Favorite Soup Recipes

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Favorite Soup Recipes
« on: October 16, 2006, 01:55:44 AM » by KeepItSimple

All right gals, winter is approaching and it's time I built my arsenal of yummy soups for our winter lunches. The only soup I currently know how to make requires a can opener Cheesy

or sometimes they have those new-fangled pop top lids on them Tongue

However, it's time to stop the craziness of all this and get down to the business of actually making soup. Otherwise, it's just not cookin'!

So, on your marks, get set, GO!!!

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Re: Favorite Soup Recipes
« Reply #1 on: October 16, 2006, 07:19:39 AM » by heatheronthehill

I have all of my recipes typed up all ready, so I just copied/pasted these - I didn't spend an hour typing these out in other words. Wink

These are all of our favorite soup/stew recipes. Some could use some substitutions to make them healthier. We're working on that! Hope you enjoy! Grin

La Madeleine’s Tomato Basil Soup
2, 28 oz. + 1, 14 oz. cans of whole tomatoes
46 oz. can tomato juice
14 fresh basil leaves (or 2 tbs. dried)
1 c. heavy cream
¼ lb. butter
salt & pepper to taste
Combine tomatoes and juice in a saucepan. Simmer for 30 min. Puree in a blender along with the basil leaves in small batches. Return puree to the saucepan turn down to low heat and add the butter and cream, stirring it in. Serve with grilled cheese sandwiches or fresh sourdough bread.

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Cajun Chicken & Dumplings
Stew:
approx. 3 lbs. boneless, skinless chicken breast cut into lg. chunks
(or 1 whole 5 lb. chicken cooked & shredded)
salt & pepper
4 tbs. butter
3 c. diced onion
¼ + 1/8 c. flour
3 qts. boiling water
3 chicken bouillon cubes
7 1/2 c. diced russet potatoes
6 carrots, thickly sliced
4 stalks celery thickly sliced
Cajun seasoning - my favorite is Tony Chachere's

Dumplings:
1 c. flour
1 tbs. baking powder
1/2 tsp. salt
1/2 c. cold water

1. Season the chicken pieces with salt & pepper. Melt the butter in a large stock pot over medium heat. Brown the chicken lightly on all sides. Remove the meat and all but about 4 tbs. of liquid. Saute the onions until golden. Add the flour and stir for a minute or two until it makes a nice smooth roux.
2. Return the meat to the pot with the boiling water, and let it simmer until the chicken is tender. Add the potatoes, carrots, and celery and cook until the veggies are tender. Season to taste with cajun seasoning. Serve as is, or with dumplings.
3. Drop dumplings: Combine the flour with the baking powder and salt. Add the water and mix lightly, just until blended. Drop the dumplings by the teaspoons into the simmering stew and steam with the lid on tight for about 7 minutes.

8-10 servings

To Serve 6 –
- 2 lbs. Chicken
- salt & pepper
- 3 tbs. butter
- 2 c. diced onion
- ¼ c. flour
- 2 qts. Boiling water
- 5 c. diced potatoes
- 4 carrots
- 3 stalks celery
- 2 bouillon cubes
- cajun seasoning

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Classic Minestrone Soup
1 lg. leek, thinly sliced*
2 carrots, chopped
1 zucchini, thinly sliced
4 oz. fresh green beans, ends trimmed & halved
2 stalks celery, thinly sliced
3 tbs. olive oil
6 c. vegetable stock
14 oz. can chopped tomatoes
1 tbs. fresh basil, snipped (or 1tsp. dried)
1 tsp. fresh thyme (or ½ tsp. dried)
14 oz. can cannellini beans
½ c. small pasta
fresh parmesan for garnish
fresh parsley for garnish
Put all the fresh vegetables in a large saucepan with the olive oil. Heat until sizzling, then cover. Lower the heat and sweat the vegetables for 15 min., shaking the pot occasionally. Add the stock, tomatoes, & herbs. Bring to a boil, replace lid & simmer for 30 min. Add the beans + liquid with the pasta & simmer another 10 min. Check the seasoning and serve hot. Garnish if you wish – the fresh parmesan is divine!

Notes: For my vegetable stock, I like to use Knorr bouillon cubes. Cannellini beans are white Italian kidney beans. If you can’t find them, you can use regular kidney beans or pintos. I like to save my fresh parmesan cheese rinds in a ziploc bag in the freezer and I toss them in with the stock when I make this soup. This soup freezes exceptionally well. Tastes great with a crusty Italian bread!

