Soup Recipes - Cheyenne,WY

"Splendid Soups" by James Peterson is a book I have used several times to make many delicious, healthy and easy soups. My brother-in-law gave it to me one year as a gift so I believe it is easy to find.

If it needs to be meatless being that it is on Friday for Lent, this is a great potato soup:

From a cookbook called Comfort Food:
Creamy potato, onion, and cheese soup
3TBS butter
1 small onion
6 green onions, green part included, finely chopped
4 potatos, cut into chuncks (I use baking potatos)
3 cups of chicken broth or stock
salt and pepper
2/3 C. milk
2/3 C. whipping cream
2 TBS chopped fresh flat-leaf parsley (I leave it out)
Cheddar cheese to sprinkle on top
fried garlic croutons, optional
Serves 4 (these are huge servings, my husband and I both eat 2 bowels and theres still a ton leftover! I would say it serves more like 8)

Heat the butter in a large pan over medium heat. Add the onions, green onions and potatos. Cover and cook for 5-7 minutes, or until the onions are just tender.

Add the stock. Bring to a boil, then cover and let simmer over medium-low heat for 15-20 minutes, or until the potatos are tender. Remove from the heat.

Mash the potatoes and season to tast with salt and pepper. Stir in the milk, cream, and chopped parsely. Reheat gently. Laddle into bowels and sprinkle with the cheese.

Serve with garlic croutons, if desired.

If it is not on a Friday, I have another soup that is a little work but TOTALLY worth it.
Winter Minestrone with Sausage:
3 TBS olive oil
9 oz sausage http://www.johnsonville.com/home/products/italian/mild-it... this is the kind I use and it is yummy!
1 onion, thinly sliced
2 garlic cloves, minced
1 cup canned chopped tomatoes (the whole can)
2 TBS mixed herbs such as parsley, sage, and marjoram
1 celery stalk, thinly sliced
1 carrot, diced
1 small red bell pepper, seeded and diced
3 1/2 cups chicken stock or broth
salt and pepper
1/2 cup dried short macaroni (usually a lil more)
1/2 cup canned, drained great Northern beans (usually the whole can)
1 cup of frozen peas
2 TBS grated parmesan cheese, plus extra to serve
Cibatta or French bread, to serve
Serves 4 (But like the other one its more like 8)

Heat the oil in a large pan over medium-low heat . Add the sausage and onion and cook, stirring occasionally, until the onion is just colored.

Add the garlic, tomatoes, and herbs and cook for 5 minutes, stirring. Add the celery, carrot, bell pepper, cover, and cook for 5 minutes.

Pour in the stock. Bring to a boil, then reduce the heat, cover, and let simmer gently for 30 minutes.

Season to taste with salt and pepper. Add the macaroni and beans and simmer for 15 minutes, or until the macaroni is just tender.

Stir in the peas and cook for an additional 5 minutes. Stir in the Parmesan cheese.

To serve, place the bread in individual serving bowels. Ladle the soup over the bread and let stand for a few minutes. Serve with plent of extra Parmesan cheese.

This one is really yummy and reheats well.

You can make a great french onion by sauteeing 2-3 thinly sliced onions in 2 tbsp butter until brown and soft. Add 2 tsp flour, stir, and continue cooking for another minute. Add 1/2 cup red wine, 1/2 tsp thyme, and 6 cups water with 3 beef buillion. Boil for 30 - 60 minutes on low and opt add 1 tbsp brandy. Serve with shredded swiss. Season with s and p.

I also make a great tomato soup. Take 1 tbsp bacon fat and melt. Add 1 tsp flour and cook to make a roux (only 1 or 2 min). Add 1 can HUNTS tomato sauce, 1 can of water, 1/2 stalk celery and half onion. Boil on low for 30 minutes and remove veggies. Add cooked pastina or other small pasta. Double this recipe as well for the amount of people you are talking about.

Last one is a smooth French Carrot soup. Sautee 3-4 cut up carrots, 1 large celerery cut up, and 1-2 onions cut up in 3 tbsp butter on low and covered. When it starts to soften then add 6 cups water, 2 chicken buillion cubs, and 1-2 potatos cut up. Boil on low covered until everything is really soft (about 45 minutes). Puree the soup (will take 2 or 3 batches) and then season with s and p and add 1/2 cup heavy cream. You will need to double this recipe as well since most of the time I make soup for about 6 servings.

