Soups

[ajpr2]

With the weather getting cooler (in most areas) post your soup recipes here!

I love to makes soups in the fall/winter and would love some new ideas.

[Chelsey]

I'm the same way; I love making soup in the fall and winter. This is what I'm making tonight:

Hearty Lentil Stew
1 TBSP olive oil
1 1/4 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, sliced
4 cups chicken broth (fat fee, less sodium preferred)
1 cup water
1 28 ounce can crushed tomatoes, undrained
1 cup dried lentils
3/4 cup instant brown rice
1/4 tsp salt
1/4 tsp pepper

1. Heat oil in a small Dutch oven over medium-high heat. Add aromatic vegetables to pan, saute 8 minutes or until tender. Add broth, water, and tomatoes, bring to a boil. Stir in lentils, simmer 25 minutes, stirring occasionally. Stir in rice, simmer 20 minutes, stirring occasionally. Stir in other seasonings. Serve.

Stuffed Green Pepper Soup
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 14 ounce can less-sodium beef broth
1 14.5 counce can diced tomatoes, undrained
1 can tomato soup, undiluted
1.5 cups hot cooked white rice

Heat a small Dutch oven over medium-high heat. Add beef, cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion, cook 8 minutes or until vegetables are tender. Stir in black pepper, beef broth, diced tomatoes, and tomato soup, bring to a boil. Reduce heat and simmer 45 minutes.

Spoon 1/4 cup hot cooked rice into each of 6 bowls, top with soup.

Creamy Wild Rice Soup with Smoked Turkey
2 tsp butter
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1/4 tsp dried rosemary
black pepper, to taste
3 garlic cloves, minced
2 16 ounce chicken broth
1.5 cups chopped smoked turkey breast (about 1/2 pound) - I buy it from the deli
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 3/4 cups 2% jilk
2 TBSP dry sherry or red wine

Melt butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice, bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry, and salt to taste.

[KariLynn]

Navy Bean Soup
·½ package (16 ounce) dried navy beans
·6 cups water
·1 meaty ham hock
·1 onion, chopped
·2 stalks celery, chopped
·3 carrots, chopped
·1 clove garlic, minced
·1 cube chicken bouillon
·2 tablespoons Worcestershire sauce
·1 tablespoon dried parsley
·2 teaspoons garlic powder
·1 teaspoon salt
·1/2 teaspoon ground black pepper
·1 bay leaf
·3 cups water
Soak beans overnight, drain and rinse thoroughly.
Combine beans, water, ham hock, vegetables, and seasonings in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Adjust seasonings and serve with corn muffins.

White Chili

1 cup chicken, cooked and diced
1 T olive oil
2 cloves garlic, minced
½ cup onion, chopped
1 can white beans
1 can chopped green chiles
*½ - 1 tsp cumin
1 tsp Mexican oregano
salt and pepper to taste
1 can chicken broth
½ cup cold water
3 tsp cornstarch

In a measuring cup, combine ½ cup water and the cornstarch. Stir until cornstarch is dissolved. Saute onion and garlic in olive oil until transparent. Add the chicken, green chiles, chicken broth, cumin and salt and pepper. Bring to a boil, and add the cornstarch/water mixture to thicken. Add the beans and heat through. Serve with cornbread, or tortillas

*Cumin has a nice smoky flavor that really adds to this soup. I like at least a teaspoon, but some people don’t like it as seasoned as I do. So, adjust the seasonings to your taste.

Stone Soup...or "Cabbage Patch Soup"
1 tablespoon olive oil
2 slices of bacon, chopped (or diced ham)
1/2 onion, chopped
1 T all-purpose flour
2 (14.5 ounce) cans chicken broth
1 can diced tomatoes
2 cups cabbage, chopped
1 cup sliced carrots
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaves
1 cup frozen green peas

Heat the oil in a large saucepan over medium heat. Saute the bacon and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.

Next, add the tomatoes, cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender. Stir in the peas 1 minute before serving. Allow to heat through and remove bay leaf.

