Soup, Stew, and Chili forum: Vegetable, Pasta, and Rice Soups

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Feb 5, 2010 12:29 PM CST
Name: Patricia
Central TX 7b/8a

4 large baking potatoes
2/3 c butter
2/3 c flour
6 to 7 c milk (or more as needed to reach desired consistency)
salt and pepper to taste
1 c sour cream
4 green onions, chopped (or 1/2 c onion, chopped and sauted until tender plus 1 tsp dried chives)
1 1/2 c cheddar cheese, grated
crisp bacon, crumbled, or real bacon bits, if desired

Wash and dry potatoes. Rub skins lightly with vegetable oil or shortening. Bake in 450 degree oven about 1 hr or until soft.
Melt butter over low heat in large heavy pan.
Slowly blend in flour, using a wire whisk and cook for 1 min.
Gradually add milk to roux, whisking constantly.
Add salt and pepper.
Cut potatoes in half lengthwise and scoop out insides.
Mash potatoes slightly but leave some chunks.
Chop half the potato skins, discarding the rest.
Add potatoes, skins, green onions, and sour cream.
Heat thoroughly and remove from heat.
Stir in cheese a little at a time.
Top each serving with crumbled bacon or real bacon bits, if desired.

*I reheat leftover soup in the microwave since it scorches so easily if heated on the stovetop.

Feb 5, 2010 1:58 PM CST
Name: Patricia
Central TX 7b/8a
14 Bean Soup


2 1/2 quarts water
1 lb mixed beans (usually around 14 different beans in the bag)
2 teaspoons salt
2 (10 ounce) cans chicken broth
1 cup chopped celery, diced
4 medium carrots, diced
2 large onions, chopped
1 (20 ounce) can tomatoes, chopped
1/2 teaspoon basil
1 tablespoon lemon juice
2 teaspoons parsley
5 chicken bouillon cubes
1/2 cup raw rice
if desired, 1 slice deli ham or deli turkey, 1 1/2 inch thick slice,cubed

Wash and sort beans and place first 7 ingredients in a large pot. Bring to a boil, cover and remove from heat. Allow to stand for 1 hour; return to heat and bring to a boil. Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty). Add the rest of the ingredients and simmer about 30 minutes.

Feb 26, 2010 4:59 PM CST
Name: Patricia
Central TX 7b/8a

10 oz pkg frozen chopped broccoli
1 large carrot, grated
1 stick celery, finely chopped
16 oz chicken broth or bouillon
2 c half and half (or evaporated milk)
1 c Velvetta cheese, cut into chunks or cheddar cheese, grated

Cook broccoli, carrot, and celery in chicken broth until tender. Add half and half and stir until hot. Remove from heat and add cheese, stirring until cheese is melted.
Mar 17, 2010 11:25 AM CST
Name: Patricia
Central TX 7b/8a

1/3 c onion, diced
1/3 c carrots, diced
2 c frozen or fresh corn kernels
42 oz chicken broth or bouillon, divided
2 c cooked California wild rice
*See NOTE at end.
4 oz can chopped green chilies
1 tsp chili powder
1 tsp cumin (I omit and use a little more chili powder because we don't care for the taste of cumin.)
1/2 tsp dried oregano, crumbled
1/8 tsp cayenne pepper (or to taste)
1 TBSP fresh cilantro leaves, coarsely chopped
Fresh Tomato Salsa

In large saucepan over medium heat, combine onion, carrots, corn and 14 oz broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until onion is tender. Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne. Simmer, uncovered, about 5 minutes until heated through.
Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa.

Fresh Tomato Salsa
2 med medium tomatoes, seeded and diced
1/3 c green onion, chopped
1/4 c cilantro leaves, chopped
1 tsp lime juice or red wine vinegar
salt to taste

In a medium bowl, combine all ingredients. Taste to adjust seasonings.
4 servings.

Source: California Wild Rice Advisory Board

*NOTE: This would be good with some chopped cooked chicken or pork added too.
Mar 17, 2010 11:35 AM CST
Name: Patricia
Central TX 7b/8a

2 lb fresh asparagus
2 TBSP butter
3 c vegetable broth
2 c heavy cream
3 c California wild rice, cooked
1/2 tsp salt
1/4 tsp white pepper
1 tsp lemon juice
10 fronds fresh chervil leaves, garnish (can substitute parsley or celery leaves)

Cut off asparagus tips and blanch 1 min in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 min. Add broth to cover asparagus; simmer until tender. Pour mixture into blender and puree. In soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil, if desired.
10 servings.

