s/o What kind of soups do you regularly make?

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Posted 11/4/2010 by batya in NSBR Board
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PeaNut 154,780
June 2004
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Loc: Poland

Posted: 11/5/2010 12:51:17 PM
I would love the butternut squash soup recipe!

I make:
fasolatha - a Greek soup with beans.


PeaNut 40,037
June 2002
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Posted: 11/5/2010 12:52:19 PM
Chicken Tortilla Soup
Corn & Crab Soup
French Onion Soup
Minestrone Soup

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PeaNut 59,094
December 2002
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Loc: up on my high horse

Posted: 11/5/2010 1:03:57 PM
I made this tonight--Savory Butternut Squash Soup:

sautee onion, garlic, celery in oil

Add one chopped potato, two carrots and 2 bags of frozen butternut squash

cover in water and bring to a boil until everything is soft

add red pepper flakes, salt and black pepper to taste


serve with chopped chives

(I used frozen butternut squash b/c I've tried roasting and hacking into a fresh one and it wasn't worth the aggravation)

I know some people make it more sweet with apple, pumpkin, nutmeg, etc, but I like it savory.


PeaNut 41,671
July 2002
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Loc: Northern California

Posted: 11/5/2010 1:14:41 PM
MMM everything sounds delicious!!

My favorite is Baked Potato Soup, Crab Soup and Cream of Crab.

I've also been making Squillen's Tuscano for teacher luncheons, ill friends, etc. I need to try Lauren's sausage soup next.

Ancient Ancestor of Pea

PeaNut 228,820
October 2005
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Posted: 11/5/2010 1:22:33 PM
I make soup often, but not many varities:

Squillen's tuscano soup (family favorite!)
baked potato
ham and potato soup
italian wedding soup
and a coconut/massaman curry/chicken soup with no name


PeaNut 486,208
October 2010
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Layouts: 108

Posted: 11/5/2010 1:37:32 PM
One our favorites is Potato-Cheese Soup. It's quick, easy, can be multiplied and is very forgiving if you have a little less or more of an ingredient. Here it is.

2 c. diced potatoes (I never peel them but you can)
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
2 c. chicken or vegetable stock (I prefer chicken)

Bring to a boil in a saucepan. Reduce to simmer and let cook until vegetables are tender. Puree soup and return to pot.

Add 4 oz. shredded cheddar cheese.

Stir till melted.

Season to taste with ground pepper, salt (I omit) and parsley.


Any questions? email me!
Brenda brenda@stampingwithbrenda.com


PeaNut 238,559
December 2005
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Loc: Off in Neverland!

Posted: 11/5/2010 2:03:58 PM
My beef vegetable soup is basically use up leftovers soup.

First I saute carrots, garlic, onions, diced potatoes and celery in olive oil.
Then, I take whatever beef (typically pot roast, sometimes steaks) I have on hand, shred/dice it up and toss it into the pot.
Then I add enough beef stock (I've also been known to water down gravy with beef stock, too) to make it soup like.
Add in some frozen veggies, mostly corn and peas or half a bag of mixed veggies.
Salt and pepper to taste. If you like spicy, Dh likes to put a little red pepper flakes in his.

For Beef and Barley I use
this recipe.

And my lentil soup recipe is, I think, directly from the bag of lentils.

1/2 pound (1/2 bag) of dry lentils
2 TB olive oil
1/4 ham or sausage (I usually increase this to 1/2 pound and if I'm using sausage, it's hot Italian)
1 small chopped onion
1 stalk chopped celery
2-3 cloves of minced garlic
4 cups of beef or chicken stock
salt and pepper to taste.

Sort and rinse lentils. Saute onion, celery, ham/sausage and garlic until tender. Add lentil and stock. Bring to a boil. Reduce heat, cover and simmer until lentils are tender. You may have to add more stock or water.


PeaNut 344,026
October 2007
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Posted: 11/5/2010 2:10:35 PM
Thanks for much for posting these. I printed them all out so I can start making them!


PeaNut 72,489
February 2003
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Loc: somewhere in middle america

Posted: 11/5/2010 2:39:15 PM
I LOVE to make soup!

