Tuesday, November 11, 2008

I want soup and I'm willing to pay for it

soup.happiness

All I ever really wanted was to spend my days making homemade soup. Definitely one of my favorite things to make because it is so improvisational, and is a slow simmer all day kinda thing. Not too much pressure. Unfortunately today's lunch was simply one of these, improved by a local bakery's rustic sourdough and some fresh grated parmesan. I need homemade soup, stat! I've been hoarding ingredients in the pantry for some of my favorites, waiting for a good day. Everyday for a few days has been perfect weather-wise, but today with freezing feet in the studio, I can't take it anymore! Soup time. However. I really want some new recipes....and was thinking that maybe you and your wonderfulness wouldn't mind sharing yours.

full.cookbook.apron

Now typically when I have a new product launch I try to think of clever ways to do a giveaway that has an appropriate theme. Yet, really this time I am just crafting a clever way to get YOU to give something to ME. I want your soup! And I'm willing to pay! Above is a glimpse of my newest kitchen textile collection that is set to launch in about a week. It's the Cookbook Apron in blue and I think that you would look so good in it! Really! Totally your colors and would look great in your kitchen. And I'll bet that you would also like a set of four new dish towels to go with it, wouldn't you? Of course you would.

Now. Give me your favorite soup recipes, or at least a link to your favorite soup recipe and you'll enter a chance to win some fun new kitchen linen goodies! Take your time, I'll continue to accept comments until I receive my first shipment of goods, which should be next week. I hope that'll give me plenty of time to send the prizes to one randomly selected winner just in time for basting that turkey (or tofurkey, whatever the case may be). And the selection will truly be random as I don't have time to make ALL your soups to determine whether its scrumptious or sucky, so don't worry. (But if its sucky I may know eventually, and you wouldn't want that.)

So its a win, win, win that we can all share in. But mostly I get soup. Oh and I love vegan~but eat everything.

Okay start cookin'...erhhh commenting!

xo,Anna

484 comments:

  1. Quick and Easy Winter Soup - Potato, Cauliflower & Leek w Bacon. Not Sucky . at. all.

    and it's Gluten and Dairy free too

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  2. Here is my favorite!! Enjoy!
    http://www.iliveonafarm.com/squashsoup.html

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  3. This is my sister-in-law's recipe...I just love it!

    1 med. chopped onion
    4 cups chicken broth
    4-6 med potatoes peeled, cut up
    1 cup 1/2 & 1/2
    1/2 tsp. salt--dash pepper
    2 Tbs. butter
    1/2 tsp. tarragon or marjoram
    2 tsp. white vinegar
    2 Tbs. dried minced parsley

    Saute' onions in butter; add broth, tarragon and potato chunks. Cover & simmer 20 min. until tender. Blend 3/4 of this until pureed. Return to pan, add vinegar, and boil. Reduce heat, stir in cream, parsley, salt , and pepper. Heat, but don't boil!

    This is so yummy!

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  4. Do you promise I'll look like that in the apron too? Here's my favorite mushroom soup link...
    http://www.epicurious.com/recipes/food/views/Sherried-Cream-of-Portobello-Mushroom-Soup-14961

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  5. so cute am!
    Minestrone Recipe By: Mollie Katzen, "Moosewood Cookbook"
    http://www.ivu.org/recipes/italian/minestrone2-j.html

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  6. We like this soup:
    http://www.yummyvegetarianrecipes.com/carrot_ginger_soup.html

    Carrot Ginger Soup... eat with some crunchy bread, yummy :)

    Enjoy your soup eating! Love the apron!

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  7. Ok, I love anything this guy does, but I tried the filipino pork soup and it's delicious.

    http://www.thecookingguy.com/cookbook/category.php?id=2

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  8. Kim’s Boston Clam Chowder

    1/2 pound cooked, crumbled bacon
    3/4 lb minced clams or two 6 1/2 oz cans minced clams
    1c onion, chopped finely
    1c finely diced celery
    2c diced potatoes
    3/4 c butter
    3/4 c flour
    2 quarts half & half cream
    1 1/2 tsp salt
    few grains of pepper
    1/2 tsp sugar
    1/2 lb cook bacon crumbled

    Drain juice from clams and pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender (about 20 min). In meantime, melt butter, add flour and blend and cook a minute or two. Add cream and cook and stir until smooth and thick, using wire whisk to blend. Add veggies and clams and heat through. Season.

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  9. Oops! Only use 1/2 pound bacon. Ignore the second listing. I do love me some bacon! LOL

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  10. ooohhhh...
    And we make this one every year too.
    Portuguese Sausage-Kale Soup.

    I've never made it w/o the turkey kielbasa, but I bet it is still good. And smells soooo great. It is a soup you can leave on the stove all day. And kale... yum...so GOOD for you.

    Enjoy!

    http://www.foodnetwork.com/recipes/good-food-fast-with-family-circle/portuguese-sausage-kale-soup-recipe/index.html

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  11. 2 cans of chicken noodle soup

    pour in pot

    heat and serve

    variation: add broth. when boiling add dumplings. (egg,milk,flour, mix and drop by tblspoon)

    ReplyDelete
  12. I made Pioneer Woman's sherried tomato soup several months back and loved it!

    http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

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  13. I love soups mostly because I can use whatever I have on hand and make different soup with some small changes. I like the apron too. Hope you will like my soup.

    I usually mix the available part of this list: carrots, cauliflower, broccoli, peas, a potato, olive oil, some salt, basil, thyme,fresh herbs if available, some garlic, eventually a handful of pasta.
    Boil the water, add the oil and salt, all the ingredients saving the herbs until the soup is ready. Add them when you switch off the cooker and enjoy. I like adding some white cheese in the plate too /usually not before Christmas/ and chilly pepper in a cold day. I never measure anything so I am not able to give more specific quantities. That is important part of soup making for me.

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  14. This is my fave:

    http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe/index.html

    I never follow the directions exactly though, just use it as a guide.

    Kristen

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  15. Okay first my apologies if you don't eat meat (wasn't sure with the vegan comment :-)) Mexican Meatball Soup
    2 1/2 qts chicken broth
    4 carrots chopped
    1/2 onion chopped
    2T chili powder
    1 can stewed tomatoes
    4 celery stalks chopped
    2 lg potatoes chopped
    cumin to your taste
    Mix and simmer (after brought to boil) while making meatballs (20 min or longer)
    1 lb ground sirloin and 1 lb grnd turkey
    2 eggs
    1 cup bread cumbs
    ch fresh cilantro
    1/4 c minced onion
    1 tsp oregano
    2 t mint (dried)
    mix well and form into walnut sized meatballs
    Drop meatballs into soup mixture (turn up soup mixture first) Bring to a boil and then simmer for additional 20 minutes or longer.
    This is such a hearty delicious soup. Stay warm!!! Kathie k.bugbee@att.net

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  16. that apron is souper cute. :) Be back with a recipe later...

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  17. I love leek and potato soup from a recipe from an Australian cook called Stephanie Alexander in her wonderful book "The cook's companion". The recipe calls for 6 leeks, 4 potatoes, 1 large onion, 1 stick of celery, water, a bay leaf, 60g butter, 1 sprig thyme, salt, pepper, 2 tbls of freshly chopped parsley and 1 tsp of chives. Serves 8 so there is plenty to go around. Just fabulous on a cool day which we get a lot of in Montreal, Canada.

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  18. OH...we just started making this old favorite again since it's pumpkin season now. It's SO EASY!!!and SUPER DELICIOUS!!
    1 can pureed pumpkin (or 1 3/4 cups of the real stuff)
    1 can coconut milk
    2 cups stock
    1 Tablespoon of Miso
    1/8-1/4 teaspoon of curry paste
    1/4 teaspoon of salt
    Simmer first 3 ingredients until just about boiling, then add the rest. Cook for a few more minutes and you're done!!
    From The Vegetarian Mother's Cookbook.
    Full instructions and nutrition breakdown at my blog...
    http://inthekeyoflife.typepad.com/in_the_key_of_life/thai-pumpkincoconut-soup.html

    ReplyDelete
  19. I am also a soup lover :) but more than the soup it's the bread to go WITH the soup. I have a fabulous bread bowl recipe that I get rave reviews on when I make them! And I am not a bread baker, they are super easy with a KitchenAid Mixer, lol.

    French Bread Loaves or Soup Bread Bowls:
    2 c water (lukewarm)
    1 pkg yeast
    1 T Sugar
    1 tsp salt
    5 1/4 cup flour

    Dissolve yeast in water. Let sit for 5 minutes. Stir sugar, salt and flour together. Add slowly to yeast mixture and work in well (with your KitchenAid!). Dough will be sticky. Place in greased bowl and let rise 1 hour. Punch down and shape into 2 large loaves for french bread, or 6 balls for bread bowls and place on a greased cookie sheet.

    Cover with towel and let rise 1 hour. Bake at 425 degrees for 30-35 mins for the loaves or 16-20 for the bread bowls.
    Optional: Brush the loaves with butter!

    My fav. Baked potato soup (Just like the restaurants!) NOT vegan, lol.

    4 lg baking potatoes
    2/3 c flour
    3/4 tsp salt
    4 green onions
    2 c shredded cheddar
    1 c (8 oz) sour cream
    2/3 cup butter
    6 c milk
    1/2 tsp pepper
    12 slices of bacon, almost burned and crumbled.

    1. Cut potatoes in half, scoop out pulp and put in small bowl.

    2. Melt butter in lg. pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened and bubbly.

    3. Stir in potatoe pulp, salt, pepper, and 3/4 of the onions, bacon and cheese. Cook until heater. Stir in the sour cream.

    4. Top with remaining onions and cheese! Yum!

    I also have 1 more FAV...it's actually a tad more healthy, but not totally vegetable or anything:
    http://allrecipes.com/Recipe/Cheeseburger-Soup-I/Detail.aspx

    I add more carrots and celery than it calls for and my kids love it!

    Hope you are doing great with your pregnancy!
    Kari

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  20. This giveaway looks great! Being from Calgary, Alberta Canada where we really only have two seasons (Winter and Not Quite winter - the last two weeks in July), I love finding delicious and hearty soup recipes. My favourite this year is Chunky Potato Bacon Cheddar. Of course, I can't find the recipe online right now, so here is my best approximation.
    1 pound bacon roughly chopped
    1 cup chopped onion
    1 clove garlic
    1/2 cup chopped celery
    3 large potatoes peeled and cubed
    2 cups vegetable (or chicken!) stock
    2 cups milk
    1 tablespoon flour
    1 cup of grated yummy cheese
    green onions or chives

    Saute onions and bacon for 1 minute in a large saucepan or pot
    Add celery and garlic, let cook for 3 more minutes
    Add potatoes and stock, let cook until potatoes are tender
    Bring to a boil and reduce heat
    mix flour with half of milk and stir, then add the rest of the milk
    slowly poor into soup while increasing heat, and stirring constantly until thickened
    onces thickened, salt and pepper to taste, add cheese and half of chives.
    Serve with a little slice of cheese and some chives for garnish.
    YUM!

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  21. Love the apron!

    This recipe is vegetarian, but you could probably make it vegan by omitting the cheese and using a different type of tortellini.

    I got this recipe from my sister and it is DELICIOUS!

    Basil Tortellini Soup
    -4 1/2 cups vegetable broth (I use "Better Than Bouillon"
    -1 can white kidney or cannellini beans, rinsed and drained
    -1 cup chopped fresh tomato
    -1/3 to 1/2 cup shredded fresh basil
    -1 to 2 tablespoons balsamic vinegar
    -1/4 teaspoon salt
    1/8 to 1/4 teaspoon pepper
    1/2 cup shredded Parmesan cheese

    Bring broth to a boil. Add tortellini, cook until tender, about 6 minutes. Stir in beans, tomato and basil. Reduce heat and simmer, uncovered, for 5 minutes. Add vinegar, salt and pepper. Serve with cheese.

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  22. I recently fell in love with pumpkin soup with curry spices, as seen here: http://www.homemade-soup-recipes.com/pumpkin-soup-recipe.html

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  23. Ok, ya'll HAVE to try this soup! Our new favorite and really easy. If you have a hand blender or "boat motor" it's even easier.

    http://www.cookingcache.com/soupsand/curriedpumpkinsoup.shtml?rdid=rc1

    Oh, and LOVE the apron!

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  24. mmm i am all about soup during the cold season!! i generally stick to the regular, loaded baked potato soup, or cheddar broccoli, but my husband and i could probably eat cioppino every week!!! here's a link to my very quick and easy version!
    http://www.craftynatalie.com/2008/05/13/cioppino

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  25. I've got a very quick leek and potato soup that is so delicious even my 12 year old who hates veggies loves it.
    (I just got the recipe book out, and he's written "It's scrumptiously awesome" on the page!)

    LEEK AND POTATO SOUP.
    3 rashers bacon (I use a pack of bacon bits)
    1 tablespoon oil
    2 large leeks, sliced
    Around 2 medium potatoes, peeled and chopped.
    4 cups chicken stock
    salt and pepper, to taste

    Cook bacon in the oil. Remove when lightly golden. (Or do what I do and just leave it in.... I'm a busy woman!)
    Add leek to the pan and stir until soft. Then add the potato and stock.
    Bring to the boil.
    Simmer for around 20 minutes or so until the potato is tender.
    Then use the stick blender mercilessly until all lumps are gone. If you took the bacon out at the start, now would be a good time to add it.
    Then eat!

    (We make this with leeks and potatoes we grow ourselves. It somehow adds to the satisfaction of a lovely quick meal...)

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  26. I'm a soup person too! This is one my my favs. White Chicken Chile

    3-4 boneless, skinless chicken breasts, cooked and shredded
    1 large onion, sauted
    2 cans white navy beans, drained (I have also used other varieties of white beans)
    2 small cans chopped green chiles
    3 1/4 cup chicken broth (or two 14oz cans)
    1 tsp cumin
    1 tsp oregano
    1 1/2 tsp garlic salt
    1 cup sour cream (mix in at the very end, right before serving)

    Cook chicken and shred. Saute onion. Mix beans, chilies, broth, and seasoning in large pot. Add chicken and onion. Bring to a boil and simmer on med to low heat 30 min. Right before serving, mix in sour cream. Goes great with cornbread.

