Anyone have any good Soup recipes?

I like anything without beef. Simple soups are best. Any ideas?? Thanks!Anyone have any good Soup recipes?
U.S. Senate Bean Soup





Serves 6.





1 lb. dried navy beans, picked over, soaked in water to cover overnight, and drained


1 large ham hock


8 cups water


2 medium-size yellow onions, minced


3 medium-size baking potatoes, peeled and cubed


6 ribs of celery, including some leaves, finely chopped


1/2 cup chopped fresh flat-leaf parsley


1/4 tsp. freshly ground black pepper, or to taste


Salt, to taste





1. Put the drained beans and ham hock in the slow cooker and cover with fresh cold water. Cover and cook on High for 1 hour.





2. Drain, taking care not to splash yourself with the hot water, and add the 8 cups of water. Add the onions, potatoes, celery, and half the parsley. Cover, turn the cooker to Low and cook for 8 to 10 hours.





3. Stir in the remaining parsley and the pepper, season with salt, cover, and continue to cook on Low 15 minutes longer.





4. Remove the ham hock, returning any bits of meat left on the bone to the soup; discard the bone. Ladle into soup bowls and serve hot with garlic bread.





--“Not Your Mother’s Slow Cooker Cookbook”


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Avgolemono Soup (Greek Egg-Lemon Soup)





1 (48-oz.) can chicken broth (or fresh chicken stock)


2 cups water


3/4 cup orzo pasta


1/2 stick butter


1/4 tsp. salt


1/8 tsp. black pepper


3 eggs, separated


Juice of 1 large fresh-squeezed lemon





1. In a medium saucepan, combine broth and water and bring to a boil. Add orzo, butter, salt and black pepper. Cook until orzo is tender, about 20 minutes.





2. Separate eggs, placing egg whites in a medium bowl. With electric hand mixer, beat egg whites until stiff white peaks form, then add egg yolks and lemon juice to create the egg-lemon mixture.





3. Remove soup pot with broth from stove. Using a soup ladle and a hand mixer, continue to beat the egg-lemon mixture on low speed, adding 2 to 3 ladles of hot broth to the egg-lemon mixture, a little at a time, to prevent eggs from curdling.





4. Add the egg-lemon mixture into the soup pot with the orzo and whisk together gently. Serve immediately in soup bowls.





Note: Serves 4-6. To reheat this soup, heat on medium-low heat; do not boil! I you would like, you can add cooked chicken meat to the soup.





--The Advocate, July 31, 2008


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Yucatan Lime Soup





1 chicken breast half, cut into 1-inch cubes


1 teaspoon ground cumin


1/4 teaspoon salt, plus 1/4 teaspoon


1/2 cup vegetable oil, plus more if needed


8 corn tortillas, cut into 1-inch strips


3/4 cup finely chopped white onions


1 teaspoon creole seasoning


1 teaspoon minced garlic


1/2 cup seeded, chopped tomatoes


1 tablespoon minced Serrano chiles


4 cups chicken stock


3 tablespoons fresh lime juice


1/4 cup chopped fresh cilantro


1 lime, cut into thin slices, for decoration


1 avocado, seeded and diced, for topping





Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.


Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.


Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.





--Emeril Lagasse


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TORTELLINI SOUP





1 tb olive oil


2 med ribs celery diced


2 med carrots diced


1 med-lg onion diced


4 cloves garlic, finely chopped


3 cans fat free chicken broth 14 oz each


1 pkg (9 oz) refrigerated tortellini (your choice)


1 can 19 oz cannelini beans, rinsed


1 bag 6oz baby spinach


½ tsp nutmeg


½ tsp pepper


salt to taste





Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.


Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.





-- Womans Day 2003


Anyone have any good Soup recipes?
potato soup





5 med potatoes, cubed


1 med onion, chopped


2 c milk


2 carrots, chopped


1 stalk celery, chopped


1 stick butter


1 chicken bouillon





Place potatoes, carrots, andn finely chopped celery and onion in a large pot. If you want you can leave the carrot whole and remove it later. Cover with water and boil until tender. There should be just enough water left to cover potatoes.Mash potatoes slightly, leaving some of the cubes or throughly mash for a creamed potatoe soup. Add butter, milk and bouillon. Salt and pepper to taste.
Creamy Cheddar Soup





1 small onion, diced


1 large jar diced pimentos, drained


3 tablespoons butter


3 tablespoons all-purpose flour


1½ cups chicken stock


1½ cups cream


3/4 cup grated sharp Cheddar


½ cup chopped green onions


Salt and black pepper


Dash cayenne pepper, optional


Suggested Serving: your favorite bread or croutons


In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.
Cheese and Broccoli Chicken Soup - VERY YUMMY !!!


serves 10





1/2 cup butter


1 cup all-purpose flour


11 cups water


3 cubes chicken bouillon


2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces


2 heads fresh broccoli, cut into florets


1 1/2 teaspoons salt


1 teaspoon ground black pepper


1 cup light cream


3 cups shredded Cheddar cheese





In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.


In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.


Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.


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1 litre chook stock plus water to cover pieces


half kilo chook meat on bone skin off. eg legs


1-2 cloves garlic blended/chopped


2 carrots blended


2-3 cerlery sticks blended


1 onion blended ( blend/chop all veges together)


1-2 bay leaves


tin of cream corn


salt/pepper


simmer for 1hr -2 hrs. pull meat off chook put back into back into stock. yum
Do you like the soup in Thai restaurants? I make a great simple soup using


3 parts chicken broth


1 part coconut milk


a few dashes chili oil





top it with sliced green onions and thin sliced mushrooms. You can also add shrimps or chunks of chicken if you like.



Here's a site with lots of soup recipes maybe you can browse them and see if you like any :)


http://www.cooks.com/rec/ch/soups.html
Go here for 8,000 soup recipes:





http://www.cooks.com/rec/search?q=soups



Try pea or bean soup if you do not like beef. Do a seach and you will find tons of soup recipes. Can make veggie without adding meat.
Here's a site for you with lots of healthy soup recipes. Hope it helps.