Good Soup Suggestions
Hi everyone, Just read the thread about good meals for lunch when working from home and many of the suggestions were for soups. Since it's that time of year and I am in the mood (eventhough we are having a heat wave in VA), what are everyones favorite soup ideas, recipes? I tend to make vegetable, chicken noodle, tortilla, chili, and black bean in differnt variations. Any other good suggestions? My husband isn't crazy about soups for dinner, so they have to be somewhat chunky and filling.
Oooh you are in the right area to get good country ham or smoked hocks. I made split pea with country ham on Sunday. Used some in the initial cooking which I pureed and then julienned more to go into the soup for texture. Great stuff. Tonight was a Vietnamese chicken and rice soup made from stock I made a couple of days ago. I also had 10 Viet. fried spring rolls in my freezer that needed using so we had them with nuoc cham herbs and lettuce, fried shallots and chopped peanuts along side the soup. Light and bright flavors and just what we have been craving.
i just made a great portuguese style soup with spanish/portuguese chorizo, lacinato kale, potatoes, lots of onion, white beans and tomatoes, among other typical soup ingredients.
It came out REALLY well. Especially with the addition of more Spanish smoked paprika. Yum! Very chunky and filling.
There's a recipe I bastardized from an Italian cookbook that is more like a stew than a soup. I took chorizo (I believe the recipe called for Italian sausage or pork) and crumbled it during cooking. Then add in 2 cans of chickpeas with about 1/2 to 3/4 of the water from one of the cans. Smash up some of the chickpeas with the back of a wooden spoon after they simmer with the oils of the chorizo. Then dump in 1/2 a box of orzo.
The orzo assumes an amazing flavor from the chorizo oil and garbanzo water. If it's too thick, add in more chickpea water. If it's too thin, break up some more of the chickpeas.
Chunky, tasty, filling. The penultimate comfort food on a chilly, chilly night.
A favorite in my family is Cafe Cego's Goulash Soup made with two kinds of paprika. Very satisfying. Googling Cafe Cago Goulash Soup will yield the recipe without infringing copyright rules.
Also, upthread Arthur Schwartz's Caldo Verde, the Portugese Linguica and Kale soup can either be found in his excellent "Soup Suppers" book or by Googling Soup Suppers Caldo Verde.
Both are terrific cold weather soups.
SilverlakeGirl, I'm interested in your Goulash. The recipe seems to have lots more paprika, less meat, and more liquid than others I've seen. Are you able to compare this soup to other goulashes? Also, I know some goulashes are served with noodles. What do you accompany this soup with?
Thanks for your insights!
My husband also claims to not enjoy soup meals, but here are ones that we both like:
1.) Split Pea and barley soup. This is my favorite comfort food, I feel satisfied and healthy when I eat it.
2.) Sopa Tarasca--If you already like tortilla and bean soups, you must try this tomato blended bean soup w/ acho chili and tortilla strips. Here is a recipe similar to the one I use: http://www.catalunatics.com/cooking/s...
3) We also enjoy the kale and chorizo soup already mentioned.
4) I also love this roasted veggie, kale and white bean soup from epi. Very fall, and very satisfying: http://www.epicurious.com/recipes/rec...
Let us know what you enjoy!
My favorite hearty soup is Tuscan tomato and bread soup-recipes are easy to find.
I garnish it with a dollop of both pesto and goat cheese...
White Bean Soup with Kale and Pancetta (or you could use Italian Sausage) topped with bread crumbs and parmesan
French Onion - always one of my favorites - I love a small serving of it with a salad for lunch
Chili - so many different kinds and variations
Crab and Corn Chowder
Potato Soup with bacon
Creamed Chicken Enchilada Soup, I just love this, with the chunks of chicken breast in the spicy cream tomato soup, with lots of cheese, tomatoesa onion and cilantro on top. Oh and some thin tortilla strips too. I pretty much crave this one.
The other is Baked French Onion, with gobs of cheese and crouton piping hot....Filling and you can freeze for lunch to heat in a microwave...
it's easy, and involves very little effort.
