Does anyone have a good soup recipe?

I like almost everything except for spicey spicey recipes...I want something hearty and fairly easy to conjure up...any ideas?Does anyone have a good soup recipe?
Creamy Carrot Soup





';When I serve this creamy soup, people are amazed by the bright carrot colour and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup.





Original recipe yield: 10 servings





INGREDIENTS


路1 cup chopped onion


路1/4 cup butter, cubed


路4 1/2 cups sliced carrots


路1 large potato, peeled and cubed


路2 (14.5 ounce) cans chicken broth


路1 teaspoon ground ginger


路2 cups heavy whipping cream


路1 teaspoon dried rosemary, crushed


路1/2 teaspoon salt


路1/8 teaspoon pepper


路DIRECTIONS


1.In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.


2.Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.Does anyone have a good soup recipe?
Chop up lots of your favourite veggies.





Saute any onions (if using) in a good amount of olive oil (you may add some butter to the olive oil... the flavour of the butter is nice, but the olive oil keeps the butter from burning). When the onions are almost cooked, add any minced garlic (if using).





If you want it to be a thick soup, make a ';roux'; by adding flour to the onions, garlic and oil. Add just enough flour to make a paste (not too thin, not too thick). Don't worry about the onions and garlic still being in there, they won't affect it. Cook the roux on medium till it's blended and bubbling.





The roux thickens the soup. If you don't want to go to the trouble of making the roux, you don't have to. It gives the soup a nice texture though.





The more liquid you're planning to use, the more roux you should make, if using it. But soups are a good basic thing to make, any mistakes aren't a big deal.





Now add whatever liquid you want to be the base for your soup. I make broth whenever I have carcass (bones and skin), so I would use that. Water works fine, you can add some tomato juice if you like, or powdered/canned broth.





If you use homemade broth or water, you'll probably want to add some sea salt. Sea salt is actually GOOD for you, many health benefits, unlike regular salt. Add enough to taste. It's better to err on the side of too little, because you can always add to taste after it's served. But if you make the mistake of adding too much salt, just add water till it tastes okay again.





Now put in your chopped veggies, put the lid on, medium-low, and let it cook! Don't add your herbs and spices till closer to the end.





If you want to use meat or beans, cook separately (if necessary, lentils or canned beans don't need to be precooked though) and add that with your veggies. Make sure you rinse canned beans if you use them.





An hour or so before it's done taste, add whatever herbs and spices you need, adjust saltiness if necessary. Leave it simmering on low till you're ready to serve it.
SUPER EASY, for two serving size put one can blackeyed peas, in a pot (drained and rinsed) add a can of stewed tomatoes, (or chopped) salt and pepper , and garlic powder a little heavy on the last two, simmer about ten mins , and enjoy. or.





one chopped onion, two stalks celery, salt pepper , garlic powder, drained left over pinto beans rinsed, one or two cups, of these,, then add two cans chopped tomatoes, and fill one of the cans with water, add to rest , heat a few mins , and enjoy , fast simple but good
Butternut Squash Soup with Rice





1 box frozen winter squash


4 cups chicken broth (make it with bouillon cubes if you want)


1 onion, chopped


1 clove garlic, chopped


1 Tbs butter


1 Tbs. curry powder


2 cups cooked rice (any kind)


Yogurt or Sour Cream for topping.





Saute the onions and garlic for two minutes in butter. Add curry powder and then add the broth. Add squash and bring to a boil (this will sufficiently thaw the squash). Add cooked rice. Serve in a bowl topped with yogurt or sour cream. Yummy and very healthy.
Avgolemono - Chicken Soup with Egg-Lemon Sauce





1 (3 pound) free range chicken (I used two chicken breasts, definitely use something with bones, so that you get the most flavor)


2 quarts water


2 tbsp olive oil


1 onion, finely diced


2 bay leaves


1 leek, cleaned and quartered (didn't have, didn't use)


1 carrot, peeled and quartered


2/3 cup aborio rice


2 lg eggs


1/2 c fresh lemon juice


1 tbsp salt


1 tsp ground pepper





Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.





In a separate pan, heat 2 tbsp of olive oil and add the onions. Sweat the onions until clear. Set aside.





When chicken is cooked through, remove from the broth. Let the chick cool and pull the meat from the bones. Dice into large cubes. Set aside. My chicken fell apart, so I just used forks and shredded it, instead of having chunks. I think this added to the overall texture of the soup.





Add the onion, bay leaves (didn't have, didn't use), leek and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to med high to simmer until the rice is al dente, about 30 minutes.The soup went through a really ugly point here and I was worried it wouldn't be good Add the chicken back into the broth. Add more water if needed. I definitely needed more, but I used stock that I had made instead of water.





