Anyone have some great soup recipes? This is my first year living somewhere where it actually gets cold enough to want soup. We are also trying to cut back our expenses and I though cooking more homemade soups would help with that. Please share if you have a great recipe.
Actually, I tend to just throw stuff in for soup! And ya know, now that you mention it, vegetable beef soup sounds GREAT for today , though the kids' will be eating at g'ma's tonight, 'cause all the grandkids are going over there to decorate her tree, and it would be venison instead of beef, 'cause we have lots of deer meat available now. But maybe tomorrow or Wednesday. Here's a really good cheesy potato soup, from the Fix It and Forget It cookbook, but I wouldn't really call it a crock pot recipe, nor is it "simple". Baked Potato Soup 4 large baked potatoes 2/3 cup butter 2/3 cup flour 6 cups milk 3/4 tsp. salt 1/2 tsp. pepper 4 green onions, chopped 12 lices bacon, fried and crumbled 2 cups shredded cheddar cheese 1 cup sour cream 1. Cut potatoes in half. Scoop out pulp and put in a small bowl. 2. Melt butter in a large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. 3. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon and cheese. Cook until heated. Stir in sour cream. 4. Transfer to slow cooker set on low. Top with remaining onions, bacon and cheese. Take to a potluck, or serve on a buffet table, straight from the cooker.
Loaded potato soup: 4-5 med. potatoes, cubed 1 lb. Velveeta milk (as needed) 1 onion, diced & sauteed in butter stick of butter or margarine (I use what's left from the onions) 1 pkg. bacon, cooked and crumbled salt & pepper to taste Put potatoes in a large pot with just enough water to cover. Add salt and pepper. Bring to a boil & cook until tender, but not mushy. Add onions and cheese (cut into cubes). Stir occasionally until cheese is melted. Add milk to desired consistancy. Add bacon pieces, stir until blended well. Taco Soup: 2 cans beef broth 1 large can tomatoes, diced or crushed 1 8 oz. jar of picante sauce 2 cans black beans (not drained) 2 cans whole kernal corn (drained)- I use a pkg. of frozen. 1 lb. ground beef, cooked and drained Dump it all in a big pot and cook for about 30 min. I double this to freeze some for later! *I have tried this in a crock pot with no success. I'm not sure why, it just seemed like the beans weren't right.
Creamy Mexican Soup 2 Cans Cream of Chicken Soup (condensed kind) 1 16 oz jar Salsa (pick the level of heat you like best) 1 can black beans, drained and rinsed 1 to 2 cups frozen corn kernals 2 to 3 cups cooked shredded chicken Add soup, salsa, black beans and corn in a crock pot and cook on low for 5-8 hours. Add chicken about 1/2 hour before serving just to warm it up. Serve with shredded cheese and tortilla chips - or corn bread!
A cold weather favorite around here is French Onion soup: 5 lbs sweet onions (vidalia or Washington Sweets are fine) sliced thin 2 quarts Beef Stock (I make mine but store bought is fine) 1/4 cup of butter (margarine is OK but butter tastes best) Melt the butter in a large soup pot then add the onions and sweat till translucent, then remove the cover and saute till slightly caramelized. Add the stock and heat till it's hot. Serve with croutons and shredded provolone cheese. Or use garlic toast with cheese prepared in the oven.
Oh, don't I WISH!!! I love French Onion Soup, but am the only one! It's something I get whenever the opportunity to go to Applebee's or Panera comes up!
I'm so sorry Jackie....French Onion is a favorite of mine and even my kids ask for it...though they won't eat onions in anything else. I also make a bean soup that everyone loves...I basically just follow the recipe on the back of the package of 17 bean soup mix...except I used diced tomatoes instead of stewed.
