Most-Wanted 30 Soup Recipes: Most-Wanted, Easy And Healthy Soups
For Just You! Melissa White *** Copyright 2013 Melissa White All
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and finance field. First Printing, 2013 Printed in the United
States of America ********** Table of contents Chicken Noodle Soup
Asparagus Soup Braised Italian Sausage Stew Simple Roasted
Butternut Squash Cinnamon Soup Cheddar Potato Soup Chicken Tortilla
Soup Shrimp & Coconut Soup Really Easy Broccoli Soup Sweet
Potato and Lentil Soup Crock Pot Beef Vegetable Soup Canary Island
Cilantro Soup Two Old Queens Soup Cheeseburger Soup Taco Soup Easy
Black Bean Soup Low Fat Chip Dip (Lipton Onion Soup Dip) Best-ever
Beef Barley Soup Slow Cooker Split Pea and Ham Soup Mexican Chicken
Chili Soup Easy Chicken Noodle Soup Meatball Soup Turkey Soup With
Egg Noodles and Vegetables Tomato Soup Easy Egg Drop Soup Buffalo
Chicken Soup Brat, Beer and Cheese Soup Posole (Mexican soup with
pork and hominy) Kielbasa Soup Creamy Vegetarian Lentil-Mushroom
Soup French Onion Soup ********** Chicken Noodle Soup Ingredients 2
cups flour 1/4 teaspoon salt 3 eggs 1 tablespoon milk 1 teaspoon
olive oil 3 1/2 quarts water 1 1/2 lbs chicken breasts 1/2 chopped
onion 2 teaspoons salt 1 teaspoon black pepper 2 bay leaves 1/2 cup
milk 2 tablespoons butter or 2 tablespoons margarine Directions
First of all, take flour mix it with ONE FORTH teaspoon of salt
completely and form a well in the middle by putting it on the
counter. Then take a large size bowl, and put in it, eggs, olive
oil and one tablespoon of milk, then whisk it till smooth. Then
take egg mixture and add to well that is formed in the middle of
flour. And blend together. Then afterwards, knead the dough for
approximately ten mins, or till smooth dough is prepared. Then take
the dough and chop into three pieces. Use plastic wrap and cover
with it. Let it rest for approximately fifteen mins. Then take
dough and roll it thin. Then cut noodles approximately half inch
wide. Then take plastic wrap and cover noodles with it loosely and
keep aside. Then take a large size pot and put water, bay leaves,
chicken, onion, salt and pepper in it. Heat to boiling. Lower the
temperature to moderate high and let it simmer for approximately
NINETY mins. Then take out the chicken and bay leaves from the
broth and get rid of the bay leaves. Then let the chicken to sit
till cool. Then take milk and add to broth. Then take butter and
add to broth. Bring back to rolling boil over high temperature.
Then take chicken and add to broth. Then take noodles and add to
broth. Then cook over high temperature for fifteen to twenty mins,
mix. Then remove from temperature and let it rest for five to ten
mins. Delicious. ***************** Asparagus Soup Ingredients 2 1/2
lbs asparagus 6 cups low-fat milk 2 chicken stock cubes 2
tablespoons butter 2 tablespoons flour crouton ( for garnish)
Directions First, take asparagus and chop the ends off and discard.
Then take cleaned asparagus and put it in saucepan. Then put milk
in the saucepan as well. Take stock cubes and crumble in them and
heat to boiling. Let it simmer for ten to fifteen mins, covered, or
till asparagus is soften. Using the blender, process. Then take
large size saucepan and melt butter in it. Then take flour and add.
Then cook till pale golden in color. Then take soup and add. Mix
till heat to boiling again. You croutons for garnish. Delicious.
