Soup Recipes

[Weedygarden]

https://thecozycook.com/wprm_print/34724
Corn Chowder
Servings: 10 cups
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
This Creamy Corn Chowder Recipe is topped with bacon, chives, red pepper flakes, and cracked black pepper. It's old fashioned corn chowder with a twist, and so simple to make!
Ingredients

• ▢6 strips thick cut bacon
• ▢2 Tablespoons unsalted Butter, separated
• ▢1.5 lbs. Yukon Gold or Russet Potatoes
• ▢1 small Yellow Onion
• ▢1 stick Celery, diced
• ▢½ cup carrots, finely diced
• ▢½ red bell pepper, finely diced
• ▢2 cloves garlic, minced
• ▢¼ cup flour
• ▢2 Tablespoons Ranch Seasoning
• ▢2 15 oz. cans Sweet Canned Corn, drained
• ▢3 cups low sodium Chicken Broth
• ▢1 pinch red pepper flakes
• ▢2 cups Half and Half, plus an extra splash
• ▢2 cups cheddar cheese, shredded
• ▢Chives, to garnish

Instructions

• Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.
• Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 1 Tablespoon of drippings in the pot and add 1 Tablespoon of butter.
• While the bacon cooks, peel the potatoes and cut them into cubes of equal size. Add to a pot and cover the potatoes with 1 inch of cold water. Boil gently for 10 minutes or until fork tender. Drain. Add 1 tablespoon butter and a splash of half and half. Gently mash and set aside.
• Add the diced onions, celery, and carrots to the pot with the bacon drippings and cook until softened, about 5 minutes.
• Add bell peppers and garlic, cook 1 more minute.
• Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
• Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
• Slowly add the half and half followed by the ranch seasoning and stir to combine. Bring to a boil, then reduce to a simmer.
• Set aside 1 cup of corn and add the rest to the soup along with the mashed potatoes. Use an immersion blender and carefully mix the soup until smooth and well combined. (This is optional but makes the soup very creamy. Alternatively, you can let it cool a bit and transfer to a blender in batches.)
• Add the remaining cup of corn along with the red pepper flakes. Gradually sprinkle the cheese into the soup over low heat and stir to combine.
• Garnish with bacon, chives, a few more red pepper flakes, and freshly cracked pepper. Serve!

Notes

• 3 cups frozen corn or 4-5 ears of fresh corn may also be used. Canned corn or fresh is ideal as it’s sweeter in taste.

• You may choose to eliminate the Ranch seasoning if desired, but I like the subtle additional flavor that it adds. If preferred, you could use 1/4 tsp dried thyme, 1/4 tsp paprika, a bay leaf, and perhaps a little salt and pepper.

• Cooked chicken, shrimp, or crab make nice additions to this soup as well.

Crock Pot Instructions:

• Prepare the bacon, set aside.
• While the bacon cooks, gently boil cubed potatoes. Drain and combine with 1 TBS butter and a splash of half and half. Mash gently.
• Saute the onions, carrots, and celery in 1 TBS bacon drippings + 1 TBS Butter. Add garlic and red bell peppers and cook for 1 more minute. Toss with flour, cook for 1 more minute.
• Transfer the vegetables to the Slow Cooker. Add the chicken broth, 2 cups of corn, Ranch seasoning, and mashed potatoes. Stir until well combined.
• Cook on high for 3-4 hours or on low for 7-8.
• Temper the half and half in the microwave until warm. Slowly add it to the Crock Pot, stirring as you do so. Use an immersion blender to mix until smooth and well-combined.
• Add the remaining cup of corn along with the red pepper flakes.
• Remove from heat. Slowly sprinkle in the shredded cheese and stir to combine until smooth.
• Garnish with bacon, chives, red pepper flakes, and freshly cracked pepper. Serve!

Nutrition
Calories: 350kcal, Carbohydrates: 20g, Protein: 13g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 62mg, Sodium: 563mg, Potassium: 535mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1749IU, Vitamin C: 23mg, Calcium: 233mg, Iron: 1mg
Course: Soup
Cuisine: American

 

[snappy1]

Anyone make bone broth??

Just did 12 quarts of turkey/ chicken broth last week.

Our ham bone will be used with blackeyed peas on New Years and then made into pork broth at a later date. Always try to not waste anything!

