Lets Share Soups!!

[EKSmith]

With the weather getting chillier by the minute in my neck of the woods, I'm working on stocking my freezer with some healthy soups/stews. I'd love to gather some new recipes!! Recipes that can be frozen would be great, but any new ones would be appreciated....even if it's a "I threw this, that and this together, and it made a great soup" kind of recipe.

I made Borscht today, so I'll share mine first!

In a really big pot....

Saute - 1tbsp butter, 1 tbsp veg oil, 1 large onion, 6 medium carrots, 1 large parsnip and 6 medium/large beets (all the veg should be cut into small pieces). Saute till onions are translucent.

Add 4 large cloves of garlic (minced), 2 bay leafs and 2 tbsp sugar. Stir for about 30 seconds.

Add to the pot 12 cups of chicken stock, 1 medium head of cabbage (cut into small chunks) and 4-5 medium potatoes (also cut in chunks), and 1/2 cups of tomato puree. Simmer until tender

When all is tender, remove from heat and add 1/2 cup red wine vinegar.

Depending on how you like your borscht, puree using an immersion blender (I remove a couple cups of veggies, puree the rest in the pot, then add the veggies back).

Serve with a dollop of sour cream if desired - hot or cold.

Hope you enjoy this one, and I hope to get some other great recipes!:

[snowbunny]

I made beef burgundy tonight in my new clay cooker. It's super stormy out and we wanted something deeply nourishing and warming.

[LemonPie]

Tortellini Soup

1 lb Italian turkey sausage
2-4 cloves garlic, minced
1 small onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider (or a juice-box of apple juice
1 16-oz. can chopped tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. oregano
2 medium zucchini, diced (I like it chunky, but you could even grate it)
8-10 oz. package cheese tortellini
2 Tbsp. parsley
Brown sausage. Add onion and saute for a few minutes, add garlic and saute for 30-60 seconds. Put in crockpot (at least 4 Qt sized) and add everything except zucchini, tortellini and parsley. Cook for 3-4 hours or until heated through. Add zucchini and tortellini and cook for another hour*. Stir in parsley just before serving. Serve with fresh grated parmesan.
*you may need to adjust this a bit depending on whether you use dry or fresh tortellini. I always use dry (this is a staple meal, so I keep a few in the pantry), so it takes a full hour in the crockpot.

Stovetop directions
After browning sausage, and sauteing onions and garlic, add everything except zucchini, tortellini and parsley. Simmer for 30 minutes. Add zucchini, tortellini and parsley and simmer for another 30 minutes (or less for fresh tortellini)

BTW, if anyone is counting WW points, this soup is 5 pts per 1 Cup serving.

[sewchris2642]

Potato Soup

Peel (optional) and dice 6 potatoes
Dice one onion

Put in dutch oven with enough water to cover. Bring to a boil and simmer, uncovered, until potatoes are fork tender and the water has cooked down. Add 1/2 cup (one stick) of butter. Salt and peper to taste. Turn off burner and cover until butter is melted. Stir and serve.

This is a great base for winter soup. I've added bok choy, celery, sausage, carrots, garlic. One of these days, I'm going to add sea food and see if it makes a good chowder.

[gillibean]

We love this soup, it's so easy to make and super yummy. It's DD1's favourite.

Butternut Squash Soup

Peel and cut up 1 butternut squash.
Put squash in large pot, add two cloves garlic, salt, garam masala and some soup stock/water.
Boil until squash is tender.
Remove from heat and let cool a little.
Blend either with immersion blender or in regular blender.
Heat to desired temperature and serve.

You can also add a can of evaporated milk to make it a little creamy or serve it with a dollop of sour cream.

Sorry for not really having amounts for anything, I just always add what I think looks good.

[jimblejamble]

This one is definitely not the healthiest soup but it is delicious. I made this last year for Thanksgiving with baked acorn squash and home-made whole-wheat rolls. :

2 Tablespoons butter
3 cups chicken or vegetable broth
1 large onion, finely chopped
1/3 cup flour
1 crushed garlic clove
1 1/4 cups rice (or cow or soy or whatever you like) milk
1/2 teaspoon pepper
1 cup grated cheddar cheese
3 cups fresh or frozen chopped broccoli

Melt butter in stock pot on medium, add onion and cook til' soft. Add pepper and garlic, and cook for a few minutes. Add broccoli and chicken broth. Bring to a boil, then simmer to broccoli is tender (10-15 minutes).

2. In separate bowl, whisk flour into milk until completely dissolved. Stir into soup, stirring frequently til thickened. Reduce heat to low, and then stir in cheese til smooth and heated through. Salt to taste.

[EKSmith]

All of these soups sound great!! Are there any that you wouldn't freeze? I've never frozen a cream soup before - does anyone have any experience with that?

[staceychev]

I can give my recipe for split pea soup, but it's really general, and I don't have any specific quantities:

You need: split peas, chicken stock, onion, garlic, root veggie, favorite spice

Chop onion, mince garlic, and saute in olive oil with a little salt until soft.
Chop carrots or parsnips or other root veggies and saute a couple of minutes more.
Add the spice of your choice--I use either sage, or herbs de provence, or sometimes curry powder.
Add the split peas and saute a minute or two more.
Add chicken stock to cover (I'm sure you could use veggie stock or water, too, or even mix it) and simmer over medium until the split peas break down and it looks like split pea soup.

We like to serve it with garnishes on top, like diced tomatoes and sour cream.

