soup recipes please

BoxerMomma

t his awesome weather has me in the mood for soup tonight. any favorite and hopefully healthy recipes are appreciated. thanks, ladies. 

s-a-r-a-h

MrsRosie:

I know this one gets posted a lot, but it really is good stuff.

Crock Pot Chicken Taco Soup

Yes, this soup is delish. I also love this potato soup:

https://crockpot365.blogspot.com/2009/06/crockpot-baked-potato-soup-recipe.html

A&Jmom

Ha, me too! But, I needed it to be chicken and in the crockpot.  I ended up with a stew instead of soup though. I just put on Moroccan Chicken Stew.  I changed it up a bit, added diced tomatoes and sliced zucchini. I also omitted the apricots because I do not have any. 

Here are some of my other fave soup recipes.

Chicken Taco Soup

Italian Wedding Soup- our families FAVE!

*hint I now cook the pasta seperately and spoon the soup over it when serving. If not the pasta soaks up too much of the broth and gets soggy when sitting for a while.

Italian Wedding Soup
For the meatballs:
?    1lb lean ground beef
?    1 egg
?    2 tbls water
?    1/2 cup bread crumbs
?    1 tsp. garlic salt
?    1 tsp. dried basil
?    1 tsp. dried oregano
?    1 tsp. red pepper flakes
?    Salt and Pepper

Soup:
?    1 small onion diced
?    3 carrots chopped
?    2 large celery stalks chopped
?    3 garlic cloves minced
?    2 sprigs of fresh thyme (I actually only had fresh rosemary so I used that)
?    2 bay leaves
?    2 Tbs. unsalted butter
?    1 Tbs. olive oil
?    tsp. of each: oregano, basil, parsley flakes
?    1 cup of fresh chopped spinach
?    1 cup white mushroom chopped
?    Salt
?    Fresh gound pepper (I used a lot. about 1 and a half Tbs. The spice just kicks it up so nicely!)
?    8 + chicken broth (for this batch I used 11 cups.
?    1 cup small pasta
Heat oven to 350 degrees
Add all meat ball ingredients and mix with hands until just combined. Do not over mix!
Roll into little meatballs and put on cooling rack set over a baking sheet so the fat can drip away from the meat. Cook for 10-12 minutes.
While meatballs are cooking heat oil and butter in a large pot over med. heat. Saute onions, celery, mushrooms, carrots, thyme, and bay leaves. Cook until onions are soft and add garlic. Saute a few minutes and then add broth, oregano, basil, salt and pepper. Bring to a simmer and add spinach and pasta. Take meatballs out of oven add them to the pot and let simmer about 10 minutes. Serve with a little grated parmesan and crusty bread.

 Pasta e Fagioli
Recipe courtesy Rachael Ray
   

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 BIG servings, leftovers impr
User Rating: 

   
I could live on this recipe... a quick version of my Gran'pa Emmanuel's masterwork.
2 tablespoons (2 turns around the pan) extra-virgin olive oil
*1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

 

  * I usally just use bacon and cut off most of the fatty parts because I do not have pancetta around.  Definitely better with pancetta, but still really good with bacon.

balihaigirl

I make this taco soup all the time.

Crockpot Taco Soup

2 lb 97% lean ground turkey

1 sm. onion, diced finely

2 sm. can Mexican tomatoes

2 sm. cans (or 1 lg. can) of pinto beans

1 lg. can of golden/yellow hominy 

1 packet of taco seasoning

1 packet of Hidden Valley Ranch seasoning

2 sm. cans of water

Optional toppings: grated cheese, sour cream, tortilla chips.

Directions:

Brown the meat until it's cooked throughoutly.  Add the taco seasoning.

Dump all of the ingredients in your crockpot and cook on low for 6 hrs or high for 3-4 hours.  Serve with your choice of toppings.

Note: this makes A LOT of soup.  

ssinca

these are some of my favorites:

[not exactly "healthy" though]

https://www.epicurious.com/recipes/food/views/Broccoli-Soup-with-Cheddar-Cheese-104692

https://www.epicurious.com/recipes/food/views/Roasted-Red-Bell-Pepper-Bisque-with-Shrimp-and-Romano-Cheese-103119

https://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001215876&cookbook_id=4822534

[I use chicken sausage in the one below]

https://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591122&cookbook_id=4822534

abh1977

Not the healthiest thing on the planet, but certainly not the worst.....

Garlic Cheese Potato soup

(I apologize that there are not really precise measurements here.....so much of it is personal taste and how starchy your potatoes are)

Mashed potatoes (I've never used the boxed kind, but I've heard they work.  I just make extra when I make them and freeze them, or make fresh when I'm making the soup - it's pretty fast)  Can be chunky or smooth, just depending on personal taste. 

Canned/boxed chicken broth

Milk (I use whatever I have, usually 1%.  Of course it tastes a little better with whole or even cream,, but it's great with whatever you have on hand)

Velveeta cheese (I use the 2% kind)

Onion

Garlic

 

Warm up mashed potatoes in a sauce pan on the stove over low heat.  Add velveeta to taste (I use about 1-2 inches off the block in about 1 cup of mashed potatoes)

While the cheese is melting into the potatoes, saute about 1/2 cup onion and fresh garlic to taste.  (This part is not absolutely necessary - you can skip the onion and use garlic salt or powder).  If you don't add baked potato toppings at the end, it's great to saute with wine - red or white.

Add equal amounts chicken broth and milk until soup is desired consistency (you can use all chicken broth or all milk in a pinch)

Stir in onions and garlic; add salt and pepper to taste.

Top with baked potato toppings (sour cream, shredded cheddar cheese, bacon, onions, whatever) if desired.

 

It's also good with chopped ham if you want more protein.  Or broccolli for veggies.  You can also skip the cheese and garlic and make it plain potato soup.  If you have some left over, it does get pretty thick in the fridge.  Add a little milk or chicken broth (or even water) when reheating.

 

smb29

Just made creamy carrot and sweet potato soup last week, it a great fall recipe.

We love this corn chowder recipe.

Corn Chowder

 

2 cans reduced sodium chix broth
2 cups fat free 1/2 & 1/2

2 cups skim milk
1/2 lb bacon chopped into small pieces (You don't need this much ? 3 or 4 slices is more than enough)
1 lb russet potatoes, peeled and cut into 1 inch pieces
1 lg or 2 small onions diced
2 cans whole kernel sweet corn
1 can creamstlye corn
3 heaping tablespoons cornstach
Fresh cracked pepper
salt

In large heavy bottomed stock pot cook bacon until brown (I cook the slices whole, then chop while the onion cooks). Just before bacon is browned add in the onions & a few grinds of black pepper. When bacon is browned and onions are translucent add diced potatoes and toss to coat (keep the fat to give it flavor).  Add the chicken broth and cover & bring to boil. Simmer until potatoes are tender. About 10 mins. Add the 3 cans of corn and bring back to boil. Turn down to rolling boil and add 1/2&1/2 and Milk and bring back to a full boil. Meanwhile in small bowl mix 3 heaping tbsp of cornstach and equal amount of 1/2 & 1/2 to create a slurry free of lumps. Slowly wisk in slurry, and let boil for 3 mins or until thickened and creamy. Salt and Pepper to taste.

 

This is one of dh's faves:

 

Ham and Potato Soup

INGREDIENTS

?         3 1/2 cups peeled and diced potatoes

?         1/3 cup diced celery

?         1/3 cup finely chopped onion

?         3/4 cup diced cooked ham

?         3 1/4 cups chicken broth 

?         1/2 teaspoon salt, or to taste

?         1 teaspoon ground white or black pepper, or to taste

?         5 tablespoons butter

?         5 tablespoons all-purpose flour

?         2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and chicken stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

 

brideonjuly8

this one is yum

https://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx

ShernRich

I made this one for DH the other day because he was under the weather.  I doubled the recipe, added a bay leaf and a little seasoned salt.  Chicken Noodle Soup  4 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic)Generous dash ground black pepper1 medium carrot, sliced (about 1/2 cup)1 stalk celery, sliced (about 1/2 cup)1/2 cup uncooked extra wide egg noodles1 cup shredded cooked chicken or turkeyHeat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

AustinMimi

This is my favorite and it is really healthy (low fat, low sodium, lots of veggies):

 

Willliams-Sonoma Puree of Vegetable Soup

 

Ingredients:

 

2 TBs olive oil

3 sliced leeks (light greenand white parts)

4 peeled and sliced carrots

4 sliced zucchini

1 lb. peeled and sliced waxyor all-purpose potatoes

1 ? TBs tomato paste

48 oz. chicken stock

1 cup canned chickpeas (Iusually just use the whole can of Goya)

1 TBs lemon juice

3 TBs chopped fresh parsley(I usually use more)

1 TBs lemon zest

 

 

Directions:

 

Warm oil in a large saucepanand saut? leeks for about five minutes. Add carrots, zucchini, and potatoes andsaut? for about three minutes to soften them.

 

Add tomato paste and stock,cover pot and simmer for 25 to 30 minutes, until vegetables are tender. Add thechickpeas and cook until they are heated through (about three to five minutes).Add lemon juice.

 

Process the soup in a food processor,blender, or with a stick blender until smooth. Add parsley, lemon zest, andsalt and pepper to taste. Enjoy! 

mcurban

I think I still have a book o' soups that was given to us as a wedding gift. i'll pull it for ya, if you're a soup gal.

mrslaquinta

One of our favorites is butternut squash pear soup.  Saute one white onion in about 2 tbsp of butter, then add 1-2 diced pears and cubed butternut squash - either a medium squash or one bag of frozen cubes (both fresh and frozen work fine, so I usually do frozen just because it's less of a PITA), sweat them all together for a few minutes, then add enough chicken broth to submerge and simmer until the squash is fork-tender (15-20 minutes).  Blend using an immersion blender or puree in a regular blender until smooth, then add a little warm cream (I use half & half or evaporated milk) and salt & pepper to taste.  I like to serve it with some crispy pancetta or prosciutto and a few chunks of goat cheese sprinkled on top.

BoxerMomma

mrslaquinta:

One of our favorites is butternut squash pear soup.  Saute one white onion in about 2 tbsp of butter, then add 1-2 diced pears and cubed butternut squash - either a medium squash or one bag of frozen cubes (both fresh and frozen work fine, so I usually do frozen just because it's less of a PITA), sweat them all together for a few minutes, then add enough chicken broth to submerge and simmer until the squash is fork-tender (15-20 minutes).  Blend using an immersion blender or puree in a regular blender until smooth, then add a little warm cream (I use half & half or evaporated milk) and salt & pepper to taste.  I like to serve it with some crispy pancetta or prosciutto and a few chunks of goat cheese sprinkled on top.

i would like to come eat at your house everynight.

thanks for all the recipes. i'm making minestrone tonight and then the moroccan crockpot chicken tomorrow. plus, i bookmarked the thread to go back and make more of these recipes.  

mrslaquinta

BoxerMomma:

i would like to come eat at your house everynight.

Ummm, Kennedy would freak out from the excitement.  The thought of playing with Ruby in real life - ohmygosh.  She loves looking at the photos and videos you post of her - out of all of my friends' kids that she sees online, when I open my laptop, she asks to see Ruby.  She has a little girl crush, I think.