Have a favorite homemade soup? Please share your recipe...

[SEAlla]

In the spirit of all that is cold and white, I thought it might be fun to share our favorite soup recipes. (I love homemade soup in the winter)

Mine is my mom's new england clam chowder, however, I will have to call her for it.

What is yours? (inspired by the enchilada soup recipes by Glynis, yummm)

 

[JennyMominRI]

Tuscan Bean Soup



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


In a large pot with 2 tablespoons of olive oil cook veggies below until tender.
3 carrots, chopped
2 celery ribs, chopped
1 16 oz bag chopped spinich
1 medium onion, chopped
2 cloves garlic, crushed

Add......
28 ounces of diced tomatoes (including liquid) (I used the roasted garlic flavor tonight)
3 cans chicken broth
2 cans navy beans (drained and rinsed)
2 tablespoons chopped parsley
2 tablespoons chopped basil
Salt and Pepper to taste

Simmer 30 minutes, then add 1 cup orzo and simmer until orzo is cooked.

 

[LeCras]

When my other half was on WeightWatchers I used to make him this no-points soup:

1 butternut squash
4 carrots
1 onion
1 leek
4 celery stalks

Cut everything into small pieces, place in a pan and cover with water. Add a vegetable stock cube and let simmer until all vegetables have softened. Blend until smooth and serve.

Tastes great and is also very healthy - plus it freezes well and it's sooooo easy to make!

Charlotte

 

[SEAlla]

Oh, I forgot about this one:

Baked Potato Soup

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

DIRECTIONS:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

 

[ToTLaugher]

I just made a potato and cheese soup that I adapted from a friends recipe. We loved it, but you certainly cannot call it healthy!

5 lb potatoes peeled and diced.
1 cup chopped onion

Place this in a pot with enough water to cover. Bring to slow boil. Cook about 40-45 minutes. Do not drain. Mash poatoes until there are no big lumps but not completely smooth. (Hope that makes sense!)

Add to this:
2 tbsp butter
1 chicken bouillon cube
1/2 tsp garlic salt
salt and pepper to taste.
6-8 slices cooked bacon, broken up

Add 10oz cubed Velveeta (I used light and it was good). Stir until it melts.

This was perfect for a cold December night!

 

[bananiem]

Olive Garden's Pasta e Fagioli
1 lb. ground beef
1 small onion, diced
1 large carrot, julliened
3 stalks of celery, chopped
2 cloves of garlic, minced
2- 14.5 oz. cans diced tomatoes
15 oz. can kidney beans (with liquid)
15 oz. can great northern beans (with liquid)
15 0z. can tomato sauce
12 oz. can V-8 juice
1 tbsp. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditali pasta (I use less)

1. Brown beef in large pan over medium heat. Drain fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook pasta until slightly tough.
5. Add pasta the soup in large pot. SImmer for 5-10 minutes and serve with shredded parmesan on top.

ETA: 1/4 c. sugar can be added to cut acidity.

 

[bananiem]

Taco Soup

1-2 lbs. ground beef (depending on whether you want it more soup-y or thick like chili)
small onion, chopped
28 oz. stewed tomatoes
15 oz. tomato sauce
1 cup water
1 can corn
15 oz. pinto or kidney beans, drained and rinsed
1 pkg. taco seasoning
Brown beef and onion. Add tomatoes, sauce, water, beans, corn, and seasoning. Bring to a boil, reduce heat, simmer 5 minutes. Serve. Top with shredded cheddar cheese and sour cream.

 

[JennyMominRI]

Taco Soup

1-2 lbs. ground beef (depending on whether you want it more soup-y or thick like chili)
small onion, chopped
28 oz. stewed tomatoes
15 oz. tomato sauce
1 cup water
1 can corn
15 oz. pinto or kidney beans, drained and rinsed
1 pkg. taco seasoning
Brown beef and onion. Add tomatoes, sauce, water, beans, corn, and seasoning. Bring to a boil, reduce heat, simmer 5 minutes. Serve. Top with shredded cheddar cheese and sour cream.

I have a similar recipe except that you add velveeta and sour cream near the end.

 

[FTWFAN]

This soup really doesn't have a name. I guess you could just call it a vegetable soup. I am not big on measuring, I just throw things in and see how it comes out. Hope you like it if you try it!

