I need a recipe for soup, one thats filling?!
(1) 18 oz can Clam Chowder (or other preferred soup).
(1) Can opener
(1) Microwave Oven
Carefully remove the lid, (watch for sharp edges). Empty contents of can into microwave safe bowl, heat hi 4 minutes.
Cool 1 minute, serve and eat.
Answers: OK....you'll need
(1) 18 oz can Clam Chowder (or other preferred soup).
(1) Can opener
(1) Microwave Oven
Carefully remove the lid, (watch for sharp edges). Empty contents of can into microwave safe bowl, heat hi 4 minutes.
Cool 1 minute, serve and eat.
Make a chowder.mmmmmmmmmmmmmmm chowders are super yummy and filling!
Do you like clam?
if not(like me) I prefer this recipe for corn chowder...check it out how yummy it looks:)
http://www.leitesculinaria.com/recipes/c...
Taco Soup
1-1? lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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Creamy Chicken - Pasta Soup
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1? cups half and half
2 tablespoons chopped fresh parsley
1? pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.
--Bon Appétit
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Seafood Bisque by Al the “Soup Nazi”
The Soup Kitchen is located in New York City. This came out of the New York Cookbook by Molly O'Neal.
2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1? lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 Tbsp. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice
Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil.
Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.
Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes.
Remove the scallops with the tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
Serves 6.
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Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1? tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
--Costco cookbook
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TORTELLINI SOUP
1 tb olive oil
2 med ribs celery diced
2 med carrots diced
1 med-lg onion diced
4 cloves garlic, finely chopped
3 cans fat free chicken broth 14 oz each
1 pkg (9 oz) refrigerated tortellini (your choice)
we like tomato or chicken pruscuito tortellini
the 3-cheese is good too
1 can 19 oz cannelini beans, rinsed
1 bag 6oz baby spinach
? tsp nutmeg
? tsp pepper
salt to taste
Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.
This is a low fat and heart smart recipe and one of our favorite soups ever!
-- Womans Day 2003
Sorry this is just an "eye ball it" soup.
Bean soup:
Canned or dry beans-any kind you like do a couple diff types tho
Carrots chopped
Onions Chopped
Celery chopped
Garlic minced
Water
Bay leaves
Ham hock or diced ham or chopped cooked bacon
Garlic Powder
Onion Powder
Celery Salt
Black Pepper
Brown Sugar
Boil all ingedrients together, if using a ham hock then boil for about 1 hour then take out of the beans and remove the meat from the bone and chop. Return the meat to the pot and throw the bones away.
Serve with corn bread
Here are several soup recipes. This would be a good site to put into your "Favorites":
http://www.cooks.com/rec/search?q=Soup
Hi Stacey,
Check out this link for a filling shrimp and corn chowder recipe. It is sooooo good!
Kristen
http://www.20somethingkitchen.com/recipe...
Well, I just throw a bunch of stuff in a pot and let it simmer. The ingredients usually include green beans, peas, carrots, pototoes, corn, asparagus, celery, onions, tomatoes, hamburger (cooked), turkey (cooked), chicken (cooked), and sometimes ham (cooked). I use all kinds of herbs, and that also varies. Usually garlic, rosemary, itialian seasoning, pinch of sugar, sea salt, pepper corns, etc. I call it 'suprise soup' because I use whatever I happen to have in the kitchen. I never add noodles because they never freeze well once cooked. My kids love it, and it's always asked for at gatherings..
THAI SOUP - KAEN RON
4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt. Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp. anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 tbsp. chopped fresh coriander or parsley
The original version of this recipe calls for a fish sauce called Nam Pla. You may be able to obtain this in gourmet specialty shops or by mail order. In this recipe we've substituted anchovy paste and soy sauce, which works well.
Soak the dried mushrooms in water for about 20 minutes prior to cooking. Cut up the chicken and and the pork tenderloin into 1/2 inch cubes. Add the meat to your chicken stock in a soup pot. Bring to a simmer. Thinly slice the soaked mushrooms. Add the mushrooms and water to the soup along with the onions, garlic, anchovy paste, and soy sauce.
Simmer gently until the meat becomes tender approximately 20 minutes - do not allow to boil. At this point, add the raw shrimp, soy bean threads, and cucumber. Continue to simmer until the shrimp are cooked (they will no longer appear translucent).
Stir in the beaten eggs, one after another. When the eggs have coagulated, pour the soup into a serving bowl or soup tureen and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro
Lazy pretend chinese soup - good for Sunday nights.
1 quart chicken stock
couple of handsful of sliced mushrooms
couple of chopped garlic gloves
teaspoon grated ginger
dash soy
1/2 BBQ chicken shredded
1 pkt frozen chinese style vegies
2 frozen wontons per person
2 beaten eggs
couple of sliced green onions for garnish
Bring stock, garlic, ginger and soy to boil. Add rest of ingredients - boil for 2 minutes - then simmer for 2/3 minutes. Turn heat off - swirl egg through - serve and garnish with the green onion.