Soup Recipes

BEST DAMN CHILI Ingredient:
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Best Damn Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Danny Jaye

After Years Of Adjustments I Have Found A Recipe For All To Enjoy. Previous Ones Were Either Too Hot Or Too Mild, This One Even Was To The Liking Of My Finance Who Hates Chili.

Time: 2h50m

Yield: 12

Number Of Ingredients: 28

Steps:
  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts:

Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g


CLASSIC GOULASH Ingredient:
  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni

Classic Goulash

Soups , Stews and Chili Recipes , Stews , Goulash Recipes

Author: Pathunt

Easy Recipe For Making A Classic Goulash. Can Also Be Done In A Slow Cooker. Inspired By Paula Deen's Bobby's Goulash.

Time: 1h20m

Yield: 8

Number Of Ingredients: 11

Steps:
  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts:

Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g


SIMPLE CHILI Ingredient:
  • 2 tablespoons vegetable oil
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 (15 ounce) cans kidney beans
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon distilled white vinegar
  • salt to taste
  • ground black pepper to taste

Simple Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Teresa Jeffries

This Is Delicious On A Cold Wintry Day. Add Fresh Cornbread And Salad For A Great Meal.

Time: 35m

Yield: 8

Number Of Ingredients: 10

Steps:
  • In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
  • Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
Nutrition Facts:

Calories 315.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 16.2 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 415.7 mg, Sugar 1 g


BEST OF ALL: SLOW COOKER BEEF STEW Ingredient:
  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 pounds beef for stew, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
  • 1 teaspoon paprika

Best Of All: Slow Cooker Beef Stew

Soups , Stews and Chili Recipes , Soup Recipes , Beef Soup Recipes

Author: Bobbee Valentine

I Have Tried Many Beef Stew Recipes From This Site. This Is The One! I Took The Best From Each And Got This No-fail Version.

Time: 7h45m

Yield: 10

Number Of Ingredients: 16

Steps:
  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Nutrition Facts:

Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g


SLOW COOKER BEEF STEW I Ingredient:
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 ½ cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Slow Cooker Beef Stew I

Beef , Soups , Stews and Chili Recipes , Stews

Author: Buchko

A Hearty, Savory Slow Cooker Stew With Potatoes, Carrots, Celery, Broth, Herbs And Spices. You Won't Be Slow To Say 'yum'!

Time: 12h20m

Yield: 6

Number Of Ingredients: 13

Steps:
  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts:

Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g


CARROT GINGER SOUP Ingredient:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 teaspoons minced fresh gingerroot
  • 4 large carrots, peeled and chopped
  • 3 cups vegetable broth
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • Additional lemon zest, optional

Carrot Ginger Soup

Lunch

Author: Taste Of Home

This Light, Flavorful Carrot Ginger Soup Is Vegan! It's Made With Pantry Staples And Comes Together In A Hurry, Yet Always Seems To Impress. Fresh Ginger Makes A Big Difference-and What Isn't Used Can Be Wrapped Tightly And Tossed In The Freezer To Use Later. -jenna Olson, Manchester, Missouri

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 11

Steps:
  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts:

Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges


LEMON GINGER CHICKEN NOODLE SOUP Ingredient:
  • 1 tablespoon olive oil
  • 4 carrots, sliced
  • 3 stalks celery, sliced
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh ginger root
  • 2 cloves garlic, minced
  • 1 (32 ounce) carton College Inn® Chicken Broth
  • 3 cups shredded cooked chicken
  • 1 cup dry egg noodles
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • ½ cup frozen peas
  • Salt and pepper, to taste

Lemon Ginger Chicken Noodle Soup

Trusted Brands: Recipes and Tips , College Inn® Broths and Stocks

Author: College Inn® Broths And Stocks

Traditional Chicken Noodle Soup Is Refreshed With Lemon Juice, Ginger And Herbs For Flavor The Whole Family Will Enjoy.

Time: 40m

Yield: 6

Number Of Ingredients: 13

Steps:
  • Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
  • Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.
Nutrition Facts:

Calories 226.3 calories, Carbohydrate 14.2 g, Cholesterol 57.8 mg, Fat 8.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 1.9 g, Sodium 721.5 mg, Sugar 4.3 g


CARROT & GINGER SOUP Ingredient:
  • 1 tbsp rapeseed oil
  • 1 large onion, chopped
  • 2 tbsp coarsely grated ginger
  • 2 garlic cloves, sliced
  • ½ tsp ground nutmeg
  • 850ml vegetable stock
  • 500g carrot (preferably organic), sliced
  • 400g can cannellini beans (no need to drain)
  • 4 tbsp almonds in their skins, cut into slivers
  • sprinkle of nutmeg

Carrot & Ginger Soup

Dinner , Lunch , Supper

Author: Sara Buenfeld

Low-fat And Warming, This Bean And Vegetable Soup Makes A Healthy Lunch Or Dinner - For Even More Nutrients, Top With Sliced Almonds

Time: 45m

Number Of Ingredients: 10

Steps:
  • Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
  • Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
  • Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts:

Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium


PAN-ROASTED ASPARAGUS SOUP Ingredient:
  • 1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
  • 2 tablespoons butter or extra virgin olive oil
  • 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
  • 4 cups chicken or other stock
  • Salt and pepper

Pan-roasted Asparagus Soup

appetizer , soups and stews

Author: Mark Bittman

This Simple Soup Can Be Ready In Under An Hour And Takes Full Advantage Of The Flavor Of Asparagus By Pan-roasting It Before Puréeing. Fresh Tarragon Takes It Up A Notch.

Time: 40m

Yield: 4 servings

Number Of Ingredients: 5

Steps:
  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts:

@context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams


FRESH ASPARAGUS SOUP Ingredient:
  • 1 pound fresh asparagus
  • ¾ cup chopped onion
  • ½ cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 ¼ cups vegetable broth
  • 1 cup soy milk
  • ½ cup yogurt
  • 1 teaspoon lemon juice
  • ¼ cup grated Parmesan cheese

Fresh Asparagus Soup

Soups , Stews and Chili Recipes , Soup Recipes , Vegetable Soup Recipes

Author: Nanook

A Creamy Asparagus Soup Accented With Yogurt, Lemon, And Parmesan Cheese. Everyone Loves It! You Can Substitute Soy Products To Make This Recipe Vegan.

Time: 30m

Yield: 4

Number Of Ingredients: 12

Steps:
  • Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  • Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  • Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  • Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts:

Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g


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