Calling for homemade soup recipes. Need soon. Winter approaching!?

Question

Looking for a good chicken noodle, bean, vegetable and tortilla soup recipes.

Answer 1

one of my fave chicken noodle soup recpies is as follows

2 chicken carcas (left over bones with a little meat on them)
2 carrots cut in 1/2 length wise and then chopped.
1 onion minced
4 cerely stocks chopped fine
6 cloves garlic minced
1 bag frozen peas]
2 qt chicken stock
a bag of egg noodles
parcley
bay lefe
thyme


sweat the veggies, then add the bones and the stock. next add what ever herbs you like. then bring soup to a boil and add the noodles. turn dpwn and simmer for 1 to 2 hours

Answer 2

Unfortunately, my best soup is one of those dash of this smidge of that recipes. But, I'll give it my best shot. Brown 1 pound ground turkey with 1 cup chopped onion and about 1/2 cup chopped celery. Drain away any fat. Add 4 - 6 cups chicken stock (turkey is better, but I rarely have it) [ and you can use the canned stuff]. To this add 1 can of diced tomatoes, juice and all. Throw in a couple of bay leaves and let this simmer for a while ... maybe 30 minutes. Add some frozen vegetables - I like corn, green beans, carrots, potatoes and peas - and about 1/4 cup elbow macaroni. Cook until the macaroni is just about al dente. If things start getting to thick, add some additional stock or just plain water - you have to be the jude of how much Serve. You can throw a little Parmesan cheese on top.

Answer 3

I don't have exact amounts but I will tell you my basic strategy.

I start by sauteing some diced pancetta (available at all major grocery stores) in some olive oil. (If you want to go vegetarian, skip the pancetta)
Add chopped onions, diced carrots and diced/sliced celery and saute in oil. Add some tomato paste for richness.
Season with dried oregano, basil, salt and pepper. Throw a bay leaf in (dry).
Then I add whatever veggies look good to me! Usually, diced zucchini, yellow squash, frozen italian green beans, canned, chopped tomatoes, chopped swiss chard or spinach (the chard is killer - also available at all major grocery stores). I don't put peppers because I feel they overpower the soup, but you can try them if you like.
Add enough broth or water to cover.
I also add ceci beans and kidney beans (red or white).
Towards the end you can add some slightly undercooked pasta (any shape you like, but smaller works better. Ditalini, baby shells, elbows, etc...).

My other little trick is this - buy a wedge of parmigiano cheese at the grocery store. Cut the large end off (rind and all - about a 1-2" piece) and throw it in the soup whole while it cooks. It does something magical to the soup....

Let it simmer away and enjoy with chewy Italian bread and more grated parm cheese!

Answer 4

One of my favorites that I make alot is a recipe that came with a 3 1/2 qt. crock pot I bought--this is the basic, but I always add a parsnip and green beans, and add more carrots, celery, and canned diced tomatoes, until the ingredients are about an inch from the top of the pot:

Beef Vegetable Soup:

1 lb. appr. 1 inch cubed beef stew meat (or a little more if fits)
2 carrots, sliced (I double)
2 stalks celery, sliced (I double)
1 can diced tomatoes with juice (calls for smaller can, I get lg. one & add more)
1 russet potato-peeled and cubed (appr 1/2" cubes)
1 tbs. dried parsley ( add a bit more)
1/2 tsp. dried thyme (don't over-do this)
1 md. onion, coursely chopped
1 tsp. salt
1/2 tsp. petter
1 cup water
(Not in original recipe, but I like to add a lg. or 2 sm. parsnips-great in soup!, and some fresh or frozen green beans)

Combine everything in crock pot and cook according to directions--usually 5 hrs. on high or 10 on low.

Answer 5

I love making soups and smelling them cook on the stove top all day.
Soups to me are usually a creation of what ever leftovers in the fridge I can concoct but here is on I like making often too.

1 pkg of lentils- I use yellow
about 8 cups chicken stock or what ever stcok you may have , I sometimes use a partial hame bone for a good rich taste
1 large tomato, chopped, seeded (I used canned tomatoes - chopped)
1 onion, chopped
2 cloves garlic, chopped
1 tbsp butter
2 tsp ground cumin
1T. Curry powder
salt
freshly ground pepper
Coconut milk

Rinse lentils and discard any debris. Bring stock to a boil in a large pot. Add lentils, tomato, onion, and garlic. Simmer partially covered until lentils are tender - about 45 minutes.