*Leeks – are very sandy, dirty vegetables. It takes a bit of work to clean them, but their flavor is unparalleled! To clean them, cut off a bit of the root end and a bit off the green end that is wilted or tough. Cut down the middle lengthwise and separate out the layers. Rinse well in running water to get all of the sand out.

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Easy Sausage Chowder
1 lb. fully cooked smoked sausage
1 med. onion, chopped fine
4 c. diced potatoes (frozen hash browns are fast & convenient for this!)
3 c. water
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. salt
1/8 tsp. pepper
Begin by browing the sausage in a little bit of butter or oil, then add the onions to brown. Add the rest of the ingredients and cook until the potatoes are tender.

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Beef Stew
2 lbs. Beef stew meat, cubed
1 ½ c. diced onion
16 oz. can tomatoes with liquid
1 ½ c. beef broth
3 tbs. quick cooking tapioca
1 garlic clove
1 tbs. snipped parsley
1 tsp. salt
¼ tsp. pepper
1 bay leaf
6 med. carrots, peeled & sliced
3 med. potatoes, peeled & sliced
3 ribs celery, chopped
Brown the beef in some oil over medium heat. Drain. Add all the ingredients to a large crock pot, simmer on low all day. Remove bay leaf before serving. (Note: there is not much liquid in this recipe. The gravy is what makes it so good!)

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Chili
32 oz. Ranch Style Beans
can jalapeno pinto beans
small can chili powder (about 2 tbs.)
2 lbs. cooked hamburger meat
1 small bottle taco sauce
1.5 c. buttermilk (mellows the flavors)
1 small onion, diced
1 tsp. garlic powder
28 oz. canned tomatoes

Mix all ingredients and cook all day in a crock pot on low.

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Texas Tacos
We make this with leftover chili
Nacho Cheese Doritos, crushed (we use Wal-mart brand)
Leftover chili
Shredded cheddar
Shredded lettuce
Chopped tomatoes
Taco Sauce
Diced onion

Layer in this order on your plate, and enjoy!

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Olive Garden's Zuppa Toscana
1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (or 2 slices crumbled bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream
Cook, drain, & crumble sausage. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

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Olive Garden's Pasta e Fagioli
1 lb. ground chuck
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14-1/2 ounce) cans diced tomatoes
1 (15-ounce) can red kidney beans (with liquid)
1 (15-ounce) can great northern beans (with liquid)
1 (15-ounce) can tomato sauce
1 (11-1/2-ounce) can V-8 juice
1 Tbs. white vinegar
1-1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditalini pasta

Brown the ground chuck in a large saucepan or stock pot over medium heat. Drain off the fat. Add onion, carrot, celery, and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into the simmering time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes until pasta is al dente, or slightly tough. Drain Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. As with most soups, this one is better the second day. Just don't add the pasta until you're ready to eat it.

« Last Edit: November 24, 2006, 09:13:12 AM by heatheronthehill »
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Re: Favorite Soup Recipes
« Reply #2 on: October 16, 2006, 09:11:28 AM » by KeepItSimple

Wow...thanks! I think our family will love that Chicken -n- Dumpling recipe.

Keep the recipes ladies!!! (and gents) Grin

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Re: Favorite Soup Recipes
« Reply #3 on: October 16, 2006, 09:18:08 AM » by healthybratt

Potato Soup

Boil Pealed and Diced Potatoes with carrots, celery, onions, garlic, salt and pepper until veggies are tender. I don't measure this, I just throw lots of everything in the pot. Drain liquid to about 1/2 of, add generous dollup of butter and replace drained water with milk, bring back up to simmer/light boil. Take a couple of eggs and beat, add flour until gooey but pliable. Once soup mixture begins to boil again, pull little spoonfuls of dough mixture and throw into mix. These should puff up if they don't, your soup isn't hot enough. Then sometimes we add shredded cheddar and sometimes we don't. Good stuff and freezes well.

Chicken Chili

2 cups precooked chicken (I used legs and thighs)
2 Tablespoons chili powder
2 cans rotel tomatoes (stewed tomatoes with jalepenos)
2-3 cups precooked black beans (with some juice)
2-3 cups precooked pintos (with some juice)
1 cup chopped onions
2 Tablespoons olive oil
3 cloves garlic
Salt and Pepper to taste

Throw olive oil, garlic, onions in pan, and simmer a bit. Add the rest of the ingredients and simmer for about an hour or until ingredients blend and reduce a bit.

