I am going to make a soup now. Can anybody advice me good and easy recipe?

What kind of soup? my fav is veggie beef dump soup. my kids love it. brown ground beef in big pot, drain. add tomato sauce or canned tomatoes, what ever you have on hand. then ';dump'; in whatever canned veggies you have, after draining them. can also use fresh or frozen veggies, just cook longer. it's ready when veggies are tender.I am going to make a soup now. Can anybody advice me good and easy recipe?
This is probably the best soup I have ever had. It's pretty easy to make, but has a lot of ingredients. I don't always use everything on the list and I will substitute things I like with things I don't. I don't like lima bean so I leave them out. If you don't eat meat substitute vegetable broth for the beef and leave out the ground beef. I hope you will try this one. It comes out perfect every time, enjoy!





Minestrone Soup





Ingredients:





1 lb hamburger


1 c chopped onion


1 t minced garlic


1/4 tsp Pepper


1 can beef or vegetable broth


2 cans water


3 tsp beef soup base (heaping)


1 1/2 tsp Italian seasoning OR


1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.


16 oz Can whole tomatoes, broken into bite sized pieces


8 oz can kidney beans, un-drained


1 1/2 c sliced carrots


1 c frozen green beans or 2 zucchini, chopped


1 c frozen lima beans or corn


1 can of garbanzo beans (chick peas)





Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.





Or





Easy and good. In a large pot add tomato juice and water to make a veggie broth. Add chopped onion, zucchini, carrots, and celery. Add canned kidney beans- rinsed. Add a bay leaf or two, celery salt (optional), and pepper. Precook your favorite pasta in another pot. Rinse and add to soup pot. Discard bay leaves before eating. Good with fresh grated parm!


I am going to make a soup now. Can anybody advice me good and easy recipe?
i suggest a making a soup made with veggies, What ingredients do you have?








this is a pumpkin soup reciepe that i use:





1 butternut pumpkin


1 spanish onion


1ltre vegtable stock


1 carrot


500ml of cream (thickend or sour )


1 bunch of corriander


1 bunch of contienental parsley


salt and pepper


1 knoob of butter





Method; roughly chop up the pumpkin once you have cut of the skin and scooped out the seeds, and peel and chop the onion and carrot. chop up the herbs as well. In a big saucepan lightly fry the onion and herbs to get the pan full of flavour then add the vggies let fry for 2mins thewn add the stock, let that boil until the veggies go soft.strain the liquid from the veggies but keep the liquid and slowly add it while using a stick blender blend unitl it is completly mixed stir in the cream and let it simmer for a futher 3 mins do not let it boil as the cream will curdle.


once thickend remove from heat and serve, you can freeze any leftovers.
INGREDIENTS


6 cups diced potatoes


3 stalks celery, diced


1 cup chopped onion


3 (14.5 ounce) cans chicken broth, divided


4 cups half-and-half cream


6 tablespoons butter, melted


6 tablespoons all-purpose flour


4 cubes chicken bouillon


1/2 teaspoon ground black pepper





DIRECTIONS


In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.


Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.



Potato Soup, Slow-Cooker





4 russet or baking potatoes, peeled, cut into small pieces


2 leeks, coarsely copped (white and light green only)


2 onions, coarsely chopped


3 ribs celery, coarsely copped


4 chicken bouillon cubes


1 (10 ¾ oz) can Cream of Chicken Soup


1 (10 ¾ oz) can Cream of Celery Soup


1 Tbsp. dry parsely flakes


4 cups water


1½ tsp. kosher salt


2 Tbsp. butter


1 (12 oz) can evaporated milk


Garnish: chopped chives, bacon bits, cheddar cheese, sour cream





1. Place all ingredients except evaporated milk and chives in slow cooker.


2. Cook on low 10 hours, or on high for 5 hours.


3. Stir in evaporated milk the last hour of cooking time.


4. Garnish each bowl of soup as desired (chives, bacon bits, sour cream, cheddar cheese shreds)





Serves: 8





--Costco cookbook


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U.S. Senate Bean Soup





Serves 6.





1 lb. dried navy beans, picked over, soaked in water to cover overnight, and drained


1 large ham hock


8 cups water


2 medium-size yellow onions, minced


3 medium-size baking potatoes, peeled and cubed


6 ribs of celery, including some leaves, finely chopped


1/2 cup chopped fresh flat-leaf parsley


1/4 tsp. freshly ground black pepper, or to taste


Salt, to taste





1. Put the drained beans and ham hock in the slow cooker and cover with fresh cold water. Cover and cook on High for 1 hour.





2. Drain, taking care not to splash yourself with the hot water, and add the 8 cups of water. Add the onions, potatoes, celery, and half the parsley. Cover, turn the cooker to Low and cook for 8 to 10 hours.





3. Stir in the remaining parsley and the pepper, season with salt, cover, and continue to cook on Low 15 minutes longer.





4. Remove the ham hock, returning any bits of meat left on the bone to the soup; discard the bone. Ladle into soup bowls and serve hot with garlic bread.





