Soup's On!!

Please share your favorite recipes and cooking tips!

Moderators: atlanticflyer, funmumlu, Zygorp, butterfly, AlleyKat

User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

POTATO CREAM CHEESE SOUP

Post by tbearmom03 » Thu Nov 08, 2007 7:21 pm

My hubby is a soup lover. Thanks for sharing your recipes. Hope you enjoy some of mine.

Potato Cream Cheese Soup

1/2 c. chopped onions
1/4 c. very finely diced celery
2 tbsp. butter
2 tbsp. flour
3 c. shredded potatoes
3 c. low salt chicken broth
1/2 c. sour cream
4 oz. cream cheese
2 Tbs. cooked and crumbled bacon or very finely diced ham
1/2 tsp dill weed
Salt
Pepper

In small saucepan sauté onions and celery in butter until tender. Add flour; stir and cook over medium heat 1 minute. Set aside.
In 3 quart pan, combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don't stick. While potatoes are cooking, melt cream cheese with sour cream in microwave. Add cream cheese mixture to potatoes and broth mixture along with onion and celery. Add dill & bacon. Simmer & stir until creamy. Add salt and Pepper to taste. Thin with milk if necessary. Serves 5 to 6. Enjoy!

User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

Country Mushroom Soup

Post by tbearmom03 » Thu Nov 08, 2007 7:25 pm

Country Mushroom Soup (This was from Taste of Home)

1/4 cup margarine
1/4 cup flour
2 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 Tbs. cooking oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
1 cup milk

Melt margarine in 2 qt. sauce pan. Stir in flour until smooth. Using wire whisk, very slowly add chicken broth making sure mixture does not lump. Simmer uncovered for 15 minutes, stirring occasionally. Meanwhile, in another saucepan, sauté the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer uncovered, for 15 minutes, stirring occasionally. Add milk; heat through. Discard bay leaves. Yield: 4 servings.

User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

Pumpkin Apple Soup

Post by tbearmom03 » Thu Nov 08, 2007 7:29 pm

Pumpkin Apple Soup

Ingredients
1 large onion, chopped
1/2 pound of bacon, chopped
One 15-ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 tsp. chicken bouillon
1 apple, unpeeled and chopped
Dash of liquid smoke
Salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped
Sour cream

Sauté onion and bacon lightly in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke, salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently to prevent sticking. Blend to thicken in blender-size batches. (Cool slightly first. Place dishtowel over blender top and hold firm. Be careful to avoid burns.) Reheat as necessary. Serve with sour cream (1 dollop on each serving).


User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

Tortilla Soup

Post by tbearmom03 » Thu Nov 08, 2007 7:32 pm

Tortilla Soup

1 onion chopped
1 4 oz can chopped green chilies
1 large minced garlic clove
1 can low sodium, no fat beef broth
1 can low sodium, no fat chicken broth
1 12 oz can V8 or tomato juice
1 14 oz can diced tomatoes including juice
1 cup water
2 uncooked boneless, skinless chicken breast halves diced
1 tsp cumin
1 Tbs chili powder (more if you like spicier)
1 tsp salt

Add-Ins
tortilla chips
grated Monterey Jack or Cheddar cheese
chopped green onions
sour cream
diced avocado

Spray 3 quart sauce pan with cooking spray. Sauté onion, green chili and garlic until onion is tender. Add remaining ingredients except add-Ins. Bring to a boil and simmer for 1 hour (can be frozen at this point)

Pour into bowls. Add tortilla chips broken into small pieces. Serve with a dollop of sour cream, a sprinkling of cheese, green onions and pieces of avocado if desired.

User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

Chicken Noodle Soup with Homemade Noodles

Post by tbearmom03 » Thu Nov 08, 2007 7:46 pm

This soup is a staple, but frequently forgotten. You can't beat homemade noodles. (They really are easy to make.)

Chicken Noodle Soup

1 whole chicken, giblets removed.
1 whole onion, peeled
3 ribs of celery
3-4 cloves of garlic
1 tsp. thyme
1 tsp. sage

1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 – 2 cans reduced sodium chicken broth
1 recipe of homemade noodles or 1 – 1 1/2 cups packaged thin egg noodles
salt and pepper to taste

Place chicken in stock pot with next 5 ingredients. Add water to cover chicken. Bring to a boil; reduce heat and simmer until chicken easily comes off the bones. Check periodically and add water as needed. When chicken is done, remove chicken from the broth, and then remove bones and skin from meat. Place meat in a container and refrigerate for later. Strain broth to remove bits of vegetables and refrigerate. When broth is chilled, scrape fat from top. Broth will be gelatinous. (This isn’t Campbell’s) Place broth in large saucepan with chopped celery and carrots; heat to boiling. Cut 1/2 of chicken into small pieces and add to broth once it is boiling. Save the remaining chicken for another use. While broth is heating, cook noodles in another pan in canned chicken broth. When noodles are done (al dente) add noodles and canned broth to soup. Add salt and pepper to taste.

