Simple Soup Recipes?!
Thanks Very Much
Answers: Hey all I hope you can help! I really really miss going to my grans in the winter for a big plate of homemade soup, so I am hoping that you would be kind enough to share you recipes with me. I'm not much of a cook so the easier the better and as I have never made soup before please give me as much detail as possible as how to make it.
Thanks Very Much
EASY CHICKEN SOUP
2 packets dry chicken noodle soup mix
2 litres water
left over cooked chicken, (about 1/4 lb) diced
1 small onion, diced
1 medium potato, diced
4 sticks celery, diced
2 small or 1 large carrot - diced
salt and pepper, to taste
1 tablespoon vegetable oil
Heat oil in a large soup pot and stir fry onion. Do not brown. Add other vegetables and chicken and stir fry for a few minutes.
Cover with water and add chicken noodle soup mix.
Allow to simmer for 20 or so minutes until vegetables are tender. Serve in big bowls with warm crusty bread rolls.
Serves 6-8
EASY VEGGIE SOUP
2 large cans chicken broth
1 head shredded cabbage
2 stalks celery, sliced
3 carrots, sliced
1 onion, sliced
1 tomato, diced
1/3 can tomato paste
garlic powder, oregano, basil, pepper to taste
Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.
Easy to freeze and thaw for cold winter days. It's also very healthy for you!
EASY HOT AND SOUR SOUP
4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
QUICK & EASY TORTELLINI SOUP
1 pkg. frozen Tortellini (meat or cheese)
1 can Campbells soup (your favorite)
Suggestions: cream of mushroom, tomato, cheese broccoli, cream of broccoli.
Cook tortellini per package directions. After draining water, return tortellini to pan. Add soup and desired liquid. If you like cream soups thick, add just half the milk amount. If you want it a thinner consistency, add full amount of liquid. Heat, salt and pepper to taste, serve. Quick and easy.
I am cuban so by nature we do make good food :)
sorry, anyways, try this ( i use a presure cooker because it takes longer in a regular pan) put some plantain, malanga root, potato, chicken (boneless) one white onion (whole and peeled.) when everything is tender and some garlic, angel's hair spaghettis and some Ragu tomato sause( for color and taste) and let it boil for a little bit longer and don't forget salt. If you like it let me know
Toscana Soup
Here is something kinda like it. It's really yummy.
1lb spicy Italian sausage
4 cups water
3 2/3 cups chicken broth
2 large russet potatoes( I used 4 and I have used the red ones)
2 cloves garlic
1 med onion
2 cups chopped kale or swiss chard
1 cup heavy whipping cream
salt and pepper to taste
brown sasage place water, broth potatoes(srubbed and cubed) garlic(peeled and crushed) and onion in a pot. simmer over med. heat until potatoes are tender add sausage simmer 10 min. add kale and creamto pot. season with salt and pepper. heat through. yum
At the grocery store you can by chicken stock it comes in a box and tasty great. All you have to do is add 2 boxes of chicken stock to a large pot, add some chicken (you could even buy a rostiery chicken at the market and shred it) and then in the freezer section by frozen cheese raviolios add the raviolios to the chicken stock and way for them to boil.
Easy Potato-Cheese Soup
* 1 pound russet potatoes or potato of choice, cubed
* 1/4 cup butter
* 1/2 cup milk
* Salt and pepper to taste
* 1 (14 ounce) can chicken broth
* 4 slices American cheese
* 1/2 cup grated cheddar cheese
1/4 cup real bacon bits
1. Bring 4 cups water to boil, put in potatoes and cook until fork tender. Reserve 1 cup of the liquid, and drain potatoes. 2. Return potatoes to pot, add butter; mash together, adding milk as needed to get a chunky mashed potato consistancy. Add salt and pepper to taste. Add broth, mix well. Bring to a boil, adding reserved potato water to bring to desired consistancy. 3. Once soup is boiling add American cheese slices, stirring well. 4. Put soup in bowls and garnish with grated cheddar and bacon bits.
Notes: This is a great use for leftover mashed potatoes of any flavor, especially good made from garlic mashed potatoes.
Number of servings: 4 large servings
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Fresh Tomato Soup
* 2 tablespoons olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 6 beefsteak tomatoes, seeded and chopped
* 4 ripe Roma tomatoes, chopped
* 1/2 teaspoon dried basil leaves
* 1/2 teaspoon dried thyme leaves
* 1 teaspoon salt
* 2 cups chicken or vegetable stock
* 1/8 teaspoon white pepper
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon orange zest
In heavy saucepan, heat oil and cook onions and garlic until tender. Add tomatoes, seasonings, stock, and pepper, and simmer for 20 minutes. Strain soup through a fine strainer.
