I need to know some easy soups recipes?

Answer 1

Carrot-Bean Soup
* 1 cup navy beans
* ½ cup sliced carrots
* 1 tablespoon butter
* 2 tablespoons chopped parsley
* ½ cup chopped onion
* 1 teaspoon salt
- Wash beans thoroughly. Drain. Put in saucepan. Add 2 quarts cold water. Bring to a boil. Reduce heat. Cover and let simmer until tender, adding salt when about half cooked.

- Melt butter in another pan. Add carrot, onion, and ¼ cup water. Simmer until water is gone, stirring frequently.

- Add two cups of liquor in which beans were cooked and let simmer, covered, until carrots and onion are tender. Add this mixture to the bean soup. Bring to a boil. Serve hot, garnished with parsley and croutons.

* Serves 6.


Tomato Soup
* 3½ cups canned or strained stewed tomatoes
* ¼ teaspoon paprika
* 1 teaspoon tapioca
* 1 cup chopped celery
* 1 slice onion
* 1 teaspoon sugar
* ½ teaspoon salt
* 1 teaspoon Worcestershire sauce
* ¼ teaspoon pepper
- Simmer tomatoes, onion, and celery 20 minutes. Rub through a sieve.
- Pour 1 pint boiling water through sieve into mixture.
- Soak tapioca in cold water 10 minutes. Add to soup. Simmer until tapioca is clear.
- Add salt, pepper, paprika, Worcestershire sauce, and sugar. Combine thoroughly.

Tips: Garnish with croutons.
* Serves 6.


Cream of Leek Soup
* 2/3 cup (91 gram or 150 ml) of Cream of Leek Soup Base
* 2 cups (450 ml) cold water
* 2 cups (450 ml) of milk (or water)
- Combine the soup base/mix with the cold water and mix well. Add the milk/water and bring to a boil over low heat, stirring frequently

- Simmer for 3 minutes


Quick Creamy Potato Soup
* 2 tablespoons butter
* 2 tablespoons finely chopped onion
* 2 1/2 cups boiling water
* 1 can (12 fl. oz.) Evaporated Milk
* 1 1/3 cups instant mashed potato flakes
* 1 1/2 teaspoons seasoned salt
* 1/4 teaspoon dill weed
Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in water,
evaporated milk, potato flakes, seasoned salt and dill weed. Heat until mixture just comes to a boil. Season with pepper.

Serving Size: 4

Answer 2

Exported from MasterCook

RIDICULOUSLY EASY LENTIL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: [e-mail] (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, [e-mail] using MMCONV.

Answer 3

Here is an easy Meatball Soup recipe.
1 46 oz can chicken broth
1 16 oz package of frozen vegetable soup vegetables
1/2 jar of Barilla pasta sauce ( I prefer Tomato and Basil)
12 Meatballs each cut in 4 pieces. ( I make my own but you can also buy meatballs)
3/4 cup of elbow macaroni

Combine all ingredients in a pot. Set on low and let it slowly heat up until it boils (depending on the pan it takes about 60 - 90 minutes) Once it starts to boil remove from heat.
I let it cool completely in the fridge overnight so I can skim any fat from the meatballs.
Cook the elbow macaroni and add to the soup. Heat and serve.

Answer 4

Get some chicken broth,I use two large containers,then depends on what kind of soup you want,but I usually make chicken vegetable soup with this,I add some frozen mix vegetables { thawed} some cut up chicken that has been cooked,I use some left over chicken I have over from day before,let this come to boil,then simmer till vegetables are done,then I add some parsley,now ready to eat,you can add your parsley to the soup when you like,sometimes I add a little tomato paste to it also,about a teaspoon or so adds some more flavor to it very very good and easy,yup

Answer 5

Carrot and Ginger Soup

INGREDIENTS
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Answer 6

Don't know if this will qualify as easy, but i love it. Boil chicken (breasts or peices) in the following

Water
2 cubes of tomato soup cubes? (sopa de tomate is on the box)
1/2 chopped onion
1/2 chopped bellpepper
handfull of cilantro (no need to cut you'll be straining)
salt, pepper
cayanne pepper to taste (depending on if you like hot food)
3-4 cloves of crushed garlic (with the side of your knife)

Boil 15 - 20 minutes depending on size of the pieces.

