Cold Weather Ahead...the all soups thread

pressica

Hey everyone, I live in Utah and it is already starting to get cold out (and I am sick). I had the most amazing garden veggie soup from the deli today, and got to thinking that I want to know your favorite recipes for cold weather soups and stews are.

I want to share one that I really enjoy that is way easy to make. Please feel free to add your favorites.

~Jess :flowerforyou:

Turkey Chili with Black Beans and Corn

20 oz. ground turkey
1 medium onion, chopped
1 medium red bell pepper, chopped
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp red pepper flakes (adjust to taste)
1 can diced tomatoes with juice
1 small can tomato sauce
1 can yellow corn
1 can black beans, rinsed
1 can seasoned chili beans

Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.

Can garnish with light shredded cheese, light sour cream, cilantro, tortilla chips, etc. You can also rinse beans to reduce the sodium.

Nutrition Facts: Cal 215, Total Fat 6.5 g, Chol 0 mg, Sodium 350 mg, Total Carbs: 21.1 g, Dietary Fiber: 6.1 g, Protein: 19.4 g

*Forgot to add that this is 8 servings

egbkid

I love to make chicken soup, and i usually just dump whatever in it as i go. I start with a pot of water, usually enough for 2 or 3, and add an OXO cube and a tsp of brown sugar. Boil them them together for a bit, add any raw veggies (potatoes, carotts, etc) and cook until they are about a quarter done, then add pasta; when the pasta is almost done, i add any frozen veggies for the last few minutes, as well as the precooked chicken.

Yummy!!

Here's a picture of some i made last May on my blog :

http://mmmhomecooking.blogspot.com/2010/05/chicken-noodle-soup-biscuits.html

jwd28

I absolutely LOVE soup. Here are some of my favorites...

Mexican Corn Stew

Olive Oil
1 onion, chopped
2 gloves of garlic, minced
¼ cup chopped jalapeno
½ cup sliced carrot
½ cup sliced celery
2 chopped red, green, or yellow peppers
3 Tbsp minced cilantro leaves
6 cups vegetable, chicken, or beef stock
3 cups corn
1 can of red or black beans
2 tsp cumin
2 tsp coriander
½ tsp cayenne pepper

Garnish with crushed tortilla chips, plain yogurt, and salsa

Sauté garlic and onion in olive oil. Add jalapenos, carrot, celery, and peppers cook for a few minutes. Add rest of ingredients. Cover and cook on low heat for 2 hours. Top with garnish.

jwd28

WINTER SQUASH SOUP WITH GRUYERE CROUTONS

Soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth or vegetable broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar (or brown sugar)
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
Serves 8.

SJT75

yum!

KeriA

I am making chili tonight too. Mine was based on a vegetarian chili but I added chopped steak and chorizo. Now my son is vegetarian and I have turned it intp a vegetarian one. I use black, pinto and garbanzo beans which are all used in Mexico. I put in Chipolte Chilies. Yes I love soups. My latest favorite recipe is Souffle though/ Broccoli Goat cheese Souffle. I thought they were harder but this really is not too difficult. But here is my favorite soup recipe from the Authentic Mexican Cookbook: Avocado Soup
Saute 2 T of chopped onions in butter or oil then add 2 T flour to form a paste. Stir in 4 cups of chicken broth a little at a time. then add a chopped tomato, salt and pepper as desired. Let this simmer. Puree 3 avocados with 1/2 cup of (low fat) sour cream. Pour the hot soup into boils and add 3 spoonfuls of avocado mixture to each bowl. Serves 4.

SabrinaM85

Oh!! These all sound delish. And I will have to save them to make when it finally gets cold down here in Florida. Just know I am jealous of all of you with cooler weather already!!

dawn_eichert

Ok I think I know what I am making this weekend after I get a chance to grocery shop....
Thanks all

chelleim

I love soup

SarahElittlebit

I have a friend that will go to the store and pick up a variety of vegetables...often root vegetables that are in season and on sale. He goes home and cooks them, throws them into a big pot and seasons them with spices and often some red pepper. He blends them all up to a smooth texture and serves it with a dollup of sour cream or cream cheese in the middle. I know he has used various squashes, beets, turnip (which I never thought I would like, but was surprised), pumkins,... I thought it would be good with curry in it sometime depending on the vegetable, but Bob hates curry. A pumpkin soup would be good with a little nutmeg and cin.

kelika71

Thank you for starting this thread. I've been looking for soup ideas.