Eat and enjoy!

Noodles

1 egg
2 tbs milk
1/2 tsp salt
1 cup flour

Beat egg, milk, and salt together. Add flour to make a stiff dough. Roll out very thin on floured surface into long rectangle. Let rest 20 minutes. Sprinkle flour generously over top of rolled out dough. Loosely fold into thirds and slice into desired width with a pizza cutter or pastry wheel. Gently unfold strips and spread on counter to dry. (May be dried in microwave in a flat, glass baking dish on low 10 - 12 minutes. Stir after first 5 minutes and check after each minute thereafter.)

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Mon Nov 12, 2007 7:20 pm

originally posted by Pandora

TACO SOUP

1 pound ground beef

1 15oz can black eyed peas undrained

1 15oz can black beans, undrained

1 15oz can chili beans with chili gravy undrained

1 15oz can garbanzo beans (chickpeas) undrained

1 14 1/2oz can Mexican style stewed tomatoes undrained

1 11oz can whole kernel corn with sweet peppers undrained

1 1 1/4oz package taco seasoning mix

Optional Items: Dairy sour cream and Tortilla chips



Brown the ground beef and drain if needed (I use extra lean) or try ground turkey or chicken!

Put everything except the optional items into a 3 1/2 to 6 quart slow cooker. Stirring gently as you add items. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. If desired serve with optional sour cream and tortilla chips. Makes 8 servings.

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Mon Nov 12, 2007 7:28 pm

Tambrey- Here is the bean soup recipe I promised.

We get the dried bean mix - the 10 bean or some multi number of beans. Ours comes with a ham flavoring packet but I don't use that as it is too salty. First soak the beans over night, put in bowl and cover about an inch over with water and leave. In the morning I drain and rinse and then put in my big crock pot. I add 2 ham hocks for flavoring and about 1 diced onion and 5 or 6 cloves of garlic (I used dried onion and jarred minced garlic but you could use the fresh thing too) I then put in one can of diced tomato and juice it comes in then I fill with water and put on to cook for 10 hours.

Serve with corn bread. We like to crumble cornbread and squirt in some ketchup. My ds6 loves this. We can only have it when ds14 is at dad's as he is allergic to legumes.

User avatar
tbearmom03
Posts: 7
Joined: Fri Oct 05, 2007 4:45 am

RE: Bean Soup

Post by tbearmom03 » Mon Nov 12, 2007 8:21 pm

LadyHawke,

I make mine like this only adding the juice of 1 lemon with the tomato. It gives it a really nice kick to the flavor. We don't do ketchup, though. Yours truly hates it and won't use it for anything but a small amount in baked beans. :)

User avatar
starrball
Posts: 4122
Joined: Tue Sep 18, 2007 10:31 am
Location: Nova Scotia
Contact:

Post by starrball » Thu Jan 03, 2008 8:28 pm

Corn Chowder
2 onions sliced
3 poatoes diced
2-4 T butter
1 tsp salt
1 can cream style corn (~19 oz)
milk

Saute onion in butter until tender. Add potatoes, salt and pepper, and water to barely cover the potatoes.
Cover and cook gently until potatoes are tender.
Add cream corn and milk until you get the ratio of solids to liquids you want.
Heat through and serve. (Garnish with chopped chives or parsley.)

User avatar
starrball
Posts: 4122
Joined: Tue Sep 18, 2007 10:31 am
Location: Nova Scotia
Contact:

Post by starrball » Thu Jan 03, 2008 8:34 pm

Chili
One large onion
½ tsp garlic powder
½ oz butter
1 medium green pepper chopped up
1 19oz can chili beans
1 10 oz can condensed tomato soup
1 ½ cup canned tomatoes (1 can chili tomatoes)
1 tsp marmite
¾ cup hot water
2 tsp malt vinegar
½ tsp salt
1 T chili powder
½ tsp cayenne

Prepare the tvp: dissolve the marmite in water and pour over the tvp
Saute onions (in oil)
Add green pepper
Add everything else and simmer 15-20 min.

