Need Soup Recipes

[Penny]

Hi everyone, 

I am looking for soup recipes that are easy to freeze 

Some of you know that Kait is off to College this Fall  , and will be 3 hours away, so its not like she can pop in for supper , and we are buying her a small freezer (she'll be in a house), and i want to make her some soups that she can take out and heat up for supper..........so what are your favorite recipes for soups and what are the best ones to freeze 
I'll be trying them out over the summer so i have a better idea as to what she likes 

Thanks everyone for your help 

[Bonnie]

 I found these recipes for you. I haven't tried them.
 I eat a lot better than I cook.



BEEFY MEXICAN SOUP

1 pound ground beef
1 medium onion, chopped
1/4 cup chopped green pepper
5 cups water
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 can (14 ounces) diced tomatoes
1 can (8 ounces) whole kernel corn
2 tablespoons sliced pitted-ripe olives
1 box of Hamburger Helper CHILI TOMATO mix

Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. (I rinse it under hot water to get rid of all the fat) Stir in packet of Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes; stir in macaroni (I only use half of the package of macaroni and then boil the macaroni separately and then add it to the soup), corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. Makes about 9 cups of soup.

High Altitude Directions (3500 to 6500); Cover and cook until macaroni is tender, 15 to 20 minutes.

Sometimes I don’t use the green pepper or olives - depends what I have on hand.
The reason I boil the macaroni first is that I found when I added it to the soup in its hard state, it made the soup very thick. I guess it’s just whatever you prefer.

BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts)

[Penny]

Thank you Bonnie....these sound really yummy. 

Thanks again 

[barleychown]

I agree with the beef and barley soup, I freeze it all the time and it thaws and cooks up awesome. Bean based soups do great.  Pretty much any soup that doesn't contain noodles or potato freezes well. Things like noodles just end up falling apart. Potato chowders end up almost grainy.

I make and freeze chicken noodle without the noodles, then just toss in noodles when it's thawed, and boil until the noodles are done...that's pretty simple.

You may also consider making up individual pans of things like lasagna, mexican lasanga, baked chicken, any thing you make that Kait enjoys. If you have a dollar store nearby, they sell small foil pans reasonably, or you can get her a couple glass pans, line them with foil, put the meal inside them, freeze them, then pop it out foil and all and seal in a ziplock with the directions on it. Send the pans with her, then all she has to do is drop the foil chucnk back into the pan and bake it to heat through. That way, she only needs one or two nice glass pans, and has a variety of choices that fit into the pan quickly. I have a freezer full of "foil pucks", as my family likes to call them. They sure save my butt on days I get busy outside, though.

Let me know if I mentioned anything that you want/need a recipe for.  

[Penny]

Great idea's Sarah.....she loves lasagna.

I was wondering about the pasta in soups, so thats one item I;ll leave out.

[landofoz]

I was so excited to find you some recipes, Penny, but apparently I namely eat potato based soups.    It was news to me. 

[Penny]

  Thanks for trying Sarah 

[duh]

here are recipes from my file.  I don't freeze soups no room and no leftovers lol.  I hope some of them will work for you.

Acorn Squash Soup
 
Preparation Time: 15 minutes      Cooking Time: 30 minutes   Makes 4 servings

Ingredients
 
2 Acorn Squash, cut in half, seeded, and cooked      
4 cups vegetable stock
1/4 tsp ground nutmeg               
1 1/4 cups half & half
1/4 cup light brown sugar            
1/2 cup croutons
1/2 tsp all spice                  
1/2 tsp ground cloves
salt and pepper to taste

Scrape all pulp from squash and discard shell. Combine with stock in a heavy saucepan over medium-high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes, or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Return to saucepan over medium-low heat until warmed through. Do not boil. Serve with croutons.

