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Sensational Super Bowl Soups and Sandwiches

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Sensational Super Bowl Soups and Sandwiches


No matter which team you are pulling for, everyone roots for great food on Super Bowl Sunday. On a cold winter game day, you can’t beat hot soup and a hearty sandwich. Score a touchdown with these super recipes!

White Chili
1 pound large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon olive oil
2 (4-ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or Serrano pepper, chopped (optional)

Mix beans, chicken broth, garlic, and half the onions in large pot; bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water or watered-down broth as needed. In skillet, sauté remaining onions in oil until tender. Add chilies and seasonings; mix thoroughly. Add to bean mixture. Add chicken and continue simmering for 1 hour. Add jalapeno or Serrano pepper to taste if desired. Top with grated cheese for serving and garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips. Makes 8 to 10 servings.

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Black-Eyed Pea Gumbo
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15-ounce) cans black-eyed peas with liquid
1 (10-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can diced tomatoes
2 cloves garlic, finely chopped

Heat olive oil in large saucepan over medium heat; cook onion, pepper, and celery until tender. Add chicken broth, rice, black-eyed peas with liquid, diced tomatoes with green chilies, diced tomatoes, and garlic. Bring to boil; reduce heat to low and simmer 45 minutes or until rice is tender. Add water if soup is too thick. Makes 8 servings.

Beef Noodle Soup
1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup thin egg noodles, uncooked
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley

Heat oil in large saucepan on medium-high heat. Add diced stew beef and sauté until browned. Add grated carrots, chopped celery, and crushed garlic clove. Sauté until tender-crisp. Stir in flour. Add water, beef base, Worcestershire sauce, bay leaf, salt, and basil. Simmer 20 minutes, uncovered. Stir in noodles, chopped green onions, and chopped parsley. Simmer 15 minutes, or until noodles are tender. Remove bay leaf before serving. Makes 6 servings.

Black Bean Soup
2 cups canned black beans
1 onion, diced
1 carrot, diced
2 celery ribs, diced
1/4 pound ham, chopped
1 teaspoon salt
1 teaspoon pepper
4 bay leaves
1 tablespoon honey
2 cups chicken broth
4 cups water

Combine all ingredients in saucepan. Bring to boil; reduce to simmer, and cook until vegetables are tender, adding more water if needed. Cool; remove bay leaves and puree in blender or food processor until smooth. Return to saucepan and reheat on low until heated through, about 40 minutes. Makes 6 servings.

California Crab Melt
1 (8-ounce) package crabmeat or imitation crabmeat, thawed
1/2 cup mayonnaise
1/4 cup sliced green onions
1 1/2 cups (6 ounces) Swiss cheese, shredded
1/2 teaspoon garlic salt
1/4 teaspoon paprika
20 slices sourdough or French bread baguette (about 3-inches wide)

Heat broiler. Shred or coarsely chop crabmeat. Mix crabmeat, mayonnaise, green onions, cheese, garlic salt, and paprika in medium bowl. Place bread slices on large baking sheet and broil 5 to 6 inches from heat until toasted (1 to 2 minutes). Turn bread slices over and spread each with about 1 tablespoon of crabmeat mixture. Broil until cheese is bubbly (2 to 3 minutes). Serve immediately. Makes 20 appetizers.

Bacon Avocado Tomato Grilled Cheese
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) shredded sharp Cheddar cheese
1/2 cup fresh basil, thinly sliced
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
12 (1/2-inch-thick) sourdough bread slices
4 avocados, peeled and sliced
1 (24-ounce) package thick-sliced bacon, cooked
6 plum tomatoes, thinly sliced
2 tablespoons butter or margarine

Stir together first 5 ingredients and spread mixture evenly on bread slices. Layer 6 bread slices evenly with avocado, bacon, and tomato; top with remaining bread slices. Melt butter in skillet over medium heat. Cook sandwiches, two at a time, until golden, turning once. Makes 6 servings.

Chicken Gyros with Dill Sauce
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl, blend yogurt, 2 tablespoons dill, garlic, and 1 teaspoon lemon juice. Season with salt and pepper. Set aside. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken, oregano, 1 teaspoon dill, salt, and pepper. Sauté until browned and cooked through, about 5 minutes. Place in bowl. Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. Top pita rounds with chicken mixture. Spoon dill sauce over chicken, fold sandwiches in half, and serve. Serve with extra sauce if desired. Makes 4 servings.

Pizza Hero Sandwich
1 (16-ounce) prepared Italian bread shell or focaccia, sliced in half horizontally
2 tablespoons butter, softened
1 1/2 teaspoons Italian seasoning
1 teaspoon prepared minced garlic
4 ounces (about 24 slices) deli hard salami
4 (1/4-inch) green bell pepper rings
4 (1/4-inch) tomato slices
2 large red onion slices, separated into rings
6 (1-ounce) slices provolone cheese

Stir together butter, Italian seasoning, and garlic in small bowl. Spread mixture on one side of bread shell. Layer with salami, green pepper, tomato, onion, and cheese. Top with remaining half of bread shell. Wrap sandwich in aluminum foil and place onto ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted. Cut into 4 wedges. Serve warm. Makes 4 servings.

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