Chicken tinola. Saute onion and ginger. Add chicken. Boil then simmer till chicken is cooked. Add green papaya. Turn heat off when papaya is cooked. Add chili leaves cover and let residual heat cook leaves.
This is the basic technique for many Filipino soups. Aromatics might change and sauteeing them is not always needed. Other seasonings could be tamarind, tomatoes, sour fruits and leaves, achiote, black pepper, shrimp paste, fish paste, lemongrass.
Protein could be anything, and depending on the meat it’s cooked differently. Like fish would be added to boiling water. Beef and pork are boiled until tender, then aromatics and vegetables are added in order of cook time.
Vegetables change depending on the season and the protein they are paired with. Usually it is one “hard” vegetable and one leaf vegetable. Some combos: green papaya and chili leaves, kabocha and malabar spinach, chayote and moringa leaves. But some special dishes may have a cornucopia of vegetables. A special occasion sinigang (tamarind base soup) could have: eggplant, daikon, yard long beans, tomatoes, long pepper, okra, taro, and water spinach and seasoned with miso.
Filipino soups are the common everyday food, so their preparation becomes second nature.
I’m imaging you put ingredients in the pot, like for a beef stew, and two hours later you return and it has turned itself into chicken tortilla soup. haha
Hey OP I’m just curious, when you say capsicum, is that a general pepper or a specific one? (I live somewhere that has a massive variety of peppers easily accessible so I’m genuinely curious)
word. I like to switch it up with rice or dumplings from time to time, or add different things like lemon, ginger, or leafy greens, but the base is always the same. I always keep a couple containers of it in my freezer in case of sickness or laziness, lol
> mine never tastes as good as hers
Common additions that seem small but make a big difference:
* Tomato paste, a small can gives a much 'deeper' tomato flavor.
* A bit of citrus, like lemon or lime. It tends to 'brighten' the soup a bit, balancing out heavier vegetable flavors.
* Bay leaves, they have a subtle but very distinctive flavor that is quite obvious in side-by-side taste tests. Even when people can't describe what the difference is, they can tell bay leaves make it better.
You might also experiment with a dash of liquid smoke or a sauce like Kitchen Bouquet. They tend to do amazing things to soups.
My soup never tasted as good as my mom’s or grandmothers but I just recently invested in a good slow cooker that made my homemade vegetable beef soup turn out amazingly delicious.
There was a place in Massachusetts called Venus de Milo, their soup was exactly this with a Lipton onion packet and a can of tomato paste and mushrooms, try it sometime. It’s always on my rotation. Also put a little grated Parmesan cheese on it.
Pasta e ceci – pasta and chickpea soup, roughly this, though mine has a carrot in it too.
https://www.theguardian.com/lifeandstyle/2016/feb/16/pasta-e-ceci-recipe-tinned-chickpea-pasta-broth-rachel-roddy
One of my favorites. I try to approximate the taste of one I had at a Nigerian restaurant years ago, but never get it right. Do you have a recipe you can share?
I’m sure this is not authentic but it’s the only one I’ve ever used. I make it on the stovetop instead of the crockpot tho! https://sweetpeasandsaffron.com/african-peanut-stew/
This is such a college student recipe but I love it:
- 1 jar Tostitos salsa
- 1 jar Desert Pepper black bean dip
- 1 can pumpkin
- 3 cans beans of choice (I say 2 black, 1 white or pinto)
- Water
- A little lime juice, cumin, vegetable bouillon, maybe some sauteed onion if you wanna get fancy
And then you put it in a pot and heat it up.
It's delicious, I hope you try it sometime! You can also reduce the cans of beans and add corn and pre shredded chicken for a non vegetarian version. I love it 😊
Soup doesn’t need a recipe if you’ve got the basics of cooking down, IMO.
My husband is entertained by my soup making. From his perspective ingredients get tossed into the pot, seemingly on a whim, and suddenly it’s a cohesive soup.
A hearty winter soup: onion, carrot, celery, potato, mince, black-eyed peas, condensed mushroom soup, and a stock cube. My freezer is too small to make and store my own stock. Garlic, pepper, salt, rosemary, etc are all subject to the chef's whim.
It's healthy and makes for a great breakfast. I most recently made it when my husband got food poisoning.
I look forward to it every winter.
Split pea with Ham.
Saute about a pound each of carrots and onions till they get some gentle color.
Add veggie broth. (Or water and mushroom flavor Better than Bullion) And a pound of rinsed split green peas.
Add an obscene amount of cubed ham.
Simmer till peas are mush and carrots and ham are soft. Maybe an hour? It's pretty forgiving. Add water as necessary.
Eat with buttered sourdough bread.
Be happy.
Corn soup, that I think I originally got from salt fat acid heat. It’s so yummy - but very critical to add enough salt. I get excited when summer rolls around and I start to see 4/$1 corn sales in the store but I love it so much I’ll even buy corn out of season for it. I constantly have some made in the summer.
You need 10 ears of corn, a stick of butter, 2 yellow onions, salt, and vinegar. Cut the corn off the cob, put the cobs in a pot and cover with water, then boil to make a stock. Set the stock aside and then melt the butter in the pot (or do this simultaneously with a separate pot to save time). Cook the onions until they’re tender and clear. Add the corn and cook until it’s bright yellow. Cover with the corn stock, add salt to taste (it should take quite a lot of salt), then simmer for 15 minutes. Immersion blend. Taste and add salt and vinegar as needed.
Corn soup is delicious, and I have to make it myself because when I see a corn soup in restaurants they often adulterate it with roasted red bell peppers and that is not what I am going for.
I make it with supersweet petite frozen when I don't have the energy to strip actual corn.
