Soup (insert recipe here)

zazu13 · October 2014

It's officially soup weather!!!!

What is your favorite soup or chili? Bonus lovetits for including the recipe or a link.

zazu13 · October 2014

This isn't my all time favorite, but it's easy and tasty and a good way to use up vegetables or milk in my fridge that are close to expiration. Sometimes I add diced ham, and even though I'm not a huge velveeta fan, I like it in this recipe.

Vegetable Chowder

3 C cubed potatoes

1 large onion, chopped

1 stalk chopped broccoli

3 large carrots, diced

2 stalks celery, chopped

3 C water

3 cubes chicken bouillon

1 C grated cheese (or substitute Velveeta)

¼ tsp pepper to taste

Salt to taste

White Sauce:

¾ C margarine

¾ C flour

1 quart milk

Put veggies, water and bouillon in a large soup kettle. Simmer until veggies are done. Make white sauce by melting margarine in pan; stir in flour. Cook until bubbles form. Add milk and stir until thickens. Add to cooked veggies and stir. Add cheese, salt and pepper. Stir while the cheese melts.

cnbean · October 2014

I love tortilla soup! We actually had that for dinner a few nights ago. Another fav is broccoli cheese soup. I wish I had links, but I don't and I'm too lazy to type them both out.

RedBird11 · October 2014

https://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html?m=1

Crockpot chicken taco chili. Soo good!

Twirple · October 2014

Split pea and potato soup from Budget Bytes.

https://www.budgetbytes.com/2013/10/split-pea-bacon-potato-soup/

It is delicious served with some crusty bread.

Jessimax · October 2014

Butternut squash soup
Cube and roast a whole small butternut squash. Put in a pot with chicken (or veggie) stalk. Add a few carrots and simmer till carrots are cooked. Purée and season with salt pepper and nutmeg.

hlm184 · October 2014

https://glacial-ice.blogspot.com/2013/01/butternut-squash-and-tomato-soup.html

janice9821 · October 2014

I'm more likely to improvise then use a recipe. I usually just throw chicken or beef or pork in the slow cooker with water and whatever veggies and spices I have on hand. Noodles or rice if I feel like it.

smushi · October 2014

One of my favorite pinterest recipes... Creamy Tortellini Soup. I like to add sliced sausage.

https://www.bhg.com/recipe/soups/creamy-tortellini-soup/

kmos816 · October 2014

Enchilada chicken stew; it's a crockpot recipe and we have it about once a week... It's the best! I will also add celery and carrots for some extra veggies. I don't always add the recommended amount of chicken either.... And we add cheese :-)

https://paleomg.com/enchilada-chicken-stew/

Abcollins57 · October 2014

Chicken pot pie soup:
Cooked shredded chicken breast
Bag of frozen veggies
Cream of mushroom
Cream of chicken
1 cup heavy whipping cream
Season to taste
You literally cannot mess it up!

zoopsiedaisy · October 2014

Holiday Soup! My favorite when its cold. You could easily add chicken or something if you wanted more protein than the black beans and quinoa.

https://ohsheglows.com/2010/11/16/holiday-soup-for-the-soul/

Here is the ingredient list to give you an idea of what's in it. Delicious!!

1 large carrot, peeled and chopped
1/2 cup red quinoa, uncooked
1 tbsp extra virgin olive oil
1 medium sweet onion, finely chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 vegetable bouillon cube (not low sodium)
6 cups water, boiled
One 15-ounce can diced tomatoes
1.5-2 cups cooked black beans (about one 15oz can)
1 tsp good-quality curry powder
Pinch or two of cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped
1/2 tsp kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of saffron threads (optional, but tasted amazing)

And a picture for extra appeal!!!

Charlotte51 · October 2014

Barefoot Contessa's Chicken 'Chili' - but it's really more like Stew

An easy cheat is to buy the rotisserie chicken cooked from the grocery store

https://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html

4 cups chopped yellow onions (3 onions)

1/8 cup good olive oil, plus extra for chicken

1/8 cup minced garlic (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt, plus more for chicken

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Prep the chicken by separating the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

Serve with toppings (cheese, sour cream, etc.), or refrigerate and reheat gently before serving.

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