***************** Braised Italian Sausage Stew Ingredients 1 (16
ounce) packages Johnsonville Mild Italian Sausage Links, coin
sliced 2 tablespoons extra virgin olive oil 2 medium onions,
coarsely chopped 4 medium carrots, cut into 1 inch chunks 4 small
parsnips, cut into 1 inch chunks 8 ounces baby bella mushrooms or 8
ounces white button mushrooms, halved 2 stalks celery, cut into 1
inch chunks 3 cups chopped swiss chard, stems removed, roughly
chopped 1/2 cup barley, uncooked 1 (28 ounce) cans Italian plum
tomatoes ( in juice) 1 (14 1/2 ounce) cans chicken stock 1 cup dry
white wine 1 teaspoon italian seasoning 1/2 teaspoon ground black
pepper 1/2 teaspoon salt Directions First, take large size dutch
oven and heat oil in it over moderate temperature. Then take onion
and add. Cook for three mins or till lightly tender. Then take
sausage links and add to pan. Cook for twelve to fourteen mins or
till brown in color and cooked through. Then move the sausage links
to cutting board. And let it cool prior to coin slicing. Then take
carrots and mix in. Then take parsnips and mix in. Then take
mushrooms and mix in. Then take celery and Swiss chard and mix in.
Then take barley, tomatoes and stock and add them. Then take salt,
pepper, Italian seasoning along with wine and add them. Mix well.
Heat to boiling, cover it and lower the temperature and keep on
simmering for up to sixty mins or cooked through. You can serve
this recipe with crusty Italian bread. **************** Simple
Roasted Butternut Squash Cinnamon Soup Ingredients 1/4 cup butter 1
large onion, chopped 4 garlic cloves, chopped 1 large butternut
squash ( at least 2 1/2 lbs) 1 cup heavy cream 1 tablespoon fresh
ginger, minced 5 cups chicken broth 1 -2 pinch cinnamon salt pepper
sour cream, to garnish Directions First heat the oven to 425
degrees Fahrenheit. Then take roasting pan that is lightly oiled
and roast onto that pan, butternut squash while the flesh side down
on pan, for approximately forty to forty five mins in the heated
oven. Take onion, ginger and garlic and quick fry them in butter
till tender. Then take broth and add. Let it simmer for eight to
ten mins. Then take pulp from butternut squash and add. Then take
food processor and puree in it. Bring back to pan. Take cream and
add. Then take salt and pepper and add. Then take a pinch of
cinnamon and add. After this, simmer till heated through.
************* Cheddar Potato Soup Ingredients 1/3 cup chopped onion
1/3 cup chopped celery 2 tablespoons butter 4 cups diced peeled
potatoes 3 cups chicken broth 8 ounces shredded cheddar cheese 2
cups milk 1/4 teaspoon pepper 1 dash paprika seasoned croutons, for
garnish (optional) minced parsley ( to garnish) (optional)
Directions First, take a large size saucepan, and quick fry in it,
celery and onion in butter till soften. Then take potatoes and add.
Then take broth and add. Heat to boiling. Lower the temperature and
cover it. Let it simmer for ten to fifteen mins or till potatoes
get soften. Then take blender and puree in it and bring back to
pan. Take cheese and mix in. Take milk and pepper and mix. Then
take paprika and mix in. Cook and mix over low temperature till
cheese gets melted. Use parsley and croutons for garnish.
**************** Chicken Tortilla Soup Ingredients 1 tablespoon
vegetable oil 1 small onion, chopped 3 -4 garlic cloves, minced 1
(4 ounce) cans of chopped green chilies, drained 1 cup chopped
fresh tomato 1 finely chopped jalapeno pepper (optional) 1 (12
ounce) cans V8 vegetable juice ( I use spicy V8 juice) 4 1/2 cups
water 1 beef bouillon cube 1 chicken bouillon cube 1/4 teaspoon
salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1 1/2 teaspoons
ground cumin 1 1/2 teaspoons chili powder 1 tablespoon
Worcestershire sauce 2 chicken breasts, cooked and shredded
vegetable ( such as zucchini,corn,kidney beans) fried tortilla, in
strips, for garnish avocado, for garnish shredded cheese, for
garnish cilantro, for garnish Directions First take some water and
heat in microwave till about to boil. Then take bouillon and add.
