Do you have any soup recipes?

I'm getting my wisdom teeth out on Monday and I dont want to sit around the house eating Campbells and yogurt all week. Do you have any good recipes that will help me though this week?Do you have any soup recipes?
My husband had this done last week. I made him lentejas (lentil soup)


I took thin slices ham lunch meat and minced it, along with carrots, celery, onions, cabbage, tomatoes and zucchini- I chopped all this stuff to almost the size of the lentils. I put all of it in the pot with some garlic and chicken base and pepper. I then cooked it till it was almost (but not quite)mush. He ate the whole pot (4 bowls the first time around) so it must have been good!Do you have any soup recipes?
Curried Tomato Soup





1 medium onion, chopped


olive oil


salt and pepper, to taste


white balsamic vinegar, maybe 2 TBSP


about 2 tsp curry powder


1 TBSP honey


about 1 tsp dried Italian Seasoning (hey, it’s winter–sue me)


large handful of button mushrooms, cleaned and chopped


2 large cans tomatoes (mine were whole tomatoes, one San Marzano, one “regular”)


water, maybe 1 1/2 cups


small handful quinoa


Here’s how it goes:





Heat a large-ish pot over medium heat.


Add the oil. Let the oil get hot.


Turn the heat down a bit and add the onions.


Stir around and sweat the onions for a couple of minutes.


Add some salt and pepper, and throw in the mushrooms.


Cook until the mushrooms have given up their liquid and have started to turn a light golden brown in places.


Add the curry powder and stir it around to toast for a minute or two.


Add a squirt of honey, and then add the vinegar and cook off until dry.


Add the tomatoes, juices and all.


Mash up and heat through.


Taste and add more salt and pepper. It will need it.


Add some water or broth/stock if your soup is too thick.


With an immersion blender, puree the soup until smooth. This will take a few minutes. Yes, puree the mushrooms, too. Puree the whole thing.


You can strain this through a fine strainer to get it completely smooth. I didn’t. If I weren’t adding quinoa, or if I were making it for a fancy dinner party, I probably would have.


Add more liquid, if necessary. Taste and adjust seasonings.


Add in a small handful of quinoa or barley or rice or even canned beans–whatever sounds good–and simmer until tender.


I usually add more extra virgin olive oil at the end, to enrich the soup, but you certainly don’t have to.


Eat.


I know that looks like a lot of steps, but, I swear it took fewer than 20 minutes of active chopping/adding/futzing about with time plus another 20-30 minutes of letting it heat/cook/simmer. You know what? You could even make this in the crock pot. Throw everything in the pot in the morning and come home to soup. All you’ll have to do is puree (if you want to) and the faster-cooking ingredients (grains, beans) when you get home.





And there you have it. Consider this a loose template for almost any tomato soup you can dream up. Take this version and make it your own. The sky is the limit.
Parsnip Soup











2 lb. Parsnips – Peeled, trimmed, thinly sliced


¼ cup Butter or Margarine


1 Med to Large Onion, chopped


2 Garlic Cloves, crushed/minced


1 tsp Ground Cumin


1 tsp Ground Coriander


5 cups Hot Chicken Stock


2/3 cup Light Cream (I used Skim Milk)


Salt and Black Pepper to taste


Fresh Chives or Croutons for garnish








Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don’t want them to brown.





Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.





Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.











Italian Wedding Soup





INGREDIENTS





1/2 pound extra-lean ground beef


1 egg, lightly beaten


2 tablespoons dry bread crumbs


1 tablespoon grated Parmesan cheese


1/2 teaspoon dried basil


1/2 teaspoon onion powder





5 3/4 cups chicken broth


2 cups thinly sliced escarole


1 cup uncooked orzo pasta


1/3 cup finely chopped carrot





DIRECTIONS


In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.





In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, and then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking
Don't know what you like , but here's one . if you like I have others maybe turkey barley .





