Simple soup recipes needed?

try this one..





Simple Soup





1 lb hamburger


1 quart tomatoes


1/2 teaspoon thyme


1 can carrots, peeled and cut-up or 4 fresh carrots


1 cup celery


1 onion


1/2 teaspoon basil


1 bay leaf


1 can corn


1 cup potatoes, diced





Brown beef and onion.


Drain.


Combine everything in a large pot and simmer for about an hour.


Good soup to use leftovers in - beans, zucchini, etc. Very good the next day.Simple soup recipes needed?
Broth, if you want meat , either cook the meat and get the broth from it, But its basically broth , veggies, you can add a can of tomatoes, any noodle or potato, rice.. Seasoning, If you want a cream soup add milk, mix a few teaspoons of flour or corn starch with the milk to thicken. That is as basic as it gets.Simple soup recipes needed?
EASY CHICKEN SOUP





2 packets dry chicken noodle soup mix


2 litres water


left over cooked chicken, (about 1/4 lb) diced


1 small onion, diced


1 medium potato, diced


4 sticks celery, diced


2 small or 1 large carrot - diced


salt and pepper, to taste


1 tablespoon vegetable oil





Heat oil in a large soup pot and stir fry onion. Do not brown. Add other vegetables and chicken and stir fry for a few minutes.


Cover with water and add chicken noodle soup mix.





Allow to simmer for 20 or so minutes until vegetables are tender. Serve in big bowls with warm crusty bread rolls.





Serves 6-8








EASY VEGGIE SOUP





2 large cans chicken broth


1 head shredded cabbage


2 stalks celery, sliced


3 carrots, sliced


1 onion, sliced


1 tomato, diced


1/3 can tomato paste


garlic powder, oregano, basil, pepper to taste





Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.


Easy to freeze and thaw for cold winter days. It's also very healthy for you!








EASY HOT AND SOUR SOUP





4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)


3 tablespoons soy sauce


1/4 cup cooked shredded chicken or pork


1/2 cup mushrooms, diced


1/2 tablespoon garlic chili sauce


1/4 teaspoon ground white pepper


1/4 cup white vinegar


1/3 cup canned bamboo shoots, julienned


3 oz block of tofu, cut into 1/4 inch dice


2 tablespoons cornstarch and 2 tablespoons cold water


1 egg, beaten


2 green onion stalks, diced (including tops)


1/2 teaspoon toasted sesame oil





1. Bring chicken broth to a simmer in a 2-quart saucepan.


2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.





3. Simmer for five minutes.





4. Add white pepper, white vinegar, bamboo shoots, tofu.





5. Simmer for five minutes.





6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.





7. Simmer for five minutes until soup is thickened.





8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.





9. Wait 30 seconds.





10. Add green onions and sesame oil to soup. Stir well. Remove from heat.





11. Serve hot.











QUICK %26amp; EASY TORTELLINI SOUP





1 pkg. frozen Tortellini (meat or cheese)


1 can Campbells soup (your favorite)





Suggestions: cream of mushroom, tomato, cheese broccoli, cream of broccoli.


Cook tortellini per package directions. After draining water, return tortellini to pan. Add soup and desired liquid. If you like cream soups thick, add just half the milk amount. If you want it a thinner consistency, add full amount of liquid. Heat, salt and pepper to taste, serve. Quick and easy.
Just brown and crumble hamberger meat and drain.


add chopped potatoes, open canned vegetables, corn, peas, green bean, canned carrot, whatever, and also besure to add tomatoe sauce and onion, if wanted or garlic powder.


Cook until potaoes are soft and it is DONE%26gt;simple
http://simplemeals.cdkitchen.com/recipes鈥?/a>





this site has a varity
chicken thighs, i can diced tomatoes, carrots, peas, what ever veggies you like throw in crock pot.





french onion dip[dry pkg] add water beef bullion; throw in crock pot, garnish with melted cheese[mozzarella's good] and croutons...soup is always easy, just throw stuff together.
Potato Broccoli Cheese Soup:





I never measure this out so adjust everything based on the amount of potatoes you are using.








Dice potatoes into small cubes (approx 1/2'; square)


Fill a pot with enough water to cover potatoes


Add chicken bullion cubes (remember, approx 1 cube for every 1 cup of water) and a pat of butter


Boil until potatoes are about half-cooked, then add frozen broccoli florets.


Return to boil until potatoes and broccoli are cooked through.





Drain off half of water.


Add milk (really, you are replacing half of your water here with regular milk.)


Mix 1 Tbsp cornstarch with half a cup of COLD water- when stirred well, slowly stir into soup.


Add another pat of butter, salt, pepper.





Ladle into bowls and shred sharp cheddar over top.











I know it sounds like a lot but it really only take about 20 minutes tops. I usually leave the skins on my potatoes- we like the texture. And the potatoes will cook rather quickly if they are diced small. Broccoli never takes long to boil.





Diced chicken can be added to this as well when you first put the potates on to boil.





Good luck and I hope it helps!
here are a few of my favorites:





Simple Cream of Broccoli Soup





tablespoons butter


1/2 cup cream, heavy, light or


1 onion, chopped


half-n-half


1 russet potato, peeled and chop


Nutmeg, to taste


6 cups canned chicken stock, warmed


Salt


3 cups chopped broccoli florets and stems


Pepper





In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm


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Simple Fruit Soup with Grand Marnier


(excellent in the summer; not really a soup but a favorite of mine) LOL





8 tablespoons sugar


10 tablespoons lemon juice


1/2 cup Grand Marnier


6 cups Fruit Salad, see below


Fresh mint leaves for garnish


Fruit Salad:


6 cups assorted sliced fruit:


(strawberries - thinly sliced the long way, raspberries (whole), watermelon - thin triangles, red cherries - pitted and cut in half, purple grapes - seeded and cut in half, plums, green grapes - seeded and cut in half, kiwis - peeled and sliced into thin rounds, peaches - crescent slices, nectarines - same, melons - tiny balls, bananas - thin slices, apples -crescent slices, pears - thin slices, star fruit - thin slices, pineapples)


4 tablespoons granulated sugar


5 tablespoons freshly squeezed lemon juice


4 tablespoons Grand Marnier


Fresh mint leaves for garnish








Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.