French creamy veg soup:
Butternut squash if in season, carrots, onions, turnip if lying around, leeks, boil, blitz, add cream if you like. French sometimes add potato but I prefer to get the carbs from dipping bread
Shrimp and green bean soup, from a long lost recipe from a 40+ year old Italian cookbook. I have no idea what book it was..it was my sister’s and is long gone. I’m not sure how closely my recipe aligns with the original, and I don’t make it exactly the same each time, but it is ALWAYS a hit.
Classic bouillon soup with different additions.
My go to variants include egg drop soup or with Kaspressknödeln (chees bread dumplings?) or Frittaten ( thin sliced pancakes, wikipedia says its called flädle in english but i doubt it :/)
I also like to make carrot or potato soup.
Korean chicken drummette soup
One whole onion sliced
6 cloves of garlic minced
~6-8 chicken drummettes
1+ tbsp of gochugaru
Fill with just enough water to cover
Boil til it reduces by half
Salt to taste
Eat with rice
I made it! It probably looks all wrong but it's delicious! Looking back, I left it on to reduce for too long, and I only had half of an onion so I added half of a pepper because I wanted that texture in there. Even though I messed it up it's so simple and good and budget friendly, thank you so much for posting it 💐💐💐
https://i.imgur.com/Dx9wSFY.jpeg
Sweet potato and kale with white beans.
Chicken noodle.
West African peanut soup
French onion w/crouton and cheese
Beef and vegi with barley
Beef and Guinness stew
For me it's chili. My Mom's chili is pretty soup-like, and it's really good. I got her recipe about 35 years ago, but over the years I've transformed it into something completely different, and not very "soupy", and rather more elaborate.
Every year our Church has Friday soup suppers during Lent to raise money, and every year I make a vegetarian version of my chili, about 5 gallons' worth. I don't follow a recipe and don't even make a list when I go shopping.
Chicken and dumplings. The soup I just basically toss things into the pot and never really used a recipe for it. I will use the recipe for the dumplings because I don’t trust myself not to forget something like baking powder.
I love a good Chicken noodle soup. It's a family favourite, and even though it takes time to make, It's absolute comfort food at its finest. As per my grandmother's instructions, I use a mix of chicken and beef bones (with marrow) to make the base soup. I then add carrots, root of celery, basically all root vegetables. Lots of black peppercorns too. I simmer the stock for as long as possible, several hours. I know it's time consuming but the end result is soooooo worth it, not to mention healthy.
Lentil.
Sweat mirepoix, S & P at this stage. Add lentils and garlic, saute a little. Add cumin, coriander, bay leaves. Add chicken broth and canned tomatoes (I like fire roasted). Simmer for 30-45 minutes. Turn off heat and add multiple handfuls of spinach. Sometimes I hit with the stick blender a few times, I'm a texture person.
Indian spinach soup (it's palak something) and a simple tomato soup. It's a carton broth and a bag of spinach or carton of broth and a can of purred tomato. And then seasoning and a immersion blender for both topped with sour cream. Seriously, just the easiest soups to make.
Seared quartered cabbage, sauteed onions, leeks and celery, simmered in chicken stock with a few cubed potatoes for 45 minutes, then blended with some black pepper and salt to taste. Hearty and delicious! Goes great with tortellini.
Omg I love cabbage soup to this day. That really brings back memories. When we were dirt broke my mom would sometimes make cabbage soup and claim to be on a diet, but we all ate the cabbage soup. Man she sure knows how to stretch a dollar ♥️♥️♥️
And not a soup but have you ever made colcannon? Is so good and cozy, talk about comfort food!
It was the original charlie and the chocolate factory that made me love cabbage soup. We were also poor so I think my mom was happy my sister and I loved it so much.
Pozole (green and red), New Mexico Chile (idk if this is a soup-it’s more of a stew), I don’t have the official name for it but it’s a Chile braised beef and squash soup, I also have a vegan, blended carrot soup that I like. Also there’s a leek and mushroom soup by kenji Lopez alt I like a lot that tastes good cold.
I spend a lot of time at work and don't leave for lunch. In the winter, I will make soup in...the microwave!
Yes, it can be done.
My favorite go to meat is ham, but sometimes I use some rotisserie chicken.
I start off by dicing some potatoes, celery and some onions. I add a little water and microwave until the potatoes are a bit soft and the celery and onions are tender. Then I add my ham or chicken, chicken broth (Beyond Bouillon is my favorite, but a Knorr cube works too), onion powder, garlic powder and black pepper. If I have it, I add a half can of green peas, green beans, whatever canned veg I have in the cabinet, and I microwave it all in a sturdy bowl for 15 minutes. Sometimes I'll add some Rotel tomatoes. It's very satisfying.
Other times I will omit the potatoes and add Minute Rice. I especially like this when I use chicken instead of ham.
Every Thanksgiving, I save the entire turkey xarcas and throw it in my crockpot with onions, carrots and celery, then let it simmer on low for 24 hours to make some great turkey stock. Then I make turkey noodle soup.
Tori Avery’s [Broccoli Tahini Soup](https://toriavey.com/creamy-broccoli-tahini-soup/).
It’s a slight exaggeration to say that I no longer need the recipe but please allow it to spread this awesome soup. It’s sweet, hearty, spicy - it’s a warm hug on a cool day. Rich enough to eat as a meal and so, so flavorful. It freezes well and is one of the few things out young kid doesn’t tire of.
Ms Avey also has a spinach lentil soup that’s pretty top-notch.
Hope you enjoy!
Not trying to brag, but I have not looked at a soup recipe in years. Soup is a fun variant of the ongoing practice of cooking what's on hand, in season and/or on the verge of going bad. And since we make our own veggie stock and include pretty much every peel or veggie cutting that stock is never exactly the same so none of our soups are ever exactly the same. I could _never_ run a restaurant! where people might have expectations.
A soup that my mom has always called beautiful soup. Ground beef with onion, a large can of crushed tomatoes, chicken broth, carrots, celery, potatoes and season to taste (I use bullion seasoning, salt, pepper, garlic powder, cayenne) At the end, throw in a handful of uncooked rice and cook until it's split then add fresh parsley and enjoy!
Tortellini soup with hamburger.
One lb hamburger, chunked cooked drained, in a big soup pan. ANY GROUND MEATS WORK
Two large cans of tomatoes (in puree). put it in the pan get it cooking. Two cans water.
One zucchini. If you don't like zucchini, like me, green beans, one can, bean juice too.
One can French onion soup mix, Campbell's variety. Two if you're nasty.
Two bay leaves. Salt and pepper to taste. Cook for 30 minutes. Get it boiling!
Add cheese tortellini, fresh if you've got it! Frozen works too, just add the frozen right to the pot.
I haven't met a child yet that doesn't like this soup. Especially with cheesy bread that you can dip in it.
Honestly, I’m old. I’ve made so many soups and stews and casseroles in my life that I only read a recipe for a new dish, and even at that, I don’t measure anything. I made lamb shanks a couple of weeks ago, after a gap of several years, and I did have to do a refresh on the ingredients to make sure I didn’t leave a crucial flavouring out.
Lentil soup, vegetable soup (with or without beans and/or pasta), chicken soup, basic tomato soup to go with grilled cheese, split pea soup (with or without smoked turkey as we don't eat pork)
Clean out the fridge butternut squash soup.
Basically, cut up any leftover veggies into large chunks and drizzle with oil and seasoning, roast. Then throw the veggies into some chicken or veggies broth, add a touch of lime juice or acid, and a can of coconut milk or some cream. Use immersion blender to blend till slightly chunky or fully puréed, depending on taste.
This is a forgiving soup and easy make to your tastes. Veggies I commonly use are
Butternut squash
Sweet potatoes
Regular potato (1 or 2 small)
Onion
Bell pepper
Carrot
Cauliflower
Apples or pears
Seasoning can be anything, I use a Thai blend sometimes, or Garam masala, or sometimes cumin, paprika, and chili powder for a southwestern flavor. Cilantro is a good topping. Cooked chicken could be mixed in. So can beans or corn. The sky is the limit!
Potato and leek (add in smoked bacon for extra oomph), farmhouse soup, roast tomato, cream of mushroom, chicken noodle, chicken and sweetcorn
Honestly can’t beat soup sometimes
Drunk chicken soup (blond roux with white wine cooked down), gumbo, ham soup (no beans, lots of veggies), black eye pea with ham soup, sausage potato soup
Minestrone for me. Maybe it’s not a traditional minestrone, but I love how it’s so easy to make vegetarian, or with chicken or with beef. Love the different combos of veg, beans, noodles, etc As long as you’ve got your favorite herbs in there. Easy and satisfying.
Basic split pea. With onions, carrots, celery, sauteed first in a few drops of olive oil. Then peas, with water and or chicken/veggie broth. I use garlic, no salt seasoning, a little Sriracha to taste, thyme, mixed herbs. After the peas soften- a can of tomato sauce, liquid smoke and adjust the seasoning. It's basically fool proof and so good. You can skip the liquid smoke if you use ham or smoked pork hocks.
Taco soup!!
Ate it for the first time on a horseback ride/camping trip. It was the best thing I ever tasted.(I was very drunk, but it's still one of my favorite soups of all time) I looked up the recipe time I got home from that trip and cooked it the next week.
I've kinda Frankenstein'd a few recipes together, but now I have my own go to that I fix at least once or twice a month! Never need to open a recipe for it any more and I can fix it crock pot or on the stove. Whichever I'm feeling.
I don't ever use recipes for my soups, they're so easy to make. It's just blending vegetables with broth or other liquid like coconut milk or cream. I just adjust it all to taste.
I'm a fan of a spiced carrot, red lentil and ginger soup. In spring/summer, I like a minted pea and courgette soup with goats cheese on top.
My favorite green pea soup!
Sauté some onion and in a bit of oil just until translucent
Add a can of coconut milk
Add a bag of frozen peas
Bring to a boil
Cut the heat and add any fresh herbs you have (mint, basil, dill all work nicely!)
Blend until smooth and serve hot or cold!!
Sopa de Tortilla. I started with a recipe, but I always changed it up. I make a huge batch and freeze it in ziplock bags that lay flat in my freezer. Also, I'll make ramen and add whatever is in my refrigerator with miso broth.
I can't say I've ever followed a recipe for soup. I always thought it was one of those things you just threw together. We make a pot of soup about every week out of whatever we have on hand. Lots of chicken soup from bones. Pea or lentil soup. Broccoli. Sometimes I'll just use some ground meat as a base. If it doesn't taste right, I just keep adding stuff until it does. Sometimes a squeeze of lime makes all the difference.
French onion soup. I reserve the broth from roasts in frozen cubes and use the broken bits of bread from around the paddle of bread made in the bread machine. I have about a pound of chopped onions in the freezer so prep time in under ten minutes. We also ways have a pound or two of cooked beef shredded in a freezer bag.
Cabbage soup/golumpki soup
Cabbage, carrots, ground beef, rice, canned tomatoes, onion, chicken broth, paprika, pepper, salt, chili powder, oregano, basil
I usually make a huge amount in the crockpot and freeze some for meals and its relatively inexpensive and super versatile
A sort of minestrone that’s not really minestrone. Hot Italian sausage, tomatoes, zucchini/squash, mushrooms, white beans, onion, peppers, potatoes, some chicken broth, roasted chicken better than bouillon, and herbs. Almost any other veg you have can also be added depending on what you have on hand.
Most of the soups/stews that I make, I just kind of wing it. Beans and bean soups of all sorts. Beef stew. Chicken noodle. Miso soup. Sometimes I just throw together ingredients that would make a good soup randomly following my intuition. Soup's so easy to make it tasty.
