Any good soup recipes?

[Ohiogirl81]

Italian Sausage Soup

1 lb. ground Italian sausage (hot or mild)
1 medium onion, minced
2 cloves garlic, minced
3 or 4 carrots, diced
2 cans (15 oz) white beans -- great northern or cannellini
2 cans (15 oz) diced tomatoes, liquid included
2 cans chicken broth (add more if you'd like a thinner soup)
Oregano
Salt and pepper

Brown the sausage with the garlic, onion and carrot; drain. Combine tomatoes, broth, beans and sausage mixture in a stock pot. Bring to a boil, reduce heat, and simmer for at least 30 minutes until the carrots are soft. Add oregano, salt and pepper to taste.

You can add more/less garlic, too, depending on how well you like the stuff. To me, there's no such thing as too much garlic!

[oath]

Tom Yum Kung... Shrimp spicy soup
+ Shrimp
+lemon grass
+lemon or lime to make sour taste as you like
+chilli how much depends on how spicy you like
+red onion or you can use onion
+fish sauce or soy sauce
+chicken brougt (soup in can I dont know how spelling) or chicken flavor bar to make soup

cook:

+ prepare shrimp, slice lemon grass, cut half red onion, beat chilli

+boil water with chicken flavor bar until bar melt or boil chicken brougt
+add slice lemon grass, red onion and chili continue boil until smell turn heat down
+add shrimp continue cook and add fish sauce or soy sauce,sqeeze lemon
+taste sour and spicy as you like and ready to serve

[LaceyEx]

Navy Bean Soup here tomorrow.

Beans are soaking til tomorrow.

Drain, rinse, set aside.
Saute celery,onion,garlic, red pepper diced and hot pepper flakes in olive oil.
When soft add ham shank and bay leaf saute a few minutes.
Add beans, pepper and dah of tabasco
Can chicken stock and water to cover
Pepper (don't add salt until thoroughly cooked as beans will stay tough).
Simmer uncovered (covering bean soup causes gases) for 4 to 5 hrs.
I add a little ditalini at the end w/the salt to taste.

[Miaiam]

Hi guys/gals,

I am a soup lover and was wondering if you would share you favorite soup recipe. From a time way back when people did not eat canned soup, please.
Mine are cream of mushroom and minestrone. I will find the best recipes for them and post here. Go ahead, post yours!

[Gandalara]

I've posted this before, but here it is again

It will work for anyone - just use what you like

Mix And Match Soup
Serving Size : 8
-------- ------------ --------------------------------
=== BASE OR BROTH - Choose one ===
12 ounces tomato paste -- plus 2 cans tomatoes with juice - (16 oz ea) -- plus water to make 10 cups total
Or 10 cups chicken broth
Or 10 cups beef broth
Or 10 cups vegetable broth

=== PROTEIN - Choose one ===
2 cups meat beef or chicken (uncooked)
Or 1 cup diced ham
Or 3 cups cooked dried beans

=== GRAIN - Choose one or two ===
2 cups cooked rice
2 cups cooked barley
2 cups raw or partly-cooked pasta
2 cups lentils
2 cups corn (fresh, frozen or canned drained)
2 cups dumplings (about 16)

=== VEGETABLES - Choose 4 or more ===
1 cup carrot
1 cup celery
1 cup cabbage
1 cup onion
1 cup potato
1 cup tomato
1 cup green beans
1 cup turnip
1 cup parsnip
1 cup corn
1 cup zucchini
1 cup peas
1 cup frozen pea pods

=== SEASONINGS - Choose 2 to 4 seasonings to equal 4 Tablespoons ===
Basil
Chives
Cumin
Garlic
Marjoram
Oregano
Parsley
Rosemary
Thyme
1 dash Cayenne - or as hot as you like

To Prepare Soup on stove: Bring stock to boil in large stock pot or Dutch oven. Add all ingredients; salt and pepper to taste; reduce heat and simmer 1 hour.

Crock pot: Your grain choice should be uncooked if you are using the crock pot. Bring stock to boil in large stock pot or Dutch oven. Pour boiling stock and other ingredients into Crock pot and simmer 8 hours on LOW setting.

Source:
"Waldine Van Geffen on Eguide (http://www.prodigy.net/ - broken link) Food BB"

[Laura707]

Gee whiz! I love a good ole pot of homemade soup. I just save whatever veggies I have left over for several days and left over meats (don't need much, sometimes just a hand full) put it in a pot with some crushed canned tomatoes and add whatever I am in the mood for if I need anything else, sometimes slicing cabbage to put in there, add noodles or a hand full of maccaroni and whatever seasonings I want. I make 2 or 3 pots of soup a week for the crew I cook for and they are so into eating the soup that most of the time, the actual meal is never touched.

Their most favorite soup is the Taco Soup.

Taco Soup
SERVES 12
2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed
Brown meat and onions.
Add remaining ingredients, except cheese and chips.
If soup seems too thick, add 1 cup water.
Simmer, covered for 30 to 45 minutes.
Spoon into bowls.
Sprinkle cheese and chips on top.
Serve Hot