User avatar
starrball
Posts: 4122
Joined: Tue Sep 18, 2007 10:31 am
Location: Nova Scotia
Contact:

Post by starrball » Thu Jan 03, 2008 9:18 pm

Minestrone Soup
The Broth:
The peel from 6-7 potatoes
1 large onion
2 carrots
1 small stalk celery
1 ½ quarts water
a sprig of parsley
1 head garlic
salt and pepper
½ bayleaf
1 ½ T olive oil
¼ tsp thyme
sage
Peel potatoes – ¼ inch strips (peel)
Peel onion and quarter
Wash carrots, celery, cut large
Put the veggies in a pot.
Add parsley, garlic (~16 cloves), bayleaf, olive oil, thyme and a pinch of sage
Simmer 1.5 hours, keep everything covered by adding water
Strain out the veggies and keep the broth.

The soup:
1 ½ quarts broth
2 medium potatoes
3 carrots
3 small zucchini
6 tomatoes
3 T olive oil
1 small onion
½ tsp sage
1 tsp basil
pinch oregano andparlsey
½ cup cooked garbanzo beans
½ cup of pasta (we use alphabet )
salt and pepper
parmesan cheese

Peel, cube potatoes. Peel and slice carrots. Wash and slice zucchini, cut tomatoes.
Heat olive oil in a lrge pot. Add onions, potatoes, and carrots. Saute a few minutes till onion is soft. Add the broth and the herbs.
Bring to a boil, lower heat and simmer 15 minutes.
Add zucchini, some tomatoes and garbanzos. Simmer 15 min
Add pasta, rest of tomatoes. Season with salt and pepper.
Cook another 12-15 min for the pasta.

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Wed Jan 16, 2008 5:11 am

grmpookie wrote::D Edan, I'm posting this recipe for you. It has several vegetables and is really good. I make this for my college age grandkids to take back to school when they are home. I always double the recipe when I make it.

Grandma's Vegetable Chowder
3 cups diced, peeled potatoes
2 1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 tsps. chicken bouillon granules
3 cups water
3/4 cup butter or margarine
3/4 cup all-purpose flour
4 cups milk
1 tsp salt (optional)
1 tsp pepper
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheese
In a soup kettle, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. In a saucepan, melt butter, stir in flour. Cook and stir over medium heat for 2 minutes. Add to vegetable mixture with the ham; simmer 10 minutes. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
I just spread the cheese on each individual serving.
Of all the soups that I make, this one is requested the most.
Helen, Indiana :wink:

User avatar
Bama
Posts: 12959
Joined: Mon Sep 17, 2007 11:42 pm
Location: ♥ Wake each day expecting good things to happen! ♥

Post by Bama » Thu Mar 20, 2008 8:00 pm

Gumbo

4 Tbsp bacon drippings (substitute Wesson oil) I used Crisco
4 Tbsp Flour
2 medium chopped onions
2 stalks celery, chopped
1 bell pepper, chopped
1 lb. sliced round okra
2 cans whole tomatoes I used 1 can diced, 1 can stewed
1-1/2 lb. shrimp, or more I used the frozen popcorn shrimp already cleaned
1-1/2 lb. crabmeat, or more I used spicy sausage
Crab bodies if you have them I didn't
Dash or 2 of Tabasco
1 tsp salt or to taste
1 tsp pepper or to taste
1 pod garlic, minced

Slowly simmer, stirring constantly, the drippings and flour until the roux is a golden brown. Continue to simmer and stir. Add onions, undrained tomatoes, celery, garlic, and pepper. Simmer and stir for about 15 minutes. Place in a large pot. Add 3 quarts of water. Add 1/2 shrimp, 1/2 crabmeat, and 1/2 okra. Simmer slowly for 2 or more hours. Thirty minutes before serving, add the remaining crabmeat, shrimp, and okra. Simmer slowly. Serve hot over rice.

*I would cook longer. I cooked mine for about 2.5 hours and the onions & celery are still a little crunchy but otherwise, this is a delicious meal!

Happilyeverafter
Posts: 3140
Joined: Fri Sep 21, 2007 10:06 pm

Post by Happilyeverafter » Thu Mar 20, 2008 10:21 pm

Bama~You are making me hungry. I love gumbo.
Tried something new the last time. Made the roux in the microwave.
Yes.....and it was easy and came out wonderful, and the leftovers store well in the fridge for a long time.

If you want me to share how to make it, if you don't find it, let me know.
The grocery here also has the frozen bags of gumbo veggies, okra and all.

Happilyeverafter
Posts: 3140
Joined: Fri Sep 21, 2007 10:06 pm

Post by Happilyeverafter » Thu Mar 20, 2008 10:26 pm

Since I haven't gotten up from this chair yet, thought I'd go ahead and post the link to the microwave roux.

http://www.spatulatta.com/week22_mardi_ ... _roux.html

BTW...I've searched the site for the chicken gumbo recipe, but cannot find it. If you do, please share the link.

