Soup Recipes

Lentil Soup

Ingredients:
  • 1 cup green lentils
  • 1 tbs oil
  • 1 onion, sliced
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 3/4 cup diced potato
  • 5 cups water
  • 1 bay leaf
  • 1/4 tsp sea salt
  • 2 tbs soy sauce
I added these 2 ingredients:

  • 2 cloves garlic, mashed
  • 1/2 tsp Kitchen Bouquet
Directions:

Place soup pot on medium heat and add oil. When oil is hot add onion; stir for a few minutes until translucent, add celery and stir a minute more, add carrot and stir again. (At this point I would add he mashed garlic.) Add lentils, potato, water, bay leaf and salt (also Kitchen Bouquet) and bring to a boil. Let boil a couple of minutes, reduce heat and simmer, covered about 30 minutes. Add soy sauce a few minutes before cooking is complete.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From Natural Recipes, P.O. Box 341, Newton MA 02160

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Summer Squash-Lemon Thyme Soup

Ingredients:
  • 2 tbsp olive oil
  • 2 large sweet onions, chopped
  • 1 leek, chopped
  • 6 garlic cloves, chopped
  • 6 yellow summer squash ( about 3 lbs), trimmed & chopped course
  • 4 sprigs lemon thyme (or 4 sprigs thyme and 2 strips lemon peel)
  • 5 cups chicken broth
  • 2 to 4 Tbsp. lemon juice
  • hot pepper sauce
  • Parmesan cheese, pine nuts and lemon zest for garnish ( all optional)
Directions:

In a 4 - qt. Dutch oven, heat the olive oil over medium heat. Add the onions, leek and garlic and cook stirring, for 10 minutes or until onions are soft. Add the squash and lemon thyme and cook, stirring for 5 minutes.

Increase the heat to medium - high heat; add the broth. Cook, partially covered at a low boil for 20 minutes, or until the squash is soft.

Discard the thyme. Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through. Add the lemon juice and hot pepper sauce to taste.

Garnish the soup with Parmesan, pine nuts, thyme sprigs and lemon zest. Serve hot.

Makes about 8 cups

This recipe was contributed by Gail from the Radiant Recovery Community Forum.

From the July-August issue of the Oprah Magazine

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Granny's Special Soup

Ingredients and Directions:

Here is my recipe for a frugal and delicious soup base. My children used to refer to this as "blech" soup. Now they beg me to come and make it for them to stock their freezers with LOL! My grandchildren love it, hence the name Granny's special soup.

It seems I've been on a tight budget most of my adult life so I've developed ways of saving money while at the same time eating well.

These are recipes I developed myself and modified from others.

 Version 1. Split a leek down the center and wash out mud/sand. Slices into small pieces and sauté in olive oil on low heat (watch as they burn easily). Chop up fresh sage to taste, or add about a tsp. dried or thyme, or Italian seasoning. Take a chicken leg, thigh attached, or chicken breast; add to pan along with a cut up carrot and/or celery and cover with water. Bring to a boil and simmer until chicken is tender. (Don't overcook or the meat will not have any flavor) Serve the chicken as a main meal and reserve the broth for soup.

Version 2: I have discovered the cartons of Campbell's chicken broth which are handy and will keep opened for about 2-3 weeks in the fridge. However it does have MSG in it so be warned.

Soup: Pasta and beans: Cut up another leek and sauté in olive oil. Add desired dry or fresh herbs. I grow and use a lot of sage and it's my favorite but you might want to use oregano and basil here. Add one can of chicken stock, 1 tin tomatoes and 1 tin water to pan, along with cut up carrot, celery zucchini leftover green beans etc. and add one can or more of beans (kidney, chick pea, black beans etc.) along with liquid. Bring to a boil then simmer on low for 1 hour. Meanwhile cook some brown rice pasta or whole wheat pasta and keep separate. Add to soup at the end of the hour. I often add a sausage for added protein for my lunch. You can play around with the amounts of beans and pasta. Just taste until it tastes right for you! Freezes well. You can also serve it with a dollop of plain yogurt with chopped fresh dill on top.

Lentil and rice. Follow the same steps as above, but add lentils and brown rice to your tomatoes, water and stock. I also add a bay leaf and will often throw in sun-dried tomatoes too. This soup thickens as it ages and turns into a thick stew - depending on the amount of rice you add. Again, taste and adjust seasoning!

Curried pumpkin/potato: Same base as above. Add approximately 1 cup pumpkin and about 3 - 4 potatoes with skins on. Sage and cumin seed to taste. Simmer until potatoes are cooked and puree potatoes and return to pot. Add curry powder to taste. Can also serve with yogurt or try chopping up an apple for a form of Mulligatawny.

