Any good soup recipes?

I LOVE soup and were wondering if any one had any good soup recipes. Any are fine, I'm not picky.


Thanks!Any good soup recipes?
I LOVE soups. I'm making this one tonight, but adding some chicken ravioli to it. You could also add turkey sausage, or frozen mini meatballs to it...





***Escarole and White Bean Soup***





2 tablespoons olive oil


2 garlic cloves, chopped


1 pound escarole, chopped


Salt


4 cups low-salt chicken broth


1 (15-ounce) can cannellini beans, drained and rinsed


1 (1-ounce) piece Parmesan


Freshly ground black pepper


6 teaspoons extra-virgin olive oil


Serving suggestion: crusty bread





Directions


Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.





Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.





Another favorite here at my house is....





****Stuffed Pepper Soup*****





2 lb. lean ground beef


1 large onion, chopped


5 large green peppers, chopped


6 cans of condensed tomato soup


1 can beef broth


6 cans water


1/2 cup rice, uncooked





Brown beef, peppers, and onions in 2 tbs. oil. Drain fat, add soup, and bring to a boil. Simmer and add rice. Cook for 30 minutes, or until rice is tender.





***Cheesesteak Soup***





1/4 cup canola oil


1 1/2 large onions, diced small


2 tablespoons kosher salt


2 teaspoons freshly ground black pepper


2 to 3 cups all-purpose flour


1 tablespoon granulated onion powder


2 tablespoons garlic powder


2 1/2 pounds beef tenderloin, sliced lengthwise and cubed


6 cups water


1/4 cup beef bouillon cube powder


8 ounces sliced American cheese (or Velveeta)


Sliced chives, to garnish


Chopped parsley leaves, to garnish





Directions


In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.





In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.





Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.





Pour into bread bowls and garnish with chives and parsley.Any good soup recipes?
FRESH VEGETABLE SOUP





1 can chicken broth


3 T chicken base


2 quarts water


1/4 tsp pepper


1/8 tsp salt


1 inch chunk ginger, peeled and crushed


2 bay leaves


8 large cloves garlic, crushed


2 stalks celery, thinly sliced


1/2 Bermuda onion, thinly sliced


1 large red pepper, chopped


12 baby carrots, thinly sliced


1 leek, thinly sliced


5 mushrooms, thinly sliced


1 scallion, sliced in one-inch pieces





Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.


For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.





Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Cheese Soup





Ingredients





* 8 cups water


* 4 potatoes, peeled and cubed


* 2 cubes chicken bouillon


* 2 stalks celery, chopped


* 1 onion, chopped


* 2 (10.75 ounce) cans condensed cream of chicken soup


* 1 pound processed cheese food (eg. Velveeta), sliced





Cooking Instructions





1. In a large pot over high heat, combine the water, potatoes, bouillon cubes, celery and onion. Bring to a boil and cook until vegetables are soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.


2. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
I found a wonderful new soup recipe in a cookbook I am borrowing from the library. It is described as a traditional Tunisian lunch soup - well known among dock workers there. It is called ** Hummus b'il Kammun** which means Chickpeas with Cumin (Soup)


It has strong flavors and is a thin pure茅d soup that tastes even better the second day. I found a recipe for this soup and am leaving the link, but mine came from ';Arabesque'; a Middle Eastern Cookbook.


Serve it with chopped cilantro, chopped eggs, Lime wedges, Mint Leaves, etc
Beef and Onion Stew
































This Saturday-night stew is best started in the afternoon, as it takes 3 hours to slow-cook to perfection. RECIPE INGREDIENTS:


2 pounds lean round or stew beef, cut into 1-inch cubes


Salt to taste


2 large red onions, halved and thinly sliced


1/3 cup olive oil


2 teaspoons brown sugar


3 tablespoons flour


2 cups beer (preferably dark, but light or nonalcoholic


beer is fine too)


1 cup beef stock (enriched with 1 teaspoon miso, if you have it)


3 bay leaves


1 teaspoon dried thyme


1 teaspoon dried sage, crumbled


1. For the stew, heat the oven to 325掳. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.





2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the pot with the onions.





3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don't worry if it's lumpy).





4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the pot with the beef and onions and pour in the liquid from the frying pan. Bring the stew to a boil on the stovetop. Then transfer it to the oven, tightly covered, for about 3 hours.
I love soup too - I make it in no matter the weather. Here is one of my favorite recipes for minestrone. Since it's made with chickpeas and cannellini beans, it's high in protein and low in fat/calories. And it's easy to make, to boot. Enjoy!





Chickpea and Cannellini Minestrone





Extra virgin olive oil





1 tsp. dried rosemary





1 medium onion, chopped





3 garlic cloves, minced





1 bay leaf





1 14-oz. can chickpeas, drained and rinsed





2 14-oz. cans cannellini beans, drained and rinsed





1 medium carrot, chopped





2 celery ribs, chopped





1 14-oz. can diced tomatoes





8 cups vegetable broth





1 lb. kale or spinach





Salt and pepper





1 cup ditalini or tortellini pasta





Romano cheese











Directions:





Heat oil over medium heat and add rosemary, onion, garlic, and bay leaf over medium heat. Add beans, carrots, celery, tomatoes, broth, and kale. Season with salt and pepper and bring to a boil. Stir in raw pasta and return to a boil. Cover, reduce heat, and cook for 10 minutes (or until vegetables are tender and pasta is al dente). Remove soup from heat and adjust seasonings, as needed. Sprinkle servings with Romano cheese.





PS - I also posted this recipe on my blog at http://desperatelyseekingbalance.wordpress.com. I'll be posting many more healthful recipes in the future, if you're interested :)
Here are some recipes for some less common soups I have worked with to adapt to my taste. I would rather give you the links below than take up a bunch of space here with the ingredients.





Enjoy!
Just made one. Had left over steak, so I chopped it up %26amp; added onion, garlic %26amp; sauted in EVOO. Then I put in some beef stock, vegetable stock I save from steaming vegetables, %26amp; added a 1/2 cup of barley. Let it simmer about an hour.





It was delicious!
Brocolli, salt, pepper, water, blitz together. Done
tomato Campbell's with a little basil and grilled cheese to dip in the soup. it's amazing!
Check allrecipes.com. Great recipe website!