Tell me your soup recipes

[JodyLynC]

We are snowed in this weekend. Nothing is better on a cold, snowy day than some soup. What do you like to make? Share your yummy soup, chili, stew recipes!!!!

 

[tonilea]

We are snowed in this weekend. Nothing is better on a cold, snowy day than some soup. What do you like to make? Share your yummy soup, chili, stew recipes!!!!

Taco Soup

1 1/4 pounds lean ground beef
46 ounces tomato-vegetable juice cocktail
1 (29 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn
2 (1 ounce) packages taco seasoning mix (the recipe calls for two, but I only use one. I would put one in and then taste it)


In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve.

I serve it with tortilla chips, cheese and sour cream. I have made it without the juice cocktail too - didn't have it, so I watered down tomato juice. It wasn't much different.

 

[JodyLynC]

I made some yummy chili earlier today:

1 to 1.5 lb of ground turkey/ground beef mix (I usually do half/half)
1 small onion, chopped
1 small green pepper, chopped
3 Tbls chili powder
1/2 cup steak sauce
1/2 cup Worcestershire sauce
1 can of stewed tomatoes
1/2 to 1 can of water (depending on how much liquid is needed)
2 to 3 cans of your favorite beans (kidney, northern, black, etc.)

Brown ground meat and cook w/onion and pepper. When veggies are tender and meat is browned, drain. Add chili powder. Stir and cook for 1 minute.
Add sauces, tomatoes, and water. Cook over med-low heat, covered 30 minutes, stirring occasionally. Add beans. (I usually do not drain the beans as I prefer to use their liquid.) Stir gently. Cook on low to desired consistency.

Serve w/crackers, cheese, and sour cream. Yum!!

 

[tonilea]

Tomato, Basil and Spinach Soup

2 tablespoons butter or olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 1/2 cups milk
1 (28 ounce) can tomato puree
1-2 (15 ounce) cans of petite diced tomatoes or 2 -3 diced fresh tomatoes
1 tablespoon white sugar
2 cups fresh spinach, torn
1/4 cup chopped fresh basil or 2 tsp of dried basil
salt & pepper to taste - I often also put in some Cavenders Greek Seasoning
Parmesan cheese
Mozzarella

Melt butter in a large saucepan over medium heat. Saute onion and garlic until softened. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 5 minutes, stirring occasionally. Sprinkle with cheese, if desired.

 

[scottishduffy]

Kielbasa Potato Chowder

Ingredients:
1/2 pound smoked kielbasa or Polish sausage , cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk
Method:
In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion and garlic; cook over medium heat for 2-3 minutes or until onion is tender.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yield: 4 cups.

Nutrition: 1 cup (prepared with turkey sausage, reduced-sodium bouillon and 2% milk) equals 190 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 852 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.

Tweak: Less water... more milk
********************************************
Italian Sausage Tortellini Soup

Ingredients:
1 (3.5 ounce) link sweet
Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes - peeled, seeded
and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan
cheese for topping
Method:
1 Place the sausage in a large pot over medium high heat
and saute for 10 minutes, or until well browned. Drain the
fat except for about 1 tablespoon, add the onions and
garlic and saute for 5 more minutes.
2 Next add the beef stock, water, wine, tomatoes,
carrots, basil, oregano and tomato sauce. Bring to a boil,
reduce heat to low and simmer for 30 minutes, skimming any
fat that may surface.
3 Add the zucchini, tortellini, green bell pepper and
parsley to taste. Simmer for 10 minutes, or until tortellini
is fully cooked. Pour into individual bowls and garnish
with the cheese.

Nutrition: Serves 6: Cals 250 fat 9g carbs 29g protein 12g

 

[JennyMominRI]

Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast [I use chicken breast cut in small pieces.]
1 can pinto beans
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it [I used an amount somewhere in between the two, one of you math people can tell me how much that is.]
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips [I just used the white corn ones I had on hand.]
3/4 pound blue cheese, crumbled, recommended type Maytag Blue [I had some gorgonzola left over from another recipe, so I used that. Close enough, right?]
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preheat oven to 375°F or broiler to medium. [Go for the broiler. It's faster and mine doesn't require any preheating.]

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. [I just love the chop and drop recipes.] Cook, stirring frequently, for about 3-4 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. [That part's important. There is lots of flavor in those little brown bits.] Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

 

[1Prince2Princesses]

This seriously tastes just like the soup from Olive Garden.

Olive Garden Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers **
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving.

** I used about half this amount last time I made it. With the whole 1 1/2 tsp it was a little too much heat for my kids.

 

[1Prince2Princesses]

Buffalo Chicken Chili

Oh, YUM. I'm saving this one for my own recipe file!

 

[dcgrumpy]

Italian White Bean, Pancetta, and Tortellini Soup
4 to 6 servings

3 T olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15-oz) can cannellini beans, rinsed and drained
4 c chopped Swiss chard, escarole or spinach
6 c low-sodium chicken broth
1 (9-oz) package cheese tortellini, fresh or frozen
1/4 t freshly ground black pepper

1. In a large, heavy soup pot, heat the olive oil over
medium-high heat. Add the pancetta, shallots, carrot,
and garlic and cook until the pancetta is crisp, about
5 minutes, stirring occasionally. Add the beans, Swiss
chard (or escarole), and broth.
2. Bring the soup to a boil over medium-high heat,
then reduce the heat to a simmer. Add the tortellini
and cook 5 minutes for fresh, 8 minutes for frozen, or
until just tender. Season with pepper and serve.

 

[becka]

We call this Steak Soup but I don't know why because it does not have any steak in it.