User avatar
Bama
Posts: 12959
Joined: Mon Sep 17, 2007 11:42 pm
Location: ♥ Wake each day expecting good things to happen! ♥

Post by Bama » Sat Mar 22, 2008 5:40 am

TY, Happily. I'm just starting to get good at making a roux on the stove. Maybe I'm ready to move on to the microwave!

User avatar
KimmyAnn1147
Posts: 2416
Joined: Sat Oct 20, 2007 12:31 pm
Location: Eugene, OR...GO DUCKS!

Post by KimmyAnn1147 » Sun Nov 02, 2008 11:30 pm

Jamaican Spinach Soup. This is truely delicious, great for cool fall weather, since it is gingery and spicy. Main ingredients are zucchini, potato, spinach, spices and chicken broth

http://allrecipes.com/Recipe/Jamaican-S ... etail.aspx

User avatar
Bama
Posts: 12959
Joined: Mon Sep 17, 2007 11:42 pm
Location: ♥ Wake each day expecting good things to happen! ♥

Re: Soup's On!!

Post by Bama » Tue Dec 14, 2010 6:00 pm

Swamp Soup

2 bags of frozen turnips with roots cut up
2 cans beef broth
1 package spicy conecuh ssg
2 packets of vegetable soup mix
2 cans of black beans
2 cans of navy beans
Cook all ingredients for about an hour to an hour and a half. Add a little water if necessary.

DELICIOUS! :D

User avatar
RoundRobin
Posts: 103
Joined: Fri Apr 24, 2009 5:29 pm
Location: Rural America

Re: Soup's On!!

Post by RoundRobin » Wed Jan 11, 2012 10:09 pm

I would love to see the Kitchen Discussion Board come to life again, so I am posting my Clam Chowder recipe. The cold month of January seems like to perfect time to serve a piping hot bowl of soup for dinner.

Clam Chowder
2 (6 oz.) cans minced clams

2 cups diced potatoes
1 cup chopped celery
2-3 green onions, sliced

1/2 cup butter
1/2 cup flour
1 quart half & half

1 tsp. salt
1-2 tsp. sugar
1/4 tsp. Old Bay seasoning

Drain and reserve liquid from clams. In a saucepan, cover diced potatoes, celery and onions with water; add reserved clam juice. Simmer about 20 minutes or until vegetables are tender. Meanwhile, in a large pot, create a roux with melted butter and flour; add half and half. Cook and stir over medium heat until thick and bubbly. Add undrained vegetables and clams to cream sauce. Stirring constantly, heat soup but do not boil. Remove from heat and stir in salt, sugar and Old Bay seasoning.

More of my favorite recipes can be found at:
http://www.seasonalfamilyrecipes.blogspot.com

User avatar
SweetSister65
Posts: 558
Joined: Wed Feb 25, 2015 5:27 am
Location: Pacific NW

Re: Soup's On!!

Post by SweetSister65 » Sat Mar 21, 2015 5:55 am

This is a family recipe called Beer Stew. It can be made in a slow cooker or in a dutch oven in the oven. The biscuits to match it will be at the end.

Beer Stew

2 - 2 1/2 Lbs. of 1-inch pieces of beef stew meat, floured and browned in oil
1 pkg. of stew seasoning mix
15 1/4-oz. can of diced tomatoes with basil, oregano, and garlic in it
1 1/2-cups of small peeled carrots, cut into 3 pieces (I use 1 pkg. of baby carrots)
1-cup celery cut into 1/2-inchpices
2 large potatoes, peeled and diced into chunks
3/4-cup chopped parsley
2-Tablespoons sugar
2-Tablespoons Minute Tapioca
2 slices of bread, including the crusts, torn into cubes
1 - 1 1/2-cans of beer, depending on your size of crock pot or dutch oven

Mix in a crock pot, cook on high for 6 - 7 hours, stirring every hour.
OR, you can cook it in the oven, at 300*-F for 5 - 6 hours, and stir occasionally

Beer Biscuits

For every cup of Bisquick you use, add 1 teaspoon of sugar.
Mix with beer, to the right consistency, fold it roughly 30 times.
Roll dough 1 1/2" - 2-inches thick on a floured board. Cut into circles with a glass mouth or biscuit cutter.
Raise on a baking sheet for 10-15 minutes.

Bake at 450*-F for approximately 10-12 minutes.

Enjoy! :D

Post Reply