Let's share our favorite soup recipes!

[Valarie]

I love winter! We practically live on soup! So, I thought I'd get a few new recipes and share a few of my favorites!

Chicken Chili
2 C. ground chicken or turkey
1 C. chopped onion
3/4 C. chopped green pepper
1 C. chopped carrot
2 Roma or other small tomatoes, chopped (canned works ok too)
4 rings jalapeno pepper, chopped fine (Tabasco can be substituted, 2-3 shakes, MOL to your liking)
1 (15 oz) can Great Northern beans, drained (I leave these out, leftovers get mushy)
1 (11 oz.) can white shoepeg corn, drained (have used frozen also)
2 (14 oz) cans fat-free chicken broth
2 tsp. chili powder, MOL to taste
1/2 tsp. ground cumin

In a large nonstick skillet or saucepan, brown the chicken, onion and green pepper over medium heat, stirring often. Transfer to a colander and run hot wate over to rinse away any excess fat. Shake to remove water and return to skillet after wiping out any fat. Add the carrots and remaining ingredients, bring to a boil, reduce the heat, cover and simmer for 15 minutes.

My notes are in the (), also, use a large pot, Dutch oven or the like to cook this in. It is a great soup!!

We also love Cheesy Potato Soup, but I seem to have misplaced the recipe. I'll post it as soon as I find it, along with any others that I come across.

Share your families favorites!

[Lisa Jo]

Here is my winter favorite, right out of Sunset magazine, April 2000:

Greens, Beans and Sausage Soup

1 lb greens (green kale, collard, turnip, swiss chard) rinsed, de-ribbed and chopped
2 C chopped onions
1C sliced carrots
1C sliced celery
1 T olive oil
1 T minced garlic
2 tsp dried thyme
1 lb kielbasa, sliced or chopped
1 C dry white wine
2 quarts chicken broth
3 cans white beans (large or small, your choice)
In 6-8 quart pan, saute sausage till browned, add and saute onions, carrot, celery, and garlic in olive oil. Add thyme, broth, wine, beans, greens, salt and pepper. Bring to a boil, then reduce to simmer, covered, 20-25 minutes.

This gets even better after sitting in the fridge overnight.

BTW, Sunset's current magazine features winter soups! :)

[neza]

Both of these freeze well.

My Sister's Soup

In a large dutch oven, fry until crisp, 12 oz bacon, cut into bits. Remove bacon from pan and leave a little of the fat in which to saute until carmelized, 1 large sweet onion, diced. Add water and cover if necessary to keep onion from burning. While that's cooking, scrub, quarter and slice enough potatoes to make 3" in the bottom of pot. Add potatoes and enough water to just cover. Cook until potatoes are tender and break them up a little with a potato masher. Reduce heat to low. Add 2 cups half-n-half, a generous portion of lean ham, diced, and 2 cups milk. Stir in 8-12 ounces of your favorite cheeses and add the bacon. I like a mix of havarti and mild cheddar, maybe some lorraine swiss (other swiss isnt creamy enough). Season with season salt, white pepper and lots of parsley.

If you want to cut some of the cheese out, you could puree some carrots to give it and oranger look.


Lynn's Chili

Brown 1 lb lean ground beef
Pureed in food processor one can of chili beans
1 large can of tomato puree
1 envelope ChiChi's taco seasoning.
1 Tbs. Cumin
1Tbs. vinegar
3 Tbs. sugar
1/2 tsp celery seed
1tsp garlic powder
1 tsp onion powder
1-3 TBS of chili powder

Simmer all together for 10-15 minutes or dump all in crock pot for the day on low.

This makes a really smooth, thick chili. I don't like the texture of whole beans, but don't mind the flavor.

[Shancarey]

This soup was sooooooooooooooooooo good!!

Cheesy Corn and Potato Chowder

Ingredients
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


Directions

1 In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2 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.
3 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.

[ibmommy]

Sherried cream of portobello mushroom soup with fresh rosemary

1/2 cup unsalted butter
1/2 cup flour
10 cups chicken stock (you can buy it already made i do the big campbells
cans get the less sodium)
2 fresh rosemary sprigs
3 fresh thyme sprigs
2 fresh flat leaf parsley sprigs
3 tbsp olive oil
2 -1/2 lbs of portobellos (any mushrooms you want the equal that many pounds)
with the gills removed and diced. if you don't remove the gills your soup will
turn out black
1 onion diced
4 shallots, chopped
4 garlic cloves minced
1 tbsp fresh rosemary chopped
kosher salt to taste
freshly ground black peper to taste
1 cup dry sherry
4 cups whipping cream or sour cream (you may not use this full amount)

prepare a blonde roux by melting the butter in a small saucepan over medium heat; stir in the flour and cook, stirring continuosly, until the roux is golden brown and fragrant, about 4-5 minutes. set aside to cool

