soups

hasiangirl

what recipes for soup do u use during the cold months?....I love split pea soup...I found this recipe the other day and i think imma give it a go
INGREDIENTS
16 ounces dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups boiling water
1 cup hot milk


DIRECTIONS
In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
FOOTNOTE
Nutritional Analysis: One serving (1 cup) equals 214 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 542 mg sodium, 31 g carbohydrate, 11 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

what recipes do yall have to share??

keiko

This is a long recipe and does take some time to make. But of all the soups I make this is the one that people ask for the most. I make up the meatballs ahead, bake them and freeze them. Then when I want to make soup it's a quicker process. The meatballs are also good in sauce or for sandwiches.I will make them using 3lbs of ground beef so I have them in the freezer.

Italian Wedding Soup
Italian Meat Balls:
Preparation:
Mix ingredients for meatballs. Roll into small bite size balls, I make mine using a 1 teaspoon scoop. Place on a rimmed baking sheet and bake at 350 for about 15 minutes. I like to use parchment paper for easy clean up. I like to make these and keep them in the freezer. It makes an easier day when you want to make soup.
Ingredients for the soup:
1-2 T e. v. olive oil
3/4 cup carrots, chopped (an Italian wedding soup staple)
3/4 cup onion, diced
1/2 cup celery
2 cloves garlic, sliced thinly
1 T balsamic vinegar
2 T dry sherry, Madeira, or Marsala wine
1 cup diced, smoked ham or Canadian Bacon, or 10 oz. of canned ham, broken up with a fork (not in some Italian wedding soup recipes but the ham adds a lot in our humble opinions).
I use 2 links of hot Italian sausage. I boil them. Cut in half lengthwise. Then slice thin.
5-6 cups chicken stock
More Soup Ingredients:
1 cup round pasta, such as shell. (One Italian wedding soup recipe we tried used a regular can of white beans instead of pasta. Another Italian wedding soup recipe used orzo. Try it every way!)
1 T dried oregano
5-6 large leaves fresh basil, chopped
3 cups arugula or baby spinach (we like arugula best, with its peppery taste)
3-4 T chopped Italian Parsley (for final garnish)
1/2 cup shredded Italian Parmigiano-reggiano (sprinkle before serving)
Soup Preparation:
Sauté onions, celery and carrots in olive oil over medium heat for 3-4 minutes
Add garlic and sauté 2 more minutes.
Add the ham, then the balsamic vinegar and let it be absorbed.
Add sherry and let it reduce
When sherry is almost evaporated, add the chicken stock, pasta, meat balls and oregano. Simmer for about 15 minutes, or until the pasta is soft.
Add the chopped basil and the whole arugula leaves, and simmer 1 more minute and remove from heat.
Add Italian parsley and Parmigiano-reggiano to complete this wonderful, Italian soup recipe
I like to make it ahead of time, sometimes even freezing it so I do not add the pasta till I am ready to eat it.
I add the arugula/spinach when I add the meatballs, stock, oregano. My family likes it cooked more. I usually let is simmer like that until the carrots/celery are soft. Then add the pasta. Or shut it off till I’m ready to eat. Then bring it to a boil and add the pasta. I usually have to add extra broth or water, it never seems to be enough when the pasta is put in so it’s better to add before.
I also like to put in a parmesan cheese rind if I have one. It gives a good flavor. Just take it out before serving. It looks kind of gross.
Meatballs
• 1 lb ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 2 cloves minced garlic
• 1/4 cup grated asiago cheese (could also use romano or parmesan)
• ¼ teaspoon fresh ground pepper
Mix all together. Roll into balls. I do small ones for soup, bigger if they are going into sauce for pasta.
You can either fry them in a pan with a little oil. I like to bake them. Use parchement paper for easy clean up. Bake at 350F 20 min for the little ones 30-40 for the big ones.

msarro

Personal favorite:
Sweet Potato and Black Bean Chili
http://www.eatmedelicious.com/2008/02/sweet-potato-and-black-bean-chili.html

Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian

Serves 3-4 as a meal.

