Does anyone have any recommended recipes for soup (any flavour),?

Answer 1

My Favorite is Beef Noodle(2nd favorite is chicken noodle )

Beef Noodle Soup

1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup uncooked thin egg noodles
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley

Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and saute until browned. Add grated carrots, chopped celery, and crushed garlic clove. Saute until tender-crisp.
Stir in flour. Add water, beef base, worcestershire sauce, bay leaf, salt, and basil. Simmer for 20 minutes, uncovered.
Stir in noodles, chopped green onions, and chopped parsley. Simmer for 15 minutes, or until the noodles are tender. Remove the bay leaf before serving.
Makes 6 servings.

Answer 2

Split Pea Soup
Use left over hambone and boil in soup pot.
Wash dried peas (yellow or green) and pick out any bad ones.
Dump peas in boiling water.
turn on low heat and simmer until soft. Stirring often.

For flavorings.. I use Thyme, culanto, cilantro, Italian seasoning, a chicken cube, a few shakes of bitters, a chopped onion, 2-3 chopped garlic cloves, and a scotch bonnet pepper.
This soup takes about 5 hours to simmer on a low heat.
Sometimes if I put to much water in the pot and it doesn't cook down I make dumplings to boil in it.

A good hearty meal.

Answer 3

Pancake soup??? Try it I am sure you will love it.
There is a recipe on the site below. Oh and the goulash soup is good too.

Answer 4

Here's my all time favorite - and any time I serve it to others, they're asking for the recipe.

Poblano & Chicken Chowder

Ingredients
¼ cup olive oil
4 large carrots, diced
5 stalks celery, sliced
2 large white onions, diced
3 poblano chile peppers, diced
***1 red bell pepper, diced (optional)
***1 medium potato, diced (optional)
***½ cup frozen corn kernels (optional)
1/8 cup minced garlic (more to taste)
1 tsp salt
½ tsp ground white pepper
½ tsp cumin
¼ tsp thyme
2 tbsp chicken bouillon
3-4 quarts chicken stock/broth
½ bunch cilantro, chopped
2 cups chicken, cooked and shredded
1 cup heavy cream
1 tsp Frank’s Hot Sauce
Roux:
1 stick unsalted butter
¾ cup flour

Directions
Heat olive oil in large stock-pot. Add carrots, celery, onions, poblanos, (bell pepper, potato, corn – if using) and garlic – sauté for 7-8 minutes. Add salt, white pepper, cumin, thyme, bouillon and cook for another 2 minutes. Add chicken stock/broth and cook another 5-10 minutes (until carrots are tender). Add cilantro and chicken. Remove from heat and stir in cream and hot sauce.
Make roux: melt butter and stir in flour to make a paste – then add a few ladles of the soup liquid, stirring to prevent lumps. Add this back into the soup, stirring to incorporate.
Serve.
Note: As with any recipe, you can adjust amounts of spices to suit your tastes.

Answer 5

This year I got some fresh peas and made a cream soup flavored with tarragon. Divine taste.

Answer 6

follow the this link to more soup recipies than you could ever imagine.


http://www.cs.cmu.edu/~mjw/recipes/soup/index.html

Answer 7

yea what about some stuff soup it just stuffing and cream of mushroom in a pot untill it look good to eat.

Answer 8

*Here's a bunch here for you,
http://www.cooksrecipes.com/category/soup.html
http://allrecipes.com/Recipes/Soups-Stews-and-Chili/Noodle-Soups/Main.aspx
http://soup.betterrecipes.com/