Has anyone got an easy soup recipes?

Easy soup recipes needed. I'm getting tired of tomato or vegtable. ThanksHas anyone got an easy soup recipes?
SPAGHETTI %26amp; MEATBALL SOUP-


Chicken stock, tomato sauce (chunky is best....homemade or jarred), ground turkey or chicken, spaghetti, 1 small onion, chopped or grated garlic to taste 2 carrots and 1 celery stock, hard cheese such as Parm or Romano, basil, parsley, salt %26amp; pepper to taste.





For the meatballs mix 1 pound ground turkey or chicken, 1/2 cup of Parm or Romano cheese, 1/2 cup bread crumbs (seasoned or not), salt %26amp; pepper to taste and an egg and mix together well. Unlike meatloaf, which you don't want to over mix and make tough, I mix meatballs more so to make them firm to hold up better.





In a large stock pot saute onions until they start to sweat and then add chopped carrots, celery, garlic and any other veggies you may want to add (I like to throw in some chopped zucchini). Cook a few minutes and then add a quart or 2 of chicken stock and about 3-4 cups of pasta sauce and some diced or chopped tomatoes if desired and let simmer about 10 minutes or until veggies are just tender. Add meatballs and let simmer another 10 minutes. Add 1/2 pound of spaghetti broken in 1/2 to pot and cook until done.





This recipe can be altered any way you want. The possibilities are only limited to your imagination. I make this soup often and it is so easy %26amp; quick! I usually doube the batch for easy eating throughout the week.Has anyone got an easy soup recipes?
Vegetable Barley Soup





Cooks in about an hour and tastes great.





1/2 pound ground beef


1/2 cup EACH chopped onions, celery and carrots


1 - 2 cloves garlic minced


1/2 cup barley


1 - 15 oz can whole tomatoes - No Salt variety - chopped (w/juice)


1 bay leaf


1/2 teaspoon basil


1/2 teaspoon pepper


1 - 2 cubes beef bouillon


1 - 10 oz package frozen mixed vegetables


8 cups of water





brown beef in large pot, add onions and saute until clear, add everything BUT the frozen veggies, bring to boil, reduce to simmer and cover, cook for 55 minutes, add frozen veggies, salt to taste - cook another 10 - 15 minutes until veggies are done. Serve with crusty bread.





You don't salt until the end because the barley puffs up and doesn't cook right.





Enjoy
Easy soup recipe?





Prepare instant rice (Like minute rice) with a cream of whatever soup prepared instead of water. (Like 1 can condensed soup, 1 can milk, 1 can instant rice) add Drained tuna and a drained can of peas and you've got a full meal. It's really tasty, too.





Word of warning, though. you MUST use instant rice. Regular rice just won't work.
FRESH TOMATO SOUP


1 c. (2 stalks) chopped celery


1 sm. onion, chopped


1 carrot, grated


1/2 green pepper, chopped


1/4 c. butter


4 1/2 c. chicken broth, divided


1 qt. fresh tomatoes, peeled %26amp; chopped


1/2 tsp. salt


1/4 tsp. pepper


4 tsp. sugar


1/4 c. flour


Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, salt, pepper and sugar; heat to boiling. Reduce heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot. Yield: 2 quarts.
Creamy Carrot and Parsnip Soup





This is my all time favorite I hope you try it:





4tbsp butter, softened


1 large onion, peeled and chopped


450g (15oz) carrots, peeled and chopped


2 large parsnips, peeled and chopped


1 level tbsp freshly grated root ginger


1 level tsp finely grated orange rind


600ml (1 pint) vegetable stock


125ml (4fl oz) single cream


Salt and ground black pepper


Sprigs of fresh coriander, to garnish





1. Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.


2. Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.


3. Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish each bowl with a sprig of coriander.
Asparagus Soup





1. Ingredients2 1/2 ounces Parmigiano-Reggiano, coarsely grated


1 cup heavy cream


1/2 cup whole milk


1 whole large egg


2 large egg yolks


1/8 teaspoon salt


Pinch of white pepper


1 large leek (white and pale green parts only), finely chopped


1/2 cup finely chopped shallot


1/4 teaspoon black pepper


3/4 teaspoon salt


2 tablespoons unsalted butter


3 1/2 pounds asparagus, trimmed and cut into 1 1/2-inch pieces


3 1/2 cups low-sodium chicken broth


1 1/2 cups water


1/4 cup heavy cream


Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler


2. Cooking Directions


Make custards: Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.


Preheat oven to 300 degrees F.


Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.


Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).


Make soup while cream steeps and custards bake: Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.


Puree soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.


Serve soup with custards: Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.


Yield: 6 servings





Cheesy Broccoli Soup


2 tablespoons butter or margarine


1/4 cup chopped onion


2 tablespoons flour


2 1/2 cups milk


3/4 pound VELVEETA Pasteurized Prepared Cheese Product , cut up


1 (10 ounce) package frozen chopped broccoli, thawed and drained


1/8 teaspoon pepper





2. Cooking Directions


Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.


Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.


Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.


Yield: 6 servings
OLIVE GARDENS SAUSAGE SOUP





Not sure of the exact name of it. It's my husbands favorite so I made a mock recipe and he said that he likes mine better now. Super easy!!





1 pkg bulk sweet or med sausage


1 lg or 2 small cans diced potatoes, rinsed


1 head escarole, save til the end of process


1 onion


3-4 stalks celery


2 carrots


3-4 cloves garlic


salt,pepper,crushed red pepper flakes,parsley


chicken broth, or 5 cups water with 5 chicken bullion cubes


milk or heavy cream





cut/slice/dice veggies, crush garlic.


in soup pot, saute veg and seasonings in olive oil until slightly tender


add sausage and cook through.


add broth and potatoes bring to good simmer


clean escarole and chop up, like salad, and add to pot


bring to quick boil then return to low simmer


add a few shots of milk,cream and heat through.





Serve with bread sticks or a nice loaf of Italian bread and enjoy.





I tend to use heavy cream because my family likes it a little thicker, the one at Olive Garden is cream based but thin
Chicken tortilla soup cooked in the crock pot


1 can of Rotel tomatoes


1jar of salsa


1can of drained black beans


2cans of vacuumed sealed mexi corn drained


1 envelope of fajita seasoning


2-3 frozen chicken breasts depending on size


Put everything in the crock pot and cover with just enough chickenbroth


Cook 6-8 hours on low


Once cooked pull the chicken breasts out and shred add back to soup


Fill a small sandwich bag with tortilla chips and crush to fine pieces add those to soup and stir and serve


Top with cheese tortilla chips and hot sauce
I have found some recipe's for you I hope you find them helpful.
heres thousands of soup recipes, hope maybe you can find something different to make in one of these, or maybe modify one to come up with your own something special


http://sharedrecipes.org/Soups.html
I make chicken noodle soup





skinless boneless chicken breasts - cut up in bite size pieces


1 - Lg can chicken broth


3-4 stalks celery - cut up


3-4 carrots cut and diced





Place in large pot and cook until vegetables are tender.





Add some egg noodles (how ever many you like), a little salt and pepper and finish cooking until the noodles are soft.
Broccoli (calabrese)


Boil broccoli in stock cube and water until soft.Drain off and put broccoli in blender. Re-add stock slowly and blend until soup is to your liking (consistency ) Season and it's ready.


FIVE mins including preperation
Someone asked for chicken soups last night. I posted mine that is very much like WonTon at the diner. Try checking Answered Questions. Maybe you can find it plus know there is tons of other in there. It is pretty easy and very tasty...promise.
Yes, go to tesco, get a tin of carrot and coriander, bung it in the microwave, and voila
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>
search on google for carrot and coriander, and broccoli and stilton
try Cup-A-soup boil some water and poor it in a mug easy as that