I LOOOOOVE soup but all the soup recipes I've tried from NT have been icky. I'm particular about the consistency of my soup, so that had a little to do with it. I hated the coconut chicken soup, it tasted horrible but it was also really thin and I like thick soup. I also made a red lentil one out of NT that had good flavor but I finally had to realize I hate lentils, lol, the texture is just aweful. Anyways, some soups I love -
* Vegetable Soup II on allrecipes.com is great - I just omited the aplphabet pasta and properly soaked the barley. Instead of canned V-8 juice I made some with my juicer. I also used frozen veggies instead of canned and homemade stock.
*Black Bean Soup
4 C chicken stock
1/2 lb (about 1.5 C dry) black beans, properly soaked and cooked
1 C salsa (homemade cooked salsa would be great, but don't use fresh)
fresh cilantro and lime juice
Simmer the salsa in a stock pot for 5 minutes, then add beans and stock and simmer for 15 minutes. Let cool then puree aprox half of soup (a hand blender makes this easy, it's a real hassle in a regular blender). Warm to serving temp then remove from heat and add the cilantro and lime. This will be nicely thickened if you pureed enough of the soup. It is so delish. I usually double the recipe.
*Taco Soup
1 lb ground meat
1 onion, chopped
1 bell pepper, chopped
2 C water or chicken stock
8oz tomato sauce
1 C salsa
1.5 C cooked pinto beans
1 envelope taco seasoning (I just use the same seasonings I would if making taco meat)
Cook onion, bell pepper and meat together. Add everything else, simmer for 30 minutes. Done and so tasty. I double this one too.
*Potato Soup
1/4 C butter
1 onion, chopped
6 potatoes, peeled and diced
2 carrots, diced (I like more)
1-2 cloves garlic, pressed or minced
1-2 stalks celery, chopped
3 cups chicken stock
salt and pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley (fresh is good too, of course)
1/4 teaspoon dried thyme (same as above)
Cook onions and celery in butter in a large pot (add garlic toward the end if you want). While the onions are cooking, place the diced potatoes, carrots, garlic if you didn't sautee it and chicken stock in another stock pot and bring to a boil. Cook until tender. Season with ground black pepper and salt to taste. Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through.
*chicken soup with rice (this is a soup that I had growing up after every Thanksgiving because we used the leftover turkey carcass for it, it's best with turkey but works with chicken too). First you make stock with the carcass, then you reserve the stock and the little bits of meat, throw away the bones and soggy veggies. Add some brown rice to the stock and meat, for 1 average sized chicken carcass I would probably only add 1/2C or so, for a turkey carcass I would add 1C or more. Season with thyme, sage, marjoram, a bay leaf and salt and pepper. Simmer the soup until rice is cooked, usually about 40 minutes-1 hour, adding some diced carrots, celery and garlic during the last 30 minutes. Goes great with buttered bread.
and once i figured how the soaking, they've been way more digestible too.
) but because when i was a gril my mom used to make this and our little doggie use to go wild over it (he would get his own bowl 
