Soup Recipes

[Weedygarden]

Growing up with grandparents who were also farmer/ranchers, soup was common for lunch on chilly days. Please add your favorite recipes here, as I will be migrating some of mine from the old house. I may cross post some into the canning threads as well.

Tomato Soup to can
14 quarts tomatoes
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves

14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper (can omit)

Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour to make a smooth paste. Add to boiling soup, stir to prevent burning. Add salt, sugar, and pepper. For smoother consistency, put through sieve again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight. Process in water bath 15 minutes.

I may make this without the roux (flour and butter) and add that when I open a jar to make soup.

 

[Weedygarden]

Tomato Soup from Canned tomatoes

a large can of stewed tomatoes run through food processor not juiced but chopped up

Put on stove bringing to a boil, stirred in a pinch of soda
2 cups half and half
basil (crushed)
almost a stick of butter
salt and pepper

Turn heat on low till it gets hot then turn burner off.

 

[Weedygarden]

Creamy Tomato Soup from Tomato Juice

https://www.tasteofhome.com/recipes/creamy-tomato-soup

MAKES:4 servings
TOTAL TIMErep/Total Time: 20 min.

INGREDIENTS
2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

DIRECTIONS
In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p 19

 

[Weedygarden]

Green Chile Posole

Green Chile Posole

Ingredients:

2 pounds diced boneless pork
3 tablespoons olive oil
1 cups flour
1 tablespoon black pepper
1 tablespoon crushed dried oregano
1 tablespoon granulated garlic or fresh garlic
½ tablespoon salt
58 ounces white or golden hominy
2 pounds roasted peeled, chopped green chiles

Directions:
1. Combine flour and spices in a large bowl. Roll diced pork in flour mixture then shake off the excess. Set aside.
2. In a large heavy stockpot heat olive oil until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add the hominy. Do not drain. Fill one can with water and add to the pan.
4. Bring the pork and hominy to a rolling boil then reduce heat to low. Add the green chiles and diced onion and cook for 1 hour.
5. Serve with fine chopped fresh cilantro, fine chopped green onion and fresh lime.

 

[Weedygarden]

Bratten's Famous Clam Chowder

Smooth, creamy, and so good! This recipe comes from Bratten's which used to be located in Salt Lake City, Utah, years ago.

1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper to taste

1. Put the prepared vegetables in a saucepan.
2. Drain juice from clams and pour over the vegetables.
3. Add enough water to BARELY cover.
4. Simmer, covered over medium heat till barely tender.
5. (DO NOT overcook!).
6. In the meantime, melt butter in another medium saucepan.
7. Add flour.
8. Blend and cook, stirring constantly; add the cream.
9. Cook and stir with wire whip, until smooth and thick.
10. It is important that you stir constantly while cooking.
11. Add undrained vegetables, clams and vinegar.
12. Heat through, but do not boil again.

 

[Weedygarden]

Cheeseburger Soup

• Cheeseburger Soup

• 1 lb. ground beef
• Clove of garlic, minced
• 3/4 c. chopped onion
• 3/4 c. shredded carrots
• 3/4 c. diced celery
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 4 TBSP. butter (divided)
• 3 cups chicken broth (stock is richer, tastes better)
• 4 cups diced peeled potatoes
• 1/4 c. all purpose flour
• 8 ounces American cheese, cubed
• 1-1/2 cups whole milk
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 sour cream
• Parmesan cheese rind

In a 3-quart saucepan, brown beef/ drain and set aside. In the same pan, sauté onion, carrots, celery, basil and parsley in 1 TBSP butter until veggies are tender, about 10 minutes. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer for 10-12 min. or until potatoes are tender. Meanwhile, in a small skillet, melt remaining 3 TBSP. butter. Add flour and cook for 3-4 minutes. Add to soup. Reduce heat to low and add cheese, milk, salt and pepper and cook and stir until cheese melts. Blend in the sour cream before serving.

Add a rind of parmesan cheese (the good, expensive stuff) and let it work its magic at the end. The entire rind won't dissolve, but it sure gives a flavor boost.

 

[Weedygarden]

Santa Fe Soup

Santa Fe Soup

Ingredients:
• 1 lb. Ground Beef
• 1 lb. Baby Link Sausage (sliced)
• 1 med. Onion (chopped)
• 1 can black beans
• 1 can red beans
• 1 can pinto beans
• 2 cans white kernel corn
• 2 cans diced tomatoes
• 2 packages taco seasoning mix
• 1 package ranch dressing mix
• 2 cans water

Brown ground beef, sausage and onion together. Drain. Place in crock pot and add other ingredients (do not drain water from any cans). Cook for about 2 hours.

