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! :)
cut up chunks and oven roast + sprinkled with my house seasoning:
meanwhile peel 1 pear and cut into chunks along with 1/2 small onion, 1 clove garlic, water, chicken broth, 1/4 c lemon juice, 1/2 light cream... simmer together in small sauce pan until softened.
now all of above go into blender to puree, add a little warm warm if too stiff.
dollop of sour cream on top of each serving
small handful of extra flavorful extra crisp extra bulky home made bread croutons for crunch texture flavor
I take greens chopped into bite size pieces, (kale or chard), and fennel, carrots, leeks, celery, and chop very fine and add any other vegetables in season. I fill a stock pot with them, add tomato juice, and broth and simmer until all vegetables are tender and season with my favorite herbs. Simple and easy.
Japanese Steakhouse Onion Soup
From your grocery store's salad bar make a "salad" of:
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 cup sliced mushrooms
1/2 cup chopped green onion
4 cups chicken broth
1/4 cup French's fried onions
1. Add onion, carrot and celery to broth and bring to a boil then simmer 10 minutes and strain, discarding veggies
2. Distribute sliced mushrooms, green onion and fried onions between several soup bowls, ladle hot broth into each and serve
Quick Navy bean soup
2 cans Navy Beans
1 cup diced smoked ham
3 cups chicken broth
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1. Saute onions, celery and carrot in butter until soft
2. Add remaining ingredients and bring to a simmer
3. (Optional) Puree half of the beans to thicken the soup
Tip: Buy the veggies prepped from your grocery store's salad bar. Diced ham is also available prepped as a pizza topping in the deli section of my local Harris Teeter.
You want easy... here you go!
Tarragon Petite Pea Soup
1 16oz bag of frozen petite peas (do not thaw!)
1 T extra virgin olive oil
1/2 med. onion chopped
1 garlic clove crushed or minced
2 cups of veggie broth (or chicken, I use veggie bouillon cubes)
Fresh or dried tarragon to taste!
1-2 T of lemon juice (to taste)
S&P (to taste)
Small sprinkle of herbs de Provence
garnish: any type of cream, chopped fresh tarragon and mint
In med. saucepan saute onions and garlic until soft. Set aside 1/2 cup of frozen peas. Add remaining bag of frozen peas, 2 cups of broth and tarragon to saucepan and bring to boil. Continue at a low boil for 7-10 minutes, until peas are nice and tender. Take off heat and blend with a stick blender until smooth. Add the 1/2 cup of frozen peas and return to low flame, season w/ salt, pepper and optional sprinkle of herbs de Provence. Cook for 4-5 minutes. Remove from flame and add lemon juice and stir.
Serve immediately and top w/ a small bit of any kind of cream - creme fraiche, sour cream, plain yogurt, etc. and chopped fresh tarragon and mint and serve. Enjoy!
My Grandma’s Butternut Squash Soup
1 butternut squash (about 2.5 lbs.) peeled and diced
2 small carrots diced
1 small onion diced
1 clove garlic smashed
1 Knorr vegetable bouillon cube (I know people will scoff but it is how my grandmother made it! Leave it out if it bothers you)
4 cups of water (or just enough to cover the vegetables)
salt and pepper to taste
Place the vegetables, bouillon cube, garlic, and water in a pot. Bring to a boil and then reduce to a simmer for 20 minutes (or the vegetables are softened). Puree in a blender or with a hand blender. Then add salt and pepper to taste. I like to add a few dashes of cayenne pepper as well.
I like to sprinkle a bit of whatever cheese I happen to have on hand shredded on top. Accompany it with a grilled cheese sandwich and I am in pure heaven. Most recipes call to roast the squash first but this simple version seems to really bring out the flavor of the squash, it is not as rich and heavy as other butternut squash soups, but very satisfying. I have eaten it regularly since I was a child, it was one of the first (non-bbq) foods I learned to cook. I never seem to enjoy it as much when I try to complicate it.
Chinese Chicken Herbal Soup
The source: http://www.thechinesesouplady.com/chi...