Bump bump bump!!

sandara

Bump! Yummy!

booch221

Roasted Cauliflower Soup
(This quick and easy soup tastes like a cream soup without the cream!)

12 ounces of cauliflower
1 medium onion
2 teaspoons of olive oil
2 14.5 ounce cans of low fat chicken broth
Salt and pepper to taste

Place cauliflower (break into florets) and onion (sliced) on a baking sheet and drizzle with 2 teaspoons of olive oil, toss, add salt and pepper. Roast in oven for 20 minutes at 450 degrees, turn over half way through. Cauliflower should get dark brown spots on it.

Meanwhile, heat the chicken broth in a pot. Add the roasted cauliflower and onion. Deglaze the roasting pan with a little water and add to the pot. Simmer for 10 minutes. Puree with an immersion blender until smooth.

Makes 4 BIG servings, 100 calories each.

flwyland

bumping for later

jesslaur75

One of the greatest flavor combos for cauliflower is truffle. If you add just a couple drops of truffle oil to your bowl of cauliflower soup as a garnish, you'll add very few calories and an incredible burst of flavor. Truffle is also amazing with potato as well. Don't use it to cook with as the flavor will cook out with the heat, just add a couple drops right before you dig in to add flavor. Enjoy!

lee112780

these look sooooooo good. Fall food is my favorite food!

louisepurcell

Recipes look fantastic. Can I ask a question, for those of us outside the US, what do you call a 'cup' measurement? Is this a standard teacup? A Mug? Its always confused me!! thanks, would love to try out some of these.

josparkle

Hi
My favourite soup is below.

550g of carrots
1 large onion
50g red lentils
1 parsnip
1 clove garlic
Knob of fresh ginger
1 tbsp of bouillon powder (marigold reduced sodium)
1 tsp ground coriander
2 tsp cumin
Squirt of spray oil substitute or 1 tsp olive oil
1-2 litres water
fresh coriander

Blitz or grate carrot, onion, parsnip, ginger and garlic into little shreds. Squirt large pan with a spray or two of oil substitue or oil. Heat pan gently then add all the blitzed veg and the lentils and cook gently for 3-5 minutes until beginning to soften. Stir in spices and 1 litre of water mixed with the bouillon powder. Simmer for 20 minutes or until lentils are soft. Then you can blitz it again with a handheld blender or leave it nubbly. I generally add an additional 1/2 - 1 litre water or 'stock' at this point. Put it back on gentle simmer and adjust seasoning - it may need black pepper but probably not salt because of the bouillon powder. Serve with shredded fresh coriander. Makes 5 servings of around 110 cals each - more with olive oil though.

It works really well with the addition of some butternut squash, sweet potato and red pepper - obviously changes the cals though.

maynard46

Mmmm, soup!!! I will be back to add some recipes:happy:

merguson

bump

shannahrose

tagging

pressica

Thanks for all of your posts. I am going to add another soup recipe that I love from Cooking Light today. It's a little high in sodium so I watch my sodium for the rest of the day or I buy the lowest sodium broth I can find. Very fast to make for soup.

CHICKEN-ORZO SOUP

Yield: 4 servings (serving size: about 1 1/2 cups)

1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Nutritional Information
Calories:224
Fat:4.7g (sat 0.9g,mono 2.3g,poly 0.7g)
Protein:22g
Carbohydrate:22.6g
Fiber:3g
Cholesterol:47mg
Iron:1.5mg
Sodium:750mg
Calcium:43mg

stringcheeze

Recipes look fantastic. Can I ask a question, for those of us outside the US, what do you call a 'cup' measurement? Is this a standard teacup? A Mug? Its always confused me!! thanks, would love to try out some of these.

1 cup = 8oz, if that helps.

LaSirena29

I make a quick, easy soup using chick peas. It's my "I'm tired & don't have anything planned" diner. I always have the ingredients on hand.

15 minute Chick Pea Soup

1 Tbsp olive oil
6 cloves garlic, minced (more or less to taste, I like a lot)
1 can of chick peas
4 cups water or stock
2 oz spaghetti, broken into 1-2" pieces

Sauté garlic in olive oil for 1-2 minutes. Add chick peas, including the liquid from the can. Add water or stock and bring to a boil. Once boiling, add spaghetti. Boil for about 8 minutes. Enjoy!

