Soup lovers - great and EASY recipe
Post ReplyPost New TopicPosted 10/8/2008 by ~Lauren~ in NSBR Board
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lg03
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Posted: 12/15/2008 9:00:37 AM
BTT
Wonderful recipes to try--thanks peas!

scrappin3boys
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Posted: 12/15/2008 12:27:23 PM
BTT and trying to decide which soup to try first.

StampNScrap1128
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Posted: 12/15/2008 6:55:54 PM
Lauren, I made the vegetable beef soup tonight. It is one of the best soups we've ever had - thanks much for sharing it!

Mary in OK

trippin
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Posted: 12/15/2008 7:47:39 PM
ASIAN CHICKEN NOODLE SOUP
2 13 3/4 ounce cans chicken broth
1 cup water
3 Tbsp. soy sauce
2 pkgs. Ramen noodles (without spice package)
1 8 oz. bag frozen mixed vegetables (I use California mix)
1 1/2 lbs. chicken breasts, boneless and skinless, cut in chunks
Chinese noodles (optional)

1. In a large saucepan, combine broth, water, and soy sauce. Bring to a simmer. Add Ramen noodles, vegetables, and chicken, and bring to a boil.
2. Reduce heat and simmer for 5 to 7 minutes. Garnish with Chinese noodles, if desired.

trippin
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Posted: 12/15/2008 7:49:47 PM
STUFFED-CABBAGE SOUP
1 Tbsp vegetable oil
1 pound beef chuck for stew, cut into 1-inch chunks
1 package (1 lb.) classic coleslaw mix
1 large onion, chopped
1 can (28 oz) crushed tomatoes in puree
2 cans (14.5 oz each) beef broth
1 cup water
1/2 cup packed light-brown sugar
1 Tbsp fresh lemon juice
1 tsp salt
1/3 cup long-grain white rice

Heat oil in 6-qt pot over medium heat. Add beef; cook until browned, about 6 minutes. Add coleslaw mix and onion; cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt.

Bring to boiling. Add rice; reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender.

ChildOfThe60s
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Posted: 12/15/2008 9:32:38 PM
I have searched my hard drive for my favorite (okay - ONLY!) soup recipe but it must be on the other computer. I will try to remember to post it.

'Just wanted to thank everyone for offering up their recipes. It's still in the high 70*s, low 80*s here in FL so I'm not really "in the mood" for soup, but I am going to hunt this thread down when the temps plunge!

Mes Trois Meows
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Posted: 12/17/2008 10:37:40 AM
BTT

suni19
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Posted: 12/17/2008 8:25:24 PM
Bumping this back up....thanks so much for these great recipes!

trippin
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Posted: 12/17/2008 8:31:15 PM
Whoa - that meatball soup recipe sounds yummy - and easy!!

ibehoneybee
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Posted: 12/17/2008 10:58:24 PM
That Baked Potatoe recipe sounds fantastic! I will have to try that one!

ScrappinJaime
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Posted: 12/18/2008 1:38:45 PM
Thank you, it sounds great. I love using my slow cooker. Thanks, Jaime

missbitts
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Posted: 12/18/2008 3:45:24 PM
I wish I had this one in my crock right now. It's my very favorite.

Crockpot Split Pea Soup
4 C. chicken broth
2 C. split peas
2 C. water
1/2 C. each celery & onion, chopped
1/3 C. carrots, chopped
1 bay leaf
1 t. salt
1/4 t. each thyme & black pepper
1 T. parsley
smoked ham hock
2 C. milk

Put all but milk in crock, cook on Low 8 hours. One hour before serving, remove ham hock & bay leaf. Ladle about one cup at a time into blender and puree till smooth (don't do more than 1 cup -- hot liquids + blenders spell kitchen disasters and nasty burns!) Repeat until most of soup is pureed, returning each batch to crock as you go. Stir in milk and cook 1 more hour or until heated through. *you can also add diced ham or bacon at this point; I make mine with fat-free broth and skim milk

This one is from the old crockpot cookbook that came with the original (flame orange!) crocks. It's more of a chili, but so very delish.

One Pot Meal
1 lb. hamburger (I use ground turkey breast)
3/4 lb. bacon, cooked & crumbled (I use Hormel real bits, 4-6 Tbsp)
1 C. chopped onion
1 15-oz. can baked beans
2 l-lb. cans beans, drained (kidney, black, whatever kind you like)
1 C. ketchup
1/4 C. brown sugar
1 T. liquid smoke
3 T. white vinegar
1 t. salt
Brown beef and onions in skillet. Add that and all the rest to the crock; stir well. Cook on Low 4-6 hours. YUM.

scrapcreator
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Posted: 12/18/2008 5:33:23 PM
I just wanted to thank Lauren for sharing that recipe. I made it yesterday with ground beef (browned it first) and it was yummy! We had freezing cold rain and a band Holiday concert. Boy did it hit the spot when we got home.