One of the most basic Chinese chicken soups available. It is usually recommended by your Chinese herbalist, with minimalistic herbs and a whole chicken, it’s a wonderfully delicious soup for children and adults. It is actually designed to be the base for confinement soups, but with more herbs and can be double-boiled for extra strength. This soup is ideal for the cool autumn and winter months.
What Ingredients are required?
1 fresh whole chicken
1-2 fresh large abalones (or dried
)5-6 dried scallops (conpoys)
10 dried longans
1 handful of wolfberries
5 sticks of dried Chinese yam
2 litres of water
How do I prepare it?
Prepare chicken (in quarters) by rinsing and blanching in a pot of hot water
Wash and clean abalone
Boil your soup water
Wash and soak for 10 minutes all the dried herbs
When your soup water is boiling, add all the ingredients together
Boil on high heat for 30 minutes and reduce to low boil for another 2 hours.
Serve and enjoy!
Tomato Tortellini Soup - open 2 cans of your favorite condensed tomato soup - stir in milk instead of water, add frozen tortelli (meat, cheese or spinach), some dried basil, garlic powder and oregano - heat through thoroughly and enjoy with a loaf of crusty bread. It's doesn't get much easier than this! :-)
just read a great recipe from the blonde actress on Modern Family - easy 5 ingredients - we'll see, it's in the crockpot as I go out the door.
2 big cans of chix broth
1 roasted chix, meat pulled off
2 cans of white beans
1 big jar of salsa verde
that's it, although I did add a can of black beans too and chopped onion.
Cant' wait to get home tonight.
How about a Wild Muishroom Soup. It is amazing and really easy to make. Here is the recipe. For more detail and tips go to: www.sundaysoups.blogspot.com
Wild Mushroom Soup:
1 1/2 C Dried mushrooms
2 C Warm water
2 T Olive oil
2 T Butter
2 Leeks, chopped
2 Shallots, diced
2 Cloves garlic, minced
2 lbs Fresh wild mushrooms*
7 C Chicken stock
1 T Fresh thyme
1/2 C Heavy cream
Salt to taste
Few sprigs of thyme for garnish
1. Put the dried wild mushrooms in a bowl, add the warm water and let soak for 30 minutes. Strain all the liquid and reserve for later. Cut the dried wild mushrooms finely.
2. In a skillet, heat the oil and butter. Add leeks, shallots and garlic; cook until softened about 5 minutes.
3. Clean** and chop the wild mushrooms. Add to pan and cook until they start to soften; about 3 more minutes.
4. Add the chicken stock and bring to a boil.
5. Add the wild mushroom soaking liquid and the chopped up dried mushrooms. Turn the heat down and continue to simmer another hour.
6. Add the chopped thyme and salt the last 10 minutes.
7. Place soup in a food processor and puree it coarsely.
8. Return to stove and bring back to a boil.
9. Turn heat down and add cream and salt to taste.
10. Serve with a fresh sprig of thyme on top.
My mom always made a very simple soup that everyone wanted her to make when they were visiting.
Edith Whitehead's Soup
Saute 1 large yellow onion in a small amount of bacon grease or olive oil. Add 2-4 potatoes that have been peeled and chopped to bite size. Crush 1 28-oz can whole tomatoes then add to pan. Fill the tomato can about 1/2 way with water or broth and add to pan. Sprinkle with salt and cayenne pepper (don't use too much pepper, just enough to give it a tiny zing). Cook until potatoes are soft. We always likes to have cornbread with Mom's soup.
I hope I didn't leave anything out, I have done this from memory. Regardless, this is so very simple, with ingredients that one nearly always has in the pantry, and the taste of the soup is so, so good.
I just thought of something.
My father in law was an old army cook. He used to talk about keeping a pot on the back of the stove and throwing his scraps like potato peels, carrot peels and the ends you cut off, celery tops, bones little scraps of meat and cooking it low and slow. After a couple of days, he would strain it all out and make a soup by adding fresh vegetables, meat whatever he had around.
I never did this because it would be a hassle. You would have to take it out and put it in the refrigerator every night and so on.
But you could use a modern slow cooker( crock pot) for the same thing. Keep it on low. Strain out everything once a day or so and add some water and start it up again. After a few days, you could make a great soup!.
You would need a good slow cooker with a glass lid so the water wouldn't evaporate and you would still have to keep an eye on it to make sure the water didn't evaporate.