The measurements for the beans are approximate, because I just used what was left out of my crocks after I froze the rest. I also chopped the onions and tomatoes very fine because one of my kids won't eat them if she can see them. Tongue

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Re: Favorite Soup Recipes
« Reply #4 on: October 16, 2006, 09:26:49 AM » by Amey

Here is my favorite Chicken Noodle Soup recipe: Grin

Chicken Noodle Soup, The Old Fashioned Way!

If you want chicken in your soup the first thing you have to do is go to the barnyard and catch an old hen that has done her time, laying eggs and raising biddies.

If you are lucky, you can find one of your kids that can shoot a match head off at 30 paces, and have her shoot the chicken for you. If you can't find someone as talented as that, just run the chicken down. This will give you the exercise needed to reduce your cholesterol (unknown in those days.)

After you have caught the poor thing, grasp it's two legs firmly in the right hand, (left hand if you are left handed.) Oh, first you must alert your father that he should sharpen the ax. After this is done, you lay the chickens head on a chopping block that is made from the scrub oak that your men have dragged from the mountain, and hold the chicken so it won't move. With one mighty blow, you hope, the head will be cleanly severed from the chickens body.

Then throw the chicken out into the grass and let it flop around until all the blood has drained from it's body. Soon it will be ready for the next step!

I am getting things, sort of, in the wrong order, but anyway, before you chase after the chicken you should have planned to start a fire in the wood-burning range and carried a tub of water from the ditch and have it boiling by this time. Then immerse the carcass into the boiling water and then you can sit down on another oak stump and enjoy the smelly task of plucking the feathers off the bird.

Save the small feathers for pillow making, at a later date, because you must not waste anything. Do not save the big feathers, because they poke through the pillow ticking and this does not make for comfortable sleeping!

After all feathers are removed find a wood match, some of your 10 kids homework papers and light the torch. Hold the chicken above the flame for this singes all of the little hairs and the small down that may be left on the bird. Rub your hand around the chicken to remove the singed hairs-feathers and you are ready for the next step.

Have you instructed your father to sharpen the butcher knife? If not do it now, for you will need the knife sharp so you can remove the chicken's entrails. Save the giblets, because they will add flavor to your soup. First take the craw and cut it lengthwise and remove all of the gravel that the chicken has in there to grind up it's food. Don't save the gravel for the soup, because they may prove harmful to the teeth.

After this is accomplished, take the chicken down to the clear, un-contaminated stream and wash the chicken thoroughly. Cut the chicken into serving pieces and toss them into a big pot. Boil until tender. If the hen has been around for a few years, this tenderizing may take a long time!

NOW, if you want noodles in your soup you must break about 5 fresh eggs into a large pan. Salt and pepper them to taste. Then add several cups of flour, that has been ground at the nearest grist mill. Make a stiff dough, flour a big place on the table, get the heavy rolling pin down, that your father has carved out of a large oak stump. Roll the stiff dough into almost paper thickness. Flour the dough, generously on top. This will prevent the dough from sticking together when rolled. Starting at any edge, roll the dough into a nice tight roll. Your father has already sharpened the butcher knife, so starting at one end of the roll slice the dough into 1/8 inch rounds. Then call your 10 kids. They will want to help you unroll the little slices and line them up on a floured table. Let noodles rest and dry out a bit before dropping them, a few at a time, while stirring, into the hot chicken liquid.

One must not drop the whole glob of noodles into the boiling liquid all at once, or they will cook into a big wad and you will have to call them dumplings! The best way is to stir the liquid as you add the noodles, so they will cook separated.

If you want some peas and carrots added, you should have thought of this sooner. If the vegetables are not already gathered and cleaned you have to summon your 10 kids again and have them go out to the garden and pick a big batch of peas. They should also be instructed to pull a big bunch of carrots. They may have to be told a few times to get going, but after they gather them they should be instructed to take the carrots to the ditch and wash them. Instruct them to twist the tops off the carrots, but this may take longer, because they will want to slap each other with the wet carrot tops. They also will have to shell the peas. This will possibly delay supper a bit, but you have plenty of time!

