Good soup recipes?

[BLACKJACK]

Its getting to that cold time of year, good soup time, anybody got any good soup recipes that they'd like to share?? I have a good chicken soup recipe and a good beef soup recipe (I'll bring them in tomorrow) so I'm looking for something different.

Thanks in advance!!

[Harmonica Bear]

Yah - I'd like to hear some too. As far as I am concerned, really good soups, like really good sauces, are an art. Maybe I can learn a thing or two from some masters.

[pureinsanity]

I'm excited to see some recipes

Now if anyone has a recipe for Broccoli cheese soup like they make at erberts and gerberts id greatly appreciate that one!

[Ebiz]

Just made this last night, we make it quite a bit in the winter. Threw in a pound of Italian sausage when adding the vegetables and with some bread have a meal for tonight:

Minestrone

1# Italian sausage(optional)

3-14oz cans of beef broth (I just use the granules to save the $)

1-15oz can of red kidney beans, rinsed and drained

1-15oz can of garbanzo beans, rinsed and drained

1-14oz can of stewed tomatoes, undrained

1-11 1/2oz can of V-8 or tomato juice

1-6oz can of tomato paste

2 tsp sugar

1 tsp Italian seasoning

1 1/2 cups mixed vegetables

2 cups cooked medium shell pasta

2 cups spinach leaves cut into strips

Cook pasta and set aside

Brown Italian sausage if using and set aside

Combine broth, beans, undrained stewed tomatoes, tomato juice, tomato paste, sugar, and seasoning, bring to a boil and add mixed vegetables and Italian sausage.

Reduce heat and simmer covered 10 minutes or until vegetables are tender.

Stir in cooked pasta and spinach, heat through. Serve with parmesan cheese.

This recipe actually tastes better the day after it's made. Chill in refrigerator (or this time of year garage). Then reheat the next day, don't add the pasta or spinach until the day you're going to eat it

[croixflats]

If you like chili but tired(well you never get tired) of the red kind with beef here is a different take on chili that is easy

White chicken chili :

* 3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin

* 1 tablespoon vegetable oil

* 3 medium jalapeño chiles

* 3 poblano chiles (medium), stemmed, seeded, and cut into large pieces

* 3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces

* 2 medium onions , cut into large pieces (2 cups)

* 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)

* 1 tablespoon ground cumin

* 1 1/2 teaspoons ground coriander

* 2 (14.5-ounce) cans cannellini beans , drained and rinsed

* 3 cups low-sodium chicken broth

* 3 tablespoons fresh lime juice (from 2 to 3 limes)

* 1/4 cup minced fresh cilantro leaves

* 4 scallions , white and light green parts sliced thin

Instructions

* 1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

* 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

* 3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

* 4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

* 5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

* 6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

[Dark Cloud]

I make soup all the time but sad to say I dont have a written recipe for anything - I dump n taste.

I do have a few tips though....

Almost every soup I make starts off with sauted onions, celery, and carrots.

I use veggie stock for most bases, never water.

I thicken(if its meant to be a thick soup) with either a roux of cooked butter and flour or instant mashed potatos.

Salt and pepper make the world go round...

[SkunkedAgain]

Anyone have a good chicken soup recipe? I've never made it before but do have a chicken sitting in the freezer.

[Leaky]

This is really easy & really good. You could add cheese to this if you'd like:

Ham & Potato Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

1/3 cup diced carrots

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

1.Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

[Leaky]

Another Really Good One!

Broccoli Cheese Soup

1 onion, chopped

6 tablespoons margarine

1/3 cup all-purpose flour

salt and pepper to taste

4 cups milk

3 cups chicken broth

1 carrot, shredded

1 cup broccoli florets

1/2 cup chopped celery

1 pound processed cheese food (eg. Velveeta), cubed

1.In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.

2.In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.

3.Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

[Leaky]

I make soup just about every weekend in the winter. If you like Reubens, You'll love this.

Reuben Soup

1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons butter

1/4 cup all-purpose flour

3 cups water

4 cubes beef bouillon

8 ounces shredded corned beef

1 cup sauerkraut, drained

3 cups half-and-half cream

3 cups shredded Swiss cheese

8 slices rye bread, toasted and cut into triangles

1.In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.

