Gukbab- Korean Soup

Recipe courtesy of Lishie0729

Basic ingredients:

• 4 servings of cooked rice
• 3/4 lb. beef
• dried seaweed (1 sheet)
• mushrooms
• white radish
• large green onion (1 stalk)

Sauce:

• 5 Tbs Soy sauce
• 2 Tbs crushed red pepper
• 4 Tbs chopped green onion
• 1 Tb chopped garlic
• 1 Tb sesame seeds
• 1/2 Tb sesame oil
• salt and black pepper

Instructions:
1. Cut the beef into small pieces.
2. Clean the seaweed, and cut into small pieces.
3. Cut the white radish into 1” pieces.
4. Heat water in a large pot, and add the beef to the boiling water.
5. Then add the seaweed and the white radish and keep the water to a boil.
6. Remove the seaweed and the white radish. Let it cool, then slice into
flat pieces. Drop the mushrooms in a separate pot of boiling water, then
remove quickly. Wash the mushrooms, and be sure to squeeze all excess
water out of them and then shred them.
7. Cut the large stalk of green onion into diagonal pieces.
8. Mix the white radish, seaweed, mushrooms, chopped garlic and diagonal
green onion pieces, salt and pepper, sesame seeds, and sesame oil together.
9. Finely chop the green onion and garlic.
10. Mix the soy sauce, chopped green and chopped garlic, crushed red
pepper, sesame seeds, pepper, sesame oil to make the sauce.
11. Once the soup in #4 of this list has boiled for some time, add the
ingredients from #8 on this list to the soup, and add salt for taste.
12. In a pot, scoop some cooked rice and then add the broth from #11 on
this list and let it simmer for a few minutes. Then it's ready to eat.
Serve the soup with sauce that you prepared in #10 on the side.

Egg Drop Soup – Chinese

Recipe courtesy of Lishie0729

• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1 -2 green onions, minced
• 1/4 teaspoon white pepper
• Salt to taste
• A few drops of sesame oil (optional)

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add
the white pepper and salt, and the sesame oil if using. Cook for about
another minute. Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one
minute. To make thin streams or ribbons, gently stir the eggs in a
clockwise direction until they form.Garnish with green onion and serve.

Caldo de Res

Recipe courtesy of Lishie0729

• 1 (2-pound) beef shank 
• 12 cups water 
• 4 cups coarsely chopped green cabbage (about 10 1/2 ounces) 
• 3 cups (1/2-inch-thick) slices zucchini 
• 2 cups vertically sliced onion 
• 1 cup (1/2-inch-thick) slices celery 
• 5 medium carrots, halved lengthwise and cut into 1-inch pieces 
• 5 garlic cloves, crushed 
• 3 chicken-flavored bouillon cubes 
•  Lime wedges 
•  Chopped fresh cilantro 

Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside. 

While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro. 

Turkey Soup with Egg Noodles and Vegetables

Recipe courtesy of Celestevie

2 teaspoons olive or vegetable oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 clove garlic, minced

1 stalk celery, chopped

3 to 4 cups leftover cooked turkey, shredded or cubed

2 to 3 bay leaves

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 cups reduced-sodium chicken broth

6 ounces uncooked egg noodles

1 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.

Quick Winter Squash Soup With Spicy Toasted Pumpkin Seeds

Recipe courtesy of Jessearl

1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper 1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice 

In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes. While soup simmers, make pumpkin seeds: In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.

When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve. Tip: 1 medium lime should provide about 1 teaspoon zest and 2 tablespoons juice. Be sure to zest the lime before halving and juicing it.

Cream of Turkey Soup

Recipe courtesy of Meenbobby

Set up your turkey with 3-4 carrots 2-3 celery stalks (peeled),1 medium-large onion and 1 peeled turnip (all veggies should be cut into large pieces)

Season with Salt, Pepper, Adobo and Garlic Powder, add about 1 cup of water, cover with aluminum foil and bake at 400 degree oven.  The last 1/2 hour to 45 min uncover the turkey and let everything brown.

 Put a large pot of water (they use a 12 quart pot) about 3 quarters filled, add the turkey wings, legs and (VERY IMPORTANT) the neck!!!, cover and bring to a boil, then add 4 or 5 cubes of Chicken Boulion. (If you can find Turkey Base, which would be ideal) cook about 45 min.