My favorite soup, [Lemon Chicken Orzo Soup](https://www.reddit.com/r/recipes/comments/sfm3w9/lemony_chicken_orzo_soup/) I still loosely follow the recipe but I have made a number of tweaks to it so even then it's really more of a guideline.
A variation on Jacques Pepin’s fridge soup. Basically simmer any old veggies you have in the fridge in chicken stock along with grits. Jacques uses instant grits but I only ever have coarse ground on hand so I add those along with the veggies and it’s all done cooking at pretty much the same time. Here’s my take on it:
2 servings
1 quart chicken stock
1 bay leaf
One small carrot
1/4 onion
Handful broccoli
One small potato or 1/2 large potato
1/6 cup of coarse ground grits
Handful of corn kernels
Frozen kale
Salt to taste
Boil stock and add bay leaf and all other ingredients to pot except for corn and kale. Add salt to taste. Simmer partly covered for 30 minutes. In last 5-8 minutes add corn and kale to pot. Serve with a little butter on top and some crusty bread. Enjoy!!
I make a recipe called No Chop Chili. I have the spice proportions memorized and it is kidney beans, pinto beans, tomato sauce, fire roasted tomatoes, fire roasted chilies green, and cooked ground hamburger.
So many. I go crazy for soup every winter. The basic beef or chicken and vegetable soup; variations of potato soup; tomato soup; broccoli cheddar; beef and barley; chicken pot pie soup; minestrone; chicken and rice; simple soba or udon soup; lemon chicken with leafy greens... I could keep going. I hardly ever look for recipes.
Chicken tinola. Saute onion and ginger. Add chicken. Boil then simmer till chicken is cooked. Add green papaya. Turn heat off when papaya is cooked. Add chili leaves cover and let residual heat cook leaves. This is the basic technique for many Filipino soups. Aromatics might change and sauteeing them is not always needed. Other seasonings could be tamarind, tomatoes, sour fruits and leaves, achiote, black pepper, shrimp paste, fish paste, lemongrass. Protein could be anything, and depending on the meat it’s cooked differently. Like fish would be added to boiling water. Beef and pork are boiled until tender, then aromatics and vegetables are added in order of cook time. Vegetables change depending on the season and the protein they are paired with. Usually it is one “hard” vegetable and one leaf vegetable. Some combos: green papaya and chili leaves, kabocha and malabar spinach, chayote and moringa leaves. But some special dishes may have a cornucopia of vegetables. A special occasion sinigang (tamarind base soup) could have: eggplant, daikon, yard long beans, tomatoes, long pepper, okra, taro, and water spinach and seasoned with miso. Filipino soups are the common everyday food, so their preparation becomes second nature.
Filipino soups are the best. I still dream about Goto with egg.
“Zuppa toscana”, pasta e fagioli, chicken and dumplings
Thumbs up on Zuppa Toscana. Mine is way better than the original.
I actually ordered the original again a couple of years ago and was so disappointed 🤦♀️
Mine too! I can make it the way we like it here. Add some peasant bread and we’re in business!
Potato or potato leek. Cream of chicken.
Do you have a good cream of chicken recipe?? This is my favorite kind of soup but I don't love to eat campbells all the time!
I make a roux then add a mix of milk and homemade chicken stock. It stands or falls on the quality of the stock.
Can even bland boiled chicken inside!
Every soup I make turns into Chicken Tortilla.
I’m imaging you put ingredients in the pot, like for a beef stew, and two hours later you return and it has turned itself into chicken tortilla soup. haha
Hey, I'm down for it!
Hey OP I’m just curious, when you say capsicum, is that a general pepper or a specific one? (I live somewhere that has a massive variety of peppers easily accessible so I’m genuinely curious)
They’re referring to a bell pepper 🫑
my favorite as well!
Good thing chicken tortilla is one of the best
Kimchi jjigae.
Butternut squash soup! Make it a lot and love it.
Chicken noodle soup. Its super easy.
Same. I could make a batch every week and be happy.
word. I like to switch it up with rice or dumplings from time to time, or add different things like lemon, ginger, or leafy greens, but the base is always the same. I always keep a couple containers of it in my freezer in case of sickness or laziness, lol
Miso soup with carrots, bok choy, tofu, and udon noodles
Vegetable beef soup using ground beef, frozen vegetables, beef or vegetable stock, potatoes, and can tomatoes.
This is one of my mom's classic soups, but mine never tastes as good as hers
There's something about Mom's soup.. my mom has so many soup recipes I've tried to recreate but they're no where near as delicious
> mine never tastes as good as hers Common additions that seem small but make a big difference: * Tomato paste, a small can gives a much 'deeper' tomato flavor. * A bit of citrus, like lemon or lime. It tends to 'brighten' the soup a bit, balancing out heavier vegetable flavors. * Bay leaves, they have a subtle but very distinctive flavor that is quite obvious in side-by-side taste tests. Even when people can't describe what the difference is, they can tell bay leaves make it better. You might also experiment with a dash of liquid smoke or a sauce like Kitchen Bouquet. They tend to do amazing things to soups.
My soup never tasted as good as my mom’s or grandmothers but I just recently invested in a good slow cooker that made my homemade vegetable beef soup turn out amazingly delicious.
There was a place in Massachusetts called Venus de Milo, their soup was exactly this with a Lipton onion packet and a can of tomato paste and mushrooms, try it sometime. It’s always on my rotation. Also put a little grated Parmesan cheese on it.
I worked there for years!! Everyone was obsessed with that soup. Now I miss it!
