Whats your best soup/ broth recipe.?

Answer 1

Red Pepper and Chili Soup

1 x large tin of tomatoes
1 x veggie stock cube
Black pepper (to taste)
A splash or two of Worcester sauce
Mixed Herbs (to taste)

454g mushrooms
6-8 Red peppers
2 x onions
1x chili pepper (the hot type)

Cook together for about 40mins then blitz with a hand held blender. Makes loads, so I usually freeze some. Also makes a good base for a pasta source.

Answer 2

This is good.

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

Answer 3

i LOVE this loaded potato soup that i make. this is how i make mine.

take some chicken broth
chop some yellow onion
put on medium heat
dice up some potato's ( red ones work good too)
put the potato's in the broth
once the potato's are tender
add some milk
and if you want it thicker add a just a little flour
add some shredded sharp cheddar cheese
add bacon bits ( homemade ones taste better)
and mix together in the soup and let it cook until cheese is melted.
serve and enjoy!!!

Answer 4

This is so good!! I make it, and always have a few containers in my freezer, as it freezes beautifully!!


Barley mushroom soup

1/4 cup (1/2 stick) butter
1 pound mushrooms, cut into 1/2-inch pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 cup pearl barley, rinsed
2 tablespoons all-purpose flour
4 cups canned chicken broth
4 cups canned beef broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.

Serves 8.

Answer 5

my favourite is pea soup it's great and full of goodness,
first soak 12oz of green split peas in 2 pints of water over night,
saute an onion in a tablespoon of sunflower oil,
add 2 medium carrots chopped roughly end cut off but skins left on and washed,
add the peas and the liquid and an extra 1 1/2 pints of water and a couple of vegetable stock cubes,
simmer uncovered for an hour, spoon off the scum at the start of boiling,
when done add 14oz of frozen peas return to the boil for 5 Min's
when done add 2 teaspoons of dried mint and a good shake of black pepper, now with a hand blender blend till smooth,
if to thick just add more water till it's to your licking make at least 8 portions that's 3 scoops of a ladle per serving.

Answer 6

I often make my own minestrone but the simpliest soup I make is made from a can of Campbell's Cream of chicken. I empty the tin and add one can of water to it and then a small tin of Green giant sweet corn, one chopped green chilli...heat and then add the beaten yolk of an egg to it and a little soy sauce. When its all very hot add a sprinkling or tabasco sauce and a few coriader leaves. Its quick and tasty.

Answer 7

My broth is not a recipe. I throw in all the leftover veggies and raw meat parts (chicken necks and backs, shellfish shells and parts, beef bones, pork bones are the best) and the leftover spices and seasonings. I simmer until the house smells good and I freeze it.

Answer 8

I like this Curry Soup
1 apple, peeled & diced
1 yellow onion, chopped
1-2 tablespoons butter
½-1 tablespoon curry powder
1 tablespoon flour
6 dl clear meat stock
4 dl milk
1 dl crème fraiche
200 g boiled ham, sliced
salt and black pepper to taste

GARNISH:
½ dl parsley, finely chopped
1 apple

Melt butter in a saucepan over medium heat.
Add curry, onion, apple and fry.
Add flour and stir.
Gradually stir in meat stock.
Simmer about 5 minutes.
Add milk and simmer about 1-2 minutes.
Add crème fraiche, ham and heat the soup
Season with salt and black pepper.
Top with dices of apple and sprinkle finely chopped parsley before serving.

1 liter (l) = 2.113 pts. = 1000 ml = 1.057 qts. = 33.8 fl.oz. = 0.26 gal

Answer 9

I just love my own home-made lentil soup-
1 cup of lentils
8 ham cubes
2 grated carrotts
1 large leak, chopped
Half a turnip
Mmmmmmmmmmmmm

Answer 10

Miso soup; it's made with Kombu (rather than Bonito shavings), water and miso. Add some tofu, green onions and a mushroom or two.