Bean Soup
We promise to stir things up!

Momma's Kitchen

MommaWelcome to where it all began back in 1905
– Momma's Kitchen!

It all began with Great-Grandma's delicious, hearty soups simmering on a wood-fired stove, and today, more than 100 years later, Tabatchnick continues to offer handcrafted soups made from the highest quality, natural ingredients.

What's your recipe for success? We know home cooks are the best cooks, so share your favorite recipes with us and other Tabatchnick fans. Use the recipe email on the right.



Great soup toppings

Try one or more of these toppings next time you're serving Tabatchnick soups – they'll make a special soup even more special!

  • Croutons
  • Sunflower kernels
  • Chopped chives
  • Crispy French onion pieces
  • Rice noodles
  • Chopped herbs
  • Sour cream
  • Seasoned oyster crackers

Recipes

Easy-as-Pie Pot Pie
Perfect on a cold winter's day – or even as temps climb

Crock Pot Supper
A Tabatchnick fan family fave.

Italian Skillet Dinner
This wonderful dish calls for candles and romantic music.

Enchilada Casserole
Carumba! This is good and hearty!

Shrimp Creole in a Casserole
Easy fixing, great eating!

Swiss Steak - Veggie Style
Using vegetable soup for Swiss steak? You bet!

Salmon Cheese Dip
Entertain with style – this dip will be a hit!

Family Style Veggie Stir-Fry
Use our Chicken Broth for delicious, nutritious stir-fry - and you can add meat, too!

Easy-as-Pie Pot Pie

Perfect on a cold winter's day – or even as temps climb

Ingredients

  • 1 refrigerated pie crust (from 15-oz box)
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 package Tabatchnick Vegetable Soup
  • 2 cups frozen mixed vegetables, thawed, drained
  • 2 cups cubed cooked chicken
  • ½ teaspoon dried thyme leaves

Directions

Heat oven to 400°F. Remove pie crust from box; set aside.

In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.

Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.

Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Download recipe

 

Crock Pot Supper

This great recipe comes from Tammy Gray, a Tabatchnick soup-lover, who says it’s a family fave!

Ingredients

2 pkgs. Tabatchnick Cheddar Cheese Soup
1 lb cooked ground turkey
1 can of sliced potatoes
½ lb cooked elbow macaroni
Spices to taste (garlic salt, hamburger seasoning, dried onions)

Directions

Combine ingredients in a crock pot, simmer until done and serve!

 

Italian Skillet Dinner

This wonderful dish calls for candles and romantic music.

Ingredients

  • 1 1/3cups sliced Italian sausage
  • 1cup sliced fresh mushrooms
  • 1/2cup coarsely chopped onion (1 medium)
  • 1 package Tabatchnick Vegetable Soup
  • 3/4cup uncooked bow-tie (farfalle) pasta (2 oz)
  • 2cups fresh baby spinach leaves
  • 1/4cup shredded mozzarella or Parmesan cheese (1 oz)

Directions

In 12-inch nonstick skillet, cook sausage, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until sausage is cooked and vegetables are tender.

Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.

Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

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Enchilada Casserole

Carumba! This is good and hearty!

Ingredients

  • 1 boneless skinless chicken breast, cut into thin bite-size strips
  • ½ medium red bell pepper, finely chopped
  • ¼ teaspoon ground cumin
  • 1 package of Tabatchnick Southwest Bean soup
  • ¼ cup uncooked instant brown rice1oz fat-free cream cheese, cut into cubes
  • 3 tablespoons refried beans (from 16-oz can)
  • 4 corn tortillas (6 inch)
  • 1/3 cup shredded reduced-fat mild Cheddar cheese

Directions

Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.

Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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Shrimp Creole in a Casserole

Easy fixing, great eating!

Ingredients

  • 1 pound large cooked shrimp (peeled and deveined)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/8 teaspoon mace
  • 1/4 teaspoon hot sauce
  • Salt and pepper
  • 1 ¼ cups of Tabatchnick Tomato & Rice Soup
  • 1/2 cup whipping cream
  • 1/2 cup sherry
  • 1/2 cup toasted slivered almonds
  • Paprika

Directions

Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside.
Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. (You can saute them in butter on the stove instead.)|

Add onions and green peppers to the shrimp.

Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine.
Spoon into a 2 quart casserole. Top with almonds and paprika.

Bake uncovered at 350 degrees F. for 70 minutes. Makes 6 servings.

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Swiss Steak - Veggie Style

Using vegetable soup for Swiss steak? You bet!

Ingredients

  • 1 1/2 pounds round steak
  • Salt and pepper as desired
  • 1/4 to 1/2 cup flour
  • 2 tablespoons vegetable oil or shortening
  • 1 package Tabatchnick Vegetable Soup

Directions

Salt and pepper steak as desired and flour - pound into steak if preferred.

In frying pan, brown steak in vegetable oil or shortening. Add 1/4 to 1/2 cup of hot water and cover until water cooks off. Pour vegetable soup over steak and add another 1/4 cup of hot water. (Do not pour water over the steak or it will wash the soup off the steak.)

Cover and simmer for about 1 hour or until steak is tender and liquid has cooked down to desired level for making gravy (if desired). Gravy made with the drippings from this steak is rather sweet and a delicious accent for the steak!

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Salmon Cheese Dip

Entertain with style – this dip will be a hit!

Ingredients

1 package Tabatchnick Wisconsin Cheddar Cheese Soup
1 tablespoon chopped chives
1 tablespoon finely chopped Spanish onion
Pinch each: paprika, salt, pepper
1 small can salmon
Parsley for garnish

Directions

Combine soup, chives, onion, paprika, salt and pepper in a microwave safe bowl. Microwave on high for 2 minutes or until bubbly.

Flake and fold in the salmon gently. Garnish with fresh parsley

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Family Style Veggie Stir-Fry

Use our Chicken Broth for delicious, nutritious stir-fry - and you .can add meat, too!

Ingredients

  • 1 cup Tabatchnick Chicken Broth (any variety)
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 4 cups cut-up vegetables (choose from broccoli, carrots, any favorite)
  • 2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger
  • 1 clove garlic, minced
  • Toasted sesame seeds (optional)

Directions

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they’re tender-crisp.

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

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