Anyone got any quick and easy soup recipes?!
quick is not soup, soup takes awhile to make
Chicken Soup:
take a chicken and cover with water, and put in an onion, and some celery, some carrots, bay leaf, and some garlic. salt and pepper to taste. simmer on low heat for about 2 1/2 hours. Take off heat, cool, put in refrigerator overnight. in morning, skim off chicken fat, and save for another recipe. Then take the chicken out of the pot, de-bone it, and put meat back in pot. heat up to a rolling simmer and add egg noodles. Cook for about 15 minutes, or until noodles are tender... yummy.
Answers: I like taking Anderson's pea soup and putting Hebrew national hot dogs in it. yummy...
quick is not soup, soup takes awhile to make
Chicken Soup:
take a chicken and cover with water, and put in an onion, and some celery, some carrots, bay leaf, and some garlic. salt and pepper to taste. simmer on low heat for about 2 1/2 hours. Take off heat, cool, put in refrigerator overnight. in morning, skim off chicken fat, and save for another recipe. Then take the chicken out of the pot, de-bone it, and put meat back in pot. heat up to a rolling simmer and add egg noodles. Cook for about 15 minutes, or until noodles are tender... yummy.
OXO cube, water
ive got a recipe but its not so interesting...
buy a tin from the store and just cook that ... =]
take one can opener............
NEARLY-HOMEMADE MINESTRA SOUP
1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste
In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil.
Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender.
Add escarole soup and simmer for 3 to 4 additional minutes.
Season to taste and serve with crackers and cheese or bruschetta.
-- It's not homemade, it's Nearly-Homemade
Boil left over chicken in a pot with bones still on.
Add chicken stock cubes.
Leave for 20 - 30 mins
Take out chicken and remove the meat
Put back into pot with desired veg and leave to simmer for half and hour - rice added is also lovely.
Cook pieces of pumpkin (skin off) in chicken stock, just enough to cover. When soft, mash the pumpkin in the stock. If too watery, you can thicken with cornflour (starch). Add seasonings, maybe some garlic, anything that tickles your fancy for flavour will do. You can throw in bacon, paprika, herbs etc. Hey presto, instant pumpkin soup. Freeze leftovers, then reheat when needed.
select tin, open, add to saucepan. Heat hob. Cook until hot, serve in bowl, eat
Pot Noodle
1. go to shop
2.pick up tin
3.open tin (with can opener)
4.pour in pot
5.microwave
6.eat
easy recipes
Go to the grocery store, buy the desired flavor, take it home, open said can, pour it into desired bowl, heat and eat.
I make home made pea and ham soup, but it is not quick and easy. A quick and easy version is to buy some pease pudding, a tin of mixed vegetables and mix them together. Add water to thin and bacon which has been cooked previously and heat in the microwave. This will take ten minutes at the most. Enjoy. .
Cube 2 potatoes, boil and drain
Chop 1/2 onion, in small amount of margarine cook until tender throw in with potatoes. Add 1 can evaporated milk, 2 - 3 tbsp cheez whiz or grated cheese. Heat until cheese melts but not to a boil. Add real bacon bits if you like and salt and pepper to taste.
try simple chicken soup..known as jewish penicillin cus its so good for you just get a nice medium sized pot, add chicken breast, or drumsticks, celery, onion chopped up, carrot pieces, peeled potato pieces and some chicken flavoured cubes , a bit of salt to tast, ..add enough water so that the pot is filled halfway and set the stove to medium..just wait till the chicken turns white on the inside or if your using drumsticks, the meat starts coming off the bone....bout 30 mins. it should smells delicious :0)
im not sure if ive explained it right, but hey its late at night
Have Fun :0)
Boil some chicken or ham and skim all the fat from the top. Take out when cooked and add chopped carrots, onions, potatoes, celery, swede and leek. Once soft blend till smooth then add chopped chicken or ham and some broth mix (soak overnight in cold water first). Cook till broth mix is soft. Enjoy!
cut up your favourite veggies add pearl barley and 1 pint of chicken stock boil it up then add spam cubes blend it up there you have it spam and veggie soup
2 packages of frozen broccoli,cook them on med-high heat,with some salt,pepper,and some pam cooking spray so they don't burn.