Jeanne

marianne
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Posted: 12/18/2008 5:47:24 PM
Adding my thanks too, Lauren. We had it tonight and really enjoyed it -- definitely a keeper recipe!

jen7079
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Posted: 12/18/2008 5:51:31 PM
Taco Soup:

1 lb ground turkey ( I usually do 99% ff)
2 cans Rotel
2 can corn niblets
1 can pinto beans
1 can black beans
1 package taco seasoning
1 package ranch dressing
1 cup water

in a pot brown the ground turkey and drain any excess grease
open all cans and add (do NOT drain) to turkey
add seasonings and water stir really well.
Bring to a boil and it is ready to eat

If you are doing Weight Watchers it is 2 points per 8 oz. This is so good and a great alternative to chili.

Jennifer

chktrk
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Posted: 8/21/2011 4:55:01 PM
Bumping to mark my spot - this was linked in another thread.

SkullaBella
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Posted: 8/21/2011 5:05:46 PM
totally making the taco soup tonight for supper Thanks for all the great ideas!!!

guzismom
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Posted: 8/21/2011 7:00:39 PM
I am making soup right now. It is a spin off on this bean and barley slow cooker soup . I am leaving out the things I don't like (celery ); adjusting things to make it easier (like using canned beans ); adding some left overs (corn cut off the cob; and roasted potatoes pureed with some heavy cream ). Oh, and I'm not using the slow cooker but cooking it on the stove. I just tasted it and it is delish!

I'm making grilled cheese and ham/cheese sandwiches to go with it and serving a fruit salad for dessert.


NME
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Posted: 8/21/2011 8:13:20 PM
Glad this got bumped! All sound great!!

UTPea
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Posted: 8/21/2011 8:19:48 PM
Marking my spot ... there are some great recipes on this thread.

A friend of mine used to make chicken corn soup. It was just chicken breasts, corn and chopped onions. (You cut the chicken breasts into chunks after the chicken cooks through). It makes a light clear soup with a really good flavor. The only seasonings were salt and pepper.

janniepea
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Posted: 8/21/2011 8:19:50 PM
Marking my spot, we love soup!

Claddagh
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Posted: 8/21/2011 8:21:09 PM
Thank you Lauren, my favorite thread! Can't wait to try these, TY guys.

Tweetysmom
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Posted: 8/21/2011 9:00:11 PM
I have been making things from this great site:

http://www.skinnytaste.com/

Tomorrow we are doing Barbacoa Beef

I made this in my pressure cooker which cut down the cooking time by half but you can use a regular pot or slow cooker. One thing I should mention, I used four chipotle peppers and it was very spicy, so use your judgment on how much to use depending on how spicy you like your food. I served this over cilantro lime rice with corn salsa. These would also make great beef tacos or burrito bowls. Enjoy!!



Barbacoa Beef
Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

chefsuzn
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Posted: 8/21/2011 10:29:04 PM
I'm glad this thread got bumped--I've made the Taco Soup before and it was very good and I had lost my recipe--thanks to you guys now I can make it again!!

lavawalker
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Posted: 8/21/2011 10:35:24 PM
marking my spot!! We are a soup lovers household!

magenta
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Posted: 8/21/2011 11:11:27 PM
Marking my spot too!

JnJsMom16
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Posted: 8/21/2011 11:16:48 PM
yum..making a shopping list now

Monklady123
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Posted: 8/22/2011 4:53:07 AM
I just noticed the date on this thread. lol... I'm glad it was bumped, they all sound yummy! I'll drool over soup and hope that this heat will end soon. As much as I hate winter I do love the fall and soup/sweater weather. lol.

GrammarGirl
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Posted: 8/22/2011 6:18:44 AM
My absolute favorite is lasagna soup

1 lb bulk Italian sausage
2 cups onions, chopped
1 cup carrot, diced
2 cups mushrooms, sliced
2 tablespoons garlic, minced
4 cups chicken broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
1 (10 3/4 ounce) can tomato sauce
1 cup mafalda pasta or 1 cup campenelle pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
1/4 cup parmesan cheese, shredded (for garnish)
4 teaspoons thinly sliced fresh basil (for garnish)
Directions:

1
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
2
Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
3
Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.



ScrapNatya
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Posted: 12/13/2011 8:28:57 AM
Bumping so other Peas can bookmark

lynlam
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Posted: 12/13/2011 8:46:02 AM
This is my favorite soup ever:


http://chicken.betterrecipes.com/tortellini-soup-with-mini-chicken-meatballs.html


When I made it, the meatball recipe made SO much, that I ended up putting just half the meatballs in the soup. The rest I baked in the oven and just ate them - they were SOOOO good.

