Do you have a favorite, easy soup recipe?

Question

And please, no "open a can of Campbells" answers.

Evidently, many people can't read.

Answer 1

Baked Potato Soup:

All the flavors of a loaded baked potato come together in this rich, creamy soup.

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

Answer 2

I got this recipe approx. 17 years ago from a little Italian grocer. He said it was his momma's recipe. Over the years I have added what ever I've had on hand to this soup and my family loved it everytime. Therefore all the measurements are approx.

6 cans of chicken broth
1 pkd. of frozen tortellini
2 T. tomato sauce (ketchup can be substituted!)

Boil the broth. Add the tortellini & cook until done. Add the tomato sauce. Stir & Serve.

Cheese ravioli's are a great substiution or addition to this soup. Season to your own taste.

Mmmmm..... I think it's going to be a tortellini soup night!!!

Answer 3

This is my favorite easiest soup.

Toss a ham hock in a crockpot, 1 bag of dried split peas, 1 chopped red onion, a handful of chopped celery, 2 big spoonfuls of minced garlic from a jar, and 1 diced potato. Pour 6 cups of water over it (not broth, the ham hock is salty enough), add a few bay leaves, a big pinch of powdered marjoram, stir, cover, and cook on high. For several hours.

If you want it more blended, use one of those stick blenders. If you think it's too thin at the end, put a little handful of potato buds in. So simple.

Answer 4

I have a really good Chili recipe my family just loved it and it is easy to make

1lb ground beef or turkey
1can of Kidney beans - drained
1can of black beans -drained
1can of Pinquitos (in the bean isle) do not drain
1large can of crushed tomatoes
1can of diced tomatoes with jalepenos and onion
1/2 of onion diced
1/2 green bell pepper diced
2 cups of water

Seasonings (add as much as you like)
Ceyenne pepper
Chili powder
Cumin
salt and pepper
Pinch of sugar

Cook the bell pepper and onion until tender, add the seasonings, cook a bit, then add the Ground Beef/ Turkey cook until the meat is done.
Add tomatoes, water and beans cook for about 45 min then add a TBL spoon of cornstarch mixed with a bit of water (to thicken) serve with Corn bread muffins, sour cream, cheddar cheese, diced onions,and enjoy!

This chili even tastes better the next day! Yummy

Answer 5

Most soups are fairly easy to make. Get a large kettle of lightly salted water boiling and add in whole chicken parts and boil until the meat falls off the bones. Take out the bones and discard and add in any bunch of fresh veggies like potatoes, onions, carrots, celery, peppers and whatever veggies you have, add your favorite herbs like rosemay, thyme, tarragon etc. and continue to cook until veggies are just firm and add in some pasta and rice and continue to cook until the pasta is tender and there you have a great chicken soup.

Answer 6

Carrot and Corriander Soup

Ingredients

4 large carrots (peeled and chopped)
1 large onion
2 tsp ground coriander
vegetable stock
olive oil
salt
pepper

Fry the onion in oil until soft. Add the carrots and coriander and stir.

Cover in vegetable stock and bring to the boil. Simmer until the carrots are cooked (at least 20 minutes to make them soft enough to blend).

Blend until smooth. Season with salt and pepper.

Answer 7

Fast and filling potato and corn chowder
It takes only one pot and the only preparation is dicing a potatoe and opening a can of creamed corn!

Ingredients

a big potatoe
some chicken or vegetable broth
a can of creamed corn
dried onion flakes
parsley flakes
salt and pepper
a splash of whole milk or half-and-half

Peel and dice the potatoe, dump it in a small sauce pan, cover with chicken broth (just barely), add a tablespoon of onion flakes, and boil for 5-10 minutes until potatoe is tender.
Reduce the heat to low, dump in the can of creamed corn,sprinkle with parsley flakes, season with salt and pepper and simmer for 5 more minutes.
Add a splash of whole milk or hafl-and-half, mix, and serve with a toast or a biscuit.

So fast and sooo good!

Answer 8

Ribollita

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.

Answer 9

French Onion Soup -

2 large onions,diced large
4 cans beef broth
muenster cheese for garnish
croutons for garnish

Chop onion and saute until still crunchy in butter. Add to bouillion.
Boil and simmer @15 min. Sprinkle with cheese and croutons before serving.

Answer 10

Quick Creamy Tomato Soup Recipe courtesy Rachael Ray

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute