Soup recipes...?

Question

I need all kinds of soup recipes-simple or difficult, quick or takes ages!!! I have a good mushroom one, so can i just substitute the mushrooms for other vegatebles? (I dont eat meat, i do eat fish)
Thanks

Answer 1

VEGETARIAN SPLIT PEA SOUP

1 (16 oz.) bag split peas, washed (about 2 c.)
1/2 c. chopped onion
1 bay leaf
1/2 tsp. salt
1 c. chopped carrots
1/4 c. snipped fresh parsley
1/4 tsp. Italian seasoning
8 c. water
1 c. diced potatoes
1 tsp. each oregano & basil
1 c. sliced celery
1 clove garlic, minced
Pinch of cayenne pepper

Bring water to a boil. In a 4 quart round casserole, combine peas, celery, onion, carrots, potato, garlic, bay leaf, parsley, Italian seasoning, oregano, basil, salt and cayenne. Add boiling water. Cover and microwave on high 10 minutes or until mixture begins to boil. Stir and re-cover (stir every 10 minutes). Microwave on medium for 20 to 30 minutes or until peas are tender. Remove bay leaf before serving. Serves 6.


VEGETARIAN VEGETABLE SOUP

12 c. cold water
1/2 c. bulgar wheat (optional)
1/2 c. brown or white rice
1/2 c. lentils
1 can chicken peas and juice
7 chicken bouillon cubes
3 carrots
1 lg. onions
3 stalks celery
2 c. fresh broccoli
2 c. fresh cauliflower
2 c. fresh asparagus
1 c. green bell pepper
1 lg. tomato or 16 oz. can tomato
Salt and pepper to taste

Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours.
Try mixing and matching various vegetables according to ability and your taste. You can substitute with frozen vegetables. Makes enough for 6 with leftovers.


MUSHROOM BARLEY SOUP (VEGETARIAN)

1 box mushrooms
1 med. onion
6 packets vegetable broth
8 oz. barley
1/2 pt. (6 quart) water
2 lg. carrots, grated
Fresh dill
1/4 tsp. pepper

Saute mushrooms and onions in butter. Bring water to boil then add mushrooms, onions, barley, broth and carrots. Add 2 sprigs of dill (or to taste) and 1/4 teaspoon pepper. Cover and simmer 1 hour. Then add paste (2 tablespoons butter and 2 tablespoons flour). Then cook 1/2 hour more.


VEGETARIAN POTATO BARLEY MUSHROOM SOUP

3 tbsp. sour cream
2 med. potatoes
1 tbsp. butter
Salt and pepper to taste
1/4 c. barley
6 c. water
1 sm. can mushrooms

Boil barley in water for 1 hour or until barley is soft. Add cubed potatoes and boil until tender. Add butter and mushrooms with liquid. Before serving, take cup of hot soup and stir into the sour cream. Blend with remaining soup stock. Serves 6.

Answer 2

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Answer 3

I make this Taco Soup for potluck dinners and someone always asks for the recipe--it is so easy, versatile and delicious and my whole family loves it!! You can substitute the type of beans and tomatoes and use a 1/2 beef and 1/2 pork mixture--just whatever you have on hand.

TACO SOUP
2 pounds ground beef
1 large onion, chopped
1 can white northern beans (can use two cans)
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes (or your favorite canned tomato)
1 pkg. taco seasoning mix
1 pkg. original Hidden Valley ranch dressing mix (dry)
2 1/2 cups water or more, to make soup broth (or chicken stock/broth and even better, use a can of beer!)
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. The longer the soup simers the better it is! I top mine with shredded cheese and a dollop of sour cream--so yummy!

Sorry, I didn't realize you didn't eat meat until I went back an re-read your question. Maybe someone else will like this soup and I will go back to my recipe box and see what I can find that doesn't use meat. Here are some recipes that do not use meat:


Here is a recipe for a very creamy tortilla soup that is made at a restaurant here in Tulsa....they are famous for it and it truly is the best soup I have ever had. Not for dieters though because it is so creamy and cheesy :-) You could substitute the chicken broth for veggie stock

Full Moon Restaurant Tortilla Soup recipe
Source: Full Moon Restaurant - Tulsa, Oklahoma

4 ounces butter
4 ounces flour
1/2 gallon herb infused chicken broth
1 cup salsa
8 ounces shredded Cheddar jack cheese
8 ounces cooked, cubed chicken
Seasoning
1 cup cream

Garnish
Fried tortilla chips
Guacamole
Fresh cheese

Melt butter then add flour. Cook for about 7 minutes over medium heat stirring constantly.

Add hot chicken broth in 2 intervals. Add salsa, chicken, and cream. Simmer for 15 minutes stirring frequently. Add seasoning of your choice. Remove from heat and whisk in the shredded cheese.

Serve and garnish with the guacamole, tortilla chips, shredded cheese, and sour cream if desired

Answer 4

I know cilantro can be an acquired taste. So if you like cilantro try the recipe below just substitute the chicken broth for seafood or vegetable broth. Tastes just as good.

If you don't like cilantro don't even look at the first link below!

The second link is for a completely home made garlic tomato soup......very much comfort food!

The quinoa soup is good too.....just make sure to switch the broth for a vegetable broth and leave out the meats or add your favorite seafood. Oh and quinoa is WAY nutritious, known as a superfood, so you really should give this recipe a try.

The last soup is an african avocado soup which is just GREAT for the summer time!