My favorites to make are:

Taco Soup and/or chicken taco soup
Potato Corn Chowder
white turkey chili
beef stew
chicken noodle

I found a recipe yesterday for a lentil soup that looks tasty and easy, so I plan to try that one next week.

If I could find a recipe that tasted exactly like el Chico's tortilla soup, I'd never have to cook anything else, ever again.


PeaNut 42,451
July 2002
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Loc: CT

Posted: 11/5/2010 2:44:27 PM
Italian Wedding
Broccoli and Cheese

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PeaNut 59,094
December 2002
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Layouts: 24
Loc: up on my high horse

Posted: 11/5/2010 5:06:09 PM
Vegetarian Lentil Soup


8 ounces brown lentils
1/4 cup olive oil
1 tablespoon minced garlic
1 onions, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt and pepper to taste

Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

*** I add 1/2 celery root to this as well as one leek (white part).


PeaNut 17,041
June 2001
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Layouts: 3

Posted: 11/5/2010 5:20:04 PM

Our most common because it is so easy is refried bean soup

Oooo, care to share the recipe? This sounds good!

Sure! It is so easy! And cheap...

1 can of refried beans
1 can of chicken stock
1 can of Rotel

Stir it all together and let it come to a boil. Done!

I like to add carrots to mine. So about a handful of baby carrots, chopped. I also like to use my submersion blender (you could use any blender though) to get rid of the chunks. It makes the soup a bit thicker and DH doesn't complain about the tomatoes. Serve with a dollop of sour cream or cottage cheese. Yum!

If you go to allrecipes.com there are a few without the Rotel, but you add the peppers, onions and tomatoes individually vs. a can of Rotel. Warning: If you do not like spice- go with half a can of Rotel as it can be spicy!!

Pixie Pea

PeaNut 41,800
July 2002
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Loc: Arizona

Posted: 11/5/2010 5:33:39 PM
French Onion
Cauliflower Leek
Chicken Tortilla

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PeaNut 59,094
December 2002
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Loc: up on my high horse

Posted: 11/5/2010 7:51:03 PM
Velouria, would you mind sharing the cauliflower leek recipe? I have both fresh in my fridge right now. It sounds great!

fatalist fugitive pugilist philatelist

PeaNut 2,741
February 2000
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Loc: Tacoma waaaah!

Posted: 11/5/2010 8:08:53 PM


PeaNut 254,107
March 2006
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Loc: Texas

Posted: 11/5/2010 8:11:32 PM
Thanks Batya, I appreciate it! That sounds good!


PeaNut 132,835
February 2004
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Layouts: 6
Loc: Norway

Posted: 11/6/2010 3:11:33 AM
Oh, how I love soup Especially on cold days like this. My favorite homemade soups that I make all the time are;

- Lamb stew
- Creamy cauliflower soup
- Tomato

Mama to two PEAS

PeaNut 38,537
May 2002
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Loc: The Aloha State

Posted: 11/6/2010 5:07:27 AM
I'm gonna have to try that refried bean soup! Dbf loans refried beans!!!

Anyone have a good black bean soup to share???


PeaNut 258,134
April 2006
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Loc: between a rock and a hard place

Posted: 11/6/2010 7:57:02 AM

My favorite is Baked Potato Soup, Crab Soup and Cream of Crab.

i would love to make cream of crab soup if you will post the recipe! TIA


PeaNut 129,876
February 2004
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Layouts: 0
Loc: right here!

Posted: 11/6/2010 8:00:25 AM
We love soup too and a favorite of everyone's is White Bean Provencal:

2 T. olive oil
1 c. chopped onion
2 c. chopped celery
3 t. minced garlic
4 c. water
2 14.5 oz. cans of chicken broth
1/2 c. white wine
1 14.5 oz. can diced tomatoes
2 or 3 boneless chicken breasts
1 and 1/4 cups dry white beans, such as great northern beans, yellow split peas, whatever you like. I get the beans we like and mix them together and save the rest for another pot of soup.
oregano, basil, salt and pepper - to taste

In a large pot saute vegetables and garlic in olive oil. Add everything else and bring to a boil. When boiling, reduce to simmer and cook 2 and 1/2 to 3 hours, til beans are tender. Shred chicken and serve.