8 md or 6 large sized white onions cut in half length wise then in crescents
3-4 large cloves garlic sliced thin
3-4 cans of campbells beef boullion mixed with water
1 to 1/2 cup burgundy wine or red wine -not merlot
grate about 2 cups of gruyere/swiss or monterey and add a bit of mozzerella to your cheese -for string effect
1 french loaf cut into 2 inch slices brushed with olive oil and broiled for thick oval croutons - prepare these first
i don't like to bite into any bit of uncooked slices of onion so I cook the onion until they are carmelized.
Cook the onions and garlic for about 30-35 minutes in olive and butter (enough butter to melt across the bottom and coat the saute pan and the onions. cook them until they are melting (they will break down)and become a beautiful carmel colored (you can add a little flour at this point, I have but prefer not to). Pour the cooked onion mixture into a stock pot and add the burgundy and cook on medium for about 5 minutes add the beef boullion and water, add pepper, go easy on salt but adjust to your taste
Let this simmer for another 45 minutes on low the soup thickens on its own and gets very tasty.
taste and adjust seasonings
in ceramic bowls that are oven proof place a large thick toasted crouton on the bottom, cover with the thickend onion broth(it will reduce) then cover with shredded cheeses
put and stick another broken piece of crouton into the cheese sticking sort of on its side at an angle. Bake at 350 degrees until bubbly
I use a lined cookie sheet for this in case of overflow.
Pour a tablespoon of good sherry on top. and serve with individual little pithcer of sherry for each person to add more if they want...Serve with a great fresh salad with French Housewifes dressing.
My friends love it..hope you do too!!!
Variations on chili are always fun and warming, no matter which way you make it. I like to make a Cincinnati-style chili once in a while (Greek origins to the recipe; characterized by additions of oregano, cinnamon and chocolate to the soup, served over spaghetti with or without chopped onions, grated Cheddar, oyster crackers and beans). This might appeal to DH, as it is a soup that reads like an entree.
Here is a recipe for a sweet/sour cabbage soup, if you add some meatballs made with rice, ground beef, eggs, etc. you have a "mock"stuffed cabbage. This recipe freezes well and lasts a long time in the fridge (never have to worry about that at my house!)
3-4 lbs. beef short ribs
2 T olive oil
2 T beef base
28 oz. can diced tomatoes with juice
3 T brown sugar
2 large onions, chopped
salt & pepper
1 large cabbage, cut in quarters, cored, and finely sliced
1/3 cup white wine vinegar
4 qt. water
Brown short ribs in olive oil till well carmelized in 8 qt. soup pot. Remove, reserve for later. In same pot, cook onions till carmelized (15-20 min). Return short ribs, add cabbage and cook till cabbage is "sweated", or starting to turn translucent. Add tomatoes, beef base, sugar, vinegar, salt & pepper and cover with 4 qt. cold water. Bring to a boil, then turn heat to simmer and cook for 3 hours, stirring occasionally. Taste when finished and adjust seasoning, perhaps more s/p, sugar, or vinegar. Let pot sit overnight in fridge when cooled, then you can easily remove any fat. Remove short ribs and shred or dice meat in small pieces, return meat (not bones) to pot. This improves with age, can be kept a week or fridge (not in original pot) or frozen for several months.
1. Potato/Leek Soup topped with baked potato toppings
2. Sopa Azteca
3. Sopa Tarasca
4. Julia Child's French Onion Soup
5. Sopa de Ajo
6. White Bean with Ham
Haven't seen a Hot and Sour soup yet mentioned - that is hearty and savory. I use the recipe in the old version of the Moosewood Cookbook, but add bits of cooked chicken and extra tofu and crimini.
Thanks for all of the suggestions. I am going to try a bunch over the next few weeks and see which ones I can start sneaking in as regulars. Any of them freeze well?
french onion, tomato bisque, portabello mushroom bisque, spicy tomato-curry-peanut soupt (ONE OF MY FAVORITES)
I made a great tortellini soup ... most ingredients from trader joes ... a chicken broth base ... container of pesto ... package of mushroom or cheese tortellini ... add a bag of fresh baby spinach and chopped green onion ... delicious .... if you want to bulk it up more ... add chunks of chicken breast or mushrooms ...
