Does anyone have a great soup recipe that can be served as a main dish and easily frozen?

Question

I'm sick of chilli! Please help! :)

Answer 1

I MAKE THIS ALL THE TIME, AND ALWAYS HAVE IT IN MY FREEZER, AS IT FREEZES BEAUTIFULLY.

MUSHROOM BARLEY SOUP

8 SERVINGS
¼ C BUTTER
1 LB MUSHROOMS, CUT INTO ½ INCH PIECES
2 LARGE CARROTS CHOPPED
2 LARGE CELERY STALKS, CHOPPED
1 ONION CHOPPED
½ C PEARL BARLEY,RINSED
2 T FLOUR
4 C CANNED CHICKEN BROTH
4 C CANNED BEEF BROTH
¼ C FRESH PARSLEY CHOPPED
1 T CHOPPED FRESH DILL, OR 1 TEASPOON DRIED

MELT BUTTER IN HEAVY LARGE DUTCH OVEN OVER MED- HIGH heat
ADD MUSHROOMS, CARROTS, CELERY,ONION AND BARLEY.
SAUTE until VEG.BEGIN TO BROWN, ABOUT 20 MIN.
ADD FLOUR TO POT AND STIR 5 MIN. GRADUALLY MIX IN BROTH.
BRING SOUP TO A BOIL, STIRRING FREQUENTLY. REDUCE HEAT TO MEDIUM AND SIMMER UNTIL BARLEY IS TENDER AND SOUP IS BEGINNING TO THICKEN, ABOUT 40 MIN.
MIX IN PARSLEY AND Dill
SEASON TO TASTE WITH SALT AND PEPPER.

Answer 2

LAZY MAN'S CHICKEN SOUP

1 pkg. chicken wings
1 pkg. carrots, fresh
1 pkg. fresh spinach
1 bunch fresh beets
4 potatoes
2 plantains
1 bunch broccoli
6 sm. onions
Water
Optional: Any other fresh vegetables

In large stock pot or lobster pot, fill 1/2 way with water. Wash off vegetables and wings. Chop vegetables into chunks. Put in pot. Bring to a boil then put in wings. Save spinach and broccoli until very end. After soup boils for 1/2 hour pull out plaintain and take off peel. Put all but peels back in. Cook another 20 minutes. Put spinach and broccoli. Cook 10 minutes more. Serve up.

Answer 3

Classic Beef Barley
Ingredients
1-1/2 pounds boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup quick-cooking barley

Directions
Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.

Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.

Make ahead tip: Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.

Answer 4

Hearty Goulash Soup

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.

Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Makes about 16 cups, serving 12.

Bon Appetit!

Answer 5

Minestrone is a great dinner soup and freezes very well. I always make a large amount and then freeze it for several quick meals.

Answer 6

try boiling mussels & add some ginger. then if its already boiling put egg on it. then presto!!! you already have a non-fat tasty soup.

Answer 7

Cheeseburger Soup

1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1-1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
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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.
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Chili's Chicken Enchilada Soup

1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16-20 servings.
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POBLANO CORN CHOWDER with SHRIMP

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 (14 3/4- to 15-oz) cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 12 first-course or 6 main-course servings.

--Bon Appétit, September 2002
Sundown Cafe, Atlanta, GA