With Fall type weather upon us (not all of us ) I was wondering what some of your favorite soups are? We only ever make potato & veggie...I need something more.
TACO! It's our fave, for sure. I don't really use recipe. I throw in ground beef (cooked), a packet of dry ranch, a packet of taco seasoning, a couple cans of tomatoes, and cooked rice. It's super hearty ond yummy with chips.
We make potato, split pea, broccoli, albondiga (meatball), minestrone, and a chicken fideo soup. They are great when it is cold but also anytime of year.
We LOVE soups! I make chicken noodle, beef noodle, beef stew, lentil soup, and beef veggie. I always bake a loaf of homemade bread to go with it! I need to find a good New England Clam Chowder recipe!
Fall weather...haha...glad you said not all of us. In southern AZ today we are topping out over 100 still :cry:. I just remind myself that it will be beautiful here when it is snowing in other places, and I hate living in snow. My favorite to make is minestrone in the crockpot. Another new favorite that came from a hamburger cook book is Kansas City Steak Soup (very thick and hearty, my hubby's preferred soup). Here is my recap based on how I do it. Brown 1/2 pound ground beef with 1 cup chopped onion, and 1 cup sliced celery. Drain fat. Put browned meat mixture in a soup pot (I think it is a 6 qt. saucepan). Add 3 cups frozen veggies, 1 can stewed tomatoes (undrained, and I give them a little chop), 2 cups water, 1 beef bouillon cube, 1/2 t. pepper. Bring to a boil. In a seperate bowl, mix 1 can (10 1/2 oz) defatted beef broth (I cheat and just use about 1.5 cups water and 1.5 tsp. beef bouillon) and 1/2 cup flour until smooth. Add flour/broth mixture to soup mixture and stir constantly until it thickens up. Turn heat to low, cover, and simmer 15 minutes, stirring frequently. Can simmer an additional 30 minutes for extra flavor.
Nikiki, homemade soup isn't complete without homemade bread to go with it!!! Az, that sounds really good!
I'm surprised nobody said chili yet! We do regular and white chili, and another favorite is hotdog soup (like vegi soup w/hotdog bites).
OMG, around our house it's all about CHILI!!! Dad makes the best chili ever!!!! It fantafluous!!! They also make Potato soup, and cornmeal Mush (I hate cornmeal mush, but my mom dies for it every year when winter and fall roll around.) I would also agree that homemade soup is NOTHING w/o homemade bread/roll mixed in! Every year for Christmas, we make potato soup the night before, and reheat it for lunch Christmas day while we watch something festive and family friendly...our fave (mostly Bo's...he's watching it RIGHT NOW! LMBO) is Polar Express. Loves the locomotives.
Just made this yesterday in the crockpot ~ yum! Served with rolls and cheese slices. Split Pea Soup With Ham Ingredients 1 (16-oz) package dried green split peas, rinsed 1 meaty ham bone, 2 ham hocks or 2 cups diced ham 1 cup sliced baby carrots 1 cup chopped yellow onion 2 ribs celery plus leaves, chopped 2 cloves garlic, minced 1 bay leaf 1/4 cup chopped fresh parsley Salt and pepper to taste 6 cups chicken broth Directions 1.Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. 2.Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone. Serves 4 as a meal or 8 as a starter.
Loaded Bratwurst Stew Makes: 6 servings Prep: 20 minutes Cook: 6 to 7 hours (low) or 3 to 3- 1/2 hours (high) Ingredients •4 cups coarsely chopped green cabbage (about 1/2 of a head) •1 pound smoked bratwurst, cut into 1/2-inch-thick slices •1-1/2 cups coarsely chopped round red potatoes •3/4 cup chopped red sweet pepper (1 medium) •1 medium onion, cut into thin wedges •2 14-ounce cans chicken broth •1 tablespoon spicy brown mustard •1 tablespoon cider vinegar •1/4 teaspoon salt •1/4 teaspoon ground black pepper •1/8 teaspoon celery seed • Shredded Swiss cheese (optional) Directions 1. In a 5- to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in cooker. 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Makes 6 servings.
Turkey Tortilla Soup Makes: 4 servings Start to Finish: 20 minutes Ingredients •3 6-inch corn tortillas, cut in strips •2 tablespoons cooking oil •1 cup purchased red or green salsa •2 14-ounces cans reduced sodium chicken broth •2 cups cubed cooked turkey (12 ounces) •1 large zucchini, coarsely chopped • Lime wedges (optional) • Sour cream and cilantro (optional) Directions 1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. 2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
Curried Chicken Rice Soup 1/4 cup butter, cubed 2 large carrots finely chopped 2 celery ribs finely chopped 1 small onion, finely chopped 3/4 cup plus 2 Tbsp. all-purpose flour 1 tsp. seasoned salt 1 tsp. curry powder 2 cans (12 oz ea) evaporated milk 1 cup half and half cream 4 1/2 cups chicken broth 3 cups cubed cooked chicken breast 2 cups cooked rice In a dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until veggies are tender.
Hamburger Soup 2 lbs hamburger 2 envelopes dried onion soup mix 1 large onion diced up 1 can diced tomatoes 2 tomato cans full of water 1 cup instant rice 2 cups frozen corn 2 cups frozen peas 1 cup frozen green beans 1 cup carrots get out a big pot, scramble fry your hamburger with the large onion. when there is no pink left, drain off any fat, add the onion soup envelopes and everything else, bring to a boil, stirring several times so the rice won't stick. After it boils, cover and leave on minimum until you are ready to serve it. It's best if you let it sit on low for an hr so the flavours mix well. These quantities are only approximate. I never measure anything, ha ha. you can eye ball it yourself and see what you think. I've also made it with elbow macaroni instead of rice and have added a can of spaghetti sauce when I do that. I think the secret is the onion soup envelopes. I hope you enjoy it.
Taco Soup 1 lb. ground beef 1 chopped onion 1 (16 oz.) can diced tomatoes 1 (16 oz.) can corn 1 (16 oz.) can red beans 1 pkg. taco seasoning 1 (8 oz.) tomato sauce 1 (46 oz.) can tomato or V-8 Juice Brown beef & onion in Dutch oven; drain. Pour in canned veggies without draining. Add taco seasoning, tomato sauce, and V8 to achieve desired thickness. Simmer for at least 30 minutes. Serve with tortilla chips, sharp Cheddar cheese and sour cream. NOTE: I often brown the hamburger and throw everything into the crockpot, simmering on low all day. YUM!
Cauliflower Cheese Soup 1/4 c. water 2 T. butter or margarine 1/2 c. shredded carrots 1/4 c. chopped onion 2 cans (10-3/4 oz. each) condensed cream of potato soup 2 c. milk 1 (7 oz.) can corn, drained 1-2 c. fresh or frozen cauliflower florets, cooked just until tender 1 c. (4 oz.) shredded cheddar cheese 1/2 c. shredded Provolone or Mozzarella cheese 1/8 tsp. pepper * I add ham chunks or cooked bacon pieces. In saucepan, heat first four ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately. Yield: 6-8 servings.
Kielbasa Stew (crockpot) 4 c. coarsely chopped cabbage 3 c. peeled, cubed potatoes 1-1/2 c. sliced carrots 1-lb. cooked kielbasa, sliced 1/2 tsp. dried basil, crushed 1/2 tsp. dried thyme, crushed 1/2 tsp. black pepper 2 (14 oz. each) cans chicken broth In crockpot, combine first 3 ingredients; top with kielbasa. Sprinkle basil, thyme and pepper over top. Pour broth over all. Cover; cook on low heat 7-9 hours or high 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings. * Serve with Cornbread Muffins