Mix to dissolve it. Then take a large size pot and quick fry the 1
four ingredients in it, till soften. Then take the rest of
ingredients and add. Dont forget to add rest of water, bouillon
water and chicken. Cover it and heat to boiling. Lower the
temperature and let it simmer for sixty mins. Use can also add any
extra veggies if you want. Let it simmer till veggies are soften,
it takes approximately thirty additional mins. Take corn tortillas
and lice them in fine strips. For crunchy, fry corn tortillas
strips in oil. Then take bowls and layer the tortilla strips in
them. Use chopped avocado for sprinkle. Right after this, ladle
soup into bowl. Use shredded cheddar cheese for sprinkle. Use also
cilantro for sprinkle. **************** Shrimp & Coconut Soup
Ingredients 4 teaspoons vegetable oil 8 ounces medium shrimp,
thawed, peeled and deveined, patted dry ( 41-50 count) 2 1/2
teaspoons curry powder, divided 1/4 cup thinly sliced shallot 2 (14
1/2 ounce) cans reduced-sodium chicken broth 1 (1 ounce) packet
Hidden Valley Original Ranch Seasoning Mix 4 ounces angel hair
pasta, broken into 2-inch pieces 1 cup corn kernel 1 (13 1/2 ounce)
cans unsweetened coconut milk 2 tablespoons snipped chives, plus
additional chives, for garnish Directions Take half of the oil and
heat it over moderate high temperature. Then take shrimp and toss
it with half teaspoon of curry powder. Then cook shrimp for one to
two mins, turn one time or till lightly brown in color. Then move
the shrimp to plate. Lower the temperature to medium. Then take the
rest of oil and add to pan. Take curry powder and shallots and add
to pan. Then let it cook for thirty seconds or till shallots gets
tender. Then take broth and mix in. Then take hidden valley
seasoning mix and mix in. Heat to boiling. Take pasta as well as
shrimp and add them both. Cook for three mins or till pasta is
ready and done. Mix in corn. Then mix in coconut milk. Then mix in
chives. Then right after this, ladle into serving bowls. Use chives
for garnish. **************** Really Easy Broccoli Soup Ingredients
10 ounces frozen chopped broccoli 1 cup water 10 ounces cream of
mushroom soup or 10 ounces cream of chicken soup 1 1/4 cups milk 2
tablespoons butter or 2 tablespoons margarine 1/2 teaspoon salt 1/8
teaspoon pepper 1 cup cheddar cheese (optional) Directions First of
all, take broccoli and cook in water till soften. Then take the
rest of ingredients and add them, besides cheese. Let it simmer for
three to four mins. Use blender for process till you get your
desired consistency. Then take cheese and mix in. If you are
Vegetarian, avoid Cream of Chicken. ************** Sweet Potato and
Lentil Soup Ingredients 5 cups chicken stock or 5 cups water 1 cup
red lentil 3 medium onions 750 g sweet potatoes 5 garlic cloves 2
teaspoons ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon
cayenne 1/2 cup coriander, chopped ( or less to your taste) 1 lemon
salt and black pepper Directions First, take sweet potatoes and
onions and peel them. Then rough chop them. Then take stock,
lentils, turmeric, cayenne, cumin and garlic and combine with them
what you get in the previous step. Use pot for combining. Then
cover it and heat to boiling. Let it simmer till lentils as well as
potatoes are cooked, it takes twenty to thirty mins. Dont forget to
puree the soup. Add salt and pepper according to your own
preferences. ***************** Crock Pot Beef Vegetable Soup
Ingredients 1 lb boneless round steak, cubed 1 (14 ounce) cans
diced tomatoes, do not drain 24 fluid ounces beef broth 3 beef
bouillon cubes 2 medium potatoes, peeled and cubed 2 medium onions,
chopped 2 celery ribs, sliced 2 carrots, chopped 1/2 teaspoon basil
1/2 teaspoon oregano 1/2 teaspoon thyme 1 bay leaf 1/4 teaspoon
pepper 1 cup fresh peas or 1 cup frozen peas Directions Take a
crock pot and put all of the above ingredients in it. Then cover it
and cook on low temperature for seven to eight hrs. Prior to
