Great soup recipes?!
Answers: I prefer something with ground beef...or no meat at all...recipes, please!
ITALIAN WEDDING SOUP
1 (10 oz.) package of frozen spinach
1-1/2 C. pastina
1 C. bread crumbs
1 egg, slightly beaten
1 lb. ground beef
1 tsp. dried parsley
1 tsp. garlic powder
1/2 C. grated parmesan cheese
2 C. water
2 Tbsp. olive oil
2 tsp. dried basil
2 tsp. Worcestershire sauce
6 C. chicken broth
Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs (use about 1 teaspoon of mixture per meatball). Heat olive oil in large skillet. Saute meatballs over medium-high heat, turning often, until just done (about 5 minutes.) Do not overcook as the meatballs will get further cooking in soup. Set aside. Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done (about 10 minutes.) Makes about 8 servings.
CHRISTINES VEGETABLE SOUP
2 tbsp. Butter or margarine
2 or 3 medium Onions, peeled and sliced
1 lb. Carrots, peeled and sliced
1/2 lb. Turnips, peeled and sliced
10 oz. Potatoes, peeled and sliced
5 tbsp. Tomato paste
3 c. Water
2 Garlic cloves, sliced
2-1/2 tsp. salt
3/4 tsp. Basil, dried
1/4 tsp. Nutmeg
1 c. Water
Sour cream for garnish
Parsley for garnish, finely chopped
In the pot, melt the butter. When it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the (sour cream and parsley) garnishes. Simmer, covered, for about 15 to 20 minutes or until the potatoes and carrots are tender. Remove the soup from the pot. Puree the soup in blender, about 1 to 1-1/2 cups at a time. When it is all pureed, rinse the cooking pot with one cup of water and add that to the empty blender. Run the blender for a few seconds and then swirl the water in the blender to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the same pot the soup was cooked in and reheat it before serving on medium-low heat. Ladle into bowls. Garnish with sour cream and parsley as described below.*
*Serve soup with a spoonful of sour cream on top with very finely chopped parsley. It also may be served with a small spoonful of butter (or margarine) in the centre.
GARDEN MINESTRONE SOUP
2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) Great Northern beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn. Sauté 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1-cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.
boil the nmeat to its tender and then add lots of vegs.. also use the broth from the meat it will thinken over time and be a great stew soup.
My favorite soup of all time is Torilla Soup. It's easy to make- even I can do it. You can make it with no meat at all, but a lot of people use chicken. It would probably be good with beef too... like a taco soup.
Here's a few different recipes, they all have the same basic ingredients:
http://www.elise.com/recipes/archives/00...
http://southernfood.about.com/od/soupand...
http://www.reluctantgourmet.com/tortilla...
Crockpot Potato Soup
6 med. potatoes, diced
3 carrots, sliced
3 ribs celery, chopped
1/2 cup chopped onion
6 cups water
4 chicken bouillon cubes, granules, or equivalent chicken base
parsley flakes
2/3 cup evaporated milk
In crockpot, combine diced potatoes, sliced carrots, chopped celery and onion, water, chicken bouillon or base, and parsley flakes. Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high. 30 to 40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk.
Pasta E Fagiole Soup
(you can easily add ground beef to this recipe)
1 tablespoon olive oil
1 cup chopped onion
1 can white kidney beans or Great Northern beans, drained, rinsed
5 small to medium garlic cloves, chopped
2 cans chicken broth, about 3 cups
2/3 cup elbow macaroni, cooked
1 large can (28 ounces) tomatoes
grated cheese, to taste
chopped parsley, to taste
salt and pepper, to taste
Saute the onion and garlic (and ground beef, if desired) in olive oil for a minute, just until tender. Chop the tomatoes and place into a slow cooker along with the broth and sauteed onion and garlic. Add the parsley, a little salt, and a dash of pepper. Cover and cook for about 3 hours on LOW. Add the cooked macaroni and beans; taste and adjust seasonings. Cook for 30 minutes longer on low until hot. Serve with a grated Parmesan cheese if desired.
Do a google search for "beer cheese soup"
Too many recipes to post, you will have to find the one you like most. It is DELICIOUS
definitely check out http://www.highclassrecipes.com
i saw some good recipes there.
hamburger vegetable soup
1 1/2 lb ground beef
3 cups water
3 med. carrots,chopped
2 med. stalks celery,chopped
1 lg. potato,cut into 1/2 inch pieces
2 med. onion,chopped
2 tsp. salt
1/4 -1/2 tsp. pepper
1 bay leaf
1/8 tsp. dried basil
3 cans,14 oz each diced tomatoes
cook and stir ground beef until light brown,drain off fat. stir in remaining ingredients. heat to boil,reduce heat. cover and simmer just until vegetables are tender.about 20 minutes. 6 servings.