Some people add sour cream to the soup right before serving, but I prefer it ‘naked’. You can also add chopped fresh spinach, broccoli, corn, and just about any other veggie to make it ‘Stone Soup’, a la the children’s story…

This is one of my all-time favorites, but I have to get DH in a certain mood to go for it. I also usually halve the recipe because it does make a lot! If you like seafood, this is really great, and you can alter the amounts to suit your likes. (I don't usually add mussels, but DH likes them.)
Cioppino
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Dash red pepper flakes
1 cup clam broth, water, or clamato juice
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, clam broth and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

[Ruby]

This recipe sounds funny and kind of looks funky - but is soooo yummy. I usually make biscuits or cornbread to go along with it.

Burger Beef Soup

1lb ground beef
1/4 C chopped onions
3C shredded carrots
1/4t garlic salt
2C water
2 cans cream of celery soup + 1-1/2 cans of water
1/4t pepper
1t sugar

Brown and drain meat. Add remaining ingredients and cook 15 minutes til smooth. YUM!

[Ruby]

KL - what's Mexican oregano and will it taste ok w/ regular oregano??

[KariLynn]

Originally Posted by Ruby

KL - what's Mexican oregano and will it taste ok w/ regular oregano??

Regular oregano will substitute fine. Mexican oregano is a cousin of the more common Greek oregano used in Italian cooking, and tastes very similar, but I think it has a stronger more pungent flavor.

[annalauren]

(I make it for just the two of us- with leftovers, so if you have kiddos you might increase it)

Ingredients:
3 TBLSP of butter
3 TBLSP of all purpose flour
2-3 chicken breasts- I use boneless skinless
2 cups of chicken broth (saved from cooking chicken)
2 Tblsp of chopped green onion
8 oz (1cup) evaporated milk (NOT sweet)
1/4tsp salt
1 TBLSP Lemon Juice
1/8 tsp red pepper

Cook the chicken breasts- I cook them on the stove in water with a dash of salt and pepper until they are cooked through. Tear or shred the chicken and set aside. On stovetop, melt butter and then add flour and mix. Add broth and green onion and mix until smooth (this may take a couple minutes depending on how high your heat is set). Add evaporated milk, salt, lemon juice, and red pepper. Mix until smooth. Add torn chicken and cook until the chicken is warmed and ready to serve.

We eat this with crackers and love it. The red peper gives it a kick. I add more, but I like it a little spicy (where your nose runs a little )

[Paige]

Here is one of my favorites...

Taco Soup

1lb ground beef, cooked
2 cans of chopped tomatoes
1 can beans
1 can of corn
2 packages of taco seasoning
1 can (or more) of water to make more soupy if it is needed.

Cook, serve over tortilla chips with sour cream and cheese.

I am making Pumpkin Sausage Soup for dinner tonight and will let everyone know how it is and post the recipe if it is good.

[Hope]

Black Eyed Pea Soup

2 cans BEP, undrained
2 cans tomatoes, undrained
1 onion, chopped
1 green pepper, chopped
4 slices of bacon
1 minced garlic clove
1 cup broth or water
1 cup instant rice
dried mustard
ground cumin
s & p
shredded chicken or ham chunks

Cut up bacon and cook. Reserve 1 tsp grease and cook onions, garlic & green pepper. Add b.e.p., tomatoes, water & seasonings. Bring to a boil, add, instant rice. Let simmer for 1 hour...add cooked chicken or ham the last 15 minutes of cooking process.

[KariLynn]

Forgot another.. I ususally halve this recipe, simply because I don't have freezer space to spare. It's creamy, delicious and very filling.

Creamy Split Pea Soup

1 meaty ham bone
1 tablespoon olive oil
1 lg onion, chopped
2 cups chopped carrot
1 cup finely chopped celery
1 1/2 tablespoon minced garlic
2 cups green split peas
4 cups broth from ham bone
2 cups chicken stock
2 cups water
2 teaspoons salt-free seasoning blend
1 teaspoon pepper
1 C cream

In a large pot or Dutch oven over medium heat, cover ham bone with water, and bring to a boil. Reduce heat and simmer until meat is falling from the bones. Remove meat from bones and chop into bite sized pieces, set aside. Strain the stock, reserving 4 cups broth. Discard the bone. In the Dutch oven, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in split peas, broth, water, chopped ham, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. When peas are cooked until tender, add cream, heat through, adjust seasonings and serve.