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Recipes in category: Soup -

  1. Borsht
  2. Calde Verde (Porto - Portugal)
  3. Cock-a-Leekie Soup
  4. Creamy Potato Soup
  5. Crockpot French Onion Soup
  6. Fish Chowder
  7. German Lentil Soup
  8. Green And Yellow Split Pea Soup
  9. Maple Butternut Squash and Apple Soup
  10. Modified Garlic Soup Recipe
  11. Pastrami and Pickle Soup
  12. Portuguese Chorizo & Kale Stoup
  13. Quick Black Bean Soup
  14. Shrimp and Okra Gumbo
  15. Sweet Potatoe Chili Soup

  • 6 medium peeled beets with stems and leaves
  • 1 medium onion diced
  • 1 medium carrot
  • 1 medium potato
  • 1/8 cup [~= 28.125 ml] vinegar
  • 2 tbsp butter
  • 2 tbsp dill seeds or dried leaves
  • 8 cup [~= 1.8 l] water
  • 1 coil kolbassa or pkg short ribs
  • 2 tsp salt
  • 4 tbsp chicken boulion (knorr)
Shred carrot, beets, potatoes by hand or in food processor.
Cut up beet leaves and leaves to 1" peices
In a large soup pot, sauté onions in butter til soft
Add beets, stems and leaves, carrot, potato and water to the pot and bring to boil.
Add vinegar, dill, salt and boulion.
Simmer on low for 3/4 hour until vegetables are soft.
Add 1 inch chunks of kolbassa to soup and cook for an additional 20 minutes.
Serve hot with dollops of sour cream.
Date added:

  • 2 lb [~= 907.2 g] waxy potatoes, large dice
  • 1 medium yellow onion, chopped
  • 2 small cloves of garlic, chopped
  • Salt
  • Freshly ground black pepper
  • Water, to cover
  • 1 lb [~= 453.6 g] tender kale
  • 2 tbl to 3 tbl olive oil
  • 1 lb [~= 453.6 g] Chourico sausage
Recipe Summary
Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 4 to 6 servings
In a large saucepan, over medium heat, add the potatoes, onions, and garlic. Season with salt and pepper. Cover with water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 15 to 20 minutes. Remove the center rib of each piece of kale. Place the leaves of kale on top of each other and roll up tightly. Using a sharp knife, chiffonade or cut the kale into very thin strips. Using a hand-masher, mash the potatoes in the cooking liquid until smooth. **Add a little more water if the soup is too thick. Add the kale and continue to cook just long enough to wilt the kale. Stir in the olive oil. Taste, season with salt and pepper. In a saute pan, over medium heat, sear the sausage for a couple of minutes on each side. Remove the sausages from the pan and set aside to rest for a few minutes before slicing. Ladle the soup into each serving bowl. Garnish with a couple of the sausage pieces. Serve warm.

  • 4 lb [~= 1.8144 kg] boneless, skinless chicken thighs, cut into bite-size pieces
  • 10 cup [~= 2.25 l] water
  • 1 onion, chopped
  • 1/3 cup [~= 75 ml] barley
  • 10.5 oz [~= 297.675 g] (can) condensed chicken broth
  • 7 leeks, sliced
  • 2 stalks celery, thickly sliced
  • 1 sprig fresh thyme, chopped
  • 1 tbl chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp ground black pepper
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 40 Min

  • 4 medium potatoes, diced
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cup [~= 900 ml] milk
  • 2 tbl flour
  • 2 tbl butter
  • 1 cup [~= 225 ml] sour cream
  • 1 cup [~= 225 ml] ham or corned beef, chopped (optional)
  • 1 cup [~= 225 ml] shredded cheddar cheese
  • Salt
  • Pepper
  • 1 tsp ground caraway
  • 1 12-ounce bottle Wolaver’s Organic Pale Ale
1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.
2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.
3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.
4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.
Top with chopped parsley and remaining shredded cheddar.
Date added:

