Homemade Soup Recipes?

[UKMustangFan]

This is the time of year where there's nothing better than a hot pot of homemade soup.

 

What's everyone's favorite, and who has any recipe's they're willing to share?

[CincySportsFan]

Normally wasn't a big fan of potato soup, but had this one introduced to me a couple years ago, that changed my mind. (It might be the cheese and ham in it!)

 

4 cups potatoes, cubed

1 cup carrots, sliced

1 cup celery, sliced

1/2 cup onion, chopped

1 stick butter

1/2 cup flour

1 tsp. salt

2 cups milk

1/2 cup grated cheese

2 cups chopped ham

 

Cook potatoes, carrots, celery and onion in large pan in 4 cups of water. In another pan, melt butter. Add flour and salt and cook 1 minute. Gradually add milk and cheese. Cook until cheese melts and then fold in ham. Then add to potato mixture.

 

As a hint - not all potatoes are created equally. Do NOT use Russet potatoes for this recipe. Yuck! Found out the hard way on this one. Yukon Gold works much better.

[kygirl]

Homemade Vegetable Beef

 

1lb ground chuck

2 qts tomatoes or 3 cans diced tomatoes

2 16 oz glasses of water

I bag frozen mixed vegetables

4 large chopped potatoes

4 stalks chopped celery

1/4 bag miniature chopped carrots

1/4 head of chopped cabbage

2 chopped onions

 

Brown ground chuck in skillet then pour off any grease

Put all ingredients in a large pot

Turn on med high til it starts to boil then turn down a notch

It should still be boiling but not as vigorous

Stir every 15-20 min after 2 hours turn down another notch

It should be ready to eat!

 

2 things to remember

1. Stirring is important after it starts boiling you don't want it to stick

2. This makes a lot so you can refrigerate then warm it up as you want or freeze it i

[bugatti]

Simple, easy, and pretty healthy for you. Taco Soup.

 

Ingredients: 1 LB lean ground beef (I prefer 93/7), 1 table spoon of EVOO, onion chopped, cans of the following: rotel, black beans, red beans, hominy, corn, tomatoes, garbanzo beans, and kidney beans. 1 pack of ranch seasoning, 1 pack of taco seasoning.

 

Pour in your EVOO to a large stockpot and heat. Brown the meat on each side then add your onion. Pepper and salt both at this point. Ground up the meat and add in the rest of the ingredients. That's it. Cook it until it boils, for better results bring up to temp via simmering.

 

Perfect with some non-fat plain Greek yogurt as a sour cream substitute. Shredded cheese and tostitos go naturally with it as well. I like to add hot sauce.

[formerkywrestler]

This is amazing, pretty healthy, AND it's slow cooker:

 

Kalyn's Kitchen®: Recipe for Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale

[UKMustangFan]

This is amazing, pretty healthy, AND it's slow cooker:

 

Kalyn's Kitchen®: Recipe for Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale

 

That sounds delicious!

 

I found a French Onion Soup recipe I'm planning on trying this week. If it turns out well, I'll post it on here.

[formerkywrestler]

That sounds delicious!

 

I found a French Onion Soup recipe I'm planning on trying this week. If it turns out well, I'll post it on here.

Turkey sausage is hard to get around here so I haven't made it in a bit, but I do make it as-is + cayenne pepper to account for the mild sausage I generally have to settle for.

[Colonels_Wear_Blue]

Most of the soups I make are just kind of on-the-fly, often times making use of whatever leftovers I have in my fridge, so often times reproducing them can be darn-near impossible. I'll have to check a couple of recipe's I've written down at home, but one I can remember off the top of my head is a favorite that my mom used to make.

 

Quick And Easy Chicken Corn Chowder:

 

(3) 5 oz cans chicken - I look for "white chicken in water". You can add a fourth can if you want it a little meatier.