With the slow cooker, you could go to bed or go to the store and not worry like you would with a pan on the stove. Modern slow cookers aren't hot to the touch so nothing is going to catch fire.
I'm going to try this. I'll let you know how it works out.
Ham Hocks and Beans
( Before you northerners get all queasy, You would recognize this as ham and bean soup.)
2 large smoked ham hocks (try to get the butcher to partially saw them in 2-3 places for more flavor form the bone.) or you can use a cup or more of diced ham. I can get deboned ham hocks at my store, I use them.
6 cups of water or you can use half chicken stock or broth to make it extra rich.
mirepoix 1 chopped onion, 2 chopped celery ribs, 2 chopped carrots
1 pound bag of great northern dried beans. You can use the canned ones. It will be quicker but not as flavorful.
Soak beans per package directions. I'm too inpatient to describe this.
Saute mirepoix and set aside.
Put beans in 6 cups of water and and bring to boil. Add ham hocks and reduce heat to a simmer.
Cover pot and simmer for 1 hour. Add the mirepoix and salt and pepper to taste. Simmer for another hour.
If you like it thick and creamy, take a cup of the beans out and puree them. Stir the puree back into the pot.
Now is the time to add herbs if you like. Parsley is good and looks pretty. Italian herbs are good. Be creative.
You can rub the bowls with garlic before serving. Very continental (rolls eyes). It does taste good though.
A true southerner would serve cornbread with this but feel free to use any bread, even white bread with butter. You snobs out there can make an artison bread or even buy a couple of loaves of macaroni grills herbed bread. It's good and it's cheap. Sometimes they even give them to me.
I love hot and sour soup and finally learned how to make my own. this recipe is quick and easy.
4 cups chicken stock or broth 3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork or shrimp (I like shrimp best)
1/2 cup mushrooms, diced or sliced if you like it chunky
1/2 tablespoon garlic chili sauce (I generally add more)
1/4 teaspoon ground white pepper
1/4 cup white vinegar (or a bit more for extra sour soup)
1/3 cup canned bamboo shoots, julienned
3 oz block of firm tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil
1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
3. Simmer for five minutes.
4. Add white pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.
Miso soup is really easy. One tablespoon of miso paste to each cup of water. One cup of water per person.
Boil chopped green onions, cubed tofu, and wakame seaweed.
Turn off heat.
Whisk miso paste in half cup of water. Add to soup.
Zucchini, pear and ginger soup.
chop up 1 pound zucchini, 2 big peeled pears, 1 thumb of ginger, medium sized onion. Soften the onion in oil, add the rest, cook until slightly softened, add salt, barely cover with water or stock, simmer until soft (20 min), then puree. Add a bit of cream before serving. The smell is unbelievable.
Chinese cucumber soup
Bring a pot of chicken stock (don't use cubes!) to a simmer. Add a few slices of ginger, a dash each of of fish sauce and soy sauce, a pinch of white pepper and sugar. Beat an egg and, using a fork or chopstick, slowly mix it into the soup. Add some chopped ham (thick cut from the deli). Peel a cucumber, slice down the middle and scoop out the seeds. Slice into crescents and add to the soup. Simmer just a few minutes (don't want the cucumber to go mushy!) Garnish with cilantro and scopped scallion/green onion.
You can substitute shrimp for the ham, or add both!
Stracciatella using prepared chicken broth: Heat broth to a simmer. While waiting, beat one or two eggs, grated parmesan, salt, pepper, and nutmeg in a bowl. Once the broth is at a simmer, stir...as you are stirring, slowly pour the egg mixture into the broth to make an egg-drop soup. Season and serve with bread or focaccia
It doesn't get much simpler than this one:
And I love this one found right here on Chow:
Of course, there's always a simple soup made from leftover mashed potatoes: saute a mirepoix, blend in the potatoes, a little chicken stock, maybe some half and half or cream, and finish with some herbs, a sprinkle of cheese, and perhaps crumbled bacon. Quick, hot and delicious. :)
This simple lentil soup recipe is my all-time favorite simple soup. http://allrecipes.com/Recipe/Lentil-S... Two recipe notes: the squeeze of lemon juice at the end is ESSENTIAL, it's too bad it is not in the ingredients list. Also, I stir in a package of baby spinach near the end for both looks and nutrition although it is a nice-to-have, not a need-to-have like the lemon juice.
