Does anyone have any good soup recipes?

that would taste good with bread?





Any soup recipes are welcome! Thank you so much!Does anyone have any good soup recipes?
open the can


add one can water


heat until extremely hot


enjoy with crackersDoes anyone have any good soup recipes?
SOUTHERN CORN CHOWDER





1/4 lb lean salt pork or pancetta


1 onion, chopped


1 clove garlic, minced


2 tablespoons chopped green bell pepper


2 potatoes, cubed


3/4 cup diced celery, strings removed


1 1/2 cups boiling water or stock


1 cup undiluted evaporated milk


1 medium can whole kernel corn (or 1 1/2 cups frozen)


1/2 teaspoon salt (or 1 chicken bouillon cube)


1 tablespoon butter (room temperature)


2 teaspoons flour





Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; saut茅 5 minutes.


Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.





Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it's best to use a heavy bottomed pan and watch heat carefully).





Season to taste with salt and pepper and serve with milk crackers.





Note: Creamed corn may be substituted.
Go to this site:


http://allrecipes.com


You can search for any recipe and get many choices. The recipes have ratings so it can help you decide which one you want to make. You'll love it. It's like one big community cookbook.
This soup is so easy and so good! It's a winter favorite at our house.





Mom's Potato Soup


8 medium potatoes, peeled and diced


4 stalks celery, sliced as thickly as you like it


1 onion, diced


water, to cover


1 can evaporated milk


Fresh ground black pepper, to taste


salt to taste





In pot, add potatoes, celery and onion. Pour water over to cover. Simmer until potatoes and celery are tender. Turn heat off. Add evaporated milk and pepper. Add salt to taste.
My favorite is Chicken Tortilla soup here's my recipe





1 onion, chopped


3 cloves garlic, minced


1 tablespoon olive oil


2 teaspoons chili powder


1 teaspoon dried oregano


1 (28 ounce) can crushed tomatoes


1 (10.5 ounce) can condensed chicken broth


1 1/4 cups water


1 cup whole corn kernels, cooked


1 cup white hominy


1 (4 ounce) can chopped green chile peppers


1 (15 ounce) can black beans, rinsed and drained


1/4 cup chopped fresh cilantro


2 boneless chicken breast halves, cooked and cut into bite-sized pieces


crushed tortilla chips


sliced avocado


shredded Monterey Jack cheese


chopped green onions





In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.


Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.


Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
I use this one..











Prep Time: 12 minutes


8 slices bacon, fried crisp. Retain drippings.


1 c. diced yellow onion


2/3 c. flour


6 c. chicken broth


4 c. diced peeled baked potato


2 c. half %26amp; half


1/4 c. chopped fresh parsley


1 1/2 t. granulated garlic


1 1/2 t. dried basil


1 1/2 t. tabasco sauce


1 1/2 t. coarse ground black pepper


1 c. grated cheddar cheese


1/4 c. diced green onion





Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with shisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.





on the bacon make sure you use the brown maple sugar bacon its black label and i think hormel makes it.


its makes it a bit sweeter one day i used plain and my family wouldnt eat it.lol
Soups are easy and you don't even need a recipe. Just chop up veggies, saute them until soft, add cooked meat, and simmer for awhile. For example, tonight I sauted a big pot of onions, celery, carrots, garlic, canned tomatoes, zucchini, 2 chipotle peppers in adobo sauce (amazing - these add an amazing spice and smokiness to the entire pot), endive, shredded chicken, and about 2 quarts of chicken stock. It is delicious and really healthy! Anyway, make soup however you'd like. You can add a handful of pasta or use some leftover veggies. Be creative!
Hi May,


Don't believe I'll copy and paste when you can easily have them all simply by clicking on the source below.
1 butternut squash


2 yellow onions


1 apple


2 turnips


3 potatoes


';no chicken'; or veggie broth from a carton ( 1 full carton)


little salt


little pepper


saute onions in butter first until beginning to turn transparent


add the other veggies and coat in butter


add stock


bring to a boil and then reduce to a simmer


test veggies to see if they are tender after about 40 mins.


add cream once removed from heat and pureed if you like


you can also only puree it half way so there are some chunks
One of my favorites is Chili, either beef or venison for those who like wild game. I saute onions and the ground meat or cubed meat along with a couple tablespoons minced garlic. To that I add two quarts of tomato puree fresh or canned. Add chili powder, salt and pepper to taste. Depending on your taste, I like to use about 8 ounces of sliced canned jalapenos. To this I mix in a tablespoon of red pepper if you like it hot.





This is awesome with fresh bread, a baguette or corn bread.





Enjoy!
Zuppa Toscana Soup (Sausage and Potato Soup)


1 lb Italian sausage, cooked and drained


6 large potatoes, peeled and diced


1/2 cup onions, chopped


2 garlic cloves, minced (or garlic powder)


4 chicken bouillon cubes


6-8 cups water


1/2 teaspoon black pepper


1 tablespoon parsley


1/2 teaspoon red pepper flakes


3 tablespoons butter


3/4 cup sour cream


1/2 cup parmesan cheese


2 cups spinach (optional) or kale (optional)


mushrooms (optional)


Cook potatoes in water with chicken bouillon cubes until potatoes are done. Saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. Wilt greens. To chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using. Add onions, garlic, and spinach to soup and stir to combine all. Simmer for 10 to 15 minutes. Before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined. *A personal favorite!*





Black Bean Soup


1 onion, finely chopped


2 cloves garlic, minced


2 celery ribs, finely chopped


1/4 large red bell pepper, finely chopped


2 small chicken bouillon cubes


1-1 1/2 cup boiling water


2 cans black beans, undrained


1/2 teaspoon salt


1/2 teaspoon cumin


1/2 lemon, juice of


1 1/2 tablespoons cornstarch


In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened.





Stuffed Bell Pepper Soup


1 lb ground beef


1/2 medium onion, diced


2 stalks celery, diced


1 lb green peppers, diced


2 garlic cloves, chopped


1 (16 ounce) can diced tomatoes or crushed tomatoes


2 cups water or low sodium beef broth


1-2 teaspoon beef base


salt and pepper


Brown ground beef until fully cooked. Drain fat from beef and set aside, do not discard the fat. Saute the vegetables in the same pan. Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste. The longer this soup simmers the better the flavor. For OAMC cooking divide soup into 2 cup containers and freeze. When ready to serve thaw and heat soup.





Chicken Noodle Soup


2-3 chicken breasts


2 cups chopped celery


1 cup chopped carrots


1/2 cup onions


2-3 garlic cloves, minced


1 large bay leaf


8 cups water or chicken broth


1 lb dried egg noodles


6 ounces monterey jack cheese, shredded (optional)


salt and pepper


Boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; I prefer broth for a richer taste. Remove chicken and cool until you can handle it. Add the celery and carrots to the broth. Cut cooled chicken into bite size pieces. Return chicken to the broth. Simmer until veggies are almost tender. Add pasta to the chicken and veggies. Simmer until pasta and veggies are cooked. Add salt and pepper to taste. Sprinkle cheese on top if desired and stir.





Enjoy!