Soup recipes?

winter is coming! i live alone and like to make a pot of soup on sunday and then reheat it all week. last year i got pretty sick of minestrone and chicken soup all the time, as those are the soups that i'm best at making. anyone have any soup recipes? would prefer broth-based (rather than creamy) soups that don't require a lot of ingredients (every time i make minestrone i have to go back to the store because i always forget something). thanks!Soup recipes?
pea %26amp; ham, pumpkin, mashed sweet corn %26amp; egg, beef %26amp; vege soupSoup 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

go to www.google.com or yahoo.com and type soup recipes
Bean soups are my favorite. I can't really say that I have a recipe, but I will either buy a bag of beans and boil those for specified time, add chicken stock, not broth, and onions, peppers, maybe celery, or I will start with stock and add canned beans. Always add garlic and other herbs last so the flavor lasts. I also always add a few strips of bacon, but I remove them before I eat the soup. It adds so much flavor, and it is so little effort. The great thing about beans is they are nutritious and they make for a filling, hearty soup. I also like pumpkin soup or squash soup, which is a little more creamy. I take pumpkin or squash meat, you can buy it in a can if you want, and add chicken stock or veggie stock and a tiny bit of cream to bring it together. Onions or leeks and small diced veggies like peppers are good in this too, but add them at the end. A tiny bit of cinnamon and nutmeg and you will be in heaven. Hope this helps!
Italian Wedding Soup


8 cups chicken broth


3/4 pound ground chicken


3/4 pound ground beef


1 cup dry bread crumbs


3 eggs


2 teaspoons dried basil


1 teaspoon dried parsley


1/2 cup grated parmesan cheese


2 medium heads escarole (you can substitute spinach or curly endive)


5 eggs


1 cup grated parmesan


Directions:


Simmer the broth gently.


Mix together the chicken, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.


Form them into small, 1/2 inch, meatballs.


Add the meatballs to the simmering broth.


Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.


Blend together the 5 eggs and cup of cheese.


When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.


Wonderful with some nice hot garlic bread!
Ingredients:-





-1 can (14.5 oz.) College Inn chicken broth


-1/4 cup Stockmeyer pre-diced prosciutto


-3 cloves garlic, minced


-1/4 tsp. red pepper flakes


-1 can (18.5 oz.) Progresso chicken with escarole soup


-1/4 lb. angel hair pasta


-salt and pepper to taste





Method:-





1) In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes.


2) Bring to a boil.


3) Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender.


4) Add escarole soup and simmer for 3 to 4 additional minutes.





ENJOY!!
Lightly fry some fish with a little ginger, then add water and tomato and boil and simmer for an hour, add pepper and salt before serving. Should taste better if whole fish is used instead of fillet only. Or use beef (minced or sliced) instead of fish, add tomato and onion. Another ';bachelor soup'; is corn kernel with pork or beef, you can add a beaten egg before serving.
try Leek %26amp; Potato Soup (serves 2)





1 tbsp olive oil


4 baby new potatoes, peeled %26amp; diced


3 baby leeks, roughly sliced


1 clove of garlic, diced


4 fl oz white wine


1 x 5 fl oz pot of double cream


1/2 - 3/4 pint of vegetable stock


salt %26amp; freshly ground black pepper





Heat the oil in a pan and saute the potato %26amp; garlic for 3 - 4 minutes, then add the leeks and saute for a few more minutes. Stir in the wine, the stock %26amp; the cream and simmer gently for 10 - 12 minutes until the potatoes are tender.


Put the soup in a blender %26amp; blend until smooth then season to taste. (if you add more potato then it will make it thicker, also you can buy small can of wine from the supermarket)
My secret recipe is to remove the lid before pouring the contents in to a saucepan. It heats better this way, and has less of a metallic taste.
Beef and barley


1 lb beef roast,cut into even size pieces


28 oz beef stock


cut up veggies of your choice,however many you like (I like onions, carrots and mushrooms)


cooked barley(if you cook it in the soup add more stock) amount also optional


Brown beef in soup pot with small amount oil-add stock and veggies,cook on low heat until tender-add barley,heat through.
You can always search on martha
Weebat I can just tell you know how to cook have you ever put some bagged pork rines in your bean soup..You guys made me hungry I got up and started cooking bean soup myself at 0130 hours..You all have a good day and God Bless..





