Re: (...)
With fall right around the corner, it's soup time in my house.Does anyone have any favorites to share?
Here are a few of mine:

Lentil soup

1 C. dry lentils
3 1/2 C. chicken broth (I added another cup)
1-14 1/2 oz. can diced tomatoes
1 C. peeled, chopped potato
1/2 C. chopped carrot
1/2 C. chopped celery
1/2 C. chopped onion
2 T. chopped parsley
1 T. dried basil, crushed
1 garlic clove, minced
dash pepper

Rinse and drain lentils. In a large saucepan, combine lentils, chickn broth, and undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic and pepper. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes or until lentils and vegetables are tender, stirring occasionally.
*notes*sometimes I like it a little thicker so I take half of the soup out and puree it then add it back in. It adds thickness and creaminess without adding more fat.
I also like to add a meaty hamhock and/or some hot link sausages to make it a heartier meal.

Roasted Vegetable Soup


Preheat oven to 425. In a large roasting pan, place 6 beefsteak tomatoes, halves, cut-side down, 3 leeks cut into 1/2 inch pieces, 4 carrots, cut into 1/4 inch pieces, 4 garlic cloves, sliced, 1/4 cup olive oil drizzled over vegetables, and salt and pepper. Roast in a single layer until tender, 1 hour. Using a fork or tongs, peel the skins off the tomatoes. Puree the vegetables and juices in a blender, in two batches and place in a medium saucepan. Add 2 cans of reduced-sodium chicken or vegetable stock and heat for about 10 mins. Serve with garlic/parmesan bread. YUM!
  Re: Soups by Lisa152 (With fall right arou...)
Already posted the Butternut Squash and Leek Soup recipe in another thread.

Another favourite is Cream of Broccoli Soup

When I was in the States, recently, I used my digital camera to photograph a number of recipes from my cookbooks so I wouldn't have to carry the heavy books with me. Among those recipes were many soups that sounded good:
  • Broccoli Cheese Soup
  • Chicken Corn Soup
  • Cream of Mushroom Soup
  • Cream of Red Pepper Soup
  • Cream of Scallion Soup
  • Creamy Corn Soup
  • Creamy Tomato Soup
  • Leek and Thyme Soup
  • Mango Soup
  • Mushroom and Bread Soup with Parsley
  • Roasted Pepper Soup
  • Romanian Soup
  • Spiced Lentil Soup
  • Spicy Chicken and Mushroom Soup
  • Spicy Peanut Soup
  • Spicy Tomato and Cilantro Soup
  • Thai Chicken and Noodle Soup
  • Three Cheese and Onion Soup
  • Yogurt Soup
Of those, the only one I've tried, so far, is the Creamy Tomato Soup, and that was very good - will make it again.

From the mushroom site I mentioned earlier, the recipe for Mushroom Meatballs in Noodle Soup sounded interesting, too.

I definitely have a lot of experimenting awaiting me!
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Soups by Lisa152 (With fall right arou...)
Here is one of my favorites that I acquired from the weight watchers website several years ago and still make it. Very easy and very good!

* Exported from MasterCook *

Tuscan Pumpkin-White Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 serving olive oil cooking spray (5 one-second -- or enough to coat pot
sprays per serving)
1 medium onion(s) -- coarsely chopped
15 oz canned pumpkin
3 1/2 cup fat-free chicken broth
15 1/2 oz canned white beans -- rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste
6 Tbsp grated Parmesan cheese

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.

In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.

