Good soup recipes!!

[walking burp cloth]

I am on a soup kick. I have been making my own bone stock and veg broth. I have been loving it!!

So, hit me with your best soup recipes!! (looking for dairy free though)

[Magelet]

I love butternut squash soup:

roast a butternut squash (cut in half or chunks, take the seeds out, coat in fat and roast until soft at 400) and meanwhile saute 1 sliced onion and 1 sliced apple (a medium sweet apple, not as tart as granny smith, nor as sweet as red delicious. Somewhere between golden delicious and fuji is great). simmer the onion, apple, and scoop the squash out and into the pot, with broth. simmer for maybe 1/2 an hour, salt and pepper to taste, and a little ginger and nutmeg is really good. Then blend it up with an imersion blender or regular blender, add more chicken stock to thin as nessicary and serve. yum!

[LionessMom]

we just had ham and bean soup.

i just take the leftovers from the ham we had and simmer it in a pot all day (make sure you get one with a bone).

then the next day i take that broth, and add water to it. 4 cups of water to 4 cups broth i guess. then add sauteed onions, diced carrots some diced celery, a bay leaf, some other herbs ( i like thyme) salt and pepper and just simmer.

i buy canned beans and i use 3 or 4 cans of beans depending on how much soup i want. i rinse them and add them and the cubed ham. then i simmer away. for at least 1 hour. i taste it, if i need to add something i do then simmer some more to let in integrate.

soup making is pretty much just throwing stuff together that sounds good and simmering it. lol.

[Drummer's Wife]

Originally Posted by LionessMom

soup making is pretty much just throwing stuff together that sounds good and simmering it. lol.

yeah! That's pretty much how I do it. Tonight my soup had diced potatoes, chicken broth that I made yesterday, water, white beans, broccoli, carrots, celery, onions, mushrooms, random spices, a stick of butter, and a bit of milk. It turned out pretty good, I thought.

Subbing for more ideas. I'm on a soup kick, too, b/c it's been chilly here.

[napless]

Lentil-Spinach Soup

1 Tbsp/15 mL vegetable oil

4 green onions, chopped

3 medium carrots, diced

1 medium potato, scrubbed and diced

1 Tbsp/15 mL tomato paste

1 tsp/5 mL curry powder

2 1/2 cups/375 mL vegetable stock

2 1/2 cups/375 mL water

1 cup/250 mL dried red lentils

2 cups/500 mL (packed) fresh spinach, stems removed

In a large saucepan, heat the oil over medium heat. Add the green onions, carrots and potato. Cook, stirring occasionally, for about 5 minutes, until the onions are soft.
Stir in the tomato paste and curry powder.
Add the stock, water and lentils. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes.
Meanwhile, wash and chop the spinach.
Check the soup. If the lentils are tender, add the spinach. Stir to mix.
Serve.

[calebsmommy25]

Kale and White Bean Soup: Kale, white beans, salt pork/bacon, onions, garlic, celery, carrots, seasoning, and veg stock or chicken stock. I cook the bacon/salt pork down first, remove from pan, throw in onions, celery and carrots and cook a bit, then throw in the garlic. Cook until fragrant and add kale. I normally season any dark greens with nutmeg. Season if needed.

Broccoli Cheese Soup: Broccoli, onions, garlic, celery, maybe some carrots, chicken stock, cream or milk, nutmeg, salt/pepper, and cheese. I've used combinations of parm and cheddar, romano, and even american cheese in a bind. To ensure the cheese doesn't break, I normally make a roux and cheese sauce in one pan and then add into my big soup pot when everything else is cooked. It is a bit extra work, but ends up better for me. Plus--extra cheesy goodness to lick out of the bowl! I blend it all together with an immersion blender at the end.

Those are two of my favs. I agree with the pp that soup is pretty much anything I can throw together. The other night we had left over taco meat. I mixed that with some salsa, beef stock, onions, garlic, celery, carrrots. It was great. I normally have a pot of soup in the fridge every week, and freeze a portion for a quick meal when time is short.

[ollyoxenfree]

I just finished the last bowl of this Sweet Potato Coconut soup. I made it 2 days ago for dinner. I like it because the flavours are a little more complex than other sweet potato or squash soups that I've made.

2 Tbsp. veg. oil
2 each onions and celery stalks, diced
2 Tbsp. grated gingerroot
1 tsp. mild curry paste or powder (I used powder)
6 cups sweet potato (about 4 medium sized), diced
2 apples, peeled, cored and diced
5 cups chicken or veg. stock
1 cup coconut milk
salt and pepper
1 Tbsp. lime juice
2 Tbsp. chopped fresh coriander, green onion or parsley

In large saucepan, heat oil over low heat, cook onion, celery and ginger until tender, about 4 min. Add curry, stir for 1 min.

Add potato, apple and stock. Boil. Cover, reduce heat and simmer until tender, about 25 min.

Add coconut milk, heat through - about 5 min.

Puree with immersion blender or in batches in blender. Season with salt and pepper to taste.

[Can refrigerate for 2 days or freeze for 3 weeks]

To serve, stir in lime juice and garnish with coriander.

Delicious!!

[Drummer's Wife]

yum, olly! I love sweet potatoes, and I love coconut! I'll have to try this sometime.

[walking burp cloth]

Yum!! Thanks everyone! These look great!

[Magelet]

I feel the same way as a lot of PP about soup, which is why i only posted the butternut squash soup recipe. I just don't have soup recipes. I do have a few "molds" or "forms" though.