1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in a large saucepan* or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes.

*Go for the Dutch oven if you can, unless your saucepan is really very large.

...
Sooooo yummy. I personally add in a couple of chili peppers or some ghost pepper sauce to make it nice and spicy (I have an iron stomach, so you may want to taper it down, lol)

hasiangirl

italian wedding cake soup is awesome!!!!!!.....my son loves it w/ extra spinach

and msarro, can u taste the sweet potato a whole lot or just a hint?

jules1984

We had a potluck just yesterday and I brought soup. I made kind of chicken tortilla soup although I ate mine without chips, sour cream, and cheddar on top.

2 cups diced cooked chicken
2 small cans tomatoes w/ green chillis (and liquid)
1 small diced onion
cayanne and chilli pepper to taste
1 bag steamfresh rice with vegetables (corn, carrots, and peas)
2 large (2 cup a piece) or 4 small boullion cubes
hot water to fill 1 inch to rim

Throw all ingredients into a smaller/normal size crockpot 4 - 5 hours on high or 6 - 8 on low.

Optional: top with sour cream, crushed tortilla chips, and cheddar

:drinker:

marissa4354

Bump!

Magenta15

Everyone I know loves it when I make this pasta E fagioli soup [italian pasta and beans]

I have done it on the stove top many times but it is a slow cooker recipe.

I find 6 rashers of bacon too strong of a flavor, but with no bacon it's definately missing something
so now i just do one or two just to give some flavor, and I never use the parm at the end.

6 slices bacon or pancetta, chopped
2 onions, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp (5 mL) each dried basil and oregano
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
4 cups (1 L) sodium-reduced chicken stock
1 can (28 oz/796 mL) diced tomatoes
1 bay leaf
3/4 cup (175 mL) tubetti or other small pasta
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) tomato paste
1/3 cup (75 mL) grated parmesan cheese

Preparation:

In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.

Drain fat from skillet. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Scrape into slow cooker.

Mash 1 cup (250 mL) of the beans; add to slow cooker along with remaining beans. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.

In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to slow cooker.

Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot. Discard bay leaf. Sprinkle each serving with Parmesan cheese.
Additional Information



Stove-Top Pasta e Fagioli:
Fry bacon in Dutch oven. After frying vegetables, add beans, stock, tomatoes, tomato paste and bay leaf to Dutch oven; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Add uncooked tubetti; simmer, uncovered, until pasta is tender but firm, about 8 minutes. Discard bay leaf. Sprinkle with Parmesan and parsley.

Variation
Vegetarian Pasta e Fagioli: Omit bacon. Substitute vegetable stock for the chicken stock.

Nutritional Info --- less when taking out the bacon and cheese
Per each of 8 servings: about -
cal 198
pro 11 g
total fat 5 g
sat. fat 2 g
carb 28 g
fibre 6 g
chol 9 mg
sodium 899 mg
% RDI: -
calcium 12%
iron 16%
vit A 55%
vit C 38%
folate 26%

igmom

Pumpkin Soup with Sage and Ham (this is addictive - made it last Thanksgiving and have not stopped making it since)

3 tablespoon(s) butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
2 cup(s) canned pumpkin puree (from one 29-ounce can)
1/3 cup(s) dry white wine
1 tablespoon(s) dried sage
1 bay leaf
3 1/2 cup(s) water
2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1 1/2-pound piece of ham, cut into 1/4-inch dice

---

Directions
1. In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
2. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.
3. Wine Recommendation: Let a cool sauvignon blanc or Fumé Blanc from California bring its own combination of fruit and herbal flavors into play with the apple and sage of the soup.

igmom

Lentil Soup (excellent slow cooker recipe)

2 c. lentils
1 1/2 tbsp. artificial bacon bits
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrot
3 tbsp. snipped parsley
1 clove garlic, crushed
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 (1 lb.) can tomatoes
2 tbsp. wine vinegar
Rinse lentil beans. Place in cooker. Add 8 cups water and remaining ingredients EXCEPT tomatoes and vinegar. Cook all day (on low) in slow cooker Add tomatoes and vinegar. Turn to high and simmer covered 30 minutes longer.

msarro

italian wedding cake soup is awesome!!!!!!.....my son loves it w/ extra spinach

and msarro, can u taste the sweet potato a whole lot or just a hint?

