Soup Recipes

[Worth1]

Y'all ever here of the term soup hound.

Worth

[Zana]

Dang straight I have, Worth. Y'all are looking at one.

Zana

ps I canned about 25 litres of carrot soups yesterday....various versions. Carrot Ginger, Jamaican Carrot Ginger, Carrot Ginger Cardamon, Roasted Carrot, Ginger, Butternut Squash, Ginger GArlic Carrot.

[Worth1]

Originally Posted by Zana

Dang straight I have, Worth. Y'all are looking at one.

Zana

Me too.


Worth

[stonysoilseeds]

i just love all these soup recipes thanks everyone for sharing

[Zana]

Caramelized Onion and Savoy Cabbage Chowder with Thyme

- 33g Carbs, 9g Fiber, 9g Sugar

Note: See separate nutrition for the croutons.
From: www.vegetariantimes.com

Green cabbage can be substituted for savoy cabbage in this hearty chowder.
Serves: 6

1/2 cup apple cider
1 Tbsp low-sodium soy sauce
2 tsp apple cider vinegar
2 Tbsp olive oil, divided
2 Tbsp unsalted butter, divided
12 oz savoy cabbage, cut into large dice (6 to 7 cups)
3 large onions, cut into large dice (1 1/2 lb)
3 cloves garlic, minced (1 Tbsp)
2 Tbsp fresh thyme leaves, roughly chopped, divided
3 cups Cheese Croutons (recipe, below)

• Combine apple cider, soy sauce, and vinegar in small bowl.

• Heat 1 Tbsp olive oil and 1 Tbsp butter in skillet over medium-high heat.
• Add cabbage, and season with salt, if desired.
• Cook 5 to 7 minutes, stirring occasionally.
• Transfer to shallow bowl.

• Heat remaining 1 Tbsp oil and 1 Tbsp butter in large Dutch oven over medium heat.
• Add onions, and season with salt, if desired.
• Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally.
• Uncover, and cook 16 to 18 minutes, or until onions are golden brown.
• Add garlic, 1 1/2 Tbsp thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom.
• Bring to a simmer, and cook 1 minute.
• Add cabbage and 5 cups water, and bring to a boil.
• Reduce heat to medium-low, partially cover, and cook 15 minutes.
• Serve topped with Cheese Croutons and remaining 1 1/2 tsp thyme.

Serves: 6
Serving Size: 1 1/3-cup soup plus 1/2 cup croutons
Nutrition per Serving:
334 Calories, 21g Total Fat, 8g Saturated Fat, 26mg Cholesterol,
7g Protein, 33g Carbs, 9g Fiber, 9g Sugar, 215mg Sodium

=========================================


Cheese Croutons

- 16g Carbs, 6g Fiber, 1g Sugar

These crunchy garlic croutons get an extra bit of flavor from nutty Swiss or Gruyere cheese sprinkled on after toasting.
Makes: 3 cups

8 oz whole-grain ciabatta or other rustic bread, cut into 3/4-inch cubes
3 Tbsp olive oil
2 Tbsp unsalted butter
2 cloves garlic, minced (2 tsp)
1/3 cup finely grated Swiss or Gruyere cheese

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• Place bread cubes in heat-proof bowl.

• Warm olive oil and butter in medium skillet over low heat.
• Add garlic, and mash it with back of wooden spoon to break up a bit more. Increase heat to medium, and cook 3 to 4 minutes, or until garlic starts to turn light brown around edges.
• Remove from heat, and discard garlic pieces.

• Drizzle oil mixture over bread cubes, stirring to coat.
• Season with salt, if desired.
• Spread bread cubes on prepared baking sheet.
• Bake 15 to 20 minutes, or until crisp and brown on bottoms.
• Push croutons close together, and sprinkle cheese over all.
• Bake 2 minutes more, or until cheese melts.
• Cool on baking sheet, then pull apart to serve.

