Can we talk soup?

delfin

delfin

Cathlete
It's coming up to that time of year... soup! Please take a second to share your favorites. Here's one of mine: "instant" homemade minestrone. So easy, just use your favorite chicken stock and add lots of veggies (I use frozen), beans, can of stewed tomatoes, basil, and brown rice. So fast and so yummy.:9
 
Amy,

I love white chicken chil and buy it when I eat out at Ruby Tuesday's. DO you have a homemade recipe?

Terri
 
I'm a soup fanatic. Here's a very quick and easy Lentil Soup. The middle-eastern seasoning makes it a bit different.

1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp finely grated orange peel
½ tsp each ground allspice, coriander seed and pepper
4 cups reduced sodium chicken or vegetable broth
2 cans (19 oz each) cooked lentils or about 3 cups cooked or frozen lentils
½ cup chopped fresh parsley
2 tbsp yogurt

Heat oil in a large saucepan set over medium heat. Add the onion, garlic, cumin, orange peel, allspice, coriander and pepper. Cook, stirring often, for 5 minutes. Add broth and bring to a boil.

Rinse lentils and drain well. Add to pan; return to boil. Simmer for 7 to 10 minutes. Working in batches, puree soup in a blender or food processor until smooth or almost smooth (I like to leave it chunkier).

Return to saucepan and reheat. Stir in parsley and serve with a dollop of yogurt in the center (I never do either of those things!).

Per serving:

174 calories
13 g protein
3 g fat
25 g carbs
5 g fibre
 
Another soup lover here:9 My recipe card for this one is testament to how good it is, it's splattered and dotted and has developed a 'scratch and sniff' quality:p :+

Lentil and Ginger Soup

2tbsp olive oil
1 small onion chopped
1 bay leaf
1 tsp ground ginger
1 slice fresh peeled ginger
1 tsp cumin
1 tsp tumeric
1/2 tsp thyme
1 cup dried red lentils
2 generous cups cubed butternut squash (I use more for a thicker soup)
3" piece of orange peel
4-5 cups chicken stock
salt and pepper
1/4 cup yogurt

cook onion to soften in olive oil. Add bay leaf, ginger, cumin, tumeric and thyme, cook briefly, stir in well rinsed lentils, squash and orange rind. Add stock, simmer about 20 minutes until squash and lentils soften. Discard bay leaf, ginger slice and orange peel. Puree soup, season with salt and pepper, top with dollop of yogurt (I don't but I'm sure it would be yummy)

Bon Apetit!

Take Care
Laurie:)
 
This Chicken Chili recipe gets rave reviews at my house and at parties. I combined my favorites of a few different recipes:

Chris's Chicken Chili

1 tablespoon Olive Oil
1.5 pounds skinned and boned chicken breasts chopped
1/2 cup green onions (scallions) shopped
1 medium red onion chopped
3 cloves garlic, minced
1 can diced tomatoes
1 14 ounce can chicken broth
1 11 ounce can (or 5/6 fresh) tomatillos chopped
1 4.5 ounce can shopped green chilies, undrained
1/2 tsp dried oregano
2 tbsp cumin
2 tbsp good quality chili powder
2 16 ounce can cannellini beans
juice of 1 line
1/2 cup cilantro chopped
salt and pepper to taste

Cheddar cheese and diced jalapenos for garnish

Add oil to large pot and heat until hot. Add chicken, green onions, onions and garlic and saute until chicken is no longer pink and onions are soft. Add tomatoes, chicken broth, tomatillos, green chilies, oregano, cumin, chili powder and beans and bring to a boil. Let simmer 30 minutes. Add lime juice and cilantro, then salt and peppper. Serve with shredded cheese and jalapenos and a thick crusty bread.
 
I don't see why it wouldn't work. Maybe add a different kind of bean - like chick peas instead of the chicken. I think that would be very good.
 
Great thread!! Thanks to those of you who took the time to post your recipes. I've printed them, all of them, and I can't wait to try them out. I'm always looking for a new soup recipe.

Laurie--I'm ROTFL at your scratch and sniff recipe card:7
 
Hahaha!

