Favorite Soup Recipe

Cooking Light magazine's Baked Potato Soup. Yum! Having it again tonight before trick-or-treating. Super easy & quick to make.

http://www.myrecipes.com/recipe/baked-potato-soup-1000000...

I am TOTALLY bookmarking this post. I love soup and soup weather! I am not at home, so will guess my recipe. It's adjustable anyways to your liking. I call it "German soup" but it's not the same as Laurie's below. Mine's got a yummy tomatoey broth that I love to drink on a cold night. The meat and veg I put very little in my mug of soup. The broth is too tasty.

Sautee half an onion, a clove or two of garlic.
Add two packages (2 lbs total) of Eckerich sausage (skinless beef/pork blend, whatever).
Sautee for a while longer (10 minutes or so?).
The recipe calls for cabbage, carrot, and potato.
I buy the greenest outer leaves of cabbage (15 of them, give or take), so it takes longer to cook those.
Cut the cabbage small and put in the pot.
Add 1 box of chickenbroth.
Add one of those huge cans of tomato juice (48 oz I think?)
I wait till the cabbage is mostly cooked, then add a few carrots (5-6 of them) diced up and then a few red potatoes (4 or 5 depending on their size) diced up bite size.
When all the veg is done, soup's done. Add salt, pepper, water, and a splash of dillweed to your taste.

My husband LOVES this soup. I think it's the flavors that come out from the sausage with the tomato juice and broth. He puts plenty of freshly ground black pepper on his bowl.

ADDED: I make Amy's Taco soup too. But I do one BIG can of Ranch Style beans (WITH juice, not drained!) and one 15 oz can of black beans (WITH juice, not drained). I don't have to add any broth or water b/c I use all the watery juice from all the beans/tomatoes/browned meat.

Mine is super easy, and I don't have any real measurements.

-diced onion (I usually chop one, but you can do more or less)
-a few cloves garlic chopped small
-jalapeno, or more to preference
-3-4 large tomatoes (or whatever you like/have/want)
-Taco seasoning, or any other mexicany spices. I do like taco seasoning the best
-tomato paste
-A quart or two of chicken stock

Saute onions, garlic, and jalapeno for a minute or so. Add a regular spoonful of tomato paste and a little taco seasoning and saute a few more minutes. Add tomatoes. Simmer all of that for 10-15 minutes. (Or, until they appear pulpy.) Add the stock, more taco seasoning (I just do this to taste), and a tiny bit more tomato paste. Salt and pepper if you'd like, but I've found I don't need it. Let that simmer for about 20 minutes. (You can add cooked chicken at this point, if that floats your boat.) You're done! It tastes even better the next day. I add some cubed avocado and Monterrey jack cheese to the bottom of the bowl, and pour the soup over it. They cheese gets yummy and melty. I also add some tortilla strips, or chips to the top.

This is my personal favorite: Lentil Soup with Chicken

2 Tbs Extra Virgin Olive Oil
2 pounds boneless, skinless chicken breast

2 small carrots, thinly sliced

2 large stalks of celery, thinly sliced

1 large onion, sliced

2 cloves of garlic, minced

1/4 tsp ginger

1/4 tsp cumin

1 tsp curry

3/4 tsp salt

1 1/2 tsp tomato paste

2 cups of red lentils, rinsed

4 cups of chicken broth or vegetable broth
2 cups water

Heat EVOO over medium in large pot. Add carrots, celery, onion & garlic & spices and cook (covered) for 15 min, or until softened. Mix tomato paste in a small bowl with a small amount of water. Add to the pot & add the rest of the water. Add the chicken on top of the lentils & submerge. Raise heat to high and add rinsed and drained lentils, chicken on top of lentils and broth and bring to a boil. Reduce heat to simmer and cook partially covered for 30 minutes, or until chicken is cooked through. Remove chicken from pot and cut/shred. Add chicken back to the pot. Remove from heat and puree 2 cups of soup in food processor, then add it back to the pot. Serve.

