I am on this soup kick and want some good soup recipes. I really have a cravin for the broccoli cheese soup that Crispers makes…
I found 70+ pages of soup recipes here using the search function!
These are the results I found:
http://www.www.recipesecrets.net/forums/search.php?searchid=31421
Well sorry! This link worked when I posted it!
Click on “search” above and type the word “soup” as the key word…
Trust me there are 70+ pages of soup recipes here.
Here is one I got from a friend in the deep south:
Spicy Pumpkin and Kielbasa Soup Recipe
This unusual hearty soup pumpkin and kielbasa makes a nice change for those cool Fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty. Spicy Pumpkin and Kielbasa Soup is great with a hot Cuban sandwich. Cuban sandwich recipe below.
Ingredients
1 1/2 lbs pureed pumpkin meat (canned or make your own*)
1 small Kielbasa (about 1 pound sliced into 1/4 rounds)
1 large onion, chopped
4 cups chicken stock
1 tbspn virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce
Directions
Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan. Add olive oil to the juices and toss in the chopped onions. Saute onions in until they becocme transparent. Be careful not to let onions burn. Turn heat off and cover.
Pour chicken stock into a large pot and heat to low boil. Add pureed pumpkin and minced garlic and blend. Stir and cook over medium low heat for 45 minutes.
Turn heat off and let soup cool a bit. Then add yogurt stir to blend well. Add the Kielbasa and onions to soup and stir again. Taste and add salt and pepper if needed. Add dash or two of hot pepper sauce to soup, stir and serve in bowls.
Fresh basil over top is a nice touch. Serve with a crusty bread. Leave hot pepper sauce on table for those who like spicier soup.
Makes about 10-1 cup servings.
Directions for making pumpkin puree. Buy fairly large pumpkin, cut in half from stem, removing the pulp and seeds*. Bake in preheated 325 degree oven for 1 to 1 1/2 hours, cut side up covered with foil. The pumpkin will be very tender when done. Use large spoon to scrape the meat from the shells, place pumpkin meat in blender to puree. Use large strainer to remove string pulp.
These all sound great. I think I will soap the beans today for that ham and bean soup tomorrow.
Thanks guys.
Italian Sausage Soup
1 1/2 lbs Italian Sausage
2 cloves garlic
1 can crushed tomatoes (28 oz)
1/2 tsp basil
2 carrots sliced
3 cups shell macaroni ( I use whatever I have, bow tie works well too)
2 large onions chopped 3 cans beef broth (14 oz)
3 TBS parsley
2 zucchini sliced
1 1/2 cups red wine
2 bell peppers chopped (optional)
Mushrooms also optional
Cook sausage, drain well. Add onions and garlic. Cook until limp, add tomatoes with liquid, broth, wine, seasonings and carrots. Cook until carrots are 1/2 done. Add zucchini and other optional vegetables, cook until done, add macaroni and cook until done. Serve with parmesan cheese sprinkled on the top. Also good with garlic bread on the side.
The cream cheese makes this recipe just a little bit different.
Pinto Bean Soup
About 2 c dried pinto beans, cleaned and soaked overnight in water.
3-4 cans chicken or vegetable stock
8 oz. cream cheese, softened
2-3 potatoes, peeled and diced
About ¼ c ketchup
2 bay leaves
About 1 t cumin
Coarse salt to taste
Fresh ground black pepper to taste
Drain pinto beans and put them in a large pot. Pour in enough stock to cover beans more if you like more liquid in your soup. Add additional water or stock as soup cooks. Add bay leaves, ketchup, and cumin to taste. Mix and simmer until beans are almost tender (about an hour or two). Add potato chunks and simmer until soft (about an hour). Temper the cream cheese with hot liquid and then add the cream cheese to the pot. Stir until well mixed and simmer for about another 5-10 minutes until heated through. Stir in salt and pepper to taste.