Re: splattered and dotted and has developed a 'scratch and sniff' quality

Tthat is sooo funny! But, it's true...my fav recipes are a mess!


http://www.PictureTrail.com/gid8692709
Your-Friend-In-Fitness, DebbieH (AKA "Den Mother Debbie") http://www.clicksmilies.com/s0105/aktion/action-smiley-066.gif[/img] If You Get The Choice To Sit It Out Or Dance...I Hope You DANCE!!!
 
Here's mine from Taste of Home 2002. It's Creamy White Chili & we absolutely LOVE this. We make it often, or, ahem, I make it often ;)

1 lb boneless skinless chicken breast cut into 1/2 in cubes
1 medium onion, chopped
1.5 tsp garlic powder
1 T veg oil
2 can (14.5 oz) great northern beans, drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 min. Remove from heat; stir in sour cream and cream. Serve with fresh loaf of bread.

Serious YUM.



*(Calvin): People think it must be fun to be a super genius, but they don't realize how hard it is to put up with all the idiots in the world. (Hobbes): Isn't your pants' zipper supposed to be in the front?
 
Delfin,

I am a complete freak of nature. I LOVE the condensed tomato soup from the can with milk. I know that it is HORRIBLE for you but I absolutely crave it. Several people have tried to convert me to homemade kind but it always seems to taste sour and weird.

The only other soup I love is clam chowder from scratch. Again, it is probably not good for you but OOOOHHHH is it good!

:)
 
Terri, they have a light whipping cream or can you not eat cream at all? I'm not really sure otherwise. I kinda suck at substitutions. Oy.


*(Calvin): People think it must be fun to be a super genius, but they don't realize how hard it is to put up with all the idiots in the world. (Hobbes): Isn't your pants' zipper supposed to be in the front?
 
I love soups and chili. Here are two to try. The first chili recipe is from my SIL (Teresa) and the white bean chicken chili recipe is from Cooking Light. I love them both and they are so easy to make.

Teresa’s Chili

2 lb. hamburger, browned & drained
1 onion
2 Tbsp. garlic
4 Tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
ground red pepper – to taste
1 small can tomato paste
1 can beef broth
salt & pepper to taste
1 reg. size tomato sauce (~14 oz.)
1 really big can diced tomatoes + 1 reg. can diced tomatoes
1 can pinto beans
1 can great northern beans
1 can kidney beans

Mix together and heat.
_____________________________________________________

White Bean-Chicken Chili

1 tsp. olive oil
1 c. chopped onion
2 tsp. bottled minced garlic
2 (15.5 oz) cans cannellini beans undrained
3 c. chopped cooked chicken, fresh or frozen
1 (14.5 oz) can fat-free chicken broth
1 1/2 tsp. Mexican seasoning
1/4 tsp. salt
1 c. (4 oz.) shredded low-fat Monterey Jack cheese w/jalapeno peppers

Heat oil in pan over medium-high heat. Add onion and garlic; sauté 2 minutes. Put all the ingredients, except the cheese, together in a big pot and cook for about 15 minutes. When pouring into bowl add some cheese on top.
 
Thanks for the great ideas/recipes everyone! They all sound yummy. I'm also remembering a black-eyed pea soup that I use to make alot... it has bacon in it, and curry powder. I'll dig up the recipe and post it. Had forgotten about that one!
 
I love soup!! My favorite chicken noodle recipe is the one of the Reames' Frozen chicken noodles, it's the one my Mom used to make!

Our favorite winter soup other than chili & beef stew is Spinach Bisque. Ok, not the super healthiest but it's really yummy even if you don't like spinach! (even my kids love it!) You can easily substitute fat free half & half, cream of chicken, cream cheese, etc.)

1 large bag of frozen chopped spinach (32oz or use 3 of the 10oz boxes)

1 quart (2 pints) half & half

Cook in large pot until spinach is thawed & the half & half is starting to get bubbly.

Add: 14 oz chicken broth & 2 cans cream of chicken soup. Stir until blended.

Add: 1 (8 oz) jar Cheez whiz (optional, but it adds a good cheesy zing!)

3 (8 oz) packages cream cheese, cut in chunks

Cook & stir until the cheeses are melted.

Then add: 2 cups sharp cheddar cheese

1 cup parmesan cheese

Onion salt, pepper, salt, paprika to taste. Stir & cook until bubbly, simmer. You can transfer it to a slow cooker once it's done.

Sooo yummy. It's our holiday tradition to make it for Christmas Eve.

Enjoy!
 
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