This is gonna be a long reply...Sorry. But here are 4 of our favorite soup recipes. The creamy white chicken chili has won first place twice at chili cook-offs. Hope this helps. :)

Butternut Squash Soup (makes about 6 cups)

1 med. butternut squash (about 2 ¼ lbs)
nonstick vegetable oil spray
1 med. onion, chopped (about 1 cup)
1 Tbl freshly grated ginger, optional
1 Tbl butter
3 cups chicken broth
1-2 cups water, or as needed
salt and pepper to taste

Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable oil spray. Bake the squash at 400’F for 40 to 45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve desired consistency, and salt and pepper to taste. Return the soup to the saucepan and heat it over moderate heat.

Garnish each portion with a heaping teaspoon of sour cream and a few apple slices, if desired.

Creamy White Chicken Chili (serves about 10)

2 lbs boneless skinless chicken breasts, cut into ½ inch cubes
2 medium onions, chopped
1 ½ tsp garlic powder
3 Tbl olive oil
6 cans (15 ½ oz each) great northern beans, drained and rinsed
5 cups chicken broth
4 cans (4 oz each) green chilies, chopped
2 tsp salt
3 Tbl lemon juice
2 tsp ground cumin
2 tsp dried oregano
1 tsp black pepper
1 pkg frozen corn (or 2 cans)
2 cups sour cream

Saute chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, corn, broth, chilies, and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat; stir in sour cream.
Serve over crushed tortilla chips. Top with grated cheese and fresh cilantro.

Cancun Layered Beef n’ Chip Soup (serves 4)

1 lb ground beef
4 Tbl lime juice, divided
2 cans (14 oz) beef broth
2 cups mild salsa
14 oz can pinto (or black) beans, drained and rinsed
½ tsp salt
11 oz can mexicorn, drained
5 Tbl fresh cilantro, chopped
1 cup tortilla chips, crushed
1 cup shredded cheddar cheese

1. In a large saucepan, over med-high heat, bring 2 tablespoons of lime juice to boil. Add ground beef. Crumble and brown 7 to 8 minutes. Drain. Add broth, salsa, beans, salt, mexicorn and remaining 2 tablespoons of lime juice. Bring to a boil, stirring often. Add cilantro. Cover and turn off heat.

2. Meanwhile, as soup cooks, layer tortilla chips and cheese in equal amounts in four soup bowls. Ladle soup into the four bowls, over chips and cheese. Serve immediately.

Hearty Chicken Noodle Soup

2 tsp (or 2 cubes) chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
¾ cup chopped onion
2 cans cream of chicken soup
½ cup milk or ¼ cup evaporated milk
2 cups cooked diced chicken
1 (8oz) package Kluski brand egg noodles, cooked (at smiths or maceys)
salt and pepper to taste

Heat chicken bouillon and broth together in a large pot. Add carrots, celery, and onions and simmer until vegetables are tender. Mix cream of chicken soup and milk in a bowl. Add to the vegetables and broth. Then add the chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts or 10 one-cup servings.

I love this first recipe but the strange thing is I hate cabbage. This makes the best potato soup I have ever had.
My brother and SIL had Bible studies at their home each week and this and the Taco Soup are two of my recipes they served often.

Cabbage Soup

½ medium head of cabbage (chopped)
4 medium potatoes (peeled and chopped)
1 bunch green onions (chopped)
4 cups chicken broth
2 cups half and half
2 tablespoons butter
1-1 ½ teaspoons salt (taste, is using canned chicken broth not as much needed)
¼ teaspoon black pepper
Garnish - grated parmesian, bacon
Combine cabbage, potatoes, onion, broth. Bring to a boil, the4n cover and simmer 15 – 20 minutes
Stir in half and half, butter, salt and pepper. Stir constantly until heated.

Taco Soup

2 ½ lbs browned ground beef
1 onion, chopped
4 oz can chopped green chilies
1 pkg Ranch style dressing
1 pkg taco seasoning mix
2 cans chopped stewed tomatoes
1 can hominy or corn
1 can kidney beans
1 can pinto beans
2-4 cups beef broth
Mix together and simmer about 30 minutes.

This recipe can be doubled:

Carrot and Lemon Soup

6 to 8 servings

INGREDIENTS:

6 tablespoons unsalted butter
1 large onion, chopped
1 large garlic clove, sliced
1 1/2 pounds carrots, sliced
3 tomatoes, chopped
1 baking potato, peeled and sliced
1/4 cup shredded fresh basil or flat-leaf parsley
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup crème fraiche
1/4 teaspoon hot pepper sauce
1/4 cup fresh lemon juice
Crème fraiche and flat-leaf parsley for garnish

DIRECTIONS
In a large saucepan or flameproof casserole, melt 4 tablespoons of the butter. Add the onion and garlic, cover and cook over low heat until softened but not browned, about 5 minutes.