I often have to add more liquid as it can get thick. My entire family of 5 loves this, which is a big deal because there are only about 4 things all 5 of us like Add salad and bread and you're good!

Thanks for the recipes you are all sharing.


PeaNut 421,476
May 2009
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Loc: Central New York

Posted: 11/6/2010 8:35:55 AM

I'd love to see recipes for the vegetable beef soup, beef barley, split pea and if anyone makes a potato and leek soup?

This is the split pea soup recipe I make most often. I leave out the orzo. Also, I don't have a pressure cooker so I cook it on the stove top at a slow simmer until the peas are completely cooked.

Vegetarian Split Pea Soup
(from Allrecipes.com)

3/4 cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste

1.Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
2.In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
3.Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
4.Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

Old Pea Coven member wannabe

PeaNut 36,163
April 2002
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Loc: here, there and everywhere

Posted: 11/6/2010 8:38:20 AM
Chicken tortilla
Beef barley
lentil soup with sausage

I also make turkey chili, white chili and beef stew


PeaNut 421,476
May 2009
Posts: 685
Layouts: 3
Loc: Central New York

Posted: 11/6/2010 8:42:33 AM
I'm making this today. I usually use dried herbs in place of fresh, and skip the straining step because I don't want to strain out perfectly tasty bit of sausage! I've also substituted milk for the heavy cream and it comes out fine.

Butternut Squash and Italian Sausage Soup (Emeril Lagasse)

1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter
Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Paisleys Garden

PeaNut 464,263
April 2010
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Loc: MinneSNOWta

Posted: 11/6/2010 8:46:39 AM
This is my very own and I love it!

Chipotle Chicken and Black Bean

2 chicken breast halves
medium onion-large dice
1 tsp cumin
1 tsp coriander
1 chipotle pepper in adobo-minced
2 cans chicken broth
1 can diced tomatoes
1 can green chilis
2 cans black beans (rinsed and drained)
1 cup cooked rice
1 green pepper-large dice
Salt and pepper if needed

Brown chicken and onion, added spices and cook another minute or 2. Add broth, tomatoes, chilis, chipotle pepper. Simmer for 30 minutes to an hour. Remove chicken (set aside to cool so you can cube it). Add beans, rice, and green pepper-heat through. Cube chicken and add back to pot. I serve it with Monterey Jack cheese, sour cream, tortilla chips or toast.

Hint: buy a can of chipotle peppers and freeze them in cube trays, remove them from the tray, put in a ziplock, and then in a container. (I do the same thing with pesto). When I make the soup I drop a frozen pepper in the broth, when thawed I pull it out and mince it.

Miss Ang
I'm a Toilet Paper Pea. Are you?

PeaNut 26,443
January 2002
Posts: 12,621
Layouts: 398
Loc: Illinois

Posted: 11/6/2010 9:01:54 AM
I make chili but don't have a recipe. I also make a yummy, spicy tomato soup that I got from Food Network and a potato soup that I got from a friend. I am going to try Lauren's sausage soup and also have been wanting to try Squillen's Tuscano soup.

Here is the two recipes I mentioned.
Funked Out Tomato Soup


Cheesy Potato Soup

6-7 potatoes peeled and diced
8 oz. cream cheese
1/4 block Velveeta (1/4 of a large block)
1/2 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp. garlic salt
1/2 cup milk

In large saucepan, add just enough water to cover potatoes, and cook til tender, do not drain. Add softened cream cheese, stir til melted, add butter stirring til melted. Add soups, garlic salt & milk, stir til blended, and add more milk to desired consistency.

Optional: Add 1 med. diced onion

ETA: Ooh, I forgot about the tortilla soup I love.


