How do you make your homemade soup?

Answer 1

diced potatoes, clams, some cream, and some salt. I love to make New England Clam Chowder.

Answer 2

This soup is awesome!


Taco Soup

1 pound extra lean ground beef -- rinsed and drained

1 Large onion -- chopped

48 ounces canned pinto beans -- drained

3 cans 16 ounces canned corn -- undrained

16 ounces canned tomatoes -- undrained

16 ounces tomato sauce

1 1/2 cups water

4 1/2 ounces green chili pepper

1 envelope Hidden Valley Dip Mix

--HOMEMADE TACO SEASONING-- --

1 1/4 ounces

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon red pepper flakes -- or powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder



Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.

Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)

NOTE: This soup freezes well and can be kept in freezer for up to 3 months.

VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.

Answer 3

hi
I make pasta fazool (my family's version of pasta y fagioli)
I slowcook a picnic ham in the crockpot on low for about 8 hrs until it is stringy. I add some water and it in turn makes juices.
I then transfer ham to stockpot (large one) and add more water. I think I use a 16 qt pot and add water to about half. I then add a large chopped onion, a lb of sliced fresh carrots, diced celery in an equal amt to the onion. (I just make sure my piles look close when cutting)(and the leaves are great to use here). I also add a few cloves of garlic that I chop (mince) and a can of rinsed and drained kidney beans. I DO NOT add salt because of the saltiness of the ham but I do fresh ground course pepper in the broth. I also add a few drizzles of good olive oil.
I let all this simmer on low heat (once it has come to a boil) for about 3 hours. I cover it but keep lid cracked! After 3 hrs II add half a 1 lb box of good pasta dry (I like farfalle-bow ties here the best) right into the soup and let them cook til tender. (The starch from pasta helps thicken and flavor the broth even more) When pasta is done I stir in a few tablespoons of butter to richen the broth even more and grate some fresh pecorino romano into soup also. And it is ready to serve. I serve it in a large pasta dish with more pecorino grated on top and fresh crusty Italian bread on side or dunked into soup. This is a meal by itself and soup will last you for days. The ham should break down into smaller pieces or you can break it apart yourself if you want. Remove bone if any before serving.

Answer 4

I keep a zip lock gallon bag in the freezer and add all leftover vegtables to it. I use leftovers from a roast when ready to make it. Most often I have corn, tomatoes, carrots, green beans, cauliflower, broccoli, zuchini. green peppers, onions and potatoes. I ususally buy a pkg of soup starter for a base and add some vegtable or tomato juice to it. Season with what ever I have on hand. Steak sauce is good for seasoning. Add all together and cook in crockpot for about 6 hours

Answer 5

Vegetable Soup

1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream

Fully cook all vegetables individually and then grind into small pieces.
Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
Add salt and pepper to taste.

Answer 6

Three steps or processes will define many recipes. . .so rather than give one specific "favorite" I will share what is a generic guide. . .and you can truly cook up a soup yourself just following these steps and with what you have in your refrigerator and pantry:

First: Cooking for flavor intensity and for practical reasons when meat is involved (frying onions, shallots, celery. . .certain meats that require "browning")

Second: Addition of liquid "stock". . .vegetable, chicken, beef. . .you can make it yourself. . .if you think Martha Stewart's recipes are easy and fast (not for me!). . .or you can use canned stocks or boullion cubes, even paper-type liter containers of premade stocks (these offer acceptable trade offs between time, convenience, and taste)

Third: Addition of vegetables. . .taking into account that some cook faster than others.

(Btw. . .use an easy to clean "chopping" device and cutting board. . .this way. . .if you are in a hurry. . .you won't cut your fingers.)

Timing? 30-60 minutes for a wonderful tasting vegetable type soup. Step 1 takes about 10 minutes. . .Step 2 about 5 minutes (for blending. . .and while you are finishing chopping the vegetables). . .and Step 3 about 20-30 minutes. . .with some choosing to finish off their soup with the addition of a cream or substitute.

Hope this helps!

Answer 7

All the time. It is cheaper, most of the time taste better, and you can control all the ingredients that you put in there. It is especially good, when you want to control how much salt goes in to the soup, because many canned soups are very high in sodium.

Answer 8

Whatever is left from a roast chicken or turkey, onions, celery, and carrots go into the stock pot. Cover with water. Bring to a boil. Simmer for 2 hours or until all meat has fallen from bones. Remove bones. Taste. Add salt & pepper. When cooled divide into containers & freeze.

Answer 9

wicked asparagus soup, quick too!!

1 pack asparagus
small onion chopped
3/4 pint chicken or veg stock
salt and black pepper.

cut off tips of asparagus and save,
chop up rest and fry gently with onion in olive oil till soft.
add stock and simmer for 1/2 hour or so.
cool a bit then put it in the blender, season..
put the tips in boiling water and cook till just getting soft.
drain and add to soup in bowls.
Bloody good!!

a bit of hot chilli sauce instead of pepper is nice too!

Answer 10

I first start with peeling, and quarting my potatoes. Put this in my pot with enough water to cover them,cook until tender.While the potatoes are cooking, I cut up a small cabbageand throw in with my potatoes. Add a can of corn,liquid too. A can of carrotts,2 cans of tomatoes a can of english peas , cut up two small onions throw them in. For soup with alot of flavor add lots of pepper. For seasoning, add fat back meat grease.

Answer 11

There's several but the easiest recipe I have is this one. Boil water (as much as you want), when it comes to a roaring boil break up raw ground beef and drop it in pot. Add all and any veggies you want. Put in powdered chicken or beef broth or Cubes to taste. Cover and at medium heat cook until veggies are done. Stir occasionally. Season as you like, very yummy.