In a small bowl beat the eggs and lemon juice together. Pour 2 c of broth from your pot slowly into the bowl of egg and lemon, whisking continuously. If you have a blender or someone helping you, this would definitely be easier. Once all the broth is incorporated, add the mixture into the pot of soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Chicken soup is always easy to make and vary to your taste. In a large kettle, boil a whole quartered chicken in lightly salted water. When the meat has fallen from the bones after several hours you fish out the bones and add in your favorite group of veggies and spices and you can also add rice, beans, or pastas. Cook until all veggies are tender. Set in fridge to chill. You may want to skim off the chicken fat that will float to the surface and harden on top after chilling, but I prefer to leave it in for a richer soup.
heinz. just open the tin %26amp; put in microwave
Here's a good Chunky Ham and Potato Soup





INGREDIENTS:


3 medium red potatoes, peeled, cut in small cubes


2 cups water


1/4 teaspoon salt


1/4 cup finely chopped onion


3 tablespoons butter


3 tablespoons all-purpose flour


ground black pepper


3 cups milk


1 cup shredded Cheddar cheese


1 cup cubed cooked ham (you can get it at the deli, just ask for a chunk cut about


1/2-inch thick


pepper to taste


PREPARATION:


Directions for chunky potato ham soup.


Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).


Melt butter in a medium saucepan over medium heat. Saut茅 chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.





OR, how about a nice thick Clam Chowder





New England Clam Chowder





INGREDIENTS:


3 slices bacon, diced


1 cup chopped onion


3 cups diced potatoes


1 bottle (8 ounces) clam juice


1 teaspoon salt


1/4 teaspoon pepper


2 Tablespoons chopped dill (fresh preferably)


2 cans (approximately 7 ounces each) minced clams


3 tablespoons flour


2 cups half-and-half


1 cup milk


PREPARATION:


Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saut茅 until softened. Add potatoes and clam juice, salt, and pepper.





Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.


Clam chowder recipe serves 4.
Monterey Chicken Fajitas


Ingredients:








2 tbsp. vegetable oil


1 lb. boneless chicken breasts, cut into strips


1 medium green pepper, cut into strips


1 medium onion, sliced


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR Campbell's庐 Condensed 98% Fat Free Cream of Mushroom Soup


1/2 cup Pace庐 Chunky Salsa


8 (8';) Mission庐 Fajita Size Flour Tortillas, warmed


1 cup shredded Monterey Jack cheese Directions:











HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.





ADD pepper and onion and cook over medium heat until tender-crisp.





ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortillas around filling.
Baked Potato Soup


2陆 pounds baking potatoes


2/3 cup all-purpose flour


6 cups 2% reduced-fat milk


4 oz lo fat shred extra-sharp cheddar cheese, divided


1 teaspoon salt


陆 teaspoon black pepper


1 cup reduced-fat sour cream


3/4 cup chopped green onions, divided


6 bacon slices, cooked and crumbled


Preheat oven to 400掳. Pierce potatoes with a fork; bake at 400掳 for 1 hour - until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (~8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 陆 cup onions. Cook over low heat 10 minutes - until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.





Tomato Basil Soup


4 cups chopped seeded peeled tomato (about4 large)


4 cups low sodium tomato juice


1/3 cup fresh basil leaves


1 cup 1% low fat milk


录 tsp salt


录 tsp cracked black pepper


陆 cup (4 oz.) 1/3 less fat cream cheese, softened


Basil leaves, thinly sliced (optional)


8 (陆 inch thick) slices diagonally cut French bread baguette


Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
~Old Fashioned Chicken Noodle Soup~





Recipe Ingredients:





6 鈥?Boneless Chicken Breast


12 鈥?Cups Low-Sodium Chicken Broth


1 鈥?Onion, Diced


3 鈥?Carrots, Peeled And Thinly Sliced


3 鈥?Celery Sticks, Finely Chopped


3 鈥?Parsnips, Peeled And Thinly Sliced


1/2 鈥?Cup Chopped Parsley


2 鈥?8 Ounces Egg Noodles


2 鈥?Chicken Bouillon Cubes


Salt To Taste


Freshly Ground Pepper To Taste





Cookware and Utensils:


1 鈥?Dutch Oven or Large Soup Pot


1 鈥?Stirring spoon


1 鈥?Soup bowl





Recipe Instructions:





As always the key to great cooking is to be prepared and to use quality ingredients.


Start by preparing your vegetables. Dice your onions, finely chop your celery and parsley and thinly slice your carrots and parsnips.


Remove the skin from the chicken breast and place them in a Dutch oven. Add chicken broth and bring to a boil. Skim away any foam that appears. Reduce heat to a simmer and cook chicken thoroughly. Once chicken is done remove from broth and allow to cool before cutting. Cut chicken into bite sized pieces.