Dice, or slice the carrots and add them before you add the peas, because carrots take longer to cook than do peas. The peas can be added a short time before the soup is ready. This whole process of gathering vegetables will take a while, because the 10 kids may eat the first batch of peas raw and have to go for another batch to shell for the soup.

Oh, I forgot the potatoes! If you want potatoes in your soup you should have already sent some or your 10 kids out to dig a few. Tell them that they are only to take the potatoes that are exposed to the sun. Some potatoes always push away from the soil, when they are growing. These should be used first. After the potatoes are cleaned in the ditch and pealed with the sharp butcher knife, they should be diced into the hot liquid. If you dice them small enough they will cook as fast as the carrots.

Now it is time to call the crew in for a delicious feast. You will have to tolerate watching your 10 kids suck up the noodles, because the only way to eat the long noodles is to put one end into the mouth and suck! Gross, you say!? Yes, but what fun for the little darlings!

Now doesn't that sound more fun than opening a can of chicken noodle soup? Much better, also!

Thanks to Julie Janson (http://waltonfeed.com/old/lifes-rec/jj-soup.html) for this...interesting recipe! Now that's doing chicken noodle soup right!

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Re: Favorite Soup Recipes
« Reply #5 on: October 16, 2006, 09:36:10 AM » by healthybratt

Cream of...(soups)

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Re: Favorite Soup Recipes
« Reply #6 on: October 16, 2006, 09:39:23 AM » by KeepItSimple

ROFL!!!

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Re: Favorite Soup Recipes
« Reply #7 on: October 16, 2006, 10:06:12 AM » by KatieMac

Roasted Red Pepper Vegetable Soup

By Martha Stewart

Serves 8-12

6 Red Bell Peppers, roasted
1 stick unsalted butter
2 large onions, chopped
2 cloves garlic, minced
4 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 firm, ripe pears, peeled and chopped
5 cups rich chicken stock
1 tablespoon fresh parsley
Salt and freshly ground pepper

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic, sauté for 10 minutes. Add carrots, potato and red pepper, sauté 10 more minutes. Add pears, chicken stock and parsley. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper.

This one is super hearty and healthy, but I think it needs more flavor. Feel free to play around with seasonings!

Quick Green Chile Soup-Stew

Serves 8 to 10
30 minutes or less

Ingredients:
2 c. black beans, undrained
2 c. kidney beans, undrained
2 c. garbanzo beans, undrained
2 c. black eyed peas, undrained
2 c. pinto beans, undrained
1 28 oz can chopped tomatoes with juice
1 c. frozen corn
30 oz enchilada sauce, preferably New Mexico-style green chile
1 c. canned, unsweetened pumpkin
salt and black pepper, to taste
1 c. brown rice, cooked

Put beans, corn, and tomatoes and all liquid into pot and heat over medium-high heat, stirring often.

When heated through, reduce heat to medium-low, and stir in enchilada sauce, rice, and pumpkin. Heat again, stir in salt and pepper and remove from heat. Ladle into large soup bowls.

This is a fast one and super yummy!

Chicken and Salsa Soup

From Recipes to the Rescue with alterations by me.

Serves 4

Ingredients

1 ¾ cups water
1 14.5 oz can chicken broth (or homemade stock)
½ pound boneless, skinless chicken breasts, cut into bite sized pieces
1-2 teaspoons chili powder
1 11 oz can whole kernel corn with sweet peppers, drained
1 cup chunky garden style salsa
3 cups broken corn tortilla chips
½ cup shredded cheese (cheddar or Mexican)
Sour cream

In a 3-quart saucepan combine water, chicken broth, chicken and chili powder. Bring to a boil. Reduce heat, simmer covered for 8 minutes. Add corn. Simmer uncovered 5 minutes more. Stir in salsa. Heat through. Float chips on top and serve garnished with cheese and sour cream.

« Last Edit: October 16, 2006, 10:10:53 AM by KatieMac »
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Re: Favorite Soup Recipes
« Reply #8 on: October 16, 2006, 10:15:14 AM » by mexmarr

Quote from: Amey on October 16, 2006, 09:26:49 AM

If you want chicken in your soup the first thing you have to do is go to the barnyard and catch an old hen that has done her time, laying eggs and raising biddies.

This is surprising similar to the way they make chicken soup in the Mexican village where I lived. You can't beat it, and that's an understatement. Ummm, delicious!

