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Savory Soup Recipes, 2
Mushroom Split Pea Soup
Heat oil in large pan over medium heat. Add onions, mushrooms, carrot, celery, and curry; cook until onions are softened. Stir in salt, water, split peas, and bay leaves. Bring to boil then reduce heat to medium-low and cover; cook, stirring occasionally, until peas are tender, about 40 to 60 minutes. Remove bay leaves, season with pepper, and serve. Soup freezes and reheats well. Bon appétit! Sister Carter France Toulouse Mission Beef Barley Soup
In large Dutch oven, over medium heat, add 3 tablespoons of oil and brown beef bouillon cubes. Add celery, garlic, onions, and carrots after beef is browned. Sauté vegetables with beef for 4 to 5 minutes. Add beef stock and barley, adjust heat to slow rolling boil and cover. Cook for 1 ½ hours. Check beef and barley to see if they are soft. If not, cook for additional 30 minutes. After beef and barley are tender, add canned white beans, bay leaves, and mushrooms and cook for 15-20 minutes. Harold R. Walker Boise, Idaho Spicy Chicken Corn Chowder
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but ¼ cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; sauté until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes. Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes. Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper. Ladle chowder into bowls. Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro. Jackie Mitchell Gig Harbor, Washington Goofy Soup
In large stock pot fry until browned sausage slices and remove from pan. Add diced onions and fry until translucent in sausage drippings. Add all vegetables except cabbage and toss with onions and sausage, then add water, bullion and Knorr spring vegetable soup mix. Bring to a boil. Let simmer till vegetables are soft, toss in cabbage for three minutes before serving. Optional: Add sliced zucchini or yellow crook neck squash near the end of the cooking process so they don’t over cook. The soup can be a stew if the vegetables are cut larger and less water is added. Green beans or corn are also a great addition. Serves 6 hungry adults. Serve with bread or rolls and sit back and enjoy the raves. Lourena Phillips Utah White Chicken Chili with Cheddar Soup
In large pan, combine oil, onion, pepper and jalapeno. Stir often over high heat until onion is limp- 3-4 minutes. Add cumin, corn, green chiles, milk and beans. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken. Season with flavors, about 10 minutes, stir in chicken, season with salt and pepper. Stir in the cheese and serve immediately. Sharon W. Standage Mesa, AZ Italian-Style Beef and Pepperoni Soup
Garnishes: sliced fresh basil, shredded parmesan cheese Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture. In the Dutch oven, sauté mushrooms and peppers, onions, and garlic in hot oil Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish. This soup is really easy to make, also can be made a head and reheated. Ellen Kairot Chicken Enchilada Soup
Spices:
In a large pot cook olive oil and chicken together. Add the cream of chicken soup and green chilies. Add the warm water with chicken bullion, let this get warm. Then add the can of cheddar cheese soup. Add spices to taste, if you can see the spices after you stir them in that then it’s about right. Once this is cooking add your tortillas pieces. This will thicken up your soup. Give it a few minutes to thicken. Serve hot. You can add shredded cheese, sour cream, green onions, chips or anything that sounds good to your family. Heather Beck San Diego, CA Cheesey Potato Soup
Sauté diced sausages and onion in stick of butter, add the cubed potatoes, salt and pepper and stir until coated with butter. Fry until just golden, add broth and water. Cook until potatoes are just done (do not overcook potatoes) add in the half and half and Velveeta cheese. Stir until cheese is melted then add in the grated cheddar and stir until it is melted. When cheeses are melted, thicken broth to desired thickness by adding ¼ c. flour to 1 c. water and shake vigorously, add to broth through a strainer and stir continuously. Repeat the same process until the broth is as thick as you like it. Serve with bacon bits and grated cheese. This recipe is the most favored of all soups in the Berry home. We eat this soup every Christmas Eve with homemade rolls. This is definitely one of our family’s holiday favorites. Brenda Berry Greenwood, Arkansas “Love” Soup This soup makes a large batch, you may decide to make a quarter or half as much as I do.
