Need Soup Recipes

[landofoz]

    Ahhh, Jessica, thank you!   

[Jessica]

You're very welcome!

[Penny]

Tried Jess's soup recipe here.....very yummy!!
The only thing i didnt have was the celery so i added more carrots......excellent

[Jessica]

Glad you liked it!  Mine really thickened up the next day.  It was still good though.

[bestofour]

You guys are so precise with your measurements.  This soup is an add what you like.

My vegetable soup is very easy and just leave out the meat to freeze it.  Both my girls make it and leave out or add in whatever they like.


Put maybe 4 cups of water in a soup pot and bring to a boil adding a little salt.

All through cooking continue to add water to keep vegetables covered.


To boiling water add

diced red potatoes (the amount you use depends on how well you like potatoes)

sliced carrots (I buy the small, already peeled carrots and add a few of the smallest ones whole.  And again, the amount depends on how well you like carrots)

1 can petite diced tomatoes.  Rinse the can and add that in too.

Turn the burner down so it's on a low boil

¼ cup diced onion (one of my children won't eat onion and the other one adds a whole onion)

½ cup (give or take) chopped cabbage (one of my girls leaves out the cabbage but I think it adds a lot of flavor)


Make sure liquid is boiling and covering vegetables

Add 3 beef bouillon cubes

After the bouillon has dissolved I add enough water to actually have soup

Cook until vegetables are soft

Add salt and pepper to taste (we don't use a lot of salt but I usually add more)

Brown 90/10 hamburger and add (if you use meat with less fat it doesn't add any taste)

Stir and cook about 30 minutes at a low boil

Add ½ cup frozen corn

Turn burner to simmer for 20 minutes

At this point I've tasted it and know if I want another bouillon cube or not.

I cook it a little while longer.  The soup can be ready to eat in about an hour but I simmer it for longer.  To me is the longer it simmers the better it tastes.
 
My mother in law always added okra and one of my children adds frozen green beans and my mother adds squash and frozen peas.

I've tried it with stew beef but to us the hamburger just tastes better.

To freeze don’t add meat until you’re ready to use it.

I put a dab of butter in the bottom of the bowl and then add the soup to melt it.

We eat this with Cracker Barrel cheese and Parker House Style Roles.

P. S.  I've added up to 5 beef boullion cubes before.  The last time I added 3.  That of course depends on how much soup you're making.

[Jessica]

Sounds good, Sheri!  I have never thought to add cabbage before.  I will have to try this one.

I was so precise with measurements because I had a recipe out of a magazine for that soup. 

[landofoz]

Thanks for the recipe, Sheri.  I love having measurements, however I must admit that rarely measure, I just eyeball stuff.  This looks great - I can't wait to try it!!

[bestofour]

I was just now fixing a squash and potato side dish and realize that I don't measure for it either.  I always throw stuff together.

[Tina]

And why I haven't contributed much  here. Not lack of soup but lack of recipes. I just do things like always toss a handful of barley into a beef based soup. Or I often use much more onion than most recipes call for.

[Skhilled]

I have a ton of them myself. I'll gather some along with some crockpot recipes.

[landofoz]

Sheri, I made the veggie soup and my non-soup-eating husband loved it.  He even asked if I'd make it again. 

So, thanks for the super awesome recipe! I can finally make a soup and not have to make Adam "suffer" through it!!

[Penny]

Excellent Sarah....half the battle is getting them to try somthing new.

[bestofour]

Sheri, I made the veggie soup and my non-soup-eating husband loved it.  He even asked if I'd make it again. 

So, thanks for the super awesome recipe! I can finally make a soup and not have to make Adam "suffer" through it!!

I'm so glad.  It is sort of a mans soup because of the hamburger I guess.  And it's easy to tweak to what you know you're family will eat AND it's tastes even better as a leftover.  You can add a salad or yeast rolls or a chunk of cheese and have a really good meal for dinner or just the soup itself for lunch.

Another little secret is I add a little pat of butter to each bowl before I put the soup in.  I use Land O Lakes real butter and it just adds a little extra something.

[Skhilled]

I've been a tad busy working a lot of overtime since they have laid a lot of people off. But here are a couple more if anyone is interested.

Creamy Potato Soup

6 servings or 8 cups

Ingredients:
2 Tbsp. unsalted butter
2 medium onions, chopped (2 cups)
3 large garlic cloves, thinly sliced
2 lbs russet potatoes, peeled and cubed into 3/4 inch chunks
4 cups low-sodium chicken broth
2 fresh bay leaves, whole
1 cup milk, whole
1/2 cup cream, light or heavy

Directions:
Melt butter in a large (4 qt.) sauce pan over med heat. Add onions, season with salt and pepper, and cook gently, stirring occasionally, until translucent but not at all browned, 8 to 10 minutes.

Add the garlic and cook another 2 minutes.

Add the potatoes, stir, pour in the broth, and add the bay leaves. Bring to a simmer over medium-high heat. Partially cover, reduce heat to med-low, or low and simmer gently until the potatoes and very tender, 25 to 30 minutes. discard the bay leaves.

Working in batches, puree the soup in a blender (being careful to fill the blender only 2/3 full and vent the lid).

If the soup is too thick add a little milk. Pulse the blender in short bursts and avoid overworking the soup.

Rinse the soup pot and return the soup to it. Add the milk and cream and heat through. Season with salt and pepper to taste.

Tips:

Garnish with Pancetta Croutons:

Ingredients:
4 ounces bread, 1/2" cubes
4 ounces pancetta, 1/2" cubes
1 Tbsp. extra-virgin olive oil
black pepper, freshly ground

Directions:
Position a rack in the center of the oven and heat the oven to 375 F. Spread the bread cubes and pancetta on a rimmed baking sheet, sprinkle with oil and a few grinds of black pepper then toss to combine.

Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes.

Let cool.

Use to compliment soups, stews, or salads.

    
Easy Beef Stew

Ingredients:
3 cans/jars of gravy, adding enough to cover the rest of the ingredients.
2 tablespoons of fresh thyme or 1 tablespoon of ground.
1 tablespoon each of onion powder, garlic powder, and salt.
1 teaspoon of Worcestershire sauce.
1 teaspoon pepper
1 1/2 - 2 lbs of diced beef.
1 - 2 large packages of frozen stewing veggies or a mix of your favorite blend of veggies. Use both packages if you like more veggies. Remember to thaw them first!

Directions:
Add to crock pot and cook on low for 6-8 hours or high for 3-4 hours.

Enjoy!

Tips:
1. Searing the meat on high heat before adding to the crock pot will enhance the flavor. Remember to season first.

2. Using a mixture of chicken and beef gravy will also add to the flavor.

3. If the gravy is too thick add chicken broth instead of water for a boost of flavor. I prefer to use a sodium-free, bouillon powdered broth such as Herb-Ox. My reasoning is you add the flavor without the liquid.

4. You can sub chopped garlic instead on garlic powder. Same for the onion powder.

5. If adding potatoes add then half way through the cooking time.

Season to taste.

[landofoz]

Sheri, my husband remembered your vegetable soup and asked me to make it.  Can you believe that??  WOW!

[duh]

We need to add the Italian Wedding Soup recipe here too.  That is a fantastic soup, I just love it.

and here is one more recipe:

Tuscana Soup

2 3/4 Cup Chicken Broth/Stock
1/4 Cup Heavy Cream
1 Medium Russet Potato
2 Cups Chopped Kale
1/2 lb Spicy Italian Sausage
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes

Grill or saute the sausage in the pan that you wish to cook your soup in.  Remove sausage to cool.  Drain off fat.
Combine the stock and cream in the sausage saucepan over medium heat.
Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
Add the kale.
Slice the cool sausage at an angle into slices about 1/2 inch thick.  Add the sausage to the soup.
Add the spices and let the soup simmer for about 2 hours.  Stir occasionally.

Serves 4, supposedly.  I double it and serve it with breadsticks and it feeds my family of 4 with little or no leftovers.

I just finished copying all of these recipes to my personal files and I'm definitely making the peanut soup next month after I get paid.  I've had it before and loved it. 

[duh]

That's for the creamy potato soup recipe.  I love potato soups.  There used to be a place Pam and I went where they made a mashed potato soup with a cheddar topping.  It was scrumptious.

[Ariel]

yummmmmmmmmmmmmmm all of them made the hamburger soup tonight!! thanks all for sharing!

[landofoz]

Just bumping this up...  putting some of these tasty soups on the menu...

[duh]

I have bunches.  I thought they were already on this site.

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.

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.

Congressional Bean Soup
           
                           Makes 6 to 8 servings

4 cups Chicken Stock fat free low sodium
4 Cups Beef Stock fat free low sodium
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
1/4 tsp   Pepper
1      Bay leaf

1.  Soak the beans overnight.  Rinse very well.

2.  Pour the beans and 8 cups of liquid 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 bone.  Cut meat off bone; return meat to beans.  Discard bone and bay leaf.  Serve soup hot. 

[duh]

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.

[Jim]

I have bunches.  I thought they were already on this site.

You have already listed some of these in Reply #7.  Use the search box at the top of the page, entering the name of the soup to see if it is already posted.

Additionally if you post only one recipe per topic and change the Topic title to the name of the recipe, it would be easier for searching.  I guess I didn't really think we would have so many recipes or we could have dedicated a board to it under the In The Kitchen category.

[duh]

Glad to know I wasn't mistaken.  Wow that would be a lot of topics wouldn't it?  Do you archive like other websites do?

[Jim]

Nope, I haven't archived anything as of yet.  Archiving using the software that we have means taking the post off the forum.  In order to have it available for searching etc, it has to remain unchanged.