Recipe: Soup Recipes (19)

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01-03-2000 - Soup Recipes (19)

susannahoh (10:56:22) : Borscht
According to a Ukrainian friend, the secret to good borscht is to not let the soup actually boil.

Brown 1 lb lean cubed beef in 1 T fat with 1 clove garlic, minced
Add 2 t. flour. Blend well and brown.
Add 2 c water and salt and pepper to taste
Simmer until almost tender
In a saucepan put 2 more cups water. Add 1 cup diced beets and 1 c diced carrots
Cook until almost ender, then add 2 cups shredded cabbage and 1/4 c diced celery.
Cook 5 minutes
Pour into pan with meat
Add 1 c tomatoes
Simmer slowly until ready to serve
Just before service add 1 c sour cream.
Good served with dark rye bread.

Becky,.LA (10:19:09) : Taco Soup

1 1/2 lb. ground chuck- browned/drained
1 can mexi- corn
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can dark red kidney beans
1 can Rotel
1 can(reg.) tomatoes- crushed
4 cans water
1 pkg dry Ranch dressing mis
1 pkg. taco seasoning

Mix all ingredients in stock pot coomj 20-30 minutes. Serve with corn chips, sour cream, jalepenos,

Becky,.LA (10:05:36) :

BECKY'S POTATO SOUP
Recipe By : BECKY

2 quarts seasoned chicken broth
1/2 cup green onion -- chopped
4 cups potatoes -- cubed
1 cup heavy cream
3/4 pound cheese -- grated ( I use Velvetta when I'm in a hurry)
1 teaspoon Creole seasoning

Heat broth to boiling. Add potatoes. Simmer until potatoes are tender.
Stir so some of the potatoes will fall apart and thicken soup.
Add cheese, onions and seasoning. Cook until cheese is melted.

sugar/spiceTX (10:03:18) : HEARTY ITALIAN SOUP

1 lb. mild bulk Italian or pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
28 oz. can tomatoes, cut up
2 - 8 oz. cans tomato sauce
2 cans water
1 t., Italian seasoning
1 T. granulated or 3 cubes chicken boullion
3/4 t. garlic salt
3/4 c. macaroni or shells (dry)
shredded Mozzarella

Brown sausage, green pepper, and onion, drain. Stir in remaining ingredients, except macaroni and cheese. Cover and simmer 15 minutes. Stir in macaroni; cover and simmer 10-12 minutes until macaroni is tender. Top with cheese. Yield 8 cups.

Becky,.LA (10:00:22) :

TUSCAN BEAN SOUP
Recipe By : BECKY

2 quarts clear chicken broth
1/4 cup parsley -- chopped
1/2 cup carrots -- julienned
1/2 cup celery -- sliced
1 teaspoon Italian seasoning
1/2 cup green onions -- chopped
1 can great northern beans -- drained
1 cup fresh spianch -- shredded
salt/pepper -- to taste

Bring the broth to a boil.
Add all ingredients except beans.
Cook 10 minutes.
Add beans and spinach. Simmer 5 minutes.

Becky,.LA (09:56:55) :

CREAM OF TOMATO SOUP
Recipe By : BECKY

1 beef soup bone browned in pot
10 cups water
1 large onion chopped
1 cup celery chopped
1/4 cup parsley
2 sliced carrots
1 bay leaf
1 Tabls. Italian seasoning
salt and pepper
3 cups tomatoes crushed
1/4 cup green onions -- chopped
1 pint cream

Cover brown soup bone with water add all ingredients except green onions and cream.Cook about 1-2 hrs.Remove meat. Puree` seasoning and tomatoes and return to broth. Add cream and onions. Cook 5 minutes.
Pour in cream simmer 5 minutes.
Sprinkle with Parmesan when serving.

Susannahoh (09:28:55) : My 9-year-old LOVES egg drop soup and always orders it when we go to a Chinese restaurant.

