Soup Recipes

terrab

terrab

New member
True story - I've pretty much hated soup for the past 34 years but now I can't get enough. It's like I'm making up for lost time or something. But the canned soups from the store are less than appealing because of the sodium content. I'd be forever grateful if you could share your favorite soup recipe with me. (no seafood please I'm allergic)
 
Oh that looks so good Celeste! I'm adding to my soup rotation for sure.

I make my own version of French Onion Soup - but I don't use exact measurements.

2 large white Onions thinly sliced
Olive Oil or butter (whatever you prefer, but don't use margarine).
2 boxes of beef broth
1 beef bullion cube
Worchestershire Sauce
1 tbsp balsamic vinegar (or cider vinegar)
1 clove garlic, minced

1. Put olive oil or butter in a large stock pot on med-high. Saute sliced onions until they are brown and carmalized (this can take a while with this many onions in the pan.) You may wish to up this to 3 onions if your onions are smaller.
2. When the onions are almost done carmalizing, shake in some Worchestershire Sauce (like 1-2 tablespoons) and the minced garlic continue to saute afew minutes (don't burn the garlic).
3. Add in beef broth and 1 bullion cube.
4. Drop in a bay leaf and cover to simmer about 15 minutes.
5. Add vinegar and then simmer until about 10 minutes before you are ready to serve.
6. Serve in bowls or mugs with a piece of toasted bread on top and a piece of provolone cheese over the bread(throw under the broiler for really melty, brown cheese).

I serve this with paninis and every actually eats it. :)
 
I make soup ALL the time. My kids love it, and so do I. My girls favorite right now is brocolli soup!
This is what I do: (sorry...I dont measure...so for the veggies just throw in however much you want!)
in pot 1, saute some onion and celery (and carrots if you want) for about 3 mins in a tsp of oil. Then add about 2 cups of water. Simmer...
in pot 2, melt 1/4c butter on medium heat. Add 1/4 cup flour and stir until blended and bubbling. Slowly add 2 cups of milk (you can use a whisk to keep the lumps out). Keep an eye on this and stir often, until it thickens. Add 1c shredded old cheddar cheese.
While the milk pot is thickening, add about 2 cups brocolli to pot 1. When the milk pot has thickened and you add the cheese, then dump it into the veggies pot. Salt and pepper to taste.
Enjoy! You can add another sprinkle of cheese on top if you wish.
You can also put pot 1 through a blender if you like a smoother variety, after the brocolli is cooked.
 
I love that Pioneer Woman soup recipe, so good. I also just recently got on the soup bandwagon.

I love this Chicken Noodle Soup Recipe

I made this Italian Wedding Soup last night, fantastic, although I used 3/4 cups orzo rather than the pasta it suggested.

This Chicken & Wildrice Soup is awesome fab, and easy.

And I love this Baked Potato Soup Recipe

This is a great, easy Corn Chowder Recipe that I've kind of adapted from a couple other recipes I've tried.
Ingredients

1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups milk
2 cups chicken stock

Salt and pepper, to taste
handful of grated cheddar, for garnish
Instructions

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
 
Oh, I make tons of soups! This is my favorite. I even made this for the guys at work and it was a huge hit, even the guy who said he doesn't like black beans ate a whole bowl.

http://allrecipes.com/recipe/black-bean-and-salsa-soup/detail.aspx
I made these changes after the suggestion of another poster though: I saved one cup of beans to add whole, I added 3 teaspoons lime juice, triple the cumin, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper
 
I loooooooooove soups! This tomato has been a fave for quite awhile. My ds gobbles it up.

http://www.lifesambrosia.com/2009/10/fireoasted-tomato-soupecipe.html

fireoasted-tomato-soup.jpg
 
Soups are big around here, mainly because I'm big on one-pot cooking. We make PW's chicken tortilla all the time, plus baked potato and chicken noodle all the time, too. I'll have to check these other out! Great thread.
 
Anything from Our Best Bites. We especially love their tomato soup and the broccoli and cheddar soup. Right now I've got their chicken and dumplings on the stove. Sooo good! I grew up hating soup, too, but I think it's mostly that I just don't like the canned stuff.
 
this is a favorite: http://www.tasteofhome.com/recipes/Tomato-Tortellini-Soup?keycode=ZFB
i edit it, though. i only use half of the liquid ingredients (tomato soup, chicken stock, cream, milk). i use the same amount of everything else.

it's amazing with some crusty bread. mmmmm. i should make that this week (:

and this one has been on my pinned recipes for a while. my roommate hates veggies, so i haven't made it yet. but mmmm. http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html
 
We like tuscano soup and lasanga soup on pinterest they are awesome, I have been doing soup sundays for after church so much easier than a whole meal.
 
I make a chicken veggie barley soup in bulk and it's yummy! I fill a stockpot full of water and a few boullion cubes, boil a 3 lb bag of frozen chicken breast tenderloin, put a whole bag of pearled barley, and 4 bags of frozen veggie soup mix, then season with lemon pepper. It's delish :)
 
Oh, and I hated rice until 2008. NO idea why, just didn't care for it much. All of a sudden I couldn't get enough of it. I was nursing Parker at the time, I blame him.
 
LenaGardner said:
Oh, and I hated rice until 2008. NO idea why, just didn't care for it much. All of a sudden I couldn't get enough of it. I was nursing Parker at the time, I blame him.
Click to expand...

I hated green peppers forever, then suddenly one day about 3 years ago I had a craving for them on a pizza. I tried it and now I always have at least 2 in my fridge cause I put them on everything.
 
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