START A PETITION37,000,000 members: the world's largest community for good
Group Discussions
4 years ago

I love soup! There are so many nourishing elements found in a good bowl of soup that you really crave it for 2 meals a day :o) I love the ones shared here and
thought this was a good site to add to the great list:

Recipe: Mushroom Tortellini in Curry Cream-Vegetarian not Vegan
4 years ago

Source: Better Homes and Gardens:Quick and Easy Collection: Soups and Stews


Mushroom Tortellini in Curry Cream

"Indonesian in flavor, this quick cooking soup captures your attention with its wonderful aroma.  Curry, coconut and basil  all add to the allure."



1 shallot, finely chopped

1 jalepeno pepper, seeded and finely chopped

1 clove of garlic, minced

2 tsp. curry powder

1 TBSP. cooking oil

1-14 1/2oz can of vegetable broth

1-14oz can of unsweetened coconut milk

1-9oz package of refrigerated mushroom tortellini

1 TBSP. snipped fresh basil

1 medium tomato, chopped

chopped peanuts(optional)


Start to finish: 30 minutes

Makes 4 servings(5 cups)


In medium saucepan, cook shallot, jalepeno pepper, garlic and curry powder in hot oil for about 1 minute or until shallot is tender.  Stir in vegetable broth  Bring to boiling; reduce heat.  Simmer for 5 minutes.


Stir in coconut milk, tortellini and basil.  Cook and stir for about 5 minutes or until pasta is tender but still firm.  Stir in the tomato.  Cook just till heated through, do not boil.


If desired, garnish with chopped peanuts.


Nutrition per serving:306 cal,14g total fat(7g saturated), 649mg sodium, 35g carbo, 3g fiber, 10g protein.


Daily values: 8 percent Vit A, 20 percent Vit C, 9 percent Calcium, 18 percent iron




My notes:  I like this, but I don't care as much for the coconut milk, so I used half-and -half instead.  I also increased the amount of curry and opted for a hot curry as well since I like spicy.  I also added 1/2 cup of  chopped peanuts directly to the pot with the tomatoes.


Very tasty.  Vegetarian but not vegan. 


4 years ago
Fresh Quick Pea Soup Recipe



1 cup fresh or frozen peas

1 cup water

1 cup almond milk or rice milk

1 Tbsp Olive Oil

1 tsp Vege salt or Spike



  1. Simmer the peas in 1 cup of water till soft.
  2. Add salt, almond milk and olive oil.
  3. Puree in a blender.
  4. Serve.

to read all the health benefits of peas go to 10 Health Benefits of Peas

Recipe: Creamy Vegetable Soup
4 years ago



Source: Better Homes and Gardens:Quick and Easy: Soups and Stews



Creamy Vegetable Soup

"Longing for a simpler way to cook?   Quick-cooking rice and purchased Alfredo sauce save time and effort in a soup that tastes like it took hours to prepare." 



3 cups chicken broth

2 medium carrost, thinly sliced

2 stalks celery, thinly sliced

1 cup chopped cooked chicken

1 small zucchini, thily sliced

1/2 cup of quick cooking rice

1 10oz container of refrigerated light alfredo sauce

1/4 cup of chopped roasted, red bell pepper or 1 4oz jar of pimentos, drained

1 TBSP of fresh snipped thyme


Start to finish: 30 minutes

Serves: 4(6 cups)



In a Dutch oven, combine chicken broth, carrots and celery.  Bring to boil, reduce heat and simmer covered for 10 minutes. 


Stir in chicken, zucchini and rice.  Remove from heat and let stand covered for 5 minutes or until rice is tender.  Stir in alfredo sauce, roasted red bell peppers and thyme.  Return to heat and heat through.


Nutrition per serving: 349 cal, 14g total fat(7g saturated), 1286mg sodium, 34g carbs, 2g fiber, 22g protein. 


Daily values: 99 percent vit A, 49 percent of vit C, 16 percent of calcium, 12 percent of iron.


Cooked chicken choices: you can use a package of frozen chopped cooked chicken.  Or you can purchase a cooked whole chicken from the supermarket.  A cooked whole chicken will yield 2 cups of bonless chopped meat.  If you have more time, you can poach chicken breasts.  For 2 cups of cubed cooked chicken, In a large skillet, place 12 oz of skinless boneless breasts(about 2) and 1 1/2 cups of water.  Bring to a rolling boil, reduce heat.  Cover and simmer for 12-14 minutes or until chicken is tender and no longer pink.  Drain chicken well and cut up.     



My notes:  What I don't like about this series of cookbook, is that it does not include prep time.  They start the recipe time after all the prep is done.  So adjust accordingly.  On the good side these are very good recipes that I have not seen elsewhere and the number of servings are (happily) much smaller; always 4 instead of the usual 6-8.  If you don't have a large family, like me, these recipes are a real go to.  There are alot of vegetarian recipes as well.  I will post a vegetarian recipe next.


Boy I am glad they changed the font color back to Black.
4 years ago

Here it is folks. If you see somthing on the internet that you like, be sure to print it out because it can and does disappear over time to be completely lost forever except the source who originated it(which is why it was removed to begin with)

I'll print the recipe as written/printed the will note what I found to be better changes for me.

This is Mr. Food's air date 4/9/1996

One Pot Primavera

1 lb of twist pasta
1/4 cup of olive oil
2 yellow sqaush, cut into 1/2 inch chunks
1 large zucchini, cut into 1/2 inch chunks
1 red bell pepper, cut into 1/2 inch chunks
1 small onion chopped
3 cloves of garlic, minced
4 plum tomatoes sliced(use fresh, not canned)
1/2 lb of sliced fresh mushrooms, button
1 can(10 1/2 ounces) chicken broth
1/2 tsp. salt
1 tsp black pepper
1/2 cup grated Parmesan cheese

1. In a soup pot, cook the pasta according to the package directions. Drain in a colander and set aside.

2. In the same pot, heat the oil over high heat. Add the yellow squash, zucchini, bell pepper, onion, and garlic and saute' for 8 minutes, just until tender. Add the mushrooms, chicken broth, salt and black pepper and cook for 3-5 minutes more , just until heated through

3. Return pasta to the pot and cook until well combined and heated through, stirring
frequently. Sprinkle with the cheese and serve

Makes 6-8 servings

My notes: First you must use fresh Roma Tomatoes, the taste difference between fresh and canned, in this dish, makes the most incredible flavor difference. Really. I qurtered then halved the tomato vs. sliced as the recipe states . They are more easily mixed and cooked at the same time as the other vegetables.

Secondly, I substituted cheese and spinach filled tortellini for the pasta. Its more filling of a meal.

Thirdly, I sometimes add 1lb of Mild Italian Turkey Sausaged that I cooked earlier in the day. Just add it to the end along with the cheese and heat through.

Of course, if you are vegeatarian, simply omit the sausage but do keep the cheese filled tortellini. If the tortellini is fresh vs hard packaged, add it at the end along with the broth and spices and parmesan cheese.

This is really delicious and a very satisfying meal. If your feeling especially hungry, have a slice of fresh country style/crusty buttered bread to sop up the delicious broth.

Believe me when I tell you the enourmous difference in flavor between the fresh Roma tomatos vs. a canned diced tomato.

4 years ago

Julie V.  If you are still with the group, I want to thank you for all your tasty looking soups and stews.  I too am not vegetarian and definitely not vegan.


The Lima Bean Soup looked really good, but there a couple of changes I would make immediately.  First I really don't like lima beans.  I don't know why, but I don't.  I would use another type bean.  Secondly the Ham Hock is way too fatty with only a little meat.  I would use a natural(nitrite free) slice of ham cut into bitesize pieces.


Since this discussion is still listed as open, I will post one of the best tasting stews I have ever eaten.  It was posted on the Mr. Food web site in 1996.  I went back to look for it thinking I had lost mine and low and behold, it is completely removed as well as many of  his other recipes.  I found and many other I printed out from his site then.  In fact It is no where to be found on the internet at all.  I looked.    

4 years ago

I'm new here, and just wanted to say thanks for the excellent soup recipes.

4 years ago

Soup is the absolute best! Doesn't get much better than a hearty veggie soup in winter time!

4 years ago

Aw~Diana ....shall check into it~

Vegetable Alphabet Soup


4 years ago

Well Nance, couldnt get much simpler. Too bad the photo got chopped.

Vegetable Alphabet Soup
4 years ago


I love to use left over potato water saved from previous time, to soups.  Added nutritients <3


Saute onions & celery

Added potato water - 6 cups 

canned 19 oz cut tomatoes (540 ml)

broccoli florets

add cooked alphabets according to directions - 15 min Simmer till broccoli is done, about 5 - 7 minutes. Enjoy with toast ~ ♥


5 years ago

mmmm yummy soups...

5 elements veggie soup
5 years ago

1/2 carrot

1/4 white radish

200g white raddish leaves

1/2 burdock root

3-4 shitake mushrooms (dry in sunlight)

800 - 1 litre water

Boiling Method :-

Wash and cut the ingredients in cube size. Do not peel  or remove the skins.

Cook untill water is boiling and cook with low heat for about 60 minutes.

The recipe was by a Japanese, which is good for detox, relieve constipation and heal cancer too !

5 years ago

Thanks Vanessa, I love soups and can't wait to try the asparagus soup recipe you shared.  Thank you.

Aparagus Soup!
5 years ago

I made soup for my hubby tonight since  he isn't feeling well.  I got the recipe from a fellow fitness coach and decided to try it.  I added to it to acclimate it to my and my husband's taste!

Serving size, normal serving size for 2 people

1 bunch/bushel of asparagus (roasted in the oven with a little olive oil)

A few garlic cloves also roasted

Chicken stock (I used Imagine's Organic Cage Free Low careful as another brand I saw has sugar added to it which is not needed)

I also added sea salt and black pepper to taste and added the chicken stock to my desired texture.

Blend in a blender or a food processor and you're done.

The original recipe only called for the chicken or vegetable stock and roasted asparagus.  Since we like a lot of flavor I just added to it.  I also boiled some chicken breast tenders and broke them up and put them in each bowl accordingly.  Again, this step is optional.

Next time I might try it with Broccoli and I will definitely double the recipe so we will have leftovers for the next day!

6 years ago

That sounds much like a summer soup I make without the yogurt and it is soooo yummy. Thank you Sharky

Late Summer Soup
6 years ago
(from the Stonyfield website)

Late Summer Soup

3 Tablespoons olive oil
3 large shallots, chopped
Pinch of kosher salt
Pinch of crushed red pepper
3” sprig of rosemary
2 medium zucchini and summer squash, cut into 1/2” chunks
2 medium summer squash, cut into 1/2” chunks
1/2 pound green beans, cleaned, picked, and chopped
2 cups fresh corn, removed from cob (6 ears)
3/4 pound of potatoes, scrubbed, unpeeled, and cut into 1/4 “ pieces
3 cloves of garlic, chopped
5 cups vegetable stock
1 cup Stonyfield Organic Low Fat Plain Yogurt
Garnish with toasted almonds, fresh herbs, and drizzle of olive oil (optional)

Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.

Let the soup cool a bit and puree with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.

8 servings

6 years ago

Well that is simpl Wade...thank you. you are a

6 years ago

Hi Diana, and please reverse the thread to make recent posts first! I have the best 'turkey stock' recipe to include. In USA was thanksgiving day today, so I made turkey in all ways. Of course I made soup.

Any turkey parts


one potato

that's it!

6 years ago

Lots of wonderful soup recipes here still feel free to add another one or two or three or..... you know what I mean.

11 years ago
mmmm now that is my kind of soup! And for us who do not consume milk; either soy or oat milk would work. Thank you Nan.
Carrot Broccoli Soup
11 years ago

This is easy , fast, nutritious and so yummy.  Filled with veggies, it makes a satisfying meatless meal.


2 medium carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

1 tbsp butter

3 cups fresh broccoli florets

3 cups milk

3/4 tsp salt

1/2 tsp dried thyme

1/8 tsp pepper

3 tbsp unbleached flour

In a large saucepan oiled (olive oil), fry the carrots, celery onion for 3 minutes.  Add broccoli, cook 3 minutes longer.  Stir in 2  3/4 cups milk, salt, thyme, and pepper.

 Bring to boil.  Reduce heat; cover and simmer for 5 - 10 minutes or until vegetables are tender.   Combine the flour and remaining milk until smooth; gradually stir into the soup.  Bring to a boil; cook 2 minutes longer or until thickened.

11 years ago

Thank you Bobbi for asking.  I have been using these ingredients for decades and they seem as normal to me as potatoes and carrots are to most people so sometimes I forget that they are unusual for most people.

Kombu & Wakame are seaweeds....there is lots of info in Seaweed…What eat it???

mugi miso -  For more info go to Miso....

soba (buckwheat noodles) is a Japanese pasta which looks a little like spaghetti and is made of buckwheat.

“Fried Tofu”  The recipe for this is in Tofu 

All of the above will be found at a health food stores or a place that sells Japanese foods.

a little help, Diana
11 years ago
  Could we get a run down on what those ingredients are? We might have to substitute with something else.
11 years ago


This is a Japanese soup which I love. It looks more complicated then it is. It can be made in 40 minutes if you are organized.

1 piece Kombu
1 small piece Wakame
1 inch piece ginger root, peeled and grated
1 onion, chopped
1 carrot, sliced
¼ lb. – ½ soba (buckwheat noodles)
¼ cup mugi miso
3 cups water

 Wash Kombu and Wakame and place in a pot with the water.
 Add the ginger. Bring to a boil and boil gently for 10 – 20 minutes. Strain, saving Kombu and Wakame.
 Rinse off the seaweed. Chop Wakame into 1 inch cubes and return to the pot of water.
 Sauté onion till transparent. Add onion to the stock along with the carrot. Lightly boil for 5 minutes
 Add the soba. Bring to a boil and add 1 cup of cold water,
 Repeat this process 3 times –adding a total of 3 cups of water.
 Boil lightly for 5 more minutes, Remove from heat.
 Add miso to taste (do not cook the miso as it will kill the live enzymes). Let sit with lid on for 5 minutes.
 Serve in bowls. Sprinkle “Fried Tofu” on top.

