HELP - LOOKING FOR SOUP RECIPES
I take the family sized pack of whatever is on sale and cheap - usually the leg quaters. Put them in a large pot, cover with water, add a few carrots (no need to peel or cut small these will get discarded later) same with celery, onion (I usually just 1/4 it) some salt and pepper. Let this cook for at least 3-4 hours. Pour everything through a big collendar to strain off the broth - return to the pot. I spread all of the chicken out on a cookie sheet to cool so I can pick the meat off the bones. Then add whatever veggies you like to the stock - I usually use carrots, celery, onions and mushrooms. When the chicken cools enough so you can handle it pick the meat off, chop it into bite size pieces and return to the pot - as soon as the veggies are cooked it is ready.
I also make a low fat New England Clam Chowder. That is 1 large can of clams and their juice. Saute some chopped onion, 1 rib of celery, a few cloves of garlic and some thyme (fresh or dried). Add in a few potatoes peeled and diced (You can omit this if you want). Let that all saute for a few minutes, not browing. Add in the clam juice from the can and about a quart of milk or fat free 1/2 and 1/2. (the sugars are a bit higher so know if you can tolerate this or not, you can always mix them or just use milk - I like the ff 1/2 and 1/2 though - makes it a bit richer.) When this comes to a boil add in chopped clams, salt and pepper to taste and shut it off. The clams are already cooked so you really just want to heat them up or get they can get rubbery. You can also thicken this with a bit of flour if you like it thicker (I do - hubby doesn't) - just add the flour to the veggies just before you add in the clam juice and milk. Let it cook for about 2 minutes to cook off the "raw" taste.
You can make this the manhattan (red) variety by substituting the milk with canned crushed or dieced tomatoes and omitting the potato.
OK 1 more lol
In the crock pot you can do a great beef stew. I put everything in the crock the night before and put it in the fridge then int he morning before I go to work I put it in the holder and turn it on low. OK so this is really easy - 1 package of beef stew meat, 1 chopped onion, few cloves of garlic chopped, 1 can crushed tomatoes, salt and pepper to taste, about 1 cup water, potato peeled and diced (optional). Let this cook all day - beef should get very tender. About 1/2 hour before you serve you can stir in some frozen corn, beans or peas - these really just need to be heated through.
As you can see I am not big on measurments, I was raised in an Iri****alian family and everything is done by feel, smell and taste.
Hope these help!
Liz
PS - Let me know if there is one in particular you are looking for and I'll pull that out of the ol recipe box
This makes a whole big crock pot full of french onion soup.
Take 2 medium red onions and thinly slice along with about 6-8 small white onions.
Saute in a pan about 1/3 of the thinly sliced onions w/ salt, pepper, olive oil. Let these go about 15 minutes or so until they are carmelized. Once they are carmelized, throw in about 1-2 cloves garlic finely minced. Cook for a few more minutes
Add about 1/2 box of beef broth to the pan, scraping up the brown bits off the bottom of the pan.
Transfer the onion mixture and raw onions to a crock pot. Add probably a few good teaspoons or tablespoon of fresh thyme (you can use dried but will need less), pepper to taste. Cover with the rest of the box of stock and probably about 2 more boxes.
I let mine cook on low or medium for 6-8 hours. It will reduce and get a bit richer.
To serve, you can eat just as. Or, you can put it in crocks, top with toasted italian bread (optional) and some sliced mozz. or provolone cheese and stick under the broiler just for a few minutes until the cheese is all bubbly. If you don't use the bread, there is a chance the cheese will fall into the soup...but that's ok.
I cook like liz....by looks and taste....so my measurements aren't exact either.
Pam
The second one is green pea soup. I buy a bag of dried, split peas. Soak them. Cut up some onion, carrots and a ham steak or left over ham. After the beans have soaked, I throw it all in a pot with water and cook it till the peas are mushy. I like mine thick, so I cook off a lot of the water. I sometimes use chicken broth, just depends. Peas are high in protein. Just be sure to take Bean-o or Gas-X.
Hope that helps.
Hugs,
Trish
Albert Schweitzer
Pams idea for the french onion soups sounds good, but I wonder if you could put some steak chunks or turkey in it?
I have never tastes french onion soup but I do know that there is also cheese on the top of it and that has some protein in it.
I am also NOT a fan of split pea soup but I know you can put ham in that.
I like to make chicken soup in the crock pot without noodles, just chicken and vegies.
I also make chili and beef stew.
You know the standard good ole staples of any persons soup back up meals. LOL
Ham & Split Pea Soup
For spicier soup select a hot sausage. Garnish with shredded cheese and parsley.
This country classic comfort food, complete with bacon and ham, is great for Days 1 and 2 of the 5 Day Pouch Test. It freezes well in 1-cup portions too. Enjoy!
Ingredients:
8 slices bacon
1/2 medium onion, chopped
1 cup carrot, chopped
1 pound split peas
16 ounces chicken stock
2 cups water
1 cup ham cubes
1 each bay leaf
ground pepper, to taste
1/4 teaspoon nutmeg
Directions:
In a large heavy dutch oven cook the bacon over moderate heat, stirring until crisp. Transfer to paper towels to drain.
Leave rendered bacon fat in pot and cook the onion and carrots until translucent and soft.
Add remaining ingredients and bring to a simmer. Simmer uncovered, stirring occasionally for two hours. Add more water if soup is too thin, it should be thick.
Discard bay leaf and serve warm topped with crumbled bacon.
also this pumpkin and sausage soup is amazing...
16 ounces country style sausage
1/2 cup onions, minced
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, chopped
15 ounces pumpkin, canned
5 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup water
Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and saute until vegetables are cooked.
Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.
Success is a journey... not a destination! 
