Soup Recipes?

Question

I love soup and live in upstate NY. It's getting to be that time of year again and am looking for a tried and true recipe for something unique. I make all types of soup and am looking for something that is interesting and that my family would like. I only want recipes that you have tried.

Answer 1

This is a knock-off of the pasta e fagioli from the Olive Garden, and I think this version tastes much better! It makes a ton, so invite over friends or halve the recipe for a smaller version. Freezes well, too. I always add more tabasco than the recipe calls for to give it an extra kick. Enjoy!

Ingredients:
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts.

Answer 2

BLT SOUP....excitingly delicious

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream

In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

Answer 3

If you like Italian foods, try Italiansoups.com I did and the recipes are very similar to our old family soup and stew recipes.

Answer 4

CABBAGE BEEF IN THE CROCK POT

1 SMALL HEAD CABBAGE SLICED THIN
2 LARGE ONIONS SLICED THIN
2 BELL PEPPERS SLICED THIN
1 LB. GROUND BEEF OR TURKEY BROWNED
3 CLOVES CHOPPED GARLIC
1 CAN RED BEANS
2 CANS BEEF BROTH
1 CAN TOMATO SAUCE
1 can beef gravy

in a large crock pot layer cabbage, veggies and meat
pour over all liquids and beans then gently stir. Fill almost to top with water (shouldn't be much) Cover and cook on low 8-10 hours or until cabbage is tender. Can also cook on stove top, just simmer til tender (4hours or so)
Hint: for the gravy part, I save left over juices and gravies from other cooking and freeze til needed in soups

Answer 5

Well heres a soup that I invented that everyone who has tried has loved: sautee potatoes, onions, and tomatoes all diced. potatoes first cuz they take longer to cook. then pour in a can of your favorite beer. then put in some rice, as much as you like. then add some water cuz the rice will soak up all the beer. season with salt, pepper, and oregano. I call it Beer Soup.

Answer 6

GULF STREAM FIVE---Your soup sounds delicious!!! I am going to try it.

Split Pea Soup

1 package dry peas
1 small onion
4 quarts water or chicken broth
carrot chunks (I like carrots in my pea soup)

Chop onion and carrots. Add to peas and water(or chicken broth) Simmer until peas are soft. If you like it creamy, use a hand blender or run it through your blender. Serve with crunchy bread.

OR:

Kapusta Soup (Sauerkraut Soup)

2 cans sauerkraut (rinse one really well)
1 cup dried peas
1/2 cup of potato flakes or 3 medium potatoes.
1 quart water

Put sauerkraut, peas, and water in a pot and boil. Reduce heat and simmer until peas are soft. To thicken the soup, add the potatoes (if fresh, cook till done). If using flakes, you are done in 5 minutes when flakes are absorbed. Serve with Russian rye bread or Cuban crusty bread.

Answer 7

You can;t pass on Indiana Frenchman's advice
all the typing for 2,,not me
Have Fun
395 wow

Answer 8

395 recipes in the category 'Soup Recipes'

Answer 9

i do a lot of tater cowders. squash soups. stews. barley soups. home made chicken noodle
it always seems i find these questions when i'm at work and not at home where i have all my recipes stored.
email me and i will send you my faves tonight when i get off work. [e-mail]

Answer 10

Indian Summer Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breasts (about 16 ounces) -- boned and skinned
2 teaspoons oil
salt -- to taste
pepper -- freshly ground
1 medium onion -- sliced 1/4″ thick----sweet yellow are best
1 poblano pepper-----look for one with dark green flesh with little to no wrinkles.
2 tablespoons butter
3 cloves garlic -- minced-----use fresh
2 cups mushrooms -- sliced-----I use jar mushrooms
8 ounces frozen corn--I use canned
1 quart water
1 pound processed American cheese -- cubed----I use more to my taste
4 tablespoons cornstarch

Rinse, pat dry and lightly brush chicken breasts with oil. Season with salt
and pepper. Slice onion into 1/4-inch thick rings, but do not separate
rings. Rinse poblano and pat dry.
Place onion, pepper and chicken over medium coals or grill over medium heat
10 to 15 minutes or until vegetables are soft and chicken is done (the
juices should run clear). Place pepper in a small paper sack while still
hot from the fire and let it cool for 20 minutes. After cooling, peel away
skin and scrape out seeds. Chop onion, pepper and chicken into bite-size
pieces.
Place butter in a large heavy pot over low heat. Add garlic and mushrooms
and cook 5 minutes or until softened. Add chopped chicken, onions, poblano
pepper, corn and 2 cups water. Mix and simmer for 5 minutes or until
softened. Add cubed cheese and simmer until melted. Do not allow to boil.
In a separate bowl, dissolve cornstarch with 1/2 cup water. Stir dissolved
cornstarch into remaining 1 1/2 cups of water. Add to soup, stirring
constantly, and cook over low heat until thickened. Makes 8 servings.
--(I rough dice the mushrooms and onions and sautéed in butter then add poblano when its finished)-
--(Poblano can be put into toaster oven and toasted,rotate several times, just don't burn it, wrap in wet paper towels and place in plastic bag, seal wait for 10 minutes,take out and remove skin of pepper, then dice flesh, remove seeds,stem)
--(The chicken can be broiled in a broiler oven, use a good amount of Cajun seasonings(Zatarains or Tony Chaceres)