When you eat a chunk of potato you can taste it. But for the most part the chili is AMAZING. You'd have no clue how well the sweet potatoes go with the spiciness. Its a personal favorite of mine.

hasiangirl

italian wedding cake soup is awesome!!!!!!.....my son loves it w/ extra spinach

and msarro, can u taste the sweet potato a whole lot or just a hint?

When you eat a chunk of potato you can taste it. But for the most part the chili is AMAZING. You'd have no clue how well the sweet potatoes go with the spiciness. Its a personal favorite of mine.

i just might give it a go...*Loves spicy, but not so much a sweet potato eater* lol......i think imma have a soup day atleast once a week this winter......stupid maine and its cold weather atleast i can find yummy soup recipes to enjoy :bigsmile: :laugh: ......and actually i think im going to go in order from the recipe list on this post :flowerforyou:
so far thats 7 recipes 7 weeks ...almost half way through winter :bigsmile:

mrd232

Barszcz Czerwony (Borscht - Beet soup)

2 stalks celery, chopped
2 carrots, peeled and chopped
1 medium sweet onion, finely chopped
3 cloves garlic, pressed or finely diced
3 tbsp fresh dill, finely chopped
2 tbsp dried parsley
2 tbsp cider vinegar
1 1/2 tbsp butter
10 c. beef stock
4-5 large red beets, peeled and chopped
1/2 head green cabbage, chopped (small pieces)
1 parsnip, peeled and chopped
1/2 rutabaga, chopped
1 large tomato, pureed
Sea salt and pepper to taste

Directions:

1. In large stock pot, add celery, carrots, onion, garlic, dill, parsley, vinegar, and butter and saute on high heat until onions are translucent.

2. Add stock to above mixture. Reduce heat to medium-high. Mix and simmer for several minutes.

3. Add all remaining ingredients and simmer on medium heat for 30-35 minutes COVERED (unless you want a pink kitchen).

4. When fully cooked, blend until mixture is smooth. Note that I prefer the soup blended or smooth, however, you can opt not to blend and leave as-is.

5. Serve with dollop of sour cream or whole yogurt.

sunlover67

bump:flowerforyou: And I'm with ya hasiangirl on the "stupid Maine" thing:laugh:

hasiangirl

bump:flowerforyou: And I'm with ya hasiangirl on the "stupid Maine" thing:laugh:

lol its been way too cold all year long!

sunlover67

yeah people say how was your summer...WHAT SUMMER???:sad: What did we get a week's worth of sun and heat???

hasiangirl

yeah people say how was your summer...WHAT SUMMER???:sad: What did we get a week's worth of sun and heat???

:laugh: i wasnt even aware of the "week's" worth :laugh: :laugh:

keiko

There are some good recipes here! I'll be trying all of them over the winter. I'm in Wisconsin and we did not have a summer this year either. Today is cold & rainy. Wish I had some soup now.

paddlemom

OMG!! mrd232!!!! I have been looking for a simple traditional borscht recipe!!!! I am SO making this on the weekend. Thanks!!!! Growing up we used to eat it with dried home made bread for dipping and sour cream....I'll have to modify the habit a bit, but I am going to enjoy this.