1 Med Cabbage
2 to 3 Med Vidalia Onions

Coursely chop these and put in 4 to 6 qt stock pot. Add just enough water to cover. Salt and pepper to taste. Cook on medium heat until fork tender.

1lb to 1 1/2lbs ground chuck

In skillet, scramble and brown. Add garlic salt to taste.
Do not drain. This is where the flavor comes from.

Once cabbage and onions are fork tender, add scrambled ground chuck.
Add two large cans of petite diced tomatoes, 1 or 2 cans whole kernel sweet corn, 1 large can of tomato sauce, 2 cans of pinto or red beans and a little water if needed. You can add more corn, beans and sauce if you like more(I like this soup a little thicker and DH likes it really soupy). Again, check salt and pepper. Add to taste. The longer the soup simmers the richer the taste. I usually make one night and serve the next. Makes a pretty big batch.

We usually serve with crackers, cornbread or mexican cornbread.

Sometimes, DH will add early peas, carrots and sometimes even precooked elbow macaroni. The mac makes the texture a little different but the kids love it.

 

[jfulcer]

hey, this isn't one of TOV's threads!

 

[MBeds]

GREAT idea for a thread!!!
I look forward checking out all your favorites...I have my pen and paper ready!

 

[SEAlla]

I just throw things in and see how it comes out.

That is the best part about most soups. A little bit of this, a little bit of that, toss it together and vola..

 

[laurajetter]

I hope this isn't considered hijacking the thread, but if it is, let me know and I will start a different thread...

One time at a local church bazarre they were selling homemade corn noodle soup. It was sooooo good, full of chunky flavorful goodness, but I wish I had a good recipe for it. The noodles were skinny and only about an inch long, maybe it was cut up angel hair or something. It had a clear broth, but there wasn't much broth in proportion to the corn and noodles (it may have had chicken in it but I can't remember). You could pretty much eat it with a fork if you wanted to.

Anyone have a tasty chicken noodle soup recipe I can make from scratch?

 

[SEAlla]

GREAT idea for a thread!!!

Thanks!

I hope this isn't considered hijacking the thread

Nope

 

[Snoopymom]

I've got to try the baked potato soup! Thanks.

Here's one of my favorites

White bean chicken chili

Cook 4 or 5 chicken breasts with a can of chicken broth, a cut up onion, a few cloves of garlic, a little oregano, and ground cumin in a crockpot until chicken breaks apart, but isn't too dry, about 4 or 5 hours if fresh, 8 hours if frozen.

Shred the chicken, drain the broth throwing away the onion and garlic pieces and gradually stir in 1 can of cream of chicken soup, a little milk and 2 or 3 cans of white beans (I use Bush's)

Add more cumin, oregano, cayene pepper, salt and pepper to taste.

Heat through and then add a half a block of shredded pepper cheese. (dish the kids up first, most don't like the peppery taste in the cheese)

Really good served with a little sour cream on top and flour tortillas that have been crisped up a bit in a non stick skillet and cut in wedges with a pizza slicer.

 

[RadioFanatic]

This is my fave soup ever!

Chicken Tortilla Soup

1 can diced tomatoes
1 can white meat chicken, shredded (or cook up 2-4 chicken breasts and
shred)
1 sm. can green chilies, drained (for me, I replace this with 2 fresh,
chopped jalapeno's, seeded)
1 med. onion, chopped fine
1 clove garlic, chopped fine (or 1 tsp. minced in a jar)
2 cans chicken broth
1 tsp. basil
1 tsp. cilantro (I add 1/2 cupful of fresh leaves instead for me cause I
love cilantro but some people don't like this taste very much)
1 tsp. cumin
1 tsp. salt and pepper
1/2 pkg. (envelope?) taco seasoning (I used mild today)

If you're using the onion and garlic (which I eliminate for more low carb)
saute them together in about 2 tblsp olive oil until transluscent, add
chicken and shredd. Meanwhile, in soup pot, mix everything together and
bring to a boil, add onion/chicken and cut down to simmer for about 10
minutes -- that's it! of, if you want, throw it all in a crock pot and put
on low for 4-8 hours, smells great cooking! Serve with white corn tortilla
chips, shredded cheese (mexican or cheddar/montery jack blend), with a drop
of sour cream on top! If you want to get fancy, you can use a pizza cutter
on low-carb tortillas and slice them into 1/4" wide strips and cook in some
olive oil until just starting to turn crisp then put on a paper towel and
serve the soup with them!

