Good soup recipes??

I am 13 and can cook well but i would like to know some good soup recipes and links to find them.


Thanks.Good soup recipes??
this one is a bit spicy but its sooo good!! I always serve it with some cornbread. Good luck!





Yucatan-Style Turkey and Vegetable Soup





INGREDIENTS





* 1 medium onion, thinly sliced


* 3 cloves garlic


* 1 tablespoon extra-virgin olive oil


* 2 canned chipotle chile peppers in adobo sauce, drained and chopped*


* 2 medium carrots, chopped


* 5 cups reduced-sodium chicken broth or turkey stock


* 2 cups coarsely chopped tomatoes


* 1/8 teaspoon kosher salt


* 1 pound cooked turkey, cubed or shredded


* 2 small zucchini, chopped


* 2 tablespoons chopped fresh cilantro


* 1/3 cup crumbled reduced-fat queso fresco or reduced-fat feta cheese


* 1 avocado, halved, pitted, peeled, and chopped


* 1 lime, cut into wedges


* 6 fresh cilantro sprigs





DIRECTIONS





1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.


2. In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.


3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and chopped cilantro; cover and cook for 5 minutes more.


4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.Good soup recipes??
http://allrecipes.com/


http://tasteofhome.com/


http://www.recipesource.com/


http://www.reciperewards.com/
I'm sure you can find many recipes on the web. Just ask your favorite search engine.





The key to making really good soup is to use good ingredients, like fresh herbs, and make sure it simmers a good long time. I like to cook my soups most of the day, then even cook it a little more the next day.
Ingredients


60g/2oz shallots, chopped


50g/2oz butter


pinch of salt


400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)


570ml/1 pintwater


290ml/陆 pint chicken stock


salt and pepper to season


50g/2oz butter to finish





For the garnish:


100g/3陆oz wild mushrooms, prepared and washed


50-100g/2-3陆oz of hazelnuts











Method


1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.


2. Add the mushrooms and continue to sweat for 5 minutes.


3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).


4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.


5. saut茅 the garnish mushrooms and hazelnuts in butter while the soup is simmering.


6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the saut茅ed mushrooms and hazelnuts.
Go To epicurious.com they are the recipie database for gourmet mag.
This is my creation and my favorite soup. I just call it Spicy Bean Soup.





1 bag dry kidney beans- soaked overnight in saltwater





All veggies chopped well:


1 bell pepper


1 red pepper


2 med tomatoes


1 small jalepeno


Small handful of cilantro


1/2 bag baby carrots


1/2 white onion





Seasonings:


1 tbsp cumin


1 tbsp crushed red pepper


1 tbsp marjoram


1/2 tbsp onion powder


1/2 tbsp garlic powder


1 tsp salt


1 capful olive oil





Rinse beans well, pour in crockpot, cover with 3-4 cups of water. Add veggies, add spices, add olive oil. Stir well. Allow to cook on high 4 hours and on low 2.





If you don't like spicy just cut back on the cumin and crushed red pepper.