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Month of soups - what's your favorite?

e
epiffani Nov 18, 2008 06:04 AM

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!

  1. todao Apr 11, 2011 09:01 PM

    http://www.dvo.com/recipe_pages/lowca...

    1. t
      terlin Apr 11, 2011 07:43 PM

      Split Pea with Ham - made with a ham bone or French Onion

      1. n
        noodlepoodle Apr 10, 2011 06:51 PM

        Today I made vegetable beef soup with some things I had in the fridge--leftover steak, thinly shredded cabbage, carrots, celery, onions, shallot, garlic, a handful of red lentils, a small handful of macaroni, a big can of tomatoes mushed up with the juice, some chicken broth, bay leaf, oregano, thyme, pepper, a little Worcestershire sauce, a few drops of green pepper Tabasco sauce and some dried chili pepper flakes, black pepper and voila, lunch for the week.

        I also like creamy pumpkin apple soup; fish or clam chowder; Caldo Verde, chicken noodle. I also made Mulligatawny soup once and think I'll make that soon if I can find that recipe. I think it was a Jeff Smith recipe. If you always have soup in the fridge, you can put a quick dinner together.

        1. d
          dgr123 Apr 10, 2011 05:30 PM

          My mother used to make a soup she got from a cookbook by Adele Davis, circa 1950 or so. This does require some work, but it is worthwhile. Start a couple of days in advance. Make the stock: Gather up as many bones, vegetable parings,,etc. as you can. Ms. Davis suggested you keep a plastic container in the refrigerator and added to them as the week progressed. Mom just went out and purchased some beef bones at the butcher. Put the bones in a pot and cover with water. Add some white vinegar and salt and let simmer overnight. These additional chemicals will leach the minerals from the bones. Skim the resulting scum that might form and strain off the liquid. Save this. Take some dried beans such a navy or great northern beans or whatever you prefer and soak overnight. The next day, rinse and cover with fresh water and cook until tender. Chop fresh vegetables such as carrots, celery, leeks, potatoes, or what pleases you. Saute in some oil and add to the bean liquid along with the stock. Bring to a simmer, adjust the seasoning with salt and pepper. Take some ground beef and pinch off small amounts and drop into the boiling soup. Serve steaming bowls of this with a nice green salad and some crusty French Bread. We always used to add some grated cheese and W. Sauce to the soup. There you have it. The soup just becomes more flavorful on day two and day three....add more beef as necessary.

          1. blue room Mar 31, 2011 08:01 PM

            Don't forget Hot and Sour, and Manhattan Clam Chowder. Both pretty light.

            1. s
              sunflwrsdh Mar 31, 2011 07:34 PM

              I usually make a pot of some kind of soup on the weekend, to have for lunches during the week. Last week was turkey vegetable, this week will be a chicken noodle soup. Often make Laurie Colwin's At Last Black Bean Soup. Minestrone. Pasta Fagioli. Weight Watcher's vegetable soup Weight Watcher's tortilla soup. Please post the soups you are making.....I could use the inspiration:)

              1. f
                Fiftyishfoodie Mar 31, 2011 05:35 PM

                Prepare traditional French Onion Soup - cheap and easy. I put it in a shallow wide bowl. Instead of the usual crouton and cheese topping, make a grilled ham and (any) cheese sandwich (with dijon mustard) on thinly sliced french bread. Plop that right on the 'bed' of onion soup and top with a little more onion soup. Sounds crazy, but so good!

                1. GretchenS Nov 20, 2008 11:35 AM

                  Couple more to add:

                  Wild rice soup (saute lots of leeks, carrots, and celery, add wild rice and chicken broth, simmer for 45 minutes or so, and then a splash of cream and a splash of sherry at the end).

                  Spicy chickpea, butter bean and chard soup (saute onion and celery, add chicken broth, can of chickpeas, can of butter beans (both rinsed), a good spoonful of tomato paste and a slightly smaller spoonful of harissa, simmer a bit, then add sliced chard and simmer another 10 mins).

                  Also this lentil soup is amazingly good, cheap and easy -- the lemon at the end is key though, without it the soup is nothing. I usually add a large handful of baby spinach right at the end and that solves the boring color problem. I also often omit the cumin. http://allrecipes.com/Recipe/Lentil-S...

                  1. f
                    FriedClamFanatic Nov 20, 2008 11:14 AM

                    one more for day 30 - Peanut Soup

                    Yep, take about a cup or two of peanuts and grind them in a blender or food processor, being careful not to make them into peanut butter (but in a pinch, you can use peanut butter - crunchy is best - in this recipe.