11 years ago

This folder is full of wonderful recipes from many many  

There are more warming soups in Soups #2

13 years ago

Here's something I tried today.

1/2 a cup red pumpkin;1/2 a cup onions, 1/2 a cup carrot, , 1/2 a cup chopped spianceh, 1/2 a cup mushrooms., garlic, ginger, green chilly, soy sauce,  pepper, salt.

Boil 3-4 cups of water with garlic, ginger and green chilli all whole. Ginger can be diced. After, add all veggies. Simmer for eight minutes. serve in bowls woith salt, pepper and soy added just before serving.

Avgolemono Soup
13 years ago

6 cup chicken stock
1/3 cup rice, white
2 eggs
1/4 cup lemon juice
1/2 tsp salt

Bring the stock to a boil in a large saucepan.  Add the rice, cover and simmer over low heat for 20 minutes.

In a large mixing bowl, beat the eggs.  Whip the lemon juice into the eggs.  Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice.

Just before serving, and the egg, lemon and stock mixture to the
rest of the rice and chicken stock, whisking constantly while heating
the soup over a medium-low burner. Do not boil the soup or the eggs will coagulate.

Add the salt.  Let the soup stand covered off the burner for 5 minutes.

13 years ago
Lima Bean Soup...

1 bag baby or regular lima beans
1 package hamhocks (2 to a pack)
1/2 pound bacon
5-6 carrots chopped with or without skins
1 medium onion
1-2 large cans whole tomatoes, you can use fresh if you like but it is more expensive...

Soak Lima beans in  a large bowl or pot of water over night..
After beans have soaked, drain off the water and put beans into a large pot with fresh water just covering the beans...Add hamhocks (bone and all) , after chopping the onion and carrots add them to the pot as well, cook over medium heat until hamhocks appear to be done (the skin will start to split) then remove the hamhocks and set aside....

Meanwhile while all of the other ingredients are cooking, fry the bacon until crisp...Take bacon and dry off with a paper towel, reserve 2 tablespoons of bacon grease and disgard the rest...

After hamhocks have cooled enough to touch, peel the skin and disgard , saving the meat for the soup...Cut the meat from the hock bones make sure they are cut in small pieces. Once done, add the ham and the bacon and 2 tablespoons bacon grease to the soup and let cook until beans and other vegies are soft when stuck with a fork....

I like to serve this with french or italian bread....

minestrone soup
13 years ago
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 cup escarole, cut into 1" pieces
  • 1 cup zucchini, unpeeled, diced
  • 1 tomato, seeded, chopped
  • 1 celery stalk, with leaves, chopped
  • 1 cup string beans, cut in 1" pieces
  • 1 cup tomato juice
  • 3 cups water
  • 1 knob kohlrabi, peeled, diced
  • Salt & pepper
  • 1/2 pound ditali or shell macaroni

Brown onion in oil for 3 minutes, add 3 cups water & one cup tomato juice and bring to a boil.

Add vegetables and seasonings. Cover and cook for 15 minutes over a medium flame. Add ditali and cook until vegetables and ditali are tender (about 20 minutes).

Serve hot with grated Parmesan cheese sprinkled on top.

13 years ago
Sorry I never seem to have the time to soak beans..most of my meals are quick,easy and hopefully healthy but maybe some day...Thanks for the thought Wade..hope you enjoy the soups there all on my favorite list
I agree
13 years ago

Nice bean soup!

Wade I also like to soak the beans first and I like the term 'Pot Liquor' for starting this wonderful folder.

'Pot Liquor'
13 years ago

Excellent Jen! I usually soak the beans overnight before I use them in soup. I usually always get the hard beans. Your recipe is wonderful.

I love to save any stock when I boil or simmer fresh veggies, and use that as the base for lots of soups I make. The flavors and nutrients are always there and not too overpowering in any soups either, but will have an underlying taste of the stocks you use. In the Southern States they call this 'Pot Liquor', and I would never just discard it after making brocolli-rabe! The water is a beautiful light green and as tasty as can be and sooo healthy. That's the stock for my next soup! Thanks for your wonderful recipe

Black Bean soup
13 years ago
This is my orig.recipe and your welcome to add or change but its for 3 servings..hope you enjoy >>                                                 1 can black beans(or soy Blk beans work too) 
1/2-1 cup  chopped cabbage(bite size)
1/4 cup  diced ham pcs size of pea( can use any size)
1 envalope of Dry Italian dressing mix ( OR/onion,garlic,parsley,Italian seasoning)
Nature seasoning salt to taste.=(salt& pepper)..
2 Cans water 
  wash and drain the beans. Place the beans in a saucepan and cover with water. Bring to a boil (at this point I mash some of beans before adding rest of Items),add Italian mix,cabbage and ham,butter and season*.Cover..and cook for about 1 hour.on med/low .or until cabbage is tender, . .it make a nice pot of soup (can be froze and reheated later)I put a spoon of sour crm in bowl before soup!YUM! or chedder cheese is good too...(* diced potatoes can be added also along with main ingreds)
Well hasn't this been a busy folder!!!
13 years ago

Nice soups Karuna and Jen.

Jen Wonderful Mushroom soup!  and your Squash soup sounds totally yummy.  Thank you Jen for posting the squash soup in the Squash for Dinner! folder.

Butternut squash soup
13 years ago
From Good Eats... Butternut Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
*4 tablespoons honey (For LC/SF maple syrup or Maybe Sugar twin)
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, *honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. [I made this and left out the sweetner,nutmeg and ginger and Added garlic,onion and it was still a very good soup]
Mushroom soup
13 years ago
1 tablespoon unsalted butter
6 ounces button mushrooms, rinsed and sliced
1 tablespoon minced red onion
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups no-sugar, low-sodium beef broth
2 tablespoons white wine
1 cup trimmed and washed spinach leaves
1/2 cup heavy cream, at room temperature
12 enoki mushroom stems, bottoms removed, optional

Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.

Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.

Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

clear veg.
13 years ago

Chop spinach,carrots,cabbage and beans.

Take some oil. Heat it. Add to it chopped spring onions. Saute. Add the veggies. Saute. Add salt, pepper, a tocuh of light soya suace, synthetic or cooking vinegar. Add eihter vegetable or chicken broth or water. Mix well. Cook till liquid reaches boiling point. Reduce heat. Add cornstarch mixed with one teaspoon water. Mix well. Also add eggwhite by pouring it over a fork held over the soup. Stir and simmer for three minutes or till soup thickens slightly.

Take off heat and eat hot.

corn chowder
13 years ago

grrrrrr, I was typing in this recipe, and stupid waffle-maker pc decided to go nuts on me.  This is the recipe I used for supper.

1/4 cup butter
3 1/2 cup frozen corn, thawed
1 clove garlic
1 cup chicken broth
2 cup milk
1 tsp dry oregano
1 green chile, minced (wear gloves)
1 cup monterey jack cheese
salt to taste

Melt butter in a 5-6 qt saucepan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 cups of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chile. Bring to a boil stirring over medium heat. Remove from  heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.

Mexican Red Onion Soup
13 years ago

3 tbsp olive oil
6 large red onions, thinly sliced and 1 green chile, seeded and finely chopped (wear gloves)
1 tbsp sugar
1 tsp oregano, dried, crumbled
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 cup red wine vinegar
1/3 cup orange juice
1 1/2 tbsp all-purpose flour
7 cup veg stock
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground cinnamon

In a stockpot or 5 quart Dutch oven, heat the oil over low heat. Add the onions/green chile and cook, stirring frequently, for 30 minutes or until softened. Sprinkle the onion mixture with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook 20
minutes more, stirring occasionally.

Stir in the vinegar and orange juice and cook 4 minutes longer.
Sprinkle with the flour and cook, stirring constantly, for 1 minute.
Stir in the stock and bring to a boil over moderate heat. Adjust the
heat so that the mixture simmers gently, cover, and cook 20 minutes longer. Stir in the salt and pepper.

13 years ago

I know I haven't been around lately (drowning in schoolwork!), but I wanted to say: Thanks Julie, for that recipe! Fan-tabu-licious! Missy

you're welcome Missy!  I haven't been around much either.. lol

Chicken and almond soup.
13 years ago
Take some boneless chicken about 500gm. Saute onions in butter. Add to it thyme,salt and pepper. Add chicken and water - about a cup. Steam it till chicken is tender and coated with thyme and onion. Drain the stock and keep it aside and refrigerate. Shred and refrigerate chicken for a day(separately from the stock). Next morning, strain the stock and skim the fat. take a handful of almonds, shredded chicken , rosemary, butter, stock,salt, a crushed garlic clove. Blend this in to form a fine puree. If you wish youcan saute the almonds in butter before blending or blanch them in warm water. Add a wee bit of stock while blending.
Menwhile simmer the stock with a peeled potato. After potato is boiled, blend this.
Add the chicken almond puree to stock (blended with potato) and simmer for about 10 minutes or till you reach the desired consistency. Add pepper before serving hot.

steak-n-veggie soup...
13 years ago

I know I haven't been around lately (drowning in schoolwork!), but I wanted to say:  Thanks Julie, for that recipe!  Fan-tabu-licious!


Genovese Vegetable Soup
13 years ago

This is my version of this soup, which I find more easily digestible and good and faily quickly made.

4 c Water
3 Zucchini, finely chopped
2 Carrots, finely chopped
2 Celery pieces, finely chopped
1 – 2 Garlic cloves, minced
1 Large onion, finely sliced
1/3 c Olive oil
1 can kidney beans, drained and rinsed
2 tablespoons minced parsley
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1 bay leaf
1 tsp sea salt
1/2 lb Tubular pasta
1 Tomato chopped
3 Tablespoons Pesto

* Put water in a large pot, bring to a boil then add all of the vegetables except onion & cook over medium heat, stir occasionally. * After about 15 minutes, add garlic & onion. 
* Simmer for another 15 minutes, stirring occasionally.
* Add the olive oil, beans, parsley, oregano, thyme and bay leaf & salt.
* Continue simmering, pressing the beans against the side of the pot to make the soup dense.
* After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente.
* Just as the heat is turned off, stir in the pesto.
* Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

Nice recipe Margaret
13 years ago

Fresh and Healthy while being tasty. 

Also, I like the way you have it all organized.

I don't know how I missed your recipe but today is the first time that I have seen it.

Hearty Tomato Soup
13 years ago

I just had to share this soup recipe I made last night for dinner.

Core about 15 or so tomatoes (any kind - mix 'n match) drop into boiling water briefly, and then drop into cold water.

While the tomatoes are cooling, in a large pot over medium heat add several halved garlic cloves, a large chopped onion, a few chopped stalks of celery, a couple of chopped carrots - and some olive oil.  While everything is starting to cook work on the tomatoes.  First, peel them and then gently squeeze them to expel the seeds (sauce tomatoes) or run your finger down the ridges to get the seeds (slicing tomatoes).  You don't need to get out all the seeds.  Toss the tomatoes in the pot along with a big handful of chopped kale and a little bit of brown and/or wild rice (1/4 cup).  Oh, and about 3 slices of a jalepeno pepper and about 2 cups of water.  Simmer about 30 minutes.  Stir.  Add in oregano, parsley, cummin, savory - and a few granules of sea salt.  Run through a food processor in small batches.  Return to pot, stir.  Enjoy!

Good Tips Wade
13 years ago
I never would have thought of putting escarole in soup but it sounds good,, it would add a nice green flavour quickly.  And a pinch of cloves.... I will have to try that too.  Thank you for the tips.
13 years ago

I love to add in a head of escarole at the last minute with lentil soup too. (slightly bitter green) Even if the soup is finished cooking, it can be added in and will wilt and add a new dimension to the soup. Very healthy too.

Great recipes...
13 years ago
Thanks. Today is lentil soup, and just the simple vegetables added with the lentils. Onions, celery and carrots, and sometimes I add diced potatoes too. I seem to always add in the same spices that I really love and they make a big difference in the soups. Thyme, sage, salt and pepper, and always a pinch of clove powder! I grind up whole cloves and always have a small jar of it.
Good tips Max
13 years ago
I especially like the idea of storing stock in ice cube trays.
soup stuff
13 years ago

cream soups.  to make them a bit richer, add some whole butter at the end, and stir it in till melted.

stock: use celery, carrots, onion, basil leaves, and whole peppercorns. This works great when boiling the carcasses as mentioned before, and also works great for a poaching liquid for fish. Just add a bit of acid. Like lemon juice or vinegar.

stock veggies: save the cut off peices/parts of your fresh veggies (tomato tops, celery ends, onion tops and skins, carrot peels) and stick them in the freezer. Makes a great stock base.

storing stock:  Using ice cube trays works really well for this. When ever you need a bit of stock for flavor take a cube and drop it in.

Soup Herbs: Dry Tarragon adds a  natural sweetness in stock soups, Dry Basil, not sweet Basil, adds a smokey flavor to cream soups. ( I love this in my N.E. Clam Chowder).

Boullions and Bases: Be sure to cook the soup long enough when using these to cook out the base.  If you dont it can leave a metallic taste. Think of it along the lines of cooking out a roux.

