View Full Version : Soups

02-08-2007, 03:24 PM

2 lbs. Hamburg broken up and cooked in skillet.
2 qt. whole Tomatoes ( Home Canned ) or ( 4 14 1/2 oz.cans) *Mash Tomatoes before putting them in Chili
1 15 oz. can of Tomato Sauce
1 40 oz. can of Light Red Kidney Beans
2 15 1/2 oz. cans of Dark Red or Light Red Kidney Beans
1 Cup water
1 1/2 to 2 1/2 tsp. of Chili Powder ( to taste )
1/2 tsp. Garlic Powder ( to taste )
1/2 to 1 tsp. Onion Powder ( to taste )
1/4 tsp. of Allspice
2 Tablespoons Sugar
Salt and Pepper to tasteMix all ingredients together in a 12 qt. pan bring to boil, then reduce heat and let simmer for 45 minutes. Then serve. Makes about 7 Quarts of Chili

02-08-2007, 04:39 PM
Minestrone Soup

1/3 cup olive oil
1/4 cup butter
1 large onion chopped
2 large carrots peeled and chopped
2 celery stocks chopped
2 medium potatoes peeled and chopped
1/2 lb Green beans chopped to 1 inch
6 cups water
16 oz can of stewed peeled chopped tomatoes
2 mediums zucchinis chopped
6 cubes of beef bullion
1 Tsp salt
1 Tsp pepper
2 Tbs Italian seasoning
16 oz red kidney beans
Fresh grated Romano cheese

In large sauce pot, over medium heat, add oil and butter. Cook onion, carrots, celery, potatoes and green beans for 20 minutes. Add water, tomatoes plus liquid, zucchini, beef bullion, salt, pepper and Italian seasoning. Reduce heat to low, cover and simmer for 40 minutes. Stir occasionally until veggies are tender. Add kidney beans and cook for 15 more minutes until soup is slightly thicker. Serve with Romano cheese sprinkled on top and garlic bread.

Serves 6-8

03-25-2007, 06:05 AM

Just a note that I am Australian and I use butternut pumpkin or Japanese pumpkin but they are known as squash to people in the USA.

04-15-2007, 03:47 PM
Pepper Crab Bisque

1 c. diced green peppers
1 c. diced red peppers
1 c. diced onion
16 oz. of Lump crab meat cleaned
2 Qt. seafood stock
1 qt. heavy cream
6 Oz. tomato sauce
1 Tblsp. white pepper
1 Tblsp. Cayenne Pepper
2 Tblsp. Paprika
12 Oz. Butter
6 Oz. flour

Heat seafood stock to boiling, Saute red, green peepers and onion in 4 Oz. butter. Add whiter pepper, Cayenne, and paprika to stock. Add tomato
sauce and cream, stir as not to burn stock with cream. In a seperate pan use remaining butter and flour to create a roux, cook until golden brown, DO NOT BURN. Slowly add Roux to stock pot stirring with a whisk until blended and no lumps. Turn heat to low, add remaining ingredients until heated through and thickened to a chowder consistancy.

Spicy:Smiles (6):

04-15-2007, 05:10 PM



"Vegetable Soup"

Ingredients & Preperation

2/3 c sliced carrot
? c diced onion
2 garlic cloves, minced
3 c broth (beef, chicken, or vegetable)
1 ? c diced green cabbage
? c green beans
1 T. tomato paste
? tsp. dried basil
? tsp. dried oregano
? tsp. salt
? c diced zucchini
In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat until softened - about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer, covered about 15 min. or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.

04-19-2007, 09:18 PM
The Tooleys? Spicy Chicken Mushroom Soup
From our own experiments in the kitchen
Since we won?t share with anyone once we?ve made it, I?d say it serves two! In fact, we make four times the recipe!

