What's your favorite soup recipe?

Question

Looking for a good soup for Fall. Thank you!

Answer 1

The ingredients may sound strange - but it's delicious and freezes well!

Hodge Podge Soup

48 ounces of V8 Juice
1 can Campbell’s Minestrone Soup
1 – 1 ½ # Ground Round
2 16.5 oz. cans of Bush’s Beans
16 oz. bag of frozen California Blend Vegetables
Chopped onion

Fry the meat and chopped onion add rest of ingredients and simmer for 1 – 1 ½ hours. Stir occasionally.

Answer 2

I can give u my great-grandmother's recipe. It's an old Scots recipe. Very simple to make.
1 piece of beef shin-on-bone (osso buco)
2 medium carrots
1 large parsnip
2 medium onions
2 cups of soup mix (green and yellow split peas, red lentils and pearl barley)
Salt and pepper to taste
Approx. 2 litres of water or your favourite stock (except fish)

Dice the vegetables and place all ingredients into a large saucepan and bring to the boil. Reduce the heat and simmer, covered for approx. an hour and a half or until the barley is very soft and the lentils and peas have dissolved.
Soup is best eaten the next day as the full flavours will have developed by then. Refrigerate over night and skim off the fat that has collected on top. Then bring soup back to the boil and enjoy!
My brother was astounded when he visited Scotland a few years ago. He walked into a pub and ordered a bowl of Scottish soup. Thinking this was going to be something really exotic, he was actually a little disappointed to discover that it was the same soup that he had grown up with, lol.

Answer 3

This is a traditional Chinese soup. If you have any Chinese friends, they will be impressed if you know of this soup and know how to make it.

ABC soup-

Simply,

250g Pork ribs
1 Carrot
1 Large Onion
2 Potato
3-4 slices of Ginger
Salt to taste


Method:
1. Wash pork ribs. Blanch into a pot of boiling water for about 1 min, then wash it under running water (to get rid of the blood and smell).
2. In a new pot, bring the water to a boil.
3. Add in all ingredients. Bring to a boil, then lower the heat (small) and simmer for about 1.5 - 2 hours. Or until the ribs are soft.
4. Add salt.
5. Serve.

Heres a photo of the final result:
http://www.flickr.vip.mud.yahoo.com/photos/mylittlerascal/8155317/

Its also good with chinese white rice (the kinds in 10lbs bags not Minute Rice)

Answer 4

This is the best soup I have ever had- perfect for fall!

Southwestern corn chowder


2 lg Sweet potatoes peeled and
Cut into 1/2″ cubes
6 c Chicken broth, homemade
1 Mexican bottle beer (12 oz)
2 ts Ground cumin
1 ea Bay leaf
1/4 lb Thick-sliced bacon
1 lg Onion, chopped
2 cl Garlic, minced
1 cn Creamed corn (16oz)
1 cn Diced green chiles (4oz)
2 ts Chili powder
Cayenne pepper to taste
2 c Milk
1/2 c Heavy or whipping cream
1 lb Monterey jack cheese
1/2 c Chopped fresh cilantro

Place the sweet potatoes, 3 cups of chicken broth, the beer, cumin, and
bay leaf in a medium saucepan. Bring to a boil, then simmer until the
potatoes are crisp-tender, 12-15 minutes. Discard the bay leaf.

Meanwhile, cook the bacon until crisp in a large stockpot. Remove the
bacon and drain on paper towels; when it is cool, chop or crumble it. Add
the onion and garlic to the fat remaining in the pot; saute over
medium-high heat until quite soft, about 10 minutes. Add the sweet
potatoes with the cooking liquid to the onion and stir in the remaining 3
cups broth as well.

Add the creamed corn and green chiles to the soup and season with the
chili powder and cayenne. Gradually stir in the milk and cream. Simmer
the soup, uncovered, for 10 minutes.

