The great soup recipe thread of 2014!
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Anonymous
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I make this turkey chili maybe once a week during the cooler weather. So easy:
Ground turkey (browned and set aside). In pot saute onion and green pepper in olive oil until softening, add in browned ground turkey, one can diced tomatoes, one can dark red kidney beans (rinsed), 2 cups chicken broth, garlic powder, pepper and a packet of chili seasoning. Simmer. |
Anonymous
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I'm going to make a kielbasa-bean soup later this week. Yay for fall weather! I don't have an exact recipe yet, but it'll be something like:
Dice an onion, and maybe a few strips of bacon since I have some in the fridge. Bacon fat is the best base for any soup. Fry them up in a big dutch oven. Add some sliced smoked kielbasa and cook until lightly browned. Add in some sliced carrots, celery and chopped spinach or kale. Add a can of pinto beans, or maybe white beans - will see what I have in the cupboard. Cover with homemade chicken broth, and maybe a jar of diced tomatoes. Simmer until the vegetables are soft and everything is heated through. |
Anonymous
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SLOW COOKER THAI SWEET POTATO SOUP! So good and the house smelled so wonderful when I came home from work to this simmering in the crock pot.
https://cooknourishbliss.com/2016/12/01/slow-cooker-thai-sweet-potato-soup/ |
Anonymous
Yum! Im going to try this one in my pressure cooker! |
Anonymous
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Every time I make this, someone asks for the recipe:
http://thepioneerwoman.com/cooking/italian-chicken-soup/ I usually add more broth/seasonings (to make up for the extra broth) and get a lot more than 8 servings out of it. |
Anonymous
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I am going to try this tonight:
Nigella Lawson's Chicken Soup 3 pounds chicken wings 1 carrot, peeled and halved 1 onion, peeled and halved 1 cinnamon stick 1 3-inch piece of ginger, peeled 1 tablespoon sea salt or 1 1/2 teaspoon table salt 1/4 cup citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips Cooked, shredded chicken In large stockpot, combine all ingredients except shredded chicken with 3 quarts water. Place over high heat and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, about 1 1/2 to 2 hours. Pour through a fine mesh strainer into a bowl and discard solids. Allow broth to cool and then refrigerate overnight. When ready to serve, remove layer of solidified fat. To serve, warm soup with shredded chicken. |
Anonymous
So chicken broth with cooked chicken? |
Anonymous
Reporting back. This was excellent!!! I used chicken broth instead (that's all i had in my freezer). I also ran about 1/3 of the soup through the blender foe texture. It was very fast and easy! |
Anonymous
| Any new recipes? |
Anonymous
Putting this in the crockpot now, this soup is wonderful. My son has a late basketball game this evening and I'm so looking forward to coming home to the smell of this soup. |
Anonymous
| Bump! It's soup time again, guys. Anyone have new recipes to share? |
Anonymous
I made this tonight. And I didn't even do the chicken part since we don't eat it. I did double the spices, but other than that I followed the recipe to a T. |
Anonymous
| ^^ I forgot to add, it is delicious! |
Anonymous
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I made this recently and it is delicious.
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/ |