Source: California Wild Rice Advisory Board
[Last edited Mar 17, 2010 11:40 AM CST]
Quote | Post #128435 (5)
May 6, 2010 3:18 PM CST
Name: Patricia
Central TX 7b/8a
Creamy Vegetable Chowder

2 c onions, chopped
1 TBSP butter
1 TBSP vegetable oil
2 celery stalks, diced
1 c carrots, diced
1 1/2 cups potatoes, diced
3 c water (or vegetable broth or chicken broth)
1/2 tsp dried thyme
1 bay leaf
1 1/2 tsp salt
1/2 tsp black pepper
1/2 c green beans, diced
1/2 c red bell pepper, diced
1 c zucchini, diced
1/2 c green peas, fresh or frozen
2 TBSP fresh parsley, chopped
2 c milk
1 c Cheddar cheese, shredded
2 oz cream cheese

Put onions, butter, and oil in a large pot and saute over medium heat for 3 min.
Add celery; then cover and cook until just soft, stirring occasionally.
Add carrots, potatoes, water, thyme, bay leaf, salt, and pepper and bring to a boil. Reduce the heat; cover, and simmer until vegetables are just tender, about 5 min.
With a slotted spoon, remove about 1 1/2 c of cooked vegetables and set aside in a food processor or blender.
Add green beans, bell peppers, zucchini, peas, and parsley to the pot and cook until green beans are tender, about 5 min. Remove from heat and discard bay leaf.
Add milk and cheeses to vegetables in food processor and blend until smooth; then pour into soup and reheat over low heat while stirring constantly.
May 20, 2010 12:03 PM CST
Name: Patricia
Central TX 7b/8a
Avocado Tortilla Soup

3 cans chicken broth or 42 oz chicken bouillon
2 cans condensed tomato soup, undiluted
1⁄2 bunch fresh cilantro, leaves only or 1 TBSP dried cilantro
3 cloves garlic, minced or 1 tsp garlic powder
1⁄2 tsp pepper
1 large ripe avocado, seeded, peeled, and cubed
1 c corn tortilla chips, crumbled
1 c shredded Monterey jack cheese for serving, if desired
1/2 c sour cream for serving, if desired

In a large pan combine chicken broth, tomato soup, cilantro, garlic, and pepper.
Bring to a boil, decrease heat, and simmer for 10 minutes.
Add avocado cubes and heat through.
Ladle into bowls and garnish each serving with 2 TBSP crumbled tortilla chips and if desired, 2 TBSP cheese and 1 TBSP sour cream.
7 to 8 servings

Source: adapted from recipe by the California Avocado Commission
Jun 4, 2010 4:45 PM CST
Name: Patricia
Central TX 7b/8a
Summer Vegetable Soup

1 TBSP olive oil
1 c onion, chopped
3 cloves garlic, chopped (or 3/4 tsp garlic powder)
4 Roma tomatoes, peeled and seeded, then diced (or 1 c canned diced tomatoes, undrained)
1 TBSP fresh oregano, chopped (or 1 tsp dried oregano)
1 tsp ground cumin (I use 1/2 tsp chile powder instead since we don't care for cumin.)
4 c vegetable stock or broth
1 bay leaf
1 carrot, peeled, halved lengthwise, and thinly sliced crosswise
1 yellow bell pepper, seeded and diced
1 zucchini, halved lengthwise and thinly sliced crosswise
1 TBSP grated lemon zest
2 TBSP fresh cilantro, chopped
salt and pepper to taste

In a large saucepan over medium heat, saute onion in olive oil and saute until soft and translucent, about 4 min. Add garlic, tomatoes, oregano, and cumin and saute until tomatoes are softened, about 4 min.
Add stock and bay leaf and bring to a boil; then reduce heat to medium low and bring to a simmer. Add the carrot and bell pepper and cook for 2 min. Add zucchini and simmer until the vegetables are tender, about 3 min longer. Stir in the lemon zest and cilantro. Season with salt and pepper to taste. Discard bay leaf before serving.

Source: adapted from recipe by Mayo Clinic
Jun 30, 2010 4:53 PM CST
Name: Patricia
Central TX 7b/8a
Summer Tomato, Corn, and Basil Soup

1 c onion, finely chopped
2 TBSP extra virgin olive oil
4 cloves garlic, minced
28 oz can diced tomatoes
1 c water
3 c fresh corn kernels cut from the cob or 1 lb frozen sweet corn
salt and black pepper to taste
1 c fresh basil, finely chopped

Saute onions in olive oil in a saucepan over low heat until they just begin to brown.
Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes, bring to simmer, cover, and cook 5 min longer.
Add water and corn and simmer until corn is soft, about 5 min.
Season to taste with salt and pepper. Stir in basil and serve.

Aug 18, 2010 10:11 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
Homemade Tomato Soup

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

This was enough for three people, one serving. I always double the recipe.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
[Last edited Aug 18, 2010 10:11 AM CST]
Quote | Post #365500 (10)
Aug 18, 2010 11:02 AM CST
Name: Patricia
Central TX 7b/8a
That sounds incredibly good! I don't have time to make it for lunch today, but I plan to very soon. Of course, then we won't like the canned condensed tomato soup nearly as well. Rolling on the floor laughing
Aug 18, 2010 1:16 PM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
I dunno, sometimes easy is just the route to take. I almost always still have at least one can of Cambells condensed Tomato soup in my pantry.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
Aug 18, 2010 7:31 PM CST
Name: Sue
Southeast Arizona
Can of soup, can of diced tomatoes, glug of cream, splash of olive oil, big handful of basil leaves and I'm good in about 2 minutes!
Aug 18, 2010 7:40 PM CST
Name: Patricia
Central TX 7b/8a
Thanks, Sue! That sounds like a solution I could have used earlier today to perk up our plain ol' canned tomato soup, which wasn't too bad actually. I'm adding your recipe to the database too! I think I know what a "glug" is . It's the liquid equivalent to a "dollop," right? :lol:
Nov 18, 2010 2:06 PM CST
Name: Patricia
Central TX 7b/8a
Pasta e Fagioli