 

[JustMe]

I do like bean soup with ham or ham hocks. I really do prefer ham hocks, but they are not always so easy for me to find. I try to keep some in the freezer. I like to cook the ham hocks until they are falling apart as well. I like the beans breaking down as well. Remember the childhood rhyme, "Peas Porridge hot." It makes me think that a pot of peas were cooked and then day by day stuff was added to the pot. I imagine that the first peas broke down and there were layers of textures.
A friend of mine told me that she soaks her beans during the day and puts them in the crockpot overnight. I have tried that and I like doing that. Then I have soup ready to eat the next day, and have even had it for breakfast.

Peas porridge hot,
Peas porridge cold,
Peas porridge in the pot
Nine days old.

Some like it hot,
Some like it cold,
Some like it in the pot,
Nine days old.

I don't think I could let it go so long, but it does make sense. We had ham & bean soup just a week or so ago. Usually I'll start it early in the morning so it'll be ready for supper. This last time I started the bones the night before........that wonderful smell kept me up all night. I don't pre-soak mine anymore, just throw them in the pot around noon and they're ready by 6 or 7pm

I am the only one that likes ham & split pea soup and I don't know why. It is so good especially on a cold winter day.

All this talk of soup, got me moving. I don't know if stew really qualifies but that's todays menu choice. I didn't have any bones for it, but used my canned broth. When I do can broth, I don't take off the fat but leave it in. It raises to the top and gets solid enough, that I scoop that out to use to brown the meat and make gravy. I used to dredge the meat in seasoned flour, but stopped doing that since it just makes kind of a mess. It never sticks to the meat, but does in the pan. Later I'll add some carrots & potatoes and maybe a pint of mixed veggies (peas, carrots and corn). Then make sure it's thickened enough to be hearty and adjust seasonings if needed. Then heat up some leftover cornbread to go with it.

 

[JustMe]

Just did 12 quarts of turkey/ chicken broth last week.

Our ham bone will be used with blackeyed peas on New Years and then made into pork broth at a later date. Always try to not waste anything!

I have made and canned ham broth and I've used it to can beans with just for a quicker version to have on hand. I agree about not wasting anything if at all avoidable. Waste not, want not.

 

[Weedygarden]

https://thecozycook.com/slow-cooker-cheeseburger-soup/Slow Cooker Cheeseburger Soup

This slow cooker cheeseburger soup is loaded with tender ground beef and vegetables in a thick and creamy cheesy soup, the definition of comfort in a bowl!

Ingredients

• 1 large russet potato, peeled & diced
• 1 medium yellow onion, diced
• 1 cup carrots, julienned (or diced)
• ½ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups or 1 quart chicken broth
• 1 pound ground beef
• Salt/Pepper, to taste
• 3 Tablespoons unsalted butter
• ¼ cup flour
• 2 cups whole milk
• 1 16 oz. package Velveeta cheese

Instructions

• Add the potatoes, onions, carrots, celery, dried basil and parsley to the crock pot and pour the chicken broth over it. Cover, and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
• When you’re about 45 minutes away from serving, cook and crumble the ground beef in a large skillet on medium-high heat. Add in the salt and pepper.
• Transfer the ground beef to the crock pot and remove any excess grease from the skillet.
• In the same skillet, melt the butter, then whisk in the flour. Continue to whisk for about 1 minute, until it’s a bubbly golden-brown roux.
• Microwave the milk for about 25 seconds, it’s best to add warm milk to the roux as opposed to it being cold right out of the fridge. Once heated, slowly pour the milk into the butter/flour mixture and whisk until combined.
• Add the milk mixture to the crock pot, and stir to combine.
• Add the cheese to the crock pot and stir again. Cover, and heat for about 30 additional minutes.

Notes
You can also substitute half-and-half for the milk, either using the full 2 cups, or one cup half-and-half and one cup milk.

2 cups of shredded cheddar can be substituted for the Velveeta.
Nutrition
Calories: 532kcal, Carbohydrates: 27g, Protein: 32g, Fat: 31g, Saturated Fat: 16g, Cholesterol: 108mg, Sodium: 1883mg, Potassium: 962mg, Fiber: 1g, Sugar: 12g, Vitamin A: 4650IU, Vitamin C: 15.8mg, Calcium: 573mg, Iron: 2.7mg

 

[Neb]

Weedy,

Hot foods of any level or type, give me an actual sensation of pain from the mouth down to the stomach. There is no flavour factor involved for me. I am in misery with just one bite and it ruins anything else I try to eat after.