3 cloves of minced garlic
1 chopped onion
3 tbls butter
2 tbls flour
3 (14 oz) can chicken broth
4 cups of half & half
1 can of cream of chicken coup
1 can (18 oz) creamed corn
1 chicken breast cooked & skinned (I use a pound of skinless breast meat)
1 cup salsa
1 pkt. of taco mix
2 tsp ground cumin
3 tbls. chopped fresh cilantro
8 oz. shredded monterey jack cheese
16 oz. bag tortilla chips
8 oz. sour cream

In a large pot over medium heat, saute butter, garlic & onion for 5 minutes.
Add Flour & stir in well.
Add in broth & half & half, bring to boil and then reduce to low.
Add Salsa, corn, chicken, taco mix, cumin, 2 T cilantro, stir & cook 15 minutes.
To Serve: Crunch a handful of tortilla chips in a bowl
Add soup
Sprinkle with cheese
Add sour cream

Paisleys Garden

PeaNut 464,263
April 2010
Posts: 2,872
Layouts: 8
Loc: MinneSNOWta

Posted: 11/6/2010 9:09:38 AM
Another one of my creations:

Curried Chicken Peanut Soup

2 chicken breast halves cubed
1 med onion large dice
2 celery stalks sliced diagonally
2 tbsp curry powder (buy some really good curry powder)
olive oil
Saute over medium heat until onions are soft. Add:

1 can chicken broth
1 cup water
1/4 to 1/2 cup peanut butter
1/3 cup coconut milk (I think I actually use more)
Dried red pepper flakes (about a half tsp)
Frozen peas
salt and pepper

Bring to a boil, reduce heat and simmer 30 minutes. I add the peas in the last 10 minutes or so so they stay bright green and "fresh".

Options: Garnish with chopped peanuts, coconut, boiled eggs. You can make this go farther by adding cooked rice, more broth, peanut butter, and coconut milk.

Paisleys Garden

PeaNut 464,263
April 2010
Posts: 2,872
Layouts: 8
Loc: MinneSNOWta

Posted: 11/6/2010 9:29:46 AM
Another one of my creations:

Baked Potato Soup

Boil 4 peeled and diced potatoes in salted water until soft, don't drain you'll need some of the water.

While spuds cook:

Brown 4 slices of bacon until crisp (you need it crisp). Remove bacon from pan, remove all but 3 tablespoons of bacon fat.

Add 1 medium diced onion to pan and saute in bacon fat
Add 3 tbsp flour and saute until it gets bubbly
Gradually wisk in 1 can broth. Bring to boil, reduce heat and simmer until thickened-stirring frequently. Add potato water until it is a good consistency. Now you can drain and add the potatoes. Salt and pepper to taste.

Garnish each serving with crumbled bacon, cheese, scallions, sour cream, or what ever else you like.

Ancient Ancestor of Pea

PeaNut 250,388
February 2006
Posts: 6,824
Layouts: 0
Loc: Between MoTown and the Glass City

Posted: 11/6/2010 9:30:51 AM
over all these recipes and soups!

I make Vegetable Soup, Chili, Chicken Noodle, Tortilla Soup and I'm going to make more of the soup I threw together the other day out of leftovers and things in my pantry.

Cheesy Vegetable Soup
1 onion
approx. 4 c. leftover roasted vegetables (I had carrots, potatoes, broccoli, cauliflower)
1 box chicken broth
1 jar Ragu cheese sauce (I happened to have that on hand, but you could use 1 cup cream/whole milk/or 1 can evaporated milk with 1-2 cups shredded cheddar cheese)
olive oil

Saute onion in olive oil until translucent. Add rest of ingredients and simmer until heated through. Easy peasy and yummy!

I'm bookmarking this thread to try these soups. TFS!


PeaNut 97,282
July 2003
Posts: 2,781
Layouts: 3

Posted: 11/6/2010 9:43:40 AM
Soup is my new favorite thing lately, and I'm on the lookout for some new favorites. My regular soups are:

Potato with cheese & bacon
Chicken Stew
Chicken Noodle or Chicken & Dumplings
15 Bean Soup with Sausage & Ham
Senate Bean soup (sort of like bean with bacon, but it's got bits of ham)
Beef Stew
Hamburger soup
Zuppa Toscana (I've got a great copycat version)

I'd like to find a great easy recipes for:
Cheese Soup
Clam Chowder
Lentil Stew/Soup

And I'm going to be stalking this thread for other yummy recipes!

Ancient Ancestor of Pea

PeaNut 80,815
April 2003
Posts: 8,833
Layouts: 7
Loc: The mitten state

Posted: 11/6/2010 10:48:45 AM
Clam Chowder and Slow Cooker Chicken Taco Soup.