My family likes this fast and easy version of Zuppa Toscana from Olive Garden
Brown together and drain
1 lb italian sausage
2 cloves garlic minced
dash cayenne
Precook 4-5 potatoes cut into bit sized pieces
(I cut the potatoes, cover with water, add garlic salt and microwave them until they are almost tender)
Prepare white sauce with
3 TBL Butter
3 TBL Flour
3 Cups Milk
Cook over medium heat and stir until thick & bubbly
Add 4-6 Cups Chicken Broth to white sauce
Combine all ingredients and let simmer for 10-15 minutes
Garnish with fresh spinach and parmesan and green onion
(I add more cayenne!)
For a change of pace use the same basic recipe, but saute 1/2 cup onion and 2 strips of chopped bacon and drain. Add 1 1/2 cups diced ham and heat together. Use in place of Sausage/garlic. I also add 1 cup of frozen corn to this version.
Southwestern Chicken-and-Rice Soup With Tortilla Strips
From Southern Living
1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tablespoon vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeño slices
1 teaspoon cumin
1/4 teaspoon black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
Juice of one lime (about 2 Tbsp.)
1 ripe avocado, chopped
Tortilla Strips
- Sauté chopped onion, carrot, and bell pepper in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
- Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
*3/4 cup brown rice may be substituted for white rice. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.
Tortilla Strips: Cut 6 (6-inch) corn tortillas into strips, and place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400° for 10 to 15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.
Yield: Makes about 6 servings
This is the easist soup EVER!!!
Olive Garden Soup
3 cans ministrone soup (any kind)
3 cans water
2 cans ranch beans
1 can rotel (hotness to your desire)
1 lb. browned ground beef
Put all together and bring to boil. Simmer for several hours.
I don’t know if it’s too late to give you another soup recipe, but everyone I’ve made this soup for says it’s the best soup in the world. It’s not really quick, but is easy and is definitely worth the time it takes. I make it in a BIG batch so at least we get some mileage out of it. I also use both the ham AND the chicken/turkey.
CREAMY WILD RICE SOUP
314 cup wild rice
4 cups water
1 medium onion (diced)
4 carrots (chopped)
1/2 cup flour
1 1/2 cups reserved rice stock
3/4 cup ham (diced)
1 4 ounce can sliced mushrooms
1 tablespoon parsley (chopped)
1 tablespoon vegetable oil
4 ribs celery (chopped)
1/2 cup butter
3 cups chicken broth (hot)
2 cups half & half
1/4 teaspoon crushed rosemary salt and pepper
Saute the rice in vegetable oil. (to give it an extra special flavor, I saute the rice until it’s ALMOST burned–but watch it carefully!) Add the water and salt to taste. Cook rice for 45 minutes. Drain, reserving 1 11P2 cups stock.
In a large soup kettle, saute onions, celery and carrots in butter until onion is transparent. Lower the heat. Mix in flour thoroughly and cook 5 minutes, stirring frequently. Do not brown. Blend in hot chicken broth and rice stock. Cook, allowing to thicken slightly. Add the half & half, blending thoroughly. Add rice, ham, mushrooms, salt, pepper, rosemary and parsley. Simmer for 20 minutes.
(Variations: Instead of ham you can use chicken, turkey, smoked turkey or cooked bacon. Milk may be substituted for half & half)
Makes 10 servings
GACYN
Sorry–the amount of reserved rice stock should read 1 1/2 cups.
How many cups of wild rice should I use? Have you tasted St Louis Bread Co Creamy Chicken and Wild Rice soup? If so, does it taste similar to yours?
Thai Sweet & Sour Chicken Soup, “Kaeng Som Gai”
Ingredients
1 1/2 pounds of chicken, skinned, filleted, and cut into bite sized pieces.
4 cups of chicken stock
3 tablespoons of sesame oil
1 tablespoon ginger, freshly ground
2-3 tablespoons of sour curry paste
1/4 cup fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water
1-2 tablespoons palm sugar (to taste)
2 cups of very coarsely chopped green vegetables; mimosa, Chinese cabbage, green beans or cauliflower.