CORN CHOWDER: A can of cream-style corn, a can of milk, odds and ends of whatever you have handy (bits of leftover ham, sausage, frankfurter, bacon, pork chop, BACOs, canned French-fried onions, cheese, a can of minced clams, use your imagination). If you want it thinner, add more milk. If you want it thicker, add a little instant mashed potato.
This one came out really well this weekend:
I peeled and cut up some carrots and a butternut squash, then roasted them (tossed in EVOO). While they were roasting, I sauteed an onion and some garlic in a soup pot. When the veggies were done I added them to the pot, along with a pretty big scoop of Thai green curry paste. Then I added in some vegetable stock. After simmering for about twenty minutes I scooped out the solids and a bit of the liquid and pureed it in my blender. I returned everything to the pot, added half a can of coconut milk and reheated. When it was time to serve, I garnished with cilantro. SUPER easy and very yummy- I much prefer Thai-inspired curried soups than Indian-inspired ones.
My two easiest soups are..
refridged package cheese tortellini
Box chicken stock. Boil stock, toss in toretlinni. Serve topped with gremolata of lemon zest, minced garlic and parsley.
The next is a spicy tomato soup. Jar of marinara sauce, chopped onion, chopped carrots, red pepper flackes, small can of stock. Boil, and throw in a 1/2 cup of elbow macaroni. I think this is Giada's recipe. Both very easy and very good.
I make this on weeknights in under 45 minutes.
Mexican Chicken Soup
(Adapted from Chi. Tribune Recipe)
2-3 skinless, boneless chicken breasts
1 large onion, chopped
3 cloves garlic, minced
1-2 jalapeno pepper, minced
2-3 medium potatoes, diced into bite size pieces
32-48 oz low fat chicken broth (usually canned but fresh if on hand)
3 cups frozen corn kernels
1 can black beans (15.5 oz), rinsed
juice of 1-2 limes
salt to taste
½ tsp. red cayenne pepper
ground black pepper to taste
grated cheddar cheese (or ½ & ½ cheddar & jack)
1. Heat broiler. Salt & pepper chicken breasts. Spray broiler pan with oil, and broil chicken for 15 minutes, turning half way through.
2. Meanwhile add oil to cover bottom of 5-6 qt pot. Add onions, jalapeno pepper, and garlic, sautéing until onions are translucent.
3. Add potatoes and stir to coat with oil. Add broth, cover, bring to boil, reduce heat to simmer, and cook about 8 minutes.
4. Add beans, corn, lime juice, red & black pepper, and salt. Heat to boil (will take a little time if corn is still frozen)
5. Shred or slice chicken and, once soup has come back to simmer, add to pot, bringing back to simmer.
6. Add cilantro and stir. Adjust seasonings and remove from heat.
7. Ladle soup into bowls. Top with shredded cheese and chips. Serve additional cilantro on side, to add as preferred. For those who prefer spicier soup, season with Tabasco at table.
I made a pot of delicious split pea soup this weekend. It's regarded as "Jewish Style" probably because it has no ham or other pork product in it, and it's a little different from other split pea soup recipes because it has parsnip in it. It can be made meatless or with flanken-style short ribs. I made mine with meat and it was wonderful. And I used canned chicken broth in place of the water in the recipe.
easy-peazy is a puree of vegetable. either roast a batch of something, anything, cauliflower, broccoli, carrot, etc. or sweat some carrots and onions add chicken or veg stock. then add rough chopped veg -- of one kind. cook til the veg is soft. puree with some butter or evoo, add back to the pan and adjust with appropriate seasoning. i like cauliflower with thyme, carrot with ginger, etc.
you can add cream for a richer dish, i don't tolerate it well. depending on the veg, some benefit from a splash of citrus.
if you *need* a recipe and the list of ingredients is more than "a few" it's not so simple, is it?
I definitely second the suggestion for Potato and Leek, so simple and so delicious.
Carrot soups are great, and have some many variations! Try curry or nuts ( I love adding cashews!) with carrots.
