tell me the best soups u know i meant the recipes...the one u have made and everybody said 'mmmmm' or ne

Question

delicious food.....plzzz the very tasty this ramadan u must be knwing the desserts also let them also come up..i will be more delight...

Answer 1

huh? a little confused on what exactly you want...........

Answer 2

I'm not familiar with Ramadan, so I hope this soup doesn't violate and dietary restrictions. Every time I make this soup I get rave reviews from all involved and when I make it for Pot-lucks and such, it's usually gone within a few minutes!

Taco Soup:

2 Lbs Lean Ground Beef
1 Medium Yellow Onion, chopped
2 Cans Diced Tomatoes
1 Can Pinto Beans
1 Can Kidney Beans
1 Can Golden Hominey
1 Can Black Beans
2 Cans Corn
1 Can Ro-Tel Tomatoes (Mild or Regular)
1 Package McCormick's® Taco Seasoning
1 Package Hidden Valley® Ranch Dressing Mix
1 Cup Grated Cheddar Cheese
1 Medium Avocado, peeled and sliced
1 Bag Tortilla Chips

Brown the Ground Beef and chopped Onion, draining off any excess fat. Add all the remaining ingredients, including the juices- just open the cans and pour them in. Simmer for 30 minutes. Serve with grated cheese and sliced avocados on top and tortilla chips.

It's SUPER SIMPLE and a definate croud pleaser!!! Plus, you can include or omit any types of beans you like.

Answer 3

Here's one I bet you don't get from anyone else, and my friends love it!


Parsnip Soup



2 lb. Parsnips – Peeled, trimmed, thinly sliced
¼ cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish


Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don’t want them to brown.

Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.

Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.

Answer 4

Two cups of dried Great Northern beans that have soaked in fresh water over night then rinsed thoroughly, one half cup of long grain brown rice, one medium onion diced, three cloves of fresh garlic, crushed, all put in a five quort crock pot for four hours on high with two fully cooked italian sausages that have been sliced quortered and chopped. Salt and pepper to taste. Also good warmed up the next day.

Answer 5

spanish bean soup
1/2 lb dried garbanzo beans,10 c water ,1 tblsp salt,1 beef bone,1 ham bone,2qts water1/4 lb salt pork,chopped fine,pinch of paprika,1 tblsp shortening,1 chopped onion,1 lb potatoes,peeled and quartered,pinch of saffron ,1 chorizo
spanish sausage,cut in thin slices
In large pot place beans in salted water to soak overnight. Next day drain water and place beans,beef and ham bones and 2 qts water in a large pot. Place over low heat and simmer for 45 mins. fry the chopped salt pork ,add paprika, and onion,adding the shortening if needed and cook untill the onion is tender. add to beans then add potatoes.
Toast saffron on the cover of a casserole or in the oven and mash before measuring . Mix with a little hot stock from the pot and add to soup. Taste and season with salt and pepper. In about 15 minutes when potatoes are done ,put chorizo slices in soup and serve hot . Serves 4. enjoy !!!

Answer 6

I am not sure of the food restrictions for Ramadan, so I will give you a really good veggie soup that my family loves.

In a sauce pan sautee up about 1/2 c. each onion, carrot, potato and celery seasoned well with salt and pepper (at least 1 tbsp. each) in olive oil. Make sure your stove in on low, you don't want them brown, just softened. Once this is done add 1/2 stick of butter and 4 tbsp. of flour. Let this cook for about 2 minutes and add one box of chicken stock. I don't know how much is in the box, but I use a yellow box, I believe called "Cooks Kitchen", but don't quote me on that. To this add a sprig of thyme and a bay leaf. Let this simmer until it becomes the thickness of gravy and turn off the heat. Next add about 1/2 bag of corn. Then add some type of milk product. I generally add 1 can of 2% evaporated milk. This will make about 6 bowls of soup. Make sure that your soup is really hot before you add the milk and don't heat after you add the milk. You can make everything before hand and heat the soup right before you serve and add the milk product.

Another really great soup I make is to sautee up about 1/2 c. each onion, pepper, zucchini, carrot, & celery. Also add about 2 cloves of garlic, a sprig of thyme and a bay leaf. Once they are soft (again, no browning) add 2 large cans of diced tomatoes and 1 box of chicken stock. Make sure you season with salt and pepper. Let this simmer for about 30 minutes then add another box of chicken stock. Then add a half box of noodles and a can of white beans. I generally use ditalini (spelling is off, they look like halves of a macaroni noodle) noodles and a can of white beans. Let this simmer for about 15 minutes.

Again you can make this ahead of time. Just don't add the pasta or beans until you are ready to serve.

Answer 7

6 cups canned low sodium chicken broth
8 ounces precooked chicken breasts, diced
1 (16 ounce) can new potatoes, cut into bite sized pieces
1 (6 ounce) can sliced carrots
1/2 cup creamed corn
3/4 tablespoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt (or more to taste)
6 ounces egg noodles