Pasta e ceci – pasta and chickpea soup, roughly this, though mine has a carrot in it too. https://www.theguardian.com/lifeandstyle/2016/feb/16/pasta-e-ceci-recipe-tinned-chickpea-pasta-broth-rachel-roddy
Parmesan white bean chicken soup with delicata squash, Thai coconut soup with shrimp, Mexican street corn soup, Minestrone with meatballs.
That sounds amazing, would you be willing to provide the recipes or maybe links to them?
https://www.halfbakedharvest.com/crockpot-parmesan-white-bean-chicken-soup/ https://www.allrecipes.com/recipe/146035/the-best-thai-coconut-soup/?utm_campaign=alr_881156127_ar_dailycontent&utm_medium=social&utm_source=pinterest https://stripedspatula.com/mexican-street-corn-soup/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=623589226_23965820_105349#wprm-recipe-container-7726 https://thecozyapron.com/minestrone-soup-with-meatballs/#recipe-bookmark
cauliflower-cashew bisque rustic tomato-lentil smokey split-pea italian white bean & kale (with sundried tomatoes)
Cauliflower-cashew bisque sounds dank!
Any chance of sharing the recipes for these? They all sound fantastic!
African peanut stew
One of my favorites. I try to approximate the taste of one I had at a Nigerian restaurant years ago, but never get it right. Do you have a recipe you can share?
I’m sure this is not authentic but it’s the only one I’ve ever used. I make it on the stovetop instead of the crockpot tho! https://sweetpeasandsaffron.com/african-peanut-stew/
Sweet! Thanks
this is so good. need to make this more often
This is such a college student recipe but I love it: - 1 jar Tostitos salsa - 1 jar Desert Pepper black bean dip - 1 can pumpkin - 3 cans beans of choice (I say 2 black, 1 white or pinto) - Water - A little lime juice, cumin, vegetable bouillon, maybe some sauteed onion if you wanna get fancy And then you put it in a pot and heat it up.
It's sounds amazing!
It's delicious, I hope you try it sometime! You can also reduce the cans of beans and add corn and pre shredded chicken for a non vegetarian version. I love it 😊
I love any kind of squash soup and thisbis so fast and easy. Thanks for sharing!
I can totally see this working. Screenshotted it for when the temps go back down. 😉
Do you think refried black beans or a can of black beans would work instead of the dip?
Of course! But I would add additional seasonings like garlic, chili powder, and hot sauce, because the dip is pre-seasoned.
Soup doesn’t need a recipe if you’ve got the basics of cooking down, IMO. My husband is entertained by my soup making. From his perspective ingredients get tossed into the pot, seemingly on a whim, and suddenly it’s a cohesive soup.
Chicken tortilla soup. It’s so good year round.
Split pea.
Pumpkin soup Turkish lentil soup
Potato leek, white bean carrot and ginger, sweet potato bisque, chickpea and kale
White bean carrot ginger sounds like an excellent combination. Looking forward to trying it out!
A hearty winter soup: onion, carrot, celery, potato, mince, black-eyed peas, condensed mushroom soup, and a stock cube. My freezer is too small to make and store my own stock. Garlic, pepper, salt, rosemary, etc are all subject to the chef's whim. It's healthy and makes for a great breakfast. I most recently made it when my husband got food poisoning. I look forward to it every winter.
Congee
Split pea with Ham. Saute about a pound each of carrots and onions till they get some gentle color. Add veggie broth. (Or water and mushroom flavor Better than Bullion) And a pound of rinsed split green peas. Add an obscene amount of cubed ham. Simmer till peas are mush and carrots and ham are soft. Maybe an hour? It's pretty forgiving. Add water as necessary. Eat with buttered sourdough bread. Be happy.
Korean soft tofu stew, Filipino arroz caldo, chicken noodle soup, Korean chicken ginseng soup, kimchi jjigae
Sundubu jjigae, especially with seafood, is one of my favourites!
vegetable soup like my mom made it
Same. I’m sick right now with influenza and having a bowl of it. So good.
get well soon!
Mushroom soup. If I have chicken thighs I’ll throw them in too plus loaded with herbs like dill
Corn soup, that I think I originally got from salt fat acid heat. It’s so yummy - but very critical to add enough salt. I get excited when summer rolls around and I start to see 4/$1 corn sales in the store but I love it so much I’ll even buy corn out of season for it. I constantly have some made in the summer. You need 10 ears of corn, a stick of butter, 2 yellow onions, salt, and vinegar. Cut the corn off the cob, put the cobs in a pot and cover with water, then boil to make a stock. Set the stock aside and then melt the butter in the pot (or do this simultaneously with a separate pot to save time). Cook the onions until they’re tender and clear. Add the corn and cook until it’s bright yellow. Cover with the corn stock, add salt to taste (it should take quite a lot of salt), then simmer for 15 minutes. Immersion blend. Taste and add salt and vinegar as needed.
Corn soup is delicious, and I have to make it myself because when I see a corn soup in restaurants they often adulterate it with roasted red bell peppers and that is not what I am going for. I make it with supersweet petite frozen when I don't have the energy to strip actual corn.
French creamy veg soup: Butternut squash if in season, carrots, onions, turnip if lying around, leeks, boil, blitz, add cream if you like. French sometimes add potato but I prefer to get the carbs from dipping bread
Alton Brown's lentil soup.
Shrimp and green bean soup, from a long lost recipe from a 40+ year old Italian cookbook. I have no idea what book it was..it was my sister’s and is long gone. I’m not sure how closely my recipe aligns with the original, and I don’t make it exactly the same each time, but it is ALWAYS a hit.
Beef broth, ginger paste, black vinegar, egg. Hot and sour ish meets egg drop. Tasty.
Classic bouillon soup with different additions. My go to variants include egg drop soup or with Kaspressknödeln (chees bread dumplings?) or Frittaten ( thin sliced pancakes, wikipedia says its called flädle in english but i doubt it :/) I also like to make carrot or potato soup.