One of my other favorites (especially this time of year) is Kale, Sausage and White Bean.
Remove some italian sausage from its casings, and saute it until it starts to brown then add onions and garlic (you can add carrots and celery if you want) until translucent. Add stock, a can of white beans and bring to a simmer then add a bunch of kale which has been cleaned and roughly chopped. Simmer for 20 minutes. Delicious! Adding rosemary and a can of tomatoes is good with it too.
Can't get simpler than this but boy is this soup good:
Lentil Soup w/ marrow bones
1pkg dried lentils
1onion, coarsely chopped
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
handful of parsley
6-8 2 " marrow bones
In a large stockpot combine all ingredients. Cover with water and bring to a simmer. Cook until lentils are tender, about 1 1/2 -2 hours, adding more water if needed. Season with salt an pepper and enjoy!
My simplest is probably my favorite too. It's my "go to" soup when I'm feeling under the weather.
Yes, it's just chicken and rice with a "Mexican flair", but I really like the way it comes out when done correctly.
To me, it doesn't store well and is at it's best when freshly made so that the veggies are not mushy and the rice has not had time to make the broth cloudy..
Here's an attempt at a short description of the two stage process.
Heat a pan of chicken broth to a low boil. Add chicken - I prefer the texture of shredded white meat for this, but a little dark meat adds some flavor. Leftover chicken is obviously fastest since it's already cooked, but if using raw, just allow it to fully cook at a simmer before proceeding.
Now add some chopped carrots and celery.
Now, prep your serving bowl:
Place a small amount of previously cooked rice, chopped onion, chopped jalapeno and red peppers, lemon juice, and chopped cilantro in the bowl.
When the carrots in the broth are cooked to your desired tenderness, ladle hot mixture over ingredients in the serving bowl. Top with a bit of raw shredded cabbage, give it all little stir, and eat while the cabbage still has a little "crunch".
At this point I would normally suggest a "not quite as good" variation using chicken flavored ramen along with all the above ingredients (except the rice and cabbage) for anyone who is really under the weather and wants a faster alternative.......However, since I'm posting on Chow and I'm afraid I might get slammed for using ramen, I just won't go there.
PS - A drop of 'Dave's Total Insanity' hot sauce in a bowl of either variation is pretty good too.
re: Bryan Pepperseed
It is late in September... left the southwest for the northwest, 12 years ago after 40 years there... have copied three or four of these wonderful simple soup recipes for the cold, cold months to come. But this one, Bryan, omg.. heaven in a bowl, I know it will be. I love it here... fresh ocean air, seasons, green everywhere, but I do get homesick, especially for the food. Raised my family on Tex-mex... Arizona style. :o) Thanks so much for posting your Mexican Flair. I always put the names of good folks who share, in my software with their recipes. Will be sending good thoughts your way as we enjoy this treasure of a soup all wrapped up around the wood stove. :o)
I just adore the flavor of a good broth that's chock full of mire poix (cut-up carrot, onion and celery).
My favorite is to gently saute the mire poix in a little butter, just until the onions are about to clarify. Add plenty of good white chicken or white veal stock ("white" meaning the bones haven't been caramelized in the oven before making stock) and simmer until the vegetables are tender. Then I add to the pot some fresh Tarragon, salt and black pepper, and place a 1/2-pound piece of fresh cod in the simmering soup for each portion, and cook just until barely done. If I really wanna go to some trouble, I'll thicken this soup with a light roux (flour cooked briefly in butter) and heavy cream.
For quick vegetable soups, I'll sometimes just chop up lots of veggies that I have on hand, saute briefly and place in the microwave with some stock. When I make vegetable soup, it's usually very "chunky" with far more solids than broth.
On cold days I resort to a soup I had at the old AutoPub restaurant in NYC's GM building, in the late '70s: "Bloody Mary Soup:"
Heat in a saucepan some tomato soup, or, in a pinch, tomato juice that's been thickened slightly with a medium flour and butter roux. Add diced onion, red bell pepper and finely minced celery -- saute the vegetables very briefly in a little olive oil before adding. As the soup heats through, add Tabasco, cayenne, Worcestershire sauce and salt and pepper. Serve in mugs with oyster crackers on the side. Place a shot or two of good vodka in each mug, as a variation.
