Favorite Soup Recipes

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Re: Favorite Soup Recipes
« Reply #30 on: November 22, 2006, 08:02:35 PM » by *MommaJo*

Quote from: KatieMac on November 22, 2006, 05:19:21 PM

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

Cool, small world. They have great dinners, huh?

I think it's neat to see the different varieties of dumplings. Mine is just eggs & flour. A family tradition. They are sorta heavy, not light & fluffy. But EASY and delicious.

We've also made things called Niffleys using the cooked dumplings (just boiled in plain water as in my recipe above). Chop bacon really small and fry it. Add the cooked dumplings to the bacon and grease. Then fry them until they're crispy, seasoning as desired. YUM YUM! They take a while to fry, but it's well worth the wait.

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Re: Favorite Soup Recipes
« Reply #31 on: December 06, 2006, 03:11:37 PM » by ~esposita~

Quote from: heatheronthehill on October 16, 2006, 07:19:39 AM

Olive Garden's Zuppa Toscana

How did you get that recipe!?!?!? I've been wanting this for so long. I made it for lunch today...my hubby asked, "Where are the bread sticks?" Thank you so much!!! Grin

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Re: Favorite Soup Recipes
« Reply #32 on: December 06, 2006, 03:30:02 PM » by heatheronthehill

Quote from: bajusabroad on December 06, 2006, 03:11:37 PM

Quote from: heatheronthehill on October 16, 2006, 07:19:39 AM

Olive Garden's Zuppa Toscana

How did you get that recipe!?!?!? I've been wanting this for so long. I made it for lunch today...my hubby asked, "Where are the bread sticks?" Thank you so much!!! Grin

A friend of mine gave me the recipe and I don't know where she got it. Isn't it wonderful!? Cheesy

Glad your family loved it so much!

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Re: Favorite Soup Recipes
« Reply #33 on: December 06, 2006, 03:50:29 PM » by petrimama

Look into topsecretrecipes.com for tons of your favorites. ~L

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Re: Favorite Soup Recipes
« Reply #34 on: December 06, 2006, 03:58:52 PM » by petrimama

Anyone have a tried and true corn chowder recipe?? I've never ad it but I've always wanted to try it. ~L

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Re: Favorite Soup Recipes
« Reply #35 on: December 11, 2006, 02:35:54 PM » by *MommaJo*

Does anyone have a good Ham & Potato Soup recipe?

Something sorta thick with bits of ham and maybe some chives?

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Re: Favorite Soup Recipes
« Reply #36 on: December 11, 2006, 03:02:34 PM » by ShabbyChic

Well, my recipes aren't the best because I approximate everything, but here's my ham and potato soup.

3 lbs. organic yukon gold potatoes
2 T butter
milk
sour cream
sea salt and pepper
4-5 sliced turkey bacon
2 stalks (about 1 T- 1 1/2 T) chopped fresh chives or 1/4 c chopped onion
1 T minced garlic

1. I wash the potatoes very, very well and remove any eyes. Cut into pieces about 1/4" thick and 2" x 2" around. Do not peel. Place them in a large pot and boil them until they are tender, about 10 minutes. Make sure that the pot is large enough for them to get good movement, and stir them a few times.

2. While the potatoes are boiling, place the turkey bacon under the broiler until crispy. Flip, and repeat. Let the bacon cool for a minute, and then chop it up (I use a pampered chef food chopper). Set aside.

3. Drain the potatoes.

4. Place 1/2 the potatoes in a food processor at 1/2 pwr. and add about 1/2 a cup of sour cream and milk to thin. Pour that mixture into a crock pot.

5. Add butter, bacon, salt and pepper, garlic and chives to the mixture that is in the crock pot.

6. Repeat step 4 with the other 1/2 of the potatoes. Pour the second 1/2 of potato mixture into the crock pot. Stir well.

7. Let it simmer in the crock pot (or on the stove) with the lid on for a few hours so the flavors meld. It also thins as it simmers, so don't start out with it too runny.

If you prefer potato chunks you can eliminate step 6 and just add the potato pieces to the first 1/2 of potato puree. Just make sure you add a little milk and sour cream to the crock pot so the soup doesn't get too thick.

Sorry I don't use recipes and exact amounts; hopefully this is fairly easy to understand.

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Re: Favorite Soup Recipes
« Reply #37 on: December 11, 2006, 03:38:00 PM » by floydian

Czech Soup (From a good Czech friend)

This is an unusual, but wonderful soup. It's used as an appetizer in Czech Republic.

