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Post by mollycoddle on Jun 30, 2016 21:06:59 GMT
These all sound good!
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Deleted
Posts: 0
May 11, 2024 15:30:33 GMT
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Post by Deleted on Jun 30, 2016 22:47:24 GMT
Well... too bad about the spammer, but on the other hand I'm happy to read some good soup recipes. I can't wait till fall so I can make soup in my lovely wonderful pressure cooker! lol I know, I've clipped quite a few to Evernote
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MorningPerson
Pearl Clutcher
Posts: 2,506
Location: Central Pennsylvania
Jul 4, 2014 21:35:44 GMT
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Post by MorningPerson on Jun 30, 2016 22:53:06 GMT
Well crap.
Soup is my love language, but even I was all "Soup?! When we're approaching the heatiest heat of summer?"
I'll want to look into this thread in a few months.
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Post by peano on Jun 30, 2016 22:53:41 GMT
I'm a little confused about what happened but I think I missed this thread the first time around and so I'm glad to find so many delicious soup recipes for fall and winter. I love making soup!
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Post by Suziee2 on Jun 30, 2016 23:09:21 GMT
We had Amazing Roasted Cabbage Soup for dinner last night and will have it again tonight. DH is sick with a stupid summer cold. We love this soup and it's healthy. I sometimes through a can of well rinsed navy or cannellini beans in it. We always eat it, so I don't know if it freezes. I also really like White Bean and Ham Soup . I add celery and carrots. It's made in the crockpot, so it is easy. So good! I also make Copycat Panera Broccoli Cheese Soup. The last couple times I made it, I used fat free half and half and reduced fat cheese and it turned out great. I use and immersion blender and leave it a little chunky. This Sherried Tomato Soup is delicious. It is very rich and not healthy, but worth it. A nice crusty loaf of bread or a grilled cheese is great with it. I have a couple different tortilla soup recipes, but I'm sure there were many posted (I haven't read through the posts yet but am anxious to find new recipes too!) ETA: Just realized this was an old thread.
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Post by AussieMeg on Jul 1, 2016 1:34:07 GMT
I haven't made this one yet, I only bought the magazine yesterday purely for the soup recipe on the front cover: I'm looking forward to trying it when I get home on the weekend.
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Post by Eddie-n-Harley on Jul 1, 2016 2:01:13 GMT
I haven't made this one yet, I only bought the magazine yesterday purely for the soup recipe on the front cover: I'm looking forward to trying it when I get home on the weekend. I am all for chicken parm soup. However, when all that stuff is piled up on the top of your soup, I start to wonder about the boundaries between soup and casserole! It's less "soup" and more like a little island in the soup ocean.
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Post by scrapmaven on Jul 1, 2016 3:28:27 GMT
Another vote for Pioneer Woman's Chicken Tortilla Soup. In fact, that was dinner this evening. Here's a simple soup recipe, but dh says it's really flavorful. I suppose you can use a rotisserie chicken from any store, but this is a recipe w/Costco's chicken in mind: Costco Soup
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Post by lucyg on Jul 1, 2016 7:20:08 GMT
HOW did I miss this thread first time around?! I LOVE soup, even in the summer. We also love the Panera knock-off broccoli cheddar soup that Suziee2 posted a few above me. ^^^^^ I use more broccoli, shorten the cooking time, and don't add the half and half till the end. My neighbor and her teen DD show up at my door looking hopeful when I make it. I also have tweaked my chicken tortilla soup so much, I now call it Mexican chicken & veggie soup. I don't even bother with the usual chips and cheese anymore. I consider this pretty healthy. Mexican Chicken & Veggie SoupUse large soup pot (6-8 qts). All ingredients are approximations. Just use what you have/what you like. 2 zucchini, diced 1 tsp crushed garlic half an onion, chopped half a green bell pepper, chopped half a head of cabbage, sliced/chopped chili powder or taco seasoning mix 1 can Rotel tomatoes 1/2 small can tomato paste 2 qts chicken stock (I actually use more) handful of frozen corn 1 can pinto or black beans, drained/rinsed 2 cups leftover cooked chicken juice of one lemon chopped cilantro salt, seasoned salt, pepper a little crushed red pepper, to taste Top with tortilla chips and shredded cheese to make it tortilla soup. Can also add sliced green onion, olives, sour cream, or whatever works for you. Sauté zucchini for a couple of minutes in a little oil. Sprinkle on chili powder and stir. Remove from pot and set aside. Add garlic, onion, bell pepper, and cabbage to the pot and sauté for a couple of minutes. Stir in a bit more chili powder. Add tomatoes, tomato paste, and chicken stock and bring to a boil. Simmer 20 minutes. Toss in corn and beans, and return to boil. Toss in chicken, lemon juice, and zucchini and return to boil. Adjust seasoning. Turn off heat, let sit covered a few minutes, and serve.
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Post by gale w on Jul 1, 2016 7:56:48 GMT
Cheeseburger Soup Ingredients:
1 lb Ground Beef, browned and drained 3-4 Tablespoons Butter 3/4 Cup Shredded Carrot (optional) 3/4 Cup Diced Celery (optional-I just use about 1 tsp ground celery seed if I don't have celery on hand) 1 Teaspoon Dried Basil 1 Teaspoon Dried Parsley 1/4 Cup Minced Dried Onion (or 1 fresh onion, diced) 3 Cups chicken broth, divided 4 Cups Diced Potatoes (about 4 medium potatoes) 1/4 Cup Flour 8 ounces (about 2 cups) shredded cheddar cheese 1-1/2 Cups Milk 3/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/4 Cup Sour Cream
In a 4 quart saucepan, melt the butter. Saute the carrot and celery until tender. (If you use fresh onion, saute it with the carrot and celery.) Add basil, parsley and dried onion. Add 2-1/2 cups of chicken broth, the potatoes and the browned beef. Bring to a boil, cover and simmer for 10-12 minutes until potatoes are tender. Mix the flour with the remaining 1/2 cup broth until smooth. Add to pan. Cook at medium heat, stirring constantly, for 3-4 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese is melted. Remove from heat and blend in sour cream.
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Post by gale w on Jul 1, 2016 7:58:21 GMT
Here's another one I make a lot.
Pressure Cooker Chicken and Wild Rice Soup
1 cup Lundberg wild rice mix, rinsed 1 box (4 cups) chicken broth 1/2 cup water 1/2 of an onion, chopped
2-3 carrots, sliced 1/4" thick 2 cups cooked chicken 1 tsp penzey's mural of flavor (salt free seasoning) 1 tsp penzey's fox point seasoning (seasoned salt) 1/2 tsp salt (optional)
Put rice mix, broth, water and onions in the pressure cooker (if you prefer the onions less done, add them with the carrots and chicken). Cook at high pressure for about 15 minutes.
Release pressure and add chicken, carrots and seasonings (and onions if you're adding them later). Cook at high pressure for about 5 minutes.
Release pressure and serve.
optional: add sliced celery with the carrots.
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