(2) 14.75 oz cans of cream corn

(1) 15 oz can sweet corn

(2) 10.75 oz cans of condensed cream of potato soup

2-1/2 cups milk

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp ground black pepper

2 tsp chicken granules, or 2 chicken bouillon cubes

 

Over medium heat, add all of the canned ingredients, chicken granules/bouillon, and the milk into a large stockpot. Make sure you stir continuously because particularly with milk in it, you can burn things...but you're basically just looking to get everything nice and warmed up and stirred to an even consistency. Once you get things mixed together suitably, reduce heat and add the pepper, garlic powder, and onion powder. Cook for 10 or 15 minutes longer, again, being careful to stir regularly to prevent burning on the bottom of the pot.

[coldweatherfan]

Taco Soup is a simple one that everybody seems to like.

 

2 lbs ground chuck - brown it and drain the fat.

 

Add

1 can chili hot beans

1 can red beans

1 can whole kernel corn

1 can diced tomatoes the kind with the basil and oregano in it

1 can Rotel diced tomatoes w/green chilies

1 can tomatoe sauce

1 packet of ranch dressing mix

2 packets taco seasoning

 

All of the cans are the 14.5-15 ounce cans except the Rotel their smaller.

 

Just stir everything in don't drain them. You can add a little water to make it thinner if you like.

 

Simmer for a half hour or so.

 

Serve with Fritos, grated cheese, and sour cream.

[Colonels_Wear_Blue]

Simple, easy, and pretty healthy for you. Taco Soup.

 

Ingredients: 1 LB lean ground beef (I prefer 93/7), 1 table spoon of EVOO, onion chopped, cans of the following: rotel, black beans, red beans, hominy, corn, tomatoes, garbanzo beans, and kidney beans. 1 pack of ranch seasoning, 1 pack of taco seasoning.

 

Pour in your EVOO to a large stockpot and heat. Brown the meat on each side then add your onion. Pepper and salt both at this point. Ground up the meat and add in the rest of the ingredients. That's it. Cook it until it boils, for better results bring up to temp via simmering.

 

Perfect with some non-fat plain Greek yogurt as a sour cream substitute. Shredded cheese and tostitos go naturally with it as well. I like to add hot sauce.

 

Taco Soup is a simple one that everybody seems to like.

 

2 lbs ground chuck - brown it and drain the fat.

 

Add

1 can chili hot beans

1 can red beans

1 can whole kernel corn

1 can diced tomatoes the kind with the basil and oregano in it

1 can Rotel diced tomatoes w/green chilies

1 can tomatoe sauce

1 packet of ranch dressing mix

2 packets taco seasoning

 

All of the cans are the 14.5-15 ounce cans except the Rotel their smaller.

 

Just stir everything in don't drain them. You can add a little water to make it thinner if you like.

 

Serve with Fritos, grated cheese, and sour cream.

 

Oh man......we've got dueling taco soup recipes!

[TTS_JF]

Taco Soup is a simple one that everybody seems to like.

 

2 lbs ground chuck - brown it and drain the fat.

 

Add

1 can chili hot beans

1 can red beans

1 can whole kernel corn

1 can diced tomatoes the kind with the basil and oregano in it

1 can Rotel diced tomatoes w/green chilies

1 can tomatoe sauce

1 packet of ranch dressing mix

2 packets taco seasoning

 

All of the cans are the 14.5-15 ounce cans except the Rotel their smaller.

 

Just stir everything in don't drain them. You can add a little water to make it thinner if you like.

 

Simmer for a half hour or so.

 

Serve with Fritos, grated cheese, and sour cream.

 

How long do you have to cook this?

[I4C]

Buffalo chicken chili

1 LB ground chicken

1 onion diced

1/2 cup celery chopped

1/2 cup carrots chopped

1 cup of chicken broth

1 15oz can petite diced tomatoes

1 can of cannellini beans rinsed and drained

1 tsp cummin

1 tsp paprika

1/2 tsp oregano

1/4 tsp cayenne

1/2 cup of hot sauce

Salt/pepper to taste

Crumbled blue cheese

Cook chicken in skillet and set aside

Heat olive oil add onions, celery, carrots. Cook until tender 10-15 minutes

Add garlic and cumin 1 minute

Add broth, chicken, tomatoes, beans rest of spices and hot sauce cook for 15-30 min

If u like blue cheese this really makes it good. Top with crumbled blue cheese an enjoy.

