Best ideas for a homemade soup recipe?

ive made loads of soups at home and was wanting to know of anything different that i could try that you think is really good.


the best ive made is broccoli and stilton, mushroom and onion, french onion and minestrone.


any other ideas?


(meat free ideas only please :))Best ideas for a homemade soup recipe?
Desperate chicken soup


I use this when I don't feel like cooking and have no time to prepare anyway.





Buy a bbq chicken hot off the spit from a chicken shop, tear it to pieces and throw into a pot. (Vegans and vegetarians can throw chicken into the garbarge bin instead)


Add chopped button mushrooms


Add chopped Chinese bok choy


Add shallots


Anything leftover you think will work in there.


1 litre of chicken (or vegetable) stock


Some fine rice noodles broken up into short strands


Top with cold water, boil until vegetables cooked (about 20 mins)


Serve to hungry children with fresh buttered bread.Best ideas for a homemade soup recipe?
Middle Eastern Mint Yogurt Soup


2 medium Kirby cucumbers


2 cloves crushed garlic


1/3 cup fresh chopped mint


2 cups low-fat plain yogurt


3/4 cup cold water


1/2 teaspoon salt


Method


Cut cucumbers into 1/2 inch cubes, leaving skin or peel on. Crush garlic and finely dice mint. Add all ingredients together, mix well, and serve chilled.


Notes: Serve chilled with a sprig of mint as a garnish.


Number of Servings: 6


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Italian Cabbage Soup


1 carton vegetable broth


1 can Italian style stewed tomatoes


1/4 head cabbage, chopped


2 carrots, peeled and sliced 1/2 inch


1 small onion, chopped


2 cloves garlic, chopped


1 tsp salt


1 tsp pepper


1 can cannellini beans drained and rinsed, optional


Method


Add broth and stewed tomatoes to a large pot. Add onions, garlic, carrot, cabbage, salt, pepper and beans. Simmer 1 1/2 hours on low heat.


Notes: This recipe is very simple and extremely filling and tasty.


Number of Servings: 4


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Cream of Spanish Onion Soup


4 tablespoons (unsalted) butter, softened


1 large Spanish onion, very thinly sliced


1 small garlic clove, finely chopped


4 tablespoons (1/4 cup) all-purpose flour


1/2 teaspoon kosher salt


1/2 teaspoon black pepper, fresh ground


1/2 teaspoon crushed red pepper flakes (or to taste)


1 quart chicken stock or vegetable broth


1 cup heavy whipping cream


1/2 cup red bell pepper, finely chopped


2 tablespoons parsley, coarsely chopped


1/2 cup Parmesan or Romano Cheese, grated


Method


In a heavy 3-4 quart saucepan, melt butter over medium heat. Add onion; cook stirring constantly for 10-12 minutes or until slightly browned; reduce heat if necessary to prevent burning. Add flour, salt, pepper and pepper flakes. Stirring constantly, cook for 2 minutes. Add chicken stock and heavy cream. Continue cooking and stirring until thickened and bubbly. Remove from heat. Stir in bell pepper. Pour into individual bowls, sprinkle with grated cheese and garnish with chopped parsley.


Notes: Serve with garlic bread sticks and a hearty salad. This is a rich and delicious soup that will warm you after a hard day of braving the winter weather.


Number of Servings: 4, 1-cup servings


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Thai Coconut Vegetable Soup





Ingredients:


1 onion, diced


2 red bell peppers, diced


3 cloves garlic, minced


1 carrot, sliced


1 can chickpeas (optional)


4 tbsp olive oil


1/2 tsp cumin


1/2 tsp coriander


1/4 tsp cayenne


2 1/2 cups diced tomatoes


1 cup coconut milk


1 cup peanut butter


1/2 cup vegetable broth


juice from 3 limes


1 tsp salt


1/2 cup fresh chopped basil or cilantro


Preparation:


Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.


Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.





Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup!


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Mixed vegetable soup





Ingredients





30g bean curd sheet, soaked, drained, cut into strips


55g wood ear fungus, soaked, drained, cut into strips


6 fresh shiitake mushrooms, cut into strips


55g canned bamboo shoots, drained and cut into strips


1 litre of vegetable soup stock





Seasonings





1 1/2 tbsp salt


1/2 tsp pepper





Directions





Put the bean curd sheet, wood ear fungus, bamboo shoots, and shitake mushrooms in a big ceramic bowl








Pour the vegetable soup stock in








Bring water in a wok or steamer to a boil








Lower heat to a simmer








Place the bowl into the wok or steamer








Steam the soup for 40 minutes








Serve











Home made Veggie Soup





What you will need:


1 quart canned tomatoes


1 med onion


garlic to taste


2 tbsp split peas


2 tbsp lentils


2 tbsp barley


half cup frozen limas


1 med potato


4 oz angel hair pasta


half of 1 bell pepper


1 jalapeno


3 tbsp extra virgin olive oil


1 pkg low sodium vegetable broth


1 qt water


one half tsp tabasco


one half cup carrots





How to prepare';


First you will need to saute the onion, bell pepper, jalapeno, and the garlic in the olive oil


Then put in the tomatoes, water, broth, and the one package low sodium chicken broth


Cook the lentils, split peas, and the barley in 2 cups of water until tender ( about 20 min )


Put these along with the cooking water in the pot


Cut remaining veggies in chunks and place in pot


Simmer until done ( for about 50 min )


Put the pasta in the pot after simmering and cook for an additional 10 min





Heartwarming Homemade Lentil Soup








Ingredients


2 teaspoons olive oil


1 onion, diced


3 stalks celery, diced


1/2 cup diced carrot


3/4 cup dried lentils


1 (15 ounce) can diced tomatoes


3 3/4 cups vegetable stock


2 teaspoons dried fine herbs or herbes de provence


1/2 teaspoon ground black pepper


Directions


1heat olive oil in large stock pot over medium heat.


2add diced onion to pot and saute for 3 minutes.


3add diced celery and carrot to onion and saute another 3 minutes.


4add lentils to pot and saute 1 minute.


5add tomatoes, stock, herbs, and pepper to pot.


6bring pot to a boil.


7lower heat to medium low and cover.


8simmer until lentils are cooked, approximately 25 or 30 minutes, stirring occasionally.


9remove pot from heat, uncover, and allow contents to cool.


10using food processor or hand-held blender, puree approximately 1/2 the contents of the pot.


11return puree to pot, stir, and heat through.


12serve with crusty bread.
Potato Soup; I don't go by a recipe, so here are directions that I use (of course, all are approx.)





Dice up 4-5 potatoes and boil; cook until tender and drain


In a skillet, brown together butter, onion, and green onion. When the onion starts to turn brown, take off of the skillet and add to the potatoes in a pot


In the skillet, stir a little bit of milk and flour together, bring to a boil. Add some milk to make it creamy, not to thick. Add to the potato mixture. Let all ingredients simmer together.





We like to add turkey bacon this , if that's an option.
This mushroom soup is to die for! I make it whenever mushrooms are sale, as I always make a big batch. It's creamy and the dill adds something really good to the taste.
How about some pumpkin soup, find lots of recipes here http://www.squidoo.com/pumpkinsoup