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  27. Here's one I'm cooking up for tonight, actually! (Fried Corn Chowder)

    http://www.caprialandjohnskitchen.com/recipes/print/3142.php

    Oh, and a little story for you -- my husband and I drove our 3-year-old to TN this past weekend (Clarksville) to get in a visit with our brother-in-law before he deploys again for a year. My sister-in-law and brother-in-law were kind enough to indulge my inner "Anthopologist" and drive me to Nashville for a little Green Hills time, and I was paying for a super-cute hair barrette and sunglasses in the most adorable shop when it occurred to me that the cute girl ringing up my purchases was wearing the most adorable Garden Party dress, and oh, by the way, she looked like a mini-Anna Maria to me. Sure enough, I was brave enough to ask, it was your adorable eldest! I hope I didn't freak her out by asking her if she was your daughter because she sure seemed surprised anyone could guess that. Anyway, it made my day to have such a fun encounter!

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  28. My family's fave soup: chicken and noodle with fresh herbs. I boil the chicken, or use stock & a rotisserie chicken. Saute carrots and onions, season to taste, pour in some small pasta such as Ditalini. Let it simmer. Serve with crusty bread, freshly grated parm. cheese and fresh, chopped dill (or favorite herb of choice). Freezes well too!

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  29. I just tried this one last week and loved it - super easy, too. As a matter of fact, I'm eating some for lunch right now! It'd be vegetarian (and I think vegan) if you take out the beef and substitute vegetable broth. Mmm. Love the apron!

    http://crockpot365.blogspot.com/2008/10/day-305.html

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  30. Ok!!!
    Here´s mine:

    1 Cauliflower
    1 litre of milk
    Pinch of salt
    Some onion


    My english for food is not very good, so...you put the onion with the oil and let it turn ...you know...good, then you put the milk and the cauliflower and let it boil, and boil, and boil!!!
    Then, you bzzzzzzzz with that machine that turns everything into something like mashed...and voilá.
    Great soup.


    But I have this feeling that you didn´t understood a word... :)))

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  31. Meatball Soup

    1 bag frozen mixed vegetables
    1/2 bag frozen Italian meatballs
    2 pkgs. Lipton beefy onion soup mix
    12 cups water
    1/2 bag small pasta (like mini farfalle)

    Simmer first four ingredients. Add past 20 minutes before serving.

    Everyone will want your recipe!

    Jan

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  32. This tomato soup is great http://www.101cookbooks.com/archives/roasted-tomato-soup-recipe.html. If you are into vegan/vegetarian cooking you should check out the rest of her recipes - they are all great! Also, there are several great soup recipes on this crockpotting blog: http://crockpot365.blogspot.com/.

    Hope I win the apron! So cute!

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  33. We actually just tried this one and I blogged the recipe!

    Silky black bean soup!

    http://sairy.wordpress.com/2008/11/05/quickie-post/

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  34. potato kale soup
    unfortunately i don't generally follow a recipe
    but it goes something like this
    put a little oil into soup vessel
    add chopped onion and garlic to your liking
    add to that some
    chopped carrots and other veggies you have on hand
    add your favorite potatoes- yukons work great these should also be washed, peeled if you are so inclined and chopped
    add to this water or stock
    season with salt, pepper, bay leaf, red pepper flakes
    simmer until potatoes are soft
    i like to puree a bit with my hand blender
    add chopped kale
    simmer a bit more
    (sometimes i add plain yogurt)
    taste it, if delicious serve if not season as needed

    love your blog :)

    ReplyDelete
  35. Wow, there are some great looking recipes already that I need to try!

    I don't really have a soup recipe, as every soup I make is it's own creation - However I have a basic forma that I start every soup off with.

    1) Saute 1-2 chopped leeks with a couple stalks of finely chopped celery (cause the kids won't eat it if it's chopped too big) in a couple tablespoons of canola oil. Once it is almost done I add a clove or two of finely chopped garlic.
    2)Once these are nicely sauted I add all my chopped up veggies, and chopped up cooked meat. (It's a great way to use leftover chicken and leftover roast) One of my favorite veggies to add is chopped up yam. I cut it into small squares that look like the carrots in those frozen peas and carrot mixes and the kids thought they were carrots for many years. It was a sneaky way to get them to like yams.

    3) Next is one of the magic ingredients to my soups: one quart of Pacific Brand Organic Free Range Chicken broth or one quart of Pacific Brand Organic Beef Broth. They are so delicious!

    4) Once the soup has been simmering for an hour I chop up a bunch of spinach and dump it on top. This also adds lots of flavor to the broth.
    5)Simmer until dinner time, taste a couple times along the way to add some salt & pepper to taste and enjoy!

    Good Luck!

    ReplyDelete
  36. My husband and I make this recipe:
    http://www.marthastewart.com/recipe/curried-carrot-soup

    for curried carrot soup - but we substitute 1/2 the carrots with butternut squash.

    Carrot soup is good, squash soup is great, but carrot-squash soup is absolutely dreamy.

    ReplyDelete
  37. I found this Kale and Roasted Vegetable Soup recipe a few weeks ago. It is delicious & easy, plus it has fall simmered right into it!
    http://www.elise.com/recipes/archives/000125kale_and_roasted_vegetable_soup.php
    Good luck with the recipes, and keeping your feet warm!

    ReplyDelete
  38. I love making my mother's carrot soup:

    Carrots (several, peeled, or you can use a bag of baby carrots if you prefer)
    A white potato (peeled) -- optional; can also use a sweet potato if you prefer (I don't)
    One leek (make sure you get all the dirt out of it! and slice it up a bit)
    Salt and pepper to taste (if you're fancy, use white pepper, or just regular black stuff -- I use a "gourmet pepper blend" that's in my grinder)
    1/2 to 1 teaspoon ground ginger, depending on how much you like ginger. Fresh ginger should work just fine here too.

    Put all in a pot with enough water to cover comfortably.

    Simmer for quite a while, until everything's soft.

    Puree, adding cream/milk/water as you prefer, if it's too thick. (I love it super-thick, so I never add anything, and so mine's even vegan most of the time.)

    Enjoy!


    ... and I love SofiaS' recipe! :)

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  39. Emily W.1:44 PM

    I LOVE your site! Happy soup-making!

    Tortellini Soup

    Chop 1/2 onion (as much as you like, really) and sauté in 2 tsp. olive oil until tender. Add 1 tsp. minced garlic. Sauté a few more minutes. Add 2 cans (14 oz) chicken broth. Add 1 can diced tomatoes (can be seasoned ones too, such as garlic and onion). Cover, bring to boil. Add some dried oregano and basil (to taste). Then turn down heat and simmer for 15 minutes or so. Salt and pepper to taste.

    At this point you could add ground hamburger or meatballs but they optional. For the meatballs, I make them small and bite-sized (use any basic recipe you like) and add oregano, garlic and basil to the mixture. Then brown them until done. You can also bake them for 15-20 minutes. It will depend on big you make them. If you don't have time to do meatballs, we have also just browned hamburger and added the spices to the meat when browning. Be sure to drain it...less fat that way!

    In a separate pot, boil the frozen cheese tortellini as directed on package. Add them right before you are ready to serve. Or, you can cook the tortellini in the soup broth until done and tender (follow the cooking directions on the package - usually 3-5 minutes) and then serve.

    Don't forget grated Parmesan cheese to top! :-)

    ReplyDelete
  40. I was just about to do this today!

    Split Pea Soup

    1 lb. dry split peas. Soaked overnight
    4 carrots cleaned and sliced
    1 medium onion, chopped
    2 fist sized smoked ham hocks
    salt, pepper, garlic to taste.

    After I soak the peas I throw them into my crock pot with about two quarts of water, the carrots, onions and ham hocks and turn that crock pot on high and cook until the peas are dissloved and soup is thick. Probably 5 - 6 hours. I add the salt pepper and garlic until it tastes just the way I want.

    Serve with some fresh sliced french bread with goobs of butter on it and enjoy!
    I know I say throw in and probably, because I rarely measure and never time. It's done when it's done!
    This is my ALL time favorite!

    ReplyDelete
  41. I posted my Lentil Soup recipe on my blog for you. I've never written it down before, so you might need to tweek it if you actually use it. Happy souping:-)
    http://hollhil.blogspot.com/2008/11/lentil-soup.html

    ReplyDelete
  42. I am SOOOO excited about this post! Soup is my all-time favorite and vegan recipes are even better! I'll be coming back and checking out ALL the entries. How fitting, since I made a large stockpot of homemade veggie stock yesterday-perfect for soup!

    Lately I've been enjoying Moroccan Lentil Soup:
    http://blissfullydomestic.com/frugal-bliss/frugal-living/moroccan-lentil-soup-cheap-fast-good/

    Vegan Squash Bisque:
    http://veganyumyum.com/2008/10/delicata-squash-bisque/

    And this YUMMY broccoli soup:
    http://www.yumsugar.com/2120279

    I left out the milk on that one and it was fine. SOO good if you like broccoli!

    And the super bonus, False Alarm Vegetable Chili:
    http://www.marthastewart.com/recipe/false-alarm-vegetable-chili?autonomy_kw=false%20aarm%20chili&rsc=header_1

    I like to toss in a few cups of black beans too!
    Enjoy!

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  43. The Pumpkin Soup Experience

    INGREDIENTS
    One medium pumpkin
    One big onion
    Lots of butter
    A tub of creme fraiche or something else gooey and creamy
    Chicken or vegetable stock
    Powdered cinnamon
    Brown sugar (or honey)
    Salt and pepper
    Parmesan cheese shavings

    HOW TO USE ALL OF YOUR PUMPKIN
    Cut the top off the pumpkin in one piece. You will be using it as a lid for a pumpkin lantern. The only thing that gets wasted with this recipe is the pith and a bit of skin. The seeds, flesh and pumpkin shell all get used. It's a lovely way to spend an autumn evening.

    TOASTED SEEDS
    Scoop out the seeds. Separate the seeds from the pithy bit. Put them on a baking tray, spray them with olive oil and sprinkle some crushed sea salt crystals over them. Bake in a medium oven for about 20 minutes. These keep for about 3-7 days in a tub in the fridge of you fancy picking at them later as a snack. Or keep them aside for the soup garnish.

    Back to the pumpkin itself...
    Scoop out the flesh until you have about 5-8mm thickness left in the skin. Pop the flesh into a bowl.

    MAKE A LANTERN
    Cut out triangles all over the skin to make a lantern. I do rows of triangles - one with the point up, one with the point down - so you end up with a stained-glass effect. Take the triangles and cut off the flesh off the back of them - cut right back to the skin. The good thing about triangles rather than, say, a scary face lantern is that you get loads more flesh for cooking. Add the flesh you've just cut off the triangles to the bowl of scooped flesh.

    PUMPKIN SOUP
    Chop an onion up and fry/sweat it in butter until it's good and soft and slightly brown. Add your pumpkin, and more butter if necessary. Sweat it until it is soft (essentially, to sweat it, I fry it in a big stew pot with the lid on). Add salt and pepper, a big pinch of powdered cinnamon and some brown sugar or honey until you like the flavour. Coat the pumpkin in the cinnamon by stirring it well. Add stock slowly. I use chicken stock (chicken Oxo cubes in water - normally 2-3 per pint). It gives a fuller flavour, but vegetable stock works too. Simmer this for a bit, until your pumpkin is going pulpy. Then chuck in a pot of creme fraiche or fromage frais - something gooey and creamy, and whizz it up with a hand blender, so it still has some thickness and chunkiness to it, but so it's all creamy.

    To serve, add a whirl of whatever creamy goo you're using, parmesan shavings and some of the toasted seeds. I find the best way to shave parmesan is with a vegetable peeler rather than a grater.

    Enjoy your soup by pumpkin lantern light!

    Anna x

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  44. My boyfriend and I are both nuts about garlic. Which is very convenient, because if one of us smells garlicy, the other person likes it!

    Here's our favorite soup (11 cloves of garlic per serving!):
    http://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/

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  45. I love soup weather. Right now I am making up my classic chicken soup. Really easy to make. I oven roast a whole chicken covered in butter and herbs such as parsley and sage (400 degrees for about an hour). Meanwhile I just chop up some carrots, celery and onions and start simmering those in the broth. If my daughter wants chicken noodle soup I precook the noodles somewhat and then add those in to the pot or we add cooked rice. When the chicken is done just cut pieces as desired and add in. Add additional herbs in last.

    ReplyDelete
  46. I, too, LOVE soup! Somehow, I married a non-soup-lover. So unfair! Anyway, one we can both agree on is Chicken Tortilla Soup. No recipe per se. Boil skinless chicken thighs with 1 chopped onion, 1 bell pepper, 1 small jalapeno or serrano, several cloves of garlic, handful of cilantro(chopped, good amount of cumin, chili powder, garlic powder, salt and pepper until cooked through--about an hour. Debone and shred cooked chicken. Add back to broth in pot. Additionally, add a can or 2 of black beans(rinsed), a can of diced tomatoes(undrained), a couple of big handfuls of frozen corn, some more chopped cilantro. Add salt & pepper to taste. Serve over crushed tortilla chips. Top with cheese and sliced fresh jalapenos. Enjoy!

    P.S. I hope I win!

    ReplyDelete
  47. FABULOUS lemon orzo soup:

    http://www.rachaelraymag.com/recipes/30-minute-meals/greek-lemon-and-orzo-soup/article.html

    debcalvey@wi.rr.com

    ReplyDelete
  48. *mexican chicken corn chowder = easy, yum-o, fairly healthy, & a one pot clean up!
    http://alacritydesignsblog.blogspot.com/2008/11/soup.html

    what a great idea for a giveaway :) thanks!

    ReplyDelete
  49. I love, love, love this soup! I saw it on an episode of Paula Deen, and my mouth is watering right now just thinking about it!!

    I do hope you pick this one to make it! It's highly rated on Food Network, so it's not just me that enjoys it. ;)
    http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

    And I HAVE to get one of those aprons! TOO cute!!!

