What is a good recipes for soup?

Answer 1

Not knowing what kind of soup recipes you want, here are several different ones - I hope you enjoy them.

Buffalo Chicken Soup
6 servings
Prep: 30 minutes
Cook: 15 minutes

Ingredients
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

Directions
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
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Turkey Tortilla Soup
4 servings
Start to Finish: 20 minutes

Ingredients
3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

Directions
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
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Meatball and Vegetable Soup with Pasta
Prep: 20 minutes
Cook: 10 minutes

Ingredients
3 14-ounce cans beef broth
1 12- to 16-ounce package frozen cooked meatballs
1 15- to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 10-ounce package frozen mixed vegetables
1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)

Directions
1. In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.

2. Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.
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Split Pea Soup
Prep: 25 minutes
Cook: 1 hour, 20 minutes

Ingredients
8 cups water
3 14-oz. cans reduced-sodium chicken broth
1 lb. cooked boneless ham, chopped
4-1/2 cups dry split peas, rinsed and drained
3 bay leaves
1/4 tsp. dried marjoram, crushed
1/4 tsp. ground black pepper
1-1/2 cups chopped carrots (3 medium)
1-1/2 cups chopped celery (3 medium)
1-1/2 cups chopped onion (3 medium)
Salt and ground black pepper

Directions
1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.

2. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.

3. To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)

Answer 2

I love soup/s.
I'll give you one full of flavour.
You need a big pot
2 or 3 beef bones with the meat on + 1 or 2 marrow bones. Cover with cold water and season with salt. Bring to the boil & skim the surface and simmer for 2 hours with lid on the top slightly askew to allow a little steam to escape. Remove the Beef and bones and set aside.
Chop the following vegetables in whatever manner you like and add to the pot.
1/4 cup barley
3 large carrots (2 cut up and 1 grated)
2 medium turnips (or the equivalent size in rutebages)
3/4 medium potatoes, yukon gold or similar
1 large onion or 2 leeks white part only
1 handful of green beans
1 handful of Italian Parsley chopped a little finer
Salt & pepper
Bring pot back to the boil when you add the vegetables and then reduce heat again to simmer for an hour until barley is ready & plump.
When the broth is ready, cut the beef off the bones and add back to the soup. Season to taste. Add the parsley and serve. You can serve the beef on the side if you like.

Answer 3

It obviously depends on what kind of soup you are making or what you like but here is a person recipie that i use:

(With any soup you just need water and a bouillon cube for seasoning! ((1cup water/bouillon cube chicken/beef.)) Have fun and make your own recipie and add all your favorite things!!!)

Ingredients:
8 bouillon cubes
8 cups of water
3 chicken breast ((cut the way you like it))
1-2 lbs Shrimps
Veggie of Choice
2-4 Bags of boil in bag rice half white/half brown

Directions:
Season your chicken up then, Boil the bouillon cubes until dissolved then add the chicken until fully cooked.
Next, add the rice and cook on low until tender.
Then finally add the shrimps and let it simmer until the shrimps are completely done and pink!

ENJOY! My children and I,a nd my little sister really love it!
It's simple, quick, filling and delicious!

If you need more juice you can always add a can of chicken broth!

Here's one more, I found this one:
Regular Chicken Soup
INGREDIENTS
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles

DIRECTIONS
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

Answer 4

Baked Potato Soup
From Diana Rattray,
Your Guide to Southern Food.
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Recipe Feedback:
User Rating 4.5 out of 5
(8 reviews)

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A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Shared by Coastieswife.

Answer 5

autumn soup


1lb ground beef
1 cup chopped onion
4 cups water
1 cup carrots
1 cup celery
1 cup popatoes cubed
2 tsp salt
1 tsp bottle bouquet
6 tomatoes
1-4 tsp pepper
1 bay leaf
1-8 tsp basil


in large saucepan, cook and stir meat until browned; drain fat
cook and stir in onions with meat until onions are tender, about 5 minutes. stir in remaining ingredients, except tomatoes; heat to boil. reduce heat. cover; simmer 20 minutes. add tomatoes. cover; simmer 10 minutes longer or unti vegetables are tender.