4 Tbsp butter, divided
3 Tbsp all-purpose flour
3 Tbsp cornstarch
3 c. chicken broth
1 c. heavy cream
1 ? c. cubed chicken breast
? lb. sliced mushrooms
? c. sliced celery
? c. sliced baby carrots
Tabasco sauce
Dash of black pepper
1/8 c. dried parsley flakes

In a large skillet, melt 2 Tbspbutter. Add a few dashes of Tabasco sauce and the cubed chicken. Stir and cook completely (the Tabasco may make the chicken look a little pink or orange).

In a large saucepan, melt remaining 2 Tbsp butter. Stir in flour and pepper. Add chicken broth. In a small bowl, mix cornstarch and heavy cream (adding cornstarch to the cold cream before adding to the soup pot prevents lumps). Add cornstarch mixture slowly, stirring until completely blended. Add Tabasco sauce to taste (we like it spicy but not smoking). Cook and stir until bubbly. Cook and stir one minute more. Stir in chicken, celery, carrots, mushrooms and parsley. Simmer over low heat for 30 minutes.

Joe and Melissa Tooley

04-22-2007, 09:54 AM
1 pkg Italian sausage (casings removed)
1 lb white fish (talapia, cod, or flounder etc)
1/2 lb shrimp (cleaned and tails removed)
1/2 lb mushrooms sliced
1 onion diced
4 stalks celery sliced
1 zuchini or yellow squash sliced
1 lb asparagas sliced
2 large carrots sliced
1 garlic (heaping tablespoon minced)
1/4 stick of butter
1/4 cup olive oil
4-5 cups chicken broth
1 bottle clam juice
2 bay leaves
4 sprigs fresh thyme
1/4 flour
1 teaspoon fish sauce
1 teaspoon file' powder
1/2 teaspoon oregano
1 tablespoon soy sauce
1 tablespoon worchesershire sauce
1/4 cup dry white wine
1 teaspoon red pepper flakes
salt and pepper to taste
1 teaspoon hot chili sauce (optional)


Saute' crumbled sausage in frying pan until it is no longer pink and is crispy on outside. In large pot saute' mushrooms, onions, garlic and celery in butter. Add flour to make roux. Add olive oil as needed. Add chicken broth gradually while stirring. Add clam juice and bay leaves and fish sauce, worchestershire sauce, wine and oregano, salt and pepper, file' and thyme sprigs. Add sliced carrots and zuchini or yellow squash and asparagas. Add cooked sausage. In frying pan in sausage drippings saute' the white fish and add to pot, then saute' the shrimp and add to pot. Bring to a boil and then reduce to simmer for 1 1/2 hours. I like my gumbo soupier so I can add cheesy grits. Follow the directions on the back or the Quaker Quick Grits pgks. for Cheesy grits.
I put the grits at the bottom of the bowl and add the gumbo over top.

05-19-2007, 09:00 PM
1 lb. ground beef (leaner is better)
1 lb. ground hot italian sausage
3 tablespoons chili powder
2 tablespoons cumin
6 jalapeno peppers, seeded and diced
3 serrano peppers, seeded and diced
2 ancho peppers, seeded and diced
5-6 cloves garlic, diced
1 large onion, diced
32 oz. beef broth
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
Salt and pepper to taste
3 cups cooked rice
Shredded cheddar cheese for topping

Mix ground beef, sausage, chili powder, and cumin together in a bowl. Place beef mixture in large stock pot and brown. When the meat is cooked, add peppers, garlic, and onions, and cook for several minutes until peppers just start to soften. Add beef broth, tomatoes, and beans, and water if necessary to cover the meat and vegetables. Bring to a boil, then turn heat back to medium-low, cover and simmer for 25-30 minutes. Serve immediately over rice and topped with cheese.

This recipe makes a fairly hot chili. If you prefer it milder, use mild sausage and fewer peppers.

Sarah McLain
Houston, TX, USA

06-13-2007, 08:51 PM
I call this cheater's soup because it uses so many shortcuts!