serving, get rid of the bay leaf. ************* Canary Island
Cilantro Soup Ingredients 1 medium onion, finely minced 1 ripe
tomato, peeled and seeded, finely chopped 2 cloves garlic, mashed 3
medium potatoes, peeled and diced roughly 1/4 cup rice 1 bunch
fresh cilantro, divided 1 green pepper, cut in half 2 bouillon
cubes 1 pinch sea salt 1/2 teaspoon paprika 2 tablespoons olive oil
1 1/2 quarts water, enough to cover vegetables Directions Take
mediums large size soup pot and heat two tablespoons of olive oil
in it. Then take onion, garlic and tomato and quick fry them along
with potatoes and paprika over high temperature or till onions get
translucent. Take bouillon and add. Then take half of green pepper
and add. Then take two third of cilantro bunch and add. Then after
this, add salt according to your own taste. Then take water and add
enough of it for covering the veggies completely. Heat to boiling,
cover, lower the temperature and let it simmer for twenty to thirty
mins. Once the cooking time is half pass, add rice. Then get rid of
green pepper along with cilantro bunch. Take the rest of green
pepper and chop along with cilantro. You can serve this soup recipe
with fresh chopped green pepper. Use cilantro for sprinkle.
*************** Two Old Queens Soup Ingredients 3 tablespoons oil 3
garlic cloves, chopped 1 cup onion, chopped 1/2 lb smoked kielbasa,
diced 1 small head of cabbage, chopped small 1 (15 ounce) cans
kidney beans, undrained 6 small new potatoes, quartered 1 large
yellow squash, sliced 1/2 cup catsup, good quality 8 cups beef
broth salt, to taste pepper, to taste red wine ( a nice splash)
(optional) Directions Take onions and quick fry them in oil till
transparent. Then take diced kielbasa and add and lightly brown it.
Then take garlic and add. Then quick fry for thirty seconds. Move
all of this to soup pot along with rest of ingredients. Then heat
the soup to boiling and lower the temperature to simmer for thirty
five to forty five mins, mix from time to time. Add salt and pepper
according to your taste and choice. *************** Cheeseburger
Soup Ingredients 3/4 lb ground beef 1 cup minced onion 1 teaspoon
basil 4 cups beef broth 3 cups diced potatoes 1/4 cup chopped green
pepper 4 teaspoons butter 4 teaspoons flour 8 ounces Velveeta
cheese, cubed 2 cups light cream 1/2 teaspoon pepper Directions
Take a soup pot, cook and break up the ground beef in that pot.
Then take onion and add. Then take basil and add. Then take beef
broth and add. Heat to boiling. Then take potatoes and add. Then
take green pepper and add. Cover it and let it simmer for twelve
mins. Heat to boiling again. Then take a saucepan and melt butter
in it. Then take flour and mix in. Then cook for two mins. After
this, add to soup, mixing. Lower the temperature to low. Take
cheese and cream and add. Then take pepper and add. Mix till cheese
is melted. Delicious. ****************** Taco Soup Ingredients 1 lb
ground beef 1 large onion, chopped 1 (16 ounce) cans diced tomatoes
3 (16 ounce) cans beans 1 (16 ounce) cans white corn 1 (4 1/2
ounce) cans green chilies 1 (15 ounce) cans tomato sauce 1/2 cup
water 1 (1 1/4 ounce) packages taco seasoning mix 1 (1 ounce)
package ranch dressing mix Directions Take beef and onions and cook
them together. Then drain and rinse properly. Then take a large
size saucepan and add beef mixture into this pan along with other
ingredients. Heat to boiling. Lower the temperature. Let it simmer
for fifteen mins. Use shredded cheese for sprinkle. ***************
Easy Black Bean Soup Ingredients 3 tablespoons olive oil 1 medium
onion, chopped 1 tablespoon ground cumin 2 -3 cloves garlic 2 (14
1/2 ounce) cans black beans 2 cups chicken broth or 2 cups
vegetable broth salt and pepper 1 small red onion, chopped fine 1/4
cup cilantro, coarsely chopped or finely chopped Directions Take
onion and quick fry it in olive oil till translucent. Then take
cumin and add. Cook for thirty seconds. Take garlic and add it.
