My favorite soup
#11
Super Member
Join Date: Dec 2010
Location: Dallas area, Texas, USA
Posts: 3,042
This looks great, and so does Steady Stitching's minestrone version. I make soup all winter, and our early spring this year has been a disappointment. Soup is a tough sell when it's over 80 outside. My favorite soup of the moment is just three ingredients: diced sugar snap peas, beef broth and no-yoke noodles.
#14
Soups are my favorite foods, and mine never taste the same twice.. Start with olive oil in a deep pan, add chopped onion and celery, grated carrot, any spices you like (in larger amounts, too!), then just start adding anything you have on hand... maybe a can of crushed tomatoes, can kidney beans, diced potato, can turnip greens!, little bit of macaroni or rice, frozen bell pepper or okra or mixed veggies, can cooked chicken chunks, Kielbasa in small pieces... you name it, anything (almost) goes into the soup pot... and I always use chicken or vegetable broth... I LOVE soup...
#15
I found a recipe similar to yours for Hamburger Soup..only mine was called Cheeseburger Soup. The Hamburger soup is a bit different with the tomato juice, french onion soup, and Italian seasoning and mine of course has cheese in it. I'd never heard of either until the end of last week. Since we were having a sing at church with refreshments afterwards..mainly soup, sandwiches, and desserts I decided to make the Cheeseburger Soup. Well it was a hit!!!! I can hardly wait to make it for hubby when he gets home. He's away on business.
#17
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
yummy thanks for the recipe
My favorite soup is Hamburger Soup. A friend gave it to me 20 years ago and my husband gets so excited when I make it. It is soooo easy to make and is delicious.
3 T butter, 1 1/2 lb. ground chuck or lean hamburger, 12 oz. tomato juice, 2-10 1/2 oz. french onion soup, 2-10 1/2 oz. beef consumme, 2 cups water, 4 sm. carrots sliced, 4 sm. potatoes cubed, 1 1/2 c. celery and tops, 1/4 c. parsley, 2 bay leaves, 1/2 T Italian seasoning, 20 whole black peppers. Add beef to melted butter in large kettle. Cook till brown. Add rest of ingredients.Boil, simmer 45-60 minutes.
I know it sounds like a lot of ingredients, but it takes no time to make and it is so yummy. I make it every two weeks. I think you could just use regular hamburger and discard the juice from it.
3 T butter, 1 1/2 lb. ground chuck or lean hamburger, 12 oz. tomato juice, 2-10 1/2 oz. french onion soup, 2-10 1/2 oz. beef consumme, 2 cups water, 4 sm. carrots sliced, 4 sm. potatoes cubed, 1 1/2 c. celery and tops, 1/4 c. parsley, 2 bay leaves, 1/2 T Italian seasoning, 20 whole black peppers. Add beef to melted butter in large kettle. Cook till brown. Add rest of ingredients.Boil, simmer 45-60 minutes.
I know it sounds like a lot of ingredients, but it takes no time to make and it is so yummy. I make it every two weeks. I think you could just use regular hamburger and discard the juice from it.
#20
Here's a really good soup that's quick and easy:
SAUSAGE AND BEAN SOUP
3 or 4 links Italian sausage, removed from casings
1 med. Onion, diced
1 heaping tblsp. Minced garlic
4 cans chicken broth
1 (15oz) can diced fire roasted tomatoes
2 (15 oz) cans cannelloni white beans, drained and rinsed
2 bunches fresh Swiss chard
½ to ¾ cup dry pasta (any type you choose) I used a small rotini
Coat bottom of non stick soup pot with 1 or 2 teaspoons olive oil (or use pam) and brown sausage. (Using a wooden spoon, be sure to keep chopping up the sausage until it’s in small pieces) when browned, add onions and garlic and sauté about 5 min. Add some salt and pepper, the beans, the tomatoes and the broth. Simmer a few minutes then add the Swiss chard and the pasta and simmer about 20 to min. to allow all the flavors to blend and the spinach or chard to really cook well. Serve in bowls topped with parmesan cheese and serve garlic bread on the side. Serves 4 to 6 depending on whether they take seconds….
SAUSAGE AND BEAN SOUP
3 or 4 links Italian sausage, removed from casings
1 med. Onion, diced
1 heaping tblsp. Minced garlic
4 cans chicken broth
1 (15oz) can diced fire roasted tomatoes
2 (15 oz) cans cannelloni white beans, drained and rinsed
2 bunches fresh Swiss chard
½ to ¾ cup dry pasta (any type you choose) I used a small rotini
Coat bottom of non stick soup pot with 1 or 2 teaspoons olive oil (or use pam) and brown sausage. (Using a wooden spoon, be sure to keep chopping up the sausage until it’s in small pieces) when browned, add onions and garlic and sauté about 5 min. Add some salt and pepper, the beans, the tomatoes and the broth. Simmer a few minutes then add the Swiss chard and the pasta and simmer about 20 to min. to allow all the flavors to blend and the spinach or chard to really cook well. Serve in bowls topped with parmesan cheese and serve garlic bread on the side. Serves 4 to 6 depending on whether they take seconds….
Last edited by ShabbyTabby; 04-09-2012 at 04:23 PM. Reason: left out something
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