Favorite Soup Recipes

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Re: Favorite Soup Recipes
« Reply #60 on: December 05, 2007, 09:06:58 PM » by SarahLaRae

pea soup from nourishing traditions! MMMMM! yum!

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Re: Favorite Soup Recipes
« Reply #61 on: December 06, 2007, 06:52:12 AM » by healthybratt

Potato Soup

1/3 of pan of chopped potatoes.
A few chopped carrots (1-2 cups)
1-3 stalks of chopped celery (or use 1/2-1 tsp celery seed)
1/2 chopped onion
1 chopped clove garlic
1 T Italian seasoning
Salt & Pepper to taste
Flour
2-3 Eggs
Milk
1 Stick of Butter

Boil potatoes, carrots and celery (do not boil celery seed, add later if using). When carrots are tender, drain 1/2 the water and refil to desired soup level with milk. Boil again, add onion, garlic, butter and other seasonings. While waiting for 2nd boil, mix flour and eggs to make a gooey paste. You do not want this the consitancy of bread dough or your dumplings will taste like crunchy flour. You want it to be very sticky and difficult to manage with a spoon or your fingers. Then when soup begins to boil, very carefully pull small (nickle to quarter size) pieces of egg/flour mixture and plop into soup until you've used all of it. Oiling your fingers can help with this process. Turn down heat and continue soft boil until dumplings are fluffy and tender. For an extra treat, throw in shredded cheddar before or after you serve.

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Re: Favorite Soup Recipes
« Reply #62 on: December 06, 2007, 10:28:45 AM » by Whiterock

What??!! No bacon?! How can you have potato soup without bacon?!
Grin

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Re: Favorite Soup Recipes
« Reply #63 on: December 06, 2007, 10:38:49 AM » by wyomama3

Quote from: Whiterock on December 06, 2007, 10:28:45 AM

What??!! No bacon?! How can you have potato soup without bacon?!
Grin

Wouldn't fly at my house either! Tongue

Bacon and cheese sprinkled on top is what makes it G-R-E-A-T! Loaded baked potato soup.

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Re: Favorite Soup Recipes
« Reply #64 on: December 06, 2007, 12:13:16 PM » by healthybratt

Quote from: Whiterock on December 06, 2007, 10:28:45 AM

What??!! No bacon?! How can you have potato soup without bacon?!
Grin

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Re: Favorite Soup Recipes
« Reply #65 on: December 06, 2007, 02:46:17 PM » by *MommaJo*

Quote from: healthybratt on December 06, 2007, 06:52:12 AM

Potato Soup
.......... You want it to be very sticky and difficult to manage with a spoon or your fingers. Then when soup begins to boil, very carefully pull small (nickle to quarter size) pieces of egg/flour mixture and plop into soup until you've used all of it. Oiling your fingers can help with this process. ..........

This is just how I make my dumplings for my Chicken & Dumpling Soup recipe. YUMMY!!
Here's how I handle them, though - I make them sticky, too. Once I've mixed the eggs and flour in a bowl I put the mixture onto a small, sturdy cutting board. Then I just use a spoon and scrape off the pieces right into the boiling soup. KWIM? My fingers never touch the batter that way. I dip my spoon into the water, too, to make it easier to get the batter off of it. I just came up with this trick in the last year or two.
My family made these things called Niffleys. You make the dumplings the same way just boiling in plain water. When they're done, drain them and fry them with finely chopped bacon until crispy. SOOOO GOOD. Be patient, though. It takes a while to get them crispy.

« Last Edit: December 06, 2007, 02:49:32 PM by *MommaJo* »
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Re: Favorite Soup Recipes
« Reply #66 on: December 10, 2007, 02:23:12 PM » by Isaacsmama

anyone have a good sauerkraut soup recipe? thanks

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Re: Favorite Soup Recipes
« Reply #67 on: December 14, 2007, 01:02:34 PM » by healthyinOhio

Anyone have an Italian Wedding Soup recipe?

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Re: Favorite Soup Recipes
« Reply #68 on: December 14, 2007, 01:32:53 PM » by mhsmama4

Quote from: healthyinOhio on December 14, 2007, 01:02:34 PM

Anyone have an Italian Wedding Soup recipe?

We make this one from the Spaghetti Warehouse restaurant...make the meatballs tiny, of course, and remember they won't need to bake as long as the recipe says for the bigger ones. I think mine usually take about 20 minutes (made with all beef).

http://www.meatballs.com/recipes.html

I also usually use homemade chicken stock whenever possible.

