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Hamburger Rice Soup

Nov 13, 2009 - Unknown. Passed down in my family generation to generation.Soup's on!     INGREDIENTS1 pound ground beef 2 (14.5) oz cans diced tomatoes 2 cups cubed potatoes 2 carrots, chopped 1/4 cup uncoooked white rice 1 onion - chopped 1/8 teaspoon ground black pepper Salt to taste 6 cups water **In lieu of carrots use celery if you are not a carrot fan. - 5 Comments
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Soup-tastic Adventures: The basics

Nov 03, 2009 - Adapted from Splendid Soups by James PetersonOkay, first things first: all great soup must start out with a great stock or broth.  This is my favorite stock recipe.  I find it's best to make a big batch of stock on the weekend, then freeze it in small quantities for later.  I freeze some in ice cube trays for when I make rice, and freeze the rest in quart containers.  If you don't have room to freeze all this, you can refrigerate the broth for 5 days without it spoiling.  To keep it longer, just bring it to a simmer on top of the stove for 10 minutes, let it cool, then refrigerate it for up to another 5 days.  You can repeat this process indefinitely. **By the way, there is a difference between stock and broth.  Basically, stocks are made with the more "inedible" parts of the animal, like the bones.  This releases a high concentration of gelatin into the stock, which means that if you've made it right, it should turn into a meat jell-o in your fridge.  Sounds gross, but that means you have made one tasty stock!!  The author of my stock recipe refers to it as broth, but according to most definitions, it's actually a stock, so that's what I call it! INGREDIENTS6 lbs. - 1 Comment
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Green Lentil, Potato & Ham Soup

Oct 06, 2009 - Green Lentil, Potato & Ham SoupCarole Clements INGREDIENTS300gr/10 1/2oz Puy lentils 2 tsp butter 1 large onion, finely chopped 2 carrots, finely chopped 1 garlic clove, finely chopped 450ml/2 cups water 1 bay leaf 1/4 tsp dried sage or rosemary 225gr/8oz potatoes, diced 1 liter/4cups chicken stock 1tbsp tomato puree/paste 124gr/4oz smoked ham, finely diced salt and pepper chopped fresh parsley to garnish DIRECTIONSRinse and drain the lentils and check for small stones. Melt butter in a large saucepan or flameproof casserole over a medium heat. (I used a Le Creuset pot.) Add the onion, carrots and garlic, cover and cook for 4-5 minutes until the onion is slightly softened, stirring frequently. - 6 Comments
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Weight Watchers Zero Point Garden Vegetable Soup

May 04, 2009 - teamsugar.comWeight Watchers Zero Point Garden Vegetable Soup - 0 Comments
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Coconut Lime Chicken Soup

Apr 14, 2009 - Coconut Lime Chicken SoupFrom Better Homes and Gardens INGREDIENTS1 2- to 2-1/2-lb. deli-roasted chicken 1 15-oz. can unsweetened coconut milk 2 cups water 1/4 cup lime juice (2 medium limes) 3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups) 1 Tbsp. - 1 Comment
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Red Chowder With Leek, Corn, and Crab

Mar 23, 2009 - Red Chowder With Leek, Corn, and CrabFrom Every Day With Rachael Ray INGREDIENTS1 tablespoon extra-virgin olive oil 4 slices thick-cut bacon, chopped 2 large baking potatoes — peeled, halved lengthwise, and thinly sliced crosswise 2 leeks, split lengthwise and sliced 1/2 inch thick 4 ribs celery with leafy tops, chopped 1 bay leaf Salt and freshly ground pepper Half of a red bell pepper, chopped 2 tablespoons chopped fresh thyme 1/2 cup dry sherry One 32-ounce container (4 cups) chicken broth One 28-ounce can crushed tomatoes 2 cups frozen corn kernels 12 ounces lump crabmeat, picked over for pieces of shell 2 tablespoons Old Bay Seasoning A generous handful of fresh flat-leaf parsley, finely chopped 2 to 3 tablespoons chopped chives Grated peel of 1 lemon or orange Oyster crackers, optional for serving DIRECTIONS
  • In a soup pot, heat the oil, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes.
  • Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes.
  • Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute.
  • Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 10 to 15 minutes.
  • Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.
    • Serves 4. - 0 Comments
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    Creamy Broccoli Soup

    Mar 10, 2009 - Creamy Broccoli Soup From Food and Wine INGREDIENTS2 tablespoons extra-virgin olive oil 1/2 large white onion, chopped 3 small celery ribs, thinly sliced (1 cup) 1 garlic clove, minced 1 1/2 pounds broccoli, cut into florets 3 1/2 cups water Salt and freshly ground pepper Cheddar crisps, optional for serving DIRECTIONS
  • In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
  • Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.
  • Transfer the contents of the saucepan to a blender and puree until smooth.
  • Season the soup with salt and pepper and serve with the Cheddar Crisps, if desired.
    • Serves 4. - 0 Comments
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    Simple Bouillabaisse

    Mar 03, 2009 - Simple BouillabaisseFrom Cookie INGREDIENTS2 tablespoons olive oil 2 cloves garlic, peeled and smashed 1 large onion, peeled and sliced 1 small fennel bulb, thinly sliced 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional) 1 strip orange zest 1 (14-ounce) can whole peeled tomatoes, in juice 6 cups seafood stock (sold at most fish markets) or clam juice Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels 1 bunch Italian parsley, chopped DIRECTIONS
  • Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saute until just brown, 5 to 10 minutes.
  • Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
  • Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
  • Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
  • Add any clams, mussels, and shrimp. - 0 Comments
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    • Tomato Soup With Parmesan Crisps

    Feb 25, 2009 - Tomato Soup With Parmesan CrispsFrom Every Day With Rachael Ray INGREDIENTS2 cups shredded parmesan cheese (4 ounces) 1 tablespoon extra-virgin olive oil 1/2 onion, chopped 1 carrot, chopped One 32-ounce container (4 cups) vegetable broth One 28-ounce can crushed tomatoes 4 tablespoons butter, at room temperature 1/2 pound alphabet pasta Salt and pepper DIRECTIONS
  • Position a rack in the middle of the oven and preheat to 350°. Line 2 baking sheets with parchment paper or a silicone baking liner.
  • Sprinkle four 1/4-cup mounds of Parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon. Bake until golden-brown, 6 to 8 minutes. - 0 Comments
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    • Sweet Potato Soup

    Feb 12, 2009 - Sweet Potato Soup From The Nest INGREDIENTS1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces 2 tsp. olive oil 2 leeks (white part only), rinsed well and chopped 2 cloves garlic, minced 1 Tbl. - 0 Comments
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