Anyone have soup recipes to share

[bookgirl]

I make a taco soup that is really popular with the family.

1 pound of browned meat (ground beef/chicken/turkey or shredded chicken)
Old El Paso taco seasonings
1/2 cup chopped celery/onions
3 cups of V-8
1 cup broth
1 can petite diced tomatoes
1 can Hominy
1 can chopped green beans or two handfulls of chopped spinach
Baked Tortilla chips

I start with either a pound of browned ground beef or about the same of shredded chicken. I will also sometimes add chopped onion and celery to the meat as I cook it depending who is going to eat it.

I then use the old elpaso taco seasonings (at double the powder recipie) and fix the meat acording to package instructions.

Put the meat mixture in a soup pot then add a mixture of stock and no sugar added V-8. One can of petite diced tomatoes or about the same amount of fresh chopped (I prefer the canned as they are juicy-ier)

I let this warm up and add veggies, onions (not always as I don't eat onions but the family does) hominey or corn, and either chopped green beans or spinach. You can actually add any veggies you want but we like the above. Well I don't like onions but I make mine seperate. LOL

I then let it simmer and adjust the seasonings. Salt, pepper, sometimes more taco powder.

I serve it with crushed baked tortilla chips.

 

[TiffanyK]

Here are some of the soups we love:

Cheesy Chicken Chowder - this is a favorite with lots of my blog readers

Chicken and Wild Rice Soup
Shaker Village Tomato Soup - starts with condensed tomato, really good
Virus Killing Soup - ban the colds and flu with this homemade chicken soup
Italian Sausage and Bean Soup
Chicken Tortilla Soup

 

[Topper]

CROCK POT POTATO SOUP

5 potatoes, peeled and sliced
2 onions, chopped
2 carrots, pared and sliced
2 stalks celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1/3 c. butter
1 (13 oz.) can evaporated milk
Salt and pepper to taste

Put all ingredients except milk and butter in crock pot. Cover, cook on low 10 to 12 hours; on high, 3-4 hours (or simmer 1 1/2 hours on stove). Stir in last 2 ingredients the last hour before serving.

 

[DebMcDonald]

These all sound so great - Thanks for sharing

 

[ceecee]

I will try the Corn Chowder tonight, DD is now in her 2nd month as a vegetarian (learned about meat processing in Biology, luckily they didn't go into Poultry!!!) so I am on the lookout for meatless dishes.

 

[dward1961]

When I made the corn chowder, I used vegtable broth in place of the chicken broth, my two kids are vegaterian, still tasted great

 

[buzz5985]

The only change I make in the following recipe is I add 1/2 cup Acini de Pepe (little round pasta) instead of the orzo.

Escarole and Orzo Soup with Turkey Parmesan Meatballs Bon Appétit | February 2003


If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

Yield: Makes 4 main-course servings


1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper

8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)


Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)

Ladle soup into bowls and serve.

Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg
Nutritional analysis provided by Bon Appétit



Read More http://www.epicurious.com/recipes/f...urkey-Parmesan-Meatballs-107692#ixzz1CE5ulBzc

 

[hearts8701]

Italian Wedding Soup
Recipe courtesy Giada De Laurentiis

8 servings.
Ingredients
Meatballs:
•1 small onion, grated
•1/3 cup chopped fresh Italian parsley
•1 large egg
•1 teaspoon minced garlic
•1 teaspoon salt
•1 slice fresh white bread, crust trimmed, bread torn into small pieces
•1/2 cup grated Parmesan
•8 ounces ground beef
•8 ounces ground pork
•Freshly ground black pepper
Soup:
•12 cups low-sodium chicken broth
•1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
•2 large eggs
•2 tablespoon freshly grated Parmesan, plus extra for garnish
•Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Finish soup with parmesan cheese if desired

 

[MistressMerryweather]

Winter Chowder...yummy! (We always leave the half and half out and usually add a bit more thyme than the recipe calls for. )

1 TBS olive oil
3 leeks, washed and sliced
4 slices bacon or turkey bacon, cut into 1-inch pieces
2 large russet potatoes, cut into 1-inch pieces
1 medium butternut squash, cut into 1-inch pieces
2 cans chicken broth
1/2 tsp. thyme
salt and pepper to taste
1 cup half and half (optional)

In a soup pot, heat olive oil over medium-high heat.
Add leeks and cook to soften; add bacon pieces and continue cooking
cooking until leeks are are completely cooked and bacon is browned.
Add potatoes and squash; cook another 3 minutes. Add chicken broth,
thyme, and salt and pepper to taste; simmer covered until vegetables are
soft, about 20-30 minutes.

