Have Any simple soup recipes.

[manning]

Open can ...heat...eat

Salt... salt ... salt

 

[Frozen Canuck]

Pelican Pub & Brewery Clam Chowder

The Pelican is a restaurant that is located right on the beach in Pacific City, Oregon. We used to stop and order clam chowder every time we were in the vicinity when we lived there and any time we go back to Oregon to visit. I have tried a LOT of clam chowders in my day and not a single one compares to the bowls we have enjoyed here. I was ecstatic when I found that they had posted their recipe online at yourlittlebeachtown.com in December 2011 as a Christmas “gift” for fans of their soup. This makes enough soup for your whole neighbourhood, so you may want to scale it back somewhat if you aren't hosting a large holiday gathering or something.

4 oz. pepper bacon, small diced
1 1/2 lbs. onions, peeled & small diced
1/2 head celery, cleaned & small diced
12 oz. butter
12 oz. all-purpose flour
2 quarts 2% milk
1 quart heavy cream
6 oz. clam base* (see note below about substituting clam juice, but I have easily found the Better Than Bouillon Clam Base in our grocery store)
1 1/2 lbs chopped clams (fresh or frozen...not canned!)
1 1/2 lbs potatoes, peeled & diced
Salt & pepper to taste

In a heavy bottom pot render out the fat from the pepper bacon over low heat. Add onions and celery and cook until the onions are translucent. Add butter. Once the butter has melted, add in flour to make a pale roux. Stir in the milk and heavy cream. Add the diced potatoes and clam base. *If you do not have clam base, clam juice can be used instead of the milk.

Bring the soup to a boil over medium heat, stir to avoid burning. After the soup has come to a boil, reduce the heat and simmer until the potatoes are tender. Once the potatoes are tender, add the chopped clam meat and season with salt and pepper.

 

[mamamary]

Some of these soups sound yummy (and easy).

 

[Kathryn Merteuil]

I made "Beer Cheese Soup" before. It was actually pretty good but it is very unhealthy.

There are several recipes out there, I went with this:

Ingredients
4 tablespoons of butter
2 medium carrots, diced
2 medium sticks of celery, diced
4 cloves of garlic, minced
½ of a white onion, diced
½ teaspoon of salt
¾ cup of flour (all-purpose, coconut, almond, or any other)
4 cups of chicken (or vegetable) broth
1 cup of 2% or whole milk
12 oz of beer (any kind really but something like Guinness is often used)
2½ cups of sharp cheddar cheese, shredded
½ teaspoon of Worcestershire sauce
2 tablespoons of dijon mustard
herbs for garnish: fresh thyme or dried parsley
Instructions
Melt butter in a large pot.
Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
Add in the flour and cook for an additional 5 minutes.
Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
Add the mixture to the blender and blend until well combined and no chunks are remaining. Return to the pot.
Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
Finally, whisk in the dijon mustard and Worcestershire sauce.
Bring mixture to a very gentle simmer and let simmer for a few minutes.
Serve hot, garnished with herbs, and fresh soft pretzels on the side!

I modified it and did it in a Crockpot, so everything was simplified.

 

[Frozen Canuck]

I made "Beer Cheese Soup" before. It was actually pretty good but it is very unhealthy.

I have made the Le Cellier Cheddar Cheese Soup recipe before. I don't have the recipe handy right now, but I'm pretty sure I followed the steps in this video:

I know a quick search online would turn up ingredient amounts. It turned out awesome, but as Kathryn said, Beer and Cheddar Soup isn't a super healthy option. Cookie Monster might consider it a "sometimes thing."

 

[HM]

All my homemade soups aren't really from recipes. They are the dump method for veggie noddle soup....leftovers of whatever we have added to chicken broth, some cut up potatoes and noodles. Add a bit of spices if necessary.

I make Broccoli soup/Broccoli-Leek/Butternut Squash soup too. They all start with a little butter in the bottom of my soup pot, add onion until soft, add cut up vegetable, add chicken broth to cover, boil until tender covered, use a stick blender to smooth out (for Broccoli add heavy cream before serving, and for Butternut, add some nutmeg and heavy cream). Salt and pepper if needed.

 

[brooke789]

I made this Sweet Potato + Maple Bacon soup this weekend. I basically followed the instructions with a few shortcuts!

http://realfoodandicecream.com/slow-cooker-sweet-potato-soup/

I baked the potatoes and then put them in the blender. Then simmered the potatoes with the broth and other ingredients until it was dinner time. We just added honey and maple syrup and precooked bacon crumbles to the bowls. Super easy dinner serve to visitors!

 

[anniemae]

I just found a very easy corn chowder recipe for the crock pot. the family gobbled it up!

Here it is:

cook up 6 slices of bacon until crisp

cook one onion in butter (about a tbsp) until soft.

