Favourite Soup Recipes?

[KristinCB]

Share them here!

What I would really love is a chicken recipe that could be compared to turkey soup? haha! My lovely hubby accidentally threw away my turkey bones when we were cleaning up christmas dinner..

anyways! any soup recipes you love please post

[MamaBee]

This is one of my hubby's FAVORITE soups... whatever you may think about Rachael Ray... this is a darn good soup... and the olives on top really add to it, if you like olives...

Chicken Provencal "Stoup"

* 2 medium carrots, peeled
* 2 cloves garlic, chopped
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 medium zucchini
* 1 small to medium red bell pepper, seeded
* 1 medium yellow skinned onion, peeled and halved
* Salt and pepper
* 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
* 1 1/2 pounds small red skinned potatoes
* 1 cup dry white wine
* 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
* 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
* 1 pound chicken tenders, diced
* 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
* 2 tablespoons chopped flat-leaf parsley
* Crusty bread, to pass at table

Directions

One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

[Kat Stokes]

I can't get enough of this one from The Pampered Chef....

Loaded Baked Potato Chowder

Ingredients:
3 baking potatoes (about 2 1/2 lb/1.1 kg) (I prefer using about 10 smallish red potatoes instead)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Directions: 1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.
3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook’s Tips: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

[Shawna]

I posted this yummy soup recipe awhile back (I actually have some cooking in the crock pot right now for dinner tonight!), it's super easy to make and tastes so good and is even better the next day as leftovers! It almost completely fills my 5qt crock pot so it makes quite a bit and we always have enough for leftovers for lunch for a couple days.

Seven Can Soup

1lb ground beef (browned & drained)
2 cans Minestrone soup
2 cans Mixed Vegetables
2 cans Ranch Style Beans
1 can Rotel Tomatoes

Just put everything in the crock pot and cook on low for 6-8 hours (I start it around 9-10am and by dinnertime it's perfect) and then serve with soup crackers and cornbread or rolls.

[chloe]

This one is my favorite recipe ever 'cause it's the only one I remember... it's so easy! LOL

1-2-3-4 soup:
1 liter boiling water
2 broth cubes (the dehydrated kind, veggies or chicken go well)
3 zucchinis cut in big pieces
4 individual portions of cream cheese (about 4 table spoons)
Cook the zucchini until tenderness in the water with broth, add the cheese, blend, enjoy.

[hollyxann]

Stuffed Pepper Soup

INGREDIENTS
• 2 pounds ground beef
• 2 quarts hot water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked long grain rice
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper

DIRECTIONS
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.*


I also add chopped onion to the mix.

[emmasmommy]

Originally Posted by hollyxann

Stuffed Pepper Soup

INGREDIENTS
• 2 pounds ground beef
• 2 quarts hot water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked long grain rice
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper

DIRECTIONS
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.*


I also add chopped onion to the mix.

oooh I am SO making this

Here's a fave around here:
Taco Soup
pound of hamburger, browned in a stock pot with chopped onions, drain the grease, add a packet of taco seasoning. Add 2 cans diced tomatoes, 1 can kidney beans, 2 cans black beans, 1 can corn (all with the liquid). Heat to a boil, simmer for 15 minutes. Then you serve it with shredded cheese, sour cream, tortilla chips, chopped tomatoes, etc. We used fritos insted of tortilla chips and I didn't add corn since dh doesn't like it that way. I like it with corn though. I also add some salsa to my bowl to spice it up a bit more.


oh and I've always wanted to make this one, but DH doesn't like cheese
1 lb. browned ground beef, thawed (from freezer)
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
3 T. butter or oil
3 C. chicken broth
4 C. diced potatoes
1/4 C. flour
16 oz. Velveeta cheese
1 1/2 C. milk
1 t. basil
1/4 C. sour cream
salt and pepper
Saute onion, carrots, celery and basil in large soup pot about 5 minutes. Stir in flour and add broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve.

[hollyxann]

I made a huge pot of it about 2 wks ago...soo good.

[sprauncey1]

This is for a soup that a restaraunt in Okinawa had, everyone raved about the soup and my friend got the secret recipe. It is soooo yummy. And easy too if you have one of those slap choppers or Pampered Chef chopper thingie (to get the super small mincing done fast!):

SAM'S CHICKEN CURRY SOUP

4 C Chicken Broth
3-4 Button Mushrooms (minced fine)
1/4 Onion- minced fine
1/2 Green Pepper- minced fine

ROUX:
2 TB butter
1/4 C flour
2 tsp curry powder

1. Add minced veggies to broth and simmer.
2. Make roux in meantime. Add broth gradually to roux when it's ready and simmer.
3. Prepare soup and enjoy!
4. Use cornstarch to thicken the soup
Serves 5-6 small portions.

Of course- don't forget the huge super crunchy croutons- just chunks of white bread seasoned and baked in the oven. Those were always my favorite.

[Ainwena]

Avocado Soup (my 2 year old loves this during the summer, for breakfast, when she is sick...)

1 ripe avocado
1/2 cup plain yogurt (we prefer lowfat)
1 Cup chicken broth
1-2Tbs lemon juice (prefer real lemons, but artificial works just as well) --we add more because my kiddo LOVES lemons
pinch of salt (optional)
pinch of red pepper (optional)-gives it subtle flavor, not spicy.

Mix all ingredients in a blender until smooth. Add more chicken broth or yogurt depending on thickness preferences. Serve cold.

[mommabear0408]

Whenever I roast chickens, I do 2 at a time! The next day I throw the carcasses into a pot cover them with water and put in a head of garlic (peel on, top sliced off), an onion or two - quartered (unpeeled, the peel lends a nice color to the stock) a small handful of peppercorns, some salt, a few sprigs of thyme & parsley, a couple of rough cut carrots and a few leafy inner stalks of celery. Simmer a couple of hours, and strain out solids.

Then I just throw in some more chopped celery, carrots, parsnips or potatoes, onion, peas, green beans, peppers, corn, chopped spinach... or whatever floats your boat. cooked chicken, simmer for about an hour... then add in uncooked orzo or pasta, cook until tender, and re-season to taste.

It is yum.

[suzyqscraps]

Broccoli Cheese and Potato Soup
(I think I modified this from a recipe on recipezaar.com)

Serves 8

1/3 cup chopped onion
1/3 cup chopped celery
2 TBSP butter or margarine
1/4 cup flour
4 cups diced peeled potatoes (I left them unpeeled)
2 1/2 cups chopped broccoli (I used frozen)
3 cups chicken broth (I used hot water and chicken bouillon)
2 cups shredded cheddar cheese
2 cups milk (use evaporated milk to make it creamier)
1/4 tsp pepper
1 dash papria
salt
other seasonings to taste (I think I added oregano and some red pepper)

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, paprika, and other seasonings (if any) and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly, until it boils and thickens.
4. Reduce heat; cover and simmer 10 - 15 minutes, or until potatoes are tender.
5. Add broccoli and cheese, and cook over low until cheese is melted and soup is heated through.

[mummytothree]

This is our favorite Chicken Noodle soup recipe (it's in the crockpot today infact )

Chicken Noodle Soup (4 Points)
3/4 pound boneless, skinless chicken thighs -- cut into 1" pieces
2 cups sliced celery -- (2 medium stalks)
2 cups chopped carrots
3/4 cup chopped onion -- (1 medium)
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
1/2 teaspoon dried marjoram -- crushed
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon salt -- optional
2 bay leaves
10 ounces frozen green peas -- (1 pkg.)
1 cup frozen home-style egg noodles

Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown. Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender.

Per Serving: 218 Calories; 6g Fat; 42g Protein; 24g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 601mg Sodium.