2.Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.

3.Preheat broiler.

4.Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

[Leaky]

This will warm the belly. Think I'm going to do this again this weekend.

Tastes Like Lasagna Soup

1 pound ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.

[Leaky]

OK - Last One. Why go to Olive Garden when you can make this at home? This Italian Chili is fabulous!!

Pasta E Fagioli Soup

1 pound ground beef

1 small onion diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5 ounce cans died tomatoes

1 15 ounce can red kidney beans (with liquid)

1 15 ounce can great northern beans (with liquid)

1 15 ounce can tomato sauce

1 12 ounce can V8 juice

1 Tbsp white vinegar

1 1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound ditali pasta (or small shell pasta)

Brown the ground beef in a large saucepan or pot over medium heat, drain off the fat.

Add onion, carrot, celery and garlic and saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook pasta, drain.

Add the pasta to the large pot of soup and simmer for 5-10 minutes and serve.

[B. Amish]

shrimp and sausage gumbo

package of ready to eat frozen shrimp - no tails

bag of froazen carrtos

bag of frozen corn

can diced tomatoes

can of rotel tomatoes

chicken stock - 16 oz or so

1 c of rice

cajun seasoning

4-5 links of venison sausage - boil and slice in 1/2" pieces

put it all in a soup pot on medium low until hot. stir. add cajun seasoning to taste. you may need more chicken stock or just add some water to get the right consistency that you prefer.

[castmaster]

Salmon Chowder--

1 Medium sized coho fillet, or half of a king fillet. Skin taken off and cut into chunks.

1 medium onion, diced medium

chopped celery (however much you like)

8-10 strips of bacon

4-5 russet potatoes or a dozen reds cut into cubes

2 quarts half and half

1 cup water

Salt, pepper and old bay seasoning to taste

Boil potatoes until semi soft and set aside

at the same time fry the bacon in a 2 qt dutch oven

when bacon is done drain away grease leaving about 2 TBSP in the oven

Use those drippings and the water to saute the onions and celery until softened

Then add potatoes, half and half and salmon. Bring to a boil stirring at all times to avoid scalding the half and half. Reduce heat to a simmer for 30 minutes give or take, until thickness reaches your desired consistency (some like a thinner chowder some a little thicker) be sure to stir frequently

Crumble up bacon and sprinkle on top of each bowl

[Dark Cloud]

Anyone have a good chicken soup recipe? I've never made it before but do have a chicken sitting in the freezer.

As I mentioned, I wing it but heres a baseline for chicken noodle...

Half or quarter the bird and boil it in a few cans of veggie and chicken stock for 20-25 minutes. I add a few bayleaves and some pepper also.

Remove the bird parts and let cool. Now add some diced carrots, onion, and celery and cook till not quite tender. You should be able to pull the meat off the bones now and add it back into the pot.

Then I like to add some chopped garlic and a can of diced tomatoes.

Now some of your favorite pasta. I tend to use a smaller one like orzo, rings, or mini bows.

When the pasta is done I like to add some fresh chopped spinach. Another minute or two and your good to go.

I like to put some grated parm cheese and red hot in my bowl.

It is much better a day or two later...

With a whole bird your going to have a big batch. I make small batches of this with two bone-in breasts...

[croixflats]

Anyone have a good chicken soup recipe? I've never made it before but do have a chicken sitting in the freezer.

Easy and fairly quick and very tasty!

Stock

* 1 tablespoon vegetable oil

* 1 pound ground chicken

* 1 small onion , chopped medium (about 1 cup)

* 1 medium carrot , peeled and chopped medium (about 1/2 cup)

* 1 medium celery rib , chopped medium

* 1 quart water

* 2 quarts low-sodium chicken broth

* 2 bay leaves

* 2 teaspoons table salt

* 2 bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise

Soup

* 3 tablespoons cornstarch

* 1/4 cup cold water

* 1 small onion , halved and sliced thin (about 1 cup)

* 2 medium carrots , peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces (about 1 cup)

* 1 medium celery rib , halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 cup)

* 1 medium russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes (about 1 1/2 cups)

* 4 ounces egg noodles (about 1 cup)

* 1 tablespoon minced fresh parsley leaves

Instructions

* 1. For the stock: Heat oil in large Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes (do not brown chicken).

