Soup Recipes

Sunday, October 25, 2009

Being its cold outside decided to start making soup.
Here are some of my favorite recipes.

Escarole Soup

8 pounds escarole, chopped
1 pound ground beef
2 teaspoons garlic powder
2 teaspoons black pepper
2 tablespoons Locatelli cheese
1/4 cup bread crumbs
1 egg

Preheat the oven to 350 degrees. Cut off the core of the escarole,
wash it and then place it in a pot with a couple cups of water to
steam it. While escarole is steaming, put the meat in a bowl and
cover it lightly with a layer of garlic salt, layer of black pepper and
2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg.
Mix well. Roll the mixture into 1/2-inch meatballs. Place the meat
balls on a baking sheet and bake for 15 minutes. Remove the
cooked meatballs from the oven and place them in a brown
paper bag with a paper towel. Shake the bag a few times to
eliminate excess grease. Drain the steamed escarole and chop
it. After chopping the escarole, drain it again.

3 chicken breasts, split into 6 pieces
3 stalks celery
4 carrots, peeled
1 dozen large eggs
4 to 5 ounces Locatelli cheese
Black pepper

Fill a 16 quart stock pot a little more than halfway with cold water.
Add chicken, celery, carrots and salt and pepper to taste. Cook on
medium heat for approximately 1 1/2 to 2 hours, skimming the top
of the pot every 15 minutes or so. Be careful not to add too much
salt to the soup until it is finished because the escarole, eggs and
cheese have salt in them. After cooking, remove the chicken from
the broth and let cool. Turn the stove up to high and bring the
broth to a boil. Once the broth comes to a boil, add the escarole
and the meatballs. Stir until completely mixed. Cut the chicken
into bite sized pieces and add to the soup. Bring soup back to a
boil. In a bowl, mix together the eggs and cheese with a wire
whisk. Slowly stir the egg/cheese mixture into the boiling soup.
Reseason if necessary. Cover the pot and remove from the heat.
Let it sit for 15 minutes prior to serving.


Oyster Soup

2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

In a large pot, sauté chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sautéed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutritional Information:
Servings Per Recipe: 6

Calories: 422
Total Fat: 36.6g
Cholesterol: 118mg
Sodium: 1588mg
Total Carbs: 16.7g
Dietary Fiber: 3.4g
Protein: 8.9g



2 pounds ground turkey or lean ground beef
29 ounces tomato sauce
2 16-oz. cans kidney beans, drained and rinsed
2 16-oz. cans pinto beans, drained and rinsed
1 cup diced onion
14 1/2 oz. can diced tomatoes with green chilies
14 1/2 oz. can diced tomatoes with seasoning (chili seasoning or green chili, or italian seasoning)
sm can green chilies (optional for added hotness)
1/2 cup celery, diced
2-3 teaspoons ground cumin
3-4 tablespoons chili powder
1 1/2 teaspoons black pepper
1-2 tsp. unsweetened cocoa powder
2 cups water
2 c. V8 (or tomato juice)
original recipe called for 2 tsp. salt (I omitted it because the canned tomatoes/sauce all have salt)

Brown turkey/beef and drain thoroughly. Combine remaining ingredients and simmer 2-3 hours. This makes a lot. I put mine in crockpot but it takes a large one. I use two cans of Rotel instead of the cans of tomatoes.

This last time I used Rotel chili flavor and it was great!

Note: may use crockpot for this recipe


Crab Bisque

4 pounds snow crab clusters (legs) or crab meat with some shells
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside.
Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the
shells will start to become transparent), then strain stock.
Discard the shells, onion, celery and garlic, keeping only
the stock. Measure 3 quarts (12 cups) of the stock into a
large sauce pan or cooking pot. If you don't have enough
stock, add enough water to make 3 quarts.
Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.

