Recipezaar: Soups,Stocks recipes

Summer Dreaming Vegetable Broth

Tue, 10 Feb 2009 15:21:16 -0500

I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!) -- posted by Mama Cee Jay

Borsh - the Most Delicious Traditional Russian Beet Soup

Wed, 11 Feb 2009 14:51:38 -0500

Borsh is a traditional Russian soup prepared from beets and cabbage. It is usually served with a spoon of sour cream. There are over 40 varieties of hot and cold borsh that use different combinations of vegetables and meats. This is my grandmother's recipe, which is also, arguably, the best one :) -- posted by annya127

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

Minestrone Soup I

Thu, 12 Feb 2009 17:52:53 -0500

All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled. -- posted by jordanpoling

Tom Yam Soup With Chicken or Prawns (Large Shrimp)

Mon, 16 Feb 2009 01:27:38 -0500

I LOVE Thai food!!! Our family eats a lot of foods from around the world and this one is a favorite. This is one soup I could eat every day. In fact, it was one of the only things that I could eat in my 2nd trimester of pregnancy. -- posted by clownes

Chicken Italian Sausage and Lentil Soup

Fri, 20 Feb 2009 11:15:34 -0500

low fat chicken sausage soup -- posted by Chef #163392

Spicy Tom Yum Soup

Fri, 20 Feb 2009 18:06:07 -0500

A knock off from our favourtie Vietnamese restaurant. I soak the vegetables in a salt water brine to keep them from getting mushy, but this step is not necessary. Yield time includes soaking time. This soup is really quick and easy. -- posted by Pam #5

Chicken Vegetable Soup

Sat, 21 Feb 2009 10:00:59 -0500

An easy chicken soup recipe with plenty of veggies. Lots of flavor, not a lot of prep time, and pretty much fool-proof. You can leave this simmering on the back burner while you do household chores or projects; it doesn't need a lot of babysitting. -- posted by boerbabe

Minestrone Soup

Sat, 21 Feb 2009 10:08:05 -0500

From the Canadian Living Cooking Collection - this soup is a hit at our house. We always alter the amount of Tabasco for a little more/less heat - I'm sure you know what you like yourself. -- posted by Clotho

Hippocrates Health Lifestyle Sprouted Bean Soup

Mon, 23 Feb 2009 11:45:40 -0500

This delicious vegan bean soup is my creation from what I learned at the Hippocrates Health Institute. It has no sugar, nor salt. And it can be spicy if you like that. On a cold winter day it is great with avocado and scallions. It's very simple to make. -- posted by Hippocrates Health Lifestyle Recipes

Quinoa Soup With Avocado and Corn

Mon, 23 Feb 2009 13:42:45 -0500

Most people know they should be eating more whole grains. Most people don't have the time to. Whole grains may taste better and be healthier for you than refined grains, but they also generally take much longer to cook. This easy, flavorful soup uses quinoa (prounced KEEN - wah), which is available alongside rice at most grocers and natural foods stores. Canned black beans or chopped cooked chicken are excellent additions to this soup. -- posted by Chef mariajane

Beef Soup

Mon, 02 Mar 2009 00:20:30 -0500

I haven't made this yet, but since the weather is still very chilly I am looking forward to trying it. -- posted by Teena

Beef and Barley Soup: Heavenly, Healthy, and Hearty

Mon, 02 Mar 2009 01:37:12 -0500

Youre not going to believe how simple this soup recipe is, and what you get as a result something so unbelievably filling, warming and rich in flavor. Made from a combination of beef, barley, carrots, turnips, potatoes, beef stock and seasonings, this savory soup can be be served not only at lunch but as an easy comort meal any night of the week. -- posted by Feast Your Eyes!