Add the carrots, tomatoes, potato, basil, stock, salt, pepper and remaining 2 tablespoons butter. Bring to a boil over high heat, reduce the heat to moderately low and simmer, covered, for 45 minutes.

Puree the vegetables in a food processor or with a hand blender until smooth. Add the crème fraiche and hot sauce. Simmer, uncovered, for 15 minutes. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate).

Before serving, reheat the soup and stir in the lemon juice. Ladle the soup into individual soup bowls. Garnish each serving with a dollop of crème fraiche and a leaf of parsley.

spicy sweet potatoe and coconut soup

1/2 pounds orange-fleshed sweet potatoes 1 tablespoon vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tablespoon red curry paste 1 (15 ounce) can unsweetened coconut milk 3 cups vegetable broth 3 1/2 tablespoons lemon juice 1 teaspoon sea salt 1 tablespoon toasted sesame oil 1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

I make two different soups quite often (and they are always a hit). One is a simple french onion soup. Slice up 15 decent sized onions (I usually use about 5, but you are feeding a crowd), and slow saute them until they are soft, but not mushy (slightly caramelized is the best). Then just add beef broth and beef bullion until it has that french onion soup color. You can salt and pepper it to taste, and serve it with some shredded mozzarella on top and some hearty bread on the side.

The other soup I make is by far the most requested. It's a mexican soup and is just as easy as french onion. I would at least double this recipe for your 12-15 (although I can easily serve 6-7 off of it as is). Brown 1-2 lbs. hamburger and 1 diced onion together (you can save time by browning it in your crock pot). In a large pot or crock pot pour in the meat mixture, 2 cans of diced tomatoes, 2 cans kidney beans, 2 cans corn, 2 packages dry ranch mix, 2 packages taco seasoning, and 4 cups of water. Let it all simmer and voila! I usually throw some shredded cheese on top and serve it with tortilla chips. I hope this helps!

Sweet Potato Soup is one of our favorites. It's fast and easy to make. We prefer it with the coconut milk as it gives it a subtle sweetness.
3 medium sweet potatoes (about 1 lb)
1 medium onion
1 medium carrot
1 stalk of celery
32 ounces of chicken broth
½ teaspoon each of sage and pepper
1/3 cup heavy cream or canned organic coconut milk
The recipe serves 4. Go here for details>
http://www.babybites.info/2008/09/01/sweet-potato-soup/

I love soups and make it a lot. Let me know if you are interested in any of my recipes.

Also....allrecipes.com and foodnetwork.com have great recipes.

Our favorites.......beef stew, minestrone, tomato basil, chicken noodle

I don't understand why is has to be soup......i make a marinara sauce everyone loves and serve with noodles.

Does it have to be a soup? Could you take your favorite chili recipe?

For stuff like that, my mom usually makes what the family calls 'Navy Stew'. Ground hamburger; corn, green beans; sliced carrotts; tomato juice; water; salt/pepper;

For chili, I always make frito pie. Hubby makes up the McCormick mild chili recipe, then eat it topped with fritos and cheese, and warm bread.

We LOVE soups!. So comforting. This is from my MIL.. This is not a spicy soup. It is addicting good.
Red Pepper Soup
4 Red Bell Peppers: charred (to remove outer skin) , peeled and deseeded
1 Lg. Chopped onion
2 garlic cloves (presed0
2 Tbl lemon juice
1 16 oz cans chicken broth
¼ cup sherry 9optional0
1 16oz can whole can tomatoes with juice
½ tsp salt
½ tsp black pepper
2 Tbl flour
1 Tbl. Margarine or butter
1 8oz. Container light sour cream

In blender or food processor, blend bell peppers, onion, garlic, ½ cup chicken broth, can tomatoes together.
In pot blend flour and margarine together. Add all ingredients, stir well and heat thoroughly.

Here's a REALLY simple one:

1 pkg Ranch Dressing mix
2 cans each (or more if you need to make more!):
black beans
navy beans
black-eyed peas
any other beans you'd to add (I don't recommend garbonzo or butter)
diced tomatoes w/gr chilis
garlic salt to taste (if you like)
1 can corn

It's a great hit with my family and feeds a lot people with not a lot of cost or effort. You can make it in advance and it freezes very nicely!