I need good soup recipes pleaseee!!.x

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Christy - posted on 10/05/2010

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I also have a fast and tasty potatoe soup



5 lb potatoes

3 celery stalks chopped

1 gal milk

1 to 2 bags favorite flavor idaho instant potatatoes

1 pk beacon crumbled (i use precooked)



Boil potatoes and celery till soft, and drain. Add milk. For the milk i use almost a whole gallon for my family, but you can fill it to about an inch or two from top of your pan. Add beacon and simmer for 30 min. Add potatoes and mix well. Cook for about 5 min longer after adding potatoes(will thicken as is cools a little).The potatoes are used to thicken as well as flavor. I use 2 pouches for mine because my hubby likes it thick, but works well and still taste great with 1 if you like it thinner. I have used all of the flavors that idaho has in the little pouches, and it taste great with all of them so you can change it up between your favorite flavors.

Monica - posted on 10/01/2010

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Beef Stew
2 pounds stew meat
1/4 cup of flour
1 1/2 tsp salt
½ tsp pepper
1 ½ cups broth (beef or chicken)
1 tsp Worcestershire sauce
1 bay leaf
1 tsp paprika
1 tsp dried minced garlic
2 TBLS dried onion flakes
1 lb diced carrots
6 medium potatoes peeled and diced
1 stalk sliced celery

Place meat in Crock Pot. Mix flour, salt and pepper and pour over meat. Stir meat to coat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hours or high 4-6 hours.
Stir before serving

Monica - posted on 10/01/2010

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Wild Rice and Corn Chowder

½-1 pound bacon, sliced in thin strips/diced
2 small onions (or 2 TBLS onion flakes)
2 stalks of chopped celery
1 sweet red pepper, diced (or roasted sweet red pepper from jar)
3 cloves garlic or (1 tsp dried minced garlic)
6 cups canned diluted chicken broth
1 cup wild rice, uncooked (could use regular long grain rice)
1 TBLS fresh or 1 tsp dried thyme
1 TBLS fresh or 1 tsp dried basil
½ tsp sweet red pepper flakes (optional)
2 cups frozen whole kernel corn
2 cups heavy whipping cream
salt to taste

Cook bacon in large skillet until almost crisp. Add onion, sweet red pepper, celery and garlic, and saute for 5 minutes. Drain well and set aside.

Bring chicken broth to a boil in large dutch oven; stir in rice and add reserved vegetable/bacon mixture. Add thyme, basil, and red pepper flakes. Stir well, return to boil. Reduce heat and simmer uncovered for 45 minutes. Most of liquid will be absorbed.

Cook corn according to package directions; drain. Add corn, whipping cream and salt to taste to mixture in dutch oven. Simmer 15 minutes. Ladle chowder into individual soup bowls. Yields 9 cups.

[deleted account]

Do you use a crockpot? I have 4 really good soup recipes: Chicken Tortilla (crockpot), French Onion (crockpot), Turkey Chili (crockpot), and a Tuscan Totellini Vegetable (stove).

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Dani - posted on 10/05/2010

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Italian wedding soup. Its my favorite and its pretty easy to make.



1 pound extra-lean ground beef or turkey
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach(or escarole) - packed, rinsed and thinly sliced
1 cup seashell pasta (or any small pasta. acini di pepe is my fav.)
3/4 cup diced carrots

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Christy - posted on 10/05/2010

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My families fave veggie beef soup
2lb ground beef of choice (i use chuck less fat)
2lb frozen mixed veggies
2 to 3 potatoes diced
2 cans beef broth
2 cans french onion soup
2 cans beef consomme (can sub 2 more cans beef broth)
1 medium onion diced
1 can diced tomatoes unrained

Brown beef and drain off grease. Add onions,all liquids, frozen veggies and tomatoes. Bring to boil, then reduce heat and simmer for 1 hour. Add diced potatoes and cook till potatoes are tender.

This soup has alot of flavor so spices are your choice. I use onion powder,garlic powder, and a spice called everglades. but works well with just adding a little salt and pepper, but season at the end after you taste it because you may like it with no added spices.