2 potatoes chopped into small pieces
2 carrots chopped into small pieces
1/4 c oil (I use butter)
Water
1 medium container sour cream
salt
fresh dill

Saute carrots in oil until the oil turns slightly orange. Add a teaspoon of salt and potatoes. Saute until slightly tender. Add just enough water to cover and let boil until tender enough to cut with a fork. Add container of sour cream. Stir constantly until just bubbly. Add a little fresh chopped dill to taste. This may need a little more salt. I also like to add ground pepper.
That's it. Easy and good.

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Re: Favorite Soup Recipes
« Reply #38 on: December 11, 2006, 09:29:40 PM » by *MommaJo*

Thank you for the potato recipes. Now, I just need to get some potatoes & I'll try 'em out!
Thank you.

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Re: Favorite Soup Recipes
« Reply #39 on: December 16, 2006, 11:41:18 AM » by healthyinOhio

Quote from: heatheronthehill on October 16, 2006, 07:19:39 AM

Olive Garden's Zuppa Toscana

I made this last night for dinner and it was AWESOME!! Had the leftovers for lunch and I can't wait to fix it, again. Thanks for sharing!!!

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Re: Favorite Soup Recipes
« Reply #40 on: January 02, 2007, 07:27:30 PM » by boysmama

Corn Chowder
1 cup finely diced cooked meat(bacon, beef summer sausage, ham)
I/2 onion diced
1 -2 cloves garlic, minced (or 1/4 tsp garlic powder)
a little oil if necessary
Fry until onions are clear. Add...
2-4 cups diced potatoes
Fry lightly. Add...
2 cups of corn ( whole or only slightly creamed is best)
2 cups chicken broth (or enough to cover vegetables)
a little cracked black pepper
1-2 tsp salt
1 stick chopped celery or some dried celery leaves, opt.
a big pinch of basil, opt.
a little pinch of thyme, opt.
Cook until potatoes are very soft.
Mix 1-2 tbsps. flour with 1/2 cup broth. Add to soup slowly until quite thick( amount of flour needed varies w/ how much liquid is left) cook 2 minutes. Take off heat.
Add...1-2 cups cream (or milk)
1/2 -1 lb hard cheese, grated-.. guess the cheese could be opt. but not here Wink

Serve.
Can also add cooked chicken, but you also want some savory meat for flavoring

Made this tonight with a few variations- replace some of the cheddar w/ parmesan, instead of basil and thyme coriander and red pepper, and added some diced bell pepper... Grin

« Last Edit: January 09, 2007, 06:56:48 PM by boysmama »
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Re: Favorite Soup Recipes
« Reply #41 on: January 02, 2007, 07:36:31 PM » by boysmama

Cheeseburger and Fries Soup
Brown 1lb. ground meat
Add...
1 diced onion
garlic, opt.
4-6 cups diced potatoes
enough oil to fry potatoes lightly (just a couple tbsp.)
Fry until potatoes are staring to turn golden. (Don't skip this step as this really adds to the flavor) Grin

Add water to cover potatoes and cook until very soft.
Remove from heat and add...
1-2 cups cream, opt. (can use milk)
2-4 cups of grated hard cheese
Stir and serve w/ dill pickles and bread or rolls.

...dh likes when I mash the potatoes slighty to make the soup creamier... I just use a hand masher and mash lightly...

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Re: Favorite Soup Recipes
« Reply #42 on: January 02, 2007, 08:21:12 PM » by zoizoe

greetings in the name of the Lord Jesus Christ!
i thank God first of all that He has allowed me to find such a wonderful site that promotes what He has made and shows me how to use those things to bless my life and the lives of my family. i realize that there are mostly just healthy ideas on this site but these are 2 recipes that i found on emeril's site that i must share, they are both wonderful, i served the taco soup to a group of missionaries a few weeks ago and all of them loved it and wanted a copy of the recipe and the red beans and rice is out of this world, my husband even gives both recipes a 2 thumbs up! enjoy!

Tex Mex Chicken Taco Soup

Recipe courtesy Lauren Ogles
Show: Emeril Live
Episode: Emeril's Cook with Your Kids Contest

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
(keep your chicken stock so you can adjust your soup later, the soup thickens up after it sets overnight)
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth (i just use the stock from boiling the chicken rather than buying the broth)
1 (8-ounce) package cream cheese

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. (Do not cheat on melting the cream cheese all the way in a separate bowl - i just melted the cheese halfway it was still chunky and i went ahead and poured it in the pot and i ended up with chunks of cream cheese floating around in my soup). Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
Also, great on the second day over rice.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

this next recipe is obviously not soup but it serves just as good as soup on a cold day, enjoy!

