I Want Your Soups!

[Sarah]

Hi
I'm looking for tried and true soup recipes that you make over and over again (so I can do the same :D). I'm looking for new ideas for hearty soups to take for lunch all winter now that I've stopped wearing sandals.

What have you got??

Sarah

[jjsooner73]

Chicken Enchilada Soup

Ingredients:
3 cans chicken broth
2 cans red enchilada sauce (hot, medium, or mild to suite your taste)
1 can green enchilada sauce
1 7 oz can green chilies
*about 3-4 boneless, skinless chicken breasts, cut into bite sized pieces
1 can black beans, drained and rinsed
2 cups frozen corn (or to taste)
1 yellow onion, chopped
3 chopped jalapeno peppers (or to taste)
2 cloves garlic, chopped
1-2 bundles cilantro, finely chopped
juice of one large lime
2 TBSP chili powder
a few shakes cayenne pepper
2 tsp. Mexican oregano
1 tsp. ground cumin

garnish: avocado, cheese, sour cream, baked tortilla strips, extra cilantro

*Alternately, grilled chicken can be used and added when the corn and beans are added. I sometimes marinate my chicken in a bit of olive oil, lime juice, cumin,
and chili powder, grill, slice, and then throw it in.

Directions:
Sauté jalapeno, garlic, and onion in a little bit of oil until soft. Add broth, enchilada sauce, and chicken. Bring to boil. Add spices and green chilies. Cook 15
minutes, or until chicken is nearly done. Add corn and beans and cook about 30 minutes more. About 10 minutes before serving, add chopped cilantro and lime
juice and stir.
Serve over bowls of avocado, cheese, sour cream, and tortilla strips.
This freezes well and also is probably better a day or two after it's made.
The spice measurements are approximate. I never measure, just shake and taste. Next time I make it, I want to add some of Penzey's chipotle powder for a different taste. YummY!

[Wendy w]

See the lentil thread. I just posted one of my favorite soup recipes there.

[little_bopeep]

Here's a fav at my house. :)

Vegetable Beef Soup/Stew

1 soup bone
1 lg can V8 or plain tomato juice
1 medium yellow onion (or more to taste)
1 lb stew meat, cut into small bite-size pieces
1 can diced tomatoes (you choose the size of the can...it's all in what you prefer)
1 cup each frozen peas, corn and okra (if you like it...omit it if you don't)
2 large potatoes, cubed
carrots...we like LOTS, so I use a small bag of ready-peeled carrots from the store, sliced
1/2 cup (or so) dry barley
salt and pepper to taste

Prep: Cover soup bone with water and add chopped onion; bring to boil and then let simmer for 15-20 minutes. Let cool and remove any froth that may have formed. Add V8 or tomato juice and then your tomatoes and frozen veggies. (You can skip the soup bone if you like and just cut the juice with water 50/50. And you can omit the stew meat and just make vegetarian soup.)

Salt and pepper stew meat (and at this point I also add a few shakes of Cavender's Greek seasoning--a nice touch), then dust with flour. Brown in skillet (don't cook through) and then add to soup pot.

Now let it all simmer on the stove for about 2 hours, stirring occasionally. You can add seasonings of your choice, but don't add salt just yet. Pepper is fine, maybe a dash of red wine. I've used a bay leaf before, but I'm not a big fan. Put one in if you like. ;-)

Time to add the barley, potatoes and carrots. I usually put the veggie pieces in a collander and rinse well, then salt them before putting them in the pot. That way I can guage how much salt goes in. Let the soup cook til the carrots are tender (about 2 more hours), and you're done!

The reason I called this soup/stew is that I tend to put in more goodies than I need, and I run outta liquid! So think about how thick you want it to be...you can always add tomato juice if it gets too thick. You may want fewer veggies, more or less meat, whatever. And be sure to start out with a big soup pot, for that very reason.

This soup is awesome served with cornbread (I have a great recipe for that, too, if anyone needs one) on cold days, and it keeps great in the fridge.

Hope you enjoy!


:cool:

[beckms]

check out this thread:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=15273&highlight=Soups

I posted some of my favorites on there, and there are some other good looking ones, too...

I also recommend the Castilian Garlic Soup from 8/01. I posted a review a couple days ago.

[Tiger]

My all time fav. soup recipe comes from a Bennigan's cookbook.