Makes 4-6 servings


Chicken Groundnut Stew

Yield: 6 servings

2 tablespoons oil
3 to 4 pound chicken, cut into pieces
Salt and freshly ground black pepper
1 tablespoon butter
2 onions, diced
5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
4 cloves garlic, mashed
1-inch peeled ginger
1 1/2 cups chopped tomatoes
6 cups chicken stock or broth, divided
2 ounces fresh thyme leaves
1 habenero, pierced
1 cup smooth natural peanut butter
2 tablespoons tomato paste
1/2 cup roasted unsalted peanuts, chopped for garnish

Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces
with salt and pepper and brown in hot pan, remove chicken from
pan and set aside. Drain off excess fat. Add butter and saute
onions for five minutes or until soft. Add carrots (and any
additional vegetables*), garlic, ginger and tomatoes.
Add 4 cups of hot chicken stock, thyme and habenero. In a
separate bowl, whisk peanut butter and tomato paste into
remaining 2 cups of stock and add to the pan. Add the
chicken back to the pan.
Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken
falls from bones. Season with salt and pepper. Can be served
with rice, potatoes or noodles.

*Optional vegetables to add: eggplant, okra, sweet potatoes,
cabbage, turnips, or bell peppers.



3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

Season the chicken with salt and pepper. Heat the oil
in a heavy bottomed Dutch oven over medium-high heat.
Cook the chicken until browned on both sides and
remove. Add the sausage and cook until browned, then
remove. Sprinkle the flour over the oil, add 2
tablespoons of margarine and cook over medium heat,
stirring constantly, until brown, about 10 minutes.
Let the roux cool.
Return the Dutch oven to low heat and melt the
remaining 3 tablespoons margarine. Add the onion,
garlic, green pepper and celery and cook for 10
minutes. Add Worcestershire sauce, salt and pepper,
to taste and the 1/4 bunch parsley. Cook, while
stirring frequently, for 10 minutes. Add 4 cups hot
water and bouillon cubes, whisking constantly. Add
the chicken and sausage. Bring to a boil, then
reduce the heat, cover, and simmer for 45 minutes.
Add tomatoes and okra. Cover and simmer for 1 hour.
Just before serving add the green onions, shrimp
and chopped parsley.


Mock Pea Soup

Serves/Yields: 3-4

2 cups cooked green beans
1 cup heavy cream
1/2 cup water
1/2 chopped onion
1/2 cup diced bacon crisp
salt and pepper to taste

Heat all ingrediants togetherand puree in a blender or food processor till smooth. Garnish with a little crisp bacon bits.

Nutrition Information
4 servings = 5.8 grams per


Broccoli Soup

2 tablespoons margarine
1/2 cup chopped onion
3/4 cup chopped celery
2 10 oz. packages frozen broccoli thawed enough to separate
2 cups chicken broth (fat free)
1 cup nonfat milk
1/2 lb. processed reduced fat cheese, cubed (Velveeta)
salt and pepper to taste

In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
Puree in blender (will need to do in two batches).
In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

Makes 5 servings



Yield: 4 to 6 servings

6 pounds of non-oily assorted fresh fish such as snapper, sea bass, halibut, grouper and monkfish - have fishmonger fillet the fish, reserving the heads and bones
1/2 pound medium sized shrimp, whole - have fishmonger devein and shell
1 dozen mussels in the shells, debearded and scrubbed
2 dozen clams, scrubbed
1/2 cup virgin olive oil
1 1/2 cups dry white wine
2 tablespoons Pernod
2 fresh thyme sprigs, chopped
2 fresh chervil sprigs, chopped
3 garlic cloves, minced
1/2 teaspoon fennel seeds
1/4 teaspoon saffron threads

Cut the cleaned fish fillets into medium sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour.

2 tablespoons olive oil
1 tablespoon butter
1 leek, split
1 onion, peeled and halved
1 garlic bulb, halved
1 fresh fennel bulb, roughly chopped
2 tablespoons Pernod

Bouquet garni:
1 small bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves, strips of orange peel, 1 teaspoon fennel seeds and 8 black peppercorns - secure in cheesecloth tied with string
2 cups cold water
2 cups dry white wine
3 1/2 cups canned chopped tomatoes
Reserved fish bones and heads
Pinch saffron threads
Pinch cayenne pepper

For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth.

1/4 cup virgin olive oil
1 onion, peeled and diced
2 garlic cloves, minced
1 tablespoon flat-leaf parsley, chopped
1/2 small orange, zested
Clams and mussels
1 tablespoon Pernod
1 cup dry white wine
1 fennel bulb, chopped
1 leek, split and chopped
2 tomatoes, peeled and diced
1 bay leaf
1/2 teaspoon saffron threads
Sea salt and freshly ground black pepper
Marinated fish and shrimp
Remaining fumet
1 tablespoon tomato paste
Fresh flat-leaf parsley and basil, for garnish

1 large tomato
1 red bell pepper
1 potato, peeled and boiled
1 cup mayonnaise
1/4 cup fumet
5 garlic cloves
Pinch each saffron and cayenne pepper
Sea Salt and freshly ground black pepper

18 baguette slices, each approximately 3/8-inch thick
1/2 cup virgin olive oil

For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper, Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings.

