Your Favourite SOUP Recipes

Discussion in 'Off The Beaten Track' started by Murdoch, Aug 22, 2010.

  1. Murdoch

    Murdoch New Member

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    So, we have a pretty substantial chill in the air and it has me thinking about fall and the return to work. Every Sunday, my fiance and I make a big pot of soup and take it for lunch each day.

    I have been looking for recipes and thought I would pull on others favourites... especially since the BORSCH thread went so well!
     
  2. KikiSashaFan

    KikiSashaFan Well-Known Member

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    I love potato leek and broccoli cheese soup, but I don't have one specific recipe for either. When I want something lighter I make ginger lime chicken noodle soup.

    I don't really use fixed quantities, I just guess. In a big pot I mix veggie broth (you can use chicken, but I prefer veggie), macaroni, chopped carrots, lime zest, lime juice, minced ginger root, fresh ground pepper and some lightly cooked chopped chicken breast and just heat until everything is hot and the macaroni is cooked through.
     
  3. Auntie

    Auntie New Member

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    First things first. I hate you because we are approaching 50 days of 90+ temperatures.

    Chicken Tortilla Soup

    Easy, fast and fresh tasting

    2 skinless, boneless chicken breasts, cooked and shredded
    1/2 teaspoon olive oil
    1/2 teaspoon minced garlic
    1/4 teaspoon ground cumin
    3 (14.5 ounce) cans low sodium chicken broth
    1 cup frozen corn kernels
    1 cup chopped onion
    1/2 teaspoon chili powder
    1 tablespoon lime juice
    1 cup chunky salsa
    8 ounces corn tortilla chips
    1/2 cup shredded Monterey Jack cheese (optional)

    Saute onion and garlic in olive oil. Add cumin. Add chicken broth, corn, chili powder, lime juice,salsa, cooked chicken. Bring to a boil and simmer for twenty minutes.

    Serve with crushed tortilla chips and cheese. Sprinkle some extra lime juice on top if desired.

    Sometimes I will add a can of drained black beans but it makes the color of the soup a little muddy.
     
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  4. shan

    shan Well-Known Member

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    Its too hot here for me to think about soup, but the Chicken Tortilla sounds delicious!
     
  5. Holley Calmes

    Holley Calmes Well-Known Member

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    How about spicing it up with a little Creole chicken gumbo? There's so many variations on this....but I got this from a New Orleans native:

    Ingredients:

    Four bone-in chicken breasts and 6 bone-in thighs
    1 tblsp poultry seasoning, salt and pepper to taste

    1 tsp fennel seeds
    One large onion chopped fine
    As much garlic as you can stand chopped fine
    2 stalks of celery chopped fine
    1 green bell pepper, 1/2 red bell pepper chopped fine
    1 hot chili pepper-whatever you like from hot banana, serrano, jalapeno or habanero chopped fine. Whatever you can take!
    1/4 cup olive oil
    1 tblsp Tamari or soy sauce
    1/4 cup cream sherry
    2 cups of sliced okra
    4-6 ripe tomatoes, depending on size. You want at least 4 cups of chopped tomatoes. Or just a 28-32 oz can
    1 14.5 oz can of chicken broth

    Half a stick of butter
    1/4 cup of flour
    1/2 tsp salt
    1 cup hot chicken broth

    1 tblsp Cajun spice
    2 tblsp file (ground sassafras-don't know how to put the accent mark on!)
    1 teaspoon black pepper
    Cajun Sunshine hot sauce or hot sauce of your choice

    Drizzle chicken with small amount of olive oil, coat with poultry seasoning, salt and pepper to taste and bake until done in 400 oven. Cool. Can be done the day before. When cool, skin and pick meat off bones. Keep any liquid!

    In a non-stick saucepan, melt butter and add flour and salt. Stir and cook over low heat until it turns nut brown, but be careful not to burn. The roux will need awhile to acquire a really good taste-an hour is great if you have time. Then slowly add the cup of hot chicken broth and cook it down to about half-it will get really thick.

