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Thread: Soup Anyone??

  1. #1
    Super Member quiltwoman's Avatar
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    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?

  2. #2
    Super Member janRN's Avatar
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    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.

  3. #3
    Super Member Chele's Avatar
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    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.

  4. #4
    Super Member KathyAire's Avatar
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    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.

  5. #5
    Senior Member sandilee's Avatar
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    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.

  6. #6
    Super Member LindaR's Avatar
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    Quote Originally Posted by quiltwoman
    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?
    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

  7. #7
    Senior Member Moon Holiday's Avatar
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    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!

  8. #8
    Super Member quiltwoman's Avatar
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    Thanks everyone. I'm going to try some of these this weekend :thumbup:

  9. #9
    Super Member kuntryquilter's Avatar
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    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.

  10. #10
    Super Member donnaree59's Avatar
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    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!!

  11. #11
    Member elainer's Avatar
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    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

  12. #12
    Super Member adrianlee's Avatar
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    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.

  13. #13
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    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

  14. #14
    Power Poster lynnie's Avatar
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    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

  15. #15
    Dee
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    Super Member Dee's Avatar
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    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.

  16. #16
    Super Member brendadawg's Avatar
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    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.

  17. #17
    Power Poster CarrieAnne's Avatar
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    Thanks for all the recipes! Its becomeing that time of year again!!!!!

  18. #18
    Super Member plainpat's Avatar
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    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.

  19. #19
    Junior Member Sewingyankee's Avatar
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    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

  20. #20
    Super Member plainpat's Avatar
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    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.


    Quote Originally Posted by Sewingyankee
    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

  21. #21
    Junior Member Sewingyankee's Avatar
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    Thanks justme2

  22. #22

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    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.

  23. #23
    Super Member plainpat's Avatar
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    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.

    Quote Originally Posted by midnight11
    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.

  24. #24
    Super Member plainpat's Avatar
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    You're welcome. I think I can help you to post recipes.If you want, just PM me & we'll get you set.

  25. #25
    Senior Member Rita's mom's Avatar
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    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)

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