Recipezaar: Stocks,Stove Top recipes

Greek Onion Soup

Mon, 26 Dec 2005 21:42:22 -0500

This is a heartier version of French onion soup. -- posted by Chef #277091

Five-Onion Soup With Scallion and Gruyere Croutons

Sun, 08 Jan 2006 19:13:25 -0500

This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there. -- posted by PanNan

Chicken Noodle Soup

Thu, 12 Jan 2006 17:52:28 -0500

I remember Mom making this when I was sick and stayed home from school. It's simple but marvelous. -- posted by WhenDull

Gigi's Soupe A'l 'oignon

Fri, 20 Jan 2006 12:43:41 -0500

During WWII, the Montana-Dakota Utilities Company published monthly recipes and at Christmas, sent out a Holiday menu. This is from my grandma's (Gigi) collection of recipes from them. -- posted by Krsi Sue

For Diabetics - Lentil and Vegetable Broth

Wed, 10 May 2006 07:44:04 -0400

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! -- posted by Charishma Ramchandani

Chicken or Meat Broth or Stock - Pressure Canned

Fri, 26 May 2006 13:04:59 -0400

This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds. -- posted by UnknownChef86

Ham Stock (Pressure Cooker)

Tue, 06 Jun 2006 15:06:53 -0400

This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes. -- posted by dividend

Chicken Stock Using Carcass

Wed, 07 Jun 2006 20:33:03 -0400

A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining. -- posted by Peter J

Irish Leek and Potato Soup

Wed, 07 Jun 2006 20:41:53 -0400

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads. -- posted by tehparrot

Leek Soup

Fri, 16 Jun 2006 22:03:31 -0400

Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord." -- posted by Charlotte J

Low-Fat Chicken Stock

Sat, 17 Jun 2006 19:36:44 -0400

This is a simple recipe to make a chicken stock that is a bit lower in fat. -- posted by Hey Jude

Glens Bouillabaisse (Fish Soup)

Tue, 27 Jun 2006 22:59:23 -0400

Adapted from a recipe in my microwave book as well as from others online. We love this and it is easy because you can make the soup base, freeze it then reheat when needed and add the seafood minutes before eating. I sometimes like to serve it with rice but usually just with crusty bread. Don't overcook fish or seafood and stock must not be boiling whilst cooking seafood so don't forget to reduce heat. You can use any seafood, crabs, lobster etc. -- posted by Ninna

Chinese Chicken Stock

Thu, 29 Jun 2006 21:20:29 -0400

This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months. -- posted by littleturtle

Golden Chicken Bouillon (Russian)

Wed, 12 Jul 2006 15:29:00 -0400

Serve with piroshki or old-fashioned chicken pie. -- posted by littleturtle

Roasted Chicken Stock (Pressure Cooker)

Mon, 24 Jul 2006 20:44:45 -0400

This is my shortcut chicken stock. I like the flavor better starting with a leftover roasted chicken carcass compared to raw chicken pieces. -- posted by dividend

Easy Vegetable Stock

Thu, 27 Jul 2006 08:38:32 -0400

From Martha Rose Shulman. For the vegetable trimmings, if you don't have all of them, that is fine. Just use what you have. Chard can be stalks or leaves. -- posted by ratherbeswimmin'

Vietnamese Chicken Stock

Sun, 03 Sep 2006 21:19:04 -0400

A really useful recipe from an old issue of Cooking Light. -- posted by echo echo

Pea Soup With Black-Cat Croutons - W

Fri, 20 Oct 2006 21:03:00 -0400

Every dream you'd see a black cat floating in your soup? Well you can now! And a tasty tidbit it will be. You might want to use those party sized pumpernickle loaves. The small sliced ones. -- posted by Nana Lee

Chicken and Rice Soup

Sat, 30 Dec 2006 21:42:53 -0500

This is from my pressure cooker cook book. I make the rice using chicken broth instead of water. This replaces most of the salt stated in the original recipe. -- posted by John Peck

Tortellini Basil Soup

Thu, 04 Jan 2007 12:14:00 -0500

This is a great soup that you can throw together on a night when you don't really feel like cooking. You can leave out the tomatoes if you want and you can also substitute the fresh basil for a little bit of dried basil to taste. I imagine you could add some cooked chicken too if you wanted. Don't put the cheese on top until right before you eat it otherwise the cheese will get soggy. I hope you enjoy this and let me know what you think! -- posted by Lynsey Beth

