Soups

now that Fall is coming and it's getting chilly, I want to start making soup. All different kinds. Which is your fav soup to make and can you post the recipe please! Thanks!

My fav so far is:

Chicken Tortilla Soup

Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


sooo yummy

Re: Soups

We LOVE this one:

Red, White and Bean Minestrone

Message edited 9/15/2014 11:20:07 AM.

Re: Soups

Re: Soups

I don't have the recipes online/computer but we love:

-chicken tortilla soup
-southwestern soup
-broccoli and cheddar soup
-chicken meatball and kale soup
-chicken noodle vegetable soup
-wonton soup
-matzoh ball soup


I wish I knew how to make new england clam chowder because I love that!

Re: Soups

Made this one last night. Ham and Potato soup

Others on my list for the next few weeks are potato leek (Alton Brown's), French Onion from Tyler Florence, and maybe a broccoli cheese.

Re: Soups

http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

Crock Pot Minestrone Soup
Skinnytaste.com
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 190 • Fat: 3 g • Carb: 32 g • Fiber: 8 g • Protein: 9 g • Sugar: 4 g
Sodium: 483 mg • Cholest: 0 mg
Ingredients:

1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or elbows (al dente)
extra parmesan cheese for garnish (optional)


Directions:

Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

[Pin on Pinterest]

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.





I literally have this cooking right now and it smells so good. I did a few things different, like I didn't puree the beans, and I sweat the onions first then adder carrots and celery then the garlic. But I can't wait to try it

Re: Soups

I love this. I serve with red pepper flakes and Parmesan cheese

http://www.marthastewart.com/285798/cannellini-bean-soup

Re: Soups

I need a great potato soup recipe. For a chilly fall day that is my absolute favorite!

I also love Skinny Taste's creamy shiitake and wild rice soup!