Soup recipes

[shellee]

This looks pretty good.
Tortellini and Italian Sausage Soup

1 tablespoon extra-virgin olive oil
1 ½ pounds sweet Italian sausage, removed from casing
2 cups sweet onion, half inch dice
1 ½ cups carrots, half inch dice
½ cup celery, quarter inch dice
1 tablespoon fresh garlic, minced
1 ½ quarts chicken or vegetable stock or broth
3 cups heavy cream
4 ounces cream cheese
1 14.5-ounce can diced tomatoes
¾ pound dry cheese tortellini
4 ounces baby spinach
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon dried basil
½ teaspoon dry oregano

In a large sauté pan over medium high heat, add olive oil and once hot, add the sausage and break up into bite sized pieces as it browns.

After the sausage browns, about five minutes, remove the sausage to the slow cooker but leave the fat in the pan.

Keep the pan on medium high and add the onion, carrot, celery and garlic. Cook until slightly browned and almost tender, about 5-8 minutes.

Add a splash of the stock to deglaze the pan then add the pan contents to the slow cooker along with all other ingredients.

Cook 3-4 hours on low until the tortellini is tender.

[tulip]

I just made this last night -- it was delicious.


Lentil and Orzo Soup

INGREDIENTS
1 tablespoon olive oil
1 onion, diced
3 carrots, diced
5 cloves garlic, minced
2 cans (15 oz.) diced tomatoes
4 cups chicken broth
4 cups water
1 1/2 cups brown lentils, rinsed
2 teaspoons cumin
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup orzo
2 cups roughly chopped baby spinach

INSTRUCTIONS
Select sauté and add oil to cooking pot. When oil is hot, sauté onion and carrots until tender, about 8 minutes. Add garlic, cook for one minute. Add tomatoes, broth, water, lentils, cumin, garlic salt, red pepper flakes, parsley, salt and pepper.
Select high pressure and 10 minutes cook time. When beep sounds turn pressure cooker off, use a Quick Pressure Release to release the pressure.
When valve drops carefully remove lid, tilting away from you to allow steam to disperse.
Select Simmer and add orzo; simmer 10 minutes or until orzo and lentils are tender.
Add spinach and cook until spinach wilts.
Season to taste with additional salt and pepper if needed.

[greysfang]

My new favorite sick day soup is Lemon Chicken Orzo Soup.


INGREDIENTS

▢2 sticks celery chopped finely
▢2 medium carrots peeled & chopped finely
▢1/2 medium onion chopped
▢1 tablespoon butter
▢1 tablespoon olive oil
▢3 cloves garlic minced
▢2 tablespoons flour
▢6 cups chicken broth
▢1/4 teaspoon Italian seasoning
▢1.5 pounds uncooked chicken breasts
▢1 cup uncooked orzo
▢1 tablespoon lemon juice or to taste
▢1 tablespoon chopped parsley or to taste
▢Salt & pepper to taste
INSTRUCTIONS

Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.

Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.

[greysfang]

I made this last night and it is quick and easy and freaking delicious.

Hungarian Mushroom Soup


SERVES: 4
PREP TIME: 15 min
COOK TIME: 30 min
CALORIES: 363

Ingredients

4 tbsp butter
2 cups onions, chopped (I only used 1 cup because I'm not a huge fan of onions)
1 lb mushrooms, sliced
2 cups chicken or vegetable stock
1/2 cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley

Method


In a heavy pot or Dutch oven, cook the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.

Add the dill, thyme, paprika, chicken or vegetable stock, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.

Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.

Turn the heat down to low and slowly stir in the sour cream and lemon juice.

Garnish the soup with parsley and serve hot.

**Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe.

Nutrition Info Per Serving Amount

CALORIES 363
PROTEIN 11 g
CARBOHYDRATES 35 g
TOTAL FAT 17 g
DIETARY FIBER 3 g
CHOLESTEROL 43 mg
SODIUM 593 mg
TOTAL SUGARS 10 g

[waterslide]

^I'm stealing all of these...

I had this takeout for lunch, but I want to recreate it in my house. It was sooo good, especially with the dried crushed chilis. This recipe is missing the bean fritters, but I found a recipe for those here. 

Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup)

A recipe for Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup)! Noodles are served in a flavorful chicken coconut broth spiced with turmeric and thickened with garbanzo bean flour.

Prep Time20 minutes

Cook Time45 minutes
Total Time1 hour 5 minutes


Servings6 -8 Servings


Ingredients

3 tablespoons fish sauce

3 tablespoons soy sauce

1 tablespoon chopped garlic

2 tablespoons freshly grated ginger

2 teaspoons ground turmeric

2 pounds boneless chicken thighs or breasts cut into 1 inch cubes

1/4 cup vegetable oil

2 cups chopped yellow onions

2 teaspoons ground paprika

5 cups (three 13 1/2 ounce cans) coconut milk

7 cups chicken stock

1/2 cup garbanzo bean flour

2 pounds fresh or 1 pound dried thin Chinese egg noodles


For Garnish:

6 hard boiled eggs peeled and cut crosswise into 1/4 inch thick slices

4 tablespoons ground dried red chilies pan roasted until fragrant

1 large sweet or red onion halved, cut into thin crescents, and soaked in water

2 green onions chopped

1 cup fresh cilantro

3 limes quartered

Fish sauce to taste


Instructions

In a medium bowl, whisk together the fish sauce, soy sauce, garlic, ginger, and turmeric. Mix in the chicken using gloved hands.