Hope these hints help,


Veg soup
13 years ago
Wade. Here's another simple veg soup recipe. Chopped French beans: a tablespoon full medium Soaked white small beans: 1 medium tablespoonfull Diced carrots: 3 diced potatoes: 2-3 medium (peeled) chopped and skinned tomatoes- 3-4 cucumbers deep green - 2 small, diced with skins on. vermicelli/broken:1/2 a cup salt,pepper,cinnamon stick(1),nutmeg powder-1/2 teaspoon. veg stock/water Add the carrots and white beans to a pan half filled with vegetable stock or water. Simmer for 20 minutes or till the white beans are cooked. Add the green beans. Simmer for 3-5 minutes. Add the remaining veggies and spices except salt and pepper.Simmer for 5-8 minutes. Add broken vermicelli. Simmer for 8-10 minutes or till you want to. Add salt and pepper just before serving. Optional: Garnish with processed cheese.
Miso Soup
13 years ago
This is a very easy and incrdibly nutrious soup Miso Soup With Mushrooms & Spinach Ingredients: 1 piece Kombu (seaweed) 1 piece Wakame (seaweed 4 dried shitake mushrooms* 1 inch piece fresh ginger, chopped 8 spinach leaves 1 – 3 tbsp. Shiro Miso** 3 cups water Method:  Rinse Seaweeds (Kombu & Wakame)  Soak Kombu, Wakame and mushrooms in 3 cups of water in a saucepan for 30 minutes. Bring to a boil. Simmer for 30 minutes.  Strain out the Kombu and mushrooms saving the liquid.  Slice Wakame (it’s the leafy one) and return to stock  Cut stocks off mushrooms and slice caps in half.  Place mushrooms back into saved liquid. Add spinach leaves.  Simmer on medium heat till spinach leaves have wilted.  Add miso. (Never boil miso because that kills the live cultures which are so beneficial). Stir the miso thoroughly into the water and then add this back to the pot. As Miso is high in sodium, adjust how much you add to taste. *Note: Fresh mushrooms can be used. **There are many varieties of miso; this one is the most suitable as it is smooth and has a creamy has a velvety texture and almost sweet taste. For a full description of Miso, look in the JAPANESE FOOD folder.
13 years ago
here is a soup i like is boil dinner, with cabbage, carrots, pototes, ham, oinion,in it that is real good for the cold winter days. then you can have bread with in soak your bread right in the boil dinner, i havent made to much lately but i will some time if i cant think of something elso to make. my family really like it, they say it great,
Cabbage soup...
13 years ago
Now that sounds good! It is simple too, and looking forward to trying it. Thanks.
13 years ago
there are 4 differnt kinds of can soup i like, and they are beef barley soup, healthy choice, campbell's chunky soup classic chicken noodle soup,
Cabbage soup
13 years ago
Potatoes: 2 large old boiled and grated Onion juice: 2 tablespoonful Olive oil: 3 tables spoonful white cabbage: 2 large bowls chopped To the grated potatoes, add onion juice, olive oil , white cabbage and water. Boil this mixture till it reaches boiling point. Add salt and pepper and serve immediately.
13 years ago
I am learning so much here regarding the seaweed. Has anyone used a shampoo with seaweed in it. Can't remember the name, part of it was bumble, not sure of the complete name. Was reading all of the recipes can't wait to try them.
corn chowder with cheese biscuits
13 years ago
CORN CHOWDER: 2 slices bacon 1 small yellow onion 2 med sized potatoes 3/4 cup water 1 (1 lb) can cream style corn 1 1/2 cup milk 2 tbsp butter 1 1/4 tsp salt 1/2 tsp sugar (opt.) 1/8 tsp pepper Chopped parsley Make Corn Chowder: Using a large French Chef's knife, cut bacon into 1/2" dice; set aside. Peel onion and cut into thin slices. Peel potatoes with a floating blade vegetable peeler and cut into 1/2" dice. (You should have about 2 cups diced potatoes.) Put bacon in a medium sized saucepan and heat over moderate heat until fat begins to render out. Add sliced onion and cook, stirring frequently with a wooden spoon, until onion is golden brown and the bacon pieces are crisp. Add diced potatoes to bacon and onion mixture. Pour in 3/4 cup water and bring mixture to a boil over high heat. Reduce heat, cover saucepan and simmer potato mixture for about 10 minutes or until potatoes are tender but not mushy. Add cream style corn, undrained, to potato mixture. Stir in milk, butter, salt, sugar and pepper. Cover pan and simmer 5 minutes or until chowder is very hot. Keep warm while you prepare biscuits. When ready to serve, sprinkle chowder with parsley. CHEESE BISCUITS: 2 cup sifted all purpose flour 3 tsp baking powder 1/2 tsp salt 3/4 cup shredded cheddar cheese 1/3 cup vegetable shortening About 3/4 cup milk Preheat oven to 450 degrees. Sift flour with baking powder and salt. Toss with cheese and cut in shortening with pastry blender or 2 knives until mixture resembles coarse cornmeal. Make a well in center; pour in 2/3 cup of the milk, all at once. Stir dough quickly with fork; if dry, add a little more milk to form a dough ball. Knead 10 times; on a floured surface, roll out to 3/4" thickness and cut into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.
First Posting
13 years ago
Hello to all these wonderful cooks. I have been reading these wonderful posts. Wanted to make sure I would enjoy this group. Guess what? I think that I will. Just recently I found out my blood sugar is high also my hemoglobin is 10.9! So the dietian wants me to eat better. So that is another reason I am here. Along with loving to cook. Just have to learn how a different way. I look forward to reading more recipes and will be trying some out when I can. Deb
Easy & Tasty Chicken Tofu Soup
13 years ago
1 cup cubed cooked chicken 1 pound extra firm tofu, drained & cubed 6 cups low sodium, low-fat or fat free chicken broth 1 cup water 3 medium carrots, sliced 2 ribs celery, sliced 1 medium onion, chopped 1 package (8 oz) cheese-filled frozen tortellini 2 chopped scallions to taste (Optional) Salt & Pepper to taste Directions: Combine all ingredients except tortellini, tofu and scallions in a large pot. Cook over high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until carrots are tender.Then stir in tortellini and simmer for 7- 8 minutes. Add tofu and cook 4 - 5 more minutes. Add chopped scallions and simmer 1 minute more. Turn off heat serve and enjoy this slimmed down version of chicken soup! * Tortellini cooking time varies. Lisa
13 years ago
Thanks Diana. I had heard about the medicinal properties of seaweed, and was aware that it can be consumed. But beyond that, this is really informative.
13 years ago
my little Japanese girl is sleeping and soon am I to be....she leaves tomorrow. Interesting that she comes from Hokkaido where Kombu comes from. Here is some info on the 2 seaweeds used in the recipe above: Kombu is a sea vegetable which grows in deep sea waters around Hokkaido. It is sold dry in hard sheets or in powder form. It is very rich in sodium, calcium and phosphorous, and contains a high percentage of protein (7.3%). It is mostly used in Soups as a stock. Wakame is a sea vegetable, which grows in cool to cold sea waters. It contains many minerals such as; phosphorous; iron; sodium; iodine; a very percentage of calcium-approximately 50% more than dry milk; and a fairly large amount of protein - 12.7%. It can be used in soups, salads, with other dishes and as seasoning. For more detailed info on Seaweed I will open a new folder.
Hey Graham
13 years ago
I do that in the fall with my "friendship soup" if you will. I begin with a chicken/potato soup. Very basic with just a whole chicken, potatos, salt/pepper/garlic. I make a huge pot of it and so that the next weekend I add whatever poultry/pork (we stay away from red meats) and then various veggies and keep the base going all season long. I love it when someone asks me for a recipe for a particular taste. I reply "Got about 2 months?" I think its the "kitchen witch" in me. Blessings, Dana~
