#1: Soup recipes (2/7-2/21)

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Mommy2007's picture
Joined: 12/13/06
Posts: 1203
#1: Soup recipes (2/7-2/21)

So since its cold & snowy here and it's been making me hungry for soup after we come in from playing in the snow.....here's the first category .... SOUPS!!!

Put all your recipes here and feel free to leave questions or any comments. If you know where you got the recipe from thats great if not no biggie.

K9Trainer's picture
Joined: 09/25/06
Posts: 4065

I always LOVE Olive Garden's Zuppa soup, so I went looking for a tastes alike recipe. I found this one, have made it several times, and my whole family loves it. Not AS good as Olive Garden, but really good. Enjoy!

Zuppa Toscana Soup
like Olive Garden's®
Spicy sausage and bacon, russet potatoes and
greens in a creamy broth. A low-carbohydrate
alternative is also suggested.

Submitted By: Jessica Dudley
Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

gaidinsgirl's picture
Joined: 08/28/06
Posts: 2004

I'm glad soups are first. These are my two favorites. Especially the white chili. It is DELICIOUS. Everyone I know that has tried it has loved it.

White Chili
White Chili

2 medium onions, chopped
1 T. oil
4 garlic cloves, minced
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1 tsp. dried oregano
¼ tsp. cayenne pepper (or more to taste)
¼ tsp. ground cloves
2 (14.5 oz.) cans chicken broth
4 c. cubed cooked chicken
2 (15 oz.) cans great northern beans, drained and rinsed
2 c. shredded Monterey Jack cheese

Sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne, and cloves. Cook and stir for 2-3 minutes more. Add broth, chicken, and beans. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

Baked Potato Soup
# 2 medium baked potatoes
# 3 teaspoons butter
# 1 cup diced white onions
# 2 teaspoons flour
# 4 cups chicken stock
# 2 cups water
# 1/4 cup cornstarch
# 1 1/2 cups instant mashed potatoes
# 1 teaspoon salt
# 3/4 teaspoon pepper
# 1/2 teaspoon basil
# 1/8 teaspoon thyme
# 1 cup half-and-half

* 1/2 cup shredded cheddar cheese
* 1/4 cup crumbled cooked bacon
* 2 green onions , chopped



Melt butter in a large saucepan and sauté onion until light brown.

Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out.

Discard skins.

Chop potato flesh into 1/2 inch chunks.
Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.

Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.

MommyMish's picture
Joined: 05/30/07
Posts: 1889

My house is utterly addicted to soups

Kielbasa Soup

1 medium onion- chopped
5 stalks celery- chopped
garlic (to taste) chopped (I use about a teaspoon)
approx 1 cup chopped carrots (small pieces)
1 box chicken stock
1 can black beans
1 kielbasa cut up (or 2-3 chicken breasts, or summer sausage- it's really a versatile meat soup)

Chop the onion, garlic, celery and carrots and place in a large stock pot with the chicken stock. Boil until soft (approximately 10-15 minutes). When the vegetables are soft, add in the kielbasa and the black beans. Simmer for another 5 minutes until the meat is heated through. Total prep and cook time is about 30 minutes.

Stuffed Pepper Soup

-1 package ready to serve long grain and wild rice
-1 pound ground beef/turkey
-2 cups chopped green peppers (I use red as our family isn't a huge fan of green)
-1 cup chopped onion
-1 jar chunky tomato pasta (it's 25ish oz I believe)
-1 can Italian diced tomatoes
-1 can beef broth

Prepare the rice. While that sits, cook the meat, peppers and onions together until the meat is no longer pink. Drain fat off. Stir in pasta sauce, tomatoes (and juice), broth and rice. Heat through until ready to serve.

I'll come back with more. Little man needs me now

Joined: 09/01/04
Posts: 1436

I love this soup and this is just as good. It reheats well and is is much lower in fat with the half and half compared to Olive Garden's version.

Olive Garden Style Chicken and Gnocchi Soup Recipe #348802
This is very close to the Olive Garden soup. There's another recipe on the web which was the basis of this recipe, however I have changed it to use less cream. Still tastes good! by Anne G.
35 min | 10 min prep

SERVES 8 -10
3-4 chicken breasts, cooked and diced
4 cups chicken stock
1.5 cups half-and-half
.5 cup heavy cream
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi

1.Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. (I deglazed the veggies with a couple of splashes of white wine.)
2.Add chicken, chicken stock, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, add half and half and cream then turn down to a simmer for 10 minutes.
3.Add spinach and cook for another 1-2 minutes until spinach is wilted.
4.Heat to boiling. (You can add cornstarch to thicken but I didn't need it)
5.Ladle into bowls and serve!

coolmama72's picture
Joined: 10/20/01
Posts: 8185

I have posted this on facebook, and have had people report back that they loved it. Definitely my favorite soup to make (I also have a great Taco Soup recipe, but am saving that for the crock pot category)

Note - if you're making this for the entire family, then perhaps you'd want to take out the cayenne. it has a kick that the kids might not appreciate. I know mine don't.

