Soup recipes?

could you please give me some very good soup recipes in your own words and instructions on how to make it??? thank you!!!Soup recipes?
http://www.mysouprecipes.com - you can get some ideas hereSoup recipes?
Hi,





Depending on where are you living or what country you are from, soup recipes here are sorted by country... I am making this site as reference for the soup recipes I always need.. http://allsoups.blogspot.com Report Abuse

This recipe is from my greatgrandmother, a very old recipe not known to much people but simple and delicious.


Take a cup of cream of wheat and boil it with chiken broth, not too lean and not to heavy, like a light cream, then take some english breakfast sausages (not fried) and make small meatballs with them in crude, boil this balls in water and after done put them on the soup, I will suggest to put a quarter of a glass of dry Sherry on the hot soup (this is for about 6 servings) and you will have a delicious gourmet soup, believe me.
Onion Soup


Thinly slice 2 large sweet onions, cook in olive oil until tender. Add onion soup broth. Dish out some in an oven safe bowl, add cheese to the top. Broil in the oven for 3 minutes or until the cheese is melted.
Fast and Tasty Tomato Soup





pull out your biggest pot


peel a big Spanish onion and dice it


put some olive oil in the pot and add the onions





while the onions cook





open 1 48 ounce can of your favorite tomato juice


2 20 ounce cans of crushed tomatoes





when the onions are translucent add the juice and tomatoes with 1 tablespoon of dried basil leaves


and 1 teaspoon freshly ground black pepper.





Simmer for 20 minutes and taste to adjust salt.





Serve with grilled cheese sandwiches YUM!
Easy Tex Mex Can A Can Soup


1 can black beans drained


1 can whole kernal corn


1 can diced tomatoes


1 can green chilies


1 pound browned ground turkey or beef


1 pack taco seasoning


Water for a thickness of soup you like


Brown meat, drain, combine all ingredients in a large pot. Add water, cover and simmer. Add sour cream or a bit of flour to thicken if desired.
Lemon and chicken soup





poach two chicken breasts in water and white wine with Greek seasonings (oregano, salt, pepper)





Set aside poaching liquid and take out breasts to cool





saute onions and celery in olive oil then add shredded chicken and a TB of flour to coat, let mixture cook on low heat with flour for 10 minutes





Slowly add chicken poaching liquid and bring to a boil





once boiled reduce heat to low, add the zest and juice of two lemons, several pats of butter (the real stuff - not margarine) and a good handful of flat leaf parsley coarsely chopped





serve with a nice crusty bread
Most of these recipes I ';eyeball'; when I make them, so i'm not sure about actual amounts, so i guessed/estimated on most of them.








Chicken Velvet Soup


1/3 cup butter


3/4 cup flour


6 cups hot chicken stock


1 cup milk


1 cup heavy cream


2 cups diced cooked chicken


Salt and pepper to taste


1 to 2 tablespoons instant chicken broth





Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.








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.











Shrimp Bisque


Campbell's cream of shrimp soup


Shrimp - a couple of handfuls


Dry sherry - tablespoon or two


Creole seasoning - couple of dashes


Tabasco - five drops


Parmesan cheese





Make shrimp soup according to directions, adding a nice amount


of peeled, raw shrimp, and the spices. Heat until shrimp are


cooked. Parmesan is sprinkled over each bowl according to


taste.








Bean Soup


1lb. bag of beans


ham bone/bacon/thick slice of salty ham





Sort the beans for rocks, discolored and broken beans, place beans in pot, cover with water and bring to a boil. Drain beans, place back in pot and cover with fresh water. Add ham bone. Bring to a simmer and simmer 2-3 hours until beans are tender and broth is flavorful. May add salt and pepper to taste.








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.











Brian's Chili


2 cans Chili Beans in Hot Sauce (Bush's pref)


1 can Tomato Juice (Campbells pref)


1/2 a white onion


1 jar Hot Picante Sauce (Pace pref)


1-3 lb Stew Meat (to taste)





Combine all ingredients in crockpot and cook 4-6hrs on low.








