Homemade soup recipes?

Question

Does anyone have any delicious recipes for homemade soup?Fall and winter is just around the corner.

Answer 1

VEGGIE CABBAGE SOUP
INGREDIENTS
1 Head cabbage
6 Cups water
2 Bay leaves
6-8 beef bullion cubes
1 can tomato paste
Veggies of your choice
DIRECTIONS
Add all ingredients to large pot or slow cooker boil or cook until veggies are soft.
TIPS
Add in 2 teaspoons or so, of crushed red pepper to spice the soup up.
Add in your favorite meat such as, ground turkey, beef, or chicken.

THIS SOUP IS SO DELICIOUS ENJOY!

Answer 2

Any soup recipe can be made better with a couple of "secret" ingredients. Use a cup of white wine when making chicken soup. Add 3 tablespoons of horseradish to cooked bean soup. Add fresh basil and rosemary to white bean soup. Use a cup of red wine when making beef vegetable soup or beef stew.
Chicken Soup:
1 whole chicken, or the remains of a cooked chicken, bones and all.
1 whole onion, chopped
1 rib of celery, chopped
2 carrots (or 8 baby carrots), chopped
3 cloves of garlic, crushed
Juice of 1 lemon
1 large can of chicken broth
1 cup white wine
2 cups cold water
Bring to a boil. Reduce heat. Skim "foam" from the top. Cover pan and simmer 1-2 hours.
Strain soup and set meat aside. Taste broth and adjust seasonings. Add rice or noodles. Increase heat and cook just until the starch is done.
While this is cooking, pick the meat from the bones. When starch is done, remove soup from heat and stir meat into the broth. Top each bowl with a sprig of fresh basil or fresh cilantro and squeeze a little lemon juice into the bowl.

Answer 3

if u what a good soup be fore you go shopping take every thing out of the frig .all verg left over meat,even letuce in a pot of water boil it frist take the stoff on the top of the pot and throung it out salt the water and turn to simer add a can of tomatoes, or paste when you are ready to eat take all the veg and what u did put in it and put it in a blender put back into the soup get a nice fresh bread and u have a very good soup and you saved money and also save ur garbage bin and what a great soup to warm u up when u come home if u try it let me know.

Answer 4

This is a very easy soup recipe, but it's still very good.

CHICKEN TORTILLA SOUP

2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans chicken broth
2 cans rotel tomatos
2 cans Tyson chicken chunks
2 cups milk, seasoned with chili powder and garlic
6 flour tortillas, torn into 2" pieces

Mix all together in a large pot and bring to a boil. Lower heat and simmer, covered for about 10 minutes, stirring occassionally. Serve over tortilla chips and top with sour cream and shredded cheese.

Answer 5

My favourite soups are potato and leek, cream of celery and minestrone

Leek and Potato
1 onion
2 leeks sliced and rinsed
1 large potato chopped into 1 cm dice
chicken stock

Gently fry the onion potato and leek until the onions are soft. I use olive oil but butter is nicer. add the stock (about 750mls or 1 1/2 pints (30floz) and cook until the potato is soft. Season with pepper and a little salt. Blend if you like and finish with a dash of single cream if you like.

Cream of celery
1 onion
4 - 6 sticks of celery finely chopped
1 small carrot finely chopped.
1 - 1.5 pints stock (veg or chicken)

gently fry the onion carrot and celery until the onions are soft. cover with stock and simmer until the celery is soft.blend and add a splash of cream for richness.

Minestrone
1 onion chopped
1 stick celery chopped
1 small carrot chopped
2 rashers of smoked back bacon cut into thin strips
2 cloves of garlic
teaspoon of mixed herbs
1 small tin of tomatoes (200g)
1 - 1 1/2 pints stock (ham is the best if you can get it but veg or chicken will do
1/2 small white cabbage

Fry the onion, celery, carrot, bacon gently until the bacon is cooked and has started to colour. Add the garlic chopped and the herbs and fry for another minute of so. then add the stock and tinned tomatoes and bring to a simmer. Cook until all the ingredients are nearly soft (about 10 minutes) then add the cabbage finely shredded and cook for another 5 to 10 minutes. You can also add a few strands of spaghetti with the cabbage if you like noodles in your minestrone. Season with Black pepper and serve hot with a little grated parmesan.

