What is your favorite soup recipe?

It is cold here and a good bowl of soup sounds wonderful!What is your favorite soup recipe?
All this talk about potato soup - yum! It's a favorite of mine, and great for cold days.





* 1 pound bacon, chopped


* 2 stalks celery, diced


* 1 onion, chopped


* 3 cloves garlic, minced


* 8 potatoes, peeled and cubed


* 4 cups chicken stock, or enough to cover potatoes


* 3 tablespoons butter


* 1/4 cup all-purpose flour


* 1 cup heavy cream


* 1 teaspoon dried tarragon


* 3 teaspoons chopped fresh cilantro


* salt and pepper to taste





DIRECTIONS





1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.


2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.


3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.





I hope you find something to fix!What is your favorite soup recipe?
My homemade vegetable beef soup. Everyone loves it. I use 2 large cans of V8. One spicy hot the other plain. Add 1 stick of butter. Potatoes 8 cans drained first .whole baby carrots 6 cans, crushed tomatoes 4 cans regular size.1 large onion diced , 2 bags frozen corn, 1 bag frozen peas, and 3 pounds of ground sirloin cooked with the fat added to the soup. That makes the soup. As a side I have 4 cans of whole green chili's open and in a bowl placed to the side. Add to the soup after cooking if everyone likes. Add some shredded cheddar to serve along with mexican cornbread and you have a great meal. Make sure you salt the beef while cooking and add salt to taste after soup is done cooking. I cook it on low for a couple of hours. You have a lot of room for variation here. This soup is gone the same day and I make enough to feed 12.
i'm too busy to make such things from scratch, but i do enjoy that home-cooked taste so i like to create my own version of canned soup. usually i'll buy a hearty canned soup (wolfgang puck makes some really yummy ones!) and make it even more hearty by adding in some extra pasta noodles, vegetables, and spices... usually i just use whatever i have laying around. i also add a bit more water to keep it soupy. it's always an experiement but it's always a success.
Taco Soup Recipe


2 pounds ground beef


1 large onion, chopped


1 can pinto beans


1 can whole kernel corn ,drained


1 can stewed tomatoes - mexican style


1 can Rotel tomatoes


1 pkg. taco seasoning mix -(opt.)


1 pkg. original hidden valley ranch dressing(dry)


2 1/2 cups water or more, to make soup broth





Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
This easy recipe makes a good vegetable beef stew in no-time:





1 1/2 lbs. ground beef


1 large can of vegetable juice (like V-8)


1 package of dry onion soup mix


1 can cut green beans (drained)


1 can corn (drained)


1 can peas (drained)


1 can diced carrots (drained)





Brown ground beef in soup pot until cooked. Drain off fat if necessary. Add all other ingredients and cook on medium-high heat until boiling.





To make it even heartier, you could also add a can of your favorite beans (I'd probably use great northern beans). You also can add cooked pasta (elbow macaroni noodles or tubini are good choices).





Enjoy!
This is one of my family's favorites. I just made a big pot last weekend! I hope you enjoy it as much as we do!





Italian Wedding Soup


8 cups chicken broth


3 stalks of celery, chopped


1 medium onion, chopped


2 cloves of garlic, minced


3/4 pound ground pork


3/4 pound ground beef


1 cup dry bread crumbs


3 eggs


2 teaspoons dried basil


1 teaspoon dried parsley


1/2 cup grated parmesan cheese


2 medium heads escarole (you can substitute spinach if you wish)


5 eggs


1 cup grated parmesan


salt %26amp; pepper to taste





Simmer the broth gently, add onion, celery and garlic.


Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup parmesan cheese.


Form them into small, 1/2 inch, meatballs.


Add the meatballs to the simmering broth.


Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.


Blend together the 5 eggs and cup of cheese.


When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.


Serve promptly.
Mashed Potato Soup. Garnish with bacon bits and cheese. Yumm.
About Cister's Taco Soup Recipe..... we served this to a staff of 110 people, but we added a can of diced potatoes and rather than water, we used beef broth. It was a big hit . Don't omit the seasoning or the ranch dip... for some reason, the two give a great taste sensation. I've made this at home, too, and we enjoy it as well. Also, if you are not a pinto bean fan, you can sub green beans, black beans, or butter beans.
Cream of Potato Soup





Prep. Time: 0:30





1 med. onion - chopped


2 Tbls. butter OR margarine


4 med. potatoes - peeled, diced


1 cup chicken broth


1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley


1/4 tsp. ground thyme


1/4 tsp. celery seed (see Notes, below)


salt and pepper - to taste


1 1/2 cups milk mixed with 2 Tbls. all-purpose flour











-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.


-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.


-Stir milk/flour mixture into the saucepan.


-Puree half of soup in a blender; return puree to the saucepan.


-Simmer soup, stirring often, until thickened.
Fresh beef stew with all the potatoes and veggies!
Cheesy Potato Soup


Cook cut up and peeled potaoes in chicken broth with chopped onions or leeks and celery until tender. Take a masher and mash about half the mixture in the pot. Next add half and half and lots of shredded sharp cheddar. Heat till melted and desired consistancy. If it's too thick after the cheese melts just add more half and half or milk. Serve in bowls with chopped green onions and chopped cooked bacon on top.
Canadian Cheese Soup


1 lg Potato, shredded


1 lg Onion, finely chopped


1/4 c Carrots, grated


1/4 c Finely chopped celery


1 c Water


2 c Chicken consomm鈥?or


2 c Chicken broth


1 c Grated sharp Cheddar cheese


1/2 c Half and half





1. In a deep, 3-quart, heat-resistant, non-metallic casserole


place 1 cup water, potatoes, onion, carrots and celery. Heat,


covered, in Microwave Oven 8 minutes or until vegetables are


tender.