    ReplyDelete
  50. My mother in law always made soup out of the turkey carcass after Thanksgiving and now I do too. She would boil the bones and add celery, onions, carrots and rice. Add some salt and pepper to taste. Pick off all the meat off of the bones and throw the bones away. Easy and uses up all the leftovers. It's the kind of soup that you can add whatever to - I guess all soup is though.

    ReplyDelete
  51. One of my favorite soups is this version of lentil: http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html. If you omit the saffron-yogurt garnish (I do) it's vegan, too. Enjoy!

    ReplyDelete
  52. Tomato Basil soup.

    I use this as a guide, but find that adding a cup of chicken broth rids the soup of some of the acidity. Sometimes I add more basil or more cream.

    http://www.recipezaar.com/La-Madeleines-Tomato-Basil-Soup-5368

    ReplyDelete
  53. The apron is so cute! And it would really match my kitchen! I made this minestrone soup last week and it is very good! It makes a lot, so I had to freeze some. It is very warm with the red pepper flakes and very filling with all of the veggies. I made it with garbanzo beans, couldn't find the other beans at our grocery store. Here's the link.... http://www.marthastewart.com/recipe/classic-minestrone

    Hope you enjoy it!
    Thanks~
    Krista

    ReplyDelete
  54. You are in luck! I just blogged about one of my all time favorite soups, cream of carrot soup...and just in time for this gorgeous autumn. The recipe is here: www.californiamomma.blogspot.com/2008/11/carrot-soup.html

    Enjoy!
    Alina

    ReplyDelete
  55. Jamie AZ (jamie dot moilanen a-t cox dot net)2:23 PM

    These are two of our favorites. Both are very quick and easy.

    Taco soup
    1 lb. hamburger meat, browned (you can cook some chopped onion with it if you like that flavor)
    1 pkg. Taco seasoning
    1 pkg. Hidden Valley Ranch dressing mix
    1 can pinto beans (soup size)
    1 can chili beans
    2 cans Rotel (diced, soup size)
    1 can diced tomatoes (soup size)
    1 can Mexican style corn (we just add frozen kernels)
    1 1/2 cups water (to desired consistency)
    Salt, pepper, Worcestershire sauce to taste
    Anything Hot and Spicy to taste (maybe Tabasco sauce)


    Directions:
    Brown the meat, drain, and then dump meat and all remaining ingredients into a soup pot for 30-60 minutes low heat. (And because I'm not fond of tomato chunks, I run the cans of tomatoes through the blender first before mixing everything together.)

    Mexican Two-bean Chicken Chili
    1 medium zucchini, coarsely chopped ( about 1 1/4 cups)
    1 can (15 oz.) black beans, drained and rinsed (I subbed chili beans for these)
    1 can (15 oz.) pinto beans, drained and rinsed
    1 can (8 3/4 oz.) whole kernel corn, drained (I had frozen corn, so I used it)
    2 cans (14 1/2 oz.) chicken broth
    1 jar (16 oz.) thick and chunky mild salsa
    1 can (8 oz.) tomato sauce
    3 cups shredded/diced cooked chicken (I boiled breasts, but you could also used a cooked rotisserie chicken)
    1 garlic clove, pressed
    1 1/2-2 tablespoons chili powder
    1 teaspoon ground cumin
    Optional toppings: shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions, fresh cilantro

    Directions:
    Combine all ingredients except for toppings in large pot. Bring to a boil; reduce heat and simmer for 30 minutes.

    Enjoy!

    ReplyDelete
  56. The BEST soup for strengthening the immune system when fighting sickness!

    Hubby's Favorite Chicken Tortilla Soup

    32 oz chicken broth
    2 skinless/boneless chicken breasts,
    cooked & cubed
    1 med white onion, chopped
    16 oz black beans, drained
    1 C corn kernels, frozen
    1 C prepared medium hot chunky salsa
    1/2 tsp garlic, minced
    1/2 tsp ground cumin
    3/4 tsp hot chili powder
    1 T lime juice

    Place all ingredients into large pot and bring to a boil. Reduce heat to low; cover and simmer for 30 min.

    Serve hot, topped with mexican cheese, dollop of sour cream, chopped fresh cilantro, and bite-sized torilla chips.

    Sip, enjoy, and kiss away the cold-weather blues!

    ReplyDelete
  57. Rustic Sicilian Lentil Soup

    Chop one large onion and fry in some EVOO, until tender (3 to 5 minutes).

    Pour one full can of lentils into the pan (including the juice).

    Add an additional two full cans of water.

    OPTIONAL: add two potatoes cut into cubes AND/OR add broccoli

    Bring to a boil, then simmer for 1/2 hour to 45 minutes.

    In the last ten minutes add one or two cups of pastina of choice (small pasta - like tubetti but my mother always uses spaghetti cut into little bits).

    This is a delicious, hearty soup that'll warm the cockles of your heart!!!!! Love it x100.

    Francesca Di Leo

    ReplyDelete
  58. sara jane2:26 PM

    Love that apron print! DeLurking to share soup recipes...

    This one is even better than the sum of its parts:

    Tortellini en Brodo
    32 oz chicken stock
    1 lb cheese tortellini
    10 oz fresh baby spinach
    Grated Parmigiano-Reggiano cheese

    Bring chicken stock to a boil. Add the tortellini. When most of them are floating, add the fresh spinach and stir until it's wilted.
    Serve, topped with Parmesan cheese.


    Easy Pumpkin Asiago Soup
    1 cup chopped onion
    1-2 cloves garlic, chopped
    2 TBL olive oil
    32 oz chicken stock
    1 large can pumpkin puree (32 oz?)
    1 cup cream (I just use milk)
    salt & pepper
    Grated asiago cheese

    Sautee the onions in the olive oil for a couple of minutes. Add the garlic, sautee one more minute. Add the chicken stock, bring to a boil. Stir in the pumpkin puree and heat through. Reduce or turn off heat, stir in the cream/milk. Season with salt & pepper to taste. Serve with grated cheese on top.

    ReplyDelete
  59. Creamy Pasnip Soup from the Martha Stewart Great Food Fast cookbook. (Absolutly delicious)

    2TB butter
    2 cup leek whites sliced
    1 pound of parsnip peeled and sliced
    2 apples cubed
    1 medium baking potato peeled & cubed
    1 can of chicken broth
    1/2 cup heavy cream
    Garnish
    1/4 cup of leek
    1/4 cup bacon crumbs

    Brown the leeks in a large pot with the butter.
    When soft add the rests of the vegetables, the apples and the chicken broth and simmer until the vegetables are tender.
    Meanwhile cook 3-4 slices of bacon. When crispy remove from pan and reserve 2 tb spoons of the fat. Brown the remaining leek until golden brown. Set asside.
    Puree the soup and return to the pot. Stir in the cream and add salt and pepper to taste. Garnish with browned leek and crumbled bacon.

    ReplyDelete
  60. I'm a soup junkie as well! Here is a sort-of recipe for one of my favs (I also have a hard time following exact recipes, so I hope this counts!):

    http://wrightarts.com/blog/2007/12/soup.html

    I also used to make a terrific carrot ginger soup when I worked in a local cafe, the 15lbs I gained that year can possibly find their source there... but it was worth it! I'm pretty excited about all the other recipes listed here too. Yum!

    ReplyDelete
  61. favorite soup? That's easy.

    Jenna's Sauerkraut and dumpling soup
    German sausage
    creamy soup (cream of mushroom for example)
    sauerkraut
    green onions
    dumplings (homemade are the best)
    mushrooms
    alfredo
    water to thin if needed

    dumplings:
    1 C. flour
    2 t baking powder
    pinch of salt
    1/3 C. milk
    1 T. butter

    bring soup to a boil and add dumplings.

    YUM YUM!!

    ReplyDelete
  62. Our recipe is simple this time of year. Toss the turkey carcas in a big pot and boil a while, making yourself a fancy little broth. Remove the carcas, strain the broth, add chunks of leftover turkey meat from the carcas and from the stash in the fridge. Add some good (precooked) wild rice, uncooked brown rice, some good chunks of veggies like onion, carrot, celery, etc., a few bay leaves, some other good seasonings that you love and cook. It is so yummy, and honestly - this is the best part of Thanksgiving dinner around here.

    ReplyDelete
  63. To save you scrolling, I will post it here. I'm sure you'll be overrun with options! :)
    http://12perdiem.blogspot.com/2008/11/soup-and-shameless-plug.html

    ReplyDelete
  64. I love this variation on caldo verde:

    olive oil
    1 yellow onion, diced small
    8 oz chizorso or kielbasa in a pinch, sliced thin
    4 cups chicken broth
    4-6 red potato, peeled and chopped for mash
    1 lush head of kale, trimmed and sliced into spoonable strips

    Heat 2 tbsp of olive oil in dutch oven. Cook onion and sausage until onion is soft and sausage is lightly browned. Remove onion and sausage. Heat broth and potatoes to a rapid boil, then cover and reduce to simmer until potatoes are tender. Off heat, mash potatoes roughly. Add cooked onions and sausage, and raw kale to soup. Bring to simmer. Ready to serve when kale is vibrant green.

    Dig it!

    ReplyDelete
  65. Here's the link to a post I wrote back in October about our first 'Fall' meal. It's just this week been really 'Fall' weather here, but we've enjoyed this a couple of times since!

    http://mammasmeanderingmind.blogspot.com/2008/10/hello-fall-welcome-home.html

    ReplyDelete
  66. http://www.starchefs.com/features/new_year_lunch/html/lentil_vege_soup_i_garten.shtml

    another lentil soup recipe - Ina's recipes are always good!

    ReplyDelete
  67. Celery Root Soup!

    Cook chopped shallots (lots) in melted butter (as much as you can take) until soft and translucent. Add a peeled, chopped celery root and cook that for a little bit. Add several cups of stock and simmer nice and low until the celery is really soft. Puree it in a blender or with an immersion blender. Season with salt and pepper

    ReplyDelete
  68. MMMmm...Martha's Creamy Caramelized Onion Soup...so tasty! http://www.marthastewart.com/recipe/creamy-caramelized-onion-soup?autonomy_kw=creamy%20carmelized%20onion%20soup

    ReplyDelete
  69. http://crockpot365.blogspot.com/2008/10/day-305.html

    I plan on making this recepie from "A Year of Crockpoting". I have made her applesause recepie 6 times now, saving the cores and peelings to put out for the deer in our Goodlettsville suburban neighborhood.

    This is a fabulous blog with many stews and soups, all made in the crockpot.

    ReplyDelete
  70. Est Rasmussen2:50 PM

    Ok Anna so here is our family's favourite soup - Roast Butternut Squash. Scoop out seeds from squash, cut into 3" chunks, put into a roasting pan, sprinkle over about 6 cloves of garlic still in skins . drizzle with olive oil and season with salt and black pepper. Roast until squash is soft and turned a nice golden colour. Scoop the flesh away from the skin into a blender, add the squeezed out garlicky goodness from each clove of garlic. Add about a pint of good veg stock and blend. Gorgeous!! Sorry about the rambling recipe it is how my brain works these days!!

    ReplyDelete
  71. I just posted my favourite soup recipe in September. It's so easy that I can make it every night with what I have stocked in the kitchen!

    http://balkanstyle.blogspot.com/2008/09/cooking-tomorrows-meal.html

    Hurray for soup!!

    I'm making Potato and Leek soup tonight - no recipe. I plan on winging it. Wish me luck.

    ReplyDelete
  72. Anonymous2:52 PM

    fry onion, garlic and chilli in olive oil. Add roasted butternut squash, coconut milk and stock.

    Salt and pepper to taste

    blitz with a wizzy blender. YUMMY!

    Anna x

    ReplyDelete
  73. Another Moosewood Cookbook soup is Gypsy Soup... a 'spiced and delectable brew of Spanish and Dickensian origins'... this has been a family favourite of ours for more than 20 years.

    It's a very 'forgiving' recipe... you can use any combination of orange vegetables (carrot, squash, sweet potato) with any green (beans, peas, sweet pepper, etc).

    It's warmy-toe-wriggling soup.

    Very you.

    http://www.ivu.org/recipes/soup/gypsy.html

    ReplyDelete
  74. Here is mine:

    Potato Leek Soup

    32 oz chicken or veg stock
    1 can garbanzo beans/chickpeas
    1 bunch leeks (usually 2 or 3)
    1 lb red potatoes
    2 cloves garlic (or to taste)
    3 tabelspoons olive oil
    salt
    pepper

    Quarter and boil potatoes until fork tender. Rinse and chop leeks, put olive oil in large stock pot or dutch over, add chopped leeks. Add a little salt and "sweat" leeks for abotu 10 minutes until soft. Chop garlic, add, cook for two minutes. Add potatoes, beans, cook for a few minutes, add stock. Simmer for 20 minutes, season to taste. You can also puree a portion of soup for a smoother texture.

    ReplyDelete
  75. This is my favorite fall soup: http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html

    It totally fills you up without making you feel overly full.

    My favorite green to use in it is dinosaur kale and I usually use pre-cooked lentils from Trader Joes, rather than making my own. Also, I skip the saffron yogurt and garnish with a spoonful of plain yogurt and a sprinkle of whole cumin seeds, instead.

    Yum, yum, yum!

    ReplyDelete
  76. My favorite soup is Panera Bread's Broccoli Cheese SOupo. Yum. I found the recipe here -
    http://www.recipezaar.com/Panera-Broccoli-Cheese-Soup-150384

    ReplyDelete
  77. pumpkin soup:
    bake one onion,some garlic in a little butter. Add 1,5 liters water, one bouillon tablet, two patatoes, one little pumpkin and some carrots. Boil and blender. enjoy!

    ReplyDelete
  78. Wow there are some great recipies here.

    This one is a specialty that my mom makes from time to time and it's super easy and hits the spot this time of the year.
    http://www.recipezaar.com/Carrot-Ginger-Soup-267036

    Here is another for a tomato based crab soup, a little spicy and very flavorful.
    http://www.recipezaar.com/Maryland-Crab-Soup-102353

    Happy soup making, I love just seeing what I have on hand and experimenting...Cheers!