I just made this tonight so quick and so delicious
1 &1/2 butternut squash halves, roasted and mashed
1 sweet onion, grated
3 teaspoons fresh grated ginger
2 cups water
5 teaspoons sweet chili sauce
1 can coconut milk
dash olive oil
Simmer all ingredients but coconut milk and cilantro until a thick, textured sauce has formed. Add coconut milk and chopped cilantro at end. Serve with lots of crusty bread.
Garlicky Tomato Spinach Tortellini Soup
This soup is rocks; it's flexible, forgiving and just plain awesome (sometimes I use dried basil in place of fresh, add a pinch of oregano and always add sherry or other red or white wine depending on whats open) I leave out the egg and puree the tomatoes before adding spinach and pasta. Also I vary the amount of spinach depending on what's leftover in the freezer or vegetable drawer. I always add the pasta last about 10 minutes before serving but it actually reheats remarkably well too. I've used other pasta in place of the tortellini - still good but the tortellini is the best.
It can be made in a flash but I actually prefer to let it simmer in a crock pot or on the stove and add a bit more garlic (fresh or dried) near the end of cooking. Family and friends request it again and again. I think I originally found the recipe on recipezaar but wasn't able to find it again
Garlicky Tortellini, Spinach and Tomato Soup ingredient list
2 Tbs. unsalted butter (or olive oil
)6-8 cloves garlic
1/2 cup chopped onion (or more
)4 cups chicken or vegetable broth
2 cups water (or wine water combo)
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomatoes, with the liquid (i use more )
10 oz. fresh spinach, stemmed and coarsely chopped ( i sub forzen at times)
8-10 fresh basil leaves, coarsely chopped ( i use dried on occasion)
1 egg ( i leave this out)
1/2 cup parmasan cheese (i put some in soup and put a bowl on table for individuals to use)
salt and pepper to taste ( i use lots of black pepper and sometimes hot pepper oil for sauteeing + red pepper flakes when i sautee the onions and garlic)
Bean Bacon and Chicken Soup
basic ingredient list
- 6 - 8 slices of turkey bacon (or regular) diced
1 med. onion chopped
1 teaspoon minced garlic
2 boneless skinless chicken breasts chopped
1 bay leaf
1 15 0z cans white beans/ or2 cups dried
1 carrot peeled and grated or diced
4 cups chicken broth
1 cup water
1/2 cup white wine
1-2 tomatoes diced
pinch of rosemary
splash of dry sherry
splash of cider vinegar
and sometimes i add a cornstarch slurry and mash up the beans a little for thicker soup or add a diced potato
I usually prep (sautee all and throw in container) it all the night before and toss in the crockpot before i head out to work. Serve with a hunk of garlic bread or some chewy whole wheat artisan bread
I found this on the internet years ago and have altered it significantly over time - can't find the original recipe with quick search but you can play with the ingredients and seasonings. Quick to put together and healthy too!
This Tortellini Vegetable Soup is very easy and good. I use my stick blender at the end for a smoother soup, rather than a chunkier soup and then just add tortellini at the very end. Or if you just want a tasty vegetable soup, you don't even need the tortellini.
TORTELLINI VEGETABLE SOUP
1T vegetable oil
1/2 c sliced carrots
1/2 c chopped onions
1 clove garlic, crushed
2 cans vegetable broth
1 can Italian diced tomatoes
1 can tomato paste
1 c water
1 zucchini, diced
1 can Great Northern Beans, drained and rinsed
12 oz cheese tortellini
1-1/2 tsp Italian seasoning
salt and pepper to taste
Grated Parmesan cheese
In a large pot, heat oil over medium-high heat. Add carrots, onion, and garlic; cook, stirring occasionally until vegetables begin to soften (about 5 minutes). Stir in broth, tomatoes, tomato paste, and water. Simmer 10 minutes. Add zucchini, beans, tortellini, and seasoning. Cover and simmer 10 minutes. Garnish with Parmesan.