In clean saucepan, melt butter and add flour; cook and stir for 2-3 minutes. Add 1/2 cup of the tomato mixture; cook and stir until thickened. Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened. Stir in orange zest and serve.
I make homemade soup probably every week.
I have a few base recipes, but most of my soups use this method.
I always start out with saute'ing onions, celery and garlic in oil or bacon drippings. I dice up a few carrots and throw them in next with whatever other vege's i have.
Saute while doing next step:
I like to keep a bag of frozen chicken breasts in the freezer and dice a few up frozen. Toss them in the vege's and saute them too.
Sometimes I add chopped chirizo sausage, sometimes not.
When chicken is browned, I may add a can of diced tomatoes if we want a 'red' soup.
I always add 1 regular size can of vegetable broth. It adds a little something.
Season with salt, pepper, whatever else you have/want.
Cover and simmer for about 20 minutes to let the flavors mingle.
Add a large can of chicken broth and simmer til you're ready to eat.
Sometimes I add a bag of frozen tortillini or some rice to this recipe when i add the tomatos/charizo. Other times I make corn pancakes with Jiffy Mix and put them on top.
Noodles or dumplings are good without the tomatoe/charizo
Hi there,
this is an easy recipe for chicken soup, they call it the 'Jewish penicillin' because it is really good for when you have a cold or flu etc..
the measurements are based on a pot the size of a pressure cooker.
ingredients
2 large carrots diced
1 large onion chopped
packet of chicken thighs
approx cup of long grain rice
season to taste
method
boil the thighs for about twenty to thirty Min's
remove and either put the meat of the thighs back in the stock or reserve for sandwiches etc
add diced carrots
and chopped onion
bring back to the boil and then add rice, please be careful not to add too much rice, you can always add more later if need be
season to taste with salt and pepper and simmer till rice and veg is tender
then enjoy.
the stock that you get from the chicken is a great base for most soups, try adding grated carrots, leak, some diced swede,diced potato and any other veg you have in the house for a low fat and hearty veg soup.
always remember that if you start of with good stock you cant go wrong with soup and its a very personal way of cooking, i,e whatever you like can go in and you will soon get your own favourite way of making soup with no specific measurements
So simple and no exact measurements needed, just make it your own.
I cut round steak (it can be a cheap cut, it will get tender as you cook) into 1 inch pieces, about 1 lb, dredge in flour, salt and pepper. Brown in a skillet w/ a little bit of chopped onion and oil.
Put in a crockpot, add frozen veggies (my family can't stand lima beans, so I buy a mix of corn, peas, carrots, green beans), you can add fresh veggies too, my family loves potatoes added (chop into dice size). On top of this pour a can of diced tomatoes, and 2 14 oz cans of tomato sauce. MIx it all together and add salt, pepper, season salt and garlic salt to taste, put lid on crock pot. Let cook all day on low. (this is great to make the night before, put in fridge and before leaving for work, turn on crockpot)
It will be ready to eat in about 6-7 hours.
Serve w/ some crusty french bread and you've got a great meal.
It's so variable, just add what you like.
Stone Soup
We served this at school to over 100 teachers for Teacher Appreciation Week. They loved it!
1 envelope taco seasoning
1 dry pkg ranch dip
1 can Rotel tomatoes
1 can Mexi-corn, undrained
1 can green beans, undrained
1 can potatoes, undrained
1 can pinto beans. undrained
1 small onion , chopped
1 & 1/2 lbs ground beef
Fry ground beef and onion until no pink remains. Drain grease. Add taco seasoning and Ranch dip. Mix well.
Add all remaining ingredients in large pot. Simmer about 45 minutes. Stir often.
Top each bowl with a spoon of sour cream or some shredded cheddar cheese. Cornbread or garlic bread is good with it .
Easy and delicious! SERVES 6-8
This soup is by far the easiest and the best I have ever made. I am a pro chef and do all the cooking for my Wifes parties. I made this oup for thema couple weeks ago and the girls freeked!! 1.5lbs carrots, 1,5lbs parsnips, 1lb yerllow onion. 74oz chicken or vegie broth. 1/4 stick butter. Rough chop all ingrediants. On low-med heat melt butter add onions and cook until translucent-do not brown. add all other ingrediants and bring to a boil, simmer for 1.5 hrs. Burr mix(hand held mixer) all together untill smooth. Adjust s$p and you be stylin!!