anyone have good soup recipes??

in particular, chicken soup or lentil....I want to make some and freeze it for when baby comes!

Re: anyone have good soup recipes??

DH's mother makes an awesome lentil soup. I have the recipe but unfortunately its in Spanish, I will have to have DH translate it when he comes home. I will try to post it over the weekend since he gets home late during the week (still not home )

I posted Three bean Soup this a couple of weeks ago. I just pulled it out of the freezer tonight for dinner and it froze really well.

You could also make Chili or Eggplant Parm. I did the same thing when I was preggo I had the freezer stocked and it was a lifesaver.

Re: anyone have good soup recipes??

My Lentil soup recipe:

6 Carrots
4 stalks Celery
1 large Onion
10 cups chicken stock
1 lb. bag of dried lentils

Chop onion & sautee in a few tbsp. of Olive Oil. Season with salt & pepper. Add chopped carrots & celery a few minutes later. Reseason if needed. When veggies start to soften, add 10 cups chicken stock. When this comes to a boil, add package of lentils. Cook until lentils are tender (20 minutes or so). I like to add some fresh chopped (or dried if that's what I have!) basil & parsly for flavor. VERY SIMPLE!

I like TONS of carrots so I usually use maybe 8 or 9 carrots! I use the paste stuff that makes the chicken broth (REALLY tasty and easy!) This makes a HUGE pot of soup!

Re: anyone have good soup recipes??

These were featured on MSN.COM today


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CHICKEN, BACON AND WHITE BEAN SOUP, PORTUGUESE-STYLE
Makes 3 quarts

Ingredients

1 pound dry white beans
1/2 pound bacon (about 8 slices), cut into 1/2-inch pieces
2 cups chopped yellow onions
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
8 cups chicken stock or broth
12 ounces cooked, diced chicken
1 cup freshly grated Romano cheese
Preparation

Put the beans in a large pot or bowl. Remove any stones or broken beans. Add enough water to cover by 2 inches and soak for 8 hours. Drain and set aside.

Fry the bacon in a medium, heavy stockpot until crisp; drain on paper towels. Pour off all but 2 tablespoons of the grease. Add the onions and celery, and cook over medium-high heat until soft, about 4 minutes. Add the garlic, shallots, bay leaves, salt and cayenne, and cook, stirring, for 1 minute.

Add the beans and chicken stock, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.

Add the chicken and bacon, and stir well. Remove and discard the bay leaves. To serve, ladle the soup into soup bowls and sprinkle with the grated cheese.


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SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
Makes 10 servings

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds, cut in half and seeds and membranes removed
2 tablespoons olive oil
12 cups chicken stock or broth
2 1/2 cups chopped yellow onions
1 cup wild rice
3/4 pound kielbasa, or other smoked sausage, cut crosswise into 1/2 inch pieces
2 cups fresh corn kernels, or thawed frozen corn
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
1 1/2 cups half-and-half
Preparation

Preheat the oven to 400 degrees F.

Rub the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh-side down, and roast until tender, about 20 minutes. Remove from the oven and cool. With a spoon, scoop out the flesh from the squash. Place in a food processor or blender with 2 cups of chicken stock, and purée on high until smooth.

Add 4 cups of the stock and 1/2 cup of the chopped onions to a large saucepan. Bring to a simmer over medium-high heat. Add the rice and cook, covered, until the rice is tender and the liquid is absorbed, 45 minutes to 1 hour. Remove from the heat, uncover and cool.

Heat the remaining tablespoon of oil in a clean saucepan over medium-high heat. Add the sausage and cook until just brown, about 4 minutes. Add the remaining 2 cups of onions, the corn, salt and pepper, and cook, stirring, until soft, about 3 minutes. Add the remaining 6 cups of stock and the squash purée, and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally and skimming any fat that forms on the surface. Add the rice and stir well. Cook for 5 minutes, and remove from the heat. Stir in the half-and-half and parsley, and serve hot.


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SPLIT PEA SOUP
Makes about 8 servings

Ingredients

1 tablespoon olive oil
2 cups chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, rinsed in cool water and picked over
2 quarts (or more as needed) chicken stock
1 ham bone, or 1 1/2 cups cubed cooked ham (optional)
1/2 teaspoon hot sauce
Preparation

Heat the oil in a large soup pot over medium-high heat. Add the onions, salt, black pepper and red pepper and cook, stirring, for 2 minutes. Add the garlic, bay leaf and peas and cook, stirring, for 1 minute. Add the stock and the ham bone (or cubed ham) if using, bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for 45 minutes. If the soup gets too thick, add a bit more chicken stock or broth.

Remove from heat and cool slightly. Remove the bay leaf and ham bone and discard. Add the hot sauce and serve warm.

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