1 cup of pineapple chunks (preferably fresh)
Method
Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade for one hour. Heat a wok and then stir fry the chicken in the marinade until it just starts to change color. Heat the stock to simmering point. Add all the ingredients except the chicken and pineapple, and return it to the boil. Add the chicken and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.
Note that this can also be prepared as a stir fry dish by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).
A Mild Indian Lentil Soup
Here is an easy recipe for making tomato daal, and Indian lentil soup. This recipe uses yellow mung/moong beans. Best served hot with rice or Indian breads.
INGREDIENTS
1 cup – yellow mung lentils, rinsed, and soaked for a couple of hours
3 medium tomatoes – diced to 1-inch pieces
1 medium onion – diced roughly
¼-tsp – turmeric
1 tbsp – peanut of vegetable oil
¼-tsp – asofoetida
1 tsp – urad daal
1 tsp – fenugreek seeds
1 tsp – mustard seeds
1 tsp – cumin seeds
2 dried red chilies
6 to 8 curry leaves (optional)
Salt to taste
INSTRUCTIONS
Place the soaked lentils, diced tomatoes, and 3 cups of water in a deep sauce pan. Add a drop of oil, and cook over medium high heat.
When the lentils are about half-done, add the roughly diced onion and continue to cook till the lentils are fully done. Add ¼-tsp turmeric and stir well. Continue to cook on low.
In a separate fry pan, add 2 tbsp peanut or vegetable oil. Add 1 tsp urad dal and 1 tsp fenugreek seeds. Heat over medium high heat till the grains are light brown.
Add 1-tsp mustard seeds and the dried red chilies.
When the mustard seeds start to sputter, add 1 tsp cumin seeds, and continue to cook for about 60 seconds.
Add ¼-tsp asofoetida, and immediately add the curry leaves (Careful – the hot oil will sputter and splash!).
Add this mixture to the lentils-tomato-onions mixture, and stir well.
Add salt to taste. Cook for an additional 5 minutes. Serve hot.
I’ve found adding different types of cheese makes the soup taste much more complex. Chedder and Jarlsberg are my favorite combination for broccoli cheese soup!
Here is a very easy recipe for taco soup/stew that is a real comfort food. My family loves it. I usually double it to have leftovers. The ranch mix sounds kind of gross, but it is a key ingredient in this recipe, and doesn’t make the soup taste like ranch, it just adds a great flavor.
1 lb. ground beef or turkey/chicken browned and drained
1 small onion diced and browned with the meat
1 can chili beans in sauce
1 can whole kernal corn
1 can diced tomatoes in juice
1 package taco seasoning
1 package ranch dip/dressing mix
package shredded chedder cheese
Tostitos or other tortilla chips
container sour cream
After browning the ground beef with the diced onion, drain and put in a large saucepan or dutch oven. After that you add all of the canned goods, and the dry mixes. Simmer for about 20 mins. then serve. Put the cheese on top of each serving and the sour cream. We always use the chips to “scoop” it up when eating it. It’s easy, and wonderful.
Thank you for this recipe, will be trying it for dinner tonight! We love soup.
Chicken Noodle Soup
8 cups of water
1 package (2.75oz.) Pioneer Country Gravy Mix
2T. chicken bouillon granules
2T. dried minced onions
2T. dried celery flakes
2T. dried parsley flakes
2-1/2 - 3 cups uncooked small pasta (we used ditalini, but some other type of small pasta will work)
2-6oz. cans of canned chicken
Mix first seven ingredients in a 4qt. saucepan. Heat to boiling on high. Reduce heat to medium. Add canned chicken. Cover and simmer for 5-6 minutes or until noodles are soft. Stir occasionally, add salt and pepper as desired.
It makes tons! If you use it as leftovers, we add water to it b/c the pasta seems to soak up the liquid in the frig.
I like using cooked chicken instead of the canned (don’t like the taste of canned chicken) but if you do, go for it… this is a great, quick recipe.
Another suggestion 