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Re: Favorite Soup Recipes
« Reply #9 on: October 16, 2006, 10:16:36 AM » by KeepItSimple

Oh yummy...that Chicken Salsa Soup is right up my family's alley. Most recipes with tomatoes my family won't eat...mainly because we don't much care for tomatoes...but if I can substitute paste or sauce, they are fine..it's just the big chunks they tend to shy from (me included) Shocked

The Roasted Red Pepper one sounds yummy too...how do you roast a red pepper though? I really need to spend more time in the kitchen trying new things. We are not super exotic eaters...well, because I'm not a super exotic cook Cheesy

Thanks so much for these!!! I can't wait to try some of them!

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Re: Favorite Soup Recipes
« Reply #10 on: October 16, 2006, 11:02:08 AM » by KatieMac

From ochef.com

How to Roast (or Just Peel) Red Peppers

How do you roast red peppers?

There is a little bit of confusion out there in the cooking world. Do you want peeled peppers or peppers that are actually roasted?

Either way, the process starts the same. If you have a gas cooktop or other open flame, you can place the pepper right over the flame. Hold it with tongs or just rest it on the burner grate. If you cook with electricity, put it on a baking sheet under the broiler. Turn the pepper frequently. You want to blacken the skin all over, but you don’t want to char the flesh. Once it is black, put it in a paper bag and close it, or cover it with a kitchen towel for five minutes. Then rub off the blackened skin, and core, cut, and seed the pepper, if you like.

At this point, you have peeled pepper, possibly a peeled, cored, cut, seeded pepper. But you do not have a roasted pepper. To roast the pepper, put the cut pieces in a baking dish with a little oil and pop it into a 400°F (205°C) oven, until tender and slightly browned, about 25 to 30 minutes.

Most recipes that call for roasted peppers just want peeled peppers. You’ll have to look at the context of the recipe to see if you are actually supposed to roast them. Generally you aren’t.

I'd say since you saute the peppers then you probably don't need to actually roast them. Interesting tidbit there...I didn't realize there was a difference!

« Last Edit: October 16, 2006, 11:03:46 AM by KatieMac »
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Re: Favorite Soup Recipes
« Reply #11 on: October 16, 2006, 11:17:23 AM » by carolinachic

Here's a favorite in my family, even more delicious at lunch the next day!

STOUP!

about 8 peices of chicken tenderloins-cubed
Chorizo-cubed, or any sausage
16 oz can of fire-roasted tomatoes, or I use the tomatoes with cilantro added.
small red potatoes cut in halves
red bell pepper
2 cans Black beans(if you want mexican Stoup, or northern beans for Italian and change seasonings!)
Garlic
Onion
Butter
Bay leaf
Cumin
dash of Tabasco sauce

*saute chicken in butter, garlic, and onion. Stir in cubed sausage and bell pepper. Saute a few minutes with chicken mixture. Add tomatoes, black beans, red potatos, and seasonings. Then let it simmer about 40 minutes or until potatoes are tender.

*serve with cheese, fresh cilantro, sour cream, and Tortilla chips!!! Absolutely delicious!

Makes a hot, filling lunch for my hubby at work. Grin

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Re: Favorite Soup Recipes
« Reply #12 on: October 16, 2006, 12:22:10 PM » by Tech Serv Assistant

Turkey Noodle Soup

1 c. chopped celery
1 c. chopped onions
1/4 c. butter
9 c. water
4 c. diced, cooked turkey
1 c. diced carrots
diced potato (as much as you like)
8 tsp. chicken bouillon
1/2 tbsp. marjoram
1/4 tsp. pepper
2 bay leaves
uncooked medium noodles (as much as it takes to feed your family)
1 tbsp. chopped parsley

In large Dutch oven, cook celery and onions in butter until tender. Add water, turkey, carrots, potato, bouillon, marjoram, pepper and bay leaves. Cover and simmer for 30 minutes. Add noodles and parsley. Cook for 10 minutes longer, or until noodles are tender. Makes about 3 quarts.

« Last Edit: October 16, 2006, 12:27:10 PM by librarypage »
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Re: Favorite Soup Recipes
« Reply #13 on: October 16, 2006, 01:48:49 PM » by Sunshine06

Oooh, my mom's beef barley soup is wonderful. (All my recipes come from her really

) I'll post it tomorrow, since I'm at work right now... you all are making me hungry!

