We have had the most torrential rains for the last few days. I made some potato soup tonight but I need ideas for something new. So, can you please share your favorite soup recipe for me?

It's been chilly and rainy here so I made Italian Wedding Soup--it really hit the spot.
Be careful in NC-I was seeing some scarey pics on tv from your area.

I made alphabet vegetable soup a couple of days ago. Easy. Tomato or vegetable juice, onions, celery, carrots, all squashes, bell peppers, browned beef of some sort (optional), bouillon or broth. Use veggies you have on hand. It doesn't matter. I used low sodium everything if it was canned. If you're not using the meat, throw in a can of rinsed beans for the protein. Or shave some parmesan cheese on top.

Taco Soup Recipe
Mix together:

2 cans of Ranch Style Beans (one with jalapeno peppers if you want it spicier)
1 lb ground beef, cook and drained
1 can whole kernel corn
1 can cream style corn
1 can yellow hominy
2 cans Rotel tomatoes
1 package taco seasoning
1 package Hidden Valley Ranch dressing mix (dry)
about 1 1/2 to 2 cups water

Let simmer for about an hour to mix the flavors. Serve with sour cream, cheese, tortilla chips.....anything you want.

There are many versions of Mexican/Taco Soups. All of them are good. I love this soup. The nice thing about it is you only have to cook the hamburger meat. Everything else is in cans.

Our daughter lives in Wilmington, NC., and she said it finally quit raining last night. This tropical storm has really drenced the area.

EASY CROCKPOT CLAM CHOWDER

3 cans New England clam chowder
2 cans cream of potato soup
1 can cream of celery soup
1/2 cup chopped onions
1 Stick butter/oleo
1 qt of half and half

Brown onions in skillet with butter. Pour into crockpot. Add the soups and half and half.
Cook on high for 3 hours, stirring occassionally.

Serve with oyster crackers and sandwiches.

this is my favorite tomato soup recipe

1 can campbells tomato soup
1/2 can either milk or water
l can chopped tomatoes with basil, oregano, garlic undrained
1/2 cup frozen spinach or cut up fresh spinach leaves

combine all ingredients and let simmer for 30 minutes or longer....so good

Here's one of our favorite soups:

CHICKEN, BROCCOLI AND MUSHROOM SOUP

3 cups chicken broth
1–2 cups leftover chicken, or cook up some boneless chicken
1-1/2 teaspoon dried Oregano
1/4 teaspoon pepper
1/2 cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, finely minced
1 onion, finely chopped
1 carrot, finely chopped
Broccoli florets (as as much as you like... we add lots)
3/4–1 lb mushrooms, sliced (may use simple buttons or exotic)
1 cup milk or light cream (depends on how creamy you like your soups)
Shredded mozzarella for topping


In large saucepan, bring broth to a boil. Stir in chunks of cooked chicken, oregano and pepper. Add rice and reduce heat.

Meanwhile heat olive oil in pan over medium heat and sauté garlic, onion, carrot and mushrooms until tender. Transfer this to the broth mixture.

Add broccoli florets

Stir in milk or light cream and continue to cook, stirring occasionally, until rice and vegetables are cook

Serve in bowl and top with shredded mozzarella.


Quick and easy rolls to accompany soup:
1 or 2 cans of Pillsbury French Bread (depending on number of people eating), and slice into approximately 3-inch chunks. Place on pan and bake at temp listed on can... center rack of oven until they begin to turn golden. Depending on your oven, usually 8–12 minutes. Serve hot with soup. Enjoy!

Thanks everyone. I'm going to try some of these this weekend :thumbup:

SPICY POTATO SOUP
1 lb. ground beef
4 cups cubed potatoes
1 small onion, chopped
2 (15 oz.) Tomato Sauce
4 cups water
2 teasp salt
1&1/2 teasp pepper
1/2 to 1 teasp hot pepper sauce

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion & tomato sauce. Stir in water, salt, pepper & hot pepper sauce; bring to a boil. Reduce heat & simmer for 1 hour or until the potatoes are tender & the soup has slightly thickened. So good on a cold day.

NOTE: If I am cooking this soup for company, I omit the hot sauce and just set the bottle on the table for anyone who wants to use it.

This is one of our family's favorite soup recipes.... It is so easy and so filling.

