Soup Diet Recipes http://tinyurl.com/bmhgxnk Fat Burning Soup For weight loss.
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Question by behindthesehazeleyes: I would really like to have a good soup recipe?
my problem is i usually do not like soup the only one i kind of liked what french onion soup. so if you know a soup recipe that is not white and not tomato soup or chicken noodle lay it on me
Best answer:
Answer by Tom ツ
Pumpkin soup
6 tablespoons unsalted butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned chicken broth
Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper.
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Brocolli soup made by Gordon Ramsey couldn’t be easier.
There is a 5 min video on youtube
My momma would kill me if she knew i was givin this out.. lol
Carrat soup
1 kilo carrots (pealed)
1 big onion or two small ones (pealed)
two celery sticks
curry powder – depending on how mild or hot you want it
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One of my favorites is to get as many different veggies as possible, go heavy on sweet potato< pumpkins< and winter squash, add a good chicken or veggie stock, puree the soup and strain. You should have a low fat and low calorie velvety smooth soup which you can eat as-is, add some cream to make a bisque, or add the stuff you strained out to make it more rustic.
Homemade Veg Soup.
Carrots(10)peeled and chopped
onions(5)peeled and chopped
leek(1)chopped
potatoes(4 large)peeled and chopped
*don’t worry about chopping everything finely.the chunkier the better i think!
3 chicken stock cubes(added to pot of boiling water)
salt and pepper to season
Add all your chopped ingredients to stock,and leave to simmer until veg is soft.
Enjoy!
Carrot and Coriander Soup(my fave!:P)
10 carrots(peeled and chopped)
2 onions(peeled and chopped)
2 veg stock cubes(add to boiling water)
dried corriander(amount is personal preferance)
Add your choppped ingredients to boiling veg stock,aswell as your dried corriander.leave to simmer until veg is soft.Blitz with a handblender and season to taste.Easy.
Luby’s Tortilla Soup
Source: Houston Chronicle
3 quarts chicken stock
1 1/2 (12 ounce) cans whole peeled tomatoes
2 3/4 teaspoons ground cumin
1/2 clove garlic, minced
1 tablespoon salt
2 1/2 teaspoons ground pepper
1 1/2 (12 ounce) cans cream style corn
3 1/2 cups shredded American cheese
1/2 cup cornstarch
1 cup cool water
1 pound ground beef
1/3 cup chopped onion
Tortilla chips
Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again.
Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes.
While soup simmers, saut ground beef in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture.
Serve with sour cream, shredded Cheddar cheese and tortilla chips.
I have tried all but the Italian Wedding soup and all of these recipe s have given me a great soup for my family.
http://www.easy-groundmeat-recipes.com/Easy-Ground-Beef-Recipes.html
Chicken Tortilla Soup Recipe
It’s the best chicken tortilla soup I have eaten. I’ve tried several well known restaurant versions and this one is the best one yet.
SERVES 8 -10
1 chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 can Rotel Tomatoes
1 can chicken broth or 16 fluid ounces homemade chicken broth
1 can beef broth
1 can stewed tomatoes
1 can choice cut tomato
monterey jack cheese
tortilla chips
In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 min.
to mingle the seasonings.
Serve with monteray jack cheese and tortilla chips.
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Taco Soup Recipe
This is easy to make and delicious!
2 lbs ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes and green chilies
2 (4 1/2 ounce) cans diced green chilies
1 (4 5/8 ounce) can black olives, drained and sliced
1/2 cup green olives, sliced (optional)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onion, for garnish
sliced jalapeno, for garnish
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.
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Potato Leek Soup
That is absolutely the most delicious potato soup I’ve ever tasted.
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
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Cream of Mushroom Soup
Ingredients
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
Method
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.