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Nov 18, 2008 06:04 AM

Month of soups - what's your favorite?

My husband and I are planning a month of soups for dinner, to save money, time and we hope a bit around the waistline. Clearly, we'll need variety to not give up a week into this... what's your 'go to' soup recipe - even better if it's economical!

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  1. white bean, split pea, or tortilla soup are all filling and economical- They are all easy and I'm sure there are recipes on the web; for the tortilla soup I like this one:

    1. My favorite soup is probably cream of roasted garlic. That, unfortunately, doesn't do much for the waistline. If you're looking for something healthy, try making sinigang (meat and mixed vegetables in a sour tamarind stock) or tinola (chicken in a ginger broth with leafy greens). Both have been in my regular repertoire for healthy winter foods.

        1. re: maplesugar

          Do you follow the recipe as is or do you modify it?

          1. re: viperlush

            More or less...I like mine thick so I might add a bit more beans and pasta than it calls for, and I don't bother measuring out exactly 1/3 cup of beans to mash.

        2. Tomato Florentine - Cooking Light recipe
          Smooth Black Bean Soup with Chorizo - adapted from a Junior League recipe
          Potato Leek - adapted from a Mr. Food's recipe
          Buffalo Blue Cheese Chicken Soup - self created
          Wedding Soup - self created
          Tortilla Soup - Junior League recipe
          Mushroom Barley
          Sausage Lentil - a clone of Carrabba's Restaurant
          Cappelletti soup - simple with store bought pasta
          Stuffed pepper soup

          2 Replies
          1. re: folprivate

            Hey, will you post the Buffalo Blue Cheese Chicken Soup? We'd love to try it!

            1. re: berkleybabe

              Buffalo Chicken Soup

              1 med. onion - chopped
              4 ribs celery - chopped
              ½ cup butter OR margarine
              1/3 cup all-purpose flour
              1–1/2 cups milk
              2 cups chicken broth
              4 cups shredded or diced, cooked chicken (poach breasts in some broth and then use the broth in the recipe)
              ½ - 1 cup buffalo wing sauce - to taste - RECIPE BELOW
              8 oz. process cheese food (Velveeta®) - cubed, low-fat okay
              1 tsp. garlic powder
              If it still isn’t spicy enough add a dash of cayenne
              In a dutch oven over low-medium heat, sauté onions and celery in butter until tender. Stir flour into pan; slowly whisk in milk and broth. Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
              Note: We serve this with a dollop of bleu cheese dressing in the soup bowl

              Buffalo Sauce

              6 oz Frank’s Louisiana Hot Sauce
              1 Stick Margarine (not butter)
              2 Tbl white vinegar
              ¼ tsp celery seed
              ¼ - ½ tsp cayenne pepper
              ¼ tsp garlic powder
              ¼ tsp onion powder
              2 dashes black pepper
              ½ tsp worcestershire sauce
              2 tsp Tabasco
              6 oz ketchup

              if you want it even hotter add
              ¼ - ½ tsp crushed red pepper

              Mix all ingredients in pan over low heat stirring occasionally.

          2. I am definitely a soup person...and I doubt I could come up with one single favorite (or even five). But the list would certainly include Hungarian Cabbage Soup...tomato-ey and full of shredded cabbage, and redolent with noble rose paprika. Comfort food at its best.