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Please share your best soup recipes
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ray family




 
 
    
 

Post Wed, Oct 26 2011, 2:38 pm
lentil soup
veg soup
veg barley soup
minestrone soup
pepper soup
cabbage soup
tomato-rice soup
mushroom barley soup
potato soup
orange veg soup (carrots, butternut squash, pumpkin, sweet potato etc)
split pea soup
there's a really yummy lemony syrian soup- cant think of what its called right now..
I once tasted an interesting carrot rice soup
onion soup
bean soup

those are usually what I make during the winter
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TWINNY




 
 
    
 

Post Wed, Oct 26 2011, 2:49 pm
ray family wrote:
lentil soup
veg soup
veg barley soup
minestrone soup
pepper soupcabbage soup
tomato-rice soup
mushroom barley soup
potato soup
orange veg soup (carrots, butternut squash, pumpkin, sweet potato etc)
split pea soup
there's a really yummy lemony syrian soup- cant think of what its called right now..
I once tasted an interesting carrot rice soup
onion soup
bean soup

those are usually what I make during the winter


Can I have the recipe please?
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ray family




 
 
    
 

Post Wed, Oct 26 2011, 4:22 pm
TWINNY wrote:
ray family wrote:
lentil soup
veg soup
veg barley soup
minestrone soup
pepper soupcabbage soup
tomato-rice soup
mushroom barley soup
potato soup
orange veg soup (carrots, butternut squash, pumpkin, sweet potato etc)
split pea soup
there's a really yummy lemony syrian soup- cant think of what its called right now..
I once tasted an interesting carrot rice soup
onion soup
bean soup

those are usually what I make during the winter


Can I have the recipe please?


basically what I do is saute an onion add peppers and potatoes in a 2:1 proportion (4 peppers 2 potatoes) add water to just cover add a bit of msg free chicken soup mix salt and pepper. cook until potatoes are tender then puree. if it's too thick add a bit more water.
its really yummy
stick to red, yellow and orange peppers- no green!
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ra_mom




 
 
    
 

Post Wed, Oct 26 2011, 5:23 pm
That Dining In butternut squash soup the rivk241 mentioned and that racz posted is delicious. I omit the nutmeg, and add more salt to taste to make it more savory. Yum!

The zucchini soup racz posted from KBD is also delicious. I basically halve the recipe (well not exactly half, but use my own measurements based on the recipe) and make a 4 quart pot full. Mmm

The cauliflower mock potato soup from Dining In also yum.
http://imamother.com/forum/vie.....otato

All of the above are creamy and low fat.

Then there's the delicious KBD lentil barley soup.
http://imamother.com/forum/vie.....arley

And shredded vegetable soup. So comforting!
http://imamother.com/forum/vie.....hunky

Yummy and easy split pea soup.
http://imamother.com/forum/vie.....t+pea

Yellow split pea and flanken soup (meal in a bowl - I use just water and extra kosher salt)
http://imamother.com/forum/vie.....t+pea

You made me so in the mood of soup SV! Tomorrow is supposed to be pretty cold. I think I'll try my hand at a creamy low fat broccoli soup and a mushroom barley soup too! And maybe a hawaij chicken vegetable soup.
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mosma




 
 
    
 

Post Wed, Oct 26 2011, 7:38 pm
dining in again's Thick 'n Chunky Potato Squash Soup is my recent favorite. easy, healthy, and my kids and DH gobble it up!

a delicious one for company that freezes really well (also easy):
http://www.food.com/recipe/veg.....17428

great french onion soup:
http://www.food.com/recipe/spe.....15477

really simple potato soup that's good for after a fast:
http://www.food.com/recipe/potato-soup-217426

my mother makes a great easy one where she fries onions, add a bag of frozen veggies (the peas, corn, lima bean one), a can of tomato sauce, water, potatoes, salt and pepper. it's delicious. she throws a whole potato in as well and smashes it up into the soup when it's cooked. she makes it every yom tov.
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TWINNY




 
 
    
 

Post Thu, Oct 27 2011, 10:45 am
ra_mom wrote:
That Dining In butternut squash soup the rivk241 mentioned and that racz posted is delicious. I omit the nutmeg, and add more salt to taste to make it more savory. Yum!

The zucchini soup racz posted from KBD is also delicious. I basically halve the recipe (well not exactly half, but use my own measurements based on the recipe) and make a 4 quart pot full. Mmm

The cauliflower mock potato soup from Dining In also yum.
http://imamother.com/forum/vie.....otato

All of the above are creamy and low fat.

