Favorite Soup Recipes you Make??

[dragonfly411]

In follow up to the Canned Soup. I noticed some folks mentioned home made. What kind of home made soups do you love... what are your favorites to make?

 

[Skippy123]

Chicken,veggie, Lentil Soup

5 Carrots (whole carrots) chopped
celery chopped
2 onions chopped
3 garlic cloves minced
2 cups Lentils (I like the green ones from WF but others work)
Rotisserie chicken (from Costco or the grocery store, we use the leftovers)
2 bay leafs
Tomato chicken bullion (Knorrs Caldo de Tomate) I find this at Target but you can use chicken bullion
1 tsp of Cayanne
1 can diced tomatos
1 tablespoon olive oil

In a stock pan I pour in the olive oil and saute the carrots, onion, celery and garlic and stir. Then fill the stock pot with 4 cups water and simmer. Then I chop up the chicken and take off the skin and throw that in the stock pot and put in the can of tomatoes. Then I stir in a couple tsps of bullion and 1 tsp of Cayanne and taste to my liking. Let simmer for 10 mins and then measure out 2 cups of lentils and bay leaves. Pour in and add more water as needed; simmer and takes about 1 hr for lentils to soften.

I like to freeze some of this and eat later.

 

[Kaleigh]

Turkey noodle is one of my faves, make it after Thanksgiving when we are home.. We will be in FLA this year so won''t be able to make it.

I boil the carcase in 8-10 cups of water.
Till the meat is flaking off.

Remove the carcase , pour the broth through a strainer. Remove any pieces of turkley that have grisle (SP) and add the remaining to the broth.

Put broth back on the pot, add chicken stock. Then I add chopped celery, carrots. I add seasoning to taste, salt, pepper etc...

I let it simmer for a few hours. I put the noodles in last or else they ger over cooked.

It''s soooo yummy and even better the next day.

 

[Cehrabehra]

My favorite favorite is Pozole Verde, my mother inlaw''s recipe... it''s the best. it is my go-to meal for any gathering. Everyone loves it.

 

[sctsbride09]

Baked potato soup, chicken tortilla, french onion, and Turkey noodle are my faves to make CURRENTLY lol, I dont want to keep going or Ill be here all day. The baked potato is the shortest recipe.. BAKED POTATO SOUP

4 lrg baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper, 1/2 teaspoon white pepper
4 green onions,chopped and divided
12 slices bacon, cooked and crumbled
2 cups cheddar cheese ( I use medium)
2 cups sour cream

Wash and dry potatoes, prick with a fork. Microwave potatoes until soft, cut in half and scoop out pulp, set aside. In a large stockpot, melt butter over low heat. Add flour, stirring until mixed.(about a minute) Gradually add milk, cook over low heat stirring constantly with a wisk until mixture is thick/ bubbly. Add potato pulp (use wisk to break up chunks), salt pepper half the onions, half the bacon and 1 cup cheese. Cook until heated through, Stir in 1 cup of sour cream. Add extra milk if needed to desired consistency. Serve topped with remaining sour cream, green onion, bacon and cheese.

 

[TooPatient]

I''m about to do another pot of butternut squash soup. Really easy and very good. (I had a guest remember it a year after I served it to them and request I bring it for a dinner they hosted)

2 butternut squash (about 5 pounds)
6 cups chicken broth (more or less to make thicker or thinner)
1 onion chopped
dried rosemarry to taste (I usually do about 2 Tbsp.)
cardamom to taste (I usually do about 1/2 to 1 Tbsp.)
dry white wine (optional -- to taste; I do anywhere between 1/2 cup and 1/2 bottle)


Same day or make ahead: I simmer chicken bones to make the chicken broth.
Cut the squash in half, scoop out seeds, and roast in oven until soft. Let cool. Use food processor to puree.

Soup:

Sautee onions in a bit of olive oil (or butter) over medium heat until almost soft. Add the rosemarry and cardamom (much better if you grind these into fine powder first). Continue cooking until caramalized.

Run the onions/spices through the food processor.

Pour chicken broth, pureed squash, onions, and wine (if using) into pot. Cook over medium heat. Add more rosemary & cardamom as desired. Salt to taste.
Ready to eat when hot or you can let it simmer for hours. (I like this because it really blends the flavors and gets thick & rich)

 

[Tuckins1]

I like to make home made chicken noodle soup and home made chicken and dumplings... Yummmm!!!!

