What kind of soup can I make?!


Question: I love soup, from now on I'll only have soup for dinner! I can eat it all my life and never get sick of it, even if it's the same soup everyday.

So what's your favorite soup and what kind should I make?


Answers: I love soup, from now on I'll only have soup for dinner! I can eat it all my life and never get sick of it, even if it's the same soup everyday.

So what's your favorite soup and what kind should I make?

Mine is my Grandma's chicken noodle, I have some in my fridge now because I was craving it the other day :)

Boil a chicken and debone. I like to add a carrot, onion, celery, and garlic with the chicken and then drain and use some of the stock in my soup for extra flavor but you can just use canned broth if you like.

Add 1-2 sliced carrots, diced celery- 2 stalks, chopped onion-1 or less to your liking, and 1-2 chicken bouillon cubes or granules, and some of the shredded chicken to a big can of College Inn broth and some of your stock. Flavor with salt, pepper, parsley, and my favorite, dill weed (this gives it a great flavor). Simmer for 1/2 hour and then add a cup of noodles or you can do rice if you prefer. I like wide noodles in my soup but its up to you! Enjoy with crackers or homeade bread :)

Homemade chicken noodle soup is on the top of my list! Closely followed, of course, by chicken wild rice soup, and Italian wedding soup.

This one is good because it is so unique

PEANUT BUTTER PUMPKIN SOUP

A winner. It's so velvety and intensely flavored, just a cupful is fine. Pumpkin never tasted so delicious!

4 tbsp. unsalted butter
4 c. pumpkin pie filling
2 c. pureed sweet potatoes
1 c. peanut butter
6 c. chicken or turkey broth
1 tsp. freshly ground black pepper
1 tsp. salt
Chopped chives (garnish)
Sour cream (garnish)

Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with chives and sour cream.
Serves 8.

O.K. most soups start with mirepoix and a good stock. The first thing you need to do is make a good stock. Beef, chicken, fish or vegetable.

Once you have your stock on hand, (if you were smart, you made a lot and froze it). Make your mirepoix, diced onion, carrot and celery. Saute them in a little olive oil until the onions and celery are translucent.

Now, what kind of soup do you want?

Minestrone
Chicken
The list could be quite long

Or if you are in the mood for French onion, saute a couple of pounds of onion in a little olive oil until be they become deep brown and then put your broth and maybe a bouquet garni in and allow to simmer a bit while you get your croutons and cheese ready. Ladle the soup, into individual oven proof bowls, put on the the crouton and then cheese. Place under a broiler until the cheese is bubbling and starting to brown. E Voila, better than a Paris cafe.

Do you love borscht?

A Tuscan Bread and Cabbage soup?

Carrot and Ginger Soup

Beef and Barley?


You name it, you can have it.

ZUPPA TOSCANA

4 links Sausage (spicy, mild, or turkey)
1 medium Onion, finely diced
3 strips Bacon, chopped
2 cloves Garlic, peeled and minced
2 medium Potatoes, peeled and cut into pieces
2-3 c. chopped Greens (example: kale)
Salt & Pepper to taste
1/4 c. Heavy Cream
4 c. Chicken Broth
Parmesan Cheese

Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the bacon fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add 1/2 cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.

In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into 1/2 inch slices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.

CHICKEN AND VEGETABLE BEAN SOUP

1 c. dry great northern beans
6 c. water
1 c. chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium-size carrots, chopped
2 cloves garlic, minced
2 tbsp. snipped fresh parsley
1 tsp. dried rosemary, crushed
1/4 tsp. pepper
4-1/2 c. chicken broth
2-1/2 c. shredded or chopped cooked chicken
1 (14-1/2-oz.) can diced tomatoes, undrained

Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, in a crockpot, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans on top of vegetables. Pour chicken broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Stir in chicken and tomatoes. (If using low-heat setting, turn to high-heat setting.) Cover and cook for 30 minutes longer or until heated through. Makes 4 to 6 servings.

Broccoli Cheese Soup:
2 cans chicken broth, 1 pkg frozen broccoli, cauliflower & carrot mix, 1 cup diced onion. Boil 5 minutes. Add 2 cans cream of chicken soup (undiluted), and 1# of Velveeta cheese spread, cubed.
Heat til melted.


Tortilla Soup:
In large soup pot, put 1-28 oz can of tomatoes with chiles and one 48 oz can of tomato juice. Add one can of corn, drained, one can of black beans, drained, 2 cups of chopped cooked chicken (a deli rotisserie chicken is great for this), and 2 cups of flour tortillas cut in strips.

UN-stuffed Pepper Soup:
Brown 2 # of ground beef with a fist sized onion (chopped) and the same amount of chopped green pepper, drain.
Put in a stockpot with 2 28-oz cans tomatoes, 1 cup instant rice, and 1 cup of water. simmer til veggies are tender.

You would be surprised at all the different kinds of soups that are in the supermarkets these days. And you can buy them by the case at places such as Sam's. It's good to stock up during the summer to have all winter long.

