Anyone have a good soup recipe?
- Thread starter Romy
- Start date
I love potato chowder... here's the one I'm a huge fan of these days, though I make it differently (I use less cream cheese and I don't like it super thin so I use less milk... I just eyeball it)
Loaded Baked Potato Chowder : The Pampered Chef, Ltd.
Oh yeah, and I don't have that microwaveable baker thing so I just make mashed potatos, then add the other stuff into a casserole dish, and bake it in the oven. =P
AND ALSO MORE BACON
Loaded Baked Potato Chowder : The Pampered Chef, Ltd.
Oh yeah, and I don't have that microwaveable baker thing so I just make mashed potatos, then add the other stuff into a casserole dish, and bake it in the oven. =P
AND ALSO MORE BACON
Navy bean soup is good.
Navy beans
Celery (I make sure to use the tops) - equivalent of one large stalk, chopped
1 large onion, chopped
2 or 3 carrots, chopped
2 - 4 potatoes, diced
3 - 4 bay leaves
6 whole allspice cloves (optional)
Ham or some kind of pork (also good if you add some cooked smoked sausage)
Enough water to cover beans well
Cook until beans are tender, adding water as needed to maintain a soup, then salt and pepper to taste
Add 1 large can tomatoes and finish simmering.
(always add tomatoes AFTER beans are cooked tender as tomatoes will make them turn out tough)
Navy beans
Celery (I make sure to use the tops) - equivalent of one large stalk, chopped
1 large onion, chopped
2 or 3 carrots, chopped
2 - 4 potatoes, diced
3 - 4 bay leaves
6 whole allspice cloves (optional)
Ham or some kind of pork (also good if you add some cooked smoked sausage)
Enough water to cover beans well
Cook until beans are tender, adding water as needed to maintain a soup, then salt and pepper to taste
Add 1 large can tomatoes and finish simmering.
(always add tomatoes AFTER beans are cooked tender as tomatoes will make them turn out tough)
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I love white chili. This is basically the same recipe I use but I don't put in green chilis.
White Chili Recipe | Simply Recipes
White Chili Recipe | Simply Recipes
But Grammy, what's your favorite beef soup? lol
Okay, we have 10 lbs of potatoes, lots of leftover ham, tons of navy beans....
looks like we'll be making both!
My nutritionist wants me to pre-prepare as much as possible at once, and freeze portion sizes so I don't starve myself so this will be the perfect opportunity. mmmm....
Okay, we have 10 lbs of potatoes, lots of leftover ham, tons of navy beans....
looks like we'll be making both!
My nutritionist wants me to pre-prepare as much as possible at once, and freeze portion sizes so I don't starve myself so this will be the perfect opportunity. mmmm....My beef soup is browning a soup bone and pieces of stew meat . When brown add any veggies on hand ( I leave peas or beans 'til the end ) and simmer until the meat is tender . I like to add barley for the last 1/2 hour , add spices to taste ( a little sauce and gravy master . I just wing it and love it ! It's really a watery stew as the pieces are stew size . I like to add canned tomato chunks and v8 juice if more liquid is needed . Hard rolls are a must !
This is probably THE most requested recipe on my other (non dog) board. It is THAT good!
TACO SOUP
1 pound ground beef
1 onion, chopped
1 package ranch-style dressing mix
1 package taco seasoning mix
1 cup water
2 14.5 ounce cans diced tomatoes with green chilies
2 15 ounce cans pinto beans
1 15 ounce can black beans
1 15 ounce can cream-style corn
Brown beef with onions in a medium size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving.
TACO SOUP
1 pound ground beef
1 onion, chopped
1 package ranch-style dressing mix
1 package taco seasoning mix
1 cup water
2 14.5 ounce cans diced tomatoes with green chilies
2 15 ounce cans pinto beans
1 15 ounce can black beans
1 15 ounce can cream-style corn
Brown beef with onions in a medium size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving.
I like split pea. I make it like this:
In a 10 qt. pot:
2 meaty ham hocks, just covered with water.
1 large onion
4-5 carrots
2 bags of dried peas
a can or more of chicken broth
Simmer for a long, long time
Pull out the bones and pick off just the meat and throw back into pot.
Add a little half and half at the end, just to make it a little creamier.
Oh, and salt/pepper, a little bit of herbs...maybe a little oregano, not too much, rosemary squished up, thyme or whatever I feel like at the time.
It's really never the same every time and it's an inexact "recipie." I never use a recipie.
In a 10 qt. pot:
2 meaty ham hocks, just covered with water.
1 large onion
4-5 carrots
2 bags of dried peas
a can or more of chicken broth
Simmer for a long, long time
Pull out the bones and pick off just the meat and throw back into pot.
Add a little half and half at the end, just to make it a little creamier.
Oh, and salt/pepper, a little bit of herbs...maybe a little oregano, not too much, rosemary squished up, thyme or whatever I feel like at the time.
It's really never the same every time and it's an inexact "recipie." I never use a recipie.
Here are a few of my favorites. I coped them directly from my recipe blog, hence the narration.
Chicken Tortilla Soup
We recently had dinner at a friends house and they made us a delicious tortilla soup. With the weather starting to think about getting cool again, I always love to make a good soup. They are hearty, healthy, and warm your soul.
This is my rendition of tortilla soup and was delicious!