Steak Soup

2 lbs. ground beef (I always use the 93/7), browned
1 big bag of stew veggies (potatoes, celery, carrots, pearl onions) or you can use chopped fresh veggies
1 14 oz. can of petite diced tomatoes
3 cups water
3 cubes of beef boullion
salt/pepper to taste
1/2 cup butter
1/2 cup flour

In a crockpot all all of the ingredients except the butter and flour. Cook on low for 8-10 hours. About 1 hour before serving turn the crockpot on high. Melt the butter and mix in the flour to create a roux. Mix the roux into the crock pot until it starts to thicken. Let sit in the crock on high for another 15 minutes or so and serve.

This is really good with a nice crusty bread and I love to make it on those days when we are at work and it is going to be a nasty cold commute home. It is so nice to come home to a wonderful bowl of hot soup.

 

[spalady]

These all sound great. Keep them coming. I am on my way out to my DD's basketball game so I will post mine when I get back.

 

[GRUMPY PIRATE]

choose can of soup
open the can
put in microwave safe bowl
microwave
open box of Ritz crackers
eat out of bowl, add crackers!


(add RUM as necessary!!!)

 

[Kae]

Tin Can Soup

Brown #1 ground beef or Ital Sausage or combo of both with a small chopped onion, drain.
Add 1 can mixed veggies-I use Vegall Stew veggies-include the liquid
2 cans Stewd Italian tomatoes-I cut them a bit w/ scissors
2 can beef broth
1 can campbells double beef broth
Simmer 15 mins add a 1/2 c to 1/2 c small pasta simmer about 10 more mins.

Kae

 

[minnie56]

This is an 'Ina Garten' Recipe and YUMMMMMM

LENTIL SAUSAGE SOUP

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.



Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns


Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts


There's a recipe that goes with..for Chive Biscuits also yummy!

 

[JodyLynC]

1 to 1.5 lbs ground meat (we use half turkey/half beef)
1 small red onion
1 small green and/or red pepper
Envelope of Taco Seasoning
2 to 3 Tbls of Chili Powder
Medium size jar of medium salsa (or mild or hot as you prefer)
1/2 to full jar of water (as needed)
2 to 3 cans of black beans
1 can of corn, drained
1 small can of sliced olives, drained

Brown meat, onion, and pepper. When veggies are tender and meat is browned, drain. Sprinkle w/Taco Season. Stir in for one minute. Add Chili Powder and Salsa. Cook covered over low-med heat for 30 minutes. Stir occasionally. Add black beans (I usually do not drain them as I prefer to use their liquid. Add corn and olives. Cook to desired consistency.

Serve w/cheese, sour cream, and tortilla chips.

 

[darlak]

Potato Chowder


5-6 potatoes, diced
1 lb. smoked sausage, sliced and diced
½ teaspoon basil
½ medium onion, chopped
1 can evaporated milk
½ teaspoon oil
1 can niblet corn
1 can creamed corn


Boil potatoes in just enough water to cover. In a skillet, brown sausage and onion in the 1 teaspoon oil. Add sausage mixture to potatoes. Add basil and corn. Salt and pepper to taste. Add can of evaporated milk. Simmer on low heat about 20 minutes.

This is really easy to make. I use frozen or fresh corn instead of can corn.

 

[Soubrette]

This is one of my favorites, and it's super easy...I might have even gotten it from someone here...

Asian Beef Noodle Soup

6 c. water
2 T soy sauce
2 T ketchup
1 t ground ginger (optional)
1/8 t cayenne pepper
2 pkg ramen noodle instant noodle soup (3 oz.), beef flavored
2 1/2 c. cabbage, thinly sliced
3 carrots, peeled and cut into slices
1 c. small mushrooms, sliced
1/2 c. frozen corn kernels (could do more)
1/2 cooked round steak, thinly sliced
4 green onions, thinly sliced
2 t. dark sesame oil

Brown meat in skillet; set aside. Mix water, soy sauce, ketchup, ginger, pepper, and both seasoning packets from noodles in a large sauce pan. Bring to a simmer; add cabbage and carrot. Cook 5 minutes. Add mushrooms, corn, and noodles; simmer 3 minutes. Add beef and green onions. Heat through. Stir in oil. Note: cooked chopped chicken can be added instead of beef.

 

[crossfamily]

OP great topic for a thread.. TG for cutting and pasting.. Does anyone have a recipe for a cream of broccoli soup? I haven't found one that I like.

 

[GRUMPY PIRATE]

OP great topic for a thread.. TG for cutting and pasting.. Does anyone have a recipe for a cream of broccoli soup? I haven't found one that I like.

OR Potato Cheese?

(goes GREAT with RUM!!)

 

[Cheshire Figment]

1/4 Cup Soy Sauce
1 50 oz Can Chicken Broth
1 Lb Hard or Firm Tofu, Sliced in 1/16 x 1/16 Strands or pre-cubed
10 large Shiitake Mushrooms, Sliced in strands
1/2 Lb Roast Pork, Sliced in strands (Called “Seasoned Pork” if packaged)
1/4 Cup Rice Wine Vinegar
1/2 tsp White Pepper
1 can Sliced Bamboo Shoots, cut to 1/8" slices (also packed as “slivered”)
1 Tbsp Sesame Oil
1 tsp Hot Chili Oil
2 Eggs
1/4 Cup Corn Starch
1/4 Cup Water
1 Bunch Scallions

Mix Broth, Soy Sauce, Mushrooms, Pork, and Bamboo shoots in pot, bring to a boil on high and then simmer covered on low for three minutes.

Add vinegar and white pepper, bring to a boil on high again.

Add tofu and white part of chopped scallions, bring to a boil with medium-high flame.

Add mixture of Corn starch and Water, bring to a boil on medium high until starts to thicken.

Drizzle in beaten eggs. Turn off heat. Add oils and stir.

Serve with green portion of scallions for decoration.