2. Add remaining ingredients, and heat, covered,


5 minutes or until soup bubbles and cheese has melted. Stir


occasionally.
Take some chicken, add it to some rice, and chow down. Go to ole faithful, chicken with rice.
Chicken Soup with Garlic, Saffron, and Tomatoes:





8 black peppercorns


5 parsley sprigs


2 thyme sprigs


1 garlic clove, crushed


6 cups White Chicken Stock


2 cups chopped leek (about 2 large)


1 1/2 cups chopped fennel bulb


1 1/2 cups sliced mushrooms


1 cup chopped peeled turnip


1/2 cup chopped carrot


1/2 teaspoon saffron threads


1 1/2 cups chopped seeded peeled tomato (about 5 medium)


1 pound skinless, boneless chicken thighs


1 cup thinly sliced spinach


1 teaspoon salt


1 teaspoon black pepper


1 (19-ounce) can cannellini beans, rinsed and drained


1 garlic clove, halved


12 (1/2-inch-thick) slices French bread baguette, toasted





Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.





Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.





Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.





Yield: 6 servings
Here's a quick and easy soup/stew recipe:





Brown 1 lb of ground beef and drain when cooked.





Allow about 4 cups of water to come to a rolling boil and add beef bullion cubes, and whatever other seasonings you like (bay leaf, pepper, garlic powder)





Add 3 or 4 peeled and diced potatoes and allow to cook until almost done





Add 1 can of diced tomatoes and simmer until everything is really tender





Serve over a biscuit and enjoy!
I love cream of potato, corn chowder, cheese and bacon the best.
potato soup





10 potatos cut up


1 onion cut up


4 stalks celery





boil





drain


add milk and butter


salt and pepper
Nine Can Brunswick Stew





This is so easy to make and its so good. If you're not careful, you'll eat way too much before you realize it and feel like a bloated whale.





1 can BBQ Pork


1 can BBQ Chicken


1 can BBQ Beef


1 can New Potatoes


1 can Corn


1 can Sweet Peas


1 can Baby Carrots


1 can Stewed Tomatoes


1 can Tomato Soup


Worcestshire Sauce


Hot Sauce (Tobasco)





Combine all nine cans of ingredients in a crock pot. Stir them up well. It works best for me to add two cans, stir, add two more, etc.. Add a dash or two of Worcestshire and a dash or two of Tobasco. Stir a little bit more.





Cover and cook on LOW for at least eight hours.





And that's it! I used to put this on before I went to bed on Friday nights and take it to tailgate parties during college football season. People were shocked by how good it was and how easy it was to make.





Its cheap and serves a lot of people!
A hot simple Chicken soup is nice when it's cold around.
Homemade chicken soup.
my favorite would be the hot and sour soup from those chinese place. and hot flavor is perfect for the cold weather
home made potato soup with bacon and cheese and tortilla soup
Chicken Chili SoupSUBMITTED BY: Carol 46





';This soup is so yummy on a cold day.';





Original recipe yield:


18 servings





PREP TIME 30 Min


COOK TIME 30 Min


READY IN 1 Hr


PHOTO BY: cookin'mama US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 3/4 pounds diced chicken breast meat


2 green bell peppers, diced


2 red bell peppers, diced


1 onion, diced


1/2 cup frozen corn kernels


4 (15 ounce) cans kidney beans with liquid


2 (14.5 ounce) cans diced tomatoes


1 (15 ounce) can tomato sauce


2 cups water


2 teaspoons chili powder


1 tablespoon dried parsley


1 teaspoon garlic powder


1/2 teaspoon ground cayenne pepper


1/2 teaspoon ground cumin


DIRECTIONS


Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.








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NUTRITION INFORMATION


Servings Per Recipe: 18





Amount Per Serving





Calories: 161





Total Fat: 1.1g


Cholesterol: 26mg


Sodium: 565mg


Total Carbs: 21.6g


Dietary Fiber: 7.4g


Protein: 16.4g


VIEW DETAILED NUTRITION





About: Nutrition Info





Powered by: ESHA Nutrient Database





Make it a Meal with this Recipe
I love Squash and Sweet Potato soup with a little bit of cream. It's delicious!
REAL, French Onion Soup......check out this recipe:


http://www.gourmet-food-revolution.com/e鈥?/a>





Enjoy!
Santa Fe Soup


1 lb (.5 kg). ground meat


1 medium onion, chopped


1 pkg. taco seasoning mix


1 pkg. Ranch Dressing mix


1 can stewed tomatoes, undrained


1 can tomatoes and chiles (Rotel), undrained


1 can Ranch Style beans, undrained


1 can pinto beans, undrained (use ';hot'; beans if you dare)


1 can black beans, undrained


1 can hominy (white or yellow), undrained


1 can whole kernel corn , undrained





Saute ground meat and onion until beef is brown and onion is limp and transparent.


Drain.


Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining grease.


Add all canned ingredient; do not drain any liquids!





Add a dollup of sour cream and sprinkle with cheddar cheese. Yummy!
I love to make a soup. I got the idea to make soup from this video game zelda. I called it ';midevil soup';. I boil chicken and add broth, fresh musrooms and chopped green onions, paprika, pepper, seasoned salt and boil it. its so yummy on a cold day and the mushrooms are delicious. its very easy and only a few ingredients!