Spicy Carrot Soup

Mon, 08 Jan 2007 15:21:19 -0500

A delicious, healthy soup with a hint of (Turkish) spice, perfect for both dieters and vegetable nuts. Tips: It is best to chop the carrots and the onions and finely as possible, this way they will cook faster and give the soup a much better falavour and texture. -- posted by Hayley Jade

Basic Vegetable Japanese Style Stock

Mon, 15 Jan 2007 18:21:39 -0500

Great as a base for miso or other areas where you don't want to use Dashi. -- posted by That is Dr House to you

Stuffed Cabbage Stoup

Mon, 22 Jan 2007 21:25:08 -0500

I was watching Rachael Ray the other day and wanted to save this recipe. It sounds delish! Update: I have since made this stoup since posting and I really love it. The flavor of the coriander and paprika are delicious. One thing I did that Rachael suggested on the show is to actually add the rice to each bowl when you serve it. That way it won't soak up all the broth, particularly when you have leftovers. That is, if you have leftovers! -- posted by Lainey6605

Kikochan's Oyako Donburi

Thu, 25 Jan 2007 18:49:28 -0500

My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means "parent and child" (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ("unrelated" or "outsider") donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!! -- posted by Fireflylover

Hearty Chicken Soup N' Stars

Fri, 26 Jan 2007 13:44:24 -0500

Based off my Dad's basic soup recipe. I had a house full of sickies tonight so I whipped this up to try to soothe and heal. ;) The feedback from DH and kids was an overwhelming - YUMMY!! SO...I guess it is Zaar worthy. ***Note I made this with 8oz of star pasta and although fabulous, it did continue to swell through the evening. We just added broth to extend the soup for the next day's lunches/dinner. I have adjusted the recipe accordingly to reduce this, but just a note to be aware. ;) -- posted by Mommy Diva

Minestrone With Italian Sausage

Tue, 20 Feb 2007 22:01:39 -0500

I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated. -- posted by Lainey6605

Homemade Stock

Tue, 27 Feb 2007 23:04:27 -0500

Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there. -- posted by Karen From Colorado

Chicken and Rice Soup

Sat, 03 Mar 2007 16:49:12 -0500

I came up with this recipe when I was craving chicken soup, with rice, not with noodles. I just used whatever I had in my refrigerator at the time and I really enjoyed it. You can substitute spinach for the collards if you would like. Cook it until just wilted, about three minutes. -- posted by Lainey6605

Rich Vegetable Stock

Tue, 20 Mar 2007 21:32:37 -0400

Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times. -- posted by raisdbywolvz

Hearty Beef Soup

Sat, 12 May 2007 16:39:55 -0400

One of my family's favorite soups. -- posted by Lainey6605

Pea and Ham Soup

Sat, 19 May 2007 22:01:22 -0400

This is a easy to follow recipe my mother used to make this for those cold European winters.This recipe makes a large pan so you can freeze the rest. -- posted by Chef #502251

Awesome Rich Shrimp Stock

Tue, 21 Aug 2007 21:40:40 -0400

This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor. -- posted by ~Rita~

Won Ton Soup (Wonton)

Sun, 02 Sep 2007 16:03:35 -0400

I made this recipe by mixing together elements of Won Ton soups I had already made and enjoyed. I always thought it was way more complicated. Putting together the Won Tons can be a little time consuming, but you can make them ahead of time and freeze them too (up to 3 months). This is a pretty filling soup, but can be played with to either be the main course or the starter. It also looks like it took much more time than it did. I don't order it from the take out place anymore unless I don't have the stuff on hand or I feel lazy. -- posted by MPCook

Homemade Italian Garden Soup

Mon, 03 Sep 2007 08:55:21 -0400

Soup in under 15 minutes. From a Del Monte recipe card of course the first 4 ingredients are Del Monte brands. -- posted by Charlotte J

Roasted Red Pepper Soup

Mon, 08 Oct 2007 18:09:08 -0400

This is a beautiful red pureed soup that we make at my work. It is Full of flavor and great for a cold day. -- posted by Zabrina Graves

