I Need Easy Soup Recipes

This is for Loaded Potato Soup from a Cooking Light recipe book that I have, but I found it online too. It is really good and tastes very much like a more labor intensive one I make.

http://www.myrecipes.com/recipe/loaded-potato-soup-100000...

This is one of our favorites! Just made it again last night:

Taco Soup

1lb ground beef
1 can kidney beans
1 can diced tomatoes
1 can corn
1 8oz can tomato sauce
1 pkg taco seasoning
1/2 to 1 cup water

Brown ground beef, drain and add to soup pot. Dump rest of ingredients into pot (do not drain), mix well and simmer until hot. Serve with chips, sour cream, cheese and even avacado. Sometimes I add a can of hot Rotel to spice it up and you can use Pinto beans also.

Make soups on the weekend--they can't be rushed! Make big pots and freeze it, just thaw out morning of.

We love Beef Barley:
http://allrecipes.com/Recipe/Grandpas-Beef-Mushroom-and-B...

Find a good general information cookbook, like the Betty Crocker cookbook. But also be willing to experiment. When I started making soup, many years ago, I thought about how I seasoned the meat if I were going to broil it. So if I were making chicken soup I added onion and celery, salt pepper, garlic powder, poultry seasoning to the water as the meat cooked. Also the ratio of water to meat is important. If you use too much water the soup will taste watered down. Once the meat is cooked remove it to a pan to cool a bit, add 1-2 bags of frozen mixed veggies to the broth and let cook on simmer. The meat will fall off the bones much easier it is still quite warm to hot. Cut the meat into bite sized pieces and return to broth. Taste the broth, decide if you need to add more seasonings. If it's too salty, wash and cut a potato, add to broth and it will take out the over salted taste. Cook noodles, rice or make dumplings (Bisquik) add to soup and it's dinner time.
Turkey soup: buy a turkey about 10-12 lbs-- add basically the same seasonings and onions and celery--more water this makes a lot of soup. When the bird is cooked remove and add about 1/2 head cabbage, a couple handfulls baby carrots, a bag of frozen corn and when almost done a bag of frozen spinich. Pick meat off the bones and cut up add back in and simmer. Cook noodles or rice. YUMMY soup.
The secret to good soup is simmering it all day. I put the meat and seasonings in to cook in the late morning and let it simmer all day. Do the finish in mid to late afternoon.

I make this at least once a week in the winter:

Meatball Soup

1 cup water
2 cups beef broth
1 15 oz can petite diced tomatoes (including juice)
1 teaspoon dried Italian seasoning
8oz (or more) frozen Italian style meatballs (I get the small sized ones)
1 cup mixed frozen vegetables
1/3 cup Orzo pasta
Parmesan cheese

Bring water, beef broth, tomatoes and Italian seasoning to a boil. Add meatballs, veggies and pasta. Cook for 10 minutes. Put into serving bowls and sprinkle with cheese.

Enjoy!

How about some AMAZING and easy Crockpot Potato Soup? I don't remember where I originally found it, but I posted it on my blog. It's SO good...

http://morethanmothers.wordpress.com/2011/01/28/crockpot-...

Thanks for this question - I'm getting some other good soup recipes, too!
Jen
www.morethanmothers.com

This site is an awesome for soup:

http://www.soupsong.com/index.html

Soup doesn't need to be complicated.
Soup can be hot or cold or even fruity.

I roast chicken/turkey/duck/goose on a Spanek vertical roaster.
It stands up in a pan with 1/2 inch of water in it and steams the bird.
I'll rub my favorite seasoning on the birds skin, insert a few cloves of garlic under the skin and set the bird in it's pan.
Add enough water to the pan so there 1/2 at the bottom.
To that I'll add 1/4 cup Cream Sherry.
As it roasts, the grease/juices drips down into the water and the alcohol evaporates.
When I'm done, (and everyone's enjoying the feast) and the liquid has cooled enough to handle, I'll pour it into a pot and refrigerate it over night.
Next day I'll skim off the fat and what's left is a FANTASTIC broth and a wonderful base for many soups or I often just heat it up and eat it as it is.
It freezes well.

Easy Gazpacho (great for hot weather):
1 qt tomato juice (I like Campbells but V8 works well, too).
2 green peppers (cut into bite sized pieces)
2 cucumbers (peeled, cut into bite sized pieces)
2 cloves garlic (minced)
1 bunch fresh parsley (I like curly but cilantro is good, too) (well washed, then minced)
2 tablespoon lemon juice
2 tablespoons olive oil
salt and pepper to taste
Mix it all up in a pot and refrigerate for several hours before serving cold.
The veggies are crisp and it often tastes even better the 2nd day.

