recipes for quick, easy cheap and delicious soups wanted Please?

Answer 1

Stroganoff Soup

1 (16 ounce) package dry egg noodles
1 (1 1/2 pound) round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce

Bring a large pot of lightly salted water to a boil. Add egg noodles
and cook for 8 to 10 minutes, or until al dente; drain and rinse
under hot water.

In a large skillet, brown the round steak pieces with the onion to
desired doneness.

In a crockpot, combine the soup, 2 2/3 cups (or 2 soup cans) of
water, sour cream and steak sauce. Mix until smooth. Add steak
pieces, onions and noodles. Cook on LOW for 2 hours, or to desired
taste and consistency.

Yields 4 to 6 servings

Answer 2

Easy Chinese Corn Soup

Prep Time: 5 Minutes Cook Time: 10 Minutes
Ready In: 15 Minutes Yields: 4 servings

INGREDIENTS:
1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken
broth

1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS:
1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Note: You can also add diced ham, mixed vege (from the bag) and fresh sliced mushrooms for flavour! And serving it with crispy egg noodles tastes great!

Answer 3

Chili Soup
2 lbs. extra lean ground chuck
1 lg. onion, finely chopped
1 green pepper, finely chopped
Salt, pepper & chili powder
Enough water just to cover.
Cook till meat is done. (About 10 min.)
Add: 2 lg. cans of lt.red kidney beans
3 -64 oz. cans tomato juice
3-4 Tbsp. chili powder (or to your taste)
salt & pepper to taste
bring to a boil, then reduce heat and simmer for about an hour and a half or until you can see that it has slightly thickened. This is so good!

Answer 4

Green and Red Tomato and Corn Soup
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ground cumin
4 green tomatoes, chopped
4 tomatoes, chopped
1 1/2 cups fresh corn kernels
7 cups vegetable broth
salt and pepper to taste

DIRECTIONS
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.

Answer 5

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Answer 6

In a small saucepan, bring chicken broth and 1/4 cup water to a boil. Add garlic, noodles, and beans. Reduce heat; simmer 5 minutes.
Add carrot and chicken; simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in scallion. Season with salt and pepper.
per serving: 291 calories; 2.5 grams fat; 36.5 grams protein; 28.8 grams carbohydrates; 5.1 grams fiber


ingredients
1 can (14.5 ounces) reduced-sodium chicken broth
1 garlic clove, minced
1/2 cup fine egg noodles
2 ounces green beans, cut crosswise into 1-inch pieces (1/2 cup)
1 carrot, coarsely grated
4 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces (1 cup)
1 scallion, thinly sliced
Coarse salt and ground pepper






another recipe for chicken noodle soup

INGREDIENTS
1 (2 to 3 pound) stewing chicken
2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 1/2 cups uncooked fine noodles
DIRECTIONS
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust s
SUBMITTED BY: MindyMcC
This soup is super-tasty ans super-easy to make! My whole family loved it. I used ~10 skinned chx legs & 2 cans low-sodium chx broth (instead of boullion) and then added water to bring the liquid total up to 3 quarts. I think I will add 2 cups carrots and some frozen peas next time to add more veges. I also used whole wheat linguini(broken-up) instead of fine noodles, and this was . cumin and just a sprinkle of chili powder. Both soups were fantastic. I didn't have thin noodles so plain egg noodles did the trick for us. Both of my sons and my fiance were already asking me to make this again!

5 users found this review helpful

Answer 7

stir frys. Its a great way to eat vegestables. You can add chicken, tofu, pork, shrimp , and many other things. Add rice or noodles and you have a perfect , healthy , filling meal. since there are so many different combinations you could have it several time a week. my favorite is cashew nut chicken. it easy and realy realy good. depending on how spacy you like food, just add more or less jalepenos Also tortellini is easy and can be made many different ways. Any kind of pasta realy. look up whats called a mint mojito fruit salad. It sounds strange but it tastes soo good and it is realy healthy

Answer 8

QUICK BAKED POTATO SOUP

2 sm. baked potatoes (microwave & peel)
1 pkg. potato leek soup mix
2 c. cold water
1 c. cream
1 tbsp. butter
2 chopped scallions
2 oz. grated sharp cheddar cheese

Follow package directions for soup. Chop potatoes into 1/2 inch cubes and add to soup with scallions. Then add all other ingredients. Serve with cheese garnish.

Answer 9

Cream of Mushroom Soup with Bacon
This soup is made with sliced mushrooms, cooked in butter, in a lightly thickened milk mixture. Crumbled bacon is sprinkled on top.Ingredients:
• 1 8 oz. carton of fresh sliced mushrooms
• 1/2 stick (unsalted) butter (1/4 cup)
• 1 tsp. salt
• 1/4 cup flour
• 5 cups of milk
• 1 chicken bouillon cube
• 6 slices of bacon (fried crisp, drained and crumbled)
Method:
Using a large pan, on medium heat, saute mushrooms in butter until they are done. Remove pan from burner. Stir flour into mushrooms until they are completely coated. Add milk and stir mixture well. Add bouillon cube. Return to medium heat and bring to a boil. The mixture will thicken. Top each bowl with bacon crumbles.


Quick and Easy Chicken Tortilla Soup
This soup uses cream of chicken soup, chicken broth, and cubed cooked chicken, along with canned tomatoes and optional green chilies. Ingredients:
• 1 can cream of chicken soup
• 1 soup can of water
• 1 can chicken broth
• 1 can Rotel tomatoes
• 1 can chopped green chilies (optional; don't add this if you don't want the soup too spicy)
• 1 14 oz. can diced tomatoes
• 2 cups cubed cooked chicken (canned, leftover, or frozen)
• 12 corn tortillas, sliced into strips
• Shredded cheese (cheddar or Monterey Jack)
• Tortilla chips, crushed (optional)
Method:
Add all the ingredients into the pot, except the tortillas and cheese. Bring to a boil and simmer about 15 minutes. Add the tortilla strips and cook about 15 minutes more. Serve with cheese and tortilla chips, if desired. Also good with a side dish of guacamole.

Easy Sausage & Tortellini Soup
Italian sausage pieces are cooked in chicken broth with French onion soup, tomatoes, cabbage and the three-cheese variety of fresh tortellini. Ingredients:
• 5 links sweet Italian sausage
• 1 can (10.5 ounce) condensed French onion soup
• 1 can (14.5 ounce) diced tomatoes with basil, garlic & oregano
• 2 cups chicken broth
• 1 cup shredded cabbage
• 1 9-ounce package fresh three-cheese tortellini*
• Fresh grated parmesan cheese for garnish (optional)
•
Method:
Remove casings from sausage links. Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredients, except cheese. Bring to a boil. Reduce heat & simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowls & sprinkle with parmesan cheese.

Answer 10

Egg Drop Soup
* broccoli florets
* green peas, as needed
* 1 egg
* 1 tbsp of beef bouillon, or as desire
- Boil broccoli florest until half cooked, then pour in frozen peas, cook until tender.

- Add beef bouillon until it reaches your tastebud.

- Just before turning off the stove, pour in scramble egg.