For instance:
minestrone to me is beef broth, lots and lots of seasonal veggies, and beans and some canned tomatoes
chili is stock, ground beef, beans, and seasonal veggies and some canned tomatos
chicken soup I do many different ways, but often has seasonal greens, potatos or sweet potatos, and carrots and onions

(well, all my soups have sauted onions almost).

I also will make curry soups and different types of soups, but really not so much with recipes. if I need a recipe for the spicing I'll get one, but veggies and other ingrediants are usually flexible. so the same soup might have kale one day, chard another, and spinach another, and then in a different season, arugula, or even corn instead.

[Owen'nZoe]

I love soup, but the rest of my family does not, unfortunately. Here's one soup they will eat, though - my MIL's lentil soup

Lentil Soup
Ingredients
•1 medium onion, chopped coarsely•¼ teaspoon ground cumin
•2 T olive oil, plus more to garnish•Salt
•2 cups dried red lentils, rinsed•1 lemon, quartered
•Water•Fresh parsley, chopped finely
•1 carrot, chopped coarsely

Directions
1.Heat 2 tablespoons olive oil in a medium-sized saucepan over medium-high heat, and then sauté the onions until translucent.
2.Pour the lentils into the pan, and then add enough water to cover the lentils by about half an inch.
3.Bring the mixture to a boil, and then reduce the heat to a simmer.
4.Add the carrot, cumin, and salt to taste. If you are using additional vegetables, you can add them at this point, too. Cook the soup until the carrot is soft; this will take about 20 minutes.
5.Remove the soup from the heat, and puree in small batches until smooth. Serve immediately, drizzled with additional olive oil, a squeeze of fresh lemon juice, and chopped parsley.

[notjustmamie]

A couple of my favorites:

Potato-Bacon Chowder

4 strips thick-sliced bacon
1 medium onion, diced
2 stalks celery, diced
1 small carrot, diced
1 clove garlic, minced
3 T flour
3 c chicken broth
2 medium potatoes, diced
¾ c corn
¼ t thyme
1/8 t oregano
¼ t salt
1/8 t pepper

1. Fry bacon until crisp. Drain and crumble, reserving 1 T grease.
2. Place onion, celery, and carrot in a saucepan with the reserved bacon grease. Heat at medium-high, stirring occasionally, until onions are translucent.
3. Add garlic and cook for one minute more.
4. Stir in flour until fully absorbed, then add chicken broth. Bring to a boil.
5. Add potatoes, corn, crumbled bacon, and spices. Reduce heat to medium.
6. Simmer 20 minutes or until potatoes are tender, stirring occasionally.

Vegan Cream of Broccoli Soup

1 T oil
1 medium onion, coarsely chopped (approx. 1 c)
1 stalk celery, coarsely chopped (approx. ½ c)
1 clove garlic, crushed (or 1 t minced)
3 T flour
¼ t each salt and pepper, or to taste
dash of nutmeg
1¾ c vegetable broth
3 c steamed broccoli florets, divided
1 c soymilk (or other milk substitute)

1. Sauté onion, celery, and garlic in oil over medium high heat until soft. Add flour and spices.
2. Cook, stirring constantly, until flour begins to brown. Add vegetable broth and 1 c broccoli.
3. Reduce heat to medium and simmer until quite thick, stirring occasionally.
4. Remove from heat and blend until smooth, adding a bit of the soymilk if it’s too thick to blend.
5. Return to pan and add remaining florets and soymilk.
6. Heat through and serve.

[LuxPerpetua]

Pumpkin soup

Saute diced garlic (1 bulb) and onion in olive oil until tender
Add pureed pumpkin
Add vegetable stock to desired liquidity of soup (less if you want thicker soup)
Simmer or just blend immediately--it really doesn't much matter
Blend with blender
Add salt and pepper to taste (I like mine really peppery, but dd does not)

You can do the same with broccoli to make cream of broccoli soup, just substitute it for pumpkin and add some milk or heavy cream at the very end along with salt and pepper. Both the pumpkin and broccoli soups are super easy and really delicious.

[blizzard_babe]

I don't have any soup recipes... but I make soup all the time. We're currently making our way through a batch of salmon soup (salmon is like chicken out here )

-Salmon (pre-baked, or use canned)
-Potatoes
-Carrots
-Celery
-Onion
-Tarragon
-Salt/pepper
-Butter

Cook up the veggies in butter. The potatoes won't cook all the way through, but that's cool. Transfer it all to whatever you're gonna cook the soup in. Add the salmon and the tarragon (not too much... it's pretty flavorful). Add water and salt. Salmon has enough oil that it does OK without a stock, but if you have fish/seafood stock or veggie stock, you can use that. Otherwise, another trick is to get a cotton muslin bag and put the fish bones in it and let those cook along with the soup. Cook it!

I'm also a fan of old-fashioned chicken soup:

-Whole chicken, quartered, skin removed
-carrots
-celery
-onion
-stock/broth
-parsley
-bay leaves

again, sautee the veggies. add stock and the chicken, bones and all. Let it simmer until the chicken is cooked. Pull it out, let it cool a bit, pull the meat off the bones and put it back in the soup. Bring it back to a boil and add whatever starch you want (noodles, rice, quinoa, or my favorite... DUMPLINGS!).

[Cascadian]

I have a variation on the lentil soup.

I bought some beef marrow bones from the butcher, and roasted them at ~400 for about 20 min. on a roasting tray.

Washed up some hulled orange lentils, sauteed in grapeseed oil all the veg including onions, garlic, squash, celery, green onions, carrots, tomatoes.

Threw in the bones and some beef stock. Pressure cooked for 20 min (or just normally cook for, what, an hourish?) = the BEST lentil soup my husband ever tasted. I just had some for lunch with molasses bread