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Your Favorite Soup Recipe!


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Post your favorite soup recipe! here is mine...

 

 

There are two types of clam chowder, the one most are familiar is Boston or New England which is the white and there are many recipes for it, the other is rarely seen any more and is called Manhattan Clam Chowder and is red.

 

When I was a child many restaurants served both but I guess the red fell out of favor.

 

I personally prefer Manhattan Clam Chowder and after searching on the net for recipes and trying many of them, this is by far the best one I have ever had.

 

Manhattan Clam Chowder

 

5 bacon slices, diced

2-1/2 cups diced onions

1-1/2 cup diced carrots

1 cup diced celery

2 Tablespoons chopped parsley

5 cups water

2 cups diced potatoes

3 dozen clams, shucked with liquid reserved

or..

1 large can (~3 pounds) chopped clams, drained liquid reserved

1-28 ounce can tomatoes (stewed)

1 teaspoon salt

1 teaspoon thyme

1 bay leaf

1/4 teaspoon pepper

 

in a 5 quart dutch oven, over medium heat, fry bacon until almost crisp; push to side of pan.

 

Add onions and cook until tender, about 10 minutes.

 

Add carrots, celery, parsley and cook 5 minutes.

 

Add water, potatoes, clam liquid, bay leaf, salt, thyme, and pepper.

 

Heat to boiling. Reduce head to low and simmer 20 minutes, stirring often

 

Add clams and simmer 5 more minutes.

 

Makes 8 servings or 14 cups.

 

 

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I'm so glad for this thread. Thanks, Westie! I love having soup recipes at hand, because they are perfect for the wet, muddy winters here.

 

I made this one up, starting with a recipe for Egg Flower Soup. It obviously isn't anything like Egg Flower Soup, but we kept the name anyway.

 

 

1 Chicken

A few sticks of celery

1 onion chopped or a handful of dried onions

Carrots

Potatoes

Broccoli

Eggs

 

Fill a large stockpot of water onto high heat. Add the chicken, a few stalks of celery, and the onion. Bring to a boil, then turn down to simmer, and simmer for a couple hours till chicken is tender.

 

After chicken is tender, strain the broth, keeping the chicken in the strainer. Put the broth back into stock pan, and turn burner to about medium to keep it hot.

 

Dice about a dozen carrots and put into stockpot. (If using canned carrots, put in *after* you put the potatoes in. If using raw carrots, put them in to cook while you are cutting up the potatoes)

 

Dice about 15 potatoes and add to soup.

 

Separate chicken from the bone and set aside while carrots and potatoes are cooking.

 

(We do not usually put the celery and onions back in, but if you want, you can dice up the cooked celery and add that as well as the onions you drained off.)

 

After potatoes and carrots are tender, bring soup to a boil.

 

Cut the flowerets off the broccoli stalks, and add them to the soup.

 

Add the chicken to the soup.

 

Mix up to 8 eggs with a whisk.

 

The soup should be at a boil now.

 

Holding the bowl with the eggs in one hand and a long handled spoon in the other, slowly pour the egg into a "boiling spot", stirring the egg back and forth as it hits the boil. If the boil goes down while pouring in the egg, find another boiling spot. Continue till all the egg is used.

 

Put it on the table while you are setting the bowls and bread on the table.

 

Lovely with lots of salt and pepper. Mmmm

 

(This soup is really great for sicknesses and colds. We make a huge stockpot to share when we here somoene is sick. Pack up in a few gallon jars, and drop off a gallon at each sick home.)

 

 

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Our favorite is Taco Soup, but I have to call it Mexican Stew because DH is not fond of soup. He loves Mexican Stew, however.

 

Taco Soup

 

1 can niblet corn

1 can red beans

1 can ranch beans

1 can rotel tomatoes

1 can stewed tomatoes

1 pound ground beef browned

1 onion chopped

1 packet Taco seasoning

1 packet ranch dressing

2 cups water

 

Simmer till you think it is ready.

 

Of course, you can use your own jars of veggies, and your own taco and ranch seasonings.

