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Author Topic: GHS Favorite Soup Recipes  (Read 839 times)

stablemind

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GHS Favorite Soup Recipes
« on: March 01, 2014, 05:19:39 am »

I'm going to add the recipes from the old board one or two at a time.
« Last Edit: March 01, 2014, 06:16:54 am by stablemind »
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stablemind

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Beef Barley Soup
« Reply #1 on: March 01, 2014, 05:22:03 am »

Beef Barley Soup

1/2 lb ground beef
1/2 c chopped onion               
1 clove garlic, minced
 
Brown meat with onion. Add garlic for only a couple minutes toward the end.
 
Put in kettle with:
7 c water or all or part canned beef broth or 1T beef concentrate (like "Better than Bouillon)
14 oz can tomatoes or a can of tomato soup
1/2 c barley
A big handful each of carrots, potatoes, celery, peas, corn, green beans, etc.
1 t basil
1 bay leaf
 
Bring to boil, simmer 50-60 minutes.
« Last Edit: March 01, 2014, 05:50:01 am by stablemind »
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stablemind

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Black Bean Chicken Chili
« Reply #2 on: March 01, 2014, 05:22:51 am »

Black Bean Chicken Chili

This is another favorite. I often use Adobo and about 1 t of chili powder.
1 T cooking oil
3/4 c chopped onion
2 cloves minced garlic
2-3 T chili powder
1 t dried oregano
2 t cumin
Salt to taste
3 c cooked, shredded chicken
1 28 oz can diced fire roasted tomatoes
2 c chicken broth
1 10 oz pkg frozen corn, thawed
2 15 oz cans black beans, drained
 
Heat oil in skillet or dutch oven. Saute onion, garlic, spices and salt fro about 4 minutes, or until onions are softened. Stir in chicken, tomatoes and chicken broth. Simmer uncovered, 15 minutes. Stir in corn and beans. Cook 5 more minutes or until slightly thickened.
 
Garnish with cheese or sour cream as desired.
« Last Edit: March 01, 2014, 05:50:25 am by stablemind »
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stablemind

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Broccoli Cheese Soup
« Reply #3 on: March 01, 2014, 05:25:38 am »

Broccoli Cheese Soup
This is my original recipe. One night I loved how it turned out, so I wrote it down.

1-2 c chopped broccoli
1 potato, cubed
1 carrot, diced
1/4 c celery, sliced thin
1/4 c onion, diced
Cover vegetables with water in a large kettle. Cook crisp/tender. Add 1 t. chicken base. (Or use 1 cup chicken broth for all or part of the cooking water.
 
Make cheese sauce:
1/4 butter or margarine
1/4 c flour
2 1/2—3 c milk
Melt butter in sauce pan. Stir in flour until smooth. Add  milk , bring to boil and cook until thickened. Stir in:
1 c shredded sharp cheddar
1 t Penzeys Ozark seasoning (optional, but worth adding)

Add cheese sauce to the vegetable pot. Mix together. Simmer on a very low setting to keep it hot and let the flavors blend a few minutes. This is good garnished with bacon or bits of ham.
« Last Edit: March 01, 2014, 05:50:42 am by stablemind »
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stablemind

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Red Lentil Soup
« Reply #4 on: March 01, 2014, 05:27:15 am »

Red Lentil Soup
I love using canned Fire Roasted Tomatoes in this!

Put in a kettle:
1 1/2 c dry lentils
1 medium onion, chopped
2 stalks celery, sliced thin
1/2 c barley
4 cups vegetable stock (Pacific organic is good! Or you can use V-8)
4 med. Carrots, sliced
1 potato, diced (optional)
 
Cook for about 35 minutes, then add:
 
3 cups fresh tomatoes, diced (or canned equivalent)
1/2 t cumin
2 cloves garlic
1 t dried rosemary
1/2 t oregano
 Salt to taste
 
Simmer about 25 minutes more.
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stablemind

