Cold Weather Ahead...the all soups thread

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Here's my Chicken soup recipe. You can get all the veggies at the farmers market organically grown for cheap!

1 yellow onion(chopped)
4 carrots(chopped)
4 stalks celery(chopped)
3 potatoes diced
4 chicken breasts skinless, diced
1 bell pepper, diced
1 yellow squash, (chopped)
2 portabello mushrooms(diced)
3 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh oregano
2 cups chicken broth

You're gonna need a BIG pot for this.

Sear the meat, add ingredients, cover with water and bring to boil, lower heat to simmer and cover till veggies and meat are cooked.

Corn, Sausage, Pepper & Potato Chowder

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cans chicken broth
1 pound red potatoes, cut into chunks
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
1 can whole kernel corn
1 can cream style corn
8 ounces kielbasa, halved and sliced
1/2 cup milk
1/3 cup heavy cream

In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.

Creamy Chicken & Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Meatball Noodle Soup

Ingredients

1 egg
1 tablespoon dry bread crumbs
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch dried oregano
1 pound lean ground beef
2 (14.5 ounce) cans chicken broth
1 cup fine egg noodles, uncooked

In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.

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The "PEEL A POUND" Soup

The soup is designed to help you passively lose weight.
In sum, the soup contains a high amount of fiber, and the body must work extra hard and thus burn more calories, to digest the food. :happy:
There are several variations of the recipe.

1. Vegetable Soup Version
To create the peel-a-pound vegetable soup, you will need
one head of cabbage,
four onions,
two diced garlic cloves,
one celery bunch,
a green pepper,
a can of diced tomatoes,
two potatoes,
four carrots,
one box of vegan onion soup mix (available at most grocery stores or health food stores) and
three cups of vegetable stock.

Be sure to clean all of the vegetables and cut them into pieces small enough that they are comfortable to eat.
Mix all ingredients in a large kettle and add enough water to cover all of the ingredients. Once the soup has been brought to a boil, lower the heat and simmer the soup for approximately three hours. Be sure to stir periodically.


2. Chicken Bouillon Soup Version
To cook the chicken bouillon soup, you will need
two to four chicken bouillon cubes,
four cups of water (to begin with, more water will be added later),
one large onion,
four slicked celery stalks,
four sliced carrots,
one small head of cabbage,
one can of stewed tomatoes,
a large can of V-8 juice and
a fresh watercress.

Dissolve the chicken bouillon cubes in the four cups of water and bring the mixture to a boil.
At this point, you can add the vegetables and V-8 juice.
Stir the mixture and boil it for approximately five minutes.
Turn off the flame and add the watercress to the top (do not mix it in). Let the soup cool and place in the refrigerator to chill.
After a few hours, you will be able to reheat the soup and enjoy.


3. Turkey or Beef Soup Version
The spiced turkey or beef peal-a-pound soup adds additional flavor in the form of commonly used Italian spices.
You will need
one pound of diced green cabbage,
a chopped green bell pepper,
two chopped celery stalks,
two chopped onions,
a can of chopped tomatoes (with liquid),
three bouillon cubes,
a teaspoon of celery seeds,
a teaspoon of dried basil,
two teaspoons of dried oregano,
a half teaspoon of garlic powder,
at least two quarts of water,
table salt and pepper and
two cups of diced cooked turkey or beef.

Mix each ingredient into a large kettle with enough water to cover the mixture completely.
Bring the soup to a boil, then reduce the heat and allow it to simmer for approximately one hour.

Another version...

:happy: This reducing soup can be eaten between meals as often as you wish and you will actually lose weight quickly because it takes more calories to digest these vegetables than they give your body in calorie value. So the more you eat of this "Peel-a-Pound" soup, the more you lose.

"PEEL A POUND" SOUP
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1 head cabbage
4 lg. onions (can use up to 6)
1 lg. bunch celery
1 lg. green pepper
1 lg. can whole tomatoes
1 (2 pkg.) box onion soup mix (can use 3 for more taste)
1 can chicken broth (Swanson, 1 lg. or 2 sm.)
Carrots and/or zucchini, if desired
Clean vegetables and cut into medium size pieces. Add all to soup kettle and fill with water to cover vegetables. Let come to boil. After boiling for a few minutes, turn to simmer for 2 1/2 to 3 hours.
Can be sprinkled with 1 TBSP of Parmesan cheese when served.

i like soup!

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Italian Sausage Soup

1lb italian sausage (remove casings)
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
8 cups chicken broth
14.5 oz can diced tomatoes, undrained
8oz can tomato sauce
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp fennel seeds
1 clove of garlic minced
1 bay leaf
1/2 cup dry orzo pasta
Parmesan cheese

4qt dutch oven cook sausage, onion, carrots, celery over medium heat until sausage is brown. Drain well. Add broth, tomatoes, tomato sauce, and all spices. Bring to boil - reduce heat and simmer covered for an hour. Add orzo, return to boiling, reduce heat and cook uncovered for 30 more minutes. Discard bay leaf and serve with a few dashes of parm cheese.

293 calories
19g fat
7g sat fat
43mg chol
1413mg sodium
13g carbs
2g fiber
15g protein

Wow, I'm really looking forward to trying all of these out! Thanks for the recipes guys :-)

I Soup! Thanks for this thread!