Hope you enjoy.

Answer 6

BEEF STEW

3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1-1/2 cups chopped onions
3 cloves garlic, chopped
4-1/2 tsps Worcestershire sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
1 bay leaf
2 pounds beef for stew, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (about 14 ounces) beef broth
1/2 cup cold water
1/4 cup all-purpose flour

Slow Cooker Directions:
Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
Cover and cook on LOW 8 to 9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to HIGH; cover. Stir water into flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables.

Answer 7

Potato-Cheese Soup
Cover potatoes with chicken stock, add salt and pepper and boil until fork tender. (you can add carrots, onion, celery if desired)Remove and save most of the broth.
To the potatoes, add butter, milk and/or half & half, and velveeta cheese. Mix all together until cheese melts and consistency is thickened (this is when you add back a little broth if needed).
For extras, I like to add in some salsa and top with shredded cheese. Also, add can corn or bacon.

Answer 8

i have a lot of soup recipes..but dont have the stamina to tyope down all the recipes....sorry!....anyways i will give you the easiest one which i have:

egg drop soup:

chicken stock.....boil the stock add little bit of soya sauce...some salt...some ajinomoto (chinese salt)...pinch of black pepper...do taste and adjust the seasoning......add shredded chicken.....chopped spring onion (green part only)......and some canned sliced mushrooms.....dissolve corn flour in some water till it forms a liquidy paste......add this in parts to the stock mixture.....while strring....to prevent lumps....if its thick enough dont add more.....now add egg whites and keep strring till the egg whites turn white....your delicious soup is ready!....before having the soup you can add some vinegar or chilli suace...if you like...enjoy!....hope u like this recipe its one of my and my family's favorite!........you can look for recipes on this site: www.allrecipes.com......this website has every recipe you want!

Answer 9

Look up ham and cabbage soup below. I got rave reviews at a work function when I brought this. Easy and filling.

Answer 10

Here a few of my favorites:


J. Alexander’s Creamy Chicken Pasta Soup

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all-purpose flour
6 cups chicken stock or canned low sodium chicken broth
1 1/2 cups half-and-half
2 tablespoons chopped fresh parsley
1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 lb sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice


1. Melt butter in heavy large pot over medium heat.
2. Add mushrooms, celery, carrots and onion.
3. Cook until celery and onion are tender, about 5 minutes.
4. Add flour and cook 3 minutes, stirring frequently.
5. Gradually mix in chicken stock.
6. Bring soup to simmer, stirring frequently.
7. Add half and half and chopped parsley and simmer 5 minutes.
8. Add chicken tenders and simmer until cooked through, about 5 minutes.
9. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite.
10. Drain pasta.
11. Bring chicken soup to simmer.
12. Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
13. Mix in lemon juice; season to taste with salt and pepper.
--------------------------------------------------------------

Houston’s Canadian Cheese Soup

Whoa there – this is rich (but totally worth it!)

1/2 C. Butter
1 C. Carrots 1/8 inch cubes
1/4 C. Flour
1 C. Onions
1/2 C. Celery 1/8 inch cubes
2 Tbsp. Flour
3 C. Chicken Broth
3 C. Half and Half
2 lbs. Velveeta
1 Tbsp. Fresh Parsley

Melt butter in a Dutch oven. Add the carrots, onions and celery all at once. And sauté until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base is formed. Add half and half being careful not to let boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos if desired.
---------------------------------------------------------------------
Onion Soup Gratinee
From Le Café Île St. Louis

1 pound onion, julienned
2 oz. butter
4 oz. white wine
1/2 gallon chicken stock
1/2 gallon beef stock
1 sprig thyme
1 bay leaf
Sliced toasted bread
Sliced Gruyere cheese
Salt and pepper, to taste

In hot skillet, add butter and onions. Caramelize the onions. Deglaze with 4 oz. white wine and reduce. Add the chicken stock, beef stock, thyme, and bay leaf. Bring to a boil and simmer for 30 minutes. Adjust taste if needed. Pour soup into bowl and cover with the toasted bread and cheese. Place under broiler until cheese is melted and golden brown.