Kelly - posted on 10/04/2010

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I'm a consultant for Homemade Gourmet, we have many soups/stews/chili recipes for those chilly autumn nights! Here's some of them; Taco Soup mix (just add whole kernel corn, diced tomatoes, water, pinto beans, green chiles and pre-cooked ground beef or shredded chicken) each packet serves 6...or another favorite Chicken Enchilada soup mix Add: diced tomatoes, milk, water, and chicken (optional) Each packet serves 8! Baked Potato soup mix, top with bacon biits, cheese and a dollop of sour cream for a true baked potato flavor. Add: milk, water and diced potatoes. Serves 6. All of these are double-pack boxes, for only $11-$12 each. There are other soups such as the NEW Oooo La La Onion Soup mix, Chicken & Rice Creme soup mix, Tomato Basil Soup mix, Creamy Corn Chowder mix, and 3 different Chili flavors; Bonnie's Blue Ribbon Chili mix, White Chicken Chili, and Simply Simmer No Alarm Chili mix. Chicken Noodle Soup mix, Hearty Beef and Vegetable and Louisiana Gumbo mix. We also have a 4 Meals in 4 Minutes pantry staples set, check out this Youtube video: http://www.youtube.com/watch?v=f1Ihq3ive... and Visit my website at: http://www.homemadegourmet.com/kellypowe...

You can earn products for free if you host an online or catalog show! I can send you the details if you give me you'd like. Have a "Souper" Day!! Kelly ;)

[deleted account]

Tuscan Soup with Totellini (by Sandra Lee)
*my whole family loves this and I've made it for friends who love it too*

Serves:
6 servings
Ingredients
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 2 teaspoons chopped garlic
• 1/2 teaspoon red pepper flakes
• 1 (14.5-ounce) can less sodium beef broth
• 3 cups water
• 1 (14.5-ounce) can diced tomatoes
• 1 (16-ounce) bag frozen Italian vegetable blend
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper
• 1 (16-ounce) bag frozen cheese tortellini
Directions
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

[deleted account]

MEXICAN CORN CHOWDER
Serves 8
By Rod Rotondi
Ingredients:
• Kernels of 8 ears fresh corn (about 6 cups)
• 1 large yellow onion, chopped (about 3/4 cup)
• 1 medium bell pepper (not green), chopped (about 2 cup)
• 1 to 2 medium cloves garlic
• 1/2 bunch fresh cilantro leaves (about 1/2 cup), plus more for garnishing
• 3/4 cup lemon juice
• 1 teaspoon ground cumin
• Dash of cayenne pepper
• Sea salt to taste
• Hot water for heating
Process:
1. Set aside 1/2 cup corn kernels for garnishing. Put the remaining corn kernels and all the other ingredients except the hot water in a blender. Blend until smooth with some chunky bits, adding water as needed. If you like it chunkier, lightly blend the mixture, then remove a third of it to a small bowl. Blend the remaining two-thirds until smooth, then add in the chunky portion and blend just to mix.
2. Before serving, heat the soup by stirring in very hot water in a 1 to 1 ratio of hot water to soup. Garnish with extra corn kernels and cilantro.

[deleted account]

Chicken Tortilla Soup
(or Game Hen or Turkey…)

1 large chicken
4 chicken bullion cubes
1 can corn (drained)
2 cans Italian (or plain) stewed tomatoes (drained)
1 can tomato paste
“Santa Fe” Spice Blends (by McCormick?)
1 cup diced green onion
2 cups grated cheese blend (cheddar/jack/etc)
sour cream
your favorite tortilla chips


Put chicken in crock pot (breast down), add water to 2 inches below surface of pot, add 4 bullion cubes, add 10 good dashes of “Santa Fe” spice blend (or 1 tsp cumin, 2 crushed garlic cloves, & 1 tsp red pepper), and cook on low for 4 hours (can be done during the night or when you leave for working in the morning).

The chicken is done when the meat is pulls right off the bone. Take each chicken out and place on a cutting board to cool for 15 minutes. De-bone being careful to get even the small bones. Set the chicken aside.

In a separate pan, combine 4 cups of chicken broth and whisk in cornstarch till thickened. Add this mixture to the rest of pot of chicken stock mixing well. Add tomato paste and mix well. Add chicken.

Drain corn and add corn. Drain tomatoes, but squeeze them through your fingers as if making a fist so they are not so large and chunky. The soup will be terrible if you do not drain these ingredients. Add about 4 more shakes of the “Santa Fe” spice blend along with some freshly ground pepper (or another teaspoon of each spice listed above). Stir and let cook on low for another hour or two to heat all ingredients.

When ready to serve, dish into deep bowl, add dollop of sour cream, and sprinkle grated cheese, onion, and some of your favorite tortilla chips crushed atop your hot soup.

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