Then there's the delicious KBD lentil barley soup.
http://imamother.com/forum/vie.....arley

And shredded vegetable soup. So comforting!
http://imamother.com/forum/vie.....hunky

Yummy and easy split pea soup.http://imamother.com/forum/viewtopic.php?t=133425&highlight=split+pea

Yellow split pea and flanken soup (meal in a bowl - I use just water and extra kosher salt)
http://imamother.com/forum/vie.....t+pea

You made me so in the mood of soup SV! Tomorrow is supposed to be pretty cold. I think I'll try my hand at a creamy low fat broccoli soup and a mushroom barley soup too! And maybe a hawaij chicken vegetable soup.

Can I freeze this?
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ra_mom




 
 
    
 

Post Thu, Oct 27 2011, 4:27 pm
TWINNY wrote:
ra_mom wrote:
Yummy and easy split pea soup.http://imamother.com/forum/viewtopic.php?t=133425&highlight=split+pea
Can I freeze this?
Sure.
When reheating, you may need to thin it with a bit of water, but tastes just as good.
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Shopmiami49




 
 
    
 

Post Sun, Oct 30 2011, 12:41 pm
ray family wrote:
lentil soup
veg soup
veg barley soup
minestrone soup
pepper soup
cabbage soup
tomato-rice soup
mushroom barley soup
potato soup
orange veg soup (carrots, butternut squash, pumpkin, sweet potato etc)
split pea soup
there's a really yummy lemony syrian soup- cant think of what its called right now..
I once tasted an interesting carrot rice soup
onion soup
bean soup

those are usually what I make during the winter


Do you have a recipe for this? Sounds just up my alley... Wink
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ray family




 
 
    
 

Post Mon, Oct 31 2011, 2:35 am
ShopMiami
here's the recipe from Aromas of Aleppo
Kibbeh Chamda

6-8 garlic cloves
1 med. potato peeled and cut into small cubes
2 ribs celery chopped
2 carrots cut into a 1 inch dice
juice of 3 lemons (about 9T)
1 T dried mint
1 t kosher salt
1 t sugar (optional)
10-15 kibbeh (syrian meatballs)

smash garlic w/ the flat side of a knife
in a saucepan combine all the ingredients minus the kibbeh
bring to a boil. lower heat and simmer until the veg are tender
add the kibbeh and cook for about another 30 min
be sure that the broth reduces and is not too watery
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Shopmiami49




 
 
    
 

Post Mon, Oct 31 2011, 3:22 am
ray family wrote:
ShopMiami
here's the recipe from Aromas of Aleppo
Kibbeh Chamda

6-8 garlic cloves
1 med. potato peeled and cut into small cubes
2 ribs celery chopped
2 carrots cut into a 1 inch dice
juice of 3 lemons (about 9T)
1 T dried mint
1 t kosher salt
1 t sugar (optional)
10-15 kibbeh (syrian meatballs)

smash garlic w/ the flat side of a knife
in a saucepan combine all the ingredients minus the kibbeh
bring to a boil. lower heat and simmer until the veg are tender
add the kibbeh and cook for about another 30 min
be sure that the broth reduces and is not too watery


what kind of filling does the kibbeh have?
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ray family




 
 
    
 

Post Mon, Oct 31 2011, 6:05 am
ShopMiami- the real way to make it is to make an outer shell and stuff that. I just make a meatball using the stuffing bec. it's time consuming.

once again from Aroma's of Aleppo

outer shell
1 l ground beef
1/2 c ground long grain rice
1 t salt

Filling
1/2 lb ground meat
3/4 c chopped celery
1 t allspice
1 t kosher salt
1/4 c oil
1 t lemon juice

mix the ingredients for the shell in a food processor until smooth (preferably in a meat grinder if you have one)
mix the ingredients for the filling except for the oil and lemon

make 1 inch balls w/ the shell mixture
mix the oil and lemon
dip your finger in the oil (to keep the shell from sticking to your finger) hallow out each ball. the thinner you make the shell the better.
use your finger to press the round ball against the palm of your hand, rotating your finger firmly.
fill each shell w/ 1 t of filling. close by pinching she shell. use a bit of water to smooth it out.

at this point you can freeze the meatballs

it's a bit time consuming but once you get the hang of it it's not so bad
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Shopmiami49




 
 
    
 

Post Mon, Oct 31 2011, 8:50 am
THanks for typing all that out! I am actually quite familiar with making kubbah (my MIL is Kurdish) so I am not at all put off by the work...I know the end result is well worth it. Smile
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abound