To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

POINTS® value | 2
Servings | 6


"Drink your tea slowly and reverently..."
  Re: Soups by Lisa152 (With fall right arou...)
See my roasted tomato/basil soup on another thread.
This is from the Mansion on Turtle Creek--Dean Fearing
3 T corn oil
4 corn tortillas, coarsely chopped
6 cloves of garlic, minced
1 T chopped fresh epazote or cilantro
1 C fresh onion puree
2 C fresh tomato puree
1 T cumin powder
2 T chili powder (pref. ancho or pasilla or both)
2 bay leaves
4 T tomato paste
2 Qts chicken stock
salt to taste
cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded, & cubed
1 C shredded cheddar & jalapeno jack cheese, combined
3 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large saucepan over med heat. Saute' tortillas w/ garlic & epizote over med heat until tortillas are soft. Add onion & tomato puree & bring to a boil. Add cumin, bay leaves, chili powder, tomato paste & chicken stock. Bring to a boil again--reduce to simmer. Add cayenne to taste and cooking stirring freq for 30 min. Skim fat if necessery. Strain and pour into soup bowls and garnish with chicken, avocado, cheese, & tortilla strips.
Robert del Grande (Cafe Annie) uses some guahillo chilis, a little oregano,in the prep and garnishes with Queso fresco crumbles, lime and cilantro sprigs. I like to add a little achiote powder to the broth. Do whatever you want!! "You don't need no stinkn directions"
"He who sups with the devil should have a. long spoon".
  Re: Soups by Lisa152 (With fall right arou...)
Here's another fall favorite from my mom's recipe file.

* Exported from MasterCook *

Corn Chowder

Recipe By :unknown
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T. butter
1/4 cup onion -- chopped
2 T. green pepper -- chopped
1 1/2 cups potatoes -- diced
1 cup water
1/8 teaspoon pepper
1 teaspoon salt
1 cup cream style corn
1 cup milk
1/2 cup evaporated milk

Melt butter, add onion and green pepper. Add potatoes, water, salt and pepper. Cover and cook until potatoes are tender. Add corn, milk and evaporated milk. Heat, stirring frequently until chowder bubbles slightly.

Notes: I love bacon in this, so I usually fry up 2 or 3 slices to crumble into the finished soup.

"Mom's recipe file"

"Drink your tea slowly and reverently..."
  Re: Re: Soups by Mare749 (Here's another fall ...)
Soup weather will soon be here. Thanks, all!!!!
Practice safe lunch. Use a condiment.
  Re: Re: Soups by labradors (Already posted the B...)
SOUPS??? ANY soup---all kinds of soup---anywhere---anytime!!!

Lisa, you might enjoy the Splendid Soups Issue---it has some really nice recipes.

I recently did the Mushroom Soup---see thread.

Also love any type of veggie---especially Minestone.
"Never eat more than you can lift" Miss Piggy
  Re: Soups by Lisa152 (With fall right arou...)
This is my favorite soup I found in a Taste of Home cookbook a few years ago. It is very delish with tender meatball and sweet peas in a light creamy broth.

Swedish Meatball Soup

1 egg
2 cups half-and-half cream, divided
1 cup soft breadcrumbs
1 small onion, finely chopped
1 3/4 teaspoons salt, divided
1 1/2 lbs ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8-1/4 teaspoon garlic salt
3 cups water
1 lb red potatoes, cubed
1 (10 ounce) package frozen peas, thawed

In a bowl, beat egg; add 1/3 Celsius cream, bread crumbs, onion and 1 t. salt. Add beef; mix well. Shape into 1/2 inch balls.

In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat.

To the pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth.

Gradually stir in water; bring to a boil, stirring often.

Add potatoes and meatballs.

Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.

This is a lovely crowd pleazer
"Time you enjoy wasting is not wasted time."
  Re: Re: Soups by Old Bay (See my roasted tomat...)

This is from the Mansion on Turtle Creek--Dean Fearing. . .

Bill, my son has been wanting me to reproduce this type of soup from his fav restaurant. Tried several recipes but none even close.

Can you describe this soup as it is when finished? Will save time, and $$, if still not the one. Even better, will end the search if it is!!! Thanks much!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Re: Soups by Mare749 (Here is one of my fa...)
This recipe sounds good Maryann. Great for fall with pumpkin and beans. Yummy!
"Time you enjoy wasting is not wasted time."

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