    In a large pot, heat olive oil and when hot, add fennel seeds. Stir until they start to crackle. Then add and saute all the cut up veggies EXCEPT okra. Add the Tamari and cream sherry when they turn clear, and continue to cook until they're nicely carmelized. Turn heat down. Add roux and stir until veggies are coated. Then add tomatoes and extra liquid from chicken cooking plus can of chicken broth. Cook on low and let thicken up. Then add tomatoes, okra and chicken. Bring to a boil, then lower and add all the spices.
    You will have to make it a few times to figure out which spices you want more or less of. Cook as long as possible...for days even! It only gets better.

    The file is a thickening agent, so if it's too thick, just add more chicken broth. It will also make the soup darker in color. File is a Native American addition to Cajun cooking....

    This recipe can be made with only shrimp, or with a combination of chicken and shrimp, turkey, oysters, crab, alligator, etc. Alligator might be tough to get up there in Canada. Down here, I sometimes add corn kernels and butterbeans.....

    It will leave you with a nice warm feeling!

    Enjoy the cool weather up there. In Georgia, it's still disgustingly hot! We're still eating cold suppers and praying for rain.
     
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  6. Jot the Dot Dot

    Jot the Dot Dot Headstrong Buzzard

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    Beef-steak and kidney pie. Gave a sample to a friend, and he says "Where'd you buy this?" "I didn't. Mom made it" "Oh, darn!" He wanted a place where you could buy it at a dime's notice. Friend Moira heard so much about it from me and my bros, that she makes a phone call to Mom asking for the recipe. Mom's recommendation: "Keep the kidneys in salted water for several hours". To which Dad replies "You could say it knocks the piss out of them", to which Mom responds "Oh Cecil!" Moira made it, gave a sample to one bro, and he says "Just what the doctor ordered".

    Off-topic of course. But fun!
     
  7. numbers123

    numbers123 Well-Known Member

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    First of all - if it is cooler where ever you are at, jealous. I melted going to the grocery store today.

    I made an awesome cheesy potato/broccoli soup last year, but can not find the receipe. I'll keep looking.

    I enjoy reading these receipes.
     
  8. Murdoch

    Murdoch New Member

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    I wish I could trade with all of you in the heat for at least a few days! We have only seen a few nice days in summer this year. It has been mostly rain - but until now it has been warm. We were close to freezing the other night. :S THAT does not make me happy!

    Thanks for the suggestions so far! FH is allergic to poultry (yes - turkey and chicken are not in our cooking vocab), but we still look at recipes with them and try to figure out how to be creative! Keep them coming! :)
     
  9. purple skates

    purple skates Shadow dancing

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    I just typed this recipe out for my 100 days weight loss challenge group. Might as well share it here. :lol:

    4 c fresh cauliflower florets
    1 (14 oz) can vegetable broth, divided
    1 Tbs butter
    1 Tbs flour
    1 c fat-free skim milk or light plain soymilk
    1/2 c shredded sharp cheddar cheese

    Bring 2 c water to a boil in a 40 quart saucepan. Add cauliflower and cook until tender. Drain and set aside 1 c cauliflower.

    Combine remaining cauliflower and 3/4 cup vegetable broth in food processor. Cover and process for about 1 minute.

    Melt butter in large, heavy pan over medium heat. Add flour, 1/2 tsp salt and 1/8 tsp pepper. Cook and stir until mixture bubbles. Add skim milk and cook and stir until mixture thickens. Stir in cheese.

    Add processed cauliflower, unprocessed cauliflower and remianing broth to cheese sauce. Cook over low heat until hot.