3 c chicken stock
1 t salt
1 T cornstarch, dissolved in 2 T chicken stock
1 egg lightly beaten
1 whole scallion, chopped fine

Bring stock to boil, add salt. Add cornstarch mixture and stir until it thickens slightly and becomes clear. Slowly pour in beaten egg and stir once. Turn off heat. Pour into bowls, garnish with scallions and serve at once.

KellyWA (04:13:25) : (I have not yet made this recipe myself)

Miniature Pumpkin Soup In The Shell

8 mini pumpkins (each about the size of a large tomato)
1/2 c thinly sliced onion
1 1/2 TB unsalted butter
1/2 TB minced fresh sage
: or 1 teaspoon dried
3 c chicken stock
1/4 c freshly grated Parmesan
Chopped fresh parsley for garnish

Cut the top 1/4 off 4 pumpkins, reserving the lids and
discard the seeds. Cut the remaining pumpkins in half
and discard the seeds.

Bake the pumpkins (including the reserved lids), cut
side down, on lightly oiled baking sheets in a
preheated 350 degree oven for 40 minutes or until they
are tender. (Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the
pulp out of the halved pumpkins. Scrape most of the
pulp out of the remaining pumpkins, leaving just
enough in each so that it retains its shape.

In a skillet cook the onion in the butter over low
heat, stirring, until it is softened. Add the sage and
cook for 2 minutes. Add the pumpkin pulp and chicken
stock and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer
it to a saucepan. Stir in salt and pepper to taste and
water to thin the soup if necessary. Ladle about 1/2
cup of soup into each of 4 heated soup bowls and put
one of the hollowed-out reheated pumpkin shells on
top. Fill each pumpkin shell with the soup and garnish
with a sprinkling of the Parmesan and some of the
parsley. Top with the reserved lids.

Yield: 4 servings

KellyWA (03:49:31) : Mulligatawny Soup
Yield: 6 servings

4 c Chicken broth (canned or home-made, recipe below)
2 c Chopped cooked chicken [I just boiled 1 whole chicken & Used the whole thing]
16 oz Can tomatoes, cut up, undrained
1 md Cooking apple, peeled and chopped (1 cup)
1/4 c Finely chopped onion
1/4 c Chopped carrot
1/4 c Chopped celery
1/4 c Chopped green pepper
1 tb Snipped parsley
2 ts Lemon juice
1 ts Sugar
1/2 To 1 tsp curry powder
1/8 ts Ground cloves
3/4 ts Salt
1 ds Pepper

In a large saucepan combine broth, chicken, undrained tomatoes, apple,
onion, carrot, celery, green pepper, parsley, lemon juice, sugar,
curry, ground cloves, salt and pepper. Bring to boiling; reduce
heat. Cover; simmer for 20 minutes, stirring occasionally.

Makes 6 to 8 servings.

CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2
chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large
onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups
cold water

In a large stockpot or Dutch oven place chicken pieces, celery,
carrot, onion, salt, pepper and cloves. Add the water. Bring to
boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken.
Strain stock. Discard vegetables. Clarify stock, if desired (see
note below). If using the stock while hot, skim fat. (OR, chill
stock and lift off fat. [*much, much* easier, if you have the time to
chill it, IMHO]).

Makes about 4 1/2 cups stock.

CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
water. Combine all ingredients in an electric slow crockery cooker.
Cover; cook on low-heat setting for 8 to 10 hours. Strain stock.
Discard vegetables. Continue as directed above.

NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear
soup. Clarifying remove solid flecks that are too small to be
strained out with cheesecloth, but that will muddy a soup's
appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1
eggshell, crushed. Add to stained stock; bring to boiling. Remove
from heat; let stand for 5 minutes. Strain again through a sieve line
with cheesecloth.