Best French Onion Soup

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Serves 6
 Soup    
3   tablespoons unsalted butter , cut into 3 pieces
6   large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
   Table salt
2   cups water , plus extra for deglazing
1/2   cup dry sherry
4   cups low-sodium chicken broth (see note)
2   cups beef broth (see note)
6   sprigs fresh thyme , tied with kitchen twine
1   bay leaf
   Ground black pepper
 Cheese Croutons    
1   small baguette , cut into 1/2-inch slices
8   ounces shredded Gruyère cheese (about 2 1/2 cups)


1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Cheddar Soup
This soup isn’t the best candidate for making in advance. Reheat the soup in a saucepan over low heat, whisking gently to prevent the soup from separating. Do not bring above a bare simmer.

Makes about 7 cups, serving 4 to 6
3   tablespoons unsalted butter
1   medium onion , minced (about 1 cup)
1   medium carrot , minced (about 1/3 cup)
1   small rib celery , minced (about 1/4 cup)
1   medium clove garlic , minced
2   tablespoons unbleached all-purpose flour
2 1/2   cups low-sodium chicken broth
2 1/2   cups half-and-half
1   bay leaf
   pinch cayenne pepper
3   tablespoons dry sherry
12   ounces sharp cheddar cheese , shredded (about 3 cups)
1   tablespoon minced fresh thyme leaves
   Table salt and ground black pepper


1. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.

2. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.

Cheeseburger Soup

INGREDIENTS

* 1 1/2 cups water
* 2 cups peeled and cubed potatoes
* 2 carrots, grated
* 1 small onion, chopped
* 1/4 cup chopped green bell pepper
* 1 jalapeno pepper, seeded and minced
* 1 clove garlic, minced
* 1/2 teaspoon salt
* 2 cubes beef bouillon, crumbled
* 1 pound ground beef
* 2 1/2 cups milk, divided
* 3 tablespoons all-purpose flour
* 1/2 pound processed American cheese, cubed
* 1/4 teaspoon cayenne pepper

DIRECTIONS

1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
2. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
3. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
4. Reduce heat to low and stir in cheese until melted. Season with cayenne.

I don't want to overload the post so I'll do these in groups of 4.

[duh]

Here are some more recipies.

Congressional Bean Soup
            
                           Makes 6 to 8 servings

8 cups    Water
1 lb      Navy beans, dried
1      Meaty ham bone or 2 cups diced cooked ham
1 cup      Celery, finely chopped
1       Onion, finely chopped
2 Tbsp   Parsley, finely chopped
1 tsp      Salt
1/4 tsp   Pepper
1      Bay leaf

1.  Soak the beans overnight.  rinse very well.

2.  Pour the beans and 8 cups of fresh water into the slow cooker.  Add remaining ingredients.  Cover and cook on low 12 to 14 hours or until beans are very soft.  Remove bay leaf and ham boan.  Cut meat off bone; return met to beans.  Discard bone and bay leaf.  Serve soup hot. 

Note:  I usually add chicken boullion to the water to add flavor.  And then delete the salt since boullion is very salty.

        Cream of Roasted Tomato Soup

                           Makes 4 servings
1 1/2 lbs      Plum tomatoes
5 Tbsp      Olive oil
2 cloves      Garlic, minced 
1/2 tsp      Dried oregano, crumbled
1/4 tsp      Dried basil, crumbled
1/2 tsp      Black pepper
1/2 cup       Onion finely chopped
1 cup       Chicken broth
1/4 cup       Dry red wine vinegar
3/4 cup       Heavy cream
1/2 cup       Tomato paste
         Sugar to taste, if needed
2 Tbsp      Freshly grated Parmesan cheese

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in Parmesan. Add salt and pepper to taste and bring soup to a simmer.