I took chef training, so I know how to use other spices to maximum, and there is a reason hot sauce comes in a bottle.

Sounds like my sister.

Even onions are too much for her.

Ben

 

[Neb]

...

I am the only one that likes ham & split pea soup and I don't know why. It is so good especially on a cold winter day.
.

You are not alone.

The 2 flavors compliment each other. My son loves it and will take home Ziploc bags of what ever is left over.

Ben

 

[Terri9630]

Anyone make bone broth?? Often when I do, I make a huge pot of it to can in different sized jars (qts, pts, 1/2pts & 1/4 pts) so it's ready to use in whatever fashion needed at the time. Gravy, soup, broth instead of water for rice, or even just a little bit for making a sauce.


I try to buy meat cuts with bones still in it, if I can, then save all bones until there's enough for a big batch. Beef, chicken, pork and/or ham or whatever type of bones you have to work with. If you can find the feet,and marrow bones, they are a great addition to the pot and will provide lots of good calcium and cartilage and gelatin. Healthy stuff. I have a 10 gallon pot, that I'll start on the kitchen stove, then move to the woodstove to simmer for 2 to 3 days, when it's cold enough for a constant fire.


Whatever type of bones you have a collection from
onions, including skins & roots (adds good color and & nutrients, just rinse off any dirt & debris)
Carrots, with skins
Celery stalks and leaves
garlic, cleaned but unpeeled and smash or bruise under the flat of a knife to release flavors & oils
splash of ACV (releases more nutrients from the bones)
peppercorns
bay leaves
and whatever else you'd like or have on hand to add flavor
enough water to cover everything and a few inches more.

Throw it all in a pot and simmer till about half.....the longer the better. Then strain it all off and you are left with lots of yummy broth.


When I first started making broth, it would always be cloudy with 'stuff' micro bits from the bones & veggies in the bottom of the jars. I didn't mind so much those bits, but I wanted a more clear broth. Then found out, to not boil it and only a low simmer the whole time helps alot. Still yummy with or without clouding.

I've got 2 chicken carcasses in the freezer right now waiting for me to have the time to make and can some broth. I'm out so I need to do it soon.

 

[Terri9630]

Weedy,

Hot foods of any level or type, give me an actual sensation of pain from the mouth down to the stomach. There is no flavour factor involved for me. I am in misery with just one bite and it ruins anything else I try to eat after.

Same here. I make hot stuff for hubby but I can't eat it.

 

[JustMe]

I've got 2 chicken carcasses in the freezer right now waiting for me to have the time to make and can some broth. I'm out so I need to do it soon.

I've got quite a bit of chicken broth, but yesterday I noticed I'm kinda low on beef broth. Getting down to my last dozen or so jars. So I'll be on the hunt for some good bones & feet if I can find them cheap enough in the coming weeks.

 

[Weedygarden]

I don't think I could let it go so long, but it does make sense. We had ham & bean soup just a week or so ago. Usually I'll start it early in the morning so it'll be ready for supper. This last time I started the bones the night before........that wonderful smell kept me up all night. I don't pre-soak mine anymore, just throw them in the pot around noon and they're ready by 6 or 7pm

I am the only one that likes ham & split pea soup and I don't know why. It is so good especially on a cold winter day.

All this talk of soup, got me moving. I don't know if stew really qualifies but that's todays menu choice. I didn't have any bones for it, but used my canned broth. When I do can broth, I don't take off the fat but leave it in. It raises to the top and gets solid enough, that I scoop that out to use to brown the meat and make gravy. I used to dredge the meat in seasoned flour, but stopped doing that since it just makes kind of a mess. It never sticks to the meat, but does in the pan. Later I'll add some carrots & potatoes and maybe a pint of mixed veggies (peas, carrots and corn). Then make sure it's thickened enough to be hearty and adjust seasonings if needed. Then heat up some leftover cornbread to go with it.

I couldn't and don't let it go more than a couple days. But you can appreciate that back in the days when there was no refrigeration and most cooking was usually done in a pot over the fire in the old deep fireplaces that to keep adding to the pot, day after day, worked for them.

