Soups

For CathyAnn...

Chili Soup

3 cans diced tomatoes (or the ones with the green chiles - DO NOT DRAIN!)
2 cans chili beans (drained)
5 beef boullion cubes
chilli powder to taste (about 3-4 tablespoons is normal for around here)
black pepper to taste (3-4 teaspoons is what we use)
7 cups of water
I have some dried hot peppers lying around that I like to throw in, too.

Dump it all in a large cooking pot and let simmer for an hour or so. Tastes better the second day.

Duh, I forgot to say: Add your own recipes.

Chicken Soup w/ Rice

2 chicken bullions (or home made chicken stock)
5 cups of water
3/4 lb of chicken breast, boneless and skinless; cut to small bite size cubes.
1 cup of cooked white rice
3 carrots chopped (into coins)
3 celery stalks chopped
1 bunch green onions chopped
salt
pepper

Boil chicken in water for 20 minutes, remove chicken and let cool on a plate. Add boullion to remaining water (if necessary - check to see if the water needs chicken flavoring). Add carrots, celery, onions and black pepper (to taste) and let boil until the carrots and celery are soft (about 30-45 mins). While veggies are boiling break up chicken into bite-sized pieces. When veggies are soft, add chicken, rice and salt (to taste) and boil an additional 10-15 minutes.

Creamy Tomato Soup

2 28oz cans diced tomatoes (do not drain)
4 cups water
2 beef boullion cubes
red pepper
salt
pepper
vegetables and 2 cups uncooked rice (optional)
1/2 pkg cream cheese

Pour tomatoes, water, and cubes into a pot. Salt, pepper and red pepper to taste. Add vegetables and rice if you choose. Boil for 30 minutes. Add cream cheese and stir until cheese is dissolved. Serve with grilled cheese or tuna melts.

Thanks for all of these. The weather is getting great for soups and I am so excited about that. I love soup. I have a yummy recipe but can not remember what all is in it. I am having it tonight so I will post later.

Lovin' your recipes Donica! I have a few bean soup recipes I'll post when I get the chance.

Bring on the recipes! LOVE soups!!

I want to try this one made from ham hocks and beans, but I have no idea where to get ham hocks. :crap

Squash Soup Recipie anyone???

Yummm Donica thanks!

I need a yummy corn chowder recipe. :)

I have a tortellini corn chowder recipe-- will that work? Its good and easy.

1 Tbsp margarine or butter
1 large onion, chopped
3 c. water
1 tsp dried marjoram (or 2 tsp fresh)
1/4 tsp ground pepper
1 package (9 oz) refrigerated filled tortellini
2 medium potatoes, peeled and cubed
8 oz proscitutto or smoked ham
1 can (16.5 oz) cream-style corn
1 can (11 oz) whole kernel corn with red and green peppers (mexicorn), undrained
1 can (12 oz) evaporated milk

melt margarine in saucepan over medium heat. Cook onion in margarine until tender. Add water, marjoram, and pepper. Heat to boiling. Add tortellini and potatoes. Heat to boiling. Cover and simmer about 15 minutes, until potatoes are tender. Stir in remaining ingredients. Heat to boiling, reduce heat to low and simmer uncovered 5 minutes.


I haven't tried this squash soup recipe yet, but I probably will make it tomorrow.
http://soup.allrecipes.com/az/ButternutSquashSoup.asp?lnkid=563


on a side note, Whole Foods had squash (organic) on sale today for 69 cents a pound-- I think that's less than I paid at Walmart earlier this week.

Donica: Good idea!!! I love soups when its cooler!!! (Hey, what happened to that COOL weather) I have one I will post later on today...:D

ok.... I realize this is a boatload to wade through and I haven't tested them out yet, but I LOVE soups too and have been saving this page for a soup cooking extravaganza!! :)

http://www.recipesource.com/soups/soups/indexall.html

Italian Sausage Tortellini Soup

1 lb bulk Italian sausage
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/2 cup red wine
1 can petite diced tomatoes
1 cup tomato sauce
1 cup chopped carrots
1 zucchini, cubed
1/4-1/2 box frozen spinach
8 ounces cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese for topping

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, wine, tomatoes, carrots, basil, oregano, salt, pepper and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini and tortellini. Simmer for 10 minutes, or until tortellini is fully cooked. (Optionally, add 1 chopped bell pepper.)

Pour into individual bowls and garnish with the cheese.

