Soup Recipes

Find great ideas for Soup Recipes at 123EasyAsPie.com

Q: soup recipes?
winter is coming! i live alone and like to make a pot of soup on sunday and then reheat it all week. last year i got pretty sick of minestrone and chicken soup all the time, as those are the soups that i’m best at making. anyone have any soup recipes? would prefer broth-based (rather than creamy) soups that don’t require a lot of ingredients (every time i make minestrone i have to go back to the store because i always forget something). thanks!
gee, thanks sid. i’d never heard of a search engine.

A: pea & ham, pumpkin, mashed sweet corn & egg, beef & vege soup

Q: Soup recipes?
Anyone have any good soup recipes?
I’m looking for something fairly simple to make.
Meat or veggie though, i love any kind of soup…

A: put a chicken breast to boil, add an onion, 2-3 pieces of garlic, carrot, parsley root and some other roots you like; boil them together and when the meat is done, take it out and cut into rather small pieces and put it back into the soup. The vegetables can be made in the blender, then put it back in the soup. When it’s ready, add fresh garlic ( squeezed, transformed into a cream ) and cream or yogurt. It’s a Romanian recipe.
Enjoy !

Q: Soup Recipes?
I love soup and live in upstate NY. It’s getting to be that time of year again and am looking for a tried and true recipe for something unique. I make all types of soup and am looking for something that is interesting and that my family would like. I only want recipes that you have tried.

A: This is a knock-off of the pasta e fagioli from the Olive Garden, and I think this version tastes much better! It makes a ton, so invite over friends or halve the recipe for a smaller version. Freezes well, too. I always add more tabasco than the recipe calls for to give it an extra kick. Enjoy!

Ingredients:
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts.

Q: What are some good and filling soup recipes?
My grandfather is having a stomach surgery soon.He has some stomach troubles and food doesnt hold to well with him.If he eats anything too heavy,it makes him ill and causes him great pain.His doctor recommended soups,although my grandfather despises canned soups(And i cannot blame him).We have made him potatoe soup and ran it through the blender.However,he is getting quite tired of that.If anyone has any healthy soup recipes that are also filling and can be ran through the blender for a smooth delicious soup,it would be greatly appreciated if you would share your ideas!!!Preferably without meats! Thank you in advance.

A: The cream soups are best for coating his stomach & you can just keep trying different additions, like mushrooms, different kinds of potatoes, brocli & cauliflour etc.? Good Luck!

Q: I would like some soup recipes meant for pressure canning?
Give me your favorite soup recipes, or any recipes for that matter that require pressure canning. I would like to buy a pressure canner, but unless I find some more recipes, I might not. Tell me what you like!

A: Taco Soup

INGREDIENTS:
2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes – mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Q: What are some great soup recipes for fall/winter?
What’s better than homeade soup simmering and warm fresh bread when it’s chilly out? Yum.

I already make these kinds, do you have any more ideas or recipes?

Chicken Noodle (homeade egg noodles)
Chili
Stew
Beef Barley
Potato

I’d especially love to know how to make a great veggie soup, as well as Italian Wedding Soup. Thanks~

A: i love this soup……its sooo easy too

Cheesy Potato and Corn Chowder

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
————————————–

Quick and Easy Vegetable Soup

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Q: West African Soup recipes to eat with fufu?
I like all kinds of meats but I am looking for a variety of soup recipes to cook with fufu. Especially fish?

A: Vegetarian West African Soup

This hearty one-dish meal is packed with fiber and can be ready in less than an hour.

Ingredients
2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onion
6 cups (1-inch) cubed peeled sweet potato
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 (14 1/2-ounce) cans vegetable broth
1 (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)

or

West African Peanut Soup

INGREDIENTS
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)

DIRECTIONS
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired

Preparation
Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.

