Wednesday, May 13, 2009

What Do You Do Wednesday

As promised, the next several What Would You Do Wednesdays are going to be a place to share your favorite recipes.

These posts will only be helpful if lots of people contribute. How yum would it be if all of us gave ONE of our favorites for each category. We'd be overflowing with delicious, proven recipes to try this summer.

I'm going to put these posts under the link, "recipes" on this blog. To easily access it, every time you want to try a new recipe, or just keep from having to write one down yourself, scroll down to the section on this blog called "What We've Said About" and then click on "recipes." Easy!

This week...

What are your favorite soup recipes?

We are a soup eating family. I can't wait to try these.


The Williams Family said...

Does white chicken chili count as soup? If so I'll post that, I LOVE it!!!

Hendrick Family said...

Yes! Yum!

Bob & Judy said...

Lentil soup has become one of my favorites in Mexico.

Wash and begin cooking a pound of lentils. Add finely chopped onion, tomatoes, and lots of cilantro. Season with chicken bouillon. Cook until everything is tender.

So light, so yummy!

The Williams Family said...

This is my favorite soup/ fact I have a small pot of it on the stove right now for myself b/c they boys are eatting ribs tonight and chicken's one of the only meats I can deal with!

White Chili or White Chicken Chili

3 15oz cans great northern beans drained
8oz cooked cubed/shredded chicken breast
1 cup chopped onion
2 garlic cloves minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
3 1/2 cups chicken broth
2 4oz cans chopped green chilis
sour cream
shredded cheese
tortilla chips

1. Combine all ingredients in slow cooker, except for sour cream, cheese and chips.
2. Cover and cook on low 8-10 hours or high 4-5 hours.
3. Put in bowls and top with s.cream, cheese, and chips.

I don't use the sour cream and I add ground red pepper, and chili powder, and diced jalapeno's b/c I like it SPICY!!! Its so easy to just throw in the crockpot all together all the prep is really in the chicken and I even used dried minced onion to not have to deal with chopping something else. Hope you enjoy.


Hendrick Family said...

Two soups we eat all the time are:

Tortilla Soup

I boil two large split chicken breasts (on the bone) to get my chicken and make a great broth.

Then, I take the cooked chicken out, add water to the pot so it's nice and full (this is a large pot, I only cook for armies) then I pull the chicken off the bone into small pieces and put it back into the broth.

I add a bag of baby carrots (cut up).

I cut up about 3-4 stalks of celery in bit size pieces and add those.

I let those cook till almost tender.

Then, I add a large can of crushed tomatoes, 2 regular sized cans of black beans, a handful of cilantro and about 1 and a half things of fresh, yellow squash, cut up in bite sized pieces.

I cook till the squash is done.

I add enough salt to make the soup taste good.

Then, we eat our soup with tortilla chips, and shredded cheddar cheese on top. I add a couple small spoons of sour cream.

Chicken Noodle Soup

Follow same instructions for cooking chicken/making broth from recipe above. Then, take the chicken out, let it cool, debone, and add the chicken back in.

I like the chicken to be real thin and stringy for this soup instead of in big chunks.

Then, I flavor the broth...

I use salt, pepper (heavy on the pepper, we like it that way), and EITHER I use poultry seasoning (enough to really smell it and turn the broth a greenish color) OR, my new favorite way to make it is to add sage plus, go grab a stalk of rosemary out of my garden, and throw the whole stalk in there, to flavor the soup. Then I remove the rosemary stalk before we eat the soup.

After flavoring the broth, make sure the broth is boiling (you can add water to the broth to fill your soup pan up) then add a box of noodles.

I use either small bow tie noodles or small penne noodles.

Also add a small bag of frozen corn.

Cook till noodles are done.

My kids love this soup anytime, but I ALWAYS make it when someone in the house is sick.