Hamburger Soup

2 lbs. ground beef, browned
1 chopped onion (I usually cook my onion with my beef)
1 16 oz. can tomato sauce
1 can cream style corn
1 can whole kernel corn (with juice)
3/4 cup ketchup
salt/pepper to taste

Mix all ingredients together and let simmer for about an hour. Always good. Always EASY!!

Vegetable Soup
2 can diced tomatoes
l large onion chopped
4 cloves garlic chopped fine
2 T olive oil
2 large carrots chopped
2 small celery stalks chopped
2 medium turnip chopped
2 cups fresh green beans
6 cups chicken broth
1/4 head cabbage chopped
1/2 teaspoon thyme
2 small russet potatoes chopped
saute onion, garlic in olive oil
add carrots and celery
then add everything else and simmer

Here is one we make. I forget which magazine it came from but it's called 'unstuffed pepper soup'.
1 1/2 pounds hamburger
3 large green peppers, chopped
1 large onion, chopped
Cook over medium in large saucepan, the first 3 ingredients, drain.
Use large pot. add cooked meat, etc. then add
2 cans (14 1/2 oz each) beef broth
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained.
Bring to a boil, reduce heat to simmer, cover pot, 30 mins. Then add 1 1/2 cup cooked rice.
We used Minute Rice equal to how much it would be cooked, loss in. great with home made biscuits.

Good Morning to All,

I don't have a favorite soup but do have a favorite ingredient: V-8 vegetable juice. Several flavors to choose from. Of course, if needed, chicken broth. I use chicken broth in my potato soup.

Reading this topic and saving it for winter,

Quilter68

tomatoe soup made with 1/2 can water and 1/2 can milk, add sour cream to thicken and add rice as desired. gets thicker overnight.

progresso veggie soup and add cooked tortellinis and grated cheese. yummo

Dh made vegetable soup during our heavy duty rain. All meat leftover. Vegetables and beef broth and onion and garlic. Potatoes diced and it sure tasted good. Perfect day for it. I was in my sewing hide away studio.

Here are two of our favorites -- these, plus the Taco Soup already posted, are our winter warmers!

ITALIAN BEEF SOUP

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 16 oz. Can diced tomatoes
1 15 oz. Can tomato sauce
1 15-oz. Can red kidney beans with juice
2 cups water
5 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
½ teaspoon black pepper

Sauté garlic in a bit of olive oil. Add ground beef and brown. Add onion, celery and carrots. Add diced tomatoes, tomato sauce, kidney beans, water and spices. Bring to a boil. Simmer until vegetables soften.

Pasta option: Add ¼ cup of small pastas such as Acini Di Pepe, Rizo, etc. I add ¼ cup each of three small pastas when making a double batch.
------------------------------------------------------

TURKEY PASTA SOUP

1 cup uncooked small pasta shells
1 lb. lean ground turkey
2 medium onions chopped
2 garlic cloves minced
3 cans 14 ½ oz. reduced sodium chicken broth
2 cans 15oz. white kidney beans (light red kidney) or cannelli beans
2 cans 14 ½ oz. Italian diced tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed crushed
1 teaspoon pepper
½ teaspoon salt
¼ teaspoon crushed red pepper

Sauté garlic in olive oil. Add ground turkey and brown. Add broth, beans tomatoes and spices. Add onions. Bring to a boil. Add pasta. Simmer 15 minutes.

Thanks for all the recipes! Its becomeing that time of year again!!!!!

Beef Veg soup

Cook a diced up roast,along with several stalks of celery,lg diced onion & 3-4 carrots.Saute,then add water to barely cover.When meat is tender,
Add to lg dutch oven along with
1 lg can crushed tomatoes
2 cans...14oz beef broth
a dash of garlic powder,same of thyme,black pepper & 1-2 bay leaves.
Add your choice of frozen or fresh veggies.I use 3-4 diced potatoes,corn,green beans & peas,plus one or 2 cans of drained beans.
Bring to boil,stir,cover & simmer on low for at least 2 hrs.
Taste & adjust seasonings.

New Bedford Portuguese Kale Soup
I don't know how to post it here, but you can go to Cooks.com recipe seach and type it in and it will give you a printer friendly copy.
I make it quite a bit but I used one bunch fresh kale and I used 1 keilbasa and 1 linguica cut up and I use 2 1quart boxes of Emiril's all natural Chicken stock.
This is Excellent

You can cut copy & paste a recipe.Just highlight the text you want to copy,hit command & C keys...go to where you want to post & click on command & V

That soup recipe sounds great.Have never used much kale.For those wanting to make their own broth, you can put meat & water in slo cooker over night.I heat my water & meat,then put in SC.Gives it a head start.

