** November is Main Courses ... This week is Soups **

[raven3517]

Since most people voted for Main Courses, that's what we'll start with. November's theme will be Main Courses, and this week's sub-theme is soup!

So let us have them - all your favorite soup, stew, bisque, etc recipes

I'm sorry I didn't get this up yesterday like I said I would - we didn't get home until 10:30 p.m. and I was toooo tired

 

[piratesmate]

Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8

Lentil Soup

1 ham bone/butt
1 pkg dry lentils
6 c water
2 carrots
1 tsp crushed/minced garlic
1½ c tomato or V8 juice
½ c minced parsley
1 Tbl margarine
1½ tsp salt (opt)
dash pepper
½ tsp dried oregano
1 Tbl wine vinegar

Boil the bone/butt for an hour or so until you have a good stock. Remove the bone/butt, cool & dice the meat. Clean the lentils & bring to a boil with the water, carrots, garlic, parsley, margarine & seasonings. Reduce heat & simmer until carrots are tender. Add the juice & meat, then check seasonings. Use the hand blender until most of the lentils are broken. Serve with a Tablespoon of wine vinegar.

Vegetable Beef-Barley Soup
1 lb beef
6 c water
3 tsp beef bouillon
1 bag corn
1 bag mixed vegetables
1 bag green beans
1 bag peas
½ c barley
3 potatoes, cubed
46 oz V-8
Beef may be from a bone, stew beef or cut from a roast. Trim fat & slice small. (Easier if slightly frozen.) Cover beef with water & simmer 1 hour. Add bouillon, veggies & any seasonings desired. Bring to a boil & simmer at least an hour. Add potatoes & barley. Simmer at least ½ hour. Add V-8 or tomato juice & serve when warm. Freezes well.

 

[Twigs]

The Escarole soup recipe is from DH's grandmother and the Spinach soup I got from the box of Ronzini Acini pepe pasta


Escarole Soup

2 cloves garlic crushed
olive oil
1 lb. ground beef
Med. bunch of escarole washed and cut up
8 oz can tomato sauce
1 c. small pasta such as acini pepe or spaghetti broken in small pieces
Chunk of hard parmesan cheese cut into cubes
grated parmesan cheese

Saute garlic in olive oil. Add gr. beef and brown. Add tomato sauce and simmer a few minutes. Add escarole and add water to cover. Bring to a boil and then turn down and let simmer 1 1/2 hours. Add pasta and cubed cheese and continue to simmer until pasta is cooked. Serve with grated parmesan cheese, and salt and pepper to taste.



Spinach Soup

1/4 c. chopped onion
1 garlic clove crushed
1 T. margarine
1 can (46oz) chicken broth
1/2 c. Acini Pepe pasta
1/4 tsp nutmeg
1/8 tsp. pepper
1 pkg (10oz) frozen chopped spinach (I have used fresh chopped and cooked in the microwave first)
grated parmesan cheese

Cook onion and garlic in butter till tender not browned. Add chicken broth, bring to a boil. Add pasta, nutmeg and pepper, simmer 5 min. Add spinach and simmer 5 min. stirring occaisionally. Season to taste with salt. Sprinkle with cheese. Makes 6 1/2 cups or 8 servings

 

[mrp4352]

Our favorite during the winter is 6-can soup!

Brown 1 pound ground beef, drain the fat and move to a soup pot. Add 2 cans each minestrone soup, ranch style beans, and rotel tomatoes. Bring to a simmer and serve! It's especially good with warm crusty bread!