Broccoli Soup Serves 6

1 lb fresh broccoli
2 tsp. veg. oil
1 oz. onion, chopped
1 qt chicken stock (4 cups)
3/4 tsp. onion powder
3/4 tsp. poultry seasoning
dash pepper
3/4 tsp. graulated garlic
3 oz. margarine
3 oz. flour
1 cup half-and half
1/4 lb velveeta, cubed 1/2"

Cut the florette of the broc., slice and dice the stems.
In a lg. pot heat the oil over med-high. In another pot bring chicken stock to boil.
Stir-fry broc. and onions in oil for 10 min. and add the chicken stock.
Add onion powder,poultry seasoning, pepper, and garlic. Whisk thoroughly.
while this is cooking, prepare roux. Melt margarine and mix in flour.
When soup starts to boil, add roux and velveeta. Stir for 5 min.
Remove from heat and pour in half-and half while continuously stirring until blended well.

I've kept this soup warm in my crockpot for dinner parties.

[Varaile]

My favorite soup is actually a stew! :D

Beef Stew

Serves: 6

1 lb low fat stew meat, cut into 1" cubes
1 onion, quartered
1 12oz can tomato soup
1 12oz can cream of mushroom soup (low-fat)
1 12oz can cream of celery soup (low-fat)
8 small red potatoes, quartered
1/2 16 oz pkg baby carrots

Salt and pepper stew meat. Brown briefly. Combine all items in a slow cooker. (You do not add water! The juices from the meat and vegis will liquify the soups)

Cook on High (#4-5) for 4 hours; or on Low (#2-3) for 8 hours.

Serve with fresh crusty bread.

**The cream of soups can be interchanged with other complimentary flavors.
**I do increase the vegi's a bit.


I also recommend the Chicken and Dumpling Soup (CL, Nov 158). :p

[LGBurns]

I've posted this far too many times on the board so what's one more time. I'm notorious for repeating myself anyway...

Here's my favorite comfort soup. It's from Eating Well magazine.

Autumn Minestrone

1 cup dried white beans, such as cannellini or great northern (I always use 1 can, instead)
1 cup wheat berries
2 Tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced (I usually add more -- I love garlic)
1 Tbsp. chopped fresh sage (I've used dried and it's fine)
1 Tbsp chopped fresh rosemary (ditto)
1 14-oz can diced tomatoes, undrained
3 cups reduced-sodium chicken broth or vegetable broth
3 cups water
1/2 small head cabbage, halved, cored and coarsely chopped
2 carrots, peeled and cut into 1/2-inch dice
1/2 lb. green beans, ends trimmed, cut into 1/2-inch lengths
1/4 cup chopped fresh parsley, preferably Italian flat-leaf
Sat & freshly ground black pepper to taste
3/4 cup freshly grated Parmesan cheese (optional)

1. Put dried beans and wheat berries in separate bowls. Add enough water to cover each by 1 inch. Soak for at least 8 hours or overnight.
2. Drain wheat berries and set aside. Drain beans and place in a large saucepan. Add cold water to cover by 1 inch. Bring to a simmer over medium heat, cover and adjust heat to maintain a gentle simmer. Cook until beans are just tender, 45 minutes to 1 hour. Set aside to cool. (If you use canned beans, you can obviously skip this step.)
3. Meanwhile, in a large pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add garlic, sage and rosemary. Cook, stirring, until fragrant, about 1 minute more. Add reserved wheat berries, tomatoes, broth and water; bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until wheat berries are al dente, 1 to 1-1/2 hours.
4. Add cabbage, carrots, green beans and reserved beans with their liquid. Bring to a simmer. Cover and simmer gently until vegetables are tender, 25 to 30 minutes. Stir in parsley and season with salt and pepper. Serve garnished with Parmesan, if using.
(The soup will keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month.)
Makes about 16 cups for 12 servings.
170 calories; 8 grams protein; 3 grams fat (0.4 saturated); 29 grams carbs; 210 mg sodium; 1 mg chol; 6 grams fiber.

[Char Finamore]

Just this evening I made the "Back to the Best" Cheddar Chicken Chowder from the Nov. 2001 issue. It was great, and leftovers will be going to work with me the next couple days for lunch!

[Laura B]

I posted two of my favorite soups (well, one is a stew) on the following thread on potato soups: http://www.cookinglight.com/vbb/showthread.php?s=&threadid=3468&highlight=California+Dreamings

One is California Dreaming's Baked Potato Soup and the other is Lumberjack Stew.

I guess that the Baked Potato Soup does not exactly qualify as one I make over and over because it is pretty high fat. I make it a couple of times a winter, though, and I cherish every bite! Yum!

