Cold Weather Ahead...the all soups thread

pressica · October 2010

This is one of my favorite soup recipes!

Italian Sausage Soup

I have always wanted a good replacement for their soup. Thanks for this recipe.

pressica · October 2010

3 Bean Crockpot Chili

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Ingredients:
1 large onion, chopped
2 large carrots, diced
3/4 pound extra-lean ground beef
1 tbsp chili powder
2 tsp cumin powder
1 15-ounce can reduced-sodium kidney beans, drained and rinsed
1 15-ounce can reduced black beans, drained and rinsed
1 15-ounce can reduced-sodium pinto beans, drained and rinsed
1 4-ounce can diced jalapeno peppers, drained
1 28-ounce can crushed tomatoes

Preparation:

Coat the inside of a 4-5-quart crockpot with nonstick cooking spray. Place chopped onions and carrots at the bottom of the crockpot. Brown ground beef in a skillet sprayed with nonstick cooking spray. Sprinkle chili powder and cumin into skillet. Remove spiced ground beef with slotted spoon and place on top of vegetables in crockpot. Add kidney beans, black beans, and pinto beans, jalapeno peppers and crushed tomatoes. Cook on low for 6-8 hours.

Serves 8

Per Serving: Calories 263, Calories from Fat 30, total Fat 3.4g (sat 1.3g), Cholesterol 26mg, Sodium 476mg, Carbohydrate 38.7g, Fiber 11.7g, Protein 19.6g

gingermoon · October 2010

Low Calorie Zuppa Toscana

Modification of my favorite Olive Garden soup!

Nutritional Info
* Fat: 5.5g
* Carbohydrates: 10.7g
* Calories: 143.1
* Protein: 13.4g

Ingredients
- 1 pound uncooked Italian turkey sausage links
- 1 TBSP Oscar Meyer Real Bacon Bits (or pieces)
- 2 Minced Garlic Cloves (from a jar)
- 2 cans Swanson Natural Goodness Fat Free Chicken Broth
- 2 cups diced potatoes
- 2 cups thinly sliced fresh kale
1/3 cup fat free half&half
- 4 cups water

Directions
1) remove casings from sausage
2) brown sausage then set aside to cool
3) saute' bacon and garlic in separate in soup pan (careful to not burn garlic)
3) add water, broth and potatoes to bacon and garlic
4) bring contents of soup pan to boil, reduce heat, cover/simmer for 20 minutes (or until potatoes are tender)
5) add kale, cream and sausage to soup pan
6) heat through (but do not boil)
7)salt and pepper to taste

Makes about 8 servings

mel_istheshit · October 2010

courtesy of my mother to all of you:

"I'm Lazy" Potato Soup

Stir in the cream cheese until it is melted and distributed throughout the soup.
Pepper to taste, serve hot. Suggested garnish: green onion.

I made this last week and it was delicious and filling! My only suggestion would be to use a little less broth... I would have preferred it to be a little thicker. DH and I topped it with crumbled turkey bacon and 2% shredded cheddar. It reheated well for left-overs last night. This is a must try!

miranda_king71744 · October 2010

Here is really easy to make soup that I love to eat in the winter.

Turkey Veggie Soup

1 lb ground turkey cooked
1 package of garden picked purple hull peas(cooked), or you can use 2 cans black eye peas purchased from the store
2 cans of whole kernel corn
2 quart jars of homemade canned tomatoes, or you can buy the big cans in the store
4-5 medium size russett potatoes cut in to cubes
salt and pepper to tase

Brown Turkey and drain if necessary. In a medium to large stock pot add all ingredients and cook until potatoes are tender. Serve with crackers or corn bread. Happy Eating!

Serves 6
Calories: 464
Carbs: 69
Fat: 9
Protein: 30
Sugar: 24
Calcium: 17

deathbycanon · October 2010

Cozy Cottage Beef Stew from allrecipes.com - I make this with all kinds of meat in place of the beef. We even had it with rabbit once.

Recipe Yield 8 servings

Ingredients
3/4 pound beef stew meat, cut into 1 inch cubes
2 onions, diced
3 cloves garlic, minced
1 large stalk celery, minced
2 carrots, finely chopped
1/4 pound green beans, cut into 1 inch pieces
8 ounces fresh mushrooms, coarsely chopped
3 potatoes, peeled and diced
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 (14.5 ounce) cans fat-free chicken broth
1/2 cup all-purpose flour
2 (10.5 ounce) cans beef consomme
Directions
1.In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
2.Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving

Nutritional Information
Cozy Cottage Beef Stew Soup
Servings Per Recipe: 8

Amount Per Serving

Calories: 293

Total Fat: 8.4g
Cholesterol: 37mg
Sodium: 814mg
Total Carbs: 33.4g
Dietary Fiber: 4.7g
Protein: 22.4g

strivingfor130 · October 2010

bump

tater8589 · October 2010

Bump.

SuzMcH · October 2010

bump. So cold in Scotland today that I am definitely making soup this week.

TropicalKitty · October 2010

Here's my most awesome thing I've made in a pot: (now it's not exactly made super healthy, but you can adjust it - and this is the original recipe I used a couple years ago...so...enjoy!)

Jessy's Rockin' Chicken Corn Chowder

1/2 small yellow (not sweet) onion, chopped or diced
4 slices thick cut bacon
2 chicken breasts (or 1lb chicken breast)
3T butter
pepper, garlic powder

Sautee chicken, bacon, and 1/ 2 onion in melted butter over medium heat in large pot. Use pepper and garlic powder to season lightly. Do not let chicken brown

4c (32oz) chicken broth
2 stalks celery, chopped
~2c chopped carrots
3-4c diced red potatoes
1/2 small yellow onion, chopped/diced
1can creamed corn
1bag (16oz) frozen whole kernel corn
1.5c frozen green beans
1pkg (8oz) diced ham
pepper, parsley, garlic powder/salt - to taste

Add the above to the sauteed meat. Raise heat to med-high until bubbles start on top (not boil). Then cover and simmer on low for ~1hr

1c cream
1/3c flour (maybe less, use whatever amount necessary)

Add to "soup" and let thicken.

Eat with spoon.

btw, OP, thanks for starting this. My bf and I are starting to make vats of soup for winter so I'm glad to have all these recipes in one place. So many of these sound so yummy!

RoadDog · October 2010

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 · October 2010

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 · October 2010

bump

SabrinaM85 · October 2010

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 · October 2010

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 · October 2010

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!!