Whatever Is Available Soup Recipes
POTATO AND HAM SOUP
A delicious blend of potatoes, vegetables, and chunks of ham in a wonderful creamy soup. Everyone that has ever tasted it has said that it was the best potato soup they have ever had, honest! You can eat it straight up or top it with shredded cheese or chives. Enjoy!
Provided by Tabitha King
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 22 g, Cholesterol 50.9 mg, Fat 13.4 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 1222.4 mg, Sugar 2.7 g
WHATEVER YOU WANT SOUP
This basic recipe can serve as a canvas for any kind of chunky soup. Mix and match ingredients to suit your cravings, using an aromatic base of onions and garlic, seasonings, flavorful stock (or water), and whatever main ingredients you choose. This recipe, like a similar one in Julia Turshen's cookbook "Small Victories," highlights soup's basic transformative qualities. With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come. Covered in the refrigerator, it will last for up to five days, but it also freezes exceptionally well for up to two months. Just return it to a boil before using.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.
- Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
- Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.
- Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.
- Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.
- Serve hot, and garnish as desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 826 milligrams, Sugar 5 grams, TransFat 0 grams
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