Here is a list of Soups Recipes ordered by Last Commented, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Italian Wedding Soup Supper
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles.
Ingredients
2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Cook Time: 15 minutes
Total Time: 40 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Hedwig soup
This recipe can be made vegetarian….. only with vegetables, with vegetarian mince: alternative with beef, chicken or pork for the meat lovers, You decide on the amount of ingredients depending on if you want lots of vegetables or not. I love this soup as it's easy to make and healthy….perfect for every day, if you have a cold or just feel for a soup. I enjoy hot spicy foods, so I usually put lots of hot peppersauce in it when making this soup.The preperation and cooking time in this recipe is for the vegetarian version only. Enjoy.
Ingredients
Red and yellow onions
Garlic
Carrots
White cabbage
Tomato paste
Vegetable or beef Bouillon cubes or powder
White pepper
Water
Vegetarian mince or meat of your choice (optional)
Potatoes (optional)
Kale (optional)
Green beans (optional)
Hot peppersauce (optional)
Red, yellow and green paprika (optional)
Sour creme or creme fraise (optional)
Directions
2) Heat olive oil in a saucepan big enough to hold all the ingredients you have choosen.add garlic and onions, fry untill they become clear/see through (add vegetarian mince or meat of your choice).
3) After a few minutes, add bouillon, white pepper, hot peppersauce, water and tomato paste, cook until meat is cooked (add more water and spices if desired).
4) Add carrots, beans and potatoes to the soup, cook for about 5 minutes, add cabbage, kale and paprika, let simmer.
Notes
Let soup cool for a few minutes before serving. Serve with a spoonfull of sour creme or creme fraise, toasted bread and a red wine of your choice.
This soup tastes even better the next day.
The cooking time is for the vegetarian version of the soup.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: European
Chicken, Corn and Salsa Soup
Nothing's better on a cold day than a hearty warm soup. It takes less an hour to prepare and you have a soup that's 'hot' in both temp and flavor. It's my favorite. You can make it as hot or as tame as you'd like; all depends on whether you choose a mild, medium or hot salsa to use in the recipe. For different flavor combinations, you can also swap out the type of cheese and tortilla chips you use.
Ingredients
1 ½ Cup of Water
1 14-Ounce Can of Chicken Broth
1 11-Ounce can of corn
1 Medium Size Jar of Salsa
2 Teaspoons of Chili Powder
2 Ounces of Shredded Monterrey Jack Cheese
1 Bag of Tortilla Chips
Directions
Cook Time: 20 minutes
Total Time: 35 minutes
Number of Servings: 6
Yield: 6 servings
Style: Latin American, Mexican
Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
And it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
Corn and chicken soup
It will warm your belly
Ingredients
3 cups diced chicken breasts
2 tspns ground ginger
1/2 tspns garlic powder
4 thinly sliced green onions
2 diced carrots
1 can kernel corn
1 can creamed corn
1/4 cup cornstarch ( dissoved in the chicken stock )
6 beaten eggs
1 tspn sesame oil
Salt
Pepper
Directions
- Add the other ingredients except the beaten eggs
- Bring to boil
- Add the beaten eggs
- Stir until the eggs look like ribbons
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Asian
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