Soup recipes?

Mariamamjad

I'm looking to try new things and I haven't made or tried is soups, please can you share with me any soup recipes x

TeaBea

This is super easy from Cooking Light
http://www.myrecipes.com/recipe/stuffed-green-pepper-soup

I like using a mixture of red & green peppers, and like using a can of Progresso Tomato Basil (instead of Campbell's).

dklibert

I love soup! Here is a recipe using box stock and a rotisserie chicken. soupspiceeverythingnice.blogspot.com/2014/02/rotisserie-chicken-soup.html

Here is a veggie soup. soupspiceeverythingnice.blogspot.com/2013/03/italian-style-vegetable-soup.html

Lounmoun

http://www.food.com/recipe/fassolatha-170923
http://www.saveur.com/article/Recipes/Classic-Cream-Tomato-Soup
https://www.tasteofhome.com/recipes/lemon-lentil-soup
http://www.food.com/recipe/copycat-olive-garden-minestrone-soup-77585
http://www.sixsistersstuff.com/recipe/2011/09/black-bean-taco-soup-freezer-meal/

trackercasey76

I make a cabbage soup with
Cabbage
Mixed veggies
Rotel tomatoes
Beef broth
and Smoked turkey sausage

simple and YUMMY!

I make and portion it out for my lunches at work.

DX2JX2

Easy peasy.

Chop two or three large carrots into disks that will fit on a spoon.

Chop two large stalks of celery.

Throw them into a large pot with half an unchopped onion, a couple of bay leaves, and four quarts of chicken stock (store-bought or homemade, doesn't matter).

Throw 3-4 pounds of raw chicken into the pot (dark or white meat, doesn't matter, on the bone is best, you can even use a whole chicken for this). Add a tablespoon of salt and two teaspoons of pepper, two teaspoons of dried sage, and two teaspoons of dried thyme.

Bring to a boil then reduce to a moderate simmer. Simmer partially covered until the wing/leg/thigh joints on the chicken fall apart when you try to wiggle them and the meat can be easily pulled from the bone (about 2-2.5 hours). If using boneless chicken breast, simmer until the chicken is cooked through (about 40 minutes).

Once chicken is done, fish out the chicken and place into a bowl to cool. Pick out the onion and the bay leaves (leave the carrots/celery). It's OK to leave the rest of the soup on a very low fire while the chicken cools.

Once chicken is cool enough to handle, pull chicken from the bone and chop/tear into bite sized pieces. Discard excess fat or skin as you shred the chicken. I wouldn't blame you if you snuck some of the skin as a chef's treat, either. Set the meat aside.

Bring the pot back to a low simmer. If it strikes your fancy, add a small bag of frozen corn or three/four cups of fresh corn cut off the cob, or a bag of frozen cut green beans or something. If you do decide to add some veggies at this point, let the soup come back to a simmer and then cook for 4-5 minutes just to bring the vegetables to temperature.

Add one-half to one bag of egg noodles (half is pretty appropriate for most people, I use a full bag because my family prefers their soups to look like stews). Simmer the noodles in the soup for 3-4 minutes, until they become barely al dente.

Remove the soup from the heat and stir in the pulled chicken. Add salt and pepper to taste. Let sit for 5 minutes to finish cooking the noodles before serving.

trackercasey76

We make what my wife call "Cheater, chicken noodle soup"

she starts with canned chicken stock and some veggies and gets that boiling, while that is happening she shreds up a rotisserie chicken from the grocery store (hence the cheater part) when the chicken is shredded she throws that and some bagged egg noodles in a the boiling stock and bam, good "homemade" soup. It usually takes about 15 minutes total.

HeidiCooksSupper

1 cup chicken stock + 1 cup frozen mixed vegetables nuked until hot. Stir in 2 ounces herb & garlic chevre.

Just did this last night. It was yummy!! The chevre just made the soup creamy tart tasting.

Oh, and NEVER throw away chicken bones/skin/etc. Just shove it in the freezer, cooked or raw, until you have enough to make stock.