13 years ago
Thanks Diane, Looking forward to this.
13 years ago
Wakame and Kombu are Seaweeds. I will give you more info later as I have a Japanese girl of 12 staying with me for the weekend...she has come directly from Japan to my home and it is our first time to meet each other....she is so sweet. She knows the littlest of English so conversation is interesting.
Nice to have you back Jonathan
13 years ago
you are just what the doctor ordered!
these are nice!!!
13 years ago
me wifey loves soup!
13 years ago
You can also have it as a standalone soup. It's gr8 if you want to keep it simple on cold wet evenings. Add a touch of tabasco to it.
13 years ago
What is kombu,wakabe etc. Diana, glossary plzz.? Pottage or Golden broth or Potato Onion Soup! Potato: 1 kg. boiled and mashed Onion 1/2 a kg. boiled Cream or milk: tons of it. Butter: 2-3 tspns. Bay leaf: 2 Cinnamon whole:1 stick Peppercorns:1-2 or balck pepper powder Salt Water Take abot 200 ml. water. Add the boiled potatoes and onion to it.Simmer. Add butter,bay leaf,cinnamon,peppercorn. Simmer for about five minutes. Add milk or cream. Simmer. Add salt just before serving hot. This is the baic soup recipe to which you can add tons of ingredients.
beans and minestrone...
13 years ago
Oh yes Karunas, I think that the beans are a big part of the soup, so it might be something different. But I bet good all the same.
13 years ago
Thanks Wade for the beans bit. there is a restaurant near my place which serves 'Minestorn' soup. At first, I thought it was a spelling error, but their soup has no haricot beans or verts or any other beans of any kind. I really wonder if it's a different soup.
Crockpot French Onion Soup
13 years ago
This is a conventient way to make french onion soup.. I like to add a couple tablespoons of burgundy.. really adds to the richness of the flavor.. and I also add 1/2 of a garlic clove (minced). When the soup is done, I ladle it over homemade parmesan and garlic flavored croutons and place a slice of provolone cheese on top... setting it in the broiler for a min or two until the cheese melts. 1 quart beef broth 3 cups thinly sliced yellow onions 1/2 cup chunked sweet vidalia onion 1/2 clove garlic minced 3 tbsp butter 1 tsp salt 2/3 tbsp sugar 2 tbsp flour 2 tbsp burgundy sliced provolone cheese, and parmesan/garlic croutons fresh grated parmesan cheese Pour beef broth and burgundy in crockpot, saute onions and garlic in butter; cover and cook about 15 minutes; add salt sugar and flour. Stir well; place in crockpot. Cook on low 6-8 hours or on high 3 hours. To serve.. ladle over croutons and top with provolone cheese.. set crock in brioler for a min so cheese melts... then sprinkle with freshly grated parmesan cheese.
13 years ago
Actually there are some good canned soups like some of the Healthy Choice for instance. No matter what though you need to check the sodium. It can be high in some brands. If you have a "Trader Joe's" grocery store near you, you have a treasure trove of reasonably priced foods, including canned soup. However, soup is so so easy to make.
Minestrone soup...
13 years ago
Don't forget that beans are a good part of the Minestrone soup too. Any kind of beans that you can soak overnight and add too the soup makes it very hearty and good. A traditional addition is also a smoked meat to add for flavor.
Minestrone Soup.
13 years ago
My eternal favourite is the minestrone soup. Hope I got the spelling right there. I absolute love the combination of veggies and esp. pasta in it. There many versions. I am looking for different recipes of minestrone.
Fresh Creamy Tomato Soup
13 years ago
3 large very ripe tomatoes 1 onion, finely chopped 1/2 cup celery, finely chopped pinch of sugar, optional 2 whole cloves 1 bay leaf 3 tbsp butter 2 tbsp flour 1 tsp salt 3 cups milk Peel and chop tomatoes; combine with onion, celery, sugar, cloves and bay leaf in a med-size saucepan. Bring to boiling; lower heat; cover and simmer 5 min. Melt butter in large saucepan. Stir in flour and salt; cook 1 min; stir in milk. Cook, stirring constantly, until mixture thickens and bubbles, 2 min.. keep warm. Puree tomato mixture in blender or processor. Stir puree slowly into sauce. Heat but do not boil. Serve with homemade croutons or garlic bread.
my version of carrot soup...
13 years ago
3(16oz) bags baby carrots, washed and drained 1 small onion minced 4 tbsp margarine 1 tsp salt 4 tsp curry powder 1 tbsp fresh grated ginger root 2 tbsp honey 3 1/2 cups chicken broth 1/2 cup half-n-half 1/2 cup raisins finely chopped toasted almonds In dutch oven over high heat, heat 1" water to boiling. Add carrots and minced onion; heat to boiling. Reduce heat to low; cover and simmer 10 min until carrots are tender-crisp. Drain. Return carrots/onions to dutch oven; add margarine, salt, curry powder, and ginger. Over med-high heat, cook, stirring carrots occasionally, until they are golden and tender. Take off heat, temporarily. Remove about 2 cups carrot mixture from dutch oven, set aside. Let cool in separate bowl. When cool enough to handle.. chop/mince carrots (should be very easy to do, carrots should be tender.. this will give the soup a nice hearty/chunky consistency) Back to the carrots in the dutch oven, add honey, chicken broth, and half-n-half. Heat to boiling and simmer for 5 min. Remove from heat and let cool. Puree mixture in food processor a small amount at a time, adding to a big bowl, until all is pureed and smooth. Return pureed mixture to duch oven. Add the reserved chopped/minced carrots and 1/2 cup raisins. Simmer covered 20 min or until thoroughly heated. Serve hot, top with finely chopped almonds, nice warm corn bread muffins or italian bread.
Cream of Carrot 2
13 years ago
Since Graham's been so generous as to share his cream of carrot soup recipe, I figured I'd share mine, too! (Mine's a little simpler...) Ingredients: 3 large carrots (if you want a little sweeter soup, use about 12 baby carrots) 1 tbsp butter 1/4 c fresh chopped parsley 1 beef boullion cube (or 1tbsp powder) 1 c soymilk (I prefer Silk brand) Salt and pepper to taste Wash and slice carrots on the diagonal. Place them in a large soup pot with the butter and saute lightly. Add water till line is about 1/2 inch above carrots. Stir in boullion, and let cook for 30 minutes, stirring occasionally. When carrots break apart easily with a fork, add them and the soymilk to a blender with the parsley and puree. Add this mixture back to the cooking stock, bring to a simmer, and serve immediately. Add the salt and pepper to taste in your own bowl, or in the pot before serving. This recipe has served me well for years, and is a great soup to have as a frozen standby for guests- they love it!
summer soups
13 years ago
Graham....I just popped on this site hoping to find a "summer soup" the mood for something light. And there was your carrot soup recipe! I have all the ingredients and am off to make it for dinner on the porch. Thanks a bunch!
13 years ago
From what I know about this flavorful red soup, there are many variations. It comes from russian and polish descent. I have seen some recipes where it's served hot or cold; meat or meatless. It is traditionally served with sour cream on top. I did some research and the most authentic recipes are made with a fremented liquid called kvas, brewed from rye bread, water, sugar, yeast, and flour. I love finding origins from certain types of food. Being that I love to cook and eat (good thing I like to keep in shape.. lol), I like to learn about the recipe.... if any different cultures influenced what it is today. Below is a meatless recipe for borscht. If you add fresh grated beets to the soup just before serving, it gives it a gorgeous red color.. and I like this hot. I'm not really into chilled soups, except gazpacho. This makes 6 servings, roughly. 3 carrots, pared and sliced 1 1/2 cups shredded raw beets 1 turnip, pared and diced 2 onions, sliced 1 cup water 2 tbsp cider vinegar 2 tsp salt 1 tsp sugar 6 cups beef broth 1/2 head cabbage, shredded sour cream sliced rye bread In a kettle, combine carrots, 1 cup beets, turnip, onion, water and vinegar, salt and sugar. Bring to boiling; reduce heat, cover; simmer 20 min. Add beef broth and cabbage. Simmer 10-15 min longer or until all vegies are tender. Stir in remaining 1/2 cup beets. Ladle into soup crocks. Top with sour cream. Serve with rye bread.