Serve with shredded cheese and sour cream. Corn Chips are also great with it. Substitute ground venison instead of beef. Using spicy sausage and seasoned tomatoes also gives it a little extra kick!

 

[Weedygarden]

French Onion Soup

I eat this without the bread now, just a piece of cheese on the top. Keeping the carbs away!

4 large onions
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce

8 - 12 slices from tiny loaf of French bread, toasted

4 - 6 1/4 inch thick slices brick cheese

Slice and cook onions in butter on low heat until caramelized. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.

Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.

(Good luck finding brick cheese! It is difficult to find these days.)

 

[Weedygarden]

In the soup thread at the old house, there were other soup recipes. I am going to ask anyone who has recipes there to bring them over, please. A while back we had someone who copied and shared recipes as their own, when they weren't. I like to give credit where credit is due.

 

[Weedygarden]

Butter Bob's Famous Chili

http://www.buttermakesyourpantsfalloff.com/butter-bobs-famous-chili/

1. Brown 3 1/2 pounds of hamburger meat. (1 3/4 pounds for half recipe)

2. While the meat is browning, use a food processor to chop two green bell peppers and one yellow onion.

3. Measure the spices on a plate (so you can add easily when the hamburger is browned).
– 2 tsp of garlic powder (1 tsp)
– 1/8 cup of cumin
– 1/4 cup of chili powder
– 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
– 3 tsp salt

4. Open the two cans –
one 10.5 oz can of Rotel Tomatoes and Green Chilies.
one 10.75 oz can of Tomato Puree.

5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).

Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.

6. Add the spices you prepared into the pot with the meat and mix.

7. Add chopped onions and peppers into the pot with the meat and mix.

8. Add a full box of beef broth or about 32 ounces.

9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.

10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.

Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.

It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.

297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.
272 grams of protein for full pot.
83 grams of Total Carbs for full pot.
60 grams of Net Carbs for full pot.

 

[Weedygarden]

This one needs to be cross posted into Keto recipes.

Harlan Kilstein’s Keto Cabbage Soup

http://www.completelyketo.com/harlan-kilsteins-keto-cabbage-soup/
Harlan Kilstein’s Keto Cabbage Soup
1-2 strips of short ribs
1 lg onion (diced)
1(28) oz can diced tomatoes
1(28) oz whole tomatoes
1 med cabbage shredded
1(14) oz can sauerkraut (no sugar)
1/4 tsp black pepper
1/4 cup sweetener
6 cups water

Step Two: Mix and Simmer
Combine all ingredients in a pot.
Bring to a boil and then simmer for 2 hours on very low heat.
The longer you cook it the more the fat from the meat and the bones flavor the soup.

 

[Weedygarden]

Paul Harvey's Wild Rice Soup

Paul Harvey's Wild Rice Soup

SERVINGS 6

1⁄2 cup wild rice, uncooked
1 minced onion
2 tablespoons butter
2 cups water
2 cubed potatoes
1 bouillon cube (chicken or vegetable)
1 quart milk
1 lb Velveeta cheese, grated
Directions
Prepare wild rice according to directions on package.
Sauté onion in butter until tender.
Add water, potatoes and bouillon.
Cook until potatoes are tender.
Add milk and cheese, stirring occasionally.
When mixture is creamy, add cooked rice.
You can garnish the soup with cooked bacon bits.
You can add mushrooms and/or bell peppers with the onion when cooking.

 

[Weedygarden]