Tomato basil (just like La Madeleine's)
Creamy potato soup
Black bean soup with garnishings
Your request for soup to take to work, a cold day here in Northern California and my left over ground turkey really got me thinking about your request for a soup recipe with character and something that can be frozen and taken with you to work for a great lunch.
I made what is my take on Turkey Albondigas with tortillla chips and cilantro and I am so pleased! My husband said that it came out pretty good and hearty, and I'm prety happy with the results too. If you would like, I'd gladly share my recipe for hearty Turkey Albondigas with torilla chips and cilantro. in my recipe I used frozen lima beans which gave wonderful textrue and taste, thick broth and just a much different texture than zuchinni.
Here's my personal favorite and loved by all my friends and family
Derek’s Kicked Up Chicken Tortilla Soup
1 Large Onion
3 Cloves of Garlic
1/4 Teaspoon Oregano
1/8 Teaspoon Cumin
4 Tablespoons Extra Virgin Olive Oil
4 Chipotle Chiles (canned in Adobo Sauce) pureed
4 Boneless Chicken Breasts cut up and cubed
1 Cup of peeled and chopped Carrots
1 Cup of chopped Celery
2 Large Pasilla Chiles sliced
8 Cups of Chicken Stock (For better results see alternative)
1/4 Cup chopped Parsley
Salt and Pepper
8-10 Corn Tortillas thinly sliced (about 1/4 inch wide)
2 Ears roasted Corn
1⁄2 Cup chopped Cilantro
1⁄2 Cup crumbled Cotija Cheese
1-2 Large ripe cubed Avocado
Start by sauteeing all of the Onion in Olive Oil on medium heat until Onion turns translucent (about 5 minutes)
Add Garlic and continue sauteeing another 3 minutes
Add Cumin and Oregano stirring for another 2 minutes then add pureed Chipotle Chiles and stir for about a minute
Add Chicken Stock and bring to a boil then add Carrots, Celery, Parsely, Pasilla Chiles and Cubed Chicken Breast and cook on medium heat for one hour
Fry sliced Corn Tortillas and set aside on a paper towel
Slice Corn Kernels off of Corn Ears and set aside
Ladel soup into medium bowls and add fried Corn Tortilla Strips, chopped Cilantro, Roasted Corn, Avocado cubes, Cotija Cheese and enjoy!!
Chicken Stock Alternative
Instead of using canned Chicken Stock add 8 cups of water and 1 Chicken Carcass for a rich fresh broth
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving, for it is made holy by the word of God and prayer.” 1 Timothy 4:4-5
Cali, I would of normally used homemade chicken stock but since I had none used the Knorrs and broth that was created by the camelization of the meatballs. I used 2 cans of salsa casera and serrano chile, but the rest is pretty much as yours.
My gosh! 4 cans of chipotle sauce pureed! Wow, I can handle alot of hot stuff, this must really make one sit up and pay attention1!! I'm trying it next time!
Thank you!! I did misread it and thought in my head 4 cans of chiles, and then I misread again and was thinking 8 QTS of water, I don't know why my brain instantly went into the quart mode.
It is pretty scary to think I would of actually tried it. I could of killed someone!! Just goes to show,I am one of those foodies that will try anything once, might of been my last!
re: chef chicklet
Glad to help. I've done the same thing in the past, but my mistake was comparatively small, 1 can in a batch of chili instead of 1 chipotle...not too toxic considering it was a big batch. I'd hate to lose out on reading your posts if you did the 4-can thing and actually ate it! :) But if you lived, you'd have a great story (maybe fewer dinner guests for a while, but still a good story.)
Tonight I did a roasted butternut squash & sweet potato soup. Just got some of those microwave-in-bag thingys from trader joes, but instead of nuking them, I tossed them on a roasting pan with some roughly chopped sweet onion, olive oil, balsamic vinager, s&p, and some herbs de provence. Roasted for about 35 minutes in the oven. Put them in a pot with a box of organic vegetable stock and let it warm up. Then added a spoon of adobo from my stash of chipotles in the fridge. After everything simmered for a bit, used the stick blender to smooth it out a bit and added a little cream. Garnished with some leftover shredded roast chicken and a bit of sour cream. It was yummy! And super easy too.