  • 4 medium sweet onions, thinly sliced
  • 3 garlic cloves, minced
  • 4 tbl of butter
  • 2 tbl balsamic vinegar (I used my favorite Fustinis!)
  • 2 tbl brown sugar
  • 3 tbl flour
  • 8 oz [~= 226.8 g] of beer
  • 64 oz [~= 1.8144 kg] of low-sodium beef stock
  • 2 tbl fresh thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • french bread
  • gruyere cheese, sliced
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.
Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!
Note: I used a very low-sodium beef stock, so depending on the stock you use, add additional salt for flavor if desired.
makes a giant pot, about 8-10 servings
Date added:

  • 1 lb [~= 453.6 g] fish
  • 3/4 cup [~= 168.75 ml] diced potato
  • 3 cup [~= 675 ml] boiling water
  • 1/3 cup [~= 75 ml] finely chopped onion
  • 1/3 cup [~= 75 ml] diced green pepper
  • 1/3 cup [~= 75 ml] margarine
  • 1/3 cup [~= 75 ml] flour
  • 3 cup [~= 675 ml] cold water
  • 3/4 cup [~= 168.75 ml] dry milk
  • 1 cup [~= 225 ml] warm water
  • 2 tsp salt
  • bacon bits
Cut fish & potatoes into cubes--combin with boiling water & simmer 20 minutes.
Saute onion & green pepper in Margarine...stir in flour and add cold water.
Cook on low heat--add fish & potato mix.
Simmer 20 minutes
Date added:

  • 1 lb [~= 453.6 g] dry lentils
  • 1 cup [~= 225 ml] diced celery
  • 2 medium carrots, sliced
  • 1 medium onions, diced
  • 2 quart [~= 1.8 l] water
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry thyme
  • 2 bay leaves
  • 1 large potato, pared
  • 1 ham bone, minus the fat
  • 2 tbl lemon juice
  • 1/4 lb [~= 113.4 g] bacon, diced
Rinse and soak lentils in cold water overnight before preparation.
Saute bacon in Dutch oven. Add celery, onion and carrots. Saute until golden brown.
Add water, lentils and dry ingredients. Grate potato into this mixture and add ham bone. Simmer for 3 hours.
Remove bay leaves and hambone. (Be sure to add ham to this mixture if you like).
Add lemon juice and serve.
For a faster & also tasty alternative:
use 2 q chicken stock, skip the ham bone, bacon, potatoe and lemon juice
Also you can use canned lentils (if available.)

  • 2 tsp vegetable oil
  • 1 cup [~= 225 ml] chopped onion
  • 1 cup [~= 225 ml] chopped carrot
  • 1 cup [~= 225 ml] chopped celery
  • 2 tsp minced garlic
  • 1 tsp Dijon mustard
  • 5 cup [~= 1.125 l] chicken or vegetable stock
  • 1 cup [~= 225 ml] diced peeled potatoes
  • 1/2 cup [~= 112.5 ml] dried yellow split peas
  • 1/2 cup [~= 112.5 ml] dried green split peas
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • Garnish:
    • 1/4 cup [~= 56.25 ml] finely chopped green onions, whole onion
    • 1/4 cup [~= 56.25 ml] lower-fat plain yogurt
There has never been a better comfort soup than split green pea. I have many versions of this traditional soup in past cookbooks so I tried to combine both green and yellow split peas for this one. The flavours are amazing and the texture is smooth as cream.
Cook Time:45 mins
1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over mediumhigh heat. Cook the onion, carrot, celery and garlic for 8 minutes or until the vegetables are softened and starting to brown. Stir in the mustard, stock, potatoes, yellow split peas, green split peas, salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover and cook for 30 to 35 minutes or until the split peas are tender.
2. Purée the soup, in batches if necessary, in a blender or food processor. Garnish with green onions and a dollop of yogurt.
Rose Reisman's "Secrets for Permanent Weight Loss"

