Anyone have some Homemade Soup recipes that are over the top good?

I make a mean Chowder. I will share the recipe if someone can beat it. It has sweet potatos in it.Anyone have some Homemade Soup recipes that are over the top good?
Before I went Vegan, this was my favourite soup/stew concoction. I think I stole it from Rachel Ray...





2 tablespoons olive oil


1 1/2 pounds hot Italian sausage (sweet works too)


3 cloves garlic, chopped


1 medium onion, chopped


2 portobello mushrooms, chopped


1 cup carrot, chopped or shredded


1 cup lentils


1 large starchy potato, peeled and chopped


Salt and pepper


1 bay leaf, fresh or dried


2 teaspoons smoked paprika (or a of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)


3 sprigs fresh rosemary, in tact on stems


1 (14-ounce) can fire roasted diced tomatoes (regular diced tomatoes works too)


6 cups chicken stock


4 cups kale or chard, a small bunch, veins removed and chopped


Crusty pumpernickel bread, to pass at table


Butter, for bread





Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes.





Serve in shallow bowls with bread and butterAnyone have some Homemade Soup recipes that are over the top good?
My chicken and vegetable soup. How you make it is, first take green beans, peas, carrots, celery, tomato chunks, and chopped potato's. Put in a pot. Add cooked shredded chicken. Next add chicken broth, just eyeball it until it looks good. Then add 1 can of tomato paste, to thicken it. Cook on medium heat, then let simmer. Eat and enjoy!!!
Ok, this is the easiest and best soup Ive ever made! Everyone LOVES it!





Taco Soup





1 lb ground beef


1 cup chopped onion


1 can rotel tomatoes (with cilantro and lime)


1 can corn


1 can ranch style or pinto beans


1 packet of taco seasoning


1 packet of ranch dip seasoning


2-4 cups water to desired consistency


salt and pepper to taste





Brown the meat, add a cup of water and taco seasoning and simmer for a few mins. Add all ingredients to a pot and let cook on med for about 30 mins or so...serve with some chips, cheese, and sour cream or some mexican cornbread. You really cant mess this soup up...its always good and you can make changes to make it your own...it can even be done in a slow cooker!
Spicy Chicken Soup


Yields: 8 servings





INGREDIENTS:


2 quarts water


8 skinless, boneless chicken


breast halves


1/2 teaspoon salt


1 teaspoon ground black pepper


1 teaspoon garlic powder


2 tablespoons dried parsley


1 tablespoon onion powder


5 cubes chicken bouillon


3 tablespoons olive oil


1 onion, chopped


3 cloves garlic, chopped


1 (16 ounce) jar chunky salsa


2 (14.5 ounce) cans peeled and diced tomatoes


1 (14.5 ounce) can whole peeled tomatoes


1 (10.75 ounce) can condensed tomato soup


3 tablespoons chili powder


1 (15 ounce) can whole kernel corn, drained


2 (16 ounce) cans chili beans, undrained


1 (8 ounce) container sour cream





DIRECTIONS:


1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.


2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
I love soups, but this is one of my all time favorites!





Zuppa Toscana Soup





* 1lb hot Italian sausage


* 3 cloves garlic, chopped


* 4 large russet potatoes, cut into bite-sized pieces


* 1 3lb 1.5oz can (or 6 cups) chicken broth


* 3 cups water


* 6 cups chopped kale, loosely packed


* 1 cup heavy cream


* + salt %26amp; pepper to taste


* freshly grated parmesan to sprinkle on top





On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.


Spoon into bowls %26amp; sprinkle with grated parmesan