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Stay at Home Moms
What is your FAVORITE soup recipe?
I've never made soup in my life (with the exception of the stuff that plops out of a can). We had a soup cook-off at our church and I got to taste all the soups and now I am super excited to start making soup! There were so many varieties. It's opened up a whole new world for me.
I would love if you would share you favorite soup recipe. I especially love spicy soups and creamy soups/bisques, but would love to know your fave. I'd also like to find a good baked potato soup.
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Re: What is your FAVORITE soup recipe?
I don't buy cans of soup. Too much sodium.
Here's what I make on a regular basis:
Black bean salsa chili
French onion soup
Corn chowder
Potato cheddar soup
Italian sub stoup (it's a Rachael Ray recipe)
Lentil Soup
Tortellini Soup
Chicken Soup (I make my own stock for this)
A version of split pea
There are other soups I make, but not as often as these. Let me know if you want any of the recipes.
I'd love the recipes for:
Black bean salsa chili
French onion soup
Potato cheddar soup
Italian sub soup
They sound delicious!! I always find that it's better to get a recipe from someone who has made the soup before (vs going online and randomly finding a recipe).
The French Onion Soup and Italian Sub Stoup are Rachael Ray's recipes:
https://tinyurl.com/ylrdc4x
https://tinyurl.com/yke42cp
Black Bean Salsa Chili is from Cooking Light:
https://tinyurl.com/yhoergp
Potato and Cheddar is from Food and Wine:
https://tinyurl.com/yzar93a
Have fun!
Does chili count as soup? Here's an easy one to try first.
White bean chili
3 cans of northern white beans (drained)
1 cup of chunky salsa
8oz of pepperjack cheese (less if you don't want it spicy) (in cubes)
1 fresh onion chopped
1lb of ground turkey
Brown the turkey, add the rest and let it simmer on low for about an hour stirring often. Yes, it's this easy.
Go to all recipes.com for some other great recipes. I also love making split pean and ham soup. I buy the ham bone from the hone baked ham store and use a recipe from on that site (search by ratings so that you get the best recipe of the bunch that other people have actually tried and loved. Read reviews for suggestions. )
You might like this one: buffalo chicken soup in the crockpot. dh and my friends loved it, but i don't do spicy: https://crockpot365.blogspot.com/2008/09/buffalo-wing-soup-crockpot-recipe.html
My favorites are chicken noodle and vegetable beef. These are both waaay better than their canned versions. If you or anyone else wants the recipes, I can post, but they're long to type out!
This one!
https://www.foodnetwork.com/recipes/rachael-ray/papa-al-pomodoro-recipe/index.html
Or this one
https://www.realsimple.com/food-recipes/browse-all-recipes/cannellini-bean-stew-10000001537588/index.html
I also make a potato soup (can't find the recipe) and what makes it AWESOME, IMO, is that I grate some cheese (like a sharp cheddar, whatever you want), and put it in the form of little discs on a hot, olive oil-ed pan, so it makes cheese "crisps" and adds another dimension to the soup.. SO delicious. I want to make it right now, lol!
All three of these soups are vegetarian (because I am) and my husband, the carnivore, RAVES about them.. and he HATES soup! GL!
I just made this Potato Soup in the slow cooker today and it was delicious! I added some ham at the end but it would be great with bacon and cheese on top too.
CROCK POT POTATO SOUP??5 potatoes, peeled and sliced2 onions, chopped
2 carrots, pared and sliced
2 stalks celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1/3 c. butter
1 (13 oz.) can evaporated milk
Salt and pepper to taste?Put all ingredients except milk and butter in crock pot. Cover, cook slow 10 to 12 hours; on high, 3-4 hours (or simmer 1 1/2 hours on stove). Stir in last 2 ingredients the last hour before serving.
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I love my homemade chicken noodle soup. I make it whenever we have a roasted chicken for dinner, using the leftovers.
Cut leftover meat off chicken and cut it up. Put back in fridge because you won't need it for a few hours.
Place chicken (or turkey) carcass in a large pot and just cover with water.
Add carrots, celery and onion (Whenever I cook with these veggies, I save the scraps in a freezer bag and use those to make the stock so I'm not "wasting" fresh veggies).
Simmer 3 hours (no less than 1.5 if you're short on time).
Remove carcass, set aside, strain veggies out and discard.
Pick any little bits of chicken off carcass and set aside for soup.
Add salt (start with a little and taste, adding more as needed. Soup needs a lot, but don't over do it!), pepper, chicken to broth and bring to a boil.
Add rice or pasta if you wish (I prefer brown rice b/c pasta tends to get soggy sitting in the fridge) and cook til almost done.
Add chopped carrots and celery and simmer until done.
Sometimes I add frozen roasted corn from Trader Joe's, cilantro and jalapeno. It's so good!
Hungarian Hot Sausage and Lentil Stoup
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter, for bread
Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.
I don't make soup often and am also interested in others answers...some of them sound really good.
The only soup I have made is Chicken taco soup and it is really good. Here is the recipe. I am actually making it tomorrow.
https://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
I make French Onion Soup most often: https://allrecipes.com/Recipe/Rich-and-Simple-French-Onion-Soup/Detail.aspx
If you like Beef Stew, I also have an amazing recipe but I'd just need to type it out. Let me know if you are interested.
Could I have your corn chowder recipe?