Soup Recipes

bcsdguy wrote:
How about this one? From Allrecipes.com

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter 3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil and then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Since we travel a lot can this be done in a crock pot?

Looks delicious!!!

How about this one? From Allrecipes.com

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter 3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil and then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

My favorite soup for sure...

Clam Chowder

Ingredients:
8 strips bacon, medium diced
1 cup leeks, chopped
1 cup yellow onions, chopped
1 stock celery, chopped
1 carrot peeled and diced
3 bay leaves
1 tablespoon fresh thyme, chopped
1/2 cup flour
1 pound white potatoes, medium diced (3 or 4 medium)
4 cups clam juice
2 cups heavy cream
5 cans clams, chopped
salt and pepper to taste

Directions:
In a heavy stock pot, over medium-high heat, render the bacon until crispy. Stir in the leeks, onions, celery and carrots. Add the bay leaves and thyme and sauté for about 4 or 5 minutes or until the vegetables are soft. Stir in the flour and cook for another 2 or 3 minutes. Add the clam juice and potatoes and cook until fork tender. Add the heavy cream and bring up to a simmer. Then add the clams and bring to a simmer.

Note… Open cans of clams and drain juice into a container… That will be just over 2 cups of juice… Add another two 8 ounce jars of clam juice for the remaining amount of clam juice… Use only starchy potatoes…

STOP IT YOU GUYS!!! NOW I MUST GO TO THE KITCHEN!!

The V-8 juice and celery soup give this soup great flavor! It only has 5 ingredients, but is incredibly rich and thick. Leftovers taste even better!

Hamburger Soup
Serves 5

Ingredients:
• 1 large onion, chopped
• 1 lb ground beef
• 2 – 11 oz cans V-8 juice
• 3 medium carrots, grated (Enough for 1 ½ cup grated)
• 1 can cream of celery soup

Directions:
1. Heat 1 1/2 Tb oil in large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add ground beef and cook until beef is browned.

2. Add grated carrots, V-8 juice and cream of celery soup to saucepan. Simmer 1 hour.

I misread...and that is not something new.

Yes....have to have potatoes.

Thanks.

Us out West wrote:

EgorKC wrote:
KC Steak Soup
1 lb. lean cubed Beef. (95/5 lean ground works well too)
1 stick butter melted and mixed with 1/2 c flour to make a paste (roux)
4 10 oz cans beef consommé (find in the canned soup section)
1 14 oz can diced tomatoes
1 14 oz can diced potatoes
1/2 c each diced carrots, celery and onion
1-1/2 t Kitchen Bouquet browning sauce
2 cubes beef boullion
10 oz pkg mixed frozen vegetables
1/2 t. ground pepper
Brown beef over medium heat, drain and set aside. Prepare butter paste in large pot and slowly add consommé while stirring until slightly thickened. Add rest of ingredients except frozen veggies and beef. Bring to a boil, reduce heat and simmer 20 Min. Add beef and frozen veggies, simmer additional 20 minutes.
It is a favorite at our annual fall Soup for lunch pot luck.
Greg

Sounds delicious. Can we do that in a crock pot?
Never tried it. I don't see why you couldn't.

So is that 2 cans of diced tomatoes?

No, 1 can diced Tomatoes and 1 Potatoes. Original recipe I copied did not have Potatoes. How can you Not have potatoes with steak?

EgorKC wrote:
KC Steak Soup
1 lb. lean cubed Beef. (95/5 lean ground works well too)
1 stick butter melted and mixed with 1/2 c flour to make a paste (roux)
4 10 oz cans beef consommé (find in the canned soup section)
1 14 oz can diced tomatoes
1 14 oz can diced potatoes
1/2 c each diced carrots, celery and onion
1-1/2 t Kitchen Bouquet browning sauce
2 cubes beef boullion
10 oz pkg mixed frozen vegetables
1/2 t. ground pepper
Brown beef over medium heat, drain and set aside. Prepare butter paste in large pot and slowly add consommé while stirring until slightly thickened. Add rest of ingredients except frozen veggies and beef. Bring to a boil, reduce heat and simmer 20 Min. Add beef and frozen veggies, simmer additional 20 minutes.
It is a favorite at our annual fall Soup for lunch pot luck.
Greg

Sounds delicious. Can we do that in a crock pot?

So is that 2 cans of diced tomatoes?

KC Steak Soup
1 lb. lean cubed Beef. (95/5 lean ground works well too)
1 stick butter melted and mixed with 1/2 c flour to make a paste (roux)
4 10 oz cans beef consommé (find in the canned soup section)
1 14 oz can diced tomatoes
1 14 oz can diced potatoes
1/2 c each diced carrots, celery and onion
1-1/2 t Kitchen Bouquet browning sauce
2 cubes beef boullion
10 oz pkg mixed frozen vegetables
1/2 t. ground pepper
Brown beef over medium heat, drain and set aside. Prepare butter paste in large pot and slowly add consommé while stirring until slightly thickened. Add rest of ingredients except frozen veggies and beef. Bring to a boil, reduce heat and simmer 20 Min. Add beef and frozen veggies, simmer additional 20 minutes.
It is a favorite at our annual fall Soup for lunch pot luck.
Greg

THIS ONE!

Kale & White Bean Soup

And THIS ONE!

Italian Sauasage & Tortellini Soup

:B