[ama47369]

Whole Foods Vegetarian Chili with Sweet Potatoes and Spinach

1 cup dried red kidney beans (8 oz), rinsed and picked
over
1 TB Whole Foods Organic Extra Virgin Olive
Oil
1 medium red onion, chopped
2 cloves garlic, minced
1 green bell pepper, cut into 1/2"
squares
1 pound sweet potatoes, peeled and cut into
1" chunks
5 1/2 tsp chili powder
1 tsp salt
3/4 tsp cinnamon
3/4 tsp ground coriander
3/4 tsp ground cumin
2 cans no-salt-added tomato sauce (8 oz each)
1 package frozen chopped spinach (10 oz)
1 package frozen corn kernels (10 oz)

Serves 4
If you prefer, substitute 21/2 cups rinsed and drained canned red kidney or small red beans for the dried. Increase the water in the chili from 1 cup to 11/2 cups if substituting canned beans. Sweet potatoes vary in dryness depending upon their age and type, so in step 4, check the potatoes after 10 minutes. If they seem to be almost tender, don't cook the full 20 minutes; just skip to the next step and add the spinach and beans.

Prep Time: 1 hour 45 minutes, plus soaking time
In medium saucepan, combine beans and cold water to cover by 2". Bring to a boil and boil 2 minutes. Let stand 1 hour; drain.
Return drained beans to saucepan. Add cold water to cover by 2" and bring to a boil. Reduce to a simmer, partially cover, and cook 1 hour or until beans are tender. Drain, reserving 1/2 cup bean cooking liquid.
Meanwhile, in Dutch oven or flameproof casserole, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until onion is tender. Add bell pepper and cook, stirring frequently, for 5 minutes or until tender.
Stir in sweet potatoes, chili powder, salt, cinnamon, coriander, and cumin until coated. Add tomato sauce and 1 cup of water and bring to a boil. Reduce to a simmer, cover, and cook 20 minutes.
Stir in spinach, beans, and reserved bean cooking liquid. Return to a boil, reduce to a simmer, cover, and cook 20 minutes longer or until sweet potatoes are tender. Add corn and cook for 5 minutes to heat through.
Nutrition Facts
Per serving: 453 calories, 5.5g total fat, 0.8g saturated fat, 2.9g monounsaturated fat, 1.2g polyunsaturated fat, 19g dietary fiber, 21g protein, 88g carbohydrate, 0mg cholesterol, 837mg sodium
Good source of: fiber, beta-carotene, thiamin, riboflavin, niacin, vitamin B6, vitamin C, vitamin E, folate, iron, magnesium, manganese, potassium, lycopene, lutein & zeaxanthin, quercetin

[Leanne]

Our favorite is chicken tortilla soup. Everyone I know has me make this all winter long. It is my most requested dish besides chili. Having some for lunch today as a matter of fact!


Chicken Tortilla Soup...

1 1/2 Lbs. Boneless Chicken
1 large onion - Chopped
2 Jalapenos - seeded & chopped
4 cloves garlic - minced
2 large carrots - chopped
4 tsp. vegetable oil
1 tsp. cumin
1 tsp. chili powder
1 tsp. lemon pepper
1 tsp. salt
1 TBL. Tobasco
1/2 C. flour
1 14oz. can diced tomatoes (sometimes I add a fresh tomato too.)
4 14oz. cans chicken broth

Garnish:
Sour Cream
Avocado slices
Cheese
Cilantro
Crushed Tortilla Chips



Chop chicken and pat dry
Saute onion, jalapeno, garlic, carrots & chicken in 4 tsp. oil in Stockpot for 5 minutes.
Stir in cumin, chili powder, lemon pepper, salt, tobasco & flour until mixed.
Add tomatoes & broth... mix well.
Simmer 1 hr... stir frequently.

To Serve: place sour cream, cheese and avocado in bowl... ladle soup over mixture and top with Cilantro and Tortilla chips.

[sneezles]

This is a wonderful soup that I make a couple of times a month, don't be put off by the word chili in the recipe, I do serve it with rice but it's still closer to a soup:


* Exported from MasterCook *

Chicken Chili with Tequila and Lime

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
3 garlic cloves -- minced
2 cups onion -- chopped
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 pounds chicken breasts, no skin, no bone, R-T-C -- cut into small pieces
4 cups low-sodium defatted chicken broth
2 cans tomato sauce -- (15 oz) *see Notes
4 tablespoons tomato paste
1 cup tequila
1/2 cup lime juice -- about 6 large limes
1/2 cup fresh cilantro -- chopped
2 tablespoons dried basil -- crumbled
2 tablespoons dried oregano
4 tablespoons dried savory
1 tablespoon salt
2 tablespoons black pepper
3 tablespoons bay leaves
2 tablespoons sugar

In a large soup kettle, heat olive oil over medium high heat. Add onion, garlic, chili powder, cumin and coriander. Cook until onions are softened.

