OK, everyone post your favorite soup recipe!

[Kelsey]

In honor of fall and chilly weather, I want to hear some great soup/stew recipes, please!

[Valkyrie]

Cannelini soup with Kale and garlic olive oil crostini

We make this one at least twice a month

http://www.foodnetwork.com/recipes/d...ipe/index.html

1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

from Recipezaar
Chicken noodle Soup
SERVES 6

* 2 teaspoons butter
* 1 cup sliced celery
* 1 cup chopped carrot
* 1/2 cup chopped onion
* 1 small potato, diced
* 1 teaspoon thyme
* 1 teaspoon poultry seasoning
* 4 (14 ounce) cans chicken broth
* 2 teaspoons chicken bouillon
* 4 ounces egg noodles
* 2 cups cooked chicken
* parsley

1. Melt butter in large pot.
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth and bouilion.
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley.

Roasted Tomato Soup
SERVES 6 -8

* 2 lbs plum tomatoes
* 6 garlic cloves, peeled and whole
* 1/4 medium red onion
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
* 2 sprigs oregano, remove leaves from stem
* 3-4 basil leaves
* salt
* pepper
* 2 cups fat-free vegetable broth or fat-free chicken broth or water
* 1/4 cup parmesan cheese, shaved or grated (optional)

1. Pre-heat oven to 375 degrees.
2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano and basil to the pan.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
8. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9. Serve garnished with cheese if desired.

[lovemachine]

mmmmm I love soup!

[Kelsey]

Yum! Thanks!

[Valkyrie]

From Recipezaar also.

Italian Wedding Soup

SERVES 4

* 1/2 lb lean ground beef
* 1 egg, slightly beaten
* 2 tablespoons breadcrumbs
* 1 tablespoon parmesan cheese
* 1/2 teaspoon dried basil
* 1/2 teaspoon onion powder
* 5 3/4 cups chicken broth
* 2 cups chopped escarole or chopped spinach
* 1/2 cup orzo pasta, uncooked
* 1/3 cup finely chopped carrot
* grated parmesan cheese

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

Copycat Olive Garden Minestrone Soup
SERVES 8

* 3 tablespoons olive oil
* 1 cup minced white onion (about 1 small onion)
* 1/2 cup chopped zucchini
* 1/2 cup frozen cut italian green beans
* 1/4 cup minced celery (about 1/2 stalk)
* 4 teaspoons minced garlic (about 4 cloves)
* 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
* 2 (15 ounce) cans red kidney beans, drained
* 2 (15 ounce) cans small white beans or great northern beans, drained
* 1 (14 ounce) can diced tomatoes
* 1/2 cup carrot, julienned or shredded
* 2 tablespoons minced fresh parsley
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 3 cups hot water
* 4 cups fresh baby spinach
* 1/2 cup small shell pasta

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Olive Garden Copycat Zuppa Toscana
SERVES 4 -6

* 1 lb Italian sausage
* 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
* 1 large onion, chopped
* 1/2 can oscar meyer bacon bit
* 2 cloves garlic, minced
* 2 cups kale or swiss chard, chopped
* 2 cans chicken broth
* 1 quart water
* 1 cup heavy whipping cream

1. Cook sausage in a 300°F oven for approximately 30 minutes.
2. Drain sausages on paper towels and cut into slices.
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.

These are some of the ones I've made and love, and I got probably 20 more that I regularly make. We do soup once or twice a week.

[Tango'sGirl]

My Mom's Vegetable Soup

2 tblspns olive oil
1 large yellow onion, chopped
2 carrots, chopped - I prefer med-size chunks
2 celery stalks, chopped - I prefer med-size chunks
3 14.5 oz can low-sodium chicken broth
1/2 lb fingerling pototoes, cut into 1-inch chunks - I do not peel
1 tblspn fresh thyme leaves or 1 tsp. dried thyme
1/2 tsp. kosher salt or sea salt--better for you than regular salt
1 14.5 oz can diced tomatoes - I believe I used whole toms in can with liquid and cut them
1/2 lb green beans, cut into 1-inch pieces
1 cup broccoli - cut into florets
grated parmensan cheese to your taste - optional
1 baguette, sliced and toasted - optional

Heat oil in laarge saucepan over medium-high heat. Add the onion, carrots, and celery and cooked until softened but not browned, about 5 minutes.

Add broth, 1 cup or water, and potatoes, thyme and salt. Bring to boil. Reduce heat, cover partially, and simmer 15 minutes.

Add tomatoes, green beans, and broccoli, return to simmer, and cook until vegetables are tender, 5-10 minutes.

Ladle soup into bowls, sprinkle with parmesan cheese and serve with baguette.

[icarryyourheart]

The first time I made this, I wasn't that impressed, but DH loved it... so I made it a couple more times. I found that being patient in cooking the onions & celery is important, and letting it cook longer than the 20 or whatever minutes when it's done... it lets all the flavors mingle, and it's amazing. Also I use more bacon than it calls for... because you can't have too much bacon, at least in my house It's one of my favorite soups now

http://tasteofhome.com/Recipes/Potato-Bacon-Chowder

Potato Bacon Chowder

Ingredients:
2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Directions:
In a large saucepan, cover and cook potatoes in water until tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.

[Kelsey]

My personal favorite soup:

Chicken Tortilla Soup

Ingredients:
1/2 Large white onion
1 red bell pepper
1/2 green bell pepper
optional - you can add other veggies - corn, zucchini, or beans
2-3 cloves of garlic, chopped
2-3 green onions
2 cans chicken broth
3 skinless, boneless chicken breasts, grilled or cooked
3 slices of bacon, chopped
28 oz. can (approx) of chopped or diced tomatoes
1 can green chiles
salt/pepper
red pepper flakes and/or Tabasco sauce for kick
Tortilla chips, crushed
Shredded cheese (any kind)
Sour Cream

Directions:
1. Chop onion, peppers, garlic, and green onions. Set aside.
2. In large stock pot, heat chicken broth.
3. Chop chicken and put in broth to warm.
4. In frying pan, fry bacon until crisp. Remove and place on paper towel to drain grease.
5. Put onion, peppers, and green onions into frying pan with bacon grease. Season w/salt and pepper and cook for 2-3 minutes.
6. Add can of green chiles and garlic, stir and continue cooking until veggies are tender and onions are transparent.
7. Add veggie mixture to stock pot full of broth and chicken.
8. Add can of diced or crushed tomatoes. season w/salt and pepper, red pepper flakes, hot sauce. Cook for a few minutes, until mixture is warmed and mixed. The longer you cook, the more the flavors will meld together.

How to serve:
Put crushed tortilla chips, or baked tortilla pieces into the bottom of soup bowl, followed by a layer of shredded cheese. Ladle the soup over the top of the chips. Sprinkle on the fried bacon and some sour cream. You can add cilantro if desired. Enjoy!

[Am]

1. Open can of chicken noodle soup with can opener.
2. Poor into medium saucepan.
3. Add 1 can of water.
4. Heat until warm and stir occasionally.



Seriously, It's my mom's chili. I'll see if I can't get her to send me the recipe.

[Kelsey]

Originally Posted by CarolinaHokie 1. Open can of chicken noodle soon with can opener. 2. Poor into medium saucepan. 3. Add 1 can of water. 4. Heat until warm and stir occasionally. Seriously, It's my mom's chili. I'll see if I can't get her to send me the recipe.

I GOTTA TRY THIS! It sounds sooooo gooooood.