More Soups
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Thread: More Soups

  1. #1

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    Default More Soups

    Canadian Ham Soup


    1 16-oz pkg dried lentils, sorted and rinsed

    2 (14 1/2 ozs. each) cans ready-to-serve vegetable broth

    1 6-oz pkg sliced Canadian-style bacon, coarsely chopped

    2 medium carrots, cut into 1/2-inch pieces

    1 medium potato, peeled and cut into 1/2-inch pieces

    1 medium onion, chopped

    1 medium stalk celery, cut into 1/2-inch pieces

    4 cups water

    1 tsp dried thyme leaves

    1/2 tsp salt

    1/4 tsp pepper


    Mix all ingredients in 3 1/2- to 6-quart slow cooker.


    Cover and cook on Low heat setting for 8-9 hours or High

    for 3-5 hours or until lentils are tender.

    Stir well before serving.

    Serves 8.

  2. #2

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    Butternut Squash Soup

    1 butternut squash, peeled, seeded and chopped
    2 cloves garlic, chopped
    1 can canelli or garbanzo beans, drained
    1/4 cup lemon juice
    1/4 cup olive oil infused with 1 tsp dried mint
    Salt and pepper to taste

    Cover squash with water and cook till soft.
    Add garlic, lemon juice, beans and cook 10 minutes.
    Heat olive oil in a separate pan, add mint.
    Pour oil into soup, add salt and pepper and stir.
    This is a hearty and delicious soup.

  3. #3

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    TGI Friday's Black Bean Soup

    TGIFridays' version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most markets. Just be sure to get the stuff that's hickory flavored.

    2 tablespoons vegetable oil
    3/4 cup diced white onion
    3/4 cup diced celery
    1/2 cup diced carrot
    1/4 cup diced green bell pepper
    2 tablespoons minced garlic
    4 15-ounce cans black beans
    4 cups chicken stock
    2 tablespoons apple cider vinegar
    2 teaspoons chili powder
    1/2 teaspoon cayenne pepper
    1/2 teaspoon cumin
    1/2 teaspoon salt
    1/4 teaspoon concentrated liquid smoke (hickory)

    shredded cheddar/monterey jack cheese blend
    chopped green onion

    Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add
    onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or "sweat" as it's called), for 15 minutes or until the onions are practically clear.
    Keep the heat low enough that the veggies don't brown.
    While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
    Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
    Puree on high speed until smooth.
    When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
    Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
    Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion

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  5. #4

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    Cheesy Lasagna Soup

    1 pound ground beef
    1 medium onion, sliced
    2 large green bell peppers, cut into 1-inch pieces
    2 garlic cloves, finely chopped
    2 cups water
    2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and
    spices, undrained
    1 can (6 ounces) tomato paste
    2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
    1 tablespoon packed brown sugar
    1 1/2 teaspoons Italian seasoning, crumbled
    1/4 teaspoon pepper
    1 1/2 cups Italian-style croutons
    1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)

    Cook beef, onion, bell peppers and garlic in Dutch oven over
    medium heat 8 to 10 minutes, stirring occasionally, until beef is
    brown and onion is tender; drain.

    Stir in water, diced tomatoes and tomato paste.
    Stir in pasta, brown sugar, Italian seasoning and pepper.
    Heat to boiling; reduce heat.
    Cover and simmer about 10 minutes, stirring occasionally,
    until pasta is tender.

    Set oven control to broil.

    Pour hot soup into 6 ovenproof soup bowls or casseroles.
    Top each with 1/4 cup croutons.
    Sprinkle with cheese.
    Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

  6. #5

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    Autumn Stew

    6-8 servings
    1/4 cup all-purpose flour
    2 teaspoons dried parsley flakes
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon pepper
    2 pounds pork or beef stew meat, cut into 1-1/2-inch cubes
    3 tablespoons Oil
    1 can (16 ounces) pumpkin
    1 can (15 ounces) garbanzo beans, rinsed and drained
    2 cups water
    1 medium sweet potato, peeled and cut into 3/4-inch cubes
    1/2 cup chopped green onion
    1 tablespoon packed brown sugar
    2 teaspoons instant chicken bouillon granules
    1 bay leaf
    1 medium zucchini, cut into julienne strips

    Mix flour, parsley flakes, thyme, salt, ginger, nutmeg and pepper in large plastic food storage bag.
    Add pork.
    Shake to coat.
    Heat oil in Dutch oven.
    Add pork and any remaining flour mixture.
    Brown over medium-high heat.
    Stir in remaining ingredients except zucchini.
    Heat to boiling.
    Reduce heat.
    Simmer, stirring occasionally, 1-1/2 to 2 hours.
    Add zucchini; re-cover.
    Simmer 30 minutes longer, or until pork is tender.
    Remove and discard bay leaf.

    Rutabaga Variation: Follow recipe above, substituting 1-1/3 cups cubed rutabaga (1/2-inch cubes) for sweet potato.

  7. #6

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    Beef Noodle Soup

    Makes 10 to 12 servings

    2 tbsps oil
    1/2 lb boneless beef sirloin steak, cut into thin strips
    1/4 cup chopped green onion
    1 tbsp all-purpose flour
    3 cans (10-1/2 ounces each) condensed chicken broth
    3 cups water
    2 cups cooked vermicelli or very fine egg noodles

    Heat oil in 3-quart saucepan.
    Add beef.
    Cook over medium-high heat until beef is browned.
    Add onion.
    Cook, stirring occasionally, about 2 minutes, or until onion is tender.
    Stir in flour.
    Add chicken broth and water.
    Heat to boiling, stirring occassionally.
    Reduce heat to low.
    Simmer about 5 minutes.
    Stir in noodles.
    Simmer until soup is heated through.

  8. #7

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    Beef Stew With Corn Bread Topper

    Makes 6 to 8 servings

    1/4 cup flour
    1 teaspoon salt
    1/8 teaspoon pepper
    2 pounds beef stew meat
    1/3 cup all-vegetable shortening
    1 can (16 ounces) tomatoes, cut up
    1/2 cup water
    5 carrots, sliced
    1/2 cup chopped onion
    1/4 cup chopped celery
    1/4 cup chili sauce
    1 tablespoon instant beef bouillon granules or 3 beef bouillon
    cubes, crushed
    1 package (10 ounces) frozen mixed vegetables
    1 can (16 ounces) cut green beans, drained
    Corn Bread Topper
    Snipped fresh parsley

    Preheat oven to 325ºF.
    In plastic bag, combine the flour, salt, and pepper.
    Add meat cubes, tossing to coat.
    In a large skillet, brown the meat in the hot oil.
    Add the tomatoes with liquid, the water, carrots, onion, celery, chili sauce, and bouillon granules to meat in skillet.
    Mix well and transfer to 3-quart casserole.
    Cover tightly and bake at 325ºF for 1-1/4 hours.
    Stir the mixed vegetables and green beans into the stew.
    Cover and bake 45 minutes longer.
    Increase the oven temperature to 425ºF.
    Spoon Corn Bread Topper in mounds atop hot mixture.
    Bake, covered, for 18 to 20 minutes or till mixture is done. Sprinkle with snipped parsley.

    Corn Bread Topper:

    In bowl, combine
    1/2 cup yellow cornmeal,
    1/2 cup
    sifted flour,
    1 tablespoon sugar,
    1-1/2 teaspoons baking powder, and 1/2 teaspoon salt.
    Mix together 1 beaten egg, 1/4 cup milk, and 2 tablespoons melted oil.
    Add to dry ingredients; beat till smooth.

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