Soup recipes for winter? Any good idea? - very warm and filling ones!?

Question

Any secret recipes from moms or grandmoms are highly appreciated. Thank you very much.

Answer 1

This is one of my favorites - very hearty and filling with a little bit of spice to it....

1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt & pepper to taste

freshly grated parmesan to sprinkle on top

On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes & kale & simmer slowly, uncovered to let stock reduce & flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls & sprinkle with grated parmesan.

Yum!

Answer 2

Lentil Soup 2 cups dry lentils (sprouted is best) 1 carrot 1 red bell pepper 1 cup spinach 1 onion 2-3 garlic cloves 3-4 soy hot dogs (optional) 2 fresh tomatoes 1/2 cup diced celery Fresh parsley Sweet rice vinegar Bring lentils to a boil, lower heat, and simmer about 20 minutes. You should start with enough water to cover about an inch over the lentils. While cooking, stir occasionally and add more water, if necessary. Add all the other ingredients, except the spinach, and continue to simmer approximately 1 1/2 to 2 hours. Spinach can be added when soup is almost done, the last half hour or so. (Ed note: You can also add the spinach once the heat is turned off. It cooks very rapidly and will do so simply in the heat of the soup. (Note: if using sprouted beans, less water is needed)

Answer 3

Here is one of my favorites --Black Bean Soup

1 cup dried black beans
1 onion (yellow or white) sliced
2 celery stalks, diced
3-4 Tablespoons of butter (unsalted)
4 cups water
1/4 teaspoon dry mustard
1 teaspoon of salt
1/4 cayenne pepper (or any hot pepper ground or flakes)
1/2 cup dry sherry

Soak the beans overnight.
Saute the onions and celery in all but a Tablespoon of butter in a largish sauce pan. Add the beans and water and bring to a boil. Then reduce to a simmer for about 2 1/2 hours.
Then in a skillet melt the butter, add the mustard, salt, and cayenne or other pepper and mix well. Add a Tablespoon of the bean mixture and stir until smooth. Then slowly pour half of the sherry in, stirring constantly. Then add this to the bean mixture along with the rest of the sherry.

Done! I like to put day old or toasted french bread in the bottom of a bowl and then add the soup. There are a million variations, of course, and I rarely make it the same exact way twice.

Hope this helps!!

(By the way, this is MY recipe. It's not off the web or out of a book, but one put together after trying several other recipes. If I don't have my own recipe I always give my source.)

Answer 4

I am a soup maniac... I Make beef, beef barley, chicken (of course) , Split pea with ham, white bean & escarole, butternut squash, Italian wedding, etc. Email me if you want any of these. But for now, here's a less common one: Portuguese soup.
There are many versions, but mine requires:

About 1 pound of whole chuck.
Half a head of cabbage
One bunch of Kale (you can sub spinach or escarole)
1/2 can of white beans
1/2 can of pink or red kidney beans
Garlic ( 1-3 cloves), Chopped celery, onions, & carrot ( cup or so each)
Beef broth. 3-4 cans

Cut the chuck up into medium cubes and brown in the bottom of a stock pot with some olive oil.
Remove the chuck and add celery, onions, carrots and garlic to the pan. Saute' for a few minutes. Add the cabbage & kale for about a minute. Then add the beans, & the broth. Bring to a boil and return the chuck to the mix. Cover and simmer on low at least one hour.
Done.

(I like to boil some small pasta like Ditalini on the side and put some in the bowl at serving time with all my soups. Don't boil the pasta IN the soup or it will dry up and become un-freezable. Freeze the left-overs in a zip bag for another round next week!

Answer 5

Try an Italian ribollita-style bean soup - very warm and filling. Saute a diced onion, a diced carrot, and a diced celery stalk in some olive oil until soft. Add 1 can of whole cannellini beans with liquid, and then add another can of beans which you have already pureed (2 cans of beans total). Let it simmer. Then add chopped kale, and let it cook until it's soft. Add salt and pepper to taste. You can leave it on the stove top and reheat it when you're ready to serve. Serve it in shallow bowls over slices of toasted crusty bread. A very good and filling winter soup. This recipe is foolproof and very easily adapted to individual tastes and availability of ingredients. You can add other types of veggies, like escarole instead of kale, or saute some pancetta into it too. If it's too thick, just add a little chicken broth.

Answer 6

MINESTRONE

2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano

Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.

Bring a pot of salted water to boil for the rigatoni.

Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.

Answer 7

Turkish Red Lentil Soup
1 cup red lentils, washed and cleaned
4 cups vegetable stock
1/4 cup mild onions, finely chopped
1/2 cup white potatoes, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)


1. Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
2. Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
3. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
4. Serve.

Answer 8

1 smoked ham joint for stock
3 cups lentils
4 large carrots
1 sall turnip
1 large leek
some fresh chopped parsley

put the ham and washed lentils in a large pot with cold water, bring to the boil and simmer for 1& half hours ,topping up with water if needed, dice the carrot & turnip & leek and add to the stock,simmer for a further hour then add some grated carrot and simmer for 20 mins, add the chopped parsley just before serving and serve with hot crusty bread, good wholesome Scottish soup, i've been making this soup for yearsit's delicious!!!!!

Answer 9

Split Pea Soup with Ham Hocks
Chowders (corn, potato, seafood)

Answer 10

This is a lovely recipe for Pumpkin & Parmesan Soup:
http://www.gourmet-food-revolution.com/pumpkin-soup-recipe.html