    ReplyDelete
  79. CAROLE'S LASAGNA SOUP.........
    (so yummy)

    1 lb. bulk italian sweet sausage (I use turkey sausage)
    2c. onion, chopped
    1 c. carrots (i use shoestring carrots)
    2T. mushrooms, sliced
    2T. garlic minced
    4c. chicken broth
    2 cans stewed italian tomatoes chopped
    2 cans tomato sauce
    1 - 2 cups campanelle or mufalda pasta
    2c. fresh spinach chopped
    1 c. provolone or mozzerella (diced)
    1and 1/4 c. parmesan shredded
    Brown sausage, add onions & carrots; saute 3 minutes
    Stir in mushrooms & garlic and saute 3 min. more
    Add broth, tomatoes and sauce and bring to a boil.
    Drop in pasta and simmer until cooked, about 10 minutes.
    Stir in spinach and cook untill wilted.
    pour into bowls, sprinkle with the cheeses and say YUM!

    ReplyDelete
  80. whether I win or not, this is

    THE BEST SOUP EVER!

    Chicken Corn Chowder
    1 and 1/2 lbs. chicken cut into bite sized pieces
    1/2 C chopped onion
    2 cloves garlic minced
    3 Tbsp. butter
    2 chicken bouillon cubes
    1 C hot water
    1 tsp. cumin
    2 C half and half
    2 C shredded monetery jack cheese
    1 16 oz. can creamed corn
    1 oz. chopped green chiles undrained
    1/2 tsp. Tobasco sauce
    1 tomato chopped

    Brown chicken, onion and garlic in butter until cooked.

    Dissolve bouillon in water and add to chicken and cumin. Bring to a boil. Reduce, cover and simmer 5 minutes. Add everything else but tomato and cook until cheese is melted. Add tomato right before serving.

    This soup I love, and hope you do too!

    ReplyDelete
  81. African Chicken-Peanut soup, delish and fun to change up & experiment with. I leave out the cans of soup, cuz it just seems weird to put soup in soup. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222130

    ReplyDelete
  82. This isn't my recipe, but I claim it with all that is holy in the name of soup/chowder/chili! Go here and cook up this white chili recipe...it will quickly become your favorite! http://mykitchencafe.blogspot.com/2008/09/creamy-white-chili.html
    Warning: Be ready to sit down to a bowl of scrumptious goodness in all its glory! And, honestly, I wouldn't deserve any sort of prize; it should go to the person who originated this one!

    ReplyDelete
  83. Egyptian red lentil soup is just phenomenal, really easy, filling, and perfect all winter!

    Here's one recipe:
    http://bedouina.typepad.com/doves_eye/2004/03/red_lentil_soup.html

    ReplyDelete
  84. I got this out of a newspaper several years ago:

    Mindless Meatball Minestrone

    2 cans (14.5 ounces each) fat-free chicken broth
    1 can (14.5 ounces) fat-free beef broth
    1 bag (1 pound) frozen mixed vegetables
    1 bag (18 ounces) frozen meatballs (I use turkey meatballs)
    1 can (14.5 ounces) stewed tomatoes
    ½ cup dried macaroni noodles
    1 can (15 ounces) light red kidney beans
    1 ½ teaspoons dried Italian seasoning
    6 Tablespoons grated Parmesan cheese
    ½ cup red wine (optional)

    Pour the chicken and beef broth into a 4.5-quart Dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring it to a boil. This will take about 10 minutes.

    While the soup is heating, rinse, and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well (the macaroni sinks to the bottom).

    Add the kidney beans, Italian seasoning, and wine, and reduce the heat to medium. Stir frequently until the macaroni is tender, about 6 to 7 minutes more. Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.

    Serves 6

    ReplyDelete
  85. LOVE the apron! here's a link to my all-time favorite soup EVER (scroll down past my ramblings):
    http://ebabble.blogspot.com/2008/09/fall-blog-soup.html

    Looking forward to reading through these soup love comments!

    ReplyDelete
  86. THE BEST! Carrot-Cashew Curry from Mollie Katzen's Enchanted Broccoli Forest

    Carrot-Cashew Curry Recipe

    Preliminary: Put up some rice to cook before you begin. Use 3 cups water to 2 cups rice. Bring to a boil together, cover, and turn heat to very low. White rice (plain or basmati) will be done 20 minutes later. Brown rice (plain or basmati) will be done 40-45 minutes later. (We used sweet black rice.)

    1 tbsp canola or peanut oil (we used canola)
    1 tbsp grated fresh ginger (we used 1 tsp ground ginger)
    1 tsp mustard seeds (we used 1 tsp ground mustard)
    1 tsp dill seeds (we used 1 tsp dill weed)
    1 tsp ground cumin
    1 tsp ground coriander
    1 tsp turmeric
    2 cups sliced red onion (we used our Valencias)
    4 large cloves garlic, minced (omitted)
    2 tsp salt
    2 medium-sized potatoes, thinly sliced (we used 3)
    5 large carrots, thinly sliced
    2 cups orange juice
    1/4 tsp cayenne (omitted)
    1 medium red bell pepper, thinly sliced (omitted)
    1 cup yogurt
    1 1/2 cups toasted cashews

    1 - Heat a large, deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and saute over medium heat for 3-5 minutes, or until the seeds begin to pop. (We skipped over Step 1 since we used dry spices.)

    2 - Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Saute for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (~15 minutes).

    3 - Add cayenne and bell pepper. Cover and let stew another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.) (We skipped this step since we did not use any peppers.)

    4 - Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with Chutney and Raita. (We did not make these last dishes and I am not including the recipes for these sides, so check out her book if you want those.)

    ReplyDelete
  87. I LOVE this baked potato soup!

    http://www.bitchincamero.com/mel/2008/09/loaded-baked-potato-soup/

    ReplyDelete
  88. Simple Black Bean Soup
    CHOP:
    Two onions
    Two green bell peppers
    MINCE:
    Three-four cloves of garlic
    Up to 1 jalenpeno (I have kids. I use a third of a jalepeno)

    Now, in a big pot on medium heat, warm up two tablespoons of olive oil and then dump in all the chopped and minced wonderfulness. Let that cook up until the onions are translucent and the whole house smells like heaven.

    Then add 3-4 cans of black beans (I like Progresso) with all their juice. Drizzle some more olive oil in there. The more the better. It is yummy. And good for you. Warm that up some. Then add 2-3 quarts of chicken or vegetable broth, depending on how soupy you like your soup and what your general attitude is about chickens.

    Let that simmer forever. Or at least 30 minutes.

    When you serve this up, you can put a big fat dollop of sour cream on there and everyone will love you. Except my daughter. She will think you made a mistake by not covering it with shredded cheese. She's six. It's her thing.

    ReplyDelete
  89. This was in Sunset Magazine this summer - SERIOUSLY it's an AWESOME soup. You can skip the zucchini blossoms alone, or skip the whole zucchini altogether and used frozen corn - it still is an INCREDIBLE soup!

    Corn Soup with Roasted Poblanos and Zucchini Blossoms

    The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.


    3 large poblano chiles
    10 ears freshly picked corn
    2 tablespoons olive oil
    1 large yellow onion, chopped
    1 to 2 serrano chiles, finely chopped
    About 2 tsp. sea salt
    4 large garlic cloves, minced
    1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
    8 small zucchini blossoms, halved lengthwise
    1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled


    1. Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside.

    2. Meanwhile, slice corn kernels from cobs. Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.

    3. Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.

    4. Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes. Drain.

    5. In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.

    6. Divide among 8 bowls. Top each bowl with 2 tbsp. diced poblanos, 2 tbsp. diced zucchini, and 2 zucchini blossom halves. Sprinkle each with 1 tbsp. cheese and serve the extra on the side.

    ReplyDelete
  90. Seriously. This one is requested over and over again by family and friends and it's SUPER EASY! :)
    White Chicken Chili-
    2 chicken breasts- cooked and shredded
    3 cans great white northern beans
    1 can rotelle tomatoes
    1medium onion chopped and browned in oil
    1TBSP garlic
    1- 4oz can of green chilis (chopped)
    2 tsp ground cumin
    1 tsp oregano
    1 ½ tsp cayenne pepper (I leave this out)
    ½ tsp salt
    1- 14 ½ oz can of chicken broth
    3-4 cups of Monterrey Jack Cheese
    1pint of sour cream

    Combine all ingredients (except cheese and sour cream!) and heat thoroughly
    (works well on the stove or the crock pot!)
    Right before you’re ready to serve, stir in
    3-4 cups of Monterrey Jack Cheese and
    1 pint of sour cream

    ReplyDelete
  91. My favorite chicken tortilla soup, and just too easy. But some weird coincidence this post also stars *you*: http://modernjax.blogspot.com/2007/01/black-hole-over-logan.html

    ReplyDelete
  92. My fave soup to make AND eat!
    The Best Chicken Tortilla Soup
    Ingredients
    • 1 (46 ounce) can chicken broth
    • 3 cups shredded cooked chicken (I use rotisserie from the deli, the flavor is great!)
    • 2 chilies, diced
    • 1 jalapeno pepper, diced
    • 1/2 cup diced onion
    • 3-4 large tomatoes, diced
    • 3-4 garlic cloves, minced
    • 2 tablespoons minced cilantro
    • 1 tablespoon chili powder
    • 2 teaspoons pepper
    • 1 teaspoon salt
    • 2 teaspoons Tabasco sauce (if you like spicy)
    Garnish
    • 1 cup shredded cheddar cheese
    • 1 avocado, chopped
    • 1/4 cup cilantro, pulled from stem
    • 1 lime, cut into wedges
    • 2 cups crushed tortilla chips
    Directions
    Throw everything except the broth, chicken and garnishes in a large stock pot with 2 tablespoons of olive oil and sauté for 10-12 mins., or until the tomatoes are a bit mushy (but not too mushy)
    Then, add your shredded chicken and chicken broth, heat for another 5-10 mins.
    Dress individual bowls with the garnishes and give it a squeeze of lime (a must:-) and you're good to go!
    Make sure to eat as soon as you add the tortilla chips, they are best when still a little crunchy! =)

    ReplyDelete
  93. The Best Chicken Tortilla Soup
    Ingredients
    • 1 (46 ounce) can chicken broth
    • 3 cups shredded cooked chicken (I use rotisserie from the deli, the flavor is great!)
    • 2 chilies, diced
    • 1 jalapeno pepper, diced
    • 1/2 cup diced onion
    • 3-4 large tomatoes, diced
    • 3-4 garlic cloves, minced
    • 2 tablespoons minced cilantro
    • 1 tablespoon chili powder
    • 2 teaspoons pepper
    • 1 teaspoon salt
    • 2 teaspoons Tabasco sauce (if you like spicy)
    Garnish
    • 1 cup shredded cheddar cheese
    • 1 avocado, chopped
    • 1/4 cup cilantro, pulled from stem
    • 1 lime, cut into wedges
    • 2 cups crushed tortilla chips
    Directions
    Throw everything except the broth, chicken and garnishes in a large stock pot with 2 tablespoons of olive oil and sauté for 10-12 mins., or until the tomatoes are a bit mushy (but not too mushy)
    Then, add your shredded chicken and chicken broth, heat for another 5-10 mins.
    Dress individual bowls with the garnishes and give it a squeeze of lime (a must:-) and you're good to go!
    Make sure to eat as soon as you add the tortilla chips, they are best when still a little crunchy! =)

    ReplyDelete
  94. My two family favourites (i.e. enjoyed by EVERYONE in the family) are Chicken and Corn Soup and Zucchini and Potato Soup...hope you enjoy!

    http://tonicoward.blogspot.com/2008/04/recipe-monday.html

    http://tonicoward.blogspot.com/2007/06/recipe-monday_11.html

    Happy winter!
    Toni :)

    ReplyDelete
  95. I made soup today! It's been chilly when I was outside and I thought what better to deal with that?

    Barley Soup:

    2 litres of strong broth (beef or vegetable is fine)
    2 big carrots
    3 potatoes
    1 stake of leek
    250 g pearl barley, coarse
    Salt

    Wash & peel the vegetables. Cut it all in stripes. Cook the barley & the potatoes in separate dishes in salted water, carrots & leek in the broth.
    When the potatoes are soft, put them into the broth.
    When the barley is done, wash it in a strainer till the water comes out clear. Add to the soup.
    I like to add some asparagus (canned, cause it ain't asparagus season now) and when my boyfriends wants meat I cook meatballs in the broth (put them right in there with the carrots).

    For anything you change for this recipe (and of course you are free to) just ALWAYS cook the barley separate and wash it afterwards! Cause you will get a wallpaper-paste-like thing otherwise.

    ReplyDelete
  96. Oh, how I love giveaways, and I love good soup just as much! I have this gem in my recipe notebook of favorites, dated 05-04-91 and titled “Betsy’s Corn Chowder,” after my friend Betsy in New York state who shared it with me.

    Betsy’s Corn Chowder

    3 medium onions, chopped
    4 peeled, diced potatoes
    4 cups chicken broth
    4 cups corn
    2 tsp salt
    ¼ tsp pepper
    1 can crushed tomatoes
    1 can evaporated milk (to add LAST)

    (I also see added in pencil at the top of the page “½ pkg cooked bacon,” so I probably also included that at some point, although I don’t often make it with bacon. My notes say to first cook the bacon and crumble into the pot in which you will cook the soup. I don’t think Betsy had bacon in her soup though.)

    Cook onions until golden brown.
    Add all ingredients EXCEPT evaporated milk.
    Cook until tender.
    LET COOL!
    Add evaporated milk WHEN COOL (or it will do strange things in the warm liquid, like curdle) and reheat until piping hot.

    Makes 10 servings (1 gallon).

    Bon appetit!

    (My word verification is “mumphoo” so maybe this should be Mumphoo Soup! That’s fun to say!)

    ReplyDelete
  97. I should also share this site with you. It looks deee-lish. I printed it out when it was first posted, but haven't tried it yet. Maybe now I shall - it sounds soooo tasty!

    http://angrychicken.typepad.com/angry_chicken/2007/12/soup-there-it-i.html

    Hey - now my word verification is "monsou". No kidding. They sound so close - Mumphoo and Monsou. I feel like I'm in a Chinese restaurant. ;-)

    ReplyDelete
  98. http://www.epicurious.com/recipes/food/views/Gumbo-Zherbes-with-Perfect-Rice-231073

    my fave green soup

    ReplyDelete
  99. Tracy3:58 PM

    http://allrecipes.com/Recipe/Grandmas-Chicken-Noodle-Soup/Detail.aspx

    I use the frozen egg noodles and to speed it up, I buy a rotisserie chicken instead of cooking my own. The family loves it and it only takes 30 minutes...love wins!

