Any good soup recipes?

Looking for some good soup recipes without any redmeat or beef broth.Any good soup recipes?
go to www.recipezaar.com and look for vegetable soupAny good soup recipes?
go to the food network web page they got some great one
yummy and easy...Potato soup!





INGREDIENTS


2 Yukon Gold potatoes, cubed


1 (5.5 ounce) package au gratin instant potato mix


1 (10.5 ounce) can condensed chicken broth


1 1/2 cups water


1 cup heavy cream


crumbled bacon or diced ham (optional)





DIRECTIONS


In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth bacon or ham, and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
6 tablespoons vegetable oil


8 (6 inch) corn tortillas, coarsely chopped


6 cloves garlic, minced


1/2 cup chopped fresh cilantro


1 onion, chopped


1 (29 ounce) can diced tomatoes


2 tablespoons ground cumin


1 tablespoon chili powder


3 bay leaves


6 cups chicken broth


1 teaspoon salt


1/2 teaspoon ground cayenne pepper


5 boneless chicken breast halves, cooked





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DIRECTIONS:


In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.


Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Here ya go:





http://www.williams-sonoma.com/srch/reci鈥?/a>
go to allrecipes.com!
Machine Shed Baked Potato Soup


A Machine Shed Restaurant Favorite





INGREDIENTS


2 1/2 Lb. Baby Red Potatoes


1 Jumbo Yellow Onion, diced


1/2 Lb. Raw Bacon, diced


3 Stalks Celery, diced


1 Qt. Water


1/4 C. chicken base


1 Qt. Milk


1 tsp. Salt


1 tsp. Black Pepper


3/4 C. Flour


1/4 C. Chopped Parsley


1 1/4 sticks margarine


1 C. whipping cream


for garnish:


Shredded Colby cheese,


fried bacon bits


chopped green onions





PROCEDURE


Boil potatoes in water to cover for 10 minutes. Drain; set aside.


Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.


Drain bacon grease and return bacon, onions and celery to pot.


Add milk, water, chicken base, salt and pepper.


Heat over medium-high heat until very hot but do not let soup boil.


Melt margarine in heavy, large saucepan over low heat.


Stir in flour to make a roux.


Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.


Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.


Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.


Serves 10-12


!
Black-Eyed Pea and Mushroom Stew





Some people adore okra...but lots of people don't. If you fall into the latter category, make this jambalaya-style stew with 2 cups of zucchini or yellow summer squash, cut into 1/2-inch cubes, instead of okra.








INGREDIENTS


1 tablespoon olive oil


1 large onion, coarsely diced


4 cloves garlic, minced


1 red bell pepper, cut into 1-inch squares


1/2 pound small mushrooms, halved


3/4 teaspoon salt


2 cups frozen black-eyed peas, thawed


2 large plum tomatoes, coarsely chopped


1-1/2 teaspoons cumin


1 teaspoon thyme


1 teaspoon cayenne pepper sauce


1 cup water


1 package (10 ounces) frozen cut okra, thawed














1. In a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is softened, about 5 minutes.





2. Add the bell pepper, mushrooms and salt, and cook, stirring frequently, until the bell pepper is crisp-tender, about 5 minutes.





3. Stir in the black-eyed peas, tomatoes, cumin, thyme, salt, hot pepper sauce and water. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.





4. Add the okra, cover and cook until the vegetables are tender, about 10 minutes.








Makes 4 servings





Each serving has: 210 calories, 4.7g fat (0.7g saturated), 12g protein, 34g carbohydrates (10g fiber), 0mg cholesterol, 481mg sodium. Good source of: fiber, thiamin, riboflavin, niacin, vitamin B6, vitamin E, folate, vitamin D, magnesium, potassium, selenium, zinc.





Total time: 55 minutes.


Hands-on time: 25 minutes.
I am going to make it tomorrow, and it is really good. I make it and freeze half of it for another week.





Barley mushroom soup





1/4 cup (1/2 stick) butter


1 pound mushrooms, cut into 1/2-inch pieces


2 large carrots, chopped


2 large celery stalks, chopped


1 onion, chopped


1/2 cup pearl barley, rinsed


2 tablespoons all-purpose flour


8 cups canned vegetable broth


1/4 cup chopped fresh parsley


1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed





Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Saut茅 until vegetables begin to brown, about 20 minutes.


Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.





Serves 8.





!
brocolli and cheese, get two cans of cambells cheese soup. 1 pound of brocoli, 1 lb of velveta cheddar cheese. half tblsp of season salt , 1/2 tblsp of pepper, 1/2 tblsp of garlic salt. and bam there you go BROCOLI AND CHEESE SOUP