What is your favorite soup recipe?

Question

It is cold here and a good bowl of soup sounds wonderful!

Answer 1

All this talk about potato soup - yum! It's a favorite of mine, and great for cold days.

* 1 pound bacon, chopped
* 2 stalks celery, diced
* 1 onion, chopped
* 3 cloves garlic, minced
* 8 potatoes, peeled and cubed
* 4 cups chicken stock, or enough to cover potatoes
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 1 cup heavy cream
* 1 teaspoon dried tarragon
* 3 teaspoons chopped fresh cilantro
* salt and pepper to taste

DIRECTIONS

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

I hope you find something to fix!

Answer 2

My homemade vegetable beef soup. Everyone loves it. I use 2 large cans of V8. One spicy hot the other plain. Add 1 stick of butter. Potatoes 8 cans drained first .whole baby carrots 6 cans, crushed tomatoes 4 cans regular size.1 large onion diced , 2 bags frozen corn, 1 bag frozen peas, and 3 pounds of ground sirloin cooked with the fat added to the soup. That makes the soup. As a side I have 4 cans of whole green chili's open and in a bowl placed to the side. Add to the soup after cooking if everyone likes. Add some shredded cheddar to serve along with mexican cornbread and you have a great meal. Make sure you salt the beef while cooking and add salt to taste after soup is done cooking. I cook it on low for a couple of hours. You have a lot of room for variation here. This soup is gone the same day and I make enough to feed 12.

Answer 3

About Cister's Taco Soup Recipe..... we served this to a staff of 110 people, but we added a can of diced potatoes and rather than water, we used beef broth. It was a big hit . Don't omit the seasoning or the ranch dip... for some reason, the two give a great taste sensation. I've made this at home, too, and we enjoy it as well. Also, if you are not a pinto bean fan, you can sub green beans, black beans, or butter beans.

Answer 4

This is one of my family's favorites. I just made a big pot last weekend! I hope you enjoy it as much as we do!

Italian Wedding Soup
8 cups chicken broth
3 stalks of celery, chopped
1 medium onion, chopped
2 cloves of garlic, minced
3/4 pound ground pork
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated parmesan cheese
2 medium heads escarole (you can substitute spinach if you wish)
5 eggs
1 cup grated parmesan
salt & pepper to taste

Simmer the broth gently, add onion, celery and garlic.
Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.
Form them into small, 1/2 inch, meatballs.
Add the meatballs to the simmering broth.
Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
Blend together the 5 eggs and cup of cheese.
When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.
Serve promptly.

Answer 5

Canadian Cheese Soup
1 lg Potato, shredded
1 lg Onion, finely chopped
1/4 c Carrots, grated
1/4 c Finely chopped celery
1 c Water
2 c Chicken consomm‚ or
2 c Chicken broth
1 c Grated sharp Cheddar cheese
1/2 c Half and half

1. In a deep, 3-quart, heat-resistant, non-metallic casserole
place 1 cup water, potatoes, onion, carrots and celery. Heat,
covered, in Microwave Oven 8 minutes or until vegetables are
tender.
2. Add remaining ingredients, and heat, covered,
5 minutes or until soup bubbles and cheese has melted. Stir
occasionally.

Answer 6

Nine Can Brunswick Stew

This is so easy to make and its so good. If you're not careful, you'll eat way too much before you realize it and feel like a bloated whale.

1 can BBQ Pork
1 can BBQ Chicken
1 can BBQ Beef
1 can New Potatoes
1 can Corn
1 can Sweet Peas
1 can Baby Carrots
1 can Stewed Tomatoes
1 can Tomato Soup
Worcestshire Sauce
Hot Sauce (Tobasco)

Combine all nine cans of ingredients in a crock pot. Stir them up well. It works best for me to add two cans, stir, add two more, etc.. Add a dash or two of Worcestshire and a dash or two of Tobasco. Stir a little bit more.

Cover and cook on LOW for at least eight hours.

And that's it! I used to put this on before I went to bed on Friday nights and take it to tailgate parties during college football season. People were shocked by how good it was and how easy it was to make.

Its cheap and serves a lot of people!

Answer 7

Chicken Chili SoupSUBMITTED BY: Carol 46

"This soup is so yummy on a cold day."

Original recipe yield:
18 servings

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
PHOTO BY: cookin'mama US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 3/4 pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
DIRECTIONS
Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.


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NUTRITION INFORMATION
Servings Per Recipe: 18

Amount Per Serving

Calories: 161

Total Fat: 1.1g
Cholesterol: 26mg
Sodium: 565mg
Total Carbs: 21.6g
Dietary Fiber: 7.4g
Protein: 16.4g
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Make it a Meal with this Recipe

Answer 8

Taco Soup Recipe
2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Answer 9

This easy recipe makes a good vegetable beef stew in no-time:

1 1/2 lbs. ground beef
1 large can of vegetable juice (like V-8)
1 package of dry onion soup mix
1 can cut green beans (drained)
1 can corn (drained)
1 can peas (drained)
1 can diced carrots (drained)

Brown ground beef in soup pot until cooked. Drain off fat if necessary. Add all other ingredients and cook on medium-high heat until boiling.

To make it even heartier, you could also add a can of your favorite beans (I'd probably use great northern beans). You also can add cooked pasta (elbow macaroni noodles or tubini are good choices).

Enjoy!

Answer 10

Cheesy Potato Soup
Cook cut up and peeled potaoes in chicken broth with chopped onions or leeks and celery until tender. Take a masher and mash about half the mixture in the pot. Next add half and half and lots of shredded sharp cheddar. Heat till melted and desired consistancy. If it's too thick after the cheese melts just add more half and half or milk. Serve in bowls with chopped green onions and chopped cooked bacon on top.