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Simple Soups?

I have been obsessed recently w/soups. I keep making Chickpea Rosemary, Black Bean, and the other night Carrot Ginger. (So easy b/c I use canned beans and stocks...usually.) Not only are they super simple but filling, fast and healthy too. Do you have any simple soup recipes you love? I am looking to expand. Healthy and not so healthy are ok too...just delicious! Thanks! :)

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  1. I've fallen in love with a garlic soup recipe. I usually add potatoes, noodles, or an egg (after the manner of egg drop soup. Or you could temper just the yolks in, that makes for a hearty but smooth soup)

    8 Cups Beef Broth
    1/3 cup dark beer
    14 Cloves Garlic (I just use whatever is in a head)
    2 Tablespoons Butter
    2 Tablespoons Minced Parsley
    1 Tablespoon Flour
    1/4 Teaspoon Pepper

    1. Mince garlic, and brown lightly in butter with minced parsley stirring constantly

    2. add flour and lighty brown, then add remaining ingredients.

    3. Simmer for at least half an hour, an hour is a bit better. If you are going to add eggs, add them at the end.

    2 Replies
    1. re: Popkin

      Can't get much simpler than this.

      Simple Pea Soup

      10-oz package of frozen peas
      butter
      salt & pepper to taste

      Cook according to label directions. Add butter, salt & pepper.
      Blend until smooth with a stick blender.

      Serve with crusty piece of bread on a cold day.

      1. re: fourunder

        and sad :)

        I need a soup to be filling. This one is fast as well:
        saute:
        2 T Olive Oil
        1 medium Onion - rough chopped
        1 large Sweet (Bell) Pepper
        2 cloves of Garlic - smashed
        1 Jalapeno -diced
        Ground Chili

        When aromatic and soft, add:
        6 cups Chicken Stock
        1 can Tomatoes
        1 can drained Pinto/Black Beans
        and cook through, 1/4 cup diced Cilantro, salt and serve. Sometimes I add frozen corn or break up tortilla chips, or drop in some sour cream before serving.

    2. This Syrian Red Lentil soup is one of my quick, after work standbys, for days when I want something homemade that doesn't require a lot of effort.

      Makes 8 cups (I usually halve this, since I'm probably just cooking for one and don't want to eat this all freakin' week!)

      2 T vegetable oil
      1-2 cloves minced or pressed garlic
      1-1/2 cups red lentils
      6 cups water
      2 tsp dried thyme
      1 tsp ground cumin
      2 tsp salt
      2 Tbsp flour
      1/4 cup cold water
      toasted pita (optional)

      Heat oil in saucepan. When warm, add garlic and cook for about 1 min (dont' let garlic burn). Then add lentils, water, thympe, cumin, and salt. Bring to a boil, reduce heat, and simmer for about 45 min to an hour. When done simmering, mix flour with cold water. Add to soup. Simmer for another 5 minutes or so (until you can't taste the raw flour). Taste to see if any more salt is needed. Top with pita if desired.

      Source: The Tao of Cooking, by Sally Pasley (it's a vegetarian cookbook)

      1. * Cream of Potato Soup
        Sautee some onions or green onions with celery, combine and use with leftover mashed potatoes and some hot chicken stock.....puree in a blender. Transfer back to a pot and finish with cream.

        * Cream of Tomato Soup
        Sweat any of the following finely chopped vegetables....onions, celery, carrot, green onions Add some vegetable stock and a can of crushed tomatoes and whole milk. You can thicken with a roux or pureed rice. Instead of using milk and a roux or rice to thicken, you can also finish with heavy cream.

        * Quick Minestrone Soup.
        Using your favorite canned beans, chicken stock, canned diced tomatoes, tomato paste or leftover tomato sauce, any leftover vegetables and pasta. Meat is optional. I just made this the other night with leftover Chicken Cacciatore.

        1 Reply
        1. re: fourunder

          ..... and if you don't have mashed potatoes, peel (or not) a couple of russets, cut large dice and boil till softened in chicken stock. Whir w/emersion blender. Don't forget the salt and pepper.

        2. From another recent soup post:

          Hot & Sour Soup (before you pick the recipe apart, I urge you to just TRY it, then pick it apart - this is kind of the "basic pantry" version - perk it up with whatever you're used to seeing in "your" hot & sour - tiger lily buds, shitakes, woodear mushrooms, bean sprouts, etc.)

          4 cups chicken broth (boxed low sodium is fine)
          2 cups sliced fresh mushrooms, whatever you prefer
          1/2 cup sliced bamboo shoots, drained & julienned
          4 slices fresh ginger root, roughly quarter size, chopped
          2 cloves garlic, crushed/chopped
          2 teaspoons soy sauce
          1 - 1 1/2 T chili garlic paste (good old Huy Fong)
          leftover chicken or roast pork, to taste (optional)
          tofu - about a 1/4 cup, maybe? large julienne
          3 tablespoons rice wine vinegar
          2 tablespoons cornstarch
          1 egg, beaten
          2 green onions, chopped

          Heat broth, mushrooms, ginger, garlic, bamboo shoots & soy sauce to a boil, reduce heat, simmer while prepping tofu (I use extra firm) and whatever meat, if any, you're putting into the soup.

          Bring back to a boil & stir pot to get a good "swirl" going. Drizzle in fine stream of beaten egg. Stir together vinegar and corn starch, stir into pot. Bring back to a gentle boil to thicken, adding tofu and whatever meats you prefer just long enough to warm. Garnish with green onions.
          Depending upon your vinegar, you may need to tinker a bit at the end to get the "sour" right for your tastes, ditto for the chili paste and soy. So, as always, adjust as necessary.

          Gentle riff on this recipe:
          http://allrecipes.com/Recipe/Hot-and-...

           
          1. Creamless Creamy Corn and Onion Soup
            Scrape white corn off the ears. Saute diced onion in olive oil or butter with salt, til translucent. Add corn, diced potatoes and cauliflower, as well as vegetable broth or water. Bring to a boil and simmer til veggies are soft. Puree with an immersion blender, and add salt and pepper as needed. You can also add herbs if you like. Serve with sourdough or french bread rubbed with garlic and toasted.