If you like cream style soups, these Kraft recipes are great...they use rice instead of cream and then process them in your food processor blender for the creamy texture. They are a favourite of mine.

http://www.kraftcanada.com/en/recipes/skinny-cream-soups-85873.aspx

2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery stalks, chopped
3 Tbsp. oil
2 cans (10 oz/284 mL each) condensed chicken broth
2 cups water
2 medium bunches fresh asparagus, trimmed, cut into 3-inch lengths (about 4 cups)
1/2 cup instant white rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Parmesan Grated Cheese

Make It
COOK and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in asparagus and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.

ADD soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally.

Kraft Kitchens TipsSubstituteSubstitute 4 cups frozen or drained canned peas, chopped broccoli or chopped leeks for the asparagus.


Serving Size = 1 cup
Nutritional Information
Calories 142 Total fat 7.5 g Cholesterol 7 mg Sodium 687 mg Carbohydrate 13.9 g Dietary fibre 1.9 g Protein 6.1 g Vitamin A 52 %DV Vitamin C 15 %DV Calcium 13 %DV Iron 6 %DV Diabetes

Nutrition Bonus
This lightened up 'cream' soup is an excellent source of vitamin A and folacin.

codykitty

my fav!

VEGETABLE SOUP

10 cups water (or low-sodium beef broth)
10 beef bouillon cubes or 10 tsp beef stock (if using water)
1 can beef bouillon soup
2 turnips
3 potatoes
4 stalks celery
1 large onion
½ head cabbage
1 bay leaf
5 carrots
10 okras
1 1-lb. can of diced tomatoes

Combine all ingredients, except tomatoes, and bring to a boil. Simmer until vegetables are tender. Add tomatoes and simmer for a few hours.

Variations:

Add Parmesan rind and cook with soup, fresh or dried mushrooms (broken into pieces), broccoli, roasted garlic (wrap garlic head in foil and bake at 400 degrees for 45 minutes), spinach, white beans (i.e. Great Northern).

To quick soak dried beans: In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

feistygirl09

bump!

ittybittybadonkadonk

Beef Stew (from the biggest loser cookbook) which I personally LOVE

1 Tbsp whole grain oat flour
1/8 tsp garlic powder
1/8 tsp salt, plus more to taste
pinch of black pepper, plus more to taste
1 pound top round steak, cut into 1' inch cubes
2 tsp extra virgin olive oil
8 oz butt mushrooms, each halved
1 onion, cut into bite size pieces
1 Tbsp minced garlic ( i add more since i love garlic)
1 tsp dried thyme
2 cans( 14 oz) lower sodium fat free beef broth
2 large carrots peeled and cut into bite size pieces
1 pound sweet potatoes peeled and cut into 1" cubes

In a medium resealable plastic bag, combine the flour, garlic powder,salt and pepper. Add the beef and shake the bag until all the cubes are coated . Refridgerate for at least 15 minutes.
Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer . Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits for the pan bottom, for about 10 minutes or until the onion is tender.
Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently, Cover and cook for 45 minutes.
Add the potatoes. Cook for 45 minutes or until the beef is fork tender. Season with additional salt and pepper.

Makes 4(21/4 cup) servings

Per Serving: 275 calories , 31g protein, 29g carbs , 6g fat(2g saturated), 50mg cholesterol, 6g fiber, 583mg sodium
NOTE: Somewhere between 1 1/2 and 2 hours of simmering, the meat will become extremely tender. If it is still tough, simmer it a bit longer

ZuzanaFan

Valerie Bertinelli's Tuscan Style Soup (From the kitchen of valerie Bertinelli)

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 minutes
Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 mg of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig,com.

INGREDIENTS:

1-1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14-1/2 oz)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz. can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

DIRECTIONS:

Combine the first 10 ingrediants in a large saucepan, stirring well.

Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

Copyright @ 2009 ABC News Internet Ventures

hasiangirl

all these recipes sound sooo yummy......I think imma have to make me some soup either tomorrow or the next day depending on what has to be cooked the soonest in my fridge :laugh: :laugh:

stephcheers

Bump!

I soup.

amicklin

BUMP!! It all sounds sooo good!