Add chicken and cook until no longer pink. Stir in tomato sauce, paste, tequila, lime juice, cilantro, and remainder of seasonings. Bring to a boil, reduce heat and simmer 2 hours, stirring occasionally.

Remove bay leaves. Adjust seasonings if needed. Serve over rice and garnish with fresh cilantro and slice of lime.

Description:
"A special chili from Mexico"
Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 8g Fat (29.6% calories from fat); 24g Protein; 18g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 1320mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Origianal recipe calls for 3 tbs salt but unless you're using no-salt tomatoes and broth then that's way too much salt. I don't use any salt if I'm using tomatoes with salt.

*can use diced canned tomatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[maizeyoats]

Bumbing this thread back up with a good soup.

West African Chicken and Groundnut Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Soups and Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole boneless skinless chicken breast -- cut into 1/2" pieces
1 tbsp peanut oil -- (or vegetable oil)
1 onion -- chopped
1 clove garlic -- minced
15 ozs diced tomatoes -- (1 undrained can)
28 ozs whole tomatoes -- (1 undrained can, cut up)
32 ozs canned cannelini beans -- undrained
1 sweet potato -- peeled and chopped
3/4 c water
1/4 c peanut butter
1 tsp salt
1 tsp chili powder
1/2 tsp ginger
1/2 tsp cayenne
3 c hot cooked rice

In a 4-quart dutch oven over medium high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.

Add remaining ingredients, except rice; mix well. Bring to a boil. Reduce heat to medium low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water.

Serve stew over hot rice.

Description:
"The combination of chicken and peanut butter sauce is popular on the
west coast of Africa where the peanut is called a groundnut."
Source:
"36th Pillsbury Bake-Off Cookbook Booklet"

- - - - - - - - - - - - - - - - - - -

[MaryH]

From Bon Apetit. I have made it several times. I add garlic (to evrything) and you can saute in oil instead of butter to lower the fat. Russett potatoes work just as well as red potatoes.

POTATO, LEEK AND FENNEL SOUP

2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14 1/2-ounce cans low-salt chicken broth
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

[Susan]

Here's an oldie but goodie from Cooking Light! It makes a gigantic pot so you would probably want to cut it down. My entire family LOVES this soup!

Nonnie's Spaghini Stick-to-your-Ribs soup from CL Nov/Dec 1995

1 lb ground round
5 cups water
4 cups chopped green cabbage
3 1/2 cups tomato juice
1 T dried oregano
1 1/2 tsp garlic powder
1 tsp salt
1 1/2 tsp pepper
1/4 tsp thyme
3 (15 oz) cans kidney beans, drained
3 (14.5 oz) cans whole tomato, undrained and chopped
2 (14 1/4) cans no-salt-added beef broth
8 oz angel hair pasta

Cook the ground round in a large Dutch oven over medium heat until browned; drain. Add water and the next 10 ingredients (water through broth) and bring to a boil. Reduce heat and simmer uncovered 2 hours stirring occaisonally. Break pasta in half; stir into soup and cook 5 more minutes or until pasta is done.

Yield: 13 servings (serving size: 1-1/2
cups).

NUTRITIONAL INFORMATION:
CALORIES 163 (10% from fat); PROTEIN 14.7g; FAT 1.9g (sat 0.6g, mono
0.6g, poly 0.4g); CARB 22.8g; FIBER 3.3g; CHOL 19mg; IRON 3.4mg;
SODIUM 625mg; CALC 59mg

[SweetTooth]

Mary, Your potato, leek and fennel soup sound good, but.... I am not familiar with fennel.

:confused:

Can anyone give me any ideas of its taste? Or possibly a recipe that I could try it in?

Julie

[MaryH]

Fennel is sometimes referred to as anise or sweet anise. IT should be in the produce section of most major supermarkets (during the fall and winter). Raw it has a slightly bitter black licorice taste, but when its cooked it mellows out and doesn't taste at all like black licorice.

Sight wise it is a white bulb with stems that have delicate green fronds. Usually the fonds are not cooked and are used for garnish.

[funnybone]

I know you said "tried and true" but here is a great link to info and recipes from BH&G.

http://www.bhg.com/bhg/category.jhtml?catref=cat190037