The great soup recipe thread of 2014!
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Anonymous
| Love. This. Thread. |
Anonymous
HA you took the words right out of my mouth! 
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Anonymous
| Does anyone have a really strong lentil soup recipe? Ideally vegetarian but not the end of the world if not. |
Anonymous
This is a super delicious, vegetarian red lentil recipe, that gets posted around the internet a lot. http://www.nytimes.com/2008/01/09/dining/091arex.html |
Anonymous
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If you like split pea soup, this one is really easy: http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm
I also like my cobbled-together-non-authentic version of pasta e fagioli: -brown one pound lean ground beef, drain -in Dutch oven, sauté chopped celery, carrot, onion until soft, then add ground beef -to meat / veg mixture add 4 cups chicken stock, 2 cans petite diced tomatoes, one 12-oz can vegetable juice like V8 or tomato juice -add salt, pepper, Italian seasoning -bring to a boil, boil 30 minutes with lid on -remove lid partially, reduce to simmer, simmer for an hour -for last ten minutes, add one can of drained / rinsed Cannellini beans and one can of drained / rinsed kidney beans *I cook small pasta (like ditali) and add it to each serving separately, otherwise the pasta gets very bloated in the soup once the leftovers are resting in the fridge -serve with parmesan cheese |
Anonymous
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Zuppa Toscana-
1 lb Italian sausage 8 slices bacon 5 medium white potatoes 4 cups roughly torn kale 2 garlic cloves 2 quarts chicken stock 2 quarts chicken broth 1 cup cream Bake sausages, slice into rounds. Cook bacon and crumble In a large stock pot, add the stock, chicken broth, potatoes chopped into bite sized pieces, and the diced garlic. Add water to top off pot leaving room for the meat and cream to be added. Simmer until potatoes are about 10 minutes from being done. Add sausage and bacon. When potatoes are done, add cream and kale and stir. Serve with big hunks of crusty bread. - I tend to use 6 sausages and closer to 12 pieces of bacon and 6-7 medium white potatoes because my family REALLY likes this soup and will happily eat it for 3 days and the leftovers freeze well to use to add more flavor the next time you make this. I also add a bit more cream to taste. |
Anonymous
| Skinny Taste stuffed pepper soup...so good! |
Anonymous
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I make soup all year long
yesterday made black bean soup - soak a bag of black beans overnight. in the morning, drain and rinse. saute up some onion and pepper, add black beans, quart of stock, and simmer for a few hours. add cumin, chili power, salt, pepper, simmer a few more hours. roughly puree with hand blender. serve with avocado and some shredded cheese. maybe some tortilla chips on the side. Love! |
Anonymous
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I used to make this tomato-lentil soup al lthe time when I was a vegetarian:
http://www.myrecipes.com/recipe/brees-lentil-tomato-soup-10000000249952/ From Cooking light in 2001. Come to think of it, not sure why I haven't made it in a while - other than my kids are young and one of them is slightly picky- doesn't like things mashed up together. Might be worth a try for this though when it gets a litter cooler. |
Anonymous
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Lemon/chicken soup: http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup
This one is not particularly healthy, but is really delicious all the same: http://www.lilikoijoy.com/2012/11/brown-wild-creamy-turkey-rice-soup.html?m=1 |
Anonymous
| The Autumn Squash soup is back at Panera. Love that stuff. |
Anonymous
| This is one of my go to's for fall/winter: http://allrecipes.com/recipe/irish-chicken-and-dumplings/ It's sooooo good. I don't usually use baking mix; I make my own biscuit mix and drop it in. |
Anonymous
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This is a favorite at our house (FIL even asked for the recipe) and pretty easy to make.
Chicken Tortilla Soup, from Cook's Country magazine Ingredients 1 tablespoon vegetable oil 1 onion, chopped fine 1 red bell pepper, seeded and chopped fine 1 jalapeno chile, seeded and chopped fine (I also put in a couple of canned chipotle chiles; I use 3-4 of them when I don't have fresh jalapenos handy) 1 tablespoon chile powder 2 cloves garlic, minced 2 quarts low-sodium chicken broth 1.5 lbs boneless, skinless chicken breasts 1 14.5 oz can diced tomatoes, drianed 1 tablespoon chopped fresh cilantro 2 Tablespoons lime juice Garnishes (best part!): diced avocado, shredded monterey jack, tortilla chips, hot sauce. Also good with a dollop of sour cream stirred in. Instructions Heat oil in dutch oven over medium heat. Add onion, bell pepper and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chile powder and garlic and cook until fragrant, about 30 seconds Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. Remove chicken, cool and shred into small pieces. Return shredded thicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with garnishes. |
Anonymous
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Pioneer Woman's Chicken Tortilla Soup is delicious!
http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ |
Anonymous
(Not OP) Wow, that is making me hungry. Definitely trying this! |