What are some easy soup recipes?!
My boyfriend and a good friend of mine are sick and I want to make them soup cause I'm nice like that, whats an easy recipe!. i have one but want to try something different!.
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Answers:
Since he is sick it might be better to use a chicken or beef broth base!. Milk sometimes does not agree with sickness!. Boil a potato and carrot cut up with broth!. In separate pan can be boiling noodles or pasta of choice!. When all tender , drain pasta and add to other pot!.Season lightly!. Of course use more potatoes and carrot for more servings!. Serve with crackers or cornbread!. If time doesnt allow there are some very good hearty soups now ready made!.Www@FoodAQ@Com
I like to make things that are easy!. This one has just enough heat to get their sinuses running a bit and get that ol' Mr!. Cold Bug outta their system:
1 lb ground beef
1 small chopped onion
2-3 slices of bacon, chopped (optional)
Brown these ingredients and drain off any fat
2 cans of VegAll mixed vegetables (undrained)
1 quart can or jar of tomato juice
1 can Rotel brand tomatos,undrained (for the unfamiliar, this is chopped tomatoes with chopped green chillies)
Pour those 3 ingredients into the ground beef!. Bring to a boil and simmer until heated through!.
You can add and of the following stretchers:
2 cups of cooked rice
2 cups cooked elbow or shell macaroni
1 cup cooked barley
2 cups cooked egg noodles
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1 lb ground beef
1 small chopped onion
2-3 slices of bacon, chopped (optional)
Brown these ingredients and drain off any fat
2 cans of VegAll mixed vegetables (undrained)
1 quart can or jar of tomato juice
1 can Rotel brand tomatos,undrained (for the unfamiliar, this is chopped tomatoes with chopped green chillies)
Pour those 3 ingredients into the ground beef!. Bring to a boil and simmer until heated through!.
You can add and of the following stretchers:
2 cups of cooked rice
2 cups cooked elbow or shell macaroni
1 cup cooked barley
2 cups cooked egg noodles
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Here are a couple of good soups that I enjoy!. Both are pretty easy to make!.
Doc
Cheddar Cheese Soup
Larry “Doc” Hudson
Ingredients
Onion, diced 1 small
Pimentos, Diced 2 large or 3 TBS canned
Bacon, fried crisp,
drained and
crumbled (Optional) 6 slices
Butter 3 TBS
All-Purpose Flour 3 TBS
Chicken Stock 1 ? cups
Cream 1 ? cups
Sharp Cheddar
Cheese, grated 1 ? cups, about 4 ounces
Green Onions,
thinly sliced ? cup
Salt and Black Pepper To taste
Cayenne Pepper,
or Paprika, optional Dash As needed for garnish
Serve with crusty French Bread or croutons
In a saucepan, sauté onion and pimentos in butter for 5 to 7 minutes!. blend in flour!. Add stock and cream!. Cook until thick!. Add cheese and stir until melted!. Add ? the green onions, crumbled bacon, salt and pepper to taste, and cayenne or paprika if desired!.
Garnish with remaining green onion and croutons!.
Irish Potato Soup
Ingredients:
? cup/ 2 oz!. Butter
2 Large Onions, peeled and finely chopped
1 ? pounds Potatoes
7 ? cups Chicken Stock
Sea Salt and Black Pepper to taste
a little milk if necessary
Chopped fresh Chives, to garnish
1!. Melt butter in a large heavy pan and add the onions, turning them in the butter until well coated!. Cover and leave to sweat over a very low heat for about 10 minutes!.
2!. Add the potatoes to the pan and mix well with the butter and onions!. Season with salt and pepper, cover and cook without colouring over a gentle heat for about 10 minutes!. Add the stock, bring to a boil and simmer for 25 minutes, or until the vegetables are tender!.
3!. Remove from heat and allow to cool slightly!. Puree the soup in batches in a blender or food processor!.
4!. Reheat the soup over a low heat and adjust the seasoning!. If the soup seems too thick, add a little extra stock or milk to achieve the right consistency!.
5!. Serve the soup very hot, sprinkled with chopped chives!.