[My notes: I usually don't have a bunch of 'bony' chicken pieces
laying around the house. When I make my chicken stock, I just throw
the whole darn chicken in the pot, cover it with water and boil for 1
hour. If I have the vegies to put in, wonderful; if not, tuff luck.
Even without the vegies in the stock, the Mulligatawny is very good.
Not too hot or spicy, but very flavorful. The cut-up vegetables
really fill up the soup bowl and your tummy, as well! Well worth the
effort to make. -sr]
[ Better Homes & Gardens New Cook Book ]

KellyWA (03:48:45) : MULLIGATAWNY SOUP (SATTERLY)
Serving Size : 5

1/2 c Dried chick peas
1 md Onion, chopped
2 tb Ghee
1 Red chili, whole
1 pn Cayenne pepper
1 t Turmeric
1 tb Coriander
4 c Stock
1 Salt to taste
1 md Caroot, chopped
1 lg Potato, cubed
1 Green bell pepper, chopped
1 Tomato, chopped
1/2 c Grated coconut
1 c Coconut milk
2 tb Lemon juice
2 ts Cilantro/parsley

Soak, rinse & cook chick peas. Cook for 45-60 minutes
till soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5
minutes. Add chili, cayenne, turmeric & coriander.
Saute for 2 to 3 minutes, stirring. Add the stock &
the vegetables. Simmer for 10 to 15 minutes. Add the
coconut, coconut milk, chick peas & cook for a further
5 minutes.

Remove from heat & let cool for a few minutes. Blend
well. Return to pot & add lemon juice & cilantro.
The longer this soup sits, the better its flavour.
Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This
is mine that omits the traditional chicken stock but
adds the occasionally used chick peas.

Christine,.IA (12:00:25) : The Machine Shed's Baked Potato Soup
This is from a local restuarant and is to DIE for....DELICIOUS!!

2 1/1 lbs. Baby Red Potatoes (quartered)
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1 bunch of Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
tsp. Black Pepper
1 1/2 Sticks Margarine
6 ounces Flour
1 Cup Whipping Cream
1/4 Bunch Chopped Parsley

Boil Potatoes in water for 10 minutes. Drain and set aside. In a large,
heavy pot, saut bacon, onions, and celery over medium-high heat
until celery is tender. Drain bacon grease and return bacon, onions,
and celery to pot. Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot. Do Not Boil. In a heavy,
large saucepan, melt margarine and add flour (called a roux). Mix well.
and allow to bubble, stirring for 1 minute. While constantly stirring
soup, add the flour & margarine mixture (roux) slowly. Continue stirring
soup until thick and creamy. Stir in potatoes and parsley. Serve while
hot. Garnish with shredded Colby cheese, fried bacon bits, chopped
green onions or all three. My personal suggestion: use all three!

Christine,.IA (11:56:20) : Hamburger Cheese Soup

2# ground beef browned with onion and drained
1# carrots sliced or diced
1 stalk celery diced
potatoes diced....I use alot of taters
1 med onion diced
3-4 beef bouion cubes
1-2 # Velvetta type cheese
milk

Boil carrots, celery, onion, and taters till tender with beef bouion cubes.....pour of part of
the water if you want, add 2cups milk, and cheese and ground beef.... WE double and triple
this as it is VERY good warmed up and freezes ok also, doesn't take long to make if you
dice finely....ENJOY we sure do!!!!

Val,.Ca (11:56:08) : Chicken n' Salsa Soup

8 cups of water
3 Tbs of chicken stock
1 cup of salsa
1 cup of corn
1 can of sliced mushrooms
2 cups of cubed chicken, or ground chicken (cooked)
2 tsp chili powder

Add water and stock and bring to a boil, add salsa, corn, mushrooms,
chicken and chili powder and simmer for a couple hours. (the longer
the simmer the better the taste). Great served with cornmeal muffins
with grated sharp cheddar cheese on top.