    Serves 8. Serving size 3/4 c. Calories 78, Calories from fat 34, total fat 4g, saturated fat 2g cholesterol 12 mg, sodium 266 mg, total carbs 7g, deitary fiber 2g, sugars 2g, protein 3g

    OK, that's the recipe. I don't usually have vegetable broth around, so I used chicken broth (the 98% fat free Swanson stuff) and I used fat free Lactaid milk. This time I used cheddar jack, since I didn't have sharp cheddar around. Also, one head of cauliflower is about 8 cups so I made a double recipe and am freezing half - we'll see how that goes. Finally, because I didn't want to dirty the food processor, so I just mashed the cauliflower instead of setting some aside and processing the rest. It's probably not as smooth as the recipe calls for, but it's still good. Next time I am going to add some minced garlic to it. With my modifications, I figure it's about 110 calories a cup. I think if low fat cheese was used it would cut down on the fat, but I don't know how well that stuff would melt in a recipe like this.

    The cookbook, by the way, is called 365 Easy Vegetarian Recipes and it's available at B&N and Amazon.

    ETA - the cookbook does have metric measurements if anyone needs them.
     
  10. FigureSpins

    FigureSpins New Member

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    Pasta e Fagiolo
    This is simple and fast, perfect for using up leftovers or a quick meal.
    We have this on Fridays during Lent.

    Water
    Salt
    Small macaroni - shells or ditalini are our favs.

    Olive oil - whatever you like; I prefer Bertolli regular and I have a heavy hand with it.
    1 large onion, julienned or diced
    1 can of Progresso Chick Peas or Cannellini (I prefer the latter)
    1/2 cup of tomato sauce or 1 small can of Hunts Tomato Sauce
    Salt & Pepper to taste
    Fresh herbs (Italian parsley, basil, oregano and/or thyme - whatever you like.)

    In a pan, saute the onion in the olive oil until softened.
    (You can also carmelize them, which I like but the kids don't.)

    Cook the pasta in boiling salted water as indicated on the package. (Al Dente)
    During the last five minutes of cooking, add the drained/rinsed beans.

    Put a big measuring cup or bowl under the colander/strainer and drain most of the cooking water from the pasta & beans. Leave them a bit wet - it's a soup!

    Save the collected broth in case the pasta absorbs the moisture and gets too dry.

    Now, toss in the olive oil, sauteed onion, tomato sauce, fresh herbs of your choice, mix and serve. I let everyone add their own pepper at the table because some of us like more than others.

    My kids hate beans (it's the texture), so I usually mash about a 1/4 cup and remove the skins, then use it to thicken the broth a bit. Yes, I'm hiding nutrients in the food that they don't know about. Shhhh!

    Easy-peasy.

    Variations:
    I use a little more oil at times because it tastes good.
    When I'm not going anywhere, I saute' 2 smashed garlic cloves first, remove them, then saute the onions.
    (Yes, it's so no one figures out that I added garlic, lol. It's not in Grandma's recipe, but I like it!)
    I prefer basil or parsley as fresh herbs - I always have a pot handy, year-round.

    This is good leftover, but the pasta absorbs the liquid. Heat it in the microwave and add extra cooking water if needed to reconstitute it.

    When I make this for a potluck, I keep the drained pasta separate from the other ingredients until I'm ready to heat it up. I just mix everything else together in one bowl or my crockpot and add the pasta when I get where I'm going.
     
    Last edited: Aug 23, 2010
  11. cruisin

    cruisin Banned Member

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    You make it a lot like I do. Are you Italian and if so what part of Italy? Most of the time when I've had Pasta Fagioli in a restaurant it's not a tomato based broth. Mine is, that's how grandma made it.

    I've posted this before, but I'll post it again Riboilita. It's a Tuscan Vegetable and bread soup. But I'll come back, I have to do a few things first.
     
  12. Ajax

    Ajax Well-Known Member

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    Broccoli cheddar soup:
    Dice 1 onion, 1 carrot and 1 celery and cook in a little oil with a clove of garlic until soft. Add 1 small head chopped broccoli and 2 small peeled and diced potatoes and enough water to just cover the vegetables. Bring to a boil, lower heat and simmer until potatoes are soft. Take off the heat and blend using an immersion blender. Incorporate two handfuls of grated cheddar bit by bit while the blender is running.
     