 Then add the veggies and any loose skin in a blender and add some of the liquid from the roasting pan and puree.

 Then take out the neck and bones out of the large pot (if you want some turkey in the soup, break it off and add it now), then add 2 quarts of heavy cream and 8-10 oz of Uncle Ben's rice, bring to a boil on medium flame, then lower to a simmer for about 20 mins.

Tortilla Soup

Recipe courtesy of Kristen8/16/03

POINTS® Value: 2
Servings:  4
Preparation Time:  20 min
Cooking Time:  20 min
Level of Difficulty:  Easy  
Mexican cooks serve this soup as a nourishing, comforting first course. But you can add diced cooked chicken or turkey to turn it into a fulfilling, healthy main course. 

4 medium corn tortilla(s)
1/2 tsp garlic salt
1 small onion(s), chopped
1 medium garlic clove(s), minced
2 medium tomato(es), cored and chopped
1 average serrano chile, cored, seeded and minced (use 1 chile)
1 medium yellow pepper(s), cored and chopped
3 cup fat-free chicken broth
2 Tbsp cilantro, minced
1/4 tsp table salt
1/4 tsp black pepper

Instructions
Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.  In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely
chopped.  Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.  Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.

Baked Potato Soup

Recipe courtesy of Kristen8/16/03

POINTS® Value: 5
Servings:  6
Preparation Time:  15 min
Cooking Time:  70 min
Level of Difficulty:  Moderate  

This luscious and satisfying soup replicates the great flavor of a baked potato topped with the works - except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.

Ingredients
1 bulb garlic clove(s), large, slice 1/4-inch off top
3 pound potato(es), 6 large baking potatoes, rinsed, pierced with a fork
6 slice Louis Rich Turkey Bacon, or other brand
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced

Instructions
Preheat oven to 400ºF. 

Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan - they can go right on an oven rack).
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes longer; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Remove bacon to paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

Crock Pot Chicken or Turkey Soup

Recipe courtesy of Mrs.cbcg

This recipe works for a 5 to 6-quart crock pot.
I make the soup in 2 “stages” by discarding the vegetables used to make the
stock and throwing in fresher chopped vegetables at the end, but that’s
optional.  The original veggies are too soft for my personal tastes.  I
usually quickly cook the second round of veggies in a little bit of the
broth in a small pot on the stove and then throw them back in the crock pot.

Ingredients
5 chicken drumsticks OR 3 turkey drumsticks
2 stalks of celery, roughly cut into thirds
2-3 regular carrots, peeled and cut into thirds OR about 12-15 baby carrots,
1 yellow onion, cut in half
2-3 cloves garlic, cut in half
2 pieces of fresh ginger, each about 1 inch cubed
2 dried bay leaves
1 handful fresh parsley
Freshly ground pepper (about 1 tsp)
About ½ gallon water
1 ½ Tbsp lemon juice
¼ to ½ tsp dried dill
1 cup cooked pasta (orzo, egg noodles, whatever) or cooked rice or cooked
barley

Chopped vegetables to reserve for the end:
2 stalks chopped celery
½ to ¾ cup chopped carrots
½ cup chopped yellow onion

Place the celery carrots, onion, garlic, and ginger in bottom of crock pot. 
Place chicken or turkey on top of vegetables.  Pour water over the
chicken/turkey.  Water level should be about 1 inch above the meat.  Add bay
leaves, parsley, dill and pepper.  Cook on High for 7 hours or Low for 10
hours.

During the last 30 minutes of cooking time, in a small pot on the stove,
cook reserved vegetables in about 1.5 cups of the broth until tender.

At the end of the cooking time, take out and discard all the vegetables,
including garlic and ginger and parsley.  Take out the chicken/turkey and
remove meat from the bones.  Chop meat roughly into bite size pieces. 
Discard bones.  Return meat to the broth in the crock pot along with the
cooked chopped vegetables.  Stir in the pasta/rice/barley and the lemon juice.

