What is your favorite soup recipe?

Answer 1

RICH AND CREAMY TOMATO BASIL SOUP

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree t the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Answer 2

Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!

Answer 3

Cheeseburger Soup
Great recipe from a friend. I came up with the idea of mushrooms, crumbled bacon or different cheese. Can be used for lunch or dinner.
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
mushrooms, crumbled bacon,different cheese like cheddar optional
8 servings

1. In a 3-qt.
2. saucepan, brown beef; drain and set aside.
3. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
4. Add broth, potatoes and beef; bring to a boil.
5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
6. Meanwhile, in a small skillet, melt remaining butter.
7. Add flour; cook and stir for 3-5 minutes or until bubbly.
8. Add to soup; bring to a boil.
9. Cook and stir for 2 minutes.
10. Reduce heat to low.
11. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
12. Remove from the heat; blend in sour cream.
13. Serve with crackers and/or bread.

Answer 4

Italian Lentil and Pasta Soup
Presented by Marguerite Henderson
on December 26, 2001


"It is an Italian tradition to serve lentil soup on New Year's Eve for good luck. Here is an easy and delicious version."

Ingredients:
# 1/4 cup olive oil
# 1 carrot, peeled and diced
# 1 celery rib, diced
# 1 small onion, peeled and chopped
# 2 large cloves garlic, minced
# 1 T. dried Italian seasoning or 1 tsp. each of dried oregano, thyme and basil
# 2 cups dried green or brown lentils
# 8 cups chicken or vegetable broth
# 1 tsp. salt
# 1/4 tsp. black pepper
# 2 cups cooked small shaped pasta such asL ditalini, elbows, shells
# 1/4 cup shredded or grated Romano cheese

Method:
In a large saucepan, heat olive oil and saute the carrot, celery, and onino. Cook for 3-5 minutes until soft. Add garlic, seasoning and lentils. Stir; cook 30 seconds. Add broth, salt and pepper. Cover; simmer for 30 minutes on low heat until lentils are tender. Add cooked pasta to lentils, stir to combine and seve with grated cheese on top. Serves 6.

Answer 5

Taco Soup
Recipe By : WW list
2-3 Points* Per Serving


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.

NOTES : Per serving: 215.5, 6.7g (26.9%), 6.1g fibre, 748mg sodium.3.65 points

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

LOWER FAT NOTES: Use 92% lean, 8% fat ground beef instead of extra lean ground beef.

Per serving ( 92%lean, 8% fat): 179.4 cal, 2.5g (11.7%) fat, 6.1g fat, 740mg sodium 2.58 points

Answer 6

sausage stew. Take 2 or 3 kinds of sausage. Mix it with 2 or 3 cans of different beans. Add some of your favorite spice mix. I like southwestern spice mix. V8 or a can of tomato soup for the base. It is up to you if you want to drain the beans or not.

Answer 7

Quick homemade veggie/beef soup.

1 large can V8 juice
3-4 cups water
2 cubes or one can Beef Bouillion
1 lb. lean stew beef
1 pkg. mixed veggies (I also add more fresh carrot, celery, and potatoes)
Black pepper and salt (optional)
cayenne pepper (optional)
onion
bell pepper
bay leaf
1/4 cup orzo or barley
Simmer until meat is fork tender

Great for a cold winter day :)

Answer 8

okay this is an awesome soup..have you ever ate bob evans chedder potato soup? well here is my version.
1 10 pound bag of potatoes
1 block of velvetta chedder cheese
1 can od campbells chedder soup
1 can of evaperated milk.

Okay cook your potatoes until they are soft (in water of course) when they are done add all your ingredients above...mix together and let melt....make sure you remove the soup from the heat immediately..then top with your fav..bacon bits...green onion..mmmmm..good

Answer 9

Chicken Salsa Soup
3 Boneless/skinless chicken breasts boiled (about 5 min) till about done. Chopped up and put back in the pot with a can of corn and a jar of salsa. I also add a can or so of water depending on how soupy I want it. Let it stew until it's like you want it. YUM

Answer 10

POTATO SOUP

Cut up celery and onion, add to water in large pot
Boil until vegetables are tender
Cut up peeled potatoes and add to water; boil until potatoes are almost done
Add sliced polish sausage, cook till heated through
Add a little butter and some milk, be careful not to curdle the milk
Add salt and pepper to taste
Turn down heat so you don’t curdle the milk and add Velveeta cheese until it has the cheesy flavor you like.
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