Need some new soup recipes, please

My corn chowder is still a fav but I need some new ones to try. In particular I'd like hearty soups I can start in the crock pot or make in under two hours after work. Anyone got a clam chowder recipe they swear by? Or a spicy bean/veggie one?

My hungry family and I thank you in advance.

I have a clam chowder recipes - but of course it's home. I'll try to remember to bring it in this week and post if you like. However, I would love your corn chowder recipe. My husband LOVES that.

Spicy veggie:
1 bottle Spicy V8
1 package frozen Vegetable Soup mix (frozen cut veggies)
whatever other chopped up veggies you like in your soup
1-2 c rice (if you like rice in your soup)
salt/pepper/dried herbs (seasoned to taste)

Dump into crock pot, cook all day on low. Make sure your liquid covers the veggies - you may need to add more V8, water, or plain tomato juice. Serve with fresh bread or cornbread.

Black Bean Soup

Cut up some onion and garlic and cook in a lil butter til clear. Add a can of black beans (washed) and about a cup of Salsa or Picante sauce.

Take another can of blackbeans and some salsa and puree.

Add all together and simmer for a little bit.

When you put in bowls, add a dolup of sour cream and some cheddar cheese. More salsa if you like.

Very good cold weather soup and FAST!

Also good with mexican cornbread on the side.

http://www.bankersonline.com/forum/ubbthreads.php?ubb=showflat&Number=1341086&page=1

Check out this topic.

I do a variation of this using Veg-All instead of the frozen veggies. I also add ground beef and leave out the rice, but it would be a good addition!

It's my venison stew recipe, minus the venison, beef stock and beer. Since she asked for veggie I just cut out the non-veggie ingredients. The beer got left out because plain veggies wouldn't need it for balance like the meat does.

Here's my chowder recipe This is the gluton and dairy free version. If littlest grangirl is not over for dinner, I'll beef it up adding half and half and cheese prior to serving.

I'm going through that thread again looking for tried and true stuff from fellow BOLers.

Thanks, Becca and joker, I'll try those soon!

Most soups I make I just throw in whatever I have. If it's poultry, I use a vegetable or chicken broth base and if it's red meat, I usually use tomato and the Spicy 8, etc) along with Red Pepper (for more punch).

In place of rice, I usually use barley or noodles or both.

Green Chile Chili:
1 lb lean beef
1 red bell pepper diced
1 large yellow onion diced
1 jar green chile sauce
1 can diced tomatoes
1 can pinto/ black/ or chili beans (your preference)
Season with garlic powder, ground cumin, paprika, cayenne pepper, salt and pepper.

I don't know the measurements for the seasoning. Season to taste.

In a large pot add the meeat, bell pepper, onion and seasoning. Cook until the veggies are tender. Add the green chile, beans, and diced tomatoes. Let simmer. Serve with shredded cheese and tortilla chips if desired.

I did go back to that thread first, ops. Got the tortellini vegetable soup recipe out of there to try. There are some soup recipes there, some chili recipes and a lot of banter so I thought I'd try again. Just like my winter wardrobe, I'm getting tired of the same ol' same ol'. I'm hoping BOLers have tried some new things out and would be willing to share.

Made this last night for the Super Bowl Party. It was a big hit.

Taco Soup

1 or 2 pounds hamburger
1 can black beans
1 large (or two small) can pinto beans
1 can or bag of corn
1 can Rotel Tomatoes (Reg or Spicy)
2 packages of Taco Seasoning
1 large bottle of Taco Sauce
1 Medium Onion (White or yellow)
6 Green Onions
Small can Tomato Paste
3 cups water
1 or 2 beef bullion cube
1 tbs oil
Shredded cheddar cheese
Sour Cream
1 bag or tortilla chips (Scoops work great)

In large pan brown Hamburger and Drain

Then in same pan, put in oil and onion and cook onions until they become translucent (Chop green onions in ½ inch pieces add later in the frying process).

Add back hamburger and cook some more,
Add one package of taco seasoning and mix well until the meat is well covered.
Open corn and beans; drain and rinse then add to hamburger.

Add water; Rotel Tomatoes, Taco sauce. And beef bullion. And then bring to a boil, then simmer for 15 minutes.

Taste and ad more taco seasoning and tomato paste to desired thickness and taste.

Serve in bowl and add cheese and sour cream and use chips as crackers.