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We can buy "Ranch Style Beans" here, put out by ConAgra. They are in the canned bean section with a black label. They come with jalapenos, or onion or in black bean. Mostly I buy the kind that is pinto beans, flavored with spices and tomato puree. ConAgra Foods is out of Texas. These are pretty good beans, but we never eat them as is. Label says they have a western flavor. HTH

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Minestrone Soup

 

This makes a lot, so share with friends & freeze some!

 

1 6-8 qt stockpot

1/2 C uncooked navy beans

1/2 C barley

1 box chicken broth or 10 oz of water and 1 boullion cube

1 qt water

2 medium carrots

1/2 head purple cabbage

1 medium potato

1 can unsalted tomatoes

1 medium onion

1 1/2 tbsp oil

1 stalk celery

1 sm zucchini

2 cloves garlic, minced

1/8 tsp pepper

salt to taste

1/2 tsp basil

1/2 tsp fennel

2 tbsp fresh parsley

1 can tomato sauce

1/2 lb Italian Sausage (pork, chicken, or turkey)

 

Add navy beans & barley to broth and water. Cover & cook for 1 hour.

 

Add carrots, cabbage, potatoes, and tomatoes. Cook 30 min.

Saute onions in oil, add garlic, pepper, spices, zucchini. Saute until tender. Add to beans, barley & veggies.

 

Cook sausage separately. Drain and add to soup.

 

Add parsley and tomato sauce, cook 20 min.

 

This is one of those lovely soups that is hearty.

Serve with bread & butter, salad, muffins, or any side dish.

Re-heats well, freezes well.

 

Also, you can use fresh fennel if you haven't any fennel seed. The flavor is a bit stronger.

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My favorite is lentil soup:

 

2 tablespoons olive oil

2 medium carrots, diced

2 stalks celery, diced

1 medium onion, diced

1 tablespoon minced garlic

3 cups beef or vegetable broth

2/3 cups dry lentils, rinsed well

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons smoked paprika (optional)

1 teaspoon dried oregano

1/4 cup tomato sauce

salt and pepper to taste

 

In a large saucepan, heat the oil over medium heat. Add onions, carrots, celery and garlic; cook, stirring occasionally, until onions are soft. Add broth and bring to a boil. Add lentils and spices; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes - 1 hour, until lentils are soft. Add tomato sauce and salt and pepper, cook 10 minutes more.

 

 

 

Hubby won't touch that with a 10 foot pole (he doesn't like most soups), but he will eat my chicken corn chowder:

 

4 chicken tenderloins

2 tablespoons oil

1/4 cup butter

1 large onion, chopped

1 tablespoon minced garlic

2 cans creamed corn

2 large potatoes, diced

2 1/2 cups chicken broth

1 can evaporated milk

1/2 cup milk

salt and pepper to taste

2 tablespoons corn starch

2 tablespoons cold water

 

In your soup pot, saute the chicken in the oil until they are brown on both sides. Remove and dice. Add the butter to the pot, then add the onion and saute until it starts to brown (I like to add a pinch of salt to this step if I'm using unsalted butter).

 

Add the garlic, corn, potatoes, chicken broth, and a generous pinch of salt and pepper. Heat just until boiling; reduce heat and simmer until the potatoes are cooked, about 15 minutes.

 

Add the milk and diced chicken and heat five minutes more. Check your seasoning and add more salt and pepper if necessary. Mix the cornstarch and cold water and add to the pot. Continue to cook until slightly thickened, about five more minutes.

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I often make a chicken stew / soup with the left over chicken carcass after supper. But I also like a thinner soup sometimes.

 

My Miso Soup

 

Water, enough to feed everyone

miso, your choice of flavour

soy sauce

hot pepper sauce

Worchestershire sauce

Oyster sauce

saké

onion powder

garlic powder

shrimp, salmon, cod, any fishy leftovers

a can of salmon or tuna

 

I season the water with the other liquids, except the saké, to taste depending on the amount of water. A lot of tasting and slowly adding flavours goes into this. Bring to a boil.

