Giveaway: Share Your Favorite Soup Recipe

Can you say brrrrrrrrrrrr? As record low temperatures are sweeping the country, we are opting to stay warm with a hot bowl of soup and an even hotter giveaway! We’re looking for your favorite soup recipes and in exchange, we’re awarding three great prizes:

Snowflake Popcorn Tub

Snowman Satchel

Wreath Tin

Here’s how to enter: Leave a comment with your favorite soup recipe. Write it out or paste a link, but make sure it’s a good one! We’ll choose our favorites to feature here on the blog and award three winners these great prizes!

Spread the word and stay warm!

Giveaway details: Must be at least 18 years old to enter and residing in the continental United States. One entry per person. Entries will be accepted until midnight, Monday, January 13, 2014. Winners will be notified via email.

Related Posts Plugin for WordPress, Blogger...

183 responses to “Giveaway: Share Your Favorite Soup Recipe

  1. scott

    I love this Baked Potato Soup recipe, it’s so yummy

    12 slices bacon
    2/3 cup margarine
    2/3 cup all-purpose flour
    7 cups milk
    4 large baked potatoes, peeled and cubed
    4 green onions, chopped
    1 1/4 cups shredded Cheddar cheese
    1 cup sour cream
    1 teaspoon salt
    1 teaspoon ground black pepper

    Directions:

    Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

    In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

    Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

  2. Laurie

    Creamy Potato Soup
    8 slices of bacon, 1 cup water, 3 medium potatoes (cubed), 1/2 cup onion, 1 can cream of chicken soup, 8oz sour cream and 1 1/2 cup milk.

    Fry bacon, drain, set aside. Add water, potatoes, and onions. Bring to boil. Reduce heat, simmer covered for 20 min. Add soup and sour cream. Gradually add milk. Simmer until hot. Top with bacon and any other toppings you wish (cheese, chives, etc)

    Enjoy!!!

  3. Dayna

    Ever since I found The Pioneer Woman Ree Drummond’s recipe for Sherried Tomato soup it has become my favorite winter comfort food. I like to serve it with a Grilled Heartland cheese sandwich
    http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

    http://grilledcheeseacademy.com/

  4. Jennie Sanderson

    My very favorite soup is Crab and Corn Chowder. I don’t really use a recipe for soup but I use basic ingredients -crab, cream, butter, broth (clam juice or seafood base), garlic, onion, red potatoes, frozen or fresh corn, celery, salt, pepper, old bay, bayleaf and thyme. I add cayenne, orange and red peppers, they are so pretty! It is such a rich and wonderful soup especially when sweet corn is in season! The sweetness of the crab and corn is so wonderful, and my cajun husband loves the kick of cayenne

  5. Jeccica Simpson

    Best soup for me of all times
    FRENCH ONION SOUP, awesome for cold days and hearty too!!

    http://www.foodnetwork.com/recipes/melissa-darabian/french-onion-soup-recipe/index.html

  6. debi affrunti

    Marina Cafe Seafood Bisque
    Author: CopyKat.comRecipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Seafood Recipes, Soup RecipesPrep time: 10 minutesCook time: 30 minutesServes: 8Marina Cafe Seafood Bisque
    This is a wonderful mix of seafood flavors!

    Ingredients

    1 stick butter
    1/2 onion, diced
    1 tablespoon garlic, chopped
    1/2 stalk celery, diced
    1 cup Italian tomatoes, crushed
    1/2 cup flour
    1/4 cup sherry
    1 cup white wine
    2 cup heavy cream
    1 quart milk
    2 ounces scallops
    4 ounces shrimp, baby
    2 ounces crawfish tails
    2 ounces lump crabmeat
    1 cup clams, with juice
    10 ounces fish, diced
    1 teaspoon lemon juice
    1/2 bunch green onion, chopped
    1 teaspoon paprika
    2 tablespoons basil, chopped
    Salt, to taste
    Black pepper, to taste
    Cayenne pepper, to taste
    Instructions

    Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

  7. Yelena

    I live to make borstch. Ukrainian style.
    Boil beets, carrots and onions, shred them al back in to the water. Add sapt, peper, cabbage… And potstoes… Cook till cabbage is soft. Add dill and tomato sauce. Cook 5 minutes. Done! Serve with sour creme.
    Sorry dnt know the proportions. I do it by eye.

  8. Jenn Sibiga

    I LOVE cream of broccoli soup, especially lightened up!

    http://www.laurainthekitchen.com/recipes/light-cream-of-broccoli-soup/

  9. Jen

    I’d have to go with Thai Tom Kha Kai (Chicken Coconut) Soup http://www.instructables.com/id/Tom-Kha-Gai-Thai-Coconut-Soup/

  10. KJ Skib

    I love homemade chicken noodle:

    2 lbs chicken
    1 can chicken stock
    2 cut up carrots
    1 large onion cut
    1 package of water chestnuts
    1 package of egg noodles
    1/2 lbs spinach torn up

    Cook in a large pot until chicken and noodles are cooked through

  11. Hearty vegetarian bean soup to warm you up!

  12. Alicia

    This is THE best Broccoli Cheese Soup recipe I have ever come across, super yummy!!! http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-soup/

  13. Stacie

    My favorite soup is Creamy Tomato Tortellini Soup! I just love tortellini in soup.

    http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

  14. Sandy N.

    A fave of mine….

    Spicy Pumpkin Soup

    4 Tbsp unsalted butter
    2 medium yellow onions, chopped
    2 teaspoons minced garlic
    1/8 to 1/4 teaspoon crushed red pepper
    2 teaspoons curry powder
    1/2 teaspoon ground coriander
    Pinch ground cayenne pepper
    3 (15 oz) cans 100% pumpkin or 6 cups of chopped roasted pumpkin
    5 cups of chicken broth
    2 cups of milk
    1/2 cup brown sugar
    1/2 cup heavy cream

    Instructions:
    1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

    2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

    3 Transfer soup, in batches, to a blender or food processor (I use a hand blender and just blend in the pot). Cover tightly and blend until smooth. Return soup to saucepan.

    4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

    Serve in individual bowls.

  15. Barbara Mayes

    I love homemade potato soup made with a white sauce for creaminess and onion for flavor! A little salt and pepper!

  16. Theresa Wilson

    A good one is here; I love me anything broccoli and cheese related. Add potatoes or ham which are my other favorite foods and you got yourself a winner. Thanks for the chance. http://allrecipes.com/recipe/potato-ham-broccoli-and-cheese-soup-with-baby-dumplings/detail.aspx

  17. Denille Moore

    Ham and Potato Soup!
    We just had this after Christmas dinner with leftover Ham! Yum yum!

    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

    Directions:
    Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
    In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
    Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

  18. Tomi Howell

    Mashed Potato Soup
    Do it easy. Buy a “Loaded Baked Potato” packet and a “4 Cheese Potato” packet. Use one of each like directed. At the end you and 1 stick of butter and milk to thin it to a soup. I add extra cheese and bacon and onions!

  19. Stephanie V.

    Broccoli and cheese soup – the best! (and the kids will eat it)
    1 tablespoon melted butter
    1/2 medium chopped onion
    1/4 cup melted butter
    1/4 cup flour
    2 cups half-and-half cream
    2 cups chicken stock
    1/2 lb fresh broccoli
    1 cup carrot, julienned
    1/4 teaspoon nutmeg
    8 ounces grated sharp cheddar cheese
    salt and pepper

    Sauté onion in butter. Set aside.

    Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

    Add the chicken stock. Simmer for 20 minutes.

    Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

    Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

    tvollowitz at aol dot com

  20. cris sanchez

    This one is a really good soup that is perfect on any day.

    http://thepioneerwoman.com/cooking/2012/01/tuscan-bean-soup-with-shrimp/

  21. Rhonda p.

    Chicken noodle soup

    Ingredients
    1 tablespoon butter1/2 cup chopped onion1/2 cup chopped celery4 (14.5 ounce) cans chicken broth1 (14.5 ounce) can vegetable broth1/2 pound chopped cooked chicken breast
    1 1/2 cups egg noodles1 cup sliced carrots1/2 teaspoon dried basil1/2 teaspoon dried oreganosalt and pepper to taste
    Adjust Servings

    6 servings
    Direction

    In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

  22. ashlie elari

    Chicken breast
    Rotel tomatos
    Chicken broth
    All in crock pot for 6 hours on high.
    And put over white rice!
    Yum!!!