I make a simple spicy tomato lentil and chicken sausage soup. I sautee some garlic, hot pepper, and onion in olive oil and then add canned lentils (or lentil soup), chicken borth, diced tomatoes, and pre-cooked chicken sausage. If I don't have any jalapenos on hand, I add some crushed red pepper flakes. Cook to a boil and then let it simmer. Delicious.
Among the easiest soups to make and very satisfying on cool fall days are pureed root vegetable soups. Believe it or not, turnip soup can be very tasty and cream of carrot soup is a classic. Start by chopping an onion and sauteeing it in butter until transparent. You can get away with doing this in the pot you're using for the soup, so you don't have to dirty another pan. Then add a decent quality broth (I use chicken broth) and when it starts to boil, throw in the peeled, diced vegetables. To further thicken the soup, I add 1/3 to 1 cup of rice to the pot (no need to cook it separately first), depending on how much soup I am making. Simmer everything and when the veggies and rice are soft, it's time to puree the soup with an immersion blender or in a food processor. Add salt and pepper to taste. For a more velvety texture, whisk in some cream or several tablespoons of butter. For turnip soup, I also add a little nutmeg. There are lots of things that go well with carrots, including thyme. orange juice/grated peel, sherry and curry powder. (Pick one. Don't try to use all of them at the same time!) I rarely follow strict proportions for ingredients, so the soup comes out a little different each time I make it. One of the nice things about this kind of soup is that you don't have to worry about overcooking the vegetables or the rice, since everything will be pureed.
I do this a lot. BAsically, I saute onions/garlic/ginger/celery as needed, add chicken stock and water, add the vegetables and saute until tender, puree, and then season (a bit of lemon juice really helps a lot of combinations). Most times I don't bother adding any cream, as I like the intense flavour.
Some of my favourite combinations - curried pumpkin, potato and onion, cauliflower and carrot, carrot and ginger.
Another good one, which is tasty hot or cold - chicken stock, a bit of onion, garlic and cucumber. Season with dill, salt and lemon juice.
Another fantastic quick and filling soup is tomato bread soup. Saute onions, add a can of diced tomatoes and a can of chicken stock (diluted to the appropriate strength). Add diced stale bread (I throw random bread pieces in the freezer for use as needed) and simmer for a while. Season with salt and pepper and lots of fresh basil.
Quick bean soup is good. Saute onions/celery/mushrooms/garlic/carrots. Add some ham or bacon or pepperoni or other smoky meat. Add water, rosemary, bay leaf and pepper, plus canned mixed beans. Simmer for a bit, then add either a can of tomatoes or a can of tomato or V8 juice.
I had a very good chickpea soup the other night - sauted onions, celery adn garlic, chicken stock, chickpeas, bay leaf, oregano, cumin, the zest and juice of a lime, and thickened with a bit of flour at the end.
1 lb Italian sausage, casings removed
2 red bell peppers chopped
1 onion diced
2 garlic cloves minced
1/2 tsp dry oregano
4 T. dry parsley
48 oz chicken broth (I use Better than Bullion paste)
40 oz. water
15 oz tomato sauce
2 packages small Tortellini
2 cups choped zuchinni
Brown sausage, add, peppers, onions and S and P, continue to cook till softened a bit, add garlic. Add the Broth, tomatoes, and herbs, simmer for 1 hour. Add zuchinni and tortellini, cook 10 min.
I serve this with a nice crusty bread and sometimes some cheese to go with.
Nothing much simpler (or much better) than potato-leek soup.
Roughly equal amounts by volume cleaned and sliced leeks (white and light green parts) and diced potatoes.
Sweat leeks in a small amount of butter or oil (or don't--I prefer it). Add potatoes and water (or stock) to cover by a couple inches, salt and pepper to taste (a bay leaf and or/ fresh or dried thyme is a nice but optional addition). Cook until potatoes are soft. Puree to desired consistency with potato masher, stick blender, or regular blender. If too thick, thin with water. Adjust seasoning. Eat as is (my preference), or enrich with cream or milk if you like.
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.
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:
* 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.
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)
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.
and sad :)
I need a soup to be filling. This one is fast as well:
2 T Olive Oil
1 medium Onion - rough chopped
1 large Sweet (Bell) Pepper
2 cloves of Garlic - smashed
1 Jalapeno -diced
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.