Instead of Rotel tomatoes, can use Green Chili peppers, selontra (sp?) and jalepeno peppers (sp?) and a can of tomatoes if you liked instead. And use the level of taco seasoning and sauce you prefer. I used mild.

Thanks, DD! Grangirls can't get enough taco anything. With the sour cream and cheese as garnishes, the soup is gluton and dairy free so #3 can have it too!

be careful when using Rotel tomatoes! They have a new haberno version out that can really screw up your recipe because it is about 10 times hotter than the standard!

Not the first time I have made that mistake.

Quick/Easy/Grandkid favorite-
2 lbs hamburg, cooked, drained chopped in meatball size pieces
1 onion-cook with hamburg
2 cans mixed (large cut) veggies (includes potatoes)
2 cans diced tomatoes (I use home canned)

Heat and serve with warm bread!

I made this yesterday and got good reviews from the family:

Ham and Bean Soup

Ingredients:
1 (20 ounce) package 15 bean soup mix
5 quarts water, divided
1 pound cooked, cubed ham
2 fully cooked bratwurst, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 T Worcestershire sauce
1 t dried basil
3/4 t salt
3/4 t pepper
1/2 t dried marjoram
1/2 t hot pepper sauce
2 (14.5 oz) cans diced tomatoes, undrained
1 (4 oz) can chopped green chilies

Directions:
1. Throw everything in the crock pot except for tomatoes and chilies. Cook most of the day. Add tomatoes and chilies and cook for another 30 minutes.

Truffie, my mom and I learned a nice and hearty one at our soup class. It's a variatino of chicken and dumplings but was easy to make...mayeb 30 minutes? There was no added salt or pepper--the flavor was all in the herbs. The different thing abotu it was the teacher had us add a full tablespoon of dried dill into the Bisquick dumpling mix. VERY dilly btu VERY good. I have the recipe on paper only but if you want it, it'll get it to you

Thanks, Dip. I'll try all recipes. Never been steered wrong by a BOLer yet. (caveat, just talking recipes here. )

Here is my recipe for a yummy, spicy Italian-inspired soup:

Pasta, Sausage and Bean Soup

2 Tbsp Olive Oil
1 Large Onion, diced
4 Cloves Garlic, minced
3 mild Italian Sausage, casings removed
3 hot Italian Sausage, casings removed (if you like it spicy)
2 - 14 1/2 oz cans diced tomatoes in garlic and basil
2 - 14 oz cans low-salt chicken broth
1- 15 oz can cannellini drained
1 1/2 cups fresh basil, divided
2 tsp dried oregano
1/4 tsp dried crushed red pepper (if you like it spicy)
1/2 cup small elbow macaroni
one 6 oz bag of fresh baby spinach leaves
1/3 cup grated Romano cheese
Extra cheese

Heat oil, med-high heat. Add onion and garlic, saute 6 minutes.
Add sausage and saute until browned, breaking up the meat with
the back of a fork. Add tomatoes with juice, broth, beans, 1 cup
basil, oregano, and dried red pepper flakes. Cook approx 15
minutes and add the macaroni. Cook until tender, but still a little firm to bite, approx 15 minutes more (add extra water or broth if necessary).
Add spinach, cook 2-4 more minutes. Mix in cheese. Serve with
extra cheese and basil.
Excellent with crusty bread.
Sometimes I cheat and use Italian seasoning instead of the fresh basil and oregano.

Thanks, Christina! That looks like one I could make after work in time for dinner.

sounds good!

sounds good!

Tortilla Soup

1 chicken breast cooked and chopped
1/2 cup chopped onion
1 stalk celery - chopped
2 - 14 ounce cans chicken broth
1 15 ounce can stewed tomatoes
1 4 ounce can green chilies
1/2 package taco seasoning
1/2 cup sour cream
tortilla chips (I prefer Fritos)
shredded cheese

Saute onion and celery. Add other ingredients except sour cream, chips and cheese. Heat to a simmer then add a little of the heated soup to the sour cream and combine. Add sour cream mixture to soup and simmer 15 minutes. Serve over tortilla chips and sprinkled with cheese.

