Soup Recipe - Mesa,AZ

How about ratatouille? I love this vegetable stew very much and it's very easy to make. If you add a little bit more water or broth, the vegetable soup goes very well with bread.

You simply need:
1 Onion, 1 eggplant, 2-3 zucchini, 1-2 red/green/yellow pepper, 3-4 tomato, couple cloves of garlic, fresh basil and thyme.

Diced every ingredient to bite-size. Heat 2 table spoons of olive oil over medium heat. Add onion; stir until soften. Then add eggplant; stir until coated with oil. Add zucchini, tomato, pepper; stir and mix well. Add basil, thyme, and 1/2 cup of water or chicken broth; cover with lid and cook over low heat for 20-30 minutes. Add salt to taste. If you like more soup in this dish, you can add some more water or broth.

This is one of my all time favorite soup recipes. But be warned that it makes a lot more than the 8 servings claimed.

Friendship Soup Mix

1/3 cup beef or chicken bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup alphabet pasta (any small pasta is fine)
1/4 cup barley
1/2 cup lentils
1/3 cup non-instant white rice tricolor spiral pasta
1. Use a canning funnel or any funnel that has about a 2" neck. Be sure to use a wide-mouth, 1-quart canning jar.

2. Layer ingredients in the order given above and add enough tricolor spiral pasta to fill the jar.

3. Attach a tag with cooking instructions:

In large kettle, brown 1 pound ground beef, (stew beef or chicken) which has been cut into bite-size pieces, in a little olive or vegetable oil. Remove the tricolor pasta from the jar and put aside. Add the rest of the jar contents to the pot with 12 cups water. Bring the soup to a boil and simmer 45 minutes. Add the tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. (Makes 8 servings.)

Hi V.! :-)

Here is my BEST soup recipe! It's a sure winner with my family and with any guest I serve it to! My mom even told me, "It tastes as if it came straight from a restaurant!"
I hope you can use this recipe...

CLAM CHOWDER

(This is SOOOOO good!!!) :-D

3 cans (6.5 oz) minced clams
1 cp chopped onion
1 cp chopped celery
1 cp chopped carrots
3 cps diced potatoes
3/4 cp butter
1 qt half and half
3/4 cp flour
1/2 tsp sugar
salt
pepper

Put all the vegetables in pot add enough water to cover plus 2 inches. Add clams (save clam juice). Cook until veggies are tender. In another pan, melt butter, add flour cook for 1-2 minutes (DO NOT LET BROWN) Add half and half, stir until smooth and thick--almost to the consistency of pudding. Remove excess water from vegetables and replace with the cream sauce and clam juice. Continue cooking until chowder reaches desired thickness. Season to taste!!

I grew up on this and boy is it EASY to make. It is called Posse Stew.
(Do not strain these)
2 cans Whole Kernel Corn
2 cans Yellow Hominy
2 cans Ranch Style Beans
2 cans Chopped Green Chilies
1 qt. Stewed Tomatoes (easy for kids to pick out if they don't like them)
2lbs. Hamburger, drained
2 large onions

Fry hamburger and onions; drain. Add all ingredients. Simmer at least 15 min. to let flavors blend. Servers 6 -8 bowls.... I think it servers way more then that. :) Good luck and Merry Christmas.

I got this recipe from Giada de Laurentis on Food Network. It is super easy and super yummy!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/qu...

Quick and Spicy Tomato Soup

Ingredients
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Another soup that is pretty easy and super yummy (also saw this on Food Network)

http://www.foodnetwork.com/recipes/calling-all-cooks/aunt...

Aunt Jojo's Politically Incorrect Potato and Sausage Soup

Ingredients
6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets), peeled and diced into 1-inch pieces
4 cups chicken stock
2 pounds hot sausage, out of the casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 ounces butter
1 quart heavy whipping cream
3 or 4 tablespoons balsamic vinegar (white or dark)
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste

Directions
To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.

To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.

I have a SOUPer (HaHa) easy beef vegetable soup recipe! I make it all the time during the "winter" (like it really gets cold here) because it's so simple and everyone in my family LOVES it! And it's easy as using your can opener!

1 lb. ground beef, browned and drained
1 can green beans, drained
1 can carrots, drained
1 can potatoes, drained
1 can corn, drained
1 can diced tomatoes - Don't drain!
1 can of beef stock or 2 beef boullion cubes
Enough water to almost cover everything.
Simmer on the stove or you can even crock pot it on low. The beauty of this recipe is that you can use whatever veggies you like! If you prefer fresh veggies, just cook it a little longer until the veggies are tender.

I have a lentil soup that I make in the crock pot that my kids love. It's a little different every time depending on what I have to throw in it, but here's the basic.

1 cup lentils
1 can tomatos (sometimes I use Italian style)
4 cups chicken broth
2 cups water
1 small onion chopped fine
2 stalks celery
corn, green beans, peas, carrots - whatever you feel
1 bay leaf (remove after cooking)
Whatever spices you like: I use minced garlic, basil, oregano. Sometimes, I throw in a pinch of chili powder to change it up.

The good thing about lentils is that you don't have to soak them. You just rinse them and make sure to give them about 6-8 hours on low in the crock pot. It's easy, warm and substantial. Have fun!

My family loves black bean soup and it's super easy!

3 cans black beans (undrained)
2 cans diced tomatoes with chiles (undrained)
Blend up. If it's too thick for your taste you can add broth or water. Heat it up and then at the last minute add some sour cream to it.
I have added some chirizo (sp?) to it before, but I prefer it without. It really easy and yummy. Have fun at your soup party!

Best French Onion EVER...

Beef stock. The concentrated kind is best, but not necessary.

LOTS of onions..

Butter.

Garlic.

1-2 tsp. Werstershire

Okay, get your beef broth boiling nicely. You can add a dollop of Beef Seasoning, you know, the concentrated kind, but not neccessary.

Saute a WHOLE BUNCH of onions and garlic in butter.(not too much butter--enough to saute) Again, real butter is best, but margarine will do. Slice the onions in half, then slice †he halves thin. Do not mince. You want big oniony chunks,,,,,

Anyway, saute onion and garlic, (however much you like) till onions are translucent. Add salt and pepper. Then fill another skillet and saute some more!

Add to beef stock, and let simmer for a while. Serve with cheese, or not. I like the Mexican Ranchero cheese. And toasted bread.

Sometimes, I add just a sprinkle of Tarragon....(yum)

hi my name is A. and i suggest chicken n dumplings!!!
it is sooo good my dad used to make it alot when i was little and havent had it for years but just made it the other night my in-laws. they came over and everyone loved it.my husband told me to put it on his favorites!

You just get a soup starter or its in a bag write next to the soups and it is called chicken noodle and it is dry but i can not remember the name of it is write now but it makes about 8 cups for 1 bag!

you use about 2 chicken breasts boil and when cool enough to handle i take clean scissors and cut it up into bite size pieces.

next i put in some celery stalks cut those up and also cut up some fresh carrots.i let that cook for about 40 min. and then when the carrots are tender i turn the burner down to low take out the bisquick and just follow the recipe for biscuits take a tablespoon and start puting the mix around the pan i go all the way around and then have room for a couple in the middle it is doon when the mix has tuned to bread in the middle!!!! very very good!

Taco soup! And/or Chicken Tortilla Soup. I need to head out to teach a class now so no time to type the recipes but those are great easy soups to make. (I haven't ever had them in a bread bowl though...)