What is your best soup recipe?

Question

What is your best and most tasty recipe for soup. Any kind but hearty delicious homemade soup...

Answer 1

Traditional Jewish Chicken Soup

as much chicken as you want (anything from an entire chicken, to just bones, but wings and backs and necks are the best).

1 onion sliced into large cubes

6 minced garlic cloves

6 whole garlic cloves

2 carrots pealed and sliced into rings

2 zucchinis sliced into rings

1 root of celery pealed and sliced

2-3 stalks of celery chopped into large slices

a handful of fresh parsley

1 tsp ground ginger

kosher salt

fresh ground black pepper.

place all ingredients in a large pot cover with water (to about 2 inches from rim), bring to boil - when soup comes to a boil clear the foam from the top of the soup with a spoon. Cover the pot and lower the flame, keep simmering for as long as possible (I like to keep the soup on the stove for at least two or three hours).

Best served with noodles or Soup nuts (an israeli version of croutons it is worth looking for them in the kosher ile in your local supermarket - they are crunchy yellow squares)

This recipe is a staple of my winter Sabbath dinners. We also serve this on Passover and Rosh Hashana - the Jewish New Year with Matzo balls.

As my grandmother used to say chicken soup is homemade penicillin and you know what? It really works.

Answer 2

Ha, I've posted this several times today already!

Chicken Asparagus Chowder

1 chicken, cooked, skinned, boned, chopped

4 Tbsp butter

6 Tbsp flour

5 Tbsp minced onion

1 Cup sour cream

5 Cups chicken broth

2 Tbsp white wine

1 10.5 oz can cut asparagus spears

Melt butter, add onion, saute 3 minutes.  Add flour, stir, 2 minutes.

Slowly add broth, cook 3 minutes.  Put sour cream in bowl, add 1 cup

of hot broth, stir, add back to mixture.  Stir until smooth.  Add wine.

Drain, chop asparagus.  Add chicken and asparagus to pot, stir

until heated through.

Answer 3

Italian sausage soup

1 lb turkey Italian sausage links, cut into 1-inch pieces

2 cups broccoli flowerets

1 cup uncooked mostaccioli pasta (3 oz)

2 1/2 cups water

1/2 teaspoon dried basil leaves

1/4 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained

1 can (18.5 oz) Progresso® Vegetable Classics French onion soup

1. In 4-quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until brown; drain.  

2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.

3. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Answer 4

Martha Stewart's Corn Chowder – not crockpot

4 ears sweet corn, husked

3 slices bacon, cut into 1/2-inch pieces

1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)

1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)

1 cup milk

1 sprig fresh thyme

Coarse salt

Directions

Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.

Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.

Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.  

Answer 5

Ultimate Potato Soup --



INGREDIENTS

6 cups diced potatoes

3 stalks celery, diced

1 cup chopped onion

3 (14.5 ounce) cans chicken broth, divided

4 cups half-and-half cream

6 tablespoons butter, melted

6 tablespoons all-purpose flour

4 cubes chicken bouillon

1/2 teaspoon ground black pepper

DIRECTIONS

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

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Creamy Split Pea Soup --



INGREDIENTS

1/2 pound sliced bacon, diced

1 large onion, chopped

2 celery ribs, sliced

1 pound dried green split peas

2 quarts water

2 medium potatoes, peeled and diced

2 cups diced fully cooked ham

2 teaspoons salt

1 bay leaf

1/4 teaspoon pepper

1 cup heavy whipping cream

DIRECTIONS

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.

Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Answer 6

cabbage soup

1lb Super lean burger

6 stalks celery chopped

1 onion diced

2 cloves garlic minced

2 carrots sliced

1 package sliced mushrooms

Brown the above

in a large stock pot mix together: 4 cans diced tomatoes w/garlic and olive oil (or just plain), 1 can tomato sauce, 4 cans beef broth and 2 cans water... 2 tsp celery salt, 2 bay leaves, pepper,  1 package of coleslaw mix (the pre cut coleslaw with no dressing) and your browned veggies & meat let simmer for about 30 minutes until nice and heated through.. bring to a boil and add 2 cups of dried pasta, I use bow ties or wheels.... cook until pasta is tender.. taste you may want to add some salt, pepper depending on your taste if a lot of your liquid cooks out you can add some more beef broth.

Chicken parm soup

2 whole chicken breast cut in to bite size chunks, 6 stalks celery, 1 small onion chopped, 4 cloves garlic diced... brown up in a little olive oil

add 2 cans diced tomatoes, 2 cans crushed tomatoes, 3 cans chicken broth, 2 TBS Garlic Powder, 2 TBS Onion Powder, 1 tsp black pepper, 1 tsp garlic salt... simmer for 30 minutes

when the soup is done simmering make some garlic bread toasting under the broiler, top bread with a hearty helping of parmesan cheese and place back under the broiler until bubbly

In each bowl place a piece of bread and ladle on some soup.

