I need a good recipe for soups pleasee!!.x
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Jillian - posted on 08/19/2011
1 lb ground beef or turkey
1- large yellow onion, chopped
1 -4 oz can diced green chilies
3 -14oz cans stewed tomatoes, undrained
1- 14oz can corn, undrained
1- 14oz can pinto beans, undrained
1-14oz can kidney beans, undrained
1 package dry taco seasoning
1 package dry ranch dressing mix
1 cup water
Brown meat in large pot and then add the onion and green chiles until all is cooked. Add remaining ingredients and simmer for 30-45 minutes. This will be the easiest soup you will ever make. Enjoy!
Nini - posted on 08/18/2011
Nini’s 30-Minute Italian Soup
my go to soup recipe its so easy, this is th ebasic recipe but u can add and delete wat u like
1 lb. sausage (suggestion: Jimmy Dean Sage); 1 bag fresh spinach; 1 zucchini, cut in large chunks (I used 3 small ones); 2 cans diced Italian tomatoes , 4 cups beef broth (I used 3 cans); 2 cans beans - white, cannelloni, navy, etc. (I used one can of great northern and one can of garbanzo); Small Pasta such as shells, tubes, etc., uncooked (I used one cup of Ditalini).
Cooking Directions: Brown sausage in a large stockpot. Add beef broth, tomatoes and zucchini and bring to a boil. Add pasta and cook at med-high heat for 10 minutes. Add beans and spinach, and continue cooking for an additional 10 – 15 minutes or until pasta is done and spinach is tender.
Becky - posted on 08/12/2011
This soup is amazing and is best the day after it is made. Try it with a crusty bread!
Butternut Squash White Bean Soup
(a favorite during the winter that tastes best a few days after cooking, so make extra)
324 calories per serving
3 bacon slices (we do a few more)
Remove slices and crumble. Reserve 2t of drippings.
1c chopped onion
2/3 c chopped celery
3 garlic cloves minced
4c (plus some!) cubed and peeled butternut squash
(no need for intimidation: Using a sharp, large knife, cut the squash into slices about 1in thick. Stack two slices and cutting straight down, work around the squash removing the peel. It sounds far more troublesome than it is.)
¼ c dry white wine (always add a little extra)
4c chicken broth
1t ground cumin
¼ t ground red pepper (we like it hot and add more)
1/8 t cinnamon
1/8 t cloves
¼ c whipping cream
1T chopped oregano1t salt
¼ t ground black pepper
2 15oz cans Great Northern beans rinsed and drained
3T toasted pumpkin seeds
To drippings, add onion, celery, and garlic and cook three minutes or until tender, stirring occasionally. Add squash and cook another three minutes. Add wine and cook until liquid almost evaporates. Stir in chicken broth and add cumin, red pepper, cinnamon, and cloves; bring ot a boil. Reduce heat and allow to simmer until squash is tender (5+minutes). Stir in cream, oregano, salt, pepper, and beans and again, bring to a boil.
Allow soup to stand for as long as possible (you will understand when you have the leftovers!). Serve each bowl with pumpkin seeds and bacon sprinkled on top.
I will post more througout the winter at http://healthyhappysimple.blogspot.com/, as I am a huge soup fan during the winter.
Jane - posted on 08/06/2011
leek and potato soup
1 large leek washed n choopped
4 potatoes washed n cubed
1 spoon herbs
1 measure cream(double) CAN BE UHT
FRY IN A LITTLE OIL THE LEEK
BOIL THE POTATOES IN WATER
DRAIN MOST OF WATER WHEN COOKED AND ADD THE LEEK
ADD CREAM AND STIR ON A LOW HEAT FOR 10 MINS
LEAVE TO COOL
THE POTATOES SHOULD THICKEN THE CONSISTENCY
EAT LATER THAT DAY AS IT TASTES BETTER XXX
Rebekah - posted on 10/07/2010
My favorite fall soup:
Butternut squash soup with roasted red peppers
1 med-lg butternut squash
1 med acorn squash
1 onion, diced
3-4 cups vegetable broth
1 red pepper, roasted
1 cup cream
6-12 sage leaves, minced
Roast the squashes and the red peppers. Peel both, and chop into cubes.
Saute the onion in a pot. Add the squash and peppers with the broth. Simmer for 10-15 minutes. Stir in the cream and sage. Warm through and serve. Garnish with toasted pumpkin seeds.
Alison - posted on 10/06/2010
This is what we are having tonight.I added some chopped ham after cooking the onions.
* 1 tablespoon extra-virgin olive oil
* 1 large onion, chopped
* 1 large carrot, diced
* 2 stalks celery, diced
* 1 large potato, peeled and diced
* 2 cloves garlic, minced
* 1 tablespoon all-purpose flour
* 1/2 teaspoon dry mustard
* 1/8 teaspoon cayenne pepper
* 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
* 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
* 1 cup shredded reduced-fat Cheddar cheese
* 1/2 cup reduced-fat sour cream
* 1/8 teaspoon salt
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
Tips & Notes
* Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
* Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Per serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.
