Does anyone have a good soup recipe? ?

I hope to use chicken stock and veg...ideas welcome. thanksDoes anyone have a good soup recipe? ?
tasty tomato soup





Ingredients


4 Medium sized tomatoes


陆 litre Water


4 Green chillies


1 Bunch of Co-orainder leaves


1 Medium sized Ginger


1 Teaspoon of black mustard seeds


4 Teaspoon of oil


1 Red Chilly (long one)


陆 Onion


2 Flakes of Garlic


Method


1) Chop the tomatoes, Co-orainder, 1 Garlic and Onion into fine pieces.





2) Cut open the green chillies from only one side( do not cut them into two pieces or it will be too hot)





3) Boil the water and put all of above and boil it for 10 mins, put salt as per the taste.





4)Heat the oil in small pan, once heated put all mustard seeds, once the seeds are popped immediately put 2nd Garlic and Red chilly. Keep it for 20 seconds and put everthing into original tomato mixture to bring the flavour.





TIP: If you are on diet then you need not do step 4 , but you may have to compromise the taste.





Does anyone have a good soup recipe? ?
This is my favourite home made soup. It's so simple but tastes yum!





It's a vegetable soup and i make a huge pot as people usually come back for seconds so you can lessen the quantities if you're only making a small pot.





About 8-10 Carrots.


3 Potatoes.


4 Leeks.


3-4 sticks of Celery


A large handful of flat-leaf parsley.


3 bayleaves.


I use 2 tablespoons of boullion vegetable stock powder and 1 veg stock cube but chicken stock still tastes good.


A pinch of ground black pepper.





Chop up all the ingredients and put in a large saucepan with the stock and fill with water.


Bring to the boil and then simmer over a very low heat for a couple of hours.


Blend the soup in a mixer (remember to remove the bay leaves).





Great served with crusty white bread!
Here is a great Italian soup recipe that I got at a hole in the wall in Rome, Italy. Deliciosa!!





Pasta e Fagioli





1/2 cup finely chopped onion


1 small carrot, minced


1/4 cup minced celery


1 clove garlic, minced


1/4 pound prosciutto, finely chopped


1 tablespoon olive oil


8 cups chicken broth


1 can crushed tomatoes


2 cans great northern beans


1 tablespoon dried parsley


2 teaspoons dried basil


1/8 teaspoon ground cayenne pepper


1 tablespoon distilled white vinegar


2 teaspoons white sugar


1 pkg frozen chopped spinach


salt and pepper to taste


1 (16 ounce) package acini de pepe pasta


Directions





In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.


To stock pot add chicken broth, tomatoes, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Add acini de pepe pasta and cook for additional 15 minutes.


Garnish with fresh parmaesan and serve with crusty french bread.



Cock-a-Leekie Soup





Ingredients





1 boiling fowl, about 4lb, including legs and wings


1lb leeks (about 12) cleaned and cut into 1-inch pieces


4 pints stock or water


1oz long grained rice


4oz cooked, stoned prunes


One teaspoon brown sugar


Salt and pepper


Garnish of bay leaf, parsley, thyme


Some recipes also have 3 chopped rashers of streaky bacon





Method





1. Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum.


2. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil.


3. Simmer gently for 2-3 hours, adding more water if necessary.


4. Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served).


5. Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes.


6. Check for flavour and serve with a little chopped parsley.





Serves 6/8 people.
olive oil


One medium leek, chopped


One medium onion, chopped


Half swede, chopped into cubes


4 med to large carrots, chopped


I clove of garlic


Black pepper


2 sticks celery, chopped


2 med to large potatoes, cubed


herbs de provence, good teaspoon, even two.


1 and half pints of stock.





sweat off onions, add celery, garlic, leek. Cook for few mins. Add carrots, swede (sometimes called turnip)and season.


Cook for few more mins.


Add potatoes and stock and bring to boil for 10 minutes or until potatoes are soft. Reduce heat and cook for 20-30 mins.


When all veg soft, blend roughly with a hand blender.


It makes a thick, hearty sweet winter soup, great with hunks of bread and butter.
Try this African recipe for stone soup!


An African man came into the village and ashed for a big pot of water to be put on tha communal fire. He then asked for three laege stones (cleaned and washed nicely) to be put in the middle of the pot. Now he asked for someone to contribute 5 red onions medium chopped and 5 swett potatoes peeled chopped , some herbs, Another not wishing to be outdone gave three choppd chillies, another getting into the spirit put two chopped bellpepers. yet another put in six chicken thighs And lastly they exchanged news until done, Hey presto stone soup !
my grannies homemade lentil soup is the bomb. unfortunalty yopu will need ham stock but you can get this at the butcher for about 拢1.





4carrots


1 onion


half a bag of red lentils


1 small potato


ham bone





boil all together for 11/2 hour in a pot and bobs your uncle. the meat should come off the bone..if not you could chop it off aso you have tasty ham chunks through it...yum yum





if your defo want use veg stock.try butternut squash, and chilli





2 butternut squash


1 large onion


1/2 red chilli


some creme frais


veg stock cube





boil all together until cooked then liquidise. add dollop of creme frais before serving.





i love these both and think i am addicted to soup..i eat soup everyday!
Chicken Tortilla Soup


6 corn tortillas (6 inch), divided


1-1/2 tsp. oil, divided


1/2 lb. boneless skinless chicken breasts, cut into bite-sized chunks


2 cans (14 oz. each) chicken broth


1 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Medium Salsa


1 cup frozen corn


1 cup KRAFT Shredded Cheddar Cheese


PREHEAT oven to 400掳F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.





MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.





LADLE soup into serving bowls; top with cheese and tortilla strips.


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French Onion Soup


2 Tbsp. margarine or butter


3 large Spanish onions, peeled, sliced


1 can (14-1/2 oz.) beef broth


3 cups cold water


1 bay leaf


6 slices French bread, toasted


1 cup KRAFT Shredded Swiss Cheese


1/4 cup KRAFT Grated Parmesan Cheese


MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.





PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.





BROIL 5 to 10 minutes or until cheese is golden brown.
VEGETABLE SOUP


Printed from COOKS.COM





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6 c. water


6 chicken bouillon cubes


10 oz. frozen mixed vegetables


10 oz. frozen broccoli


2 lb. frozen hash browns


1 c. chopped onion


2 c. milk


1/3 box (2 lb.) Velveeta


1 can chicken broth


1 can cream of chicken soup





Cook in the 6 cups water: Chicken cubes, mixed vegetables, broccoli, hashbrowns, chopped onion. Heat together: 2 cups milk, Velveeta, chicken broth and cream of chicken soup. Then combine all. Serves 16.
Scotch Broth. Soak half a bag of broth mix for eight hours. Chop up five carrots, one leek, two onions and half a pack of bacon off cuts. Put everything into a large pot and add water to cover the whole lot. Boil for one hour, and taste!! If your soup is too thin, add some red lentils and boil for another hour. Good soup is one where you can stand your spoon in it without it falling down!!