Best Soup Recipes Blog

Sunday, March 1, 2015

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Servings: 4
2 tablespoons olive oil, extra virgin
1/2 lb chorizo sausage or 1/2 lb ham or 1/2 lb leftover cooked meat, diced
2 large potatoes, peeled and cubed
4 celery ribs, chopped, from the tender heart
3 -4 carrots, peeled and chopped
1 large onion, chopped
2 -3 garlic cloves, chopped
1 bay leaf (fresh or dried)
salt and pepper (to taste)
1 (15 ounce) can chickpeas, drained
1 teaspoon sweet paprika
1 (15 ounce) can tomatoes
2 tablespoons hot sauce (or piquante sauce)
6 cups chicken stock (or 4 cups stock cups water)
2 cups water
2 cups stale bread, cubed
handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)

1 heat olive oil in soup pot over medium to medium-high heat. add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. cook for 7 to 8 minutes, or until softened, stirring frequently. add chickpeas and paprika. stir in tomatoes, hot sauce, and stock.
2 raise heat to high and bring soup to a boil. reduce heat and simmer for 10 minutes, or until potatoes are tender.
3 place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. ladle the soup over the bread and garnish with chopped parsley or cilantro.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 coat a large soup pot with cooking spray and set over medium-low heat. add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
2 stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
3 in a blender, process soup in batches until smooth. return soup to pot and reheat; season with salt and pepper.
4 ladle soup into bowls and top each with 1 tablespoon of grated cheese.

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

1 cook elbows according to package directions: drain.
2 heat oil in a large pot, add onion, garlic and spinach cook about 5 minutes til spinach is wilted and onions are tender.
3 stir in all but cheese and cook about 15 minutes sprinkle cheese on before serving.

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

1 dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
2 remove the pancetta and set aside until required add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
3 reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized add the stock to the saucepan and bring the mixture to a boil.
4 reduce the heat and leave the mixture to simmer, covered, for about 10 minutes toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
5 spread the ciabatta with butter and top with the gruyere or cheddar cheese.
6 cut the bread into bite sized pieces add the reserved pancetta back to the soup and season with salt and pepper to taste.
7 pour into bowls and top with the toasted bread.

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

1 (20 ounce) bag 15 bean soup mix (not using the seasoning packet that is sometimes included in these)
1 tablespoon light olive oil
1 large onion, chopped
2 large garlic cloves, crushed and chopped
3 1/2 tablespoons fresh lemon juice
2 teaspoons crushed chipotle chili pepper flakes (flakes not powder)
2 quarts water (8 cups)
1 lb ham steak, chopped into bite size chunks (i like cook's brand)
1 (28 ounce) can whole tomatoes with juice, undrained
1 (10 ounce) can ro-tel tomatoes, undrained (use ro-tel original)
1 1/2 tablespoons light brown sugar
1 -2 tablespoon sour cream (optional)

1 place your beans in a big bowl and cover with water 2 or 3 inches above them and soak overnight or for at least 8 hours.
2 drain the beans and set them aside in a collander.
3 in a large soup pot, heat the olive oil on medium high heat.
4 saute the onions and garlic with the lemon juice and crushed chipotle peppers until the onion is soft. (about 2 minutes).
5 add the beans and water then stir.
6 bring to a boil, add the ham, then reduce heat to a medium simmer.
7 simmer for 1 hour, uncovered.
8 add the tomatoes with their juice and break them up a little in the soup with a spoon.
9 add the ro-tel with its juice and the brown sugar. stir, then turn heat down to a low simmer, uncovered, for 1 more hour or until beans are al dente to your taste.
10 serve with sour cream (optional).

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Servings: 8
1 lb hot italian sausages (vegetarians use sausage-flavored meat substiture like "gimme lean") or 1 lb vegetarian sausage, casing removed (vegetarians use sausage-flavored meat substiture like "gimme lean")
1 large onion, thinly sliced
1 lb red potatoes, well scrubbed and cut into 1/2 inch chunks
6 garlic cloves, crushed
6 cups vegetable broth
2 cups kale, cleaned and roughly chopped
2 cups whole milk (skim or soy may be used)
1 tablespoon red pepper flakes (optional)
salt and pepper, to taste

1 brown the sausage in the bottom of a large stock pot, breaking it up with a utensil as you go.
2 once meat is no longer pink, add onions and continue to saute until they are translucent (if using meat substitute, you may wish to add a few teaspoons of olive oil to prevent sticking).
3 add potatoes and garlic to the pot and stir to incorporate them. once garlic becomes fragrant, add the vegetable stock and red pepper (if using) and bring to a boil.
4 once potatoes are tender, add chopped kale and cover the pot. once the kale has wilted, remove the pot from heat, add milk and season with salt and pepper.
5 for vegetarian use only the vegetarian sausage. note they do not have casings.