Got any good soup recipes??

I'm desperate for some really good homemade soup recipes. I looooooove soup but I'm sick of the same old stuff!Got any good soup recipes??
Tortilla Soup





2 chicken breasts halves, boned, skinned and cubed


1 onion, finely chopped


1 clove garlic, crushed


3 medium tomatoes, peeled, seeded and chopped


4 cups chicken broth


1/4 teaspoon salt


1/8 teaspoon pepper


1 mild green chile, seeded and chopped


2 tablespoons vegetable oil


4 corn tortillas, halved and cut into 1/4 inch strips


shredded Monterey Jack cheese, a little for each serving


2 tablespoons chopped fresh cilantro or Italian parsley





Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels and add to soup. Serve with cheese and cilantro sprinkled on top.Got any good soup recipes??
cheese soup is fast and easy, look it up in all recpies, burger soup is fun and taste good, hot potatos soup is always good,


try one eyed soup if you can find it, or fish soup is a good one too


oh yeah try chilli soup thats wonderful.
Potato and Mushroom soup


4 potatoes(red), diced


1/2 pound mushrooms, chopped (no too small)


1/2 can tomato sauce





4 cloves of garlic sauted them with 1 slice french bread and about 20 almonds (then put the mixture in a blender and reserve)


1 cup good white wine.


water,


salt, thyme and peper, to taste


lemon juice (optional)


cover the potatoes with water, the thyme, a little bit of salt and pepper and the tomato sauce


cook it for about 15 - 20 min. (before the potatos are done) add the mushrooms and keep cooking for another 5 min. Al the end add the Blender mixture to thicken the soup,(the lemon juice to taste) cook it for a min or two more. Add more salt and pepper if needed.


P.S. If you want to recicle this soup into a cream, just don't put any lemon juice, and once the soup is made just add a cup of (heavy) cream. heat it, but don't let it boil. and Puree the mixture in a blender.


enjoy.





Cocido:(If you have a slow cooker is a good recipe for it)


1 pound garbanzo beans, soaked overnight. (or same amount canned)


1 whole chicken breast (with bones.. bones are important they will release gelatin that will make the soup even more yummy)


5 oz. Prochuto (italian, salt cured pork jam)


or salt or Fresh beicon non smoked)


(5 oz. pork ribs optional)


1 big carrot (you can use baby carrots, as well) diced


1 diced potato.


2 oz. green beans.


Note: if you can get any pork or beef salted or raw bones use then for the broth.





put the chicken and any other meat in a pot, cover them tottaly with water and bring it to a boil. (do no add salt if you are using prochutto or any salted meat. ) Cook till you get a white broth.


Then add the garbanzo beans and the other vegetables, cook till the beans are tender. (if using canned garbanzo, cook till the vegetables are ';al dente'; , then add the garbanzo, drained. )


In some places in Spain they separate meat, broth, and beans and vegetables to serve this dish. Sometimes we add Cappelini pasta to the broth. In Madrid also they add blood sausage to the dish, and make meatballs with the cooked meat.


It take a little bit of time to do the recipe from scrach but it is worth it. You can make Hummus with the left over garbanzos. or ';croquetes'; with left over meat.
TUSCAN ONION SOUP





2 lb. yellow onions


2 pints low-sodium chicken stock


2 pints low-sodium beef stock


1/4 cup olive oil


1/4 cup dry white wine


1/2 teaspoon black pepper


1/2 teaspoon sea salt (or to taste)


Italian bread in 1/2 inch slices


1/2 cup grated Parmesan cheese


3 tablespoons fresh parsley, minced


2-4 cloves garlic





Combine beef and chicken stock in a stock pot. Blanch onions in stock until translucent. Strain stock and drain and reserve onions. Return stock to pan.


In a skillet, saute onions until lightly browned, adding minced garlic during the last few minutes. Transfer onion and garlic to stock pot. Simmer for 20 minutes over low heat. De-glaze the skillet with wine. Reduce wine mixture over low heat until volume is reduced by half, then add to stock. Season to taste with salt and pepper. Toast both sides of bread on a grill or is a panini press. Rub a clove of garlic over toasted bread, if desired.





Place one slice bread at the bottom of each serving bowl. Pour soup over tread (leave one end of bread exposed for easier handling. Sprinkle with several tablespoons freshly grated Parmesan cheese and a pinch of minced parsley as a garnish.





STUFFED PEPPER SOUP





2 lbs ground beef


1 lg onion chopped


5 green peppers, chopped


Brown the above ingredients and drain well. Now add:


6 cans of Tomato Soup and 5 soup cans of water


1 can of beef broth %26amp; 1 broth can of water


2 tsp of Brown Sugar


2 small cans of Tomato Sauce


3/4 cup of uncooked white rice





Simmer on low until the rice is cooked. You may eventually want to add about another cup or so of water, if the soup gets too thick.