Me
HEARTY HODGE PODGE SOUP:








1 1/2 lbs of Hamburger or ground turkey


3/4 cup onion (chopped)


1 clove of garlic


3 cans of minestroni soup or Vegtable Beef soup


1/2 tsp. of Oregano


1 31 oz can of pork n beans


1 1/2 cup celery


1 tbls. worcestershire sauce


3 cups of water





Brown meat, onion %26amp; garlic, add soup, water, celery and pork n beans worcestershire sauce and oregano.


cover and simmer 15 mins to 20 mins. good with crackers or biscuits.





Kleenex Soup





This recipe serves 2 people who aren't very hungry.








3 cups chicken broth


1 clove garlic, peeled and crushed in a garlic press


Dash of cayenne pepper


Big pinch of oregano


Dash of nutmeg


Generous amount of freshly ground black pepepr


Half a carrot, very thinly sliced


Half a celery, also sliced thin


salt


1 egg, beaten


Heat the chicken broth to a boil, add the seasonings and vegetables, then reduce heat.


Simmer for about 10 minutes, until vegetables are tender, then strain the soup. Season to taste


with salt. Turn heat to medium and slowly pour the beaten egg into the strained broth, stirring


lightly as it goes in, so it looks like shreds of Kleenex tissue as it cooks. Remove from heat


immediately after the egg cooks.





Sprinkle with finely chopped fresh parsley and serve.
You can always poach the frozen potstickers in broth for an almost wonton soup, my kids happen to love that. We also have a family favorite called ';freezer soup';- which is a real adventure every time. Basically we have a tupperware container, about a quart size, where we add in that last spoonful of veggies left after supper. So what is in it varies from week to week, depending on what we had veggie wise. On Saturday, I pull out that container, plus whatever sad veggies are in the salad crisper- the celery that's a little soggy, the tomato that got squished, whatever. I make up a pot of broth- flavor not important. If I have leftover pot roast, it may be beef. If it's the wings off a chicken, then it's chicken. And if nothing is there, it's vegetable. When the broth is ready, in go the veggies. If we want pasta in there, it can be a handful of whatever shape there is- broken up as needed. Leftover pasta salad also works fine. If there's no pasta, I may toss in a potato or two. Usually there isn't much need to season, as the veggies usually have already been- but you can always taste to see what you think. If you have leftover spaghetti sauce, that can go in with the broth- so it ends up closer to minestrone.


The great thing about this soup is it makes economical use of what you would throw away or waste, and doesn't require a trip to the store to make.


My grandmother made soup with vegetable broth, shredded cabbage, and sliced potato, with a piece of ham for flavoring and minced onion or leek. It was close to potato soup, but not a cream soup because the potatos were sliced, not mashed.


I make lots of vegetable soups with pureed veggies and no added milk or cream. Cauliflower, carrot and pumpkin all make nice soups, if you cook them to mush in the broth and then puree it up until it's smooth. I season them with an herb d'provence mixture, a pinch or so, salt and pepper. To finish it up with a nice mouth feel, swirl in some butter at the end. The pumpkin soup is nice with a pinch of savory and garlic- roasted garlic is best I think. Split pea soup is easy too. Get the dried split peas, sort and wash. They will cook up in a vegetable or meat broth in about 2-3 hours, no soaking required, to make an almost smooth soup. For flavor you can add a smoked chop or bacon, or smoked sausage of your choice. If you are up to soaking dried beans, there are soup mixtures of beans that cook up very well to make a nice pot of soup. They usually have a recipe on the bag to give you a few ideas, and some even come with a broth packet to start with.


Hope you have some luck with these suggestions. We are a group of soup eaters at my house too- home made, thank-you, not the canned variety.