--“Not Your Mother’s Slow Cooker Cookbook”


--------------------------------








CHICKEN TORTILLA SOUP





1 large onion, chopped


2 Tbsp veg. oil


2 cloves chopped garlic


1 (4 oz.) can green chilies and juice


2 (15 oz) cans stewed tomatoes


2 (15 oz) cans chicken broth


2 tsp. worcestershire sauce


1¼ teaspoon hot sauce


2 chicken bouillon cubes


1 tsp. each salt, pepper, cumin, chili powder, and sugar


1½ cups water


1 cup (or more) chopped cooked chicken meat





Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.





To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.


--------------------------------





Avgolemono Soup (Greek Egg-Lemon Soup)





1 (48-oz.) can chicken broth (or fresh chicken stock)


2 cups water


3/4 cup orzo pasta


1/2 stick butter


1/4 tsp. salt


1/8 tsp. black pepper


3 eggs, separated


Juice of 1 large fresh-squeezed lemon





1. In a medium saucepan, combine broth and water and bring to a boil. Add orzo, butter, salt and black pepper. Cook until orzo is tender, about 20 minutes.





2. Separate eggs, placing egg whites in a medium bowl. With electric hand mixer, beat egg whites until stiff white peaks form, then add egg yolks and lemon juice to create the egg-lemon mixture.





3. Remove soup pot with broth from stove. Using a soup ladle and a hand mixer, continue to beat the egg-lemon mixture on low speed, adding 2 to 3 ladles of hot broth to the egg-lemon mixture, a little at a time, to prevent eggs from curdling.





4. Add the egg-lemon mixture into the soup pot with the orzo and whisk together gently. Serve immediately in soup bowls.





Note: Serves 4-6. To reheat this soup, heat on medium-low heat; do not boil! I you would like, you can add cooked chicken meat to the soup.





--The Advocate, July 31, 2008


-------------------------





Italian Sausage %26amp; Tortellini Soup





1 (1.25-lb.) package sweet Italian sausage


1 large onion, chopped


2 cloves garlic, minced


2 (28-oz) cans diced tomatoes


4 (14.5-oz) cans beef broth


1½ cups dry red wine*


1 large red bell pepper, chopped


2 large carrots, peeled and sliced


1 (10-oz) package frozen chopped spinach, thawed


1 tsp dried basil


1 tsp dried parsley


1 tsp dried oregano


1 (8.8-oz) package dried cheese tortellini


Garnish: grated Parmesan cheese





Remove casings from sausage. Discard casings.


Brown sausage, onion, and garlic in a large Dutch oven over medium heat on stovetop, stirring until sausage crumbles. Drain and return to pan.


Add diced tomatoes and wine; bring to a boil. Add bell peppers, carrots, spinach, basil, parsley, and oregano; stir. Reduce heat and simmer for 25 minutes.





Add tortellini and cook for 15 to 20 minutes, or until tortellini is tender. Garnish with Parmesan cheese.





Note: *Water may be substituted for dry red wine. Due to its higher salt content, cooking wine is not recommended.





--Taste of the South, Fall ‘04



potatos obrien frozen, boil in chickn broth add 2 cans cream of chicken soup after boiled down serve with a sandwich. today i am making veggie beef soup .saute 1onion in oil add stewing beef beef broth ,mixed veggies any,2cans water, 1 can tomato soup,thyme, salt pepper, garlic cook on md. till veggies soft then simmer on low heat.I use california blend frozen
~CANADIAN CHEESE SOUP~


Serves 8


Ingredients:


1/4 c. butter


1/2 c. finely, diced onions


1/2 c. finely, diced carrots


1/2 c. finely, diced celery


1/4 c. flour


1/2 t. %26amp; 1 T. cornstarch


1 quart chicken stock


1 quart Half %26amp; Half


1/8 t. soda


1 - 2 c. Velveeta cheese, grated


Salt %26amp; pepper


2 T. parsley finely, chopped


1 frozen box of of chopped broccoli, thawed and squeezed until all the water is removed if you want to make Broccoli Cheese Soup.





Directions:


1. Melt butter is soup pot.


2. Add onions, carrots, celery and saute over low heat until soft.


3. Add flour and cornstarch and cook until bubbly.


4. Add stock and milk and make a smooth sauce.


5. Add soda and cheese.


6. Season with salt and pepper.


7. Add broccoli (if desired).


8. Stir until cheese melts and soup is warm to hot.


9. Add parsley a few minutes before serving.





~CREAM OF MUSHROOM SOUP~


Serves 4





Ingredients:


4 T. butter


2 t. onion, chopped


1/2 lb. fresh mushrooms peeled %26amp; finely chopped


1 quart chicken stock


2 T. flour


1 t. salt


1 c. Half %26amp; Half


2 T. dry sherry





Directions:


1. Melt 2 T. of the butter in skillet.


2. Add onion and saute until soft.


3. Add mushrooms and saute for 2 minutes.


4. Add chicken stock, cover and simmer for 15 minutes.


5. Melt remaining 2 T. of butter in side skillet; add flour and salt - cook until bubbly.


6. Add mushroom mixture and Half %26amp; Half.


7. Add sherry.


8. Reheat and serve with a dash of unsweetened whipped cream on top if desired.



Here are a few good recipes, my favorite is the Venison %26amp; Barley soup - you can use beef instead of venison and it works just as well.





http://soupdusoleil.blogspot.com
Try this the next time





boil beef until tender, shred. to water add 4 cans mixed veggies and 1 large can of tomato paste. simmer 1 hour.





Quick easy and oh so yummy