Winter Soup Recipies, please!?

Question

Now it's getting colder, any ideas for great (simple please I'm not so good in the kitchen) winter soup recipies? Thanks x

Answer 1

Chicken and Rice Soup
2 cans Hormel Chunk Chicken or Chunk Turkey
1/2 cup dry rice
2 chicken boullion cubes
8 cups water
1/2 onion, diced
2 carrots, diced
2 stalks celery, sliced
1 can mushroom pieces and stems, drained

Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.



Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.



Brian's Chili
2 cans Chili Beans in Hot Sauce (Bush's pref)
1 can Tomato Juice (Campbells pref)
1/2 a white onion
1 jar Hot Picante Sauce (Pace pref)
1-3 lb Stew Meat (to taste)

Combine all ingredients in crockpot and cook 4-6hrs on low.


Chicken Velvet Soup
1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.


Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.


Creamy Tomato Soup
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
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 and return the puree to 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.


Stew
1 tbsp. butter
1 lb. beef stew meat
1 tbsp. flour salt and pepper
1 large onion, chopped
2 stalks celery, sliced
4 large potatoes, peeled and cubed
1/2 bag baby carrots
1 container button mushrooms, sliced
1 small can tomato paste
1 gallon water

Heat heavy bottomed pot until very hot. Season flour with salt and pepper, dip stew meat into flour, covering well. Melt butter in pot, add meat and brown well on all sides. Removed meat from pan, add onion and celery. Cover and let sweat 2-3 minutes. Add tomato paste and about a cup of water, scrape brown bits from bottom of pan. Return meat to pan, add potatoes and carrots. Add enough water to cover vegetables plus an inch. Cover and let stew simmer until potatoes are done, adding water as needed to keep from scorching. Ten minutes before serving, add mushrooms and allow stew to come to a boil. Cover and allow mushrooms to cook. Serve.

Answer 2

Do you have a crokc pot? If so then there are plenty of good recipes for soup and you only have to turn it on and let it cook. My fav. is homemade chili.

It's not as hard as everyone thinks.

I usually start with:

Kidney Beans
1 ib. ground beef
1 can diced tomatoes
1 bell pepper
salt
pepper
chili packet
tomatoe sauce
1 onion

Start buy putting the beans on low in your crock pot or pot for a few hours. I think the longer the beans sit the better the chili is. So i let the beans stay in the crock pot or pot for 6 hours. Crock pot is better cause you can go to the store, watch a movei, play with your kid or go to work and come home and the long part is over with.
Cook ground beef seperate in a frying pan. Drain when down.
Put Ground beef into the pot with chili. Add tomatoes, bell pepper, onion, tomatoe sauce and chili mix and stir. Let accumilate for about a half an hour and enjoy!

Answer 3

Spicy squash, pepper, and corn soup - looks pretty tastes good.

2 butternut squash cubed
1 med onion, diced
1-2 med red bell peppers, diced small
1/4 cup or so of corn kernels
1 or 2 shakes of marjoram
2 to 4 shakes of coriander
3 to 4 twists from a black pepper grinder
1 tsp chicken bouillon paste
3 stalks of scallion, sliced thinnish
1 tbsp or so of light olive oil
1 tbsp honey
water (maybe somewhere around 2 - 3 cups, could be
more or less depending on your preference)

(The spices, sweetening, and oil are not critical to the recipe, just my taste and what I used that day - feel free to experiment.)

cover bottom of of pot with about a cup or so of water

add squash, onion, and half of the red bell pepper

cover pot and boil it up until soft (maybe a half hour
or so, depending on how fast you boil it), add water
if required

add spices, bouillon, and honey

blend with an in-pot blender wand*, mixer, or a food
processor, add water as needed to thin out to a sort
of cream soup consistency as desired - CAUTION - avoid
splashing boiling-hot squash mix around while
blending, this can cause results ranging from messy to
emergency room-level ;->

get heat back to a simmer

add the other half of bell pepper, scallions, corn,
and oil

mix and heat at simmer for a bit more to cook/soften
the veggies you just added

you should now have a glistening orange soup with bits
of red, green, and yellow veggies - it should be partly sweet and partly spicy

eat it all up

modify at will, it's a total hack job.

if you're a real fat/cream hound, you could probably add a dollop of sour cream to the top of the bowl before serving


You can start from scratch with the squash, or use pre-cubed raw, or pre-cooked frozen mashed squash. You want to end up with cooked and blended squash. The squash, corn, peppers and onions can all be had ready to use either in frozen or canned form. I just prefer fresh if I have the time.

You can then thin it out as needed by adding a little chicken stock or some water and chicken bouillon.

Answer 4

If you are not very good in the kitchen the supermarkets have packs of veggie that is specially prepared for soup you just add water, stock cube and then boil for several hours until tender. If you have a liquidiser you can blend it if not will be chunky veg soup. You do not say whether you are veggie or not. As I am I would only use vegetable stock cubes. Other ideas are leek and potato: homemade tomatoe and basil; carrot soup or mushroom soup (to make this creamy simply add double cream). All of these are simple just peel and dice your vegetables, add water, seasoning and boil then use a blender if you have one, if not just mash them. Hope you are successful and enjoy them!