  23. Lisa

    This is the best ever Baked Potato Soup!

    CREAMY BAKED POTATO SOUP

    3 C chopped potatoes
    1 C water
    1/2 C celery
    1/2 C carrots
    1/4 C onions
    1 tsp parsley
    1 chicken bouillon cube
    1/2 tsp sale
    dash of pepper
    1 C milk
    1/2 C light cream
    2 Tbsp flour
    1/2 lb Velveeta cheese, cubed
    1/2 C frozen corn (optional)
    2 pieces of cooked bacon, cut up (optional)

    In large saucepan, combine potatoes, water, celery, carrots, onion, corn, parsley, bouillon cube, and seasonings. Mix well. Cover and simmer for 15-20 min, or until vegetables are cooked. Gradually add milk to flour, mixing until well blended. Add milk mixture to saucepan, cook until thickened. Add Velveeta cheese, stir until melted. Add bacon if desired & serve. This recipe is even better reheated!

  24. Melissa Robertson Marcum

    This soup is simple,easy and ohhh so delicious and a wonderful comfort food during these cold winter months!!

    http://www.countryliving.com/recipefinder/homemade-chicken-noodle-soup-3996

  25. Adela

    Nothing beats my original Butternut Squash Soup recipe – it tastes so rich and silky, but is super low in calories because of some easy cheat exchanges!

    Ingredients:
    1 butternut squash, cut and chopped into rough cubes (about the same size)
    1 medium sized onion
    1 clove garlic
    2 cups FF vegetable broth or FF chicken broth
    2-3 bouillon cubes
    pinch of salt
    pinch of pepper
    cinnamon
    cloves
    cardamom
    thyme
    oregano
    1 can kidney beans or cannellini beans
    2-3 carrots, chopped
    1 can Goya Coconut milk

    start by putting the chopped onion and garlic in the bottom of your pot or large pan (I actually like using a wok) and stir until translucent. Add salt and pepper, and then pour stock into pot. Add your butternut squash cubes, carrots, bouillon cubes, and 1-2 cups water, just enough to ensure all vegetables are covered and not touching the bottom. cover and bring to a boil, about 15 minutes. uncover and add seasonings, can of kidney/cannellini beans, and continue to stir and steep, another 15 minutes.

    using an immersion blender, blend entire soup mixture in small pulses. Stop and add in can of Coconut milk, and put over heat for 1-2 minutes. Then use immersion blender again, and continue to blend until the soup becomes smooth and creamy. Taste and add additional helpings of involved seasonings as needed to your liking.

    Adding in the kidney or cannellini beans gives you added protein without tasting it in the soup, and using the coconut milk adds the creamy texture you crave in this kind of soup without the calories and fat of half and half or heavy cream, and literally tastes the same.

    Delicious on these cold days, and sure to impress! my own family doesn’t believe i made it up.

  26. Belinda

    Vegetable beef soup

    1/2 lb ground round – browned and crumbled
    2 15 oz cans no-salt diced tomatoes
    1 can no-salt mixed vegetables
    1/4 cup brown rice
    Season to taste with no-Salt seasoning. Extra spicy Mrs. Dash is my fave.

    Combine ingredients. Cook until rice in tender.

  27. CHICKEN POT PIE SOUP! Serves:
    Makes 8 (1-cup) servings.

    1 1/2 teaspoons McCormick® Rosemary Leaves

    1 1/2 teaspoons McCormick® Thyme Leaves

    1 teaspoon McCormick® Garlic Powder

    4 teaspoons butter, divided

    1 package (8 ounces) mushrooms, sliced

    1 cup sliced carrots

    1/2 cup flour

    4 cups reduced sodium chicken broth

    1 1/2 cups frozen pearl onions

    1 pound boneless skinless chicken thighs, cut into 1-inch pieces

    1 cup frozen peas

    8 thin bread slices

    1 teaspoon oil
    deselect all

  28. Janice Cash

    My favorite soup for cold wintery days is homemade vegetable soup I just add frozen vegetables, can tomatoes and beef stock add salt and pepper to taste. It’s simple and delicious and warms you up.

  29. Susan Sagona

    Corn and Potatoe Soup

    1 tablespoon olive oil
    4 ounces Canadian bacon, chopped (about 3/4 cup)
    2 cups chopped onions
    1 cup diced celery
    3 tablespoons flour
    2 teaspoons Garlic Powder
    2 teaspoons Oregano Leaves
    1 teaspoon Rosemary Leaves
    2 cups reduced sodium chicken broth
    1 pound red potatoes, cut into 1/2-inch cubes (about 3 cups)
    2 Bay Leaves
    2 cups milk
    3 cups frozen corn kernels

  30. Mary Cloud

    We love Taco Soup

    Brown one pound ground beef – In large pot combine ground beef, 2 cans cream style corn, 2 cans Jalapeno Pinto Beans, 1 can petite diced tomatoes, 1 can rotel tomatoes, 2 packages taco seasoning and a can of water (or a cup) and let boil and serve with rice

  31. Aisha winbush

    *Stuffed Pepper Soup*

    TOTAL TIME: Prep: 15 min. Cook: 30 min.
    MAKES:10 servings
    Ingredients
    2 pounds ground beef
    2 quarts water
    1 can (28 ounces) tomato sauce
    1 can (28 ounces) diced tomatoes, undrained
    2 cups cooked long grain rice
    2 cups chopped green peppers
    1/4 cup packed brown sugar
    2 teaspoons salt
    2 teaspoons beef bouillon granules
    1 teaspoon pepper

    Directions
    In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

    http://www.tasteofhome.com/recipes/stuffed-pepper-soup

    Very Delicious even my 8 yr old enjoys it, i sometimes use my crockpot to let it cook, it’s just as delicious when cooked in the crock pot or slow cooker.

  32. My favorite soup recipe
    12 slices bacon
    2/3 cup margarine
    2/3 cup all-purpose flour
    7 cups milk
    4 large baked potatoes, peeled and cubed
    4 green onions, chopped
    2 cups shredded Cheddar cheese
    1 cup sour cream
    salt and pepper to season

    Brown bacon. Drain, crumble, and set aside.

    In a stock pot melt the margarine. Whisk in the flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil.

    Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Mix until cheese is melted.

    Enjoy!!!

  33. Barb Stenby

    stuffed pepper soup

    2 pounds ground beef
    2 quarts water
    1 can (28 ounces) tomato sauce
    1 can (28 ounces) diced tomatoes, undrained
    2 cups cooked long grain rice
    2 cups chopped green peppers
    1/4 cup packed brown sugar
    2 teaspoons salt
    2 teaspoons beef bouillon granules
    1 teaspoon pepper

    In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts

  34. Ann Marie Stelma Graff

    Just had a bowl of my favorite…Split pea soup. It’s very easy to make, but you do have to blend it.
    In a large sauce pan saute 1/2 an onion chopped small with a table spoon of olive oil until it is soft. Mix in 3 chopped carrots until softened, 8 cups of chicken broth, chopped ham (usually left over from dinner), add one chopped potato to help thicken, add salt and pepper to taste and cook for about 45 minutes. If you have a soup pot like I do, you don’t have to do anything else, but blend and serve. If you don’t, you will have to put the soup through a blender to make it creamy.

  35. Diana Cote

    My family’s favorite recipe is Spicy sausage and lentil soup.

    2 tablespoons olive oil
    1/2 cup of diced ham
    1 cup minced onion
    3/4 cup grated and minced carrot
    1 tablespoon minced garlic
    1 pound uncooked hot Italian sausage
    7 cups water
    5 cups chicken broth
    1-pound dry lentils
    1 medium tomato, diced
    2 tablespoons vinegar
    1 tablespoon minced fresh basil
    1 tablespoon minced fresh parsley
    2 bay leaves
    11/2 teaspoons salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/4 teaspoon dried red pepper flakes

    1. Heat up olive oil in a large saucepan over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Sauté for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

    2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 1/2 hours.

    3. Serve and enjoy.

  36. Cheryl Sab

    Avocado Soup

    Ingredients
    2 teaspoons olive oil
    2 teaspoons butter
    1/2 onion, thinly sliced
    1/2 jalapeno, seeded, thinly sliced
    1/4 cup chopped cilantro
    4 cups simmering chicken broth
    flesh of 2 large avocados
    salt & pepper to taste
    juice of 1/2 lime

    Toppings
    Tostitos Artisan Recipes Fire Roasted Chipotle Chips
    fresh cilantro
    crumbled feta
    lime wedges
    fresh corn, removed from the cob and sauteed in olive oil
    Directions
    1. Heat oil and butter in a skillet. Add onions and jalapenos and saute until tender.
    2. Add cilantro and cook just until it wilts.
    3. In a blender, puree chicken stock with the onion/jalapeno/cilantro mixture, avocados, and lime juice. Season with salt and pepper.
    4. Pour the soup into bowls and garnish with cilantro, feta, corn and chips.
    The soup is great warm or chilled.

  37. Joni

    Venison stew

    1lb venison stew meat (soak in milk while prep)
    Five cups of chopped veggies = red potato, celery, onion, carrots, green pepper
    1 garlic clove minced
    6 cups beef broth
    3 packets dry brown gravy
    3 packets dry ranch dressing
    Mix broth gravy and dressing in crockpot
    Add veggies and drained and rinsed venison to crockpot
    Mix cook on low for 8 hours high for 4 hours

  38. Mary Ramirez

    Chili
    1-lb Lean Ground Beef
    1-small onion
    1-can Kidney Beans
    2-cans Chili Beans
    2-cans of Rotel sauce
    1-can tomatoes with diced jalapenos
    2-cans of V-8
    Salt-Pepper and Chili Powder to taste.

    Brown the ground beef with diced onions until fried. Add the Rotel and diced tomatoes and let simmer. Add all beans and V-8. Cook on low for about an hour.
    I serve with shredded cheddar cheese and sour cream.

  39. beth embrey

    Homemade Cheesy Bacon & Potato Soup
    6 slices of bacon
    2 cups chopped carrots
    1/2 cup diced onion
    1 (20oz) bag of refrigerated diced potatoes (I used Simply Potatoes)
    2 cups of shredded colby-jack cheese (or cheddar)
    1/4 cup all purpose flour
    2 cups chicken broth
    1/2 cup water
    1 cup of milk

    Cook bacon in a large pan over medium heat until crispy. Remove bacon and set aside to cool….but LEAVE some of the bacon grease! You’re going to saute the veggies in it.
    Add carrots and onion and cook until onions begin to soften (about 3 minutes)
    Sir in potatoes and cook for another 2 minutes.
    Next, stir in broth, water and flour. Continue cooking, stirring constantly until the soup starts to boil and thicken. Reduce heat to low and cook for 20 minutes (or until potatoes are tender), stirring occasionally.
    Next, stir in milk and cook for another 2-3 minutes. While you wait, chop up your cooked bacon.
    Right before serving, mix in chopped bacon, and cheese. Stir until cheese is melted and completely combined.

  40. Christa L.

    Roasted Tomato Basil Soup
    Ina Garten
    Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

    Show: Barefoot ContessaEpisode: Feel Good Food
    Recipe categories: Tomato, Vegetables
    more

    ..recipe
    ratings & reviews(326)
    videos(4)
    .

    Picture of Roasted Tomato Basil Soup Recipe 4 Videos | Photo: Roasted Tomato Basil Soup Recipe

    Rated 5 stars out of 5
    Rate This Recipe
    Read 326 Reviews

    Total Time: 1 hr 50 min.Prep15 min.Cook1 hr 35 min.
    Yield:6 to 8 servings .Level:Easy. .

    Print Recipe.
    Full-Page View.
    Save to Recipe Box.
    Review Recipe.
    E-Mail.
    Share It!.
    .

    .

    .
    8K+.

    Adding Recipe

    .

    Sending E-Mail

    .

    Ingredients
    3 pounds ripe plum tomatoes, cut in half lengthwise
    1/4 cup plus 2 tablespoons good olive oil
    1 tablespoon kosher salt
    1 1/2 teaspoons freshly ground black pepper
    2 cups chopped yellow onions (2 onions)
    6 garlic cloves, minced
    2 tablespoons unsalted butter
    1/4 teaspoon crushed red pepper flakes
    1 (28-ounce) canned plum tomatoes, with their juice
    4 cups fresh basil leaves, packed
    1 teaspoon fresh thyme leaves
    1 quart chicken stock or water

    Directions

    Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

    In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold

  41. KIM

    chicken and wild rice soup
    - a big batch with 2/3 C of brown rice and 2/3 C of wild rice, diced carrots and onions that were sauteed in butter, some water chestnuts for a little crunch, chicken broth and 2 cans of cream of chicken soup and 3 C of water.

  42. Ronda Garnett

    Squash-apple soup

    1 medium yellow onion, chopped
    1 rib of celery, chopped
    1 carrot, chopped
    2 Tbsp butter
    1 butternut squash, peeled, seeds removed, chopped
    1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
    3 cups chicken broth (or vegetable broth if vegetarian)*
    1 cup water
    Pinches of nutmeg, cinnamon, cayenne, salt and pepper
    1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

    2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree small batches at a time in blender and return to a clean pot.

    3 Add salt and spices to taste, and garnish with chives or parsley.

  43. Rhonda Mason

    I just made this Cauliflower Soup a few days ago and it is SO good!
    http://www.tasteofhome.com/recipes/cauliflower-soup?keycode=ZFB0114SOD

  44. You should try it, It’s wonderful.

  45. Kristie

    My favorite is Beef Tortilla Soup. I’m thinking of making it really soon!
    http://kristiesnotes.blogspot.com/2013/03/beef-tortilla-soup.html

  46. terri ingham bollin

    It’s not really a recipe because I can’t cook but I LOVE the Overloaded Potato Soup from r O’Charley’s.

  47. Amber Bigelow

    Homemade soup!

    1 box of pastina (baby stars)
    4 chicken boullion cubes
    Salt to taste
    1 cup of water for broth
    2 cups for noodles
    1 bag of petite carrots
    1 tablespoon sugar

    Use a medium size pot for noodles filling with water and spray with vegatable oil or canola oil spray so the noodles won’t stick. Add a little salt to the water and oil. Place on burner and bring to a boil then add noodles. Give it a stir and turn down heat to medium-high and cook for 12 minutes or until tender. While the is cooking get a cup of water in small pot and place bullion cubes in pot and let dissolve bring to a little boil then put on low to stay warm. Once noodles are done strain them clean. Clean pot and boil water again add carrots and a tablespoon of sugar and let carrots cook for 25 minutes or until done. Now add noodles to bowl and pour in broth and add some carrots.
    Enjoy!
    My verison of homemade soup that my mom has been cooking for me since i was little and would get a cold.

  48. Mary W

    I am making split pea soup right now with ham bones from a really good smoked ham. I add bay leaves, peppercorns, onions, garlic, carrots and of course, green split peas.

  49. Melissa

    I make chicken noodle soup from scratch, old style–no measurements, everything is by smell and taste.

    Bake a whole roasting chicken with rosemary, sage, poultry seasoning and butter under the skin till done
    Take all the meat off the chicken
    In a large stock pot, combine carrots, pepper, celery, parsley flakes, bullion, chicken stock, mixed veggies, and chicken. Heat to boiling
    Add whole bag of egg noodles
    Add other seasonings, such as rosemary and sage, to taste

  50. Debra Carozza-Lynch

    My favorite will always be nostalgic as well as yummy. The Italian wedding bell soup! http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-wedding-soup-recipe/index.html

  51. Try this delicious Spinach Tortellini Soup ~ Hearty and Healthy!

    http://www.shutterbean.com/2013/spinach-tortellini-soup/

  52. Patty Hancock

    I like making homemade cabbage soup. I sautee 1 onion, carrot and celery, I cut up a head of cabbage and add 1 carton of chicken broth, 1 can of diced tomatos and 1 can of white cannellini beans that have been strained and rinsed. Add water to cover all ingredients and simmer until cabbage is soft.

  53. Karen Lewis

    Hearty Chicken and Dumpling Soup
    – From The Olde Town Spice Shoppe

    Shortcuts make this simple, but traditional ingredients still give it the great flavor of Grandma’s. It’s great for a cold and/or rainy day. You can serve it by the cup for lunch, or by the bowl for dinner. And its table ready in under an hour! I absolutely LOVE this soup!

    8 cups water
    5 tbl reduced-sodium chicken base powder
    1 can Cream of Chicken condensed soup
    3 tbl butter
    2 tbl olive oil
    2 bay leaves
    1 tsp Poultry Seasoning
    1 tbl Garlic with Parsley Seasoning
    1 cup chopped carrots
    ½ onion, chopped
    1 cup chopped celery (about 3 stalks)
    1 rotisserie chicken, shredded
    ½ cup whipping cream, whole milk, 2% milk or buttermilk
    2 tbl flour
    1 can of Pillsbury buttermilk biscuits
    1 cup of frozen peas (optional)

    Prepare the broth by first sauteing the onion, carrots and celery in butter and olive oil within a large soup pot. Once the onions are translucent and veggies are tender(approx. 15-20 minutes), add the water and chicken base powder, Cream of Chicken soup, Bay Leaves, Poultry Seasoning and Garlic/Parsley Seasoning. Bring to a boil and cook for 2-3 minutes.

    Cut the biscuits in to ½’ pieces (works best if the biscuits are rolled in to a 1” rope and cut sections off with scissors) and carefully drop in to the soup mixture. Boil lightly for about 4 minutes until the dumplings are cooked (the pieces will expand, so make sure and cut them small so they cook through) and prepare the soup thickener by mixing together the milk and flour in a separate small bowl or cup, then slowly stirring it in to the pot. Add the chicken (and optional peas). Continue on low for 10 minutes to meld all of the flavors and heat through, salt and pepper to taste, and remove bay leaves before serving

  54. Susan P.

    Roasted Butternut Squash Soup Recipe

    Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be a turnoff, so we simply cut it in half and roast it in the oven. That way, its flavors concentrate without hours of simmering, and the roasted flesh is easily scraped out of the skin. The squash is then quickly simmered with sautéed onion, sage, and tart apple, and blended with a bit of cream. To add a fancy touch for a dinner party or holiday celebration, garnish with savory pumpkin seed granola.

    INGREDIENTS

    4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
    2 tablespoons unsalted butter (1/4 stick)
    1 medium Granny Smith apple (about 8 ounces)
    1/2 medium yellow onion
    8 fresh sage leaves
    2 1/2 cups low-sodium vegetable or chicken broth
    2 1/2 cups water
    1 1/2 teaspoons kosher salt, plus more as needed
    1/4 teaspoon freshly ground black pepper, plus more as needed
    1/3 cup heavy cream
    1/2 cup toasted pumpkin seeds, for garnish (optional)

    INSTRUCTIONS
    Heat the oven to 425°F and arrange a rack in the middle.

    Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

    Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

    When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

    Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

    Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

  55. Liz

    White-Bean Soup with Bacon and Herbs

    Ingredients:
    1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
    2 tablespoons extra-virgin olive oil
    1 Spanish onion, finely chopped
    1 large carrot, finely diced
    2 celery ribs, finely diced
    4 cloves garlic, minced
    1 fresh bay leaf
    2 teaspoons chopped thyme
    2 teaspoons chopped rosemary
    1 pound Great Northern beans, soaked overnight and drained
    10 cups chicken stock
    Salt and freshly ground pepper

    Directions:
    In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
    Heat the olive oil in the soup pot. Add the onion, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
    Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to bowls.
    Garnish the soup with the bacon and serve.

  56. sharon orton

    I LOVE this soup.It’s called, Chicken Tortilla Soup. You cook it in a crockpot. You put two 14oz cans of black beans not drained, two cans of rotell, two 14oz cans of diced tomatoes, two cans of tomato sauce, the small ones and 1 cup of salsa. salt and pepper a little garlic powder. Mix well and then add four frozen boneless skinless chicken breast and press them into the mixture. cook for 6 hrs. when done, take chicken out and shred it up then place back into the crockpot. take a bag of tortilla chips and crush them before you open the bag, Put soup into bowl, add T-chips, top with cheese and sour cream. and OMGSH!! So good :) It’s been a hit for a very long time in my house hold and with friends and family. Several times it’s been a request to make it. Enjoy.

  57. Mary Freburger

    I’m from Maryland and this is my FAVORITE. It definitely keeps you warm during those cold days Maryland Crab soup

    http://allrecipes.com/recipe/maryland-crab-soup/

  58. Alea

    TACO SOUP

    1 48 ounce jar northern beans
    1 can chopped mexican tomatoes (or any flavored diced tomatoes)
    1 can of corn
    1 packet ranch dressing/dip mix
    1 packet taco seasoning
    1 pound ground beef OR 1 pound chicken boiled and shredded

    Cook beef and drain or if you prefer, boil chicken and shred it. Open everything else and dump into your pot. Let simmer for 1/2 hour and your done. Top with sour cream and shredded cheddar cheese!

    Serve with tortilla chips or strips!

  59. Natalie J Vandenberghe

    I love so many soups (including beans, chili, and clam chowder)!
    These are two of my favorites (that I’ve actually made myself):
    http://www.tasteofhome.com/recipes/stir-fried-pork-soup and
    http://www.tasteofhome.com/recipes/monterey-jack-cheese-soup
    I also really love my sister’s hamburger stew/soup–I’ll see if I can get my niece to post the recipe.

  60. Donna Armeli

    My husband e-mailed me this recipe he saw on AOL, a few years back. I made it and never felt the need to try another. Couldn’t be easier and you can just use a hamsteak instead of a big old ham. I have never tried ot with the hamsteak because I only make large hams and freeze the bone and leftovers so I always have ham on hand for this soup.

    For the Love of Cooking » Split Pea with Ham Soup

    1 tbsp olive oil
    1/2 onion, diced
    2 cloves of garlic, minced
    1-2 carrots, diced
    1-2 stalks of celery, diced
    1 large russet potato, peeled and diced
    1 lb ham steak, diced
    7-8 cups of chicken stock or vegetable stock
    1 1lb bag of dried split peas (rinsed)
    1 bay leaf Salt and pepper to taste

  61. Em Robin

    Rachel Ray’s Tortilla Soup
    3 ears corn on the cob, grilled
    1 red bell pepper, split & sedded
    1 pound chicken breast tenders
    1 teaspoon poultry seasoning
    1 teaspoon cumin
    salt
    pepper
    1 small to medium zucchini, small dice
    1 medium onion, chopped
    3 cloves garlic, chopped
    1 to 2 chopped chipotle in adobo sauce, chopped
    28 ounces stewed tomatoes
    8 ounces tomato sauce
    3 cups chicken stock
    4 cups corn tortilla chips, broken in large pieces
    1 cup cheddar, shredded
    1 cup sour cream
    ¼ onion, chopped, optional garnish
    2 to 3 tablespoons cilantro, optional garnish
    1 avocado, diced, optional garnish

    1. Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cook, 5 minutes. Remove charred skin from pepper.
    2. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt, and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
    3. Scrap corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all suggested garnishes.

  62. deb cohen

    Chicken Tortilla soup with fried tortilla strips and extra cehhse

  63. angela grogan

    http://www.tasteofhome.com/recipes/white-christmas-chili

    We eat this all the time not just at Christmas but it is a beautiful dish to serve around the holidays because of the red, green and white colors

  64. Jane Ritz

    Southern Homemade Vegetable Soup

    1 lb hamburger browned and drained
    1 lg can diced tomatoes
    1 can corn
    1 can LeSeur peas
    3/4 c frozen okra
    I can Campbell’s tomato soup
    1 can water

    Mix all ingredients, cook till hot. Serve with cornbread.

    *This was hard to write because I use vegetables that I’ve canned or frozen from the summer.
    If you don’t like okra leave t out.

  65. JD HARMON

    http://crockingirls.com/recipes/loaded-baked-potato-soup/

    My wife always makes this and serves it in bread bowls…and it is soooooo delicious!!!!!!

  66. Kaitlyn Grose

    I remember mom always made this for me growing up and now I make it for my kids

    http://www.bettycrocker.com/recipes/old-fashioned-beef-vegetable-soup/50dfa431-31dc-42d9-abdc-45794e5999b4

  67. Christina D

    Slow Cooker Chicken Tortilla Soup…just made it this past weekend & it’s delicious.
    http://www.seededatthetable.com/2014/01/07/slow-cooker-chicken-tortilla-soup/
    Slow Cooker Chicken Tortilla Soup
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours, 15 minutes
    Yield: 4 – 6 servings
    Serving Size: 1 1/2 cups
    Chicken tortilla soup in the slow cooker, with the option to lighten it up with reduced-sodium tomatoes and chicken broth.