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Santa Fe Chicken Chili
« Reply #5 on: March 01, 2014, 05:30:37 am »

Santa Fe Chicken Chili

2 lbs boneless skinless chicken breasts, cut into 1/2” cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 c olive or vegetable oil
3 T chili powder
2 t ground cumin
1/4 t cayenne pepper
1 can (28 oz) diced tomatoes, undrained
2 cans (14.5 oz ea.) chicken broth
2 cans (15.5 oz) kidney beans, rinsed and drained
1 jar salsa
1 pkg (10 oz) frozen corn
1/2 t salt
1/2 t pepper

In a 5 qt kettle, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and the vegetables are tender. Add chili powder, cumin and cayenne. Cook and stir 1 minute. Add tomatoes and broth. Heat to boiling. Simmer, uncovered for 15 minutes. Stir in remaining ingredients. Reduce heat, cover and simmer 10– 15 minutes or until the chicken is tender. Makes 4 qts. 14-16 servings.
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stablemind

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Mixed Beans Soup
« Reply #6 on: March 01, 2014, 05:33:49 am »

Bean Mix Soup

1 ½ c bean mix (Bob’s Red Mill, Goya, etc., or make your own mix)
6 cups water
1 large onion, chopped
1 large carrot, chopped
2 teaspoons chili powder
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 pound smoked sausage (or ham or a ham bone)
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon lemon juice (or balsamic vinegar)

Place 1-1/2 cups bean mix in a Dutch oven; cover with water by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.

Add the onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer. Yield: 8-10 servings.

If you want to make your own bean mix:
1 cup each dried yellow split peas, green split peas, lentils, medium pearl barley, black-eyed peas, small lima beans, navy beans, great northern beans and pinto beans…or whatever combo of dried beans you prefer. This is a Taste of Home Recipe.
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stablemind

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Pasta Fagioli (2 versions)
« Reply #7 on: March 01, 2014, 05:35:31 am »

Pasta e Fagioli (Olive Garden version)
1lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 cans diced tomatoes
1 15 oz can kidney beans, with liquid
1 15 oz can great northern beans, with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice (or vegetable stock)
1 15 oz can beef broth
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1/2 lb ditalini or other small soup pasta
Brown ground beef in a large pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer 1 hour. About 50 minutes into simmer time, cook the pasta just to al dente. Drain. Add the pasta to the soup. Simmer 5-10 minutes and serve. Serves 8
This can be made meatless.
Grated parmesan is a good garnish.

Pasta e Fagioli (meatless)
 
2-3 cups cooked beans (kidney, great northern, garbanzo, etc.)
1 medium onion, chopped
2-4 cloves garlic, minced
1 carrot, grated
1/2 stalk celery, sliced
2T oil
1 can stewed tomatoes
1 can crushed tomatoes
1/4 t oregano
1/2 t salt
Pepper to taste
Red pepper flakes to taste, if desired
Liquid to make soup consistency (water, beef broth)
1/2 c ditalini pasta, cooked and drained
Grated parmesan or romano cheese (optional)
 
Saute onion, garlic, carrot and celery in oil. Add beans, tomatoes, seasonings and liquid. Simmer 1 hour. (I usually simmer this soup for about 3 hours) Stir in cooked pasta shortly before serving. Sprinkle grated cheese on each serving, if desired.
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stablemind

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Vegetable Beef Soup (from Laurie)
« Reply #8 on: March 01, 2014, 05:39:30 am »

Vegetable Beef Soup

1 nice piece of GOOD beef - I always use sirloin or round roast, cut into bite sized cubes (2 lbs) - choose a nice piece without much fat -- NEVER use ground beef

olive oil
1 large onion
3 T dried parsley or fresh parlsey
2 cloves garlic
1 BIG can diced tomatoes - 28 oz?
1 regular sized can tomato sauce
1 regular sized can diced tomatoes
2 or three beef boullion cubes
1 can rotel
1 can northern beans - rinsed
1 bag frozen "old time vegetable soup mix" (carrots, peas, celery, potatoes, green beans, etc., plus spices)
(I use Pictsweet brand, If your store doesn't have it use fresh or frozen vegetables of each kind.)
also add:
1 -cup frozen sliced Okra
1 - cup frozen corn
1 - cup frozen small butter beans (baby limas)
couple of red potatoes skinned and cut into cubes
salt and pepper to taste -- plus I throw in a bunch of whole peppercorns
add water to reach the consistency you want
T italian seasoning
2 or 3 bay leaves

