Good soup recipes?

[corncob]

Chicken Noodle soup: Cut up whole chicken into pieces, put in pot with 2 quarts of water.Heat to a boil ,reduce heat to a slow and very low simmer.....Simmer for 45 minutes, add 4 stalks celery,5 garlic cloves,several slices fresh ginger,1 lb cut up carrots,bunch of green onions,and a bunch of fresh parsley....Simmer 1 hour longer.......Strain,cool, then skim off fat from top of the broth.Pull chicken apart removing bones and skin.Put chicken and broth in pot with 3 stalks celery (cut thin),1 onion(sliced thin),3 carrots(sliced thin),salt and pepper to taste.....Simmer for 30 minutes, add 4 ounces egg noodles,simmer 15 minutes,,,,,DONE!.....Add water or not if desired.

[mixxedbagg]

Good recipes! (I'd go for just about all of 'em...especially that minestrone!) I love soup and usually make it up as I go to use up whatever leftovers I have--I'm usually willing to get pretty adventurous. I just finished the last of a crock pot of invented soup for breakfast this morning:

Large can of chicken broth

1 cup water

Sliced mushrooms (big handful or two)

Healthy pile of chopped baby spinach

Big handful of wild rice

6 big crappie fillets cut into 1" cubes

3 medium potatoes cut into chunks of various sizes

Sliced carrots

Generous pepper, garlic powder, onion powder, basil, thyme and a little sage and salt (pretty much whatever seasonings I have on hand).

Just throw it in the crock pot early and forget about it for a while. It was friggin' delicious and probably pretty healthy.

[jeffreyd]

POSOLE (Mexican Soup)

1 1/2 lbs. pork shoulder

1/2 onion stuck with 2 cloves

2 cloves garlic, peeled

5 peppercorns

1/2 teaspoon whole cumin seed

oregano, pinch

1 onion, chopped

2 cloves garlic, chopped

2 tablespoon oil

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon cloves

1/2 teaspoon cayenne

4 cups canned white hominy, drained and rinsed

3 to 5 cups pork broth from cooking pork shoulder

1 cup canned chopped green chilies

Salt to taste

2 whole jalapenos, canned or fresh, chopped (optional)

PREP WORK

This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.

HOW TO MAKE

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

[reinhard1]

bumping this thread back up here since the cooler weather has arived. lots of great stuff on here. one thing i have never made is a good pea soup. sure lots of stuff on the webb. but i like to hear some from the cooks on here. lot's of recipes start from cookbooks but then are tweaked some. that's what i'm looking for. i know a great smoked hock or ham shank would be a must but what else? thanks. good luck.

[Leaky]

This is my go to for Split Pea & Ham. You could also fry up some bacon and throw in there. Just made this last weekend to be devoured this weekend.

Ingredients

•3 tablespoons butter

•1 leek diced and rinsed well

•1 medium onion diced

•1 carrot diced

•2 celery ribs diced

•2 garlic cloves minced

•1 bay leaf

•1 teaspoon fresh thyme leaves

•1 pound dried split peas

•2 ham hocks rinsed

•3 cups chicken stock

•5 cups water

•½ teaspoon freshly ground black pepper

•3 tablespoons sweet sherry or vermouth

•½ pound ham steak diced

Instructions

1.Heat the butter in a large fry pan over medium heat. Add the leek, onion, carrot, celery and garlic and cook until soft about 10 minutes. Add the bay leaf and thyme and cook another 2 minutes then set aside.

2.While the vegetables are cooking, soak the peas in a large heavy bottomed pot with several changes of warm water to remove impurities and cut down on the foam that will rise while cooking. When rinsed and drained, add the the reserved vegetables, ham hocks,chicken stock, water and pepper. Bring to a boil then reduce the heat to low and simmer with the lid askew to vent for 1 hour 45 minutes, stirring every 30 minutes.

3.Remove the ham hocks and cut any meat off and dice discarding the the bone and skin. Remove the bay leaf and discard. Using a stick blender, puree the soup until smooth. This can also be done in a blender in small batches with the lid ajar to vent.

4.Add the meat from the ham hock, the sherry and the diced ham and return over low heat for 20 minutes stirring frequently to prevent the bottom from scorching.

[reinhard1]

thanks for the recipe. so you dont have to soak the peas overnight? i think that's what my mom did, but maby just her way to do it. good luck.

[Leaky]

RH - Question for you or anyone else. I made this soup last Sunday in Mora during the Vikes game and split it into two freezer bags. One went into the freezer for this weekend and one went into the fridge crisper to take back to the Cities.

I forgot to take it with me so its been in there since. Do you think it would still be good to eat this weekend? Man, I would hate to throw it out, but I do have backup in the freezer.

As far as soaking, I don't do it. But while the Veggies are cooking, I'll give them a couple of warm water baths and rinse to cut down on foaming and to get rid of any impurities.