    1.25 to 1.75 lbs boneless, skinless chicken breasts
    1 (15 oz.) can diced tomatoes
    1 (10 oz.) can red enchilada sauce
    1 medium yellow onion, peeled and chopped
    1 (4 oz.) can diced green chiles
    1 clove garlic, minced or pressed
    1 1/2 cups water
    1 (15 oz.) can chicken broth
    1 to 2 chipotles in adobo sauce (from a can), minced
    2 teaspoons ground cumin
    1 teaspoon chili powder
    1/4 teaspoon ground black pepper
    1 whole bay leaf
    6 corn tortillas
    Oil spray
    Handful of cilantro, chopped
    Optional Toppings:
    Avocado
    Sour Cream
    Shredded cheese
    Combine all of the ingredients listed, through the bay leaf, in a large slow cooker. Cover and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.

    When there is about 20 minutes left before serving, prepare the tortilla strips. Preheat the oven to 400 degrees F. Spray each side of the tortillas with the oil spray, sprinkle with a small about of salt (optional). Use a pizza cutter or sharp knife to slice each tortilla in half, then into 1/2-inch strips. Layer on a baking sheet and bake in the preheated oven, turning frequently, for 5-8 minutes, or until crispy. Remove from oven and let cool.

    While the tortillas are baking, remove the cover from the slow cooker and discard the bay leaf. Use two forks to shred the chicken. Stir in the cilantro. Serve soup in individual bowls, topped with the tortilla strips and other optional toppings.

    Recipe Source: Prevention RD’s Everyday Healthy Cooking

    Notes

    The diced tomatoes and chicken broth can be substituted for a lower-sodium version to create a healthier soup. I’ll leave it up to you to choose!

    For a more kid-friendly (less spicy) soup, omit or use less of the green chiles and chipotle peppers.

  68. Linda Poplees

    Saute a chopped onion and diced garlic in olive oil. Add a large can of crushed tomatoes and a can of water. Add frozen broccoli crowns and can of chick peas. After cooking for an hour. Cook a pound of tubettini pasta. Sprinkle some romano cheese in your bowl. Delicious and hardy.

  69. S N

    2 lbs chicken
    1 can chicken stock
    2 cut up carrots
    1 large onion cut
    2 celery stalks
    Salt and pepper
    1 package of water chestnuts
    1 package of egg noodles
    1/2 lbs spinach torn up

    Cook in a large pot until chicken and noodles are cooked through

  70. LaVonne Terrell

    Potato Soup

    Peel and dice 8 medium potatoes. We actually doubled the number of potatoes since there wasn’t enough.
    Cover potatoes with 3 cans of chicken broth and cook until the potatoes are tender. DO NOT drain.

    Add:
    1 can of Cream of Celery Soup
    1 can of Cream of Onion Soup
    1 can of cream of Mushroom soup
    (soups only no water added)

    Grate 8 ozs of Pepper Jack cheese. Add to the mixture and let melt. Stir some to keep from sticking.

    Add 1 pint of half & half, bring to a boil and serve.

  71. Being MEXICAN its a tradition in our family to have MENUDO now only for holidays we indulge in this soup but year round great with tamales to sweet bread it brings smiles not only to my stomach but to my heart!
    http://allrecipes.com/recipe/menudo-rojo-red-menudo/

  72. essijay

    Slow-cooker Potato Soup

    4-6 potatoes, peeled, diced
    Carton chicken broth
    Cream of chicken soup
    1/8 tsp garlic powder
    1/4 tsp white pepper
    1 tbsp parsley flakes, dried

    1/4 bacon bits
    8 oz cream cheese
    1/2 cup sharp cheddar cheese, shredded

    Combine first five ingredients in slow cooker. Heat on high for 2 hours then low for 5 hours OR low for 9 hours. Stir in cheese and bacon approx 1 hour before serving. Sprinkle each serving with additional sharp cheddar, if desired.

  73. Antoinette Burleson

    We here in San Antonio, TX l8ve Tortilla Soup!
    http://m.foodnetwork.com/recipes/27994

  74. Lisa Marie Berry

    Thai coconut soup

  75. Cherie Ly

    Chinese version of Borscht

    Ingredients:
    1 ½ lbs of lean beef, cut into ½ inch cubes
    2T vegetable oil
    ½ small head cabbage, cored and finely chopped
    2 medium onions, finely chopped
    2 medium celery ribs, finely chopped
    2 ½ qt chicken stock
    6 medium red tomato, blanch and peel
    ½ lb. of baby carrots
    12oz ketchup
    1 inch of ginger sliced thickly to pull out later
    ½ t black pepper
    Pinch of cayenne pepper
    2T Mr. Yoshida’s sauce
    2T oyster sauce
    ½ c red wine

    Sauté the onions until brown in a large pot. Add all the ingredients except the red wine, oyster sauce and Yoshida’s sauce. Cook on High until boiling, then reduce to medium low heat for 1 ½ hours or until all the vegetables become soft. Now add the red wine, Yoshida’s and oyster sauce and cook for an additional 3 minutes. Stir the soup before serving. Enjoy!

  76. letessha

    Potato & cheddar soup
    2 cups water
    2 cups peeled and cubed red potatoes
    3 tablespoons melted butter
    1 small onion, chopped
    3 tablespoons all-purpose flour

    salt and pepper to taste
    3 cups milk
    1/2 teaspoon white sugar
    1 cup shredded Cheddar cheese
    1 cup diced ham

    http://allrecipes.com/Recipe/Potato-and-Cheddar-Soup/

  77. conni

    I love 15 bean soup. I just use the 15 bean dried bean pack. Soak overnight, rinse. Put in my crockpot with ham, hambone, onion and black pepper. Cover with water and cook until tender. Easy recipe for a cold day!

  78. Carrie Conley

    My favorite is vegetable with beef….Made some last week…

    2 lbs of beef…with water…cooked till tender…1 onion
    1 24oz of tomato juice
    1 bag of frozen mix vegetables
    1 small bag of frozen corn
    1 season with salt and pepper
    1 small can of tomato paste
    1 can of diced tomatoes….

  79. Viola Christina

    I adore this soup! It’s so super yummy that my mouth waters just looking at it! :) http://www.cookingclassy.com/2013/11/olive-garden-copycat-minestrone-soup-slow-cooker/

  80. Christine Mayfield

    This is my favorite soup recipe. I make it more soupy by adding extra chicken broth. I have high blood pressure so I cannot eat canned soup and chili. I am able to control the salt by making my own red beans and homemade chicken broth.
    1 1/2 teaspoons olive oil
    1 pound ground turkey
    1 onion, chopped
    2 cups water
    2 cups homemade chicken broth
    1 (28 ounce) can no salt canned crushed tomatoes
    28 oz red beans that have been cooked in water, seasonings and no salt that are mashed after cooking.
    1 tablespoon garlic, minced
    2 tablespoons chili powder
    1/2 teaspoon paprika
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    Directions

    Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
    Pour water and broth into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30

  81. Shawn E

    Broccoli Bacon Beer Cheese Soup…..so yummy!!
    WHAT’S NEEDED

    3 ounces unsalted butter
    1 medium onion, diced
    1 rib celery, diced
    1/2 teaspoon black or white pepper
    1/4 teaspoon garlic powder
    1/8 teaspoon dry mustard
    3 ounces all-purpose flour
    12 liquid ounces beer (any variety), room temperature
    24 liquid ounces (3 cups) whole or 2% milk
    10 ounces shredded Kerrygold Red Leicster (or any other sharp cheddar) cheese, plus extra for garnish (if desired)
    6 ounces shredded Kerrygold Dubliner (or any other nutty flavored) cheese
    4 strips bacon, crisply cooked and crumbled bacon, plus extra for garnish (if desired)
    8 ounces (1 cup) fresh steamed (or frozen) broccoli, chopped
    salt, to taste

    HOW TO MAKE IT

    In a large Dutch oven or soup pot, melt butter over medium heat.
    Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it’s warmed through.
    Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won’t be able to get a nice, thick cheese sauce)
    After liquids have been incorporated, reduce heat to medium low and stir in the cheese. Allow to cook for 8-10 minutes, stirring occasionally so that the cheese doesn’t stick to the bottom of the pot.
    Add steamed or frozen broccoli and bacon and stir to combine. Cook for another 2 minutes, then ladle into soup bowls, garnish as desired, and serve