Cook for a minute. Then take one can black beans and add. Then take
two ups of vegetable broth and add. Heat to simmer and mix from
time to time. Turn off heat. Mix the ingredients in the pot with
the help of hand blender or use blender or food processor for
blending. Then take 2 beans can and add to pot along with mixed
ingredients and heat to simmer. Use red onion and cilantro for
garnishing. ************** Low Fat Chip Dip (Lipton Onion Soup Dip)
Ingredients 500 ml light sour cream 1 (1 1/4 ounce) packages Lipton
Onion Soup Mix Directions Take all of the above ingredient and mix
them together. Let it chill for twenty mins. Delicious.
***************** Best-ever Beef Barley Soup Ingredients 1 1/2 lbs
lean ground beef 6 cups water 3 beef bouillon cubes 2 cups sliced
carrots 1 1/2 cups chopped onions 1 1/2 cups chopped green peppers
1 1/2 cups chopped celery 2 cloves garlic, chopped 1/2 cup regular
barley 1 teaspoon salt 1/2 teaspoon pepper 1 large bay leaf 1/3 cup
catsup 1 (38 ounce) cans crushed tomatoes, with their juice 1 (8
ounce) cans tomato sauce Directions Take a soup pot and quick fry
ground beef in this pot till red color disappears. Break it up
while its cooking. Then take rest of ingredients and add. Let it
simmer for 75 to 90 minutes. Delicious. *************** Slow Cooker
Split Pea and Ham Soup Ingredients 1 (16 ounce) packages dried
split peas, rinsed 2 cups ham, diced or 1 ham bone (meaty) or 2 ham
hocks 1 cup carrot, diced 1/2 cup onion, chopped 1 cup celery,
chopped 2 garlic cloves, minced 1 bay leaf 2 teaspoons parsley
flakes 1/4 teaspoon dried marjoram, crushed 1/4 teaspoon dried
thyme, crushed 1 tablespoon salt 1/2 teaspoon pepper 1 1/2 quarts
hot water Directions Take a slow cooker and layer the ingredients
in it as listed above. Take water and pour in. Then cover it and
cook over low temperature for eight to ten hrs or till peas get
soften. Get rid of the bay leaves and bones. Delicious.
*************** Mexican Chicken Chili Soup Ingredients 1 lb chicken
breast fillet ( 4 fillets) 1 tablespoon olive oil 10 cups water 2
cups chicken stock 1/2 cup tomato sauce 1 potato, peeled &
chopped 1 small onion, diced 1 cup frozen corn 1/2 carrot, sliced 1
stalk celery, diced 1 cup canned diced tomato 1 (15 ounce) cans red
kidney beans, plus liquid 1/4 cup diced canned pimiento 1 jalapeno,
diced 1/4 cup chopped Italian parsley 1 garlic clove, minced 1 1/2
teaspoons chili powder 1 teaspoon cumin 1/4 teaspoon salt 1 dash
cayenne pepper 1 dash basil 1 dash oregano On the side sour cream 1
pinch chopped Italian parsley grated cheddar cheese (optional)
Directions First, take chicken breasts and quick fry them in the
olive oil in large size pot over moderate temperature. Then cook
the chicken for approximately seven to ten mins on each side. Then
let the chicken cool down. Then take the chicken and shred into
eatable pieces. Then put the pieces in the pot again. Then take
rest of ingredients and add to pot and raise the temperature to
high. Then heat the mixture to boiling, then lower the temperature
and let it simmer for four to five hrs. Mix the mixture from time
to time. Take chopped Italian parsley and combine it with sour
cream and then serve it on the side for topping the chili, if like
****************** Easy Chicken Noodle Soup Ingredients 1 (46
ounce) cans chicken broth 1/2 lb boneless skinless chicken, cubed 2
cups uncooked egg noodles 1 cup sliced carrot 1/2 cup chopped onion
1/3 cup sliced celery 1 teaspoon dill weed 1/4 teaspoon ground
black pepper Directions Take a big size saucepan and throw all of
ingredients in it and let it simmer for twenty mins.
