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  • soups

    I love soup in the fall and winter, please share yours with me
    thanks
    lindah

  • #2
    Re: soups

    Check out this link (archives here - T&T recipes, some with pics).

    http://www.copykatchat.com/forumdisplay.php?f=19

    Comment


    • #3
      Re: soups

      I have two of my favs in the above link...meatball soup and Black Angus baked potato soup.

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      • #4
        Re: soups

        I recently got this one from another forum, it sounds so yummy, planning on trying it this next week.

        CHEESEBURGER SOUP

        3/4 lb. lean ground beef
        1/2 cup chopped onion
        3/4 cup shredded carrots
        3/4 cup chopped celery
        1 tsp. dried basil
        1 tsp. dried parsley
        6 cups chicken broth
        2 lbs. potatoes, peeled and diced
        3 Tblsp. butter or margarine
        1/3 cup all-purpose flour
        3/4 lb. Velveeta cheese, cubed
        3/4 tsp. salt
        1/2 tsp. pepper

        Cook ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion, carrots, celery, basil, and parsley and sauté 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven
        Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.
        Melt 3 Tblsp. butter in a nonstick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
        Whisk in cheese, salt, and pepper just until cheese melts. Taste and adjust for seasoning. Serve with a good crusty bread. Yield: 10 cups.

        Adapted from a recipe in the December, 2004 issue of Southern Living magazine.

        My note: The original recipe also called for 1-1/2 cups of milk to be added with the cheese. I omitted it (purely by accident!) and it was GREAT. So why add the extra fat if you don't need it?
        __________________
        I organize chores into catagories.
        Things I won't do now; things I won't do later; things I'll never do.

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        • #5
          Re: soups

          thanks, I will check those out, the cheeseburger one sounds good too.
          linda

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          • #6
            Re: soups

            Yumm! Glad I read this post...lol
            Have you made time to listen to the birds today........

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            • #7
              Re: soups

              There are some great recipes here. I love soup - year round!

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              • #8
                Re: soups

                wow there are some great rescipes there
                thanks again
                lindah

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                • #9
                  Re: soups

                  Kayce, our recipes are almost identical......This is DH's most requested soup and I think I am going to make a pot of it today since it will be cool out. Here is my recipe ~ it came from a magazine I happened to rip out at a doctors office many years ago (lol):

                  Cheeseburger Soup

                  1/2 pound ground beef
                  3/4 cup chopped onion
                  3/4 cup shredded carrots
                  3/4 cup diced celery
                  1 tsp dried basil
                  1 tsp dried parsley
                  4 TBS butter, divided
                  3 cups chicken broth
                  4 cups potatoes, diced
                  1/4 cup flour
                  8 ounces Velveeta, cubed
                  1-1/2 cups milk
                  3/4 tsp salt
                  1/3 tsp pepper
                  1/4 cup sour cream

                  In a 3 quart saucepan, brown the beef; drain and set aside. In the same pan, melt 1 TBS of the butter and saute the onions, carrots, celery, basil and parsley until tender. Add broth, potatoes and browned beef. Bring to a boil and then reduce heat, cover and simmer for about 15 minutes.

                  Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir continually for about 3-5 minutes or until browned and bubbly. Add to soup and bring to a boil. Cook and stir for another 2 minutes. Reduce heat to low. Add the cheese, milk, salt and pepper. Simmer and stir until the cheese melts. Remove from heat and stir in sour cream.

                  _________________________________

                  .I do recommend this if you are looking for something fresh and light. I could not find broccoli rabe so I used Escarole. Also, I made a mistake and used chicken broth but it was a good mistake. For the ravioli, I choose Italian sausage filled ones AND broccoli & cheese filled ones. You can omit the red pepper flakes if you don't want the heat. For vegetarians, just use vegetable broth. Such a versatile recipe.