    ReplyDelete
  100. Split Pea- Perfect for a cold, dreary day.

    2 c. chicken broth
    2 c. water
    dash of pepper
    1 c. dry split peas, rinsed and drained
    1 to 1 1/4 lb. meaty ham bone
    1/4 tsp. dried marjoram, crushed
    1 bay leaf
    1/2 c. chopped celery
    1 c. chopped carrot
    1/2 c. chopped onion
    Combine broth, peas, ham bone, marjoram, bay leaf, water, and pepper. Boil; reduce heat. Cover and simmer for 1 hour. Remove meat. When cool, remove meat from bones, chop. Return meat to soup. Stir in veggies. Boil; reduce heat. Cover and simmer for 20 to 30 minutes.
    Hearty, Delicious and Great with biscuits or crackers!

    p.s. I love the apron!

    ReplyDelete
  101. This is a family fave that goes back at least 3 generations. It is somewhat improvisational and although its called a borscht there isn't really anything borschty about it.

    SUMMER BORSCHT
    8 cups soup stock (chicken or veg)
    1 package good farmer sausage
    An onion
    4 large garden potatoes
    Green beans or beet greens, or both
    Bay leaves
    A big handful of dill
    Cream!
    Simmer the onion, potatoes and sausage with bay leaves in the broth on low until cooked. Add dill and green beans/greens about 10 minutes before serving. Top up with cream at the end and bring to a simmer but don't boil.
    This soup is best served with chive biscuits and the leftovers are fought over by kids and husbands.

    ReplyDelete
  102. This recipe is so easy and quick it's crazy. Frozen cheese tortellini, chicken stock, spinach (frozen or fresh), lemon zest, grated parmesan, Italian seasoning, and garlic. Heat chicken stock, Italian seasoning, and garlic to boil. Add frozen cheese tortellini, cook according to directions. Right before serving toss in defrosted frozen spinach or a couple handfuls of fresh spinach. Top with fresh grated lemon zest and parm. It's great with chopped up chicken or sauteed mushrooms. Really it's a great base for anything!

    ReplyDelete
  103. Yay, it's time for soup! :) I just made a yummy soup recipe today. It's a Winter Squash Soup found at FamilyFun.com ... YUM!
    RECIPE INGREDIENTS:
    4 pounds acorn or butternut squash
    4 tart apples
    2 tbsp. butter
    2 onions, chopped
    6 cups chicken broth
    1 1/2 tsp. salt
    Pepper
    4 ounces plain yogurt
    1. Cut the squash in half. Peel, seed, and cut the meat into 1-inch chunks. Peel, core and chunk the apples. In a soup pot, melt the butter. Add the onions and cook until the onions are soft. Add the squash, apples, chicken broth, salt and pepper. Bring to a boil, cover, and simmer for 20 to 30 minutes, stirring now and then, until the squash is tender.

    2. Take the pot off the heat and let the mixture cool slightly. Ladle into food processor or blender (in batches) and process until the soup is smooth. Return to the pot, reheat and serve topped with plain yogurt. Makes 6 to 8 servings.
    ENJOY!

    ReplyDelete
  104. Tricia4:06 PM

    Here's my favorite one at the moment...enjoy!

    http://agoodappetite.blogspot.com/2008/01/creamy-chicken-wild-rice-soup.html

    ReplyDelete
  105. this soup is simple, scrumptious, savory, and definitely not sucky! seriously, you will be thanking me for years to come... he he he!

    Butternut Bisque
    1 lb. butternut squash
    5c. chicken stock
    4T. butter
    4T. flour
    1/2 tsp. curry powder
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    3/4c. half & half
    1 T. lime juice
    1/2 tsp. salt
    1/4 tsp. white pepper
    Cut squash in half and clean out. Bake in oven at 350 for about an hour in a little water. Squash just needs to be soft enough to scoop out. Combine chicken squash and squash in blender. Puree until smooth. (you may have to do a couple batches) Melt butter. Stir in flour, onion, garlic, and curry powder. Cook, stirring over medium heat until smooth. Sdd squash puree to pot. Increase temperature to medium-high until thick. Reduce heat. Add half & half. Do not allow to boil. Just before serving add lime juice, salt and pepper. Garnish with parsley.

    ReplyDelete
  106. http://mollycook.typepad.com/momma_cooks_recipes/2008/11/best-veggie-beef-soup.html

    This is mine and my five kiddies favorite winter soup recipe...and it is too easy!

    ReplyDelete
  107. I posted about my fave martha stewart tomato soup here: http://making-space.blogspot.com/search?q=soup
    SO YUMMY!
    Easily made vegan by using vegetable stock, and olive oil instead of Chicken broth and butter. Enjoy!
    A

    ReplyDelete
  108. Can I leave two? Is that against the rules?
    The first one/healthy one is Barefoot Contessa's Roasted Vegetable Soup. It freezes so well, is so forgiving, and it's also an easy way to use up leftover veggies from roasts. http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe/index.html

    But then there is our family's Chicken Velvet Soup that we make when we are in need of comfort food. It is somewhat less healthy:
    6 T butter
    1 c 1/2 and 1/2 or milk (depending on your comfort needs)
    3 c chicken broth, warmed
    1 c finely chopped cooked chicken
    Melt butter in soup pot. Add flour and stir to make a roux. Cook for a couple of minutes. Slowly add milk and whisk. Whisk in broth slowly. Cook and stir until desired thickness and just until not quite boiling. Add chicken and a little pepper. Heat again until not quite boiling. Serve immediately. If I'm feeling adventurous I like to add whatever herbs I have on hand (about a tsp. dried) - herbes de provence is an awesome blend to add. Enjoy with bread of course!

    ReplyDelete
  109. Pear and Sweet Potato (kumara)
    Easy and delicious - approx equal amounts of pear and sweet potato cut up and then add chicken or vegetable stock and boil until soft and then puree. Serve with cream.

    ReplyDelete
  110. Cute apron! You have an amazing eye for pattern and color. Anyways, soup recipes ... hm ... here's an improvised one:

    Chop up a small onion, slowly sautee it in 3 tbsp butter and some additional olive oil. Add in a couple garlic cloves. Once onions turn translucent, add in 2 small butternut squash, chopped, and add in just enough water to barely cover the squash. Let simmer until butternut squash is soft. Add in 1-2 tsp ground ginger, 1-2 tsp cinnamon, a bit of nutmeg, salt, pepper to taste. Blend, add in about 1 cup of milk, eat with warm cornbread!

    ReplyDelete
  111. Mmmm, I tried this for the first time a couple weeks ago. It is deeeelicious.
    http://www.barefootcontessa.com/recipes_inside/11.html

    Mexican Chicken Soup by Barefoot Contessa
    You could totally leave out the chicken if you wanted to and it would still have TONS of flavor.

    ReplyDelete
  112. Hmmm...I haven't read all comments so I'm sorry if this (or similar) already has been posted. It's my favourite soup and I make it whenever my significant other agrees to have another dinner with

    MY PUMPKIN SOUP
    Ingredients
    1 hokkaido pumpkin (you don't have to peel it and I like the taste best of all pumpkin varieties)
    1 carrot
    3 potatoes
    1 parsnip
    3-4 spring onions
    1 shallot
    1 garlic clove
    1 glass of stock (chicken broth)
    flat leaf parsley
    ginger
    pepper/dried chili, salt, some lemongrass powder, vinegar (white balsamico), olio extra vergine, grated nutmeg (fresh)

    Preheat the olive oil, put in the sliced hokkaido pumpkin and sear for a minute together with chopped shallot. Then add garlic, spring onions, carrots, parsnip and potatoes (also sliced) and deglace with vinegar (could be substituted with white wine), add water (ca. 1.5l, depends on how big pumpkin etc. is) . Let simmer until all vegetables are done.
    Add grated ginger, chopped parsley, pepper (or dried chilies), salt, nutmeg, lemongrass (you could substitute this with lemon zest). Then puree (mix) well - et voilá, the soup is ready to eat.
    To serve you could add a tsp. crème fraîche.
    Makes approx. 4-6 servings


    {feel free to ask if anything is incomprehensible, I tried my best to translate it from German}

    Bon appetit! ;o)
    Julia

    ReplyDelete
  113. I love soup too, especially vegan ones - I'm looking forward to reading the comments and finding more soup recipes for myself!

    Here's my contribution - Kumara (Sweet potato) and Lentil soup. It's beautiful! http://quiltingmick.blogspot.com/2008/09/soup-swap-september.html

    ReplyDelete
  114. I love butternut squash soup this time of year, and this recipe is pretty easy to make. I'm vegetarian, so I substitute vegetable broth for the chicken broth. Sometimes I make the sage and parmesean croutons and other times I just top the soup with some sour cream (or creme fraiche if you want to get fancy!)

    http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1010486

    ReplyDelete
  115. I love this chicken tortilla soup!

    Chicken Tortilla Soup

    1 onion chopped
    3 cloves garlic, minced
    1 tbsp olive oil
    2 tsp chili powder
    2 tsp ground cumin
    1 (28oz) can crushed tomatoes
    1.5 - 2 boxes of chicken broth
    1 bag (16oz I think) of frozen corn (thawed)
    1 (4oz) can of chopped green chile peppers
    1 (15oz) can of black beans, rinsed and drained
    1 Mojo rotisserie chicken, shredded (or 2 cooked chicken breasts, cut into bite sized pieces or shredded)
    Crushed tortilla chips
    Shredded mexican cheese blend
    1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes and at least 1 box of chicken broth. Add in more broth to make sure everything is covered. Simmer for 5 to 10 minutes.

    2. Stir in corn, chiles, beans and chicken. This is a chunky soup, but you can add in more broth if you want some more liquid. Simmer for 10 minutes.

    3. Ladle soup into individual serving bowls and top with crushed tortilla chips and cheese. (Avocado slices, chopped green onion and cilantro would also make good toppers, if you like those sort of things)

    ReplyDelete
  116. Two of my favorite recently made soups:
    Harvest Soup (we're vegetarians so I omitted the beef and added quinoa) and Herbed Potato Soup. With that one I used veggie stock, omitted the flour, and blended half of it for smoothness. Delicious! Happy cooking!

    ReplyDelete
  117. Anonymous4:47 PM

    ANNA, YOUR FABRICAS ARE LOVLEY, BUT THE POT IN YOUR HANDS, EHEM, NOW THAT IS A SOUP POT.BEST SOUP POT, LE CREUSET..THIS IS MY GRANDMAS RECIPE FROM THE COUNTRY OF CHILE WHERE I WAS BORN.
    SAUTE IN THAT YELLOW POT,ONE SMALL ONION, (YELLOW),GARLIC,CHOPPED CELERY ABOUT 4 STALKS, SALT, LITTLE PEPPER, CILANTRO A HANDFUL CHOPPED,TSP, OF GROUND CUMIN, OREGANO, TSP, TARRAGON. WHEN ALL IS TRANSPARENT, STIRFRY INTO THIS 2 CUPS CUBED BEEF, SIRLOIN. TO THIS ADD ONE CUP OF CHOPPED PARMELAT TOMATOS, NOT CANNED (BAD TASTE) CANNED!!! PARMALAT IS IN A WAXED BOX.WHEN ALL IS BROWNED, ADD 3-4 CUPS WATER AND TO THIS CHOPPED CARROTS, CHOPPED POTATOS,PEAS, AND GREEN BEANS, AND BUTTERNUT SQUASH CHOPPED..ABOUT 2 CUPS EACH..SIMMER AT LEAST ONE HR OR MORE LOW GAS, CHECK SALT TO TASTE..ENJOY WITH HOT BREAD..PATCHWORKSAIL@COMCAST.NET
    IZZY R.

    ReplyDelete
  118. You'll probably get a gazillion Pea Soups, but here's my entry. I had never even MADE a soup in my life before reading this blog entry. Tried it and LOVED it. Never looked for another.

    http://arttealife.blogspot.com/2007/11/first-thing-in-morning-after-putting-on.html
    scroll down a bit to the beginning of the recipe.

    LindaSonia (baddabinda@yahoo.com)

    ReplyDelete
  119. Speaking of soup, this "better than mom's lentil soup" is in my crockpot right now! It's from a great book called Quick Fix Vegetarian.

    http://books.google.com/books?id=LiqdDc_5cc8C&pg=PA155&lpg=PA155&dq=%22better+than+mom's+lentil+soup%22&source=web&ots=gAaTC8wbp9&sig=08ezKA1s0LKopwHavo_9iCQY1vg&hl=en&sa=X&oi=book_result&resnum=1&ct=result

    ReplyDelete
  120. Fun, fun, fun! Love the new apron - so cute!

    Living in Hawaii we don't get to appreciate soup-weather like the rest of the country but I do love soup and found this recipe not too long ago that was delicious:
    http://orangette.blogspot.com/2005/01/feeding-cold-chicken-stew-and.html

    (it would be perfect for leftover turkey)

    Enjoy!

    ReplyDelete
  121. Curry carrot/pumpkin/sweet potato/squash/cauliflower Soup

    This is my fav and here's my recipe, adapted from the Vegetarian Epicure 2. You can choose from carrot, pumpkin, sweet potato, cauliflower or whatever catches your eye in the grocery store.

    4 tbs butter
    1 sweet onion chopped
    1-2 cloves garlic, minced
    curry: 1/2 tsp mustard seeds, ground
    1/2 tsp turmeric
    1/2 tsp ginger
    1/4 tsp cayenne pepper
    1/2 tsp salt
    1/2 tsp ground cumin
    1/4 tsp cinnamon

    1 tbs lemon or lime juice
    3 1/2 cups water
    1 lb - carrot/pumpkin, etc. cut into 1 inch chunks
    1 russet potato chopped into 1 inch cubes
    1 bunch cilantro leaves, chopped
    plain yogurt for serving

    Directions:
    Melt butter in the beautiful yellow le Creuset (mine's red!). Saute onions, garlic, salt until golden. You can also carmelize them for about 45 min (add 1 tbs herbes de provence if doing that). When they're golden and carmelize-y, add the spices for the curry and saute until fragrant, about 2-3 min, stirring often. Add carrots, potato, lemon juice and stir for a few minutes. Add water, bring to a boil, and simmer until soft, about 20-30 min. Adjust seasonings to taste.