 

[Cehrabehra]

Date: 11/4/2009 4:40:26 PM
Author: sctsbride09
Baked potato soup, chicken tortilla, french onion, and Turkey noodle are my faves to make CURRENTLY lol, I dont want to keep going or Ill be here all day. The baked potato is the shortest recipe.. BAKED POTATO SOUP


4 lrg baking potatoes

2/3 cup butter

2/3 cup flour

6 cups milk

1 tablespoon salt

1/2 teaspoon black pepper, 1/2 teaspoon white pepper

4 green onions,chopped and divided

12 slices bacon, cooked and crumbled

2 cups cheddar cheese ( I use medium)

2 cups sour cream


Wash and dry potatoes, prick with a fork. Microwave potatoes until soft, cut in half and scoop out pulp, set aside. In a large stockpot, melt butter over low heat. Add flour, stirring until mixed.(about a minute) Gradually add milk, cook over low heat stirring constantly with a wisk until mixture is thick/ bubbly. Add potato pulp (use wisk to break up chunks), salt pepper half the onions, half the bacon and 1 cup cheese. Cook until heated through, Stir in 1 cup of sour cream. Add extra milk if needed to desired consistency. Serve topped with remaining sour cream, green onion, bacon and cheese.

omg my husband would LOVE this soup. Not me - I like potatoes and I like bacon and I like sour cream and I like cheddar cheese but I can''t stand them together or in any combination with one another (like I don''t like sour cream on potatoes or bacon with cheese or potatoes with cheese lol). I know I''m the weirdo, but my husband would DIE for this soup and I think my daughter would love it too so I''m going to make it for them!! it looks like a great recipe!

 

[ladypirate]

LOL--I actually have some cream of broccoli soup on the stove right now, but my FAVORITE is beer cheese soup! Nom nom nom...

Here's a good variant from Epicurious:

Ingredients:

* 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
* 2 medium carrots, cut into 1/4-inch dice (1 cup)
* 2 celery ribs, cut into 1/4-inch dice (1 cup)
* 2 teaspoons finely chopped garlic
* 1 Turkish or 1/2 California bay leaf
* 1/2 stick (1/4 cup) unsalted butter
* 1/3 cup all-purpose flour
* 2 cups whole milk
* 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
* 1 (12-oz) bottle ale such as Bass
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
* 4 bacon slices (3 1/2 oz total), cooked and crumbled (optional)

Preparation

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until thickened. Stir in Worcestershire sauce, mustard, salt, and pepper.

[At this point I remove the bay leaf and use a hand blender to puree the soup]

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.

 

[zoebartlett]

I love soup but I don''t make it too often. I usually just make chicken noodle, but without the noodles at first. It sounds weird I know, but I HATE mushy pasta in my soup. Whenever I make it, I put everything else in (veggies and chicken) and then make pasta and add it to each individual serving.

I''d love to learn how to make beef stew. We had some over the weekend at a restaurant, and it was soooo good!

 

[packrat]

mmmm I love soup! I have a potato soup recipe that we make often..I need to find it to add it here, and boy I''m stealing scts''s baked potato soup recipe! JD makes bean and ham soup that''s really good. There''s nothing to that one..ham, potatoes and 1 big and 1 small jar of beans..I think they''re white beans maybe?? Jeez, we just had it yesterday and I can''t remember.

JD makes a good beef stew. Just stew meat, a jar of baby onions (for me, he picks them out), peas, green beans, carrots, corn, potatoes..I think he adds beef bouillon too. Well, he adds flour to make it more thick b/c I like it that way.

Got a simple and good chili recipe too.

 

[mariel]

Ajiaco (colombian chicken soup) with capers!

 

[ladypirate]

Date: 11/4/2009 7:18:18 PM
Author: ZoeBartlett
I love soup but I don''t make it too often. I usually just make chicken noodle, but without the noodles at first. It sounds weird I know, but I HATE mushy pasta in my soup. Whenever I make it, I put everything else in (veggies and chicken) and then make pasta and add it to each individual serving.

I''d love to learn how to make beef stew. We had some over the weekend at a restaurant, and it was soooo good!

I totally feel you on the mushy noodles--ick!

The homemade cream of broccoli turned out yummy. I''m so glad it''s getting to be soup weather!

 

[rainwood]

I''m on a soup making kick lately so this is a great thread! My current favorites are a Spanish red lentil soup recipe I adapted from Cooking Light, African peanut soup with chicken from the NYT Minimalist Mark Bittman, and the chicken gumbo soup from Joy of Cooking. I''ve also made a broccoli, potato, leek soup that''s good for cold weather.