Creamy Roasted Red Pepper Soup

                           Makes 6 servings

1/4 cup    Butter, divided
1/2 cup   Onions, chopped
1 clove   Garlic smashed and minced
1 jar      roasted red peppers, drained, seeds removed (12 ozs)
1/4 cup   All-purpose Flour
1 can      Carnation Evaporated Milk (12 ozs)
1 can      Vegetable Broth (14.5 ozs)
1/2 tsp    Salt
1/4 tsp      Pepper

Melt 2 tablespoons butter in medium saucepan over medium heat.  Add onion and garlic, cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.  Transfer onion mexture to blender container.  Add red pepper, cover.  Process until smooth.  Melt remaining butter in same saucepan.  Stir in flour.  Gradually stir in evaporated milk and broth.  Cook, stirring constantly, until mixture comes to a boil.  Stir in red pepper mixture, salt and pepper.  Heat through.

Creamy Vegetable Soup

                           Makes 5 servings
1 onion, chopped
1/4 cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 1/2 cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk

In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

I think that's 4 I lost track lol.

[duh]

And still more.  See you opened pandora's box lol.

Fennel-Bean Soup

Makes 6 to 8 servings

When you trim the fennel, save a few small clusters of feathery leaves to sprinkle on each bowl of soup just before serving.

2 carrots, peeled and sliced 1/8 inch thick
1 small fennel bulb, trimmed and sliced
1 large onion, chopped
1 clove garlic, crushed
4 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
1 15 oz can cannellini beans (white kidney beans), undrained
2 cups coarsely shredded fresh spinach
Fennel Leaves for garnish

In a slow cooker, combine carrots, fennel, onion, garlic, chicken broth, salt and pepper. Cover and cook on LOW 7 to 8 hours or until carrots are tender but not mushy. Turn control to HIGH. Add beans with liquid and shredded spinach. Cover and cook on HIGH 20 to 25 minutes. Spoon hot soup into large soup bowls. Top each with sprigs of fennel leaves.

Garbanzo (chickpea) Soup

1 TBSP olive oil
1 Cup chopped onion
2tsp minced garlic
4 Cups water
1/4 teaspoon dried rosemary
1/2 tsp salt
1/4 tsp pepper
3 (15once) cans garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 TBSP balsamic vinegar
6 TBSP (1 1/2 ounces grated fresh Parmesan cheese

Heat olive oil in a 4 1/2 quart saucepan over med heat. Add onion & garlic & cook, stirring frequently, for 10 min. Add water, rosemary, salt, pepper, garbanzo beans, and tomatoes, Bring to a boil, reduce heat, & simmer 20 min. Place 2 cups soup into a blender or food processor & process until smooth. Pour pureed soup into a bowl. Repeat w/ 2 additional cups soup. Return all pureed soup to saucepot. Add vinegar, & bring to a boil. Spoon into 6 serving bowls & top each bowl w/ 1 TBSP grated Parmesan cheese.

Georgia Peanut Soup

Makes 4 servings

Embellish each serving with about a tablespoon of chopped peanuts on the top, if desired.

3 cups chicken broth
1/4 cup finely chopped celery
1/4 tsp salt
1 small onion, finely chopped
2 Tbsp Margarine or butter
1/2 cup peanut butter
1 cup milk or half-and-half
2 Tbsp cornstarch dissolved in 1/4 cup water

Combine chicken stock, celery, salt, onion, margarine, and peanut buttter in a slow cooker. Cover and cook on HIGH 2 to 3 hours. Add milk or half-and half and cornstarch mixture. Cover and cook on HIGH 15 to 20 minutes or until slightly thickened, stirring several times. Serve Hot.

Gumbo

I don't know anyone who uses a real recipe for gumbo. Basically you stew a chicken until it is falling off of the bone. De-bone the chicken and remove the fat from the broth. Add veggies (below)and rice to the broth and either hot or mild Louisiana sausage pieces or shrimp or both. It isn't gumbo without the sausage in my mind.
Vegetables:
onions (a must have)
tomatoes (either skinned and cut or stewed)(a must)
a little corn (optional)
okra (optional- depending on taste)
Peppers (Taste)

Toss the chicken meat back in after the veggies are done or it will become stringy.