**Note about broth...

If you don't have chicken on the bone to make broth (I hate deboning a whole chicken, but never mind pulling the meat off of chicken breasts, besides I get split chicken breast, on the bone for .99 a pound all the time at Kroger and HEB. This makes the meat for one meal cost about $1.50. Can't beat that)...anywho...if you don't have chicken on the bone to make the broth, then just use store bought broth, and chicken tenders, or cut up chicken breast to make your broth, then follow the instructions for both soups from there.


Jon & Sally said...

Thanks for doing this Heather! :0)

Homemade Tomato Soup

olive oil
1 lg. onion
2 lbs of roma tomatoes, cored
1 tbsp. basil
salt to taste (maybe 2 tsp?)
white ground pepper or black pepper to taste
2 tbsp sugar (to cut acidity)
2 cups of milk OR 1 1/2 c. whipping cream

Food process onion then saute in olive oil in a large pot. While sauteing, food process tomatoes and pour into pot. Add basil, salt, pepper, & sugar. Bring to a boil then simmer for at least 20 min. Then add milk or cream and repeat (boil, then simmer). Serve with grilled cheese!

As with most soups, the longer this soup simmers the better it will taste!
For a delicious "Doritos" flavor: omit basil, add cayenne pepper, & serve with shredded cheese.


"Vote for Ben" said...

Super Easy Chicken Dumplings in Crockpot

* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Monica said...

Wow, all those soups sound so stinkin' scrumptious!

My all-time favorite soup is Baked Potato Soup.

6 slices bacon (slivered)
1 cup chopped onion
2/3 cup flour
6 cups chicken broth
4 cups diced baked potatoes
2 cups milk
1/4 cup chopped parsley
2 teaspoons garlic powder
2 teaspoons crushed basil
2 teaspoons salt
1/2 teaspoon pepper
Several drops tabasco sauce (optional)
1 cup grated cheddar cheese
1/2 cup green onions
Extra bacon and cheddar cheese for garnish
2/3 cup sour cream for garnish

Place bacon and onion in a soup pot or large saucepan and cook until
bacon is done. Drain off all but 2 tablespoons of the grease.

Use a whisk to stir in the flour. Cook 2-3 minutes, sitrring
constantly. Add chicken stock gradually, whisking to prevent lumps.
Cook and stir until mixture thickens. Add poatoes, milk, parsley,
garlic powder, basil, salt, and pepper. Simmer 5 minutes. Stir in
Tabasco sauce to taste. Add grated cheese and green onion and stir
until cheese melts.

Ladle into soup bowls. If desired, top with more crisp bacon, grated
cheese, and sour cream


I'm totally a recipe girl. In other words, I'm still learning to be a good cook, but this recipe is awesome! :)

Kari said...

I love the white chicken chili!!!! A fav for sure!!!

Another of mine is:

Potato Klusky Noodle Soup

1 onion diced
8 potatoes, peeled and cubed
1 pkg. Klusky Noodles (break up in pkg to small pieces)
salt to tast
3 tsp of chicken seasoning or 2-3 cubes of boullion
1 (16 oz) sour cream
1 stick of butter

Boil potatoes and onion till tender.
Add noodles, salt, and chicken seasoning to potatoes.
Simmer 30-40 minutes.
Add sour cream and butter
Do not boil.

You can top it with cheddar cheese if you like!

The Lourceys said...

We pretty much only have 2 soups we make so far so I'm super excited about all of these recipes. This one I found while searching for a black-eyed peas recipe for our first New Years married and away from my mom. :) It's actually from Rachael Ray which is why it's called a stoup instead of soup...she makes lots of stoups meaning they're thicker than soup but thinner than stews. I've made it for the past 2 New Years and now it's a tradition! We LOVE it and always have plenty of leftovers to freeze!

