Soup Recipe Thread *As Per Request*
There seems to be quite a few soup lovers here on PT so here is a chance for you all to share your favorite soup recipes. I will start it off with 3 soup recipes and others can follow as they wish.
Let's see those yummy soups.
Chicken & Vegetable Soup
1 whole chicken (3 to 4 pounds cut into 8 pieces)
1 large onion (diced)
1/8 cup of minced garlic
2 large carrots (diced)
2 large celery stalks (diced)
1/2 lb of green beans (cut into 1/2 inch pieces)
1 lb of fresh plum tomatoes (diced)
1 tsp of oregano
3 bay leaves
salt & pepper to taste
1 1/2 cups of frozen peas
1 cup of grated romano cheese
Rince a large pot and leave the moisture in it. Brown the chicken pieces over medium heat (this brings out the chickens natural oils). Add the onions & garlic and sauté them with the chicken until onions are clear.
Fill the pot one-half full with water. Add the sautéed chicken mixture,carrots, celery and green beans. Bring to a boil. Add the tomatoes, oregano, bay leaves, salt & pepper. Return to a boil. When it starts to boil again reduce heat and simmer for 1 hour.
Remove the soup from heat, transfer the chicken pieces to a cutting board, and remove all bones and skin. Shred or chunk chicken (your preference) and then return to pot. Add the frozen peas and bring to a slow boil. Reduce heat and simmer for an additional 10 minutes. Serve immediately and top with grated romano cheese if desired.
Serves 4 to 6 people.
Minestrone Soup
1 cup diced onion
1/8 cup of minced garlic
1/4 cup of olive oil
1 cup chopped cabbage
1 cup green beans (cut in 1/2 inch pieces)
1 cup diced zucchini squash
3 large potatoes, peeled and diced
3 celery stalks, diced
3 carrots, diced
3 cups of chopped tomatoes with their juices
8 cups chicken stock
2 cups of water
1 tbsp of sage
1 tbsp fresh basil
1/4 cup fresh chopped parsley
1 14 oz can of red kidney beans
1/2 lb (1 box) of egg noodles
salt & pepper to taste
Sauté the onion and garlic in the olive oil until onion is tender. Add the chopped veggies and tomatoes, and simmer for 10 minutes.
Transfer to a large pot, add the chicken stock and water, bring to a boil. Add herbs, and reduce heat, simmer for 30 minutes. Add the kidney beans and egg noodles, and cook until pasta is tender, about 10 minutes. Season with salt and pepper and serve.
Serves 4 to 6 people.
White Bean Soup
1 1/2 lbs of cannellini beans(white kidney beans) cooked and drained. (If you prefer to use canned 1 28 oz can)
6 cups of chicken broth
1 large red bell pepper chopped finely
1 large green bell pepper chopped finely
1 large onion minced
1 tbsp minced garlic
1/4 cup of olive oil
1 tbsp basil
salt & pepper to taste
Purée the beans with the chicken broth and simmer in a large pot over very low heat. In a medium size skillet sauté the red and green peppers, onion and garlic in the olive oil until the pepper are tender. Stir this into puréed beans along with the basil. Salt & pepper to taste. Simmer for an additional 10 minutes and serve.
If you want to spice this soup up minced green chilis with the onions and add to the soup.
Serves 4 to 6 people.