Need some good soup recipes

[MushyMushy]

I've been in the mood for homemade soup. How about sharing your recipes? I'd especially like it if someone posted a tried and true recipe for stuffed pepper soup. I had some from a grocery store today and it was really good, but I bet the homemade kind would be a whole lot better.

 

[VioltePrincess]

I don't have one for the kind you're looking for, but this is one I like:

Pumpkin Tomato bisque

3 to 4 tablespoons butter or mild vegetable oil , such as corn or peanut
1 large onion, chopped
3 to 4 cups chicken or vegetable stock (homemade or canned)
1 can (28 ounces) whole tomatoes with their juices
1 tbsp. maple syrup or honey
4 cups freshly made pumpkin or butternut squash puree (recipe follows), preferably fresh but canned, unsweetened pumpkin okay
Salt to taste
1. In a large, heavy soup pot, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to7 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree. Add the pumpkin and blend again.
3. Add the tomato-pumpkin puree to the stock. Season with salt. Reheat, and serve very hot.

 

[MushyMushy]

That sounds interesting. Is it sweet or savory? I've never heard of anything like it.

 

[doxdogy]

I have a recipe for plain old vegetable beef soup. Mine is made with ground beef (DH prefers it that way). I don't eat vegetable soup. But DH, my nephew and my dad love it. Try allrecipes for the stuffed pepper soup recipe.

Ground beef
canned vegetables of choice
1 or 2 15 oz can tomato sauce (depending on taste)

Brown the ground beef and drain. Add back to pot. Add canned vegetables (do not drain). Add tomato sauce. Cover and simmer. Sometimes I will add a little of red/black pepper to the soup.

 

[MareQ]

Here's my mother's vegetable soup recipe

MOM'S VEGETABLE SOUP
(Family Size)

1 8 qt pot
2 lb top round london broil (or any lean stew meat) cubed
1 TBL olive oil (or several squirts of PAM)
3 - 5 carrots - chopped
2 large onions - chopped
3 - 5 stalks celery - chopped
4 large potatoes - chopped (peeled or not peeled)
1 medium turnip - peeled and chopped
1 - 2 parsnips - chopped
1 small bag frozen cut string beans
1 small bag frozen corn
1 bunch fresh parsley - minced
1 large can whole peeled tomatoes
2 - 3 cubes vegetable boullion (Knorr)
3 - 4 drops hot sauce
3 - 4 drops Worcestershire sauce
1/2 cup red wine
6 - 8 cups water or as needed
salt and pepper

===============================================
Wash and peel vegetables and cut into approximately the same
size chunks.
Trim fat off meat and cut into 1/2 - 1" cubes. Heat oil (or spray)
in large stock pot and put in meat....cover and cook 15-20 minutes, stirring
occasionally. Add water, FRESH vegetables (EXCEPT the parsley) and bullion
cubes. Open can of tomatoes and one at a time..hand squeeze (or chop) each
tomato into soup. Pour in tomato liquid from can....rinse can out with red wine
and pour into pot. Add hot sauce, Worcestershire sauce, salt and pepper to taste.
Add frozen vegetables, stir and then add the chopped parsley. Cover and simmer
on low/medium heat for several hours. Freezes well.

 

[BarbN.]

This is a favorite at our house.

Zuppa Toscana

Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled I use half a package of Johnsonville Sweet Italian Link Sausage and half a package of Johnsonville Mild Italian Link Sausage, I remove the casings and break it apart as it is cooking.
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard - I use bag of frozen chopped collard greens.
1 cup heavy whipping cream
salt and pepper - to taste



-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.