Chicken and Sweet Potato Soup

Recipe courtesy of akayf

(From Weight Watchers)

Makes 4 servings

5 points per serving

270 calories, 1.5 grams fat, 7 grams fiber

¾ lb skinless, boneless, chicken breasts, cut into 1” cubes

3 small or 2 medium sweet potatoes, peeled and cut into 1” cubes

1 large onion, chopped

1 can diced tomatoes with chilies, undrained

1 can fat free chicken broth

1 teaspoon oregano

½ teaspoon cumin

1 ½ cups frozen corn kernels (do not thaw)

1. In large crock-pot, combine all ingredients expect corn. Cover and cook on LOW for 6 hours.
2. Stir in corn and cook on HIGH for 30 minutes or until chicken and veggies are very tender.

Chicken Fiesta Soup

Recipe courtesy of alicianrj

4 boneless, skinless chicken breasts, cooked and shredded

(You could use leftover chicken)

1 can (28 ounces) enchilada sauce

1 can (14 ½ ounces) stewed tomatoes, drained

1 can (14 ½ ounces) chicken broth

2 cans (4 ounces each) chopped green chiles

1 cup finely chopped onions

1 cup frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

¼ cup finely chopped fresh cilantro

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

¾ teaspoon black pepper

8 tostada shells, crumbled

8 ounces shredded cheddar cheese

1. Combine chicken, enchilada sauce, tomatoes, broth, chiles, onions, corn, squash, zucchini, cilantro, garlic, cumin, chili powder, salt and pepper in the crock pot.
2. Cover, cook on low for 8 hours. To serve fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.

Chorizo and Butternut Soup

Recipe courtesy of e&c
1/2 pound chorizo, casings removed, chopped (about 2)
1 onion
2-3 cloves garlic
1 tbsp chilli powder
1 1/2 tsp ground cumin
salt & pepper
1 10oz box frozen cooked Butternut squash puree defrosted
1 qt. chicken broth

Preheat a large soup pot over medium-high heat.  Add olive oil, then
add chopped chorizo and cook, stirring frequently, about 2 minutes.
Add onions, garlic, chilli powder, cumin, salt and pepper.  Continue
to cook for 3 minutes.  Stir in butternut squash puree.  Add chicken
broth, bring to a simmer, and cook for 10-15 minutes.

Zuppa Osso Buco

Recipe courtesy of NJBride9/06

Veal Dumplings:

1 pound ground veal

1 large egg, beaten

1/3 cup Italian bread crumbs, a couple of handfuls

1/4 cup, a generous handful, grated Parmigiano or Romano

1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it

Coarse salt and black pepper

Stoup:

2 tablespoons extra-virgin olive oil, 2 turns of the pot

2 carrots, peeled

2 ribs celery and their greens

1 medium yellow skinned onion, peeled and halved

Coarse salt and pepper

1 fresh or dried bay leaf

1/2 cup white wine

1 (14-ounce) can white beans, cannellini, drained

1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes

3 cups chicken stock, available in re-sealable boxes on soup aisle

2 cups beef stock, available in 1 cup small boxes on soup aisle

1 cup egg pasta, broken egg fettuccini or medium egg noodles

Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.

Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.

Velvet Butternut Squash Soup

Recipe courtesy of LilOlMrsG

2 lbs Butternut Squash

1-2 Cups Fat Free Half and Half

1 Chicken Bullion

Salt and Pepper to taste

Cube the squash (peeled, and no seeds/pulp) and put it in a large saucepot, cover with about 1 1/2 inches of water.  Boil, then cover and simmer for about 15-20 mins., until the squash is very tender. 

Drain out the water, and blend until smooth (I use a hand blender right in the pot, but you can also put it through a regular blender)

Return squash to the pot, and ass the half and half.  (This is to taste, start with 1 cup, and work up from there) add the crushed chicken bullion and salt and pepper to taste. 

Once everything is mixed well, reheat if needed, and enjoy!

Vegetarian French Onion Soup

Recipe courtesy of mrs.marie.g

1 cup sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 tablespoon whole wheat or unbleached white pastry flour
4 cups veggie broth
.5 teaspoon black pepper
Salt or low sodium soy sauce to taste
6 slices French bread, toasted
 
In a large heavy stockpot, heat wine until bubbling.  Add
the onions and reduce heat to medium.  Cook onions slowly,
stirring frequently, for at least 20 minutes, until they become
paste-like.  (If you cook the onions too quickly, they'll taste
bitter).
 
