Cold Weather Ahead...the all soups thread

RoadDog

I've posted these before, but here goes again:

Carrot Soup with Crab



Ingredients
2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing


Preparation
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls; ladle soup around crab. Garnish with chopped chives.
Yield
Makes 4 servings



Crock Pot Potato and Ham Soup
• 8 large potatoes, cubed
• 1 Large Hambone with a ****load of meat on it
• 1 cup chopped onion
• 2 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 2 tablespoons dry parsley flakes
• 6 cup water
• 2 cup milk
• 1/2 cup flour, mixed with water
Preparation:
Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.


French Onion Soup





10 sweet onions (like Vidalia’s) or a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
4 ounces apple cider (unfiltered is best)
1 Bottle Cider Beer
Bouquet garnish; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated


Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider, beer and bouquet garnish. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

RoadDog

Hot Avocado and Shrimp Soup

1 small onion, diced
2 stalks celery, chopped fine
4 cups chicken broth
1 bay leaf
4 sprigs parsley
1 cup sour cream
1/8 cup chopped chives
Salt and Pepper to taste
2 medium avocados, peeled, seeded, roughly chopped
1/2 cup cooked small shrimp, shelled, de-veined

Place onion, celery, broth, bay leaf, parsley, salt & pepper in a large saucepan. Simmer for 15 minutes. Strain and reserve stock.

Place avocados in blender or food processor; puree avocados while slowly adding stock.

When mixture is smooth, return to saucepan and heat gently; add shrimp. Cook over low heat until heated thoroughly, do not boil.

Serve with a dollop of sour cream atop each serving, and sprinkle with chopped chives.

Garnish with a slice of Fresh Avocado and sprig of cilantro

oregonlady

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SabrinaM85

I am going to have to get busy making soups. There are so many yummy ones.

This weekend I will get out my recipe box and find some goodies to share too!

RoadDog

I make soup 4 or 5 times a week, based on what is in the fridge. Rarely use a recipe. Some soup ingredients that I almost always use are:

Onions and Celery -- Chopped and sauteed in garlic infused olive oil
Can of Chicken Broth (99% Fat Free)
Garlic Chile Paste
Sesame Oil
Chopped Green Onions
Cilantro


From there, I am raiding the crisper drawer, the garden and leftover proteins.

pressica

I went to a fancy Thai restaurant this weekend with my bf. I had a soup called Gai Tom Kha. I really wish I could find a light version of this recipe because it tasted so fresh with yummy spices. Too bad it has a coconut milk base. I bet that makes up for a lot of the calories and fat. Oh man, it was so good!!

kccat28

a cup is considered to be 8 fl oz of liquid and 240 ml of dry products. hope that answers your question

Val_from_OH

Saving for later - I love soup!

rmeadows71

Tagging for later

LareishaH

Bump

pressica

This soup has quite a few ingredients, but it is nice to make ahead and freeze. It is also high in vitamin C and A so I like to make it or have on hand when I am sick.

:happy: BROCCOLI CHEESE CHOWDER

Ingredients:

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

Preparation
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.

6 servings, 1 cup each

jb_sweet_99

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DesertCowgirl

BUMPS!!!!

bluesqueen

Im brand new here today but have been looking for some good ideas for soups..the eating plan I live by has no added oils or fats, salt, flour, or sugar. I do eat meat but usually lean chicken breast, pork loin or ground turkey breast. FIsh is best but I dont care for it a lot. Anyone know a good receipe for a fish chowder without those things in it? I also dont eat corn. Thanks. Looks so good.

adfarr1

Bumpy bump bump

DonnaMaas

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

This sounds great, is a serving 1 cup?

pitapocket

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Kminor67

BUMPITY BUMP! I love soup!

pressica

Hey everyone,

I found some new soup recipes. I am trying them this weekend. Here is the link.

sorry, link not working. I will have to post them later.

SweetyGirl

Here's an easy one to fix for a quick meal. (Although I find making soup from scratch, with a lot of chopping, is therapeutic! )You can vary the ingredients to your personal taste.

Five Can Soup (South Beach - Phase 1))

INGREDIENTS:
1 can reduced fat low sodium chicken broth
1 can ff refried beans
1 can rotel tomatoes w/chilies
1 can kidney beans (drained)
1 can black beans (drained)
1 skinless, boneless chicken breast, cooked and cubed
(or one can of chicken breast meat)


DIRECTIONS:
Mix all ingredients in a stock pot, heat and eat!!
Add herbs or other seasonings to taste (but the spicy rotel tomatoes gives it a kick).

kintegra

BUMP

PSUgrl921

Mmmm... my dad makes the best chicken corn soup and Dr. Pepper stew... I'll have to get his recipes for us when I'm home over break. And make him make me some. lol.

Thanks for all the great recipes! I can't wait to try them when I'm at home and have a kitchen.

pressica

Mmmm... my dad makes the best chicken corn soup and Dr. Pepper stew... I'll have to get his recipes for us when I'm home over break. And make him make me some. lol.

Thanks for all the great recipes! I can't wait to try them when I'm at home and have a kitchen.

That is fascinating. I have never even heard of Dr. Pepper stew. . .or any stew with soda in it for that matter. I will look forward to it.

kimmie1013

Sounds great do you know the calories in the chili?

Kminor67

Kami's Chili From Scratch (Serves 16) Serving size = 2 cups!

My homemade chili. My family loves this recipe. This chili can be made without the meat or by adding crumbled tofu for vegetarians/vegans. Perfect for Home Canning!

Ingredients:

3 lbs 90/10 ground beef
2 cups dry black beans
1 1/2 cups dry kidney beans
1 1/2 cups dry small red beans
1 1/2 cups dry pinto beans
12 cups water, divided
2- 26 oz cans of diced tomatoes
1 8 oz can tomato sauce
3 Tbsp tomato paste
1 medium onion, finely chopped (1 1/2 cups)
1 medium tomato, diced
5 tsp minced garlic
1 tsp garlic powder
1 Tbsp onion powder
6 Tbsp chili powder
3 Tbsp cumin

Directions:

Sort beans and place into a large bowl. Add 8 cups of water, soak beans in refrigerator for 24 hours.

Place ground beef into a large soup pot (12 quart or larger). Brown ground beef until fully cooked. Place in a wire colander and rinse until water runs clear. Return ground beef to the soup pot.

Add vegetables and spices, and cook for 10 minutes on high heat, stirring often. Add beans (water and all) plus 4 more cups water; stir. Add spices, bring mixture to a boil. Reduce heat, cover and simmer at least 3 1/2 hours, or until beans are tender.

Nutrition Info Per Serving:

Calories: 350
Carbs: 48
Fat: 7
Protein: 39
Calcium: 13
Sodium: 386

jamie1888

bump bump, bumpity bump :flowerforyou:

UpToAnyCool

bump THANKS :flowerforyou:

jlallen

bump yummy!

cread12

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cread12

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