Red Beans and Rice
Recipe courtesy Emeril Lagasse, 2001

Show: Emeril Live
Episode: Emeril's Creole Creation

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

*NOTE: instead of buying chopped ham and the ham hocks, i baked a (shank portion) ham and cut up some of the ham and put it in there and then i got the bone out with all the meat around it and just put it right in the pot, the bone with all the meat on it takes up a lot of space but it was mmmm good!

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours.

(Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

Favour is deceitful, and beauty is vain: but a woman that feareth the LORD, she shall be praised. Proverbs 31:30

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Re: Favorite Soup Recipes
« Reply #43 on: August 17, 2007, 04:43:09 PM » by CKSMOM

Yummy Tomato Soup Grin

1/2 bushel tomatoes
2 stalks celery (I used celery seed)
6 large onions
1 Cup butter
1 cup flour or clear jell
1 cup powdered milk
1/4 cup salt (I used garlic salt)
1 small pkg ABC noodles (optional)

Cook tomatoes, onions and celery together, then put through a food strainer. Bring to a boil, then add ABC noodles if you are using them and cook till soft. Mix flour or clear jell with water and thicken soup. Add remaining ingredients. Simmer 20 minutes. Cold pack 10 minutes to be sure of seal. YUMMY

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Re: Favorite Soup Recipes
« Reply #44 on: August 17, 2007, 05:20:06 PM » by miff aka Missi

My husband and I just made tomato soup also. Campbellkidsmom's sounds great. mmm...

Here's ours:

tomatoes We had about 2 Wal-mart sacks full
celery (sliced) we used 2 bunches
carrots (sliced) we used 1 pound
onions (chunked) we used 2 large
garlic (chopped) we used about 1 1/2 heads
basil (chopped) we used 2 handfuls
salt (about 3-4 T. per big pot)
Vegies can all be ran through a food processor. Very quick and easy.
Blanch, peel, core, sqeeze, and chunk tomatoes. Add remaining ingredients and cook until tender. Put through a blender. Jar up in pints or quarts. Process at 10 pounds for 10 minutes.

The combination of the vegetables seems about right for us. But, of course, if you don't like one or more of the ingredients you can leave out or substitute something else. And if you like a certain veggie you can add more of that.

I like the fact that I made it myself and I know for sure what is in it. And it is ready to heat and serve. My husband doesn't want anything else in the freezer that can thaw and ruin unless it really needs to be there. We had a very BAD ice storm here this past winter and many people were without power for days (some even 2 weeks). Lots of food spoiled because they had no power, couldn't cook it, couldn't eat it... We will even try our hand at canning meat this hunting season.

« Last Edit: August 17, 2007, 05:22:07 PM by miff aka Missi »
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Re: Favorite Soup Recipes
« Reply #45 on: October 22, 2007, 04:28:24 PM » by Rikki

This is a wonderful recipe for a garlic herb bread -- it is DELICIOUS! Thought it would go good with a lot of your soup recipes!

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1/4 c freshly grated Parmesan seperated
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf of your fav bread!!! (I prefer ciabatta or french!)

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, half of the cheese and herbs. Pulse until well combined.
Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and sprinkle rest of the cheese on top bake in the oven until lightly toasted, about 5 to 8 minutes.
I make up some extra in a little tupperware dish and keep in my fridge so I can easily spread it on the bread and pop it in the over in no time! It taste like you're in a 5 star restaurant! YUMMY!

« Last Edit: October 22, 2007, 06:08:02 PM by Rikkichic »
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Re: Favorite Soup Recipes
« Reply #46 on: October 28, 2007, 12:45:06 PM » by healthybratt

I boil chicken in kimchi to eat over rice quite often. After the majority of the chicken is eaten, I like to take the leftover juice, chicken pieces and just eat it like soup. We usually throw in some rice to give it more bulk. Grin

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Re: Favorite Soup Recipes
« Reply #47 on: October 28, 2007, 09:49:56 PM » by LKS

I just made this soup & my kids liked it so much they begged me to make it again. We ate this 4 days straight Cheesy

Ham & Bean soup
1 ham bone
chopped ham
2-3 c beans
onion
salt
flour

Simmer ham bone overnight in crockpot. Soak beans overnight(I used a 15 Bean Mix). In the morning remove bone. Stir in enough flour to thicken the broth (about 1/4C). Rinse beans & add to soup, add chopped ham, onion & salt to taste, stir it all up & cook on low 2-3 hrs. Yummy. This soup is filling & CHEAP . The bone & chopped ham were from a ham we'd been eating for a week. This whole pot of soup cost maybe $1 Wink

It also works w/ a hamhock. Simmer hock overnight in crockpot, remove bone, pick out any fat/yucky meat. Chop or shred good meat & add back in to soup. Continue as above. (hamhock must be smoked)
Happy eating!
LKS

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Re: Favorite Soup Recipes
« Reply #48 on: October 30, 2007, 02:04:35 PM » by Gigi

Yes, thanks so much heatheronthehill, this WAS delicious!! Definitely a new family favorite. Made it for the first time for guests and extended family on Sunday - great meal for when Company's Comin'!