Roasted Butternut Squash Soup (From the Taste of Home site) 1 butternut squash (seeded) -enough to give you 5 - 6 cups of pulp after roasting. 2 large onions, peeled and quartered 1 medium head of garlic 6 cups of chicken broth 1/2 tsp of marjoram 1/4 tsp of ground black pepper 1/4 tsp of cayenne pepper 1 8 oz package of cream cheese Preheat oven to 350*F. Line a baking sheet with parchment or foil. Half squash lengthwise, place on baking sheet with onion. Wrap the garlic in foil and also place on the baking sheet. Roast all in the oven for about an hour or until the squash is tender. Remove and set aside until cool enough to handle. crape flesh from squash, squeeze the garlic out of the skins and put all in the blender or food processor along with the roasted onions. Puree, adding a little broth if necessary. Transfer to a pot and whisk in broth. Heat on medium until warm. Cube cream cheese and whisk into the soup. Serve hot but do not boil. *Note: I did lightly drizzle the garlic with a touch of oil. This was very tasty! MT3
A friend of mine sent me this after she tried to recreate Olive Garden's* Zuppa Toscana.* (ingredients are approximate and can easily be adjusted to your families size and preference) 10-12 medium potatoes 2 large onions 1 1/2 lbs. browned Italian sausage Chicken broth 4-5 stalks Kale *cream Brown the Italian Sausage, drain and set aside. Cut potatoes in half lengthwise and then slice. Cut onions in half and slice. Put meat, potatoes and onions in your soup pot or crockpot. Pour in chicken broth, just barely to cover. Bring to boil, then simmer till potatoes are tender. Tear leaves off Kale and stir pieces into soup to wilt. Pour a bit of cream, maybe 1/4 c. or so...not too much...into the soup. Do not boil after adding cream- serve. MT3
One more if that's okay: Creamy White Chili 3 c cooked, diced (or shredded) chicken 1/2 c chopped onion 1 1/2 tsp garlic powder 2 cans (15oz each) white cannellini beans, rinsed and drained 1 can chicken broth 1 4 oz can chopped green chilies 1 tsp EACH salt, ground cumin, dried oregano 1/2 tsp pepper 1/4 tsp cayenne pepper 1 cup (8 oz) sour cream 1/2 cup whipping cream In a large saucepan, brown onion in a little oil. Add chicken and garlic powder, heat. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately. MT3
Thank you so much for all the recipes! We have one started already and it smells great in the kitchen.
Here is a family favorite that my grandpa brought back from his Navy days: Salmon Soup 1 or 2 cans salmon, deboned (if I make salmon patties I crush the bone finely for the added health benefit) butter chopped onion or dried minced milk Old Bay Blackened seasoning (if you don't have this available, season with black pepper, garlic and celery seed) I melt the butter (usually half a stick) and saute the salmon and onions. Sometimes I use fresh garlic at this point, too. Add milk to the consistancy you desire. Season and eat.
There are some good sounding soups here!! Whenever I make a soup that needs beef or chicken broth I use Knorr. Especially when I make chicken noodle the flavor from Knorr really stands out.
my family's favorite is homemade chicken noodle with homemade noodles! They also like beef veggie soup...
YEAH!!! My Venison Vegetable Soup is simmering as I type!! 1. Cut up your meat into stew-size pieces (or smaller if you prefer). You can use beef or venison, or a combination thereof! Brown it in a bit of oil, then put it into a Dutch Oven or a giant soup kettle. I also will add water to the pan when done and de-glaze it, pouring that stuff into my kettle. 2. Add a can of tomato juice (or V-8 if you prefer!), about two small cans of beef broth, and some water (I added 2 quarts). Also a large can of diced tomatoes. 3. Add whatever veggies you want...red cabbage, potatoes, green beans, corn, onion, celery, carrots, etc. I also added a handful of instant barley and some rice. Oh, I also added three small bay leafs! 4. Cook it on high or medium-high until it boils. I let it boil for about five minutes, and then reduce it down and simmer it, stirring occasionally, until veggies are soft, and you're ready to eat it. I've had it simmering several hours. Best if served with fresh, homemade bread, but tonight we're just having the French bread from Kroger's.
I have a few soups that I love..here's the links to the recipes so that you can print them off to your convenience. http://www.recipezaar.com/Rapido-Meatball-Soup-201160 http://www.recipezaar.com/French-Onion-Soup-77147 http://www.recipezaar.com/Bestest-Hamburger-Soup-56366 http://www.recipezaar.com/The-Naughty-Things-I-Do-for-Chicken-Tortilla-Soup-173513
Here's another one you make from a pre-made "mix" (the kind of mix you give away for Christmas) Hearty Soup Mix 1 14-oz. pkg dry green split peas 1 14-oz pkg alphabet macaroni 1 1/2 cup brown rice 1 12-oz pkg pearl barley 1 12-oz pkg lentils 4 cuds dry minced onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Put six cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 sliced carrots, 1 or 2 stalks chopped celery, 1 1/2 cups shredded cabbage, 2 15-oz cans of tomato sauce, 1 24oz. can vegetable juice cocktail, and if desired 1 lb. cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until veggies are cooked.