Christine,.IA (11:54:46) : Lisa's Famous Potato Soup
Midwest Living Magazine, October 1999

8 cups coarsely chopped peeled potatoes
1 small onion, shopped (1/3 cup)
1/2 pound bacon, crisped, drained, and crumbled
1 8-oz pkg. cream cheese, softened
3 14.5 oz cans reduced-sodium chicken broth
1 10.75 oz can condensed cream of chicken soup
1/4 tsp. pepper

1. In a 4-qt. crock, stir together the potatoes and
onion. Stir in the bacon.
2. In a large mixing bowl, combine the cream cheese,
chicken broth, cream of checken soup, and the pepper.
Add the mixture to the crock.
3. Cover and cook the soup on low heat for 8-10 hours
or on high heat for 4-5 hours. If you like, mash the
potatoes slightly for a thicker consistency before
serving. Makes 8 servings.

Christine,.IA (11:51:22) : This is what I have in the crockpot right now as we speak!

Italian Ravioli Stew

2 cups sliced fresh carrots
1 cup onions, chopped
2 (14 1/2-oz.) cans chicken broth
1 (14 1/2-oz.) cans Italian-style diced tomatoes, undrained
1 (19-oz.) can white kidney or cannellini beans, drained
2 tsps. diced basil leaves

1 (9-oz.) pkg. refrigerated Italian sausage or cheese filled ravioli
Combine all ingredients, except ravioli, in a 3 1/2 to 4-quart slow
cooker. Mix well. Cover; cook on low setting for 6 hours or until vegetables are tender.
Before serving, increase heat to high setting. Add ravioli; cover and
cook an additional 8 minutes or until ravioli are tender.

Val,.Ca (11:51:08) : UNITED STATES SENATE BEAN SOUP
(This is a cut down version of the original.)

1 Pound white beans
1 Ham bone with some meat on it. (should be a Virginia ham.)
1 Cup mashed potatoes
3 Large onions, chopped
2 Cloves garlic, minced
1/4 Cup parsley, chopped.
1 Small bunch celery, chopped

Soak beans overnight in water to cover. Drain and put in a soup pot
with ham bone and 3 quarts water. Simmer 2 hours. Stir in mashed
potatoes, onions, garlic, parsley and celery (including tops). Simmer
another hour or until beans are done. Remove the ham bone and cut the
meat from the ham bone. Discard bone and add meat to soup. Serve
hot.

KellyWA (11:23:04) : Split Pea Soup

2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks -- or ham bone, or 1-1/2 to 2 cups chopped ham or chopped turkey ham
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots -- chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add ham or ham hocks, vegetables, bay leaf and thyme; heat to boiling.
Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft.
Remove bone; cut off meat and dice.
If desired, put vegetable mixture through a food mill, blender or sieve.
Return meat to soup; season with salt and pepper.

Makes about two quarts.
Can be thickened with leftover mashed potatoes or instant potato flakes if desired.

KellyWA (11:18:39) : Lima Bean Soup

In a large kettle, saute the following in 1 -2 tbs olive oil

2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced

Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a Dutch oven or soup kettle, saute the sweet red
peppers, onions, celery or bok choy, and turkey ham
or ham until onion is translucent.

Add the remaining ingredients; bring to a boil over
medium heat. Reduce heat; cover and simmer
until vegetables are tender. (45 to 60 minutes).Use a potato masher to mash some of the beans
and veggies to thicken the soup. Can be thickened
using instant mashed potatoes.

Before serving, if you wish, you can add 1 cup
half and half cream. Heat through but do not boil.

KellyWA (11:17:27) : (One of my personal favorites)

HOME MADE POTATO SOUP

1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
tsp allspice
dash of chervil
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth

Heat olive oil in stock pot, add onion, carrot,
mushrooms, celery/bok choy, and saute
until translucent. Add potatoes, spices
and broth. If needed, add enough water to
cover everything with water. Cover, bring
to a low boil and cook until potatoes are
tender. Remove bay leaf. Add milk.

To further thicken this soup, use instant
mashed potatoes. Or, make a roux using
2 tablespoons butter, and 2 tablespoons of
flour. Add these items and stir constantly
to make certain they are blended. Add a small
amount at a time depending upon how thick
you want your soup.