Cut up the onion and garlic and cook in olive oil until clear, then add cubes of beef and brown on all sides, with salt and pepper
Add all ingredients to a large stock pot. Bring to a boil, the lower the temp and simmer for 2 hours to blend the flavors and until the meat is very tender.
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stablemind

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Creamy Chicken and Rice Soup
« Reply #9 on: March 01, 2014, 05:43:49 am »

Creamy Chicken and Rice Soup

1 c (or more) sliced mushrooms
1/4 c ea. chopped onion, celery & carrot
1/4 c butter (part olive oil or I sometimes substitute Earth Balance spread)
4 c half & half
3 c chicken broth
2 diced cooked chicken (I like it torn up rather than cubed—more “rustic”)
(2 c frozen chopped broccoli, optional)
1 1/2 c cooked brown rice
1/2 t dried rosemary
1/4 t dried thyme   (or herbes de provence)
1/2 t hot pepper sauce (gives it a little zip)
Salt and pepper to taste
 
Saute mushrooms, onion, celery and carrot in butter until tender. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add half & half and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in remaining ingredients (including broccoli, if desired). Cover and simmer 10 minutes, stirring occasionally.
 
This is a combination of 2 recipes. I make it without broccoli but sometimes add fresh spinach.  This is not a cook-all-day soup, you need to make it just before serving. This is like a soup you would get at a 4* restaurant.

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stablemind

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SJ's Potato Soup
« Reply #10 on: March 01, 2014, 05:44:45 am »

SJ's Potato Soup

Potato Soup:
-6-8 fist sized potatoes peeled, diced and boiled
-enough milk to cover potatoes after water has been drained off
-1 large onion chopped
-1/2 clove fresh garlic chopped
-3-4 crisp slices of bacon crumbled
-1/3 shredded cheddar cheese
-1/4 cup shredded Parmesan cheese
-salt and black pepper to taste

1. Peel potatoes, cut into cubes and boil
2. While potatoes are boiling, chop onion and garlic then saute in 1/2 stick butter
3. drain all but a small amount of water from potatoes (retain approx 1 cup water)
4. Return pan containing potatoes to LOW heat
5. Add enough milk to cover potatoes (approximately 2 cups) The soup will be creamier/richer if you use 1 cup half and half and 1 cup milk.
6. Add onions, garlic, bacon crumbles
6. Simmer over low heat 15 minutes stirring occasionally
7. Gently mash potatoes with a hand potato masher (if you prefer "chunkier" soup, do not mash all of the potatoes)
8. Add cheddar and parmesan cheeses
9. Cook over low heat stirring continuously until all cheese is melted.
10 Put lid on pot, turn off heat, and let soup stand 10 minutes before serving.

Serve with buttered and toasted french bread (or any other type of hard bread)
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stablemind

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Sauerkraut Soup
« Reply #11 on: March 01, 2014, 05:46:04 am »

Sauerkraut Soup

 6 potatoes, peeled and cut into 1 inch pieces
 4 slices bacon, cut into 1 inch pieces
 1 large (12 oz) onion, chopped
 1 tsp olive oil
 2 Gala Apples, peeled and chopped
 16 oz sauerkraut, drained (reserve juice)
 1 1/2 cups Liebfraumilch white wine (Riesling will do in a pinch)
 6 juniper berries, crushed (or 1 shot of gin)
 2 bay leaves
 2 tbsp Dijon mustard
 1 lb polska kielbasa, cut into 1/2 inch slices

 In small pot, combine potatoes and drained sauerkraut juice, add enough water to cover potatoes, cover and bring to boil, reduce heat and simmer for 15 minutes.