KelGen02

I am a big fan of crock pot soups that I make on Sundays and take for lunch during the week. This past Sunday I made a Italian Turkey Sausage soup. I cut up and browned turkey sausage links, put white beans, carrots, sliced baby red bliss potato, fire roasted diced tomatoes, organic vegetable broth add water, hot sauce, pepper flakes, garlic powder, basil, salt and pepper and let it cook all day. It had an amazing flavor!! I am not big on measuring I usually just throw it all in and call it a day LOL... Turkey Chili is a staple item in my crock pot for the fall/winter season. I also make a chicken veggie bean soup or cabbage soup. Basically anything I have in the house gets thrown into a pot to make soup with. Its easy prep and goes a long way!!

jgnatca

I am very fussy about my soups. This one is spicy and hearty enough.

http://pin.it/og4q7ns

jgnatca

This one too.

http://pin.it/8tinjaS

theabsentmindednurse

This is an easy soup and delicious.
It is around 70 calories a large bowl.
(Yes it is logged in MFP)..

Also freezes well.

CAULIFLOWER SOUP

1 head cauliflower
2 large brown onions ( cut into fine slices)
1 tablespoons olive oil
1 teaspoon crushed garlic


Add to a large pot and stir for a few minutes until slightly golden.
Add 1 litre vegetable stock. Stir well. Add 1 teaspoon vegeta stock powder, pepper, sprinkle of smoked paprika. Just cover with water.
Stir well. Place on lid.
Bring to boil.
When soft. Turn off heat and blend. Taste for seasoning and serve.

theabsentmindednurse

Another tasty go to.
This one is also around 75calories per large bowl.
Also freezes well.

LENTIL AND VEGETABLE SOUP

200 Gm dried red lentils
I tin crushed tomatoes
Half wombok (shredded)
2 lge brown onions ( diced)
2 lge carrots (grated )
200 Gm mushrooms ( sliced )
1 litre chicken stock
2 tablespoons curry powder
1 teaspoon crushed garlic
1 teaspoon paprika
Salt
Papper

In a large pot stir onions and mushrooms in a little olive oil for five minutes. Add garlic, curry powder, tin tomatoes and chicken stock. Add all other ingredients and stir well. Cover with enough water to just come over the top of ingredients.
Stir thoroughly.
Place on lid. Bring to boil.
Cook 20 minutes.

When cooked stir well. Use a stick blender to thicken slightly.
Taste soup to check for seasoning.
When soup is cool it is able to be frozen.

Makes approximately 8 bowls.
( You can add other vegetables. Is ideal to use up any vegetables that are wilted. )

vingogly

I made this chunky sweet potato soup with fennel back in the spring, and it was fantastic. I didn't have fresh sage leaves, so I used about a third tsp of dried rubbed sage instead. 204 calories a serving, and a decent amount of fiber.

http://www.epicurious.com/recipes/food/views/chunky-sweet-potato-soup-239215#

Moxie42

This is my favorite soup EVER! It's a recipe from Trader Joes but I'm sure you can use the same kind of ingredients from other stores.

Chimmichurri Sausage Soup
* 1 lb sweet Italian sausage (un-cased and pan-cooked so it resembles ground beef. This is the only "annoying" part- I'm sure you could use ground beef or turkey if you wanted to. )
* 2 boxes (32oz each) Roasted Red Pepper & Tomato soup
* 1 bag frozen mixed veggies (whatever you like)
* 1 bag frozen chimmichurri rice

* Cook un-cased sausage in large, deep pan and break it up as you cook it
* Add soup, veggies, and rice.
* Simmer until hot.
* Enjoy!


This soup (shrimp & corn chowder) is a close second: http://damndelicious.net/2014/10/24/shrimp-corn-chowder/ I used 1/3 cup of cream instead of 1/4 cup to make it a little thicker, and also added an extra 1/2 cup corn (not blended) for texture.

Famof72015

trackercasey76 wrote: »

I make a cabbage soup with
Cabbage
Mixed veggies
Rotel tomatoes
Beef broth
and Smoked turkey sausage

simple and YUMMY!

I make and portion it out for my lunches at work.

Any chance you have the recipe?