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Soup shortcuts--got any?

Posted: Feb 3, 2012

Last night I had some leftover butternut squash, put it through a sieve, and mixed it up with some dried packaged soup mix (creamy potato) and a can of chicken broth and some water. It was surprisingly tasty and it got me thinking.

Anyone have any quick, easy, soup recipes or methods to doctor it up a bit? Any garnishes or side dishes?

Thanks.

;

soup - hate to cook

[ In Reply To ..]
I use a box of Swanson chicken broth, reg. or low sodium, a can of Veg All and a pkg of some short cut Perdue chicken pieces, add a little rice or orzo, (orzo gets very thick, only use a tiny bit; water of course and for each cup of water an extra chicken boullion cube or a pkg. of lipton dry chicken noodle soup. Sodium is high but it's quite good and very quick in a pinch. Lazy, ha? Good for a family with colds if you need something in a hurry that doesn't take all day.Watch the sodium though for HBP patients. Throw in a little celery, onion or whatever you have in the fridge that will make it a hearty soup.

Not quick, but tasty if you have a slow cooker - Happy MT Robin

[ In Reply To ..]
I love a split pea and lentil soup with a little bit of ham. The last batch I made turned out really well. I start with one good sized onion, 4 or 5 carrots, and 4 or 5 stalks of celery. Chop those up fairly small and layer in the bottom of the crock pot - I think mine is 2 quarts - it's a fairly good sized one. I actually grate the carrots because I don't like big chunks of cooked carrot. I add one bag of split peas, one bag of lentils and water to cover and about 8 or 9 bouillon cubes. You could use vegetable broth or chicken broth. I use the bouillon cubes because I walk to the grocery store and they take a whole lot less room in the cart on the way back home. I add in some garlic powder or chopped garlic if I have some and a little bit of black pepper and a dash of seasoned salt - I really like the flavor of Lawry's - it's an oldie but a goodie. I got one of those little chunks of ham that are already sliced and cubed that up and added that in. Cook it on low for about 6 hours or so and you have really amazing good soup that is hearty and really, really inexpensive, even with the ham added in.

This whole pot of soup cost maybe $13 total and I know I easily got 7 or 8 bowls out of it for meals and I still have 6 or 7 portions in the freezer.

For just a basic beef vegetable soup... Sm - Old Woman

[ In Reply To ..]
I usually brown a pound or a little less of hamburger, chop up an onion and cook it in with the hamburger until it is soft. I then drain the liquid from a can each of English peas, carrots, green beans, potatoes, and whole kernel corn (sometimes I use 2 of the corn, just because I like it). I add a big cans of cooked, chopped tomatoes and a can of Rotel tomatoes. Salt and pepper to taste, a dash of Worchestershire sauce, and a fairly generous sprinkling of chili poweder. Let it cook an hour or so, and you have a nice vegetable beef soup. I like to serve it with cornbread. You could also add some chopped celery at the beginning with the onions, if you like celery.

Yum. This sounds really good - Happy MT Robin

[ In Reply To ..]
I may try this over the weekend.

Giada's lemon chicken spaghetti soup (sm) - Sluuuurp

[ In Reply To ..]
... Is one of our favorite go-to soups to make with leftover rotisserie chicken. It's got a tang from the lemon juice and a good Parmesan taste to counter it. You cook the spaghetti right in the broth. Soooooo easy. Find it on foodnetwork.

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