    Puree with hand blender. Serve with plain yogurt and cilantro leaves, good bread and butter.

    ReplyDelete
  122. How exciting to think about soup. I just made my favorite bean soup recipe in my crock pot last night. It makes a LOT of soup but you'll probably have to double it for your family LOL.

    My recipe for Bossy Bean Soup is here:
    http://sassypriscilla.typepad.com/sassy_priscillas_craft/2008/01/whats-for-dinne.html

    It is pretty flexible so add whatever vegetables your expecting body desires or your little ones enjoy.

    ReplyDelete
  123. Does stew count?! This is my new favorite stew:
    http://www.bhg.com/recipe/stews/mustard-herb-beef-stew/

    However, I omit the oil and I use no-salt added beef broth and tomato paste, and I use whole wheat flour. I also add some tart apple chunks (like Stayman or Granny Smith).

    Serve with wheat beer bread for best flavor experience! :-)

    ReplyDelete
  124. I love fennel soup --

    Saute 2 thinly sliced onions until transluscent. Add 2 thinly sliced fennel bulbs and saute until brown. Add sliced potatoes and stir to coat, along with thyme, salt & pepper. Then add veggie stock, cover & simmer until potatoes are tender. Serve with a dollop of whipped cream and the fennel fronds. Mmm!

    ReplyDelete
  125. Hamburger Soup

    1 ½ lb ground beef
    1 onion, chopped
    28 oz can tomatoes
    2 c water
    1 can tomato soup
    parsley
    4 chopped carrots
    3 stalks celery
    2 c thinly sliced cabbage
    ½ c pearl barley
    ½ t thyme
    bay leaf
    2 bullion cubes
    2 c hot water
    salt and pepper

    Brown meat and onions. Combine ingredients in large pot. Cook at least 2 hours, up to 8 hours. Serve with baking powder biscuits for a delicious lunch or dinner!

    This is my husband's favourite soup of all time! We just had some last week...mmm....so good. Enjoy!

    ReplyDelete
  126. My favorite soup I've had lately is at the Franklin Mercantile Deli- the tomato basil soup! SOOOooo goood. I wish I had the recipe! Here's one I'm going to try to use to re-create it soon:
    http://allrecipes.com/Recipe/Rich-and-Creamy-Tomato-Basil-Soup/Detail.aspx

    ReplyDelete
  127. Oh how fun! I'm so excited that you posted this because I love soups and look forward to seeing all the responses.
    I've blogged a couple of soup recipes before:
    Chicken Tortilla Soup
    http://kasiesallee.blogspot.com/2008/11/chicken-tortilla-soup.html
    and
    Mexican Tortilla Soup
    http://kasiesallee.blogspot.com/2007/09/tortilla-soup.html


    Thanks for sharing!

    ReplyDelete
  128. Ok..My favorite soup is (well one of them) is "canja de galinha" = Ckicken soup...the recipe is in portuguese (a translator will help here)...perfect light soup..specially good if you have a cold...

    ReplyDelete
  129. We love this one:
    http://www.foodnetwork.com/recipes/rachael-ray/smoky-sweet-potato-chicken-stoup-recipe/index.html

    with a few changes: more stock instead of white wine, a palmful of chili powder instead of chipotles, and NO cilantro.

    We also love this one:
    http://www.foodnetwork.com/recipes/rachael-ray/blt-and-p-bacon-leek-tomato-and-potato-soup-recipe/index.html

    We use extra bacon, and I smash it up a little in the pot to thicken it.

    If you are having a really bad day (or a good one) and need a truly comfort soup you MUST try this:

    http://www.epicurious.com/recipes/member/views/SOUTHERN-LIVING-S-BAKED-POTATO-SOUP-1227306

    All the soups sound yummy - I too am a lover of soup!

    ReplyDelete
  130. I just wanted to share with you an Acadian dish that I make as soon as the air starts turning cool. It's a very plain chicken stew, but it's so special to me because it's what my ancestors made when they first came to North America from France in the early 17th century.

    Fricot à la Poule (or Chicken Fricot)
    1 chicken, cut up
    2 Tbsp butter
    1 large chopped onion
    10 cups water
    salt and pepper
    1 Tbsp summer savoury
    5 cups diced potatoes and carrots

    Brownthe chicken pieces in butter, making sure all sides are golden brown.
    Remove chicken and sauté the onion in the butter.
    Add water, chicken, salt, pepper and summer savoury.
    Simmer until chicken is tender (about 30 min).
    Add potatoes and carrots and cook for another 15 min.

    Pâtes (or dumplings)
    In a bowl, mix 1 cup of flour with 1/2 tsp salt, and 1 Tbsp baking powder. Gradually add 1/2 cup of cold water. Drop the mixture into the fricot a spoonful at a time. Cover and simmer for 7 min. DO NOT uncover until the 7 minutes have elapsed.

    I don't know if you eat chicken, but if you do I hope you try this recipe!

    ReplyDelete
  131. oh, bread & co...how i love thee.

    BEAN SOUP
    A package of dry beans- it says "Bean Soup!"
    turkey sausage (or turkey bacon)
    one onion
    chicken broth
    a bit of salsa
    garlic
    salt and pepper
    Cook in crock pot on high all day
    Of course, serve with cornbread. :)

    ReplyDelete
  132. This is my family's favorite: Meatball Soup
    1 large can crushed tomatoes
    1 carton beef broth
    2 bay leaves
    2 T. dried parsley
    S & P to taste
    Few drops of hot sauce
    1 potato, cubed
    1 large bag frozen veggies
    1 bag frozen meatballs.
    Enough water to cover if liquid doesn't already cover ingredients.
    Place all in crockpot and let cook for about 5 hours on high or longer on low. Or put in stockpot and cook on stove. Let simmer for a couple of hours.
    Making soup is not a science to me - it's an art. So feel free to be creative and add ingredients. I love making soup! And it is getting to be soup weather!!!

    ReplyDelete
  133. Here's a recipe that I gave for a soup-swap recently:

    http://knotsewcrafty.typepad.com/knot_sew_crafty/2008/09/jessicas-soup-s.html

    Your giveaway sounds great!

    ReplyDelete
  134. Is a chili a soup? I think so. This is an the BEST meal on these sharp evenings: Black Bean Chili.
    http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chili+recipe225

    ReplyDelete
  135. This is a delicious recipe I got from one of my favorite blog friends.

    http://cathyzielske.typepad.com/my_weblog/2008/10/fall-is-for-chi.html

    ReplyDelete
  136. delicious pumpkin soup (just made it on sunday night):

    http://2hippos.blogspot.com/2008/10/friday-recipe-cream-of-pumpkin-soup.html

    ReplyDelete
  137. My most favourite soup recipe of all time was found on a TV show! It's a pea and ham soup - the traditional tinned stuff I've hated since I was little, but this sounded so yummy and so filling, I had to try it. It's gone into constant rotation on our winter menu. Enjoy!

    http://au.lifestyle.yahoo.com/b/betterhomesgardens/9592/pea-and-ham-soup/

    ReplyDelete
  138. You pull on my heartstrings! Not just by your love of soup - but by that apron. FANTASTIC!

    Here's my recipe for an original version of a copycat tomato soup recipe done by a Victor, NY restaurant I adore.

    http://deardeedlesketch.blogspot.com/2007/10/soup-for-me.html

    ReplyDelete
  139. this one from williams-sonoma is one of my FAVES.

    http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=B40E2ACB-9D80-3639-FDB4ED9CDCE85C81

    ReplyDelete
  140. I think Trader Joes might be responsible for this one, but I'm not sure. It's perfect for the weeks leading up to Christmas. Vegan yet creamy. Oh- and it's best made with roasted corn that has a little smokey flavor.

    Enjoy!

    http://theologian.org/cms/index.php/Recipes/Easy-Corn-Chowder.html

    ReplyDelete
  141. My mom took a cooking course at the Algonquin Hotel in St. Andrews, New Brunswick when I was about 10 years old. The Cream of Broccoli soup she learned to make there was and still is one of my favourites.

    It's easy to mak. You can make a huge batch or a small batch, you can make it high fat or low fat, and you can freeze it in (without the milk) to be enjoyed at a later date.

    http://bitsofhappy.blogspot.com/2008/01/cream-of-broccoli-soup-way-mom-made-it.html

    ReplyDelete
  142. the recipes I have for butternut squash soup and lentil soup are the BEST. seriously. and easy. well, pretty easy. I LOVE THEM! they're both on this page:
    http://thisweekfordinner.com/2007/01/31/recipes-main-dishes/

    ReplyDelete
  143. I am partial to lentil soup. I'm sure I had a recipe for this once, but it has become a clean-out-the-cupboard standby. Who needs a recipe anyway?

    Presoak overnight a package of lentils in enough water to cover. (Or if you forget: bring the pot to a boil and let it cool on its own.) Rinse out the soaking (or boiled) water and refill pot with 5 or 6 cups of water. Put this pot on the stove and turn on the heat to about medium. While it is warming up, chop fresh vegetables for the soup. I use whatever is around, but try to always include onions, celery, and potatoes. Carrots are good, too. Add the veggies to the pot and add some seasonings. Salt, pepper, some garlic, dried onion if you don’t have fresh, and whatever your favorite spices are. Sometimes I also add a beef bouillon cube. Dump in a can of stewed or diced tomatoes. Add more water if necessary. Put the lid on and cook slowly for a couple of hours. You want the vegetables to be soft, but not mushy. About 30 minutes before eating, add a sliced kielbasa sausage. It’s still good without the sausage and bouillon for vegetarian.

    This is really good reheated and freezes quite well. We use the whole package of lentils so there are several meals in one cooking spree. Serve with your favorite bread or biscuit.

    ReplyDelete
  144. Here is one for Black Bean Soup from Moosewood. My hubby loves it so much that he once asked me to show him where the recipe was- so that if I was ever hit by a bus- he could still make this soup (a romantic, I know). Here is a link:

    http://www.bigoven.com/39289-Black-Bean-Soup-Moosewood-recipe.html

    ReplyDelete
  145. I don't think this counts as I don't have a recipe as such but if my grandma can remember it I would definitely tell you! It is her leftover turkey soup - her boxing day special, all peppery and kicking the back of the throat warm. But my grandma is getting on in years now and has forgotten how to make it properly - the last few years have been yummy definitely, but have been missing that vital ingredient. I'll let you know if she figures it out this year!

    ReplyDelete
  146. Wow! So many amazing sounding soups! I can't wait to try some -- I could eat soup everyday!

    Our favorite is Bean & Bacon Soup from Real Simple (http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1031606). I make this almost once a week during the winter. It's so filling and comforting and yummy.

    4 strips bacon
    1 large carrot, chopped (about ¾ cup)
    2 stalks celery, chopped (about 1 cup)
    1 medium onion, chopped (about 1 cup)
    4 cloves garlic, chopped
    2 15 ½-ounce cans great Northern beans, drained
    2 tablespoons chopped fresh parsley
    1 1/4 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper

    In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

    Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.


    Yield: Makes 4 to 6 servings


    I'm so glad you requested soup recipes -- I needed some new ones to try.

    ReplyDelete
  147. I don't cook just like you, so I have no recipe to provide, but I can tell where you to go... Panera Bread for a bowl of broccoli cheddar..You cna't beat this soup!

    ReplyDelete
  148. Wow. How is it possible to pin down just one soup recipe! Most of the time it's soup that's created from whatever is in the house. Usually it's some form of either a)chili, chicken chili, black bean chili, real man's all meat chili or b) minestrone, Italian wedding soup, meatless minestrone.

    Love the apron! Can't wait to see the new line of fabrics.

    ReplyDelete
  149. Black Bean and Pumpkin soup with Cinnamon adn Ginger.
    So Good. From the Once Upon a Tart cookbook- Mentesana and Audereau

    11/2 c. dried black beans, rinsed and soaked, cooked about an hour or until soft

    1/2 big yellow onion, diced
    1 garlic clove, peeled, minced
    3/4 lb. plum tomatoes, peeled and diced
    1tbs. cumin
    1/2 tsp. cinnamon
    1 tsp. gorund ginger
    1 tsp.salt
    1/tsp. ground black pepper
    4 cups. veg.stock
    1 cup canned pumpkin or fresh pumpkin puree
    1 tbs. red wine vinegar

    saute onion and garlic iuntil translucent
    add tomatoes, spices, until tomatoe sfal apart.
    pour in stock, puree, vinegar and beans.

    remove, puree, leaving a bit of bean texture. enjoy.

    ReplyDelete
  150. I am loving Cream of Broccoli soup these days and I make it from scratch about once a week!!

    Kerry's Cream Of Broccoli

    Ingrediants:
    First Phase~
    1-2 Large heads of fresh broccoli (or two bags of frozen)
    1/2 onion
    2 cups water

    Second Phase~
    2tblsp butter
    2tblsp flour
    2cups water
    2veggie boullion

    Last Phase~
    1tsp Nutmeg
    Salt & Pepper to taste
    1Cup heavy cream

    Step1 - In your favorite soup sauce pan, boil/steam broccoli and chopped onion in 2cups water for about 10mins or until broccoli starts to soften.

    Step2 - Take broccoli onion water mixture, pour into blender and mix until broccoli is smooth. Blend it with the water!! Then pour back into sauce pan. (Careful for hot spashing broccoli bits)

    Step3- Return blended broccoli to a low simmer. In a separate small sauce pan, melt butter... then add the flour. Stir constantly until bubbly and light brown.

    Step 4- While waiting for the butter to melt, put 2 cups water and 2 veggie boullion into the microwave to get hot and disolve the boullion.

    Step5 - Add veggie boullion to to butter/flour rue. Bring to a boil for about 5 mins. Add to simmering broccoli.

    Step6 - Add nutmeg, salt, pepper and heavy cream to broccoli. Stir it up until green and creamy!

    Step7 - Let simmer with a lid for a few hours until thickened. Make sure you taste it lots along the way.