I usually double the recipe and add it all in a large pot. I usually put more onion and broth in it than what's called for.

[coldweatherfan]

How long do you have to cook this?

 

I bring it close to a boil, then turn it down and simmer 30 minutes.

[coldweatherfan]

If you're up for a little more work.

 

This is CWF's award winning chili. Not mild but not blazin'. A great balance of spices, with multiple layers of flavor. For those who like mild, cut back on the hot items but do not eliminate them. They are all part of a the balance. Adding an extra tomato paste will take heat out also.

 

 

INGREDIENTS

· 2 pounds ground beef chuck

· 1 pound bulk Italian sausage

· 1 (15 ounce) can pinto beans, drained

· 1 (15 ounce) can red beans, drained

· 1 (15 ounce) can kidney beans, drained

· 1 (15 ounce) can chili beans in spicy sauce

· 2 (28 ounce) cans diced tomatoes with juice

· 1 (6 ounce) can tomato paste

· 1 large yellow onion, chopped

· 3 stalks celery, chopped

· 1 green bell pepper, seeded and chopped

· 1 red bell pepper, seeded and chopped

· 1 large japaleno pepper, seeded and finely diced

· 1 tablespoon bacon bits

· 4 cubes beef bouillon

· 1/2 bottle beer

· 1/3 cup chili powder

· 1 tablespoon Worcestershire sauce

· 1 tablespoon minced garlic

· 1 tablespoon dried oregano

· 1 tablespoon Italian seasoning

· 1 tablespoon white sugar

· 2 teaspoons hot pepper sauce (e.g. Tabasco™)

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 1 teaspoon cayenne pepper

· 1 teaspoon paprika

 

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Add tomato paste and cook into meat.

3. Pour in the beans, spicy chili beans, and diced tomatoes. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

 

It is my personal opinion that chili is best if you allow it to completely cool, then reheat to serve. This process steeps out the full flavor of all of the spices and veggies.

[formerkywrestler]

If you're up for a little more work.

 

This is CWF's award winning chili. Not mild but not blazin'. A great balance of spices, with multiple layers of flavor. For those who like mild, cut back on the hot items but do not eliminate them. They are all part of a the balance. Adding an extra tomato paste will take heat out also.

 

 

INGREDIENTS

· 2 pounds ground beef chuck

· 1 pound bulk Italian sausage

· 1 (15 ounce) can pinto beans, drained

· 1 (15 ounce) can red beans, drained

· 1 (15 ounce) can kidney beans, drained

· 1 (15 ounce) can chili beans in spicy sauce

· 2 (28 ounce) cans diced tomatoes with juice

· 1 (6 ounce) can tomato paste

· 1 large yellow onion, chopped

· 3 stalks celery, chopped

· 1 green bell pepper, seeded and chopped

· 1 red bell pepper, seeded and chopped

· 1 large japaleno pepper, seeded and finely diced

· 1 tablespoon bacon bits

· 4 cubes beef bouillon

· 1/2 bottle beer

· 1/3 cup chili powder

· 1 tablespoon Worcestershire sauce

· 1 tablespoon minced garlic

· 1 tablespoon dried oregano

· 1 tablespoon Italian seasoning

· 1 tablespoon white sugar

· 2 teaspoons hot pepper sauce (e.g. Tabasco™)

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 1 teaspoon cayenne pepper

· 1 teaspoon paprika

 

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Add tomato paste and cook into meat.

3. Pour in the beans, spicy chili beans, and diced tomatoes. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

 

It is my personal opinion that chili is best if you allow it to completely cool, then reheat to serve. This process steeps out the full flavor of all of the spices and veggies.

I thought I was the only one who put bacon in his chili. Sounds very good