Place chicken broth in large cooking pot and bring to boil. Add onions, carrots, celery, cabbage and cook until they are somewhat tender. Add the rest of the ingredients and cook until the noodles are tender (but do not overcook). Turnips, zucchini, tomatoes, or other vegetables are also good to add to this soup. You can substitute cooked rice or rice pasta for the noodles. My husband likes this soup made with orzo, instead of wide noodles. Antoinette Purdon Ashburn, VA Black Bean Soup
Cover black beans with 8-10 cups of water and pressure cook for 25-35 minutes depending on age of beans. Leave all water in cooker. Sautée bell peppers, onion, and celery. Add sautéed ingredients to cooked black beans. Finish with two cans of diced tomatoes along with salt to taste. Makes enough for 8 pints to pressure can or many servings. Good served with cornbread. Sherry Huggins Duncan, Arizona Sopa Ranchera
Garnish:
To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 1 minute. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes. Ladle 1 cup soup into each of 10 bowls, and top with 1 tablespoon finely chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese. Squeeze ¼ lime wedge into soup. Optional topping: crumbled corn or tortilla chips. Makes 10 servings. Monica P. Brewster Anchorage, Alaska Baked Potato Soup
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Heidi Hunt Leesburg, VA Golden Harvest Soup
In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash. Cook, stirring for 2 to 3 minutes. Pour in stock, cover and simmer for about 20-30 minutes or until vegetables are all very tender. Puree in batches in blender or food processor until very smooth. Return to pot. (Soup can be prepared to this point, covered and refrigerated to this point. Reheat before continuing recipe.) Stir in cream until soup is desired consistency. Season to taste with salt and pepper. Can be garnished with a little grated carrot, or a sprinkle of chives or green onions and sour cream Makes about 6 servings. Louise Pollard Lindsay, Ontario, Canada Zucchini Soup
Cook zucchini, squash, green onion and dill weed in a pot until just tender. Start with just a little water and cover it. Squash will steam and create more water so no need to add a lot to begin with. Add sour cream, cream cheese, bullion and 3 cups water. With a large measuring cup, transfer part of the soup to a blender. Blend together, then transfer to a serving bowl. Continue blending in batches until all of the soup is blended together. Serve with bacon bits if you like or just plain. It’s delicious either way! Stephanie Nixon Oviedo, FL Broccoli Potato Cheese Soup
Pre-cook potatoes, set aside. Sauté onion, celery & butter. Blend well flour and milk then combine all ingredients in sauce pan except potatoes and broccoli. Cook on medium-low heat until smooth in texture approx 20 minutes. Add potatoes and broccoli and cook additional 5 to 10 minutes until broccoli is hot but still firm. Let cool and serve with warm bread (french bread is a nice touch). Joy Ziminskas McKinney, TX Southwest Bean Soup
Melt cream cheese and enchilada sauce together in saucepan over medium/low heat. Stir with a whisk. Add beans, corn, green chilies, cumin, salt and pepper to taste. Heat until hot, being careful not to boil. Add meat, if using. Serve with cornbread. Candes Spencer Evans, GA Crock Pot Vegetable Soup
Brown ground beef in skillet. Drain grease and place in crock pot. Add remaining ingredients. Cook on low setting for 6-8 hours; high setting for 4 hours. If including potatoes, add during last hour of cooking. Diane Irwin Autumn Chowder
Boil yellow-gold potatoes for 5 minutes. Do not drain water. To the potatoes and water, add carrots, onion, and bouillon and cook an additional 10 minutes. In a separate bowl, toss cheddar, pepper-jack, flour, and white pepper together. Once combined, add to the pot with the potato and carrot mixture. Then add half-and-half, milk, corn, and ham, and heat (but do not boil) the ingredients. Serve hot. Lindy Matson Centennial, Colorado The Best Chili Ever!
Brown ground beef in skillet; drain off fat. Using a fork, crumble the beef into pea-size pieces. In a large pot, combine beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. For spicier chili: add ½ tsp black pepper. For much spicier chili: add ½ tsp black pepper and 1 tbsp. cayenne pepper. And for the hottest of the hot: add 5 or 6 sliced jalapeno peppers. Leftovers can be frozen. Diana Hawes West Point, UT Minnesota Wild Rice Soup
Melt the butter in a deep saucepan over medium heat. Add the onion, carrots, celery and parsley. Sauté for about 5 minutes until the onions are translucent. Add the mushrooms and continue to cook for another 5-10 minutes on medium-low heat. Add the flour and mix well. Cook until flour is a golden color, usually 2-3 minutes. Slowly add the beef stock along with the half & half. Blend well. Continue to cook stirring often until the mixture has thickened. Add the cooked rice and continue to simmer on medium-low heat until the rice has been warmed through. Enjoy! The best way to cook the wild rice is as follows: Preheat oven to 500 degrees. In a large covered baking dish add 4 c. boiling water to 1 c. wild rice. Cover & place in oven. Turn off the oven & allow rice to process overnight. In the morning you’ll have about 5 cups of perfectly cooked rice. Extra rice will freeze well in a zip lock freezer bag to be used later. Ida Jolley Rexburg, ID Taco Soup at the Friendship House, Wamego, KS
Sautee the onions and then add the beef. Brown and drain fat. Put beef and all other ingredients into crock pot or in a pot on the stove. If in crock pot, leave on low for 7 hours. If on stove top, let it simmer for 1 hour. When ready to serve, add a dollop of sour cream, sprinkle with cheese and tortilla chips. Lotus Hazlett Chicken Noodle Soup
Put whole chicken in pot with 6 cups water and 1 tsp. of salt. Simmer on stove for 1 hour. Remove chicken, and leave 3 cups stock in pot. Strip the whole chicken to total two cups of diced chicken. Add to the stock above-bouillon cubes and vegetables. Boil until vegetables are tender. Add soup and milk, and add noodles and two cups diced chicken. Kathy Cathey Beaumont, CA LDS Living, Jan/Feb 2009; Photo by Zsuzsanna Kilian
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Today's date: March 18, 2010
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