                    Saute in 2 TBS of butter, 10 mini carrots, diced, 2 sliced scallions, 1/4 tsp garlic. until soft. Add the peanuts and cook 2 mins more. Add a can or so of chicken broth (20 0z. is called for, but I suppose it's personal taste) a 1/4 tsp Turmeric, a 1/2 tsp sage or poutlry seasoning; a little salt and pepper as desired. Simmer for about a 1/2 hour. If you want it richer, you can add a 1/2 cup of warmed heavy cream at the end

                    1 Reply
                    1. re: FriedClamFanatic
                      c
                      coffee_addict Nov 20, 2008 11:19 AM

                      we like peanut soup as well and loosely follow this recipe

                      http://allrecipes.com/Recipe/African-...

                      it's cheap and good!

                    2. gini Nov 19, 2008 08:58 AM

                      I make a soup a week in the winter - here are some I love:

                      parsnip and arugula
                      broccoli, cheddar and red pepper chowder
                      lamb and lentil stew with tomatoes and vegetables
                      curried sweet potato
                      gingered carrot
                      chicken and eggplant tagine
                      Tony Bourdain's mushroom soup
                      salmon chowder
                      squash and nutmeg

                      5 Replies
                      1. re: gini
                        BerkshireTsarina Nov 19, 2008 04:14 PM

                        Curried Red Lentil with Swiss Chard, don't know where I found it but it takes maybe 15 minutes and is spectacular. Also, Corn Chowder with Shrimp and Coconut Milk. Equally easy, almost as quick. I use Swanson natural Chicken Broth as base for my soups; am planning to try their new Chicken Stock.

                        1. re: BerkshireTsarina
                          d
                          DaisyM Nov 20, 2008 05:06 PM

                          Could you share the recipe for the corn chowder with shrimp and coconut milk? That sounds delicous.

                        2. re: gini
                          GretchenS Nov 20, 2008 11:23 AM

                          Gini, is your salmon chowder just like a basic fish chowder (potatoes, onions, stock, cream) but with salmon?

                          1. re: GretchenS
                            gini Nov 20, 2008 11:39 AM

                            Yes, and bacon! Here's the recipe: http://www.epicurious.com/recipes/foo...

                            1. re: gini
                              GretchenS Nov 20, 2008 11:40 AM

                              Oh yum, thanks, I'll be making this soon!

                        3. g
                          graydyn Nov 19, 2008 07:56 AM

                          Making gumbo is an easy way to make a hearty/cheap soup that's more healthy than a stew. Adding Ocra makes your stock thicken without adding any starch, and its loaded with vitamins.

                          1. k
                            KiltedCook Nov 19, 2008 06:56 AM

                            Oxtail & Barley

                            or

                            Ham & White Bean

                            or

                            Posole

                            1. Kate is always hungry Nov 18, 2008 08:47 PM

                              For a filling soup that is friendly to your waistline, try black bean soup. Just don't load it with sour cream and cheese. All my other favorites are not too light in calories.
                              Here's a list anyway:
                              Sweet and sour cabbage
                              Chicken soup with kreplach
                              Cream of: Pumpkin; Zucchini; Celery; Carrot; Tomato Basil
                              French onion
                              Minestrone
                              Please let us know what soups you chose.

                              1. g
                                gardencub Nov 18, 2008 05:41 PM

                                My go to soup is a cabbage soup with carrots, onions, celery, potatoes and sausage. I stole this from Jaques Pepin's TV show years ago.

                                He used sweet fennel sausage, I have used all kinds of sausage, keilbasa, etc and it is good every time

                                Easy recipe
                                in a large pot brown either loose bulk sausage or coins of sausage, add onions to mix and sweat for a few minutes, add celery and continue to sweat for a few more minutes, continue adding carrots, then potatoes. then a couple garlic cloves cliced or minced.

                                cover this all with chicken stock, and simmer until the veg are tender and the sausage is cooked.

                                I also add some fennel seed, salt, pepper, thyme, sage, and fresh parsley.

                                You can play with the proportions based on your preferences, it is cheap, filling, and if you skim the soup, pretty low fat and filled with good stuff.

                                1. lynnlato Nov 18, 2008 05:32 PM

                                  It is the perfect time of year for the Portuguese soup, caldo verde. Kale, chourico and potatoes. While in Portugal a couple of months ago I also had a garlic bread soup topped off with a poached egg. It was a bit too much garlic for me, but...