 

Reduce to a simmer and add the miso, onion powder and garlic powder. I use powder when I want a less bulky soup but I do use chunks of onion and garlic too, sometimes.

 

If the fish is raw, let it simmer until flaky, it takes awhile. If it is cooked, add it at the end to warm it up.

 

Add the saké near the end but be careful, add slowly and stir then taste test often. It can be left out of course, as can any other ingredient. There are enough flavours to go around. You want to simmer long enough to get a good blending of the flavours.

 

Ted

http://defendyourself101.ca

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My grandmother made the best soup ever. Mom says I do a really good job replicating it.

 

I start with a steak. DH likes sirloin best, but a round or london broil is fine. I cut it into small pieces and brown it in a soup pot with garlic, onions, rosemary and celery. I add a wee bit of olive oil if that needs it.

 

When the meat is browned and veggies soft, I add in a can of chopped tomatoes, beef broth, and a lot of veggies - chopped carrots, potatoes, green beans, peas and corn. I usually use fresh carrots and potatoes, froze beans, peas & corn. I also add seasoned salt (if needed), black pepper and a bit of marjoram. I let this simmer for an hour or two, then add some chopped cabbage and let it simmer another 15-20 minutes.

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My favorite soup is actually called a green chili stew. Its very fast and easy.

 

chop 3 or 4 potatoes and boil until tender.

Fry up 1 pound of hamburgar meat and add it to your potatoes.

Add 1 can of green enchilada sauce

Add 1 can of chopped green chilis

Add 1 can of water

Heat until hot, then add a package of brown gravy mix to thiken.

 

Serve with tortilla's

Great on a cold winter night

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Okay, you asked for it. This is bottom of the barrel cheap, a recipe my mother used to make a lot to feed her family of seven on a few dollars. It's called Polish sausage soup, and it's very flexible, but you do need your large link of Polish sauage. Slice it and peel several potatoes, maybe five, depending on how many people you're feeding, an onion or two, and some carrots...some people also add a can of diced tomatoes, but I don't...i add paprika and caroway or fennel, and some red pepper flakes...bring to a boil and simmer gentle for forty minutes...

cabbage or rice can be subsituted for any of the ingredients...

 

this soup is the flavor of my childhood, and pure comfort food in the winter, with some homemade bread!...if anybody makes it and loves it, let me know!

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Originally Posted By: pricklypear
Okay, you asked for it. This is bottom of the barrel cheap, a recipe my mother used to make a lot to feed her family of seven on a few dollars. It's called Polish sausage soup, and it's very flexible, but you do need your large link of Polish sauage. Slice it and peel several potatoes, maybe five, depending on how many people you're feeding, an onion or two, and some carrots...some people also add a can of diced tomatoes, but I don't...i add paprika and caroway or fennel, and some red pepper flakes...bring to a boil and simmer gentle for forty minutes...
cabbage or rice can be subsituted for any of the ingredients...

this soup is the flavor of my childhood, and pure comfort food in the winter, with some homemade bread!...if anybody makes it and loves it, let me know!


My mom used to make this, but she threw a bottle or two of beer in it. Definitely no tomatoes. Yummy
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My adopted father was polish. I've eaten more than my share of kielbasa! :-) That, and it frequently goes on sale buy-one-get-one-free at my grocery store. The turkey kielbasa is really good too, and much healthier.

 

 

 

Okay - another contribution:

 

 

Poblano Corn Chowder:

1 poblano pepper, finely chopped

1 large sweet onion, chopped

1 red bell pepper, chopped (mostly for color)

1 or 2 potatoes, chopped

1 lb frozen corn

veggie or chicken broth

1 tsp cumin

1 tablespoon or so fresh cilantro.

shredded chedder, colby or jack

sour cream

 

Saute the pepper and onion in a little bit of oil (or even bacon fat) until soft. Add the corn, potatoes and cumin, and saute a minute or two. just barely cover with broth, until the broth barely gets to the top of the veggies. simmer 15 minutes or so, until veggies are tender. Garnish with cilantro, grated cheese and sour cream (or stir in cheese and cream before serving). Sometimes I put my stick blender in and give it a zap or two to add texture.