Can add juice from 1/2 a lemon (optional)

Garnish with paprika (optional)

I make this one all the time with guests as it can be customized to their liking. Also, I just buy a rotisserie chicken and de-bone it to save time. Put all the condiments in bowls and let your guests deliver up the exact soup concoction they want:)

http://www.foodnetwork.com/recipes/rescue-chef/chicken-to...

I have 2.

Shrimp and Salsa Soup

1 tbsp oil
1 medium onion diced
2 cloves minced garlic – I use 6
1 container (32 oz) chicken broth
1 can (14 ½ oz) diced tomatoes
1/3 cup salsa or pico de gallo
1 can (15 ¼ oz) corn – drained
1 lb cooked shrimp, peeled
1 avocado, diced
2 tbsp chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onions, optional

Heat oil over medium heat. Add onions, cover and cook until soft,
8 mins. Add garlic and cook 1 more. Stir in broth, tomatoes and
salsa. Increase heat and bring to boil. Then reduce to simmer for 5 minutes.

Stir in drained corn, shrimp and avocado. Heat through. Stir in cilantro
and crushed chips and serve immediately. Garnish with lime and green onion.

CHICKEN TORTILLA SOUP

2 - 15 oz. cans enchilada sauce (I use mild)
1 extra large can of chopped or crushed roasted tomatoes
4 cups stock of your choice (chicken, vegetable or beef) ( I use chicken)
1 - 14.7 oz. can Amy’s medium black bean chili
1 - 15 oz. can black beans ( I drain and rinse before using)
2 cups frozen corn
2 cups cooked chicken (cubed)
2-3 tablespoons fresh chopped cilantro
1 teaspoon chili powder (if you like it spicy, add another teaspoon to taste)
Salt and pepper to taste

Put in large stock pot or use crock pot - bring to near boil and then let it cook at simmer for half to one hour.

You add or subtract as you go along according to your taste.

Serve with shredded Mexican cheese and tortilla chips or strips.

Here are several of my favorites. Tortellini Soup and Bean Dip Soup. The Soup Nazi from Seinfeld also has a fantastic Burrito Chicken Chili: http://www.food.com/recipe/mexican-chicken-chili-soup-24441

Tortellini Soup
½ -1 lb. ground Italian sausage
1 c. zucchini, sliced
½ c. green pepper, cubed
½ c. onion, diced
1 medium clove garlic, minced
¼ tsp. oregano leaves, crushed
Pinch of basil
2 cans chicken broth
1 ½ cans water
1 - 16 oz. can diced tomatoes
8 oz. pkg. frozen tortellini
1 T. dried parsley

In a Dutch oven, cook the first 7 ingredients until done. Stir to separate meat; drain all grease from mixture. Add remaining ingredients, bring to a boil. Reduce heat and simmer 20 minutes or until done. Stir occasionally. Serve with parmesan cheese, a crusty bread and a salad. This soup is better made a day ahead minus the tortellini. 30 minutes or so before serving, bring the soup to a boil and add the tortellini and cook until done. It's even better the next day warmed up in the microwave.

Bean Dip/Soup

Chili Bean Dip

1 lb. browned hamburger, drained
1 30 oz. can refried beans
2 -12 oz. cans bean and bacon soup
1 – 10 oz. can Ro-Tel tomatoes
½ lb. grated cheddar cheese
12 chopped green olives

Place all ingredients in a crockpot and heat thoroughly. This is good served as a bowl of thick soup or used as a warm dip. Serve with tortilla chips.

Taco Soup
(made it this weekend and had leftovers for lunch today!)

Brown 1 lb. ground beef (or turkey) with one small diced onion in a large sauce pan
Add in:
2 - 15 oz. cans beans of your choice, drained and rinsed (I use one pinto, one black)
1 - 15 oz. can (or frozen) corn
One can rotel tomatoes, with juice
One package dry taco seasoning
One package dry ranch dressing mix
Enough water to make it the consistency you like
Heat to boiling then simmer 20-30 mins., or longer if you like

I usually double (or even triple!) the recipe. It freezes nicely. You can also make it in the crock pot, just brown meat and onion first.

weeknight Chicken tortilla soup.
Chicken and chicken stock
bag frozen corn
bag frozen black beans
2 cans rotel hot variety
rice
top with cheese, sour cream and tortilla chips

you can of course, elaborate on this. Make your own chicken base instead of using stock. add onions, celery chooped hot peppers. Some people add sliced zuchini and carrots.