  • 2 butternut squash (or one medium squash)
  • 1-2 tsp olive oil (to taste)
  • 2 tbl pure maple syrup from Canada
  • coarse grained salt and cracked black pepper
  • 4-6 cloves of garlic, peeled, cut in half lengthwise, sprouts removed
  • sprigs of thyme
  • 2 Northern Spy, Rome Beauty or other baking apple
  • 4 cup [~= 900 ml] homemade chicken stock or canned chicken broth
Preheat oven to 375F. Cut the squash in half lengthwise. Remove the seeds.
Peel, core and cut the apples into quarters. Brush cut surfaces of squash and apples with pure maple syrup and then the oil.
Season apples with coarse-grained salt and cracked black pepper. Set apples aside.
Place squash on a cookie sheet, tuck the garlic and one sprig of thyme in the cavity of each half.
Place cut side down on a cookie sheet and bake 15 minutes.
Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender about 15-20 minutes more.
When the squash is just cool enough to handle, scrape the meat from the skin, place in a medium sauce-pot along with the cooked garlic, discard the thyme sprig.
Using a potato masher, mash apples and squash. If a smoother texture is desired, pass through a ricer or food mill.
Pour only enough chicken broth to achieve desired soup consistency. For a thinner soup use more stock, for a thicker heartier version, use less stock.
Turn heat to medium high and heat, stirring constantly until soup comes to a boil. Turn off heat. Taste and adjust seasonings with salt and pepper and pure maple syrup.
Serve immediately.
Date added:

  • 26 garlic cloves (unpeeled)
  • 2 tbl olive oil
  • 2 tbl (1/4 stick) organic butter (grass fed)
  • 1/2 tsp cayenne powder
  • 1/2 cup [~= 112.5 ml] fresh ginger
  • 2 1/4 cup [~= 506.25 ml] sliced onions
  • 1 1/2 tsp chopped fresh thyme
  • 26 garlic cloves, peeled
  • 1/2 cup [~= 112.5 ml] coconut milk
  • 3 1/2 cup [~= 787.5 ml] organic vegetable broth
  • 4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tbl olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve
Serves 4.

  • 2 carrots, diced
  • 1 onion, diced
  • 3 potatoes, diced
  • 3 cup [~= 675 ml] chicken stock
  • 3 cup [~= 675 ml] water
  • 1.5 cup [~= 337.5 ml] pickle juice
  • 1.5 cup [~= 337.5 ml] diced pickles
  • 1.5 cup [~= 337.5 ml] diced pastrami
  • 1/4 cup [~= 56.25 ml] mustard (or more to taste)
  • bread for garnish.
Dice everything up nice, there is a lot of chopping. Saute the onion and carrot in a little butter for about 7 minutes. add in the potatoes, stock, and water and simmer until the potatoes are tender, about 20 minutes. Stir in the pickle juice, pickles, mustard, and pastrami. Bring to a simmer, simmer 5 minutes, remove from heat, and serve.
Date added:

  • 2 tbl extra-virgin olive oil (EVOO)
  • 1 lb [~= 453.6 g] chorizo, casing removed and diced
  • 3 medium-size white, waxy potatoes, like Yukon Golds, peeled and cut into chunks
  • 2 medium onions, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 bay leaves, fresh or dried
  • 1 lb [~= 453.6 g] kale, stems removed and coarsely chopped
  • Coarse salt and pepper
  • 15 oz [~= 425.25 g] can garbanzo beans (aka chickpeas), drained and rinsed
  • 15 oz [~= 425.25 g] can diced tomatoes
  • 1 quart [~= 900 ml] chicken broth
  • A loaf of crusty bread, warmed through
Serves 4
It's comfort food ... Portuguese-style!
Heat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves.
Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.
Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender.
Serve soup with hunks of crusty bread alongside.
Rachael Ray

