Soup recipes

Stephen_Leak

You don't actually say what "the same old ones are", but I think this one should be different enough.

CHILLI BEAN SOUP

This recipe is by "Turtle" on MoneySavingExpert’s Old Style forum, not me. I just added the Alternatives & Additions.

Serves 3 to 4

INGREDIENTS

1 onion
1 tablespoon of oil
400g tin of red kidney beans
400g tin of plum tomatoes
1 teaspoon of chilli powder
1 vegetable stock cube
250ml of water

METHOD

Peel the onion and chop it into 2cm (1 inch) pieces.

Put the oil into a saucepan on a medium heat. Add the onion. Fry the onion for about 5 minutes. Stir frequently to stop it sticking.

Open the tin of beans and drain off the liquid. Open the tin of tomatoes. Add the beans and tomatoes, chilli powder, stock cube and water. Stir thoroughly. Put the lid on the saucepan and continue to cook for another 10 minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use dried beans, but these will need to be soaked and boiled first.

Use other beans, especially pinto beans, which are the authentic Mexican cowboy bean.

Add 1 teaspoon of ground cumin. Cumin comes from Asia, but the Spanish brought it with them to the New World, where it is now widely used in Tex-Mex cuisine.

Add 1 teaspoon of parsley, which is reputed to reduce the wind generating capacity of beans.

TIPS

Remove some of the beans before blending and put them back in afterwards.

Let it cool and reheat it, as the flavour of chilli improves with reheating.

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

duckeggblue

carrot parsnip and lentil soup serves 4-6


3 oz lentils
1 tsp oil
2 onions peeled and chopped
2 carrots peeled and finely sliced
2 parsnips
1 tsp cumin
2 pints veg stock
2 bay leaves
pinche dried thyme-optional
a liitle ground pepper
method-heat oil add onions ,cook until softened.
add carrots,parsnips,cumin ,lentils.cook 2-3 minutes
stir in stock,bay and thyme,bring to boil.
lower heat and simmer for 30 minsw or until veg is tender and lentils are soft.
cool slightly,remove herbs and puree or blend and season .

The parsnips lend a lovely sweet flavour to this soup.
I got this recipe from a recipe book given to my brother by his doctor

carolinejane_2

Emma1979 wrote: »

Here's 2 of my fav soup recipes..and they are so easy to make and taste delicious. x

Mushroom soup..

275G mushrooms
40g butter
1 small onion (finely chopped)
1tbsp butter/marg
1tbsp Plain flour
450ml Vegetable stock
450ml Milk
salt & pepper

Slice the mushrooms, heat the butter/marg in a saucepan, add the onions and mushrooms - fry for a couple of minutes, then cover and sweat over a gentle heat for 6-7mins stirring occasionally
Then stir in the flour and cook for 1 min gradually add the stock and milk to make a smooth thin sauce, add the salt & pepper
Bring to the boil and then simmer for 15mins
Allow it to cool then blend it all up...

Serve with warm bread...

Pumpkin soup...

25g butter/marg
1 large onion
675g Pumpkin (cut into large chunks)
450g potatoes (sliced)
600ml veg stock
600ml milk
salt and pepper

Heat butter/marg in saucepan, add onion and fry for 5mins until soft, add pumpkin and potatoes stir them well and cover with lid for 10mins until the vegetables are almost tender ( stir occasionally to prevent them sticking to the bottom of the pan)
pour in the stock and add the salt and pepper, bring liquid to the boil and then simmer for 10mins until the vegetables are completely tender

Allow it to cool and then blend, once blended pour it back into the saucepan and add the milk, heat gently then serve..

does the mushroom soup freeze ok?

Emma1979

You should really give the pumpkin one a go Elf... Its delicious x

Carolinejane - Yes it freezes fine.. I always keep some in the freezer for days when I am in a rush and have no time to cook a meal from scratch......Never had a problem with it yet.. x

msgnomey

My favourite and so easy and cheap is baked bean soup

saute a finely chopped onion in a smidge of oil and some garlic
add a tin of tomatoes (can be chopped or not) and a tin of baked beans, bring to the boil and let it simmer for a bit
mash a bit with a potato masher (or a stick blender but is nice 'chunky')

eat with grated cheddar on top and a chunk of bread

nomnomnom

you can also add mushrooms, finely chopped peppers (red taste nicest), finely chopped bacon etc etc
quick
easy
cheap
and tasty!!
:T:T:T:T:T:T:T

NiceGuyEddie_2

I haven't a clue if this is freezeable, but I love the following http://www.bbcgoodfood.com/recipes/1869/chicken-noodle-soup

Easy to change the quantities, you can add pak choi too if you like. Not mega cheap using chicken breast, but you only need a small amount of chicken per portion.