***************** Meatball Soup Ingredients 2 quarts water 20 -25
small meatballs 2 cans tomato sauce ( 8 ounces each) 2 beef
bouillon cubes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil
1/4 teaspoon dried thyme to taste salt to taste black pepper,
ground 2 -3 stalks celery, sliced 2 -3 carrots, sliced 1 -2 clove
garlic, minced 1 cup elbow macaroni, uncooked to taste parmesan
cheese Directions First, take a large size saucepan and heat water
to boiling in it. Then take meatballs and add. Then take tomato
sauce and bouillon and add. Then take oregano and add. Then take
basil and thyme and add. Then take salt, pepper and add. Then take
celery, carrots and add. Then take garlic and add. Let it simmer
for thirty mins. Then take macaroni and add. Cook till pasta is
ready and done. Use parmesan cheese for topping. ***************
Turkey Soup With Egg Noodles and Vegetables Ingredients 2 teaspoons
olive oil or 2 teaspoons vegetable oil 2 leeks, cleaned and chopped
2 carrots, peeled and chopped 1 garlic clove, minced 1 stalk
celery, chopped 3 -4 cups cooked turkey, shredded 2 -3 bay leaves 2
teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon fresh ground
black pepper 8 cups reduced-sodium chicken broth 6 ounces egg
noodles, uncooked 1 cup frozen green pea 2 tablespoons fresh
parsley leaves, chopped Directions Take large size stock pot and
heat oil in it over moderate temperature. Then take leeks and add.
Then take carrots and add. Then take garlic and add. Then take
celery and add. Quick fry for four mins or till tender. Then take
turkey, bay leaves and add. Then take thyme and add. Then take
salt, black pepper and add. Mix well. Take chicken broth and add.
Heat the mixture to boiling. Lower the temperature moderate low,
then partly cover it and let it simmer for ten mins. Bring the
mixture back to boil and add egg noodles. Cook for ten mins or till
egg noodles are soften. Then mix in peas. Then cook for a minute or
heated through. Take away from heat and get rid of bay leaves. Take
parsley and mix in. ***************** Tomato Soup Ingredients 2
tablespoons olive oil 1 small onion, chopped 1 garlic clove, minced
1 bay leaf 1 (28 ounce) cans canned tomatoes 1 slice bread, crusts
removed 1 cup vegetable broth or 1 cup chicken broth 1/8 teaspoon
sea salt 1/8 teaspoon ground black pepper 1/4 teaspoon italian
seasoning or 1/4 teaspoon oregano Toppers 3 tablespoons chopped
fresh chives 1 teaspoon red pepper flakes (optional) Directions
Take a soup pot and heat two tablespoon of oil in it and heat it
over moderate high temperature. Then take onion and add. Then take
bay leaf, garlic and add. Then tender the veggies for three mins.
Then take tomatoes along with its juice and add. Then take broth
and add. Then take tomatoes and mash them up. Then take torn bread
and mix in. Then take Italian seasoning and add. Heat to just below
boiling, lower the temperature to moderate low temperature and cook
till warm. Take salt and pepper and add according to your taste.
