Pumpkin Sausage Soup

this soup is so easy and so good- a new fall favorite for sure!


Ingredients

1 12 ounce package sausage
1/2 cup Onion
1 garlic clove
1 Tablespoon italian seasoning
1-2 Cups fresh mushrooms chopped
1 -15 ounce can pumpkin
4 cups chicken broth
1/2 heavy cream
1/2 Cup water
1 tsp red pepper flakes


Directions

Brown sausage, drain, then add onion, garlic, italian seasoning and mushrooms and sauté until done.

add pumpkin to the mixture and mix well.
stir in broth and simmer 20-30 min.

stir in heavy cream and water simmer on low another 15 minutes. add salt and pepper to taste.

Coconut Curry Chicken Soup

from Jen Lilly

This soup was simple and yummy. I seasoned it with a lot of salt:)

1/4 c. unsalted butter
1 large onion, chopped
2 TBSP green curry paste
1 TBSP Curry Powder
3 garlic cloves, minced
1 TBSP minced fresh ginger
1 red bell pepper, thinly sliced and cut into 1" long pieces
8 oz. fresh mushrooms, very thinly sliced
8 cups low sodium chicken broth
2 14-oz. cans lite coconut milk
2 TBSP fish sauce
3 TBSP brown sugar
1/4 tsp. crushed red pepper flakes
3 cups cooked and shredded chicken breasts
1 cup snow peas, trimmed and cut in half
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/2 c. chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste

Preparation
In a Dutch oven or heavy stock pot over medium heat, saute the butter and onion, just until the onion is softened. Add the curry paste and curry powder and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, chicken, and snow peas. Stir to combine and cook until thoroughly warmed. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste.

Baked Potato Soup

 

-Paula Deen

 

Ingredients

1. 8 slices bacon
2. 1 onion, diced
3. 1/2 cup all-purpose flour
4. 3 (14.5-ounce) cans chicken broth
5. 5 potatoes, baked, peeled and cubed
6. 1 teaspoon dried parsley flakes
7. 1 teaspoon salt
8. 1/2 teaspoon pepper
9. 2 cups half-and-half
10. 4 ounces grated, sharp Cheddar cheese
11. 1 cup sour cream
12. 
    

Instructions

1. In a Dutch oven over medium heat, cook bacon until crisp; remove and crumble, reserving drippings.
2. Cook onion in bacon drippings until tender; stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Add cubed potatoes and next 4 ingredients; cook for 10 minutes.
3. Stir in cheese and sour cream, stirring until cheese melts. Serve immediately.

When I made this I did not add the sour cream and I used milk instead of half and half but we really liked this recipe. 

Chicken and Wild Rice Soup

from Julie Nicholls

¼ cup butter plus 2 T olive oil

1 finely chopped onion

¾ cup chopped celery

¾ cup sliced carrots

½ pound fresh sliced mushrooms

¾ cup all-purpose flour

6 cups chicken broth

1-2 t chicken bouillon

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1 T lemon juice

1 t salt

1 t curry powder

1 t mustard powder

1 t Worcestershire sauce

½ t ground black pepper

Dash of Tabasco

1 dried parsley (or 2 T fresh flat-leaf parsley, chopped)

1 cup slivered almonds, optional

2 cups half-and-half, plus extra if needed to think final soup

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, bouillon, seasonings, parsley, and almonds if using. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours (or place in crockpot on low setting for 3-4 hours). Do not let boil. Taste, adjust seasonings, and serve with crusty bread.

Nancy's Sausage and Mushroom chili

from: Nancy Powell

1/4 c. butter
1/4 c. flour
1 1/2 c. chicken broth
2 c. half and half- I use fat free, can't tell the difference
1 1/2 t. chili powder
1 t. cumin
1 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
1 medium onion, chopped
1 lb. Italian sausage
2 c. sliced mushrooms
2 cloves minced garlic
3 cans navy beans (drained)
1 1/2 c. Monterey Jack cheese, shredded
1/4 c. sliced green onions

Melt butter and whisk in flour, over med-high heat. Gradually add chicken broth and half & half. Whisk constantly so it doesn't stick. Simmer until thick. Remove from heat and let sit while you cook sausage and onions. Once the sausage is cooked through add mushrooms and garlic. Let mushrooms cook down until they are pretty soft. Pour half and half mixture over the top and add all the spices and remaining ingredients. Let simmer at least 30 minutes or all day. Enjoy.

Spiced Butternut Squash soup

adapted from All recipes.

Ingredients

• 3 pounds butternut squash, halved and seeded
• 2 tablespoons butter
• 1 medium onion, diced
  
• 1 leek, diced
  
• 2 cloves garlic, sliced
• 46 oz. Chicken broth
  
• 2 large russet potatoes, peeled and quartered
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 cup apple juice
  
• 1 cup milk or cream
  

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the apple juice and milk. Heat through, but do not boil. Ladle into bowls.

I loved this soup! It tasted even better the second day!

White Chicken Chili

From Cheryl Jackson

1/2 stick of butter
1/4 cup flour
1 1/2 C. chicken broth
2 C. half and half (nonfat)
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans(bush brand...it matters)
1 1/2 cups Monterrey jack cheese

Melt butter and whisk in flour. Gradually add the broth and half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.

