Soup Recipes?

[Jaydaan]

Curried Zucchini Soup

4 T. butter
2 pounds zucchini, unpeeled and thinly sliced
4 T. finely chopped shallots
2 tsp. curry powder
1 tsp. salt
1 cup chicken broth
2 cups Half and Half

Melt the butter in a skillet and add the zucchini and shallots; cover and simmer 10 minutes. (Do NOT brown). Add the curry powder and salt and continue to cook until tender. Let cool. Put the zucchini in a food processor and process until smooth. Add the chicken broth and Half and Half; process until the mixture is creamy. Chill and garnish with sour cream and chives.

[Jaydaan]

Leek Soup

4 slices bacon, coarsely chopped
6 leeks, thinly sliced
1/4 cup flour
4 cups water
3 chicken flavor bouillon cubes
2 potatoes, peeled and cubed
1 tsp. dried whole basil
1 cup half and half

Cook the bacon in a Dutch oven over med. heat for 5 mins. Add the leeks and saute for 5 mins. Reduce the heat to low. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add the water and cook over med. heat, stirring constantly until thickened. Add the bouillon cubes, potatoes, and basil; cover and simmer for 45 minutes. Stir in the half and half and heat thorougly. Makes about 7 cups of soup.

[Jaydaan]

Slow Cooking Split Pea Soup
This comfort food will become a staple in your family.

6 med Carrots; sliced
1 med Onion; chopped
1 Ham bone; cracked
1 1/2 quart Water
1 cup dried Split peas
1 teaspoon Salt
1/8 teaspoon Pepper
2 Egg yolks; slightly beaten
1 tablespoon Sugar
1 cup Milk

This recipe uses a 5 qt. crock-pot. For a smaller pot, half the recipe but use the same slow cooking times. Combine veggies, ham bone, water and seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW for 3 to 4 hrs OR on LOW for 9-10 hrs. Remove ham bone. Prepare and add egg yolks by vigorously stirring some hot soup into the slightly beaten yolks with the Milk and sugar added. Blend into the soup and cook on HIGH until thoroughly heated (about 20 min.) Serve with hot crusty bread or croutons.

YIELD: 8 servings

[Jaydaan]

Crock Pot Chicken Tortilla Soup

1 & 1/2 pounds skinless chicken - cooked and shredded
1 - 15 oz. diced canned tomatoes
1 - 10 oz. can Enchilada Sause (mild or hot your choice)
1 - 4 oz. can of chopped green chilies
1 - 14 oz can of chicken broth
1 small box of frozen corn
1 Bay leaf
1 Medium Onion diced
1 Garlic clove minced
2 Cups of water
1 tsp. cummin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 T. Cilantro chopped up

Combine all in crock pot and cover and cook low 6 to 8 hours or high 3 to 4 hours. Put tortilla chips in before serving or over your own bowl of soup as desired, and add parm. cheese if desired.

[Jaydaan]

Crockpot Potato-Cheese Soup

Potatoes and cheese are two of my favorite comfort foods. This recipe makes it easy.

8 potatoes, cubed
1 tbsp chives, chopped
1 1/2 cup chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp paprika
1/4 tsp celery seed
1 tsp savory
1/2 tsp salt
1 cup milk
2 tbsp flour
2 tbsp butter
2 1/2 cup grated cheddar cheese

Add potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow cooker and add water to cover. Cook on high for one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour thoroughly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened.

[Jaydaan]

Hearty Alphabet Soup
Ingredients:

1/2 pound beef stew meat or round steak
1 can (16 oz. size) stewed tomatoes
1 can (8 oz. size) tomato sauce
1 cup water
1 package onion soup mix
1 package (10 oz. size) frozen mixed veggies, partially thawed
1/2 cup uncooked alphabet noodles

Directions:

Cut meat into small cubes. Place in crockpot with stewed tomatoes, tomato sauce, water, and soup mix. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH; add vegetables that have been partially thawed, and noodles. Cover and cook on HIGH 30 minutes or until veggies are done.

[Jaydaan]

Pasta e Fagioli (Pasta and Bean Soup)
(makes 6 servings)

olive oil cooking spray
1 small onion, 4 ounces (120 g), chopped
1 carrot, 3 ounces (90 g), chopped
1 zucchini, 4 ounces (120 g), chopped
2 ounces (60 g) button mushrooms, cleaned and sliced
1 14 1/2-ounce (435 g) no salt added diced tomatoes with juice
1 16-ounce (480 g) can cannellini beans, rinsed well
3 cups (720 ml) canned fat-free low-sodium beef or vegetable broth
freshly ground pepper
6 ounces (180 g) dried penne pasta or other pasta
2 tablespoons (24 g) grated Parmesan cheese


1. Spray a nonstick covered pot with cooking spray. Add the onion, carrot, zucchini, and mushrooms; sauté for 5 to 6 minutes, until onions wilt.
2. Add the tomatoes with their juice and simmer, covered, for 20 minutes. Add the beans and simmer, uncovered, for 5 minutes. Add the broth and cook, uncovered, for 10 minutes. Cool and freeze in an airtight container.
3. When ready to serve, reheat in a pot or in the microwave. While the soup is reheating, cook the pasta according to package directions to al dente. (Do not overcook the pasta as it will continue to cook in the hot soup). Drain the pasta and combine with the soup.
4. Ladle into soup bowls, topping each serving with a sprinkling of Parmesan cheese.