  82. Cliff Angel

    Chili soup

    2 lb. Hamburger
    1 chopped onion
    1 Tabl. garlic
    1oz. pkg. Williams Chili Seasoning
    1 Tabl. chili powder
    2 Tabl. paprika
    1/2 teas. cumin
    1/2 teas oregano
    1/4 teas. salt
    1/2 teas. pepper
    1 teas. cayenne pepper (optional)
    1 can tomato soup

  83. I’ve been making this Green Chile Chicken Soup for years! You can also ad lib and add to or take away. Oh my! I’m craving it right now and I just made it last weekend. This does not last long so make a double batch! http://allrecipes.com/Recipe/Green-Chile-Chicken-Soup/

  84. Karrie Millheim

    Chicken Noodle soup in the crock pot..yummy http://southernfood.about.com/od/crockpotsoup/r/bl43c14.htm

  85. caleb temple

    Black Bean Soup with Roasted Poblano Chiles from Bon Appétit
    2 poblano chiles
    2 tablespoons raw shelled pumpkin seeds (pepitas)
    1 large dried pasilla or ancho chile, stemmed, seeds removed
    1 tablespoon vegetable oil
    1 medium onion, coarsely chopped
    4 garlic cloves, peeled, crushed
    1 14.5-oz. can fire-roasted or plain diced tomatoes
    4 cups low-sodium chicken broth
    Kosher salt
    2 14.5-oz. cans black beans, drained
    ½ cup crumbled queso fresco or feta

    Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
    Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
    Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
    Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
    Serve soup topped with queso fresco and pumpkin seeds, with lime wedges alongside.

  86. Michelle S

    http://www.countryliving.com/recipefinder/oven-roasted-mushroom-soup-3217 Oven-Roasted Mushroom Soup

    1/3 cup(s) Olive Oil
    1 1/2 pound(s) Shiitake Mushrooms, stems discarded and caps roughly chopped into large pieces
    1 1/2 pound(s) Cremini Mushrooms, roughly chopped into large pieces
    3/4 teaspoon(s) Salt
    3/4 teaspoon(s) Coarse-Ground Pepper
    1/2 cup(s) Very Finely Chopped Shallots
    3/4 cup(s) White Wine
    3 cup(s) Low-Sodium Chicken Broth
    1 1/2 teaspoon(s) Chopped Fresh Thyme Leaves
    2 tablespoon(s) Heavy Cream
    1 tablespoon(s) Lemon Juice

    Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
    Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
    Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

  87. Holly Caudle

    This soup has been a family favorite since my sister shared it with me a few years ago. It is a great soup for cold days. It warms you right up! It’s from the Food Network. Moroccan Spiced Chickpea Soup. Here is the link. http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html

  88. Kerry B.

    Deer Stew:

    I large jar of homemade “canned” deer stew meat
    7 potatoes – peeled and cut into cubes
    diced onion
    large bag of frozen mixed veggies
    3 cans of beef broth
    salt & pepper to taste
    Mrs. Dash and Accent to taste
    Combine all ingredients in a large pot or slow cooker and simmer for several hours

  89. Annmarie W.

    This is THE all-time best baked potato soup recipe EVER! I have made it for years, and my kids even beg me to make it in the dead heat of summer…it’s THAT good! http://allrecipes.com/Recipe/Baked-Potato-Soup-III/Detail.aspx?event8=1&prop24=SR_Thumb&e11=baked%20potato%20soup%20iii&e8=Quick%20Search&event10=1&e7=Home%20Page

  90. Vegetable Soup

    4 cups carrot juice
    1 pound beef chunks
    3 large potatoes
    10 sliced grape tomatoes

    Throw everything into a crockpot. Cook on high for two hours, then on low until everything is tender, or until you’re ready to eat. This can cook all day if you want. Serve with hot, buttered French bread.

  91. christina brioso

    I don’t have a recipe because I can’t cook, but I love Panera Breads French Onion soup.

  92. Ann

    My favorite soup requires fresh vegetables that I freeze each summer from my garden. It was my dear Mother’s recipe and never fails to please! I suppose you could substitute canned (or fresh veggies if they’re available).

    MAIN INGREDIENTS:
    1 each: Quart bag of frozen butter beans, corn, snaps and tomatoes
    1.5 pounds of ground beef (80/20 or 90/10)

    Brown the hamburger meat in a skillet until half done. In a 10 or 12 quart stockpot, dump all the vegetables and thaw on low heat. Once thawed, add the hamburger meat (include the grease if not too much, otherwise, drain some off). Add a tablespoon or two of water if mixture is too dry. Stir and cook on medium until veggies are nearly done. Add 2 teaspoons of sugar or 1 tablespoon of agave syrup. Stir and cooked 5-8 more minutes on low. Taste. If necessary, add 2 pinches of salt and 1 pinch of black pepper. We don’t use salt in our house anymore, so I add a tablespoon of coconut cream. Enjoy! (Tip: It’s better the 2nd and 3rd day if there’s any left!)

  93. LOADED BAKED POTATO SOUP

    Prep Time10 minutes

    Cook Time30 minutes

    Total Time40 minutes

    Yield4

    Serving Size4

    All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup!

    INGREDIENTS

    4 slices bacon, diced5 tablespoons unsalted butter1/3 cup all-purpose flour3 1/2 cups milk3 russet potatoes, peeled and cubed2 green onions, thinly sliced1 cup shredded cheddar cheese1/2 cup sour creamKosher salt and freshly ground black pepper, to taste

     

    See an Asian Pot Roast Recipe

     

    INSTRUCTIONS

    Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste.Serve immediately, garnished with green onion, cheese and bacon, if desired.

  94. Kim Parrott

    This is one of the most awesome soups I’ve found to make. So freaking good!!

    http://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/

  95. Lori C.

    veggie soup (need a grilled cheese sandwich, too) :)

    http://www.chow.com/recipes/29367-basic-vegetable-soup

  96. Janet

    On a cold day, I love eating Loaded Potato Soup. I either open up a can of potato soup and add ingredients to it like cheese, green onions, bacon, and celery, or I cook it from scratch via this recipe: http://www.myrecipes.com/recipe/loaded-potato-soup-10000002012818/

  97. Stefanie

    Vegetarian Minestrone Soup

    Ingredients:
    •4 cups vegetable broth
    •4 cups diced tomatoes
    •1 tbsp chopped fresh basil
    •1/2 tsp oregano
    •2 carrots, chopped
    •2 stalks celery, chopped
    •1/2 onion, chopped
    •3 zucchini, chopped
    •1 cup green beans, chopped
    •3 cloves garlic, minced
    •1 bay leaf
    •salt and pepper to taste
    •1 1/2 cups macaroni pasta

    Recipe:
    In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
    Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
    Remove bay leaf before serving. Enjoy!

  98. On cold winter days, my Vegetarian Crockpot Chili recipe is very popular in my household! Chili is a soup right? LOL Here is the recipe!
    Vegan Crockpot Chili

    1 10.75oz can tomato soup
    1 6oz tomato paste
    4 15oz cans tomato sauce
    2 15oz cans kidney beans (one light one dark or can use black beans or any combo)
    1 12oz package of fake meat crumbles (I prefer Lightlife Smart Ground brand)
    chili powder, onion powder, garlic powder, black pepper to taste…and if its too acidic add some sugar, too sweet add some salt

    Place all ingredients in a crockpot and cook until boiling and seasoned to y our liking! Can cook all day on low or for a few hours on high.

  99. LyzaJo

    SPICY HOMINY CHILI
    4 fresh cloves of garlic, chopped
    1 tsp. cumin
    3 tsp. hot sauce
    1 (15 ounce) can hominy
    1 (12 ounce) jar of roasted red peppers
    1 can kidney beans, rinsed
    1 can black beans, rinsed
    2 (15 ounce) cans of diced tomatoes
    1 (15 ounce) can stewed tomatoes
    1 (8 ounce) can tomato sauce
    1 (4 ounce) can chopped green chilies
    2 small zucchini, halved and thinly sliced
    1 medium onion, chopped
    1 medium green, yellow or red pepper
    1 1/2 cups water
    ¼ cup chili powder
    1 tsp. salt

    DIRECTIONS:
    Chop tomatoes and peppers. Combine all ingredients into a Crockpot. Cook on low for 6-8 hours, or on high 3-4 hours. Serve over rice, pasta or enjoy plain. You can always top with sour cream, cilantro, cheddar cheese, chopped green onions, and more hot sauce. Serves 12.