Get rid of the bay leaf. Take three forth tomato mixture out and
run through food processor for a few seconds till blended. Then
take this blended mixture and put in bowl. Warm once again. Add
your favorite toppings. ****************** Easy Egg Drop Soup
Ingredients 14 ounces chicken broth, 1 can 2 eggs 1 teaspoon
cornstarch (optional) salt (optional) or onion salt (optional) 1
green onion, chopped Directions Take saucepan and heat broth in it
to boiling. Take eggs and whisk properly. When the broth is
boiling, take it away from heat. Take eggs and mix in. Adjust
seasonings. Use chopped green onion for garnish. **************
Buffalo Chicken Soup Ingredients 6 cups milk 3 (10 1/2 ounce) cans
cream of chicken soup 3 cups cooked chicken 1 cup light sour cream
1/2 cup ranch dressing or 1/2 cup blue cheese dressing 1/2 cup hot
sauce, adjust to your taste Directions Stove Top: take a large size
pot and combine all of the ingredients in it and cook over stove
till flavors are mixed. Mix from time to time. A minimum of thirty
mins. Crock Pot: take crockpot and combine in t, all of the
ingredients in it and cook over stove till flavors are mixed. Mix
from time to time. Cook on low temperature for four hrs. Adjust the
hot sauce according to your own preferences. Use extra sour cream
dollop and celery stick for garnish. **************** Brat, Beer
and Cheese Soup Ingredients 3 tablespoons olive oil 1 cup onion,
minced 1 cup celery, minced 1 cup carrot, sliced 1/4 cup flour 1 lb
potato, peeled and diced 6 cups chicken stock 1 (12 ounce) cans
beer 1/2 teaspoon mustard powder 1/2 teaspoon garlic powder 1/2
teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon red
cayenne pepper 1/2 cup half-and-half ( or milk) 1/4 teaspoon
Worcestershire sauce 2 cups grated sharp cheddar cheese 3
bratwursts, cooked and sliced Directions Take soup pot and heat
olive oil in it over moderate temperature. Then take onion and add.
Then take celery, carrots and add. Cook for approximately fifteen
mins or till soften. Mix from time to time. Mix in flour, cook for
a minute. Take potatoes and add. Then take stock and add. Then take
beer and add. Heat to boiling and cook for ten to fifteen mins or
till potatoes get soften. Take mustard powder and add. Then take
granulated garlic and add. Then take salt and pepper and add. Take
a small size bowl and combine Worcestershire and milk in it. Then
mix into soup. Take the soup away from heat. Then take cheese and
add. Mix till cheese gets melted. Then take two cups of veggies
along with liquid and move to food processor and puree. Mix back in
soup. Bring to low temperature and add sliced and prepared
bratwurst. Cook for five mins. *************** Posole (Mexican soup
with pork and hominy) Ingredients 3 cups cooked pork, cut into bite
sized cubes 2 tablespoons lard or 2 tablespoons bacon fat 1 large
onion, chopped 2 cloves garlic, peeled and diced 1 teaspoon cumin
1/2 teaspoon oregano 1/2 teaspoon black pepper 2 (4 ounce) cans
diced green chili peppers 2 (15 ounce) cans white hominy, drained
and rinsed 1 1/2 cups cooked pinto beans ( or 1-15 oz. can pinto
beans) (optional) 1 quart pork stock or 1 quart chicken stock Salt
1/2 cup chopped cilantro ( garnish) lime wedge ( garnish)
Directions Take a large size pan and quick fry onions in lard till
clear. Then take garlic, spices and add. Cook for next two mins.
Then take meat and add. Then take green chili and add. Then take
rinsed hominy and add. Then take beans and add. Cook for next two
mins. Right after this, pour stock over all. Then add salt
according to your own taste and choice. Let it simmer for sixty
mins, covered. Use cilantro pinch and lime and squeeze all over
soup You can serve this recipe with large size corn chips as well
as cold melon. *************** Kielbasa Soup Ingredients 4 medium
potatoes, peeled and chunked 2 carrots, sliced 1 onion, chopped 2
stalks celery, chopped 3 cups water 1 lb kielbasa, sliced thin 1
can bean with bacon soup Directions Take dutch oven and heat in it,
veggies along with water to boiling. Lower the temperature and let
it simmer for ten mins or till veggies are soften. Take kielbasa
and add. Then take bean soup and add. Then heat till piping hot.
