Favorite soup recipes? Anyone care to share?

[8FillTheHeart]

I am trying to plan a new food budget for our family. (Ummmm....new expensive house, one in college (which will now be 9 hrs away!), one attending all boys' private school.....need I say more :eek: )

Our lunch time meals have become quick throw it together deli sandwiches lately. Definitely not a cheap choice. I used to cook spaghetti, fry up ground turkey and make sloppy joes or burittos, etc. But I would really prefer something that I can prepare several days worth and freeze and simply pull out and heat up......soup leaps out at me as a good choice. That and chili.

I don't know many soup recipes b/c my older boys couldn't stand soup. Since they won't be home for lunch and my little ones really like soup, I am ready to jump on the homemade soup wagon.

Any favorites? Thanks so much!! :)

[KristineIN]

We really like this one and I make it up in jars to keep on hand.

Friendship Soup Mix - Layered Soup Mix In A Jar

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 tsp. Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar )

Additional Ingredients:
1 lb. ground beef
3 qts. water
1 (28-ozs.) can diced tomatoes, undrained

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.

Yield: 1 batch.

Instructions to attach to jar:

Friendship Soup Mix:

To Prepare Soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.

Yield: 16 servings (4 quarts)

[Cathy in IL]

Crock Pot Chicken Wild Rice Soup

1 Cup uncooked wild rice
3 Cups diced, cooked chicken
2T. chicken bouillon granules
1 onion chopped
5 Cups water
4 potatoes, cubed
1 1/2 Cups milk
2T flour

Boil ric, Chicken, bouillon, onion, and water in saucepan. Remove from heat and put in slow cooker. Add potatoes.

Combine milk and flour until smooth. Add to soup mixture.

Cook 6 to 8 hours until rice and potatoes are tender and flavors are blended.


Corn Chowder

6-8 potatoes
1 Quart Corn
1 onion
1 carrot
2 garlic cloves
1 quart chicken broth
salt and pepper
1 quart milk
chopped spicach

Boil diced potatoes. Drain. Saute onion, carrot, and garlic in butter. Add chicken broth. Heat all together.


Autumn Soup

1 lb. ground beef
1 cup chopped onion
4 cups hot water
1 cup each cut up carrots, celery, corn, and potatoes
2 tsp. salt
1/2 tsp. pepper
1 bay leaf crumpled
pinch of basil
1 can tomatoes (or 6 fresh)

Brown beef in saucepan. Add onions and cook 5 minutes. Add everything else. Mix well and boil. Cover and simmer for 10 minutes or a little longer.

[Andie]

Here's (http://thewelltrainedkitchen.wordpress.com/category/soups/) a link to the soups already on WTK; I'll add anything else that's posted to this thread, too. (This subscribe feature *is* helpful!)

[MNClaire]

Here's a recipe for Minnesota Wild Rice Soup (not with chicken, like above). It's really easy, too.

6 T. butter
1/4 cup chopped onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cups chopped ham
1/3 cups finely grated carrot
1 cup half and half
2 T. dry sherry (optional)
Salt and pepper to taste
snipped italian flat-leaf parsley

Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in chicken broth. Cook and stir constantly until thickened. Add wild rice, ham, carrots, cream, sherry, salt, pepper and parsley. Serves 4 to 5. Can be doubled easily.

[Meliss]

Here's a link to two of my family's favorites: Savory Soups (http://oursidehomeschool.blogspot.com/2005/10/savory-soups-to-sip.html)

The Butternut Bisque soup is our number 1 favorite. Recently, my 10 year old told me that it is better than ice cream! :eek: :D

[Meliss]

P.S. I have been making the butternut bisque soup without cream or milk lately due to milk allergies and it still tastes mahvelous!

[OhM]

olive oil
1c chopped onion
3 garlic cloves, minced
5c chicken broth
1c dried lentils
1/2c chopped carrot
2 bay leaves
3c chopped Swiss chard, collard greens, or spinach
1 1/2c chopped baking potato
1c chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1tsp dried basil
1/2tsp dried thyme
1/2tsp black pepper
4Tbsp chopped fresh parsley

Heat oil in Dutch oven over medium-high heat. Add onion and garlic; saute 5 min. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add greens, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle w/parsley. Yield: 5 servings (about 1 1/2 cup per serving.)