Add garlic and continue to cook 5 to 10 minutes until garlic
begins to look brown.  Add flour, stir well, and cook 2 minutes.
Add stock and bring to a boil.
 
Reduce heat and simmer 20 minutes.  Season with pepper and salt
or soy sauce.  Ladle soup into bowl and float a slice of toasted
bread on top of each.

Vegetable Minestrone Soup

Recipe courtesy of melbride2005

2 tbsp. Olive oil
2 oz. pancetta or bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
2 medium celery with leaves, chopped
1 fresh sprig Rosemary (about 4")
1/4 cup fresh basil (you can also add marjoram, oregano, or thyme leaves) chopped
1/4 cup fresh parsley leaves, chopped
2-3 cloves garlic, minced
1 large can chopped Tomatoes
6 cups chicken or vegetable stock
4 oz. orzo pasta, (or any small type pasta such as shells or ditalini)
1/4 tsp. salt
freshly ground pepper
fresh Italian parsley, chopped for garnish
 
Sauté the pancetta in a skillet until crisp. Add the onions, celery, carrots & garlic and sauté until the onions are almost clear.  Add next 6 ingredients to a large stock pot and simmer soup 30 minutes.  Remove the Rosemary sprig, add the pasta and cook 15-20 minutes more until pasta is tender. Add salt and pepper to taste and serve with freshly grated parmesan cheese and crusty bread for soaking up the broth.
 

Tuscan Tomato Soup

Recipe courtesy of SLBride2003

6-8 slices French bread, 1 inch thick

2 tbs. extra virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, chopped

3 lbs. ripe tomatoes, peeled and seeded

4 cups (32 oz.) chicken or vegetable stock or prepared broth

1/2 cup finely chopped basil leaves, plus 6-8 whole leaves

Salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.  Place bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total.  Set aside.

In a large soup pot over medium heat, warm the oil.  Add the onion and sauté, stirring frequently, until softened, 5-7 minutes.  Add the garlic and cook until softened but not browned, about 30 seconds.

Add the tomatoes and stock, raise the heat to high, and bring to a boil.  Reduce the heat to medium-low, cover, and cook until the tomatoes are softened, about 30 minutes.  Remove from heat.

In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desire, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is right.  Return the soup to medium heat and reheat gently.  Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese.  Ladle the soup on top and garnish with a basil leaf.  Serve immediately.

Tuscan Soup

Recipe courtesy of Bride2004
INGREDIENTS
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped (Kale works well also)
1/4 cup evaporated milk
salt to tasteground black pepper to taste

DIRECTIONS
Remove skin from sausage and crumble into frying pan. Add chopped
onion, and cook over medium heat until meat is no longer pink. If
you are trying to cut fat, remove meat from pan, place in a
colander, and rinse under cold water.
Place meat in a large pot; add stock and potatoes. Boil until potato
is cooked.
Add spinach. Continue boiling until spinach is lightly cooked.
Remove soup from heat, stir in evaporated milk, and season to taste.
Do not add any salt if using canned stock.

Tomato Chicken Tortellini Soup

Recipe courtesy of mrs.jen&dave

*1 quart chicken stock (you can use veg. stock instead)
*1 can tomato soup
*1 can cannelini beans, rinsed
*1 pkg. refrigerated cheese tortellini (you can use other pasta... this is just what we usually use)
*cooked chicken breast, cubed (we've used the Perdu shortcuts before and they worked great)
*any other kinds of veggies: green beans, carrots, etc.
*garlic-- either some crushed garlic or some garlic powder, to your taste
*basil--a sprinkling over the pot to your liking
*1 bay leaf

In a large pot, bring the chicken stock and can of tomato soup to a boil, stirring to combine. Add in the beans, tortellini, chicken, veggies, and any herbs and spices you'd like to use. Add in a bay leaf, simmer for about 20-30 min. so that the flavors can combine. Before you serve, remove the bay leaf.

Taco Soup

Recipe courtesy of njbride2000t

INGREDIENTS

• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (1 ounce) package taco seasoning mix
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can whole kernel corn, drained
• 2 (15 ounce) cans kidney beans, drained
• 6 cups corn tortilla chips
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped green onion

DIRECTIONS

1. In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
2. Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.