Hoppin' John Stoup w/ Rice

3 tbs. evoo (extra virgin olive oil)
1 1/2 C rice
1 qt. plus 3C chicken stock, divided
1 pkg. (4 links) andouille sausage, casings removed and diced
5-6 ribs celery from heart w/ leafy tops, chopped
2 green bell peppers
1 large onion
1 fresh bay leaf (I normally don't add this because they're expensive and I don't know what to do with the rest of them so I end up throwing them out)
1/4 C hot sauce
1 sweet potato, peeled & diced
1 lb. frozen black-eyed peas
1 can stewed tomatoes (28 oz)

Place medum size saucepot over high heat w/ 1 tbs evoo. Add rice & stir to coat in evoo. Add 3C stock & bring up to boil. Turn heat to med., place tight-fitting lid on pot & cook until tender, about 18 min. Place large soup pot over med. high heat w/ 2 tbs evoo. Add sausage & cook until brown & crispy, 4-5 min. Add celery, onion, green pepper, bayleaf, sweet potato & hot sauce. Cook 5 min., stirring until onion is tender. Add black-eyed peas, stewed tomatoes & remaining qt. of stock. Turn heat to high & bring to bubble. Once bubbling, lower heat to med. & simmer for 10 min. or until sweet potatoes are tender. To serve, put rice in bowl & cover w/ stoup, then mix. Rice won't be too mushy if cooked separately.

Yum! This makes me want some now!

Jeanie said...

My Favorite:Creamy Gorgonzola Cabbage Soup2 Tbsp butter1 med. head cabbage, shredded2 med. onions, thinly sliced8 oz. mushrooms, thinly sliced2 bay leaves2 tsp. celery seed6 c. chix broth2 Tbsp. cornstarch2 c. milk8 oz. crumbled gorgonzola cheeseMelt butter in large pot over med. heat.  Add cabbage, onions, mushrooms,bay leaves and celery seed.  Cover and cook 10 minutes, stirring occasionally.  Add chicken broth, bring to boiling.  Reduce het to medium; cover and cook 10 minutes more.

Combine cornstarch and milk; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Add 1 1/2 c. of the gorgonzola; stire until melted. Remove from heat. Add remaining gorgonzola. Add salt and coursley ground black pepper to taste.

Landreneau Family said...

This is our favorite...we eat it once a week during cool months.


1 lb ground meat
1 package taco seasoning
1 can pinto beans
1 can black beans
1 can dark red kidney beans
1 28-oz. cans petite cut diced tomatoes
1 can shoepeg or whole kernel corn
1 can beef broth
½ package frozen seasoning vegetables
1 package ranch salad dressing mix

Brown ground meat with taco seasoning and frozen veggies. Drain and rinse beans and corn. Add everything but ranch mix. Bring to boil and add ranch mix.

Serve with chips or cornbread, sour cream and cheese.

Julie said...

Almost ashamed to post this after reading everyone's, but its an old family favorite. Great for a COLD Kansas winter night.

Hamburger Chowder

1 large can tomato juice (I think its 64 oz, maybe 96 oz, I can't recall, but its really big and usually near the fruit juices)
1 lb hamburger
frozen mixed vegetables

Brown hamburger in a stock pot. May add seasoning, onion and/or green peppers. Once browned, drain. Add one can tomato juice and a can (use the empty tomato juice can) of water. Add peeled, cubed potatoes and bag of frozen mixed vegetables. Bring to a boil and simmer for 45 minutes until potatoes are done.

That is the basic recipe, you can add barley or celery. I like mine with less hamburger, more potatoes. It makes the place all steamy, opens up stuffed noses and is good for you. Bake a loaf of bread (I just use canned bread) and serve with the soup.


Hendrick Family said...

I love that soup! In our house, we call it Hamburger soup.

My kids don't like the green onion, so I just cook a whole one in the pot, and then take it out after the soup is done. We get the flavor, but not the bell pepper.

I use a large can of crushed tomatoes and one can of rotel (to make it spicy) instead of tomato juice...but I think I'm trying your way.

We also like it with shredded cheddar on the top (we put it on after it's in the bowls).


Kirby said...

This recipe makes a TON!

Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1 stick of melted butter
1 cup flour
4 cups half-and-half
4 cups milk
2 big boxes of chicken broth
1 can of cream of mushroom soup
1 bag of frozen broccoli florets
salt and pepper to taste
1/2 teaspoon nutmeg
4 cups grated cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half and milk. Add the chicken broth, stirring all the time. Simmer for 20 minutes.