1/2 lb ground beef, browned and drained
1/4 c red onion, chopped
1/2 c carrots, chopped
1 celery stalk, sliced
14.5 oz can diced tomatoes and juice
1 c canned kidney beans, drained and rinsed
1 c canned white beans, drained and rinsed
2 c beef broth (I use Better Than Bouillon).
1 c pasta sauce (or 1 c tomato sauce plus 1 tsp Italian seasoning)
1 tsp oregano
1 tsp Tabasco sauce, more if desired
1/3 c dry pasta

Use a 4 qt crockpot.
Place all ingredients but pasta in crockpot.
Cover and cook on low for 6 to 8 hrs or on high for 3 to 4 hrs.
When the vegetables are tender, stir in dry pasta. Add a little water if needed.
Cover and cook for another hour on low, or until pasta is tender.
Ladle into bowls and sprinkle with grated parmesan cheese.
Nov 18, 2010 3:25 PM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13

6 slices of lean thick sliced bacon – chopped
1 Onion - diced
1 ½ stalks of Celery - diced
2 cloves of Garlic - chopped fine
1 lb bag dried split peas
2 cups sliced carrots
About 3 cups of Chicken stock
¾ cups of heavy cream
1 bunch of Parsley – chopped fine
Salt and Pepper to taste

Prep your ingredients - Chop the bacon, onions, celery, garlic. Cook the bacon until it is just crisp. Remove Bacon, and put in all your veggies except the peas, and sauté until soft and slightly transparent.

Put dried split peas, bacon, saute’d veggies in crock pot and feel till just covered with about an inch of chicken stop over the top of everything. If you like your split pea soup a little thinner add a little more chicken stock. Cook until the peas are tender. About 8 hours.

Add cream and chopped parsley, add salt and pepper to taste. Cook for about another 30 minutes.
If you like, but you dont' have to, I puree about half the soup in the blender to make it more smooth and silky. Once it is done, add it back to the crock pot to keep it hot, until ready to serve.

Thumb of 2010-11-18/GardenGuyAZ/5cb333
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
Nov 18, 2010 4:58 PM CST
Name: Patricia
Central TX 7b/8a
This split pea soup sounds and looks good! My husband really likes split pea soup, so I am going to try this one very soon.
Feb 15, 2011 11:05 AM CST
Name: Patricia
Central TX 7b/8a
Pasta e Fagioli #2

1 lb ground beef
1 c onion, diced
1 to 2 TBSP garlic, minced
2 ribs celery, sliced
3 c chicken broth (more if soup is too thick)
1 c carrots, julienned
1 jar mushroom and green pepper pasta sauce
1 can Rotel tomatoes
1 can cannellini or great northern beans, drained
1 can kidney beans, drained
1 c ditalini or other small tube pasta, cooked and drained

In a large pot, brown ground beef with onion; add garlic in the last few minutes. Drain well. Add remaining ingredients except pasta. Simmer until vegetables are tender. Add cooked pasta, and sprinkle each serving with grated Parmesan cheese.
4 to 6 servings

Mar 12, 2011 11:58 AM CST
Name: Patricia
Central TX 7b/8a
Tomato Basil Soup

14.5 oz can diced tomatoes, undrained
14.5 oz can chicken broth
2 TBSP fresh basil or 2 tsp dried, crumbled
1 tsp sugar
3/4 tsp Worcestershire sauce
1/8 tsp crushed red pepper flakes, optional
1/4 c fresh cilantro or parsley, finely snipped
2 tsp extra virgin olive oil
*NOTE: Use unsalted or low sodium ingredients if you are watching salt intake.

In a medium saucepan, combine undrained tomatoes, broth, basil, sugar, Worcestershire sauce, and red pepper.
Cover and bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
Remove from heat and add remaining ingredients just before serving.
3 to 4 servings

Source: adapted from recipe by The American Heart Association
Mar 21, 2011 5:18 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Potato Cheese Soup

I cut out this recipe from a magazine and i tried it. I liked it enough that I would make it again.

2 tbls butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
6 cps peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced sodium chicken broth
1 cup beer
3/4 cup (3 ounces) Gruyere cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced fat milk

Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Saute 10 minutes. Cook, covered 10 minutes. Add potatoes and broth, cove and simmer 20 minutes, or until potatoes are tender.

Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistenchy is reached.

You can substitute another cup of chicken broth instead of the beer) I used the beer.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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