I need a good soup recipe??

Question

Something easy that would go good with bread and salad...

Answer 1

How about a good potato soup

Loaded Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.

Answer 2

Good soup.....well it starts with the stock. It all depends on what kind of soup you want. If you want a brothy soup like chicken noodle or vegetable beef, then cook your preference and season it to your liking. I usually get it boiling, and then turn the heat back to med. low and let it cook for about an hour. Once you have that, remove the meat and add what ever you want to the stock.....veggies, rice, noodles, etc. Mind, if you are adding veggies and noodles, the noodles cook quicker, so add them after the veggies are almost done to your liking. While the veggies, etc. are cooking, debone the meat and add it back to the soup when everything else is done cooking. Soup is just a pot of everything left over from the week thrown together. And practice makes perfect.

Answer 3

This one is quite good:
Tortellini Pesto Soup

Ingredients
~1 small onion, chopped
~2 tablespoons butter or margerine
~1 clove of garlic, minced (more or less to taste)
~40 oz of vegetable or chicken broth
~1 package of 8 or 10 oz refrigerated cheese tortellini
~1 bag of (non-sauced) frozen vegeatables - preferably a California mix of carrots, cauliflower, and broccoli
~1/4 c pesto
~1/4 c fresh parmesan cheese

Directions
1. In large pot, over medium-low heat melt butter. Saute garlic and onions until just tender.
2. Add broth. Turn heat to medium. Bring to a slight boil. Add frozen vegetables.
3. Once vegetables are almost done, reduce heat and add tortellini. Cook according to the time listed on package. Do not overcook.
4. After tortellini cooks, turn off eye and remove pot from heat. Add pesto and stir until completely incorporated into soup.
5. Let stand for a few minutes before serving.
6. To serve, ladel soup into bowls and sprinkle fresh parmeasan cheese on top.

Start to finish time: 25 minutes
Prep time: Less than 10 minutes
Serves 4-6

Enjoy! :-)

Answer 4

Hmm... well it is not really a hard recipe. You take chicken stock, chicken, lemon zest, celery, carrots, salt, pepper, cubed potatoes, and some oregano and put it all in a slower cooker and then just walk away and let it cook. When you are about to serve it, squeeze some fresh lemon juice in it, and it is so much better. Good for bread dipping too. If you want it to be thicker, just dissolve some cornstarch or flour to the chicken broth before you add the veggies and chicken.

Answer 5

This is my new favorite soup recipe, great with bread and salad:

Bree's Lentil-Tomato Soup

1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Answer 6

Chicken Tortilla Soup:

4 servings

1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon oregano or italian seasoning
1 (28 ounce) can tomatoes, crushed
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can water
1 cup corn
1 cup white hominy (optional)
1 (4 ounce) can green chili peppers, chopped
1 (14 1/2 ounce) can black beans, rinse and drained
1/4 cup cilantro, chopped
2 boneless chicken breasts, cooked and chopped
avocados, chopped
monterey jack cheese, shredded
green onions, chopped
tortilla chips, crushed

1. In a medium stock pot, saute onion and garlic in oil.
2. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
3. Bring to boil and simmer for 5 to 10 minutes.
4. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
5. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

Answer 7

Chop celery and carrots. Add to chicken broth. Bring to boil. After veggies have cooked for a couple of minutes, add a package of tortellini. Then keep boiling til veggies soft and pasta cooked. Sometimes I cut up a can of stewed tomatos and add that, juice and all. Serve with garlic bread and parmesan cheese.

Answer 8

this is a great recipe


Broccoli-Cheese Soup

1 lb fresh broccoli florets (or frozen broccoli florets) cut into 1/2" pieces
2 carrots, peeled and julienned
4 oz mushrooms, washed, dried, and chopped (optional)
6 cups vegetable broth
1 Tbs oil, or as needed
1/4 tsp minced fresh garlic (optional)
Salt to taste
8 oz cheddar cheese/cheeze, shredded

In a large kettle, heat oil.
Add carrots and mushrooms, and saute` 3 minutes.
Add garlic, and saute` 1 minute.
Add broth and broccoli.
Bring to boil. Turn to medium simmer.
Cover, and cook 30 minutes.
Add salt to taste.
Ladle into bowls, and top each serving with some cheeze.

Answer 9

Classic Chicken Soup with Veggies and Barley.
Large pot.
1 cut up chicken with skin on.
5 Carrots sliced
2 Parsnips sliced
2 medium Turnips diced
3 medium potaties diced
4 stalks celery sliced
1/4 lb of cooked barley
cook chicken in pot with 3/4 water depth for 1 hour
Take chicken out and skim fat off from stock.
Add veggies to water and continue to simmer. (You may have to add water to pot)
Remove skin from chicken and cut up.
Place cut up chicken in pot and simmer with veggies until veggies are soft.
Add cooked barley.

Answer 10

Hi, the Iranian soup. bye