Yield
8 servings

Q: Can I get some soup recipes for my 11 month old son?
My 11 month old loves soup and I need some recipes. Preferably ones low in sodium. Bulk recipes are fine too because I can freeze the leftovers.
No best answer for giving websites where I have to search through hundreds of recipes. I can do that myself already. I come to YA so I don’t have to do that. I want specific recipes that you like and use.
I’m aware of the pregnancy and parenting forum. I posted this question and got no answers.

A: Lets see
http://www.cookitsimply.com/category-0020-01b1.html
http://www.deliaonline.com/recipes/selections/delias-favourite-soups-super-bowl,253,RS.html
http://www.channel4.com/food/recipes/popular-dishes/soup/
http://www.greenchronicle.com/soup_recipes.htm
(best answer??)

Q: What are some good soup recipes for someone who can not chew solids?
I had some work done on my mouth and I’m not able to chew anything for the next 7 weeks. What are some good soup recipes for a vegetarian? Like split pea soup and things like that. just links to the recipes would be great. Thank you so much!
I need recipes and I’m looking for things that normal people don’t eat everyday. I’m sick of tomato soup.

A: Butternut squash soup is great! Creamy and Rich, most online recipies are great for this, but not the store bought pre-made it is horrible.

You can use vegetable stock instead of chicken, and be sure to add some extra spices to zip it up to your liking because this one come out bland if you don’t. Adding a cream like, sour cream or whole milk helps too, but I don’t know if you favor dairy products being a vegan.

Good luck! Sorry about your mouth!!

Q: What are some good soup recipes I can make using chicken stock?
I have about 3 cups of it in my freezer that needs to get used up…any good soup recipes (besides chicken noodle) that I can use? Any other suggestions would be greatly appreciated as well!

Thanks in advance!

A: Ahh, chicken stock. The world of culinary delights is at your feet.

Broccoli Cheese Soup

1 cup fresh or frozen broccoli, chopped small
¼ cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
½ cup heavy cream
½ cup shredded Velveeta
½ cup shredded cheddar cheese

In a heavy saucepan sauté onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
——————-

Butternut Suash and Bacon Bisque
–Mak2 quarts

1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste

1. Preheat the oven to 350ºF. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don’t let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and purée with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper

–Hartford Courant
——————–

Egg Drop Soup

2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It’s not quite enough for a full meal without fudging by adding a little extra broth or water.

All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
—————-

ZUPPA TOSCANA

I think this version tastes just as good as the one Olive Garden uses with much less of the fat. I used turkey sausages to cut down on the fat, and less cream than is usually called for.

4 Links Turkey Sausage (Spicy or Mild)
1 Medium Onion, Finely Diced
3 Strips Of Bacon, Chopped
2 Garlic Cloves, Peeled And Minced
2 Medium Potatoes. Peeled And Cut Into Large Dice
2 to 3 Cups Of Chopped kale
Salt & Pepper To Taste
¼ Cup Heavy Cream
4 Cups Chicken Broth
Parmesan Cheese To Serve

Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the baco fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add ½ cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.

In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into ½ inch sklices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.

Remove a little of the potato from the pot, and place it in a bowl. Mash the potato together with the cream, and then add this mixture to the pot, mixing well. Serve hot, offering a sprinkle of grated Parmesan cheese if desired.

–Deborah Mele 2003, ItalianFoodForever.com

Q: What are some low calorie vegetarian salad and soup recipes?
I need some salad and soup recipes that are less than 350 calories.
Also, the salad must be suitable to be a meal on it’s own.

Any ideas?
I don’t eat any sort of meat – no chicken, no fish, nothing like that.

I eat eggs if that helps.

A: I normally just make a salad with lettuce, tomato, avocado, and whatever other veggies I have around. Then I make a quick vinaigrette with olive oil, vinegar, dijon, garlic, salt and pepper. I also made a really good soup recently. I am not sure how many calories, but it seems pretty low calorie to me.