ASPARAGUS BLUE CHEESE SOUP

https://glassofwin.wordpress.com/2010/09/14/recipe-asparagus-blue-cheese-soup/
ASPARAGUS BLUE CHEESE SOUP
2 packages fresh asparagus spears
1 tsp. margarine/butter
1/3 c. chopped (sweet) onion
1 can low-sodium chicken broth (substitute vegetable broth if strictly vegetarian), divided (roughly 14oz)
1 1/2 cups milk
Crumbled blue cheese (I use a whole package, around 5 oz)
1/2 tsp salt (optional)
Freshly ground pepper (to taste)
Directions
– Lop off the ends (thickest area) of the asparagus stems and discard into your compost. Steam asparagus until cooked, set aside
– Melt butter in a small non-stick skillet, saute onion under tender but not brown
– Combine asparagus, onion and 1 c. of broth in blender. Process until smooth and liquidized. Remember to stop and scrape down the sides!
– Pour mixture into saucepan
– Add: remaining broth, milk, cheese & salt (optional)
– Cook over medium-low heat until cheese is melted
– Ladle into bowls, grind some pepper on top and enjoy!
Notes
For a more subtle flavor, use Gorgonzola cheese in lieu of blue
In the past I have used frozen asparagus with mixed results. If you can use fresh, do, but frozen is a decent substitute if you trim their stems.

 

[Weedygarden]

Italian Black Bean Soup

2 cups dry black beans, rinsed and checked
½ medium onion, chopped
½ lb. Italian-style sausage
1 15 oz can Italian-style diced tomatoes
2 cloves garlic, crushed
1 tsp. dried crushed basil
2 cups baby spinach leaves
Salt and pepper to taste

Soak beans overnight in cold water. Drain and place in a medium slow cooker. Cover with warm water and cook on high for 4 hours stirring occasionally. Brown sausage with onion and drain away any fat. Add to beans along with tomatoes, garlic and basil. Cook one more hour.

Stir in spinach leaves and serve.

 

[Weedygarden]

Thai Coconut Curry Soup

http://thriftymominboise.blogspot.com/2015/10/thai-coconut-curry-soup.html

2 cups chicken broth
1 can unsweetened coconut milk
1 cup water
3 Tbs. soy sauce
2 tsp. fish sauce
2 Tbs. red curry paste
6 button mushrooms, thinly sliced
4 green onions, sliced
2 cups cole slaw mix or shredded cabbage
1 small can sliced water chestnuts

In a large pot combine broth, coconut milk, water, soy sauce, fish sauce, curry paste, onions and mushrooms. Bring to a boil. Add coleslaw mix and water chestnuts. Stir well cooking until cabbage is just tender.

If you aren't so much into the spicy stuff you can leave out the curry and still enjoy a flavorful soup. You can also add sliced chicken to make it extra hearty.

 

[Weedygarden]

Coconut Curry Soup

Coconut Curry Soup

1 large chicken breast half, sliced into think bite-sized pieces
2 Tbs. oil
3 cloves garlic, crushed
2 cups chicken broth
1 can coconut milk
1 heaping Tbs. Asian red curry
1/4 cup soy sauce
1 small onion, thinly sliced
1 can bean sprouts
1 can sliced water chestnuts (optional)
1 package shredded coleslaw mix
4 bundles of mung bean noodles (optional)
In a large soup pot heat oil and cook sliced chicken. Add garlic and onions. Continue to cook until onions are tender. Pour in broth, coconut milk and a coconut milk can full of water. Stir in curry and soy sauce. Add sprouts and chestnuts, stir to combine. Stir in coleslaw mix. Bring to a simmer and cook until cabbage softens. Serve plain or with noodles.
To prepare noodles: Soak noodles in cold water while you make the soup. When the soup is finished add the noodles just before serving. Stir them in to warm through and remove from heat. Do not boil the noodles.
http://thriftymominboise.blogspot.com/2016/03/coconut-curry-soup.html

 

[Weedygarden]

Cream of Peanut Butter Soup

Extra Virgin Olive Oil (EVOO)
8 cups Chicken Broth, homemade, canned or low sodium (with more as needed)
1 medium Sweet Onion, chopped
2 medium Carrots, peeled and grated
Sea Salt or Kosher Salt and White Ground Pepper to taste
½ to ¾ teaspoon ground Red Cayenne
½ cup cooked Brown or White Rice
½ cup Creamy Peanut Butter
Fine chopped salted or dry roasted Peanuts to garnish

In a medium soup pot, heat EVOO over medium heat. Add onions and carrots and sauté about 5 minutes. Stir often so they don’t brown. Pour in chicken broth. Increase heat to high and bring to boil. Reduce to simmer and cook for about 30 minutes, stirring often. Using a blender, food processor or immersion blender puree the onions and carrots. Return puree to soup pot and add cooked rice, seasonings to taste and the cayenne powder. Simmer for 20 minutes. Stir in peanut butter. Ladle into bowls, garnish with chopped nuts. Serve with hearty country style bread.