  100. Kristine R.

    I love this twist on butternut squash with butternut squash, sweet potato bisque with the heat of serrano pepper. YUM.

    http://thehungrygoddess.com/2012/10/sweet-potato-and-butternut-squash-bisque/

  101. Tina Brown

    Crockpot Clam Chowder
    Cook Time: 4 hours
    Total Time: 4 hours
    Yield: Serves 8
    Ingredients:

    4 (6 1/2 oz.) cans minced clams with juice
    1/2 lb. salt pork or bacon, diced
    1 cup chopped onion
    6 to 8 medium potatoes, peeled and cubed
    3 c. water
    3 1/2 tsp. salt
    1/4 tsp. pepper
    4 c. half and half cream or milk
    3 to 4 tbsp. cornstarch
    chopped fresh parsley, for garnish

    Preparation:
    Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
    Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

  102. Bobbie Smith

    Here is my favorite winter time soup recipe, I can’t remember where I found it, but it is so good!!

    Chili

    Ingredients:
    2 pounds fresh ground beef
    1 quart tomato juice
    1 (29-ounce) can tomato purée
    1 (15-ounce) can red kidney beans, drained
    1 (15-ounce) can pinto beans, drained
    1 medium-large onion, chopped (about 1 1/2 cups)
    1/2 cup diced celery
    1/4 cup diced green bell pepper
    1/4 cup chili powder (use less for milder chili)
    1 teaspoon ground cumin (use more for real flavor)
    1 1/2 teaspoons garlic powder
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried oregano
    1/2 teaspoon sugar
    1/8 teaspoon cayenne pepper

  103. Patricia

    My new favorite soup is this Hamburger Soup from the Pioneer Woman. So easy and tasty. http://thepioneerwoman.com/cooking/2014/01/hamburger-soup/

  104. Lisa G

    I have had Giada Lentil soup a few times and it is delicious! A must try and it’s healthy too! http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html

  105. Brian Bears

    I like this Chicken Tortilla Soup-my mom always made it and now I do.

    2 tablespoons vegetable oil
    1 small onion, diced
    2 stalks celery, diced
    2 carrots, peeled, diced
    2 tablespoons minced garlic
    pinch of red pepper flakes
    4 cups low-sodium chicken broth
    2(14.5-ounce) can fire roasted diced tomatoes
    3 chicken breasts, cooked, boneless and skinless – cooled and shredded
    2 limes, juiced, plus wedges for garnish
    Salt and freshly ground black pepper
    1 cup roughly chopped fresh cilantro leaves
    tortilla chips to serve with
    1 avocado, pitted, sliced
    1 cup shredded Monterrey or Cheddar cheese

    Directions

    In a large saucepan heat the vegetable oil. Add the onions and celery, and cook for 2 minutes. Once the onions have softened add the garlic and carrots and cook for another minute. Add the pinch to red pepper flakes (to taste). Pour the chicken broth and tomatoes into the pot and bring to a boil. Once at a boil lower heat to simmer and add your cooked chicken breasts. Add lime juice and fresh cilantro to the pot. Ladle soup over tortilla chips, top with a lime wedge, avocado slices and cheese. It is even better the second and third day.

    Read more at: http://www.foodnetwork.com/recipes/rescue-chef/chicken-tortilla-soup-recipe/index.html?oc=linkback

  106. My favorite soup recipe and the soup toppers included in the recipe is the icing on the cake!! :)

  107. http://www.foodnetwork.com/recipes/rachael-ray/quick-creamy-tomato-soup-recipe/index.html

    My favorite soup recipe and the soup toppers included in the recipe is the icing on the cake!! :)

  108. Ellen L.

    I like to make this soup when it is cold and when I am not feeling well. Also, this comfort food is good for breakfast.

    Rice Congee Soup
    9 cups water
    1 cup uncooked long grain rice
    2 Teaspoons salt
    1 lb. fresh turkey wing
    1 piece peeled fresh ginger

    1. Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
    2. Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey, discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls, garnish with green onions, parsley, julienne cut ginger, and soy sauce, if desired,

  109. David

    Chocolate Soup (great for dipping cookies)

    4 1/2 cups whole milk
    1 cup sweetened condensed milk
    1 vanilla bean, split and scraped
    10 ounces bittersweet chocolate, chopped
    5 tablespoons cornstarch
    5 tablespoons cold water

    In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return mixture to the pan minus the vanilla bean.

    Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

  110. Debbie Bigelow

    POLISH CABBAGE SOUP HANDED DOWN FROM GENERATIONS.

    1 HEAD OF CABBAGE SHREDDED
    1 RACK OF RIBS
    1/2 CUP SPLIT PEAS
    1 16 OZ SAUERKRAUT
    1 STICK BUTTER
    2-4 TBS FLOUR

    FIRST BOIL SHREDDED CABBAGE COVER WITH WATER AS YOU WERE BOILING NOODLES COOK TILL TENDER. WHEN DONE STRAIN CABBAGE AND BOIL RIBS FOR 20-25 MINUTES KEEP THE RIB WATER YOU WILL BE USING FOR YOUR SOUP.
    NOW MELT BUTTER WITH FLOUR UNTIL BROWNED .BOIL THE RIB WATER AFTER RIB WATER IS BOILING ADD THE FLOUR MIXTURE (RUE) AND STIR. NOW ADD CABBAGE SAUERKRAUT STIR . BOIL SPLIT PEAS IN ABOUT 2 CUPS WATER TILL TENDER THEN YOU ADD THAT TO THE CABBAGE SOUP MIX . NOW PULL OFF RIB MEAT INTO BITE SIZES AND ADD TO SOUP. YOU CAN ADD SALT IF YOU WANT TO TASTE. COOK APPROX 1 HOUR AND YOUR SOUP WILL BE DONE. ENJOY IT WITH A NICE PIECE OF BUTTER POLISH BREAD IT WILL BRING OUT THE POLISH IN YOU.

  111. Amy L

    My favorite is
    Mr Food’s Easy Potato Soup
    Ingredients
    4 tablespoons butter
    1 1/2 cup diced onion
    4 cups diced potatoes
    1/2 carrot
    2 cups water
    1 1/4 teaspoon salt
    1/2 teaspoon pepper
    1 teaspoon dried dill weed
    3 cups milk
    2 tablespoons fresh parsley
    1/4 cup instant potato flakes

    Directions
    In a large saucepan, melt the butter
    Saute the onion until brown
    Add the potatoes, carrot, water, salt, pepper and dill
    Bring to a boil, reduce heat and simmer for about 30 minutes
    Stir in the milk and parsley, and stir just until hot, not boiling
    Stir in the potato flakes the last few minutes of cooking

  112. How about Asian flavored soup to warm you up? My recipe is Miso Cream Soup. This is my original and my husband’s favorite.
    Ingredients:
    2 tablespoons Unsalted Butter
    3 oz Bacon
    1/2 Medium Onion
    4 Small Russet Potatoes
    2 cups Fresh Spinach, washed and chopped roughly
    2 cups Water
    1 and 1/2 cups Milk
    3 tablespoons Miso Paste
    Directions:
    1. Peel potatoes and dice small. Chop onion.
    2. In a saucepan, melt butter over medium heat then add onion and cook until tender. Add potatoes and sauté for a couple of minutes. Add water and bring to boiling. Cook until potatoes are tender removing the scum periodically.
    3. In the meantime, cut bacon crosswise into 1/2 inch pieces. Cook bacon in a skillet (without oil) until crisp. Drain on a paper towel and set aside.
    4. When the potatoes are tender, stir in spinach, bacon and milk. Turn off the heat before it boils.
    5. Add miso. Simmer whisking to dissolve miso paste until miso paste is melted and smooth.
    6. Pour the soup into each serving bowl and sprinkle black pepper if you desire.

