What is a good, hearty, healthy soup recipe that would be good served in a bread bowl?

I participate in a meal swap with a friend, and I want to make soup in a bread bowl for this week's swap. I normally make chili, but when I brought that up, they didn't sound too excited about that. So I was looking for a hearty healthy recipe that I could serve in a breadbowl. They have two kids, so kid-friendly is also a factor.What is a good, hearty, healthy soup recipe that would be good served in a bread bowl?
Best-Ever Potato Soup





Rich and cheesy; not your typical potato soup. Bacon adds wonderful flavor.





Ingredients





6 Bacon strips, diced


3 cups Cubed peeled potatoes


1 can (14-1/2 ounces) chicken broth


1 Small carrot, grated


1/2 cup Chopped onion


1 tablespoon Dried parsley flakes


1/2 teaspoon Each celery seed, salt and pepper


3 tablespoons All-purpose flour


3 cups Milk


8 ounces Process cheese (Velveeta), cubed


2 Green onions, thinly sliced, optional





Preparation


In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.





Combine flour and milk until smooth; add to soup. Bring to boil; boil and stir for 2 minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.


What is a good, hearty, healthy soup recipe that would be good served in a bread bowl?
This would be great served in Irish soda bread bowls.


Irish Pub Stew recipe


4 to 6 servings





1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)


1/4 cup butter


1 can tomato soup


1 can water


4 carrots, cut into chunks


4 large potatoes, cut into chunks


2 stalks celery, cut into chunks


4 onions, cut into chunks


2 teaspoons salt


1 teaspoon black pepper


1/4 cup fresh parsley, chopped fine


1/4 cup good quality cooking sherry


2 bay leaves





Preheat oven to 300 degrees F.





In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and


water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring


once.





Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,


stirring occasionally.





Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
My kids love Clam Chowder in a bread bowl:





3 (6.5 ounce) cans minced clams


1 cup minced onion


1 cup diced celery


2 cups cubed potatoes


1 cup diced carrots


3/4 cup butter


3/4 cup all-purpose flour


1 quart half-and-half cream


2 tablespoons red wine vinegar


1 1/2 teaspoons salt


ground black pepper to taste


Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.


Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.


Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Here you go !





RECIPE INGREDIENTS:


1 or 2 medium carrots


4 cups chicken broth


Dash of sage or Bell's Seasoning


1/4 cup mini star-shaped pasta or egg pastina


3/4 cup chopped, cooked chicken


Salt and pepper to taste


1. Scrub the carrots with a vegetable brush, then cut them into 1/4-inch slices. Use an aspic cutter to cut star shapes out of the carrot slices, and set them aside.





2. In a midsize pot, bring the broth to a simmer over medium heat. Stir in the sage and carrot stars and simmer for about 10 minutes more or until the carrots are tender. Add the pasta and chicken. Continue cooking the soup for another few minutes, stirring occasionally, just until the pasta is done. Makes 4 servings.






THIS SHOULD WORK WELL WITH A BREAD BOWL:





E-Z Potato Soup


(2 – 4 servings)





1 (14 ½ oz.) can of diced potatoes


1 can of cream of celery soup


¼ cup ‘real’ bacon bits (more if you like)


milk (use soup can to measure milk)


¼ - ½ stick of margarine (optional)





Pour potatoes – liquid an all into medium sauce pan.


Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.


Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,





We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.





I did not add any margarine, the first time I made it....but did the second time.





I suppose if you want to add a little “BAM” to it, add some hot sauce.





Maybe sprinkle with some grated cheese to serve.



How about pumpkin soup? You can find the recipe with step by step photos here:





http://www.healthaliciousness.com/recipe…





If you don't want to use yellow split peas you can just add green peas instead.





Pumpkin is quite sweet and tasty, you will be surprised how many kids like it.