[reinhard1]

i wish i could give you an answer on the soup in the fridge. personaly my rule is use or freeze. i only keep meals one day for next day's leftovers. not that another day or too would hurt but that's just me. i'm a stickler for freshness. thanks for the info on the soaking. i will do it your way. good luck.

[BLACKJACK]

I had forgotten about this post, I was just looking at a 'Homemade Soups' recipe book this morning, glad I didn't buy it!! I'll just go back thru this thread....

[reinhard1]

ya, there is enough on there right now to keep me busy for awhile but more is always welcome. good luck.

[atvlaska]

i for 1, thinks soup is better the next day,as long as u did'nt add "something that takes over" ......i've heard of "sour soup" but never had it happen to me (when store/putting away... hot soup in the center of a large pot don't get cooled down right-hense its "bad from the inside out")

[Mnfisher]

Here's a good one!

6 cups chicken broth 1 cup chopped celery

1 large onion,diced 1/2 cup flour

1 lb cooked polish sausage (sliced) 1/4 cup butter

3 cups shredded cabbage (or 1 pkg pre-shredded cabbage and carrots)

Season to taste with white pepper

Saute onion & celery in butter. Addflour and as much chicken broth as needed to make a roux, alternately stirring well with wire whisk in between.

After all liquid is added, add cabbage. Bring to boil. Simmer for 10 minutes. Add sausage and heat thoroughly. Season with white pepper to taste. (I bet chicken would be good to in place of the sausage).

[Leaky]

Squash Soup

2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium sweet potatoes, cubed

1 medium butternut squash – peeled, seeded and cubed or

2 12 oz pkgs frozen cooked winter squash

1 (32 fluid ounce) container chicken stock

4 oz light cream cheese

salt and freshly ground black pepper to taste

Optional – Roasted full head of garlic

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables.

Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Add Roasted Garlic, Cream cheese and any remaining stock

Use a potato masher or food processor and blend until smooth.

Season with salt and pepper.

[blue_healer_guy]

Grandma Lucys Cabbage soup:

1lb hamb browned

1 large onion

1 cup carrots

1 cup celery

1 large potato

1 cup cabbage 1/4 head

2 cups tomatoes

5 beef boullion cubes

5 cups water

combine hamb and rst of ingredients. simmer 1 hr or till veggies done. serves 6. my boys love it.

[Chef]

Minnestrone Soup

Ingredients:

8-10 Cups Chicken stock

1Lb. Fresh Italian sausage

4-Fresh Carrots Diced

1-Large White Onion Diced

4-Garlic Cloves or more to taste

1-15 oz. Can Diced Tomotoes undrained

1-2 cans Canellini Beans, drained

4 sprigs fresh Thyme, 1-Sprig fresh Rosemary, 2-3 Bay Leaves

Freshly cracked Pepper to taste

2-C. Rigatoni cooked very al-Dante

Fresh grated Parmesan Cheese for garnish

Procedure:

Brown Sausage, drain fat and set aside.

While cooking sausage, peel and dice carrots and onion

In an 8 Qt. Stock pot, over med-high heat, add 2 tablespoons olive oil, carrots and onion. Sauté appx. 8-10 minutes, now add the crushed Garlic and herbs and cracked Pepper, cook an additional minute, stirring gently to mix flavors.

Next, add chicken stock, tomatoes, beans and sausage. Simmer on low 30 minutes to **hours. 30-minutes before serving, add cooked pasta.

Serves 4-6

**If you cook Soup for hours, be sure you have enough stock--careful not to let it cook-down and burn.

[OnAFly]

Kinda White Chilli

3 tbsp olive oil

1 medium onion, diced

2 stalks celery, diced

1 small carrot, diced

1 small can of corn

3 medium poblano peppers, seeded & diced

1 small green bell pepper, diced

2 cloves garlic, fine dice

1 1/2 heaping tsp ground cumin

3/4 heaping tsp ground coriander

1/2 heaping tsp cayenne pepper

1 heaping tbsp chili powder

1 tsp oregano

1.5 pounds cubed chicken breast

1 15 oz cannellini beans, drained and rinsed

1 15 oz can great northern beans, drained and rinsed

5 cups chicken stock, low sodium

1/4 cup chopped cilantro

salt & pepper

4TBSP AP flour

3TBSP butter

Put all vegetables in your pot and cook with olive oil until soft. When soft, add garlic and stir for 1 minute. After this, add the spices and mix. Let this cook for a couple minutes. Then add the chicken, beans, cilantro, and stock. Let this simmer for a half hour.

In a separate pan, melt the butter and then add the flour to make a roux. Cook for 5 minutes white stirring. If you see black flecks, you need to start over (it burned). After 5 mins, let the roux cool slightly and add it to the chilli and mix thoroughly. Let the chilli simmer for another couple hours until it is to your desired thickness.