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

Dark Vegetable Stock

Mon, 09 Mar 2009 11:39:37 -0400

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special. -- posted by Katzen

Margaret's Beef Stew

Mon, 09 Mar 2009 11:55:34 -0400

This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had *this* recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits. -- posted by Mommy2two

Mock Chicken Stock

Mon, 09 Mar 2009 16:25:23 -0400

Another stock recipe from Moosewood's Daily Special. A great substitute for chicken broth. -- posted by Katzen

Italian Onion Soup

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

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

Hamburger Vegetable Soup - Crock Pot

Tue, 10 Mar 2009 01:07:24 -0400

A breeze to throw together! -- posted by Brooke the Cook in WI

Mormor's Kaukswe

Tue, 10 Mar 2009 01:42:44 -0400

This is my grandmother's recipe for Chicken Kaukswe which is a favorite Burmese breakfast, she was a missionary to Burma and learned the recipe while there. The Burmese Chicken Noodle Soup. -- posted by HellaD

Vegetable Miso Soup

Wed, 11 Mar 2009 01:46:54 -0400

My kids love miso soup. But the restaurants are stingy with tofu and other ingredients. I've developed a recipe for miso that my kids can eat like a one bowl meal. They love the taste. I start with soaking the mushrooms. Then get the stock going. As soup is cooking I clean and prepare the vegetables from longest to cook to shortest and add those as they are completed. -- posted by Nado2003

Soup from a Stone

Wed, 11 Mar 2009 12:31:14 -0400

This is a delicious soup inspired by a favopurite book of my sons called 'Soup from a Stone'. We did add a couple of our own ingredients in addition to list in the book. For example in the book are listed 'juicy beef bones' but we used left over taco mince (with the taco seasoning already included from prior meal). And of course red wine wasn't an ingredient in the book.....this is a great way to get kids to eat healthy and involve them in cooking AND it's delicious. Don't forget to add a clean stone(website wouldn't let me add to ingredients list)Serve with Pumpkin Scones. -- posted by aussieqzine

Garden Vegetable Soup

Thu, 12 Mar 2009 14:05:57 -0400

I love this soup because it's so full of vegetables and it fills you up. I like to serve it with some warm crusty rolls. -- posted by Lainey6605

Sarah's Sacred Heart Soup

Sat, 14 Mar 2009 12:49:47 -0400

this is the Sacred Heart Soup with some added things in it, I found the original was too bland and my friends always ask me to set some aside for them when I make a batch. -- posted by Saartje

Crock Pot Steak Soup

Sun, 15 Mar 2009 00:30:39 -0400

I have recently been trying to not waste food so I am using up items I find in my pantry and freezer. I used left over rib eye steaks which I had chopped into small bite size pieces and either canned or frozen vegetables. Very hearty and tasty. I served this with cornbread. -- posted by Lucky Chef

Swanson® Sensational Chicken Noodle Soup

Mon, 16 Mar 2009 15:38:51 -0400

Tastes like mom's homemade! -- posted by Alley Barbie

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

Healthy Vegetable Soup

Mon, 16 Mar 2009 21:15:18 -0400

Healthy low fat soup that can be made in batches and frozen. -- posted by Kelli Seeman-Smith

Betty's Turkey Meatball Soup

Mon, 16 Mar 2009 21:27:09 -0400

When your body needs a natural boost, nothing beats a warm bowl of soup. It's nutritious and filling at the same time, without taking away from the flavor this meal brings to your palate. Deliciossso!!! -- posted by Ms. Ayon's dishes

Cauliflower and Parmesan Soup

Thu, 19 Mar 2009 16:15:46 -0400

Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the faux-potato in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI! -- posted by Ashlin

Chicken Noodle Soup

Thu, 19 Mar 2009 17:50:24 -0400

Yummy quick chicken noodle soup made from homemade stock. Store bought egg noodles can be subbed with home made. -- posted by Chef #1209088

Homemade Chicken Stock (Harry Caray's)

Sat, 21 Mar 2009 02:26:41 -0400

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio. -- posted by Pneuma

Grandma Terry's Southern Beans

Mon, 23 Mar 2009 15:56:30 -0400

There's nothing like going to Grandma Terry's a big plate of beans and fried cornbread. A simple and very inexpensive meal. -- posted by Lil' Miss Nikki

Olive Garden's Zuppa Toscana (Copycat)

Tue, 24 Mar 2009 17:59:49 -0400

I tried a few different recipes but finally tweaked one into what I think is perfection! It's also lower fat than most of the others! -- posted by Captain's Lady

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

Mihc's Indian Lentil & Vegetable Soup

Mon, 30 Mar 2009 18:16:27 -0400

This is a mildly spicy, comfort-food soup packed with protein and veggies. For more or less spice, add slightly less or more chili powder. -- posted by Mihc

Turkey Broccoli Soup

Wed, 01 Apr 2009 03:33:35 -0400

Top with salt and pepper if you like and you'll have the perfect soup! I myself like it without the salt and pepper. -- posted by Chef Luny

Homemade Chicken Stock

Fri, 03 Apr 2009 17:28:36 -0400

Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it. -- posted by Papagayita

Slow Simmer Chicken and Dumplins

Mon, 06 Apr 2009 21:38:10 -0400

It's the Cracker Barrel recipe. I got it from the Copycat Recipes website. It's rather long but worth it. I was raised eating chicken and dumplins but was never able to re-create it like my daddy's. This recipe is right on target! -- posted by Kathy in Woodbridge, VA

Taco Bean Soup

Mon, 06 Apr 2009 21:53:33 -0400

My MIL gave me this one, and it has become a favorite at our house. Easy, low calorie, and the whole family likes it. You can throw in any beans you like (pinto, black, kidney, navy, chili, garbanzo, white, etc.), and this is flexible to additions like a can of tomatoes or green beans, or a package of ranch mix, though I find that makes it too salty for my taste. Makes a great lunch soup, or can become dinner with a salad and some biscuits or rolls. -- posted by Proverbs31gal

Veggie Soup

Mon, 06 Apr 2009 21:59:14 -0400

Super easy and super yummy! My brother-in-law gave me this recipe.. -- posted by Irish in the City

Crock Pot Beef Vegetable Soup

Wed, 08 Apr 2009 12:07:22 -0400

This is another delicious soup I like to make in the crock pot. -- posted by Lainey6605

Chicken Rice

Sun, 12 Apr 2009 00:34:35 -0400

:D -- posted by Chef #1216218

Chicken Noodle Soup

Mon, 13 Apr 2009 17:52:04 -0400

found this recipe in Redbook - easy & good. -- posted by macygirl09

Quick Tortilla Soup-Pampered Chef

Mon, 13 Apr 2009 18:09:52 -0400

Havn't tried yet. Posting here for safe keeping. This sounds great with the addition of lime juice!! -- posted by um-um-good

Chicken Stock

Wed, 22 Apr 2009 13:05:46 -0400

Homemade Chicken stock provides a flavorful base for a range of soups, stews, asnd braises. Enterprising home cooks can have fresh stock on hand simply by make the stock ahead and freezing it in small freezer bags to use as needed. -- posted by Chef mariajane

Veal Stock

Wed, 22 Apr 2009 13:07:08 -0400

Stocks have a superior flavor when they are prepered in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 lb. oxtails with the veal bones. -- posted by Chef mariajane

Uncle Bill's Light Vegetable Soup

Fri, 24 Apr 2009 16:40:44 -0400

I have been making this recipe for many years, easy to make, very tasty. Good for any kind of weather and it is healthy for you. -- posted by William (Uncle Bill) Anatooskin

Little Stuffed Hats in Broth

Sun, 10 May 2009 20:00:59 -0400

This soup is served in Northern Italy on Santo Stefano (also known as St. Stephens Day or Boxing Day) and on New Year's Day. It makes a welcome change from all the special celebration food at this time of year. It is traditionally made with the Christmas capon carcass, but chicken stock works equally well. This recipe calls for cappeletti, which means "little hat". The difference between cappelletti, from Modena, and tortellini, from Bologna, lies in the stuffing and not in the form. According to the Modenese, cappelletti are shaped like hats: On the other hand, Giuseppe Cerri, whom the Bolognese credit with the happy invention of the tortellino, claimed to have been inspired by a vision of Venuss navel. From the book "400 Soups" and posted for ZWT5. -- posted by FloridaNative

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

Garlic Broth

Mon, 18 May 2009 14:15:06 -0400

Garlic broth is a nice alternative to other broths and inspite of the amount of garlic really quite mild. I freeze this in 1 cup measures to make a cup of soup whenever the urge strikes. -- posted by budgiesntiels

Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor

Thu, 21 May 2009 02:29:34 -0400

Grandma's chicken soup has always been good for the soul, but try turning her recipe up a knotch or two with delicious Thai flavors - an excellent balance of spicy, salty, sweet and sour. Serve it up with crackers, warm crusty bread or breadsticks and you'll enjoy COMFORT IN A BOWL! -- posted by Feast Your Eyes!

Korean Chicken Soup

Fri, 29 May 2009 02:02:03 -0400

Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;) -- posted by Manami

My Mother's Delicious Chicken Soup

Tue, 09 Jun 2009 13:12:23 -0400

I have 3 sisters and we always looked forward to the day our mother made this soup, it is my favorite since i love olives. and now that i got married i tried making it and it was just as delicious!!! -- posted by Yaed

Chicken Stock

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

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

Uncle Bill's Light Vegetable Soup

Tue, 23 Jun 2009 16:20:29 -0400

I have been making this recipe for many years, easy to make, very tasty. Good for any kind of weather and it is healthy for you. -- posted by William (Uncle Bill) Anatooskin

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

Vegetable and Herb Broth

Tue, 30 Jun 2009 18:04:38 -0400

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods. -- posted by JanuaryBride

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

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Sat, 25 Jul 2009 02:48:21 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Sat, 25 Jul 2009 02:48:56 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

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

Chicken Chili

Fri, 07 Aug 2009 02:21:38 -0400

This is a no bean chicken chili that I got off of the food network website that has a little kick. It's delicious! -- posted by srh427

Sausage and Bean Soup

Fri, 07 Aug 2009 10:11:01 -0400

This is a great and versatile soup that can be modified in so many ways to fit your tastes. Awesome comfort food, easy to prepare, and tastes great served right away or leftover. Use whatever sausage you like (I like Italian best), add pasta, barley, etc. Serve with crusty bread and a salad for a really nice meal. -- posted by saratogaslim

Corn Broth

Mon, 17 Aug 2009 02:25:28 -0400

This recipe uses all the parts from corn on the cob, that you and I would normally throw out, to make a flavorful broth. It can easily stand in for vegetable broth or chicken broth in many recipes. It can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months. -- posted by Ice Cool Kitty

Creme Potato Cabbage Soup

Mon, 24 Aug 2009 01:11:11 -0400

a thick hearty anytime soup -- posted by 1008511

Homemade Chicken Soup

Mon, 31 Aug 2009 11:50:47 -0400

How is it that plain chicken and vegetables simmered together can taste so satisfying? -- posted by Veronica #5

Old Fashioned Chicken Noodle Soup

Tue, 01 Sep 2009 16:50:50 -0400

This is a great recipe to make on a cold rainy day! It makes the house feel warm and cozy. Its also nice to make when a loved one doesn't feel well. Its so much better than the canned stuff. This is one of my families favorites and another recipe I learned from my mom =) -- posted by SoCalCookerGal

Gouda and Lentil Soup

Wed, 09 Sep 2009 14:58:18 -0400

This is an amazing soup. My husband loves it. I got it in a flyer and changed it to my liking. Sometimes I add a little more cumin -- posted by Islandlife

Chicken Tortilla Soup

Wed, 09 Sep 2009 17:10:51 -0400

"Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese." -- posted by MmLeaf05

Vegetarian Soup

Mon, 14 Sep 2009 18:05:14 -0400

This is a fiberous and healthy soup I make for my boyfriend and I to eat throughout the week when we don't feel like cooking. I'll make it on Sunday and it will last till Thursday. Plus its a great way to clean out your fridge. -- posted by Crazy4Curry

How-To: Roasted Chicken Stock

Thu, 17 Sep 2009 15:43:00 -0400

I made this Gluten Free Roasted Chicken Stock a few days ago in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week. We're recovering quite quickly. http://www.elanaspantry.com/how-to-roasted-chicken-stock/ -- posted by Elana's Pantry

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

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

Mexican Chicken Potato Soup

Mon, 28 Sep 2009 14:58:52 -0400

I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy! -- posted by tasyanituna

Healthy Vegetable Soup

Mon, 05 Oct 2009 16:54:51 -0400

I created this soup from my need to have a tasty soup that was low fat, low sodium and low cholesterol, but high in flavour. So easy to make too. -- posted by clucuik

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!