I've made others that were good but not keepers. A new one that I made and will make again is Cream of Chicken and Wild Rice.

And I'm making Crock Pot Potato Soup tomorrow. I hope it's a keeper.

KC in Philly

PeaNut 24,200
November 2001
Posts: 1,763
Layouts: 0
Loc: Isn't it obvious?

Posted: 11/6/2010 11:00:14 AM
One of my projectsthis weekend was to find some soup recipes. Thanks everyone.

Ancient Ancestor of Pea

PeaNut 196,226
March 2005
Posts: 9,347
Layouts: 0
Loc: in the South

Posted: 11/6/2010 11:01:55 AM
Chicken n dumplings
potato soup

Will I ever get to Buckethead?!

PeaNut 384,923
July 2008
Posts: 474
Layouts: 6
Loc: feet on the ground, head in the clouds

Posted: 11/6/2010 11:17:00 AM
I make two to three pots of homemade soup each week as a part of my meal plan, but the same few soups come up over and over again...

Thai coconut, shrimp and sweet potato soup
Wonton soup
Manhattan clam chowder
smoky chicken and corn chowder
Baked potato soup
White chicken chili


PeaNut 477,269
August 2010
Posts: 1,784
Layouts: 0
Loc: N 336228 W 1119106

Posted: 11/6/2010 11:18:54 AM
I'm making beef stew tonight for the first time. Anyone have any suggestions? I don't have a recipe and I'm planning on "winging it" but a recipe would be helpful


PeaNut 254,107
March 2006
Posts: 29,049
Layouts: 29
Loc: Texas

Posted: 11/6/2010 11:21:18 AM

Thai coconut, shrimp and sweet potato soup

Oh I love anything that is Thai and coconut! Could you share a recipe for that one or point me toward where I could find one? Thanks!

I need to look for a recipe for the Thai coconut soup that is coconut milk, chicken, mushroom, and red peppers as well. That is my all time favorite soup!


PeaNut 88,075
May 2003
Posts: 381
Layouts: 0
Loc: Western NC

Posted: 11/6/2010 11:36:49 AM
These are my two favorite soups for the winter.

Baked Potato Soup

1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 medium baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tbsp. green onion slices, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

MELT butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onion for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onion and sour cream.

*This is the best Chicken Noodle Soup we have ever had! The broth is the best part! My husband makes it a few times a year and it freezes very well.*

The Lady's Chicken Noodle Soup
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings

1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Ancient Ancestor of Pea

PeaNut 250,388
February 2006
Posts: 6,824
Layouts: 0
Loc: Between MoTown and the Glass City

Posted: 11/6/2010 12:28:26 PM
Here is how I make beef stew. I'm sure there are many, many variations of this recipe.

Beef Stew
2 lbs beef stew meat
2 carrots or 1 small bag baby carrots
3 potatoes cut into chunks (I sometimes use red potatoes, depends what I have on hand)
1 package mushrooms
1 can diced tomatoes
1 envelope beefy onion soup mix
2 cups water/beef broth

I cook this in my slow cooker as beef stew meat is usually lean and you want it to be tender. But I have also cooked it on low on the stove top for an hour or two. You may need to add more broth this way, though. Towards the end of cooking, I will dilute a Tbsp or two of cornstarch with water and add to the stew to thicken it.

If you like you can add onion, garlic, celery, and any seasonings that suits your fancy.

Mmmm. I think I will be making this later this week on a cold day. Yum!

Oh, I like to serve this with a crusty bread or biscuits.


PeaNut 148,015
May 2004
Posts: 3,082
Layouts: 9
Loc: Midwesterner living in the Deep South

Posted: 11/6/2010 12:49:40 PM
I make on occasion:

Butternut Squash
Beef Stew
Vegetarian Lentil Soup


PeaNut 148,015
May 2004
Posts: 3,082
Layouts: 9
Loc: Midwesterner living in the Deep South

Posted: 11/6/2010 12:55:37 PM
So after reading I notice several people asking for recipes for Butternut squash soup. I've tried several, but the last one I made by Jamie Oliver was by far the best and the most healthy (no cream added, just straight vegetables). Keep in mind, he doesn't measure alot of ingrediants, so I interpret a "glug" of Olive oil to be to put enough oil to sauté the onions, etc. Here it is:

Superb Squash Soup with Parmesean Croutons

Superb Squash Soup with the Best Parmesan Croutons

Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil

For the croutons:
Extra-virgin olive oil
16 slices ciabatta bread
1 chunk Parmesan, for grating

Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.


