Soup

[ricardo]

Now that fall is here and winter approaching, soup is

going to be on the menu more often. I only fix vegetable

soup. I am looking for some easy, homemade soups. Please

post your soup recipes.

 

 

 

 

[ricardo]

What's with you guy's! Don't you fix soup?

 

 

[Guest Guest]

yeah...but it has meat!

[ricardo]

I'm not a vegetarian, I only said that as you want me to

butcher some animals.

 

My vegtable soup has ground turkey in it. I don't eat

red meat, but I can substitute a recipe with chicken

or ground turkey.

 

Post away.

 

 

[Synn]

Thinking.....

Tomato Soup

Potato Soup

Cheese Soup (wish I had a good recipe for this one)

Split Pea Soup

 

 

[Synn]

 

I used to love my Mom's potato soup..

 

Peel and dice however many potatoes you want to use.

Cover with water and boil with an onion.. Add some diced tomatoes.. And cook until tender. Drain off most but not all of the cooking water. Add a dash of baking soda (so the milk won't curdle in reaction to the tomatoes) Then add milk.. I prefer half and half.. Add enough milk to make how ever much soup you want..Add a stick of butter, Salt and pepper to taste... Don't not let it boil.. But heat and serve.. Great with Crackers and your favorite sandwich.

[webroox]

This is a great soup that I fix often. It is also freezer friendly:)

 

Chicken Corn Soup

 

8 cups water

1 whole chicken

1 medium onion, chopped

3 cans corn

6 medium potatoed, diced

salt/pepper to taste

1 can cream of chicken soup(optional)

 

Cook chicken, onions, salt and pepper in large pot until chicken is tender. Remove chicken and debone. Add chicken back to its stock. Add corn, potatoes and cream of chicken soup. Cook until potatoes are tender.

 

**You may also boil 3-4 eggs and add this to your soup if you desire, I don't add them but my step-Mom does.

 

 

 

 

[Synn]

I make a really simple chicken corn soup that we all really love..

 

Here's where you can use your canned chicken and broth!

 

1 pint of canned chicken

1 quart of chicken broth

2 cans of canned corn (drained)

2 cups of macaroni

 

But all but macaroni in your pot you can add water or more broth as needed.. Bring to a boil,add macaroni boil until macaroni is done to your liking.. Salt to taste.. Very Very simple yet good..

[Roseofsharon]

Meatless Taco Soup

 

All kinds of Beans (mostly Pinto, but also black beans, garbanzo beans, kidney ,wahtever you have)

Couple of large cans of tomatoes (depending on what size batch)

Can of Rotel tomatoes (tomatoes w/ chilies)

Can of cream corn

onion

garlic & gralic powder

Taco seasoning mix

Packet of ranch dressing mix (I am looking for a recipie for this if anyone has)

Salt

 

We love this with corn chips and cheese sprinkled on top

 

I adapted this from a recipie that calls for stew meet in it but we like it both ways.

 

 

 

[Guest Guest]

You need to talk to Cavey! He's the ultimate soup maker, and he could eat soup for every single meal. I'm picky, I like onion soup, vegetable beef stew, broccoli cheese, Wisconsin cheese, clam chowder and fish chowder. If it has beans, I'm outta here. Beyond that, I'm a salad eater.

[ricardo]

Mare, I do love your post.

 

Send Cavey over this way!

 

Do you have a recipe for any of the soups you listed?

They all sound yummy.

 

 

[webroox]

A few more tried and true soup recipes:

 

BAKED POTATO SOUP

 

4 large potatoes

2/3 cup butter

2/3 cup flour

1 1/2 quarts of milk

Salt and Pepper

4 green onions

1 cup sour cream

2 cups crisp-cooked, crumbled bacon

5 ounces of grated cheddar cheese

Heat oven to 350 degrees and bake the potatoes until tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

 

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.

 

SPICY VEGETABLE BEEF SOUP

 

1 lb. ground chuck

1 c. chopped onions

30-oz. jar meatless spaghetti sauce

3 1/2 c. water

1 lb. frozen mixed vegetables

10-oz. can Ro-Tel tomatoes

1 c. chopped celery

1 tsp. beef bouillon granules

1 tsp. black pepper

Salt to taste

 

Cook beef and onions in skillet until meat is no longer pink. Drain. Transfer to slow cooker. Stir in remaining ingredients. Cover; cook on low heat for 8 hours.

 

FRENCH ONION SOUP

 

2 onions, thinly sliced

2 Tbsp. butter or margarine

2 cups beef stock

1 bay leaf

2 slices day-old French bread

1/2 cup mozzarella or Swiss cheese, grated

 

Melt butter in a skillet. Sauté onions until slightly brown. Add onions to beef broth in saucepan. Simmer slowly for 10 minutes. Pour into bowls. Place bread on top of each bowl of soup, and sprinkle the cheese on top. Then set under broiler and cook until cheese is melted and brown.

 

STUFFED PEPPER SOUP

 

2 pounds ground beef

1 green bell pepper, chopped

1 (29 ounce) can tomato sauce

1 (29 ounce) can diced tomatoes

2 cubes beef bouillon cube

1/4 cup packed brown sugar

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon soy sauce

2 cups cooked white rice

 

 

In a Dutch oven brown beef over medium high heat. Drain off any fat.

Add the peppers to the browned meat and saute for 3 minutes.

Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

 

CABBAGE BEEF SOUP (MY ALL TIME FAVORITE)

 

2 tablespoons vegetable oil

1 pound ground beef

1/2 large onion, chopped

5 cups chopped cabbage

2 (16 ounce) cans red kidney beans, drained

2 cups water

24 ounces tomato sauce

4 beef bouillon cubes

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon pepper

 

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a large pot. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. Cook until cabbage is tender or about 20 minutes on low-medium heat; stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Rita]

This is a base for cream soup

Cream Soup Mix

 

 

2 cups powdered nonfat milk

3/4 cup cornstarch

1/4 cup or less instant vegetable bouillon ( or

chicken )

2 tablespoons dried onion flakes

1 teaspoon basil leaves (optional)

1 teaspoon thyme leaves (optional)

1/2 teaspoon pepper

 

Combine all ingredients, mixing well. Store in an airtight container until you are ready to use it.

 

To substitute for one can of condensed soup, combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened, add to your casserole as you would canned products and the same thing for sauces and soups

 

If you don't want basil or thyme in the soup base, leave it out, if you want to substitute instant chicken

bouillon for the vegetable,do it, be as creative as you want to be.

 

This makes enough for 9 cans of soup.

 

Cabbage Soup

Makes about 6 quarts.

1 large head cabbage

6 large onions

1 or 2 cans tomatoes (you can add fresh tomatoes)

2 green peppers

1 stalk celery

6 carrots

2 cups green beans

1 to 2 packages Lipton onion soup mix

small can V-8 juice

salt, pepper, curry, parsley, boullion and or hot sauce to taste

Slice vegetables and cover with water in large pot. Add soup mix.

Boil gently for 10 minutes, cover, lower heat and simmer until vegetables are soft. Season to taste.

 

HUNGARIAN CHICKEN SOUP

(Csirke Leves) 1 large chicken (5 lb.)

6 qt. water

6 carrots

4 stalks celery

1 parsley root and greens

1 onion, chopped

1 small wedge cabbage

1 potato, diced

1 small tomato, diced

1/2 green pepper, chopped

1/2 tsp. saffron

1 tsp. paprika

2 to 3 Tbsp. salt

1 Tbsp. peppercorns

 

Place chicken in water, bring to boil, skim. Add all

vegetables and seasonings. Cook slowly for 1 hour or until chicken is done. Strain before serving.

 

Cheddar Potato Soup

 

8 potatoes -- cubed

1 tablespoon chopped chives

 

1 1/2 cups choppe celery

1/3 cup chopped parsley

1/2 cup chopped onion

1/4 teaspoon paprika

1/4 teaspoon celery seed

1 teaspoon savory

1/2 teaspoon salt

1 cup milk

2 tablespoons flour

2 tablespoons butter

2 1/2 cups grated cheddar cheese

 

Place potatoes, chives, celery, parsley, onion,

paprika, celery seed, savory and salt in crockpot. Add

water to cover. Cover; cook on high for one hour. Reduce

heat to low; cook 4-5 hours. Combine milk and flour until

smooth. Combine with butter in a saucepan. Cook for 3-4

minutes over medium heat, stirring constantly. Add

cheese and stir until melted. Turn crockpot to high.

Pour in cheese mixture and cook for 15 minutes.

 

Cream of Broccoli Soup

1 medium onion -- chopped

3 tablespoons butter

1 10 ounce package broccoli, frozen -- cooked and drained

4 tablespoons chopped parsley

4 tablespoons all-purpose flour

2 cups chicken broth -- at room temperature

2 cups half and half -- at room temperature

1 teaspoon salt

2 tablespoons lemon juice

1/8 teaspoon nutmeg

lemon pepper -- to taste

garlic salt -- to taste

cayenne pepper -- to taste

chopped parsley -- for garnish

 

In a heavy pot, saute' the onion in butter until limp. Add the

broccoli and parsley; simmer for about 3 minutes, stirring, to prevent

scorching. Sprinkle the mixture with the flour and stir until the

flour is absorbed, approximately 2 minutes. Transfer the mixture to a

blender. Add enough chicken broth to fill blender to 3/4 capacity and

blend until liquefied. Return the blended mixture to the pan and add

the remaining liquids and the seasonings. Simmer the soup for 5

minutes. Serve hot, garnished with parsley.

 

[Rita]

Quote:

Meatless Taco Soup

All kinds of Beans (mostly Pinto, but also black beans, garbanzo beans, kidney ,wahtever you have)
Couple of large cans of tomatoes (depending on what size batch)
Can of Rotel tomatoes (tomatoes w/ chilies)
Can of cream corn
onion
garlic & gralic powder
Taco seasoning mix
Packet of ranch dressing mix (I am looking for a recipie for this if anyone has)
Salt

We love this with corn chips and cheese sprinkled on top

I adapted this from a recipie that calls for stew meet in it but we like it both ways.

Hidden Valley® Ranch Dressing
15 saltines
1/2 cup minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup garlic salt




1. Place the crackers into a blender and blend them on high speed for a few seconds until powdered. Add the parsley, minced onion and dill weed. Blend again until powdered. Transfer the mixture into a large mixing bowl.

2. Stir the onion powder and onion salt into the bowl. Then add the garlic powder and garlic salt. Sift, stir and mix all ingredients together until the mixture is even and well blended.

3. At this point you may store and package the resulting mixture as Ranch Seasoning mix. Place it in an air-tight container and store in a cool dry place for up to one year. Makes about 3 cups of seasoning mix.

4. To make Ranch Dressing, combine 1 tablespoon dry mix, 1 cups of mayonnaise and 1 cups of buttermilk. Makes 2 cups of dressing.

alldoneandready

[ricardo]

Does anyone do a potato soup in the crock pot?

[Guest Guest]

I have a great fish stew recipe from when I lived in Alaska, but I lost my homemade recipe book when I moved. If I ever find it I'll post the recipe.

 

I also have a request in to Bon Appetite for the recipe for what we believe is the best clam chowder on both coasts. From a little town in northern WA. If BA manages to get it, I'll certainly post it.

[Guest Guest]

Shellie, that Baked Potato soup looks good! Saved to file. Thanks.