 

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OMG, I have many "favorites", but here are 3 of my "all-time favorites"...

 

 

Creamy Butternut Squash Soup

 

Prep Time: 25 minutes

Cook Time: 38 minutes

Ready In: 63 minutes

Yields: 6-8 servings

 

6 Tbsp. chopped onion

4 Tbsp. butter

2 lbs. (6 c.) peeled and cubed butternut squash (1/2" to 3/4" cubes)

3 c. water

4 cubes chicken bouillon

1/2 tsp. ground marjoram

1/4 tsp. ground white pepper

1/8 tsp. ground cayenne red pepper, (or) curry powder

1 (8 oz.) package cream cheese

Oyster crackers (for garnishing soup, optional)

 

In a large saucepan, saute onions in butter until tender (for about 2 minutes).

Add squash, water, bouillon, marjoram, white pepper, and cayenne red pepper.

Bring to boil; lower heat a bit, cover, and simmer for 23 minutes; stirring occasionally.

Puree squash and cream cheese in a blender or food processor, in batches until smooth.

Return to saucepan, and heat through, but DO NOT BOIL.

Garnish bowls of soup with the oyster crackers. Enjoy!!

 

Note: "DO NOT add salt to this recipe".

Also, I substitute (4 slightly heaping teaspoonfuls of chicken granules)

for the bouillon cubes. I have prepared this soup several times,

once adding cayenne red pepper, and once adding the ground curry powder,

which both soups tasted great.

If you enjoy the taste of curry, you will definitely enjoy this soup.

 

 

 

Creamed Turkey & Rice Soup

 

This is my "favorite" home-cooked soup!!

I prepare this soup every year after Thanksgiving is over.

 

1 turkey carcass (from a 14-lb. cooked turkey)

14 cups water

1 large onion, chopped fine

3 stalks celery, sliced thin

4 large carrots, chopped or sliced thin

1/2 cup uncooked long grain white rice

1 cup butter or margarine

1-1/2 cups flour

1 pint half-and-half cream

5 cups diced cooked turkey

1/2 teaspoon poultry seasoning

6 teaspoons instant chicken bouillon granules

salt & pepper to taste

 

In a large soup kettle or stockpot, add turkey carcass and the 14 cups of water.

 

Bring water to a boil; reduce heat, and simmer 1 hr. & 30 minutes.

 

Remove bones; reserve meat for soup. Strain stock; set aside.

 

In a large saucepan, combine onions, celery, carrots, rice,

and 1-quart (4 cups) of the stock.

 

Bring to a boil, reduce heat, cover, and simmer for 20 minutes; set aside.

 

In a large soup kettle, melt butter. Blend in flour; heat until bubbly.

 

Add the half-and-half, and remaining 2-quarts (8 cups) of stock,

to the butter/flour mixture; cook and stir until bubbly.

 

Stir in the reserved vegetable mixture, turkey meat and seasonings.

 

Heat slowly to serving temperature.

 

Serves 12-14.

 

Note: This soup freezes well.

 

 

 

Domestic Goddess Chili

 

"Domestic Goddess Chili" is originally from the hit tv show Roseanne,

which I came across the recipe back in 1989.

I've been preparing this chili for 18 years.

It's my "favorite" chili.

 

2 lbs. ground beef

1 cup choppped onions

1/4 cup chili powder

2 teaspoons minced garlic

2 (15 ounce) cans tomato sauce

2 (8 ounce) jars taco sauce, mild or medium

2 (15 ounce) cans red kidney beans, drained and rinsed

shredded cheddar cheese

tortilla chips

 

Cook ground beef in Dutch oven over high heat; stirring to break up meat,

until no longer pink (for 3 minutes).

 

Add onions; cook and stirring until translucent (for 2 minutes).

 

Stir in chili powder and garlic; cook one minute.

 

Stir in tomato sauce and taco sauce.