-

 

[Syrreal]

I learned this one from my mom--> (I only know how to make it by the potfull)

Vegetable Beef Angelhair Soup

1lb Beef pieces (ones already cut up for stew or you can cut your own)
5 potatoes (*you can add more/less of any veggie that you like)
4 carrots (chopped)
3 stalks celery (chopped)
1 zuccini (chopped)
1 tomato (chopped)
1 fistful of angelhair pasta broken into three
3 cloves garlic
1/2 an onion
salt and pepper to taste
appx 1 tbsp olive oil
Water (amount depends on your pot)

Finely chop the onion and garlic and sautee in the olive oil on med-high heat
Add beef and brown
Add enough water to cover beef, bring to a boil then lower and let simmer for about 20 minutes.
Remove beef and set aside
Add all veggies to the water in the pot
Add enough water to cover the veggies (if you are not a fan of celery, you can cut the stalks into larger pieces and then remove it)
Season to taste.
Bring back up to a boil on high heat then lower and simmer until veggies are soft
Remove veggies and set aside.
Add pasta and allow to cook until desired softness (you may haveto add some more water)

Now here you can take things in 2 directions. I'll list both separately

Way 1- If you like chunks of veggies-->
Once the pasta is cooked, add meat and veggies back into the pot.
Let simmer 2 or 3 more minutes to warm up veggies and meat.
Serve.

Way 2- If you are not a veggie fan or have kids that you are trying to sneak veggies to-
While waiting for the pasta to cook, puree the veggies
Once the pasta is cooked, add meat and the veggie puree into the pot.
Let simmer a few minutes to warm everything back up.
Serve


It's a bit time consuming but it's delicious. When DH 1st had it that was all he wanted to eat for 2 days straight!!

 

[piratesmate]

These are the ones I make most often:

Combined Tortilla Soup

2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce (opt)
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans

Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8



Lentil Soup

1 ham bone/butt
1 pkg dry lentils
6 c water (I never measure)
2 carrots
1 tsp crushed/minced garlic
1½ c tomato or V8 juice
½ c minced parsley
1 Tbl margarine
1½ tsp salt (opt)
dash pepper
½ tsp dried oregano
1 Tbl wine vinegar

Boil the bone/butt for an hour or so until you have a good stock. Remove the bone/butt, cool & dice the meat. Clean the lentils & bring to a boil with the water, carrots, garlic, parsley, margarine & seasonings. Reduce heat & simmer until carrots are tender. Add the juice & meat, then check seasonings. Use the hand blender until most of the lentils are broken. Serve with a Tablespoon of wine vinegar in each bowl.


Vegetable Beef-Barley Soup

1 lb beef
6 c water
3 tsp beef bouillon
1 bag corn
1 bag mixed vegetables
1 bag green beans
1 bag peas
½ c barley
3 potatoes, cubed
46 oz V-8 juice
Beef may be from a bone, stew beef or cut from a roast. Trim fat & slice small. (Easier if slightly frozen.) Cover beef with water & simmer 1 hour. Add bouillon, veggies & any seasonings desired. Bring to a boil & simmer at least an hour. Add potatoes & barley. Simmer at least ½ hour. Add V-8 or tomato juice & serve when warm. Freezes well.

This one has no amounts - it's just a "until it looks right" recipe.
Turkey Corn Chowder
Turkey
Turkey broth
Corn
Potatoes, diced
Celery
Chicken bouillon
Celery Seed, ground
Noodles or rice

Add milk about 10 minutes before serving.

 

[Pixiedust34]

This is one of our favorite soups:

Baked Potato Soup
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=12048

I lighten it up by using turkey bacon and fat free sour cream.

 

[minniecarousel]

I'm looking forward to trying Rachel Ray's Chicken Provencal "Stoup". There are several recipes on her web-site (via the Food Network's site) that are a cross between a soup & a stew. My all-time favorite is a Weight-Watchers Taco Soup. Any lean hamburger stew works for me.

 

[N.Bailey]

Just subscribing. I've been in the mood for some good vegetable soup, or beef stew, so I'm interested too. There are already a couple here that sound pretty darn good.

 

[debbiedoo]

subscribing

 

[lucas]

I recently made this and it came out fantastic! Dh loved it.