Add the broccoli and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree (sometimes I do this...sometimes I don't if the florets are already small.) Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

D.O. said...

How D.O. Makes Soup: A Blog CommentYou'll need:- 1 can of soup (Campbells, Progressive, and Store-brand will do just fine)
- 1 can opener
- 1 appropriately sized, microwavable bowl
- 1 microwave (preferably with an "Add Minute" button)
- 1 paper towel
- 1 spoon

You'll Do:Take soup can from pantry, and open it using the can opener. Empty cans contents into bowl, using spoon to ensure none of the carrots or potatoes get stuck.

Cover bowl with paper towel and place in microwave. Set it to nuke on high for however long the can instructs.

While the soup is heating, rinse out the can and throw it in the recycling bin.

When the microwave beeps, carefully remove the bowl and stir using the spoon.

Let soup sit for at least a minute before eating lest you burn your tongue to blue blazes.

Richele said...

Cauliflower Soup

2 heads of cauliflower, chopped up
1 bag of carrots, chopped or shredded
32 ounces of veggie or beef broth
1 potato, chopped or shredded
1 white onion
1 spoonful of garlic
4 tablespoons of butter
2 cups of milk
salt and pepper to taste

1 block of cream cheese (optional)

In a large pot, saute butter, onion, garlic, carrot and potato for about 10 minutes. Toss in the cauliflower and saute for a little while longer. Add the broth and simmer for about 30-40 minutes - until everything is soft. Add milk, salt, and pepper and mash it all up with a potato masher. If calories aren't a concern, mash in the cream cheese for extra yum.

Mrs. H. said...

I'm a little late for this one and it looks like most of the soups I make are already posted! Here is the link to two I didn't see mentioned. :-) They're best in the fall/winter or on a rainy day.

Southwest Chicken Corn Chowder

Autumn Chowder

Mrs. H. said...

That D.O. comment was so funny!

Hendrick Family said...


Aaron LOVES Southwest Chicken Corn Chowder, but I didn't know how to make it.



Hendrick Family said...

Tomato Basil Soup from Katie Ramirez

3 tbsp. Butter
1/4 c. Heavy Whipping Cream
1 can Diced Tomatoes with basil, oregano, and garlic
fresh basil, if you have some

I triple this recipe so we'll have enough for our family and a little left over for lunch the next day.

Melt the butter in a large pot on low to medium heat. Puree the can of diced tomatoes in a blender, and pour the tomatoes in the pot. Add the whipping cream, and stir everything together. Add salt, pepper, and basil to taste. I also add some onion powder and garlic powder. I add extra whipping cream to because my kids will eat it if it's really creamy instead of really tomato-y. If no kids are involved, I'd just make it exactly like the directions say to make it.

Serve with grilled cheese sandwiches.

Jennifer said...

Hi Heather. My name is Jennifer Hern, and I go (went - we live in Richardson this summer and are going to New Life in the fall) to Living Hope and served with Aaron on the worship team this spring (computer). I've been following your blog for a month or so. You are such an amazing woman! I can't wait to meet you in person! Anyway, here is one of our favorite soups:

Cheeseburger Soup

3/4 lb ground beef
1 tablespoon olive oil
3/4 cup chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
1 teaspoon basil
1 teaspoon parsley
3 cups chicken broth
4 cups peeled and diced potatoes
3 tablespoons butter
3 tablespoons flour
2 cups Velveeta cheese, cubed
1 cup milk
salt and pepper
1/4 cup sour cream

Brown ground beef and set aside. In the same pan, heat olive oil. Saute the onions, carrots, celery, basil, and parsley in the olive oil until the vegetables are tender. Add the broth, potatoes, and beef. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.

In a small skillet, melt butter and stir in flour. Cook until bubbly. Add to soup and boil for 2 minutes, stirring constantly. Reduce heat to low; add cheese, milk and salt and pepper to taste. When the cheese has melted, remove from heat and blend in the sour cream.