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Soup ideas

post #1 of 22
Thread Starter 
I need some good soup ideas/recipes...I recently discovered dd 2 1/2 loves soup .... wonton from chinese restaurant... we occasionally have grandmas vegetable soup....but would be very expensive for me to cook this for a meal each week. Today dd ate wonton soup and added her broccoli to it...and ate all of her broccoli as a result... YEAH!.... but, I would really appreciate something healthier(I am sure the wonton soup is probably equivelant to sea water ) ... and something cheap and that can be prepared in bulk and frozen for quick meals later would be WONDERFULL. Ideas for accompaniments are welcome too. I am open to any suggestions!
post #2 of 22
You could do a veggie soup, chili, bean, tomato, chicken noodle, potato soup (which can be adapted into a chowder...corn, shrimp or fish, etc.), cheese and broccoli soup.

Some of them might not freeze too well, but the veggie and chicken noodle should freeze fine.
post #3 of 22
Thread Starter 
do you have a recipe for potato or cheese and broccoli?
post #4 of 22
Just last week, I made a delicious ground turkey-vegetable soup. I don't think it cost me much to make either. I didn't have a recipe, but I'll tell you what I did. I'm sure this would freeze alright, too, if you need to do that.

Brown 1 lb. ground turkey (you could use ground beef or ground chicken, too). Add 4 cups chicken stock and then however much water to make the amount of soup you want. Then add the veggies. I used frozen corn and green beans - just a couple handfuls of each and fresh carrots, sliced. You could use any veggies, fresh or frozen, that you have on hand. I added a can of diced tomatoes. I also put in some brown rice. This can be seasoned however you like. I used Herbamare and black pepper. Simmer until the rice and veggies are cooked. I let mine cook for a couple hours, but it can be done in less time. I hope I didn't leave anything out.

I love this soup. It's easy to make and tastes great. Also, you get your protein, veggies, and whole grain all at once.
post #5 of 22
I just had some roasted vegetable soup last night.
I just cut up some root veggies, carrots, sweet potatoes, potatoes, and winter squash and roasted them with some olive oil, salt and pepper. When they were done I tossed them with some chopped parsley and then pureed them with some stock. Ds just kept eating it and eating it!
I also made potato soup in the crock pot last week. Got the recipe from one of the mama's here if you're interested
post #6 of 22
I am not a meat eater, but if your dd loves wonton soup, why not make her---

wonton soup?

Here is a recipe from Gourmet with a lot of nice vegetables in it:

http://www.epicurious.com/recipes/re...ton+&x=12&y=11

The stock is a rich meat stock, mainly chicken soup. This recipe:

http://chinesefood.about.com/od/chin...wontonsoup.htm

just calls for chicken stock but doesn't tell you how to make it from scratch.

You can also make it vegetarian, by making a rich vegetable stock in the style of chicken soup. That would be cheaper and easier, I think. Here's a sample recipe for that:

http://www.cyber-kitchen.com/rfcj/SH..._-_pareve.html

My husband makes a great one with sweet potatoes, dill, parsnips and tons of ginger.
post #7 of 22
Hi!

Here are a couple of our favorites. Another thing I do sometimes is to keep a ziplock baggie in the freezer and add to it all the leftover vegetables during the course of a week or two. Supplement these with meat if you eat it or vegetable broth, and whatever other veggies are lingering in the bottom of your crisper, and add some beans and/or pasta or rice, and there you go -- a flavorful, healthful soup that is VERY inexpensive. Experiment with making soup out of what you have on hand, instead of buying all the ingredients for a particular recipe at once, and you'll find it's really cheap and really fun. You might never make the same soup twice, but that's OK!

HTH.
~Nick

Beans and Greens Soup

½ package dried great northern beans
1 large bunch kale, swiss chard or spinach, cleaned, stemmed and chopped
1 cup diced polska kielbasa or smoked sausage
1 onion, diced
2 ribs celery, diced
2 medium carrots, diced
1 baking potato, baked and diced
4 cups chicken or vegetable broth
garlic, salt, pepper to taste

Soak beans overnight and simmer for ½ to 1 hour, or until just tender. Drain and rinse. Saute the sausage, garlic, and vegetables in a splash of olive oil. Add the rinsed, drained beans and the broth. Bring to a simmer and cook until beans are completely tender. At this point I like to use an immersion blender and partially puree the soup to give it some thickness, but leave some beans and vegetables whole for texture. Add the greens and cook the soup until the greens have just wilted. Season to taste. Enjoy!