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Doc
Cheddar Cheese Soup
Larry “Doc” Hudson
Ingredients
Onion, diced 1 small
Pimentos, Diced 2 large or 3 TBS canned
Bacon, fried crisp,
drained and
crumbled (Optional) 6 slices
Butter 3 TBS
All-Purpose Flour 3 TBS
Chicken Stock 1 ? cups
Cream 1 ? cups
Sharp Cheddar
Cheese, grated 1 ? cups, about 4 ounces
Green Onions,
thinly sliced ? cup
Salt and Black Pepper To taste
Cayenne Pepper,
or Paprika, optional Dash As needed for garnish
Serve with crusty French Bread or croutons
In a saucepan, sauté onion and pimentos in butter for 5 to 7 minutes!. blend in flour!. Add stock and cream!. Cook until thick!. Add cheese and stir until melted!. Add ? the green onions, crumbled bacon, salt and pepper to taste, and cayenne or paprika if desired!.
Garnish with remaining green onion and croutons!.
Irish Potato Soup
Ingredients:
? cup/ 2 oz!. Butter
2 Large Onions, peeled and finely chopped
1 ? pounds Potatoes
7 ? cups Chicken Stock
Sea Salt and Black Pepper to taste
a little milk if necessary
Chopped fresh Chives, to garnish
1!. Melt butter in a large heavy pan and add the onions, turning them in the butter until well coated!. Cover and leave to sweat over a very low heat for about 10 minutes!.
2!. Add the potatoes to the pan and mix well with the butter and onions!. Season with salt and pepper, cover and cook without colouring over a gentle heat for about 10 minutes!. Add the stock, bring to a boil and simmer for 25 minutes, or until the vegetables are tender!.
3!. Remove from heat and allow to cool slightly!. Puree the soup in batches in a blender or food processor!.
4!. Reheat the soup over a low heat and adjust the seasoning!. If the soup seems too thick, add a little extra stock or milk to achieve the right consistency!.
5!. Serve the soup very hot, sprinkled with chopped chives!.
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Chicken soup is best for a sick person!.!.!.
1 large chicken skinless breast, cut in cubes
4 cups chicken bouillion (canned or cube in water)
1 carrot skinned and diced
Noodles
Put boullion in pan, heat to simmer, add chicken, cover and let simmer until chicken is getting tender, add carrot and simmer until a piece of carrot mashes easily with a fork!.!.Stir in 1 cup noodles!.!.!.Cook until noodles are not quite soft!.!.!.!.
Put soup in travel container and take to your friend!.!.!.Avoid extra spices as they tend to upset the stomach!.Www@FoodAQ@Com
1 large chicken skinless breast, cut in cubes
4 cups chicken bouillion (canned or cube in water)
1 carrot skinned and diced
Noodles
Put boullion in pan, heat to simmer, add chicken, cover and let simmer until chicken is getting tender, add carrot and simmer until a piece of carrot mashes easily with a fork!.!.Stir in 1 cup noodles!.!.!.Cook until noodles are not quite soft!.!.!.!.
Put soup in travel container and take to your friend!.!.!.Avoid extra spices as they tend to upset the stomach!.Www@FoodAQ@Com
Chicken soup
1 leek
1 onion
1 parsnip
1 carrot
1 sweetcorn
1/2 cup small dried pasta
1 litre chicken stock
2 chicken breasts/chicken thigh fillets (i prefer thigh as breast can go dry)
Cut up onion and leeks and put in a heavy large saucepan with a little oil and a pinch of salt!. Cook on low until the onion has softened!.
Chop up parsnip and carrot into small cubes - approc 1 cm, add veges to pan!. Add chicken stock to pan, bring to boil and cook for ten minutes until veges start to soften!. Add whole chicken fillets, pasta and corn kernels (just use a knife to cut them off the cob)!. Simmer for 15 minutes then remove chicken from pan and cut into small pieces!.
Soup is now ready!. I cook the chicken whole as it stays moist this way and doesn't go dry and stringy!.
Roasted Pumpkin Soup
Pumpkin
Onion
Chicken/veg stock
cream (optional)
Parsley (optional)
Cut up a pumpkin into 2 inch pieces, cut inion into 2 halves!. Spread both out on a baking tray and cook inn oven on medium for 45 minutes or until soft!. Dont allow the onion to brown too much - if it does remove the outer layers!.