In a large pot, drizzle oil over medium high heat. Once thoroughly heated and shimmering, add the onions. Cook, stirring often, until softened and translucent, about 3 minutes.


Mix in the paprika, then the chicken with marinade. Cook, stirring often, until all sides of chicken are browned, 4-5 minutes.


Stir in the coconut milk and chicken stock. Stir constantly and once it begins to boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 20 minutes.


In a small bowl, whisk the garbanzo bean flour with 1/2 cup warm water until smooth. Stir into the soup and bring to a boil. Continue to simmer over medium low heat until slightly thickened, 5-10 minutes. If too thin, add more garbanzo bean flour mixed with water. If too thick, add a little more water. Season with fish sauce or soy sauce to taste. Keep over low heat until ready to serve.


Bring a large pot of salted water to a boil. Add noodles and cook just until al dente, just tender. Drain and rinse with cold water. Drizzle a little oil and mix to keep the noodles from sticking.


Divide the noodles among serving bowls. Top with the chicken coconut soup. Garnish as desired with hard boiled eggs, red chili powder, soaked onions, cilantro, lime, and fish sauce. Serve immediately.

OHN NO KHAUK SWE (BURMESE CHICKEN COCONUT NOODLE SOUP) RECIPE


I also saw another recipe where it said to throw the garbanzo beans and water into a nutribullet instead of mixing them, which is what I will probably do.  

[sputnik]

^^^
holy shit that sounds amazing. i need to make it.

[waterslide]

It was amazing! I think it was one of the best bowls of soup I've ever had in my life. It was just layers of flavor and texture...I don't even know. I found a Burmese place near me...who knew??

[vinzenlina]

Yum!! Is this similar to Laksa?

[burnt_toast]

This is my go-to around here:

Shrimp Gumbo

2 tbs butter
2 medium onions - chop however
2 medium green bell pepper - chop however
2 - 5 cloves garlic chopped or pressed or however you wanna make it small - I go heavy on the garlic, the original recipe only called for 2 cloves but I tend more toward 5
3 cups beef broth
salt, pepper, cayenne, hot pepper flakes ... whatever you want to make it as spicy as you want
15 oz or so diced tomatoes (canned works okay but you might need a pinch of sugar to get rid of that 'can' taste)
10 oz or so frozen cut okra, thawed (fresh if you got it)
1 lb medium shrimp, deveined 

Lazy directions (I don't have any others)

• Melt butter in dutch oven
• cook onions and peppers until onions are semi-translucent or you get tired of waiting
• add garlic and cook another 3 mins stirring sometimes so shit don't burn
• Add beef broth, all seasoning and tomatoes (lil sugar if you used canned, like 1 tsp or so)
• Simmer it all over medium head about 30 mins
• Add okra and shrimp
• Stir it all in well and then let it all sit until shrimp is pink (if you use frozen shrimp - which I do because I'm LAZY - let is all simmer about 7 mins or so)

I test doneness by the okra as it should be soft but not so stewed it loses all hope of shape.  You can thicken with some flour mix if you want, but I prefer mine to be more soupy.  Littlest Toast has hers over rice but I don't have patience with all the carbs so I just eat it soup style.  Also, I spice the bejesus out of mine because I like the nose run of spicy foods - but it's not necessary.

[shellee]

That’s sounds perfectly easy. Thanks!

[tulip]

Made this the other night. Super easy, quick and delicious:

Taco Soup

2 tsp olive oil
1.25 lbs ground beef (I used ground turkey)
2 minced cloves of garlic
1 jalapeno, seeded and chopped
2 -14.5 oz cans tomatoes with green chilies (I used one petite diced plain tomatoes and 1 can of Rotel)
14 oz beef broth
8 oz tomato sauce
1 T chili powder
3/4 tsp paprika
1/4 tsp oregano
1 tsp cumin
salt and pepper to taste
1.5 cups frozen corn
1 can black beans (drained and rinsed)
1 can pinto beans (drain and rinsed)
1/3 cilantro
1/2 lime

Toppings: shredded cheese, chopped onions, diced avocados, tortilla strips

Heat oil in large pot. Brown meat and onion. Add jalapeño and garlic. Sauté 1 minute longer. Drain excess fat. Still in rest of ingredients except for corn, beans, cilantro and lime juice. Cover and simmer 30 minutes, stirring occasionally. Add corn and beans. Heat through. Add cilantro and fresh lime juice. Stir. Serve with toppings.

[o0amber0o]

Warning - I don't eat healthy soup.

I tried this recently and it was a huge hit (though it makes A LOT, when I make it this week I'm halving the recipe):

Cheesy Corn Chowder

TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 15 servings (3-3/4 quarts).

6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed Velveeta

Directions
1. In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.