Shred 12 ounces of the cheese and cut the remaining 4 ounces into small
dice. Reduce the heat under the soup to low and add the shredded cheese,
stirring just until melted. Season the soup with salt and stir in the
cilantro. Ladle into bowls, stirring a tablespoon of diced cheese into
each.

Answer 5

Mexican Minestrone

Rave reviews from many attending a soup and bread night fund raiser for the poor.

I used the recipe from Better Homes and Garden and made the following notes on my modifications to the original-
Choose a salsa you really like - it makes a difference! The vegetable broth I used is the one that is packaged in a soft-sided rectangular container. I had added 2 additional cans of mexican-style tomatoes - DRAINED and chopped and also added 1 can (4-oz) chopped green chilis, rinsed and drained ... I also had provided corn chips on the side. Best wishes and Enjoy!

Answer 6

Vegetable Soup.
1kg Brisket Bones.
3 Celery stems diced.
3 Medium carrots diced.
1 Large onion diced.
1 Packet soup mix (split peas etc).
Additional vegetables

In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and sauté for several minutes, stirring from time to time.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.
After an hour remove the bones and set aside to cool.
Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.
Season to taste with S & P etc and bring back up to heat.
Remove the meat from the bones, cut into bites sized pieces and return to pot.

Answer 7

Home made beef stew:

1 lb precut stew beef
4 beef bullion cubes
4 stalks celery
1 can corn
2 large tomatoes
1 medium squash
6-8 baby potatoes
2 carrots
2-3 C water
1/2-1 C flour


Put the flour in a zip-loc baggie and add the meat in. Coat the beef with the flour. Sautee the beef in a skillet with butter (just so the outside of the meat/flour is browned)

Cut up all of the veggies and put all into a crock pot. Add the meat and beef bullion cubes. Add the water and a small amount of flour (to thicken up the stew). Put the crock pot on low and simmer for 8 hours, stirring the stew every hour or so.

I like to add some cheese on top before I eat it because it's delicious!

I hope you like this. It's super fast, super easy, and super healthy for you!

Answer 8

This has become a fall/winter comfort food in my home for several years now. Even my kids who "don't like vegetables" love this soup. Enjoy.

Zucchini Parmesan Soup
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This recipe works well cut in half if you are feeding less than 4 people.

Ingredients:

1/4 lb butter, melted
2 thin sliced, well washed leeks
4 cloves minced garlic
1 small minced onion
4 small to medium, shredded zucchini
2 cans chicken broth
1 large can cream of chicken soup
1 large can cream of mushroom soup
1-quart heavy cream
1 bottle, or shredded wedge of Parmesan cheese
Salt & pepper to taste

Note: A can of cream of broccoli or cream of celery soup may be substituted for the cream of mushroom soup, with equally tasty results.


Preparation:

Use a large, heavy stockpot for this.

Saute 2 thin sliced, well-washed leeks. Then add
garlic, onion and zucchini together until a green
broth forms.

Add chicken broth, chicken soup and mushroom soup
to that saute mixture and stir until smooth.

Add heavy cream and Parmesan cheese. Simmer for
15 minutes.

Serve with warm, crusty bread.

Answer 9

Good old fashioned veggie soup is still my favorite. Cut up potatoes, onions, carrots & celery & place in stockpot. Add 1 large can of tomato juice & 1 beef boullion cube. Bring to a boil & simmer for about an hour. Add your favorite veggies - fresh or frozen - such as corn, broccoli, okra, stewed tomatos, green peas, green beans, etc......Bring back to a boil & simmer for another 45 minutes or so........I like to serve with homemade cornbread & of course a big glass of ice cold milk!!

Answer 10

Simple Cheese Broccoli Soup

1 med onion
2 celery stalks
Saute in butter till onions are translucent

In sauce pan combine
onion, celery
broccoli Florette's, Velveeta cheese, and 1/2 and 1/2 (or milk)

Simmer slowly till heated and cheese is melted. Care not to scorch milk or 1/2 and 1/2.

This is amazingly good. People will think you really slaved over the stove.