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Re: Favorite Soup Recipes
« Reply #69 on: December 14, 2007, 01:50:40 PM » by Melie

Quote from: healthyinOhio on December 14, 2007, 01:02:34 PM

Anyone have an Italian Wedding Soup recipe?

Italian Wedding Soup:

1/2lb ground beef
1 egg lightly beaten
2 TB dry breadcrumbs
1 TB grated Parm cheese
1/2 tsp dried basil
1/2 tsp onion pwdr
6 cups chicken broth
2 cups thin sliced escarole
1 cup uncooked orzo
1/3 cup finely chopped carrot

1) In med bowl, combine first 6 ingredients. Shape into 3/4" balls.
2) In large saucepan, heat broth to boiling; stir in escarole, orzo, carrot, & meatballs. Return to a boild, then reduce heat to med. Cook at a slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking. 4 servings.

From All Recipes Cookbook.
I have not tried this one but I am usually not dissapointed with recipes from this cookbook.

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Re: Favorite Soup Recipes
« Reply #70 on: December 14, 2007, 01:53:42 PM » by littlemama24

Quote from: hhmom on December 14, 2007, 01:50:40 PM

Quote from: healthyinOhio on December 14, 2007, 01:02:34 PM

Anyone have an Italian Wedding Soup recipe?

that sounds yummy!

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Re: Favorite Soup Recipes
« Reply #71 on: December 14, 2007, 02:21:02 PM » by healthybratt

Quote from: healthyinOhio on December 14, 2007, 01:02:34 PM

Anyone have an Italian Wedding Soup recipe?

I should have posted this question. I adore the stuff from Campbells, but it's (well, you know) not healthy. Grin

Doesn't it have spinach in it?

« Last Edit: December 14, 2007, 02:24:07 PM by healthybratt »
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Re: Favorite Soup Recipes
« Reply #72 on: December 14, 2007, 03:14:21 PM » by ~esposita~

Quote from: healthybratt on December 14, 2007, 02:21:02 PM

Doesn't it have spinach in it?

Escarole is a green similar to spinach - I like the escarole better in soups! Its a bit crunchier.

Quote

Italian Wedding Soup:

1/2lb ground beef
1 egg lightly beaten
2 TB dry breadcrumbs
1 TB grated Parm cheese
1/2 tsp dried basil
1/2 tsp onion pwdr
6 cups chicken broth
2 cups thin sliced escarole
1 cup uncooked orzo
1/3 cup finely chopped carrot

1) In med bowl, combine first 6 ingredients. Shape into 3/4" balls.
2) In large saucepan, heat broth to boiling; stir in escarole, orzo, carrot, & meatballs. Return to a boild, then reduce heat to med. Cook at a slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking. 4 servings.

From All Recipes Cookbook.
I have not tried this one but I am usually not dissapointed with recipes from this cookbook.

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Re: Favorite Soup Recipes
« Reply #73 on: December 14, 2007, 06:11:36 PM » by WellTellMommy

Does any one have The Makers Diet? I took it back to the library before I could get the Coconut Milk Soup recipe on pg233 does any one have that?
I would appreciate it if you could post that, I would like to make that for lunch tomorrow.
Sherri

« Last Edit: December 14, 2007, 10:16:56 PM by WellTellMommy »
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Re: Favorite Soup Recipes
« Reply #74 on: December 15, 2007, 06:55:49 AM » by 1ofeach

Quote from: WellTellMommy on December 14, 2007, 06:11:36 PM

Sherri, that recipe is actually from Nourishing Traditions. It's printed in The Maker's Diet w/ permission. Do you have NT? I haven't made the NT version, but I have made the coconut milk soup from Eat Fat, Lose Fat and really like that. It calls for asparagus, but I often make it w/o it. I will try other veggies w/ it too: broccoli, mushroom, onionm that is, when I find my book. I can't find my copy of EFLF right now, or I'd share that one. It was not complicated, but I'd have to look up amounts.

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Re: Favorite Soup Recipes
« Reply #75 on: December 16, 2007, 05:08:37 PM » by SarahK

This is a favorite in my extended family. I got it on a nice little recipe card as a wedding shower gift. It is still in my box - but I don't think The Man has ever seen it there. Probably won't prepare it until after the kids are older, but I remember it always being wonderful.

Soup

1 10 oz can Campbell's Breakfast soup
1 10 oz can water

Preheat stovetop. Fin saucepan somewhere and empty can and water into saucepan. Bring to rolling boil. Let stand while taking bath. Eat only soild contents. Leave remainder uncovered for 3 days. Someone else discards. Last, and most important, act surprised.