Butternut Squash Soup

1 Large Butternut Squash
1 Large Can chicken broth
4 TBSP Cream Cheese
4 Scallions or one Small Onion Chopped
1/2 Cup Parmesan Cheese, Grated
1/4 TSP Rubbed Sage
1/2 TSP Garlic Powder
Pinch of Cayenne Pepper
Salt & Pepper to Taste

Directions:
Halve & seed squash; do not peel. Cut squash into large chunks; toss with olive oil, and arrange in a single layer in a large, glass, baking dish. Roast at 400 degrees until tender. Cool & peel. In a large saucepan or soup pan sauté green onions in olive oil for one to two minutes, add squash chunks & chicken broth; bring to a simmer. Add spices and cream cheese; stir to melt. Puree mixture and return to pot. Reheat to a simmer and add parmesan cheese. Enjoy. Serves four.
post #8 of 22
I don’t cook soups by recipe. I just grill or roast vegetables or just add them to stock (or water) and cook until they’re done. Onions and garlic are a staple for flavor and I often puree the soup and add cream or cheese.

If money is a big issue, you could save scraps of vegetables in a milk carton in the freezer to use for stock. Simmer and strain off then add the ‘keeper’ vegetables after that.

Is this clear as mud?
post #9 of 22
homemade veggie soup
Potato, fake bacon, cheese soup
Lentil (yUM)
butternut squash (a mama recently posted a good recipe)

and Isosmom that root veggie soup sounds delicious!

Valerie
post #10 of 22
Quote:
Originally Posted by MOM2ANSLEY
do you have a recipe for potato or cheese and broccoli?
For potato soup, I peel and dice potatoes. JUST cover with water and boil until soft. On the side, I sautee onion and celery either alone with a bit of margarine or with a bit of bacon or ham (if you aren't veg!) Add that to the pot and then cover with some milk. Cook it for a couple of hours, the add flour to milk to make a thickener. Pour it into the boiling soup stirring (like you would gravy!) to thicken. It makes a hearty, thick, creamy potato soup. You can add some fresh or frozen corn to it to make corn chowder.

Cheese and broccoli...I've never made it homemade (my DD was reading over my shoulder and mentioned it sounded good!), but I imagine you could experiment by making a creamy cheese sauce and adding broccoli to it???
post #11 of 22
Some of our favorites are chicken soup with dumplings, ham & lentil soup, cabbage soup, and bean soup.

I've got a napping babe in my lap so I'll dig out the recipes and post them later on in the day.

--Kari
post #12 of 22
Quote:
Originally Posted by Sativarain1
homemade veggie soup
fake bacon
Uhhh...I don't mean to get technical here but the proper terminology is "fakon" (long "a")

:LOL
post #13 of 22
Thread Starter 
Quote:
Originally Posted by isosmom
I just had some roasted vegetable soup last night.
I just cut up some root veggies, carrots, sweet potatoes, potatoes, and winter squash and roasted them with some olive oil, salt and pepper. When they were done I tossed them with some chopped parsley and then pureed them with some stock. Ds just kept eating it and eating it!
I also made potato soup in the crock pot last week. Got the recipe from one of the mama's here if you're interested
Sounds good...and yes I would appreciate the crock pot recipe...I love cooking in it.


And a BIG THANKS to everyone else too.
post #14 of 22
One of my favorite crockpot soup recipes is to take a nice, big bag of organic frozen mixed veggies (I like peas, corn, carrots, green beans, etc.) and add veggie broth or stock, a chopped onion, a can of stewed tomatoes and some fresh garlic. I set the crockpot to low and let it simmer all day. It is really yummy and supreme comfort food for us. If I want to make it go a little further, I add some cooked orzo or maybe macaroni. HTH!
post #15 of 22
We had this soup just tonight (mmmmmmm........ Baylor (2yrs) loved it as well)

Lentil soup w/ coconut milk & Spinach

1 cup red lentils
3 1/2 cups veg broth
1 chopped onion
2 fat garlic cloves, chopped
1 1/2 tsp ground cumin
1 can full-fat coconut milk
3 tbs soy sauce
4 handfulls of baby spinach
sea salt/black pepper

1. Rinse lentils and put in xl saucepan 2/ just enough water to cover.
2. boil for 7 minutes
3. add all remaining ingrediants EXCEPT SPINACH and stir.
4. reduce heat and simmer for 20 minutes.
5. Put a handful of spinach in 4 warm bowls and ladle soup over the top.
post #16 of 22
Mmmmmm Butternut Squash soup!

