Soup Recipes

[skyEyz_7]

Mexican Chicken Soup

2 Roma tomatoes
1 tablespoon canola oil
1 yellow onion, chopped
2 cloves garlic, peeled
6 cups chicken stock
2 cups water
1 bay leaf
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts, cut across the grain into 1/2-inch strips
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro
Juice of 3 limes
8 ounces grated Monterey Jack
1 avocado, peeled, pitted and cubed
Coarse salt and freshly ground black pepper

Heat a medium-size skillet over high heat. Add cored tomatoes and cook in a dry skillet until both are charred on all sides, about 5 minutes. Set aside.

Meanwhile, heat a large saucepan on medium heat canola oil. Add the onion and whole garlic cloves, and saute until both are a deep golden-brown, 8 to 10 minutes. Transfer to the bowl of a food processor fitted with the blade attachment, add the reserved charred tomato and process until smooth. Return the mixture to the large saucepan.

Add the chicken stock and water to the tomato-onion mixture and stir to combine. Add bay leaf, cumin and cayenne pepper; bring to boil. Reduce heat to simmer and cook partially covered, until flavors are well combined, 15 to 20 minutes.

Add chicken; simmer until just cooked through, 5 to 7 minutes. Stir in the scallions, cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.

Just before serving, divide the cheese among 6 bowls. Ladle on the hot soup, garnish with avocado and serve immediately

[skyEyz_7]

Steak and Potato Soup

3 tablespoons cooking oil

1 pound sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide, or 1 pound presliced beef

1 1/4 teaspoons salt

1 large onion, chopped

1 pound baking potatoes (about 2), peeled and cut into 1-inch chunks

1/2 pound green beans, ends trimmed

2 cups water

1 quart canned low-sodium chicken-broth or homemade stock

1/4 teaspoon fresh-ground black pepper

2 teaspoons Worcestershire sauce

In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt.


Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.


Add the potatoes, green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Return the steak and any juices to the soup and stir in the Worcestershire sauce.


Make sure the steak is well browned before removing it from the pot; those brown bits left on the bottom are essential for flavoring the broth.

The hardest part of this soup is making sure steak is sliced into thin strips you can use stir fry beef too, it is easier to slice beef if you place staek in freezer for a hour or so until it firms up enough to slice thinly.

[im4michigan]

2 chickens, cut into 8 pieces each, wing tips trimmed
2 teaspoons dried mustard
2 teaspoons sweet paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
pinch of cayenne pepper
2 tablespoons olive oil
4 celery stalks, cut into 1/2" dice
2 medium onions, coarsely chopped
2 red bell peppers, cored and cut into 1/2" dice
1 green bell pepper, cored and cut into 1/2" dice
1 tablespoon finely chopped garlic
4 cups fresh or frozen sliced okra
1 can plum tomatoes, drained (reserve tomato juices), with tomatoes coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1/4 cup chopped flat-leaf parsley
cooked white rice (optional)

1. Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I've only called for a pinch of cayenne pepper, but you can add as much heat as you like. If using frozen okra, defrost it or rinse under cold water, then proceed.

2. Rinse chicken pieces and pat dry. Preheat oven to 400F.

3. Combine first 6 seasonings in a small bowl and rub into chicken pieces.

4. Place chicken in a shallow baking pan and bake for 15 minutes. Set aside.

5. Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.

6. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.

7. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice.

[SeaBreeze]

Roma Tomato Soup

This is a great thick and creamy tomato soup. Serves 15.

6 T. olive oil
4 large carrots, sliced
1 large onion, sliced
1 T. dry basil leaves
3 (28- to 32-oz.) cans whole peeled roma tomatoes, or 1 (6-pound. 7-ounce) can whole peeled roma tomatoes
1 quart chicken broth
1 pint heavy or whipping cream
Salt and pepper, to taste

Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes and broth and simmer 20 minutes.

Remove from heat and allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.

[LONDONROSE]

Caldo De Res Mexican Soup


1# Beef Shank
3 carrots chopped
1 can chopped or one fresh shopped tomato
2 cans beef broth
2 potatoes quartered
1/2 cup sliced cilantro
1/2 med. sized cabbage chopped
1/4 t. cumin
1 small onion diced
1/2 c. celery diced
4 cloves garlic minced
1 tbls. salt
lime juice

yellow or mexican rice
chili sauce (mexican hot sauce) Optional

In a soup pan combine beef, carrots, celery, potatoes, tomatoes, onion, garlic, broth, spices and half of cilantro and cabbage.