1 tablespoon canola or other vegetable oil
1 1/2 - 2 lbs skinless, boneless chicken breasts
2 tablespoons chili powder
1 tablespoon cumin
1 jar salsa, any variety
32 oz. chicken broth
Seasoning to taste

Broken tortilla chips
Diced cheese (a soft white cheese, such as farmer's cheese, works best)
Diced avocado

Heat the oil in large stockpot over medium-high heat until it shimmers. Meanwhile, cut each chicken breast into 3-4 large pieces. Add the chili and cumin to the stockpot and cook 30 seconds or until fragrant; add the chicken and stir to coat. Pour salsa and chicken broth over the chicken. Bring to a low boil; cover, turn back the heat to medium-low, and cook until the chicken pieces are cooked through.

Remove the chicken from the broth mixture and run it through a food processor on a rough cut to shred, then place the shredded chicken back in the pot. (If you don't have a food processor you can shred the chicken with two forks.)

Serve immediately with tortilla chips, diced cheese and avocado.

06-21-2007, 09:38 PM
2 large potatoes, peeled and diced
1 package dried porcini mushrooms
1 1/2 cups hot water
6 oz. button mushrooms, cleaned and sliced
1 tablespoon olive oil
1/2 lb skinless chicken breasts, chopped into 1" pieces
2 cloves garlic
2 tablespoons butter
3 tablespoons flour
2 cups chicken broth
salt and pepper to taste

Add potates to a pot of cold water and bring to a boil.

Meanwhile, place dried porcini mushrooms in hot water and let rest several minutes until rehydrated. Remove the mushrooms with a slotted spoon; rinse well, dice, and set aside. Reserve the mushroom broth created by rehydrating the porcinis.

Chop button mushrooms and set aside. Warm the oil in large skillet over medium-high heat; add the chicken and 1/2 cup of reserved mushroom broth and heat until chicken is cooked. Add cooked potatoes, button mushrooms, garlic and 1/4 cup of mushroom broth. Cover and turn heat back to medium-low.

In separate sauce pan, melt butter. Add diced porcini mushrooms and saute 3 minutes; add flour, chicken broth and remaining mushroom broth. Stir til sauce thickens. Add to skillet and cook several minutes. Salt and pepper to taste and serve.

06-23-2007, 02:23 PM
Beef & Bacon Chowder

1 lb. ground beef
2 c. celery, diced
? c. onion, diced
2 10-3/4 oz. cans cream of mushroom soup
4 c. milk
3 to 4 c. potatoes, cooked and peeled
2 c. carrots, cooked and sliced
2 tsp salt
1 tsp pepper
12 bacon slices, crisply cooked and crumbled

Note: You can cook the carrots and potatoes in the microwave to save time.

Brown ground beef with celery and onion until meat is done and vegetables are tender. Place all ingredients in a saucepan; bring to a boil. Reduce heat and simmer until heated through.

07-06-2007, 01:48 PM
Tejas Gazpacho

Serving Size : 12 Preparation Time :1:00
Categories : Soups Southwestern Cuisine
Healthy And Hearty Vegetable Dishes

Amount Measure Ingredient ‑‑ Preparation Method
‑‑‑‑‑‑‑‑ ‑‑‑‑‑‑‑‑‑‑‑‑ ‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑‑
3 pounds fresh tomatoes ‑‑ peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar ‑‑ to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice ‑‑ use fresh‑squeezed
2 cups water
1 whole red bell pepper, peeled & seeded ‑‑ diced in 1/4" pieces
1 whole green bell pepper, peeled & seeded ‑‑ diced in 1/4" piece
1 whole yellow bell pepper, peeled & seeded ‑‑ diced in 1/4" pieces
2 cups scallions ‑‑ thinly sliced
2 cups cucumber, peeled & seeded ‑‑ diced in 1/4" pieces
2 cups jicama, peeled ‑‑ diced in 1/4" piece
1 cup zucchini ‑‑ diced in 1/4" piece
1 Cup yellow squash ‑‑ diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only ‑‑ diced in 1/4" piece
2 tablespoons cilantro, basil, or parsley ‑‑ chopped

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender.
Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

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Serving Ideas : Holds well in refrigerator for up to three days.