 

[Weedygarden]

I've got quite a bit of chicken broth, but yesterday I noticed I'm kinda low on beef broth. Getting down to my last dozen or so jars. So I'll be on the hunt for some good bones & feet if I can find them cheap enough in the coming weeks.

We like to make broth and during the early pandemic, daughter had the bug. I tried to find beef bones for broth and we could not find any. Maybe we were not the only ones making bone broth then. Daughter likes to get the precooked chickens, remove the meat and use the carcass for bone broth.

 

[sonya123]

That is a good soup recipe, but I would never make it. I cannot abide anything with any level of heat, including black and white pepper. To me, heat is a painful sensation, not a taste.

I also, will never have anything to do with cilantro. The smallest speck will make a whole dish taste like I just bit into a bar of soap. 10% of the general population has that problem.

You poor guy would absolutely starve at my house...
My favorite food is Indian curry , I even add hot pepper flakes to my pizza sauce and I use a ton of cilantro

But here is a soup that would work for you mostly ( skip the black pepper)

Real German potato soup:

Cut up potatoes, carrots , a leek, onion, garlic , boil in water with a chicken bullion cube and some Maggie seasoning ( similar to soy sauce), salt, pepper, when the veggies are soft, you smash them, so you have a thick soup but still some little chunks of veggies in it. Add some sort of sausage when done. This is the way my mother and grandmothers made it, typical German peasant soup

Lentil soup: same recipe except substitute the lentils for the potatoes and a little vinegar for the Maggie

 

[LadyLocust]

You poor guy would absolutely starve at my house...
My favorite food is Indian curry , I even add hot pepper flakes to my pizza sauce and I use a ton of cilantro

But here is a soup that would work for you mostly ( skip the black pepper)

Real German potato soup:

Cut up potatoes, carrots , a leek, onion, garlic , boil in water with a chicken bullion cube and some Maggie seasoning ( similar to soy sauce), salt, pepper, when the veggies are soft, you smash them, so you have a thick soup but still some little chunks of veggies in it. Add some sort of sausage when done. This is the way my mother and grandmothers made it, typical German peasant soup

Lentil soup: same recipe except substitute the lentils for the potatoes and a little vinegar for the Maggie

You might like Hubby's salsa then. We refer to it as rocket fuel.

 

[Weedygarden]

You poor guy would absolutely starve at my house...
My favorite food is Indian curry , I even add hot pepper flakes to my pizza sauce and I use a ton of cilantro

But here is a soup that would work for you mostly ( skip the black pepper)

Real German potato soup:

Cut up potatoes, carrots , a leek, onion, garlic , boil in water with a chicken bullion cube and some Maggie seasoning ( similar to soy sauce), salt, pepper, when the veggies are soft, you smash them, so you have a thick soup but still some little chunks of veggies in it. Add some sort of sausage when done. This is the way my mother and grandmothers made it, typical German peasant soup

Lentil soup: same recipe except substitute the lentils for the potatoes and a little vinegar for the Maggie

I have never heard of or seen Maggie seasoning. Do you find it at your local grocery store?

 

[SoJer]

I have never heard of or seen Maggie seasoning...

(Amazon-search "B01MTJSDLH" if that doesn't 'parse'..)

..Kind of a 'Worcestershirey / Soyey' brown sauce-liquid. Stuff. Works great for Shrimp-Fried Rice..

Anyhoo, I suppose this is valid to 'archive this' here, also.. 'Quick n Yummy' Cream of Chicken & Gnocchi Soup

Disclaimer: this is the 'McSoup' version.. It's pretty much just a Turbo Upgrade to a Campbells Cream of Chicken-base, but.. Man, is it Yummy! and Simple.

Backstory: So, whilst traveling clear across the US / back this past May (driving, of course..) Took my Daughter with me (cuz All Teens Love a solid 'Road Triiiiiip!!!' which was some Wonderful 'Quality Time'..) Anyhoo, one Eve we stopped and ate at Olive Garden somewhere in East Whoknowswhere, and she Fell in Love with Their 'Chicken & Gnocchi' soup..