With a potato masher or fork, mash half the vegetables inside the pot, leaving
some intact to give the chowder a nice thick consistency and texture. Add half
and half and heat thoroughly, but don't let it boil or the half and half will break.
Add more seasoning if needed, and serve immediately.

 

[SylviaL]

My family loves this quick and easy seafood soup. My mom taught me so I don't really have a recipe.

Slice a few coins of ginger and saute them in about 2 teaspoons of sesame oil. Add chicken broth and bring to boil. Simmer for a few minutes. Add a few clams (I do one per person b/c everyone wants their own clam), chopped fish, and shrimp. Cover. Meanwhile, cook some udon or ramen noodles (without the flavor packet) in another pot.

When the clams have opened up, I add some sort of green like spinach or watercress. Cook just until wilted. Put noodles in each bowl and ladle the soup on top. Enjoy!

 

[iNTeNSeBLue98]

Based on Taste of Home's version:
Southwestern Chicken Soup

1 1/4 lbs boneless, skinless chicken breasts
1-2 tablespoons canola oil
2 14 1/2 oz cans chicken broth
1 16oz bag frozen whole kernel corn, thawed
1 14 1/2 oz can diced tomatoes with green chilies, undrained
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tsp. ground cumin
1/2 tsp garlic powder

Saute chicken in oil until lightly browned. Transfer to slow cooker. Stir in remaining ingredients. Cover, and cook on low for 7-8 hours. Stir before serving. Sprinkle with shredded cheddar cheese and serve with tortilla chips (in the bottom of the bowl).


Based on Rachael Ray's Barbecued Chili.
Barbecued Chili
1 tablespoon olive oil
2 slices turkey bacon, chopped
1.3 lbs ground turkey
2 tablespoons Worcestershire sauce
1/2 onion, chopped
1 tablespoon Wildtree Garlic Galore (or 2 cloves garlic, chopped)
1/2 teaspoon ground black pepper
1 tablespoon chili powder
1/2 tablespoon paprika
1/2 cup beer
1 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 can condensed tomato soup
1 can dark red kidney beans, rinsed and drained
1 can diced tomatoes with green chilies (Rotel), drained


Heat oil in large skillet over medium-high heat. Add bacon and cook for 3 minutes to render fat, remove to paper towel-lined plate and reserve. Add turkey to pan drippings and brown. Season with Worcestershire sauce, add onions and garlic, season with pepper. Cook a couple of minutes more to soften the veggies. Add the chili powder and paprika, then the reserved bacon. Stir in beer. Reduce for a minute then transfer to slow cooker. Combine vinegar, brown sugar and soup. Add broth, soup mixture, tomatoes and beans to slow cooker. Stir into chili. Set on low and cook 8 hours. Serve with cornbread or tortilla chips. Top with shredded cheddar cheese and/or sour cream, if desired.

 

[kldmom2000]

What can you substitute for the chourico or linguica? I am not familiar with either kind of sausage. Or is "chourico" the same as "chorizo"?

I'm not Portuguese, but I'd imagine chourico is the same as chorizo I think you can probably use just about any kind of spicy sausage

 

[SoonerSarah]

I will try the Corn Chowder tonight, DD is now in her 2nd month as a vegetarian (learned about meat processing in Biology, luckily they didn't go into Poultry!!!) so I am on the lookout for meatless dishes.

All of the recipes that I posted (except the New England Clam Chowder) can be done meatless. If she also has a problem with beef broth, you can use Veggie instead.

The Family Hamburger Soup I posted particularly has a lot of flavor.

 

[kldmom2000]

Venus de Milo Soup

1 lb ground beef
2 (14 ounce) cans condensed chicken broth
2 (14 ounce) cans water (use empty broth cans)
4 cups water
1 (1 1/4 ounce) envelope Lipton French Onion soup mix
1 (14 ounce) can diced tomatoes
1 (12 -16 ounce) bag frozen vegetables
1/2 cup small shell pasta (like orzo, stars,alphabets, etc)

Directions:
Prep Time: 5 mins
Total Time: 35 mins
1 In a large pot brown ground beef, stirring to break up.
2 Drain well.
3 Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
4 Stir in pasta cook about 8 minutes more till pasta is done.
5 This makes a fast, great-tasting soup in no time at all--freezes well.