 

[yummy72]

Potato Cheddar Soup

4 stalks celery, chopped
1 onion, chopped
4-6 potatoes, peeled and diced small
butter
2 large cans chicken broth
3 cans cream of potato soup
1 large package bag shredded cheddar cheese
1 cup sour cream (or more)
salt and pepper to taste

Saute vegetables in butter in soup pot for about 5 minutes. Add broth. Cover and simmer until vegetables are desired tenderness, approximately 20 minutes. Add sour cream and cream of potato soup. Add one cup of cheese, stir. Serve topped with remaining cheese.
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Cream of Mushroom Soup

1 medium onion, chopped
¼ cup butter
½ pound fresh mushrooms, sliced
1 cup butter
½ cup flour
1 quart half and half
1 quart chicken broth
salt and pepper to taste

Saute onion in ¼ cup butter until soft. Add mushrooms. Saute until liquid comes from mushrooms, set aside. Prepare sauce: Melt 1-cup butter, stir in flour, and cook for 2-3 minutes over low hear, stirring constantly. Add half and half, stirring until thickened. Add chicken broth, stirring until mixture boils. The resulting sauce should not be too thick. Control the thickness by adding or subtracting the amount of broth. Add mushroom and onion mixture, salt and pepper to taste. Can be frozen.
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Green Chile Stew

2 pounds Beef stew meat
¼ cup flour
¼ cup margarine or butter
6 cloves garlic, minced
3 cups beef broth (I prefer Campbell’s Double Strength-do not dilute
12 ounce. bottle dark Mexican beer (I prefer Sierra Nevada Pale Ale)
½ cup mild or medium green salsa
2 tablespoons snipped fresh oregano, or 2 teaspoons. dry oregano
1 teaspoon. ground cumin
3 medium potatoes, cubed
1-14.5ounce can hominy, drained
2 –4 ounce cans diced green chilies, rinsed and drained
12 green onions, chopped
½ cup snipped fresh cilantro
Flour tortillas
Sour cream

Toss beef cubes with flour. In a 4-½ quart dutch oven brown beef cubes one-half at a time in melted margarine or butter. Using slotted spoon, remove beef from pan. Add garlic to drippings in pan. Cook 1 minute. Add broth, beer, salsa, oregano and cumin. Return meat to pot, and add potatoes. Bring to boil. Reduce heat.. Cover and simmer 1-½ hours, stirring occasionally. Add hominy, green chilies, green onions and cilantro. Heat through. Serve with warmed flour tortillas and a dollop of sour cream.
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Green-Chile Potato Soup

3 tablespoons butter
8 green onions, chopped
2 tablespoons flour
4 cups milk, heated
1/3 cup chopped, roasted, peeled, seeded green chilies (You can use canned)
3 medium potatoes, peeled and diced
1 jalapeno or serrano pepper, seeded and minced
1 cup grated Monterey Jack cheese

In a soup pot, heat butter and sauté onions. When onions are soft, stir in flour, slowly stir in heated milk. Stir constantly until mixture begins to bubble. Reduce heat to low and add chiles and potatoes, salt to taste. Simmer 10 minutes or until potatoes are tender. Scoop out 1 cup of soup and puree in blender or food processor. Add puree back to pot and add jalapeno or serrano pepper. Cook 5 minutes more. Serve with cheese sprinkled on top and warm flour tortillas.
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Taco Soup

1 pound ground beef
1 large onion, chopped
3 (15 ¼ ounce) cans Mexican style chili beans, undrained
1 package frozen whole kernel corn, thawed
1 (15-ounce) can tomato sauce
1 (14 ½ ounce) can whole tomatoes, undrained and chopped
1 (4 ½ ounce) can chopped green chiles
1 (1 ¼ ounce) package taco seasoning mix
1 (1-ounce) package Ranch-style salad dressing mix
1 ½ cups water
Toppings: Fritos, shredded lettuce, chopped tomato, sour cream, shredded cheese

Cook beef and onion in a Dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain. Stir beans and next 7 ingredients into beef mixture, and bring to a boil. Reduce heat and simmer uncovered 15 minutes, stirring occasionally. Spoon soup into bowls and top with desired toppings.

 

[mommytotwo]

French Onion Soup
1/4 cup margarine
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.




