Whats your best - Soup Recipes

Discussion in 'Recipes and Cooking' started by Danjensen, Dec 7, 2009.

  1. Danjensen

    Danjensen In Flower

    Joined:
    Dec 2, 2009
    Messages:
    440
    Likes Received:
    114
    Location:
    England
    Well, Its cold outside a nice light sprinkling of snow on the ground. And I'm thinking some homemade soup and crusty bread will be perfect for dinner.

    Now I pride myself on being a good cook. But soup has never been something I have really cooked. So although i know i can make a soup. I'm looking for a great soup recipe.

    Thanks All
     
  2. Loading...


  3. dooley

    dooley Super Garden Turtle

    Joined:
    Jul 3, 2005
    Messages:
    7,163
    Likes Received:
    1,286
    Location:
    Wisconain
    I didn't know you made soup from a recipe. dr has bought me a few soup cookbooks but I don't think I have ever followed a recipe from one of them. Just start tossing things in the soup pot until it's full and let it cook. Sometimes it turns out great and sometimes not but it's never the same twice. dooley
     
  4. cajunbelle

    cajunbelle Daylily Diva

    Joined:
    Jun 4, 2006
    Messages:
    3,266
    Likes Received:
    34
    Location:
    zone 8b Louisiana
    I agree with dooley, never followed an actual recipe for soup, even when I do look at a recipe I always tweak it according to my cooking methods. I am making a veggie beef soup today. I took a chuck roast and cut it into big chunks, will let it boil for a couple of hours, put onion, bell pepper, celery, garlic and a can of tomatoes, let that cook down a while, add carrot, potatoes, cook for about another half hours, then add different veggies according to their cook time, soem corn lima beans, what ever you like. I will put okra and a handful of orzo or other small pasta, and it's soup.

    Here is one I kinda follow, but as I said I do it according to my cooking method, but it's delicious:

    OLIVE GARDEN ZUPPA TOSCANA

    1 lb ground Italian sausage
    1½ tsp crushed red peppers
    1 large diced white onion
    4 tbsp bacon pieces
    2 tsp garlic puree
    10 cups water
    5 cubes of chicken bouillon
    1 cup heavy cream
    1 lb sliced russet potatoes, or about 3 large potatoes
    ¼ of a bunch of kale

    Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving. Delicious!

    Unless you like your food really spicy omit the crushed red pepper, or cut down on it. I used a teaspoon and it was too hot for Sarah and I could really tell it was in there. Next time I will only use a little less than a half teaspoon, for the flavor not the heat.
     
  5. toni

    toni Mistress of Garden Junque Staff Member Moderator Plants Contributor

    Joined:
    Jan 7, 2006
    Messages:
    19,634
    Likes Received:
    5,059
    Location:
    North Central Texas, Zone 8a



    Advertisement
  6. Danjensen

    Danjensen In Flower

    Joined:
    Dec 2, 2009
    Messages:
    440
    Likes Received:
    114
    Location:
    England
    mmm that sounds good cajun, I think i might get some chuck meat out of the freezer and try that.

    Although for a moment I thought you were going to suggest a vegetarian beef soup :eek:
     
  7. daisybeans

    daisybeans Hardy Maple

    Joined:
    Mar 28, 2009
    Messages:
    3,695
    Likes Received:
    78
    Location:
    annapolis md
    I make Mother Hubbard's soup -- whatever is left in the cupboard! Like Dooley said-- it's never the same. I made some yesterday, just finished a big bowl andit was goooood.
     
  8. eileen

    eileen Resident Taxonomist Staff Member Moderator Plants Contributor

    Joined:
    Feb 7, 2005
    Messages:
    29,088
    Likes Received:
    6,277
    Location:
    Scotland
    Scottish Broth

    Ingredients:

    2 oz Butter
    4-5 Medium Carrots (half diced and half grated)
    2 Large Onion (chopped)
    1 medium sized swede (half dices and half grated)
    1 leek (chopped)
    1 & 1/2 pts vegetable or meat stock
    2 level tablesspoon pearl barley (well washed) or broth mix.
    salt and pepper



    Method:
    Melt the butter in the pan. Add all the vegetables. Cover with a lid and allow to sweat gently, ensuring the pan is shaken to coat the vegetables with butter. After about 5 minutes pour in stock. Then add the barley and bring to boil.
    Season as required then reduce the heat and simmer for approx 1 to 1 & 1/2 hours until barley is completely soft.

    Serve with hot rolls or bread.
     
  9. HomeLoverSue

    HomeLoverSue New Seed

    Joined:
    Jan 22, 2010
    Messages:
    39
    Likes Received:
    0
    Location:
    Ohio
    I created this soup on the fly... it's a curried ginger sweet potato soup. So delicious, and healthy as well :) Link: Curried Ginger Sweet Potato Soup


    Cajunbelle-- I used that recipe once, as I love Olive Garden's, and it was FANTASTIC. I would certainly recommend it as well. Though it's not the *healthiest* soup in the world, it's sooooo good :stew2:
     
  10. Kay

    Kay Girl with Green Thumbs

    Joined:
    Dec 30, 2009
    Messages:
    2,332
    Likes Received:
    752
    Location:
    Lincoln, Nebraska
    I make a delicious barley and broccoli soup that is so good with a nice loaf of bread on a cold day!
    PM me if you want a recipe!
     
  11. bunkie

    bunkie Young Pine

    Joined:
    Aug 7, 2008
    Messages:
    2,080
    Likes Received:
    452
    Location:
    eastern washington
    eileen, i love scottish broth! what's 'swede'?

    i make soups out of leftovers a lot. there's a tasty winter squash soup with winter squash combined with herbs and butter and milk and sausage and macaroni (pasta).
     
  12. HomeLoverSue

    HomeLoverSue New Seed

    Joined:
    Jan 22, 2010
    Messages:
    39
    Likes Received:
    0
    Location:
    Ohio
    Bunkie--

    Soups made from leftovers are the best! I love to do that when I make potroast. So easy to just throw everything in some beef broth and add some pasta :)
     
  13. toni

    toni Mistress of Garden Junque Staff Member Moderator Plants Contributor

    Joined:
    Jan 7, 2006
    Messages:
    19,634
    Likes Received:
    5,059
    Location:
    North Central Texas, Zone 8a
    A Swede is a Rutabaga.
     
  14. slcdms

    slcdms Seedling

    Joined:
    Jan 23, 2010
    Messages:
    102
    Likes Received:
    0
    Location:
    Ripley, MS
    I have a nice hearty soup that is quick and easy

    1 box of Au Gratin potatoes
    1 can of Ro-Tel
    1 pound of Velvetta cheese

    Add enough water to cook the potatoes , do not add the Au Gratin mix yet.
    When the potatoes are soft add the Au gratin mix and the Ro-tel, dice up the Velvetta cheese and sit it in to melt. You can keep this in a slow cooker on warm if you wish. It is great
    Sandra
     
  15. bunkie

    bunkie Young Pine

    Joined:
    Aug 7, 2008
    Messages:
    2,080
    Likes Received:
    452
    Location:
    eastern washington
    thanks toni!

    another heaarty soup i make is made with homemade meat spaghetti sauce diluted with broth and lots of veggies added, like carrots, green beans, onions, tomatoes, etc... also can add herbs...simple and quick.
     

Share This Page