If you are going for a longer cook time (thicker chilli) replace your great northern beans with another can of cannellinis, they will hold up to the longer cook time better.

[Dark Cloud]

I love cabbage soup and had half a head to do something with...

Someone at work brought in Leak soup with white beans and turkey sausage in it...

Hmmmm, has to be better with cabbage...

Cabbage Bean and Sausage Soup

I took 1/4 of a large head and rough cut it and got it cooking in a few cups of veggie broth and 5-6 cups of water. Along with salt, pepper, and some southwest seasoning...

While this was cooking down I took the other 1/4 head and cut it up into bite sized piecs and got it into a fry pan with a chopped onion, salt, pepper, and some olive oil.

Cooked this down to amost tender...

By now the cabbage in the broth was quite soft. I fished it out of the broth and into a blender...

Then add the blended cabbage, the saute'd cabbage, and two handfulls of shredded carrot into the "big pot".

While this is comming up to a low boil I took a pound of italian seasoned chicken sausage out of the caseing and cooked it off.

Then into the pot along with 2 cans of white northern beans.

Simmer for another 10-15 minutes till the cabbage and carrots are tender.

Some more salt and pepper and about a cup of heavy cream to finnish...

Tasted awesome tonight but will be better tomorrow!

[Leaky]

Earlier in this thread I posted a Ham & Potato Soup. This one's better. When I smoke St. Louis Cut Ribs, I always do some trimming, put that in tin foil and throw in the smoker to use for beans. Along with the bacon, it was an outstanding adddition to this soup that added a great smoky flavor and aroma. If you don't have the half & half, it's no biggie. If you want to slighter thicker, add 1/4 cup of cornstarch.

Loaded Baked Potato Soup

Ingredients:

4 medium potatoes

3 tablespoons butter

2 cups chopped onion

2 tablespoons all-purpose flour

4 cups chicken stock

2 cups water

1 1/2 cups instant mashed potato flakes

3/4 teaspoon ground black pepper

1/2 teaspoon dried basil

1/8 teaspoon dried thyme

1 cup half-and-half

1/4 lb proccessed cheese

1/2 cup shredded Cheddar cheese

Sour Cream

8 ounces bacon - cooked and crumbled

2 green onions, chopped

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.

2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add mashed potato flakes. Season with a pinch of salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.

3. Remove the skin from the cooled potatoes, and discard (or eat with some melted butter). Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half & processed cheese. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with a dollop of sour cream, shredded cheese, bacon and chopped green onion

[gonefishing70]

Just thought I would bring this back to the top. going to do the Grandma lucys cabbage soup, it is very good.

[Pherris]

This is a pretty simple recipe. I use venison polish and if you like spicy add a couple good shakes of crushed red pepper flakes.

POLISH SAUSAGE SOUP

Ingredients

2 cups potatoes, cubed and peeled

4 cups cabbage and carrot coleslaw mix ( packaged)

1 large onion, chopped

2 teaspoons caraway seeds, crushed

1 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices

4 cups fat free chicken broth

Directions

Place potatoes, coleslaw mix, onion, caraway seeds and sausage in crock pot. Pour broth over all.

Cover; cook on low for 10 - 12 hours or high for 5 - 6 hours.

Ladle in bowls.

[gonefishing70]

That look's good. I will have to give it a try.

[picksbigwagon]

Sauerkraut Soup

A family favorite, I will list the ingredients, since I am not near the recipe box:

1 pound of Kielbasa or Polish sausage either cut into half or qtr. pieces

1 big can or jar of Sauerkraut (rinsed)

I large onion diced

1 Tbl of carroway seeds (optional)

Diced carrots

3-4 potatoes diced

1- 6 ounce can of tomatoe paste

3-4 qt's chicken stock

Black pepper to taste, a little salt too

In stock pot, brown meat and saute onions, add pepper and carraway seeds, thrown in the carrots and spuds and add stock. Bring to a bowl and simmer until spuds are cooked. Add rinsed kraut and the can of tomato paste. Simmer for another 10-15 minutes, and serve it up

[pushbutton]

...................................Almost Frozen Kale, Tater, and Leek Soup...................................

Did not count on the weatherman actually being right, so did not pick a bunch of stuff....till today

32 oz milk

32 oz chicken stock

that many small leeks chopped

that many potatoes + 1 cubed

That much kale + that much kale chopped

couple cloves of minced garlic

couple big pinches of pepper

Caramelize leeks in some oil, then add the rest of the ingredients. When the taters were soft, thickened up the soup with with a couple handfuls of potato flakes. And the soup almost seemed too heatlhy, so added some bacon

[leech~~]

pushbutton, that looks great and sounds almost to easy to make, maybe I can even do it?

[leechlake]

the kale and bacon probably cancel each other out. Gonna have to give that a whirl, looks great.