Portuguese Bean Soup
1/2 pound chorizo sausage, chopped
1/4 cup olive oil
2 carrots, chopped
1 cup chopped onion
5 stalks celery, chopped
5 tomatoes, chopped
3 small potatoes, peeled and chopped
3 quarts chicken broth
1 1/2 tablespoons cayenne pepper
1 (15 ounce) can kidney beans, drained
1/2 cup tomato paste
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.


Egg Drop Soup
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion

In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
Remove soup from heat immediately, divide into four portions and garnish with green onions.

 

[piratesmate]

I missed that this was supposed to include "stew". I never thought of this recipe as a stew, but I guess it really is. It definitely is not a pie. The name comes from the type of noodle that is used. It's a PA Dutch recipe & this is my grandmother's version.

Grandmom’s Potpie
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder
flour

Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water. Add veggies & seasonings. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces. Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes.

For an easier version, use pieces of chicken instead of bones. (or use canned chicken broth & shredded chicken) Instead of making the noodles from scratch, use Mueller's Bot Boi noodles.

 

[Meriweather]

* Exported from MasterCook *

Dutch Split Pea Soup

Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound leeks
1/2 pound bacon -- chopped
2 cups celery -- chopped
1 large onion -- chopped
1/4 cup chopped parsley
1 pound green split peas -- sorted and rinsed
1 quart chicken broth
1 pound kielbasa -- sliced 1/2" thick

Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well. Slice thinly and set aside.
In a 5-6 quart pan over med-high heat, stir bacon often until brown. Transfer bacon with slotted spoon to paper towels, set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery, onion and chopped parsley. Stir often over med. heat until vegetables are limp, about 15 minutes. Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours. Stir occasionally. Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.


NOTES : I sometimes use lean ham instead of bacon.



* Exported from MasterCook *

Italian Sausage Soup

Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
2 cloves garlic -- minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes -- broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper -- seeded and chopped
2 medium zucchini -- sliced 1/4" thick
2 cups dry bow tie pasta -- 1 1/2" size
1/2 cup parsley -- chopped
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 tablespoons water to release browned bits.
Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.
Add remaining 4 cups broth. Stir to loosen browned bits., then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.
Serve hot, with parsley, salt and pepper.
(If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).



* Exported from MasterCook *

Pizza Soup

Recipe By :Kent Prairie
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Italian sausage -- cooked and drained
1 cup pepperoni -- chopped
1 onion -- chopped
1 1/4 cups mushrooms -- chopped
1 cup chopped, fresh tomatoes
15 ounces pizza sauce
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
2 cups water
1/4 cup Parmesan cheese
Shredded Mozzarella cheese

Saute onion and mushrooms.
Mix all the ingredients together. Simmer until hot and bubbly.
Serve topped with mozzarella.



* Exported from MasterCook *

Tony Roma's Baked Potato Soup

Recipe By :topsecretrecipes
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions (green part only) -- chopped

Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan and saute onion until light brown. Add flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. REduce heat and simmer for 5 min.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chip baked potatoes with a large knife to make chunks that are about 1/2" in size.
Add chopped baked potato and half and half to the saucepan, bring soup to a boil, then reduce heat and simmer the soup for another 15 min. or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheese, a half a tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.

 

[dad'ngirls]

This is a recipe I got from watching Rachael Ray's "30 Minute Meals" on the Food channel. It's GREAT !! Everytime I've served it, my friends have all asked for the recipe.

P.S. - I've been able to find the olive tapenade at Trader Joe's if that's a help.

Chicken Provencal “Stoup”
By Rachael Ray

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table


One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

 

[Tinkertude]

If you can open a can you can make this soup. I use left over chicken, turkey or canned chicken, depending on what I have on hand.

Creamy Chicken Vegetable Chowder

2 cups chopped cooked chicken
1 can cream of potato soup
1 can cream of chicken soup
1 can mexican style corn undrained
1 can 4 1/2 oz chopped green chilies
1 1/2 milk or half and half
1 cup chicken broth
1/2 cup green onion

Cook over med heat 5-8 minutes Remove from heat and add 1 1/2 cups shredded cheddar cheese stir until melted serve