                  Tuscan Ravioli Stew

                  1 TBS olive oil
                  1 large leek, thinly sliced
                  3 cloves garlic, minced
                  1 (14-oz) can beef broth
                  3/4 cup water
                  1/4 tsp crushed red pepper (optional)
                  5 cups coarsely chopped broccoli rabe (6 oz)
                  1 (14-oz) can no sat added stewed tomatoes
                  1 (9-oz) package refrigerated chicken filled or cheese filled ravioli
                  1 TBS snipped fresh rosemary or 1 tsp dried rosemary, crushed
                  1/4 cup grated Asiago cheese
                  fresh rosemary (optional)

                  In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook for 5 minutes, stirring occasionally. Stir in broth, water, and if desired, red pepper; bring to boiling.

                  Stir in broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into bowls; top with cheese. If desired, garnish with rosemary.

                  Serves: 4

                  Source: Better Homes and Garden

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                  • #10
                    Re: soups

                    Thanks fatkat for both recipes.
                    I know the lady who posted the one I posted here and she said it is a keeper. Will copy yours too and try both.
                    I organize chores into catagories.
                    Things I won't do now; things I won't do later; things I'll never do.

                    Comment


                    • #11
                      Re: soups

                      I make this often. It is really easy and tasty, I serve it with cornbread muffins. Dh likes shredded cheese and shredded lettuce on his. It is for the crockpot but I've always made it on top of the stove like chili.

                      Taco Soup

                      1 lb. ground beef (I use 1 1/2 lb.)
                      1 onion chopped
                      1 (16oz.) can chili beans undrained
                      1 (15oz.) can kidney beans undrained
                      1 (15oz) can whole kernel corn undrained
                      1 (8oz) can tomato sauce
                      1 1/2 c. water
                      2 (14oz) cans diced tomatos undrained (I use 1 can)
                      1 (4oz.) can green chilis (I don't use)
                      1 pkg taco seasoning mix
                      cook beef and onions, drain in necessary, put all remaining ing. in pot and mix well. simmer 1/2 hour.

                      Broccoli Soup
                      2 bunches broccoli cleaned and cut into bite size
                      1 med. carrot shredded
                      1 stalk celery chopped fine
                      2 1/2 c. water
                      2 chicken boullion cubes
                      3 Tab. butter
                      3 Tab. flour
                      salt & pepper to taste
                      2 cups milk
                      1 c. shredded cheddar cheese
                      1/2 to 1 tea. hot sauce ( I use cayanne)
                      In large pot combine water, boullion, carrot, celery bring to a boil. reduce heat simmer 15 min. then add broccoli for another 5 min. DO NOT DRAIN.
                      In another pot make cheese sauce with butter flour milk cayanne. You want this to be really thick. Stir cheese sauce into pot with veggies.

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                      • #12
                        Re: soups

                        DH found this in Mens Health quite a few years ago and its one of our family favs....hope you enjoy!!!! This is so YUMMY!!!!!

                        4 c chicken broth
                        1 c dried lentils, rinsed
                        4 oz smoked turkey sausage, cut into discs......I use more than 4 oz
                        1 med. onion, chopped
                        2 cloves garlic, minced
                        1 c chopped, canned stewed tomatoes w/ juice -- I use whole can
                        1 T worcestershire sauce
                        1/4 tsp dried oregano
                        1/4 tsp black pepper
                        1/8 tsp cumin
                        1 med carrot, sliced...I use more
                        1 stalk celery, chopped " "
                        1 c spinach, chopped " "

                        Spray large pot w/ non stick spray. Add onion, garlic and sausage and cook over med until sausage is browned, stirring occasionally.

                        Stir in broth, lentils, tomatoes w/ juices, worcestershire sauce, and seasonings. Bring to a boil, then reduce the heat and cover and let simmer for 15 min.

                        Wash and chop your veggies.

                        Add the veggies to the pot and turn the heat up to bring to a boil, reduce heat and cover and allow to simmer for about 20 min.

                        Recipe as is serves 4.......I usually make more and top w/ grated parm. cheese to each bowl. Serve w/ warm, crusty bread.

                        Cal: 271
                        Carb: 40g
                        Protein: 31g
                        Fat: 3g
                        Cholest: 20mg
                        Sodium: 468mg
                        Fiber: 9g

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