Sometimes I'll make a southwest chicken soup, it's reaaally good! You'll have to bear with me though because I'm awful at writing out recipes.
Basically you'll need shredded chicken, zuchinni or yellow squash, onion, carrots, green chile and any other veggies you have laying around. First saute your veggies then add green chile and chicken broth (I usually have homemade stock or I add bouillon cubes to water). Also add your already cooked shredded chicken at this time. And don't forget spices (salt, pepper, cumin, red chile powder etc.). If you want your soup thick then you can add flour to your veggies, stir around for a minute and then slowly add the liquid and let it come to a boil and then simmer. Serve with crispy corn tortilla strips on top or a tortilla on the side, sour cream, and shredded cheese. Yum

I also make another one similar to this but instead of chicken I use pork, and I add tomatillos (omit carrots).

I do the canned chicken option for this Taco Soup and everyone loves it, even my kids!

Taco Soup
Meat - See options below
1 can diced tomatoes (w/juice)
1 can Rotel (w/juice)
1 can pinto beans (w/juice)
1 can kidney beans (w/juice)
1 can corn (drained)
1 pkg. taco seasoning mix
1 pkg. dry ranch dressing (1 oz)
¼ t salt
½ t pepper
1 ½ c water

Meat Options
2 lbs. ground beef browned with onions
OR 2 - 12.5 oz. cans chicken breast
OR Thanksgiving turkey leftovers

Mix everything in a single pot (kids love to help with this). Simmer, covered, for 1 hr. Serve with tortilla chips, shredded cheese, sour cream, etc.
Keep all canned ingredients, including the chicken, on hand for a quick meal when unexpected guests arrive.

Hi N., I don't really use a recipe. One day 2 winters ago, I was freezing (yes, it does get cold in AZ!) so I just thought I would make soup. I started with the pot 1/2 filled with broth. then I added Barley, pre cooked hamburger, a can of crushed tomatoes, chopped carrots and cabbage and a can or two of green beans and corn. I put in salt and pepper and some italian seasoning. OMG...it was so good I think I ate 3 bowls!!! It was a big hit with hubby too since he's from ND he can appreciate a big bowl of hot soup! So I started making all kinds of different versions. I put in different things and they have all been good, some way better than others but still good none the less. So just experiment with things you like and have fun with it. :o)

i like the chicken noodle soup i make. The real deal is starting with boiling a chicken, but for a quick weeknight dinner start with cooked, leftover chicken and chicken stock. One trick is to buy a rotisserie chicken. Pull off all the meat, reserve some for chicken salad or wraps. Then add the picked chicken carcass (sorry, that's what it is) to a pot of boiling chicken broth for 10-15 minutes. This will give it that cooked all day flavor. Remove the bones and add the chicken meat, plenty of fresh rosemary, thyme, and oregeno, minced garlic, onion, and celery, carrots, green beans, and raw uncooked wide egg noodles. All the veggies come frozen, prechopped for weeknight throw together.

another family favorite that is a quick throw together is chicken tortilla.
2 cans of chicken broth, and 1 or 2 can hot rotel, 1 small can tomato paste, 1 bag frozen black beans and 1 bag frozen corn, chopped cooked chicken. Add garlic, salt and pepper to taste. Serve with a dollop of sor cream and broken tortila chips on top

They sell a bag of frozen soup starter in the grocery with chopped onion, celery, and bell pepper. You can start any number of soups by throwing that with equal parts butter and flour in a big pot. Cook until flour starts to brown slightly, then add the rest of your ingedients - chicken or beef broth or cream and pureed or whole chopt vegetables, rice or noodles.

I've had really good results with all of the Progresso Broth recipes I've tried.
http://www.progressobroth.com/broth-recipes.aspx

http://www.nxtbook.com/nxtbooks/gm/Progresso/#/0

Tomato Basil Soup....

I don't go by the recipe so here is the gist of what I do.

2 large cans of crushed tomatoes
1 cup of good chicken broth
handful of chopped basil leaves - I use maybe 18-22 leaves
1 stick of butter
1 small carton of cream
salt/pepper to taste
touch of sugar

In large pan, mix canned tomatoes and broth and warm until slight boil, season to taste with salt/pepper and sugar (about tsp of sugar). Let this simmer a few minutes, add chopped basil leaves, simmer, stirring often, add cream and bring back to a simmer, stirring often, add stick of butter and simmer until butter is melted.

This makes about 2 quarts, I keep some on hand, especially in the winter. I love soups.

NOTE::: Do you have a Market Street grocery close to you? We have one in Allen and I love their soups. My favorite is the prime rib and mushroom soup. Heavy base, very much like a stroganoff. YUMMY i have lunch there almost daily.

Also, do you have a Bonnie Ruth's? They have an awesome onion soup

Pappadeaux has a great lobster bisque