The Ultimate Chicken Noodle Soup

Mon, 08 Oct 2007 19:41:32 -0400

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months. I got this recipe from Oprah's magazine. -- posted by Lainey6605

Wilted Greens & Tofu Soup

Mon, 08 Oct 2007 22:50:32 -0400

I came up with this soup when living in China, on our first colder day. -- posted by Chef #608342

Beef Noodle Soup

Thu, 11 Oct 2007 23:19:54 -0400

This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done. -- posted by Lainey6605

Cabbage Soup With Sausage

Fri, 16 Nov 2007 17:54:00 -0500

A lovely little recipe from the '365 a day' cookbook. Make sure you buy good quality sausages and make a large amount. you can save the rest for dinner the next day! -- posted by Mr.Blitzer

Tracy's Spicy Posole

Tue, 11 Dec 2007 19:47:12 -0500

A green posole that just gets better and better as it turns into left overs. The water you boil the meat with turns into the extremely flavorful and spicy chicken broth and is the start of an amazing crowd pleaser! Got this recipe and tweaked it just a little bit for more heat and more flavor! -- posted by Melvin'sWifey

Grandma's Chicken and Rice Soup

Mon, 17 Dec 2007 19:39:21 -0500

Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it. -- posted by WI Cheesehead

Easy Stracciatella Italian Soup

Wed, 02 Jan 2008 00:29:31 -0500

Delicious and easy soup made with spinach, very healthy and tasty. -- posted by CooksInHeels

No Waste Leek Stock

Mon, 07 Jan 2008 15:52:14 -0500

This is a good way to stretch the budget and make sure the you are making the most out of your grocery shopping. I found this on the Veggie Venture blog which is a great blog for those of us wanting to get more veggies into our diet. I wanted to put it down here so I don't lose it. -- posted by Sarah_Jayne

Creamed Cabbage Soup

Wed, 09 Jan 2008 02:09:55 -0500

A nice winter soup and good with corn bread. This is another way to use small pieces of leftover ham. I do think some meltable cheese would be good in this as some reviewers have suggested. -- posted by WiGal

Poached Chicken (For Chicken Salads)

Tue, 29 Jan 2008 19:01:17 -0500

This is from King's cooking studio as a method of cooking chicken to use in chicken salad. -- posted by Oolala

Garlic Broth

Sun, 10 Feb 2008 18:31:55 -0500

Garlic is an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. This recipe is good as is, or use as a base for soups. Dr. Andrew Weil - Optimum Health Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium -- posted by Linda's Busy Kitchen

Rolled Chicken N Dumplins

Mon, 11 Feb 2008 02:32:30 -0500

This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker. -- posted by godsvip

Tenderbelle's 3 Bean & Ham Soup

Tue, 19 Feb 2008 01:53:51 -0500

In my search for a way to use leftover Christmas ham, I found recipe #15794 by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this is what I came up with. It is simple to prepare, and delicious...especially the second time around. Enjoy! -- posted by tenderbelle61

Chicken Broth/Stock (Pressure Cooker)

Sat, 23 Feb 2008 01:41:20 -0500

From Lorna Sass's book "The Pressured Cook" -- posted by Dee514

Tisserie Pumpkin and Tomato Soup

Tue, 04 Mar 2008 01:00:05 -0500

This soup was created by Chef Morris Harrar and is served at his New York patisserie, Tisserie. The best way to prepare a pumpkin for cooking is to wash it first and then with a large serrated knife cut it in half using a sawing motion on one side of the stem. Once halved, scoop out the seeds and then cut into smaller pieces and carefully remove the skin. One pound of pumpkin is approximately 4 cups pumpkin, cubed. -- posted by blucoat

Beef Stock

Wed, 05 Mar 2008 01:20:16 -0500

Beef Stock Recipe Courtesy of Emeril Lagasse Show: Emeril Live Episode: Soup N' Sandwich -- posted by Ewokchef