  113. Gary F.

    Chicken Noodle Soup

    3 1/2 cup of chicken broth
    Dash of black pepper
    1 medium carrot, sliced
    1 stalk celery, sliced
    1/2 cup uncooked medium egg noodle
    1 cup cubed cooked chicken

    Mix broth, pepper, carrot and celery in saucepan. Heat to a boil.

    Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.
    Serves 4.

  114. Linda Treadwell

    Mexican Zucchini Cheese Soup

    133 Reviews
    Prep: 20 min
    Cook: 25 min
    Ready In: 45 min

    Recipe by Always Cooking
    “We can’t wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.”
    Save On Sale Shop Snap
    Ingredients
    1 tablespoon olive oil1 cup chopped onion2 cloves garlic, minced1/2 teaspoon dried oregano2 (14.5 ounce) cans chicken broth1 (14.5 ounce) can Mexican-style stewed tomatoes2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
    2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices1 (8.75 ounce) can whole kernel corn, drained1 (4.5 ounce) can diced green chile peppers12 ounces processed cheese food, cubed1/2 teaspoon freshly ground black pepper1/4 cup chopped fresh cilantro
    Adjust Servings

    Adjust
    Metric US Original recipe yields 6 servings
    Directions

    Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
    Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
    Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

  115. South of the Border Potato Soup

    2 tablespoons achiote (lard colored with annatto)
    3/4 cup finely chopped scallions (plus more for garnish if desired)
    1 1/2 pounds potatoes, peeled and cut in 1-inch cubes
    2 tablespoons adobo seasoning
    3 cups hot water
    1 teaspoon dried cilantro
    1/4 teaspoon powdered chipotle chiles
    1 cup milk
    1 cup frozen cut corn
    2 oz. feta cheese
    1/2 cup heavy cream

    Garnish with cubed ripe avocado and chopped boiled eggs and scallions

    In saucepan, heat achiotina on medium low, stir in scallions and cook until soft – about three mintues. Stir in potatoes and cook for three mintues. Add the adobo, water and seasonings and bring to a boil on medium high. Reduce heat and simmer until potatoes are completely done – about 30 mintues.

    With a wooden spoon, mash sever potato cubes against the side of the pan to thicken soup. Add milk and corn and return to boil. Simmer for 5 minutes. Stir in cheese and heavy cream. Heat until cheese melts and soup thickens. Serve with garnishes. Makes about 8 cups.

  116. Amy Meiers

    Chicken Soup with a twist!
    My dad makes pozole every Christmas and I’ve always loved the hominy in it. The hominy gives this soup such great flavor! I love this recipe because my gluten free friends can enjoy this soup….it’s my “go to” for chicken soup!

    Ingredients
    4 chicken breasts
    1 onion
    4 carrots
    2 cups of chopped Kale
    2 TBS olive oil
    1 can of diced green chiles
    1 29oz can of white or yellow hominy
    1 32oz box of chicken broth
    1/2 tsp paprika
    1/4 tsp cayenne pepper
    1 tsp cumin
    1/2 tsp pepper
    Directions
    1. Heat up the olive oil in a dutch oven. While it’s heating up cut up the chicken into 1″ pieces and chop up the onion and carrots into small pieces. Add the chicken, onions and carrots and lightly brown the chicken.
    2. Add the kale, green chiles, hominy, chicken broth and spices and simmer for about 20 minutes. Enjoy! Yield: serves 8

  117. Anne

    My favorite soup is cream of carrot, because I can flavor it different ways to change it up. Basically, I saute an onion in a saucepan, then add some chicken stock and chopped carrots, along with salt and pepper. After the carrots are soft, I puree it with my immersion blender. For added creaminess, I stir in some milk or half-and-half. Then I add my seasoning, which can be ground ginger or dried dill, or fresh or dried thyme. Serve with a dollop of sour cream or a few croutons. Delicious!

    Actually, this basic technique works with a lot of different veggies. Celery soup is good, as is cauliflower, or broccoli. And it’s a great way to take advantage of less-than-perfect produce from the bargain rack at the supermarket.

  118. This Lemon Chicken Orzo soup is without a doubt my favorite. It’s hearty and filling, yet won’t weigh you down. My family loves it!

    http://tideandthyme.com/lemon-chicken-orzo-soup/

    Lemon Chicken Orzo Soup

    1 tablespoon olive oil
    1 medium onion, diced
    2 cloves garlic, minced
    2 carrots, peeled and sliced into 1/4 inch thick
    1 celery stalk, thinly sliced
    8 cups of chicken stock or broth
    Zest of 2 lemons
    Juice of 2 lemons
    1 bay leaf
    8 oz (1.5 cups) orzo pasta
    2 cups cooked shredded chicken
    1/4 cup chopped fresh flat-leaf parsley leaves
    Salt and pepper, to taste

    In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
    Add the chicken broth, lemon zest, lemon juice,and bay leaf and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.

    Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.

    Discard the bay leaf and stir in the parsley. Season with salt and pepper to taste before serving.

  119. Kathy Harman

    Pasta e fagioli with mini meatballs
    Meatballs
    ¼ lb ground beef
    2 tbl dried parsley
    1 egg
    ¼ tsp salt
    ¼ tsp pepper
    ¼ c bread crumbs
    1 tsp garlic powder
    ¼ tsp basil
    ¼ tsp oregano
    ¼ c grated parmesan cheese
    Soup
    ¼ c olive oil
    6 cloves garlic, minced
    2 cans (14 ½ each) chopped tomatoes
    2 tbl dried oregano
    1 tsp pepper
    ½ ts salt
    2 tbl garlic powder
    2 cans (15 oz each) cannellini beans
    ¼ c dried parsley
    ½ lb ditalini pasta
    1/3 c grated parmesan cheese

    Make meatballs first. In medium size bowl, combine all meatball ingredients. Shape into balls using a tablespoon of meat mixture. Place in oven proof dish and bake at 350 for approximately 30 minutes or until done. Remove from pan and place in soup.

    Soup: In large saucepan, heat oil and add garlic, saute until light golden brown. Add tomatoes, oregano, salt, pepper and garlic powder, beans and parsley. Reduce heat and allow to cook for 10 minutes, stirring occasionally. In another pot, cook the ditalini pasta until al dente. Drain and add the pasta and meatballs to the bean mixture. Add parmesan cheese. Serve in bowls with crusty bread.

  120. Jen S.

    This is one of my family’s go to soups – it’s great for dinner during those cool, chilly fall nights….I usually make homemade soft pretzels to get all the drippings, my taste testers love this combination – family approved.. lol

    Slow Cooker Brat & kraut Soup

    1 pound uncooked bratwurst, cut into 1/2-inch-thick slices
    1 pound tiny new red potatoes, cut into quarters
    2 small onions, cut into 1/4-inch wedges or coarsely chopped
    1 cup sliced celery
    2 cloves garlic, minced
    3 bay leaves
    1 14 1/2 – ounce can Bavarian-style sauerkraut
    2 14 1/2 – ounce cans lower-sodium beef broth
    1 tablespoon spicy brown mustard
    1 tablespoon cider vinegar
    1 teaspoon paprika
    1 teaspoon fennel seeds, crushed
    1/2 teaspoon caraway seeds
    Sour cream (optional)
    directions

    In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.
    In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.
    Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.
    If desired, top each serving with sour cream.

  121. Linda Treadwell

    If your crew loves King Ranch Chicken than you will surely make this a staple in your home! It tastes exactly like King Ranch Chicken Casserole and it’s so much easier. We eat it frequently on Sundays after worship. If your family is smaller, you can easily freeze the leftovers and reheat in your crock pot on low. This tastes identical to King Ranch Chicken Casserole! Enjoy!

    Mock King Ranch Chicken Serves: 8

    Ingredients

    3 lbs of frozen chicken
    2 cans of cream of mushroom
    2 cans of rotel
    diced green pepper (optional)
    shredded cheese – I use cheddar or Mexican blend
    black olives (optional)
    tortilla chips

    Instructions

    1. Throw soup, green peppers, and rotels on top of frozen chicken in the crock pot
    2. Cook on High – 1 hour
    3. Cook on low – 3-4 hours
    4. Serve chicken over chips
    5. Sprinkle with cheese and black olives

  122. Pingback: Recipe (and Giveaway Winner): Crockpot Clam Chowder | Mrs. Fields Secrets

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Heads up! You are attempting to upload an invalid image. If saved, this image will not display with your comment.