Does anyone know any soup recipes without using stock!?

I need some recipes for soup, any flavour soup, just without using any stock at all! instead maybe water, or low fat milk. ThanksDoes anyone know any soup recipes without using stock!?
I have recipes that are low fat recipes. I have attached them to this post and vegetarian soup recipes. Hope this helps you. All these recipes I did get from cooks.com. This sight is wonderful for getting recipes from





VEGETARIAN MINESTRONE SOUP





2 onions, chopped


4 stalks celery, chopped


4 carrots, cut in rounds


1 sm. cabbage, shredded


1-2 potatoes, chopped


2 c. kidney beans (canned)


4 c. stewed tomatoes


2 tsp. garlic powder


2 tsp. oregano


4 tsp. basil


3 tsp. salt


1/2 tsp. pepper


1 tbsp. dried parsley


8 c. water





Saute in 1/4 cup oil the first 5 ingredients in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup rice or noodles. Boil for 15 minutes more, stirring occasionally. Just before serving, add pesto: 2 tbsp. dried basil 1/2 c. oil


Mince garlic very fine or use press. Add basil, then oil; mix well. Rubbing garlic well against side of bowl to get juices in oil.





VEGETARIAN VEGETABLE SOUP





12 c. cold water


1/2 c. bulgar wheat (optional)


1/2 c. brown or white rice


1/2 c. lentils


1 can chicken peas and juice


7 chicken bouillon cubes


3 carrots


1 lg. onions


3 stalks celery


2 c. fresh broccoli


2 c. fresh cauliflower


2 c. fresh asparagus


1 c. green bell pepper


1 lg. tomato or 16 oz. can tomato


Salt and pepper to taste





Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours.


Try mixing and matching various vegetables according to ability and your taste. You can substitute with frozen vegetables. Makes enough for 6 with leftovers.





ASPARAGUS, BROCCOLI OR CAULIFLOWER


SOUP





1/2 c. finely chopped celery


7 chopped green onion tops


4 c. water


4 vegetarian cubes


1 bunch/box fresh/frozen asparagus, broccoli or cauliflower


1 sm. can or fresh mushrooms


1/2 tsp. white pepper


1/2 tsp. onion salt


1/2 tsp. thyme


2 tbsp. butter


1/2 tsp. garlic salt


1/2 tsp. curry powder


1 pint half %26amp; half


2-3 tbsp. cornstarch


2/3 pkg. cream cheese





Put celery, onion tops, water and vegetarian cubes in saucepan. Cook for 1/2 hour. Then add asparagus, broccoli or cauliflower. Add mushrooms, pepper, onion salt, thyme, butter, garlic salt, and curry powder. Then add half and half. Do NOT have the mixture boiling. Keep on low heat. Mix cornstarch with a little water. Then add to mixture with cream cheese. Never boil.





LOW FAT CHEESY VEGETABLE SOUP





2 cups broccoli florets


2 cups cauliflower florets


4 cups cubed potatoes


1 cup diced carrots


1/2 onion diced


4 Cans fat free chicken broth


1 jar Low Fat Cheese Whiz


1/2 tsp. minced garlic


Salt and pepper to taste





Boil potatoes, onions and carrots in chicken broth until almost fork tender. If needed, add enough water to cover vegetables. Add cauliflower and broccoli. Cook until all veggies are tender. Puree 1 cup of potatoes to thicken and add back to soup. Add jar of Cheese Whiz. Stir until blended.











LOW-FAT EASY POTATO SOUP





4 med. potatoes, peeled and diced


1 med. onion, chopped


1 c. celery, diced


2 c. water


1 cube low sodium bouillon


1 1/2 c. skim milk


Pepper to taste


1/8 tsp. nutmeg


1 tsp. low sodium soy sauce


2 tsp. dried dill weed





In large pot combine water, bouillon cube, potatoes, onion and celery. Cover and cook on medium heat for 20 minutes or until potatoes are soft. Place in blender or food processor. Puree. Return to pot. Add remaining ingredients. Heat but do not boil.








LOW-FAT GOURMET BEAN SOUP





2 c. turkey ham, cubed


2 cans beans, any kind


1 onion, chopped


3 c. potatoes, diced


2 to 3 c. tomatoes, diced


1 stalk celery


1/2 tsp. pepper


1 tsp. basil


1 tbsp. chicken or beef bouillon


1 bay leaf


Water, as much as needed





Place all ingredients into slow cooker. Cook all day on low or just until potatoes are tender





LOW-FAT VEGETABLE SOUP





1 (20 oz.) bag Veg-All (frozen)


