need soup recipes please

Hey guys! Getting cold outside. I am a sucker for some homemade soup. Do you have any fantastic recipes to share? If you do, please leave them here. Thanks so much

Hi Brooke,

This is one of our favorites that I tried from the OH Recipes section. I dont know whose recipe it is, but it's terrific.

TACO SOUP

2 pounds lean ground beef

1 large chopped onion

4 oz can diced green chilis

2 cans corn ( I drain them)

4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equaling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)

1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)

1 can kidney beans

1 packet taco seasoning mix

1 packet ranch dressing and/or dip mix

 

• Brown the ground beef  ( or you can use ground turkey) and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

DIANA

This is my absolute favorite soup recipe - I love Italian Wedding soup and this is such a good variation of it...

Escarole with Turkey Meatballs soup

For soup

• 1 onion, chopped fine
• 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried  rosemary, crumbled
• 1 tablespoon olive oil
• 1/2 pound escarole (about 1/2 head), cut crosswise into 1/2-inch  strips, washed well, and spun dry (about 6 cups packed)
• 3 1/2 cups low-salt chicken broth
• 1/4 cup orzo (rice-shaped pasta) or other small pasta

For meatballs

• 1/4 pound ground turkey
• 3 tablespoons fine fresh bread crumbs
• 1 large egg yolk
• 1 scallion, minced
• 1 tablespoon freshly grated Parmesan
• 1 tablespoon olive oil
• 1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
• 2 teaspoons fresh lemon juice

Make soup:
In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.

Make meatballs while soup simmers:
In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).

Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

I always put some fresh shredded parm cheese on the top - mmmm it's sooo yummy! And if you don't want to spend all the time making the meatballs - I've also just grabbed a bag of turkey meatballs and popped them in.

Hi Brooke!

This is kind of a "to taste" recipe, born of my boredom with eating the same things over and over again and my natural inclination to throw things in a pot and see what happens. This is what we usually throw in, but it will stand up to experimentation :)

You'll need:
good size Butternut Squash
1/4 c. reduced sodium chicken stock
1/2 c. half & half
green onions
2 cloves garlic
chives
sea salt
black pepper

Bake the butternut squash upside down in a dish of water until soft. Allow to cool a bit before scraping out into a blender.
Slice your green onions and garlic into very thin slivers and soften them in a pan with a little olive oil. Divide these into two portions. Put half in the blender.
Add chives, sea salt, black pepper, half & half, and chicken stock to blender (vary amounts according to your own taste). Blend until smooth.
Pour contents into a saucepan, and add the remaining garlic and onions. Simmer, stirring occasionally, until it reaches the thickness you like. Garnish with a little chive on top.

Everything about this recipe is variable, including the squash type - I've used acorn, butternut, and pumpkin all with success. Also, I have a slight obsession with garlic, so you may want to reduce the amount you use of that, according to what you usually like.

I really love this soup.

Black Bean Soup

Ingredients
3-16 oz. cans black beans, undrained
1-1/2 cups, low sodium,fat free, chicken broth
1 med. onion, chopped
4 cloves garlic, finely chopped(use fresh)
24 oz. Salsa
2-T. lime juice
1-T. ground cumin
1/2 tsp. crushed red pepper flakes (optional)

Directions
Place 2 cans beans with liquid and chicken broth in food
processor. Blend until smooth. Spray large fry pan with olive oil
pam. Cook onion & garlic over med.-high heat, 5-mins., or until
onions are tender. Add bean mixture, other can of beans
-undrained, salsa, lime juice, cumin & red pepper. Bring to a
boil, reduce heat to low, cover and cook, stirring occasionally,
for 25-30 mins.

Servings
10

Comments and Notes
Serve with 2-T. light sour cream (optional).

thank you sooo much. I got them all copied and pasted into my email. I will be making these soon. I appreciate it. They all sound sooo yummy!

Brown 1 lb hamburger and 1/2 onion.
Add in 1/2 head chopped cabbage, coo****il soft
Add 1 large can tomato sauce (25 ounces?)
I can veg all, or mixed vegetables of your choice
season with salt, pepper, LOTS of chili powder, and tobasco. Simmer on low heat until cabbage is well done.