We like soup too and often have some of the following canned Campbell's soups that you add water. Some you need to add milk. Be sure to read the directions:

Bean & Bacon
Potato
Onion
New England Clam Chowder
Chicken Noodle
Creamy Chicken Noodle
Vegetable
Shrimp
Clam
Gumbo
Okra Gumbo
Minestrone
Italian Style Wedding
Mushroom
Beefy Mushroom
Creamy Mushroom
Oyster Stew
Chicken and Dumplins
Scotch Broth
Cream of Broccoli
Tomato
Cream of Tomato
Split Pea

And there are many more, plus all kinds of canned stews.

french onion soup
broccoli cheddar soup
chicken noodle soup
egg lava soup
chicken tostada soup
tortilla soup
white bean soup
green bean soup

there are so many good ones

Here are some soups that are good & a little different than regular soups. Hope you enjoy!!!


Gold Onion Soup

INGREDIENTS
1 cup butter
6 onions, thinly sliced
1 tablespoon dried thyme
ground black pepper to taste
4 tablespoons all-purpose flour
8 cups water
2 cups dry white wine
1/2 cup soy sauce
4 tablespoons honey
1 1/2 cups shredded Swiss cheese


DIRECTIONS
Melt butter in large saucepan over medium heat. Add onions and thyme, season with pepper. Cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Cook until they are brown and caramelized, another 10 minutes.
Add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. Mix in water, wine, soy sauce, and honey. Bring to boil. Reduce heat; cover and simmer until soup is slightly thickened, about 1 1/2 hours. Add shredded Swiss cheese, stir till melted. Serve with French bread.





Winter Solstice Soup

2 tablespoons margarine
2 onions, chopped
2 carrots, shredded
2 potatoes, peeled and cubed
3 cups water
1 teaspoon salt
3 tablespoon dried parsley
1 teaspoon dried thyme
1 bay leaf
2 cups milk
salt and pepper to taste



DIRECTIONS
In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.





Chunky Tomato Soup

INGREDIENTS
2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 1/4 cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste



DIRECTIONS
Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.




Potato & Onion Soup

INGREDIENTS
1/4 cup margarine
1 onion, thinly sliced
2 leeks
2 red potatoes, peeled and sliced
2 quarts water
1 tablespoon salt
1/4 cup margarine
1/2 cup heavy whipping cream
3 tablespoons chopped fresh chives


DIRECTIONS
In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.



Creamy Broccoli Soup

INGREDIENTS
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
2 cup shredded Cheddar cheese (optional)
1/2 teaspoon dried oregano
salt and pepper to taste



DIRECTIONS
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.




Spinach, Potato & Nutmeg Soup

INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 1/2 quarts water
1 cube chicken bouillon
2 cups fresh spinach
4 small potatoes, peeled and halved
ground nutmeg to taste
1/2 cup milk
salt and pepper to taste




DIRECTIONS
Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.



Polish Dill Pickles Soup

INGREDIENTS
1 pound beef neck bones
1 cup mixed vegetables
2 cups diced dill pickles
2 quarts water
2 cups diced potatoes
3 tablespoons all-purpose flour
1 cup milk
salt to taste



DIRECTIONS
In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
Add potatoes; cook until soft, about 20 minutes.
Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.

One of the best soups that I've ever tasted is Italian Sausage and Tortellini soup.

INGREDIENTS

* 1 pound sweet Italian sausage, casings removed
* 1 cup chopped onion
* 2 cloves garlic, minced
* 5 cups beef broth
* 1 cup red wine
* 4 large tomatoes - peeled, seeded and chopped
* 1 cup thinly sliced carrots
* 1/2 tablespoon packed fresh basil leaves
* 1/2 teaspoon dried oregano
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups sliced zucchini
* 8 ounces fresh tortellini pasta
* 3 tablespoons chopped fresh parsley

DIRECTIONS

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

LENTIL SOUP

INGREDIENTS
* 2 tablespoons olive oil
* 2 large onions, cubed
* 1 teaspoon minced garlic
* 3 carrots, diced
* 2 stalks celery, diced
* 3 1/2 cups crushed tomatoes
* 1 1/2 cups lentils - soaked, rinsed and drained
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3/4 cup white wine
* 2 bay leaves
* 7 cups chicken stock
* 1 sprig fresh parsley, chopped
* 1/2 teaspoon paprika
* 1/2 cup grated Parmesan cheese

DIRECTIONS
1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.
--------------------------------------...
NEW ENGLAND CLAM CHOWDER

"Hot and hearty recipe that will warm you up on cold winter days."

INGREDIENTS
* 4 slices bacon, diced
* 1 1/2 cups chopped onion
* 1 1/2 cups water
* 4 cups peeled and cubed potatoes
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 3 cups half-and-half
* 3 tablespoons butter
* 2 (10 ounce) cans minced clams

DIRECTIONS
1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Beef barley vegetable & chicken noodle





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