2 beef bouillon cubes


1 (32 oz.) can tomato juice


1 (12 oz.) can tomatoes, cut up


3/4 c. macaroni, dry, uncooked





Boil Veg-All approximately 10 minutes. Add tomatoes, bouillon cubes, macaroni and tomato juice. Simmer all approximately 30 minutes until macaroni is cooked. Stir 2 or 3 times to keep macaroni from settling to bottom of pan. Serve as is or with a low-fat sandwich.Does anyone know any soup recipes without using stock!?
buy a chuck roast and cut it into 1 or 2 inch pieces brown it in 1 or 2 tablespoons of oil (in the pan you plan to cook it in) then add enough water to cover it too much will make it watery. put a lid on it and turn the flame way down real low so that the water in the meat simmer slowly, for about 2 hours or until meat will cut with a fork. then add a small amount of carrots like two chopped into bite size hen put 3 small potatoes cut into bite size pieces then cut small some celery about 2 stalks, you can put any veggies you like just remember to put only small amounts even if you like them a lot. oh you should put an onion in whole after removing the skin to simmer with the meat and a few cloves of garlic if you haven't fresh garlic then use powder. you can put can tomatoes and a can of corn. salt and pepper to taste. just salt lightly in the beginning because after cooking it will get salty on its own.after the veggies are done you can eat it. you can add water and a bit of beef bullion if it hasnt enough water to suit you
One of my favorites is made with either tomato juice or V-8 as a base. Just add fresh veggies and simmer till veggies are tender. Quick, easy and yummy!
Berry Soup





';A cold Dutch soup that's perfect as a breakfast on the go. It's traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!';





INGREDIENTS


1/2 cup barley


6 cups water


1/2 cup white sugar


1 (10 ounce) package frozen raspberries


1/2 cup raisins


1 cup pitted cherries


DIRECTIONS


In a large bowl, soak the barley in the water overnight; do not drain.


In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.





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Grandma's Slow Cooker Vegetarian Chili





';This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.';





INGREDIENTS


1 (19 ounce) can black bean soup


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


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


1 (16 ounce) can vegetarian baked beans


1 (14.5 ounce) can chopped tomatoes in puree


1 (15 ounce) can whole kernel corn, drained


1 onion, chopped


1 green bell pepper, chopped


2 stalks celery, chopped


2 cloves garlic, chopped


1 tablespoon chili powder, or to taste


1 tablespoon dried parsley


1 tablespoon dried oregano


1 tablespoon dried basil


DIRECTIONS


In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.





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Sweet Corn Chowder





This creamy soup is loaded with vegetables (corn, tomatoes, bell pepper %26amp; potatoes) and has a Mexican influence with chilies, cheeses %26amp; tortilla strips.Ingredients:


鈥?6 ears of corn


鈥?1 cup heavy whipping cream


鈥?2 slices smoked bacon, chopped fine


鈥?1 1/4 cups minced onion


鈥?1 cup minced red bell pepper


鈥?1/2 cup minced celery


鈥?1/2 teaspoon minced garlic


鈥?6 cups chicken broth


鈥?3 cups diced sweet potatoes or white potatoes


鈥?3 cups chopped tomatoes, peeled and seeded


鈥?1 can (4-ounce) diced green chilies, drained


鈥?1 cup shredded monterey jack cheese


鈥?Salt as needed


鈥?Freshly ground black pepper as needed


鈥?Tabasco sauce as needed


鈥?1 cup shredded Mexican-blend cheeses


鈥?1 cup corn tortilla strips, toasted


Method:


Cut the corn kernels from the cob with a sharp knife, then scrape the cob with the backside of the knife to capture as much of the milky corn liquid as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels and their liquid with the heavy cream in a food processor or blender; set aside. Cook the bacon in a soup pot over medium heat until crisp. Add the onion, pepper, celery and garlic. Reduce the heat to low and cover. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim off any fat. Add the pureed corn-cream mixture, the reserved corn kernels, chiles and cheese. Cook on low heat about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, topped with Mexican cheese and tortilla strips.


Notes:


This is a hearty delicious soup, and when accompanied by warm corn bread, jalapeno jelly and a nice tossed salad, you have a great meal!





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Fresh Tomato Soup





Put your fresh tomatoes to their best advantage in this light and refreshing soup.Ingredients:


鈥?4-5 fresh medium size tomatoes, peeled


鈥?1 1/4 inch slice peeled white or yellow onion


鈥?2 cups milk


鈥?1 tsp sugar


鈥?1 1/2 tsp salt


鈥?2 Tbsp soft butter or margerine


鈥?2 Tbsp all purpose flour


鈥?1/4 tsp each, dried sweet basil and marjoram


Method:


Cut tomatoes into 4ths. Blend and process at low speed until almost smooth with some chunks remaining. Pour into a medium size cooking pot. Put remaining ingredients into the blender and process at low speed until well blended. Add to the tomatoes in the cooking pot, bring to a boil, reduce heat and simmer 20 minutes.