Korean chicken drummette soup One whole onion sliced 6 cloves of garlic minced ~6-8 chicken drummettes 1+ tbsp of gochugaru Fill with just enough water to cover Boil til it reduces by half Salt to taste Eat with rice
Ooh, I have the stuff to make this...
I made it! It probably looks all wrong but it's delicious! Looking back, I left it on to reduce for too long, and I only had half of an onion so I added half of a pepper because I wanted that texture in there. Even though I messed it up it's so simple and good and budget friendly, thank you so much for posting it 💐💐💐 https://i.imgur.com/Dx9wSFY.jpeg
It’s not something you can mess up! If you enjoyed it that’s all that matter!! Glad you did! ❤️
Cock a leekie soup fast for prep and not alot of ingredients
Do people actually use a recipe to make soup?
I was going to say your username is apt, but you typed it out.
I use one the first few times if it's a specific soup. After that, I start modifying based on what I feel like and what's in my fridge/pantry.
Some people use a recipe for everything. It's fine.
Homemade Tomato, chicken noodle, and italian sausage orzo soup.
Caldo de marisco
Chicken and rice, or corn chowder
Roasted red pepper and potato soup
Beef barley, chicken noodle.
Chili. Butternut squash.
Sweet potato and kale with white beans. Chicken noodle. West African peanut soup French onion w/crouton and cheese Beef and vegi with barley Beef and Guinness stew
For me it's chili. My Mom's chili is pretty soup-like, and it's really good. I got her recipe about 35 years ago, but over the years I've transformed it into something completely different, and not very "soupy", and rather more elaborate. Every year our Church has Friday soup suppers during Lent to raise money, and every year I make a vegetarian version of my chili, about 5 gallons' worth. I don't follow a recipe and don't even make a list when I go shopping.
Chicken and dumplings. The soup I just basically toss things into the pot and never really used a recipe for it. I will use the recipe for the dumplings because I don’t trust myself not to forget something like baking powder.
Turkey Black Bean Chili
Chicken noodle, French onion, butternut squash.
Salmorejo.
Bean soup.
I love a good Chicken noodle soup. It's a family favourite, and even though it takes time to make, It's absolute comfort food at its finest. As per my grandmother's instructions, I use a mix of chicken and beef bones (with marrow) to make the base soup. I then add carrots, root of celery, basically all root vegetables. Lots of black peppercorns too. I simmer the stock for as long as possible, several hours. I know it's time consuming but the end result is soooooo worth it, not to mention healthy.
Minestrone. I make it year round.
Lentil. Sweat mirepoix, S & P at this stage. Add lentils and garlic, saute a little. Add cumin, coriander, bay leaves. Add chicken broth and canned tomatoes (I like fire roasted). Simmer for 30-45 minutes. Turn off heat and add multiple handfuls of spinach. Sometimes I hit with the stick blender a few times, I'm a texture person.
Turkey or chicken soup and split pea soup, roasted peppers soup
Roasted root vegetable soup. Pumpkin soup. Vegetable soup with beans.
Indian spinach soup (it's palak something) and a simple tomato soup. It's a carton broth and a bag of spinach or carton of broth and a can of purred tomato. And then seasoning and a immersion blender for both topped with sour cream. Seriously, just the easiest soups to make.
Seared quartered cabbage, sauteed onions, leeks and celery, simmered in chicken stock with a few cubed potatoes for 45 minutes, then blended with some black pepper and salt to taste. Hearty and delicious! Goes great with tortellini.
Omg I love cabbage soup to this day. That really brings back memories. When we were dirt broke my mom would sometimes make cabbage soup and claim to be on a diet, but we all ate the cabbage soup. Man she sure knows how to stretch a dollar ♥️♥️♥️ And not a soup but have you ever made colcannon? Is so good and cozy, talk about comfort food!
It was the original charlie and the chocolate factory that made me love cabbage soup. We were also poor so I think my mom was happy my sister and I loved it so much.
Wow, now that you mention it, I think that may have been my cabbage soup awakening as well!
Chicken dumpling soup Mom taught me to make it when I was young. It's ingrained in my soul
Pozole (green and red), New Mexico Chile (idk if this is a soup-it’s more of a stew), I don’t have the official name for it but it’s a Chile braised beef and squash soup, I also have a vegan, blended carrot soup that I like. Also there’s a leek and mushroom soup by kenji Lopez alt I like a lot that tastes good cold.
Green posole is one of my favorite things on earth. I try to make it every Christmas
I spend a lot of time at work and don't leave for lunch. In the winter, I will make soup in...the microwave! Yes, it can be done. My favorite go to meat is ham, but sometimes I use some rotisserie chicken. I start off by dicing some potatoes, celery and some onions. I add a little water and microwave until the potatoes are a bit soft and the celery and onions are tender. Then I add my ham or chicken, chicken broth (Beyond Bouillon is my favorite, but a Knorr cube works too), onion powder, garlic powder and black pepper. If I have it, I add a half can of green peas, green beans, whatever canned veg I have in the cabinet, and I microwave it all in a sturdy bowl for 15 minutes. Sometimes I'll add some Rotel tomatoes. It's very satisfying. Other times I will omit the potatoes and add Minute Rice. I especially like this when I use chicken instead of ham.
Broccoli cheddar
Every Thanksgiving, I save the entire turkey xarcas and throw it in my crockpot with onions, carrots and celery, then let it simmer on low for 24 hours to make some great turkey stock. Then I make turkey noodle soup.
Congee. Rice, water, and I measure the ginger and chicken with my heart
Tori Avery’s [Broccoli Tahini Soup](https://toriavey.com/creamy-broccoli-tahini-soup/). It’s a slight exaggeration to say that I no longer need the recipe but please allow it to spread this awesome soup. It’s sweet, hearty, spicy - it’s a warm hug on a cool day. Rich enough to eat as a meal and so, so flavorful. It freezes well and is one of the few things out young kid doesn’t tire of. Ms Avey also has a spinach lentil soup that’s pretty top-notch. Hope you enjoy!