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Re: Favorite Soup Recipes
« Reply #14 on: October 16, 2006, 02:07:00 PM » by Clementine

Here is one of my family's favorites. It's healthy and economical and wonderful with freshly baked cornbread.

VEGETABLE BEAN SOUP

2 cups chopped onion
3 large carrots, sliced
2 stalks celery, sliced
6 cups beef broth
1 quart cut up tomatoes with juice
2 cups of cooked beans (I have used several different types, our fav. is a mixture)
1 cup quick cooking barley (I use the long-cooking barley and cook it first)
1 clove garlic, minced
1/2 tsp pepper
1 ten ounce package of frozen spinach
salt to taste
Additional water of tomato juice as desired

Mix everything together and bring to a boil. Simmer until barley is cooked, or til veggies are tender. Add more juice/water if it becomes too thick.

*This recipe is from a book called "Kitchen Management for the Domestically Challenged" by Simple Living Workships, PO Box 174, Advance, Indiana, 46102

« Last Edit: October 16, 2006, 09:08:33 PM by Clementine »
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Re: Favorite Soup Recipes
« Reply #15 on: November 21, 2006, 03:12:48 PM » by Whiterock

Does anybody have a recipe for making plain ol' tomato soup (not creamy tomato soup) from scratch? I use it in some recipes and can't bring myself to buy the canned anymore (I read the ingredients list Undecided

)

Thanks,
WR

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Re: Favorite Soup Recipes
« Reply #16 on: November 21, 2006, 03:49:03 PM » by WithLoveAndJoy

Here is a recipe I found. I have not tried this personally, but I think it looks like it would be good.

http://allrecipes.com/Recipe/Tomato-Soup-II/Detail.aspx

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Re: Favorite Soup Recipes
« Reply #17 on: November 21, 2006, 03:55:52 PM » by ~esposita~

Here's a few of our favs!

Beef & Barley Soup

½ # ground beef (or more)
½ c chopped onion
1 clove garlic
7 c water (or beef stock)
1 – 14 ½ oz can diced or stewed tomatoes, undrained
½ c barley, uncooked
½ c celery
½ c carrots
2 beef bullion (if using water)
½ t dried basil
1 bay leaf
Salt & Pepper to taste
1 – 9 oz pkg mixed, frozen veggies

Brown meat, drain
Add onions & garlic
Stir in rest of ingredients, except frozen veggies
Cover, bring to boil
Simmer 50 – 60 min
Add frozen veggies
Cook 10 min more

**************

Beef & Bulgur Soup
(T = Tbsp; t = tsp)
1 # Beef
1 T oil
1 T butter

1 onion
1 carrot
1 celery rib
2 green peppers
5 – 6 cloves garlic
1 t paprika
1 t mint
2 t cumin
2 t oregano

8 c beef broth
2 T tomatoe paste
1 ½ c bulgur

Brown meat
Add next 9 ingredients
Cook 10 min
Add last three ingredients
Season with salt & pepper

Cook til bulgur is done
Top w/ a little plain yogurt or sour cream

********************

West Coast Bouillabaisse
(whatever that is?!)

1 c sliced onion
2 stalks celery, chopped
2 cloves garlic
1 T oil

4 c chicken broth
1 – 28 oz can diced tomatoes
1 – 6 ½ oz can minced clams w/ juice
½ cup cooking wine
1 t Worcestershire sauce
½ t dried thyme
¼ t hot pepper sauce (I don’t use it ‘cause I don’t have it – I
used a dash of cayenne instead)
1 bay leaf

1 c frozen cooked bay shrimp, thawed
1 can tuna

Sautee first 4 ingredients
Stir in next 8 ing.
Cook ~ 15 min
Stir in last 2 ing,
Cook to heat.

(Isn’t that too easy!)