                                  1 Reply
                                  1. re: lynnlato
                                    DonShirer Apr 11, 2011 07:07 PM

                                    Just made this with Italian sausage, kale, potato, beans + 1 carrot. Look up recipe for Portuguese bean soup and add kale, or look up Portuguese sausage and kale soup and add beans. I use a 1 to 3 mix of chicken broth to water instead of all water.

                                  2. scubadoo97 Nov 18, 2008 05:05 PM

                                    I'm not one to have favorites. If it's a good soup then it ranks up there as a favorite. After joining a CSA and getting lots of Asian greens I been making a lot of soup. It the only way I really enjoy all the choy greens. Made a killer wonton soup last week, an Asian meatball soup and most recently a soup with lots of greens and small black eye peas I bought at the Asian market listed as white beans.

                                    1. s
                                      Susan627 Nov 18, 2008 03:34 PM

                                      Tonight I made a White Bean/Tortellini/Pancetta/Swiss Chard, chicken broth based soup. It was a Giada DiLaurentis recipe and I have to say it was pretty tasty! A few days ago I had a leftover veal shank from osso bucco with a lot of leftover sauce. I took the meat off the bone, chopped up the marrow and threw in some extra chicken broth and the leftover risotto. It was a decadent soup!!!!

                                      1. chef chicklet Nov 18, 2008 02:01 PM

                                        Wow now this is such a terrific idea!
                                        I don't know if I could talk the dh to go a whole month,but I'm certain I could if I made sure it was a hearty soup, flavorful and he had BREAD to with it!

                                        So here would be my first week if it were me.
                                        French Onion
                                        Ginger Pork Won Ton soup with shrimp, bok choy etc. ( make the won tons ahead, freeze and drop into the simmering chicken broth - yum!
                                        Clam Chowder- make with milk not cream with crackers
                                        CreamyTomato soup with drizzle of basil oil
                                        Matzo ball soup
                                        Spicy garbanzo bean soup with a hearty olive bread
                                        Baked potato soup with all the toppings
                                        That would be week one. I certainly could live on soup and the savings would be terrific!

                                        I was wondering about time though, I don't seem to be able to make soup quickly.
                                        The one that is really fast is the garbanzo bean because that uses canned gb.

                                        1. lynnlato Nov 18, 2008 01:53 PM

                                          I love soup! My most favorite soup - it's a tie - between Cream of Asparagus and Mulligatawny Soup.

                                          I first had mulligatawny when I was working as a server in a private dinner club while I was in college. I loved it from the very first taste. On a dady we were serving it, I went to a table and told the gentlemen the special entree and soup for the day. I gave them a few minutes and then returned to take their order. We were told to address the members by their names and so I asked "Mr. Smith" what he would like. He responded, "Suhoki". I said, " No, the soup is mulligatawny", and he said, "no, my name is Suhoki". I was so embarassed!

                                          1. f
                                            FriedClamFanatic Nov 18, 2008 12:59 PM

                                            Not sure this is waistline healthy, but I also make a quicky soup with a can of lobster bisque, some sauteed mushrooms and onions, some diced garlic, and if I"m feeling really ritzy, a lobster tail diced and sauteed. Usually the can of bisque gets a little extra sherry, some minced garlic, a hint of tarragon, and maybe a little milk to thin it out

                                            1. f
                                              FriedClamFanatic Nov 18, 2008 12:55 PM

                                              Home-made or even "doctored up canned" NE Clam Chowder (I add some bacon ,minced onion, garlic and extra chopped clams). Since waistlines are the issue, omit the pat of butter in the bowl!
                                              Homemade Chicken soup with veggies and maybe some rice. Again, i add a TBS of Peanut butter for a smoothness and a hint of a "what is that" taste. and a slight hit of Tumeric

                                              Leftover steak with Leftover Diced Breakfast Potaoes, onions and maybe something green (peas, broccoli, etc) Lots of onion and garlic and maybe celery

                                              Oh..........and for a "side" if you want it, compliments of the South Beach Diet, Pureed Cauliflower with a little garlic and cheese and some milk and margarine makes a nice fake mashed potato (but I guess who has mashed potatoes with soup?)

                                              1. s
                                                spazita Nov 18, 2008 12:40 PM

                                                I recently had a curried butternut squash soup that was amazing. Not a creamy soup, simply pureed squash with chicken broth and a kick from the curry. That would have to be my fave.

                                                1. c
                                                  charlesbois Nov 18, 2008 12:37 PM

                                                  cockaleekie soup

                                                  economical and a hilarious name to boot

                                                  simply stir fry washed and trimmed leeks, cut into half-moons, in butter. Add cooked chicken and chicken broth, with a bit of salt and some white pepper. Delish! I've even made it with *gasp* rotisserie chicken or *double gasp* canned chicken AND canned broth.