 

Bring to a boil; reduce heat, and simmer (uncovered) for 10 minutes.

 

Stir in kidney beans and heat through.

 

Top each bowl with shredded cheddar cheese, and scoop up chili with tortilla chips.

 

Makes 8-10 servings.

 

Note: This recipe calls for 2-(15 oz.) cans of kidney beans, but I only add one.

 

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Here's another one:

15 bean soup

 

1package "15 bean soup mix"

1 onion, chopped

about a cup of celery chopped

can diced tomatoes

can of chicken broth

a carrot , sliced--if you feel like it

a clove or 2 of garlic, if you wish...minced

left-over chicken chunks

1/2 polish sausage ring, sliced, or a package of "lil smokeys"

ham slice, cut into cubes

 

Soak the beans over night.

saute the onion and garlic in a little olive oil. add the beans,chicken broth and ham. cover with water. Simmer about an hour and toss in everything else. Season with mustard seed, black pepper, salt, margerum, thyme and fennel. Simmer another 20 min It's even better the next day.

 

 

 

 

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  • 2 weeks later...

the other clam chowder! LOL!

 

Clam Chowder

Virginia Street Cafe, Ubanna, Virginia

Makes 6 Servings

 

6 slices bacon, finely chopped

1 cup of finely chopped onions

¼ teaspoon paprika

3 cups cold water

3 cups potatoes, peeled and cut into ½-inch dice

½ teaspoon dried thyme

Three 6½-ounce cans chopped clams

1 cup half and half

Salt and freshly ground black pepper

1/3 cup minced parsley or fresh chives for

garnish, optional

 

 

1. In a medium saucepan over medium heat, heat the bacon, covered,

for a minute or until some of the fat has rendered. Uncover the

saucepan and continue to sauté, stirring constantly for 2 minutes

or until a thin film of fat coats the bottom surface of the pan.

2. Add the onions and paprika, cover and cook, over low heat for

5 to 6 minutes stirring on occasion. Add the water, potatoes and

thyme and bring the liquid to a boil.

3. Reduce the heat and simmer the soup, covered, for about 20

minutes or until the potatoes are tender but not falling apart.

4. Add the clams with their juices and the half and half. Bring the

soup just to a simmer and season with salt and pepper to taste.

Serve immediately, each portion garnished with parsley or chives.

-------------------------------------

Clam Chowder

 

Ingredients:

1 (6 ounce) can baby clams

1/4 cup water or bottled clam juice

4 medium potatoes, diced

1 medium sized onion, diced

2 cups milk

1 (12 ounce) can evaporated milk

2 tablespoons butter or margarine

1 tablespoon dried parsley

1/4 teaspoon dried thyme

1/2 teaspoon seafood seasoning

2 pinches celery salt

black pepper to taste

1 cup soda crackers, crumbled

 

Directions:

1 Drain juice from the clams into a medium size pot, set the

clams aside. Add water or bottled clam juice. Add potatoes and

onions to the pot and cover. Cook over a medium heat until potatoes

are soft. Stirring occasionally.

2 Add milk, evaporated milk, butter or margarine, parsley, thyme,

seafood seasoning, celery salt, salt and pepper to taste, cracker

crumbs and clams.

3 Simmer until soup is about to boil, be careful not to let it

boil. Serve hot. Makes 4 servings

-------------------------

Westcoast Style Clam Chowder

 

Tips: Fresh baby clams can be used instead of canned clams.

In order to do this you will need 4 pounds of baby clams in

the shell. First, steam clams in 2 1/2 cups water until they

open. (Discard any clams that don't open.) Save the liquid

and pour through a very fine sieve to remove any particles.

Extract clams from the shell and add to soup; as directed in

the recipe. You can also use the left over liquid in place of

clam juice.