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Re: Favorite Soup Recipes
« Reply #18 on: November 21, 2006, 04:07:12 PM » by SC

WR,
This one is for "Spicy Tomato Soup" but you could tone down the spices. It looks fairly easy and tastey.
http://www.abc.net.au/brisbane/stories/s1683310.htm

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Re: Favorite Soup Recipes
« Reply #19 on: November 21, 2006, 08:01:04 PM » by blsd2bhome

Quote from: Whiterock on November 21, 2006, 03:12:48 PM

)

Thanks,
WR

I just recently made some tomato soup I remember seeing from "Nigella Bites" long time ago (she has such simple/easy things). She said this was her kids favorite, and now is mine.
I did not use measurements, so I hope this still helps! I am kind of the "throw it in the pan and see if it tastes good" cook some times!
My kids always ask for the "Campbells Tomato Soup" and my daughter says this tastes just like it!
Put tomato sauce in a pan to heat (not boil), I actually used one of the huge commercial size this time (I like leftovers). I just heat it up, added some sucanat (1T or so, maybe 1/2t per 28 oz can?) or a sweetner (a dark sweetner like molassas or something). When it is hot, I added salt and pepper and milk (for creamyness). Not a lot of milk, just enough to look like cream of tomato.

Oh, you wanted NOT creamy Embarrassed

sorry about that! I would say do the same thing, just omit the milk. Be careful not to let the tomato sauce burn Tongue

(you don't want to smell that!)
If you want it thicker, just let it heat with no lid, and let it evaporate more.

Couldn't be simpler, and as easy as the canned soups. I tried it once with crushed tomatoes, I liked it, but my kids wanted the "Campbells" smoothness. Even with my immersion blender I couldn't get it smooth enough for them---that's when I used the tomato sauce.
I hope this helps you out!
Rebecca

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Re: Favorite Soup Recipes
« Reply #20 on: November 21, 2006, 08:21:45 PM » by JuliaofSunnyside

Quote from: Whiterock on November 21, 2006, 03:12:48 PM

)

Thanks,
WR

I've been weeding out the canned soups from my recipes, too! It's a shame because the Campbell's soup cookbook made dinner so fast. But I find that you can make a simple white sauce and add whatever flavor the soup was and you have about the same thing - better tasting, really, although you have to get a couple extra dishes dirty Tongue

. So when it's cream of chicken, mushroom, or celery I was supposed to use, I make a white sauce and add herbs and garlic, and for tomato you could just add a small can of tomato sauce I'd think. If that's still too creamy, then skip the white sauce and add a can of tomato sauce (7 oz.) and water to make up the difference in liquid. If you need a white sauce recipe let me know, but it's in most comprehensive wedding-gift-type of cookbooks.

« Last Edit: November 21, 2006, 08:23:16 PM by juliaofsunnyside »
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Re: Favorite Soup Recipes
« Reply #21 on: November 21, 2006, 11:02:57 PM » by Whiterock

Thanks everyone!
WR

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Re: Favorite Soup Recipes
« Reply #22 on: November 22, 2006, 11:27:22 AM » by healthybratt

Quote from: juliaofsunnyside on November 21, 2006, 08:21:45 PM

So when it's cream of chicken, mushroom, or celery I was supposed to use, I make a white sauce and add herbs and garlic, and for tomato you could just add a small can of tomato sauce I'd think.

This works for cheese flavor too. Wink

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Re: Favorite Soup Recipes
« Reply #23 on: November 22, 2006, 02:48:07 PM » by his.silly.wife

Cabbage Soup

6 cups water
4 Potatoes - diced into bite size pieces
3 onions & 1 garlic clove minced together
3 carrots - sliced like quarters
2 celery sticks - sliced
3 chicken bouillon cubes
1 tbsp butter
1 tbsp dill
4 cups cabbage - shredded
1 can tomato soup
salt and pepper to taste

Boil slowly until veggies are tender.

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Re: Favorite Soup Recipes
« Reply #24 on: November 22, 2006, 03:41:36 PM » by floydian

Tomato Soup
From The Living Cookbook by Yvonne Turnbull

The directions on this sound complicated, but this is really very easy and really good on a cold winter or fall night.

2 cups peeled chopped ripe tomatoes (about 2 tomatoes) I use Roma tomatoes, and I use about 4
1/4 cup chopped onion (you can substitute freeze dried)
1 small bay leaf
1 clove garlic, minced
1/4 tsp basil
1/2 tsp oregano
1 tsp vegetable seasoning (I use Kosher salt)
2 Tbs butter
2 Tbs whole wheat flour
1/2 tsp vegetable seasoning (I useKosher salt)
2 cups milk