Lentil Soup


* 2 Tbsp olive oil
* 2 carrots, diced
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 Tbsp cumin
* 1/2 tsp cayenne pepper
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 3 cups water
* 2 cans chicken broth
* 2 tablespoons vinegar
* 3oz tomato paste
* salt to taste (about 1/2 tsp)
* ground black pepper to taste
* 1/2 cup spinach, rinsed and thinly sliced (I haven't used this in mine, as I haven't had it on hand, but I'm sure it would be good)


1. In a large soup pot, heat oil over medium heat. Add carrots and garlic; cook and stir until carrots are almost tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water, broth, cayenne, cumin, tomato paste, and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 45 minutes. (When ready to serve stir in spinach, and cook until it wilts. I didn't have spinach but am leaving that step here in case you use some). Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Joined: 06/04/07
Posts: 1368

This is one I make that is uber easy and quick. I use a 6 qt pot so you may need to adjust ratios and I don't go by measurement when it comes to spices.

Beef Barley Soup

1 1/2 - 2 lbs cubed beef
1 bag mixed veggies
around 2 lbs cubed red potatoes
1 large diced yellow onion
2 tbs beef boullion (I use 1 tbs of sodium free and 1 tbs of regular to keep it as low in salt as possible)
1 small can tomato paste
1 tsp worcester sauce
1/4 c rice wine
around 1 1/2 tsp of dry basil
sea salt (if needed) and pepper to taste
1/2 small box of barley

Sear the beef until the bottom of the pot is nice and brown and the liquid is gone. Then add enough water to cover the beef and stir until the bottom becomes clear again. Add your veggies, potatoes and onion along with the boullion and tomato paste. I add enough veggies to fill between 2/3 to 1/2 the pot. Fill the rest of the pot with water and cook until the veggies are cooked through and the water reduces a bit. I then add the worcester sauce, basil, salt, pepper, and rice wine. When it's flavored to taste, I add the barley last. Serve as soon as the barley is finished cooking. Served with french bread or toast.

Mommy2007's picture
Joined: 12/13/06
Posts: 1203

Pasta Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!

I usually make this big batch and freeze in containers.

Canadian Cheese Soup
1/2 C. Butter
1 C. Carrots 1/8 inch cubes
1/4 C. Flour
1 C. Onions
1/2 C. Celery 1/8 inch cubes
2 Tbsp. Flour
3 C. Chicken Broth
3 C. Half and Half
2 lbs. Velveeta
1 Tbsp. Fresh Parsley
Melt butter in a Dutch oven. Add the carrots, onions and celery all at once. And saute until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base is formed. Add half and half being careful not to let boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos if desired.

Black Bean Soup
4 C. Dry Black Beans
8 C. water
2 carrots, sliced
4 stalks celery, sliced
2 onions, diced
2 green peppers, diced
4 tomatoes, blanched, skinned and chopped
5 cloves garlic, crushed
1 tsp. red wine vinegar
Basil, Oregano, and Thyme
Soak dried black beans in water overnight, rinse and cover with 1o of water in large pot or kettle. Cook over medium heat until tender. Add water as needed to maintain 1o water level. Add sliced carrots, celery and vinegar (optional). Saute onions and green peppers and garlic in wok until browned. Add to pot. Add tomatoes and cook until carrots are tender. Add salt, pepper and spices to taste. Garnish with a dab of sour cream.

TGI Friday's French Onion Soup
6 Tbsp. butter
1 Tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
1 Tbsp. flour
8 C. beef stock
2 C. dry white wine
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, add sugar, and salt. Saute, stirring often until onions are very soft, and a deep golden brown.
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper, and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush hamburger buns with remaining butter, and place bread in oven, and let this brown. When the bread as browned remove it from the oven. Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven. When the cheese has toasted remove.
You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve

Mommy2007's picture
Joined: 12/13/06
Posts: 1203


Also question....do you ladies want to keep a category for 2 weeks or 4 weeks before we go to the next one?

slurpeegirl13's picture
Joined: 02/26/07
Posts: 4125


coolmama72's picture
Joined: 10/20/01
Posts: 8185

"Mommy2007" wrote:


Also question....do you ladies want to keep a category for 2 weeks or 4 weeks before we go to the next one?

I think 2 is fine. and maybe we can have a post in the sticky that has the links to all of these threads so they can be found when these pages are well beyond the front page.

Mommy2007's picture
Joined: 12/13/06
Posts: 1203

i dont think we have a sticky for this Gwen...only the trash to treasure scrap tips one.

Mommy2007's picture
Joined: 12/13/06
Posts: 1203

Ok ladies. I changed the subject to show the dates that this one will still be active... you can still post more after those dates but I'm going to put up a new category on the 21st!!

Great recipes ladies.