I've been poking through last winter's posts, and there's a lentil soup thread here and a stuffed pepper soup thread there... but no one thread with a bunch of soup recipes all together.

So what are your favorite soup recipes? Do you have a house specialty?

This is the recipe I use every winter and it is hearty and delicious. http://www.foodnetwork.com/recipes/p...ipe/index.html

As a matter of fact I bought the ingredients to fix a huge pot just this morning. I usually add a few more vegetables in than the recipe calls for because I like a more hearty "stoup" instead of a soup and I use the boneless roast. I usually keep enough out for a couple of meals for my husband and myself and freeze the rest.

The spice list looks like a lot but believe me...it's worth it! I fix a huge pot when I visit my son and his family so they can freeze it too. It makes your house smell SO good while it's cooking!!

Believe me, I saw it, Loretta - thanks! I read the entire chili thread - it's what inspired this soup thread. I love chili, but sometimes I want soups/stews other than chilis. I eat chili altogether too much as it is.

Italian Sausage Soup

Brown 1 lb Italian sausage of choice
Toss in a chopped onion and however much garlic you like
Add
1 can black beans
1 can white beans
1 can diced tomatoes
1 can chicken broth

Simmer until flavors meld
Sprinkle in dried basil to taste

For variation we sometimes add dried cheese tortalini (sp?) while it simmers

My favorite is listed below and was printed in the local newspaper. I don't really care for hot spices so I seed the jalapeno and can't really taste it at all. So this is really perfect for those who enjoy MILD spicyness. Seems so simple with the few ingredients but the flavor is wonderful. I serve mine with tortilla chips or cornbread. Last time I made it I threw in a few smoked ham hocks instead of the bacon and it was really meaty and had great flavor! Freezes beautifully too.
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Herrera's Bean Soup (from Herrera's Restaurant in Dallas, Texas)

1 lb. pinto beans, rinse, pick over, and soak overnight
4-6 slices bacon, chopped
1 sweet yellow onion, chopped
1 bell pepper, chopped
1 jalapeno, chopped (if you don't like heat, seed it)
2 cloves garlic, chopped
fresh cilantro, chopped (1/4 of a bunch)
4 cans chicken broth
2 1/2 cans water
salt and pepper to taste

Sautee bacon until crispy. Remove from pan and drain. Leave a little of the bacon grease in the pan and saute the onion, peppers, and garlic until tender. Pour everything into a large stew pot and simmer until beans are tender. Turn off heat and stir, mashing some of the beans against the side of the pot.

I make a chicken and rice soup for Jim sometimes. No real recipe. I just throw in a bay leaf while the chicken is boiling and some diced celery. We love it on cold days.

Loretta, I bet that popcorn is good in tomato soup. I like to put cheeze-its in mine. YUM!
I've never made homemade tomato soup. That's for the quick and easy recipe!

One of my favorite winter soups is the kitchen sink type.
I keep a large plastic container in the freezer. Little scraps of meat go in, a tablespoon of this leftover vegetable a cup of another... When the container is full, I dump it into a soup pot add some more meat if needed, vegetables, potatoes, maybe tomato sauce and seasonings... It is different each time and it is even better the next day!!!
I have even thrown in leftover noodle dishes into the container... When it all gets mixed together in the soup pot it just seems to blend together so nicely!!!

Oh Man!!!
I'm marking this thread....
YUMMY!
K

i love beef and cabbage soups. if you like it soupier, add more liquid. i like it thicker. i add a blop of sour cream just before i serve it, in the hungarian manner. i also serve cheater biscuits.

CABBAGE AND BEEF SOUP
1 lb. ground lean beef
1/4 tsp. garlic powder
2 celery stalks, chopped
1/2 med. head cabbage, chopped (i slice about 1/3") a smiley??
1 (28 oz.) can tomatoes, chopped & liquid reserved (i use diced and squish in
my hands)
1 tomato can of water (sometimes less, start less)
Chopped fresh parsley (flat kind)
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (16 oz.) can kidney beans
4 beef bouillon cubes
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered for 1 hour. (here's where i taste for salt) Garnish with parsley. Yield 3 quarts. (serve with sour cream) If cooking for two, soup can be frozen in serving size portions to enjoy months later.

I have a delicious broccoli cheese soup - will post when I return home from my daughters next week. It is made with cottage cheese.

I was sent this and found some interesting soupshttp://www.bhg.com/recipes/soup/soup...ail=1502381786

I have a friend who puts oatmeal in her tomato soup I almost gagged when she told me. UGH!!

Thanks for the link to the recipes Bebe, I printed up several of them.

glad you liked some of the recipes and could print them :thumbup:

OOOHHH!!! I love broccoli and cheese soup, Ill be waiting for this recipe!

I'm bookmarking this one. I LOVE soup and could eat it everyday. Thanks Bebe for the link!

yes your welcome!!!! I thought there were some good recipes
:wink:

This is my family's favorite soup. It makes a lot, but freezes well.
Best the second time it's heated up. Serve with Tortilla chips....yyyuuuuuuum.
Southwest Soup
1 lb of ground beef
2 cans of pinto beans
1 can of kidney beans
1 can of black beans
1 can of northern beans
1 can of diced tomatoes
2 can of corn
1 can of Rotel tomatoes and chilies
1 envelope of Hidden Valley ranch dressing
1 envelope of Taco seasoning

Brown the ground beef and drain the fat. Drain and rinse beans and corn. Mix all ingredients in large stock pot and heat for approximately 30 minutes. Add about 4-5 cans of water (enough to cover the vegetables). You can also use a crock pot on low for a minimum of 3 hours.
Serve with cornbread, corn chips, or crackers. This recipe fills a 4 ½ quart pot.