Quote from: healthyinOhio on December 16, 2006, 11:41:18 AM

Quote from: heatheronthehill on October 16, 2006, 07:19:39 AM

Olive Garden's Zuppa Toscana

I made this last night for dinner and it was AWESOME!! Had the leftovers for lunch and I can't wait to fix it, again. Thanks for sharing!!!

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Re: Favorite Soup Recipes
« Reply #49 on: October 30, 2007, 04:00:08 PM » by Whiterock

Just wanted to share a different way of making Beef Stew. It's the reverse of how most people do it, but since I've started doing it this way, I can get it to the table faster and we all think it tastes better.

In a dutch oven, on the stove top, "roast" chunked potatoes and sliced carrots in hot olive oil and butter, or tallow, until they get some brown on them (I put the lid on and only stir them two or three times). They cook faster this way and the browning adds flavor, but you don't want to cook them all the way 'cause they still have to go in the stew.

Take out the potatoes and carrots and throw the diced onions in the pot. This should deglaze the bottom of the pan but if it's not doing the job, then cook the onions a little and then add a splash of red wine or beef stock. Get all the brown bits off the bottom.

Now put the potatoes and carrots back in and add the stew meat. Crush a clove of garlic and throw that in too. Toss in a little flour and stir. Add enough beef stock (or water) to cover the other ingredients and season with salt and pepper (and I always add some dried nettle).

Cook 'til the meat is done and the stew is as thick as you like.

If I'm not pressed for time I dust the stew meat with four, brown it in the pot, take it out, and then do the carrots and potatoes, etc. but this adds a step and so most of the time I just boil the meat like I said above.

WR

« Last Edit: December 05, 2007, 10:10:00 PM by Whiterock »
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Re: Favorite Soup Recipes
« Reply #50 on: November 03, 2007, 05:31:33 PM » by Kitty

Didn't know if there was a corn chowder listed...can be made GF--I used cornstarch for thickener...it's a favorite!

Corn Chowder (from BH&G)

This is more like a thick corn/potato stew. It’s not “fishy” like a chowder is (in my mind). I at least double everything for our family of 5.

1 T. oil (the bacon grease is good, too)
½ c. chopped onion (1 med.)
½ c. chopped green sweet pepper

1 14.5 oz can chicken broth (or homemade bone broth)
1 c. cubed potato (1 medium)—we use more like 5 potatoes, w/ peel on

3 c. frozen whole kernel corn, thawed (can use 6 ears, or canned corn to = 3 c.)

1 c. milk
1 t. flour (cornstarch works)
¼ t. salt
¼ t. pepper

2 slices bacon, crisp-cooked, drained and crumbled—definitely used more.
2 T. snipped fresh parley (or dried)—optional

1. If using fresh corn, use a sharp knife to cut the kernels off of the cobs.

2. In a large pot, cook onion and pepper in hot oil until tender but not brown. Stir in broth and potato. Boil, reduce heat; cover & simmer 10 minutes. Stir in the corn. Cook, uncovered, about 10 minutes more or until potatoes and corn are tender, stirring occasionally.

3. In a small bowl, combine milk, flour, salt & pepper; stir into soup. Cook & stir until thickened and bubbly. Cook & stir for one minute more. Add bacon; cook & stir until heated through. If desired, garnish w/ parsley.

You can use cream corn for a thicker soup, or blend/process half the corn before adding to the soup.

You can also add ½ c. shredded cheddar cheese with the bacon and stir until it melts, or garnish individual bowls w/ it.

LKS, I'm going to try your ham & bean soup ASAP!

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Re: Favorite Soup Recipes
« Reply #51 on: November 03, 2007, 09:58:06 PM » by LKS

Let me know how it goes over Yooper!
LKS

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Re: Favorite Soup Recipes
« Reply #52 on: November 04, 2007, 01:06:59 PM » by Rikki

Italian chicken soup
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 cup sliced carrots (about 3 small)
2 garlic cloves, minced or chopped
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
2 tsp fresh thyme, oregano, rosemary
1 c of your fav white or red wine (you don't have to put this, I just add it for the flavor!)

