Favorite soup recipes

This is my favorite soup/stew in Mexico. There are lots of variations, but it's all good.
It's very nurturing.

Posole

2 T Olive oil
1 large Sweet onion, coarsely chopped
6 small Mixed sweet peppers, coarsely chopped
1.5 pounds Skinless, boneless chicken thighs, coarsely chopped (or roasted chicken)

Lightly brown onion in a large heavy soup pot over medium heat, add peppers to soften. Remove onions and peppers, set aside, add chicken and lightly brown.

1 T Ground cumin
1 T Mexican oregano
1 T Chili powder
7 ounces Green chilies, diced
1/2 tsp. Grated garlic

Add onions and peppers to soup pot together with spices, sauté and coat chicken.

29 ounces Canned white hominy, drained and rinsed
29 ounces Canned pinto beans
10 ounces Canned diced tomatoes with juice
6 cups Chicken broth
6 Corn tortillas

Add hominy, beans and tomatoes and simmer for 45 minutes. Cut tortillas into thin strips and add just before serving. Serve with the condiments below.

Red and Green salsas Diced avocado
Red pepper flakes Diced fresh tomatoes
Grated Mexican cheeses Fresh cilantro
Sour cream Lime wedges
Sliced radishes Sliced cabbage

So many soups but one we make frequently in the dutch oven on the campfire:
After roasting the chuck roast we remove the meat. In go the chopped onions for browning in the meat bits and grease. When browned, we add chicken or beef stock. We'll eat that night's portion of pot roast with veg and the rest of the meat goes back in the pot to simmer. By the time we're finished, the simmered meat & broth is ready for leftover veg, diced potatoes and whatever else is leftover in the fridge. Even macaroni goes nice.

By the time the dishes are done we have an excellent stew or soup for lunch and supper the next day.
Seasonings are simple: minced garlic, salt and pepper.
Veg we often add: carrots, turnips, peas, fresh spinach, kale, green beans, cauliflower, Brussels sprouts
Things we never add to the pot: beans, cream or cream sauce, broccoli

2 fresh full turkey wings
4 carrots
2 full stalks of celery, leaves included the more celery leaves the better.
2 boxes of Swanson 99% fat free chicken soup. Do not use the fat free one

That's it!

Put in crock pot on high over night.
When done take out celery stalks and wings and discard.

IMHO Beats any chicken soup recipe hands down that I have tried and I think I have tried them all.

Flavor will knock your socks off!:C

Cajun Chicken Stew

2 large boneless chicken breasts, cut into 1" cubes
1 pkg andouille sausage, cut into 1/4" rounds
2 stalks celery, chopped
1 large onion, chopped
1 pint mushrooms, sliced
1 carrot, choppped
4 potatoes, peeled and cut into 1/2" cubes
2 cans chicken broth
1-2 tsp cajun seasoning
1 can cream of chicken
1 can cream of mushroom
1 lb cheddar cheese, shredded

Put chicken into large heavy pot with a small amount of oil and cook until almost done, add sausage and cook 5 more minutes. Add veggies, stir well and add cajun seasoning, to taste (it may be hot), then add cans of chicken broth. Cook until veggies are done and broth has reduced to about half (20-30 minutes). Add soups and stir well, then add half of the cheese. Use remaining cheese for topping.

I save all clean veg cuttings, peelings, bones in a plastic pail in the freezer. This is cooked in a large crock pot with water/seasonings. When done, I strain and discard the "stuff". Then I have very delicious broth and I store it in quart jars (do not fill over 3 cups so there's room for expansion) and store in freezer. I remove the lid and microwave frozen broth for 3 minutes or so. Use for soup. Makes the house smell amazing.

GREEN PEPPER SOUP: Browned hamburger or ground turkey,
chopped onion, small amount of diced celery, 14 oz. can diced tomato, 1 can tomato soup, 1/2 cup ketchup, 2 diced green peppers, 2 Tblsp. brown sugar, 1 Tblsp. soy sauce, 1/8 tsp. garlic powder, 1/4 tsp. each: black pepper, paprika, cumin. 28 oz. beef broth OR 3 beef bouillon cubes in 3 cups hot water. When its tender, add 2 cups cooked rice.

Here's one that can be done in a slow cooker as written or simply simmer it in a dutch oven on the fire for a couple of hours.
Slow-Cooker Stuffed Pepper Soup

Cream of Tomato
2 Tbsp butter
2 Tbsp flour
2 Tbsp finely chopped onion
In a large saucepan, melt butter and add flour and onion (increase flour and butter by 1-2 Tbsp for thicker soup). Cook, stirring, for three minutes on medium heat. Add:
3 c. Milk
3/4 tsp salt
While milk heats, (do not boil), in a small sauce pan with medium high heat combine
1 1/2 tsp sugar
1 15 oz can petite diced tomatoes with about half their liquid
Bring tomatoes to a boil, cook for 1 minute, stirring.
Stir tomatoes into hot milk base. Serve.

For a time saver, I cook the roux with onions, cook the tomatoes with sugar let them cool. Then I put them in Food Saver bags and freeze. When we want homemade soup, it takes just a few minutes to chuck the frozen mix into a pan of milk and heat it up.

Like, hokeypokey, I make my own stocks and broths. Wonderful use for a new on this end part called chicken quarters. It consists of a leg thigh and part of the rib cage. I separate the leg and thigh for later use and the rib cage, bony end of drumstick is cut off and used as a stock base when enough is acquired. I add a carrot or two, celery stalk, maybe a leek or just onions and wind up with a stock/broth that rivals anything Swanson or College Inn sells. Cool and freeze in bags or containers and I'm ready for the next step later on or right then.

A current favorite is:

Vegetarian Bean Stew
Makes a nice base recipe that can have meat added to it if wanted, substitute chicken broth over veggie,and switch to kidney or Northern beans if easier to find. I used 5 cups of broth instead of the recommended 4 to make the final product more soupy.

My favorite Veggie soup can be adapted to be Chicken or Beef or whatever your in the mode for.
1 or 2 boxes of broth, Veggie for Veggie soup, Beef for Beef etc
1 can of diced tomatoes
2 cans of beans
2-1 pound bags of mixed veggies
4 cloves of smashed garlic, or minced if you want to take the time
1 teaspoon basil, 1/2 teas of oregano and thyme
Shake of tobasco, salt and pepper to taste,
Optional:
Cut up beef or chicken
1/2 cup of pasta
2 cups of diced potatoes
Frozen corn,
1/2 of grain or rice.

Open, dump, cook and enjoy. Easy peasy