Serves: 1

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Re: Favorite Soup Recipes
« Reply #76 on: December 17, 2007, 02:54:03 AM » by Melie

Quote from: SarahK on December 16, 2007, 05:08:37 PM

Now that's just gross. At least put a little whey in the water. Tongue

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Re: Favorite Soup Recipes
« Reply #77 on: December 17, 2007, 12:33:06 PM » by joshs_rebekah

Pumpkin Soup

Sorry for the rough portions... This is made for a family of three, and I don't have the cookbook with me to be exact.

2 c. chunked pumpkin (2 cups canned is what I use)
2 cups sliced potato (we don't use them)
a dollop of butter
one medium onion
1 cup chicken stock
1 cup milk
cinnamon or nutmeg to taste
salt and pepper to taste

I sautee the onions in the butter until soft. Then boil the pumpkin and potato (if in chunks) till tender. Add the chicken stock and spices, then let it cool down a bit. Put it in a blender when cool. Put back into the pan and add milk.

We serve this piping hot with shredded mozorella on top. We also (is Josh is home - we usually make this on his day off) make our version of cheese sticks.

1.5 c. cornmeal
3/4 c. water
a pinch of salt

we put these two together in our toaster oven on 325 until the cornmeal soaks up all the water - makes for very non-gritty cornmeal!

We usually finely chop up some garlic and onions, and put shredded moz. in it. Then we work the cornmeal (it should be pliable, that is how you know when to take it out of the oven) and make a pocket, put the cheese, garlic and onion in it and clamp it shut. We boil these in oil till done. GREAT for dipping in the soup.

If using canned pumpkin, start the sticks first. Also works well with corn bread. ***Also, this can be made without milk, just ad more chicken stock***

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Re: Favorite Soup Recipes
« Reply #78 on: December 17, 2007, 09:19:43 PM » by Kitty

Our curriculum had us make Lentil Stew to go along w/ our lesson on Jacob and Esau. We all liked it and it was pretty easy:

Heat in a large soup pot:
1 1/2 T. olive oil
Add & saute:
1 chopped onion
1 minced clove garlic
Add:
4 C water
1 C lentils (red go w/ the story--we used green)
1/2 t cumin

Cook the soup 30-45 minutes until lentils are tender.

Add:
2 T lemon juice
1 t salt
1/2 t pepper (we also added garlic powder)

For a less authentic option, add one can of diced tomatoes & cubed ham or crumbled bacon.

When we came in from our walk, we could smell it and see why Esau was wanting it SO badly! Cheesy

« Last Edit: April 07, 2009, 12:22:46 PM by Yooper »
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Re: Favorite Soup Recipes
« Reply #79 on: December 18, 2007, 03:29:50 AM » by mom24boys

I agree with Yooper! I have always hated, hated, hated lentils. I tried them many different ways because we used to get a free bag of them each month.
When we used the My Father's World curriculum I decided to try it one more time.

The big secret/trick is the addition of lemon juice at the end. I have now started adding lemon juice to other lentil recipes and my family just can't get enough!

We triple this recipe for just 2 adults and 2 boys: 12 & 9. There is usually only enough for dad's and one boy's lunch left over.

Oh, and we add 1/2 pound of bacon (of course, it definitely isn't kosher or authentic with that!!) I just cut it up and throw it in but I also usually cook it a long time in the crock pot, not the short time listed in the recipe.

Quote from: Yooper on December 17, 2007, 09:19:43 PM

Our curriculum had us make Lentil Stew to go along w/ our lesson on Jacob and Esau. We all liked it and it was pretty easy:

Heat in a large soup pot:
1 1/2 T. olive oil
Add & saute:
1 chopped onion
1 minced clove garlic
Add:
4 C water
1 C lentils (red go w/ the story--we used green)
1/2 t cumin

Cook the soup 30-45 minutes until lentils are tender.

Add:
2 T lemon juice
1 t salt
1/2 t pepper (we also added garlic powder)

For a less authentic option, add one can of diced tomatoes & cubed ham or crumbled bacon.

When we can in from our walk, we could smell it and see why Esau was wanting it SO badly! Cheesy

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Re: Favorite Soup Recipes
« Reply #80 on: December 19, 2007, 09:52:58 PM » by Gigi

Yes! Thanks, Yooper for your timely post - I've never had any sort of lentil stew before, but this one looked sooooo easy and I had everything on hand, so we had it tonight! DELICIOUS! We went for the unauthentic version, also.

I'm just hoping that lentils don't give you gas, because we all ate . . . uh . . . quite a bit. I suppose we'll soon find out . . . Lips Sealed

Quote from: Yooper on December 17, 2007, 09:19:43 PM

Our curriculum had us make Lentil Stew to go along w/ our lesson on Jacob and Esau. We all liked it and it was pretty easy:

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Re: Favorite Soup Recipes
« Reply #81 on: January 14, 2008, 04:18:32 AM » by mauimom

Here's one of our family's favorite soup recipes:

Stuffed Pepper Soup

2 pounds ground beef
1 can, 28 oz tomato sauce
1 can, 28 oz diced tomatoes, undrained
2 cups cooked rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
salt/pepper

In a large saucepan or Dutch oven, brown beef, drain. Add remaining ingredients, bring to boil. Reduce heat, cover and simmer for 30-40 minutes or until peppers are tender.

I put the rice in uncooked and add more water and cook it longer. Saves a step. I have made it w/o the sugar and it is fine. I never used sugar when I made real stuffed peppers, so why put it in the soup?! Roll Eyes

mauimom

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Re: Favorite Soup Recipes
« Reply #82 on: January 25, 2008, 08:42:18 PM » by JuliaofSunnyside

Here's the soup I fixed for our New Year's Eve party, then fixed again tonight as it was well-liked. I got it off recipezaar.com but used wheat flour, etc., and cut the bouillon in half as it was way too salty the first time. (The bouillon amount I listed below tastes about right.) It was super yummy with ciabatta rolls!

Cheesy Ham and Potato Soup

3 1/2    cups potatoes, peeled and diced (I keep mine with the peel)

1/3    cup celery, diced

1/3    cup onions, finely chopped

1-2    cup ham, diced and cooked

3 1/4    cups water

1   tablespoon chicken bouillon granules

1/2    teaspoon sea salt (to taste)

1    teaspoon pepper

5    tablespoons butter

5    tablespoons flour (wheat works fine)

2    cups milk

2    cups cheddar cheese, shredded

1.   Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
2.   Then cook over medium heat until potatoes are tender.
3.   Stir in the chicken bouillon, salt, and pepper.
4.   In seperate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5.   Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick. (4-5 minutes)
6.   Add in cheese and stir until melted.
7.   Stir the cheese mixture into the stockpot and cook until heated through.

« Last Edit: January 25, 2008, 08:44:32 PM by JuliaofSunnyside »
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Re: Favorite Soup Recipes
« Reply #83 on: January 25, 2008, 10:09:23 PM » by Maria/NHM

Anyone have a good recipe for Nifla (sp?) soup. It's a German soup my husband loved growing up but nobody has Grandma's recipe Undecided

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Re: Favorite Soup Recipes
« Reply #84 on: January 27, 2008, 08:13:41 PM » by kamom

I have some German friends. Can you tell me more about the soup and I can ask for you.

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Re: Favorite Soup Recipes
« Reply #85 on: January 27, 2008, 09:00:58 PM » by Mama Sita

Hey! This recipe is VERY familiar!!! We call it Cheddar Chowder and it was a staple around my house growing up. I make it now for my kids and it is a HIT every time.

BTW, I would leave out the bouillon, as it has MSG in it. Good just the way it is with just the sea salt and the ham. And of course, fresh rolls Grin

Quote from: JuliaofSunnyside on January 25, 2008, 08:42:18 PM

Cheesy Ham and Potato Soup

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Re: Favorite Soup Recipes
« Reply #86 on: January 27, 2008, 09:27:35 PM » by sunshine4th

I experimented with a few cabbage soup recipes and here is our favorite.

2 cups of dried kidney beans
6 cloves of garlic
1 tsp. black pepper
1 tsp. sea salt
1 small head of cabbage
2 coarsely chopped onions
Fresh garlic-minced or chopped ( I use almost a bulb, but I will leave that up to your taste buds)
3 sliced carrots
3 sliced stalks of celery
1 qt. tomato juice
1 qt. chicken stock
sea salt to taste

Soak beans over night in whey and water. I cook my beans in a small crock pot for about, 5 hours.
Put the rest of the ingredients in crock, and cook on low. I don't have a time, I start when I get up in the morning and it usually ready by the afternoon, I just keep it warm for dinner. I add the beans and the bean juice when the beans are done.
Very yummy and easy. I chop everything at night so when I get up, I just throw it in the crock pot.
(I know it sounds gassy, but it isn't too bad.) It is feeling and pretty cheap to make.
Jess

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Re: Favorite Soup Recipes
« Reply #87 on: January 31, 2008, 03:22:40 PM » by wyomama3