Makes: 3 cups
Serving Size: 1/2 cup croutons
Nutrition per Serving:
185 Calories, 13g Total Fat, 4g Saturated Fat, 16mg Cholesterol,
4g Protein, 16g Carbs, 6g Fiber, 1g Sugar, 103mg Sodium

[Zana]

Caldo Verde (Portuguese Green Soup)

Prep Time: 20 minutes
Cook Time: 30 minutes
Read in 1 Hour
Servings: 6

“Portuguese, sausage, and kale are nestled in a thick potato soup.”

INGREDIENTS:
4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

DIRECTIONS:
• In a large saucepan over medium eat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes.
• Stir in potatoes and cook, stirring constantly, 3 minutes more.
• Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.

• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes.
• Drain

• Mash potatoes or puree the potato mixture with a blender or food processor.
• Stir the sausage, salt and pepper into the soup and return to medium heat.
• Cover and simmer 5 minutes.

• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green.
• Stir in the remaining tablespoon of olive oil and serve at once.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Zana’s Note:
You can substitute the linguica sausage for chorizo or other spicy Italian sausage – as spicy as you want.
You can substitute spinach for the kale.

[Zana]

CAJUN POTATO SOUP

2 tablespoons butter

2 tablespoons olive oil

1/2 onion, diced

5 cloves garlic, minced

2 pounds andouille sausage, sliced into rounds

6 russet potatoes, peeled and cut into bite-sized pieces

3 cups chicken broth

2 cups milk

1 3/4 cups heavy cream

2 teaspoons Italian seasoning

1 bunch fresh spinach, chopped

1/4 cup grated Parmesan cheese


• Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
• Add the sausage slices; cook and stir another 5 minutes.
• Stir in the potatoes; cook and stir 15 minutes.
• Pour in the chicken broth, milk, heavy cream, and Italian seasoning.
• Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach.
• Remove from heat.
• Top with Parmesan cheese.

[Zana]

Season's Italian Crock Pot Soup

Serves 6 - 8

INGREDIENTS
1 lb ground turkey
12 ounces sausage
14 1/2 ounces chicken broth
1 (14 1/2 ounce) can stewed tomatoes with onion and green pepper, and celery
1 (14 1/2 ounce) can diced tomatoes
14 ounces V8 vegetable juice
1 teaspoon basil
1/2 teaspoon celery seed
1 teaspoon parsley
1 teaspoon oregano
3 teaspoons crushed garlic
1/2 onion, chopped
1/2 teaspoon season salt
1/2 teaspoon garlic salt
salt and pepper

DIRECTIONS
• Brown turkey burger and sausage together. Drain.
• Dump all ingredients into the crock pot, stir and walk away.
• Either cook on low for 8-10 hours or high for 4-6.
• Garnish with fresh onion, fresh diced tomato and cheese.

[Zana]

Revised Italian Wedding Soup
From Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare

Meatballs:
3/4 pound ground chicken
2 mild Italian sausages, casings removed
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, plus additional to sprinkle over the soup
1/4 cup Pecorino Romano cheese
2 Tablespoons chopped fresh Italian parsley
3 Tablespoons whole milk
1 egg, slightly beaten

Soup:
8 ounces small pasta (small tube pasta, baby bow ties, or small shells)
4 quarts homemade or store-bought organic chicken broth
3 cups baby spinach
16 chives (garnish)

Preheat the oven to 350 F.

Combine the ground chicken, sausage, bread crumbs, Parmesan cheese, Romano cheese, parsley, milk, and egg in a bowl.
Mix well.

Line a baking pan with parchment paper.
Using a teaspoon, drop meatballs onto the baking pan, spaced about 2 inches apart.
Bake for 30 minutes, until lightly browned.

Cook the pasta according to the package directions, drain, rinse, and set aside.

Bring the chicken stock to a gentle boil.
Add the cooked pasta.
Add the meatballs, and simmer for 1 minute.
Add the spinach and bring back up to a gentle boil.
Cook for 1 minute.
Taste for enough salt, and adjust the seasoning.

Ladle into warm bowls, sprinkle on plenty of Parmesan cheese, and garnish with chives.