Spicy Hot Cabbage Soup

Fri, 28 Mar 2008 17:43:38 -0400

This soup was served in my college student union and was a hit with starving college students as it's big on flavor while using only frugal ingredients. I was never able to wheedle the recipe from the cooks, but this is a very close clone of it. It's a super diet recipe as it has a spicy kick that other cabbage soup recipes don't. I think diets fail more from lack of flavor than from hunger pangs! Also, it's the first soup I think of at the first sign of a cold as this one warms you from the inside out. With a toasted cheese sandwich and a hot cup of tea with honey, it's better than penicillin! -- posted by bh in WV

Chinese Pork Soup

Thu, 24 Apr 2008 20:45:06 -0400

I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one. -- posted by Romi

Beef Vegetable Soup - Simple, Hearty, and Yummy

Tue, 22 Jul 2008 02:54:08 -0400

There's a chill in the air, the kids' cheeks are rosy, and the leaves have begun falling ... That spells SOUP! There's nothing better on those cold weather days than cozying up to a steaming bowl of home-made soup. If you love the taste, but don't think you have the time -- Think again. This flavorful 'cold weather chaser' can be on your family's table in less than an hour! Team it up with warm sourdough rolls and a fresh garden salad, and you have a satisfying meal any day of the week. Cook's Tips: (1) Make the soup a day ahead of serving. The flavors will 'marry' and the soup will taste even better. (2) Double the recipe and freeze it in individual servings. -- posted by Feast Your Eyes!

Chikhirtma (Fresh Coriander-Onion Soup)

Tue, 05 Aug 2008 18:18:45 -0400

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months. -- posted by Sephardi Kitchen

Hearty Vegetable Soup

Fri, 19 Sep 2008 16:08:48 -0400

Cook's Illistrated Recipe, posted for safekeeping -- posted by I Cook Therefore I Am

Zuppa Du Jour

Mon, 22 Sep 2008 01:25:15 -0400

I received an email from the www.sparkrecipes.com website this morning with this recipe featured. Here is what the chef says: Fantastic soup, try with other veggies that you like! NOTE: The only change that I am going to try is to use Jennie-O Lean Turkey Bacon. -- posted by senseicheryl

Weight Watchers Easiest Tortilla Chicken Soup

Mon, 22 Sep 2008 01:32:54 -0400

This recipe is from Weight Watchers Ultimate Flex & Core Cookbook. To save time chopping, you can use 1 cup each of frozen onions and frozen chopped green bell peppers instead of the fresh onion and bell pepper, but I like the fresh. This recipe will serve 4 at 4 points per serving. Each serving is 1 1/2 cups soup and 2 tortilla chips. -- posted by Lainey6605

Campbell's Abc's Vegetarian Vegetable Soup

Mon, 29 Sep 2008 19:04:54 -0400

After fooling around, I have come up with the perfect tasting homemade version to this classic canned soup! At the age of 35, this is my favorite "feel better" soup when I come down with a cold. The ABC's are fun for the kids too! If you don't want to go vegetarian, use beef broth instead of vegetable broth or a combo of both. -- posted by TheDancingCook

Homemade Chicken Stock for Cooking

Tue, 30 Sep 2008 16:41:32 -0400

Here's another chicken recipe frommy personal computer cache. Do not use a crock pot for this unless you have a REALLY BIG one! This sotck can be used in many different ways. The directions may seem daunting but they are just to aquaint you with the possibilities of ingredients. Most of the time is for cooking. -- posted by Nana Lee

Basic Beef Stock

Fri, 03 Oct 2008 00:45:31 -0400

This is a great recipe for beef stock. It will save you money and is healthier than buying beef broth at the store. You can put it into ice cube trays and freeze it, keeping it in the freezer for about 6 months. 5 to 6 cubes is equal to about 1 cup of stock. -- posted by breezermom

Classic Homemade Chicken Soup

Mon, 06 Oct 2008 00:01:20 -0400

This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment". -- posted by onipar

Peperonata Stoup

Sat, 18 Oct 2008 01:17:28 -0400

This recipe is from Rachael Ray. -- posted by Lainey6605

Stracciatella Alla Romana (Roman Egg Drop Soup)

Mon, 27 Oct 2008 17:48:10 -0400

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant. -- posted by Alan in SW Florida

Cream of Broccoli Soup

Tue, 28 Oct 2008 16:40:30 -0400

Very tasty and easy soup... excellant for vegetarians (just substitute the chicken stock for vegetable stock). Mum's homemade recipe! -- posted by Chef #699931