  13. The Accordion

    The Accordion Well-Known Member

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    One of the tastiest soups I ever had was a tomato peanut soup but I don't know how to make it. If anyone knows how to make a tomato peanut soup - I would be in Heaven!
     
  14. michiruwater

    michiruwater Well-Known Member

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    I love African Peanut Soups in the winter.

    I lurve a good soup. I eat soup constantly. In fact I eat so much soup I have no idea how to answer this thread.

    I made a wonderful parsnip and mustard soup recently. I also had a corn and capsicum soup that was to-die-for. Not to mention Thai curry soups.

    Most of the time I just make up soup. I love throwing a bunch of good soup vegetables - onion, celery, carrot, potatoes - into a pot with a bunch of good herbs - basil, oregano, a bay leaf - and a broth made of vegetable broth and good red wine. Sometimes I'll throw herb dumplings in.

    Or a soup with a stock made of vegetable broth and cans of chopped tomatoes with capsicum and celery and normally some hot peppers, because I love spicy tomato soups. A lot of times I'll throw fish into this, or tripe and make menudo.

    Soups make the world go round.
     
  15. altai_rose

    altai_rose Well-Known Member

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    Here's a NYTimes recipe for African Peanut soup that I like: http://www.nytimes.com/2009/06/17/dining/171mrex.html?_r=2 Just be sure to use quality peanut butter (rather than the Jif's reduced-fat peanut butter I used once...)

    Here's my family's version of the Chinese Hot and Sour soup:
    Boil chicken broth. Slice a box of silken tofu and add to broth. Cut 2 tomatoes and add to broth. Add a can of sliced bamboo shoots. Add enoki mushrooms. Add rice vinegar to taste. Add Chinese chili powder (my mom makes this directly from dried red chili peppers) to taste. Add 2 beaten eggs while stirring. In a small bowl, mix corn starch with water. Add to soup while stirring.
     
  16. *Jen*

    *Jen* Well-Known Member

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    Mmm, soup. I like carrot ginger and corriander,tomato, potato and leek, pumpkin...and I tend to rotate these throughout winter :shuffle:

    I always use simple recipes you can find online just by googling :)
     
  17. *Jen*

    *Jen* Well-Known Member

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    Mmm, soup. I like carrot ginger and corriander,tomato, potato and leek, pumpkin...and I tend to rotate these throughout winter :shuffle:

    I always use simple recipes you can find online just by googling :)
     
  18. Jenny

    Jenny From the Bloc

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  19. Moto Guzzi

    Moto Guzzi Well-Known Member

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    One of my friends served this and everybody begged for the recipe. The following, including the changes, are from her email:

    Spanish Garbanzo Stew
    Serves: 6 to 8

    This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos. Serve with fresh bread and a simple homemade coleslaw.

    • 1 1/2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 to 4 cloves garlic, minced
    • 1 large green bell pepper, cut into short, slender strips
    • Two 16-ounce cans chickpeas, drained and rinsed
    • One 28-ounce can salt-free diced tomatoes, undrained
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 2 to 3 tablespoons chopped fresh parsley
    • Salt and freshly ground pepper to taste
    • Hot cooked rice, optional

    Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.

    Add the chickpeas, tomatoes, cumin, oregano, thyme, and 1 1/2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes.

    Stir in the parsley and season sparingly with salt and generously with pepper. Adjust the consistency if more water is needed, but let the stew remain thick.

    Serve the stew in bowls on its own or over a small amount of hot cooked rice, if desired.

    Changes I made:

    I added a little more of all of the spices, and I added some dried parsley, Turmeric and some Cayenne for kick. I also added another can of Garbanzos and I used diced tomatoes with Green Chiles. Finally, instead of parsley, I added fresh Cilantro at the end. The leftovers are really good in tortillas with some sour cream or yogurt and it makes a good soup by adding a little more water.
     
  20. Rex

    Rex Well-Known Member

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    My weakness is cream-based soups. New England Clam Chowder, Cream-of-Anything.....
     
