Homemade soup recipes? Do you have any favorites? Any links to good recipes?

Trying to eat healthier and make home made soups. Would love to use lots of veggies and some meat (chicken, beef).





ps: am a guy and really...looking to make soup for the lady..Homemade soup recipes? Do you have any favorites? Any links to good recipes?
borsch soup---my way:





just find any veggie you can find in the grocery store, ie carrot, cabbage, potatoes, onion, celery, chop it up and put it in a stock or water for like 2 hours....make sure you put beef chunks in there....(ox tail is good too)...last a small can of tomato paste will do the job. 2 hours and you have a very healthy soup.....Homemade soup recipes? Do you have any favorites? Any links to good recipes?
http://allrecipes.com/
I've made this soup twice and it's delicious.





Pumpkin Carrot Soup


1 stick butter


2 onions


2 1/2 cups peeled, cut pumpkin pieces


2 carrots


1 tbs curry


1 tbs Chinese five-spice powder


1/4 cup Thai chili sauce


1/4 cup Dijon mustard


1 quart heavy cream


4-5 shakes black pepper


1 cup sour cream


Dill garnish


Pot of chicken stock





Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pure茅 the mixture in a food processor to your desired thickness and refrigerate overnight.





The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.





Here are other recipes:





Chicken Minestrone Soup


1 cup extra-virgin olive oil


1 1/2 cups carrots


1 1/2 cups celery 1 1/2 cups onions


Handful of sun-dried tomatoes


1/4 salt


10-12 cloves slivered garlic


Bunch of fresh spinach


2 cans tomatoes


chicken stock


2 cans chickpeas


2 cans kidney beans


2-3 bay leaves


2 cups chicken pieces


3 cups pasta


Chopped escarole


1 cup fresh basil


Bread


Garlic butter





First, pour your extra-virgin olive oil into a large soup pot heating on the stove. Add carrots, celery and onions next; they'll break down and give the soup a great body. Cook that mixture for about 10 minutes and then add the precooked ingredients.





Add your sun-dried tomatoes, salt and slivered garlic. Canned tomatoes come in next, relatively early in the cooking process. Add the chicken stock, followed by the canned chickpeas and kidney beans. Add the bay leaves and wait for the mixture to come to a boil. Add the chicken pieces and pasta at this point. Add your fresh spinach, chopped escarole and fresh basil last. Accompany your soup with fresh, warm bread and garlic butter (baked in a 350-degree oven).





Thai Seafood Soup


10 pounds mussels


1-3 cups fish scraps


1 cup olive or canola oil


3/4 cup sliced garlic


1 cup sliced carrots (julienne)


Handful chopped ginger (julienne)


Fresh cilantro


Bean sprouts


1 cup sliced red onions


1 tbsp Thai curry paste


1 cup scallions


Handful Thai basil


1 can coconut milk


Healthy sprinkle of salt





Start by pouring some olive or canola oil into a large pot. Add some sliced garlic and yellow Thai curry paste. It's very important that the paste goes in early in the process so that it breaks up evenly in the olive oil. Add sliced red onions, sliced carrots and chopped fresh ginger. Next, add your fish chunks 鈥?later they'll layer on the bottom of the pot. Add a little salt and then add the mussels; they'll open up and lose their liquid.





Pour in some water and some coconut milk. Heat the pot until it comes to a boil, but first put a lid on the pot so that the steam goes back into the mixture and opens up the mussels. Add some Thai basil and fresh scallions before stirring a final time. Add lots of fresh cilantro and bean sprouts to each serving.
Leek and potato soup is often thought of as a comforting winter classic, but here, the peppery, bright green watercress adds a touch of spring.


SIMPLE SOLUTION: Though this lunch is designed for four, this soup will actually yield 6 servings or so; but you won't mind having leftovers. If you can make this soup the night before it's needed, so much the better, as the flavors improve from standing overnight.


INGREDIENTS


1 陆 tablespoons canoloa oil


3 large leeks, white and palest green parts only, chopped and rinsed well


1 large onion, finely chopped


2 pounds potatoes, peeled and diced


1 bay leaf


light vegetable stock or water


1 cup packed chopped watercress


1 to 1 陆 cups low-fat milk or soymilk


salt and freshly ground pepper to taste


2 tablespoons chopped fresh parsley





Heat the oil in a large soup pot. Add the leeks and onions and saut茅 over moderate heat, covered, until the onion begins to turn golden. Lift the lid occasionally to stir. Add the potatoes, bay leaf, and just enough stock or water to cover. Bring to a boil, then simmer, covered, until the potatoes are tender, about 15 to 20 minutes.





Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and milk or soymilk and simmer over very low heat for 20 minutes. Season to taste with salt and pepper. Allow to stand off the heat for an hour or 2 before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. Adjust the consistency with more milk or soymilk, then adjust the seasonings.





Calories: 273


Carbohydrate: 53g


Total fat: 4 g


Cholesterol: 2 g


Protein: 5 g


Sodium: 432 mg





More recipes below.


Good luck impressing the ladies...wink, wink


GG
spanish bean soup


1/2 lb dried garbanzo beans ,10 c water,1 tsp salt,1 beef bone,1 ham bone,2qts water ,1/4 lb salt pork ,chopped fine,pinch of paprika,1 tblsp shortening,1 chopped onion, 1 lb potatoes,peeled and quartered,pinch of saffron,1 chrizo spanish sausage cut in thin slices . In large pot place beans in salted water to soak overnight., Next day drain water and place beans ,beef,and ham bones and 2 qts water in a large pot . Place over low heat and simmer for 45 min.fry the chopped salt pork ,add paprika and onion ,adding the shortening if needed and cook untill the onion is tender. add to beans then add potatoes. toast saffron on the cover of a casserole or in the oven and mash before measuring . Mix with a little hot stock from the pot and add to soup. Taste and season with salt and pepper. In about 15 minutes when potatoes are done ,put chorizo slices in soup and serve hot . serves 4.
I have a great one for chicken with homemade dumplings soup....I am a guy too and everybody loves it........its in my head so if you want it let me know
food-network.com has great recipes, Paula's home cookin has a recipe for excellant healthy chicken noodle soup, so just go to the website and print out the recipes
Hello =) That's very sweet of you to do





Here is a recipe I use all the time and love it, It's a simple soup but so tasty





Amish Chicken Noodle Soup





3 lb. chicken


2 qts. water


2 tsp. salt


1 1/2 c. chicken stock


2 c. celery, chopped


2 c. carrots, chopped


1 tart apple, chopped


1 c. onions, chopped


Dash pepper


4 c. egg noodles





Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth.





Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.





Add noodles and cook 8-10 minutes.