[Jaydaan]

Chicken & Sausage Gumbo

1 whole lg. chicken breast, cut into bite-sized pieces
8 oz. andouille or smoked sausage
1/3 c. flour
¼ c. cooking oil
½ c. chopped onion
½ c. chopped green pepper
½ c. chopped celery (the original recipe called for 10 oz. frozen okra, but we discovered that we don't care for it, lol)
4 cloves minced garlic
¼ t. black pepper
¼ t. ground red pepper (I use Louisiana Cajun seasoning)
3 c. chicken broth
2 bay leaves
2 c. hot cooked rice

Approx. 1 hr. 15 min., start to finish.

Mix the flour and cooking oil in a large pot until smooth. Cook and stir on high for 5 minutes. Reduce heat to medium, and continue cooking until it's the color of a shiny penny (about 15 minutes) STIRRING CONSTANTLY.

Add onion, celery, green pepper, garlic, black pepper, and red pepper (or Cajun seasoning). Cook until vegies are crisp-tender.

Add chicken broth all at once. Add chicken and sausage, and bay leaves. Cook for 20 minutes, or until chicken is cooked through.

Remove bay leaves; serve over rice.

I usually make a double batch of this, serve it for supper, and freeze the leftovers. I also usually add a bit more Cajun seasoning, as my family likes a bit of "kick".

[Jaydaan]

Cheese Chowder
3 c. water
4 c. potatoes, chopped very fine (no, finer than that, go back and do it more)
1 c. celery, chopped very fine (more, more, more)
1 c. carrots, chopped very fine (I'm not kidding about chopping these things fine)
1 c. cauliflower, chopped very fine (you need them really small)
1/2 c. onion, chopped very fine (well, maybe not quite that small)

Cook until vegies are tender. I do this in a crockpot (5-quart) and it is full to the top with this recipe.

Add:
1/2 c. butter (1 stick)
1 qt. milk
1 to 1 1/2 lb. Velveeta
2 c. ham, chopped very fine

Cook until cheese is melted, and soup is hot. To thicken, add flour to some of the liquid in a small cup or bowl to make a paste, then add to soup. It's important to chop everything up very fine, or you'll end up with potato soup, which tastes yummy but isn't cheese chowder, and doesn't freeze as well.

[Jaydaan]

Beef Stew
1 lb. beef stew meat (sirloin or round steak, cut up)
2 T. flour
2 T. cooking oil
5-5.5 oz. Spicy Hot V-8 juice
1-5.5 oz. regular V-8 juice
½ c. chopped onion (½ lg. onion)
2 t. beef bouillon or ½ pkt. onion soup mix
2 cloves minced garlic
½ t. dried basil
½ t. dried thyme
2 ¼ c. cubed potatoes (2½ lg. potatoes)
2 c. sliced carrots (6-7 skinny carrots)
1 c. sliced celery (4 lg. stalks)

Dredge beef in flour (I add pepper to the flour, too), then brown in oil.

Layer vegies in crockpot, add beef on top, then spices. Pour V-8 juice over all and cook for 6-8 hours.

[Jaydaan]

Salsa Soup

2 large cans of tomatoes with juice
2 large oinions (diced)
1/2 stalk of celery (diced)
1 green pepper
1 yellow pepper
1 package of onion soup powdered mix
Garlic, hot sauce, salt, pepper, oregano to taste. I add a few hot peppers as well as some parsley.
Add 1-3 cups of water, if desired, or if it looks too thick.

Cook until onions are transparent. This is considerd part of a weight loss plan, but I really just like the soup itself.

[Jaydaan]

Mixed Bean Soup
This a hearty soup you can make and keep for a week.

One can of crushed tomatoes or pureed
1 tbspn each of all different beans(black eyed peas, red beans, chick peas, green peas, yellow peas, etc) the more beans the more color
1 onion med.
1/2tsp of cumin powder
1/2 tsp of red pepper or black pepper
salt to taste
juice of 2 carrots
juice of 1/2 head of cabbage

In a juicer make the carrot and cabbage juice and set aside. Soak beans overnight and cook next day in pressure cooker

In a large pot add tomatoes and chopped onions, spices, cooked beans and the juices with 2-3 pints of water, let simmer for about one hour. You can increase or decrease the spices according to taste. This is enuf for 4.

For variaton I add boiled macaroni or any other pasta to make it a more of a meal. Wtih garlic bread or dinner rolls this is quite filling.

[Jaydaan]

Broccoli Cheese Soup ingredients list:
4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli.
1 1/2 cups raw potatoes, diced.
1 small onion, chopped.
1 pound Velveeta cheese.

Instructions for Broccoli Cheese Soup:
Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.

[Jaydaan]

Chickpea Soup ingredients list:
16 oz of chickpeas, undrained.
6 oz of tomato paste.
1 medium onion, minced.
1 cup of water.
1 teaspoon of oregano.
Pinch of pepper.
2 beef boullion cubes.
Salt, to taste.

Instructions for Chickpea Soup:
In a suitably-sized saucepan, combine all of the ingredients.

Heat to boiling, then cover.

Simmer for about 50 to 60 minutes, then serve.

[Jaydaan]

Cold Spinach Soup ingredients list:
16 oz of plain yogurt.
9 cups of fresh spinach.
2 cups of milk.
1 cup of diced cooked chicken.
½ cup of chopped onion.
2 ½ tablespoons of fresh dill, chopped.

Instructions for Cold Spinach Soup:
In a blender, combine 3 cups of fresh spinach, 1 cup of milk, the onion, dill and any additional seasoning.

Cover and process until almost smooth, then pour into a large serving bowl.

Again in the blender, mix the remaining milk and spinach with the yogurt; then cover and blend until smooth.

Stir the new mixture into the serving bowl, and then stir in the cooked chicken.

Refrigerate, then when serve when ready