Take out chicken and strain your chicken broth keep it, this is the base for your soup, you'll be diluting with more water.

cut up the other half of the onion and chop the boiled chicken.

add chicken and onion to soup and rice.

Garnish with cheese and tortilla chips. Enjoy!

I know its vague... but i can't be more specific cause it changes every time i make it *shrugs*

Recipe for spanish rice:
heat oil in pan, add 1/2 chopped onion, 1/2 chopped bellpepper and 1 chopped tomato. Add rice to oil, season with salt pepper and garlic and "toast" the rice. After rice is slightly browned add 1 cube of "sopa de tomate" dizzolved in boiling water. Cook rice until tender.

Answer 7

My favorite is mushroom soup.
Visit below link which provides recipe for easy cooking mushroom soup which can be done within 30 minutes with very less effort.
http://veg-food.co.uk/mushroomsoup.aspx

Answer 8

All i do is follow a simple pumpkin soup recipe but change the veggies... no matter what veggies i put in it it always seems to turn out really nice!

Answer 9

EASY POTATO SOUP
8-10 med. potatoes
4 c. milk
1/2 tsp. salt
1 tsp. pepper
5 tbsp. butter
1 c. onions, chopped
Peel potatoes, rinse and chop. Cook until slightly tender, salt, and pepper mashed potatoes a little. Add milk in a small pan, melt the butter and saute onions until tender. Add to mixture, heat to boiling.
Hope this helps..

Answer 10

CREAM OF POTATO AND HAM SOUP

6 med. potatoes
1 sm. onion
8 oz. ham, diced
1 can cream of celery soup
4 tbsp. butter
2 c. milk
Salt and pepper

Peel and dice potatoes and onions; place in large pot; cover with water. Bring to boil, add ham. Simmer until potatoes and onions are tender, about 10 minutes. Add celery soup, butter and milk; simmer until butter is melted. Serve.
May increase or decrease ingredients for size of group.

Answer 11

BARLEY AND BEANS MINESTRA
(for 4 people)
Ingredients: 200 g pearl barley, 200 g dry Borlotti beans (you have to use Borlotti beans for this recipe), 1 onion, meat broth, a piece of prosciutto crudo better if with bone (raw ham that is cured and ready to eat), extra-virgin olive oil, 3 dry bay leaves, salt, pepper.

Soak the beans and the barleys in separate pots for few hours (you can put them in water the evening before and leave them the whole night until you will begin to cook minestra).
In a large and deep pot put some extra-virgin olive oil and the chopped onion, cook until the onion is tender and has a golden color. Now you can drain the Borlotti beans and put them in the pot, stir and cook for 5 minutes. Add meat broth, bay leaves, pepper and the piece of prosciutto crudo. Bring the pot to a slow boil without stirring it and let it simmer gently, cook for about 1 hour. At this point you can drain the barley and add it to the minestra and cook until barley is tender (about 45min), stir frequently. Add salt at the end if necessary (prosciutto crudo is quite salty so you might not need to add more salt). When the soup is done let it rest for 5 minutes before serving it

PORCINI AND POTATOES SOUP
(for 4 people)
Ingredients: 250 g fresh Porcini mushrooms, 350 g potatoes, 1 garlic glove, 1 liter meat broth, Parmigiano cheese, fresh parsley, extra virgin olive oil, salt and white pepper.
.
Clean and wash the potatoes, cut them in small pieces and boil them into the broth for about 40 minutes.
Prepare the Porcini: cut the mushrooms and put them in a pan with some extra-virgin olive oil, squeezed garlic, salt and white pepper, cook them until they are soft. At the end add fresh chopped parsley.
When the mushrooms are ready put them into the broth and potatoes and blend everything with a hand blender. Grate Parmigiano and add it to the soup, mix well.
Add a bit of extra-virgin olive oil and serve warm with crostini (bread cut into small pieces and toast in a pan with some extra-virgin olive oil).