It is really a chicken rice soup. You may thicken with filet or anything you would like but I really like mine thin. I also like my rice on the side and you put some rice in a bowl and pour the soup over. But for a potluck it is much easier to put the rice in.
Seasonings:
salt to taste ( for potlucks I don't for the people with dietary restrictions)
Red pepper flakes (go easy-they multiply like rabbits)
A touch of tobasco is nice too.
I like mine mild and not too hot. And it is usually thick with meats and some veggies with enough broth to cover.
I hope this helps.
Now I'm needing some for myself. I really like to do the chicken the day before so I can really cool the broth to skim the fat off.

[duh]

and then there were...

Hamburger Soup

Makes 5 or 6 servings

You can put together this hearty soup in the morning, then have it ready when everyone comes home for dinner.

1 lb lean ground beef
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp seasoned salt
1 envelope dry onion soup mix
3 cups boiling water
1 (8 oz) can tomato sauce
1 Tbsp soy sauce
1 cup sliced celery
1 cup thinly sliced carrots
1 cup macaroni, cooked and drained
1/4 cup grated parmesan cheese
2 Tbsp chopped fresh parsley

Crumble beef into a slow cooker. Add pepper, oregano, basil, seasoned salt and dry soup mix. Stir in water, tomato sauce, and soy sauce, then add celery and carrots. Cover and cook on LOW 6 to 8 hours. Turn control to HIGH. Add cooked macaroni and Parmesan cheese. Cover and cook on HIGH 10 to 15 minutes. Sprinkle with parsley just before serving. Serve Hot.

Italian Garden Pea Soup

                           Makes 8 servings

1/2 cup Navy beans, dry sorted & rinsed      1 cup turnip, diced
1-1/2 cup Split peas, dry sorted & rinsed      1 cup carrots, diced
1 tsp Salt                  1 clover Garlic, chrused and minced
1/2 cup onion, chopped            1/2 tsp pepper
1/2 tsp Italian seasoning            1/2 cup Celery, sliced
12 oz tomato juice               2 oz spaghetti, uncooked broken in qtrs
1 cup Zucchini, cubed            2 cups Cabbage, coarsely chopped
8 Tbsp Parmesan cheese

1.  Soak navy beans over night.  rinse very well and then cook.

2.  Drain navy beans.  Add 8 1/4 cups more water.

3.  Add peas and bring to a boil.  Reduce heat.  Cover and simmer 1 hour or until peas and beans are tender.

4.  Add remaining ingredients except tomato juice, spaghetti and cheese.  Cook until vegetables are tender.

5.  Add tomato juice and spaghetti and cook an additional 8 to 10 minutes until spaghetti is tender.

6.  Sprinkle with cheese before serving.

Killarney Chowder

Makes 4 to 6 servings

2 leeks
3 small potatoes, peeled and chopped
3 1/2 cups chicken stock
1 10 oz package frozen green peas, thawed
1/2 cup coarsely chopped watercress leaves
1/2 teaspoon seasoned salt
1/8 tsp pepper
1/2 cup sour cream
Watercress leaves

Trim and clean leeks; slice crosswise. In a slow cooker, combine leeks, potatoes, stock, peas, watercress, seasoned salt and pepper. Cover and cook on LOW 5 to 6 hours or until vegetables are tender. Process one-third of the mixture at a time in a blender or food processor until pureed. Return mixture to cooker. Turn control to HIGH. Stir in sour cream. Cook on HIGH 15 to 20 minutes or until hot. Spoon into bowls. Garnish with a few watercress leaves.

Leek Soup

1-1/2 cups of leeks
1/2 cup of onion
1 clove of garlic, minced
1/4 cup of butter
1 qt of chicken broth
1 cup of eveaporated milk
salt and pepper to taste

Saute leeks, onions & garlic in butter until tender but not colored.
Add broth, and cover and simmer about 20 mins.
puree in a blender or put through a food mill/add evaporated milk and season to taste.  Serve warm.