The old 'fridge soup', ie everything in the bottom of the fridge that needs using + veg stock + blender is always a failsafe.

Mayflower10cat

A quick oriental style (almost) clear soup is one of my favourite lunches. It's surprisingly filling for something with no fat or thickener added.

I keep a jar of Miso paste in the fridge, it lasts ages and makes delicious stock. Have ready some finely chopped veg of your choice (cucumber/pak choi/frozen peas/mixed frozen oriental veg/whatever you have available!) and if you eat meat, maybe some shredded cooked beef/chicken
OK, into a small saucepan, finely grate a clove of garlic and about the same volume of fresh ginger. Add cold water, about half a pint for one person. Add a teaspoon of stock powder (or half a stock cube) and bring the mixture to the boil. Stir to dissolve the stock. When it boils, add a handful of dried rice noodles and simmer for about 5 minutes. When the noodles are almost cooked, add all the veg and heat through, finally at the end add a teaspoon of the Miso paste and stir to dissolve. If you like chilli, you can add a little, if you like Thai 7-spice mix, add a dash. Taste and add a little more Miso if needed.

elf06

Thanks guys i am loving all the ideas!!

Stephen Leak - the reason i didnt put the usual ones down is because people may do the same soup but with a slight variation that may make all the difference to me and at least this way people can get the recipes if it not one the usually do. Thanks for your recipe will be givign it a go!!

Keep 'em coming

msb5262

Hello OP,

A few recipes spring to mind: the first is one we made at the primary school where I work, because these vegetables were what was ready in the school garden...

Courgette and potato soup

Chop 1 onion
3 medium potatoes
3-5 courgettes
and finely chop
2 cloves garlic
a piece of fennel bulb or some strands of fennel leaves
Heat 1 tablespoon oil in a good sized saucepan, then soften the onion, garlic and potato in it for about 5 minutes. Add 1 pint vegetable or chicken stock (made with a cube if you like), bring to the boil and simmer gently for 10 minutes. Now add the courgettes and fennel bulb if using, bring back to the boil and simmer until courgettes are soft. Whizz soup until smooth, add more water, stock or milk if you like and garnish with fennel fronds if you have them. Delicious and unusual.

Butternut squash soup

Soften 1 onion in vegetable oil or butter, then add 1 diced butternut squash and 2-3 chopped carrots if you like them. Stir well, then pour over 1 pint chicken or vegetable stock (or water if you prefer). Add 1/2 teaspoon dried mixed herbs, season lightly and simmer until squash is tender. Blend until smooth, serve with a splosh of cream or natural yoghurt. Yummy and freezes really well.

I also make Spinach soup
1 onion, 2 cloves garlic, 3 medium potatoes, 1 bag of spinach, 1 pint of stock.
Make by softening onion and garlic in oil, then add diced potatoes and stock. Cook until potatoes are tender. Add spinach and cook for 2 minutes, then blend and serve with yoghurt.

HTH

MsB

marmiterulesok

This is my favourite:

Vegetable and barley soup-serves 4

40g butter
1 leek,sliced
2 sticks celery-finely sliced
2 carrots,cut in small pieces-I grate them
1 medium parsnip,cut in small pieces/grated
1 medium potato,cut in small pieces/grated
2 bay leaves
100g pearl barley
1200mls vegetable stock
1 tbsp tomato puree
2 tbsp chopped flat-leaf parsley
2 stalks thyme
75mls white wine-optional

Heat the butter in a pan and add all the veg.Cook over a medium heat for about 5 minutes until the veg has just started to soften.

Stir in the bay leaves,thyme,pearl barley.white wine,stock and tomato puree.Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.

Remove the bay leaves and thyme stalk and stir in the chopped parsley.Season to taste and serve hot.

It freezes well.