Creamy Chicken Noodle Soup

From Nancy Powell

2 TBs vegetable oil
1 C. chopped onion
3 Cloves garlic
10 C. chicken broth
1 tsp Thyme
1/4 tsp dried dill
1/4 tsp pepper
1 tsp Italian seasoning
2 carrots sliced and diced (about 1 1/2)
6 oz egg noodles
1 lb cooked chicken
2 Tbs. cornstarch
2 C. sour cream or non flavored yogurt
1/4 C. green onion


Saute veggies then add broth and spices. Let simmer for a while. Add noodles, boil until almost done. Combine corn starch and sour cream in separate bowl, slowly stir in a cup of hot broth. Once combined, add to soup. Simmer for a couple of minutes. Last, add chopped green onions.

Southwest Taco Soup

from: Favorite Family recipes

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans Italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. Let cook for about 1 more hour.

This soup is different than most Taco soups I've tried. It's lite and fresh.

Creamy Tomato Soup

From: Our Best Bites

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.

2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.


If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.

I added some red pepper flakes, and loved it!

Italian Pasta and Bean soup

from hillary warner

1 tsp. olive oil
1 cup onion, diced
2 ribs celery, diced
2 TBS garlic, minced
2 Cups canned Italian plum tomatoes diced(15 oz. can)
6 cups chicken broth
2 Large bay leaves
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
15 oz. can white northern beans
15 oz. can garbanzo beans
1 cup ditalini or other small pasta such as orzo
Fresh Parsley

In large stock pot, heat oil. Add onion and celery. Cook 2 minutes on low until soft; add garlic; cook 1 minute.Add tomatoes, broth, bay leaves, oregano, salt, pepper, and the beans. Cover soup; simmer for 30 minutes. Add pasta, cook another 10 minutes. Remove bay leaves before serving. If soup is too thick add more broth or water then warm soup after adding liquid.

variations: I added chicken instead of garbanzo beans.

Zuppa Toscana (Olive Garden)

from Debbie McAllister

5 medium bakes potatoes, cooled
1 lb. Italian Sausage
1 large onion, chopped
1 T. olive oil
2 Cloves garlic
2 C. Kale, chopped
2 1/2 qts. chicken broth
1 pt. heavy whipping cream

Prepare potatoes by wrapping in foil to bake (this keeps the skin soft). Bake until potatoes are soft. Remove foil to cool. When cooled, cut in half length wise and slice in thin 1/4" slices. In skillet, brown sausage and drain. In large pot, saute chopped onion in oil until slightly brown. Add sausage.Put approximately 2 TBS flour in sausage-onion mixture and mix well. Slowly stir in chicken broth and whipping cream. Add potatoes, garlic and kale. Add salt and pepper to taste and heat through. Do not boil.

Variations: If you like it slightly hot, like me, add a couple of pinches of red pepper flakes and one or two dashes of Tabasco sauce.

Smokey Corn Chowder

Ingredients

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Preparation

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Tortilla Soup

by Donnia Krebs


Chicken Broth
chicken(cooked and Shredded)
2 cans diced tomatoes
2 cans V8 juice
Green chillies
Garlic flavor
Taco seasoning
Salt and pepper to taste

Vegetables
zucchini
Cauliflower
onions
Carrots
French green beans
or any other veggies you choose

Mix all ingredients together. Serve with Tortilla chips, cheese and sour cream

Neva's Taco Soup

1can kidney beans

1 can pinto beans

1 can black beans

1 can corn

1 can spicy diced tomatos

1 can hominy

1 pkg. taco seasoning

1 pkg hidden valley ranch dressing mix

1 lb. hamburger, cooked (optional)

Combine all ingredients, liquids and all into large pot. Simmer for 1 hour. (I usually don’t last that long).

Cream of Broccoli Soup

From Julie Nicholls

1 quart fresh broccoli heads

2/3 Cup butter

½ cup flour

3 cup warm milk

2 cup hot chicken broth

2 tsp salt

¼ tsp white pepper

3 Tbs lemon juice

1 fat clove garlic

1 Tbs Worcestershire sauce

¼ tsp Tabasco

2 cups heavy cream

Wash broccoli, trim and dry. Reserve a few florets for topping. In saucepan cook broccoli in the butter until soft. Blend in the flour and simmer until smooth and bubbling, stirring occasionally. Add the next 8 ingredients. Stir constantly until smooth and thick. Remove form burner and whirl ingredients in a blender. The soup may be frozen, or made before this point and finished later. Stir in the remaining cream, return to burner, and bring just to a boil. Taste for salt and adjust. Garnish with broccoli florets and croutons.

Tortellini Soup

INGREDIENTS:
1 roll (about 12 oz.) of Jimmy Dean sausage
1 onion, diced
5 cups beef broth
1 cup water
1 (28 oz.) can of diced tomatoes
1 cup thinly sliced carrots
1/4 t. basil
1/4 t. oregano
1 (8 oz.) can of tomato sauce
1 T. parsley
2 chopped zucchini
1 (8-12 oz.) bag of tortellini (I use the frozen kind and just let it sit out for 20-30 minutes so it's not quite so frozen when I put it in.)

DIRECTIONS:
1. Brown the sausage with the onion. Then transfer to large stock pot.
2. Add the other ingredients (except zucchini and tortellini) and bring to a boil then turn down to low and simmer until the carrots are tender. (This usually takes about 30 min.)
3. Then add the zucchini and tortellini and simmer for another 20-30 minutes.