The recipe came with a wine note! Riesling is usually paired with such dishes in Northern Europe, where ham and lentils often appear on the menu.

EDIT: I'm a larvae now!!! Whoo-hoo!

[JudoMom]

Cheeseburger Soup:

1/2 lb ground beef, cooked and drained
3/4 cup onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken broth
4 cups potatoes, diced & peeled
1/4 cup flour
2 cups American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

-In a 3 quart saucepan, saute onion, carrots, celery, basil, and parsley in 1 tbsp of butter until tender. (about 10 minutes)
-Add broth, potatoes, & ground beef; bring to a boil.
-Reduce heat, cover & simmer for about 12 minutes (until potatoes are soft).
-Melt 3 tbsp butter in a small skillet, add flour. Stir until bubbly.
-Add to soup, bring to a boil. Cook and stir for an additional 2 minutes.
-Reduce heat to low. Add cheese, milk, salt & pepper. Cook & stir until cheese melts.
-Remove from heat, stir in sour cream.

Yield: Approx. 8 servings/2 1/4 quarts

Tortilla Soup

Juice from 1 lime (about 2 tbsp)
3/4 pound boneless skinless chicken thighs (I use chicken breasts)
2 tsp hot chili powder
2 tsp oil
3 cloves garlic, minced
1 can (14.5 ounces) jalapeno-flavored diced tomatoes (rotel)
3 cups chicken broth
1/2 cup shredded cheddar cheese
1 avacado, peeled & pitted, cut in chunks
tortilla chips

-Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side of until done. Remove, set aside.

-Heat oil in a large, deep pot over medium heat. Add garlic and remaining tsp of chili powder. Cook 1 minute. Add tomatoes (with their juice), broth, and 1 cup water. Bring to a boil; reduce heat to medium low and cook 10 minutes, covered.

-To serve: tear chicken into small pieces and divide among 4 bowls. Divide tomato broth among the bowls; top with cheddar cheese, avocado, and tortilla chips. (I've usually add the chicken to the soup and let it simmer until I'm ready to dish it up).


Simple Chicken Stew

2/3 pound boneless, skinless chicken breast
2 tsp veg. oil
3/4 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
2 cans (about 14 oz each) chicken broth
4 large flour tortillas (not fat-free)

-Heat oil in a 4.5 quart soup pot over medium heat. Add onion. Cut the chicken into bite sized chunks, adding it to the pot as you chop. WHen all of the chicken has been added, raise the heat to medium-high and cook, stirring, until the chicken is almost cooked through (about 3 minutes).

Loaded Baked Potato Soup

1 tbsp butter
1 cup chopped onion
6 Russet potatoes (already baked)
2 cans (about 14 ounces each) chicken broth
1 cup milk
1/2 cup sour cream
1/4 tsp salt
1/8 tsp pepper
Bacon bits, shredded cheddar cheese, green onions to top.

-Melt butter in a 4.5 quart soup pot over medium heat. Add the chopped onion to the pot. Raise the heat to medium-high and cook until the onion begins to soften, about 2 minutes.

-Meanwhile, cut baked potaotes in half. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Meanwhile, scoop the insides of the baked potatoes out, and cut into bite sized pieces. Add them to the pot.

-Add the milk and sour cream and stir well. Add the salt & pepper to taste. Cook until heated through. Serve at once, garnished with cheese, bacon bits, and green onions if desired.

4 large servings.

[Krista in LA]

I love this soup because it is a complete meat and potatoes type meal. You can make it as spicy as you want too.

Spicy Potato Soup
1 lb hamburger
4 c cubed potatoes
1 small onion, chopped
3 8 oz cans tomato sauce
4 c water
2 tsp salt (I often leave this out)
1 1/2 tsp pepper
1 tsp hot pepper sauce (more or less depending on how spicy you like it)

Brown hamburger, drain. Add potatoes, onion, and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce. Bring to a boil, reduce heat, and simmer 1 hour or until the potatoes are tender and the soup has thickened. 6-8 servings.

[Tonia]

I love soups - we eat them quite often. Here is a link (http://thesunnypatch.blogspot.com/2007/10/french-onion-soup.html) to our favorite French Onion Soup.

