Recipes For Soups

recipes for soups, looking for these recipes? check this for 5 best recipes for soups: Rustic Beef Soup , Tomato Basil Soup / with grilled cheese , Creamy White Bean Soup , Thai butternut squash soup , Split green pea soup

Rustic Beef Soup

image credit: Shannon McDonagh cookpad.com

Ingredients

4 servings

  • Leftover steak
  • Diced potatoes
  • Diced white onion
  • Sliced celery
  • Green peas
  • Water
  • Beef broth
  • Garlic
  • Salt & pepper
  • Chives
  • Red chili peppers optional
  • Steps

  • Boiled the steak in water until pulls apart
  • Add diced potatoes, onion & celery into beef water
  • While boiling add garlic, salt & pepper, chives, chili peppers & peas
  • Add beef and continue to boil until potatoes are cooked and serve with biscuits or buns
  • Creamy White Bean Soup

    image credit: Christina cookpad.com

    Ingredients

    6 servings

  • 4 slices uncooked thick sliced bacon
  • 2 stalks celery, diced
  • 2 large carrots, peeled and diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans cannellini beans, drained and rinsed
  • 3 cups unsalted chicken broth
  • 1/2 cup half and half (or heavy cream)
  • 1/2 tsp. each salt, dried rosemary
  • 1/4 tsp. each dried thyme, pepper
  • 1/2 cup freshly grated parmesan cheese
  • 2 packed cups roughly torn kale
  • Steps

  • Start by dicing up the bacon. The easiest way to do this is to pop the slices in the freezer for 20-30 minutes, until it firms up, then take it out and snip it with some sharp kitchen shears. Hands down, this is the easiest way to cut up raw bacon. Change
  • In a large pot over medium-high heat, cook the chopped bacon until it is browned and crispy. Then remove the bacon with a slotted spoon to a towel lined plate, but leave about 1 tbsp. of the drippings in the pot. Add the celery, onion and carrot to the pot and cook, stirring occasionally, until they begin to soften up, about 5 or so minutes. Then add the garlic and cook another minute or so, until fragrant.
  • Add the drained beans, broth, cream and seasonings to the pot and give it all a good stir. Let it come up to a low boil. Then reduce the heat down a bit and let everything simmer for about 20 or so minutes. At this point, taste it and add any additional seasonings that you think it needs.
  • Remove the pot from the heat and use an immersion blender to give the soup a couple of quick blitzes, until it’s your desired consistency. Or you could just blend half the soup in a blender, then stir it back in. Then immediately stir in the parmesan cheese, the cooked bacon and the kale. Once the greens wilt into the soup, you’re ready to serve. Change Change
  • Split green pea soup

    image credit: [email protected] cookpad.com

    Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 Onion, diced
  • 3 stalks celery, diced
  • 2 bay leaves
  • 1/4 tsp thyme leaves,dried
  • 3 carrots, chopped
  • 4-6 cloves Garlic, presses or finely minced
  • 1/4 tsp Pepper
  • 6 cups chicken or vegetable broth low sodium (add another cup if you want thinner broth)
  • 1 lb Green Split Peas (rinced)
  • 1 tsp liquid smoke optional for vegetarian version
  • 1/2 tsp salt kosher or 1/4 tsp table salt (add after cooking if needed)
  • Optional meats you can use: (or combination of them)
  • 6 slices bacon
  • 2 small ham hocks
  • 2-3 cups diced leftover ham (which is all I use)
  • Steps

  • Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.
  • Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent Change Change
  • Add the carrots, garlic, bacon or ham, if using, and pepper and cook for a minute Change
  • Add broth, hambone or ham hock, if using, (Add liquid smoke, if using, for vegetarian method). Let come to a simmer. Change
  • Stir in split peas. Change Change
  • Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position. Change
  • Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or – or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure. Change
  • Change Change Change
  • When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
  • When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.
  • Taste and add the salt as desired. Serve hot. The soup will thicken quite a bit when it cools, that is normal.
  • This isn’t my recipe I found it online at simply nourishing and tried it out. I liked the fact you do not have to use Ham or a ham hock. I posted it because I use it again and again and tweek it till it tastes the way I like it.
  • Tomato Basil Soup / with grilled cheese

    image credit: N.M.C.M. cookpad.com

    Ingredients

    5-6 servings

  • 1 (28 oz) can diced tomatoes Basil and garlic and oregano or 3-4 regular size cans
  • 2 cups chicken stock
  • 1 cup water
  • Pinch salt and pepper
  • 1/2 cup heavy cream
  • Grilled cheese
  • Bread
  • Butter
  • Cheese
  • Steps

  • In food processor or blender blend all the tomatoes. Many need to do in batches don’t over load.
  • Add tomatoes in a pot or Instant pot/ ninja foodie.
  • Add salt and pepper to taste, water, and chicken stock.cook until it bubbling, stirring occasionally. For instant pot use sautéed mode.
  • Meanwhile make the grilled cheese, and when soup is done remove from heat and let cool down some. After all of the grilled cheese sandwich are all made… add in the 1/2 cup of heavy cream to the soup and blend it in well. Done Change
  • Notes- if you don’t have any chicken stock, use 2 cups of water and 3 chicken bouillon cubes, that what I used I hardly ever have any stock.
  • Thai butternut squash soup

    image credit: Shellie Watson cookpad.com

    Ingredients

  • 2 + tsp salt to taste
  • 2 + tsp chili pepper flakes to taste
  • 2-3 tbs. minced garlic
  • 2-3 tbs. garlic chili paste
  • 2 (15 oz) packages cubed/frozen Butternut Squash
  • 2 tbs. olive or coconut oil
  • 3 shallots, chopped
  • 5 scallions, chopped
  • 1 (32 oz.) Container Vegetable broth
  • I can light coconut milk
  • Steps

  • In Dutch oven add olive oil, shallots, green onions (reserve one for garnish), garlic. Sauté about 8 minutes until tender. Add two pkgs of butternut squash and sauté additional 10 minutes with lid on.
  • Remove lid, stir. Add chili flakes, salt, seasonings. Sauté about 5 minutes. Add broth. Stir until combined. Simmer 15 min until squash is completely tender. Change
  • Remove from heat. Using a hand blender, purée the soup very carefully in the pot. If you do not have a hand blender, use a vitamix style blender ladeling the hot soup into blender at 50% capacity of blender size. Then pouring back into a warming pot once blended. (I highly recommend owning a hand blender to purée soups).
  • Once soup is puréed, open coconut milk and carefully pour into a small mixing bowl. Wisk until blended. Pour 3/4 of the total can of coconut milk into the soup, lightly stirring to blend, reserving remaining 1/4 of the coconut milk as a swirled garnish for each bowl. I also garnished with chopped green onion and extra chili flakes. Or you could use chives, cilantro or lemongrass. Change Change
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