QUICK POTATO CHOWDER

3 stalks celery thinly sliced
3 Tbsp butter
2 Tbsp all purpose flour
2 14 oz cans chicken broth
1 (1 lb 4 oz) pkg refrigerated diced potatoes with onions
1½ cups milk
1 cup half & half
4 slices bacon, crisp cooked and crumbled
salt and pepper to taste

In a deep saucepan cook celery in butter over medium heat about 5 minutes. Stir in flour until combined. Stir in broth, bring to a boil, stirring constantly. Add potatoes, return to boiling. Reduce heat, simmer uncovered 15 minutes or until tender. Slightly mash potatoes. Stir in milk, half & half and bacon. Heat through. Season with salt and pepper.

 

[SillyMe]

I recently made this and it came out fantastic! Dh loved it.

QUICK POTATO CHOWDER

3 stalks celery thinly sliced
3 Tbsp butter
2 Tbsp all purpose flour
2 14 oz cans chicken broth
1 (1 lb 4 oz) pkg refrigerated diced potatoes with onions
1½ cups milk
1 cup half & half
4 slices bacon, crisp cooked and crumbled
salt and pepper to taste

In a deep saucepan cook celery in butter over medium heat about 5 minutes. Stir in flour until combined. Stir in broth, bring to a boil, stirring constantly. Add potatoes, return to boiling. Reduce heat, simmer uncovered 15 minutes or until tender. Slightly mash potatoes. Stir in milk, half & half and bacon. Heat through. Season with salt and pepper.

Mmm, that sounds good.

 

[ImMarcik]

Yummm I can't wait to make the baked potato soup!!!

 

[Tinijocaro]

That sounds interesting. Is it sweet or savory? I've never heard of anything like it.

I made it tonight since i had already cooked a butternut squash for dinner. I didn't have any onions. It tasted like tomato soup with squash flavor. It was very good, dh and my sister really liked it. I wouldn't say it was sweet, more like tomato soup. I had about 4 bowls of it. Perfect for the cold weather we've been getting.

Thanks to Violte Princess!

 

[themarquis]

here is my favorite french onion soup with rice/barley -- not really a recipe per se because I always "eyeball" it, but it is pretty hard to screw up....

you'll need
2 -3 largish yellow onions
about 1 tsp sugar
1/4 cup rice or barley
a couple of cans of chicken stock
a half cup or so of white wine
salt
cheddar cheese (optional)
croutons and parmesan for topping the soup

slice the onions really thin and saute them over low heat as long as possible -- until they turn a rich golden brown. Near the end of the sauteeing process, you can add about 1 tsp sugar to make them turn extra brown and give them a flavor boost. Slowly pour in several cups of liquid -- a combination of chicken stock, water, and white wine. (i'm not sure how much of each - its up to you -- you just wnat to fill your pot 2/3 full or so). Then add the rice or barley. Simmer until the rice/barley and onions are soft and the soup flavorful (I usually cook at least 45 mins). Often I like to stir in some shredded cheddar cheese for extra richness (stir in when the heat has been turned off). After the cheddar is added, salt to taste. Top each serving with some shaved parmesan cheese and croutons. To be truly "french", you can make your own giant croutons (the size of a whole or half piece of bread) by baking thick slices of crusty bread in the oven on low heat until the bread is totally dried out.

 

[lucas]

Mmm, that sounds good.

It came out really good. And, it is so easy cause you don't have to peel or chop the potatoes. The hardest part is frying the bacon.

 

[MushyMushy]

I used to make a similar baked potato soup that I lost the recipe for, so I'm looking forward to trying this one.

BarbN, is that zuppa toscana like what they have at Olive Garden? It's like a white soup with sausage and potatoes?

Thanks for the recipes! Is this making anyone else hungry?

 

[Tazicket]

subscribing ya'll are making me hungry!!