(I've doubled this recipe and frozen a portion of it. When I go to use the frozen batch, I added a can of beef broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)





BROCCOLI CHEESE SOUP





1 qt. water


2 c. diced potatoes


2 chicken bouillon cubes


1 c. diced onion


20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli


2 cans cream of chicken soup


1 lb. Velveeta or American cheese





Mix water, potatoes, bouillon, onion and broccoli together.


Cook until done, about 20-30 minutes.





Add soup and cheese.





Simmer 15 minutes.
This doesn't sound really appetizing, but it is delicious. Even people who hate turnips like this soup.





Turnip Green Soup





Ingredients





8 oz. chopped, frozen turnip greens 1 can great northern beans


1 pkg. Knorr vegetable soup mix 1 tsp. Tabasco


1 tbs. sugar 2 cups or more water


1 lb. sliced polish sausage





Preparation





Mix all ingredients together. Cook 45 minutes to 1 hour (possibly longer). Serve with corn bread. You can double recipe %26amp; freeze.
I love soup too and am always looking for new recipes. I got this from a co-worker years ago and it is so easy.





2X4 Soup





2 cans each of pinto bean, rotelle tomatoes(i buy the really spicy one) and minestrone soup


2 lbs. ground chuck





brown the ground chuck in your soup pan, drain and add all the ingredients. Let simmer for a couple of hours. It can be eaten within 30 of simmering and taste delicious, but if simmered longer the flavors have a chance to ';mingle';. Hope you like it.
This is one of my favorites, and its just soooo easy to make!





http://www.gourmet-food-revolution.com/b鈥?/a>
Do you like French onion soup? It's my favorite! Here's how I make it:





1 Tbsp. olive oil


3 pounds yellow or sweet onions, peeled and thinly sliced


1/3 cup white wine (optional)


2 quarts beef stock


1 quart chicken stock


1 1/2 tsp. salt


1 tsp. freshly cracked pepper


2 tsp. Worcestershire sauce


1 cup grated Gruyere cheese (or Swiss cheese slices)


8 slices toasted French bread





In a Dutch oven or large heavy soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently until they're carmelized (dark golden brown). It takes me about 30-40 minutes.





Add the the wine (if desired) and cook until the alcohol is evaporated. Add the beef and chicken stock, salt, pepper, and Worcestershire sauce. Reduce the heat to medium low and cover the pot and cook for 30 minutes. Remove from the heat.





Preheat your broiler. Ladle the soup into oven proof crocks until almost full. Float one slice of toasted French bread on each and cover with grated cheese. Place all the crocks onto a baking sheet and place under your broiler until the cheese is bubbly melted and golden.
You should try this Broccoli Cheese soup - Really good!





4 cups chicken broth


1 cup water


1 cup half-and-half


4 ounces shredded Cheddar cheese


1/2 cup all-purpose flour


1/2 teaspoon dried onion flakes


1/4 teaspoon ground black pepper


4 cups broccoli florets





In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.


Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender
Creamy Sweet Pea and Pancetta Soup





1 tablespoon EVOO(Extra-virgin olive oil or you can eyeball it)


4 thick slices of pancetta, chopped


1 small onion, chopped


1 garlic clove, chopped


Leaves from 3 to 4 fresh thyme sprigs


2 cups of chicken stock


1 10-ounce box of frozen peas


1/4 cup mascarpone cheese


Salt and black pepper





Heat a medium sause pot over medium high heat with the EVOO once around the pain. Add the pancetta and cook it until it's crisp, 3 to 4 minutes. Remove the pancetta and drain it on a paper towel. Return the pot to the stove over medium heat, then add the onions, garlic, thyme leaves and cook, stirring frequently, for 5 minutes. Add the chicken stock and turn the heat up high. When the stock boils, reduce it to a simmer and cook for 5 minutes more. Add the peas and cook for another 2 minutes. Transfer the soup to a blender or food processor along with the mascarpone and puree until it is smooth. Do this in 2 batches in order to avoid any messy mishaps. Return the soup to the pot. To thicken it, turn the heat back on and reduce to the desired consistency, 3 to 5 minutes. Season the soup with salt and pepper. Serve the soup topped with the crispy pancetta.





2 Servings but if your living alone then just save the rest for leftovers.. or if you have kids make extra.
You do not have to soak the chicken if you don't want to.





CHICKEN TORTELLINI SOUP





9 oz. package frozen cut broccoli, thawed


6 cups water


3 cans condensed chicken broth


1 (10 3/4 oz) can cream of chicken soup


2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)


1 cup chopped onion


1 cup grated carrots


2 cloves garlic, minced


1/2 teaspoon basil leaves


1/2 teaspoon oregano leaves


12 oz. package cheese tortellini (fresh or frozen)


grated parmesan cheese (optional)





In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.


Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.





Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.





Serve garnished with grated parmesan cheese if desired.





Enjoy this easy one dish dinner any day of the week!