Thanks justme2

Hi, this is a very old recipe. I made it for years and my husband and family loved the soup.

6 HOUR VEGETABLE SOUP

Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.

Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.

That looks like a great way of making soup for working women...or anyone who wants to come home to great soup.Thanks for sharing.

You're welcome. I think I can help you to post recipes.If you want, just PM me & we'll get you set.

Southwest Chicken Soup

4-5 quarts chicken broth
Diced Chicken
1c. rice
Small can of green chilies
2 cans of corn (frozen is ok too)
1 can of petite diced tomatoes
1-3 TBS. Chili Rojo
fresh cilantro

Boil chicken in 4-5 quarts of water season with minced garlic, onion, chicken boullion, and s&p. Skin and debone chicken and dice. Skim broth. Add rice, green chilies, tomatoes, corn, and chili rojo. Cover and simmer 30-40 minutes. Add more water if needed. before serving add fresh chopped cilantro, simmer 3-4 minutes and serve. Good served topped with finely shredded cheddar cheese and sour cream and a tortilla on the side. (Freezes well)

My friend used to put curry powder in her potato soup! IF you like curry it is wonderful!

Creamy Lentil Soup

1 tablespoon olive oil
1 cup sliced carrot
1 cup onion chopped
2 cloves garlic
2 cups water
1 cup dry lentils, uncooked
1/3 cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
2 can (13 ¾ oz) No salt Chicken broth
1 8 oz no salt tomato sauce
2 cups 1 % milk (or non fat)

Coat dutch pan with cooking spray add 1 tablespoon olive oil. Place over medium heat until hot add carrot and onion sauté for 5 minutes or until tender. Add water and next seven ingredients; stir well. Bring to a boil; cover, reduce heat and simmer for 45 minutes or until lentils are tender. Puree soup return to pan add milk and cook over low heat until thoroughly heated.

Calories 252, protein 13.6 grams, fat 4.4 grams, carbs 38.9 grams, fiber 4.9 grams

Texas Chili

2 pounds steak cut into small pieces
2 cups onions chopped
1 cup chopped green bell pepper
3 fresh Serrano peppers, seeded and finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper
1/3 cup masa harina or cornmeal (masa harina is better)
1 - 14 ½ oz no salt whole tomatoes, undrained and chopped
1 – 13 ¾ oz can no salt beef broth
1 – 12 oz can of beer
¾ teaspoon salt
¼ - ½ teaspoon hot sauce
2 tablespoons white vinegar
(the original recipe did not call for tequila but I like the flavor it added I usually just pour some in make a ½ cup or so?)

Coat a large dutch oven with cooking spray place over medium high heat until hot. Add meat, and cook 5 minutes or until browned, be sure to not add too much meat in at a time its better to cook it in small groups and remove the browned pieces and then return when all meat is cooked. Drain well. Set meat aside; wipe drippings from Dutch oven with paper towel.

Recoat Dutch oven with cooking spray; place over med-high heat until hot. Add onion, peppers, and garlic and sauté 5 minutes or until tender. Return meat to Dutch oven, and add spices stir well. Sprinkle meat mixture with masa harina flour: stir well. Add tomatoes and next four ingredients; bring to boil. Reduce heat, and simmer; partially covered, 1 ½ hours. Add vinegar and simmer, partially covered for 30 minutes or until meat is tender. Yield 2 quarts, serving size 1 cup.
Calories 242, Protein 22.9g, fat 10g, Carb 14.7g, Fiber 2.4g;

Chicken Soup in a Jar Makes 1 jar of soup mix, enough to serve 8. Cute gift and great soup!
1 (2.75_oz.) pkg. country gravy mix(such as Pioneer Brand)
2 tbls. chicken bouillon granules 2 tsps. dried parsley flakes
2 tbls. dried minced onion 2 1/2 to 3 cups uncooked wide
2tbls. dried celery flakes egg noodles or other pasta

1.Pour gravy mix into wide-mouth quart jar.
2.In small bowl, combine bouillon granules,onion,celery, and parsley.
3.Pour into jar to make a second layer.
4.Add noodles.
5.Close with lid. Attach gift tag with recipe(follows) and decorate jar as desired.
GEFT TAG: Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water: heat to boiling. Reduce heat to medium add 2 cups of cooked chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally. Makes 8 servings!