..So, when we got home, I took to 'Reverse Guessgineering' from the memory of it, and came up with the following:

- 2x 12.6 oz Cans of Campbells (or, other..) 'Condensed' Cream of Chicken Soup (ya'll 'Purists', simply forget I said that, and Start with equivalent amount of Your Fav DIY Cream of Chicken Soup Base..
- 3-4 med-size (~3/4-1" thick x 5-6" long x 3" wide) Chicken Breasts
- 1x 17.5 oz Package of yer Fav-Brand Gnocchi (we used 'Di Cecco')
- Chicken Bouillon
- Coarse Ground Black Pepper
- Green Onions, Fresh
- 1x Med-size Carrot, Grated into 'slivers'
- 3x small/med size stalks Celery (nice n tender ones..), Sliced thinly
- Cilantro, Fresh (or 'flakes', if no-have..)
- 1 Large Clove Garlic
- Two Large (1x 6 qt; 1x 10.5 qt, I guess?) Stock Pots..
- Options: Fresh or Canned Corn Kernels and/or Spinach

In 6 qt pot, thaw Chicken Breasts in hot water, add 1 tsp Cilantro (or flakes) crushed Garlic clove; Bring to a boil over Med-high heat, but Just before boiling, add ~1 Tbsp of Chicken Bouillon (or 'equivalent' in cubes..) Enough to 'season' the water / Chicken.. Par-boil until just Barely 'done' (Safely past pink, but Don't turn into sneaker sole! ~8-10 mins, usually.. Remove pot from heat, and let Chicken / broth cool a bit..

In the 10 qt, add Cream of Chicken Soup 'concentrate', and 2x cans of the Broth (Not just 'plain water') from the breasts-boil.. Stir, etc and add generous amounts of Black Pepper (to-taste..) and diced Green Onion. Remove and quickly 'cube' the Chicken Breasts from 'broth' pot, and add to this Soon-to-be-Soup pot. Stir, etc (no heat, yet..) (key is to Not let the Chicken get 'dried out'..)

Back to the 'Broth pot', put back on Heat, and bring to a Boil again.. Once boiling, add Gnocchi - following directions Carefully (as Soon as they 'float', get 'em Outta there / Add into the 'Soup pot', since they will cook a bit more, there..) Add Carrot-slivers and diced Celery to Broth, and boil a bit longer (until they are softened) and using small strainer, add All of both to Soup pot.

Now you can start the 'final Soup' up on Low-Med heat, and add 1-2 cans (~10-20 more Oz.) of 'Broth-water'. Cover (best to use a 'vented' cover, to prevent boil-overs) let simmer for 5-8 mins, Tops. If desired, add a few chopped Spinach-leaves, to-taste, and/or Corn. Or, just a bit more Green Onion (our personal-Pref..)

To make a bit more 'chowdery', go back to yer 'Broth pot' and add appropriate amount of Cornstarch / thickening Flour, and make yer 'thickener goo' / Add to Soup, simmer on low a bit more, then let Sit. (If using the 'Campbells as Base' (vs DIY) just letting it Sit will also accomplish this fairly-well and is less work..)

Serve with a few Grinds of Black Pepper on top, and Cornbread. (oops, forgot to tell ya to start that an hour ago.. jk.. Sourdough-boule shards also complement well. Enjoy with Ginger Ale or a nice White Wine (ie: Fetzers' Gewurztraminer.

jd

 

[sonya123]

I have never heard of or seen Maggie seasoning. Do you find it at your local grocery store?

They have it at Aldi sometimes, and they sell it at the Asian grocery. Germans put it in a lot of stuff .

 

[Weedygarden]

..Kind of a 'Worcestershirey / Soyey' brown sauce-liquid. Stuff. Works great for Shrimp-Fried Rice..

Most soy and 'Worcestershire sauce have gluten in them. We are always careful of that due to daughter's celiac. I will look for it at the store, and also look to see if it has gluten.

Thank you.

 

[ClemKadiddlehopper]

You poor guy would absolutely starve at my house...
My favorite food is Indian curry , I even add hot pepper flakes to my pizza sauce and I use a ton of cilantro

But here is a soup that would work for you mostly ( skip the black pepper)

Real German potato soup:

Cut up potatoes, carrots , a leek, onion, garlic , boil in water with a chicken bullion cube and some Maggie seasoning ( similar to soy sauce), salt, pepper, when the veggies are soft, you smash them, so you have a thick soup but still some little chunks of veggies in it. Add some sort of sausage when done. This is the way my mother and grandmothers made it, typical German peasant soup

Lentil soup: same recipe except substitute the lentils for the potatoes and a little vinegar for the Maggie

When traveling through Sichuan province in China, eating was almost impossible for me. Nothing was made without hot chilles and cilantro. I couldn't even get a plain boiled egg it was so alien to them. I lived off of snickers bars and bannanas for almost two weeks.