Potato soup: Same as above only omit pumpkin, and curry, cumin. Delicious on a cold day. Sprinkle with chopped chives before eating. You can add cauliflower or broccoli to this mix, but I advise, cooking the broccoli separately and adding at the end. It keeps its taste better this way.

Cabbage soup: This is what I'm having for lunch today. I'm going to add a slice of my turkey meatloaf to it for added protein and will probably add yogurt with dill. I have the beginnings of a nasty cold today and this is just what the doctor ordered. You can also add pesto. Use tomatoes and cabbage as your main ingredient with lots of sage and basil and for a bit of zing add some cumin.

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.
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Grandma's Soup Recipe

Ingredients:
  • 1 baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 12 large carrots
  • 6 celery stems
  • 1 bunch of parsley salt and pepper to taste
Directions:

Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1.5 hours. Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove the chicken. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.

This recipe was contributed by Connie OR from the Radiant Recovery Community Forum.

From ABC News.com

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Nancy's Meatball Soup

Ingredients and Directions:

1 bag of Hurst 15-beans, washed, rinsed, and set to boil for 1 hour in 6 c. water, 6 c. chicken broth (low sodium/fat free).

While those are boiling, I made extra-lean meatballs: ground sirloin, scant 1/3 c. bread crumbs, 1/3 cup rolled oats, oregano, pepper, assorted spices. I put these in a 400-degree F. oven for the remaining 40 minutes of the beans boiling.

Then I put some olive oil in a sauté pan and added half a bag of frozen stir-fry veggies (not sure what brand- they are red, yellow, green peppers & onions, or use fresh), some garlic and more spices. Once this was going, I added a can of crushed tomatoes and the meatballs, let it simmer; also added a healthy shot of balsamic vinegar.

When the beans were done, I transferred it all (minus about 1/3 of the liquid from the beans) to the crock-pot and let it go all night. The house smelled divine this morning and I can't wait to have it tonight!

This recipe was contributed by Nancy from the Radiant Recovery Community Forum.
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Autumn Harvest Soup

Ingredients and Directions:

Simmer 2-3 lbs. of mixed "orange" veggies (sweet potato, yams, butternut squash, pumpkin, etc.) cut in cubes in a pot of chicken broth until tender.

Transfer veggies to a blender with a bit of the broth and puree. Return to broth. Add 1/2 cup natural peanut butter and stir until smooth and creamy. Sprinkle liberally with white pepper and serve with a dollop of sour cream or ricotta cheese.

You can add meat if you like - I have used boneless, skinless chicken thighs or lean pork cubes. I used to use sausages and ham but - alas -no more..........

Wonderful with apples baked with a hearty sprinkle of cinnamon.

This recipe was contributed by Gypsy from the Radiant Recovery Community Forum.
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Kill a Cold Soup

Ingredients and Directions:

At the first sign of that tickle in the back of my throat - which for me signals: ALERT, alert a cold virus has snuck in! -- I either defrost my homemade chicken broth or pry a frozen chicken carcass out of the freezer and make broth out of it.

(I used to use store bought chicken broth but discovered it contains sugar or corn syrup!!)

My broth is better anyway because it is made with lots of veggies in addition to the chicken parts. Strained, cooled and fat skimmed off.

Add to the chicken broth as many finely chopped garlic cloves as you think you can stand. I use 6-8. Add flaked red pepper. Finely chop the following and add - onions, green peppers, carrots, cabbage, and celery - really any veggies you love. When you eat, add some salt and/or Tabasco sauce.

Have a cup or two any time you feel plugged up or your throat hurts.

It really does the trick. Kills the cold by the end of the day.

*If* you survive the soup...

This recipe was contributed by Kathy Thirtyacre from the Radiant Recovery Community Forum.

When I related the following recipe to one of my doctor friends he said, "You are not curing yourself of a cold, you are murdering the virus!" (He also said he didn't know if he could survive my *cure*...)

Regardless ;-) this works for me and I don't have to end up taking medication.

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Butternut Squash Soup

Ingredients:

  • 1 small onion, diced small
  • 2 carrots, diced small
  • 2 oz butter
  • 1/8 tsp mace
  • 1/8 tsp ginger
  • 1 bay leaf
  • white pepper, as needed
  • salt, as needed
  • 1 1/2 pounds butternut squash, peeled, chopped into 1" cubes
  • 1/2 pound sweet potato, peeled, chopped into 1" cubes
  • 3 pints chicken broth
Directions:

Heat a heavy pot and melt butter. Add the onions and a pinch of salt. Cook slowly until soft - about 8 minutes. Do not brown. Add mace, ginger, bay leaf, white pepper and salt, cook 3 more minutes.

Add sweet potatoes, squash & chicken broth. Simmer for 30 minutes until tender. Remove from heat and let cool for a while. Puree in small batches using a blender or food processor. Adjust seasoning and serve hot.