Homemade Chunky Vegetable Soup

Tue, 28 Oct 2008 19:18:11 -0400

Tasty vegetable soup.... kids love it, I love making it as it is really easy and suitable for vegetarians. Excellant on a cold winter day! -- posted by Chef #699931

Vegetable Stock With Low Sodium

Mon, 03 Nov 2008 22:13:26 -0500

Entered for safe-keeping. From Donald Gazzinga's "The No-Salt, Lowest Sodium Light Meals Cookbook". Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ("Very Low Sodium" means 36 mg sodium or less, "Low Sodium" means 140 mg sodium or less). This stock has 50 mg sodium per cup. -- posted by KateL

Maureen's Chicken Broth With Very Low Sodium

Tue, 04 Nov 2008 00:48:37 -0500

Entered for safe-keeping. This recipe is the cornerstone of many of Donald Gazzaniga's recipes in his "No-Salt, Lowest Sodium" cookbooks. For a recovering heart patient or someone with congestive heart failure, salt is everywhere, so extreme measures may be needed. Drinking water in many municipalities may be loaded with salt, and many bottled waters also have a lot of salt, so it is important to read labels and call your local water department for answers. MDM switched to Deer Park bottled water due to its good taste but very low sodium. This recipe uses Recipe #334780 to keep the sodium low while preserving taste. -- posted by KateL

Beef, Wild Rice and Mushroom Soup

Wed, 05 Nov 2008 19:20:45 -0500

This looks like another good soup recipe from Paula Deen. -- posted by Lainey6605

Holiday Tortellini Soup

Tue, 02 Dec 2008 01:08:06 -0500

This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home. -- posted by Lainey6605

Chicken Vegetable Soup

Tue, 02 Dec 2008 01:52:43 -0500

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month. -- posted by Lainey6605

Italian Sausage Soup

Thu, 08 Jan 2009 18:48:15 -0500

This is a recipe from Paula Deen. It is one of her family's favorite soups. -- posted by Lainey6605

Laura's Tickle Your Tastebuds Chicken Noodle Soup

Thu, 08 Jan 2009 23:51:41 -0500

This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup. -- posted by Caroline Cooks

Mushroom and Tortellini Soup

Fri, 16 Jan 2009 18:47:15 -0500

This recipe features wild mushrooms which add a rich flavor. This is from Good Housekeeping. -- posted by Lainey6605

Chicken Stock

Mon, 26 Jan 2009 00:27:37 -0500

from Nick Stellino -- posted by Charlotte J

Vegetable Stock

Tue, 03 Feb 2009 18:07:05 -0500

I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor. -- posted by metallichick

Ultimate Noodle Chicken Noodle Soup

Wed, 11 Feb 2009 15:51:22 -0500

This came from a recipe a friend had. I added some different spices and deleted some ingredients my husband did not like. The result was this soup and it is very good. If you so desired it would very easy to add as many more ingredients (veggies) as you like. I used wide Amish egg noodles which make big, flat noodles in the soup but you could use any noodle you like. -- posted by Gayle Parks

Classic Minestrone

Mon, 02 Mar 2009 18:00:11 -0500

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup! -- posted by Chef Jerrysbear2

Italian Onion Soup

Mon, 09 Mar 2009 16:32:45 -0400

This recipe is from Chef Michael Chiarello. -- posted by Lainey6605

Tamari Bouillon Broth With Instant Variation

Mon, 16 Mar 2009 15:46:20 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth. -- posted by KateL

Italian Wedding Soup

Fri, 27 Mar 2009 01:27:52 -0400

This is my version of a classic, very easy and even a spinach hater will love this. -- posted by Chef #601537

Tomato and Paprika Soup

Mon, 11 May 2009 17:40:16 -0400

I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement. -- posted by Sueyous

Turkey Rice Soup

Sat, 16 May 2009 10:35:59 -0400

This is a hearty, healthy soup that I eat almost every day. -- posted by Hollymedic