 
 
    
 

Post Thu, Nov 03 2011, 4:50 am
OOTBubby wrote:
Vegetable-Pea Soup

2 large onions, chopped coarsely
1/2 cup yellow split peas
1/2 cup green split peas
4 sweet potatoes, peeled
8 large carrots, peeled
4-6 zucchini, peeled
2 packages frozen butternut squash
1 leek, cleaned
1 parsnip, peeled
2 tablespoons salt
1 teaspoon pepper
4 cloves garlic, crushed
(optionally, replace salt and pepper with 2 tablespoons each of onion soup mix and chicken soup mix)

Saute onions in a drop of oil. Add three quarts of water and bring to a boil. Add everything else. Lower flame and simmer covered for 1-1/2 hours. Remove and discard leek and parsnip. Puree the soup in a blender or with stick blender. When reheating to serve, do not use a high flame, and stir frequently. Dilute as necessary with more water (or milk for milchig version). Soup should be very thick.

Optionally, for fleishig version, cook turkey carcass, meat bones, etc. in the water for an hour, then discard, then continue as above.



Made this recipe last night! My family could not get enough of it. Thank you so much for posting!!
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imamiri




 
 
    
 

Post Mon, Nov 28 2011, 12:12 pm
May wrote:
I make Monkey's recipe all the time, but with zucchini and it's delicious. No carbs in it at all and no articficial flavorings (like soup mix).


Where is this recipe, please?

ETA: Never mind. I see it's the butternut squash recipe. I need more coffee this morning! LOL
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alwaybhappy




 
 
    
 

Post Mon, Nov 28 2011, 12:16 pm
I just made this soup and it was very good:

fry some onions
add zucchini and potatoes, chopped
keep on mixing and then add water and salt and fresh parsley.
blend it with an immersion blender
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alwaybhappy




 
 
    
 

Post Mon, Nov 28 2011, 12:16 pm
I just made this soup and it was very good:

fry some onions and garlic
add zucchini and potatoes, chopped
keep on mixing and then add water and salt and fresh parsley.
blend it with an immersion blender
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OOTBubby




 
 
    
 

Post Mon, Nov 28 2011, 1:25 pm
abound wrote:
OOTBubby wrote:
Vegetable-Pea Soup

2 large onions, chopped coarsely
1/2 cup yellow split peas
1/2 cup green split peas
4 sweet potatoes, peeled
8 large carrots, peeled
4-6 zucchini, peeled
2 packages frozen butternut squash
1 leek, cleaned
1 parsnip, peeled
2 tablespoons salt
1 teaspoon pepper
4 cloves garlic, crushed
(optionally, replace salt and pepper with 2 tablespoons each of onion soup mix and chicken soup mix)

Saute onions in a drop of oil. Add three quarts of water and bring to a boil. Add everything else. Lower flame and simmer covered for 1-1/2 hours. Remove and discard leek and parsnip. Puree the soup in a blender or with stick blender. When reheating to serve, do not use a high flame, and stir frequently. Dilute as necessary with more water (or milk for milchig version). Soup should be very thick.

Optionally, for fleishig version, cook turkey carcass, meat bones, etc. in the water for an hour, then discard, then continue as above.



Made this recipe last night! My family could not get enough of it. Thank you so much for posting!!


You're welcome. I'm about to make a batch right now. It is the one thing I've been craving.
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pknt




 
 
    
 

Post Mon, Nov 28 2011, 1:37 pm
Thanks everyone!

Last edited by pknt on Sun, Jan 30 2022, 5:00 pm; edited 1 time in total
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seeker




 
 
    
 

Post Mon, Nov 28 2011, 4:40 pm
I am loving these that my friend blogged:
http://overtimecook.com/category/soups/

Both major winners around here!

I also make a simple potato soup by dicing a bunch of potatoes and onion into a pot of water, some salt and pepper, a little parsley. Cook until potatoes are soft, smush them around with a big spoon to thicken the soup but don't fully mash the potatoes, leave them piecey.
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Della




 
 
    
 

Post Wed, Dec 07 2011, 9:19 pm
I just tried this tonight and it was delicious. Use an immersion (stick) blender.

Winter Vegetable Soup
1 medium onion, chopped
1 Turkish or 1/2 California bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
1/2 pound sweet potato, peeled and cubed (1/2 inch)
1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
2 cups reduced-sodium vegetable or chicken broth
1 1/2 cups water
1/2 cup frozen peas
2 tablespoons chopped fresh dill

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
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