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.
Make a regular chicken soup with carrots, potatoes, bell pepper, onions a bit of salt and tomato sauce simmer for 45 minutes and shell pasta at the end and let cook for 15 more min. My kids love this soup and my husband does too. Hope you like it.
Mexican Chicken and Black Bean Soup





2 chicken breast poached and shredded


1 tablespoon olive oil


1 medium yellow onion chopped


2 carrots chopped


2 stalk of celery chopped


1 can black beans drained and rinsed


1 cup of frozen corn


1 tablespoon cumin


1 tablespoon chili powder


4 cups chicken stock preferably low sodium


salt and pepper to taste





Toppings


shredded cheddar cheese


chopped green onion


sour cream


tortilla chips


chopped cilantro





First saute onions, carrots, and celery in olive oil over medium high heat until tender about 5 Min's. Then add the rest of the ingredients bring to a simmer and cook for 30 Min's. Serve with the toppings, I always have the toppings on the table so everyone can choose what they want.
i don't use recipes when i cook so i reccomend just winging this....





White Chicken Chowder





1-2 lb. Chicken breast cubed and cooked in olive oil, salt, pepper





In stock pot...


1 large yellow onion chopped


3 cloves garlic


1/2 cup of butter


Saute this till its transluscent and delicious smelling and then add a few cups of chicken stock





Add diced potatoes


2 bricks of cream cheese (more or less...it should be super thick)


1/2 cup sour cream


Salt/Pepper


Top with chives





Best soup ever. Not so good for you.
Chicken Stew


2 tablespoons olive oil


2 stalks celery, cut into bite-size pieces


1 carrot, peeled, cut into bite-size pieces


1 small onion, chopped


Salt and freshly ground black pepper


1 (14-ounce) can low-salt chicken broth


1/2 cup fresh basil leaves, torn into pieces


1 tablespoon tomato paste


1 bay leaf


1/2 teaspoon dried thyme leaves


2 chicken breast with ribs (about 1 1/2 pounds total)


1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)





Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.


Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.


Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
my favorite is veggie soup.. i start by baking a cheap cut of roart until tender, then add veggies, potatos, carrots, onion, celery, pepper,.. and a little bit of tomato juice, lots of herbs and a beefbullion cube. slow cook until veggies are tender.. then add a a can of green beans and a can of corn... my family loves it.. be sure your stock(broth) is flavorful.
ZUPPA TOSCANA SOUP





* 1lb hot Italian sausage


* 3 cloves garlic, chopped


* 4 large russet potatoes, cut into bite-sized pieces


* 1 3lb 1.5oz can (or 6 cups) chicken broth


* 3 cups water (or more if you want a thinner soup)


* 6 cups chopped kale, loosely packed


* 1 cup heavy cream


* + salt %26amp; pepper to taste


* freshly grated parmesan to sprinkle on top





On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.


Spoon into bowls %26amp; sprinkle with grated parmesan





This goes well with a nice crusty loaf of bread. Ciabatta bread would be nice -
Pork and Hominy Stew





INGREDIENTS





* 1 (2 pound) pork roast, diced


* 1 tablespoon ground cumin


* salt and pepper


* 1 tablespoon olive oil


* 2 (15.5 ounce) cans white hominy


* 20 dried chile de arbol peppers


* water


* 1 1/4 cups finely chopped onion


* 1 teaspoon minced garlic


* 12 corn tortillas, warmed


* 2 limes, quartered


* 1 bunch fresh cilantro, chopped


* 1 1/2 cups shredded cabbage





DIRECTIONS





1. Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.


2. Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.


3. While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.


4. Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
hi there,


you need





crumble soup





1 pound ground beef


1 carrot, thick sliced


2 stalks celery , thick sliced


1 stalk leek, thick sliced


1 large onion, cut in 4 pieces


1/2 cup parsley,coarsely chopped


2 tsp. broth, ( dried, any kind your choice)


salt. pepper,garlic powder and shot hot sauce ( optional )





dumplings


you need


1 egg


1 cup flour


salt


2 - 4 tbs. water





in a large pot add water and veggies, broth,meat, and seasoning, cook 45 min, taste re season to your taste, in a freezer bag add flour, egg, salt and water, close and squeeze the mass 5 min. into crumbles, turn down the soup to medium heat grab into bag take a handful and crumble it into the soup, let cook 15 min. serve with toast, enjoy