Just saw this on Food Network today. Looks good to me.I prob wouldn't use the sour cream, but it's your choice. Sure looked yummy on her show!


Sweet n "Saur" Cabbage Soup
Recipe courtesy Rachel Ray
Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings

Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound sack sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table
Directions
Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.

From All Recipes
Baked Potato Soup serves 8

6 bacon strips, diced
2 small onion, chopped
2 cloves garlic, minced
1/4 cup and 2 tablespoons all-purpose flour
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon pepper
6 cups chicken broth
4 large baked potatoes, peeled and cubed
2 cups half-and-half cream
1 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese
and parsley. I'd use fine diced green onion in place of parsley garnish.

This is the Baked Potato soup recipe I want try next


3 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 cup instant mashed potato flakes
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped
Directions

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

P. Allen Smith's tomato bisque: www.pallensmith.com

thid looks good ,similar to cabbage soup-------v warming ,like minestrone too.
Cabbage SOUP
WHITE ONION CHOPPED
LARGE CARROT CHOPPED
1.5 L STOCK
2 GARLIC CLOVES CHOPPED
2 DRIED BAY LEAVES
300 GR RED LENTILS
300GR CHOPPED GAMMON OR BACON PIECES
SMALL HEAD SHREDDED CABBAGE-- I USE SAVOY
SAUTE ONION/CARROT IN OIL TILL TRANSLUCENT
ADD GARLIC FOR FURTHER 30 SECS
ADD STOCK/BAYLEAVES/HAM-BACON-GAMMON/LENTILSCOOK15MINS TILL LENTILS ARE MUSHY
REMOVE BAY LEAVES---ADD CABBAGE COOK 5 MINS UNTIL STILL GREEN BUT TENDER------SERVE WITH CRUSTY BREAD.
ADD

Yum....we like cabbage.MIL made creamed cabbage...same way you'd make any creamed veggie.


thid looks good ,similar to cabbage soup-------v warming ,like minestrone too.
Cabbage SOUP
WHITE ONION CHOPPED
LARGE CARROT CHOPPED
1.5 L STOCK
2 GARLIC CLOVES CHOPPED
2 DRIED BAY LEAVES
300 GR RED LENTILS
300GR CHOPPED GAMMON OR BACON PIECES
SMALL HEAD SHREDDED CABBAGE-- I USE SAVOY
SAUTE ONION/CARROT IN OIL TILL TRANSLUCENT
ADD GARLIC FOR FURTHER 30 SECS
ADD STOCK/BAYLEAVES/HAM-BACON-GAMMON/LENTILSCOOK15MINS TILL LENTILS ARE MUSHY
REMOVE BAY LEAVES---ADD CABBAGE COOK 5 MINS UNTIL STILL GREEN BUT TENDER------SERVE WITH CRUSTY BREAD.
ADD

Sausage & Tortellini Soup

2 14&1/2 oz. cans Italian-style stewed tomatoes
3 cups water
2 cups loose-pack frozen cut green beans or Italian-style green beans
1 10 & 1/2 oz. can condensed French onion soup
8 ounces fully cooked smoked turkey sausage halved length-wise and cut into 1/2 inch slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 9 oz. package refrigerated cheese-filled tortellini

directions:
1. In a 4 or 6 quart slow cooker combine undrained tomatoes, water, frozen green beans, onion soup and turkey sausage.

2. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. Cover, cook for 15 minutes more.
Garnish soup with shavings of parmesan cheese or shredded parmesan cheese. Makes 10 to 12 servings.

My favorite is Paula Dean's Lady and Sons Beef Vegetable. I make it with the short ribs and I leave out the pasta. So-o-o good.

Easy Brunswick Stew
1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Preparation
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.
NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

YUMMMMM!!! What time is supper served?

Funny I started typing my recipes up on my laptop, my DH says his co workers wives like my food

Oxtail Soup

Serves: 8

Ingredients:
1 pkg. Oxtail 3 bay leaves
1 pkt. Sazon 2 beef bouillon cube
2 tbsp sofrito 1 can of tomato sauce
4 cups of water 2 carrots, diced
2 potatoes, diced 6 ears of corn
3 plantains grated and rolled into balls

Method:
Place all ingredients except veggies in a large pot, bring to a boil, cover, and reduce heat. When meat begins to tender (approximately 2 hrs) add in veggies water may also be added if necessary. Cook for an additional hour.

Serve with rice on the side.