[Rich with Kids]

My crockpot is making Ottakee's Pea Soup for me today. She posted this around Chritmas:

I took my ham bone with some meat still on it. Put it in my large crock pot with 1lb. of split peas, 3-4 carrots cut up, one diced onion and the rest of the liquid from cooking the ham (or you could use broth or plain water). Then I added water to almost fill the crock pot.

I cooked it on low for 4 hours, added a few diced potatoes and cooked on low for a few more hours. Then I took out the bone, diced up the meat (and added any extra ham I had) and put it in the pot.

[momee]

2 3/4 c. chicken broth (I use the cheap base from Sam's - comes in a tub like butter)
1/4 c Heavy Whipping Cream - use the rest for whipped cream :)
1 med. russet potato - I always put in two
2 c. chopped kale (the ends are fine to use too, gives it some substance)
1/2 lb. spicy Italian Sausage - mild or spicy, both are yummy
1/4 tsp salt - I leave this out
1/4 tsp crushed red pepper - I definitely leave this out
grill/saute sausage cut into 1 inch slices (cut after you grill it or you're left with a mess)
combine stock and cream over med. heat
slice and quarter potatos
add that and kale and spices
simmer till you're ready for it (appx. one hour)
then before serving add sausage and heat

[Anne in Hawaii]

Black Bean Soup

2 (15-oz) cans black beans
1 (15-oz) can stewed tomatoes
1 can chicken broth (I usually have the boxed kind on hand and I just fill one of the empty black bean cans with broth and add that. You may want to add more if you like a less thick soup.)
1/2 onion, chopped
1 garlic clove, minced
salt & pepper to taste
1 T. oregano
2 T. lime juice

Combine all ingredients except lime juice in a dutch oven or large pan and simmer until cooked through. Add lime juice to soup just before serving.

I put brown rice in my rice cooker and get this going as I prepare the soup. (I cook my brown rice in chicken broth.) When the brown rice is ready, so is the soup, and I serve the soup over the brown rice. This is a filling and healthful meal -- and it's perfect for Weight Watchers' Core plan.

[Liz CA]

Easy, oh so easy recipe:

Brown some chicken, cut into chunks or cubes
Chop some celery, carrots, any color of bell pepper, Acorn squash
Peel potatoes or - for fun - add Alphabet pasta.
Boil water with chicken broth (whatever quantity you like)
Cook all veggies until everything is soft then add browned chicken cubes for a couple of minutes.

As evidenced above, I don't use specific quantities in this *recipe*. It's a Grandma's-throw-in-what-you-got kind of soup. LOL

[chickenpatty]

This is really easy and really cheap. I usually double it, making a batch at the beginning of the week, every other week.

It is a recipe for crockpot refried beans. It is a little runny, so I spoon it into bowls, sprinkle with cheddar, and serve with chips. All six of my kids love it. Dh and I usually like other stuff with it, like salsa and sour cream.

http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx

[momtolgd]

Beef Stew/soup

1 1/2 pounds beef (I usually use a roast cut)
4-5 potatoes (depending on size of them), peeled
3-4 carrots, peeled
2 stalks celery
1 onion
2 cans diced tomatoes (sometimes use stewed also)
1 large can vegetable juice or tomato juice
Pepper to taste
Bay leaf

Cut up meat in small chunks and cook in skillet until browned on all sides. Drain grease.
In the mean time, cut up all vegetables into small chunks. I usually just quarter the onion because hubby likes big chunks of onion. Add all vegetables, tomatoes, and can of vegetable juice to stock pot or dutch oven. Put in a bay leaf and season to taste. Add meat after cooked and drained. Bring to rolling boil, then turn heat down and simmer covered until veggies are as tender as you like them. (I usually cook for 1 1/2 hours.) Remove bay leaf before serving. Serve with crackers or cornbread muffins.


Chicken Noodle

3 boneless skinless chicken breasts
Swanson chicken broth (I use 1 large one and 1-2 small ones)
2 stalks celery
2 carrots, peeled
1 onion
8 oz bag of egg noodles
Pepper to taste

Boil chicken for 20-30 minutes or until done. Chop up all veggies and cooked chicken into cubes. Add all to Swanson broth. Season to taste. Bring to rolling boil, then turn down and cover and simmer for 20 minutes or so. Add noodles and continue cooking for about 10 minutes. Serve with crackers or bread.


