iso of more soup recipes
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  1. #1
    Founder Sara Noel's Avatar
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    Default iso of more soup recipes

    I want to make homemade soup once a week. Looking for some tried and true recipes.

  2. #2
    Registered User KKCondrey's Avatar
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    I love and always make potato soup (even in the summer) I usually don't measure anything really but I am making some tomorrow night since Joe has to work.

    I'll measure this time and post that one and the veggie soup that I make (I add mini elbow macorrini's in mine though). I'll look for that one as well tomorrow.

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    I can't wait to see the yummy soup recipes!! I want to start making some also. Malcom is really good and just throwing ingredients in a pot and making a delicious soup...I on the other hand need lots of help in this department!!

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  5. #4
    Registered User Sinclairwife's Avatar
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    Easy Tomato Chickpea Soup

    Serves 4

    This makes a satisfying meal. Serve with a tossed green or a tomato salad and crusty Italian or French bread.

    1 15-oz can plum tomatoes crushed or pureed in a food processor
    1 3-inch sprig fresh rosemary or 1/2 t dried rosemary, oregano or thyme
    4 cups beef or chicken broth
    2 15 1/2 oz cans chickpeas, drained
    5 oz dry pasta (about a cup) - elbow macaroni, or if large pasta break into smaller bits
    2 cloves garlic, finely minced
    1/3 cup grated pecorino or Parmesan cheese (this dish has a delicate flavor, taste it without cheese first)
    3 T extra virgin olive oil
    salt and freshly-ground black pepper

    In a large, heavy pot, sauté garlic in olive oil till golden.
    Add tomatoes and rosemary. Substitute fresh or dry oregano or thyme for the rosemary if you prefer.
    Simmer uncovered for 5 minutes.

    Add the broth; return to a simmer.
    Add pasta. While pasta is cooking, puree 1 cup chickpeas in a food processor or mill. Stir the pureed chickpeas into the broth along with the pasta, some salt and freshly ground pepper.
    Simmer, uncovered till the pasta is cooked to your taste (6-12 minutes).
    Add remaining whole chickpeas and heat thoroughly.
    Serve in soup plates. Pass Parmesan if you wish.

    Note: The pasta absorbs the broth - the longer it sits, the less liquid the soup will be.

  6. #5
    Registered User Sinclairwife's Avatar
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    Crockpot Beef Barley Soup

    This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.

    1 lb cubed beef stew
    2 cups carrots, sliced thin
    1 cup celery, thin sliced
    3/4 cup chopped green peppers
    1 large onion, diced
    1/2 cup barley
    1/4 chopped parsley
    4 beef bouillon cubes
    1 (10 ounces) can beef broth
    2 teaspoons salt
    3/4 teaspoon dried basil
    2 tablespoons catsup
    5 cups water

    Layer in crock pot.
    Vegetables and meat.
    Barley, beef broth, and spices.
    Cover with water.
    DO NOT STIR.
    Cook on low 10 hours; high 6 hours, or combination of above.

    4 servings

  7. #6

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    Lori has a killer potato soup recipe, Ill tell her to post it here.

  8. #7
    Registered User Michelle's Avatar
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    The barley box has an excellent beef barley soup on the side panel.

    I also like this soup from Weight Watchers:


    2 medium garlic clove(s), minced
    1 medium onion(s), diced
    2 medium carrot(s), diced
    1 medium sweet red pepper(s), diced
    1 medium stalk celery, diced
    2 small zucchini, diced
    2 cup green cabbage, shredded
    2 cup Swiss chard, chopped
    2 cup cauliflower, small florets
    2 cup broccoli, small florets
    2 tsp thyme, fresh, chopped
    6 cup vegetable broth
    2 Tbsp parsley, or chives, fresh, chopped
    1/2 tsp table salt, or to taste
    1/4 tsp black pepper, or to taste
    2 Tbsp fresh lemon juice, optional


    Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.

    Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

  9. #8
    Registered User Sinclairwife's Avatar
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    Vegetable Beef Soup

    2 pounds beef for stew or hamburger
    1 quart water (4 cups)
    4 or 5 potatoes, peeled & chopped
    1 onion, chopped
    2 garlic cloves, minced
    3 or 4 carrots, sliced
    3 stalks of celery, sliced
    canned or frozen corn
    canned or frozen peas or beans
    a can of tomato product (see note)
    2 teaspoons salt
    1/4 teaspoon pepper
    Beef boullion cubes, optional

    First off you need 2 pounds of beef. It can be any kind you find on sale, or need to use up. Venison, too, is especially good prepared this way. I have also used hamburger with good results. Hamburger cooks the fastest, and should be fried and drained, before combining with the water and vegetables. Usually I use a small beef roast. Beef is easiest to cut when it is still partially frozen. Slice it up and cut each slice into chunks, about an inch square. Then put the meat chunks into a very big pot, 5 quarts or bigger. Add the water, onion, garlic, and canned tomato product. You could brown the meat first in a little oil, but I never bother with that step. Put a lid on the pot and bring it to a boil. Reduce the heat and simmer the meat for 45 minutes. While it is simmering, you can prepare your vegetables. Use fresh, or frozen or canned vegetables. The raw ones go into the pot after the meat has cooked for 45 minutes. The frozen ones go in about 15 minutes later. And the canned ones go in 15 minutes later still, undrained. The point of juggling the cooking time is so that none of the vegetables get too mushy. You could just put everything in after cooking the meat for a while, and then let things work themselves out. After adding the canned vegetables, continue cooking for about 10 minutes and then serve. The total cooking time, from start to finish, is about an hour and a half, or 90 minutes. The meat needs this long to cook in order to be tender and easy to chew. Add the salt and pepper with the potatoes, and add boullion cubes to taste, if you want to. I usually add boullion because I think they make a tastier soup. If this recipe is too confusing, e-mail me and I will try to write it more clearly. Vegetable Beef Soup is really simple. You just cook meat and vegetables until they are all soft. This recipe makes enough to serve twice. Good with homemade bread.