Chicken Stock

Sun, 14 Jun 2009 21:09:16 -0400

A chicken stock used in a variety of soups -- posted by Louis Pujol

Easy Noodle Soup

Tue, 23 Jun 2009 16:25:27 -0400

This is a very easy recipe that I came up with one afternoon. Its half way between a soup and a pasta, great for kids who say they don't like soup. I use Ham but you can substitute it for chicken, tuna or a meat you normally use. For larger servings just add about 1/2 cup of pasta for each extra person. Enjoy! -- posted by yoshi_pizza

Chicken Avocado Soup

Sat, 04 Jul 2009 13:43:46 -0400

Try this delicious chicken soup that's perfect for a cold rainy day or for someone not feeling well. -- posted by Chef Steve L

Red Pepper & Lime Soup

Wed, 08 Jul 2009 02:31:20 -0400

I got this recipe from the book "400 Best Ever Low-Fat/Fat Free Recipes" by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste. -- posted by Country Girl825

Avgolemono Soup

Wed, 22 Jul 2009 11:05:29 -0400

this is a greek soup, it's a lemony chicken noodle [or rice] kinda soup. i learned the recipe from my yia-yia [grandmother] when i was younger. it's great for those cold wintery days or a rainy fall or spring day. or if you're just in the mood for some soup. now you can either used canned chicken noodle/chicken and rice soup [which is fastest] or make homemade chicken soup which is healthier and probably overall better tasting. but it's up to you. this recipe is going to go by the canned soup. -- posted by koukla007

Black Bean, Sweet Potato Chili

Mon, 27 Jul 2009 18:56:02 -0400

This recipe has a savory delicious taste and the avocados add a nice creamy texture! This is one of our family favorites! -- posted by GoodNurture

Low Sodium Cabbage & Beef Soup

Wed, 23 Sep 2009 17:23:18 -0400

Took Recipe #21886 and made it low sodium for my family and here are the results! It was delicious and NO one reach for the salt shaker! Can be halved if you don't need a lot. I canned the leftovers in glass jars and have been using for last minute dinners. Add hot bread and it's a hit. And my husband says he doesn't like cabbage...this changed his mind :) -- posted by Dream Acres

Turkey, Veggies & Wild Rice Soup

Mon, 05 Oct 2009 17:08:54 -0400

Keep toasty as the weather turns cool with this tummy-warming homemade soup. Made hearty with turkey, rice, a bounty of fresh vegetables, and savory seasonings, the recipe it easy to follow and results in a tasty dish you can be proud of. -- posted by Feast Your Eyes!

Jason's Hamburger Soup

Mon, 19 Oct 2009 14:31:10 -0400

Hamburger soup -- posted by Betty's Recipes

Hearty Chicken Soup

Mon, 26 Oct 2009 13:05:19 -0400

A hearty chicken soup recipe that has been fine-tuned over many years to near perfection. It is one of the most flavorful soups due to the inclusion of dark meat, soup base, and a relatively high fat content. Let this be a warning: This recipe is not recommended for those who are on a low calorie or low fat diet. Eat in moderation. -- posted by Mike the Gastronomer

Beef Stock With Port and Veggies

Mon, 09 Nov 2009 10:09:04 -0500

From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;) -- posted by Boomette

Tom Yum Soup With Vegetables

Mon, 23 Nov 2009 15:04:14 -0500

Thai Tom Yum soup is a delicious and aromatic Thai soup. I crave this soup ALL of the time. I have brought this to parties and people always rave about it. Now friends always ask me to make it whenever we're getting together. I made it completely from scratch for years. A few years ago, I started using the paste and prefer it. I find it to be more flavorful. Tom Yum is distinctly known for it's hot and sour flavor. My version maintains the distinct hotness and sourness of the traditional soup but it also is slightly sweet and spicy. I make a side of jasmine rice and serve it with the soup. I noted the ingredients and amounts I use however, I encourage additions, deletions and alterations. I don't care for the mushrooms and I love broccoli which may come as a surprise to some. Broccoli is not a traditional component of this recipe but it's healthy and I find that it goes nicely with the broth. Play and have fun! -- posted by Proserpine79

Holly's Turkey Soup

Thu, 03 Dec 2009 00:33:03 -0500

This is one of my standard after Thanksgiving recipes. I also make it using chicken stock and chicken in the winter. :o) -- posted by ImWhisper

Pressure Cooker Vietnamese Pho Bo

Fri, 11 Dec 2009 17:47:47 -0500

Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing! -- posted by Sunshine_Celine

Down-Home Smoked Sausage and Lentil Soup

Tue, 05 Jan 2010 08:20:57 -0500

Three cheers for this recipe - It's easy, nourishing, and best of all DELICIOUS! Filled with lentils, vegetables and smoked sausage, this is a hearty soup that is the perfect choice when you are short on time - It cooks in under an hour. Reach for your Dutch oven to make this soup tonight; then ladle up a bowlful of tummy-satisfying comfort food. -- posted by Feast Your Eyes!

