what is a great soup to bring to a potluck for co workers?

Question

easy and tasty.....

Answer 1

The curry adds a nice flavour without making it too spicy hot.
It sounds a little strange but it is very good and every time I have served it people have loved it.
:)

CURRIED PUMPKIN AND SWEET POTATO SOUP
1 ½ tsp veg oil
1 tsp garlic
1 cup chopped onion
2 ½ cups chicken stock
8oz (250g) peeled and chopped sweet potatoes
1 cup canned pumpkin
1 ½ tsp curry powder
½ tsp coriander
1 tsp honey
½ tsp ginger
¾ cup (175mL) 2% milk
In nonstick saucepan, heat oil; sauté garlic and onion until softened, approximately 5 minutes.
Add stock. Sweet potatoes, pumpkin, curry, coriander, honey and ginger; reduce heat, cover and simmer until potatoes are tender, approximately 40 minutes.
Puree until smooth. Return to saucepan stir in milk until blended.

from ROSE REISMAN BRINGS HOME LIGHT COOKING

Answer 2

Chicken Soup
Yield: Makes 8 servings

Nonstick olive oil cooking spray
1/2pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1large onion, diced
3cans (14-1/2 ounces each) chicken broth
1can (15 ounces) whole tomatoes, undrained
1can (14 ounces) Great Northern beans, rinsed and drained
2medium carrots, sliced
1large potato, diced
1/4teaspoon salt
1/4teaspoon black pepper
1cup frozen Italian green beans
1/4cup prepared pesto
Grated Parmesan cheese (optional)


Preparation: 1.Spray large saucepan with cooking spray; heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
2.Add chicken broth, tomatoes with juice, Great Northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans; cook about 5 minutes more or until vegetables are tender.
3.Ladle soup into bowls. Top each serving with 1-1/2 teaspoons pesto and sprinkle with Parmesan cheese, if desired.


Nutritional Information:Serving Size: about 1-1/2 cups soup
Sodium 1,064 mg
Protein 12 g
Fiber 5 g
Carbohydrate 18 g
Cholesterol 19 mg
Total Fat 6 g
Calories from Fat 30 %
Calories 164
Dietary Exchange: Fat 1/2
Meat 1
Starch 1

Answer 3

Potato Soup, Slow-Cooker

4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ¾ oz) can Cream of Chicken Soup
1 (10 ¾ oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1½ tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives

1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.

Serves: 8

--Costco cookbook
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Taco Soup

1-1½ lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning

Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese


Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)

Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.

Answer 4

The best soup to make would be a gumbo or a clam chowder. Its hardy and tasty and not something you get all the time. Check for recipes that are easy on food network website.

Answer 5

Taco Soup

2 lbs ground chuck browned and drained
1 pkg taco seasoning
1 can creme of chicken soup + 2 cans water
2 cans chili beans
1 can niblet corn
2 cans rotel

combine all ingredients and simmer for 1 hr....
serve with tortilla chips, sourcream, and cheese



bowtie soup
2 cans chicken broth
1 can creme of chicken soup + 1 can water
chives, dried
natures seasoning
1 12oz box bowtie noodles
combine all ingredients ..... use chives and seasoning to season to taste....cook 12-15 minutes or until noodles are done...
if you are going to keep warm in crock pot.....have couple extra cans of chicken broth to add....as it thickens as it sets




turnip green soup----this is one of my favorites
1 16 oz frozen turnip greens, cooked and drained
3 cans white beans + cans water
1 lb deli ham, cut into 1/2 inch cubes (I get two slices 1/2 thick, then cube them)
1 pkg oscar mayer bacon bits
1 box knorrs vegetable soup mix
salt and pepper to taste
Combine all ingredients and simmer for 1 hour over low heat.....serve with mexican cornbread

Answer 6

You can make this in a crockpot.

Chicken Tortilla Soup

4 cups chicken stock
juice of 1 lime, or about 1 1/2 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
1/2 Jalapeno pepper, finely chopped, optional
1 can mild green chiles, undrained (4 ounces)
2 green onions, chopped
1 medium carrot, diced
3/4 cup corn kernels
3/4 cup black beans (optional)
1 cup cooked chopped chicken
1/2 cup shredded Monterey Jack cheese or Mexican blend
1/2 tsp. ground black pepper
Salt to taste
vegetable oil
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
PREPARATION:
Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.

Serve bowls of the soup with tortilla chips & cheddar cheese.

Answer 7

what about a big pot of chili beans instead, I think this would be more well-liked.