13 years ago
This is a soup famed from the mediterranean coast of France.. lovely basil-scented and really hearty. 4 large carrots, pared and diced 2 potatoes, pared and diced 2 leeks, thinly sliced 4 tsp salt 1/4 tsp pepper 10 cups water 1/2 cup green beans, cut into 1" pieces 1 cup very thin noodles, like vermicelli (sp?) 1/2 cup fresh bread crumbs (around 1 slice) 1 can (16 oz) kidney beans, drained 1/4 cup finely chopped fresh basil 1/4 cup pureed tomatoes 3 cloves garlic, crushed 1/4 cup freshly grated parmesan cheese 1/2 cup olive oil Combine carrots, potatoes, leeks, salt, pepper and water in a large kettle; bring to boiling. Lower heat and cover. Simmer, stirring several times, 1 hour. Add green beans, noodles, and bread crumbs; stir to blend in bread crumbs. Cover kettle; simmer 15 min. Add kidney beans; simmer 10 more min. Combine fresh basil, tomato puree and garlic. Add to kettle..Mix parmesan cheese and olive oil; add a few drops at a time (to soup); simmer another 10-15 min, covered, or until thoroughly heated. Ladle into warmed crocks and grate fresh parmesan cheese on top... don't forget the crusty bread!
Garden Vegetable Soup
13 years ago
2 tbsp butter 2 tbsp olive oil 1 cup sliced carrots 1 cup sliced celery, with some of the green leafy tops 1 large onion, chopped 1 clove garlic, crushed 9 medium-sized tomatoes 1 tsp fresh oregano 1 tsp fresh basil 2 tsp salt 1/4 tsp freshly ground pepper 13 3/4 oz chicken stock 1/4 lb green beans, washed, trimmed, and cut into 1" pieces 1/2 zucchini, cut in half lengthwise and thinly sliced (2 cups) 1/4 fresh parsley chopped grated parmesan cheese Heat butter and olive oil in dutch oven; saute carrots, celery, onion and garlic, 5 min. Peel tomatoes; cut in half crosswise. Place strainer over large bowl; remove seeds by squeezing gently. Chop pulp and add to juice in large bowl. Add tomatoes and juice to dutch oven; add oregano, basil, salt, and pepper; cook 15 min. Add chicken stock and green beans; cook 30 min longer, adding zucchini and parsley after 20 min. Serve topped with grated parmesan cheese.
Lettuce Soup
13 years ago
Doesn't sound strange at all! I tried doing that when I kept having just a little lettuce...Romaine, iceberg, whatever...leftover, not enough for much of a salad, or when I didn't feel like having a salad, but the lettuce was going to spoil if I didn't use it. I remembered that my mom made a soup with escarole and white beans, so I figured, why not? I brown onions and thinly sliced carrots in olive oil in the bottom of a big pot, add garlic and the lettuce, torn up, and then pour in chicken or veggie stock. It's great with a couple spoonfuls of tomato sauce added, oregano, and some celery seed.
summer soup
13 years ago
I know it sounds a bit strange-but when I was in cooking school we made lettuce soup! just brown some onions, add about a head of chopped lettuce-add either a very light tomato juice or chicken broth- season to taste with pepper- let simmer for about half an hour- ladle into bowls and garnish with Chinese crispy noodles
13 years ago
Julie/Wade/Graham...I too love soups. Do any of you have a good summer type soup recipie? Not the cold fruit soup type, hubby doesn't like those. I think I could be Grandma to you and grew up and raised my children in frugal times. I always kept a quart jar in the fridge and put my leftover veggies in it. When the jar was full I knew it was time to make soup. I would add whatever meat was on sale and either potatoes or pasta and canned tomatoes (which I always had canned myself!) I had an herb garden and used whatever was ready in the soups. Please send along any soup using fresh native veggies. Even in this hot weather we do enjoy soup. Thank you all.
veggie soup thickener
13 years ago
a simple tip for thickening vegetarian chowders etc. cook it with some chunks of potatos in it. When the potatoes are nice an mushy, scoop some out, mush up with a potato masher, and dump back in. nice and low-tech. also, you can throw in some of those dehydrated mashed potato flakes . . . although i don't do this because i just can't make myself believe that those are really potatos!
Soup Timesaver
13 years ago
Here's something I did while I was raising my youngest as a single mom, working part-time, and going to school as well. I'd pick a weekend day, like Saturday, once a month, buy a big bag of carrots, a big hunk of celery, lots of onions, and chicken parts. I then cook it all up in my biggest pot. The vegetables can be strained out and used in another way or left in for a more filling stock. Take out the chicken parts, let them cool, and remove the meat from the bones. You can save the meat for chicken salad sandwiches or some other dish, if you want, or leave it in. The main idea is that you then have a lot of basic chicken soup that can be frozen is pint or quart containers, and served as the basis for lots of quick soups for supper. Just run warm water over the container to loosen the frozen soup, put the whole frozen block into a pot, and add rice (I precooked and froze that, too, on my Saturday cooking events), some frozen veggies, or pasta, bring to a good boil,'s homemade soup any time you want it. I still do that with casseroles, soups, and stews for my work meals so I don't have to spend a fortune on eating out or take a chance on what goes into restaurant foods.
in reply to Danilo
13 years ago
I totally agree with you. However being single and a working full-time, I don't have the time or money to prepare things healthy all the time. When I do have time, I try to eat a nutritious meal. I don't always have the convenience of having fresh "everything" on hand.... but yes, when it's canned there is some preservative of some kind in there... and that can't be the best for you. I like to be creative with my cooking, and I hope someday I can have all the resources to have a healthier diet.. I think I do pretty good right now, considering my time constraints. Thanks for your input. -Julie
Canned soups
13 years ago
Since the cooking forum is about nutrition, I must bring to the attention of the group that the WORST and unhealthful source of nutrition, is in canned soups. Read the labels. Chemicals. Mass production in unsanitary plants [which I have seen] and the worst by-products of meats and vegetables are used in the canned soups. Finally, the USDA does not monitor the unsanitary conditions, nor does it regulate or stipulate minimal nutritional requirements. Would you--or could you--safely feed your children or loved ones canned foods? Not I !! ...danilo...[Smajich]
barley soup
13 years ago
here is one recipe that my mom had.. we talked on the phone last night.. and the topic came up.. hope you enjoy.. 1 lb fresh mushrooms 3tbsp margarine or butter 1 1/2 onion chopped 5-6 cups chicken broth 2 large potatoes, peeled and diced 2 carrots peeled and chopped 1/2 cup pearl barley dash of garlic powder 3 bay leaves salt and pepper to taste Separate mushroom caps from stems. Slice caps and set aside; chop stems. Saute mushrooms stems and onion in margarine/butter until tender. Place mushroom stems, mushroom caps, onion, chicken broth, potatoes, carrot, barley, bay leaves, garlic powder, and salt/pepper to taste in crockpot. Cook on high for 4-6 hours.. this makes 6-8 servings.. I guess this could have also gone under Graham's "crockpot" topic..