DH's chili

5 cans of varying kinds of beans, drained (chili hot beans, light and dark kidney beans)
2 cans of stewed or diced tomatoes
1 jar of salsa (we use medium)
1 onion chopped or quartered
Sometimes he uses ground beef (browned and drained first), sometimes he doesn't...I prefer without meat
Add tomato paste or sauce if you need more liquid
Season with pepper, chopped onions, chili powder to taste (sometimes he also adds crushed red peppers)

Add all together, let simmer for an hour or longer if desired. DH likes to play a bit with ingredients, so it doesn't turn out exactly the same every time, but this is the basic list of what he uses.

[Lorna]

You are not going to believe this one. I got it from the BBC's 'Food Programme' . It is the simplest soup I know and one of my favourites:

Ingredients

2 cans of chick peas (garbanzo beans in the USA I believe)
a handful of fresh mint
a chopped clove of garlic

Whizz all the ingredients in a blender (including the water in the can of chick peas) and heat. Add more water to desired consistency. No salt is needed if the chick peas have salt added to the can.

Caution: this soup holds quite a lot of heat and so check the temperature before giving to your little ones!
Happy eating!
Lorna :D

[Emily in FL]

You may want to check out BooMama's blog (http://boomama.net/?p=1911)for her soup carnival. There are a lot of soup recipes there. Here is a link to my entry, Refried Bean Soup (http://oakhillacademy.wordpress.com/2007/12/07/soups-on/).

[Mamagistra]

I just posted this one for Chickenpatty who's looking for lentil recipes. Maybe your family will like it. :) I should mention that it serves 6 to 8.

Here's a soup that my family enjoys:

Egyptian Lentil Soup
1 lg. onion, coarsely chopped
1 carrot, peeled & coarsely chopped
2 to 3 oz. lean ground beef or lamb*
2 Tbsp. extra virgin olive oil
1 tsp. ground cumin
1 tsp. fennel seeds
1½ cups brown or green lentils (or 1 cup brown or green + 1 cup red lentils)
2 quarts water
1 small dried red chili (optional)
juice of ½ lemon or more to taste
salt & pepper to taste

Pick over and clean the lentils. In a heavy pot, gently sauté the onion, carrot, and ground meat in the oil until the veggies are soft and the meat is very brown, about 15 minutes. Stir in the cumin and fennel, then add the lentils and water. Add the chili if desired.

Cook until lentils are tender, about 30 minutes. Remove the chili (if used). Add the lemon juice and taste for seasoning, adding salt and peper to taste. Each serving may be garnished with onion slices warmed in olive oil and additional lemon wedges.

*I usually go ahead and use a pound of ground meat for my carnivores, but you can leave it out and the soup is still wonderful. Also, you can add some finely chopped hearty greens (spinach or kale, for instance) along with the water to pump up the nutrition.

[Caia]

Taco soup
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.



1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

[Audrey]

Here's my all-time fave "Double Tomato Soup"

1 medium bulb fennel, diced
1 small onion, diced
2 cloves garlic, minced
Olive oil

Sauté the vegetables in the oil until soft and translucent. Then add:
3 c. beef broth
1 28 oz. can crushed tomatoes
1 tsp. basil (2 tsp. fresh basil, minced)
1 tsp. sugar
Cracked black pepper to taste

Simmer 20 minutes. Serve topped with:
1 medium tomato, seeded and diced
Parmesan crisps, or freshly shredded parmesan
Croutons of your choice

[Tonia]

Taco soup
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.



1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

The recipe we use is almost the same - the biggest difference is I use a package of dry hidden ranch dressing mix when I put in the taco seasoning. Adds a nice layer of flavor.

[Jean in IN]

this is our current family favorite

3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can't remember how much.

Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.

This is almost not enough for my family of 6. Kids ages 3-11

[Ottakee]

Vegetarian Chili

1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes

Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.

[8FillTheHeart]

:) I can't believe the variety of delicious choices. I am THRILLED that I asked. I'm going to take the approach I did yrs ago when I had 5 young ones. I am going to take an entire day and bake huge batches of a wide variety and freeze so that I should have about a month's worth to pull out on a day to day basis.

When I did it yrs ago, I save a lot of money by buying in bulk and in pre-determined quantities. There was no waste and saved even more b/c I wasn't running to the store and buying more stuff while I was there. Between the soup and getting back into backing our own bread, I can't wait to use my new kitchen. :)

Thank you all so much for sharing!