Fruit Salad: Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve


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Simple Chicken Noodle Soup





(3 to 4-pound) whole chicken


1 quart chicken stock or low-sodium chicken broth


2 quarts water


2 medium onions, quartered


2 carrots, roughly chopped


2 celery stalks, roughly chopped


2 sprigs fresh thyme


5 or 6 parsley stems


1 bay leaf


2 tablespoons unsalted butter


4 ounces whole button mushrooms, quartered


1/2 cup diced onions


1/2 cup sliced carrots


1/2 cup small-diced celery


2 1/4 teaspoons salt


1/2 teaspoon freshly ground black pepper


1/4 pound dried vermicelli noodles


2 tablespoons chopped fresh parsley leaves








Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.





Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.





Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.





Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.


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Simple Italian Meatball Soup





3/4 pound ground beef


1/4 pound ground pork


2 eggs, lightly beaten


1/3 cup finely grated Parmesan, plus more for garnishing soup if desired


1/4 cup Italian bread crumbs


1 tablespoon finely chopped garlic


1 teaspoon Italian seasoning


1 teaspoon salt


2 pinches crushed red pepper


2 tablespoons olive oil


1/2 cup chopped onion


1/4 cup chopped celery


2 tablespoons tomato paste


1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice


3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth


1/2 cup ditalini or other small pasta shape for soups


2 tablespoons chopped fresh basil leaves





In a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian seasoning, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.


Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.





In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.





Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining 1/4 teaspoon of Italian seasoning, remaining 1/2 teaspoon of salt, remaining pinch of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.





Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.





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BLT and P (Bacon, Leek, Tomato and Potato) Soup





Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach.





Extra-virgin olive oil, for drizzling


6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces


3 small ribs celery from the heart of the stalk, finely chopped


2 small to medium carrots


3 leeks, trimmed of rough tops and roots


1 bay leaf


Salt and pepper


3 medium starchy potatoes, such as Idaho, peeled


2 quarts chicken stock


1 (15-ounce) can petite diced tomatoes, drained


Handful flat-leaf parsley, finely chopped


Crusty bread, for dunking and mopping





Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.


Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.





Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.








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Peach Soup





8 cups pitted peaches


1 vanilla bean, split


1 cinnamon stick


2 tablespoons star anise


1 orange, peel and juice


1/2 lemon, peel and juice


1/2 lime, peel and juice


2 tablespoons lemon balm, lemon verbena or lemon grass


1 cup non-carbonated spring water


2 cups cranberry juice


1/2 cup champagne


Simple syrup, to taste, recipe follows


Sugar crusted green grapes, for garnish, recipe follows





In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.


Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.





Simple Syrup:


1 cup sugar


1 cup water





In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.





Sugar Frosted Grapes:


40 large, unblemished green grapes


1/3 cup egg whites (from about 2 eggs)*


5 drops (scant 1/8 teaspoon) fresh lemon juice


2 cups granulated sugar





At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.


Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.





couldn't resist anotherone...LOL


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Vegetable Soup with Sweet Basil





The simple soup my mother makes from the vegetables she grows in her own garden





2 small leeks, white part only


1 large potato, peeled


1 small onion


2 stalks celery


1 medium zucchini


12 green beans


2 medium carrots, peeled


6 tablespoons olive oil


3 tablespoons water


1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)


6 ripe tomatoes, peeled and seeded


4 medium garlic cloves


30 fresh basil leaves, washed and dried


Salt


1/2 teaspoon freshly ground black pepper





Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.


In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.





Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.





Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.





Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.





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Spanish-Style White Bean, Kale and Chorizo Soup





In the early '90s, I went on a 2 week long trip to Spain. All we did for 2 weeks was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple.








1/2 pound dried white beans, such as Great Northern, rinsed and picked over


8 1/2 cups chicken stock, (preferably homemade)


1 bay leaf, preferably Turkish


Kosher salt


Pinch saffron threads


2 tablespoons extra-virgin olive oil


3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice


1 large onion, finely chopped


4 garlic cloves, minced


1 large red bell pepper, finely diced


1 tablespoon sweet paprika


1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped


Freshly ground black pepper


Sherry vinegar, to taste





Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.


Soak the saffron in the remaining 1/2 cup chicken stock.





Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.


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Cream of potato:





clean and dice 6 potatoes;


boil until tender then drain;


smash them a little bit (not as much as mashed potatoes) in the same pan;


use salt and pepper to taste;


add 2 diced celery stalks;


add 1 diced onion;


add 1 tablespoon butter;


add 6 cups skim or whole milk (depending your taste);


bring to boil stirring constantly;


then simmer for a half hour.





Can be topped with bacon or shredded cheese if you like.





Sorry, I only had the recipe in one size which is a large pot.





Yummy!
I have a very easy recipe for chicken soup:


1 box of chicken broth


10 carrots cut into halves


10 celery sticks cut into halves


Half a bag of noodles


10 small pre-made chicken pieces


Put it all in a pot; boil until bubbling(a few hours)


Enjoy!!!!


Prep time: 5 minutes


Total cost: under $10


Serves:6
what sort of soup, does not really mattter, if beef or chicken simmer for a couple of hours, add your vegetable and seasoning, hey presto soup.
Read stone soup.