Serves 6-8

This recipe was contributed by Gail from the Radiant Recovery Community Forum.

From the BJ's Wholesale Club Newsletter, Courtesy of Gary Mitchell, Executive Chef and VP of culinary operations, Back Bay Restaurant, Boston, Mass.
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Creamy Broccoli Soup

Ingredients and Directions:

Creamy broccoli soup is SOOO easy to make. I don't feel the need for an instant version, because the version I make is practically instant. You could even use frozen broccoli if you don't want to bother washing and cutting up fresh broccoli.

I just put it in a big sauce pan with a bit of stock (I buy stock in aseptic packages from the health food store) (don't use too much stock at first, you can always add it in later - I probably use enough stock to be 1/2 inch in the bottom of the pan) and cook it (boil, then simmer) until the broccoli is tender. Then I blend it. I use an immersion blender to blend it right in the pot, but you could transfer it to a regular blender. The immersion blender is great for less clean up. Then you've got a broccoli puree...to that I add something creamy. Options are: cream, 1/2 and 1/2, plain yogurt (my favorite), soymilk, etc. Then I add salt and pepper to taste and herb(s). Dill is great.

This recipe can be used with all kinds of veggies. It's a nice way to get your veggies in. It's a good base for experimenting with. You could add different seasonings, grated cheese, mixed vegetables, onions and garlic, etc.

This recipe was contributed by Sara from the Radiant Recovery Community Forum.
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Cream of Tomato Soup

Ingredients:

  • 2 cups tomato juice (I prefer Red Gold brand)
  • 1 cup heavy cream
  • 1 tsp or cube vegetable bouillon
  • 1 tbsp butter
  • 1 clove minced garlic
  • 1 tsp dried basil
  • fresh ground black pepper to taste
Directions:

Combine all ingredients in a 2-quart saucepan. On medium heat, bring to a boil.

Reduce to low heat and simmer, uncovered, for 20 minutes or until creamy and hot.

Serves 1 - 2 depending on how hungry you are. Goes great with grilled cheese on hearty rye or wholegrain bread.



This recipe was contributed by sheba from the Radiant Recovery Community Forum.

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Tomato Soup

Ingredients:

  • 1 cup 2% milk (I normally use oatmilk but for this, cow's milk does make a difference)
  • 1 cup half-n-half
  • 2 8-ounce cans tomato sauce
  • 1 beef bouillon cube
  • 1 tsp dried basil
  • 1/2 tsp dried ground fennel
  • 1/2 tsp ground pepper
Directions:

Combine all ingredients in saucepan and bring to gentle simmer over medium heat. Turn down to medium-low and simmer for 20 minutes.

This is really good guys. And such a treat when you don't feel good.

Serve with cheese and triscuits or brown rice cakes with natural peanut butter and cheese on the side and it makes a great meal. I also enjoy raw veggies on the side with it too.

This recipe was contributed by sheba from the Radiant Recovery Community Forum.

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Microwave Split Pea Soup

Ingredients:

  • 1 pound dried yellow or green split peas
  • 6 cups water (or more if you like it thinner)
  • 1 cup each of carrots and celery
  • 1 large onion v3 chicken bouillon cubes (6 is too salty)
  • 1 clove garlic (or to taste)
  • 1/2 tsp dried marjoram and thyme
  • 1/2 tsp black pepper (or to taste)
Directions:

Combine all ingredients in a 3-quart casserole; cover and Microwave on HIGH for 10 minutes.

Reduce power to MEDIUM. Microwave until vegetable are tender and soup is thickened (1 hour to 1 hour 10 minutes), stirring 2 or 3 times during cooking.

Note: I often extend this by cooking brown rice separately and adding to each portion.

This recipe was contributed by Kathy (CT) from the Radiant Recovery Community Forum.

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Rick's Soup

Ingredients:

  • 1 lb ground meat (I used pork)
  • meat from Italian sausage (I used 3 sweet Italian sausages)
  • 1 cup diced onion
  • 1 green pepper, diced
  • 1 28 oz can tomato puree
  • 1 8 oz can diced tomato
  • 4 potatoes, diced
  • 1/4 tsp thyme
  • salt and pepper
  • sliced mushrooms (optional)
Directions:

Brown meat. (I squeezed the sausage meat out of the casing). Add onions and green pepper. If the meat you are using doesn't have much fat, you will need to add some oil to the pan.

After meat is cooked, add tomato puree and diced tomatoes. Mix well. Add potatoes and seasonings. Add mushrooms last. Cover and simmer until potatoes are cooked through. Makes 4 or 5 servings.

My friend Rick gave me this recipe. His mother got it from a cookbook or magazine, he doesn't know where. He has modified it a bit, and I modified it a bit more. It's really good, and the house smells wonderful while it's cooking. It's very thick, more like a stew than a soup.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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