What's your best soup receipe?

Question

Love that soup!

Answer 1

Hi arum,

I like homemade beef veggie soup recipe follows:
Beef veggie Soup
Drag beef stew meat through flour,salt,pepper
Fry in olive oil until browned well
Canned,fresh or frozen tomatoes
A bag of frozen veggies or fresh or 1 can veggies
1 to 2 cups water
2 Knorr Vegetable bouillion cubes
1 to 2 tablespoons garlic
3 stalks celery
2 to 3 potatoes
A handful of Vegetable alphabets (organic pasta kind) or barley
Mix all the ingredients together & simmer all day you can also use same recipe for beef stew just add 1 cup water with large tablespoon of corn starch mixed togeter & add to soup this thickens it. MMmmgood

Answer 2

Potato Sausage Soup (Delicious and filling!)

2 packages Simply Potatoes Diced Potatoes and Onions
4 cans 98% fat free chicken broth
1 lb Jimmy Dean sausage (Country Mild or Regular)
1 package McCormicks Country Gravy Mix

Fry sausage, drain and set aside. In a large stock pot combine the chicken broth and the two packs of potatoes/onions. While this is heating up (medium to medium high heat) prepare gravy mix according to package directions. Add the sausage and the gravy mixture to the broth/potato mixture. Bring to a boil and then simmer for 20 to 30 minutes.

Answer 3

I like to mix an egg or two with the oriental flavor. Cook in a pot with water as usual, add noodles and stir until noodle are broken apart and soft. Then add oriental flavor and stir. In a seperate cup beat 1 or 2 eggs. Turn heat down so it is barely boiling. Pour egg into soup. Stir quickly to break up egg as it will cook quickly when poured in. Continue to stir about a minute or two and it's done.

Answer 4

Pumpkin Soup is my favorite

1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro




Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Makes 8 servings.

Answer 5

Chicken Soup with Garlic, Saffron, and Tomatoes:

8 black peppercorns
5 parsley sprigs
2 thyme sprigs
1 garlic clove, crushed
6 cups White Chicken Stock
2 cups chopped leek (about 2 large)
1 1/2 cups chopped fennel bulb
1 1/2 cups sliced mushrooms
1 cup chopped peeled turnip
1/2 cup chopped carrot
1/2 teaspoon saffron threads
1 1/2 cups chopped seeded peeled tomato (about 5 medium)
1 pound skinless, boneless chicken thighs
1 cup thinly sliced spinach
1 teaspoon salt
1 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 garlic clove, halved
12 (1/2-inch-thick) slices French bread baguette, toasted

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.

Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.

Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.

Yield: 6 servings

Answer 6

Butterbean with squash

Summer squash thats pureed
Milk of some kind(skim, whole, even half&half)
butterbeans (hulled lima beans)
some garlic and onion powder and just a pinch of sugar

heat the squash with the milk until it's lightly boiling, then add the spices
turn down the heat and add the cooked beans and simmer.
I serve it in a hollowed out hard crust dinner roll.
enjoy!

Answer 7

I like Camble's mushroom soup

Answer 8

I have the recipe for Max 'n Erma's restaurant's (Pittsburgh chain) Chicken Tortilla Soup! Mmmm!!!

Answer 9

my best soup recipe is for butternut squash soup, mmm mmm mmm, its making me hungry already!! If you want the recipe just email me for it, its too long to put on here...

Answer 10

broccoli soup made with creamy broth and cheese with fresh broccoli or frozen and grands biscuits