Here is a new favorite of mine:
Superb Red Pepper Soup serves 8
6 medium red bell peppers, halved
1/2 cup butter
1 lg onion
2 garlic cloves
3 lg carrots, peeled and chopped
1 lg baking potato, peeled and chopped
2 md firm pears, peeled, cored and chopped
32 oz chicken broth
1 T chopped parsley (I use sweet basil)
seasonings (salt, pepper, I add a few grates of nutmeg)

1. Preheat broiler. Line a large baking sheet with foil. Arrange bell peppers, cut side down, on baking sheet. Broil 4 inches from heat source until peppers are blackened and blistered, about 14 minutes. Remove peppers to a meduim bowl. Cover with plastic wrap and let stand 20 minutes. Peel peppers, discarding seeds, skin and stems; coarsley chop.
2. Melt butter in a Dutch oven over medium heat. Add onion and garlic and saute 10 munutes. Stir in carrots; cook 10 munutes. Add peppers, potato, pears and broth. Bring to a boil reduce heat and simmer, uncovered, until vegetables are tender, about 20 munutes. Add parsley.
3. Working in 1-cup batches puree soup in a blender. Return soup to Dutch oven and reheat over medium heat. Season with salt and pepper.

This recipe came out of the American Profile newspaper supplement; and was submitted by Eleanor Greenly from Levittown, PA.
I have added a small jalapeno that I roasted with the peppers. Sometimes I make it with the mixed pepper 4-pack in the Wal-mart produce section, and I up the pears to 3. I have also put a dash of hot sauce in for flavor, no real heat was added. When I pureed, I did not do it to complete smooth, but left some matter for the tounge to be happy with. I froze it in family size batches and some single serving (1 cup). The recipe says to serve with a dallop of sourcream and a parsley sprig for garnish.

*this was only modified to correct the spelling of pairs to pears. Roll Eyes

« Last Edit: March 22, 2008, 02:59:18 PM by wyomama3 »
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Re: Favorite Soup Recipes
« Reply #88 on: January 31, 2008, 03:27:13 PM » by floydian

Quote from: wyomama3 on January 31, 2008, 03:22:40 PM

Here is a new favorite of mine:
Superb Red Pepper Soup serves 8
6 medium red bell peppers, halved
1/2 cup butter
1 lg onion
2 garlic cloves
3 lg carrots, peeled and chopped
1 lg baking potato, peeled and chopped
2 md firm pairs, peeled, cored and chopped
32 oz chicken broth
1 T chopped parsley (I use sweet basil)
seasonings (salt, pepper, I add a few grates of nutmeg)

1. Preheat broiler. Line a large baking sheet with foil. Arrange bell peppers, cut side down, on baking sheet. Broil 4 inches from heat source until peppers are blackened and blistered, about 14 minutes. Remove peppers to a meduim bowl. Cover with plastic wrap and let stand 20 minutes. Peel peppers, discarding seeds, skin and stems; coarsley chop.
2. Melt butter in a Dutch oven over medium heat. Add onion and garlic and saute 10 munutes. Stir in carrots; cook 10 munutes. Add peppers, potato, pears and broth. Bring to a boil reduce heat and simmer, uncovered, until vegetables are tender, about 20 munutes. Add parsley.
3. Working in 1-cup batches puree soup in a blender. Return soup to Dutch oven and reheat over medium heat. Season with salt and pepper.

This recipe came out of the American Profile newspaper supplement; and was submitted by Eleanor Greenly from Levittown, PA.
I have added a small jalapeno that I roasted with the peppers. Sometimes I make it with the mixed pepper 4-pack in the Wal-mart produce section, and I up the pairs to 3. I have also put a dash of hot sauce in for flavor, no real heat was added. When I pureed, I did not do it to complete smooth, but left some matter for the tounge to be happy with. I froze it in family size batches and some single serving (1 cup). The recipe says to serve with a dallop of sourcream and a parsley sprig for garnish.

In the opening line across the top on the board, it reads, "Serves 86 medium red peppers."
LOL. I was wondering what kind of soup you needed 86 red peppers for. Roll Eyes

Either that or it serves 86 people. Then I thought that has to be some great soup.!!! Cheesy

Still sounds really good. Specially on a cold winter day.

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Re: Favorite Soup Recipes
« Reply #89 on: January 31, 2008, 03:32:50 PM » by wyomama3

Quote from: floydian on January 31, 2008, 03:27:13 PM

In the opening line across the top on the board, it reads, "Serves 86 medium red peppers."
LOL. I was wondering what kind of soup you needed 86 red peppers for. Roll Eyes

Either that or it serves 86 people. Then I thought that has to be some great soup.!!! Cheesy

Still sounds really good. Specially on a cold winter day.

I wanted to make sure you got your daily intake of vegetables. Wink