ECCU1 - CUES

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We are happy to welcome you to ECCU!
We know you had many options to choose from and
appreciate you choosing us.
Please enjoy this soup mug as our gift to you!
Sincerely,
President/CEO
For more soup
recipes from
ECCU staff, go to
eccu1.org.
1 lb ground beef
¼ cup chopped onion
16 oz can diced tomatoes
16 oz can whole kernel corn, drained
15 oz can black beans,
rinsed and drained
8 oz can tomato sauce
1 1⁄4 package low sodium
Taco Seasoning
In large saucepan, brown beef and drain.
Add remaining ingredients.
Cover and simmer for 15-30 minutes,
stirring occasionally.
Top with cheddar cheese and serve
with tortilla chips.
For more soup
recipes from
ECCU staff, go to
eccu1.org.
12 slices of bacon
2
⁄3 cup margarine
2
⁄3 cup all-purpose flour
7 cups milk
4 large baked potatoes,
peeled and cubed
4 green onions, chopped
1 ¼ cups shredded cheddar cheese
1 cup sour cream
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over
medium heat until browned. Drain, crumble,
and set aside.
In a stock pot or dutch oven, melt the
margarine over medium heat. Whisk in flour
until smooth. Gradually stir in milk, whisking
constantly until thickened. Stir in potatoes and
onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes.
Mix bacon, cheese, sour cream, salt,
and pepper. Continue cooking,
stirring frequently, until cheese is melted.
For more soup
recipes from
ECCU staff, go to
eccu1.org.
3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
½ teaspoon dried thyme
¼ teaspoon ground cinnamon
1
⁄8 to ¼ teaspoon cayenne pepper plus
more for garnish (optional)
Coarse salt
1 large butternut squash
(about 4 pounds), peeled, seeded,
and cut into 1-inch cubes
1 can (14 ½ ounces) reduced-sodium
chicken broth
1 cup half-and-half
Sour cream to top
In a large sauce pan, heat butter over medium
heat. Add onion, garlic, thyme, cinnamon, and
cayenne. Season with salt and cook, stirring
occasionally until onion is softened, about 5 to
7 minutes. Add squash, broth, half-and-half,
and 3 cups water. Bring to a boil; reduce to a
simmer and cook until squash is tender, about
20 minutes. Working in batches, puree in a
blender until smooth. Stir in lemon juice;
season with salt. Serve bisque with sour
cream; garnish with cayenne if desired.
Best if served the next day.
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