The great soup recipe thread of 2014!

[Anonymous]

Anyone want to join? Might be a little too warm out for soup, but I'm still planning on making some this week! Anyone want to share their go to soup recipes??

[Anonymous]

Planning on making this in a couple of days: http://allrecipes.com/recipe/creamy-italian-white-bean-soup/

- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 (16 ounce) cans white kidney beans, rinsed and drained
- 1 (14 ounce) can chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
- 2 cups water
- 1 bunch fresh spinach, rinsed and thinly sliced
- 1 tablespoon lemon juice

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.

Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

[Anonymous]

Hungarian Mushroom Soup - Ahhhhhhhh! http://allrecipes.com/recipe/hungarian-mushroom-soup/

[Anonymous]

Speaking of Hungarian soup, try gulyas (aka goulash). It's a hearty beef and vegetable soup - not that Hamburger Helper looking monstrosity you might remember. http://www.saveur.com/article/Recipes/Hungarian-Goulash

[Anonymous]

Anonymous wrote:Planning on making this in a couple of days: http://allrecipes.com/recipe/creamy-italian-white-bean-soup/

- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 (16 ounce) cans white kidney beans, rinsed and drained
- 1 (14 ounce) can chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
- 2 cups water
- 1 bunch fresh spinach, rinsed and thinly sliced
- 1 tablespoon lemon juice

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.

Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Note: if you put a parmesan rind in this soup and let it cook for a while, it becomes truly, truly amazing.

[Anonymous]

My go-to winter soups are:

- goulash (above recipe looks great!)
- Irish stew (basically the same, but no paprika)
- Italian sausage, kale/spinach and white beans
- posole (vegan recipe here, usually has pork or chicken): http://www.vanilla-and-spice.com/2012/08/vegan-posole.html

[Anonymous]

I just made this one: Creamy Parmesan White Bean Stew with Spicy Greens (http://www.howsweeteats.com/2014/02/creamy-parmesan-white-bean-stew-with-spicy-greens/)

Totally delicious, but you have to add way less liquid than called for (I soaked my beans overnight).

[Anonymous]

Some of our favorites:

roasted butternut squash soup (cut squash in half, scoop out the seeds, sprinkle with S&P, roast until soft, scoop out flesh, fry some onions and chopped sage in olive oil or butter, add the roasted squash, add some chicken or veggie stock, puree with a stick blender, and then stir in some Parmesan if you want to gild the lily)

broccoli soup (fry some onions, then boil broc and potatoes in stock, puree with a stick blender, add some paprika and grated cheddar cheese, and sometimes I also add some cooked rice or cooked pasta stars to give it some body)

chili (can each of black beans, white beans, kidney beans, big can of crushed tomatoes, 1/4 cup ketchup, 1/4 cup molasses (not blackstrap), tablespoon brown sugar, 1/4 cup chili powder (we use Penzeys Chili 3000), 5 cloves minced garlic, diced red pepper and yellow pepper and onion, some parsley, and (if I have it) some slices of kielbasa or chorizo. Tastes even better the next day. I also sometimes skip the meat altogether and just add some elbow macaroni)

lentil soup: brown/green lentils, stock, and ox bones or veal bones -- stew for a long time until the meat falls off the bones. Remove the bones and skim off the fat the next day. Heavenly.

There is also a spicy meatball/barley/mushroom soup that I think was made by Stephanie Izard on Top Chef - more labor-intensive but absolutely delicious. I could not find it in a Google search (maybe others have more skills) but it's basically tiny little turkey meatballs (made with Sriracha) in a soup with barley and both fresh and dried mushrooms.

[Anonymous]

Greek Avgolemono soup -- chicken, egg, lemon juice, and orzo. It's quick, delicious, and easy to make -- it's our go-to soup when we have the flu.

[Anonymous]

Anonymous wrote:Greek Avgolemono soup -- chicken, egg, lemon juice, and orzo. It's quick, delicious, and easy to make -- it's our go-to soup when we have the flu.

MMMMMM!

I love Pho but I don't make it, just buy it.

[Anonymous]

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/

[Anonymous]

Red lentil lemon soup (like this one, pretty basic: http://relishingit.com/recipes/red-lentil-soup-with-lemon/)

Potato bacon cheese soup (http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/)

[Anonymous]

Cuban black bean soup with sweet potatoes (and sometimes kale, though I often leave it out).
The recipe was in a magazine and I modified it along the way - I don't know the exact ingredients off the top of my head. But basically just add some chunks of sweet potato to any Cuban black bean soup recipe.

This thread is great! Every year I say I'm going to make soups and then my motivation fizzles because I don't know what to make. I'm keeping all these recipes bookmarked. Thanks!

[Anonymous]

Cream of anything soup

2 bags of frozen veggies (broc, cauliflower, carrots, squash)
1 onion (chopped)
vegetable/chicken stock
1.5 T butter
1.5 T flour
salt/pepper/other spices
1 can white beans (optional)

Saute the onion. Add veggies and water w/boullion or stock.
In a separate pan, make a roux with the butter and flour (basically mix them together). Put in the pot. Blend it all with a stick blender (most essential soup tool EVER).
Season to taste.

I often add a can of white beans for protein. Can barely taste them but it thickens the soup and makes it a more complete meal.

[Anonymous]

1. boil cornish game hen, add garlic salt
2. When meat starts to fall off the chicken,remove fat from the water
3. Remove the chicken from the water, and shred all meat from the chicken
4. put meat back in the water
5. add chopped up carrots, onions, potatoes, thyme
6. Let boil until veggies are tender

When serving, add a bit of chopped up cilantro and siracha for some Asian flare. I also add a bit of rice to the soup. My DD loves this soup.