    NOTE: You can use any type of tomato product that you have in the cupboard. A can of tomatoes, or tomato sauce, or tomato paste, or even condensed tomato soup. The size of the can doesn't matter too much either. In a pinch, I have used ketchup, about 1/2 a cup, and had good results. If you have fresh tomatoes to use up along with other garden produce, just chop them all up and add to the soup. They will all cook eventually, and when they cook together, they taste even better

  10. #9
    Registered User KKCondrey's Avatar
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    I got this out of an old TASTE OF HOME magazine.

    Chicken Vegetable Soup

    2 cups chicken broth
    1 cup fresh (or frozen) corn
    1 small celery rib, chopped
    1 small carrot, chopped
    1 small onion, chopped
    1 cup cooked chicken, cubed
    1/2 cup diced tomatoes
    (salt & pepper as needed)

    Combine the first 5 ingridents in a saucepan and bring it to a boil.
    Reduce heat, cover and simmer 25 minutes or until the veggies are tender. Stir in the chicken and tomatoes and theat through.
    serves 2

    (I don't like celery so I add a dash of celery salt for flavor and add extra corn, carrots and tomatoes to mine.) This recipe is easy to double or sometimes I just double the broth and the chicken.

    Edited to add that sometimes since I add more broth and chicken, I've also cubed up a large baking potato and added it as well.

  11. #10
    Registered User Michelle's Avatar
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    Originally posted by KKCondrey
    I got this out of an old TASTE OF HOME magazine.

    Chicken Vegetable Soup

    2 cups chicken broth
    1 cup fresh (or frozen) corn
    1 small celery rib, chopped
    1 small carrot, chopped
    1 small onion, chopped
    1 cup cooked chicken, cubed
    1/2 cup diced tomatoes
    (salt & pepper as needed)

    Combine the first 5 ingridents in a saucepan and bring it to a boil.
    Reduce heat, cover and simmer 25 minutes or until the veggies are tender. Stir in the chicken and tomatoes and theat through.
    serves 2

    (I don't like celery so I add a dash of celery salt for flavor and add extra corn, carrots and tomatoes to mine.) This recipe is easy to double or sometimes I just double the broth and the chicken.

    Edited to add that sometimes since I add more broth and chicken, I've also cubed up a large baking potato and added it as well.
    Thanks--I'm going to try this one with some leftover turkey. I'm cooking a 12 lb bird soon

  12. #11
    Registered User KKCondrey's Avatar
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    Oh, I bet it would be great with turkey as well.

  13. #12
    Member Darlene's Avatar
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    Tried and true. I make this whenever I have a ham bone,truth be told that's mainly why I buy the ham.

    ~Pea Soup~

    16 oz split green peas-rinse & check
    9c. water
    1 meaty hambone
    1 lg onion,chopped
    2 chicken boullion cubes
    1/2 tsp each garlic powder & oregano
    1/4 tsp each blk pepper & ground cloves
    1 bay leaf
    1+1/2c thinly sliced carrots
    1c. sliced celery

    Mix all except carrots & celery & simmer 2 hrs. Remove hambone cool a bit and add any meat from the bone and the carrots & celery to the pot. Simmer another hour. Taste and add more boullion if necessary. Remove bayleaf. May also add extra ham if wanted, just cube & toss in to heat through.




  14. #13
    Member Darlene's Avatar
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    Another tried & true

    ~Ham Chowder~

    2c. diced potatoes
    1c. green beans, bite size
    2 carrots bite size
    2T margarine
    2c.diced ham
    1c. ch.onion
    2 cans condensed cream of mushroom soup
    3 c. milk
    s&p to taste

    Cook potatoes, green beans and carrots in water til just tender,drain. As they are cooking saute the onion and ham in the margarine in soup pot. Add all to pot, heat & serve.




  15. #14
    Member Darlene's Avatar
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    Cheeseburger Stew

    2lbs grd beef or turkey,cook drain set aside
    oil
    lg onion diced
    1 pepper ,diced.
    Saute in soup pot
    add
    2c. elbows
    1 28 oz. can whole tomatoes, squished with your hands
    1 can +1/2 c. water
    cover & simmer til macaroni is just about cooked.
    Add 6-8 oz. velveeta,cubed. Melt
    Return meat to pot heat through check to see if s&p is needed.




  16. #15
    Member Darlene's Avatar
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    One of my Favs. Looks and tastes gourmoo!Easy too!


    ~Quick Tortellini and Spinach Soup~

    2T olive oil
    4 slices bacon,diced
    3 cloves garlic minced
    1 medium onion finely chopped
    9 cups chicken broth
    2 tsp. dried Italian seasoning
    1 lb. frozen cheese tortellini
    1 can (28oz) crushed tomatoes packed in puree
    8oz fresh spinach rinse well coarsely chop (may use frozen)
    1 cup freshly grated parmesan cheese

    Heat olive oil in a stock pot over medium-high heat. Add bacon, garlic and onion. Cook, stirring frequently, until lightly brown. Add chicken broth and Italian seasoning. Bring to a boil and add tortellini. Simmer until tortellini is cooked (10-12 min). Stir in crushed tomatoes-simmer another 5 minutes. Add spinach-cook until slightly wilted (about 3 minutes). Season to taste with salt and pepper. Ladle soup into bowls and top with grated parmesan.




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