Soup Recipes

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Emptynester
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Soup Recipes

Postby Emptynester » Thu Jul 10, 2008 1:13 pm

French Onion Soup

For every 2 servings use the following formula:

1 tablespoons butter
2 cups sliced onion
2 cups beef broth
1 teaspoon Worcestershire sauce

2 slices crusty bread
Grated swiss cheese

In a saucepan melt the butter over medium heat. Add the onions. Cook and occasionally stir until soft and a light brown. It may take about 30 or 40 minutes. Add the beef broth and Worcestershire sauce and simmer on low 20 minutes.

I toast the bread in the oven under the broiler and sprinkle with swiss cheese and continue under the broiler until melted.

Float the cheese bread on top of the soup.

Contributor: Indiana
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Gazpacho

Postby Emptynester » Thu Jul 10, 2008 1:14 pm

Gazpacho

5 cups tomato juice
1/2 cup onion; minced
4 cups tomatoes; diced
2 cloves garlic; minced
2 cups cucumber; diced
2 cups red or yellow pepper; diced (optional)
1/4 cup lemon juice
2 tablespoons lime juice
1/3 cup wine vinegar
1 teaspoon tobasco sauce
2 tablespoons olive oil
2 teaspoons Salt
12 teaspoon pepper
2 garnish scallions; chopped

Combine all the ingredients in a large bowl and puree in a blender or food
processor. Chill for 4 hours and serve.

serves 6-9

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Vegetable Soup

Postby Emptynester » Thu Jul 10, 2008 1:15 pm

Vegetable Soup
by trish on Wed Feb 06, 2008 6:51 pm

1 tablespoon oil
½ green bell pepper, chopped
½ cup onion, chopped
½ cup celery, chopped
1 cup carrots, shredded
1 can tomato soup
1 ¼ cup water
12 ounce can vegetable juice

Heat oil. Add vegetable and cook until tender. Mix soup, water, and juice in a saucepan. Bring to a boil. Add vegetables. Cover and heat to serving temperature.

Contributer: Trish
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Cajun Hot Tomato Soup

Postby Emptynester » Thu Jul 10, 2008 1:16 pm

Cajun Hot Tomato Soup
by trish on Wed Feb 06, 2008 6:52 pm

1 ¼ cup chopped onion
1 clove garlic, minced
1 teaspoon olive oil
1 can whole tomatoes
2 cups chicken broth
1 teaspoon chili powder
1/8 teaspoon cumin

Cook onion and garlic in olive oil until lightly browned, about 5 minutes. Place in blender with tomatoes and blend until smooth. Pour into a sauce pan and add broth and seasonings. Bring to a boil, reduce heat, cover and simmer about 10 minutes.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Weight Watcher Free Soup

Postby Emptynester » Thu Jul 10, 2008 1:24 pm

Weight Watcher Free Soup
by trish on Wed Feb 06, 2008 6:53 pm

12 ounces tomato juice
minced onions
parsley flakes
4-5 stalks chopped celery
1 small head cabbage
1-2 cans French style green beans, drained
1 chicken bouillon cube
salt and pepper to taste
green peppers, chopped
any other herbs you like
1-2 tablespoons soy sauce

Add water to cover and bring to boil. Lower heat and simmer one hour or until done. You can add other vegetables such as asparagus, bean sprouts, broccoli, cauliflower, Brussels sprouts. I like to add a can of tomatoes and green chilies for some zip, and also a bag of spinach.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

Indiana

Re: Soup Recipes

Postby Indiana » Tue Oct 07, 2008 9:30 am

Old-Fashioned Vegetable-Beef Soup

1 3-4 pound chuck roast
6 cups water
6 14 oz cans beef broth
2 tablespoons beef broth granuals
1/2 teaspoon thyme; crushed
1/4 teaspoon marjoram; crushed
2 16 ounce can cut up tomatoes; cut up
2 cups potatoes; cubed
3 bags mixed vegetables; frozen

In crock pot beef, 2 cups water and 2 cups beef broth. Cook 8 - 10 hours.

Refrigerate beef in the broth. Remove the layer of fat off the top of broth and beef. Chop beef. In large kettle add chopped beef, broth, 4 cups water, and remaining ingredients. Simmer, covered 1 hour. Adjust seasoning with salt and pepper to taste.