Answer 5

UNSTUFFED PEPPER SOUP

2 lbs lean ground beef
8 large green bell peppers, large chunks
1 large onion, chopped
2-3 jalapenos, chopped (veins and seeds included)
1 (28 ounce) can chopped tomatoes
1 (8 ounce) can tomato paste (4 cans of water)
1 (32 ounce) carton beef broth
3 cups steamed rice
instant onion soup mix (i've also been know to toss in a couple of pkg)


In a large stock pot brown beef and onions. Add peppers.
Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.

Answer 6

"A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal."
Original recipe yield: 6 to 8 servings

PREP TIME 20 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 30 Min



INGREDIENTS
1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
1/4 cup dry lentils
1 (28 ounce) can diced tomatoes with juice
1/4 cup uncooked white rice
1 cup frozen corn
1/4 cup elbow macaroni
1 small spaghetti squash
DIRECTIONS
Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Answer 7

no-fuss potato soup
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can(12 ounces ) evaporated milk
3 teaspoons chopped fresh parsley
Snipped chives,optional
In a large slow cooker,combine the first nine ingredients.Cover and cook on high for 7 hours or until the vegetables are tender . Add milk and parsley;mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired . Yield: 8 - 10 servings ( about 3 quarts ).
------------------------------------------------------------------------------------
Spicy Chili Seasoning Mix
4 tablespoons chili powder
2-1/2 teaspoons ground coriander
2-1/2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS :
1 pound boneless round steak,cut into 1-inch pieces
2 teaspoons vegetable oil
1 pound lean ground beef
1 medium onion, chopped
1 can ( 28 ounces ) diced tomatoes,undrained
2 cans ( 15 ounces each ) chili beans, divided
---- Combine the first six ingredients . Store in an airtight container in a cool dry place. Yield : 4 batches ( 20 teaspoons total ). To prepare chili : Lightly brown steak in oil in a Dutch oven;add 3 teaspoons of the seasoning mix and toss to coat . Add ground beef,cook until meat is no longer pink. Add onion:cook until tender. Add tomatoes and 2 more teaspoons of mix . Stir in one can of chili beans. Place the other can in a blender;cover and process until smooth . Add to chili. Cook on low for 30-60 minutes or until meat is tender . Yield : 10 servings
( 2-1/2 quarts ) per batch

Answer 8

i cook for people where i work - ,I make a lot of soups in the winter months because everyone likes them - soups are the easiest thing to put together - i use chicken,turkey ,or beef and whatever sounds good at the time for veggies, add soup stock or bouillon cubes oregano,garlic and onion to flavor let it simmer till the meat is fully cooked thicken with a little flour and water fixture slowly to avoid lumps -- never have complaints but lots of compliments

Answer 9

Soup's so easy. Ham shank, onions, garlic, seasoning. Boil them up, take out the ham shank, remove and shred the meat, back in the pan, add some diced carrot,potato and peas (frozen). Nothing to it. If the family don't like lumps in their soup you could mash it all up with one of those hand held mixers.

Mixed veg. - cabbage, leak, carrot, onion, garlic, celeriac and potato all diced and softened in oil. Add veg stock - stock cube and boiling water - and cook for 15 min. max. Taste and season if necessary, Olde English Country Vegetable Soup. You can replace the potato with macaroni, add some Italian herbs and call it Minestrone.

Answer 10

Good ole chicken soup always warms me up. If you have mixed chicken pieces, it is easy.
Put chicken pieces, (wings, thighs, breast) in a pot of water , covering the chicken. Add onions, chopped, green pepper, celery, salt, pepper, parsley, and any other seasoning you like....garlic, and boil until the chicken is tender. Then throw in carrots, green beans, peas, corn, whatever you like. Let that cook for awhile, and then add either potatoes or noodles. Ta- da, good soup... Hope you enjoy.....

Answer 11

Try These - Carrot and coriander winter soup

Ingredients:
2lb carrots
4 cups of chicken stock
2 onions
1/2tsp garam masala
1/4tsp cayenne pepper

Method:
1 Fry onions with pepper and garam masala.
2 Cook carrots separately.
3 Add stock and onion mixture, let it cool, then blend in blender.
4 Add fresh chopped coriander to finish

OR Curried Winter Soup
A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal."
Original recipe yield: 6 to 8 servings

PREP TIME 20 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 30 Min

INGREDIENTS
1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
1/4 cup dry lentils
1 (28 ounce) can diced tomatoes with juice
1/4 cup uncooked white rice
1 cup frozen corn
1/4 cup elbow macaroni
1 small spaghetti squash
DIRECTIONS
Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

OR Three Bean SoupI
NGREDIENTS
1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can kidney beans, undrained
1 (19 ounce) can garbanzo beans, undrained
1 (19 ounce) can lentils
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
4 ounces mozzarella cheese, shredded
DIRECTIONS
Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.