PeaNut 345,847
November 2007
Posts: 2,438
Layouts: 0

Posted: 11/6/2010 11:16:47 PM
My grandfather, who was the cook in the family, made soup every Sunday with whatever was left in the crisper. Needless to say, soup makes me smile. I'm not so good about using up leftover veg as I intend to be though.

We like
potato and lentil soup (b/c it's fast and hearty)
curried sweet potato and squash (will also make this with carrots)
mulligatawny (chicken soup with a kick)

Old Pea Coven member wannabe

PeaNut 36,163
April 2002
Posts: 10,494
Layouts: 5
Loc: here, there and everywhere

Posted: 11/7/2010 5:54:43 AM
Well, here's another lentil soup to try; this is from the Barefoot Contessa.

Lentil Sausage Soup
2004, Barefoot in Paris, All Rights Reserved

Prep Time:15 minInactive Prep Time:15 minCook Time:1 hr 30 min
4 quarts; 8 to 10 servings

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

I don't use kielbasa-I use spicy turkey sausage. And I don't make my own broth.

ETA: I forgot to add that I usually cut this in half. It does make a lot!

Mama to two PEAS

PeaNut 38,537
May 2002
Posts: 9,669
Layouts: 76
Loc: The Aloha State

Posted: 11/7/2010 6:09:12 AM

Thai coconut, shrimp and sweet potato soup

Please post the recipe!

Tier 1 Baking Pea

PeaNut 133,550
February 2004
Posts: 39,602
Layouts: 331
Loc: Hudson Valley, NY

Posted: 11/7/2010 7:58:48 AM
Let's see... the soups I make the most are:

Tuscano Soup
Clam Chowder
Tortilla Soup
Wild Rice Soup

Will I ever get to Buckethead?!

PeaNut 384,923
July 2008
Posts: 474
Layouts: 6
Loc: feet on the ground, head in the clouds

Posted: 11/7/2010 1:43:34 PM
below is the recipe for the Thai coconut, shrimp and sweet potato soup that I make a lot...

but first, the Thai chicken mushroom and pepper soup that someone asked about is Tom Kha Gai and my version is made by cooking chunks of chicken breast with onion, celery, red pepper and garlic (I just buzz it all in the FP first) in a nice deep pot. When the chicken is cooked, add sliced mushrooms and cook for another couple minutes. Then I pour in a half a jar of the President's Choice Red Curry Cooking Sauce (if you don't have that you can use red curry paste, red crushed chilies, kaffir lime leaves and lemongrass...the sauce is just way faster!) a can of coconut milk and about 3 cups of chicken broth. I bring to a simmer and cook until the chicken is tender and the veggies are thoroughly done. Then I add a couple cups of cooked rice and its done..

for the shrimp soup:
I cook red pepper, onion, celery and garlic in olive oil until soft. Add in peeled cubed sweet potato (maybe 2 large?), stir in about a tbsp of grated fresh ginger, and a teaspoon of cumin, curry and coriander (ground). Cook for a couple more minutes, stirring constantly. frying the spices really makes the soup fragrant.
Then add about 2 cups of chicken broth, a can of coconut milk, and salt and pepper to taste. simmer the soup until the potatoes are cooked through.
Now take half the soup and blend until smooth in a blender or FP. return puree to the remaining soup and stir in fresh chopped cilantro, a couple tablespoons of peanut butter, about a tablespoon of brown sugar and some chopped fresh basil. Squeeze in the juice of a half of a fresh lime and then stir in about 1lb of cooked medium shrimp (if using raw, just bring the soup to a simmer and stir in raw shrimp. they cook within about three minutes or so, when they are all curled up. don't overcook!



PeaNut 258,134
April 2006
Posts: 4,117
Layouts: 12
Loc: between a rock and a hard place

Posted: 11/7/2010 1:48:35 PM
i've never had a set recipe for chili, but the batch i made last night was so good (according to SO) that i wrote down the ingredients so that i could make it exactly like that again. here it is if anyone's looking for a chili recipe:

4 lbs ground beef
1 can diced tomatoes
1 can dark red kidney beans
1 can black beans
2 packets of mild chili seasoning (McCormick's)
1 can tomato paste
1 large can tomato sauce

i browned the beef and drained off the grease and then added all the ingredients, stirred and cooked on low. couldn't be easier! he said it was the best chili he ever had. if you like yours spicy, you could just use the spicy seasoning mix (though i find even the mild kind is a little spicy).

ETA: i forgot that i added 2 packets of sweet and low. it helps balance out the bitter taste of the tomato paste.

Ancient Ancestor of Pea

PeaNut 12,875
March 2001
Posts: 8,668
Layouts: 11

Posted: 11/7/2010 1:56:38 PM
Tortilla soup
vegetable beef
Squillen's Toscano soup
a Sandra Lee chili that I have tweaked

Tonight I am trying a creamy crab soup. A friend sent me directions on how to make it but it has no specific measurements. I want to write it down as I am cooking it to see if I can make an actual recipe from it.


PeaNut 387,494
August 2008
Posts: 1,654
Layouts: 0
Loc: Central Minnesota

Posted: 11/7/2010 2:21:18 PM
I make Borscht and chicken noodle soup.

Thanks everyone for posting recipes! I'm printing some of these out to try.


PeaNut 116,261
November 2003
Posts: 25,809
Layouts: 102

Posted: 11/7/2010 2:53:30 PM
Lauren, thanks for posting that Beef Vegetable Soup. I'm going to try that this week.

Thanks everyone for posting the recipes.


PeaNut 66,309
February 2003
Posts: 3,634
Layouts: 13
Loc: Central Iowa

Posted: 11/8/2010 4:34:58 PM
Stuffed Pepper Soup

¼ to ½ lb turkey sausage
½ c diced green pepper
1/3 c finely chopped onion
¼ c water
¾ c chicken broth
1 can tomato soup, undiluted
1/8 tsp garlic powder
1 pkg Uncle Ben's Long Grain Rice, Original (plus seasoning packet)

Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes.

Stir in broth; bring to a boil. Reduce heat and add rice package. Cover and simmer until vegetables are tender and rice is cooked. Stir in tomato soup, garlic powder and pepper. Cover and simmer for 30 minutes.

Taco Soup

2 lbs hamburger and one small onion, fried and drained
1 pkg taco seasoning
1 can Rotel
1 can chili w/beans
1 can stewed tomatoes
3 cups water

Simmer in large kettle.

Within 15-20 minutes of serving add:
16 ounces sour cream
1 lb velveeta (cut into small chunks)
Continue simmering until sour cream is blended and velveeta is melted.

Wild Rice Soup

1 lb Velveeta
1 large pkg cooked bacon, chopped
1 med onion
1 cup black wild rice, cooked
2 qts half and half
4 cans cream of potato soup

Prepare rice according to package directions. Saute onion and bacon. Add cooked rice, potato soup and half and half. Add cubed Velveeta. Simmer.

Peaing From Podunk

PeaNut 45,443
August 2002
Posts: 16,554
Layouts: 93
Loc: North Dakota

Posted: 11/9/2010 7:36:54 AM
Here's my split pea recipe. I just had some last night

Smoky Split Pea Soup
6 tablespoons butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped
1 large onion, chopped
2-1/2 teaspoons dried thyme
2 teaspoons dried marjoram
3 bay leaves
11 cups chicken broth (i use 11 cups water and 11 chicken boullion cubes)
2 cups dried split peas
1-1/4 lb. smoked ham hocks
*Melt butter in large pot over low heat. Add carrots, parsnips, leeks, onions, thyme, marjoram, and bay leaves. Cover and cook until veggies are tender, about 20 minutes. Add chicken broth, split peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup slightly thickens, about 45 minutes. Remove ham hocks and bay leaves. Remove meat from bone and cut into little pieces. Discard bone and fat and return meat to soup. Taste before adding any other seasoning.
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