Place your chicken in a pot with salt , pepper , bay leaf and parsley . Cook until meat is done , remove from pot , set aside to cool . Remove the bay leaf . Now to the pot add depending on how much you intend to make I will leave amounts up to you .


celery ,chopped in chunks


carrot ,chopped in chunks


onion ,diced


sweet red bell pepper , sliced into slivers


1 pint whole tomatoes


cook till softened , then add


mushrooms , sliced


3 cheese tortellinis


black olive slices


and chicken after removing the bones


basil


1 can either red or black beans


Just before done add some chopped spinach and stir in till cooked and wilted . Ladle into a bowl and top with your favorite shredded cheese .
Here are loads of great soup recipe ideas:





http://hubpages.com/hub/Delicious-Bisque…





http://hubpages.com/hub/Fast-And-Easy-So…





http://hubpages.com/hub/Easy-Peasy-Chick…





http://hubpages.com/hub/Kitchen-Cupboard…
You will only have to have soft foods for 2 days. Besides soup you can have ice cream, mashed potatoes, tuna salad, milk shakes, pudding, cream of wheat, to name a few things.
Oh poor girl! Try http://allrecipes.com/Recipe/African-Pea…


It is delicious and so much fun to make
CHINESE MEATBALL SOUP


MEATBALLS:


1 pound ground beef, chuck or sirloin, lean


3/4 cup oatmeal or bread crumbs


2 tablespoons soy sauce


1 tablespoon dry sherry


2 teaspoons sesame oil


1 1/2 teaspoons fresh ginger, minced finely


1/2 teaspoon black pepper


1/4 cup chicken broth


1 egg





SOUP:


2 large cans (14 ounce) chicken broth


1 cup water


1 package (6 ounce) frozen snow pea pods


1/2 pound baby carrots, cut in half


1 1/2 cups fresh or canned bean sprouts


1/2 cup green onions, thinly sliced


1 1/2'; cube fresh ginger, finely grated


1 clove garlic, finely minced


peanut or olive oil for roasting





Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).


Prepare meatballs: stir ingredients together, shape into 1 1/4'; meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.





To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.





Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.


With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.





LENTIL SOUP


1 lb lentils


4 cloves fresh garlic, finely minced


2-3 stalks celery


2 large onions (Vidalia if available)


2 tablespoons olive oil


1/2 teaspoon black pepper


2 16 oz cans beef broth (or beef soup base)


1/4 teaspoon cayenne pepper


1 lb fresh spinach, washed, finely chopped


2 pork sausages (optional)


Parmesan cheese (for sprinkling)





Cook lentils in beef stock in a pressure cooker, or you can do this over the stove; it will just take longer.


If you want to add meat, before you begin, sauté a few broken up pork sausages in olive oil (Italian hot sausage is nice). Or for a change, add whole cheese rinds leftover from Pecorino Romano or Parmesan wheels.


You can use homemade beef stock, canned beef broth or reconstituted beef soup base (your preference). Water will do in a pinch, but will lack the good flavor that broth will contribute.





To the broth (in the same pan), add minced fresh garlic to your taste, chopped sweet onions (1 or 2 large), finely minced (strings removed) celery and crushed red or black pepper (a pinch of cayenne if you like it).





In a pressure cooker, this will take 20-30 minutes depending on how dry/old the lentils are to begin with. Be sure that you add enough water/broth to the pressure cooker at the start; at least 3-4 inches above the top of the beans.





If cooking on the stovetop, add broth as required and cook until lentils are tender, 1-2 hours over low heat (barely a simmer).


During the last 10 minutes or so, (when the lentils are tender) bring to a high simmer and add about 1 lb finely chopped well washed fresh spinach. If using baby spinach, cook only 5 minutes (in the same pan as the soup).





Crush a few tablespoons of the lentils into a paste with the back of a spoon if the soup needs thickening.





Remove from heat and adjust seasoning, adding olive oil, salt, pepper, a sprinkling of onion and/or garlic powder and pinch of hot cayenne pepper if it needs a kick.


Serve garnished with a generous sprinkling of freshly grated Parmesan cheese.





FRESH VEGETABLE SOUP


1 can chicken broth


3 T chicken base


2 quarts water


1/4 tsp pepper


1/8 tsp salt


1 inch chunk ginger, peeled and crushed


2 bay leaves


8 large cloves garlic, crushed


2 stalks celery, thinly sliced


1/2 Bermuda onion, thinly sliced


1 large red pepper, chopped


12 baby carrots, thinly sliced


1 leek, thinly sliced


5 mushrooms, thinly sliced


1 scallion, sliced in one-inch pieces





Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.


For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.


Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.





CRAB - TOMATO BISQUE SOUP


1 lb King Crab leg meat (in chunks)


1 medium onion, finely diced


2 celery stalks, finely diced


2 cans tomato bisque soup


2 cans milk


2 tablespoons butter


Prepare onion and celery, peel and chop onions to a fine dice. Remove strings from celery, wash and finely dice.


In a skillet, melt butter. Sauté onion and celery until soft. Stir in Tomato Bisque Soup, milk and crab meat. Heat to serving temperature.


Serve with Salti