onions and celery and cook 5 minutes until soft, but not brown.
  3. Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes.
  4. Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.
  5. Season with salt and pepper to taste

Caleigh Watlington
Loan Officer, Magnolia
Recipe adapted from Mimis Café Corn Chowder Recipe from Six Sisters’ Stuff

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