Best Soup Recipes Blog

Sunday, June 14, 2015

Total Time: 10 hrs 25 mins Preparation Time: 25 mins Cook Time: 10 hrs

1 soak beans overnight in about 3 quarts of water. drain and either set aside or if you are using a crockpot put on the lowest setting and add chicken stock with the beans.
2 heat olive oil in a large pan. score smoked turkey legs or thighs and place in hot pan. allow the turkey to heat and release flavor into the oil while prepping the other ingredients.
3 remove turkey from the pan and place into crockpot or set aside.
4 put onions, garlic, carrots, and celery in pan and cook until just tender.
5 add all spices and allow to cook for 3-5 minutes to allow dry spices to open up.
6 add vegetable mixture into crockpot or put the turkey, beans, and stock into the large pan. if you are using a pan bring to a boil then reduce to a simmer and allow to cook for as long you can stand! (the smell is so good you will not be able to resist tasting) i recommend at least 4-6 hours.
7 enjoy!

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

1 drain and rinse soaked beans. put them in a pot and cover with water by an inch. bring to a boil and simmer for about 45 minutes or until tender but not mushy. add more water if necessary.
2 while beans are cooking, cut squash in half and scoop out seeds. bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
3 heat oil in a large saucepan. add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
4 add carrot, garlic and celery and saute for 5-10 minutes.
5 scoop cooked squash out of shell. add to onion mixture and mix well, smoothing out any large lumps.
6 add stock and bring to a boil.
7 turn down heat and add beans, corn and thyme. simmer, covered, for 5 minutes, stirring occasionally.
8 salt and pepper to taste.
9 serve hot with crusty bread.

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

1 wash lentils and set aside.
2 finely dice onions and carrots, and saute in a large saucepan with the olive oil. cover and sweat the vegetables for 10 minutes.
3 add minced garlic, chili, and herbs to the vegetables - toss for 30 seconds.
4 add the lentils to the saucepan.
5 add the tomatoes, orange juice, and stock. simmer for 45 minutes or until the lentils are soft.
6 cut potatoes into 1/2 inch cubes, and add along with oranges to the soup.
7 simmer for 15 minutes.

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

1 cut about 12 slices from some small mushrooms and save for the garnish.
2 finely chop the shallots, and saute them in a pat of butter without browning. chop the rest of the mushrooms into pieces, add them to the onions and pour on the chicken bouillon. simmer for about 10 minutes.
3 pour everything into a blender. after blending, pour the soup through a strainer and back into a saucepan. add the cream, and cook for another few minutes. salt and pepper to taste.
4 finely chop the parsley. fry the saved mushroom slices quickly in a little butter in a hot frying pan.
5 pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley.

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 in a pot large enough to hold all of the onions, drizzle the vegetable oil.
2 when the oil is hot, add the yellow and red onions and the shallots.
3 reduce heat to med.
4 let the onions cook down, stirring constantly.
5 continue cooking and stirring until the onions are caramelized (about 30 min).
6 when the onions are a deep shade of brown, add the vinegar and worcestershire sauce.
7 cook until the liquid has evaporated.
8 sift the flour over the onions and stir to coat.
9 cook for 2-3 minutes or until thickened.
10 transfer to a 3-qt soup pot.
11 add the vegetable stock, thyme & bay leaves.
12 simmer over medium heat for 15 minutes, stirring occasionally.
13 if you are using the wine, stir it in and cook 1 minute more.
14 season to taste with salt & pepper.
15 remove the bay leaves before serving.

Total Time: 25 mins Preparation Time: 25 mins

1 place cottage cheese in a bowl, add half the milk.
2 mix thoroughly with an electric mixer, adding remaining milk while mixing, until the cottage cheese has lost it's identity.
3 add the rest of the ingredients and mix quickly until the sour cream has had time to whip up to its limit.
4 be sure not to whip too long as it will start to drop in volume.