Pepper Pot Soup
                        Makes 6 servings
1 pound of honeycomb tripe         1/2 tsp of marjoram
5 slices bacon, diced               1/2 tsp of ground cloves (optional_)
1/2 cup chopped onion            1/4 tsp red pepper flakes
1/2 cup chopped celery            1 bay leaf
3 leeks chopped               1 tsp black pepper
1 bunch fresh parsley             1 large potato
2 green bell peppers               2 large carrots diced
2 quarts beef stock               4 tablespoon margarine
1/4 tsp dried tyme               4 tablespoons of flour

1.  Place tripe or other meat you have chosen to use in saucepan, cover with water.
Bring to boil, turn off heat.   Allow meat to cool a bit in the water, then drain and rinse. cut into 1/4 inch pieces.
2.  In a large heavy kettle,  saute bacon until clear, add the onion, celery, leeks, parsley and green peppers, saute until tender.
3.  Stir beef stock diced potato, carrots, thyme, marjoram, cloves, red pepper flakes, and black pepper into the meat mixture add the sauted mixture.  Bring kettle to a boil and turn down to simmer, cook covered until meat is very tender about 2 hours.
4.  Prepare the roux by stirring the flour into the melted butter or margarine, cooking for a moment on the stove. when the soup is done to your liking, stir in the roux, stirring until soup thickens a bit.  Serve warm.

Pumpkin Soup


It sounds strange doesn't it? But yummy. I used the Libbies canned pumpkin the 30 ounce can. First I made a thin white sauce then added the pumpkin and a quarter cup of applesauce. Heat thoroughly and serve. I served four and their was none left. Everyone loved it. The Libbies had the pie spices already in it. A combination of cinnamon, cloves, allspice and ginger.

[duh]

can you believe there are still more?

Roasted Garlic Soup

                        Makes 4 servings
4 garlic head-unpeeled
1/4 cup of olive oil
6 tablespoons of butter
4 leek chopped
1 onion diced
6 tablespoons of flour
4 cups of chicken stock-heated
1/3 cup of sherry-dry
1 cup heavy cream
lemon juice
salt
pepper
2 chives freshly chopped
Preheat oven to 350f, cut off top quarter inch of each garlic head.  Place garlic in small baking dish drizzle oil over, bake until golden; about 1 hour.  Cool slightly and press individual garlic cloves between fingers to release garlic oils and chop garlic.
Melt butter in heavy saucepan over medium heat, add garlic, leeks, and onion and saute until onion is tender; about 8 minutes.  Reduce heat to low and add flour and cook about 10 minutes stirring occasionly.  Cool slightly, puree soup in batches in blender, return soup to saucepan and add cream and simmer until thickened, season with salt and pepper. garnish with chives.

Split-Pea Soup

Makes 8 servings

1 (1 lb package) split peas
1 ham bone or 2 ham hocks
1 carrot, peeled and diced
1 onion, diced
1 small potato, peeled and diced
1 small smoked sausage, sliced
1 celery stalk, diced
8 cups water
1/2 tsp salt
1/4 tsp pepper

Combine peas, ham bone, carrot, onion, potato, sausage, celery, water, salt and pepper in a slow cooker. Cover and cook on LOW 8 to 10 hours. Remove ham bone; cut meat off bones. Dice meat, and discard bones. Return meat to soup. Serve hot.

Tavern Soup

Makes 6 to 8 servings

1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped
3 (14 1/2 oz) cans chicken broth
1 (12 oz) can light beer, room temperature
1/2 tsp salt
1/4 tsp pepper
5 Tbsp cornstarch
1/4 cup water
1 cup (4 oz) shredded sharp cheddar cheese

Combine celery, carrot, bell pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours. Process vegetables in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

              Tomato Bisque

                           Makes 2 servings

10 lg    Tomatoes            1 Bay leaf
2 Tbsp   Butter            Pinch Sugar
2 medium   Onions, chopped      Salt & Pepper to taste
1 cup    Milk                     

Reserve 1 tomato & coarsely chop the rest.  Melt butter in a large saucepan & sautee onions until tender.  Add chopped tomatoes and cook until tender.  Puree vegetables in a blender and place back in saucepan.  Add chicken broth and bring to a slow boil.  Add bay leaf, sugar, salt and pepper.  Peel and chop reserved tomato into small bits.  Place in saucepan along with milk.  Simmer & Serve

Tortilla Soup

Ingredients for the stock...