Notes:


If you like a smooth soup, process tomatoes in the blender until no chunks remain. A sprinkling of chopped, fresh parsely on each bowl of soup, before serving, is a nice additon.





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Lentil Soup in Minutes





A pressure cooker is used to make this soup, which contains yellow and pink lentils plus onion, garlic, cilantro, turmeric, red pepper flakes and garam masala for flavors.Ingredients:


鈥?1/4 cup yellow lentils


鈥?1/4 cup pink lentils


鈥?1 tablespoon olive oil or butter


鈥?1/2 onion chopped


鈥?2 garlic cloves, finely chopped OR 1 teaspoon bottled finely chopped garlic


鈥?1/4 cup fresh chopped cilantro


鈥?1 teaspoon salt


鈥?1/2 tablespoon black pepper


鈥?1 teaspoon tumeric powder


鈥?1 teaspoon garam masala


鈥?1/2 teaspoon crushed red pepper flakes


Method:


In a pressure cooker add well-washed lentils with 2 cups water. Place on high heat until you hear the first sounds of hissing from the cooker. Immediately turn the stove off and leave cooker untouched additional 15 minutes. In a skillet add oil, garlic, onions, and ginger. Saute for 3-4 minutes on medium-high heat. Add all spices; continue to saute additional 2-3 minutes. Add mixture to lentils in pressure cooker along with cilantro. Cook lentil soup uncovered until desired thickness.


Notes:


Enjoy a nice hot bowl of spicy lentil soup and your entire home will be filled with wonderful spice scents. Toasted bread is a great accompaniment. A small pat of additional butter on each serving makes it creamier. Yogurt is also delicious and will cut the intensity of the spices. Quantity of spices can be adjusted or omitted to your liking. Salt and Pepper are most important, and the turmeric powder gives a nice yellow color to soup.





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Nummy Baked Potato Soup





Serve this warming potato soup for lunch or for supper. Baked potatoes give it a unique flavor.Ingredients:


鈥?5 medium russet potatoes


鈥?7 Tbsp. butter


鈥?2/3 c. all-purpose flour


鈥?6 c. milk


鈥?Salt and pepper


鈥?1 c. dairy sour cream


鈥?5 strips of bacon, fried crisp and crumbled or 3 oz. of real bacon bits


鈥?2 green onions, sliced


鈥?1 8oz package shredded cheddar cheese


鈥?


Method:


Bake potatoes; cool. Melt butter in large soup pot. Add flour and whisk to combine. Add milk slowly, whisking to combine. Chop cooled potatoes, including skin, into bite-size cubes. Sprinkle potatoes with salt and pepper. Add to soup. Stir well. Simmer slowly, uncovered, for 15 minutes. Stir in sour cream, bacon and green onions. Garnish with shredded cheese.


Notes:


This soup really has a baked potato flavor. I have also made this recipe in a lower fat version: use skim milk and non-fat sour cream and reduce butter to 5 tablespoons and still very tasty. To bake potatoes, scrub potatoes. Pierce all over with a fork. Place in a 425 degree oven and bake for 40 to 45 minutes or until tender.





Hope these help. Good luck.
Quick, Easy -N- Fast Tuscan Bread and Tomato Soup Recipe





1/2 C. extra-virgin olive oil, divided


4 garlic cloves, chopped


10 slices (1 lb.) day-old country bread, crusts removed, cut into 1/2-inch cubes


16 canned Italian plum tomatoes, chopped


8 basil leaves


salt and freshly ground black pepper to taste


6 C. chicken broth


basil sprigs for garnish





Heat 1/3 cup of olive oil in a 4-quart pot. Add garlic and bread cubes, cooking for 3 minutes, stirring over medium-high heat until bread starts to toast lightly in spots. Add tomatoes, basil leaves, salt, pepper and broth, stirring well with a wooden spoon to break up the bread. Bring to a boil.





Lower heat to medium-low and cook, stirring often to crush bread, 30 minutes or until liquid has been almost completely absorbed by bread. Soup should be thick. Discard basil leaves. Divide among 6 bowls. Drizzle each serving with olive oil and serve hot, garnished with basil sprigs.





Makes 6 servings.
By the use of left over foods, pastas, meats, vegetables, etc,... and adding water.


I have found some of my best soups have derived from this little step in soup making and it cleans up the left overs well too.
cubed beef, water, fresh vegies like carrots, potato, green beans, peas, corn, cut up onion and cook...dont forget to season for taste.


this calls for what ever you want in it and how much of it you want...i just throw it together and let it cook either on the stove, simmer for about a hour and half or in a slow cooker, a couple of hours then.
When i make soup I add water but you have to add chicken bullion for it to have flavor. Or if you are making a soup with meat add meat bullion and water instead of stock.

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