I’m having a fairly large group of people over for supper in a couple of weeks and would like to have a soup buffet–soup/chile, salad and bread. I’ve got the chile recipe under control but need 2 more soups. I’m thinking I’ll have 3 crock pots. It’s not necessary to cook in the crock pots but I find them ideal for serving and keeping the soup hot. What sounds good to you? What are your favorite soups?
I’ve posted this same soup a few times since 2008 here. It’s easy, and delicious!
10-01-2008 at 5:06 pm
Minestrone Soup for Dummies
2 cans reduced fat veggie or chicken broth
2 cans regular stewed tomatoes
1 can stewed tomatoes with Italian seasonings
1 can garbanzo beans drained and rinsed
1 can red kidney beans drained and rinsed
1 can white kidney beans drained and rinsed
3 stalks celery cut in ½ inch slices
4 carrots cut in 1 inch slices or 1# bag baby carrots
1 medium onion quartered
1 zucchini or yellow summer squash cut lengthwise into quarters
and then cut into chunks
1 handful of whole wheat pasta
In a crockpot put the ingredients in this order, carrots, celery, onion, all the beans, all the stewed tomatoes, and all the soup. Cook on low temperature in your crockpot all day.
When you get home, add a couple of handfuls of whole wheat pasta (I use rotini) and the summer squash.
Continue to cook on low for an additional hour.
This is a great high fiber, low fat, low cholesterol recipe….and really conforms to Weight Watchers (hardly any points and mostly core ingredients).
I make Williams Sonoma’s white turkey chili every year after Christmas in the crock pot. It’s really soup-I don’t know why they call it chili…
http://www.williams-sonoma.com/recipe/white-turkey-chili.html
It’s super good. I have a kid with a peanut/cumin/bean allergy, so I swap out the beans with barley and I don’t use the cumin (duh). It’s a very tweakable recipe.
My two most used soup recipes:
Tomato Basil: http://www.food.com/recipe/copycat-la-madelines-tomato-basil-soup-196548
Chicken Tortilla - many friends have made this a staple at their house too: http://allrecipes.com/recipe/89539/slow-cooker-chicken-tortilla-soup/
@thumper1 - please tell me what size can of tomatoes are needed in your recipe? The 20oz size or the 16 oz size or some other size?
Adn what size can of broth? 16oz?
I think I have all these ingredients in the house!
For Christmas I got an Instant Pot-- a stovetop pressure cooker that also allows sauteing, and has a LOW setting that is similar to a slow cooker. Anyone have any good soup recipes for the pressure cooker? I’m thinking water, beans, some pork product, vegetables, seasonings is the basic formula.
Supposedly the Instant Pot also makes excellent chicken stock.
Perfectly timed query! I am making the two soups noted below. They are TO DIE FOR. Seriously. One note, though. For the Greek lemon soup I add way more lemon juice. Like, quadruple the amount, or more. You can add as much as you’d like, to taste. Enjoy!!
http://www.foodnetwork.com/recipes/emeril-lagasse/italian-sausage-and-tomato-soup-recipe.html.
http://www.dinneralovestory.com/avgolemeno/
chicken tortilla
taco soup
Brunswick Stew
Vegetable-beef
butternut squash
white chicken chili
My 2 favs are vegetable soup and cabbage soup. If making for non-vega, I use short ribs or flanken.
2 16 oz cans of broth. They might be 14 oz!
Two regular size cans of stewed tomatoes. The ones about he same size as a soup,can.
Same size can of stewed tomatoes,with Italian seasoning.
I love potato leek soup and carrot coriander soup. And so many more!
I know you won’t be able to make this, because I don’t even know if the recipe is out there, but I have to answer the question. The absolute best soup in the world is Chicken Tortilla soup, from the Yard House. It is unbelievable, it is cream based, and probably the best food item I have ever eaten, anywhere. Better than chocolate.
I love this black bean soup -
https://www.starchefs.com/DRodriguez_blackbeans.html
I only use 1/2 cup of olive oil, and one T of salt, and it’s still delicious.
If you are looking for contrasting flavors among the various offerings, how about a Thai soup – like tom yum goong (spicy shrimp soup)?
I’ve made this albondigas soup recipe before and it is super delicious. It was included in the Campanile cookbook (Campanile was a really yummy restaurant in LA that closed several years ago. Although Campanile was an Italian restaurant, staff members would make this soup for the staff’s family meals.)
I live for this traditional Jewish cabbage soup (text from the classic cookbook Love & Knishes):
I add a good handful of chopped fresh dill right before serving.
2 pounds plate brisket & 1 marrow bone (or a couple of pounds of oxtails, or a good piece of beef shin with bone & meat)
1 onion diced
2 cups canned tomatoes
1 small head cabbage- shredded
1/2 cup seedless raisins
juice of 2 lemons
1/4 cup brown sugar
2 tsp. salt
pepper to taste
Bring meat, marrow bone and 1 1/2 quarts of water to a rapid boil. Skim. Add onion and tomatoes. Bring to boil again, reduce heat and simmer until meat is tender, about 2 hours.
Add cabbage and raisins. Cover and simmer until the cabbage is tender (about 30 minutes). Add lemon juice, sugar, salt and pepper. Simmer 10 minutes longer.
Serves 8
Note: It is impossible to give exact measurements for sugar. Some like it sweet, some like it sour.
Just keep tasting for sugar and lemon juice until you have it the way you like it.
I love this recipe for Stuffed Pepper Soup:
http://www.thecountrycook.net/2012/11/stuffed-pepper-soup.html
I use tomato sauce and beef broth where she gives options for tomato soup and chicken broth. It’s filling and flavorful.
Another easy favorite is this one for Chicken Pot Pie Soup:
http://www.thegarlicdiaries.com/easy-chicken-pot-pie-soup-soup-sunday/
I like to cut the pie crust into small squares (the size of cheese-it crackers) so they are more like croutons to sprinkle on top.
I have a great varrot soup recipe but its got a lot of cream in it. I’ve become a fan of the boxed organic soups-- just bought Portobello mushroom, Butternut squash, Pumpkin and broccoli.
I’m married to a foodie who makes wonderful soup. The key–make your own stock. It’s easy but time-consuming. If you make up your stock in advance and freeze it, you have the base for wonderful soups of all kinds. This is the stock that H makes most often.
https://www.yahoo.com/food/up-your-chicken-soup-game-thomas-keller-style-115412507811.html