Soup Recipes

SQUASH SOUP
1 clove garlic
1/4 c butter
3 c chicken stock
2 c squash (cooked and pureed)
1 tbsp rosemary
2 tbsp parsley
1 tsp nutmeg
2 c heavy cream
salt & pepper to taste
sauté garlic in 2 tbsp butter
add chicken stock, squash, spices and bring to a boil, reduce heat and simmer 10 minutes, then add rest of butter
simmer a few more minutes, remove from heat add cream, ready to eat

• Slo-cooker Chicken Tortilla Soup
Brown 2 boneless, skinless chicken breasts on each side. Cut into quarters and put in crockpot/slo-cooker. Pour 2 c. water, 3 c chicken broth, 1 can diced tomatoes, 1 small can green chilies, 1 pint salsa (I used my home canned), 1 c corn (I used freeze-dried), 1/4 c dried red/green bell peppers, 1 small onion chopped, 1 tbsp dried garlic pieces, 1 tsp cumin, 1 tbsp chili powder, 1/2 tsp cilantro and cover. Start this out on high, and once it starts bubbling, turn to low, cooking it for about 5 hours all together. Remove the chicken after about 4 1/2 hours and using 2 forks, shred and put back in and cook another 1/2 hour. Place tortilla chips in bottom of bowls, add soup, more chips, cheese, sour cream or whatever you desire. Some of you can adjust the heat by using hotter salsa or add jalapeno peppers

I make carrot soup, very pretty and tasty:

2 lbs carrots (more or less)
Chicken broth
8 oz package cream cheese
pinch of fennel

Cook carrots in broth until tender. Using a hand blender, turn the carrots and broth into a puree. Add cream cheese and stir until blended. Add the fennel.

Serve with a pat of cream cheese and grated carrots for garnish.

Butternut squash soup is one of those soups that I've always thought looked so pretty and creamy but can't seem to acquire a taste for. I think if I added a stick of butter and a cup of brown sugar I'd like it!

Butternut soup is easy and very good. There isn't much of a recipe however. Peel a squash and one or 2 sweet potatoes,
I like about a 3-1 ratio, so the potatoes depends on the size of the squash. Chop the squash and potatoes into chunks a boil or steam until done, drain, puree, and add milk or half and half to make the consistency you like, I like it on the thick side. Add cinnamon, nutmeg and S&P to taste,

SUPER DAVE.. YOU ARE SUCH A GUY...lolol My hub would agree with the "Gravy Soup" comment.

I HAVE A Zupas soup recipe I'll post when I get back from work. It is sooo good and easily made too. I just have to find it. I owe.. I owe.. so off to work I go. poof*
.

There is a restaurant in Utah called Zupas that is a soup/salad/sandwich shop. They sell some awesome soups. I had a Cauliflower with Wisconsin White Cheddar that was to die for the last time I was there. I need to start searching for that recipe!!!

Turnip Green Soup

1 large can of Margaret Holmes seasoned ...turnip greens
1 can chicken broth
1 can Rotel tomatoes
1 can of black-eyed peas (drained)
1 can of navy beans (drained)
1 can of kidney beans(drained)(or any beans of your choice)
1 lb. smoked sausage
1 large onion



In a large pot add the first six ingredients, Then Sauté 1 lb smoked sausage chopped into bite size pieces and 1 large chopped onion until sausage is browned. Add sausage and onion to turnip green pot. Heat for 30 minutes or longer to let it cook and the flavors blend. Serve with hot cornbread (and if it’s Jalapeno cornbread it’s even better)!

One of my favorites:

Minestrone Soup

1 lrg onion chopped
4 cloves of garlic, minced
1 cup diced carrots
2 TBSP olive oil
1 zucchini sliced
1 cup sliced mushrooms
1 cup fresh chopped spinach
2 tsp salt
½ tsp black pepper
4 cans beef broth
1 pkg. tortellini
2 tsp Italian seasoning
1 can – 16 oz. tomato puree
1 can Italian tomato paste
1 – 30 oz. jar marinara sauce


Add chopped onion, diced carrots and minced garlic to a stock pot with 2 TBSP of olive oil and sauté until onions are slightly caramelized. Add remaining ingredients and simmer about 20 minutes. Add pasta and continue to simmer until pasta has reached your desired level of tenderness.

Gravy! LOL!

Don't have the recipe with me (we're on a long RV trip) but I found TGI Friday's recipe for black bean soup a few years ago on a website that has restaurant favorites. Google it, widely available.

Basically recipe is chopped onions, green peppers, carrots and garlic sauteed in olive oil plus a couple of cans each of low sodium chicken broth and rinsed black beans. Season with a little cayenne, cumin, bay leaf, chili powder and a splash of cider vinegar. I add a couple of shakes of Mrs. Dash salt-free chipotle seasoning (instead of liquid smoke.) Simmer a couple of hours.

Or just put it all in the crockpot without sautéing first, and cook on high about three hours.

Good on its own but I like to serve when company comes with cornbread, and toppings like cheddar cheese, sour cream and chopped green onions. Sometimes I add a little chopped ham to the recipe if have some around.