 

[niccia]

This is my mum''s recipe for borsche...it is amazing and easy to make and a little different from the traditional recipe (less beety and more creamy).
3 carrots
3 celery stalks
1 small head of red cabbage chopped finely
4 large potatoes mashed with lots of butter and milk
3 large beets (peeled but whole)
1 large bundle of fresh dill (do not chop - sometimes I even use 2 bunches because the dill really makes the soup)
large can diced tomatoes with juice
heavy cream (whipping cream)

Saute the carrots, and celery in olive oil in a large pot. Add the can of tomatoes with juice and an equal amount of water (you may need to add more water depending on how many veggies you have). Salt and pepper to taste. Add the red cabbage, beets and dill and let simmer for about 30-40 minutes or until beets are fully cooked. Remove the beets and dill from the soup (much easier to do if they haven''t been chopped up) and add the mashed potatoe and heavy cream (I use one small box of whipping cream but you can use more or less depending on taste). Do not boil the soup after the cream has been added, but simmer gently for an additional 5-10 minutes. Serve with a slice of bread for a healthy vegetarian meal.

 

[Hudson_Hawk]

Tortellini soup-has to be the EASIEST soup to make ever. Put 4 cups of chicken broth on the stove, bring to a boil and add in one package of Butoni cheese tortellini, cook until pasta is done and then serve with parmasean cheese sprinkled on top and bread and butter on the side....mmmm....so yummy.

I also make a good black bean soup that''s basically just a bunch of stuff thrown into a pot.

 

[Mara]

I just made this one over the wkd and it was great. We have albondigas at a few of our fave restaurants but there is one place we LOVE and i was trying to replicate it. I got pretty darn close which is so exciting.

Albondigas Soup
http://simplyrecipes.com/recipes/albondigas_soup/

Changes I made:
--added rice into the broth (as well as in the meatballs)
--used ciltantro instead of mint in the meatballs
--added cumin and oregano directly into the meatballs
--added a can of drained sweet corn
--added a bag of frozen sweet peas
--ommitted the sugar/snap peas
--used 80/20 ground sirloin -- the extra fat kept the meatballs tender

The meatballs only took about 15 min to cook (they float to the top when done), and I turned the heat to the lowest to let it all just sit together for a while. The longer it sits the thicker the broth will get. We ate this for 3 days so it made a lot...I gave some to my Mom and sis and they gave it rave reviews (they are also albondigas lovers!).

You can serve it with warm tortillas. Enjoy!

 

[TooPatient]

This is a recipe I''ve been using for the last couple of winters. It is so YUMMY.
Most of the prep time is letting the meat and veggies marinate overnight.
I use turkey strips instead of bacon.


Boeuf Bourguignon Recipe

Prep Time: 8 hours, 25 minutes
Cook Time: 3 hours, 35 minutes
Ingredients:
•3 cups dry red wine
•2 cups strong beef stock
•1/4 cup Cognac (or good quality brandy)
•1 large yellow onion, chopped into large pieces
•2 carrots, peeled and cut into 2-inch-long pieces
•3 cloves garlic, crushed and chopped
•1/4 cup chopped fresh parsley
•1 teaspoon dried thyme
•1 teaspoon dried rosemary
•10 black peppercorns
•3 whole cloves
•1 allspice berries
•1 dried bay leaf
•3 pounds beef chuck, cut into 2-inch chunks
•1/2 pound bacon, cut into thick slices, and then coarsely chopped
•2 tablespoons plus 1 tablespoon softened butter
•1 tablespoon tomato paste
•2 tablespoons olive oil
•1 pound pearl onions, peeled
•1 pound white mushrooms, wiped clean and bottoms trimmed
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1 tablespoon all-purpose flour
Preparation:
In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.

Preheat an oven to 300F. Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.

In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.

Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.

In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.

Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve hot.

This beef Burgundy recipe makes 6 to 8 servings.

 

[ChargerGrrl]

We made this last night and it was delish
Two-bean soup with kale

I''m looking forward to leftovers tonite!

 

[Skippy123]

Date: 11/5/2009 11:42:48 AM
Author: ChargerGrrl
We made this last night and it was delish
Two-bean soup with kale

I''m looking forward to leftovers tonite!

That looks good; I love bean soups!!! YUM

 

[zoebartlett]

All of these sound great -- I''ll have to try them soon.