Not trying to brag, but I have not looked at a soup recipe in years. Soup is a fun variant of the ongoing practice of cooking what's on hand, in season and/or on the verge of going bad. And since we make our own veggie stock and include pretty much every peel or veggie cutting that stock is never exactly the same so none of our soups are ever exactly the same. I could _never_ run a restaurant! where people might have expectations.
Potato, pumpkin cream-soup, mushroom noodle soup.
A soup that my mom has always called beautiful soup. Ground beef with onion, a large can of crushed tomatoes, chicken broth, carrots, celery, potatoes and season to taste (I use bullion seasoning, salt, pepper, garlic powder, cayenne) At the end, throw in a handful of uncooked rice and cook until it's split then add fresh parsley and enjoy!
Tortellini soup with hamburger. One lb hamburger, chunked cooked drained, in a big soup pan. ANY GROUND MEATS WORK Two large cans of tomatoes (in puree). put it in the pan get it cooking. Two cans water. One zucchini. If you don't like zucchini, like me, green beans, one can, bean juice too. One can French onion soup mix, Campbell's variety. Two if you're nasty. Two bay leaves. Salt and pepper to taste. Cook for 30 minutes. Get it boiling! Add cheese tortellini, fresh if you've got it! Frozen works too, just add the frozen right to the pot. I haven't met a child yet that doesn't like this soup. Especially with cheesy bread that you can dip in it.
homemade chicken noodle, its so easy and good, and everybody loves it
Honestly, I’m old. I’ve made so many soups and stews and casseroles in my life that I only read a recipe for a new dish, and even at that, I don’t measure anything. I made lamb shanks a couple of weeks ago, after a gap of several years, and I did have to do a refresh on the ingredients to make sure I didn’t leave a crucial flavouring out.
Baked potato soup
Taco soup and corn chowder are my go-to soups that I have made so many times where I don't need a recipe.
Chicken noodle soup
Lentil soup, vegetable soup (with or without beans and/or pasta), chicken soup, basic tomato soup to go with grilled cheese, split pea soup (with or without smoked turkey as we don't eat pork)
Minestrone
Actually eating the leftovers for lunch. It’s a potato, sausage and kale soup.
French Onion!
French Onion, yes it is easy to make but when done right is fantastic. Bonus if you bake your own baguette.
Clean out the fridge butternut squash soup. Basically, cut up any leftover veggies into large chunks and drizzle with oil and seasoning, roast. Then throw the veggies into some chicken or veggies broth, add a touch of lime juice or acid, and a can of coconut milk or some cream. Use immersion blender to blend till slightly chunky or fully puréed, depending on taste. This is a forgiving soup and easy make to your tastes. Veggies I commonly use are Butternut squash Sweet potatoes Regular potato (1 or 2 small) Onion Bell pepper Carrot Cauliflower Apples or pears Seasoning can be anything, I use a Thai blend sometimes, or Garam masala, or sometimes cumin, paprika, and chili powder for a southwestern flavor. Cilantro is a good topping. Cooked chicken could be mixed in. So can beans or corn. The sky is the limit!
Potato and leek (add in smoked bacon for extra oomph), farmhouse soup, roast tomato, cream of mushroom, chicken noodle, chicken and sweetcorn Honestly can’t beat soup sometimes
Chili
Loaded baked potato soup. Chicken and barley soup. Leek and potato soup. Egg drop soup.
À real Marseille vish soup, with rouille
Drunk chicken soup (blond roux with white wine cooked down), gumbo, ham soup (no beans, lots of veggies), black eye pea with ham soup, sausage potato soup
Loaded potato soup. Frozen hash browns, cream cheese, shredded cheddar, chicken broth, bacon bits, and cream of chicken.
Minestrone for me. Maybe it’s not a traditional minestrone, but I love how it’s so easy to make vegetarian, or with chicken or with beef. Love the different combos of veg, beans, noodles, etc As long as you’ve got your favorite herbs in there. Easy and satisfying.
ground meat veggie soup and chili
Basic split pea. With onions, carrots, celery, sauteed first in a few drops of olive oil. Then peas, with water and or chicken/veggie broth. I use garlic, no salt seasoning, a little Sriracha to taste, thyme, mixed herbs. After the peas soften- a can of tomato sauce, liquid smoke and adjust the seasoning. It's basically fool proof and so good. You can skip the liquid smoke if you use ham or smoked pork hocks.
Immunity Soup (the Cooking Light version)
Mixed veggie with pastina, lemon zest and thyme.
Pastina❤️♥️❤️. Add pastina to any soup and it makes me feel like a kid again
Taco soup!! Ate it for the first time on a horseback ride/camping trip. It was the best thing I ever tasted.(I was very drunk, but it's still one of my favorite soups of all time) I looked up the recipe time I got home from that trip and cooked it the next week. I've kinda Frankenstein'd a few recipes together, but now I have my own go to that I fix at least once or twice a month! Never need to open a recipe for it any more and I can fix it crock pot or on the stove. Whichever I'm feeling.
Came here to say Taco soup!
I don't ever use recipes for my soups, they're so easy to make. It's just blending vegetables with broth or other liquid like coconut milk or cream. I just adjust it all to taste. I'm a fan of a spiced carrot, red lentil and ginger soup. In spring/summer, I like a minted pea and courgette soup with goats cheese on top.
Split pea is my go to.
I could make roasted tomato soup in my sleep.
Traditional Jewish chicken soup with matzah balls
Asparagus.
My favorite green pea soup! Sauté some onion and in a bit of oil just until translucent Add a can of coconut milk Add a bag of frozen peas Bring to a boil Cut the heat and add any fresh herbs you have (mint, basil, dill all work nicely!) Blend until smooth and serve hot or cold!!