Easy, Basic Vegetable Stock

Sun, 10 Jan 2010 15:07:04 -0500

A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks". -- posted by ninja

Chicken Rice/Noodle Soup

Thu, 21 Jan 2010 16:49:47 -0500

I've been trying to perfect my chicken soup for a while now and my husband tells me I finally found the winner. My toddler enjoyed it as well. Spices are mostly to taste I used left over chicken from the night before. -- posted by JenniferElizabeth

Recipezaar: Stocks,Stove Top recipes

Greek Onion Soup

Five-Onion Soup With Scallion and Gruyere Croutons

Chicken Noodle Soup

Gigi's Soupe A'l 'oignon

For Diabetics - Lentil and Vegetable Broth

Chicken or Meat Broth or Stock - Pressure Canned

Ham Stock (Pressure Cooker)

Chicken Stock Using Carcass

Irish Leek and Potato Soup

Leek Soup

Low-Fat Chicken Stock

Glens Bouillabaisse (Fish Soup)

Chinese Chicken Stock

Golden Chicken Bouillon (Russian)

Roasted Chicken Stock (Pressure Cooker)

Easy Vegetable Stock

Vietnamese Chicken Stock

Pea Soup With Black-Cat Croutons - W

Chicken and Rice Soup

Tortellini Basil Soup

Spicy Carrot Soup

Basic Vegetable Japanese Style Stock

Stuffed Cabbage Stoup

Kikochan's Oyako Donburi

Hearty Chicken Soup N' Stars

Minestrone With Italian Sausage

Homemade Stock

Chicken and Rice Soup

Rich Vegetable Stock

Hearty Beef Soup

Pea and Ham Soup

Awesome Rich Shrimp Stock

Won Ton Soup (Wonton)

Homemade Italian Garden Soup

Roasted Red Pepper Soup

The Ultimate Chicken Noodle Soup

Wilted Greens & Tofu Soup

Beef Noodle Soup

Cabbage Soup With Sausage

Tracy's Spicy Posole

Grandma's Chicken and Rice Soup

Easy Stracciatella Italian Soup

No Waste Leek Stock

Creamed Cabbage Soup

Poached Chicken (For Chicken Salads)

Garlic Broth

Rolled Chicken N Dumplins

Tenderbelle's 3 Bean & Ham Soup

Chicken Broth/Stock (Pressure Cooker)

Tisserie Pumpkin and Tomato Soup

Beef Stock

Spicy Hot Cabbage Soup

Chinese Pork Soup

Beef Vegetable Soup - Simple, Hearty, and Yummy

Chikhirtma (Fresh Coriander-Onion Soup)

Hearty Vegetable Soup

Zuppa Du Jour

Weight Watchers Easiest Tortilla Chicken Soup

Campbell's Abc's Vegetarian Vegetable Soup

Homemade Chicken Stock for Cooking

Basic Beef Stock

Classic Homemade Chicken Soup

Peperonata Stoup

Stracciatella Alla Romana (Roman Egg Drop Soup)

Cream of Broccoli Soup

Homemade Chunky Vegetable Soup

Vegetable Stock With Low Sodium

Maureen's Chicken Broth With Very Low Sodium

Beef, Wild Rice and Mushroom Soup

Holiday Tortellini Soup

Chicken Vegetable Soup

Italian Sausage Soup

Laura's Tickle Your Tastebuds Chicken Noodle Soup

Mushroom and Tortellini Soup

Chicken Stock

Vegetable Stock

Ultimate Noodle Chicken Noodle Soup

Classic Minestrone

Italian Onion Soup

Glens Bouillabaisse (Fish Soup)