You can serve this recipe with crusty bread. ************* Creamy
Vegetarian Lentil-Mushroom Soup Ingredients 1/2 lb dry lentils ( 1
1/4 cups) 2 medium carrots, sliced 1/4 inch thick 1 medium onion,
chopped 3 cloves garlic, minced 1/2 cup mushroom, sliced 1 cup
sliced celery 1/4 cup snipped parsley 4 cups water 1 (10 3/4 ounce)
cans condensed cream of mushroom soup 2 teaspoons instant vegetable
bouillon granules ( or 2 cubes) sour cream Directions First of all,
take a saucepan, and quick fry celery, garlic, mushrooms and onions
in it for approximately ten mins or till lightly brown in color.
Then take a four quart crockpot and combine in it, parsley, celery,
mushrooms, lentils, carrots, onion and garlic and mushrooms. Then
take water and mix in. Then take mushrooms and mix in. Mix in soup
as well as bouillon. Cover it and let it cook on high temperature
for five to six hrs. Use a dollop of sour cream for topping each
serving. *************** French Onion Soup Ingredients 1/4 cup
butter 3 medium white onions, sliced 3 (14 ounce) cans beef broth 1
teaspoon salt 1/4 teaspoon garlic powder 3 tablespoons parmesan
cheese, grated 6 -12 slices French bread 6 slices swiss cheese 6
slices mozzarella cheese 6 tablespoons parmesan cheese, shredded
Directions First of all, take a large size soup pot and quick fry
in it, onions in melted butter, it takes fifteen to twenty mins or
till onions is starting to brown color. Then take beef broth and
add. Then take garlic powder and add. Heat the mixture to boiling.
Lower the temperature and let it simmer for sixty mins, uncovered.
Then take grated parmesan chees and add, in the finaly ten mins of
soup cooking. Once soup is ready and done, heat the oven to 35o
degrees Fahrenheit. Take French bread slices and toast them for
approximately ten to twelve mins or till they start brown in color.
Once bread is ready and done, then set the oven to broil. Spoon one
cup of soup in bowl. For topping, add one or two bread slices over
the soup. Then after this, take swiss cheese slice and add to the
top of all. And over all, put a mozzarella slice. Use one
tablespoon of shredded parmesan cheese and sprinkle all over top of
other cheeses. Then take soup bowl and put it on baking sheet and
then broil for five to six mins or till cheese is brown in color.
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here => Most-Wanted 30 Soup Recipes: Most-Wanted, Easy And
Healthy Soups For Just You! Table of Contents Copyright Chicken
Noodle Soup Asparagus Soup Braised Italian Sausage Stew Simple
Roasted Butternut Squash Cinnamon Soup Cheddar Potato Soup Chicken
Tortilla Soup Shrimp & Coconut Soup Really Easy Broccoli Soup
Sweet Potato and Lentil Soup Crock Pot Beef Vegetable Soup Canary
Island Cilantro Soup Two Old Queens Soup Cheeseburger Soup Taco
Soup Easy Black Bean Soup Low Fat Chip Dip (Lipton Onion Soup Dip)
Best-ever Beef Barley Soup Slow Cooker Split Pea and Ham Soup
Mexican Chicken Chili Soup Easy Chicken Noodle Soup Meatball Soup
Turkey Soup With Egg Noodles and Vegetables Tomato Soup Easy Egg
Drop Soup Buffalo Chicken Soup Brat, Beer and Cheese Soup Posole
(Mexican soup with pork and hominy) Kielbasa Soup Creamy Vegetarian
Lentil-Mushroom Soup French Onion Soup