Add enough water to cover all ingredients, cover and simmer for apx. 2 hours.

Remove lid and simmer for one more hour

Prepare rice according to package and place 1/3 cup in deep soup bowls to this off with soup

Serve hot squeeze fresh lime juice on top and sprinkle with chopped cilantro and a dash of chili depending on how you like it.

Enjoy

You can serve with tortillas to put meat into and eat.....

[mmchummel]

Tortellini-Basil Soup
From Cooking Light Cookbook 1996

4 C. Chicken Broth 2 T Balsamic Vinegar
1- 9oz pkg. Fresh Cheese Tortellini ¼ tsp. Salt
1- 15oz Can Cannellini Beans (I used Garbanzo’s and added the broth) 1/3 C. Freshly grated Parmesan Cheese
1 C. Chopped Tomato 1 ½ tsp. Freshly ground Pepper
½ C. Shredded Fresh Basil

* I also added 2 Lg. toes Garlic, sliced and several (about 1 Cup) mushrooms also sliced


Bring broth to a boil in a large Dutch oven. Add tortellini, and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat, and simmer 5 minutes or until thoroughly heated. Remove from heat; stir in basil, vinegar and salt.
Ladle soup into individual bowls; sprinkle evenly with cheese and pepper.
Yield: 7 Cups (185 calories per 1 cup serving).

Per serving:
Fat 4.1 g Sodium 409mg
Saturated Fat 1.9g Fiber 1.8g
Protein 11.3g Iron 2.6mg
Carbohydrate 25.9g Calcium 153mg
Cholesterol 18mg

[mmchummel]

Potato Soup
10/21/2003

1 tablespoon olive oil
1/4 cup shredded or diced carrots
1/2 to 1 bunch green onions, sliced
3 or 4 potatoes, peeled and cut into small
bite-size pieces
1 heaping tablespoon flour
2 cups low sodium chicken broth
2 cups milk
Shredded cheese

1. Heat oil in a large saucepan over medium high
heat, add carrots and onions, and saute for 3
minutes. Add potatoes and saute for 2 minutes.
2. Sprinkle flour over vegetables and stir well.
Cook for 1 or 2 minutes. Add chicken broth and
bring to a boil.
3. Reduce heat, season with salt and pepper. Add
milk, stir well, cover, and cook for 15 minutes.
4. Sprinkle with desired amount of cheese, stir,
and serve.

[mmchummel]

Sausage Stew
01/07/2005

1 teaspoon olive or Canola oil
1/2 pound smoked turkey sausage, cut into 1/2-inch slices
3 (10-ounce) cans split pea soup or lentil soup
1 (10-ounce) package frozen chopped spinach or 3/4 pound fresh spinach
1 cup sliced carrots or shredded carrots
1-cup tomato juice
2 tablespoons Dijon mustard
1 (-ounce) box Near East Couscous Mix, prepared ahead*



1. Heat the olive oil in a nonstick skillet over medium high heat.
2. Add the sliced sausage to the hot skillet and cook, stirring frequently, until browned on both sides, about 3 minutes.
3. Combine the soup, spinach, carrots and tomato juice in a large saucepan. Bring to a boil over medium high heat.
4. Add the sausage and mustard and cook for 8 to 10 minutes, until heated through.
5. To serve, fluff the couscous with a fork, spoon servings into 4 or 6 soup bowls and ladle sausage stew over the couscous.
6. Garnish with chopped parsley or a dollop of light sour cream.

[mmchummel]

Leftover Turkey Soup with Biscuit Dumplings
11/26/2004

1 tablespoon Butter or margarine
1 large sweet onion, finely chopped
1 garlic clove, minced
3 celery ribs, finely chopped
3 carrots, finely chopped
2 1/2 quarts chicken broth (reduced sodium and fat)
3 cups chopped cooked leftover turkey
1 cup frozen baby green peas
2 medium potatoes, peeled and diced
1-teaspoon pepper
1 tube refrigerated biscuits (country style or buttermilk)
1. Melt butter in a large 8-quart stockpot. Add onion, garlic, and celery; sauté over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
2. Open the tube of biscuits, separate and cut each biscuit into fourths. Drop biscuit pieces into simmering soup. Cook 5 minutes. Cover and cook 15 more minutes or until biscuit dumplings are done.
Yield: About 4 quarts

[mmchummel]

Beef Stew


1 – 1 ½ # Beef Stew Meat, cut to bite size pieces
¼ C Oil
5 Beef Bouillon Cubes
3 - 4 Large Cloves Garlic, chopped
2 Medium Onions, chopped
1 Large Tomato. Chopped
4 – 5 Potatoes, cubed
½ C Green onion, Chopped
¾ C Celery, Chopped
¾ C Carrots, Chopped
2 C Water
1 C Coffee
¼ - ½ C White Wine
3 Shakes of Soy Sauce
1 tsp Paprika
1 – 2 ½ tsp Salt
¼ tsp Pepper
1 – 1 ½ tsp Bouquet Garni* (my receipe)
Kitchen Bouquet for color


Combine all ingredients in large stew pot, bring to a boil and reduce heat to a simmer, cover and simmer for about 1 ½ hours.

