All About Soup!

I love soup, and I love making it! My most recent invention is a "taco soup" It was first created out of laziness. I didn't feel like doing much cooking work, so I looked around to see what we had. I found some ground beef, a can of red beans in sauce, a can of black beans, frozen corn, some salsa, a container of chicken broth, a box of Goya spanish rice (Mmmmmm), and assorted spices. Pretty much, all you do is cook the beef and drain, then add all the other ingredients to a big soup pot and cook for about 45 minutes (or until done). Be sure to season to your own tastes. While it cooks you may find you want to add a bit of water, the rice tends to suck some up while it cooks....plus it all depends on how thick or liquidy you like you soup. I served it with a little cheese on top, and it was a pretty big hit.

My husband makes he best beef stew. It's made with the best beef he can find, onions, carrots, turnips and potatos. And the secret ingredient is pepper!! The stew is not very thick and heavy, but its got a ton of pepper. Some people might not like that much pepper, but I like the burny after taste... especially when I'm sick.

My favorite is Pioneer Potato soup. It has a creamy brother but not thick. It's got potatoes, onions and carrots in it. I've never actually made it myself. Mom usually makes it. You garnish it with cheese, scallions, fresh dill, and bacon (in my case soy bacon). It's really yummy!

My favourite is the Chicken Clear Soup. Oh my mouth has already started watering. Ingredients: Chicken broth 5 cups Shredded boneless chicken pieces 1 cup Soya sauce 2 tbsp. Vinegar 1 tbsp. Green chilli sauce 1tbsp. Cornflour 4 tbsp. Black pepper powder 1/2 tsp Chicken masala 1 tsp. Salt to taste Method: 1. Put chicken broth and chicken pieces in a pressure pan. 2. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes) 3. Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. 4. Mix cornflour in 1/4 cup water. 5. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat Serve hot. Garnish with finely chopped coriander leaves.

i love pumpkin soup!here is a recipe: INGREDIENTS 3 tablespoons margarine, softened 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 4 slices whole wheat bread 1 cup chopped onion 2 tablespoons butter, melted 2 (14.5 ounce) cans chicken broth 1 (15 ounce) can pumpkin puree 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 cup heavy whipping cream DIRECTIONS Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

tomato soup with cheese and bread!

I love minestrone, too, but my favorite has to be beef and barley. That may be a stew instead of soup, though? I like tuna chowder with fried bread... I'm getting hungry and it's cooled off here, too. Guess we'll be having soup today!

Ekkk! Minestrone!!! I must confess that I used to hate it.. but I am finding it quite nice recently. My favorite is clam chowder. If you make it right, it's really heavenly. ;-)

According to articles regarding eating chicken, fats are accumulated in its skin which could hasten health problems in the future. This is the reason why when my family serves chicken for lunch or dinner we usually take it off before eating to avoid cholesterol build up that might cause problems in our blood circulation.