https://survivalblog.com/recipe_of_the_week_92/

 

[Weedygarden]

Red Lentil Soup


1 coarsely chopped carrot
½ medium onion, coarsely chopped
1 coarsely chopped medium potato
1 cup split red lentils
1 1.2 liter water
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon mint
1 teaspoon pepper

Rinse lentils and drain. Combine carrots, onion, potato and water in a pot, simmer, uncovered until they are tender. Add to blender and puree until smooth. Simmer another 10 minutes with seasonings. Season to taste with salt if more is desired.
Recipe from lentil package. (Duru)

 

[Weedygarden]

Ham Green Bean Soup

2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper

Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.

 

[Sentry18]

Here is my homemade Cream of Mushroom Soup recipe:

1 medium to large package of mushrooms, cleaned and chopped.
1 small yellow onion, chopped
2-3 tbsp butter
Approx. 1.5 cups heavy cream
Approx. 2 cups chicken broth

Thoroughly saute mushrooms and onions in butter, once cooked stir in chicken broth, deglaze bottom of frying pan, add heavy cream and cook down (stirring frequently) until thick. Salt and pepper to taste.

 

[camo2460]

I made a Pot of "Butter Bob's Famous Chili" OMG is it good, made it last Night and had it for Dinner, then again this Morning over Eggs. Thanks for the Recipe.

 

[Weedygarden]

I made a Pot of "Butter Bob's Famous Chili" OMG is it good, made it last Night and had it for Dinner, then again this Morning over Eggs. Thanks for the Recipe.

Thank you, Camo! I am not sure where I even found the idea of the recipe. You can see that it is not my original recipe, but one that I collected, as is the case with recipes. I have a recipe blog, that is open and anyone can go there. This particular recipe has become the most commonly searched for recipe on my blog. And, it is a Keto recipe, isn't it?

 

[backlash]

Amazon has brick cheese.
$4.95 for 8 oz.
The bad part. $15 for shipping.

Here's a link to where they sell brick cheese by state.
No where in my state.
https://www.widmerscheese.com/where-to-buy/

 

[camo2460]

Thank you, Camo! You can see that it isn't my original recipe. I am not sure where I even found the idea of the recipe. You can see that it is not my original recipe, but one that I collected, as is the case with recipes. I have a recipe blog, that is open and anyone can go there. This particular recipe has become the most commonly searched for recipe on my blog. And, it is a Keto recipe, isn't it?

Yes it is Keto, and that reminds me I'm Hungry time for some Chili.

 

[Weedygarden]

Amazon has brick cheese.
$4.95 for 8 oz.
The bad part. $15 for shipping.

Here's a link to where they sell brick cheese by state.
No where in my state.
https://www.widmerscheese.com/where-to-buy/

I know brick cheese is difficult to find, but after we had a discussion about it a year or two ago, I looked for it and found it and didn't have to drive far nor pay a fortune. It was not in one of the Safeway's, Krogers, or other common shops. I just don't remember where now.

 

[SheepDog]

We buy bricks of cheese at Safeway, Walmart and every grocery store in that little town next door. The bricks are typically 2 pounds and sell for between $6 and $12 depending on how sharp you want it. Cheddar, Jack, Swiss and everything you could want.

 

[Weedygarden]

Sheepdog, there is a variety of cheese that was as common in the stores as cheddar, jack, swiss, mozzarella that was called "brick" cheese. It is not commonly seen in stores now, but is still available in special stores as mentioned previously. Walmart mentions it, but says it is no longer available. https://www.walmart.com/ip/Brick-Cheese/154741567

 

[SheepDog]

OK, I understand now. It's not the brick style of packaging but the brand of cheese you can't find.
Sorry, I misled the conversation. I don't believe I have ever seen the brand so I learned something new, thank you.

 

[Dani]

I work in a deli that sells cheese from all over the world. One of the benefits, i get to try all of them so i can tell customers about them. I know we haven't ever carried it but you have peaked my interest. If I ever do see it, I will need to pick it up.

 

[Terri9630]

Thank you, Camo! I am not sure where I even found the idea of the recipe. You can see that it is not my original recipe, but one that I collected, as is the case with recipes. I have a recipe blog, that is open and anyone can go there. This particular recipe has become the most commonly searched for recipe on my blog. And, it is a Keto recipe, isn't it?

What's the link for your recipe blog?