For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed.

For the Croutons: Preheat the oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside.

Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil.


Pumpkin Soup With Blue Cheese and Bacon

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes

Yields: 6 servings

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
1/4 cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
Ladle soup into bowls. Top with bacon and blue cheese.


I have three versions for this soup, the last one is my favorite....

Indian Mulligatawny Soup

Yield 4

This soup was made famous by the Seinfeld television series when it was served by the "Soup Nazi" but the robust flavor should make it famous on it's own.


4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
salt to taste


1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have a thick consistency. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Because of the reduction of this soup the salt in the stock may be enough so do not add additional salt until the soup has reduced.


Mulligatawny Soup


1 tspoon vegetable oil
1 onion, chopped
2 cloves garlic - grated
2 tspoon grated ginger
2 green chillis - slit
1/4 tspoon cloves powder
1 tspoon coriander powder
1 tspoon cumin seed powder
1/2 tspoon turmeric powder
4 pods cardamom - crushed
1/2 cinnamon stick
1 broccoli crown - chopped
2 carrots- chopped
1 large potato - peeled and chopped in small cubes
2-3 celery sticks -chopped
1 apple - peeled, cored, and chopped
1/2 cup black beans (you can also use any lentils of your choice)
2/3 cup rice - half cooked
4 cups vegetable broth
2 cups coconut milk
2 cups water
1 tbspoon lemon juice
1 tbspoon fresh cilantro - chopped
salt and fresh ground pepper to taste


The method is the easy part if you decide to give the slow cooker a try.
Heat the oil in a pan and temper it with ginger, garlic, chillis. Then added the cardamom and cinnamom. Saute it for a couple of minutes. Do not brown the onions.
Add the spice mix to the slow cooker.
Then add the vegetables, beans, rice, vegetable broth, coconut milk, water, turmeric powder , cumin and coriander powder, cloves powder, lime juice and salt.
Put the slow cooker on low setting and let it cook for 6-7 hours as per your cooker directions.
Stir well to mix it together.
Garnish with fresh cilantro, pepper and serve.


Mulligatawny Soup with Chicken

Yields: 4 hearty servings

1/4 cup finely chopped onion
2 tablespoons curry powder
2 tablespoons vegetable oil
2 to 3 tart apples, peeled, cored and chopped
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup flour
4 cups chicken broth
1 (16-ounce) can chopped tomatoes
1 tablespoon chopped parsley
2 teaspoons lemon juice
2 teaspoon sugar
2 whole cloves
1/4 teaspoon salt
dash black pepper
1 cup diced cooked chicken

In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, celery and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over vegetable mixture, stirring to mix well. Add broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, salt and dash of pepper. Bring to boil, then add chicken. Simmer, stirring occasionally, for 30 minutes.
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Member Comments About This Blog Post
    Thank-You so much, will enjoy. emoticon
    4172 days ago
    I love soup. Thanks for the new recipes. emoticon
    4292 days ago
    Thanks all of them sound great. Soup tomorrow.
    4293 days ago
    Wow! You sure went to a lot of trouble! emoticon for sharing.
    Looks great! emoticon emoticon emoticon
    4293 days ago
  • no profile photo CD5326479
    Looks yummy. I will have to try some of them. When it finally does get cool here in Florida, we tend to make soups with a chicken or beef base, and whatever vegetables we have around, sometime with rice, sometimes with noodles, just a big pot of whatever is around the house, and for several days, we just add some more vegetables or whatever is around the house that day. I can't wait!!
    4293 days ago
    Awesome recipes. I can't wait to make these and sample them! emoticon emoticon emoticon
    4293 days ago
    4293 days ago
    I'm a soup lover too. It not only warms the body, but it warms my soul. emoticon
    4293 days ago
  • no profile photo CD3921208
    Thanks for sharing! Autumn is the best time to learn new soup recipes.
    4293 days ago
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