Belgourmet's World Famous Soup Recipes
Soup Recipes


Soup Recipe

Recipes for Soups

White Bean Soup

for 8 servings:
1 lb Navy beans; dry
1 ea Ham bone or hock; smoked
1 c Onions; finely chopped
2 c Celery &tops; finely chopped
1/2 ts Pepper
2 tb Parsley; chopped
1 ea Garlic; clove, minced
1 1/2 ts Salt

Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the
meat, and add meat to soup.
Serve hot.

TORTELLINI SOUP

1 lb. Italian sausage casing removed
3 zucchini, sliced
1 green pepper, diced
1 onion chopped
1 clove garlic, minced
1/2 tsp. oregano, crushed
2 (14 oz.) cans chicken broth
1 (28 oz.) can Italian Plum tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (1 1/2 lbs.) fresh tortellini
Freshly grated parmesan

Crumble sausage. In large saucepan over medium high heat, cook first six ingredients until sausage is cooked. Stir to separate meat. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer 10 to 15 minutes. If necessary, add a little water to cooking liquid.

Serve with freshly grated parmesan cheese.

Tomato Gazpacho

Tomato Gazpacho
2 or 3 slices French bread, crust removed
1 pound ripe tomatoes, skinned
1 English cucumber, chopped
1 green pepper, seeded and chopped
4 medium cloves garlic, peeled and chopped
1/2 cup extra virgin olive oil
2 to 3 tablespoons sherry vinegar
Salt to taste

Garnish
1/4 cup diced tomato
1/4 cup bell pepper
1/4 cup diced white onion
1/4 cup cubed French bread

Tear up bread and cover with cold water. Let soak for 10 minutes. Put the tomatoes, cucumber, bell pepper and garlic in a blender. Pour bread and water mixture into a strainer and press out all excess moisture. Add to blender and puree until smooth. If soup is thick, add enough water to give it the required consistency. Pour soup through a fine sieve, season with salt, pepper and vinegar. Place the gazpacho in the refrigerator for at least one hour. Serve cold with garnish ingredients arranged on top.
Drizzle with a little olive oil and enjoy!


Cheese Soup

1 3/4 cups chicken broth
1/2 cup finely shredded carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 3/4 cups milk
1/4 cup flour
Dash pepper
1 cup shredded American Cheese (4 oz.)

In a medium saucepan combine chicken broth, carrot, celery and onion. Bring to boil. reduce heat. cover and simmer 6 to 8 minutes or til veggies are tender.Combine milk, flour, and pepper and stir into broth mix. Cook and stir till thickened and bubbly. cook and stir 1 minute more. Add cheese, stir until melted.
Makes 5 side dish or 3 main dish servings.

You can make this into Beer cheese soup by reducing chicken
broth to 1 cup and stirring 3/4 cup beer into soup with the cheese

TOMATO AND RICE SOUP

Brown carefully in a sauce-pan one tablespoon butter and the same of minced onion; when a golden brown add a quart of peeled and chopped tomatoes; cook thoroughly; pass through a sieve to remove the seeds and hard lumps. Add the tomatoes to two quarts of beef stock; when boiling hard, add 1/2 cup of rice; cook until the rice is soft; chop up very fine or run through a meat chopper some of the meat and add to the soup; season to taste with salt and pepper.

Thai Mushroom Soup

1 pound fresh mushrooms
4-5 fresh chilies
3 bergamot leaves (kaffir lime)
1 stalk lemon grass
2 cups water or vegetable stock
1 cup coconut milk
1/2 cup sliced bamboo shoots
3 tablespoons lemon juice
3 tablespoons light soy sauce
1-2 stems coriander (cilantro)
1/4 to 1/2 teaspoon fine sea salt

Cut the mushrooms into small pieces and slice the chilies lengthwise.
Bring the water to the boil and add the bergamot leaves, the crushed lemon grass cut into pieces, and mushrooms. Simmer for 5 minutes and add remaining ingredients plus the chilies, taste for seasonings, and serve.


Turkey and Rice Soup (practical recipes)

2 1/2 cups turkey, cooked and diced
1 can cream of chicken soup
1 6-ounce box long-grained rice
2 cups celery, sliced
1/2 cup onion, diced
1 cup carrots, grated

In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.

Spicy Crab Soup

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed
(regular or claw meat) Place water and chicken in a 6-quart soup pot.
Cover and simmer over low heat for at least one hour.

Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot.

(If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.

Taco Soup

1 pound ground turkey or lean ground beef
1 onion -- chopped
1 pkg Hidden Valley Ranch dressing mix -- (small)
1 pkg Taco seanoning Mix
1 can white kidney beans -- (16 ounce)
1 can pinto beans -- (16 ounce)
1 can corn -- (16 ounce)
1 can stewed tomatoes (mexican) -- (16 ounce)
1 can stewed tomatoes -- (16 ounce)

Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. If you like it soupy, add water.
NOTES : 2 points per 1 cup serving

Beet soup - Borsch -

Borsch is the most popular soup of Russian cuisine. There are Moscow, Siberian, .... and other borschs that reflect national particularities and have their own zest.

Method:

Cook meat until done.
Grate carrot, chop parsley roots and onion.
Then blanch onion in oil until golden, after that add carrot, and parsley roots, then add tomato paste (or fresh tomatoes and paprika) to it and stew for 7 - 10 minutes. (use a frying pan)
Put cubed potatoes in broth, bring to boil. Cook 15 - 20 minutes.
Peeled and grated beet fry in oil (until golden).
Add to broth sugar and vinegar, salt to taste. ( If you like, add fried until golden flour).
Now add to broth all fried vegetables: onion, carrot, tomatoes, paprika, beet ... all! Cook several minutes.
Five to ten minutes before the BORSCH is cooked, add:
chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

Serve with meat and sour cream.

Ingredients:

300 g (12 oz) beef.
500 g (1 lb) pork with bones. (or chicken, (and) or mushroom stock)
500 g (1 lb) beet.
350 g ( 13 oz) potatoes.
100 g (4 oz) carrot.
20 - 30 g (1 oz) parsley roots
100 g (4 oz) onion.
50 g (2 oz) tomato paste.
30 g (1 1/2 - 2 oz) fat. (or sunflower oil, or Soya oil, or olive oil)
20 g (...1 oz) flour.
10 - 20 g (1/2 oz) sugar.
20 g 6% ( ... 1oz) vinegar.
sour cream.
salt.

Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

As for me, I never use for this soup - fat ( I use oil).
I never use flour!
I do not like beef and pork ( especially with bones). (I use chicken!!!).
I use vinegar to taste.
Vinegar - very important for this soup! (Add it after potatoes is boiled.
And before you add beet to broth.

Soup will be beautiful: red with a lot greenery.


(10-15 grams =1/2 oz)

Feijoada (Black Bean Stew)

Serving Size : 6
2 cups dried black beans, soaked overnight -- and drained
10 cups water
1 tablespoon olive or canola oil
1 large yellow onion -- diced
2 green or red bell peppers -- chopped
2 medium tomatoes -- diced
4 cloves garlic -- minced
4 medium red potatoes -- coarsely chopped
4 medium carrots, peeled -- coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley -- chopped
In a large saucepan or Dutch oven, combine the beans and water.
Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
Drain and reserve 3 1/2 cups of the cooking liquid.
Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic.
Cook, stirring, for 8-10 minutes.
Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
Stir in liquid smoke flavoring and parsley.
Let stand 10-15 minutes before serving.


Soup Recipe

Recipes for Soups




Copyright Belgourmet 2004