  21. Jenny

    Jenny From the Bloc

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    Speaking of cream soups, I know I've posted this before but it really is worth it so here it is again: this is a creamy tomato soup - without cream or milk. It's a breeze to make, and ends up a lot like Campbell's, only much tastier. When I originally saw it on the show, she served a simply crostini with herbed goat cheese with it, yum. We've made this again and again, to rave reviews.

    http://www.marthastewart.com/recipe/tomato-soup
     
  22. skatemommy

    skatemommy Well-Known Member

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    I've posted this before too but my favorite website for recipes is allrecipes.com. You can search by ingredients you want or don't want and they are grouped by category. Reviews are posted which is helpful.
     
  23. FigureSpins

    FigureSpins New Member

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    Nope, not an italian bone in my body - my family's German and Austrian from way back. It's my MIL's recipe and her family came from Bari in Italy. Her mother made it this way with the tomato sauce. I never order Pasta e Fagiolio in restaurants for the same reason.

    I also make a mean Minestrone that is requested every time we have a competition or big event for the Club. Apparently, the judges like my recipe and it's easy to make it vegetarian - just change the stock.

    In a little olive oil, saute:

    2 cloves garlic
    1 cup chopped celery
    1 cup chopped onion
    1 cup sliced carrots (1/2" is good)

    Cook until the onion is translucent.
    (Most people don't saute for soup, but I do, so there.)

    Add 2 Qt. Stock
    At home, I use leftover chicken stock, but for the Club I use organic vegetarian stock.

    Add 1/2"-diced peeled potatoes (optional, but I like them)

    Add tomatoes:
    A 18 oz. can, chopped, is easiest.
    If you have fresh, use 3-4 but remove the skins and chop before adding.

    Add herbs:
    minced fresh parsley leaves or 1 tsp dried
    minced fresh oregano leaves or 1 tsp dried
    3 whole basil leaves or 1 tsp dried

    Wine:
    Optional - add a jigger of red wine.
    Bring to a boil, reduce to a simmer and add the beans:
    1 18 oz can of red kidney beans
    1 18 oz can of white beans (cannellini)

    Simmer for 1 hour. Serve with cooked Ditalini.
     
  24. FigureSpins

    FigureSpins New Member

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    I also like the knockoff of Wendy's Chili from topsecretrecipes.com. It's the only chili my kids like, even if they pick out the beans when I'm not watching. I've also made the Chili's Fajitas recipe from that site for a party and it was perfectly seasoned.
     
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  25. Bev Johnston

    Bev Johnston Well-Known Member

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    Ah, soup! A subject that's near and dear to my heart...

    A great weight loss plan is to substitute one of your meals with soup, keep your other meals reasonable, and cut out junk/snacks. I like soup because you can get tons of vitamins and nutrients at one shot and even hide some stuff you might not like too much.

    Here's one of my favorites, Giada's Creamy Red Pepper Soup:

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html

    I substitue 1/2 cup of rice for the potato. I think the potato gives it a funky aftertaste. I also omit the mascarpone to make it low-fat/low-calorie.

    I will try the tomato soup mentioned above. I've tried several recipes and haven't been happy with any of them.
     
  26. martian_girl

    martian_girl New Member

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    Does anyone know a good tomato soup recipe with fresh tomatoes? I've got an abundance of them this year.
     
  27. Bev Johnston

    Bev Johnston Well-Known Member

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    No sooner did I write this, than I tried the soup I made this weekend and it was actually pretty good!

    3 tbsp olive oil
    3 cloves garlic
    1 onion, chopped
    3 cans chicken broth
    28 oz can crushed tomatoes
    1 carrot, chopped (a hidden ingredient, ha ha sneaky. You could probably add another and no one would be the wiser.)
    1/2 cup wine
    1 tbsp sugar
    2 pkgs fresh basil, chopped

    Cook garlic and onion in olive oil until onion is soft
    Add chicken broth, crushed tomatoes, carrot, wine, and sugar
    Boil for 10 minutes, reduce heat and simmer 30 minutes
    Add basil and simmer an additional 15 minutes
    Blend soup in batches in blender or with an immersion blender (safer and neater, but I don't have one)

    I had to add some water because the soup was a little thick for my liking. I don't know how much I added, but it was enough to get the consistency right without diluting the taste.