Melt butter in a small pan, add ground cumin, and curry and stir over low heat for a couple of minutes. Stir in the spice, and about a half can of coconut milk, heat through, and season with salt and lots of freshly ground pepper.

If you have carrots or celeery to use up it is fine to add to the mixture also. I've even thrown in the leftover rice and it works well too.

Answer 6

"Doctored Ramen"

Ingredients:

1/4 chopped yellow onion
1 carrot, peeled and chopped
1 red bell pepper, cored and seeded, chopped
1 celery stalk , washed and chopped
1 tomato, peeled and chopped
olive oil
1 package chicken Ramen soup
water

Saute onion, bell pepper, carrot and celery in olive oil until onion is translucent. Add tomato and seasoning packet from soup, saute until tomato is melted. Add water and bring to a boil - boil gently on medium heat for 2-3 minutes or until celery is soft. Turn off heat, add noodles. Let sit, covered, until noodles are cooked. Stir well.
serves 2 on a cold day.

Answer 7

One of my favorite cooking methods is using the crock pot. Soup and stews are especially great for crock pot cooking.
Here is my Vegetable Beef soup/stew recipe for the crock pot.

The night before you plan to eat the soup/stew:
Prime rib beef is best for this recipe because it is so tender.

Dice 1 pound of Prime Rib into small (bite size) cubes. Put into the crock pot.
Add several neck bones of beef to the crock pot.
Add salt and pepper to taste.
Add 1 Teaspoon of each of the following: Thyme, Basil, Oregano.
Dice 1 medium onion and add to the crock pot.
Cover with water and let cook overnight on low heat.

After you have done this (to save time in the morning) Peel and Dice potatoes and carrots. 1 1/2 cups of each (small cubes). Rinse them and put them in water to soak overnight covered.

Next morning remove the bones from the crock pot. Drain the water from the potatoes and carrots and put them into the crock pot. Add also 1/2 bag of frozen mixed veggies. Put the cover back on the crock pot and let cook on low for the rest of the day.

Near the time you wish to eat. 5-6 pm ish, you can then decide if you want a soup or stew from this dish. To make a soup, simply put it into your bowl and eat. To make it a stew simply add Mashed Potato Flakes (NOT FLOUR) Thicken to desired consistency. Simple and very Delicious.

Don't be afraid to mess around with my recipe. Add what ever you like. Make it your own.

I use a 5 quart crock pot. This recipe usually will fill it almost to the top. What ever I don't eat the first day can easily be frozen in individual serving sizes for nights when you don't feel much like cooking or taken for lunches to work. Its a great substitution to frozen meals you buy at the grocery and you know what's in it.

Answer 8

Vegetable soup.
16 quart pot stainless steel. Lol
6 cans of chicken broth
as base
3 large cans of regular V-8
6 cans crushed or diced tomatoes with liquid
your favorite beef cooked and drained-some is cubed.mine is lean ground round 2 pounds after cooked and drained with 4 T of fat added. Discard the rest
12 cans of whole cooked potatoes drained and rinsed before adding
or 1 can institutional size drained
2 bags of frozen peas
6 cans of sliced or whole baby carrots- your preference and drained-frozen preferable.
2 bags frozen cut green beans or whole- frozen preferable but your choice.
1 can institutional size whole kernel corn or 7 regular size cans drained.
2 large fresh diced vidalia onions
6 cans diced green chili's
This is a great soup base. Add your favorites along with. As for seasoning. I add 2 T salt, 1 T pepper, 1 stick of butter, 1 bottle of McCormick green sauce. Stir and place on low.
When you serve have saltines or Mexican cornbread ready. Have shredded cheeses to top with plenty of hot sauce.

Answer 9

Try this

Chicken Noodle Soup

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrots
1/2 cup chopped onions
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

Melt butter in large pot.

Saute the celery, carrot and onion for 2 minutes.

Add potato, thyme, poultry seasoning, chicken broth and boullion.

Bring to a boil.

Add noodles and chicken and cook on low for 20 minutes.

Sprinkle with parseley.

Tortilla Soup II

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.

Add chicken broth and bring to boil.

Add tomatoes, Rotel, taco seasoning, and chicken.

Cut Tortillas into small pieces and add to broth mixture.

Let boil for 20 minutes or until tortillas are thoroughly
incorporated into soup stirring occasionally to keep from
sticking.

Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

Add milk and simmer for additional 10 minutes.

If thicker soup is desired, add more diced tortillas and let
incorporate into soup.

Garnish with shredded cheese and broken tortilla chips.

Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.

Mixing thoroughly into broth.

If thicker soup is desired, add more masa flour