Once pumpkin and onion is soft put in blender with 1 cup chicken or vegie stock!. Blend until smooth!. Add stock unitl you get the consistency you want!.
garnish with chopped parsley and a dollop of cream!.
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1 leek
1 onion
1 parsnip
1 carrot
1 sweetcorn
1/2 cup small dried pasta
1 litre chicken stock
2 chicken breasts/chicken thigh fillets (i prefer thigh as breast can go dry)
Cut up onion and leeks and put in a heavy large saucepan with a little oil and a pinch of salt!. Cook on low until the onion has softened!.
Chop up parsnip and carrot into small cubes - approc 1 cm, add veges to pan!. Add chicken stock to pan, bring to boil and cook for ten minutes until veges start to soften!. Add whole chicken fillets, pasta and corn kernels (just use a knife to cut them off the cob)!. Simmer for 15 minutes then remove chicken from pan and cut into small pieces!.
Soup is now ready!. I cook the chicken whole as it stays moist this way and doesn't go dry and stringy!.
Roasted Pumpkin Soup
Pumpkin
Onion
Chicken/veg stock
cream (optional)
Parsley (optional)
Cut up a pumpkin into 2 inch pieces, cut inion into 2 halves!. Spread both out on a baking tray and cook inn oven on medium for 45 minutes or until soft!. Dont allow the onion to brown too much - if it does remove the outer layers!.
Once pumpkin and onion is soft put in blender with 1 cup chicken or vegie stock!. Blend until smooth!. Add stock unitl you get the consistency you want!.
garnish with chopped parsley and a dollop of cream!.
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PUMPKIN SOUP - The amounts of vegies are rough, change to suit yourself!.
Roughly 500g Pumpkin
2 Large Potatoes
1 Onion
Dice and 'just' cover with water!.
Add 1 teaspoon butter, 1 tablespoon sugar, salt, pepper & a chicken stock cube!. Boil until vegies are cooked!. Then mash with a potato masher and blend with a stick blender, or process in a food processor!.
I like to then add a couple of tablespoons of powdered milk to thicken while blending, but that is up to you!.
Good Luck!Www@FoodAQ@Com
Roughly 500g Pumpkin
2 Large Potatoes
1 Onion
Dice and 'just' cover with water!.
Add 1 teaspoon butter, 1 tablespoon sugar, salt, pepper & a chicken stock cube!. Boil until vegies are cooked!. Then mash with a potato masher and blend with a stick blender, or process in a food processor!.
I like to then add a couple of tablespoons of powdered milk to thicken while blending, but that is up to you!.
Good Luck!Www@FoodAQ@Com
Soup:- Mushroom & Vegetable!.
1lb Fresh mushrooms -- sliced
2T Butter, divided
1C Carrot -- finely chopped
1C Celery -- finely chopped
1C Onion -- finely chopped
1 clove Garlic -- minced
1 can Condensed beef broth
2C Water
1/4C Tomato paste
2 t Parsley flakes
1 Bay leaf
1/2 t pepper
2T Dry sherry (optional)
Combine vegetables and butter in a large pot!. Sautee for 5-7 minutes!. Add remaining ingredients, and bring to a boil!.
Cover; cook on low for 30-45 minutes or until vegetables are cooked!. Stir in sherry during last 15 minutes of cooking!. Remove bay leaf before serving!.
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1lb Fresh mushrooms -- sliced
2T Butter, divided
1C Carrot -- finely chopped
1C Celery -- finely chopped
1C Onion -- finely chopped
1 clove Garlic -- minced
1 can Condensed beef broth
2C Water
1/4C Tomato paste
2 t Parsley flakes
1 Bay leaf
1/2 t pepper
2T Dry sherry (optional)
Combine vegetables and butter in a large pot!. Sautee for 5-7 minutes!. Add remaining ingredients, and bring to a boil!.
Cover; cook on low for 30-45 minutes or until vegetables are cooked!. Stir in sherry during last 15 minutes of cooking!. Remove bay leaf before serving!.
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Pasta, some milk, some water, some pork cube, some meat, some vegetables!.Www@FoodAQ@Com