In a saucepan combine the tomatoes, onions, bay leaf, garlic, basil, oregano, and vegetable seasoning (salt). Bring to a boil, reduce heat and simmer about 10 minutes. Remove the bay leaf. Place mixture into a blender or food processor and process until smooth. Set this mixture aside. In the same saucepan you used for cooking the tomatoes, melt the butter over low heat. Blend in the vegetable seasoning (salt) and the flour. Stir with a wooden spoon until no lumps remain. With the saucepan over low heat, add the milk all at once. Stir constantly to distribute the fat-flour mixture throughout the total amount of cool milk. Cook over medium heat, stirring constantly in a figure 8 motion so that the sauce is heated evenly throughout. If you beat it, it will turn out slick rather than smooth and velvety. Continue cooking until the mixture thickens and bubbles across its entire surface. Cook 2 minutes longer. Slowly add the hot tomato mixture to the white sauce, stirring to blend. Heat thoroughly, but do not heat too long or allow it to boil or it will curdle. Serve immediately.

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Bought with the precious blood of Christ.

Re: Favorite Soup Recipes
« Reply #25 on: November 22, 2006, 04:40:42 PM » by *MommaJo*

Here is my Chicken & Dumpling Recipe. I've never measured, so sorry if it's not real accurate.

--Leftover chicken cut into bite size pieces
--Chicken stock (from yesterdays chicken meal), canned stock, or water with a few boullion cubes *or, if you've ever heard of Zehnders Resturant in Frankenmuth, Michigan, (they're world famous for their chicken dinners) - they sell AWESOME chicken seasoning! We use it in almost all of our chicken dishes and even some others!*
-- 4 or 5 Potatoes, peeled & diced
--4 or 5 Carrots, peeled & sliced
--Celery, if you desire
--a can of corn, if you desire (we like soup with corn in it)
--parsley, salt, & pepper, to taste

Boil all of these things until the potatoes and carrots are soft. Meanwhile mix 2 or 3 eggs in a bowl with some flour until it's a sticky consistancy. (This is also a great place for some Zehnders Chicken Seasoning). In a seperate sauce pan, scrape small spoonfuls of your dumpling mixture into rapidly boiling water. When they float to the top, transfer them to the soup pot. If your feeling more energetic, make your dumplings with plenty of flour so they aren't sticky and roll them out on a floured board. Use a noodle cutter or sharp knife to cut them into strips. Cook & transfer them the same as you would the dumplings.

I've been making this recipe since I was a teen. It is always a big hit with my family! I hope you enjoy.

« Last Edit: November 22, 2006, 07:56:02 PM by mshelson »
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Re: Favorite Soup Recipes
« Reply #26 on: November 22, 2006, 05:19:21 PM » by KatieMac

I've been to Zehnder's! My grandpa has cottage about an hour away from Frankenmuth! Just wanted to say that.

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Re: Favorite Soup Recipes
« Reply #27 on: November 22, 2006, 06:15:33 PM » by ndmomof6

Here's my Chicken and Dumpling Soup recipe. I make this whenever someone has a cold or stomach bug.

I boil my chicken breasts in water to which I have added salt, cayenne pepper and lots of parsley. Once the chicken is done I cut it up and put it back in the water with carrots, celery, green peppers, potatoes...I've even added zucchini. Once the vegetables are done I thicken the soup with a water/flour mixture. (you don't want it too thick...you need enough liquid to cook the dumplings). Then I add my dumplings.

Dumplings

3 Tbsp shortening
2 tsp baking soda
3/4 tsp salt
1 1/2 C flour
3/4 C milk

Cut shortening into flour, salt and baking soda mixture using a pastry cutter. Once the shortening is incorporated add the milk. Stir til just moistened. Drop by heaping tablespoons into soup. Let cook 10 minutes uncovered then 10 minutes covered.

I usually double the dumpling recipe...my family loves them!

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Re: Favorite Soup Recipes
« Reply #28 on: November 22, 2006, 06:27:49 PM » by Whiterock

Does anyone here make the big, wide, flat, noodle-type dumplings? I never had the the lump dumplings 'til I was invited over to a friends house and they made them like that. I didn't know what they were. LOL!
WR

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Re: Favorite Soup Recipes
« Reply #29 on: November 22, 2006, 07:47:48 PM » by floydian

Quote from: Whiterock on November 22, 2006, 06:27:49 PM

Yup!! Grew up on 'um.
You can also add flour tortillas instead of making dumplings from scratch. Much easier and just as good to me.

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And as He stands in victory,
Sin's curse has lost its grip on me;
For I am His and He is mine—
Bought with the precious blood of Christ.

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