 

[Peanut]

Most soy and 'Worcestershire sauce have gluten in them. We are always careful of that due to daughter's celiac. I will look for it at the store, and also look to see if it has gluten.

Thank you.

yep, high in glutenoids. I'd never heard of it til now either. Made from wheat proteins instead of soy. I'll have to try it... supposed to be more flavorful than soy sauce.

 

[sonya123]

When traveling through Sichuan province in China, eating was almost impossible for me. Nothing was made without hot chilles and cilantro. I couldn't even get a plain boiled egg it was so alien to them. I lived off of snickers bars and bannanas for almost two weeks.

Sichuan would be my second favorite after curry...

I made German food today, sweet and sour red cabbage, meat patties and smashed potatoes. Unless you don't eat stuff with vinegar in it either, you might have been able to eat that

 

[ClemKadiddlehopper]

I can eat anything but not hot and cilantro. Physically cannot get them past my mouth.

Things like red bean ice cream made with powdered milk, I can choke down, but I don't much like it.

We had two German woofer girls stay with us for a month back on the farm a few years ago. They got pickier and pickier with eating and finally one day, they said they missed German white sauce; apparently their version of gravy/ketchup.

I had them teach me how to make it and it turned out to be runny, bechamel almost straight flour and water. They happily poured that stuff all over everything.

 

[SoJer]

..Can 'Chili' count, herein? If-so, I'll post up.. This is the 'Base' (our 'Cinna-Pork' recipe..) ..to-which, I'll add-on, if ppl give a (or a if there's a 'better thread' for it, etc..)

jd

 

[Weedygarden]

https://www.recipething.com/recipes/show/92213-easy-dumpling-soupEasy Chinese Dumpling Soup

Prep time: 5 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Soup
Ingredients

• 1 tbsp Sesame oil
• 2 tbsp Minced, fresh ginger
• 4 Garlic cloves, minced
• 6 cups Chicken stock
• 3 tbsp Soy sauce
• 1/2 bunch Green onions, thinly sliced
• 2 Large carrots, julienned (or 1 cup if using pre cut)
• 1/2 tsp Sea salt
• 1.5 lb bag Frozen dumplings ( potstickers or mini potstickers)
• 2 cups Fresh spinach, packed
• 1 tsp Sesame seeds, optional

Directions

1. Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes.
2. Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes.
3. Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

 

[Weedygarden]

https://www.recipething.com/recipes/show/92211-black-bean-soup
Black Bean Soup

Prep time: 10 minutes
Cook time: 25 minutes
Serves 6 people
Categories: Soup
Ingredients

• 2 Tbsp Extra virgin olive oil
• 1 Small red onion, diced
• 4 Cloves garlic, minced
• 1 Red bell peppers, diced
• 1 Green bell pepper, diced
• 4 cups Chicken stock
• 3 (15 oz) cans Black beans, rinsed and drained
• 2 tsp Ground cumin
• 2 tsp Garlic powder
• 2 tsp Dried oregano
• 1 Tbsp Chili powder
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground pepper
• 1 lb Smoked sausage, (fully cooked) cut in 1-inch slices
• Cilantro, optional
• Sour cream, optional
• Minced red onion, optional

Directions

1. Heat oil in a large pot set over medium-high heat.
2. Add the onion and cook, stirring often until beginning to soften, about 4 minutes.
3. Add the garlic and bell peppers and cook, stirring often, until the garlic is fragrant and bell peppers begin to soften, about 2-3 more minutes longer.
4. Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper. Turn the heat to high and bring to a boil. Once boiling, reduce the heat back down to medium-low and simmer for 10-15 minutes.
5. Using an immersion blender or stand blender, blend 1/3 of the soup. This step creates a thick, creamy texture to the soup.
6. Add the sausage to the soup and cook until the sausage is heated through.
7. Serve the soup topped with cilantro, sour cream and extra onion, if desired.