Skim the fat from the broth once the chicken is removed. Bring your broth back to a boil and add onions, carrots, celery, parsnips and bouillon cubes. Reduce heat and simmer until vegetables are tender.


Once vegetables are tender add egg noodles and cook until they are done. Finally, add your bite sized pieces of chicken and parsley and allow to simmer enough to heat the meat. Your finally step is to season your soup to taste with salt and pepper.





Serve soup in warm soup bowls with cheese toast.
2 boneless, skinless chicken breasts


1 onion, chopped


2 tablespoons olive oil


1 (16 ounce) can black beans, drained


1 or 2 green chillies chopped fine


1/8 teaspoon red pepper flakes


1 (16 ounce) can corn, drained


3 cups chicken broth


PREPARATION:


Cut chicken breasts into 1'; pieces. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes. Cool soup in refrigerator or ice water bath.
They call this mexican soup--1# browned ground meat-1onion(chopped)--1 can each pinto, black,kidney beans,and whole kernel corn(rinsed)--1 can Roi-tel tomatoes--2cans chicken broth--boil for a while.About 30 mins. before you want to eat---add 1pack of Hidden valley original ranch dressing ---mix well.I make corn bread, but crackers or tortilla chips work great....
Potato Leek Soup





';Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.';


Original recipe yield: 4 to 5 servings





PREP TIME 15 Min


COOK TIME 15 Min


READY IN 30 Min





INGREDIENTS


2 tablespoons unsalted butter


1 cup sliced leeks


1 cup chopped onion


1 2/3 cups chicken broth


4 cups milk


1 1/3 cups potato flakes


1 teaspoon salt


1/2 teaspoon celery salt


2 tablespoons chopped fresh parsley





DIRECTIONS


Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.


Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.
Take five to six meaty turkey necks and boil down with some chopped onions,celery and garlic and seasonings,if you have gizzards you can throw them in too.When meat is done remove turkey meat from necks removing veins,skim off fat from cooking liquid from meat and add to a large pot,add a container or a couple cans of chicken broth,and a bay leaf.Chop up some carrots ,celery along with the leaves from the celery tops and add to the pot.You can boil some noodles and add them to your soup at the end.
I make this a lot, and freeze some of it for a rainy day!!





MUSHROOM BARLEY SOUP





8 SERVINGS


录 C BUTTER


1 LB MUSHROOMS, CUT INTO 陆 INCH PIECES


2 LARGE CARROTS CHOPPED


2 LARGE CELERY STALKS, CHOPPED


1 ONION CHOPPED


陆 C PEARL BARLEY,RINSED


2 T FLOUR


8 C CANNED VEGETABLE BROTH


录 C FRESH PARSLEY CHOPPED


1 T CHOPPED FRESH DILL, OR 1 TEASPOON DRIED





MELT BUTTER IN HEAVY LARGE DUTCH OVEN OVER MED- HIGH heat


ADD MUSHROOMS, CARROTS, CELERY,ONION AND BARLEY.


SAUTE until VEG.BEGIN TO BROWN, ABOUT 20 MIN.


ADD FLOUR TO POT AND STIR 5 MIN. GRADUALLY MIX IN BROTH.


BRING SOUP TO A BOIL, STIRRING FREQUENTLY. REDUCE HEAT TO MEDIUM AND SIMMER UNTIL BARLEY IS TENDER AND SOUP IS BEGINNING TO THICKEN, ABOUT 40 MIN.


MIX IN PARSLEY AND Dill


SEASON TO TASTE WITH salt %26amp; pepper.


(I often use chicken stock and maybe a few cups of beef stock instead of the veg. stock. What ever I happen to have in the pantry when I'm in the mood to make the soup)
not sure how healthy it is, but its really easy.


cream of zucchini soup (for 2)


1 zucchinni - grated


1 celery stalk - finely diced


1 small onion - finely diced


2 cups broth


salt and pepper to taste


pinch of nutmeg


few springs of fresh thyme


1 bay leaf


(roux - this stays the same even if you double the recipe)


1 cup milk


1 tablespoon flour


1 tablespoon butter





saute your onions and celery in some olive oil in large pot, add your grated zuchinni, add ur salt and pepper, let the water from the veggies come out and help cook ur veggies. add ur fresh thyme and one bay leaf


add ur broth simmer for a few minutes, meanwhile make your thinned out bashamel sauce (this is what makes it creamy withougt adding heavy cream)





add ur butter and flour in a small saucepan, cook flour for a few seconds, add your milk (warm to avoid lumps) while stirring and ur pinch of numeg. once it gets slightly thick turn the heat off, and stir into ur soup.





remove the bay leaf, and if you put the whole thyme in, remove the stalk. use a hand emersion blender and puree..





serve with parm cheese on top if you want..