*2 chickens (whole or cut up, doesn't matter)
*big pot of water
*2 large onions chopped
*3 spigs fresh epazote, or 1 tblsp. dried (this is a mexican
herb, I've done without and it came out fine)
*Knorr powdered chicken boullion to taste (you'll probably
need at least 1/2 cup of powder in a big pot of water)

For the stock addition you'll need...

4 small cans of El Pato Chile de Freso (mexican tomato sauce)
or 4 small cans of tomato sauce + 2 tsp. good hot chile powder
1 large onion chopped

Put chickens, along with water and other main stock
ingredients in a large stock pot and simmer for several hours
until meat is falling off the bone. Taste and make sure its
got enough boullion, adjust if needed. Remove chicken and
remove bones. Set chicken aside.

In a saucepan, combine tomato sauce with onion and simmer low
until onions are cooked, about 20 minutes, stirring. Add this
to main stock and stir well, simmer another 15 minutes. Add
chicken. The stock is finished!

For the condiments, you'll need

48 corn tortillas sliced in strips
8 Pasilla or ancho chilis..fresh and sliced in rings
Vegetable oil for frying

A bowl of salsa fresca (tomatos, onions, cilantro)
A bowl of diced avocado chunks
A bowl of diced Queso Fresco (if you can't find this cheese,
grated jack is fine)
A bowl of Mexican Crema (Heavy whipping cream will work)
A bowl of lime wedges

OK...ready? LOL! Heat your oil and fry the pasilla pepper
rings until browned a little. Drain on paper towels, transfer
to a bowl. Now start fryin those chips. No...sorry...the ones
in the bag don't work. They fall apart and turn to mush in the
soup. Now when all the chips are fried, put them in a nice
decorative basket.

Set up your production line for everyone to make thier soup.
You'll need large soup bowls.

So get a bowl, fill it with chips, ladle on some stock, spoon
on a little salsa fresca, spoon on some fried pasillas, spoon
on some cheese, spoon on some avocado, squeeze a little lime
and drizzle with some cream.

Phew. Like I said...its a party idea.  It is really delicious
though!

And vegetarians can just use thier favorite vegetable stock
and voila!

[Penny]

Thanks Duh.....you've been a huge help.

[Dianna]

Thought I would bump this topic up with it getting cold outside...

[Penny]

What about posting them in here??

[Penny]

Thought I would bump this topic up with it getting cold outside...

Too funny

[Dianna]

You were right behind me, weren't you?

[Jessica]

I will post my soup recipes in here.  I saw a lot of good ones already in here that I will have to try!!

[Penny]

You were right behind me, weren't you?

  Yeppers.


Jess, post your soup recipe in here 

[Jessica]

Will do. 

[Dianna]

Keeping them all together will help us locate them quicker when we are in a hurry...

[Penny]

So far on here i have tried the Beef Barley soup, and instead of the short ribs, i had left over roast beef, which i finely shredded and added it, very yummy.
Also tried the Cheesburger soup and Split Pea soup,

[Jessica]

I can't wait to try some of these.

[Penny]

Oh and tried the Tavern Soup, that was also really good.

[Jessica]

Tomato Rotini Soup

4 cups vegetable or chicken broth
4 cups tomato juice
1 tbsp. dried basil leaves
1 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper (I added more pepper than this....I would say a tsp. or so)
2  medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (I used more than this because I like noodles...probably 2 1/2 cups)
Shredded parmesan cheese, if desired

1. Mix all ingredients except pasta and cheese into 4 to 5 quart slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours.

3. Stir in pasta.  Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender.  Sprinkle each service with cheese.