 

[Weedygarden]

https://www.recipething.com/recipes/show/92210-green-chicken-chili-soup
Green Chicken Chili Soup

Prep time: 15 minutes
Cook time: 36 minutes
Serves 6 people
Categories: Soup

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped (about 1 cup)
• 4 Garlic cloves, minced
• 1-3 cups Chicken stock, depending on how you plan to cook it (see instructions)
• 1 (14 oz) can White beans, drained and rinsed
• 1 (16 oz) jar Salsa verde
• 1 (4 oz) can Green chilis
• 1 Green bell pepper, chopped
• 1 Jalapeno, seeded and minced
• 1 1/2 lbs Chicken breast, 2-inch cubed
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 tsp Salt
• 2 tbsp Lime juice

Directions

1. In a large skillet heat olive oil and sauté the onions for 5 minutes.
2. Add the garlic and continue cooking for 1 more minute.
3. In a large bowl combine onion/garlic mixture along with remaining ingredients.
4. In a large pot, heat olive oil and sauté the onions for 5 minutes. Add garlic and continue cooking for 1 more minute.
5. Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot.
6. Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through.
7. Stir in lime juice and serve with avocado and cilantro.
8. (**Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away.
9. Add to a freezer safe bag, removing as much air as possible. Seal and store flat in freezer for up to 3 months. When ready to use run warm water over the bag until chicken verde soup base breaks up a little. Add the frozen soup base to a slow cooker and cook on high for 4 hours.)

 

[Weedygarden]

I've made egg drop soup many times. It is quick, easy and takes few ingredients. If you keep chicken broth in your pantry, and have chickens that produce eggs and keep onions growing in your garden, it is something that you could have from on stock on hand.

https://www.recipething.com/recipes/show/90035-egg-drop-soupEgg Drop Soup

Ingredients

• 3 c. Chicken Broth
• 1 T. Cornstarch
• 2 T. Cold Water
• 1 Large egg, slightly beaten
• 1 green onion, sliced
• Salt and pepper

Directions

1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
3. Salt and Pepper to taste

 

[Weedygarden]

https://www.recipething.com/recipes/show/47726-broccoli-and-cheese-soup-panera-style
Broccoli and Cheese soup Panera style

Prep time: 10 minutes
Cook time: 20 minutes
Serves 8 people
Categories: CrockPot, Soup
Ingredients

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16oz. sharp cheddar cheese, grated

Directions

1. Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.
2. Simmer 20 minutes.
3. Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.
4. Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

 

[Weedygarden]

https://www.recipething.com/recipes/show/47449-mac-n-cheese-soup
Mac N Cheese soup

Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Pasta, Soup
Ingredients

• 1 1/2 cup dry elbow macaroni
• 1/2 cup minced onion
• 1/4 cup minced celery
• 2 tblsp unsalted butter
• 1/3 cup all purpose flour
• 1/2 cup dry white wine
• 2 cups low sodium chicken broth
• 1 tsp dry mustard
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 cups whole milk
• 4 cups sharp shredded cheese
• 1 tblsp fresh lemon juice
• salt to taste
• 1/4 cup crumbled blue cheese
• 2 tblsp minced fresh chives

Directions

1. Cook macaroni in a pot of salted water, drain and set aside.
2. Sweet onion and celery in butter in alrg saucepan over med heat until soft, about 5 min.
3. Stir in flour to coat and cook 1 min. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes , then whisk in milk and warm through. Do not let boil or base may become grainy.
4. Add cheddar, 1 cup at a time allowing it to melt completly before adding the next cup. Stir in macaroni, lemon juice and salt, remove from heat.
5. Combine blue cheese and chives in a small bowl. Garnish each serving w/ mix.

 

[Weedygarden]

https://www.recipething.com/recipes/show/92232-greek-lemon-and-rice-soupGreek Lemon and Rice Soup

Categories: Slow Cooker
Ingredients

• 3- 14 oz cans chicken broth
• 1/8 tsp white pepper
• 1/2 cup uncooked long grain rice
• 4 thin lemon slices
• 3 egg yolks
• 1/4 cup fresh lemon juice
• 1/4 tsp salt
• 4 tsp finely chopped parsley

Directions

1. Stir broth and rice in crock pot. Cover and cook on HIGH 2-3 hrs.
2. Stir egg yolks and lemon juice in medium bowl. Stir large spoonful of hot rice mixture into egg yolk mixture. Whisk back into crock pot.
3. Turn crock pot to LOW. Cover and cook on LOW 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with lemon slice and parsley.