Does anyone have any good soup recipes..also healthy ones? thanks?

I don't use recipes, just kind of ';throw things together.'; For soup, I use Swanson broth, either vegetable or chicken, and simmer that with diced onions and diced celery. After it has developed a wonderful aroma, I add frozen peas, carrots, corn, broccoli, or whatever I have on hand in the freezer, and simmer it until everything is cooked. I sometimes also throw in some brown rice for extra body. If I have leftover meat, I cube that and toss it in the pot too. Never tastes the same twice, but it's always good! Does anyone have any good soup recipes..also healthy ones? thanks?
Harvest Soup





1 pound ground beef


1 cup chopped onions


3 cups water


1cup carrots cut up


1 cup diced celery


1 cup cubed peeled potatoes


8 ounces sliced mushrooms


1 zucchini halved and sliced


1 tsp salt


1 tsp brown bouquet sauce


1/4 tsp pepper


1 bay leaf


1/8 tsp basil


1 28 ounce can of tomatoes with the liquid





Brown the ground beef and drain the fat. Stir in the onions and cook until tender. Stir in the remaining ingredients. Heat to boiling. Reduce heat, cover and simmer for 20 minutes


Does anyone have any good soup recipes..also healthy ones? thanks?
Split Pea, Ham, %26amp; Sausage Soup





12 oz dried split peas


2 -14 oz cans beef or chicken broth


16 oz polish or kielbasa sausage, cut in bite size pieces (optional)


1 cup chopped ham (optional)


1 cup chopped carrots


1 onion, chopped


1 bay leaf


salt and pepper, to taste








Soak peas overnight in water, drain. Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.


Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.











Minestrone Soup





Ingredients:





1 lb hamburger


1 c chopped onion


1 t minced garlic


1/4 tsp Pepper


1 can beef or broth


2 cans water


3 tsp beef soup base (heaping)


1 1/2 tsp Italian seasoning OR


1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.


16 oz Can whole tomatoes, broken into bite sized pieces


8 oz can kidney beans, un-drained


1 1/2 c sliced carrots


1 c frozen green beans or 2 zucchini, chopped


1 c frozen lima beans or corn


1 can of garbanzo beans (chick peas)





Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.





Or








Easy and good. In a large pot add tomato juice and water to make a veggie broth. Add chopped onion, zucchini, carrots, celery. Add canned kidney beans- rinsed. Add a bay leaf or two, celery salt (optional),and pepper. Precook your favorite pasta in another pot. Rinse and add to soup pot. Discard bay leaves before eating. Good with fresh grated parm!











If cooked on top of the stove cook for about 2-3 hours on low heat, then follow the rest of the recipe as is. I modified this one for my crock pot but the original recipe was a stovetop one.





Chicken and Dumplings








1 whole chicken


1 bay leaf


2 tsp garlic salt


6 black peppercorns


6 cups of water


1 cup baby carrots


1 package refrigerator biscuits (10 – 12)





Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.



clam chowder with greens








1/4 pound turkey bacon, chopped


1 tablespoon vegetable oil


1 onion, finely chopped


1 garlic clove, minced


1 small bunch (12 ounces) turnip greens or other greens, coarse stems removed and discarded, leaves chopped


3 1/2 cups Progresso® reduced-sodium chicken broth (from 32-ounce carton)


2 cans (10 ounces each) baby clams, juice reserved


1 cup fat-free half-and-half


2-2 1/2 tablespoons potato flour (look in baking aisle)


1/4 teaspoon ground black pepper





1. Cook the turkey bacon in a large saucepan over medium-low heat until crisp. Drain on a paper towel-lined plate. Add the oil to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the greens and cook for 2 minutes. Stir in the broth and the reserved clam juice. Bring to a simmer over medium heat and cook for 10 minutes. Stir in the half-and-half and heat through. Sprinkle 2 tablespoons potato flour over the soup and stir in. Add the remaining 1/2 tablespoon flour for a thicker soup if desired. Stir in the pepper and clams, and cook for 1 to 2 minutes.


2. Sprinkle the turkey bacon over each serving.






Check out these soup recipes -





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beef soup cook the beef first and then and vegtables