[mmchummel]

Michelle's Bouquet Garni
INGREDIENTS
1 tsp. Dry Parsley
¼ tsp. Dry Thyme
¼ tsp. Dry Rosemary
½ tsp. Dry Marjoram
¼ tsp. Cracked Bay Leaf
¼ tsp. Celery Salt


Mix well, store in tight container. Use as needed for soups, stews, marinades etc…

[karenpike]

BAKED POTATO SOUP

6 lg. baking potatoes, peeled
5 1/4 c. light cream
6 T. butter
3 c. sour cream
3 c. shredded cheddar cheese
1/2 lb. bacon, cooked and crumbled
1 lg. onion, chopped
3 cloves garlic, minced
3 T. chives
2 tsp. pepper

Cut the potatoes in large chunks. Place in soup pot and add enough water to cover. Cook, covered, until potatoes are fork tender. Drain cooking water; mash with hand masher, leaving potatoes lumpy. In the same pot with the potatoes, add the remaining ingredients in the same order as listed. Simmer for at least 1 hour.

Yield: 10 servings.

[skyEyz_7]

Hobo Gumbo Soup

Prep Time: 15 min.
Cooking Time: 1 hour, 20 min.
Serves: 10

3 lb Beef, sirloin, ground, raw
5 1/3 lb Tomatoes, crushed, canned -- (3x 1 3/4 lb can)
14 oz Water
3 medium Onions, raw -- chopped
3 lb Vegetables, mixed, gumbo blend, frozen -- (3x1 lb bag)
1 lb Lima beans, frozen, baby
1 medium Peppers, bell, green -- chopped
4 stalk Celery -- chopped
1 tablespoon Margarine, regular
1/2 teaspoon Salt
1/4 teaspoon Pepper, black, ground
1/2 teaspoon Oregano, ground (dried)
1/2 teaspoon Basil, ground, dry
1 dash Pepper, black, ground -- to taste
1 dash Garlic powder -- to taste
1 pinch Sugar, granulated

Preparation:

1. In a very large Dutch oven, saute onions, pepper and celery in margarine.

2. Add ground sirloin and brown; add oregano, basil, salt, pepper, lemon pepper, garlic powder, and sugar.

3. Add tomatoes and water and mix well.

4. Add frozen vegetables and cook for 1 hour on medium. Stir often to keep from sticking. You can freeze this for later.

[Noel]

Italian Sausage & Lentil Soup

from: Campbell's Kitchen at:
http://www.campbellkitchen.com

We love this soup, hope you will too

Savory Italian sausage sautes with onion, carrot and garlic, then simmers with lentils, potatoes, chopped broccoli and herbs in vegetable broth for a hearty supper.

Ingredients:
cooking spray
1lb sweet italian sausage, cut into chunks
1 lg onion, chopped
2 lg carrots, angel sliced
2 cloves garlic, minced...(can use 2 tsp garlic powder)
2 14oz cans Swanson Vegetable broth (beef broth will work too)
2 cups cubed red potatoes
1/2-1 cup dry lentils
1 bay leaf...(optional)
2 tsp dried oregano, rubbed or 2 tbsp chopped fresh oregano
(2 tsp basil may be substituted)
2 cups frozen chopped broccoli



Directions:
SPRAY saucepot with cooking spray. Add sausage and cook until brown

ADD onion, carrots and garlic and cook until tender.

ADD broth, potatoes, lentils, bay and oregano. Heat to a boil. Cover and simmer over low heat 40 min. or until lentils are done.

STIR in broccoli and cook 5 min, more. Remove bay leaf...serves 8

A good crusty bread goes great with this soup. Enjoy!

[Noel]

Avocado-Crab Soup

1 can chicken broth
1 C water
1 green onion, choppoed
1 small garlic clove
1 T lemon juice
2 medium avocados, peeled, cubed
1 C plain yogurt
1 package (6oz) frozen crabmeat, thawed,
drained and cartilage removed

(can substitute 6oz imitation crabmeat)

Heat broth, water, onion and garlic to boiling in 2-qt. saucepan.
Pour hot mixture into blender. Add lemon juice and avocados.
Cover and process for 30 seconds, until smooth

Pour back into saucepan and stir in yogurt and crabmeat.
Heat, stirring constantl, just until hot.

