Favorite soup recipes

wbwood wrote:
We enjoy watching Tim Farmers Country Kitchen on YouTube. It's syndicated on tv in Kentucky, but we are not there...lol

In the latest episode they made Butternut Squash Soup. Looks really good. They also made "Vinegar Pie" which I never heard of, but looked as well. They also smoked some cheese. Go check them out.

Never seen or heard of the show before so first let me thank you for the head's up. Rendering lard is something I'll be watching again soonest and the vinegar pie sounds like a something I'd love to taste:).
On my end we make butternut soup and in fact it's served almost every Thanksgiving. Here's my lower fat version:



Butternut Ginger SoupButternut Ginger Soup

I rarely add the sugar since I tend to add an apple or pear to the recipe.

We enjoy watching Tim Farmers Country Kitchen on YouTube. It's syndicated on tv in Kentucky, but we are not there...lol

In the latest episode they made Butternut Squash Soup. Looks really good. They also made "Vinegar Pie" which I never heard of, but looked as well. They also smoked some cheese. Go check them out.

I love soup season! During the fall and winter I make a big batch of soup every Sunday. Here are a couple of my favorites --

EASY BEAN & BACON SOUP

8 oz. apple smoked bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
4 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.

To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Stir back into the remaining soup. Add tomato sauce and bacon and stir to combine. Season to taste with salt and pepper. Let simmer until it is heated through, about 5 minutes.

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TOMATO SOUP WITH ORZO & SPINACH

2 tablespoons olive oil
1 1/2 cups chopped onions
1 1/4 cup carrots, sliced into ½ inch rounds
1 cup celery, sliced
6 cloves of roasted garlic (from a jar or roast your own)
6 1/2 cups of vegetable broth
2 (14.5 oz) cans fire-roasted diced tomatoes
2 tablespoons pesto
1 1/2 cups orzo (whole wheat or regular)
1/2 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste

Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté 4-5 minutes until softened. Add carrots, celery, and roasted garlic and sauté for 3 minutes. Add broth, tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al dente, about 10 minutes, stirring occasionally.

Add baby spinach and continue to cook for 1-2 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper.

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SAUSAGE & TORTELLINI SOUP

1 pound sweet turkey Italian sausage
1 cup onion, chopped
1 clove garlic, chopped
5 cups beef broth
1/2 cups red wine
1 (15 oz.) can fire roasted diced tomatoes
1 cup carrots, sliced
2 teaspoons dried basil
1 teaspoon dried oregano
8 ounces refrigerated Tortellini

Heat dutch oven over medium heat. Remove casings from the sausage and brown in dutch oven with onion and garlic, breaking up sausage as you cook it. When no longer pink, drain excess grease. Add the broth, wine, tomatoes, carrots, basil and oregano. Increase heat to high until the mixture boils and then reduce to a simmer. Simmer 20 minutes. Add tortellini. Cook until the tortellini is done according it's package instructions.

Kittykath wrote:
I learned this the hard way. Sure, I'm German, but the sauerkraut smell needs to stay outside!

Sauerkraut Soup

1 can cream of mushroom soup
1 can cream of chicken soup
2-1/2C water
4C chicken broth
1 can sauerkraut, rinsed
1 onion, diced
2C carrots, sliced
3 potatoes, diced
1 ring smoked sausage, sliced
1 tsp. dill weed
1 tsp. thyme
1 tsp. minced garlic

Slow cook 8 hours on low. Mash 1/2C potatoes when done. Return to soup. Salt & pepper to taste.

LOL! Thanks for the sensorama laugh:D.

I make "Portuguese Bean Soup" which is made like Ham/Bean Soup except instead of ham, use 1 or 2 rings of smoked sausage. When I make it, I think of our trip to Alaska because it was on the menu in a little roadside café up there.

I learned this the hard way. Sure, I'm German, but the sauerkraut smell needs to stay outside!

Sauerkraut Soup

1 can cream of mushroom soup
1 can cream of chicken soup
2-1/2C water
4C chicken broth
1 can sauerkraut, rinsed
1 onion, diced
2C carrots, sliced
3 potatoes, diced
1 ring smoked sausage, sliced
1 tsp. dill weed
1 tsp. thyme
1 tsp. minced garlic

Slow cook 8 hours on low. Mash 1/2C potatoes when done. Return to soup. Salt & pepper to taste.

Pepperoni Soup is a family favorite and a nice alternative to chili:

1 lb. ground hot sausage
Salt & pepper
2 ribs celery
3C Spicy V8
1 green pepper
½ tsp. oregano
1 med. onion
2 Tbsp. basil
½C mushrooms
1 Tbsp. parsley
1 can Italian style zucchini
½C parmesan cheese
1 pkg. pepperoni
1 tsp. Italian seasoning
1 lg. can Italian style stewed tomatoes
Tobasco sauce to taste
¼C brown sugar
Garlic salt to taste
3 Tbsp. Worcestershire sauce

Chop veggies chunky. Brown ground sausage with onion, green pepper and celery. Halve or quarter pepperoni. Combine all ingredients. Add water if necessary. Simmer one hour.

Reader1 wrote:
Does anyone have a favorite potato corn chowder or soup without cheese that they can share?

I have this one:

Corn Chowder

Saute in olive oil:

• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 carrot, chopped

Add:

• ½ cup diced bacon
• 1 pound pork sausage or cooked cubed chicken breast
• 2 medium potatoes, peeled and chopped
• 1 can cream-style corn
• 1 can whole kernel corn or tex mex corn, drained
• 1 cup half-and-half
• 2 cups milk
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• salt and pepper to taste
• 1 cup chicken broth
• 2 teaspoons chopped green chili pepper

Reader1 wrote:
Does anyone have a favorite potato corn chowder or soup without cheese that they can share?

This one never fails on my end and you can substitute and add with abandon:

Corn and Potatoes Chowder
Particularly nice to use up Thanksgiving leftovers with the addition of turkey.

Another current favorite on this end:

Green Minestrone Soup

Certainly as written a warm season vegetable soup yet easy enough to substitute root vegetables and add meat.

Here is my Easter version: