Autumn/Winter Soup Recipes

Egg Drop Soup (NOT LIKE A RESTAURANT)- Here is a simple soup that is hot and great for a fast fix. Simply simmer water in a saucepan, add chicken boullion to taste (I like "Better Than Boullion-no MSG!), chives or green onion bits, and whisk in an egg, continually stirring with wisk. Don't bring it to a hard rolling boil or a kind of eggy scum forms on the top. You want to wisk in the egg before the water gets all the way hot so that it doesn't cook up into little chunks before you can blend it into the broth. Just calculate calories based on your ingredients used.

bump

bump

I came up with this one several years ago when my husband came back from a conference raving about a wonderful soup he'd had that seemed like a cross between chili and vegetable soup.

Julie's Veggie-Chili

6-8 c. water
1 can beef broth
3 large potatoes, cubed (omit for SBD or substitute some diced cauliflower core)
2 large carrots, sliced
1 c. corn (I use frozen)
1 lb. ground turkey or lean ground beef
24 oz. tomato sauce
1 can chili beans (I'll use at least 2 to make up for the potatoes)
Salt, pepper, chili powder, onion powder, garlic powder to taste

Bring water and broth to boil. Reduce heat and add (potatoes and) carrots and simmer gently till tender (half hour to an hour) and liquid has reduced to the desired consistency. Add corn. Brown meat in a skillet; drain and season to taste. Add meat, tomato sauce and beans to soup. Season to taste. Continue to simmer till well heated. Makes about a gallon.

Note: I sometimes add green beans that I've cut into 1/2" pieces, but I cook them separately till very tender and are well seasoned (or throw in leftovers from a prior meal), because I detest crunchy green beans.

bump... need some soup with lots of veggies.

Here's a soup a friend who eats mostly vegetarian shared with me. You could add your meat of choice at the beginning right after the onion and garlic (and I'd start it in olive oil rathe than water) and use the appropriate meat/poultry broth if you wanted.

Barley Vegetable Soup

2 Tbsp water
1 large Onion - diced
1 clove Garlic - presses or minced
3 large plum tomatoes - diced
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Pepper
6 cups of Vegetable bouillon/broth/stock
3 Carrots - diced
3 stalks Celery - diced
1 small Zucchini - diced
3/4 cups Barley - soaked for 1/2 hour
1 cup Frozen Peas

Heat the 2 tbsp. water in a stockpot over low heat. Cook the garlic and onion in the water until the onion is soft, adding water as
necessary to prevent sticking. Keep the lid on between stirrings. Add tomatoes and cook another few minutes until the pieces break
down. Add herbs and spices. Add stock, carrots, celery, zucchini and barley. Bring to the boil. Cover and simmer for 1 hour. Add frozen peas and cook another 10 to 15 minutes. (I'd thaw the peas under warm running water for a minute before adding to the pot to keep them from dropping the temperature of the soup too much.)

bump

bump

I am making this tonight
http://www.savvyvegetarian.com/vegetarian-recipes/potato-leek-soup.php

Here is my second recipe

A nice refreshing Celery Soup.

Fry Lite Spray
1 medium leek, sliced
6 celery stick, sliced
1tbsp chopped sage
1pint chicken stock
1/2 pint of full fat milk (i am sure you can use skimmed too).

...

Fry the leek for 15mins until soft.
Add celery and sage, cook for a further 5 minutes
Add the stock and milk, season, cover & bring to boil.
Reduce the heat and simmer for 20mins
Cool the soup a little and then blend.
Reheat and serve.

...

130 cals per serving, 5g fat, 5g carbs.
This recipe serves 4

thanks I have like 3 celery bunches and thinking of ways to make it, I already did chicken soup, stir fry and sticks for dip

Creamy Cauliflower Soup - ate this all winter and into spring last year, can't wait to make again this fall.

Soften a couple cups of chopped onion in a tiny splash of olive oil, add a few cloves of garlic, a bunch of chopped up celery (great place to use the leaves), a head of cauliflower, and a couple cartons of chicken broth. Simmer for about 30-40 minutes, until all is tender. Puree into a delicious and filling cream soup for about 35 calories per bowl. The cauliflower makes this super creamy without having to add any dairy.

Will be making this tomorrow have tons of cauli ,thanks .

They all look so yummy. Thanks for sharing :-)

Thanks to all those who put reciepes on here, I found 2 that I want to try (barley vegetable soup and black bean).

bump!! at work so I don't have any recipes on me, but I will add once I have a chance at home. OP, your recipes look delicious!! I can't wait to try them nothing like a hot bowl of soup on a chilly alabama day

lbewley3, can you freeze this soup? I love cauliflower, but I'm the only one in my house that eats it and it seem a waste to buy a head just for me.

Btw, love the photo; I have one of those too, but mine is 17 years old.

Oh - I love this time of year! I got the recipe for this soup from the food blog Orangette - I highly, highly recommend both the soup and the blog. She is a fantastic writer, and has amazing recipes to share. Enjoy!

Butternut Squash Soup with Pear, Cider, and Vanilla Bean

http://seattlest.com/2005/11/22/seattlest_gets_jealous_makes_soup.php