Add onion and bacon to slow cooker along with the following:

about 2 cups peeled diced potatoes
2 cups frozen corn
1 can creamed corn
1 tsp worcestershire sauce
1 cup water
salt and pepper to taste

cook on low 6-7 hours. Add about a cup of milk in the last 30 minutes of cook time. Spoon into bowls top with cheddar cheese.

 

[luvmyfam444]

We might be eating soup til summer with these great recipes.

 

[Tinker'n'Fun]

Broccoli Cheddar Soup (not simple but not complicated either)

Serves: 4
Ingredients

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• ½ lb fresh broccoli (about 1 cup)
• 1 cup carrot, julienned
• ¼ teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste

Instructions

1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender... but I love the chunks!

 

[jdb in AZ]

1 can Campbell's tomato soup
1 pint half and half
1 can diced stewed tomatoes
1 T dried minced onion
1 T celery flakes and/or parsley flakes

Heat through.

 

[daughtersrus]

I don't use a recipe for my chicken soup. I put a whole chicken in a large pot and cover it with water. I add 2 or 3 bullion cubes and some parsley. Let it simmer for several hours turning the chicken over after about an hour. I add water as it evaporates. Simmer about another hour or so. When the juice looks cloudy, I take the chicken out (it falls apart) and place it on a plate. I add chopped carrots, celery and a little onion. Simmer until they are soft. I add the meat from the chicken (we only like white meat in the soup). Salt and pepper to taste. DH adds some Tabasco to his bowl. I make wide egg noodles but keep them separate so that they don't absorb the liquid from the soup and get mushy.

 

[daughtersrus]

This is the recipe that I use for Chicken Tortilla Soup. I add a can of corn and a can of black beans (rinsed and drained) and leave out the cilantro because DH says it tastes like soap

 

[pjlla]

I have an excellent easy lentil soup recipe. It does involve some chopping (carrots, onions, celery), but other than that it is relatively hands-off! I'll post a link if you are interested...........P

 

[ahutton]

Pelican Pub & Brewery Clam Chowder

The Pelican is a restaurant that is located right on the beach in Pacific City, Oregon. We used to stop and order clam chowder every time we were in the vicinity when we lived there and any time we go back to Oregon to visit. I have tried a LOT of clam chowders in my day and not a single one compares to the bowls we have enjoyed here. I was ecstatic when I found that they had posted their recipe online at yourlittlebeachtown.com in December 2011 as a Christmas “gift” for fans of their soup. This makes enough soup for your whole neighbourhood, so you may want to scale it back somewhat if you aren't hosting a large holiday gathering or something.

Thank you! Thank you ! Thank you!!!

This place is my little slice of heaven. When DH and I met and first got married his parents still lived in Tillamook. We would go have chowder or fish and chips one day of each visit. It is the most beautiful, peaceful place!!

 

[Chelley00]

Easy Corn Chowder

2 cans creamed corn
1 can corn drained
2 cans green beans drained
1 can sliced potatoes
2 cups milk
1 cup cheddar cheese
I package sliced kielbasa sausage


Throw it all in a pot (or crockpot) and hear it

 

[Frozen Canuck]

Thank you! Thank you ! Thank you!!!

This place is my little slice of heaven. When DH and I met and first got married his parents still lived in Tillamook. We would go have chowder or fish and chips one day of each visit. It is the most beautiful, peaceful place!!

Oh! We LOVE Tillamook! That is our other "must stop" on any trips we make out that way (which have been few and far between...only once in the last 10 years!!!). I would love to move back to that area at some point. I miss Honeyman and climbing the sand dune at Pacific City and watching the ships come into Portland and getting ice cream at Tillamook and seeing fields of grapes and the food...EVERYWHERE!...all so good, compared to where we live now, and the Sherwood Robinhood Festival and our view of Mount Hood...and...and...and...

I just miss it.

Enjoy the recipe!

 

[dizzy daisy]

Some of these recipes shared look great. I make a lot of soup

Potato Leek
Two or three leeks - white part sliced thin and rinsed very well. (They grow in sand, so put the slices in a bowl of water and separate the rings somewhat, and swish them around in the water so the sand fall out and sinks. Then carefully drain, then rinse again so they are sand free.)
Put them in to a heavy stock pot where you've started melting a large hunk of butter (like 1/3 of a stick). Gently cook the leeks until they are soft and translucent.
Add cut, peeled potatoes (I usually use red or white potatoes, maybe 3 lbs - like the size I cut them to for mashed potatoes - I just eyeball the amount).
Stir the leeks and potatoes together, add enough water to *just* cover the potatoes, then drop in a Knorr chicken stock pot or two (I think they are called Homestyle Stock here in the states) or whatever chicken base/bullion you use.
Bring to a boil, then simmer it until the potatoes are soft and the leeks are all but disintegrated in to the soup.
Next, mash the potatoes in the pot, leaving it as chunky as you want. Serve it with crusty bread.

Here is my go-to chicken wild rice crock pot recipe. It's really easy (I skip the almonds)
http://www.landolakes.com/recipe/2733/slow-cooker-wild-rice-soup