in a large stockpot over high heat, bring the chicken stock to a boil. whisk in the roux and stir to combine thoroughly. reduce the heat to medium; add the rosemary sprigs, thyme and parsley sprigs to the chicken stock and continue to cook, uncovered

meanwhile, heat the olive oil in a large saute pan over high heat until hot. add the mushrooms, onion, shallots, and garlic and cook 6-8 minutes. add the chopped rosemary, taste, and season with salt and pepper. remove 2/3 cup of the mushroom mixture and set aside. add the sherry to remaining mushroom mixture and reduce over high heat until about 1/2 cup of liquid remains. set aside. (this is going to be the LARGEST pan of mushrooms you will every see and you'll wonder how to stir them... they will shrink to nothing... )

remove the herb sprigs from the chicken stock. transfer the mushroom mixture to a food processor or blender and puree (if you have one of those hand held shake things that is the BEST to put in the pan to blend. then there is no transfer of food) transfer to the chicken stock and stir to combine well. whisk in the cream to taste (you may not want all of it) season with salt and pepper
if needed.? when serving ladle the soup into large bowls and garnish with a dollop of the reserved sauteed mushroom mixture!!YUMMY

[Satya]

Yes, this soup was a hit! Glen squished his way through spinach. Gummed his way through meatballs. Squashed his way through beans. And slurped up the yogurt broth. E-mail me if you want this tasty unique recipe.

[Satya]

I just typed up the recipe. Yummer!

Meatball Soup with Yogurt

This is an Azerbaidzhani soup recipe. I’ve made without the dill and its still super! Enjoy.

12 ounces lean beef (ground)
1 small onion, grated or very finely chopped
5 tablespoons finely chopped fresh dill (or 2 tsp. Dried)
salt and black pepper to taste
5 cups beef broth
1/3 cup uncooked long-grain white rice (Jasmine is yummy)
1 cup drained canned chick-peas, rinsed
1 cup chopped spinach leaves (I use a whole bunch of fresh spinach)
½ cup chopped sorrel (optional)
3 cups unflavored yogurt or to taste
¼ cup finely chopped parsley
2 tablespoons finely chopped green onion or chives

In a mixing bowl combine the meat, onion, 1 tablespoon of dill (fresh) or 1 tsp of dill (dried), and salt and pepper. Knead with your hands until the mixture is well blended. Form 1-inch balls.

In a heavy pot bring the broth to a boil over high heat. Season with salt and pepper. Add the meatball and rice. Reduce the heat, cover, and simmer 20 minutes. Add the chick-peas, spinach, and sorrel (optional) and simmer, covered 10 minutes.

In a deep bowl beat the yogurt until smooth. Gradually beat in a little of the soup broth until well blended. Slowly pour the yogurt mixture into the pot, stirring constantly. Add the parsley, green onions, and remaining dill and continue stirring until thoroughly heated. Do not allow the soup to boil or it will curdle. Taste and adjust the seasoning. Serve hot.

Serves 4-6

[Anna Banana]

Does ANYONE have a yummy kid-friendly vegetable beef soup recipe? I know...vegetable beef soup is pretty self-explanatory.

But, I am looking for one that is extra rich and tomato-ey. My Mom uses ketchup in hers, and I LOVE hers. But when I tried it a few years ago...it flopped with the ketchup. Does anyone put ketchup in theirs, and how much?

Any recipes/help would be greatly appreciated!:D

[ElsieB]

I found a couple for you in a search or two.

This one is from Cooksrecipes.com:

Hearty Vegetable Soup II

2 pounds stew beef, diced
8 cups water
1 onion, chopped
1 cup tomato ketchup
1 tablespoon salt
1/2 teaspoon dried thyme
1/2 cup split green peas
1 1/2 cups loose-pack frozen corn
1 potato, peeled and diced
1 cup chopped spinach
1 cup green beans, sliced
1 cup fresh or loose-pack frozen peas
6 carrots, peeled and sliced
3 cups diced celery
1 green bell pepper, seeded and diced
2 tablespoons chopped flat-leaf parsley
3 tomatoes, seeded and chopped

1. In a large kettle cover diced stew beef with water. Add chopped onion, ketchup, salt, and thyme. Bring to a boil. Skim the surface.
2. Add split green peas; cover and simmer over low heat for 3 to 4 hours.
3. Add corn, diced potato, chopped spinach, sliced green beans, peas, sliced carrots, diced celery, diced green bell pepper, chopped parsley, and chopped tomatoes. Cover and simmer 30 minutes.
Makes 8 servings.

I found this one on Cooks.com. It doesn't have very specific amounts for ingredients.