 

[allie&mattsmom]

Great thread! They all sound so good!

Here's one I'm making for tonight:

Chicken Tortellini Soup

6 1/2 cups of water
3 (10 3/4 oz) cans Campbell's condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups cooked, cubed chicken
1 cup chopped onions
1 cup sliced carrots
1/2 tsp basil leaves
1 7 oz pkg frozen meat or cheese tortellini
1 9 oz pkg frozen cut broccoli, thawed
Grated Parmesan cheese

In large saucepot, combine the first 7 ingredients. Bring to a boil, then add tortellini. Simmer uncovered for 30 minutes. Add broccoli & simmer an additional 5 - 10 minutes or until broccoli is tender. Serve with Parmesan sprinkled on top.

 

[PixieDust32]

Oh, I forgot about this one:

Baked Potato Soup

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

DIRECTIONS:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Mmmm I love this one! I'll try.

 

[Glynis]

Wow! I don't think I've ever inspired a thread before! Cool! I'm really glad you liked the Chicken Enchilada Soup. Here's another one that is a favorite with my family. DH asks me to make it when he has clients coming to dinner.

Tomato-Basil Parmesan Soup

3 C. whole tomatoes with juice
1/4 C. vegetable oil
1 C. each finely diced celery, onion, and carrots
4 Tbs. fresh basil (1 Tbs. dried)
1 Tbs. fresh oregano (1 tsp. dried)
1/2 bay leaf
4 C. chicken broth
1/2 C. flour
1/2 C. butter
2 C. warmed half and half
1 C. Parmesan cheese, freshly grated
1 tsp. salt

Puree tomatoes and juice. Set aside. Heat oil in a a 4 quart pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano and bay leaf. Add tomatoes and chicken broth. Bring soup to a boil, reduce heat and simmer until carrots are tender, approximately 15 minutes. While soup simmers prepare a roux; melt butter in a skillet over low heat. Add flour and cook stirring constantly 5-7 minutes. Slowly stir 1 cup hot soup into roux. Stirring constantly, add another 3 cups soup and stir till smooth. Immediately add roux back into the soup pot. Simmer, stirring constantly, until soup begins to thicken. In separate sauce pan, warm half and half, set aside. Add parmesan to soup and whisk to blend. Stir in war half and half. Add salt. Simmer soup 15-20 minutes, stirring occasionally to blend half and half and parmesan into soup as soup thickens.

This is really good with a crusty loaf of bread or bread sticks right out of the oven.

Hmmm. Maybe I'll make this for dinner tonight.

 

[PixieDust32]

This is my fave soup ever!

Chicken Tortilla Soup

1 can diced tomatoes
1 can white meat chicken, shredded (or cook up 2-4 chicken breasts and
shred)
1 sm. can green chilies, drained (for me, I replace this with 2 fresh,
chopped jalapeno's, seeded)
1 med. onion, chopped fine
1 clove garlic, chopped fine (or 1 tsp. minced in a jar)
2 cans chicken broth
1 tsp. basil
1 tsp. cilantro (I add 1/2 cupful of fresh leaves instead for me cause I
love cilantro but some people don't like this taste very much)
1 tsp. cumin
1 tsp. salt and pepper
1/2 pkg. (envelope?) taco seasoning (I used mild today)

If you're using the onion and garlic (which I eliminate for more low carb)
saute them together in about 2 tblsp olive oil until transluscent, add
chicken and shredd. Meanwhile, in soup pot, mix everything together and
bring to a boil, add onion/chicken and cut down to simmer for about 10
minutes -- that's it! of, if you want, throw it all in a crock pot and put
on low for 4-8 hours, smells great cooking! Serve with white corn tortilla
chips, shredded cheese (mexican or cheddar/montery jack blend), with a drop
of sour cream on top! If you want to get fancy, you can use a pizza cutter
on low-carb tortillas and slice them into 1/4" wide strips and cook in some
olive oil until just starting to turn crisp then put on a paper towel and
serve the soup with them!

MMMMM