                                                  1. FuzzyDunlop Nov 18, 2008 12:29 PM

                                                    I made this "southern Italian chicken-chickpea soup with olives" a couple of weekends ago and it was magnificent:
                                                    http://www.gather.com/viewArticle.jsp?grpId=-1&articleId=281474977442275

                                                    You can use up some of your leftover turkey in this Italian Turkey Soup:
                                                    http://www.epicurious.com/recipes/foo...

                                                    If you have any love for Asian food, you should also try out Alton Brown's Ramen Radiator recipe. It's so flavorful and filling. I believe it's under copyright protection so I'm neither copying nor linking to it here; it is up on the Cooking Light boards, you can find it via Google, or by buying his marvelous book I'm Just Here for the Food.

                                                    1. r
                                                      RichK Nov 18, 2008 11:05 AM

                                                      My all time favorite soup is marrow dumpling soup, followed by beef barley!

                                                      1. d
                                                        dubedo Nov 18, 2008 11:03 AM

                                                        Does chili count? I got a great recipe for turkey and white bean chili from Epicurious.com - the secret ingredients are beer and cocoa powder. Freezes very well, too.

                                                        My absolute favorite is avgolemono, or greek lemon chicken soup, thickened with egg whites. Search this board, I got my recipe here a couple of years ago. Simple and sooooo delicious - and nearly fat-free!

                                                        I also love the white bean soup recipe from A Fig's Table (Todd English), made with fennel. You can find it if you search within that cookbook on Amazon.

                                                        You might want to check out some cookbooks at the library to find this many new recipes!

                                                        1. e
                                                          epiffani Nov 18, 2008 10:49 AM

                                                          thanks for the ideas... i'm inspired!

                                                          1. d
                                                            DeeCee Nov 18, 2008 09:12 AM

                                                            Lentil dal and mushroom barley are two of my favorites. I also love the slow cooker black bean soup from the Best Make-Ahead Recipies (America's Test Kitchen).

                                                            Check out the cookbook section of your local public library for ideas too.

                                                            1 Reply
                                                            1. re: DeeCee
                                                              a
                                                              anna_nyc08 Nov 18, 2008 09:16 AM

                                                              Hungarian Cabbage Soup sounds delicious - please share your recipe!

                                                            2. f
                                                              Felixnot Nov 18, 2008 08:58 AM

                                                              Made lentil soup on Sunday, but I also made broccoli rabe and sausage on Sunday. Last night we combined them! Wow.

                                                              1. s
                                                                swsidejim Nov 18, 2008 08:09 AM

                                                                so far this month I have made chicken stock each weekend and kicked out the following soups with the freshly made stock.

                                                                1) Chicken noodle
                                                                2) Cream of broccoli
                                                                3) Sausage, chicken, and shrimp gumbo

                                                                all from scratch, and all from my own recipes.

                                                                1. b
                                                                  bacchus_is_watching Nov 18, 2008 08:08 AM

                                                                  Potato and Leek - Yummy, Cheap and healthy!!
                                                                  I use the JofC recipe and I love it!
                                                                  If you want to snazz it up sprinkle some grated cheese and bits of bacon on top!

                                                                  1. m
                                                                    mrgdess Nov 18, 2008 08:05 AM

                                                                    Escarole soup - yummy with or without turkey meatballs.

                                                                    http://www.epicurious.com/recipes/foo...

                                                                    1. The Professor Nov 18, 2008 07:48 AM

                                                                      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.

                                                                      1. folprivate Nov 18, 2008 07:21 AM

                                                                        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
                                                                          b
                                                                          berkleybabe Nov 20, 2008 03:09 PM

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

                                                                          1. re: berkleybabe
                                                                            folprivate Nov 20, 2008 05:49 PM

                                                                            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. maplesugar Nov 18, 2008 06:59 AM

                                                                          Pasta e fagioli: http://www.epicurious.com/recipes/foo...

                                                                          2 Replies
                                                                          1. re: maplesugar
                                                                            viperlush Nov 19, 2008 08:52 AM

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

                                                                            1. re: viperlush
                                                                              maplesugar Nov 20, 2008 06:17 AM

                                                                              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. JungMann Nov 18, 2008 06:37 AM

                                                                            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. d
                                                                              DGresh Nov 18, 2008 06:28 AM

                                                                              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:

                                                                              http://www.astray.com/recipes/?show=T...

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