Simply Delicious Chicken Fajita Soup

Wed, 07 Oct 2009 14:13:03 -0400

This soup is so simple yet very delicious! Your guests will think you cooked it all day long! -- posted by Lainey6605

Chicken Doodle Doup (Noodle Soup)

Wed, 14 Oct 2009 02:16:04 -0400

I asked for this recipe after having it on a "vacation". Delicious! -- posted by EyesForASkinnyFuture

Slow Cooker Peppered Beef Soup

Thu, 15 Oct 2009 14:24:36 -0400

I love having this soup to come home to on a cold fall or winter night. Leftovers can be frozen in an airtight container up to three months. Add a bit of canned broth when reheating to reach desired consistency. -- posted by Lainey6605

Vegetarian Vietnamese Broth

Mon, 19 Oct 2009 14:28:17 -0400

I love Vietnamese pho. -- posted by littlemafia

Jason's Hamburger Soup

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

Hamburger soup -- posted by Betty's Recipes

Pot Roast Mushroom Soup

Mon, 19 Oct 2009 14:37:29 -0400

This is a great recipe for left overs or as someone said do overs. Comes together quickly. -- posted by aronsinvest

Ww Onion Soup

Mon, 19 Oct 2009 14:37:46 -0400

Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl. -- posted by Matt Gardner

Sopa De Pollo (Central/South American Chicken Soup)

Mon, 19 Oct 2009 14:51:30 -0400

I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas. -- posted by Chef Sarita in Austin Texas

Savory Minestrone Soup

Thu, 22 Oct 2009 12:36:11 -0400

A classic soup with my own variation -- posted by Chef #505447

Nancy's Vegetable Beef Soup

Sat, 24 Oct 2009 03:05:08 -0400

From Fix It & Forget It -- posted by The Daycare Lady

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

Homemade Chicken Soup With Wings

Mon, 26 Oct 2009 14:44:35 -0400

I love chicken soup and when ever I think one of my babies are coming down with something I have to make it. My 3yr old asks for it when ever she starts to cough its so cute. The funny thing is that my babies will only eat my soup. Another thing I like about using wings is that there is less grease and the meat is always nice and tender, never dry or tough and it keeps the flavor well. I hope you enjoy this recipe as much as my babies do. I get everything from my local HEB. -- posted by Chef #1410830

After-Thanksgiving Turkey Soup

Mon, 02 Nov 2009 10:54:38 -0500

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use. -- posted by AZPARZYCH

The End of All Things Vegetable Broth

Thu, 05 Nov 2009 02:00:48 -0500

This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun! -- posted by Sharon123

Minestra With Sweet Sausage

Sun, 08 Nov 2009 19:56:41 -0500

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

Chicken and Orzo Soup With Arugula and Basil

Sun, 08 Nov 2009 19:58:40 -0500

Recipe is from Rachael Ray. -- posted by Lainey6605

Cherry Tomato and Ravioli Soup

Sun, 08 Nov 2009 19:59:41 -0500

Adapted from a Rachael Ray recipe. -- posted by Lainey6605

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

Sarasota's Easy Chicken Soup

Thu, 12 Nov 2009 17:14:28 -0500

Now, I have probably too many versions for chicken soup ... My favorite ... fresh vegetables, stock and herbs taking hours to make my own roasted stock, slow cooked and fresh made pasta. Well, I love it and for a special night, I actually go through all that work. But, working full time, that opportunity just doesn't come around that often. So version #2. Now, I normally don't like packaged seasoning, and frozen foods are usually as a last resort, but hey...we all have a life, jobs, family and sometimes... shortcuts just have to be made and this is one. The best part is you can make the chicken ahead, and then put the soup together in 20 minutes. For a quick soup, this is really good. Now you can always use the seasoning and add add fresh vegetables if you want, but this is my version of a homemade tasting soup in less time than it takes to go get take out. Make some grilled cheese sandwiches or some ham and cheese and you have a great comfort food dinner. And a bonus, you have enough chicken leftover to make chicken salad sandwiches for the next day or chicken for another meal. Not a bad deal! -- posted by SarasotaCook

Rich Beef Stock

Wed, 18 Nov 2009 01:12:54 -0500

Having mastered the art of making turkey stock, I decided to take a stab at beef stock. The result is a beautifully rich and dark broth. The stout adds depth to an already yummy stock. I use oxtails but any beef bones will do. -- posted by melaniethechef