Taco Soup

1 lb hamburger
1 can Beans (I use light red kidney beans, you can use whatever)
1 can Corn
1 can Diced Tomatoes
1 pkg taco seasoning
1 pkg Ranch Dressing Mix

-Brown Beef, drain
-Add taco seasoning and ranch dressing mix to beef, without water
-In large soup pot, mix corn, tomatoes, and beans together (do not drain veggies)
-add beef mixture
-add no more than 1 can water to pot if desired. (I use about ½ can)
-Mix well
-Bring to boil, reduce heat, and simmer for 20 mins
-Top with shredded cheese (optional)


Tips:
-Corn, tomatoes, and taco seasoning can be as mild or spicy as you want.
-the Cheesy taco seasoning does not work well.


heres my version of that taco soup. It's really the only Soup I know how to make! But it's good, hearty, and makes great leftovers.

Thanks Christina. I sent that recipe home via email. That Pasta, Sausage and Bean Soup looks like something my family would like. It might also be good adding some chicken to the pot too.

Does anyone know a good chicken and wild rice soup recipe?

Hey Vee-Dub, you ever check out allrecipes.com? Try that...I use it all the time.

Hey Truff,

You can make a homemade chicken noodle soup easy peasy if you have a crock pot. Put your aromatics, 4 cups of water and 3 skinless bone-in chicken breast in the crock pot and cook all day. When you get home, take out chicken breasts to cool, then shred meat and set aside. Strain liquid in crock pot into a large container. Saute carrots, onions, celery in a Dutch oven about 8 minutes, add a clove of chopped garlic, dill and thyme to taste, a quart of chicken broth and stock from the crock pot. Let simmer about 15 minutes or so then throw in chicken, fresh chopped parsley and about 1/2 cup of thin egg noodles; cook for about 8-10 minutes more. Salt and pepper to taste.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken+wild+rice&SearchIn=h94

I go by number of stars and number of reviews...so 5 stars based on a low number of reviews doesn't really catch my eye. Always read the comments because you get a lot of good tips on the recipe in them.

One of my friend makes killer chicken wild rice soup (with cheese). I'll ask her for her recipe.

Christina, I have a question or two.

I couldn't find any spicy italian, so I got the mild. Do you subsitutute the 3 spicy for 3 mild for a total of 6? Or should that be 3 OR 3???

Also, after you brown the sausage, do you drain the liquid??

Wild Rice Cheese Soup

1 lb cooked bacon - crispy & bite size pieces
3 cans Cream of Potato soup
3 cans milk
3 cups cooked wild rice (about 1 cup uncooked)
3 cups shredded cheddar cheese
1 T minced onion
salt & pepper to taste

Mix together and cook over low heat for approx. 45 minutes, stirring often. Chicken isn't specifically listed for this recipe but you could add it for sure.

I made an interesting soup a while back by taking a head of Napa cabbage and chopping it in to fine strands, two medium sized Spanish onions (not sweet onions) sliced in to strips, a bag of mini-carrots, a couple of bone in pork chops, and then seasoned with a little Vietnamese fish sauce, pepper, and garlic. Didn't give it a name, but it was good.

RR Joker -
You can use any sausage you like in any amount - hot, sweet, mild, doesn't matter. Sometimes I just buy bulk Italian sausage because then I don't have to bother with removing links from their casings. A healthier option is turkey Italian sausage.
You could even use good 'ole hamburger - just add Italian seasoning while you are browning the meat.
I always drain the sausage.
Also - Parmesan works just as well as Romano.
Looking forward to your review tomorrow!

Oops! Correction on my instructions - that should be 3 skinless BONE IN chicken breast halves. Whole chicken breasts would never fit in my little 3 qt crock pot!

Thanks all. I look forward to trying these over the next couple of weeks for soup and salad night.

Oh, and Skittles, I'm still waiting for that clam chowder recipe...please.

Sorry Truff - I'll shoot myself an e-mail at home to try to remember it. I'm also going to remind myself to bring in a cream of chicken soup recipe that I LOVE and got from a restaurant chain.

(I've sent the e-mail)

I'd love the clam chowder recipe also. Hubby loves chowder!

Christina, I didn't get your reply before I dove into cooking, so I used 6 sausages (couldn't find bulk), extra crushed red pepper to spice it up since the sausage was mild and I did drain it (habit, glad I was right! )

It is DELICIOUS! I bought some garlic cibatta? bread to go with it. I love the chance to use my homegrown herbs...and this was a good one to use them in...My basil was dried...this summer, I'll try it with fresh...but this is a winner!

I just spent a moment looking for the 'like' button...facebook much do I?

I'm so glad you enjoyed the soup - it's so easy and so satisfying, isn't it? I'm sure with fresh herbs it will be even better!

I'm going to try this over the weekend, but will use "plain ol hamburger". I'm not a fan of italian sausage.

Also...fresh herbs are hard to find in my small town (and I dont grow my own) so if I use the italian seasoning instead of the fresh basil and oregano, how much should i add?

a LOT! LOLOL

ETA: I couldn't remember if the switch from fresh to herb was 1/2 to 1 or 1/4 to one, so I went somewhere in between with the basil...It is a LOT of herbs, regardless, so I truly do believe it would be about a handful of the mixed seasoning.

I'm going to pork up off all these recipes! All of this stuff is really good! All the cold weather has just been making it a soupathon! Thanks to all of you killer cooks!

That's about the only thing good about cold weather to me. It makes more time to cook and things you want to eat.

In the summer, I can barely stand to eat "hot" food!

I don't understand this thread. Soup does not fill me at all!

Depends on the soup (unless you are full of holes?)

Good point.

I'm full of *something*. Or at least that's what I've been told.

Does anyone have a good stone soup recipe?

plop stone in water
boil water
add an onion and a rabbit

eat.

You're too busy training to get full.....and thats great!! I will not speak as to what you may or may not be full of as I would risk a full scale retaliation by several here that might possibly have evidence to indicate that I may be fuller of said substance than you.

This is much like RR Sarah's recipe and I hesitated to post it, but I decided to make it last night, and was so good, I was inspired to post it here. Hope you like it!

Easy Southwest Cheesy Chicken Chili

4 cans Cream of Potato soup
4 cans milk
2 – 3 oz pkgs Real Bacon bits – hickory smoked flavor; or 1 lb cooked/crisp bacon pieces
2 – 6 oz pkgs Oscar Mayer Southwestern Chicken Strips
3 cups shredded cheddar cheese; can substitute w/mozzarella
3 bags Uncle Ben’s long grain & wild rice; heat each bag @ 1 – 1:30 mins.
1 can corn
3 tbsp dried minced onion
5 – 6 dashes chili powder
2 – 3 dashes cumin
1 tbsp black pepper
Salt to taste

Sautee’ chicken and bacon bits in large pot with onion over a med-high heat until hot. Reduce heat to medium and stir in cans of potato soup, milk, rice, corn, cheese and seasonings. Continue to stir frequently until boiling; then reduce heat to low and simmer for about 30 – 45 mins.

Serve with Ritz or Townhouse crackers.

BTW.....you could add a can of black bean or light red kidney beans also, but bf doesn't like them so I didn't put them in.

*giggles*

Here you go, Truff:

Clam Chowder Canadian Military Style
Ingredients:

1/2 cup butter or margarine
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6.5 ounce) cans whole clams, juice reserved
water
2 potatoes, peeled and cubed
1 (12 ounce) can evaporated milk
dried thyme to taste
salt and pepper to taste

1. In a large saucdepan over medium high heat, combine the butter or margarine, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then add cold water slowly to make your desired thickness.

Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.


When my mother-in-law lived with us I made this several times and we both loved it. My husband, unfortunately, doesn't eat seafood.

Enjoy!

Chicken & Wild Rice Soup (from Famous Daves)

5 Tablestppons Butter
1/2 Cup Flour
1 tablespoon Chicken Fat or Butter
1/2 Cup finely chopped celery
1/2 Cup diagonally sliced carrots
1/2 Cup finely chopped onion
1 Cup medium mushrooms
1/2 Galloon homemade or canned chicken broth
1/2 Tablespoon finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teasppon ground nutmet
1/4 teaspoon cayenne pepper
3/4 pounds chicken breasts - cooked - coarsely chopped
1 1/2 Cups cooked wild rice
1/2 Cup heavy whipping cream

heat butter in skillet - stir in flour. Cook low 2 minutes or until roux. Do not brown. Heat chicken fat (or butter) in large saucepan until hot. Add celery, carrot and onion. Sautee until onion is tender. Stir in mushrooms. Cook until mushrooms begin to turn golden brown, stirring frequently. Remove from heat.

Bring broth to a boil in a 1 gallon stock pot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt and spices. Bring to a simmer, stirring occasionally. Add chicken, wild rice and whipping cream. Mix gently. Cook until just heated through.

I generally make 1/2 recipe at a time. It's actually easier than it sounds.

I'm going to have to let the grangirl pick which one she wants me to try first. Betting it's the taco one. I'll take the next week's pick...hhhhmmmm, clam chowder or that sausage soup joker raved about? or chix & rice??? Decisions, decisions.

Thank you everyone.
And if anyone else has a favorite, please share.

Here's a chicken chili that we really like:

2 lb. boneless chicken breast, cut into 1/2 inch pieces. (You can use some boneless thighs, too)
2 tablespoons vegetable oil
1 medium onion, chopped
4 cloves garlic, chopped
3 2 oz. cans pinto beans, rinsed and drained
1 14 oz. can stewed tomatoes
1 cup chicken stock
1 6 oz. can chopped green chilies, drained
1/4 cup sun-dried tomatoes, chopped, or 2 - 3 tablespoons sun-dried tomatoe paste
1/2 bunch fresh cilantro, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano 1/4 teaspoon cayenne pepper (if desired)

Saute the chicken in the oil in a Dutch oven for 5 minutes. Add the onion and garlic. Cook until the chicken is lightly browned.

Stir in the beans, stewed tomatoes, stock, chilies, sun-dried tomatoes, cilantro, chili powder, cumin, salt, black pepper, oregano and cayenne pepper. Bring to a boil. Reduce the heat to low. Simmer for 30 minutes.

Serve topped with shredded cheese chopped cilantro or parsley and crushed tortilla chips and sour cream.

You can also add frozen corn (yes), and additional stewed tomatoes black beans, and garbanzo beans (drain and rinse beans first)

I ate it again last night..(the sausage one). Invited a neighbor to join me...he loved it too.

Oh, I used vegetable broth instead of chicken broth (because that's what I keep on hand). I think that's the only substitute I made. Also, I used a mix of parmesian(sp) and romano cheese.

Valentina - that looks MUCH better than the usual "white" recipes. I may have to try that one.

It is really good. Had it at a friend's last year, everyone there has made it since.

Christina and Joker, how do you think the Italian Sausage Soup would be with kale instead of spinach? I think that is a little more like what I remember having as a kid.

I don't think it would matter at all.

I think that would be delicious!

Someone asked about Italian seasoning... throw in what you like. I'm sure I use a few teaspoons. Same for the red pepper flakes - your call.

Well, the spinach looked very wilted and BLECH! When I went to the market after work last night, but the kale looked really good, so I tried it. I have only one suggestion....

Keep the macaroni separate from the soup! This morning when I went to put a bowl together to take for lunch, it was stew more than soup, with giant wet noodles that were mushy.

But, that soup recipe is REALLY good

Mine didn't do that by some miracle!

I make a lot of soups, last friday was a new seafood bisque recipe but my favorite soup is Outback steakhouse Walk About Onion soup. About 4 years ago I found a copy cat recipe and it is close to a perfect match. The only thing is I do not add the salt to the recipe, because the chicken bouillon has plenty. I double it and serve with warm crusty french bread. You can add more velveeta or chicken stock depending on your preferences.


• 2 cups yellow sweet onions, thinly sliced
• 2 tablespoons butter
• 1 (15 ounce) can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh pepper, ground
• 2 chicken bouillon cubes
• 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
• 1 1/2-1 3/4 cups white sauce (below)
• cheddar cheese, shredded (for garnish)


White Sauce
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 1 1/4 hr
1. 1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2. 2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3. 3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4. 4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5. 5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6. 6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7. 7 Thick White Sauce:.
8. 8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9. 9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10. 10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

oh please, oh please...may I have the seafood bisque recipe too? We love lobster bisque and I've been looking for a good recipe for that too. Maybe I can spin it off of your seafood bisque recipe. thank you!

Yes kms, please post your seafood bisque recipe!

This was a great recipe, the soup broth was like velvet. I did substitute some snow crab clusters in place of the mussels as I couldn't find fresh ones and then tossed those shells in with the lobster carcass and shrimp shells.

Seafood Bisque
Yield: 8 servings.

2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1 1/2 lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 Tbsp. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice
Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.
Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
Serves 6.

I made the wild rice soup yesterday. Four out of six of us loved it. If you're making it for people who don't like spicey at all, like my mom, leave out the cayene pepper. And if I use salted butter next time, I'll leave out the extra salt too. Better to reseason at the table.

Oh, sixth person was my grangirl who said it was ok but she was sure she'd like the taco soup better.

Thanks, kms! We'll definitely go with the crab here too. Can't wait to try it.

I make a lot of soups in the winter, but I don't really follow any recipes.

One of our favorites is chicken & sausage gumbo.

cut up chicken breasts and hot italian sausage
celery
onions
green peppers

add chicken broth
canned diced tomatoes
garlic powder

serve with rice


easy last minute soup -

chicken broth
frozen spinach
frozen meatballs

serve sprinkled with Parmesan cheese

Truff - I made the corn chowder last night. My husband LOVED it. Next time I'm going to have to double the recipe.

please explain the difference between a vs a creative stockpot.

I don't know if I've ever posted this one before. It's my hubbys most favorite soup of all. It really is awesome. It's not the most healthy soup out there but oh my, it is so tasty! I usually substitute most if not all of the half & half with skim milk (like that'll save you from 8 slices of bacon!)

Hard Rock Cafe Baked Potato Soup Recipe

8 slices bacon, fried crisp. Retain drippings.
1 c. diced yellow onion
2/3 c. flour
6 c. chicken broth
4 c. diced peeled baked potato
2 c. half & half
1/4 c. chopped fresh parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. tabasco sauce
1 1/2 t. coarse ground black pepper
1 c. grated cheddar cheese
1/4 c. diced green onion

Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Garnish with crackers, cheese and/or green onion.

Hint - For a more spicier version I like to use pepper bacon.

That sounds yummy! I have a question - do you cook the potatoes before putting them in the pot, or is simmering for 10 minutes enough to cook them through?

Also - you could make it healthier by using fat free half and half. That's what I used in the corn chowder recipe I made last night.

Skittles, the recipe calls for BAKED potatoes. They have to be baked ahead of time or you don't get the flavor that's such an important part of this soup.

Don't worry. We're all having Monday morning issues.

I've never made it with anything other than baked potatoes. I usually just cook a few potatoes the night before and then just assemble the soup the next nite. It's also easier to peel cold baked potates than those made fresh.

I also cook the roux for quite a bit longer (5-7 minutes), since the longer you cook the more flavor develops.

Wow - guess I wasn't paying much attention, huh? Too busy reviewing my HMDA edits this morning. Thanks for answering my ridiculous question.

OK, looking at the ingredients you wonder what it will [look like - taste like] - it is great though.

CRAB BISQUE

2 Cans Campbell’s Green Pea Soup
2 Cans Campbell’s Tomato Soup
1 Cup Milk
2 Cup Light Cream
1/3 Cup Sherry
8 oz. Fresh/Pasteurized Backfin Crabmeat
1 tsp Worcestershire Sauce

Mix soups and milk together until smooth.
Heat on medium heat, stirring occasionally, until hot but not boiling.
(CAREFUL!!!! CAREFUL!!!! It will stick to the bottom of the pan if not babysitting it or if the stove is too hot.)
Add cream, crabmeat and sherry.
Cook (actually you only heat it until the cream becomes warm) an additional 10 minutes. SERVE AND ENJOY!!!!!!!!!!

Note: You can mix the soup and milk together ahead of time, before putting it on the stove, you can do this the day before and refrigerate or early in the day. The pea soup is very thick and you can use a potato masher to speed up the mixing process. Then you just have to heat and add the last three ingredients at serving time. Keeps in the slow cooker well if serving guests as in a buffet.

RR that is a typo, it is supposed to be non- reactive. Sorry about that!!

Here is another Potato Soup that is close to what you find in some of the restaurants. It is especially good for those of us who have issues with spicy items like tobasco, etc.

Baked Potato Soup

2/3 cup butter or margarine
2/3 cup flour
7 cups milk
4 green onions, sliced thin
4 cups baked potato, peeled and cubed
12 strips cooked bacon, crumbled
8 oz. sour cream
1 ¼ cup shredded cheddar cheese
¼ tsp. pepper
¾ tsp. salt

In a large kettle, melt butter. Stir in flour and cook until smooth. Add milk and continue cooking until thickened. Stir in onions and potatoes. Bring just to a boil. Simmer for 5 minutes stirring constantly. Add bacon, sour cream, cheese, pepper and salt and stir until cheese is completely melted. Makes 2 ½ quarts and serves 8-10.

Our favorite soup is now Broccoli Cheese Soup and it is so easy:

1/2 onion
butter
broccoli florets (about 1 cup)
1 cn cream of mushroom soup
1 cn cream of chicken soup
1 cn cream of celery soup
milk
4 to 8 oz colby jack cheese (or your fav)

Sautee chopped onion for a few minutes, add soups and milk to desired consistency (probably about two cups). You can thin with more milk or water as you like. Stir well.