1 large container of low sodium/reduced fat chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 can reduced sodium corn
5 chopped green onions
3-4 boneless skinless chicken breasts, sliced into cubes
1 cubed squash
1 cubed zuchini
1 can black beans, rinsed and drained
2 cups of cooked brown rice
1 handful diced cilantro
1 lime-juiced
1 tbsp Chipotle Chili powder
salt and pepper to taste
tortilla chips
shredded Cheddar cheese
1 avacado chopped in cubes
DIRECTIONS
In a medium saucepan over medium high heat, combine the broth, tomatoes and chilies and tomato sauce, corn, and green onions. Bring just to a boil then add the chicken, squash and zuchini. Boil for 10 minutes until chicken is cooked. Add black beans, cilantro, lime juice, rice and chipotle chili powder along with salt and pepper to taste. Reduce heat.
Serve bowl of soup. Top with crumbled chips, cheese and avacado.
ENJOY!
----------------------------------
Sarah’s Chicken Soup
This is a wonderful hardy low calorie meal, especially when it's cold outside! It is by far the favorite soup in our home!
1 tbsp olive oil
1 tbsp of chopped garlic
3 green onions, chopped
1 large or 2 small zucchini, cut in large chunks
1 large or 2 small squash, cut in large chunks
1 small tub of sliced mushrooms
1 bag of mixed vegetables (usually corn, carrots, green beans and peas)
1 can diced tomatoes
1 can quartered artichokes in liquid (not oil)
6-8 cans of low sodium chicken broth
3 boneless skinless chicken breasts, sliced into cubes
1 package of stuffed pasta
1 bag of spinach
2 small lemons
Basil
Oregano
Dill
1. In a large nonstick saucepan, add olive oil, garlic and chopped onion. Saute for a minute. Add squash and zucchini and mushrooms and continue to saute. Then add bag of mixed vegetables. Stir and cover for a few minutes until mushrooms start to cook.
2. Add diced tomatoes, and artichokes and 4 cans of broth, lemon juice from 1-2 lemons and herbs listed above. Stir, cover and bring to a boil.
3. Add cubed chicken, stir, cover and bring back to a boil.
4. Add stuffed pasta. Stir, cover and bring to a boil.
5. Reduce heat to low.
6. Add spinach and 2 more cans of broth.
7. Cover and let simmer for 10 minutes on low.
You can adjust this recipe by adding or removing vegetables you like or dislike. Add extra chicken broth if needed. I also add more or less lemon juice depending on how strong you like it. You can also cut up a lemon and add it directly to your bowl for a stronger flavor.
I serve with garlic bread.
-------------------------------------------------
Speedy Chili
This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!
2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste
1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.
This is great served with some avocado sliced on top and corn chips to scoop up the chili.
Chicken Tortilla Soup
We recently had dinner at a friends house and they made us a delicious tortilla soup. With the weather starting to think about getting cool again, I always love to make a good soup. They are hearty, healthy, and warm your soul.
This is my rendition of tortilla soup and was delicious!
1 large container of low sodium/reduced fat chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 can reduced sodium corn
5 chopped green onions
3-4 boneless skinless chicken breasts, sliced into cubes
1 cubed squash
1 cubed zuchini
1 can black beans, rinsed and drained
2 cups of cooked brown rice
1 handful diced cilantro
1 lime-juiced
1 tbsp Chipotle Chili powder
salt and pepper to taste
tortilla chips
shredded Cheddar cheese
1 avacado chopped in cubes
DIRECTIONS
In a medium saucepan over medium high heat, combine the broth, tomatoes and chilies and tomato sauce, corn, and green onions. Bring just to a boil then add the chicken, squash and zuchini. Boil for 10 minutes until chicken is cooked. Add black beans, cilantro, lime juice, rice and chipotle chili powder along with salt and pepper to taste. Reduce heat.
Serve bowl of soup. Top with crumbled chips, cheese and avacado.
ENJOY!
----------------------------------
Sarah’s Chicken Soup
This is a wonderful hardy low calorie meal, especially when it's cold outside! It is by far the favorite soup in our home!
1 tbsp olive oil
1 tbsp of chopped garlic
3 green onions, chopped
1 large or 2 small zucchini, cut in large chunks
1 large or 2 small squash, cut in large chunks
1 small tub of sliced mushrooms
1 bag of mixed vegetables (usually corn, carrots, green beans and peas)
1 can diced tomatoes
1 can quartered artichokes in liquid (not oil)
6-8 cans of low sodium chicken broth
3 boneless skinless chicken breasts, sliced into cubes
1 package of stuffed pasta
1 bag of spinach
2 small lemons
Basil
Oregano
Dill
1. In a large nonstick saucepan, add olive oil, garlic and chopped onion. Saute for a minute. Add squash and zucchini and mushrooms and continue to saute. Then add bag of mixed vegetables. Stir and cover for a few minutes until mushrooms start to cook.
2. Add diced tomatoes, and artichokes and 4 cans of broth, lemon juice from 1-2 lemons and herbs listed above. Stir, cover and bring to a boil.
3. Add cubed chicken, stir, cover and bring back to a boil.
4. Add stuffed pasta. Stir, cover and bring to a boil.
5. Reduce heat to low.
6. Add spinach and 2 more cans of broth.
7. Cover and let simmer for 10 minutes on low.
You can adjust this recipe by adding or removing vegetables you like or dislike. Add extra chicken broth if needed. I also add more or less lemon juice depending on how strong you like it. You can also cut up a lemon and add it directly to your bowl for a stronger flavor.
I serve with garlic bread.
-------------------------------------------------
Speedy Chili
This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!
2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste
1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.
This is great served with some avocado sliced on top and corn chips to scoop up the chili.