Turkey Soup, Creole Style

2 cups turkey meat
1/4 C. salad oil
1/2 C. flour
3 med-size celery stalks, thinly sliced
2 med-size onions, chopped
1 large green pepper, diced
2 tsp salt
1 tsp dried thyme leaves
3/4 tsp hot pepper sauce
1 16-oz can tomatoes
1 C. rice
1 10-oz package frozen cut okra (optional)

In 8-quart Dutch oven over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add celery, onions, and green pepper; cook until vegetables are tender, stirring frequently. Add turkey, salt, thyme, hot pepper sauce, and 8 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.

Add tomatoes with their liquid, rice, and frozen okra, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and okra are tender, stirring occasionally.

Suggestions: Cook rice separately and add to individual bowls of soup. If there is any leftover soup, the rice in the soup will get mushy.

Chicken Tortilla Soup

1 1/2 medium onions, chopped
1 green bell pepper, chopped
4 teaspoon pepper
4 teaspoon salt
2 garlic cloves, mashed & chopped
2 carrots, sliced in thin rounds
2 or 3 zucchini, diced
1/4 bunch celery, chopped
1 can corn
1 can Rotel tomatoes
2 Tablespoons fresh cilantro, chopped
1 8-oz can tomato sauce
1 avocado, chopped
1 pound chicken, cooked and shredded
3 1/2 quarts chicken stock, heated
1 fresh lime
1 Tablespoon cumin
1 cup Monterey Jack or Cheddar cheese, grated
2 Tablespoons chili powder
2 teaspoons Worcestershire sauce
Fried tortilla strips


Saute onion, bell pepper, and garlic in oil until translucent. Add carrots, and celery
and cook for two minutes. Add hot chicken stock, Rotel tomatoes, tomato sauce and seasonings; simmer until vegetables are tender. Add chicken, zucchini, corn, and fresh cilantro, simmer for 30 minutes. Squeeze in fresh lime juice. Garnish with tortilla strips, avocado. and grated cheese.


PS. I don’t use the cilantro or avocado

Minestrone with Ground Beef

2 lbs ground beef
3 med-size celery stalks, chopped
2 med-size onions, chopped
4 med-size carrots; sliced
1/4 - 1/2 small head green cabbage, thinly sliced
1 can garbanzo beans; drained
1 can Ro-Tel tomatoes
8 oz tomato sauce
1 can green beans
2 med-sized zucchini, diced
8 cups water (or beef broth w/o bouillon)
5 beef bouillon cubes
1-2 tsp salt
1/2 tsp pepper
1 tsp dried oregano


In 8-quart Dutch oven over high heat, cook ground beef, onion, celery, carrots, and cabbage, stirring carefully so meat stays in chunks, until all pan juices evaporate and meat and veggies are lightly browned, about 10 min.

Add tomatoes (w/liquid), tomato sauce, garbanzo beans, green beans, zucchini, water, bouillon, and seasonings. Heat to boiling. Reduce heate to low; cover and simmer 8 to 10 minutes until veggies are tender.

Can simmer longer for more flavorful soup.

May add macaroni, but add when serving. Macaroni will get soggy when stored in the refrig.

Omit ground beef for meatless meal.

Wild Rice Soup


2/3 c. Uncooked Wild Rice
8 cups Chicken Broth
2/3 c. butter or margarine
1 cup diced celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced mushrooms (optional)
2 carrots chopped fine
2 tsp. minced garlic
3/4 c. Wondra Flour (blue canister at grocery store near other flours)
dash salt
1/2 tsp. White Pepper
2oz. jar pimentos (optional)
1 1/2 cups half and half
1/4 cup cooking sherry (optional)

**I also chop up ham, chicken or turkey to add to the soup**

Rinse rice under cold water, drain. In sauce pan combine rice with chicken broth, bring to a boil then simmer covered for 45 min. In another sauce pan, melt butter, add veggies and garlic. Cook until tender then blend in flour. Add to broth (after the 45 min. simmer). Add salt, pimento, meat (optional) bring to boil. Stir in Cream and heat through.

This receipe makes plenty to freeze for later also. It reheats really well. :)

Rinse

7 Can Soup

2 Cans of Minestrone soup
2 Cans of Kidney Beans
2 Cans of Diced Tomatoes
1 Can of Rotel

I also add a little hamburger meat and a little noodles. We had this the other night for the first time and it was great.

Thanks for all of the soup receipes.