Garden Vegetable Soup

Recipe courtesy Alton Brown, 2004

*
Cook Time

45 min
*
Level

Intermediate
*
Yield

6 to 8 servings

Ingredients

* 4 tablespoons olive oil
* 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
* 2 tablespoons finely minced garlic
* Kosher salt
* 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
* 2 cups peeled and diced potatoes
* 2 cups fresh green beans, broken or cut into 3/4-inch pieces
* 2 quarts chicken or vegetable broth
* 4 cups peeled, seeded, and chopped tomatoes
* 2 ears corn, kernels removed
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup packed, chopped fresh parsley leaves
* 1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Q: Does anyone have any good soup recipes?
that would taste good with bread?

Any soup recipes are welcome! Thank you so much!

A: open the can
add one can water
heat until extremely hot
enjoy with crackers

Q: What is good free website that has recipes for low fat soup?
I’m trying to lose some weight. I would like to find some low-fat soup recipes. I would like a website that has some listed (more than a 2 or 3) -Thanks

A: You can find just about any recipe you can imagine on Allrecipes.com……. this site will also gilve you listings from other recipe web sites.

Q: What can I use to replace heavy cream in soup recipes?
I’ve been looking at soup recipes and so many of them call for heavy cream. I am trying to eat more healthfully, but can’t find an appropriate substitute for the cream–my Web searches have only turned up what NOT to use (milk). Any hints? Thanks!

A: You’ve gotten a lot of good answers (except the “just don’t eat cream-of soups” one).

Just because a recipe calls for cream doesn’t mean it has to be there! I use 2% milk for most of my cream-of soups and they taste great (cream of cauliflower, broccoli, etc). Yes, a soup will taste fattier if more fat is used (from cream or oil/roux/etc), but you can get by with a lot less than you might expect and have it still taste very good.

If you just want a “thick” soup (without any milk cooked in with it), as mentioned, you can just puree some or all of the solid contents of the soup with a wand blender or regular blender, or you can thicken it with a bit of “mashed” potatoes (even instant potatoes), cornstarch, or wheat flour, etc.

I’ll also often add a bit of sour cream or yogurt to the soup in each bowl which will also thicken it a bit and give a little creamier/milkier feel and taste when necessary–but that is a milk product; just not a lot of fat per bowl of soup.

Check out some of the links in this search too for more ideas and some recipes:

http://www.google.com/search?hl=en&q=recipes+healthy+soups+milk

HTH,

Diane B.

Q: What are some different soup recipes that I can try?
I’m in the mood to cook and I want to try something different. I have a recipe for chicken tortilla soup and potato soup that I might try.

What are your favorite soup recipes? Something different, inexpensive, and quick?

A: I personally love Gumbo http://allrecipes.com/Recipe/Big-Charlies-Gumbo/Detail.aspx i don’t know our recipe so follow that one, and I have a recipe for potato bacon and cheddar soup

Potato, Bacon and Cheddar Soup
Serves 4 as a starter, 2-3 as a main
5 slices of bacon, cut into strips
2/3 cup onion, fine dice
2 cloves garlic, fine dice
4 tbsp butter
3/4 cup flour(approx.)
2 cups chicken stock
2 cups 2% milk
2 cups potatoes, medium-small cubes
1 cup shredded old white cheddar
pinch each of cloves and nutmeg
Sautee bacon and onions until bacon has let off most of it’s fat into the pan and onions are translucent; add butter. Add garlic and sweat for 30 sec. Stir in flour to make a roux. Mixture should pull away from the pan. Slowly add chicken stock, stirring constantly. Once encorporated, stir in milk and add potatoes. Let simmer on medium-low for an hour, or until the potatoes are cooked through but are still pleasant to the bite. You will have to get up and stir this soup every so often as the roux DOES like to stick to the bottom of the pot, but that’s easy enough to fix by aggressive scraping with the spoon. Once the potatoes are cooked, check your seasoning and add cloves, nutmeg and pepper as needed. You probably won’t need to add any salt as the bacon will fix that for you but go nuts if you like to. I’m no one’s doctor. Add cheese and stir until melted.
Serve with crusty bread, soft snow and a warm pair of wool socks while pretending the world does not exist.

enjoy!

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