This recipe is my favorite. I always make a double batch cus it goes so quickly.
Here is the recipe as it reads, but i do a little alteration (i'll list those at the end):
Butternut Squash Soup
1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
1 med. onion, chopped
2 apples or pears, peeled, seeded and chopped (great way to use up bruised fruit!)
2 c. vegetable broth
1 tbsp cinnamon
2 tbsp butter
1/2 tsp ground coriander
1/2 tsp fresh rosemary (i like to grind it with a mortar and pestle)
1/4 tsp salt and pepper
1 tbsp minced ginger (fresh)
1c. soymilk

1.In a large pot, sautee onion in butter until tender. Add squash, apple or pear, ginger,spices and vegetable broth, bring to a boil for 2 mins. Turn down to simmer and simmer until squash is fork-tender (about 40 mins).
3. Puree soup in batches in blender until smooth. Return soup to pot.
4. Add soymilk. Bring to boil for 1 min, stirring.
5. Serve with pecans and apple slices for garnish.

My changes:
I use a lot more squash, because i like the consistency to be thicker, and less 'soupy'. i usually use 3 lbs of squash for a double batch. I also use twice the cinnamon and rosemary, for a more spicy flavor. I sometimes use less broth.
If you prefer vegan, you can use olive oil for the sautee.
This soup is full of vitamins, very filling, and very good for you!

Hope you enjoy it!

Lisa
post #17 of 22
Beef Barley Soup

1 large soup bone (we use two small if we can't find a big one)
8 c. water or beef stock
1 bay leaf
1 coarsely chopped onion
handful of parsley
salt to taste
pepper to taste
2 cloves garlic (or more if you like)
5 celery stalks
5 carrots
1/2 c. barley


I brown the meat on the bone in a little olive oil. I also add in the onions and garlic then. When the meat is brown I add in the water or stock and let it simmer for a good 2-3 hours. I pull out the bones and cut the meat off. I put the meat and the bones back in. I then add the rest of the ingredients EXCEPT the barley and bring to a boil. When it's boiling I add in the barley and cook for about another hour.

The soup takes a while to cook, but if you're going to be home anyway it really doesn't take a lot of your time as it's mostly just simmering away on its own.
post #18 of 22
I bundled all my favorite soups into a zip file and uploaded it to yousendit.com. You can download it over the next 7 days. Includes

Brazilian Bean and Rice Soup
Chunky Sweet Potato Soup
Emergency Soup
Grandma's Taco Soup
Mexican Bisque
Boortz (aka Mighty Whitey) Soup
Mulligatawny Stew
Vegetable Soup
Roasted Veggie Broth
post #19 of 22
My grandmother makes ground up soup. It is bohemian and has a differant name but we just call it ground up soup. IT is impossible to make it in small batches. My dad visits and makes it for us once a year. It freezes beautifully. My 2 year old calls it grandpa soup. It is hamburger and veggies put through a grinder.We just use the shredder attachment to the food processor. I like the texture better when it is ground instead of shredded but you use what you have! The veggies are carrots,onion,green pepper,celery,potato,cabbage,and crushed tomato.Brown hamburger, add in the ground veggies and crushed tomato and some water(next time I will use beef broth) and simmer several hours. My Dad uses some bullion but we don't allow that here. Add some salt and pepper. It is a very thick soup.Stir often as it can stick to the bottom. The veggies are ground and less noticeable to the picky.
post #20 of 22
Wow! These recipes look great. I love me some soup.

Allright, here's the Crock Pot Potato Soup. I got it from another mama here, so thank you.
8 chopped potatoes (I think I used 7 because I have a smaller crock pot and I used a mix of white and russets)
1 chopped onion
2 chopped carrots
2 stalks of chopped celery
1 can of stock (I just kind of did this by sight, enough to almost cover)
2 T seasoning (I used rosemary, herbes de provence, whatever looked good)
1 1/2 t salt
1/2 pepper
1 c milk
1/2 c flour (this makes a very thick soup, if you want it thinner I would use less flour)
Put everything but the milk and flour in your cp and cook on low 8 hours. About an hour before serving shake your milk and flour together and add it.

My note: I think this would taste really good with more veggies added, peas, more carrots, etc. I've actually got some in my freezer and am going to use it to replace the "sauce" in a veggie pot pie. Enjoy!
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