Taco soup:

1 LB Super lean ground beef browned with 1 small chopped onion

2 cans diced tomatoes, 2 cans water, 2 cans tomatoe sauce, garlic powder, onion powder, 1 package taco seasoning, 2 cans chili beans

1 can corn... bring to a simmer for abou 45 minutes

serve with corn chips, shredded cheese and sour cream/salsa

Answer 7

CHICKEN VELVET SOUP  



1/3 cup + 1 TBSP butter

3/4 cup flour

6 cups chicken broth, divided

1 cup milk

1 cup half and half

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups chopped cooked chicken



Melt butter in large Dutch oven over low heat

Add flour

Stir untill smooth

Cook 1 min, stirring constantly

Gradually add 2 cups chicken broth, milk and half and half

Cook over med heat, stirring constantly

untill thicken and bubbly

Stir in salt and pepper

Add remaining broth and chicken

Stir well

Heat throughly

Yield  2 quarts

Answer 8

'Whatever Soup'

Ing:

1-lb ground beef or Italian sausage

1 onion, diced

1 cup diced carrots (2 carrots)

1/2 rutabega, diced

2 potatoes, cubed

1 cup celery, chopped (about 2 stalks)

4 cups water (or enough water to cover the whole lot)

2 teaspoons salt

1 teaspoon bouquet sauce (you can use Worcestershire in place of this, or a few tsp of bouillion granules/2 cubes)

1 bay leaf

1/4 teaspoon pepper

Salt to taste

(if there are other spices you enjoy, throw 'em in there! :) )

1 can stewed tomatoes (Italian style diced are great)

Dir:

In a large dutch oven, brown first two ingredients & drain, then add the rest. Bring to boil, reduce heat and simmer. Cook covered for 20 minutes (or until veggies are almost tender). Add stewed tomatoes and simmer for 10 minutes more.

Answer 9

Love, love, love this recipe.

Drag-It-Through-the-Garden Potato Soup

1 yellow onion, diced

½ c. butter

8 potatoes, peeled & diced

enough water to cover potatoes in the pot

3 T. chicken bouillon

½ c. flour

4 c. half & half or milk

1 T. parsley flakes

10 oz. frozen peas

3 or 4 strips of bacon, fried until crisp

salt & pepper to taste



Add, if desired, 1 cup of any or all of the following vegetables:

   sautéed mushrooms

   green beans

   shredded carrots

   shredded zucchini

Sauté onion in the butter until clear.  Add potatoes and cover with water.  Add bouillon and cook over medium high heat until potatoes are tender.  Reduce heat.  Combine flour and half of the milk or half & half in a jar and shake well to mix.  Add to the potatoes and stir for 3-4 minutes, or until thickened.  Gradually add remaining milk, stirring constantly to avoid scorching.  Add remaining vegetables and seasonings.  Gently heat through.  

Garnish with crumbled, crisp bacon, if desired.                           Serves 6-8

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This is my hubbby's favorite.

White Bean & Chicken Chili

3 (15 oz) cans white beans, drained & rinsed

6 c. chicken broth

2 med. chopped onions, divided use

2 T. olive oil

1 ½ lbs. chicken breast, cut into ½" cubes

2 (4 oz) cans diced green chilies

2 cloves garlic, minced

2 t. ground cumin

1 ½ t. crushed dried oregano

¼ t. crushed red pepper flakes

1 t. salt

½ t. pepper

Place beans, chicken broth, & half the onions in a large pot; bring to a boil.  Reduce heat & simmer.

Meanwhile, heat a large skillet over med.-high heat.  Add oil, and when hot, but not smoking, add onions & sauté until tender.  Stir in chicken and sauté for 5 min, stirring frequently, until thoroughly cooked.  Add green chilies, garlic, cumin, oregano, & red pepper flakes & stir until well combined.  Transfer mixture to bean pot & season with salt & pepper.  Return to a boil, reduce heat & simmer for 1 hour, or until flavors are well blended.  Add more water or stock, if needed.

Serve warm, garnished with sour cream, cheddar cheese & salsa, if desired.

Answer 10

Beef stew, Ive just always like a fresh,hot bowl of beef stew when I get home.

Answer 11

Chicken Noodle

I don't ever measure so just use to your discretion:

Chicken broth

carrots

celery

cooked chicken pulled apart

salt

pepper

garlic powder

chicken bouillon cubes

egg noodles

put all ingredients except egg noodles in a pot, simmer for about an hour. Taste to make sure it is seasoned to your taste. After an hour of simmering, add egg noodles. Cook about 30 minutes on med heat.

Serve with crackers