 In large pot, fry bacon to crisp, then add 1/4 c. water, cook over low heat for 5-6 minutes.
 Add onion, olive oil, and ¼ c water, cook, stirring frequently, until onion is tender and golden, about 7 minutes.
 Add apples, cook until tender, about 5 minutes.
 Stir in sauerkraut, wine, juniper berries/gin (gin is made with juniper berries), bay leaves, and Dijon mustard and heat to boiling. Add potatoes and juice, reduce heat, cover and simmer 15 minutes.
 Add kielbasa, cover and cook for 20 minutes.
 Remove bay leaves and serve.
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stablemind

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Taco Soup
« Reply #12 on: March 01, 2014, 05:46:46 am »


TACO SOUP

Here is a recipe that can be prepared quickly and will definitely warm you up on these cold days:

1 - 1 1/2 pounds lean ground beef (browned and drained)

Add:

2 cans corn
2 cans diced tomatoes (I have used the Italian style)
2 cans water (using the tomato can will do)
1 large can of Hanover Kidney beans
1 package Hidden Valley Ranch Dressing Mix
1 package Taco Seasoning (mild or spicy)

Stir it all up and simmer for about 10 minutes

Individually dip your soup
Add cheese; fritos; and/or top it with sour cream

 
 
 
 
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stablemind

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Crock Pot Chicken Soup
« Reply #13 on: March 01, 2014, 05:47:41 am »

Traditional Chicken Soup (posted by Dawn)

 1 Whole Chicken
 4 whole large carrots, diced into large pieces
 3 stalks celery, sliced into pieces
 1 whole large onion, diced into small pieces
 3 pieces of a clove of garlic, smashed/chopped finely
 1 tbp salt
 1 tsp fresh ground pepper
 1 tsp dried parsley
 1/2 tsp thyme
 1 1/2 cups small egg noodles

Combine everything except noodles into a large crock pot, add enough water to cover chicken completely, turn on high & cook for about 4 hours, add noodles and cook for an additional 2 hours. Take chicken out of crock pot after 6 hours, debone & deskin chicken, chop meat into large chunks & put back in crock pot.
« Last Edit: March 01, 2014, 05:51:16 am by stablemind »
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stablemind

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Curry Chicken Soup (crock pot)
« Reply #14 on: March 01, 2014, 05:49:39 am »

Curry Chicken Stew (is actually a thick soup) -- posted by Dawn

 1 whole chicken
 2 large, 3 medium or 5 small sweet potatos (yams), diced into larger chunks
 2 large, 3 medium or 5 small russet potatos, diced into larger chunks (note, red potatos don't work for this recipe unless added during last 3 hours of cooking)
 1 whole medium onion, diced into small pieces
 1 tsp salt
 1 tsp ground pepper
 1 1/2 tbs curry powder
 3 tbs corn starch

 Combine chicken, onion & spices (except corn starch) in a large crock pot, cook for 3 hours on high. Add regular & sweet potatos, cook for an additional 3 hours. Take chicken out of crock pot, let cool for about 20-30 minutes while potatos continue cooking. During this time, combine corn starch in a regular size coffee mug & add water until mug is almost full. Stir with a fork until corn starch is dissolved completely. Slowly add cornstarch mixture to crock pot, stirring constantly while adding. Should thicken water in crock pot until it's a thick, stew like texture. If not, repeat with a smaller amount of corn starch until you get the desired consistency. Debone & de-skin chicken, cutting pieces into larger chunks. Add back into stew.

These are my two favorite soups to make in the winter. I usually freeze leftovers in single serving containers & then use them as "frozen tv dinners". They're sooooo easy to just pull out of the freezer, thaw out & eat for lunches or dinners!
« Last Edit: March 01, 2014, 05:51:40 am by stablemind »
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