Soups

[Shari]

Not really a soup but here's my chili recipe

Chili

1 1/2 lbs ground beef
1 medium onion - chopped
1 small green pepper or 1/2 large - chopped/diced
1 small red pepper or 1/2 large - chopped/diced
2 stalks celery - chopped/diced
2 cloves garlic - chopped/finely diced
1 28 oz can of beans in tomato sauce
2 19 oz cans kidney beans
1 24 oz can primo tomato sauce (what ever flavour you like)
1 28 oz can tomatoes
1 6oz? (smallest) can tomato paste
1 cup corn niblets (frozen or canned)
chili powder to your taste (depending how much you like)
Salt and pepper to taste
hot sauce or chili peppers if you like it hot

Brown meat, onion, peppers, celery and garlic cloves. Drain. Add remaining ingredients and cover. Simmer on medium low heat, stirring occasionally for 1-2 hours or in a slow cooker for 6-8 hours.

Great with fresh rolls or even over pasta or rice.

[Harmony]

we love split pea soup here (and honestly, its the only one i can make that tastes half way decent ) its much like karilynn's.

cook ham bone or ham hocks, remove bone. add 1 bag of dried peas. in blender, combine 1 bunch of celery and 2 onions w/a little water. add to soup mixture, simmer for a couple hours. then add baby carrots and chopped potatoes. cook til thick.

[K. C.]

Originally Posted by Paige

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.

Waiting to hear about this one

[Viketory]

A friend of mine made this once and I can't wait to make it. it's delicious. I'm glad this thread is here, I adore soup and am planning on making a lot of it this winter.


PUMPKIN, SWEET POTATO, PEANUT BUTTER SOUP

* 4 T. (1/2 stick) unsalted butter or margarine
* 4 C. canned pumpkin
* 2 C. cooked pureed sweet potatoes
* 1 C. smooth peanut butter
* 6 C. chicken stock
* 1 t. freshly ground black pepper
* 1 t. salt
* Snipped fresh chives, for garnish

Melt the margarine in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter. Add the stock, pepper, and salt, and stir well until smooth. Reduce the heat to a simmer and cook for 20 minutes. Before serving, garnish the soup with chives and sour cream.

Yield: 8 servings

[sari]

Here's a really easy one that is so simple yet so delicious. You can serve it rustic and chunky as is with crusty bread like I usually do, or puree in a food processor adding abou a cup of light cream before reheating. You can also stir in Gruyere or Cheddar at the last minute.

Leek and Potato Soup

1/4 cup butter
2 lbs leeks, white portions only, trimmed, carefully washed and thinly sliced
6 cups chicken or vegetable stock
2 lb baking potatoes, peeled, quartered lengthwise and thinly sliced
salt and white pepper
2 tablespoons finely chopped fresh chives

In a large saucepan, melt the butter over medium heat. Add the leeks and saute just until they begin to soften, 3-5 minutes. Add the stock and the potatoes, bring to a boil, reduce the heat to low, cover and simmer until the potatoes are very tender, about 20 minutes.

Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the chives.

[KariLynn]

Sari's post reminded me of another soup/stew I like! This soup should come with a colesterol warning, though.

Baked Potato Soup
6 slices bacon
3 T butter
1/3 cup all-purpose flour
7 cups milk
*4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a stock pot or Dutch oven. Cook over medium heat until browned. Drain, crumble, and set aside.

In the Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Serve with bread sticks, extra cheese, sour cream and chopped chives.

*Note - you can use regular potatoes, just peel, dice, and cook until just tender. Soup made this way will have a smoother texture than the soup made with the baked potatoes.

[ajpr2]

bump since we have newbies

[Quoth]

Quantities are a bit approx but here goes.

Lentil Soup.
1 cup red lentils
2 large carrots
Turnip if you're Scottish, swede if you're English or rutabega if you're American Chop the same quantity as carrots.
1 large leek or onion
1 large potato
Chunk of Ham or 2/3 stock cubes.
1 bay leaf
water to top up.

A LARGE cooking pot.

Chuck the lot in a pot and cook until lentils and veg are soft. I remove the ham (don't forget the bayleaf), blend it smooth, then shred the ham through it. It should be a thick smooth soup.

I'm not entirely sure what this one's called. It started life as Scotch broth then went off on a tangent as I chucked in whatever was handy.

1 cup Scotch broth mix (oats, peas, barley, lentils) Soak overnight.
2 large carrots
Turnip if you're Scottish, swede if you're English or rutabega if you're American. Chop the same quantity as carrots.
1 sweet potato
1 large leek or onion
1 tin chopped tomatoes with herbs.
2/3 stock cubes
1 tin corn
Water to top up

Again, I just fire the lot in the pot and cook until soft. It should turn out a thick hearty soup, but again you can blend it if the kids prefer smaller bits or smooth.

Chicken soup
1 or 2 chicken breasts
2 large carrots
Turnip if you're Scottish, swede if you're English or rutabega if you're American. Chop the same quantity as carrots.
1 large leek or onion
Handful or rice
Handful of pasta
2/3 stock cubes

Same again, all in the pot but the rice and pasta. Once cooked shred chicken and add rice and pasta for the last 10-15 minutes.

[Sharn]

Originally Posted by Chelsey

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.

I can't wait to make this! Thanks!

[taryn]

I just tried this one for the first time last night and it was SO GOOD! And so easy I almost felt guilty. We had friends over unexpectedly and she went home with the recipe.

The recipe was for a crock pot, but I didn't have time and cooked in on the stove top and it was excellent.


POTATO AND ONION SOUP

5 cups cubed peeled potatoes
5 cups water
2 cups finely chopped onions
1 cup chopped celery
1 cup sliced carrots
1/4 cup butter
4 tsps chicken buillon granules, or equivalent chicket base
2 tsps salt
1/4 tsp ground black pepper
1 can (12 oz) condensed milk
3 tbsp chopped fresh parsley
3-4 tbsps chopped fresh or frozen chives


In large pot, combine first 9 ingredients. Cover and cook on high 7 hours (on stovetop, 1-1.5 hours) or until vegetables are tender. Add milk, parsley, and chives. Mix well. Cover and cook 30-45 minutes longer, or until heated through (on stovetop, 15-20 minutes). Add flour if you desire thicker soup.