Yield: 6 to 8 servings

Recipe Source: "Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare (Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)

[Zana]

Rich Italian Sausage and Potato Soup

Prep Time: 40 minutes
Cook Time: 30 minutes
Ready in 1 Hour, 10 Minutes
Servings: 7
“Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.”

INGREDIENTS
1 pound Italian Sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

DIRECTIONS
• Preheat oven to 300 degrees F (150 degrees C).

• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done.
• Cut each link in half lengthwise, and then into ½ inch slices. Set aside for later.

• In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes, or until onions are almost clear.
• Add the garlic and sauté for one more minute.
• Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes.
• Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

[Zana]

Hearty Garlic Potato Soup
source: My online recipes, tnt

INGREDIENTS
8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
3 tsp better then boullion paste, or 3 boullion cubes, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

DIRECTIONS
• Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until tender.
• Drain.
• Place 3 cups potato mixture in a bowl and mash.
• Set aside mashed potatoes and remaining potato mixture.

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside.
• In a soup kettle, melt butter.
• Stir in flour until smooth; gradually add the milk.
• Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

• Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
• Add the mashed potato mixture; cook and stir until heated through.
• Add the reserved potato and sausage mixtures.
• Heat through.
Yield: 12 servings (about 3 quarts).

[Zana]

Pasta e Fagioli Soup

Recipe by Fabio Viviani
Yield: 6 servings

Ingredients:
3 tbsp. extra virgin olive oil
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 fennel bulb
3 bay leaves, dried
6 sprigs thyme
¾ lb. Borlotti beans
pinch sea salt
4 garlic cloves - grated
2-3 quarts chicken or vegetable stock
28 oz. can diced tomatoes
pinch sea salt
pinch fresh ground black pepper
extra virgin olive oil for drizzling
2 cups small shaped pasta
20 fresh basil leaves

Method:
• Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.
• Add carrots, onions, and celery and stir.
• Meanwhile, dice fennel. Add to pot and stir.
• Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.
• Sauté about ten minutes, or until the vegetables caramelize and start to soften.
• Add Borlotti beans and grated garlic; stir.
• Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.
• Stir, cover, and boil for one hour, or until beans are soft.
• Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored.
• Chop basil and add to pot. Stir thoroughly, and remove from heat.
• Remove bay leaves and serve immediately.
MANGIA!

Zana’s Note:
I like to use about 8 cored and diced black tomatoes instead of the canned tomatoes for this recipe.

[rnewste]

Zana,

I am still looking for a simple Navy Bean Soup recipe, so if you have one that work work in a slow cooker, please pass it along. Just bought the Ham today......

Thanks,

Raybo

[Zana]

Ok Raybo,
I'll look through my stuff....I'm actually unpacking my cookbooks tonight...and haven't got to the slow cooker ones or the soup ones. The ones I posted tonight were already on my computer. Will try to post tonight or tomorrow.
Zana

[Zana]

Curried Zucchini Soup
- 12g Carbs, 2g Fiber

From: The South Beach Diet Quick & Easy Cookbook - Phase 1
Zucchini is a delicious vegetable that works well with many different flavors and cuisines. This recipe showcases its versatility.

Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but if you don't have it, the soup is still great.

Prep time: 10 min
Start to finish: 20 min
Servings: 4
Serving Size: 1 1/4 cup

INGREDIENTS
2 tsp extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 Tbsp grated fresh ginger
1 tsp curry powder
1/2 tsp garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt

DIRECTIONS
• Heat oil in a large saucepan over medium heat.
• Add onion and garlic; cook until softened, about 5 minutes.
• Add zucchini, ginger, curry powder, and garam masala, if using.
• Cook 3 more minutes.

• Add broth and bring to a simmer.
• Cover and simmer until vegetables are tender, about 10 minutes.
• Puree soup in a blender or food processor until smooth, or use a hand blender.
• Whisk in yogurt just before serving.

Servings: 4

Serving Size: 1 1/4 cup

Nutrition per Serving:
90 Calories, 2.5 Total Fat, 0g Sat, 540mg Sodium, 3g Protein,
12g Carbs, 2g Fiber