I like to microwave broccoli to give it a quick start in cooking and because I usually use frozen broccoli. I microwave one minute, chop finely and then add to soup. Add grated cheese. Cook until cheese is melted.

This only takes about 30 minutes from start to finish, so it's a great after work dinner and my family loves it.

Warning: I am a "scratch" cook, so I seldom measure. Feel free to modify to your taste.

I can usually work my way around the dairy allergies. My corn chowder can be made without cheese, butter or milk and you'd never know it. Cooked potatoes make an excellent thickener. Then those that can have cheese throw some on top with green onions and bacon at the table.

My problem comes in using canned soups. Do you know how many items have wheat (gluton) in them? So I'm becoming more and more of a truly scratch cook using only fresh items and figuring out how to work around. The sausage soup was great yesterday for dinner, as was the wild rice soup on Friday. Looking forward to trying the seafood bisque next. Thankfully, the one with the dairy allergy also can't have fish so I won't have to tweak this recipe except for using rice flour instead of white.

Thank you all again for sharing. It's definitely changed our menu board!

Home sick today and tried this one. Super simple but really good!
Spicy V8 and beef flavored Ramen noodles.
Just use the V8 in place of the water and I added a little left over italian sausage. Its wonderful and really fast.

cigarettes and chocolate milk
these are just a couple of my cravings
everything it seems i like's a little bit stronger
a little bit thicker
a little bit harmful for me

if i should buy jellybeans
have to eat them all in just one sitting
everything it seems i like's a little bit sweeter
a little bit fatter
a little bit harmful for me

I found this old thread while looking for RR Sarah's Beer Cheese Soup recipe (that I misplaced somehow and was shocked to realize I didn't know it by heart by now) and wondered if anyone had some new soup recipes to add.
This one has become my family's new favorite

Sausage and Bean
1 family size box of Zataran's Red Beans & Rice, prepared
1 can kidney beans
sausage of your choice (we like kielbasa)
2 large containers of Swanson Beef Broth
Heat and eat.

I'm going to try Giada's turkey and kale soup tonight.
If it works, I'll post the recipe.

Anybody got any good crock pot soup recipes?

ASHY-Horse Meat Soup

500 g mutton
250 grams of horse meat (flank)
75-100 g fat kurdjuchnogo
2 radishes
4 onions
4.3 Tomato
1 clove garlic
or 3-4 heads and green garlic or bulb 1 cup chopped green steppe (lady’s purse, alfalfa, etc.)
or 2 tbsp. tablespoons parsley, 1 tbsp. teaspoon chervil
2 eggs
1-2 tbsp. tablespoons milk
1 teaspoon flour
0.5 tsp black pepper
2.3 bay leaves
1,5 L of boiling water
1. Prepared bone mutton and horse meat (one piece), pour boiling water, boil the broth.

2. The flesh of mutton chop narrow thin strips in the form of thick noodles and fry on a sheep’s tail fat perekalennom a cauldron for 10-15 minutes, then add the diced onion and radish strips and continue to saute and simmer for another 20-25 minutes, adding as little boiling juice amount of broth.

My favorite crock pot soup is chicken noodle.
I put three boneless skinless chicken breasts in a crock with chopped onion, celery and shredded carrott. Add a little parsley and Swanson's chicken broth plus 2 T bulion granules. Cook all day on low. Remove chicken to shred and add egg noodles when you get home. Super simple and delicious.

I think she has a lemon chicken soup recipe on there. I linked to it from pinterest btu couldn't get the recipe without registering on her site (which I didn't want to do).

If you're feeling particularly nice, can you see if she has a lemon chicken soup and send it to me via PM or FM messgae???

Ha, I was gonan give you the link to make it easy and whaddya know, it's on foodnetwork:

http://www.foodnetwork.com/recipes/giada...cipe/index.html

Speaking of kale...this is one that I recently made and really liked! Several modifications to healthy it up a bit and remove some things that weren't liked by all. Will make more changes if I make it again, but overall really liked it!

http://www.foodnetwork.com/recipes/rachael-ray/sausage-kale-and-lentil-soup-recipe/index.html

Used ground turkey instead of sausage, left out the celery, chile pepper, nutmeg, and salt.

A little spice, not much. Would be pretty tasty with a full pound of sausage in it...but really ups the calorie count!