This recipe came from Weight Watchers but is so easy to throw together and is literally ready in minutes. We just call it 'bean soup' but it might have another name.

1 can chicken broth
1 can fat free refried beans
1 can chicken
1 can black beans
1 can diced tomatoes
1 can mexicorn

Dump all cans into a dutch oven and heat through.

I make soup every winter here, we eat it constantly. I just make up recipes every single time I make it. I just dump a bunch of stuff in and taste it as I go. My favorite is broth (any kind), browned hamburger, barley, chopped carrots, cabbage, canned corn and canned green beans (not drained) and canned petite tomatoes, salt, pepper and italian seasoning. Sometimes I'll do a base with canned tomatoe soup or cream of mushroom, add potatoes or pasta instead of barley and mix and match different things. Every batch has been good. Good luck!

My favorite soup is made from leftovers - and I don't normally like leftovers. I freeze all my leftover beef and vegetables and enough liquid to cover generously. When I have enough, I dump them all in a pot with some stewed tomatoes and about a cup of barley. Cook for 60-90 minutes (or longer.) Add liquid as needed (water, tomato juice, broth - whatever.) It's delicious.

I do love soups when it gets cold.
I have 2 super simple favorites.

Oyster Stew

1 Pint shucked oysters
2 tbsp butter
1 quart milk (I like %1. I tried whole milk once and it was too rich.)
1 1/2 tsp salt
Dash of ground celery seed

Melt butter in pot.
Add oysters (some drain off the liquid but I like to keep it) - try to take out any shell fragments if you see them.
Heat oysters on medium till edges are well curled.
Add salt.
Add milk.
Heat till it begins to steam (avoid boiling it).
Add dash of celery seed.
I try to have this every Christmas day.

Easy French Onion Soup

1 large onion chopped
1 tbsp olive oil
3 cans Campbells beef broth
1 can Swanson chicken broth
1/4 cup Sherry

Saute onions in olive oil.
When they just begin to brown, add chicken and beef broth, and sherry.
Heat till it's steamy.

In soup bowls, tear up a piece of bread per bowl (I use sour dough heels) and place in each bowl.
Add about 1/4 shredded Monterrey Jack (mozzarella will work).
Ladle hot soup over bread and cheese and serve.
My husband has always loved this for years and was shocked when he eventually found out how simple this was.
He thought I spent hours on it and I can have it ready to eat in 30 min.

Best soup recipe site ever:

http://www.soupsong.com/index.html

We adore soup.. Tonight I will be making this German Potato Soup. I am using my stepfathers Venison Sausage.

German Potato Soup from J Brandt

½ cup vegetable oil (olive oil or half olive oil half veg oil)
½ cup flour
1 Lg. Onion chopped
1 cup celery chopped
1 tsp paprika
8 med. Potatoes peeled and cubed
2 quarts hot water
1 garlic clove minced
1 lb ham hocks
1 lb cubed smoked sausage
1 Tbl. salt
1 tsp black pepper
1 cup sour cream

Garnish : Additional sour cream , chopped green onions and paprika

1. In a large stock pot, cook vegetable oil flour till golden brown, making a light roux. Add onion , celery, and paprika and cook until vegetables are wilted.

2. Add 0potatoes and brown slightly.

3. Add hot water, garlic, ham hocks, salt, and pepper. Cover and simmer for 45 min to 60 minutes. Carefully remove ham hocks and allow to cool slightly. Remove meat from bone and cut into cubes.

4. Coarsely mash potatoes with potato masher. Return meat to soup and discard bones. Add cubed ha or sausage. Heat through and stir in sour cream. Garnish with paprika and extra sour cream. Chopped green onions add color..

We also love a Red Pepper Soup (not spicy)
And Caldo.. It is a Mexican chicken and Vegetable soup we make when someone has a cold..

Let me know if you all want these recipes..