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s/o Please post your favorite soup recipes

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Mmmmmmmmm SOUP!


Kale and Sausage

1 full link of smoked sausage (like Hillshire Farms) diced

2 cans white Northern beans

1 head of kale

1 lg can diced tomatoes

6 c chicken broth

1 TBSP italian seasoning

salt/pepper to taste


Saute the sausage and then dump in all other ingredients. I LOVE this soup and often make big batches for myself and freeze in individual containers. Even my picky son will eat it if I take out the kale, but dd loves the whole soup.


Taco Soup

1 pkg taco seasoning

1 pkg Ranch dressing mix

1 can black beans

1 can pinto beans

1 can corn

1 lg can diced tomato

2-3 c chicken broth

2 cans of diced green chiles

1lb hamburger


This is one that I almost always have on hand. As you can see it's super easy to keep the ingredients in the pantry, except for the hamburger (which I often have in the freezer). This makes a big batch of soup and is wonderful frozen.


I'm making this lasagna soup for Christmas Eve.

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I love this soup, but have never put the toasted sesame oil in it. You can use canned toms very well. I get plum toms, pull out the core (with the seeds), coarsely chop the meat, and then stain the seeds out of the juice and use it as part of my stock. If you use salted toms, adjust the seasoning. Also, if they are canned, I don't add them until the potatoes are half-done. Really, REALLY great in cold weather. This recipe triples easily and is loved by all. It doesn't taste "Chinese" or gingery at all. Just great. The author is Eileen Lo.


the Earth:

Tomato Potato Soup

Heat a big pot with 2 1/2 T peanut oil.

Add 2 teas minced garlic

1 T minced ginger

Stir until garlic starts to tan

Add 1 2/3 C diced onion. Stir and let cook for 5 minutes on low heat

Turn heat up and add 3 C EACH diced tomato and potato.

Add 3-4 cups good saltless veggie stock (I used graham Kerr's, which

has a couple teas. of minced ginger in IT)

1 1/4 teas salt

1 1/4 teas sugar

Simmer until potato is soft but NOT falling apart.

Add 1/2 C chopped scallion and 1 teas. of the dark sesame oil

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I love soup. Most of the time it's just broth and whatever I throw in the pot. I love chicken and noodles or dumplings, as well as a good vegetable beef. I made a good soup this weekend with sausage.


1 lb sausage. I used sweet Italian, and I cut the casing off, cut into 1/2 in pieces, and browned in the pot with an onion and some garlic (I like a lot of garlic.


Then add 8 cups of water with 4 T cup chicken base


add 5 or more potatoes (I felt like it needed more). You want to slice them in half and slice sort of thin (not paper thin, in eatable chunks)


Add a bag of spinich


Cook for 20 to 30 minutes (as long as you browned the sausage completely first)


Add 1 cup cream


I also suggest some crushed red pepper, salt, and pepper.

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This is the easiest Mulligatawny recipe I've ever found. It's cheap to make if you keep these spices on hand anyway, and it's something i feed my vegan friends that actually satisfies me too. Use fresh garlic and ginger if you have it on hand.


Mulligatawny Soup


2 cups red lentils

5 cups broth (chicken or veggie)

5 cups water

1 teaspoon turmeric

2 tablespoons salt

2 medium potatoes (pared and cut up)

3 tablespoons olive oil

2 tablespoons garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons ground cumin

2 tablespoons ground coriander

1/2 teaspoon cayenne pepper


Lemon juice

plain yogurt


Put lentils, water, 2 tablespoons of salt, and broth in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Add the potatoes and simmer for another 30 minutes. Remove from pot and puree mixture in blender. To the pot, add the olive oil and garlic, ginger, salt, pepper, cumin, coriander, and cayenne (I put all of the spices together in bowl so that I can add them at once.) Toast the spices in the heated olive oil for 2-3 minutes. Keep them moving and don't let them scorch or your soup will be bitter. Return the pureed soup to the pot and mix well with the spices. Simmer for about 5 minutes more. Add water to thin if necessary, or simmer longer to thicken.


Serve soup with a dollop of yogurt and a splash of lemon juice.


Enjoy :-)

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This is a sausage and potato soup. It works in the crockpot if you brown the sausage first and don't add the cream until you're ready to serve. I've omitted the bacon, substituted half n half for cream, and used spinach instead of kale and it was STILL good. The secret is the hot Italian sausage. All of that flavor goes into the broth, but the finished soup doesn't taste hot.


Zuppa Toscana



1 lb. spicy Italian sausage – crumbled

1/2 lb. smoked bacon – chopped

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes – scrubbed clean, cubed

2 garlic cloves – peeled, crushed

1 med. onion – peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper – to taste



Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.

Drain sausage and set to the side.

Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.

Drain bacon and set to the side.

Place broth, water, garlic, potatoes, and onion in a pot.

Simmer over medium heat until potatoes are tender.

Add sausage and bacon to the soup.

Simmer for 10 minutes.

Add kale and cream to pot.

Season with salt and pepper.

Heat thoroughly.

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Oh! Oh!!! There's an awesome thread that I've been meaning to look up myself. Let me find it now...


Here it is! I've been wanting to make some meal plans that include soup lately:




And to this I'll add our very favorites here:


Potato Cheese Soup


Potato Leek Soup

Creamy Scallop Chowder (This one is pricy, IMO, but restaurant-quality when made according to the original recipe--soooo good. We usually skip the Swiss, use 2% milk, and chop the scallops up smaller to make them go farther. Heaven!)

Edited by melissel
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One more . . .


Rachel Ray's Chicken and Dumplings Soup. It's a whole meal in a bowl and it's ready fast.



1 1/2 pounds chicken breast tenders

1 tablespoon olive oil, 1 turn of the pan

2 tablespoons butter

1 russet potato, peeled and diced

2 medium carrots, peeled and diced or thinly sliced

1 medium onion, chopped

1 rib celery, diced

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 teaspoon poultry seasoning, 1/3 palm full

2 tablespoons flour, a handful

1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics

1 small box biscuit mix(preferred brand Jiffy Mix)

1/2 cup warm water

Handful flat-leaf parsley, chopped

1 cup frozen green peas



Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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Tell me again why we don't have a WTM cookbook?


The Well-Trained Chef...I can see it now ;)


Well, there's that blog! I don't think anyone has posted there in forever though. I just use it to get to Quiver's cinnamon roll recipe :D Which reminds me! I need to get the makings for a family get-together soon.

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