Soup Recipes

Including recipes for Crockpot Chicken Noodle Soup, Mexican Red Pepper & Tomato Soup, Crockpot French Onion Soup, and Quick Cream of Broccoli Soup, Split Pea Soup, Crockpot Hamburger Soup, Potato Soup, and Minestrone plus links to lots more recipes for soups.

Title: Crockpot Chicken Noodle Soup

  3 1/2 lb Broiler-fryer; cut up,
           -skinned
      2 md Carrot; peeled and chopped
    1/2 c  Onion; chopped
      2    Celery stalk; chopped
  2 1/2 ts Salt (or less)
      2 ts Dried parsley flakes
    3/4 ts Dried marjoram leaves
    1/2 ts Dried basil leaves
    1/4 ts Poultry seasoning
    1/4 ts Pepper
      1    Bay leaf
      2 qt ;Water
  2 1/2 c  Medium egg noodles; uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed.
 
Combine salt and next 6 ingredients; sprinkle over vegetables.

Add 6 cups water; cover and cook on low setting 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes.
 
Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

Leeks are full of hard to get at sand and dirt,
chop them first, then give them a bath in cold water and drain in a colander.

Title: Mexican Red Pepper Tomato Soup

      4 ts Olive oil
      2    Onions, sliced
      2    Red peppers, de-seeded and
           Chopped
      2    Garlic cloves, crushed
      1 tb Mild chilli powder
    1/2 ts Ground cinnamon
     14 oz canned chopped Tomatoes
      6 oz can of kidney beans
      2 tb Tomato puree
  1 1/2 pt Vegetable stock
      4 oz Cooked macaroni or
           Other small pasta shapes
           Salt
           Fresh chopped coriander or
           Oregano, to garnish

Heat the oil in a large saucepan. Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened.

Stir in the chili powder and cinnamon and cook for 1 minute more.

Add the chopped tomatoes, kidney beans, puree, and stock. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes.

Blend the soup in a liquidizer or food processor until smooth.

Return to the saucepan, add the cooked pasta and reheat the soup gently. Season with salt to taste.

Serve the soup in warm bowls, garnished with chopped coriander or oregano.

Freeze leftover corn, peas, green beans, carrots,
celery, potatoes, onions, etc. and use when making recipes for soup.

Title: Crockpot French Onion Soup

      3    Lg Onion; thinly sliced
    1/2 c  Butter or margarine
      2 tb Instant beef bouillon; or 6
      4 c  Hot water
      1 ts Worcestershire sauce
    1/2 ts Salt
      4    Sl French bread; toasted
    1/4 c  Parmesan cheese; grated

In skillet cook onions in butter, until lightly browned.

In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt.

Cover and cook on low 4-6 hours. Top each bowl with toasted French bread, sprinkled with cheese.

Recipe may be doubled, kept hot and served from crockpot.

Remove fat from soups and stews by dropping ice cubes into the pot.
As you stir, the fat will cling to the cubes. Throw away the cubes before they melt.

Title: Quick Cream of Broccoli Soup

      4 c  chicken broth
      2 c  broccoli, cut in 1" chunks
      1 c  broccoli flowerets
      1 ea small onion, diced
      1 ea bay leaf
      1 x  salt
      1 ts mixed italian herbs
    1/2 ts freshly ground black pepper
      1 c  lowfat dry milk powder

Simmer the chicken broth, 2 cups broccoli, onion, bay leaf, salt, pepper and herbs 15 minutes (until the broccoli is tender). Remove the bayleaf.

Steam the flowerets and put aside.

Cool the simmered vegetables and pour them into the blender or food processor. Puree.

Add 1/2 cup of the milk powder and puree again. Use the as much of the rest of the powder as you need to get a consistency that you like (it thickens the soup).

Put the soup back on the stove and add the steamed flowerets.

Warm (*don't* boil) the soup.

Split Pea Soup

      1 lb Ham, chopped
      1 ea Large Onion, chopped
      1 ga Water
      2 lb Split Peas
      3 ea Large Carrots, chopped fine
      2 ea Celery Stalks w/ leaves

Separate fat from meat. Fry fat in soup pan. When crisp, discard solids.

Fry onion in the fat. Add lean ham pieces. Toss a few minutes more.

Add water, peas, carrots, and celery (center portion with leaves, chopped fine).

Cover and cook slowly until peas are mushy. Do not puree.

Crockpot Hamburger Soup

  1 1/2 lb Lean Ground Beef
      1 ea Med. Onion, Chopped
      1 c  Carrots, Sliced
      1 c  Celery, Sliced
      1 c  Cabbage, Sliced
      6 oz (1 cn) Tomato Paste
      2 ts Worcestershire sauce
      3 c  Beef Bouillon, or Stock

In skillet, brown ground beef and drain thoroughly.

Add onion, carrots, celery and cabbage.

Combine tomato paste, worcestershire sauce and beef stock/bouillon.

Add to crockpot, with Hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

Potato Soup

      2 c  diced potatoes
      3 c  water
      1 qt milk (scalding hot)
      2 ts butter
      1 ea onion
      1 x  salt and pepper

Cook potatoes in salted water until tender. Drain but save the water.

Mash the potatoes fine. Add milk, butter, and reserved potato water to potatoes.

Grate the onion and add to soup. Serve hot.

Minestrone

    1/2 c  Thinly sliced Celery
    1/2 c  Thinly sliced Carrot
    3/4 c  (1 lg) Potato, diced into 1" pieces
      1 x  Clove Garlic, minced
     16 oz Can Tomatoes, undrained
      1 c  Thinly sliced Zucchini
    1/2 lb Green Beans,cut in 1" pieces
    1/2 c  Broken Spaghetti
      3 c  Hot Water
      2 ts Instant Beef Bouillon powder
      1 ts Basil leaves
      1 tb Parsley Flakes

In 3-qt casserole, combine the celery, carrot, potato, garlic, tomatoes, zucchini, green beans, spaghetti, hot water, bouillon powder, basil and parsley.

Cover. Microwave at High for 25-35 minutes or until vegetables are tender, stirring occasionally.