How do I make soup any kind will do; perhaps one of your favs?

Answer 1

Chicken Noodle Soup

Original recipe yield: 12 servings.
Prep Time:20 Minutes
Cook Time:1 Hour
Ready In:1 Hour 20 Minutes
Servings:12 (change)

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INGREDIENTS:
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste

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DIRECTIONS:

1. In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.

2. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.

3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Answer 2

CHEESEBURGER SOUP!

Brown 1 pound of ground round and some onions chopped
add 2-10oz can of cream of onion soup
2- can of cream of celery soup
1-16oz jar of Ragu double cheese sauce
28 oz of chicken broth any kind will do I like the Knorrs in a box
(not bullion cubes) broth
brown meat mix all ingredients cook until pipping hot
add 1-soup can of mayonnaise but do not boil after you add


can top with crumbled bacon, diced tomatoes and onions
grilled onions best with oyster crackers

keeps 7 days in fridge do not freeze because of the mayo I think it could be made without the mayo I was going to try that next time I made it but have not tried it yet

Super simple super good enjoy'

Answer 3

This is a simple soup easy to make but takes a touch of time.
My family loves it in the winter a very hearty an filling.

here's what you need
1 chuck roast about 2 pounds or beef tips (no matter what type)
1 large can crushed tomatoes
1 box beef broth
1 onion(depends on flavor you like I use a medium one)
3 potaoes
3 large carrots or 4 small
1cup of frozen veggie mix
2 cloves garlic chopped
1/4 Cup lentils- dry
1/4 Cup barley-dry
3 cups water
salt and pepper
a little oil for browning off.

directions;
Chop onion, potatoes, and carrots into chucks. Take meat coat well with salt and pepper on all sides. In a large stew pot put oil on to heat you want a medium high to start. place roast in pan to sear on all sides when good and brown on all sides remove and lower heat to medium add onions, cook till clear. Add back the roast and pour in the 1/2 of the beef broth and 3 cups water bring to a boil then simmer till meat is tender( falling apart) NOTE!! you may need to add more water or you may not depends you judge but don't let run dry. when tender you remove from pan and let rest to the pan add the other ingredents salt and pepper to taste. remove the fat from the roast break the meat up and return to pan bring to a simmer and simmer till carrots are tender. this can be thick or thin. thick this more like a stew as thin is soup.

Answer 4

Italy Soup
1 pound
3 1/2 cups
1 large
2 cloves
3/4 cup
1 - 16 ounce can
1/8 teaspoon
1 cup
2 cups
2 large
2 - 16 ounce cans
1 cup
1 tablespoon
beef shin with bone
water
onion, chopped
garlic, minced
celery, sliced thin
kidney beans
ground black pepper
green peas
cabbage, chopped
carrots, sliced
ready cut tomatoes
spaghetti noodles broken
salt


Place soup bone in a stock pot along with the water. Bring to a boil, reduce heat and simmer for 4 hours. Skim off fat. Remove bones from pot and cut the meat off the bones. Return meat to the pot. Add the chopped onion, celery, garlic, kidney beans, ground black pepper, peas, chopped cabbage, carrots and ready cut tomatoes. Cook until vegetables are all tender. Add the broken spaghetti and simmer until tender. Add up to 1 tablespoon salt. Great served with fresh French bread or rolls.

Answer 5

Good Old Fashioned American Indian Stone Soup!
Yes we made it first!
Get ONE round flat STONE and wash it
put it in a large pan of water...OR crock pot should have about one cup of water for serving and then add two more for evaporation...
THE stone has a lot of minerals!
add
Any veggies you have...
Carrots, onions, potatoes, corn, etc anything and everything...
WANT MEAT?
Add chicken or beef
CUT it all up!


OR make meat balls YUMMY!


ONLY add about a cup of each thing as far as the veggies and meat...not spices...

add some MRS DASH spices and any other spices YOU like...
add a bullion cube it you want a more favorable soup...
not needed if you add enough spices.


Cook on slow until you SMELL the food cooking then check it if the meat is done that veggies are soft you got soup! IF your doing it in a crock pot..
IF a flame or fire then just let it simmer on low for about 2-3 hours...check it when you start to smell it, this means the flavors are getting awakened and the soup is almost done...

MY WAY but try the link below...

Answer 6

I've got a favorite! It's called Crock Pot Enchiladas...if you like spicy you will love this!!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onionover medium heat and pour off any grease.

Put all of the ingredients into the crock pot. Mix and cook on low for 4-6 hours or on high for 2-3 hours.

Answer 7

I am a Pampered Chef consultant, and we've got lots of soup recipes on our main website. Here is one of them. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Enchilada Soup

Ingredients:
3 1/2 cups beef broth
2 cups water
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
1/4 cup masa harina (instant corn masa mix) or all-purpose flour
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
Grated Monterey Jack cheese (optional)

Directions:
1. Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.

2. Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.

Yield: 8 servings (about 10 cups)

Nutrients per serving: (about 11/4 cups): Calories 130, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 10 g, Sodium 680 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2003

Answer 8

There are lots of recipe sites on the web. Try www.allrecipes.com
I like old fashioned vegetable soup, it has, potatoes, carrots, onion, corn, you a can add a can of green beans if you like, and browned ground beef, or steak chunks. (The amounts are up to you.) In a large pot of water, (I put enough to have plenty of broth,) add carrots and potatoes together boil until tender, add the beef, onions, corn, and green beans. Stir in either chopped up whole stewed tomatoes, or tomato paste, until your broth is as red and "tomatoey" as you like it. Season with salt, garlic, and a little black pepper. Simmer for a few minutes.
Enjoy. I actually like it better the second day. I like to add a little Velvetta, some Louisiana hot sauce, and sometimes a little jalapeno to each bowl. I don't put it in the pot though, because everyone don't like it hot. (Some don't brown the beef, they add it at first with the potatoes and carrots. Actually this lady cleans out her fridge, when she makes it, it has all my stuff, as well as okra, spagetti noodles, green peas, and sometimes brown beans, well, everything but the kitchen sink, as they say...)

Answer 9

I love ramen noodle soup w/ some chicken broth, chicken, peas, and boiled eggs mixed in. Its extremly simple, follow the warming instructions on the back of the package, then mix in the broth, and let it cook for another min while stirring. Finally add in the boiled eggs and thawed corn and peas. Cook some more. Wala!

Answer 10

Tomato Sip Soup
1 can tomato soup
1/2 can water
1/2 can dill pickle juice
dash tobasco
1 tsp worschestershire sauce

Mix all, heat, serve with dollop of whipped cream or sour cream

Seriously yummy on a cold day!