  • 1 tbl olive oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 quart [~= 1.8 l] (8 cups) low salt vegetable stock or broth
  • 32 oz [~= 907.2 g] (2 cans) black beans, rinsed and drained
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 tbl balsamic vinegar
  • 1 bunch cilantro leaves, chopped
makes 8 servings (about 1 1/4 cups each)
Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes. Stir in vinegar. Transfer to blender or food processor; process to desired consistency. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.
(per serving)
Daily calories 305.31
Total fat (g) 16.29
Saturated fat (g) 3.76
Healthy fats (g) 11.02
Fiber (g) 10.59
Carbohydrates (g) 33.16
Sugar (g) 10.83
Protein (g) 13.09
Sodium (mg) 1259.23
Calcium (mg) 193.23
Magnesium (mg) 42.8
Selenium (mcg) 1.08
Potassium (mg) 968.39

  • Roux:
    • 2/3 cup [~= 150 ml] oil
    • 2/3 cup [~= 150 ml] flour
    • 4 cup [~= 900 ml] measuring cup
    • 2 cup [~= 450 ml] onion, chopped
    • 1 cup [~= 225 ml] celery, chopped
    • 1/2 cup [~= 112.5 ml] bell pepper, chopped
    • 4 cloves garlic, minced
    • 1/4 cup [~= 56.25 ml] parsley, chopped
    • 1/4 cup [~= 56.25 ml] green onion tops, chopped
    • Approximately 1/4 cup water (optional, I didn’t need any)
  • Gumbo:
    • 1 cup [~= 225 ml] chicken stock or sticky chicken drippings
    • 1 1/2 quart [~= 1.35 l] hot water
    • 1 tbl salt
    • 1 tsp cayenne pepper
    • 2 lb [~= 907.2 g] shrimp
    • 1 link sausage
    • 4 cup [~= 900 ml] okra, chopped
Mix flour and oil together in a 4-cup measure. Microwave on high 6 1/2- 7 minutes, stirring well in 1-2 minute increments, Roux will be dark caramel. Then add onion, celery, and peppers, pressing them down in roux. Microwave for 3 minutes, stir. Then add green onion, garlic, and parsley, stir well and microwave 2 minutes. Add hot water to bring mixture to 4 cup mark, (optional, I didn’t need to use any water). Pour into large stock pot. Add chicken stock and hot water, cover and cook for 10 minutes, then add half okra cook another 10 minutes, then add the rest of okra and link of sausage, cook another 10 minutes, then add shrimp and rest of the okra cook for 10 more minutes. Remove the sausage, slice and return to gumbo. Serve of a bed of rice.

  • 200 g [~= 6.8 oz] Suesskartoffeln
  • 50 g [~= 1.7 oz] Zwiebeln
  • 40 g [~= 1.36 oz] Butter
  • 1/2 Schote Chili
  • 2 el Essig
  • 40 ml [~= 1.407804 oz] Port
  • 40 ml [~= 1.407804 oz] Madeira
  • 175 ml [~= 6.1591425 oz] Sahne
  • 350 ml [~= 12.318285 oz] Bruehe
  • 100 g [~= 3.4 oz] Krebsschwaenze
  • 1/2 Avocado
  • 1 el Koriander
  • 1 tl Chilipaste
  • 1 el Mayonnaise
  • Zitronensaft
  • Salz
  • Pfeffer
Die Süßkartoffeln schälen, klein schneiden und zusammen mit den Zwiebeln in der Butter anschwitzen. Essig dazugeben und mit Port und Madeira ablöschen, mit Brühe auffüllen und die Kartoffeln gar kochen. Sahne und klein gehackte Chilischote dazugeben und einmal aufkochen lassen. Mixen und durch ein Haarsieb passieren. Krebsschwänze klein hacken. Avocado schälen, klein schneiden und unter die Krebsschwänze heben. Mayonnaise, Chilipaste, Zitronensaft und gehackten Koriander dazu geben und mit Salz und Pfeffer würzen. Die Suppe mit den marinierten Krebsschwänzen anrichten.
Lanz Kocht