I think though next time I may just use regular pasta instead of the tortellini - simply because the tortellini absorbs so much liquid that they become mushy when reheating the leftovers. Or, cook it seperate and add it to the bowls as I dish it out. Either way, it's a really yummy soup!

All these recipes sound SOOOO good. I only wish my entire family wasn't so dang picky. Plain old chicken noodle soup is the only thing they will eat. grrrrr.

Lilyloams
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Posted: 12/13/2011 9:04:13 AM
I have made veggie soup in the crockpot, and instead of beef I put in cut up skinless smoked sausage. Gives a great flavor!

scrappy162
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Posted: 12/13/2011 1:07:17 PM
Loving all these great recipes, thanks so much for posting!

CreativeEngineer
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Posted: 1/24/2013 3:36:04 PM
Thanks for bumping this. Taco soup for dinner tonight!


CreativeEngineer
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Posted: 1/24/2013 3:36:07 PM
Thanks for bumping this. Taco soup for dinner tonight!


KristinL16
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Posted: 1/24/2013 3:41:30 PM
Thanks for all of the great recipes!

Tuva42
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Posted: 1/24/2013 3:55:14 PM
We just tried a new soup recipe last week and it is the best soup I have ever eaten. Reminds me of bisque, but is only 6 WW points plus per serving. The crumb topping is really good!

Roasted Cauliflower Soup

kma
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Posted: 1/24/2013 5:21:10 PM
We've been making this one someone posted on Cooking Light:

cauliflower soup with pecorino romano and truffle oil

Recipe By :Carolynn Angle
Serving Size : 6 Preparation Time :0:00
Categories : cruciferous vegs soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces applewood-smoked bacon (about 2 1/2 slices) -- chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves -- chopped
6 cups 1 inch pieces cauliflower (cut from 1 large head)
3 1/2 cups low-salt chicken broth -- (or more)
1 cube Pecorino Romano cheese plus additional cheese shavings for serving -- (1 3/4 inch)
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

Saut� bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

Tomboymama
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Posted: 1/24/2013 5:57:28 PM
Great thread! I love soup.

Here are a couple that I really like:

Another pea posted this recipe on a Pinterest thread I believe. Love this, and I'm sorry I don't remember who posted about it to give credit.

Broccoli Cheese Soup

This one is so easy and so tasty and although vegetarian I have made it with chicken broth and added chicken as well. I usually used diced tomatoes rather than crushed. I always keep the ingredients handy for this as it can be ready in a very short time.

Vegetarian Tortilla Soup

Paigewh
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Posted: 1/24/2013 6:12:40 PM
Marking my spot ... I'm going to try a bunch of these! THANKS

*Shannah*
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Posted: 1/24/2013 7:01:30 PM
need to bookmark this one...

KeithUrbanLovinPea
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Posted: 1/24/2013 7:25:28 PM
What is the difference between these two?

2 cans Rotel tomatoes
2 cans Mexican style diced tomatoes

peajays
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Posted: 1/25/2013 9:35:42 AM
Thank you for bumping this thread! I am making


Posted: 10/8/2008 8:03:41 PM
is one of my favorites. Tastes just like Olive Garden Pasta Fagioli soup.



I tasted it as soon as I added the remaining ingredients and it already tastes incredible! Can not wait for dinner tonight!


recap.pea
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Posted: 1/25/2013 11:11:17 AM

What is the difference between these two?

2 cans Rotel tomatoes
2 cans Mexican style diced tomatoes

Nothing...Rotel is a brand name for Mexican style diced tomatoes (they have chilis added to them).

Quinlove
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Posted: 1/25/2013 11:19:16 AM
Lauren (re: OP) I do the exact same thing too. I will make a big pot of soup and eat it for 4 or 5 days, until it is gone. There is usually only me here, and since it is something that I like, all I do is microwave it and dinner ! works for me.

My favorite is - ground beef, head of cabbage, canned tomatoes, onion and whatever else I have on hand.

Nancie52
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Posted: 1/25/2013 1:19:45 PM
I also do a Sausage Soup from Allrecipes.. this one very similar but with tortellini... it's aweseome as well.
Italian Sausage Soup with Tortellini

I'm going to try this one tomorrow:

Chicken Tortilla Soup

both have over 1,000 thumbs up..

Nancie52
PeaFixture

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Posted: 1/25/2013 1:28:56 PM
This one... Ham and Potato soup when I have some leftover ham after a holiday, etc.. this was delish...

RedUmbrella
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Posted: 1/25/2013 2:50:18 PM

sdt
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Posted: 1/25/2013 4:10:37 PM
got to run, will share one i made last week which was great later

sdt
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Posted: 1/25/2013 4:10:41 PM
got to run, will share one i made last week which was great later
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