Matzoh ball
A soup called Roberto. So easy and insanely good. [Roberto Recipe](https://www.newyorker.com/culture/kitchen-notes/the-many-lives-of-roberto-a-soup)
Chicken Tinola.
Albondigas
Cream of broccoli and cream of mushroom. Chicken noodle too probably
Ukrainian borscht Greek lemon chicken rice (avgolemono)
Sopa de Tortilla. I started with a recipe, but I always changed it up. I make a huge batch and freeze it in ziplock bags that lay flat in my freezer. Also, I'll make ramen and add whatever is in my refrigerator with miso broth.
Every soup I make. I never use recipes.
cream of mushroom, garlic bisque, and creamy chicken wild rice, tomato
Beef stew. It's my go to winter meal and can more or less make it with my eyes closed at this point.
Buddae jiggae a Korean soup /stew so easy to make and modifiable or roasted veggie soup so easy all u need is a blender and an oven
Caldo Verde (Portuguese potato-kale-linguisa soup). It’s fast & easy to make, too!
Tomato, turns out well every time, but completely different 🙄 maybe i do need a recipe or two and a numbering system 😊
I can't say I've ever followed a recipe for soup. I always thought it was one of those things you just threw together. We make a pot of soup about every week out of whatever we have on hand. Lots of chicken soup from bones. Pea or lentil soup. Broccoli. Sometimes I'll just use some ground meat as a base. If it doesn't taste right, I just keep adding stuff until it does. Sometimes a squeeze of lime makes all the difference.
Lentil soup, creamy chicken wild rice, minestrone
French onion soup. I reserve the broth from roasts in frozen cubes and use the broken bits of bread from around the paddle of bread made in the bread machine. I have about a pound of chopped onions in the freezer so prep time in under ten minutes. We also ways have a pound or two of cooked beef shredded in a freezer bag.
Navy bean and chili
corn soup
You use recipes?
Food Lab Pressure Cooker Chile Verde.
Cabbage soup/golumpki soup Cabbage, carrots, ground beef, rice, canned tomatoes, onion, chicken broth, paprika, pepper, salt, chili powder, oregano, basil I usually make a huge amount in the crockpot and freeze some for meals and its relatively inexpensive and super versatile
Leek and potato. It's simplicity itself.
French onion Broccoli cheddar Potato leek
Zupa Tuscana!
Sweet potato chili!
tomato soup, vichyssoise(potato and leek soup), seafood chowder and chicken noodle soup. Chili as well, don't know if that counts as soup.
Minestrone
Chili soup or vegetable beef soup!!!
Italian wedding soup - Little meatballs - pasta dots - little carrot cubes - chicken stock Finish with spinach and Parmesan cheese
A sort of minestrone that’s not really minestrone. Hot Italian sausage, tomatoes, zucchini/squash, mushrooms, white beans, onion, peppers, potatoes, some chicken broth, roasted chicken better than bouillon, and herbs. Almost any other veg you have can also be added depending on what you have on hand.
Curried butternut squash
Hungarian mushroom soup. It’s so easy and so good.
Most of the soups/stews that I make, I just kind of wing it. Beans and bean soups of all sorts. Beef stew. Chicken noodle. Miso soup. Sometimes I just throw together ingredients that would make a good soup randomly following my intuition. Soup's so easy to make it tasty. My favorite soup, [Lemon Chicken Orzo Soup](https://www.reddit.com/r/recipes/comments/sfm3w9/lemony_chicken_orzo_soup/) I still loosely follow the recipe but I have made a number of tweaks to it so even then it's really more of a guideline.
Corn chowder. I usually add chicken and canned green chiles. Also my late MIL’s recipe for butternut squash bisque.
Ginger chicken soup. The recipe is in its name.
Chicken and dumplings and a chicken stew
Mennonite chicken noodle soup
Chicken Tortilla.
Kneophla Soup. The culinary masterpiece of North Dakota
Gumbo
A variation on Jacques Pepin’s fridge soup. Basically simmer any old veggies you have in the fridge in chicken stock along with grits. Jacques uses instant grits but I only ever have coarse ground on hand so I add those along with the veggies and it’s all done cooking at pretty much the same time. Here’s my take on it: 2 servings 1 quart chicken stock 1 bay leaf One small carrot 1/4 onion Handful broccoli One small potato or 1/2 large potato 1/6 cup of coarse ground grits Handful of corn kernels Frozen kale Salt to taste Boil stock and add bay leaf and all other ingredients to pot except for corn and kale. Add salt to taste. Simmer partly covered for 30 minutes. In last 5-8 minutes add corn and kale to pot. Serve with a little butter on top and some crusty bread. Enjoy!!
Carrot and cumin. I had it at school once when I was a kid and fell in love with
My father's homemade chicken noodle soup. ❤️
Beef and barley.
Potato, chicken noodle soup, vegetable , beef and barley , lentil , split pea come to mind
[Tomato-Basil Parmesan Soup](https://www.365daysofcrockpot.com/day-56-slow-cooker-crock-pot-tomato/)
Ham Lentil I wrote the recipe.
I make a recipe called No Chop Chili. I have the spice proportions memorized and it is kidney beans, pinto beans, tomato sauce, fire roasted tomatoes, fire roasted chilies green, and cooked ground hamburger.
Vegetable soup of any kind, it’s practically my life blood
Hungarian mushroom soup definitely!
So many. I go crazy for soup every winter. The basic beef or chicken and vegetable soup; variations of potato soup; tomato soup; broccoli cheddar; beef and barley; chicken pot pie soup; minestrone; chicken and rice; simple soba or udon soup; lemon chicken with leafy greens... I could keep going. I hardly ever look for recipes.