The great soup recipe thread of 2014!

[Anonymous]

Borscht. There are many recipes online, pick one that looks good to you

[Anonymous]

Ina Garten's recipes are favorites!

http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe2.html

http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe.html

[Anonymous]

This is actually a weight watchers recipe, but it's delicious and one of my family's favorites...and zero points, if you actually do weight watchers!

http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956

[Anonymous]

Anonymous wrote: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!

I use vegetarian stock for mine and add the juice of a lime and a handful of cilantro at the end.

[Anonymous]

Anonymous wrote: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.

Thanks for this recipe--sounds delicious! Question--are you using homemade chicken stock? Not quite sure of the difference between broth and stock? Thanks!

[Anonymous]

This is another favorite that I'm excited to make this week now that pumpkins are back in the store.

http://www.seriouseats.com/recipes/2012/12/roasted-pumpkin-soup-brown-butter-thyme-recipe.html

[Anonymous]

Anonymous wrote: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

PP, I made the lemon chicken orzo soup today since I am home sick with strep throat. It was literally the most delicious chicken noodle soup I have ever had! THANK you so much!!

[Anonymous]

4 cups chopped kale
1 can Cannelini beans, rinsed and drained
2-3 chopped carrots
1 can diced tomatoes
1/2 onion, roughly chopped
3-4 cloves garlic, minced
Olive oil
1 box chicken or veggie broth
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Saute garlic and onion in oil, pour in broth and other ingredients. Let it boil and then reduce heat to medium, cover, and let it cook another 20 minutes. Easy, low calorie, and tastes great! I've also added shredded chicken, pasta, and parmesan rind for extra flavor/bulk, and it always turns out well. It's delicious with a squeeze of lemon at the end too!

[Anonymous]

Anonymous wrote:Leftover roasted chicken with roasted vegetable soup.

I double the spinach and most of the vegetables. I could live off this soup.

http://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/

THANK YOU for this recipe! I'm eating a serving right now and it is so tasty. I can't eat spinach so skipped that, and added some apples to the roasted/pureed veggies. It's amazing. I can't decide if I'm happy or sad that my family doesn't like squash or sweet potatoes--more for me, but fewer requests to make it!

[Anonymous]

My broccoli cheddar soup:

1/2 stick butter (1/4 cup)
1/2 tbsp onion powder (or 1/2 medium onion, diced)
1/4 tsp garlic powder (or 2 garlic gloves, minced)
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
3 cups chicken stock
1/4 cup cornstarch
1/4 tsp nutmeg
2 bay leaves (can substitute 1/4 tsp thyme)
1/4 tsp thyme
1 large carrot, peeled and chopped (or one can sliced carrots)
4 cups broccoli florets (about 1 head), stems chopped off
2 1/2 cups grated cheddar cheese (about 8 oz, I mainly use sharp cheddar but sometimes a double cheddar blend with some 4-cheese mexican thrown in)
salt & pepper to taste

Cook butter, onion and garlic powders on medium heat until butter is melted. Slowly whisk in half and half and chicken stock. Mix cornstarch with a bit of water until there are no clumps and add to pot, constantly whisking. Add nutmeg, bay leaves, and thyme and cook on medium low until thickened, constantly stirring (the cornstarch will cause it to rise if you don't keep an eye on it!). Add carrots and broccoli until tender. Discard bay leaves. Add cheese gradually and stir until melted. Season with salt and pepper to taste.

This is the best soup ever! DH doesn't like chunks of broccoli so I usually puree some of the soup in the food processor when finished and add it back in. I usually double this recipe and freeze some for leftovers. One time, I even kept a serving separately, mixed it with an additional 1/8 cup cornstarch and made it into a thick cream sauce for a flatbread!

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

Thanks for this recipe--sounds delicious! Question--are you using homemade chicken stock? Not quite sure of the difference between broth and stock? Thanks!

I use boxed stock and broth. I'm lazy You could just use all stock the flavor will just be richer.

[Anonymous]

My soup recipes are for the lazy at heart! All ready within 10 min and all available at the turn of a can opener.


CHICKEN NOODLE SOUP

- Can of chicken broth
- Can of diced chicken
- Sliced celery
- Sliced carrot
- 1 cup of egg noodles

Put everything but egg noodles in a pot. Boil for 10 minutes. Add egg noodles. Done.


ITALIAN WEDDING SOUP

- Can of Diced Tomatoes
- Can of Chicken Broth
- Can of Rinsed Kidney Beans
- Can of Rinsed NOrther Baens
- 1/2 Cup Fresh Kale, Torn into spoonable pieces
- 1 Cup of ground italian sausage, saeasoned to taste
- 1 Cup of Ditalini Noodles
- Handful of shreddled mozarella cheese, for topping

Combine all items in pot. Boil. Add noodles last 5 minutes. Top with mozarella cheese.

DELISH!

Signed,
Lazy Mommy Who Likes Soup

[Anonymous]

Just reporting back that I've made the lemon chicken orzo soup and the red lentil and lemon soup recipes that were posted here and both were DELICIOUS. Thanks for posting!!

[Anonymous]

Chicken Wild Rice Soup


2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

http://www.tasteofhome.com/recipes/chicken-wild-rice-soup

[Anonymous]

I made the soup tonight from 10:36. It was great!