Contributor: Rosetta Beightol

Yield: 10 - 12 serving

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Re: Soup Recipes

Postby Twins' Mom » Mon Nov 24, 2008 8:57 pm

Chicken Fiesta Soup

1 (16 oz) can fat-free refried beans
1 (14 oz) can fat-free chicken broth
1 (11 oz) can whole-kernel corn with liquid
1 (15.5 oz) can black beans drained and rinsed
1 (5 oz) can chicken breast meat with liquid (or 1 cup cooked, chopped chicken breast)
1 onion, chopped (optional)
1 cup chunky salsa (mild, medium or hot)
1 small can mild or spicy green chilies

Combine all ingredients and bring to a boil. Simmer for about 1/2 hour, stirring occasionally.

WW points: 1 cup = 2 points.


I made this soup tonight but found I didn't have any salsa, so I substituted a can of diced tomatoes with added oregano and basil, and added chili powder, cumin, and cayenne red pepper to taste, and a bit of corn/black bean relish that I had in the refrigerator. I used a leftover grilled chicken breast that I chopped up, and I omitted the chopped onion as too much work.

Topped with low fat sour cream, it was delicious!
Be at war with your vices, at peace with your neighbors, and let every new year find you a better [wo]man. Ben Franklin

blessedw2
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Re: Soup Recipes

Postby blessedw2 » Fri Jan 16, 2009 9:41 am

tomato soup
(a recipe I just tried that family loved even my processed food, hamburger eating dh) fast which I like

(you can buy garlic croutons)
I also had garlic croutons I made from left over bread: I used olive oil, cloves of garlic pressed, s/p, parsley dried
put it on whole slices of bread (good white)or (rye). cut into small croutons, put on single layer cook on low 250 deg
and every so often toss until done. (a great way to use left over good bread ... save in refridgerator)

1 can 28 oz. of peeled tomatoes (I use chopped you can use anything but not puree)
1 small onion chopped
2 T butter
1 garlic clove (peeled, ends trimed and whole)
1-1/2 cups chicken broth or stock (I buy swansons lower salt)
s/p after cooking to taste
1/2 cup heavy cream (this is optional but I used it)

melt butter in a med. stockpot over med. heat. cook onions and garlic, sautee (stir alot) so it does not fry, until translusent and soft.
add the whole can of tomatoes(juice too) and broth and salt and pepper (just a touch you will season to taste at end)
bring to boil and then reduce heat to simmer for 10 minutes.

working in batches transfer mixture to blender, food processor, food mill water ever. puree mixer
and then put in CLEAN pot. then put on low heat and whisk in cream and salt and pepper to taste. put in serving bowl

I added croutons but you don't need it if you don't like it. I found it added a nice flavor, then added a few chopped chives in middle for color
it is always a joy to be here with you!

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Re: Soup Recipes

Postby DeeClutter » Wed Sep 30, 2009 2:33 pm

CLAM CHOWDER (MANHATTAN STYLE)

1/4 C sliced bacon (I use already cooked chopped bacon)
1/4 C minced onion (I use a little olive oil since there's no 'fat' from the bacon)
2 cans chopped clams drained but save liquid
2 C diced potatoes
2 C diced/sliced carrots
1 qt. water
1/3 C diced celery
1 qt. canned tomatoes (I used 'diced')
Salt to taste
1/2 tsp thyme
2 tsp parsley
1/4 tsp pepper
1/4 tsp curry powder

In large saucepan cook bacon and onion until bacon is crisp and onion is tender. Stir in clam liquid, potatoes, carrots, celery and water. Cook uncovered about 10 min (until potato & carrots are tender). Add clams, tomatoes and seasonings. Heat to boiling. Stir occasionally.
Serves 6

Of course this tastes even better the 2nd day! :P
Begun is half done -SO! JUST BEGIN!!

Indiana

Re: Soup Recipes

Postby Indiana » Sat Nov 06, 2010 8:06 pm

Roasted Butternut Squash Soup

for the soup:

3 - 4 pounds butternut squash; peeled, seeded, 1 in cube
2 yellow onions; cut in 1 in.c uube
2 mcintosh apples; peeled, cored, 1 in. cube
3 tablespoons good olive oil
kosher salt
black pepper
2 - 4 cups chicken stock
1 1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

for the condiments:

scallions; thinly sliced (optional)
toasted cashews; chopped (optional)
cilantro; minced (optional)
pumpkin seeds; roasted (optional)
sour cream; (optional)
toasted coconut; (optional)

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions and apples in 1-inch cubes.

Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer . When the vegetables are done, put them through a food mill fitted with the medium blade or blender or food processor. Add some stock when processing in blender or food processor.

When all of the vegetables are processed, place them in a large pot and add enough additional chicken stock to make a thick soup. Add the cumin, ginger, cayeene, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the flavor.

Reheat and serve hot with condiments either on the side or on top of each serving.

4 servings

Note: Roasting brings out the sweetness of the squash. Can be frozen.


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