[Noel]

With today's schedules, it's hard to imagine actually cooking dried beans. It's just easier to reach for a can instead. But cooked dried beans are so different than those from a can. In terms of flavor, texture, and nutrition, it's worth taking the plunge and cooking them. It isn't much work at all — simply a few extra quick steps.

No matter what type of dried bean you use (black, navy, red, white, speckled), cooking them actually starts with soaking (about 4 - 12 hours). This reduces cooking time (the longer they soak, the less time they'll take to cook) and helps purge them of the enzymes that can cause digestive mayhem. An important note: Don't use the bean soaking water for cooking, or the beans will reabsorb the enzymes they were purged of.

Cook soaked beans in fresh water (about 1 - 1 1/2 hours) to cover by two inches. If the water boils down, add more. Depending on their age and variety, cooking times may vary, so test often for doneness. If the first one you try is done, test a few more to be sure they're consistently cooked throughout.

Recipe from: Cuisine at Home at; http://www.cuisinerecipes.com/e-reci...p?media=screen

Cuban Black Bean Soup
Makes 8 Cups
Total Time: 50 Minutes + Soaking and Cooking Beans

Simmer:
6 cups cooked black beans,
6 cups low-sodium chicken broth

Puree:
Half the cooked beans and broth

Saute:
2 slices bacon, diced small

Saute in 1 T. Bacon Drippings:
1 cup white onion, diced
2 T. garlic, minced
2 t. paprika
1 t. ground cumin
1 t. dried oregano
1/2 t. ground coriander
1/4 t. cayenne
Pinch of sugar and salt

Deglaze with; Add:
1 T. red wine vinegar
1 can (14.5 oz.) diced tomatoes
Reserved bacon

Combine for Garnish:
1/2 cup jalapeño jelly
1/4 cup grape tomatoes, diced

Garnish with:
Sour cream
Jelly - tomato mixture

Simmer cooked beans and broth in soup pot over medium heat, 20 - 30 minutes.


Puree half of the bean-broth mixture in a food processor fitted with a steel blade. Return pureed beans back to pot. Keep warm over low heat.

Saute bacon in skillet until crisp and drain on paper towels. Remove all but 1 T. drippings.

[Cowgirl]

Originally Posted by Noel

No matter what type of dried bean you use (black, navy, red, white, speckled), cooking them actually starts with soaking (about 4 - 12 hours). This reduces cooking time (the longer they soak, the less time they'll take to cook) and helps purge them of the enzymes that can cause digestive mayhem. An important note: Don't use the bean soaking water for cooking, or the beans will reabsorb the enzymes they were purged of.

to reduce/eliminate the gassiness of bean, after soaking beans overnite, rinse and spread the beans on a large cookie sheet and place in the oven to sprout.... sprouting time I find varies, anywhere from 3 hrs to 8 hrs....not sure but may depend on the lenght of time soaked... either way, it really works, bean dishes with NO gas......... Cowgirl

[Noel]

thanks for the tip Cowgirl, I'll keep that in mind...actually if you look at the URL I left it's the person who wrote this recipe, not me,
who wrte about the beans, soaking and digestive mayhem...I did a copy/paste and I haven't tried this soup yet, it just sounded so good I couldn't resist posting it!

[Mary Ann]

A delicious vegetable soup that is quick and easy. Prep time is about 15 minutes and cooking time is only about 45 minutes.

3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
1 1/2 cups frozen corn kernels, a good quality frozen corn
1 quart chicken broth
1 Tablespoon lemon juice
1 teaspoon celery seed
1 easpoon Cajun spice blend
salt and pepper to taste
2 dashs red pepper sauce

In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. You can garnish with chopped fresh cilantro if you want.

[echarest]

Apple Carrot Ginger Soup
1 small tart apple, chopped2 medium carrots, chopped1 small onion, chopped1 stalk celery with leaves, chopped1 tablespoon ginger root, minced1 teaspoon garlic, minced1 quart unsalted, canned tomato juice1 quart water1/4 teaspoon salt1/4 teaspoon pepper
Simmer all ingredients until the liquid is reduced by one-half. Blend in a food processor. Strain through a sieve. Serve hot or cold. Serves 5. Courtesy of Red Mountain Spa (www.redmountainspa.com)