I am a bit bored of the soups i make, you know the normal veg, broccoli etc. I need inspiration. Could you give me some interesting different soups that i could make. Thanks.Anyone have some good soup recipes.?
Yes I do. The first one is very good and is loved by all my family. I have been making it for years.
Cheeseburger Soup:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
4 tbsp butter divided
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
2 cups American cheese cubed
1/4 sour cream
salt and pepper to taste
1. In a 3 qt sauce pan brown the beef, drain and set aside.
2. In same pan saute the celery, carrots, and onions in 1 tbsp butter
until tender. Add broth, potatoes and beef bring to a boilReduce heat and simmer until taters are tender.
3. Meanwhile in a small skillet melt the butter and sproinkle in the flour. Stir and cook 3-5 min or until bubbly.
4. Add butter flour mix (roux) to the soup and stir in well. Cook and stir about 2-3 minutes to thicken the soup. Reduce heat to low and add the milk and cheese. Stir until the cheese melts and seasone with salt and pepper.
****Note you can make this a Chicken Sandwich Soup. Use shredded chicken instead of the beef. And use white American cheese instead of the yellow. Serve with some chopped onions, tomatoes and croutons.
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Fried Chicken Soup- wich is more of a cramy chicken soup.
Remove the breaded skin from the chicken. Then remove the meat from the bones and set aside.
Saute some chopped onion, garlic, carrots celery, potato, etc... in a little oil. Add a 50/50 mix of water and chicken broth. Then add the skin and bones and simmer for about 20-30 min. Remove the any chunky skin and the bones. Add the checken meat, corn, peas etc... and any seasonigs you wish. You can sour cream or milk if you wish as well.
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Chinese Mushroom Soup:
2/3 Cup Water
陆 Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 录 Inches of Grated Gingerroot
2 Garlic Cloves Thinly Sliced
1 Tsp Onion Powder
1 Tbsp Soy Sauce
3 oz Fresh Crimini Mushrooms- Thickly Sliced
2 陆 oz Vermicelli Noodles
4 Scallions Thinly Sliced On the Diagonal-Divided
Chopped Fresh Cilantro-For Garnish
1. Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside. SAVE the water. Strain the mushroom water to remove any extra debris, and pour into a clean pan.
2. Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and 陆 of the scallions. Cover and let simmer for 10 minutes.
3. Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions). Drain and add the noodles to the soup. Let simmer for an additional 3 min. Sprinkle remaining scallions over the soup and garnish with the cilantro.Anyone have some good soup recipes.?
5 can soup
Brown %26amp; drain 1 pound hamburger meat
Transfer to 2 qt saucepan and add:
1 can VegAll
1 can Minestrone Soup
1 can Rotel
1 can Ranch Style Beans
1 sm can green chilis
1-2 cup water
Heat thoroughly.
Everyone is always amazed that it didn't take all day to make this. It's quite yummy.
I have made both the soups very delicious and very healthy.
Good Luck
Do tell me did u liked it or not.
Veg Corn Soup
Ingredients
1 Can Sweet Corn
2 Potatoes
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
1 tsp Vinegar
1 tsp Soya Sauce
3 cups Water.
Method:
1. Boil sweet corn, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker.
6. Add the mixture to the veggies in pan. Add 3 cups of water and bring it to boil.
7. Add Salt and Black Pepper to taste. Add Vinegar and Soya Sauce.
8. Serve it hot
Tomatoes with Veggie and Noodle Soup
Ingredients
10 Tomatoes
2 Potatoes
1 Onions
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum chopped
1 cup Spaghetti boiled
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
2 cups Water
Method:
1. Boil 5 tomatoes, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker with 5 more tomatoes.
6. Add the mixture to the veggies in pan. Add 2 cups of water and bring it to boil.
7. Add boiled spaghetti. Salt to taste. Black Pepper.
8. Serve it hot with bread stick.
BUFFALO CHICKEN SOUP
Ingredients
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Directions
Saute onions and celery in butter until tender.
Stir in flour until smooth.
Slowly add milk and broth.
Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
CREAM OF TOMATO SOUP
INGREDIENTS (Nutrition)
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk
DIRECTIONS
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
VEGETARIAN SPLIT PEA SOUP
INGREDIENTS (Nutrition)
3/4 cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
DIRECTIONS
Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
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