Nutrition Bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat
Tara - posted on 10/06/2010
Mac & Cheese Soup
This soup is divine!
10 slices of bacon
1 Medium onion, finely chopped
1/4 cup flour
1 can vegetable broth (I use chicken)
3 cups whole milk (I use 2%)
1 Tbsp chili powder
1 tsp pepper
1 tsp dry mustard
4 cups shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni (cooked)
parsley for garnish
1. Add bacon and onion to a pan. Cook 5 minutes, stir.
2. Add garlic powder, to taste and continue until onion is lightly browned.
3. Add flour, mix well. Cook 2 minutes. Add broth, bring to a simmer, stir often.
4. Add milk, chili powder, pepper, dry mustard.
5. Return soup to a simmer while stirring occasionally. Cook 3 minutes.
6. Add cheese and bacon, continue cooking/ stirring until well blended. (about 4 min)
7. Add macaroni and return to a simmer.
8. Remove from heat, serve/ garnish with parsley.
Dee - posted on 10/05/2010
Here is a few of our family favorites. I love making soup. If you need more, let me know.... enjoy.. :)
Turkey Wild Rice Soup
2 tsp butter
1 cup finely diced carrot
1 cup finely diced onion
1/2 cup finely diced celery
1 cup sliced mushrooms
1 clove garlic, minced
2 TBsp all purpose flour
3 (14.5 oz) cans fat free chicken broth
1/4 tsp dried thyme
1 bay leaf
2 cups chopped turkey breast
1 cup uncooked wild and long grain rice
1/2 cup evaporated milk
1/4 tsp salt(optional)
1/4 tsp ground black pepper
In a large pot:
heat butter, carrots, onion, celery, mushrooms;saute till beginning to brown, add garlic for 1 more minute.
Add flour, stir constantly and cook 1 minute. Add broth and stir to make a rue.
Add thyme, bay leaf, turkey and rice. Bring to a boil.
Reduce heat to simmer. Cover and cook 25 minutes. Add milk. Bring to a slow boil, add salt and pepper. Remove bay leaf. Serves 7
Creamy Tomato Soup
4 slices bacon
2 cloves garlic, minced
2 cans (28 oz each) whole tomatoes in juice
1 cup chicken broth
1 TBsp sugar
1/4 tsp black pepper
1/2 cup heavy cream
1 TBsp balsamic vinegar
Heat a large deep pot over medium heat; add bacon and cook until barely crisp, about 5 minutes. Remove bacon and reserve. Remove and discard all but 1 tablespoon of the drippings. Add garlic and cook, stirring, over medium heat, 1 minutes. Add tomatoes and their juice, breaking up tomato pieces with your hands or a wooden spoon. Add broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.
Puree soup in batches in a blender or food processor. Return to the pot, stir in cream until incorporated and heat through, 2 to 3 minutes. Remove from heat and stir in vinegar. Serve, garnished with crumbled bacon.
Creamy Kale Soup
1/2 cup green lentils
1/2 cup Quinoa
4 TBsp extra virgin olive oil
1 small bunch kale
5 cups water
1 tsp cumin, heaping
1/2 tsp curry powder
3 TBsp Tahini
2-3 TBsp soy sauce
1 vegetable bouillon or chicken soup base bouillon
Wash and destem kale. Tear leaves into small pieces. Heat oil, medium heat, add Quinoa and lentils. Saute a few minutes, add spices and kale. Mix well. Add water and bouillon, bring to a boil. Cover and turn down heat to low. Simmer 35 to 40 minutes.
Blend carefully hot soup in food processor or blender, return to pot. Add Tahini and soy sauce to taste. Garnish with 1 to 2 TBsp Tahini drizzled over the soup.
Starr - posted on 10/03/2010
Here is one I like to make... lemony lentil and pasta
Cook 1 chopped onion & 1 chopped carrot in 1tbsp olive oil with a little chopped garlic (garlic salt works too) for a few minutes to soften, Stir in 14 oz canned tomatoes with juice,1/4 cup red lentils, and 2 cups vegetable stock. Bring to a boil and simmer for 30 minutes until the lentils are tender. Cook 1/2 fusilli or the pasta shapes in a separate pan of boiling salted water until al dente. Once the lentils are cooked, stir in the drained pasta and a squeeze of lemon juice. Season
Julie - posted on 10/03/2010
My Mild Mulligatawny
4 tablespoons butter (or 2 tablespoons olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 green apple, cored, peeled, and chopped
1 1/2 pounds boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder
5 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, drained
Salt and pepper
Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Cover the pot a little bit and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place scoop of rice in a bowl and pour the soup over the rice. cups hot cooked rice