Favorite soup recipes!

I love thick and hearty soups.  A quick and easy one is potato.  Peel and dice the taters pretty small, cook and drain the water,I mash them a bit so I don't have any too big chunks of tater,  then add in milk, some diced up ham (or turkey ham) and a pint of 1/2 and 1/2....I use the fat free kind, which is a MAJOR contradiction, huh?  I serve it up with a good loaf of crusty bread.
 
Bean soup, split pea, chili.....yummmmmm

 
 
 
Hmm...bet he knows some gooood ones![color=#000000] [/color]
 
 
 

 

I'll bet he does too! 

Glenda, I've never had potato soup...will have to try that for lunch sometime, as DH would be cooking himself a steak later on if there isn't meat in it..LOL! 

I've fallen in love with Wisconsin Cheese soup from Atlanta Bread Co...never thought I would like something like that, but I do!  Oh, and a well made French Onion soup...yummm!

Opps, I forgot the BEST ingredient.  I shred extra sharp cheddar to add in to my bowl.  DS loves it that way too, but DH doesn't think cheese belongs in soup.....

This recipe for curried pumpkin soup is one of my families favorite!!!!

I do add extra curry though... Delish![]

http://www.moonchild.ch/Halloween/Kitchen_Witch.html#3

Toscana Soup

12 links spicy pork sausage, removed from casing and crumbled
¾ cup diced onion
1 ½ teaspoons minced garlic
2 cups chicken broth
2 cups water
2 potatoes, sliced
2 cups chopped kale, stems removed
1/3 cup heavy cream

Fry crumbled sausage in large saucepan. Drain. Set sausage aside.

Add onion to saucepan and cook over medium heat until translucent, add garlic and cook one minute.

Stir in broth, water, and potatoes. Simmer 15 minutes.

Reduce heat and add sausage, kale, and cream. Simmer 10 minutes.

Thicken if desired with cornstarch or mash a few potato slices. Serve with red pepper flakes and fresh grated parmesan or asiago.

Here's my white chili, good for cold days. Directions are for the crock pot, but you could just simmer on the stovetop as well.
 
1 1/2 cups cooked turkey or chicken, cubed or ground
2 cans (15.8 oz, approx) great northern beans
1 can (or 15 oz) chicken broth
3 tablespoons flour
1 medium onion, chopped and sauteed
2 teaspoons cumin
 
Monterey Jack cheese and sour cream to top
 
Mix all together (except cheese and sour cream) and place in crock pot on low 4-5 hours or high 2-3 hours.
 

haha, soup nazi.


i made vegetable/chicken soup the other night, now i want some. i just winged it and it turned out pretty good. gotta love leftovers.

cube and brown chicken breast and sliced onions, simmer in 4-6 cups of chicken broth, season as desired, i used old bay, marjoram and black pepper. add potatoes, carrots, peas, green beans, and whole kernel corn (frozen, fresh or canned). when vegetables are tender add one 15 oz. can of tomato sauce. eat.

ETA: thank you for the potato soup recipe glenda, when i made it i used cheddar cheese soup and bacon instead of ham...dh said i did it all wrong. you recipe sounds like what he thinks is the "real stuff".

Tomato soup.

I start with a diced white onion, and fry it in a little Extra Virgin Olive Oil.  Then I add some diced carrot, celery, and lastly green pepper.  Oh and a few cloves of chopped garlic.  Pour in a litre of veg. stock and two cans of diced or crushed tomatos.  After it cooks for a while you can let is cool and put it in the blender to make it cream of Tomato.  I serve it with shredded cheese, bacon bits, sour cream and croutons.  Just add whatever you want at the table.

Easiest Chicken Noodle or Chicken Rice ever
2 or 3 cans chicken breast (is found by the tuna)
1 can sliced or diced carrots
a couple of stalks of celery cut up
we like mushrooms so can add a can of that if you like.
put everything in soup kettle, don't drain,  add about 1/2 - 2/3's egg noodles than fill to the top with water.  Boullian granules to taste and than salt and pepper.  I prefer noodles oh prefers rice ...daughter is just happy when I make it.

These all sound so good!  Gonna try em all...I've decided to make it once a week because I love soup...DH doesn't, but he's retired now, so he doesn't need meat and potatoes every night...so I say.

Ooooh.  Yum! I printed up those pumpkin ones.  Pumpkin soup is one of my favorites and as long as I can use canned, why not?
 
Joyce

My Chili recipe:

1 Tbsp EVOO
2 lbs LEAN ground beef - 94% lean or leaner
28 oz can of crushed tomatoes
1 small can diced tomatoes and green chiles (mild or hot) about 12 oz
1-1/2 to 2 cups of beans (I use canned kidney or black) drained and rinsed
1 jalopeno, seeded and diced
1 medium onion
2-3 cloves garlic
1/2 large green bell pepper (optional)
24-32 oz chicken stock (low fat)
3 Tbsp chili powder (more or less to taste)
2 tsp cumin
1 tsp Basil
salt to taste

In a large stock pot heat olive oil, start browning the beef. Chop and drop the onion and bell pepper. As the beef is getting closer to brown, chop and drop the garlic and the jalopeno. Drain. Put in the spices and stir for about a minute. Add all of the tomatoes & beans, and then add stock until slightly thinner than your preferred consistency - as it will cook down some. Simmer for about an hour (or however long you have - sometimes I only have 30 mins).

Your yield may vary, but I typically get about 8 servings at 1-1/3 cups (if you're doing weight watchers I figure it for around 5 points/serving).

Options - you can use a chipotle in adobo sauce for the jalopeno (very hot though), and I also sometimes like to add about 1/2 bottle light beer (adjust points) to deglaze the pot.

If you make it as written it's pretty hot (blow your head off spicy) but you can omit the jalopenos and use mild green chilis.