what is your favorite HOMEMADE soup and how do you make it?

Question

I would prefer "homemade" soup answers, not canned...

I am partial to chicken noodle, sancocho, and pho

Answer 1

Tortellini Soup

1 lb. ground beef
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 pkg. dry onion soup mix
4 c. boiling water
8 oz. can tomoto sauce
1 T. soy sauce
1 c. sliced carrots
1 c. diced celery
1/4 . c. grated parmesan cheese
1/2 pkg cheese tortellini, or more if thicker soup is desired

Brown and drain beef. Simmer and cook all ingredients (except tortellini) until vegetables are tender. Add tortellini and cook 10-15 min more.

Answer 2

Here are a couple of soups that I make for work that sell really well. I have tried them both and they are very tasty.

Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.


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)

Answer 3

Homemade chicken or turkey. I make mine with the leftover chicken/turkey. Put chicken/turkey in large pot. Add one carrot, 1/4 turnip, a small onion and salt, pepper and poultry seasoning (or seasonings of your choice) to taste (about 1 teaspoon of each). Bring to a boil. Lower heat and let simmer about 2 hours. Skim foam off as it builds up.

Let cool. Discard bones and vegetables. Cut meat into bite size pieces. Return to broth. Add more salt, pepper and whatever seasonings you like (poultry seasoning, oregano, etc.) if needed. You can then add vegetables or noodles of your choice. I use barley, turnip, carrots and celery with some chopped up onion but you could use the broth as a base for noodle soup. Just add whatever type of noodles you like to the broth and meat.

Answer 4

Try this traditional fish chowder - very filling and easy:

Sweat 1 diced yellow onion and 4 diced stalks of celery in a heavy soup pot in a daub of olive oil. Add 4 diced potatoes (we use Yukon Golds and leave the skins on, just scrub well) and 2 cups fish or vegetable broth. Season to taste with kosher salt, pepper, and Old Bay Seasoning. Add a bay leaf or two. Bring to a boil, cover, reduce heat, and simmer until potatoes are cooked.

Prepare fish: rinse and cut up 2 lbs fresh fish: a combo of monkfish, cod, grouper, mahi mahi, tuna, whatever is freshest. Add to stock pot when the potatoes are cooked. (Optional: add a can or two of chopped clams, some fresh cooked crabmeat, fresh scrubbed raw clams, or scallops) Add 2 tablespoons chopped fresh parsley, 1/2 stick sweet butter, and one cup cream. Heat through, don't boil or the cream may seperate, remove the bay leaf, and serve with joy.

Answer 5

Try this, it's fantstic, unusual and always a crowd pleaser...

Chicken & Green Chile Soup


Serving Size:16 cups


QtyMeasurementPreparationIngredient
1¾ stick (3 oz)Butter
1¾ stick (3 oz)Margarine
5 ½Cups (8 oz)Water (H20)
2Cups (8 oz)Half & Half
½Cup or 4 oz A/P Flour
1 ½oz Chicken Base
2Healthy Shots Tabasco Sauce
1 ½CupsDiced/Shredded Chicken Meat 1 ½CupsDicedGreen Chiles
3EachEgg Yolks
½CupChoppedGreen Onion
2Pinches White Pepper


1.Add water and 2/3 of the half & half to pot. Mix the chicken base in small amount of water, add and bring to boil…
2.In a separate pan over medium heat melt margarine first, then the butter, add flour to create the roux.
3.Lightly sauté green onion in white wine & butter. Drain and hold.
4.Add to the boiling water Tabasco, white pepper, roux, sautéed green onions, diced green chilies and the remaining half & half. Mix thoroughly and add the egg yolks.
5.Add chicken meat and stir thoroughly.
6.Serve or chill.

Answer 6

I have a great recipe for chicken and noodles:

cut up one whole chicken and put parts in pot; cover with water and bring to a gentle boil. Boil for 30-45 minutes, take out of water and when cool enough to handle, pull meat from bones, cut into bite sized pieces

Put 2 cans of chicken broth in large pot. Also add carrots, 3-4 stalks of celery, 1/2 onion, 2 cloves garlic, 2 cubes chicken boullion. Add salt and pepper. Cook until vegetables are tender. Add cooked cut up chicken.
Mix 1 can of cream of chicken soup with 1/2 can water and add to soup mixture - when this is heated through, add 16 oz. frozen egg noodles and heat until noodles are cooked.

tastes great!!
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or you can try this potato soup recipe:

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.

Answer 7

My Mom makes about 5 or 6 different soups, but I'm yet to master the art of making those just yet. My favorite soup that I make for myself is ribolitta. I got the recipe from an episode of 30 Minute Meals. It's really fast and cheap, and you can tailor the recipe so that it's vegetarian friendly, too! Here's the recipe:

2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

P.S. just a tip, but make sure you chop everything pretty tiny so it will cook down better, and chop the carrots first and give them a head start in the pot while you chop the other vegetables.

Answer 8

Taco Soup

1-1/2 lb. ground beef
1/2 cup chopped onion
1 (8 oz) can tomato sauce
1 (28 oz) can whole tomatoes, chopped
1 can corn including liquid
1 (15-1/2 oz) can chili hot brown beans
1 pkg taco seasoning.
salt & pepper to taste
1 to 2 cups water
1 cup grated cheddar cheese
Tortilla chips

Brown beef; drain grease, and add onions. Add remaining ingredients. Simmer for 15 minutes. Top each serving with cheese and tortilla chips (salted but not seasoned).

Answer 9

Our fav is chicken and dumplings or chick and noodle. You can do 1 of 2 ways: either boil the chicken and then debone (save the water for base) or buy canned shredded chicken(if you are in a hurry) add canned chicken stock, spices of your choice, a little chicken bouillon, vegs of your choice and noodles or dumplings. For easy dumplings, when all vegs are done, drop in canned biscuits and cover with lid for about 10 minutes. Very tasty!!!!

Answer 10

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This is chicken taco soup and it is wonderful. Of course I don't care for corn so I don't add it..lol
INGREDIENTS:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

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DIRECTIONS:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired