Now that winter is almost here in Oz, anyone has easy soup recipes?

Simple and easy to do please - Single guy living on his own. Plus I love lamb and not into beef.Now that winter is almost here in Oz, anyone has easy soup recipes?
World's Easiest Potato Soup





4 medium potatoes, peeled and diced


1 small onion, minced


1 cup cubed ham or 6 slices of crisp bacon, crumbled


3 cups milk


1 Tablespoon butter


Grated cheese for garnish (optional)


Seasonings to taste:


Salt, pepper, onion and garlic powder





Cook the potatoes and onions in just enough water to cover. When the potatoes are done, drain off all but about a cup of the cooking liquid. With a slotted spoon, remove about half of the potatoes and mash, then return to the pan.





Add the milk, ham or bacon, and seasonings, stir well, and simmer for 20 minutes. Garnish with grated Cheddar cheese if desired.





The proportions in this recipe aren't set in stone, so if you like less onion and more ham, no problem. The mashed potatoes thicken the soup, so you don't have to worry about cornstarch. You really can't go too wrong with this recipe.Now that winter is almost here in Oz, anyone has easy soup recipes?
Soups are generally easy by time consuming. Try some of these: http://www.isimmer.com/





If thats too much work, back to the cans for ya.
http://www.mamashealth.com/recipe/soup/m…





You can add lamb if you want, just pan-fry it and throw it in when it's cooked.
try these


http://simplemeals.cdkitchen.com/recipes…


http://easy.betterrecipes.com/easysoupre…
“Esau’s” Pottage


2 tablespoons olive or other oil


1 large onion, chopped


4 stalks celery, chopped


2 tablespoons minced fresh garlic (or 1 teaspoon dry)


1 1/2 cups dry red lentils


2 quarts (8 cups) water


4 to 6 chicken bouillon cubes


Salt and pepper to taste





Heat the oil in a large pot. Add the onion, celery and garlic. Saute until the onion is translucent and every thing smells really good. Add the lentils, water and bouillon cubes. Bring the mixture to a boil. Reduce the heat and simmer the pottage over medium heat for about 45 minutes, or until the lentils are nice and tender. Taste the pottage and add salt and pepper to taste.











Honest and True Irish Stew


6 medium potatoes (about 2 pounds),


peeled and thinly sliced


2 pounds lean, bone-in lamb or 1 1/2 pounds


boneless lamb, cut into 1 1/2-inch pieces


2 medium onions, peeled and sliced


1 teaspoon salt


1/4 teaspoon pepper


1/4 teaspoon thyme


1 teaspoon dried summer savory


2 tablespoons minced fresh parsley or


1 1/2 teaspoons dried parsley


1 1/2 cups water





In Dutch oven layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.





Posole


2 cups pork roast, cooked and cubed


1 large can hominy, undrained


1 can green chiles, chopped


1 tablespoon chili powder


1 teaspoon salt


1 large onion, diced


1 to 2 cups water


Flour tortillas


Cheese, grated





Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.








Creamy Tomato Soup


4 tomatoes - peeled, seeded and diced


4 cups tomato juice


1 cup heavy whipping cream


1/2 cup butter


salt and pepper to taste





Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.











Chicken and Rice Soup


2 cans Hormel Chunk Chicken or Chunk Turkey


1/2 cup dry rice


2 chicken boullion cubes


8 cups water


1/2 onion, diced


2 carrots, diced


2 stalks celery, sliced


1 can mushroom pieces and stems, drained





Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.








Mom's Potato Soup


8-10 large potatoes, peeled and diced


1 large onion, diced


4 stalks celery sliced


Water


6 cups milk


Salt and pepper to taste





In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.











Mom's Broccoli cheese soup


1/2 onion, chopped


1 bag frozen chopped broccoli


2 1/2 cups parmesan cheese


1 cup cheddar cheese, shredded


1 can evaporated milk





Saute onion until tender. Place in crockpot with broccoli. Just barely cover with water, cook 1 hour on high. Stir in milk and cheeses. Cover and allow to melt, then cook for one hour on low. Serve.
one pan water


some chicken bouillon


one can cooked carrots


one can cooked potatoes


one can mushrooms


one package precooked chicken (Sara lee or whatnot) already sliced preferably


around 1 cup egg noodles give or take





let boil till noodles are soft


voila home made chicken noodle soup without the stress





**add vegetables as you like and if you like minestrone just add kidney beans and zucchini, chicken is optional!





enjoy!





also for quick meals I have found that buying precooked chicken patties throwing on some spaghetti sauce and topping with mozzarella cheese and cooking in microwave till cheese is bubbly * I prefer toaster oven* works great for a chicken parmigiana!
here is the most simple soup recipe : http://www.mysouprecipes.com/chinesesoup…





if you like meat, you can also do this : http://www.mysouprecipes.com/DutchMeatBa…
Italian Wedding Soup I





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





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


2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.