    Enjoy!!

    OH, and Happy New Baby!! I am so excited for you!!

    Kerry
    www.kabsconcepts.com

    ReplyDelete
  151. THE best Tomato Basil you'll ever have. I trade it for favors. Cannot wait for the new fabric!

    2 T. olive oil
    2 ribs celery - diced
    2 carrots - diced
    1 yellow onion - diced
    3 16 oz. cans plum tomatoes
    1/2 qt. cream
    1 can chicken broth
    1 1/2 T. dried basil
    salt and pepper

    Heat oil in a medium saucepot and saute celery, carrots and onion. Add all remaining ingredients. Simmer over low heat for 45 minutes or until veggies are tender. Puree in food processor or blender. Serve.

    ReplyDelete
  152. I love me some tomato soup and grilled cheese, and this Creamy Tomato and Lentil soup is to die for! Dress up your grilled cheese with fancy bread and provalone or something, but it doesn't matter. This stuff is great on it's own.

    http://rachelsrecipes.blogspot.com/2004/08/creamy-tomato-soup.html

    Thanks for the awesome giveaway. I absolutely adore that apron!

    ReplyDelete
  153. Beer Cheese Chowder. This is a favorite soup of mine. I've made it for years and just recently shared it with everyone in blog-land. It's a perfect fall day soup. http://sometimescrafter.blogspot.com/2008/10/beer-cheese-chowder.html

    ReplyDelete
  154. Definitely not vegan, but TOTALLY worth it!

    Italian Sausage Soup with Tortellini (from www.allrecipes.com)

    INGREDIENTS
    1 pound sweet Italian sausage, casings removed
    1 cup chopped onion
    2 cloves garlic, minced
    5 cups beef broth
    1/2 cup water
    1/2 cup red wine
    4 large tomatoes - peeled, seeded and chopped
    1 cup thinly sliced carrots
    1/2 tablespoon packed fresh basil leaves
    1/2 teaspoon dried oregano
    1 (8 ounce) can tomato sauce
    1 1/2 cups sliced zucchini
    8 ounces fresh tortellini pasta
    3 tablespoons chopped fresh parsley

    DIRECTIONS
    In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
    Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
    Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

    ReplyDelete
  155. I'm going to try this one this weekend, try it with me! http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=103811

    ReplyDelete
  156. Forgive me if someone already submitted a similar recipe. I've made this soup 3 times this fall! Quantities can vary-

    1 Med Butternut Squash, peeled and cubed
    2 large sweet onions, chopped
    1 15oz can of pumpkin
    2 c apple cider
    1 box (qt?) vegetable broth or chicken broth
    1 teas curry
    olive oil

    Cook onions in olive oil. Salt generously. Add squash, pumpkin, broth, cider, and curry. Cook til veggies are tender. Leave it chunky or blend till smooth. If you leave it chunky you can also add 1 large tart peel, chopped apple to the pot. The curry is key in this recipe. It doesn't scream CURRY but it enhances all the flavors in the most amazing way. Want a creamy soup? No prob. Finish the soup with soy milk or hvy cream.

    So simple, doesn't take a ton of time, and surmises fall in a soup bowl. What more do you want?

    ReplyDelete
  157. here is a yummy soup recipe i found from an older paula dean magazine.
    1 30oz bag frozen hash brown potatoes
    3 14 oz cans chicken broth
    1 can cream of chicken soup
    1/2 c chopped onion
    1/4 tsp fresh black pepper
    1 80z cream cheese
    combine all but cream cheese in your crockpot & cook on low for 5 hours.
    stir in cream cheese & cook for 30 minutes
    garnish with fresh green onion or freshly baked crumbled bacon & add freshly grated sharp cheese
    our local grocery store ( pulbix) will make sourdough bread bowls if you order them in advance. scoop out the top of one & ladel in some soup~
    such a great presentation
    i'm telling you what.....
    every one will leave the table thinking you're wonderful!

    ReplyDelete
  158. I want this soup tonight but I've got a sick kiddo in my arms and a sick husband in bed and it's just not going to happen!
    http://www.marthastewart.com/recipe/roasted-vegetable-soup?autonomy_kw=roasted%20vegetable%20soup&rsc=header_1

    ReplyDelete
  159. Definitely Thai Curry Soup to warm you:
    http://allrecipes.com/Recipe/Thai-Curry-Soup/Detail.aspx
    Love the apron fabric.

    ReplyDelete
  160. Anonymous8:08 PM

    Summer Harvest Chowder
    Oh so delicious and if you leave out the cream at the end it is vegan. It is from the rebar modern food cookbook.
    (FYI If you don't have fresh herbs trader joes sells frozen cubes of basil and cilantro that can be used.)

    4 cup vegtable stock
    1 Tbsp olive oil or butter
    1/2 med yello onion
    1 tsp salt
    3 garlic cloves
    1/4 tsp cracked pepper
    1/2 tsp dried oregano
    1/4 c. chopped basil or 3 cubes first time, 2 cubes second time
    2 small red potatoes
    1 jalapeno pepper, seeded and minced
    1 red pepper, diced
    2 c. corn, fresh or frozen
    2 small red potatoes
    1/2 c. heavey cream
    1 1/2 ripe tomatoes, seeded and diced
    1/8 c. chopped cilantro or 2 cubes
    fresh lim juice to taste (optional)

    1. Heat the vegetable stock and keep it warm whil preparing the soup. If using fresh corn in the soup add the stripped cobs to the stock and remove before using.

    2. Heat olive oil or butter in a soup ot and saute onion with 1 tsp salt, until soft and golden. Add garlic, cracked pepper, oregano and half of the basil: saute 5 minutes. Stir in potatoes, jalapenos, red pepper, corn and remaing salt. Saute briefly, then add warm stock to cover and bring the soup to a boil. Reduce heat and simmer until the potatoes are tender.

    3. Stir in cream and return the soup to a light simmer. Add tomatoes, remaing basil and cilantro. Heat through, season to taste and serve.

    I like to blend part of the soup with an immersion blender to make it slightly creamier. I'm eating this tonight, yum. Soup weather is deffinately here.

    ReplyDelete
  161. Hi Anna,

    Check out my blog, I posted about a delicious soup that you can make in 20 minutes. It's fabulous. Love your blog by the way.

    LeAnn:)

    ReplyDelete
  162. You're going to have LOTS of recipes! Here's mine for quick potato soup :)

    I peel and cut about 3 or 4 russet potatoes into cubes. It just depends on how big the potatoes are, but you want your pot to be about 2/3 full of chunks. Put in just enough water to cover the potatoes. Boil until fork tender. Then (this is the important part) do NOT drain. You need that starchy liquid. Add in 1 can of cream of onion soup, and 1 can of cream of celery soup. Then I take half a block of Velveeta cheese (it melts easier than cheddar, and isn't as oily) and cut it up into chunks and throw it in. Cutting into chunks makes it melt quicker. Now just stir all of this together until it combines and cheese is melted. Sometimes I cook some bacon in the microwave while the potatoes are boiling, then crumble them in at the end.

    ReplyDelete
  163. Anonymous8:15 PM

    Pumpkin soup (Kolak)

    four cups of cooked pumpkin - (cut into medium chuncks)
    six cups of coconut milk (santan)
    1 tsp. chopped fresh ginger
    3\4 cup brown sugar
    dash of nutmeg

    This is a traditional sweet soup that my friends here in Indonesia make around Christmas time. Not necessarily because it is Christmas but because it is rainy season and pumpkin are available.
    It is a real treat for me.
    sandi

    ReplyDelete
  164. One of our family's favorites is this recipe for Corn & Crab Bisque:

    http://www.bigoven.com/145705-Corn-And-Crab-Bisque-recipe.html

    The liquid crab boil really finishes the soup off nicely - but beware, too much and it gets spicy!!

    ReplyDelete
  165. This Tuscan White Bean and Garlic Soup is perfect for chilly weather! Especially with some toasted ciabatta bread for dipping!

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html

    ReplyDelete
  166. I have two recipes I love.
    Chicken Stew
    4 T. butter
    4 T. flour
    1/2 tsp salt
    1/4 tsp pepper
    1 cups milk
    Heat butter over low heat until melted. Blend in flour, salt and pepper. Add milk. Cook over low. Bring to boil, and then stir for 1 minute.
    Add cooked, cut up chicken.
    Add chopped celery, onion, carrots, mushrooms, and peas, simmering until soft.
    Add 1-2 cups broth.

    Beef & Barley Soup
    5 lb roast, cooked (do in slow cooker overnight)
    2 tsp parsley
    1/4 tsp pepper
    1/2 tsp salt
    1/3-1/2 cup barley
    1 qt water and beef broth
    Cook the above for one hour.
    Add the following vegetables and simmer for 45 minutes:
    2 cups chopped carrots
    1 cup chopped celery
    1/2 onion, chopped
    1 cup diced tomatoes
    Add frozen peas and simmer for 15 minutes.

    I know, I know, they are not vegan, but they are very good. I serve them for lunch when we host my family's annual cookie day, and everyone loves them. (or at least they say they do ;-)

    ReplyDelete
  167. Anonymous8:29 PM

    Black Bean Soup - my favorite on a cold winter day here's a link
    http://www.cooks.com/rec/doc/0,1648,157190-225205,00.html

    I'm looking forward to trying some of the soups in the comments.

    best,
    Jane J
    callmej at aol dot com

    ReplyDelete
  168. I'm sending you my recipe for Italian Wedding Soup via email. It's too long to post here. Hope you try it as it's lovely.

    ReplyDelete
  169. One of my favourite soups. I love cauliflower in all shapes and forms. Enjoy...

    http://veganyumyum.com/2006/12/cauliflower-soup/

    ReplyDelete
  170. here is a link to several soups I have blogged about...the first one is a big family fav! If you really want to get into soups you should look for the cookbook...The Ultimate Soup Bible....loooooove it!

    ReplyDelete
  171. Fun contest!
    We make Giada's Pasta e Fagioli all the time - even my 5 year old twins love it! We don't eat four legged animals so we omit the pancetta and it's still fabulous! Here's the link (hope this works!)
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe/index.html
    It's yummy and healthy and wonderful!
    Thanks so much!

    ReplyDelete
  172. I'd like to be entered. My new favorite soup is the broccoli one from the vegan lunch box. http://veganlunchbox.blogspot.com/

    I'm not vegan or a huge broccoli fan, so you should know how big this endorsement of this soup is! It may be so fabulous because of the roasted veggie stock you use to make it. It is so fantastic!! Even if I don't win, please try this awesome soup. It will add greatly to your life!

    ReplyDelete
  173. Wow -- so many comments. Will you even get to mine???

    My favorite quick soup to make is Rachael Ray's tomato soup:

    30 oz chicken broth (or veg)
    1 28 oz can concentrated crushed tomatoes
    1 c heavy cream
    Salt and Pepper
    20 leaves fresh basil, cut into chiffonade, for garnish

    Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with salt and pepper and simmer gently for 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve with basil chiffonade.

    ReplyDelete
  174. I only ever make Anything and Everything Soup. I take whatever meat I have on hand and base the broth selection on that. You could make it vegetarian with a tomato/ veggie broth base, I suppose, but my grandmothers never made it that way and neither do I.

    I have really fond memories of my grandmothers having soup on the stove or in the fridge, always with a bit of cabbage or pasta in there as a reminder that it was once something else, made into a new yummy, filling, happy meal. The economy of the kitchen!

    Get all the little leftover containers out of the fridge (for us that means green beans, corn, black-eyed peas, etc) and add to about 4-5C of broth, toss in the cooked meat (approx 1C or more of chopped chicken, ground beef, bits of ham/ pork or steak or some combination of all of the above), one or two cubed potatoes, a big handful of pasta and two handfuls of fresh or frozen okra. Usually, I'll add a can of tomatoes and a can of tomato soup to round out the broth and a bit of shredded cabbage, if I have some handy.

    I like to spice with coarse ground Black pepper, salt, Tabasco sauce and Worcestershire sauce (makes the flavor bloom in your mouth), but really however you like. Really nice to start after lunch and let simmer, covered, all afternoon. You may need to add more broth or water if it simmers down too much.

    There are only two of us and this “recipe” makes a lot, so I always end up taking a few jars to my MIL or neighbor or new parents. For your sweet family, you might need to double this! Happy yummy eating!

    ReplyDelete
  175. here's ANOTHER carrot soup recipe... i promise it's yummy:
    saute
    -3 small onions
    -generous glug of olive oil
    add
    -10 peeled and chopped carrots
    -a big knob of fresh ginger, grated
    -1 tsp salt and fresh ground pepper to taste
    saute til carrots are tender, then add
    -water to cover the veg
    -1 can of coconut milk
    simmer 10 minutes, then blend.
    top with grated nutmeg.
    Hmmm! hope you enjoy :)

    ReplyDelete
  176. Cauliflower & Cheese Soup
    1 med potato, peeled and diced
    1 large cauliflower, cut or broken into florets
    1 med carrot, peeled and chopped
    3 cloves of garlic peeled
    1.5 cups of chopped onion
    1.5 tsp. salt
    4 cups water, I prefer a tetra pack of chicken broth
    2 cups grated cheddar
    3/4 cup milk
    black pepper to taste.

    The beauty of this recipe is that you put everything into a pot except the cheddar, milk and pepper and just simmer happily until it's soft. Then you puree it with the cheddar and milk using an emersion blender and dust with pepper. It's extra delicious when made with chicken broth.

    ReplyDelete
  177. carrot soup

    I love this carrot soup!

    ReplyDelete
  178. Fabulous apron! Here's my favorite soup (my husband LOVES it):

    Black Bean Soup

    1 T olive oil
    1/2 an onion, diced
    3 cloves garlic, minced
    1 t cumin
    1 t oregano
    1 t chili powder
    1/2 t chipotle chile powder
    2 cups tomato sauce
    4 cups cooked black beans (I use 2 cans)
    2 cups vegetable broth
    1 bay leaf
    2 T lime juice
    Salt and pepper to taste
    Tabasco sauce to taste

    Saute onion and garlic in oil over medium heat for 10 minutes. Stir in cumin, oregano and chili powders and saute 2 more minutes. Add tomato sauce to pot with black beans, broth and bay leaf. Bring soup to a boil, reduce heat and simmer 50 minutes. Add lime juice and simmer 10 more minutes. Remove bay leaf. Add salt, pepper and Tabasco to taste and serve.