I make a big pot of minestrone at least twice a month to have at lunch. Aside from the usual veggies, I like to add roasted red peppers, lots of kale or chard, whole wheat elbows, and I'll sometimes use cannellini beans instead of kidney. It's a great way to get a big dose of veggies... a bowl of that soup and a multi-grain roll (with a little slice of really good mozzarella and a basil leaf, sandwiched in the roll) is one of my favorite lunches.
I make a pretty decent lentil soup.
Saute some onions and garlic. Maybe add some carrot.
Chop some sausage. I use chicken with herbs. Or Italian.
Saute with the groceries.
Then add a cup or two of red lentils.
Add stock (I use chicken) and let it go for a while. You may need to add more stock when the lentils drink up the liquid.
When the lentils are done you can serve as is (chunky) or put into a blender.
This is the BEST soup I have ever had. Everyone adores it, make alot and freeze some, it's a bit of work, really worth it.
Mexican Turkey Albondigas Soup
Albondigas are little meat balls, in this case flavored with TONS of cilantro and garlic.
1/4 cup olive oil
8- 10 cloves garlic, peeled
2 bunches cilantro, leaves only (I only used one)
1 tablespoon salt
1 1/2 teaspoons fresh ground pepper
1 lb ground DARK meat turkey
1 large egg, beaten
2/3 cup fresh breadcrumbs
1/3 cup vegetable oil
1 large leek, trimmed washed and thinly julienned
4 medium carrots, peeled and diced
1/4 head white cabbage, cored and thinly sliced
1-2 jalapeno chile, stemmed,seeded and diced
3 medium roma tomatoes, cored,seeded and diced
2 1/2 quarts chicken stock
3 tablespoons white vinegar
2 Cups cooked rice. Don't add it to the soup, put some in a bowl and pour soup over it.
1. Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
2. Puree until smooth.
3. In a large bowl, mix together the turkey, egg and cilantro paste.
4. Add the bread crumbs and mix only until combined.
5. Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
6. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
7. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
8. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
9. Pour in the chicken stock.
10. Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
11. Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
12. Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
13. Transfer with a slotted spoon to paper towel to drain.
14. When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
15. Stir in the vinegar and serve hot.
I noticed a lot of restaurants lately have been offering cauliflower soup. So I came up with this roasted cauliflower soup recipe. I added bacon for more smokiness. (And I bet your hubby would like the bacon part too.) And here's a photo: http://singleguychef.blogspot.com/200...
Roasted Cauliflower and Bacon Soup
1 head of cauliflower
3 cloves of garlic (skin on
)5 slices turkey bacon
1 can chicken broth (14 oz. low-sodium)
1 cup fat-free half and half
1⁄2 cup water
extra virgin olive oil
salt for seasoning
cilantro or flat parsley for garnish
Preheat oven to 375 degrees
Cut head of cauliflower into 1-inch florets. Transfer to baking dish with garlic. Coat with olive oil and season with salt and pepper. Place in oven and bake for 15 to 20 minutes until you see slightly golden brown edges.
Remove cauliflower and garlic from oven and transfer to medium pot. (Remember to remove the skin from the garlic. It’ll be easy after they’ve been roasted. Just squeeze them out of the skin.) Add chicken broth and water and bring to a boil. Then reduce to a simmer and cook until cauliflower is tender where it breaks easily with a fork. (About 20 minutes.)
Use a hand blender or place small batches into a blender* and puree until smooth. Add half and half and season with salt to desired taste.
Pan fry bacon until crispy. Pad off excess oil with paper towel. Roughly chop into bits and add to soup. (Reserve some for garnish.) Spoon into bowls and add cilantro or parsley (finely chopped if you wish) and bacon sprinkled on top.
Makes 3 to 4 servings. Pair with slices of parmesan toasted bread.
Serve with a glass of Sauvignon Blanc.
* Do not place hot liquid in blender. Let the cauliflower cool first. Also, never fill blender or food processor by more than half.
Ribbolita! It's great comfort food and so good for you. I use a recipe from "Lidia's Italian-American Kitchen" cookbook.