In a large pot, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. add garlic and let cook for 1 minute. Stir in zucchini,herbs, diced tomatoes, wine and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.

Garlic Herb Bread
1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1/4 c freshly grated Parmesan seperated
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf of your fav bread!!! (I prefer ciabatta or french!)

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, half of the cheese and herbs. Pulse until well combined.
Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and sprinkle rest of the cheese on top bake in the oven until lightly toasted, about 5 to 8 minutes.
I make up some extra in a little tupperware dish and keep in my fridge so I can easily spread it on the bread and pop it in the over in no time!

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Re: Favorite Soup Recipes
« Reply #53 on: November 04, 2007, 10:24:33 PM » by skelliott2

This is our all-time favorite, quick, yummy soup:

Bean Soup

In a large saucepan, put:

2 cups water
1 onion, diced

Boil onion in water for 5 minutes, then add

2 cans navy beans, drained
1 can petite diced tomatoes
1 lb. smoked sausage, cut up into bite-sized pieces
1/2 tsp garlic
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp black pepper
1 tsp salt

Stir. Simmer for 15 minutes. Done.

This tastes like it's been simmering all day. Delicous, easy, and quick!

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Re: Favorite Soup Recipes
« Reply #54 on: November 10, 2007, 03:49:15 PM » by beppyjo

I just made a new family favorite last night! Cheesy

I don't measure anything Embarrassed

but will list the ingredients - this soup was nutritious and delicious!

Saute the following in butter:
Leek
Garlic
Potato
Celery
Add chicken broth
and nettle ( I used some freeze dried nettle that I have for making tea)
Bring to boil then simmer until potatoes and celery are cooked
Add frozen peas and simmer until they are cooked

Blend with immersion blender (It should be quite thick) and serve with a dollop of sour cream. YUM!

My 3yo, who is the pickiest in the family, gobbled up a big bowl full and then ate seconds! She has never eaten so fast!!!
Today we ate the leftovers as dip. We added lime juice and sourcream and dipped our corn chips into it. Mmmmmmmmm! Grin

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Re: Favorite Soup Recipes
« Reply #55 on: November 10, 2007, 06:51:06 PM » by Jeanne Carol

If you get The Urban Homemaker's catalogue/magazine, she has a delicious chicken soup for colds and flu. My daughter (13) made it for me several nights ago, since I have pneumonia. It was very, very good. The whole family loved it, even though it was a little bit spicy (it calls for cayenne and ginger, though we didn't have any ginger on hand). The flour makes it creamy but there are no dairy products in it. We added some sage and rosemary also, since it called for savory and we didn't have that either. You may be ablle to get the whole recipe at

http://articles.urbanhomemaker.com/index.php?article=121

Also, I didn't have time to make stock. My daughter just boiled a whole chicken for around an hour with a tablespoon of sea salt, put it in a 9x13 to cool and debone, strained the broth and added barley (in place of noodles or rice) to cook for half and hour then added the vegies and spices, and chicken and extra water to make it go further. Extra good since we had fresh whole wheat rolls to go with it. Yum!

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Re: Favorite Soup Recipes
« Reply #56 on: November 10, 2007, 06:59:09 PM » by CountyCork

Only a little off topic, but just had to say
"That daughter's worth is far above rubies!"
Way to train her, mama!

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Re: Favorite Soup Recipes
« Reply #57 on: December 03, 2007, 12:41:06 PM » by Kitty

Quote from: LKS on November 03, 2007, 09:58:06 PM

Let me know how it goes over Yooper! LKS

I finally made the ham and bean soup, LKS!

I found smoked ham shanks and used a dried 32 beans/veggie mix...followed your instrucitons (subbing cornstarch for flour--wasn't thick enough, though), and we've all enjoyed it. Grin

Thanks!

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Re: Favorite Soup Recipes
« Reply #58 on: December 03, 2007, 02:36:24 PM » by LKS

Glad you liked it!

LKS

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Re: Favorite Soup Recipes
« Reply #59 on: December 05, 2007, 08:38:37 PM » by JuliaofSunnyside

Will you guys help me think of a good kind of soup to serve for a New Year's Eve party? We're having like 12 guests and my husband told them we'd serve soup and hors d'oeuvres so I'm trying to think of what would be nice but kinda homey, ya know? Or maybe I should just serve another main dish - I don't know - I'm not good at planning these things!

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