Answer 5

Pumpkin Carrot Soup

1 stick butter
2 onions
2 1/2 cups peeled, cut pumpkin pieces
2 carrots
1 tbs curry
1 tbs Chinese five-spice powder
1/4 cup Thai chili sauce
1/4 cup Dijon mustard
1 quart heavy cream
4-5 shakes black pepper
1 cup sour cream
Dill garnish
Pot of chicken stock

Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pureé the mixture in a food processor to your desired thickness and refrigerate overnight.

The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.

Answer 6

My favorites:

Potato Cheese soup-- I don't know the recipe, but I ate it at downtown Disney and made a version with a cheese soup and potatoes and garlic. Here's another recipe:
INGREDIENTS:
1 bag hash browns
1 C. Creamora
1 Can Cream of Celery Soup
1 Can Cream of Onion Soup
3/4 block of Velveeta cheese, cut into chunks
PREPARATION:
Cover potatoes with water plus about 2 more inches of water. Let cook until tender. Add Creamora and canned soups; blend well. Remove from stove and add Velveeta cheese. (Be careful that you don't burn the soup!) Immediately put into a crock pot to keep warm. Cook on high until cheese melts. Serves about 10 cups of soup. Garnish with Bacon Bits from Hormel.

I also love vegetable soup:
(This won't be exact, so you can play with it if you like.) Get-- one huge can of tomato soup, one big bag of frozen mixed vegetables, an onion, a potato, two stalks of celery, and two big cans of whole tomatoes. Start the soup boiling, then reduce it to low heat and begin chopping the fresh vegetables into it, then dump in the canned and frozen. As it continues to cook, stir in one teaspoon of each: Basil, Dill, Garlic, Ginger, Oregano, Nutmeg, Paprika, Rosemary, Sage, and Thyme, and pinches of cloves and allspice. Cook it until the raw veggies become tender and then it is ready to eat. If you make a huge batch, then you can freeze it in single size portions and reheat and eat later.

I also love Summer Squash Sausage soup-- something I came up with on my own and didn't base on anything I tried before. Start by cooking squash (the yellow ones) and a coarsely chopped onion in a frying pan. You can use just a little oil and some water, but not much of either. You're just tenderizing the vegetables. When they are a bit tender, add in a can of kidney beans (light red) and rinse the can well so you add in one more can of water. Then toss in your sausage. I use Boca's vegetarian sausage-- the fat Italian ones-- but you can use real Italian sausage and brown it beforehand. If you use the Boca, cook until the sausage has thawed and cut it into pieces, then cook it five to ten minutes longer, depending on your taste. If you use real sausage, just cook the mixture for five or ten minutes after. Either way, add in 1/2 teaspoon of each-- chili powder, basil, nutmeg, and paprika-- when you add the sausage. By the time it is done, you will have a tasty soup.

I hope you enjoy these recipes!

Answer 7

CHUNKY POTATO SOUP

3 cups diced potatoes
1/4 cup chopped onions
1/4 cup chopped carrots (optional)
2 cups milk
3 cups water
3 tbsp. butter
1 tbsp. fresh parsley
1 tbsp. fresh cilantro
1/3 cup ground Parmesan cheese
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp Mrs. Dash original
2 cubes of chicken bouillon
2 tsp. Italian seasoning

Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and cheese.
Stir very well so that the flour and cheese do not clump; continue stirring.

Serve when vegetables are tender and flavors are well blended.

Serve topped with cheddar cheese and add a few saltine crackers.

You will love this! It is my favorite soup! Perfect for guests, a romantic dinner, or just relaxing in the afternoon.

Answer 8

Tortellini, everytime I make this everyone loves it. Take one large can and one small can of chicken broth. Bring to a boil. Add chopped celery, chopped carrots, and a package of meat tortellini. Cook until veggies and pasta are both tender. Sometimes I add a can of chopped stewed tomatos too. Then I serve with grated parmesan for the top, and garlic bread on the side. Oops-sorry, didn't realize you don't eat meat. Just substitute veggie broth and cheese tortellini. Still very good.

Answer 9

BROCCOLI CHEESE SOUP 4 servings: 2 c Water
1/2 c Flour
12 c Dry milk powder
3 tb Chicken bouillon powder
1 ts Dry minced onion
Black pepper
5 oz Frozen chopped broccoli --
Cook
1 tb Sour cream
1 tb Butter
1 sl Kraft Singles Cheddar --
Cut
Bits Into blender put first 6 ingredients. Blend on high
until smooth. Pick out larger pieces of broccoli iand
put in blender. blend those until tiny bits. Put aside
3/4 c cooking water from broccoli and discard rest of
water. Pour blender mixture into top of double boilier
over simmering water, stirring until smooth and
thickened. Stir in cooking water andbroccoli, diced
fine. Add remaining ingredients

Answer 10

Cauliflower-Caraway Soup
prep time-20 min cook time-20 min
4 to 6 servings

1 head cauliflower, broken into flowerets (4 to 5 cups)
1 cup chopped onions
1 1/2 quart chicken broth
1 tsp. caraway seeds
Salt and pepper to taste
1 cup whipping cream
chopped chives for garnish

Put cauliflower, onions, chicken broth, and caraway seeds in a 3 to 4 quart sauce pan. Cover and simmer for 20 min.

Fit food processor with steel blade, or use blender. Place cooked cauliflower into process er or blender. *** enough broth to cover blades.

Process until smooth and pureed.

Just before serving add cream. Serve garnished with chopped fresh chives.