* 2. Reduce heat to medium-low. Add water, broth, bay leaves, salt, and chicken breasts; cover and cook for 30 minutes. Remove lid, increase heat to high, and bring to boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and continue with recipe.) Transfer chicken breasts to large plate and set aside. Continue to cook stock for 20 minutes, adjusting heat to maintain gentle boil. Strain stock through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Allow liquid to settle about 5 minutes and skim off fat (see note).

* 3. For the soup: Return stock to Dutch oven set over medium-high heat. In small bowl, combine cornstarch and water until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 minutes, adjusting heat as necessary to maintain gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 minutes longer.

* 4. Meanwhile, remove skin and bones from reserved cooked chicken and discard. Shred meat with fingers or 2 forks. Add shredded chicken, Swiss chard (if using), and parsley to soup and cook until heated through, about 2 minutes. Season with salt and pepper; serve.

[croixflats]

This one if your using a whole chicken Takes a longer and you dicsard a big portion of the chicken but still delicious. Since I bought my dutch oven 4 weeks ago Ive been a soup cooking nut.

* 1 tablespoon vegetable oil

* 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces

* 2 medium onions , cut into medium dice

* 2 quarts boiling water

* Table salt

* 2 bay leaves

* 1 large carrot , peeled and sliced 1/4-inch thick

* 1 medium rib celery , sliced 1/4-inch thick

* 1/4 teaspoon dried thyme

* 2 cups egg noodles (3 ounces), preferably wide

* 1/4 cup minced fresh parsley leaves

* Ground black pepper

Instructions

* 1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to medium bowl; set aside. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.

* 2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)

* 3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.

[hoggs222]

Crockpot Chicken Wild Rice Soup

* 1-1/2 pound boneless, skinless chicken breast, cubed (I cut mine while they were partially frozen. Makes it easier)

* 3/4 cup uncooked wild rice

* 1/2 cup white or jasmine rice

* 3 larger carrots sliced (I cut mine in half after slicing)

* 3 stalks celery, thinly sliced

* 1 large yellow onion, chopped

* 6 cups water

* 2-1/2 tablespoons Chicken Flavored Bouillon Granules

* 1-1/2 cup heavy whipping cream

* 2 tablespoons all-purpose flour

*1/2 Stick butter

(To flavor)

*Garlic

*Cayenne Powder (enough to give it flavor, not to heat it up too much)

*Rosemary

*Thyme

*bay leaves (I used 4)

In large (6-quart) crock pot, combine all ingredients (just throw the chicken in raw) with the exception of the heavy cream and flour. Cover and cook on the high heat setting for 4-5 hours or until the chicken is cooked through and the rice is tender.

Just before serving, combine the heavy cream and the flour and add ½ stick of butter. Slowly stir the cream mixture into the soup. Cook and stir constantly for 5 minutes or until mixture is slightly thickened. (I did this and then turned my crock pot to warm for a few hours before eating it)

[BLACKJACK]

Chicken-Noodle Soup

2 ½ pound chicken

1 quart water

4 medium carrots

4 stalks celery

1 tablespoon salt

1 teaspoon sugar

¼ teaspoon pepper

3 chicken bouillon cubes

2 cups uncooked egg noodles

Cook chicken, I like to use a pressure cooker, you could bake it. Pick the chicken off the bones, cut up, and set aside. Save the broth!!! I like to set it in the frig or in the garage for 24 hours, then skim the fat off. Just skim the yellow fat off, leave the rest of the coagulated broth in the pot, it will melt and be your soup stock. Throw in you cut up carrots, celery, chicken, and all the rest of the ingredients, simmer for 30-40 minutes until the veggies are done. I usually just throw the noodles in the last 15 minutes or you can cook them separately and then put them in the five minutes.

A good hearty soup on a cold winter day. If you really want to be adventurous, skip the noodles and throw in dumplings!