Beef Barley Soup
13 years ago
Does anyone have a recipe for a good barley soup..I absolute love it but can't find a good one. Thank You.
Cream of Carrot Soup
13 years ago
I tried a recipe for Cream of Carrot Soup the other day, and it was so good, both hot and chilled, that I thought I would share: 1/4 Cup of stock or water 1 Tablespoon unsalted butter Heat in pot until butter is melted. 1 medium onion, coursely chopped 1 tablespoon minced peeled fresh ginger (I substituted 1/2 tsp ground ginger) 1/2 tsp curry powder Cover and cook until tender but not browned. 4 cups stock (I used home-made chicken stock) 1 cup orange juice 1 1/2 pounds carrots, coursely chopped (I topped and tailed them, but didn't peel them) Stir the above ingredients in, bring to a boil, then let simmer until the carrots are tender, about 20 minutes or so. Let cool a little, then put in a blender and puree in batches until smooth. 1/2 cup milk (I used skimmed) salt and ground pepper to taste Stir in above, then simmer again until ready to serve. This is also great chilled.
my fav soup...Steak -n- Veggie Soup
13 years ago
1 lb boneless beef sirloin steak (1" thick) 1tsp dried basil 1/2 tsp salt 1/4 tsp pepper 1 garlic cloves, crushed 1tbsp oil 2 cans (14 1/2oz) ready to serve beef broth..real is better though 1 (16oz) jar salsa 1 (1-lb) pkg frozen green beans, potatoes, onions and red peppers 1 (15.5oz) can norther beans drained 1 cup torn fresh spinach Cut beef into 1/4" thick strips, cut each strip into one inch pieces. In bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat. Heat dutch oven or large saucepan over med-hi heat until hot. Add beff mixture; cook and stir 4 to 5 min or until browned. Stir in broth, salsa and veggies. Bring to a boil over med-hi heat. Reduce heat to low, simmer 10 min. Stir in beans. Cook 4 to 5 min or until thoroughly heated. Garnish each serving with fresh basil or cilantro...
Do it!!!
13 years ago
A perpetual pot of soup or stew, constantly bubbling away. Can you imagine the wonderful smells! Of course, in the Summer, you could make a cool Gazpacho. I'd go to your B&B!!!
Mmm Mmm good, whoops, any corporate spys here??
13 years ago
I love good soup. Yes, me too, we had soup A LOT when we were kids. Pretty much the meat and vegetable standards. But they were good and nutritious. Being from the south we almost alway had cornbread on the side, baked in an iron skillet, of course. I used to really hate soup nights. Now I cherish the memory. My mom and I share a passion for cooking and we cook together a lot. My wife of only 3 months, who is Japanese, joins in. I believe that in the future we will open a bed and breakfast or something like that. Perhaps having a bed and breakfast with a pot of soup or stew alway cooking might be good. Any opinions??
14 years ago
Hi all! My first time here. I love making soups & got a few good recipes from 'Annie's Kitchen'(?). It's amazing what you can do with some imagination. I particularly like Graham's method using chicken bones etc as a base & have noted his 'extras' like bay leaves et al! Great with lots of crusty bread. Happy eating folks!
14 years ago
Ah, yes, my mom used to cook with cream a her homemade cheese and macaroni, in cream soups, etc. She was born and raised on a farm...lots of cream and butter available. Unfortunately, as I've gotten older, I've also become lactose intolerant. Soy is my best friend now, but it gets that curdled texture if added to anything to hot and/or brought to a boil. So I'm always on the look-out for ways to make the foods I love without paying the price of eating a dairy product!
creamy soups...
14 years ago
Very nice ideas Ree. Yes, it's starting to become soup time! . What I found out when I looked up in a recipe book on how to make 'New Englan Clam Chowder', it called for potatoes cut into small cubes, and when the soup was cooking for a while, the poatoes blend in and make the soup creamy too. With the chowder I do add the heavy cream also for creamy soup. I always seem to get a piece of the clam shell in the soup no matter how hard I try not too though!
Cream soups
14 years ago
I've also found that saving any leftover spoonfuls of vegetables in a container in the freezer is a great way to have a cream of veggie soup ready at the drop of a hat. I heat the veggies together with some freshly sauteed chopped onions, garlic, and herbs. Then, after it's cooled a little, I put it all through the blender, adding a little soy milk as it blends, until it's smooth and creamy. Back into the soup pot for final adjustments of herbs and seasoning. I usually cook rice in big batches and freeze it in small contaiers, so I can rinse it in a colander with hot water, drain it, and put a heaping spoonful of rice into each bowl of cream soup. I'm getting hungry!
Soup: A great place for left-overs
14 years ago
Soup is a great way to use up left-over veggies, pasta, rice and other stuff. Keep that chicken or vegetable broth at hand, then use whatever's at hand. Example: I made some pasta (Radiatorre) and cauliflower which I'd served with a (store-bought, although I do usually make my own sauces) sauce. I had quite a bit of pasta and cauliflower left over, so that went into some chicken broth, with a little pinch of crushed red pepper flakes, and we had that the next day. It was pretty filling with the pasta too.
best soup base...
14 years ago
Oh I agree with the chicken stock as a wonderful soup base too. I always save the broth after cooking a chicken and usually leave the pot in the fridge over night as to remove the fat, and then I use that stock for a wide variety of soups. The simplest one that I love is French Onion Soup, and I just sautee a couple of Vidalia onions until golden, and add that stock in, and there you go. To make it more authentic, I make croutons, (of course with garlic) and add that to the soup and then put the gruyere cheese on top to melt.
Chicken broth
14 years ago
Don't forget when you cook a chicken to boil up the bones and the rest of the carcass. Season with salt and pepper, and add an onion, a couple of bay leaves, parsley and other favorite herbs. Let simmer for at least a couple of hours. Makes the best soup base.
Saving Stuff for Soups
14 years ago
I sure do agree with you about soup! My mom made just a few types when I was growing up, but I've experimented and found dozens and dozens of delicious Mexican Pumpkin Soup, Salad Soup, and others. One thing I do is save any liquid left after cooking veggies, no matter how little. I pour it into a container I keep in the freezer. Then, when I want a tasty and nutritious soup without cutting up a lot of veggies, I use this liquid as the soup base. I also found that using a jar baby food and junior foods can add a lot of flavor to a soup without the hassle of getting out the blender to puree veggies.
14 years ago
I can remember growing up, and always having soup! I got sick of it, but my mother told me then that it is "good for you". Well, I have learned to appreciate good soup, and always make it. The nutrition in the stock from the vegetables, and also the wonderful tastes of the fine mix of spices you can decide on, makes a good thing afterall! I like to soak different beans over night, and that, as a main ingredient in many of the soups I make. When a certain herb or spice is added, the whole pot of soup can change. I add dill for a wonderful earthy taste. All kinds of lentils and barley and the combinations of vegetables make a good hot meal, and on the side a piece of your favorite bread... O.K., so I like soup now.