Once they are really tender,and broken into small pieces, transfer into a soup pot, add 2-3 cans of cream of broccoli soup for a base, add salt,pepper,and milk as instructed on the cans.
you can also add half & half if you want more liquid.
Let this heat together over med-low heat for about 1/2 hour, or until your desired taste. You can also add some cubes of velveeta cheese and eat with some bread or crackers.
Potato soup for 2
1 Green onion chopped
2 med potatoes peeled and diced
3 cups water /or stock
3 T butter
2T Flour
place Green onion & Potatoes in med pot cover with broth and bring to a boil,turn down heat to half and let simmer.
meanwhile in another pot melt butter on low heat,add flour and combine...when Potatoes are tender...pour potatoes and broth into pot with butter,flour mixture...stir till it begins to thicken..
remove from heat....season to taste...add milk to thin if need be
yeah packet of knor chicken and noodle soup and a tin of heinz tomato soup just heat knor soup then add the tomato soup to thicken it up. and you can even add some cooked pasta shells to make it more filling.
I guess quick is a matter of opinion, this takes about a hour, but it is my favorite:
2lbs Ground chuck
2tbl beef soup mix, not bullion
1 med Onion, chopped
1/2 chopped green pepper, (optional)
1 rib celery, chopped,
1/4 cup barley
1/4 cup wild rice
1 tsp sweet basil
1or 2 bay leaf
salt and pepper to taste
7 cups of water, or more as needed
1/4 cup white rice
1/2 lb small pre-cleaned carrots, quartered, or reg carrots sliced
1 bag frozen mixed vegetables
Brown ground chuck and drain off fat. Add chopped onion, and brown well, add green pepper, celery, basil, bay leaf, beef soup base, barley, wild rice, bring to a boil, turn down to simmer. simmer for 1/2 hour. Add salt and pepper (I start with about 1 tsp salt and 1/2 tsp pepper not that I measure)
then add carrots, white rice, and mixed veggies, )they don't have to be mixed, they can just be what ever you wish, but a bout equal to a lb bag mixed veggies.
bring back to a light boil, turn down to a simmer, simmer 1/2 hour.
Add more beef soup base if needed, or water if needed
a good measure is 1 tsp beef soup base, to a cup water.
this all depends on choice, if you want more or less in your soup.
I love a little Parmesan cheese on top when I serve. also if you dont have the wild rice use all barley, or all rice, or what ever you like. but the barley and wild rice take a hour to cook and the white rice takes only 1/2 hour.
Fry some veg over a low heat - onions, garlic, carrot, cabbage, courgette etc. add some tinned tomatoes, blend (optional), add more water to get the desired consistency. Add some black pepper.Bring to the boil and simmer for approx 15 minutes.
Slice some mushrooms fry in a little butter, add finely chopped onion / garlic (optional) when the onions have gone soft stir in 2 teaspoons of self-raising flour make 1/2 pint of stock, chicken or vegetable add 1/2 pint milk, add this to the pan. You can also add parsley and black pepper. Serve with crusty bread. Again this can be blended into a smooth consistency.
For a simple soup - fry some onion and garlic, add tinned tomatoes, basil and black pepper and blend. Add stock / water to get your desired consistence.
1 lb asparagus
4 cups chicken stock
salt..pepper...to taste...and a dash of cayenne!
cook the asparagus in the chicken stock till tender...place asparagus in food processor with a little stock...blend till pureed...add a little more stock if necessary...pour back into pan...and a splash of cream..add salt..pepper..and cayenne...warm through...serve!!!!
Diced potatoes, sliced celery, diced carrots, 1 litre chicken stock, salt , pepper and 1 tea spoon of cornflour in a 2 tbps of water. Boil everything together and season as you like and when the potatoes are soft add the cornflour, mix well then its ready.
You can add shredded boiled chicken if you wish enjoy !!!
take various vg - carrot, onion, garlic, peppers, toms.
Fry this all together in a little oil until soft. Add veg stock around one pint for every pound of vg. Add seasoning and herbs. Boil for half an hour. Then blend and serve with bread
cream of mushroom
Ingredients:
2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
1/4 cup (1/2 stick) butter or margarine
2 tablespoons chopped onion
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 can (12 fl. oz.) Evaporated Milk
Directions:
CHOP mushrooms. Add water to mushroom liquid to make 2 cups.
MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.
poop in a pot and pee in it