VEGETABLE BEEF SOUP

Stew beef
Frozen vegetable mix (bag)
1/2 bottle ketchup
Pepper
Chili powder
Oregano
1 can tomato soup
Potatoes

Cut beef into bite size pieces. Fill large pot with boiling water (salt). Add beef and continue to boil 45-60 minutes. Keep adding water. After 60 minutes add frozen vegetables, ketchup, pepper, chili powder, oregano and soup. Simmer 30 minutes. Add diced potatoes at least 15 minutes before serving.

Hope those help a bit.

[Molina]

I noticed on your weekly menu you listed Posole. What is that?

[ElsieB]

Hi!

Posole is a Mexican soup. Traditionally it is made with pork and hominy and lots of spices. My mom recently got a Weight Watcher friendly version of posole and she says it is very good. That's what I'm trying this week.

Here is a more traditional recipe for posole:

1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 tsp. whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 Tbl. oil 1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. cloves
1/2 tsp. cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)

Procedure:
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

And here's my WW version:

1 medium onion, finely chopped
1 30 oz. can hominy, rinsed and drained
1 28 oz. can chopped tomatoes
1 lb. skinless boneless chicken breasts, cut into 1/2-inch pieces
OR 1 lb. ground turkey
1 1/2 cups water
3/4 cup tomatillo sauce or salsa verde
1/2 tsp. ground pepper

In a nonstick pan, cook onions until softened. Add hominy, tomatoes, chicken, water, and tomatillo sauce. Bring to a boil. Reduce heat and simmer covered, stirring often, for 15 minutes. Add the pepper. Simmer uncovered until slightly thickened, about 5 minutes longer.

6 servings
3 points each

:)

[ebabe]

I've got 2 butternut squash and 1 small pumpkin roasting in the oven tonight. I'd like to turn them into soup tomorrow, I was thinking about pureeing with veggie stock and adding a touch of cream right before serving, but that was just off the top of my head.

Anyone have a favorite recipe they'd like to share?

[hunter]

Sounds good. I'd throw in carrot or two for a bit of color and sweetness, a bit of sauteed garlic, some fresh ginger, and a splash of cognac just to make it great!

[Hope]

(also posted in the Cafe)


Looking for a new soup recipe.

My old soups are chili, split pea, broccoli, potato and taco.

Any suggestions for me?

[Ursula]

My favorite soup is vegetable. I usually start with a ready-made broth and chop all sorts of vegetables in it including:

Zuchinni
Summer Squash
Sugar Snap peas
Carrots
Celery

You can also add some beans and/or potatoes or even a little pasta. I usually just make it a vegetable soup and I'll add a few herbs.

[ibmommy]

this is wonderful and rich


Sherried cream of portobello mushroom soup with fresh rosemary
1/2 cup unsalted butter
1/2 cup flour
10 cups chicken stock (you can buy it already made i do the big campbells cans get the less sodium)
2 fresh rosemary sprigs
3 fresh thyme sprigs
2 fresh flat leaf parsley sprigs
3 tbsp olive oil
2 -1/2 lbs of portobellos (any mushrooms you want the equal that many pounds i usually just get white and some of the criminis) with the gills removed and diced. if you don't
emove the gills your soup will turn out black

1 onion diced
4 shallots, chopped
4 garlic cloves minced
1 tbsp fresh rosemary chopped
kosher salt to taste
freshly ground black peper to taste
1 cup dry sherry
4 cups whipping cream or sour cream (you may not use this full amount)

prepare a blonde roux by melting the butter in a small saucepan over medium heat; stir in the flour and cook, stirring continuosly, until the roux is golden brown and fragrant, about 4-5 minutes. set aside to cool

in a large stockpot over high heat, bring the chicken stock to a boil. whish in the roux and stir to combine thoroughly. reduce the heat to medium; add the rosemary sprigs, thyme and parsley sprigs to the chicken stock and continue to cook, uncovered

meanwhile, heat the olive oil in a large saute pan over high heat until hot. add the mushrooms, onion, shallots, and garlic and cook 6-8 minutes. add the chopped rosemary, taste, and season with salt and pepper. remove 2/3 cup of the mushroom mixture and set aside. add the sherry to remaining mushroom mixture and
reduce over high heat until about 1/2 cup of liquid remains. set aside. (this is going to be the LARGEST pan of mushrooms you will every see and you'll wonder how to stir them... they will shrink to nothing... )

remove the herb sprigs from the chicken stock. transfer the mushroom mixture to a food processor or blender and puree (if you have one of those hand held shake things that is the BEST to put in the pan to blend. then there is no transfer of food) transfer to the chicken stock and stir to combine well. whisk in the cream to taste (you may not want all of it) season with salt and pepper
if needed.? when serving ladle the soup into large bowls and garnish with a dollop of the reserved sauteed mushroom mixture!!!
YUMMY

[ElsieB]

I've noticed lots of soup talk recently on the board. I just put this topic together and hope you all enjoy! Add your favorites!

:)