It's surprisingly good for so few ingredients.Sometimes I add a little tomato paste or spices to the broth.

pressica

I make a quick, easy soup using chick peas. It's my "I'm tired & don't have anything planned" diner. I always have the ingredients on hand.

15 minute Chick Pea Soup

Dang!! This would be SUPER cheap!! I will have to try it.

NinjaPrincess

bump

sandara

Southwestern Chicken soup

2 cups Chicken meat, chopped (white, dark or a combo)
1 can whole Kernel Corn, with juice
1 can Black Beans, drained and rinsed
1 16-ounce jar Salsa (as mild or as hot as you like it)
2 cups Chicken Stock
1/4 to 1/2 tsp. chili powder (to taste - Optional)
Water
Sour Cream (optional)
Shredded Con Queso Cheese (Mexican-style cheddar - Optional)
Chopped, fresh Cilantro (optional)

In a large saucepan combine all ingredients. Heat to a low boil over medium-high heat, stirring frequently. If soup is too thick, you may add some water OR more chicken broth to desired thickness. Reduce heat and cook for 20 minutes on low heat (should simmer) with lid on. Serve hot. This is very good & pretty with a dollop of sour cream in the center of each bowl and then sprinkle some shredded cheese around the outside and then sprinkle some fresh, chopped cilantro over the whole bowl.


I usually add more chicken. My husband and son eat it with tortillas and the cheese and sour cream. I usually have a low-carb tortilla with mine and skip the cheese and sour cream.

sandara

Cabbage Soup

1 large can of stewed tomatoes
1 large can or I use the plastic bags of sauerkraut
2 lbs of browned ground beef or turkey
1 onion, chopped

About 30 minutes before serving add the following:
1 large can of tomato sauce
1 Medium head of chopped cabbage

Very low-carb but high in sodium because of the sauerkraut

sandara

Fast & Easy Ham & Bean Soup (high in sodium)

Great for leftover ham from thanksgiving or Christmas.

1 lg can or carton chicken broth
1 tsp. ham soup base (in grocery by the bouillon)
3 skinny slices of onion, chopped
1 can Great Northern Beans
Ham, cut into small pieces (your choice of amount) Turkey ham is good if you can find it.
1-2 cloves garlic, minced

I put the chicken broth, soup base, garlic, and onion into small crock-pot and cook on low for an hour or so. I then add the beans and ham. Cook on low about another hour or more, letting the flavors mingle. Serve. Sometimes I put it all in together and cook it an hour or two. I'm not fond of carrots or celery in mine, but if you are...go for it! WARNING: Do not add salt! The ham soup base is loaded with it.

skdk833

Not quick, but a MUST for great soups and stews:

Homemade Chicken/Turkey Stock

This is what you do with your leftover holiday turkey or a large chicken carcass (or two small freeze one until you have the second) ... make a fabulous stock!

8 quarts cold water
1 turkey carcass, meat removed, leaving some crisp skin on if possible
Mirepoix:
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 small heads garlic, cut in half horizontally

Spices:
1 teaspoon or so black peppercorns, cracked
6-8 parsley stems, chopped
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack, or use a metal tea ball. Or just put it in if you plan on straining the stock at the end.
Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for two hours, or 4, or even 6.

Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for one more hour.

Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.

Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.

Makes about 6 quarts of stock.

jwd28

Southwestern Chicken soup

2 cups Chicken meat, chopped (white, dark or a combo)
1 can whole Kernel Corn, with juice
1 can Black Beans, drained and rinsed
1 16-ounce jar Salsa (as mild or as hot as you like it)
2 cups Chicken Stock
1/4 to 1/2 tsp. chili powder (to taste - Optional)
Water
Sour Cream (optional)
Shredded Con Queso Cheese (Mexican-style cheddar - Optional)
Chopped, fresh Cilantro (optional)

In a large saucepan combine all ingredients. Heat to a low boil over medium-high heat, stirring frequently. If soup is too thick, you may add some water OR more chicken broth to desired thickness. Reduce heat and cook for 20 minutes on low heat (should simmer) with lid on. Serve hot. This is very good & pretty with a dollop of sour cream in the center of each bowl and then sprinkle some shredded cheese around the outside and then sprinkle some fresh, chopped cilantro over the whole bowl.


I usually add more chicken. My husband and son eat it with tortillas and the cheese and sour cream. I usually have a low-carb tortilla with mine and skip the cheese and sour cream.

Yum! This sounds delish!