    People who can't have alcohol could probably omit the wine and not impact the tast too much.

    martian_Girl, I think you can substitute the canned tomatoes for fresh in any of the recipes. My problem with using fresh was that the soup didn't taste "tomato-y" enough for me. I'm not sure how to correctly substitute, but I guess you could always boost the tomato taste with tomato sauce or juice.
     
  28. emason

    emason Well-Known Member

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    Here's a Corn Chowder I'm fond of; it's easy to make and easy to change up (ie, bacon instead of salt pork, frozen corn instead of fresh, etc.) The recipe comes from the The Wilson Farm Country Cookbook. Serves 8.

    1/3 cup 1/4-inch cubes salt pork
    1/2 cup peeled, chopped onion
    1/4 cup chopped green pepper
    1 and 1/2 cups hot water
    3 cups corn kernels, cut from
    fresh ears - use mature, heavier corn
    for more flavor
    1/2 tsp salt, 1/8 tsp pepper
    2 cups milk
    1 cup light cream

    Cook salt pork in 4-qt pot until crisp. Add onion and pepper and cook with salt pork until soft. Remove salt pork and vegetables from pan with slotted spoon and drain fat from pan. Return salt pork and vegetables to pan and add hot water, potatoes, corn, salt and pepper. Bring this mixture to a simmer and cook, covered, for 10 to 15 minutes or until the potatoes are tender. Add the milk, cream and additional seasoning. Heat the chowder, but DO NOT BOIL. When the chowder is very hot, remove it from the heat and let it sit for 30 minutes to improve the flavor. Reheat and serve.
     
  29. dbell1

    dbell1 Well-Known Member

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    The only soup my son requests. I just made it last week :)

    Olive Garden Pasta e Fagioli Soup (stolen from a Top Secret Recipes thread) :p

    Ingredients
    1 pound ground beef (I'm a big fan of ground sirloin in this - less fat to drain off and it tastes better)
    1 small onion diced (1 cup) (I use a sweet onion)
    1 large carrot, chopped (1 cup)
    3 stalks celery, chopped (1 cup)
    2 cloves garlic
    2 14.5 ounce cans died tomatoes
    1 15 ounce can red kidney beans (with liquid)
    1 15 ounce can great northern beans (with liquid)
    1 15 ounce can tomato sauce
    1 12 ounce can V8 juice
    1 Tbsp white vinegar
    1 1/2 tsp salt, 1 tsp oregano, 1 tsp basil, 1/2 tsp pepper
    1/2 pound ditali pasta

    Brown the ground beef in a large saucepan or pot over medium heat, drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. I start this on medium and then lower it. Otherwise the beans split (and the family mocks me). :lol:

    About 50 minutes into simmer time, cook pasta, drain.
    Add the pasta to the large pot of soup and simmer for at least 10 minutes and serve.

    I like to put some grated cheese on top and serve with a crusty Italian loaf. :swoon:

    My changes to it:
    I always use a lot more V8 (low sodium). It stretches the recipe out. This is very thick, almost like a chili/stew consistency.

    We prefer chopped over diced for the veggies and it makes it look better (in my mind at least).

    Very easy to make a vegetarian version. It's also an amazing way to get your fiber and veggies. I've used white kidney beans in the past.

    This feeds the family for a few meals and I take the remainder to work for the week since it's so easy to reheat. Doesn't freeze well though.
     
  30. Rex

    Rex Well-Known Member

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    I'm a slut for anything that uses bacon or salt pork as a flavoring :inavoid:. Thanks - I will try this. Summer is ending, and it's time to get over that stove and crock pot.
     
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