Soups...need recipes

[QUILT]

Well I plan on making this a soup winter and would appreciate any good recipes that anyone is willing to share.

Right now I believe Sue's corn recipe could be incorporated here as well, but if anyone has some favorites (simple, simple, simple) please post them here.

I will be back with soup recipes and other goodies to share.

[juliartz]

Well I plan on making this a soup winter and would appreciate any good recipes that anyone is willing to share.

Right now I believe Sue's corn recipe could be incorporated here as well, but if anyone has some favorites (simple, simple, simple) please post them here.

I will be back with soup recipes and other goodies to share.

Ohhh... ohhh! I eat soup all year long. I come from a soup eating mother...  and as kids she could never make enough to satisfy her brood of 3, so she came up with this soup that takes only about an hour to make, and is healthy. I've changed it to suit my tastes, and all my friends always want some when they hear that I am making "Crazy Soup".  Basically, Crazy Soup is a beef Vegatable soup.

CRAZY SOUP

1 1/2 lbs 90% lean ground beef
2 Qt Cans beef broth (plus about 1/4 cup water in each can to rinse, add to broth)
1 can cut green beans (drained)
1 can cut wax beans (drained)
2 cans diced carrots(drained)       **Veggies can be changed to those of your preference
1 can diced potatoes (drained)         but I use these with great success by all.
1 can diced stew tomatoes (DO NOT DRAIN)
3 cups cooked tubatini pasta (approx) or small pasta of choice
1/2 cup cooking marsala
2 TBL soy sauce
2 TBL worchestire sauce
1 pkg dry onion soup mix
1 TBL Garlic powder
a few bay leaves
Salt/pepper to taste

In a large enough pot to accomodate (I use my soup 6 qt cooker). Put in broth, garlic powder, onion soup mix, soy & worchestire sauces, cooking marsala, bay leaves and bring to a boil. Lower to a slow boil, and drop "pinches" of ground beef, until all has been added. Stir. Add drained vegetables, stew tomatoes. Stir. Let cook about 10 minutes. Add cooked pasta.  SOUP IS NOW DONE.  Just remember... DO NOT EAT THE BAY LEAVES!

[QUILT]

That sounds wonderful.  Minus the meat of course

[2boysandtoys]

My standard soup starter:

3 tablespoons EVOO (extra virgin Olive Oil)
1 Onion, chopped finely
4 Celery Stalks, chopped finely
2 Cloves Garlic, chopped finely

Saute all until the onions are transparent on medium-high heat.  The celery will still be green, but it's all good.  Turn to medium-low.

Vegetarian NEXT Steps:

Add 4 cups of water, and let simmer (making veggie stock at this point).  I use Mrs. Dash no-salt seasoning - any flavor to 'spice' up the broth.

Non-Vegetarian NEXT Steps:

Add 1 can of fat-free chicken broth or fat-free beef broth.  Add 1 can of water.  Let simmer until it's all 'hot'.

I decide chicken or beef - depending upon my 'soup' of the day. 

My favorite tools:

Zyliss Chopper (originally got from Pampered Chef; now get from Amazon) - I have 3 and love them....

Super-sized deep frying pan - Rachel Ray size for my soup making.

Super-sharp knives - all my soups got veggies galore!!

I'll be back - gotta do an install/two and then I'll go forward