I freeze it in mason jars, and it freezes fine.

[joanna0707]

DS loves cucumbers in brine, so I made traditional Polish cucumber soup, it's very easy

I make vegetable broth, add shredded carrots and diced potatoes, when they are ready I add the brine and few shredded cucumbers, than I add a little sour cream(I use raw) and voila, the soup is ready. If you like sour foods you'll love this soup

[elanorh]

Barley Soup (Chicken or Beef, your choice)

This is awesome frozen and good fresh too. We eat it with fresh biscuits or rolls. We use the upper amounts of carrots, potatoes, meat, broth. I prefer it with beef, actually; we save beef drippings from making roasts and use that for a portion of the beef broth, for a meatier flavor.


1 cup carrots, coin cut (depending on how much your family likes them)
1 large onion diced
2-3 Tbsp. olive oil (could use other oil of choice)

1/2 cup pearl barley
1/4 cup diced celery
3-4 medium sized potatoes, cut in 1 inch chunks (I prefer red-skinned or Yukon gold)
4-5 cups broth (chicken or beef, depending on meat used)
2-4 cups cooked meat (depending on family tastes for meat)

Saute carrots, onions in oil in your large soup pot. Once onion softens, add barley and saute about a minute, stirring frequently. Add broth, then vegetables and meat. Bring to a boil, reduce heat and simmer 25 minutes covered.

Remove lid, season with salt, pepper, and seasonings to taste (Oregano, Herbs de Provence, Thyme, Marjoram - vary depending on whether it's beef or chicken). Simmer five minutes, and serve.

I have made this using part wild rice for the barley, and it was good and a completely different soup. I do not peel the potatoes.

If you don't have cooked meat on hand:
1. Cook chicken (4 thighs or 3 breasts) in cold water until done; cut and add to meat, use broth from cooking them for part of your broth.

2. I cook beef stew meat in a crockpot with water to cover so it's very tender during the day; then add it and the broth from cooking it to the soup mixture.

[lil_earthmomma]

We are a soup family!!! We eat soup almost every day in the winter months.

I freeze cream soups no prob, but the potatoes get a little mushy. I don't really care as the flavor is still incredible.

I just made this soup yesterday: (I don't follow recipes so bear with me!)

Beer Cheddar Chowder:


In a pot bring 8 cups of stock and one bottle of beer to a boil with half an onion and a bunch of garlic, 2 bay leaves.

Cut bacon into matchstick peices and cook. Add large diced onion and minced garlic. Add a bit of butter and flour and create a roux.

Strain your broth, and return to heat so it continues to boil. Add 2 cups of heavy cream and bring to the boil. Add your roux and whisk until thick. Add 2 cups of sharp cheddar bit by bit until melted. Season, salt and pepper.

I served this with a swirl of jalapeno pesto (inspired by a previous MDC post.) and crusty whole grain rolls.

[cristeen]

Originally Posted by EKSmith

All of these soups sound great!! Are there any that you wouldn't freeze? I've never frozen a cream soup before - does anyone have any experience with that?

I don't care to freeze cream soups. I freeze them before adding the cream and just add the cream after thawing. Cream can get clumpy in the freezer.

Originally Posted by JessicaRenee

This one is definitely not the healthiest soup but it is delicious.

: What's not healthy about that? Looks fabulous!

Around here, we tend towards thick hearty soups. Spicy Pumpkin Soup, Cream of Tomato, Roasted Corn Chowder, Cream of Crab, Cream of Mushroom, Cream of Cauliflower, Cream of Garlic, Cream of Spinach or Sausage Sweet Potato Soup... oh, and of course chili. On the lighter side, Borscht or Avocado Soup can also sometimes be found on our table.

And I just popped 2 quarts of Potato Leek soup in the freezer for pp meals.

I tend to make up my own recipes - that way I get exactly what I like.

[jimblejamble]

Originally Posted by cristeen

: What's not healthy about that? Looks fabulous!

All the cheese.

[columbusmomma]

Our family fave is cabbage soup from Peggy's Kitchen!
Hope this link works
http://www.mothering.com/recipes/cabbage-soup#

Can't wait to try other PP's recipes: We're all about soups at our house!

[LeighB]

Yummm...soup!
I've been making a coconut chicken curry a lot lately. It freezes great, is super cheap, and the whole family loves it.
Black bean soup is another favorite around here. I always puree the beans in the food processor and it makes a nice thick soup.

[Chicky2]

Originally Posted by JessicaRenee

All the cheese.

Alot of people have different views of 'healthy', esp. here on MDC.

If you are into TF, then that soup looks wonderfully healthy!

[EKSmith]

Originally Posted by LeighB

Yummm...soup!
I've been making a coconut chicken curry a lot lately. It freezes great, is super cheap, and the whole family loves it.
Black bean soup is another favorite around here. I always puree the beans in the food processor and it makes a nice thick soup.

I'd love to try the coconut chicken curry....Would you mind sharing your recipe? (or general gist of it!!)

[onthemove]

potato leek soup

4 leeks
6 potatoes
14.5 az chicken broth
2 tsp butter
1.5 cup cream

saute leeks in butter until soft, add broth and potaotes, cook until tender, remove from heat, puree, and add cream.

salt and pepper if desired...

[onthemove]

does anyone have a recipe for a roasted garlic and tomato soup? I tried it in a cafe once and would love to be able to make it.

[mamatoakd]

A Paula Dean recipe that I love (freezes well!)...

Taco Soup
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.