Sunday, October 12, 2008

Needed: Soup Recipes

Ok, in preparing the week's menu I am looking for tried and true soup recipes. (This can include chowder, stew and chili recipes.) Please, oh please, oh please leave your favorite soup recipe (or 3 or 4 or 10!) as a comment.

My family thanks you. =)

My OCD is really bothering me. I'm so used to posting every couple of days that it feels wrong not to! BUT, I really would like to get some more soup recipes, so thanks to those who have helped me out. Send some more my way though, and I promise I'll write something new, okay?



  1. Girl I wish I had time right now. Sorry. Maybe I can come back later this evening a post one.

  2. I have a killer Leak Soup recipe, if you're not opposed to a little booze in it :)

    The alcohol cooks out of it, but the funny looks that you get walking out of the state liquor store with a brown bag are priceless.

  3. I don't have any recipes here at work, but i am DYING to try this recipe. Now that cooler weather is on it's way, I will be making this one A LOT!

    Nothing better than tomato soup and grilled cheese sandwiches. Although, this one is so fancy, I may have to use croissants or something!

  4. Hey Melody, here are a few of my favorite soup recipes. A couple of them are a little exotic, but Very tasty and actually easy to make.

    This is the one I reccomend first. Just don't tell anyone the secret ingredient, or they won't try it. But it really is so so so tasty. I promise. And like any great chicken soup, you can use whatever veggies you have on hand--you don't have to stick to the recipe.

    African Peanut Chicken Soup
    8 cups chicken broth
    2 cups diced chicken meat
    1 cup peeled and cubed potatoes
    1 cup diced carrots
    1 cup diced zucchini
    1 cup broccoli florets
    1 cup tomatoes, chopped (canned or fresh)
    1/2 cup chopped celery
    1/2 cup chopped onion
    1/2 cup chopped green bell pepper
    2 cloves garlic, minced
    1/2 cup peanut butter (secret ingred.--chunky is best because then you have these lucious crunchy bits in your soup)

    1 tablespoon chopped fresh parsley
    salt to taste
    ground black pepper to taste
    In a large stock pot, cook the chicken in a little olive oil. When it is done add the onion, celery, peppers, and carrots. Saute for a few minutes. Add the broth (8 cups water and 8 tsp Knorr chicken bouillon) and potatoes. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
    Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
    Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

    Gyoza Soup

 (My Aunt and I made this one up based on those yummy pot sticker dumplings you get at Japanese restaurants--or at my Japanese aunt's house)

1 pound breakfast sausage (you can use ground pork)

    1 inch of fresh ginger grated

    2 cloves of garlic crushed

    1/4 head cabbage shredded

    1-2 green onions chopped

    Mix together and make into balls and drop into boiling water in a large stock pot.

    To this pot now add:
Chopped cabbage (we had about 1/4 cabbage left but more would have been nice)

    3-4 chopped carrots

    2-3 ribs celery chopped
(any other veggies you happen to have that you think would taste good)

    To make the stock tasty add:
6-8 tsp chicken bouillon

    1 tbsp miso paste (optional but sooo good)

Boil this together until the veggies are at their desired softness.
When you are ready to serve it add:
1 tbsp soy sauce

    a big drizzle of toasted sesame oil

    I also have a bean soup recipe which I posted on my blog here:

  5. p.s. My Aunt's website is :

    If you look at her archives on the left hand side and click on "Good Food" or "Prairie Hens" you will find lots of tasty recipes -- the crepes are to die for. But don't ever make them unless you are willling to make them again and again because you will dream about them.
    I always mean to post recipes on my blog, but I rarely remember to take a picture of them when they are cooked, and without a picture of tasty goodness, how can I inspire anyone to try my great recipes??? So there are only a few on my blog.

    Another of my favorite soup recipes is BLT soup.
    a 30 min Rachel Ray recipe

    Olive oil
    6 slices bacon
    cook until crisp, remove and drain.

    In drippings add
    3 celery ribs
    2 carrots-use peeler to cut them in long thin strips and then chop them to 1/2 wide chips
    add to celery

    3 leaks (I have used onions in a pinch) cut lengthwise and then chopped into 1/2" half moons. Rinse with water and add to celery

    Add 1 bay leaf

    while leeks wilt, chop
    3 medium potatoes, cut thin like chips (I prefer to substitute 1/4 to a 1/2 head of cabbage here)
    2 quarts chicken stock
    1 14 oz can diced tomatoes, drained (I don't drain it)

    Boil and then simmer for 10 min. until potatoes (cabbage) are tender. Add back in the bacon and
    handful chopped parsley

    salt & Pepper to taste

    Last of all, my favorite lentil/black bean soup recipe. Surprise! It contains bacon. hmm.. there is a trend here...

    It is a lentil soup recipe from my mexican mother-in-law. One day I started it and realized that I didn't have any lentils, so I substituted black beans. It was GLORIOUS. Better than the lentils, even. The recipe I got from her is just a list of ingrediants, with no amounts. I am writing what I usually do. Here goes:

    Cook bacon until crisp (anything from 2 strips to 1/2 pound. How bacony do you want it :)

    Add 14 oz canned tomatoes
    2 stalks celery, chopped
    1 onion, chopped
    4 carrots, chopped
    1 lb dry lentils, picked over and rinsed.
    (here is where you can substitute 1 lb of already cooked black beans. I pressure cook my beans for 20 minutes so that it doesn't take all day to make the soup)

    Add water to cover,
    1 chicken bullion cube
    salt, pepper,
    1 bay leaf
    2 crushed cloves garlic

    Simmer about 1 hour (you may have to add more water when you are using lentils, so check on it half-way.) When I use the beans, instead of covering them with water when I add them to the soup, I put in as much of the bean cooking water as I like--I like a thicker bean soup. My mom likes beans really watery.