    Enjoy!

    ReplyDelete
  179. Oh I love soup too! I just made some the other day and we had it for leftovers tonight. Here is my mom's lentil soup recipe but it's exactly like this link I'll give you on www.italianfoodforever.com click on recipes (it won't give me link) and then to soup then just the one that says "lentil soup". It's to die for and so healthy for you and your family. I added more tomato paste & some canned tomatoes to it for more color and more olive oil for flavor.

    http://www.italianfoodforever.com/

    ReplyDelete
  180. Anonymous9:48 PM

    lovely apron ~here's my recipe:
    PS: it's from Martha it's chicken dumplings soup (for the soul) enjoy! ;)warm regards, Susie Avilez ****************************
    here's the link :
    http://www.marthastewart.com/recipe/chicken-soup-with-parsley-dumplings?autonomy_kw=chicken%20soup%20recipe&rsc=header_31

    ReplyDelete
  181. Here's another recipe that is my whole family favorite. My parents were born in Italy & so it's authentic. :) It's my mom's escarole soup recipe (a.k.a. here as Italian Wedding Soup with the little meatballs). I make mine extra tiny so that when you have a spoonful of soup, two little meatballs can be in your spoon too. :)

    My mom's name is Lidia and so this is from her. :)

    Escarole Soup
    From L.F.

    • In a large pot
    o 1 head of escarole (not the curly but flatter leaf one)- wash, a break in bite sized pieces. Cook this escarole alone in a pot of water and low boil for 30 minutes. Drain & squeeze excess water from escarole when cooled enough to touch and throw away that water you cooked it in. Set escarole aside.
    • In another pot (where soup will end up being):
    o 8 cups of water
    o 1 breast of chicken
    o ½ cup carrots- finely chopped
    o ½ cup celery- finely chopped
    o 1 cup crushed tomatoes or 2 TB of tomato paste (whatever tomatoes you have around to give the soup color)
    o ½ chopped onion
    o 2 TB chopped fresh parsley
    o 1 garlic clove- minced
    o 2 tsp salt-or to taste
    o black pepper to taste
    o 2 tsp olive oil
    Put all these above ingredients in the pot and cook for 30 minutes or so. Cut up chicken and put back in soup. Then add tiny meatballs (recipe below) along with the escarole that was cooked & drained earlier. Cook for another 20 minutes or until meatballs are cooked through
    Meatballs for soup
    1 lb lean ground beef
    ½ cup bread crumbs
    1 tsp chopped fresh parsley
    1 egg
    2 TB grated parmesan or Locatelli cheese
    1 tsp minced garlic
    salt & pepper to taste

    Make the meatballs tiny/bite size.


    If the soup tastes like it needs more flavoring. Just add a little bit more salt and olive oil but taste it first.

    ReplyDelete
  182. http://www.kitchendoctor.com/foodandrecipes/blackbean.html

    I could almost live on this black bean soup. I swear it fixes any ailment.

    ReplyDelete
  183. jabcraftin7910:00 PM

    Well, I usually don't give this recipe out to just anyone--but, for a chance to win that lovely apron I am willing to share...

    Gram's Magic Bean Soup

    2-3 Tbsp. olive oil
    1 clove garlic
    2 cups onion
    1 cup celery
    1 cup fresh parsley
    6 oz can tomato paste
    10.5 oz can vegetable beef soup, undiluted
    9 cups water
    1 cup cabbage
    2 diced carrots
    2 tsp salt
    1/2 tsp pepper
    1 lb can kidney beans
    1 diced zucchini
    1 cup green beans
    1 cup macaroni, uncooked

    Saute celery, onion, parsley, and garlic in olive oil until transparent. Stir in tomato paste, vegetable beef soup, water, cabbage, carrots, salt and pepper. Mix well. Simmer for one hour. Add kidney beans, zucchini, green beans, and macaroni. Simmer for an additional twenty minutes and enjoy.

    You can add 1-2 cups more water if you prefer it to stay soupy instead of becoming stew-like the next day. But I think it is best at its stew-like state and see if you can stop with just one bowl. My Grandma didn't call it magic for no reason!

    ReplyDelete
  184. This is my absolute favorite recipe:
    Chicken Tortilla Soup.
    It is even more delicious if you top it off with avocado, sour cream and jack cheese!

    http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-II/Detail.aspx

    ReplyDelete
  185. How funny, I was just craving soup too! In fact a couple weeks ago I tried Ina Garten's recipe for Rosemary White Bean Soup and loved it!

    http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe/index.html

    I couldn't find dry white beans at first so I made it with canned and it came out just fine (the conversion is 3 cans of beans equals the amount called for in the recipe). I had the soup with some homemade parmesan croutons and a generous sprinkling of parmesan on the soup. Yummy!

    Happy souping!

    ReplyDelete
  186. Oops - I meant to say the conversion is 4 cans of beans to the amount of dried beans called for in the recipe.

    Cheers!

    ReplyDelete
  187. My brother makes this all the time and I love it. It's so easy and always turns out right.

    Get a heap of root vegetables from your farmers market - with preference to which ever ones you like best: turnips, carrots, golden beets, yams, parsnips, even a squash. Cut them all up and put in a baking pan, lather with olive oil, throw in whole cloves of unpealed garlic. Roast at 375 for about 45 minutes. Throw all the veggies in the blender, squeeze all the garlic into the blender and puree with some chicken or veggie stock (or milk for richness). Add a few pats of butter at the end.

    Pure heaven in winter.

    ReplyDelete
  188. We used to eat this in college all the time-my roommate from Connecticut got it from a newspaper and it was called Veggie Bean soup but, the first time we made it for my dad he saw the beans and said it must be Chili and since my roomie was from Connecticut he called it Connecticut Chili and it stuck though it is nothing like Chili!
    Connecticut Chili
    1 T oil
    1 C chopped onion
    2 cloves minced garlic
    1 cut chopped celery
    1/2 c sliced carrots
    2 cloves minced garlic
    3 cans vegetable broth or chicken broth
    2 cans Great Northern White beans (rinsed)
    1 can diced tomato
    1 tsp fresh oregano
    1 tsp fresh basil
    1/2 tsp pepper
    3/4 cup elbow noodles
    Shredded chedder cheese

    Heat oil in a soup pot and add onion, celery, carrots, and garlic. Cook on med until softenend a bit ( about 4 minutes). Then add broth, tomatoes, beans, oregano basil, and pepper. Bring to a boil and add pasta. Simmer 10-15 minutes.
    Serve with a sprinkle of cheese and corn bread!

    ReplyDelete
  189. wow, what a great post! love the pot and apron. ok. here's a great soup recipe from Moosewood.

    Spicy Carrot Peanut Soup

    http://www.recipezaar.com/Spicy-Carrot-Peanut-Soup-58593

    bon appetit!

    ReplyDelete
  190. okay, this may be overkill, but here's another soup recipe, this one from Sundays at Moosewood

    WEST AFRICAN PEANUT SOUP

    2 cups chopped onions
    1 Tblsp oil (I use olive)
    1/2 tsp cayenne or other ground dried chilies (or to taste)
    1 tsp grated peeled fresh ginger root
    1 cup chopped carrots
    2 cups chopped sweet potatoes
    4 cups vegetable stock or water
    2 cups tomato juice (I use V8)
    1 cup smooth peanut butter
    1 tablespoon sugar (optional)
    1 cup chopped scallions or chives

    Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
    In a blender or food processor (or with one of those cool hand-held soupifyer beater stick things), puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it’s not there naturally, add just a little sugar to enhance the other flavors.
    Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock or tomato juice for a thinner soup. Serve topped with plenty of chopped scallions or chives - Important.

    this recipe was copied from the Joy of Soup website-here's the link:

    http://suzette.typepad.com/the_joy_of_soup/2003/11/west_african_pe.html

    ReplyDelete
  191. i'm a huge soup lover myself! it seems all the recipes i collect are soups or chowders-but my boyfriend can't get enough of these 2 recipes-sure to leave you with a very happy family :)

    Fiesta Chicken Chowder
    -3 tbsp all purpose flour
    -3 tbsp vegetable oil
    -1 envelope fajita seasoning
    -1 med. onion chopped
    -1 lb. boneless chicken breast, cut into 1" cubes
    -2 garlic cloves, minced
    -3 1/2 cups water
    -1 can (15oz) black beans, rinsed and drained
    -1 can (14.5oz) mexican stewed tomoatos undrained
    -1 can (11oz) mexicorn, drained
    -1 cup uncooked instant brown rice
    -1 can (4 oz) chopped green chilies
    -1 can (11oz) condensed nacho cheese soup, undiluted
    -3 tbsp minced fresh cilantro
    -1 tbsp lime juice

    In a large resealable bag, combine flour and 2 tbsp fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Remove and keep warm.

    In the same pan, saute onion and garlic until onion is tender. Stir in the water, beans, tomatos, corn, rice, chilies and remaining seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Stir in the soup, cilantro, lime juice and chicken; heat through.


    The 2nd recipe is perfect for a large family as it serves plenty!

    Cheesy Corn Chowder

    -6 bacon strips
    -2 1/2 cupes water
    -2 cups sliced fresh carrots
    -3 cans (11oz each) gold & white corn, drained
    -3/4 cup chopped sweet onion
    -2 1/2 cups cubed, peeled potatos
    -2 tsp. chicken bouillon granules
    -1/2 tsp pepper
    -7 tbsp all purpose flour
    -3 cups shredded cheddar cheese
    -5 cups milk
    -1 cup cubed process cheese (velveeta)

    In a dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatos are tender. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until cheeses are melted.

    Enjoy!

    ReplyDelete
  192. This is my fav, you can put it in the crockpot too!!!
    Taco Soup
    1 lb grd beef browned with 1 onion chopped and drained (could use meat sub)
    1 can corn with liquid
    1 can black beans with liquid
    1 can red kidney beans with liquid
    28 oz can dices or crushed tomatoes
    1 pkg hidden valley ranch dry mix
    1 pkg taco seasoning

    mix together in crock pot and cook on low for 4-6 hrs. So So yummy!!!! I think i will make some tommorrow!

    ReplyDelete
  193. Here is my new favorite:

    Lisa's Chicken Alfredo Soup

    1 box of chicken broth
    1 jar alfredo sauce
    1 Cup finely chopped carrots
    1 Cup finely chopped broccoli
    1 small onion finely chopped
    2 chicken breasts cooked and then diced

    (you can add other vegetables that you like--I have put in red peppers and celery too, I also have added pasta)

    Simmer the chopped veggies in the chicken broth approx 10-15 minutes. When the veggies are tender add the jar of alfredo sauce and chicken. Stir and heat through, approx 5-10 minutes. Serve with parmesan cheese and fresh ground pepper.

    ReplyDelete
  194. Stacey12:15 AM

    Hi,

    This is one of my favorite soups. I find that once you puree the califlower you don't really need to add the cream. I like to grate parmessan cheese on top.

    http://www.epicurious.com/recipes/food/views/Cream-of-Cauliflower-Soup-with-Saffron-107622

    I as well love soups. I think that is why fall is my favorite season - good soup weather.

    ReplyDelete
  195. Alita's Potato Cheese Soup is my all-time favorite. It is a lovely orange color from the healthy carrots that are disguised in it but it tastes of cheese and potato and dill. Heavenly!

    http://debsbeesnest.blogspot.com/2006/11/foodie-alitas-potato-cheese-soup.html

    ReplyDelete
  196. This Black Bean and Salsa Soup is a favorite at our house. We substitute the beef broth for chicken, but you could use vegetable broth and make it vegan. It is SO easy and SO good.
    http://www.recipezaar.com/Black-Bean-Salsa-Soup-102732

    ReplyDelete
  197. my cream of potato soup with smoked sausage is a real crowd pleaser and filling!

    4 cups diced potatoes with skins (yukon golds work best)
    2 celery ribs, diced
    1/2 medium onin diced
    1 minced garlic clove
    2 14 oz. cans chicken broth, plus one can water
    1/2 tsp. salt
    1/2 tsp. pepper
    1 bay leaf
    1 tsp. dry parsley
    1 1/2 cups smoked sausage
    5 tblsps. flour
    5 tblsps. butter
    1 cup milk
    1 cup heavy cream

    In a soup pot bring potatoes, celery, onion, bay leaf, salt, pepper, parsley, garlic, broth and water to a boil; boil until potatoes are fork tender but not mushy. While that's boiling, in another pot, make your rue using the flour and butter. Add milk and cream and allow to cook on medium heat thickened. Brown sausage in a skillet; drain any grease. Once potatoes are cooked add your rue/cream to the potatoes/broth and stir until combined. Bring back to a boil and cook until the soup thickens. Add sausage. Serve!

    yoou can see a picture of it here.

    ReplyDelete
  198. Our favorite is from Paul Prudhomme' Fork in the Road cookbook - Shrimp and Corn Bisque. Makes a huge stockpot full, is lick the bowl clean good, and easy to make. I hope you try it!

    ReplyDelete
  199. AM-I'm so excited you're on your way to having your 6th! I'm about to have my 1st and I can't wait to make him this healthy, delicious soup (when he's old enough, of course).
    http://www.foodnetwork.com/recipes/rachael-ray/green-minestrone-recipe/index.html
    Val
    www.disappearingbellybutton.blogspot.com

    ReplyDelete
  200. Here's a vegan number: Caramellised onion & potato soup

    3 or 4 onions finely sliced
    4 or 5 potatoes cubed
    1 tbspn brown sugar
    balsamic vinegar
    stock
    cracked pepper mix
    (I add a couple of anchovies sometimes when my kids are sick and need some strength)

    Fry onion in rice bran or olive oil until soft. Stir through sugar and leave to caramellise for a couple of minutes. Add a splash of balsamic. If adding anchovies, do so now. When nice and thick and dark, stir through the potatoes and add the stock and pepper. When potato is soft, blend or serve as is. Sometimes I add parmesan and some chopped black olives. Good luck!

    ReplyDelete