[BLACKJACK]

Beef – Vegetable soup

1 pound beef boneless chuck, round, or tip cut into ½ cubes (from cook book)

or

1-2 soup bones, depending upon how much meat is left on bone

2 beef bouillon

1 ½ teaspoon salt

¼ teaspoon marjoram leaves

¼ teaspoon thyme leaves

1/8 teaspoon pepper

1 bay leaf

4 cups water

3 medium carrots, sliced

1 large stalk celery

1 onion chopped

1 can (16 oz) tomatoes

½ cup barley (optional)

3-4 potatoes (optional)

Cook beef, I like to use a pressure cooker; you could bake it or do it in a big pot. Pick the beef off the bones, cut up, and set aside. Save the broth!!! I like to set it in the frig or in the garage for 24 hours, then skim the fat off. Just skim the white tallow off, leave the rest of the coagulated broth in the pot, it will melt and be your soup stock. After cooling and skimming the stock, add the rest of the ingredients, heat to boiling, simmer 30-40 minutes. Barley and potatoes are optional, I like potatoes, my wife likes barley, so I add both . Makes for a nice thick soup!! I use water when cooking the beef but if I need more liquid I’ll use tomato juice, makes for a more flavorful soup.

Of course if you end up using 6 carrots, 8 potatoes, 4 stalks of celery, etc. increase the spices to taste!! I usually do enough chopping to where I double everything!!!

Try this one!! The marjoram, thyme, and all the veggies make for a good, flavorful soup!!!

[BLACKJACK]

Good recipes so far guys!!! Some good variety, just what I was looking for. I started a Word document and cut/pasted a few in to try. This will keep me going a few weekends!

[reinhard1]

this soup sounds like a winner. one thing about soup bones. for flavor only buy bones with marrow in them. the best are found in beef shanks [shank bones]. you can buy them with the meat on [ask for meaty shank bones].also the bone from the arm portion from the chuck is great. its harder to find good soup bones as more and more meat depts use boneless cuts only. good luck.

[croixflats]

Quote:

Good recipes so far guys!!!

You got that right I'm going to be busy the whole winter long cooking these up. May have to make a chuckwagon on skis to bring out on the hard water to share with fellow anglers.

I just got done doing a version of beef and veggie soup. Dang clothing already shrinking on me, must be the dry air .

I find marinating the beef in 2 tablespoons of good soy sauce for 15 minutes before browning helps bring out a more rich beefy flavor. Also sauteing a cup of onions and cremini mushrooms till brown bits appear also enhances the beef flavor. Remove the onions and mushrooms then brown the meet with the bits left over in the pot with a tablespoon of canola oil. Add the onions mushoroms back later.

Also for a thickening agent a packet of non flavored gelatin powder pre bloomed in a cup of cold water added at the end of cooking aids in a silky rich sauce.

[Mnfisher]

Here's a good one. Quantities are approximate. I think it's an old recipe and I've added a little bit, but it is very easy and tasty.

Base:

Couple cans of tomato soup (or family size)

1 can water and 1 can water mixed with beef boullion to taste

1 tbs or so worcestershire sauce to taste

More beef broth if necessary to make more liquid or more tomato soup

1 cup diced carrots, celery, onions as desired or more as needed

1/2 head cabbage, shredded (raw, not cooked)

1 1/2 lbs ground beef (browned)Brown onions too - and garlic if you like

Season to taste (salt/pepper/garlic powder)

Don't leave out the cabbage. The taste after cooking is not too strong.

Put everything together in a big pot and simmmer for 20 minutes or so.

[Finns]

Wild Rice Soup ala Paul Harvey:

1 stick of butter

1 large onion

1 cup of wild rice (cooked)

2 cans of cream of potato soup

2 cans of cream of chicken soup

1 pound of velvetta cheese

1 quart of milk (it can be skim or whatever you have)

Options; 1/2 pound crumbled fried crispy bacon

Cook the wild rice before starting everything else. Wild rice is cooked by

adding 1 cup of wild rice to 3 cups of boiling water then letting it simmer

for 45-50 minutes or until water is absorbed.

Melt butter in large dutch oven. Add chopped onion to the butter and saute

for a few minutes. Add the soups, then the milk. Stir together. Add the

cooked rice and velvetta cheese until thoroughly heated.

Watch and stir constantly as this can burn easily