ATV Florida Forum

I am going to start a pot of beef/barley and vegetable soup.  I use the recipe on the box of Quaker Quick barley.  Any good soup recipes available?

Here is a good bean soup recipe I say to myself.

 a little less than 2 cups of navy beans (small white beans).
3 carrots - peeled and diced
3 celery stalks with leaves on - diced
1 medium spanish or vidallia onion - diced
1 can - family size - chicken broth (don't add water)
1/2 can tomato paste
2 tablespoons oilve oil
9 cups cold water
salt and pepper (added later - to taste). You can also add some powdered chicken stock for flavour.
add all ingredients together.
bring to a boil - simmer for 2 to 2-1/2 hours (until beans are soft)
Leave cover slightly tilted.

4 1/2 cups chicken broth 
2 cups water
1 teaspoon crushed dried thyme
1/4 teaspoon pepper
1 cup small shell pasta
3 cups diced celery and carrots
2 cups diced, cooked chicken
3/4 cup frozen orange juice concentrate, thawed

Bring to a boil and simmer for 60 minutes. I don't know why OJ was added to a chicken soup receipe, but it tastes really good.

this here is a very good soup, i like to sub the pasta shells for potatoes, very good

Where's the HAM?  :dunno.gif :P




I have some GREAT soup recipes, but have been SLAMMED at work  :(  I'll try and post some soon  ;)

Ham!  I am SUPPOSED to stay away from salt.  But when I decide to go for broke I do start with the hambone in the water and add the ham.   (Did you know that the Honey Baked Ham store will sell you very meaty ham bones??) When I have nothing else to lose I chuck in some Gilchrist sausage. 

Don't think I've had navy beans without a old Virginia ham bone in it  Yumm....:ThumbsUp.gif

French Onion Soup

2 Tbsp. butter or margarine 
3 large onions, peeled, sliced and separated into rings 
2 cans (10-1/2 oz. each) condensed beef broth 
1 Tbsp. A.1. Original Steak Sauce 
1 cup seasoned croutons 
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese or KRAFT Shredded Swiss Cheese 
 
 

MELT butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently. 
ADD broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min. 
PREHEAT broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted. 
 

Baked Potato Soup

1 Tbsp. butter or margarine 
1/4 cup chopped onion 
1/4 cup chopped celery 
1 can (14-1/2 oz.) reduced sodium chicken broth 
1-1/4 cups milk 
2 medium baking potatoes, baked, cut into 1/2-inch cubes 
1/4 tsp. salt 
1/8 tsp. pepper 
8 slices Center Cut Bacon, crisply cooked, crumbled and divided.....or use the Hormel crumbled bacon it's eaisier  ;)
3/4 cup Cheddar Cheese, divided 
2 Tbsp. green onion slices, divided 
1/4 cup Sour Cream 

MELT butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. 
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onion for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly. 
SERVE topped with reserved bacon, cheese, green onion and sour cream. 
 
This is AWESOME! :ThumbsUp.gif

Cheesy Beer Soup


1/2 cup finely chopped onion 
1 clove garlic, minced 
1 Tbsp. butter or margarine 
1 Tbsp. flour 
1-3/4 cups milk 
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 
1/2 cup BEER 
1/2 tsp. Worcestershire sauce 
Few drops hot pepper sauce 
 

COOK onion and garlic in butter in large saucepan on medium-high heat until tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently. 
STIR in milk until well blended. Cook until mixture boils and thickens, sitrring constantly. Reduce heat to low; simmer 5 min., stirring occasionally. 
ADD remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly. 
 

Black Bean Soup

1 medium onion, chopped (about 2/3 cup) 
4 cloves garlic, minced 
1 Tbsp. ground cumin 
1/4 tsp. crushed red pepper (optional) 
2 Tbsp. oil 
3 cans (16 oz. each) black beans, undrained 
1 can (14-1/2 oz.) reduced sodium chicken broth 
1 jar (16 oz.) Thick 'N Chunky Salsa 
2 Tbsp. lime juice 
1/2 cup plain lowfat yogurt 
PREMIUM Saltine Crackers, any variety 

COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat. 
PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice. 
HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers. 

Broccoli and Cheddar Cheese Soup


1 onion, chopped 
2 Tbsp. Italian Reduced Fat Dressing 
1 can (10-1/2 oz.) condensed chicken broth 
2 broth cans water 
4 cups chopped broccoli 
1 cup fat free milk 
1/2 cup MINUTE White Rice, uncooked 
1 cup 2% Milk Reduced Fat Sharp Cheddar Cheese 
 
 

COOK onion in dressing in large saucepan until tender. 
ADD broth, water and broccoli. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min. 
POUR into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with cheese. 
 

Mercy!  I have wanted that beer soup recipe for years.  thanks.