 

Ingredients:

1/2 pound bacon, diced

2 onions, finely chopped

12 cups water

3 carrots, peeled and chopped

4 (6.5 ounce) can baby clams, including liquid

1 (14 ounce) bottle clam juice

4 medium potatoes, peeled and cubed

1 teaspoon coarse salt

1 (28 ounce) canned tomatoes, including liquid

1 1/2 teaspoons ground black pepper

4 large celery stalks, chopped

1 cup ketchup

4 cups whole milk

1 1/2 cups instant potato flakes

 

Directions:

1 In medium skillet lightly fry bacon over medium heat;

drain off fat and discard. Add onions to bacon and saute

approximately 3 minutes. Do not brown.

2 In a large stock pot add water and bring to boil. Once

boiling add carrots, baby clams (including liquid), clam juice,

potatoes, salt and pepper.

3 Using a food processor or blender, puree tomatoes. Add to

stock pot along with bacon-onion mixture and bring to boil.

4 Reduce heat and simmer for 30 minutes or until carrots and

potatoes are tender. Do not overcook.

5 Stir in celery and ketchup and cook for another 5 minutes.

6 Slowly add milk, stirring constantly while bringing just

to boiling.

7 Finally, add instant potato flakes and cook for 3 minutes.

8 Adjust seasoning to taste. If soup is not to your desired

thickness add more instant potato flakes, about 2 tablespoons

at a time.

9 Remove soup from heat and let sit for about 15 minutes

before serving. Makes 20 servings

 

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Spanish Bean Soup

 

3/4 lb. dried garbanzo beans

4 oz. salt pork, or 4 slices bacon, chopped

4 - 8 oz. cooked ham, cut in chunks, or 1 small, meaty ham bone

2 - 3 cloves garlic

1 onion, chopped

1 medium tomato, cut in fourths

½ green pepper, cut in chunks

Pinch saffron

1 teaspoon salt

1 - 2 potatoes, peeled and cubed

2 chorizos, Spanish sausage, thinly sliced

 

2 days ahead: Cover beans with cold, salted water; soak overnight.

 

Next day: Partially fry salt pork or bacon; drain well. In a large

pot, place salt pork, ham, garlic, onion, tomato, green pepper and

enough water to rise 2-inches above ingredients. Bring to boil; cover;

reduce heat. Cook 30 minutes. Meanwhile, dissolve saffron in ½ cup

boiling water; set aside. Drain beans; add to pot with saffron-water

mixture. Cook covered until garbanzos are tender, 1 to 1 ½ hours,

stirring occasionally and adding water as needed. With a slotted spoon,

remove garlic cloves, tomato and green pepper. Add potatoes and chorizos;

cover. Cook until potatoes are done, 30 to 40 minutes.

Cover; refrigerate overnight.

 

30 minutes before serving: Skim fat from soup; heat soup and serve.

 

6 Servings

 

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My brother's cure for a cold:

 

Soupe A L'Aille

2 large heads garlic (Whole heads, NOT cloves)

2 c boiling water

2 qts cold water

2 Tbls salt

1/4 teas pepper

2 large whole cloves

1/4 teas sage, and same of thyme

2 sprigs fresh parsley

3 tbls olive oil

3 large egg yolks

4 tbls melted butter

6-8 slices french bread, toasted and buttered

1/2 c grated swiss cheese

 

Sepperate garlic cloves and scald one minute. Slip off skins and discard scalding water.

In a kettle over med heatcombine the cold water, garlic, salt, pepper, cloves, thyme, sage,parsley and oil. Bring to a boil, reduce heat and simmer for 30 min. Remove from heat.

Use a slotted spoon to lift out the cloves, parsley and garlic. Discard cloves and parsley. Puree the garlic with 2 cups of the broth in a blender or food processer, or press through a sieve.

In a med bowl, beat egg yolks until they are thick. Whip in the butter, fallowed by the garlic puree and then one cup of broth.

Whisk this mixture intot he kettle. reheat to just below boiling, but DO NOT BOIL. To serve, place a piece of french bread in the bottom of soup bowl, and sprinkle generously with cheese. Ladle soup over the bread. May be made ahead to the step involving whipping the egg yolks. Serves 6-8.

 

I Think..I'm not sure, mind you....but I think he mentioned something about using chicken stock instead of water in this....

 

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