Our favourite is one that I saw prepared on a local TV channel by chef who calls himself King of the Q. The name of this soup is very fitting to the weather we are currently experiencing in this part of Ontario

Great White North Chowder

Ingredients:

2 tbsp. butter
2 lb. Peameal bacon, 1” dice
1 cup celery, ½” dice
1 cup onion, ½” dice
1 cup leek, ½” dice
2 cups Yukon Gold potato, peeled and ½” dice
1 cup Diced Butternut squash, ½” dice
½ bottle lager beer
4-6 cups chicken stock
1 bay leaf
1 tsp. fresh thyme, chopped

1 cup 35% whipping cream
1 cup grated Aged White Cheddar cheese
salt and pepper, to taste


Instructions:

In a large pot, over medium-high heat, melt the butter.
Add the bacon and sauté for 3 to 5 minutes, stirring until the bacon begins to brown.
Add the onion, celery, leek, squash and potatoes and sweat for 6 to 8 minutes to soften.
Add the beer, chicken stock, bay leaf and thyme and return to the boil.
Reduce heat and simmer for 30 minutes or until the potatoes and squash are fully cooked and tender and the chowder is thick.
Add the cream and return to the boil, stirring.
Season, to taste, with salt and pepper.
Ladle into bowls and garnish with grated Aged White Cheddar cheese.

Serves 6 to 8.

mmmmmm chili........

:thumbup:

Hearty Vegetable Beef Soup:
Cook Roast (just about any cut) with 2 cups of beef broth in Crock Pot overnight in morning shred beef.
Cut bell peppers (all colors), carrots, celery, onion and place them in pressure cooker with 1 cup of beef broth. Pressure cook for 2 - 3 minutes.
Place vegetables in with shredded beef and broth, add large can diced tomatos and simmer for 1 - 2 hours.

We have a garden every year so I always have home made veggie soup in my pantry. This year I think the grand total was around 50+ quarts. All I do is pop open the jar and add browned ground beef of stew beef. The kids love it with biscuits on top!!

my favorite is a chicken tortalini....really good....cooked chicken, mixed veggies, broth, can tomatoes and last half hour add cheese tortalini....if overcooked the tortalini will fall apart but good heated up anyway

Nw that sounds good!! I may have to try that with the veggie soup too!!

Been trying to duplicate the great thick creamy mushroom barley soup I used to get in NYC diners. This recipe is pretty close to it.

Creamy Mushroom Barley Soup

2 tablespoons butter
1 cup mushrooms, sliced or chopped
1 medium onion, chopped
1 carrot, chopped (optional)
1/4 cup barley
1 can (26 oz) Cream of Mushroom soup
(or smaller cans to equal approximately 26 oz.)
3 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper

Saute mushroom, onions and carrots in the butter until tender. Add barley and saute until it's lightly browned. Add soup, water, thyme and pepper. Bring to a boil, lower heat, cover and simmer 40 minutes or until the barley is soft.
Enjoy! May in Jersey

my favorite tomato soup is so easy, we have it often in the winter.

2 cans tomato soup
l can diced tomatoes with all the seasonings...oregano, garlic, etc. DO NOT drain
l can milk

heat thru stirring often and serve with parmasean cheese...love it.

not when you add it after all the cans are in the pan...creamy tomato soup....never use water

Yum...all of these recipes sound so good!!! I am going to go back and pick one for tonight :D:D:D Printing out all of the rest...I love soup when it is chilly out :D:D:D

We used to eat Creamed Tomatoes... Whole tomatoes cooked in milk and then toss in homemade seasoned croutons at the end... awesome!!! I have never had milk curdle with tomatoes. We always added milk to the canned tomato soup to, it is much less acidic tasting. :D:D:D

Yes, I took a creative cooking class in High School and I am so glad that she taught us about roux's :D:D:D The base to sooooo many wonderful meals :D:D:D

This is also my favorite chili like soup. We call it "Taco Soup". I add hominy instead of corn. I also use Morning Star crumbles instead of the meat and saute a chopped onion before adding the legumes. Really good and quick.

Sausage/Potato/Bean Soup
3 Hot Italian sausages, 1 diced onion, 3 baking potatoes, 1 10 oz. pkg. spinach (thawed), 1 can cheddar cheese soup, 1 can white beans (I use cannelli), salt, pepper, shredded cheddar cheese (opt), milk/cream

Brown the sausage and onions, (crumble sausage). Sometimes I add a SLIGHT bit of olive oil to help with the cooking. In the meantime cut up potatoes into bite size pieces. Put potatoes in with sausage/onions and fill pan to just over the potatoes, boil until potatoes are cooked. and rest of ingredients except spinach and shredded cheddar cheese. Heat through - add spinach, heat a bit more, serve hot with shredded cheddar (SO TASTY!) The milk to cream ratio will depend on how creamy you want the soup. I serve it in bread bowls sometimes and want it creamier - if I have company and it needs to go further - I use more milk. Heating it will make it thicken the more cream you use... just keep that in mind. Enjoy!!

Will be looking forward to this recipe!! I love broccoli cheese soup.

Yummy