Post your best homemade soup recipe?

Question

I love homemade soup in the winter, please post you favorite recipes...

Answer 1

Pea and Ham Soup,
Ham hock, bacon or smoked ham bones,split peas [yellow] carrot, potato,celery,
Bring to boil cook until the peas have disinterageted and meat aflling of the bone.
Minestrone Soup,
Soup bones,onion,celery,carrot,potato, macaroni,vegetable stock.
Boil all ingredients until tender.
These are quick easy recipes with very little fuss.

Answer 2

Unfortunately, my best soup is one of those dash of this smidge of that recipes. But, I'll give it my best shot.
Brown 1 pound ground turkey with 1 cup chopped onion and about 1/2 cup chopped celery. Drain away any fat. Add 4 - 6 cups chicken stock (turkey is better, but I rarely have it) [ and you can use the canned stuff]. To this add 1 can of diced tomatoes, juice and all. Throw in a couple of bay leaves and let this simmer for a while ... maybe 30 minutes. Add some frozen vegetables - I like corn, green beans, carrots, potatoes and peas - and about 1/4 cup elbow macaroni. Cook until the macaroni is just about al dente. If things start getting to thick, add some additional stock or just plain water - you have to be the jude of how much Serve. You can throw a little Parmesan cheese on top.

Answer 3

Potato Soup with Rivels

Soup:
2 1/2 cup diced potato
1/2 cup chopped onion
1 1/2 teaspoon salt
2 1/2 cup water
1 1/2 tablespoon flour
3 cups milk
1 or 2 eggs
salt and pepper to taste
Combine first 4 ingredients, bring to boil and cook gently until potatoes are tender. Make a white sauce of butter, flour, and 1 cup of milk. Add sauce and remaining milk to potatoes. Before serving add slightly beaten eggs and season to taste.
Rivels:
1 egg beaten
3/4 cup flour
1/2 teaspoon salt and pepper
Mix with spoon. Add to soup as you finish mixing by rubbing between fingers. Cook 8-10 minutes.

Taco Soup
1/2 lb hamburger
1 large can tomatoes
1 can kidney beans
2 tablespoons taco mix
1 teaspoon seasoned salt
1/2 medium onion chopped
1 can whole kernal corn
2 cups water
1/4 teaspoon garlic salt
Brown hamburger and onion. Add remainging ingredients. Bring to a boil then simmer gently for 15-20 min. Serve in bowls, topped with grated cheese, crumbled tortilla chips, and sour cream. Very Yummy!

Answer 4

VEGAN CHILI RECIPE:
Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

This recipe for Vegan Chili serves/makes 4
Source(s):
Me...........

Answer 5

Pepper & corn soup

1 each red, yellow, and orange sweet (bell) peppers diced
1 medium onion, diced
1 or 2 cans diced stewed tomatoes
1 C corn kernels

It gets vague from there - I kind of work it out as I go

Bring about 2 cups of water to a boil. Add the peppers and onions and cook until tender. Add tomatoes. Add corn. Add about a Tbsp of light olive oil. Stir it all up and taste.

You may want to add any or all of the following:

Coriander
Red pepper flakes or powder
Salt
Cumin
Garlic powder
Chicken bouillon

This makes a bright, attractive, and tasty soup. The peppers make it spicy with a good load of vitamins, the corn adds a note of sweetness. Adjust ingredients to your taste.

Answer 6

I agree with Cocoa Bean. That's how my husband makes our soup. He starts with veggie broth, and maybe a can or two of Progresso vegetable soup. He throws in organic canned beans (we buy the organic for the low sodium content), frozen veggies, potatoes... Whatever is in the fridge that needs to get used up lest it becomes compost, he's even put in canned pineapple chunks. (With the canned items, he puts in the liquid as well, as that helps the flavor and expand the soup.) He also mixes in whatever spices seem good at the time as well. He fills up the big soup pot and we get many meals. (We have some frozen from last winter that we have mixed in with some newer stuff. He made a big pot for the church Epiphany dinner and we mixed some of the frozen in with the new stuff.) Also, do a search for "vegan soup recipes". VegWeb is a good place to start.

Answer 7

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 8

Cannt find my recipe books.... so heres wat i usually do.

My Fav is Hot and sour Chicken soup.

A cup of each of the following
Cabbages....sliced lengthwise finely
Carrot....... Sliced lengthwise finely
French beans..... sliced lengthwise finely
Mushrooms....... sliced lengthwise finely
Bamboo shoots..... sliced finely, lengthwise.
Green pepper.... sliced finely, lengthwise.
(Anymore if u wise to)
Chicken strips........ one cup (Boiled)
Chicken stock..... 3-4 cups.
(Or u could use water with boulions and some seasonings)
Soy Sauce..... 2tsp ( u can adjust that to ur liking)
Pepper.....To ur taste.
Salt..... To ur taste
White Vinegar.... 2-3 tsp
(Can use lime juice also)
Ajinomoto..... a pinch
Egg..... 1
Corn flour.... Mixed in warm water
Chillie Oil..... to ur desire
Spring Onions.... for garnishing.

Method:
Stir fry all the vegs together and once they are limp add the soy sauce, vinegar, pepper, ajinomoto and salt and broth. Cook it till it boils.... add chicken strip and cook a little. Later add some corn flour paste ( Corn flour mixed in warm water, to make it thick to ur desire, pour little by little). Once that boils, beat the egg and add it to the soup, slightly stir the egg, which will form strips, cook for 2 mins ( Do not stir much after egg is added , or the egg strips will break easily)

Now remove from the fire and add chill oil into the soup to make it spicy.
Chillie Oil... heat a little oil, when its hot add some chill powder and on slow flame and remove it immediately. U can pour this into the soup and mix it.

After adding chillie oil, sprinkle with spring oinion leaves and cover it. After few mins its ready to serve.

Hope u will enjoy it.... its worth all that time.

Answer 9

Broccoli Cheese soup

INGREDIENTS
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Answer 10

Broccoli Soup

This one is super easy and can be fancied up for company. I'll throw a bag of frozen broccoli in the pot, cover with a can of cream of mushroom and add the can full of water. Spices: basil, oregano, garlic, onion, even red pepper.

This can be made with two heads of fresh broccoli, and is great with sauteed onions and bell pepper or whatever vegetables you might want to add for fun. Shredded cheese on top is great when you're having company. I put sausage in mine when I had my folks over, and that really made it stick to the ribs. Hope you try this and like it! :) Another alternative is to crumble bacon on top or even add croutons.