It is chilly here today..need the perfect "soup" recipe..?

Question

vegetable, potato..anything you want to suggest would be great.

Answer 1

I have an awesome & very simple potato soup recipe (definately not low-fat, but yummy) Here is what I use to feed a family of 4 & still have leftovers:
Ingredients:
**about 7-9 medium potatoes, peeled **about 1/2 of a big block of velveeta cheese, **1 onion, **1 package of bacon, **a large container of sour cream (I belive it's 24 oz)
To prepare:
cook bacon
while it's cooking, peel potatoes & cut them into bite size pieces; put them in a large pot, BARELY cover them with water, boil until tender
Drain so that there is hardly any water left in the pot
crumble the bacon, chop the onion, & mix all of the ingredients together with the potatoes
simmer on low-med heat until cheese is completely melted & soup is hot

Answer 2

Here is a recipe I used to make for the trip on the fishing boat to the deep sea. We always left at 4:30am and was it ever cold! This would warm us.

Clam Chowder

2 cans baby clams
1 bottle clam juice
1 quart 1/2 & 1/2
1pint heavy cream
1 C chopped fresh mushrooms
3T butter
3 stalks celery
1 lg can diced new potatoes
1 bunch scallions

Melt butter in a large pan
chop scallions (bulb only)
thinly slice celery
saute scallions & celery until just translucent
add the remaining ingredients and simmer for 30 min.

Answer 3

"Ground Beef Vegetable Soup" - 8 servings

3/4 lb. ground beef
2 (14 1/2 oz.) cans beef broth
2 cups water
1 (28 oz.) can diced tomatoes; undrained
3 celery ribs; chopped
2 large carrots; sliced
2 medium onions; sliced
1 medium potato; peeled and cubed
1 1/2 cups fresh cauliflowerets
2 tbsp. minced fresh tarragon or 2 tsp. dried tarragon
1 tbsp. garlic powder
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup macaroni

In Dutch oven or large pot, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil; reduce heat. Cover; simmer 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into the soup; heat through.

Answer 4

Oxtail Soup

2 packages of oxtails
3 cans of tomato soup
3 cans of peeled tomatoes with juice, chopped
1 bay leaf
1 onion
a small bunch of parsley
carrots
celery
parsnips
turnips
string beans, fresh
cabbage
potatoes
salt
pepper


Trim fat from oxtails and rinse in cold water. Put oxtails in a large stock pot and fill pot about half-full with cold water (water should cover oxtails and then some). Do not cover pot. Bring to a boil and skim, continue to skim until all frothy residue is removed. (Start to time cooking time when soup begins to simmer, total simmering time for soup should be 2.5 to 3 hours.)

The vegetables can be prepared while waiting for the soup to come to a boil. Chop parsley and dice onion and set aside in a small dish. Medium dice carrots, celery, parsnips, turnips, string beans and cabbage. Peel and medium dice potatoes and cover with cold water so they don't discolor. After soup has been skimmed add the parsley, onion, bay leaf, tomato soup, tomatoes and juice, and a little salt and pepper to the pot. Bring to a simmer, cover pot but not tightly, and continue to simmer. One hour before soup is done, add string beans, carrots and celery. Thirty to forty-five minutes before soup is done add parsnips, turnips, cabbage and drain water from potatoes and add to soup. Soup is done when meat and vegetables are tender.

Answer 5

Chicken Tortilla Soup

3 chicken breasts
1 can diced tomatoes
1 cloves of fresh garlic, minced
1 medium red onion, chuncked
2 jalapenos, diced
28 ounces chicken broth
3 cups water
totilla strips
grated cheddar cheese
avacado

Sautee onions a garlic in 2 tablespoons olive oil. Add chicken, water and broth. Season with salt and pepper. Cook for 30 minutes. Add diced tomatoes and jalapenos. Simmer on low heat for one hour. Add tortilla strips, cheese and avacado for garnish. Enjoy!


Homemade Tortilla strips

Cut corn tortillas into 1/2 inch strips. Fry in Olive oil, enough to cover bottom of pan, for 3 minutes.

Answer 6

Make a batch of homemade chili. Take 1lb ground meat & brown with onion & bell pepper. In large stockpot, add meat, 1 pkg chili seasoning, 1 can diced tomatos, 1 can kidney beans & 1 can beer. Simmer for a few hours, stirring occasionally. Serve with hot cornbread fresh from the oven!!

Answer 7

I love pumpkin soup, but I go to a favorite place of mine to get it, this is the closest recipe to theirs I could find:

2 15-ounce cans pure pumpkin
4 cups water
1 cup half and half
1 garlic clove, pressed
1/4 cup pure maple syrup
4 tablespoons unsalted butter
1/2 teaspoon Chinese five-spice powder*

4 ounces fresh shiitake mushrooms, stemmed, sliced

Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.

* A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

Answer 8

Slow Cooker Chili Soup

INGREDIENTS:

* 1 can pinto beans (15 ounces), drained and rinsed
* 1 lb. ground beef, browned
* 1 lg. onion, chopped
* 1 large can (28 oz) tomatoes
* 3 tbsp. chili powder
* 1 can (4 oz) chopped chile peppers, mild or hot
* 1 tsp. pepper
* Seasoned salt, to taste

PREPARATION:
Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Taste and adjust seasoning.
Serves 4 to 6.

Answer 9

The best is corn chowder,,, you could make pupkin soup. Another fav of mine is chicken and vegetable soup

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.