Beef and Vegetable Soup

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Ingredients:

·         1 cup oil

·         1 ½  cup diced beef

·         1 onion, diced

·         ½ cup macaronis

·         2 medium sized potatoes, cut into cubes

·         1 cup chopped carrots

·         ½ cup chopped pumpkin

·         3-4 green chilies, chopped

·         3-4 fresh tomatoes, chopped

·         1 cup tomato sauce

·         1 tbsp chopped cilantro

·         2 capsicum, chopped

·         Black pepper to taste

·         Salt to taste

·         10-15 cups water

Preparation:

            Heat oil in a heavy bottom skillet and add chopped onion to it and cook for 3-4 minutes. (don’t brown) Now add the beef to it and cook for 8-10 minutes over medium low heat. Add potatoes, carrots and pumpkin to it. Add 7-8 cups of water; cover and cook for 30 minutes over medium heat. Then add remaining water, macaronis, chopped capsicum, tomato paste and tomato sauce to it. Add green chilies, black pepper and salt also. Mix well; cover it and cook for another 30 minutes. In the end add cilantro. Beef and Vegetable Soup is ready.

Tomato Soup

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Ingredients:

·         2 cups chopped tomatoes

·         2 tbsp butter

·         1 ½ tsp all purpose flour

·         3 large cloves garlic, chopped

·         1 onion, chopped

·         ½ cup chopped celery

·         ½ cup chopped carrot

·         1 capsicum, chopped

·         ½  tsp sugar

·         ½ tbsp shredded cheese (optional)

·         Black pepper to taste

·         Salt to taste

·         A pinch of red food colour

Preparation:

                Melt 1 tbsp butter in a pan and add chopped garlic. Cook for 30 seconds on medium heat and add chopped onion, chopped celery, and chopped carrot. Cook for 1-2 minutes and then remove from heat. Pour it into the blender and blend it. Now melt the remaining 1 tbsp butter and add the four to it. Then the flour turns to light brown add the tomato soup to it, stirring continuously. It will thicken the soup. Now add the pepper and salt and sugar and food colour. Cook for 10-12 minutes and then if you want you may strain it. If you are using cheese add it at this stage. Cook for 2 minutes and check the seasoning. Tomato Soup is ready. 

Shrimp Winter Soup

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Ingredients:

·         5 shrimps

·         10 cups chicken stock

·         2 cups chopped mushrooms

·         ¼ cup lemon grass (dried or fresh)

·         1 tbsp honey

·         ¼ cup red chilies, chopped

·         1 tsp grated ginger

·         1 tbsp lemon juice

·         ½ cup fresh coriander leaves, chopped

·         ¼ cup green chopped chilies

·         2 lemons

·         Salt to taste

Preparation:

            Take a heavy bottom skillet and pour into it the chicken stock. Then add to it shrimps, mushrooms, lemongrass, honey, chopped red chilies, grated ginger, lemon juice, chopped green chilies, and salt. Cover the skillet and let it cook for 10-15 minutes at low heat. Then add fresh coriander leaves and take out in serving bowl. Add thinly sliced lemons in the bowl. Shrimp Winter Soup is ready.

Best Winter Soup

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Ingredients:

·         1 cup boneless chicken, cut into small pieces

·         1 cup chopped carrots

·         ½ cup chopped cabbage

·         1 cup onions, chopped

·         ½ cup peas

·         4 cups chicken stock

·         4 cups water

·         Black pepper to taste

·         Salt to taste

·         2 cloves garlic

·         2 green peppers, chopped

Preparation:

                Add all the ingredients in a heavy bottom skillet; cover it tightly and simmer at very low heat for 7-8 hours. Better you start it at night so to avoid waiting. Then remove the cover and pour out in the serving bowls. Delicious winter soup is ready. Enjoy!

Maxican Chicken Soup

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Ingredients:

·         ½ kg chicken

·         3 cups chicken broth

·         3 carrots, chopped

·         1 cup chopped celery

·         2 medium sized onions, chopped

·         2 jalapeno pepper, seeded and chopped

·         4 fresh tomatoes, diced

·         1 cup sliced tortillas

·         5 cups water

·         Salt to taste

·         Pepper to taste

Preparation:

                Boil chicken broth ina skillet and add chicken to chicken broth. Then add chopped carrots , celery, onion, jalapeno pepper, tomatoes,  and tortillas to it. Mix all the ingredients and add water in it. Then add salt and pepper and cover it tightly. Cook over low heat for 30-40 minutes. Then take out in serving bowl. Maxican Chicken Soup is ready.  

Creamy Potato Soup

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Ingredients:

·         6 potatoes, diced

·         1 tbsp dried basil

·         2 cups heavy cream

·         3 ½ tbsp butter

·         2 cups shredded gouda cheese

·         1 ½ tsp garlic-shallot puree

·         2 carrots, diced

·         2 stalks celery, diced

·         1 onion, diced

·         6 cups chicken broth

·         1 tsp corn flour

·         Salt to taste

·         Black pepper to taste

Preparation:

        Melt the butter in a skillet and add carrot, celery, onion, garlic-shallot puree and dried basil. Cook it stirring for about 3-4 minutes. Then add diced potatoes and cook for another 3-4 minutes. Now add the chicken broth and let it cook for 15 minutes. Take a small bowl and mix some water and corn flour in it. Add this corn flour and water in soup. Cook it whisking properly. Then add cream in it and cook it stirring for 1-2 minutes and then add cheese, salt and black pepper. Cook until the desired consistency is reached. Creamy Potato Soup is ready. Serve hot.

Chunky Chicken Vegetable Soup

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Ingredients:

·         ½ pound boneless chicken, cut into slices or cubes

·         1 cup uncooked white rice

·         2 cups chicken broth

·         1 ½  tsp oil

·         1/3 cup red pepper, chopped

·         1/3 cup carrots, sliced

·         1/3 cup broccoli florets, chopped

·         2 tbsp fresh parsley, chopped

·         2 tbsp cream

·         ½ cup thinly sliced celery

·         Salt to taste

·         Black pepper to taste

·         2 cups water

Preparation:

Take a large saucepan and heat oil over medium heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through. Add red pepper, celery and other vegetables. Cook and stir 7 minutes or until vegetables are tender. Add broth, water, cream, parsley, salt and black pepper. Simmer 10 minutes or until carrots are tender. Chunky Chicken Vegetable soup is ready. 

Easy Vegetables Soup

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Ingredients:

·         4 potatoes, peeled and chunked

·         1 yellow onion, chopped

·         ¼ head of green cabbage, shredded

·         1 sweet green pepper, chunked

·         3 carrots, sliced

·         1 cup green peas

·         1 cup beef broth

·         1 red apple, peeled and chunked

·         1.5 lb beef chuck roast

·         1 tsp oregano

·         1 turnip, chunked

·         1-2 stalks celery, sliced

·         14 oz whole kernel corn

·         1 tsp dried basil

·         Salt to taste

·         Black pepper to taste

Preparation:

            Place the chuck roast in the pressure cooker with 1 cup of water and one cup of beef broth. Cook for 30 minutes. Cut into bite sized pieces and reserve broth. Add to the stock pot. Pour in some water and remaining one cup of beef broth and bring to a full boil. Stir in seasonings and reduce heat to medium. Cook for 1 hour. Add meat and reserved 1 cup broth during the last 30 minutes. Easy vegetable soup is ready.

Italian Meatballs Soup

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Ingredients:

·         ¼  cup olive oil

·         1 cup frozen chopped onions

·         4 garlic cloves, chopped

·         1 celery rib, halved lengthwise and thinly sliced crosswise

·         Salt to taste

·         2 carrots, halved lengthwise and thinly sliced crosswise

·         5 ½  cups reduced-sodium chicken broth

·         2 ½  cups water

·         20 refrigerated or frozen precooked meatballs

·         1/3 cup basil leaves, finely chopped

·         2 cans small white beans, drained and rinsed

·         1 cup baby spinach, coarsely chopped

·         ½ cup small dry pasta

·         ½  cup finely grated Parmigiano-Reggiano

·         ¼  teaspoon black pepper

Preparation:

        Heat oil in a pot and then add onions, garlic, basil leaves, celery, and carrots. Cook for about 3-4 minutes stirring occasionally, until onions are pale golden. Stir in broth and water and cover it and bring to a boil. Meanwhile take a heavy bottom skillet and heat the remaining 2 tbso oil then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over. Add meatballs and pasta to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute. Italian Meatballs Soup is ready. Serve it.

Chinese chicken stock

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Ingredients:

• 3 pounds chicken pieces (backs, necks, or wings)
• 10 cups cold water
• 3 slices fresh ginger
• 10 Garlic Cloves crushed
• 2 green onions, cut into pieces
• 1 tbsp Chinese rice wine or dry sherry
• Black pepper, to taste
• Salt to taste

Preparation:

                Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover). Then add the ginger, garlic, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top. Add salt to taste and black pepper. Cover, reduce the heat and simmer at very low heat for 2 hours. Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months. Use it as called for in recipes.

Chicken Soup with Yellow Lentils(Moong Daal)

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Ingredients:

·         1 whole chicken, cut up (marinate overnight in lemon juice if you have time)

·         2 tablespoons olive oil

·         1 medium onion, chopped

·         1 can crushed tomatoes

·         3 tablespoons apple cider vinegar

·         1 tablespoon balsamic vinegar

·         ½ cup yellow lentils(mong dal), soaked overnight

·         4 cups chicken stock

·         ½ head medium cabbage, chopped or ½lb spinach

·         4 cloves garlic, minced

Preparation:

Heat a large pot over medium heat and add olive oil. Place chicken in pot and brown each side for 5 minutes. Remove and set aside. Place onions in the pot and sauté for 4–5 minutes. Add the tomatoes and sauté for another 5–10 minutes. Add both vinegars, lentils, stock, and chicken. Simmer for 1 hour on low heat. Remove chicken and take off skin and bones. Then return the chicken to the pot. Add the cabbage and cook for 15 minutes. Add the garlic and spinach (if using). Cook for another 10 minutes. Serve over brown rice or alone with some parmesan cheese sprinkled on top.

Vegetables Soup

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Ingredients:

·         1 3/4 cups dried split peas

·         2 cans chicken broth( vegans can also use vegetable broth)

·         2 carrots chopped

·         2 cloves garlic, minced

·         1 onion, chopped

·         2 stalks celery, chopped

·         3 tablespoons olive oil

·         1 bay leaves

·         3 potatoes, peeled and cubed

·         2 teaspoons dried chervil

·         salt to taste

·         ½ tsp black pepper

Preparation:

In a pressure cooker over medium heat, sauté the garlic, onion and celery in the olive oil for 5 minutes, or until onion is translucent. Add the peas, broth, and bay leaf. Cook under pressure for 10 to 12 minutes. Once the peas are soft, stir in the potatoes, carrots and chervil and simmer for 15 minutes or until potatoes are tender. Season it with salt and pepper to taste. Add water as needed to adjust the thickness of the soup.

Hot and Sour Soup(Shrimp Soup)

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Ingredients:

·         ½ pound small shrimp, shelled and de-veined

·         2 quarts chicken or vegetable stock

·         2 green chili deseeded and chopped

·         ½ teaspoon salt

·         1 lime, juiced

·         3 lemongrass stalks*, bruised and chopped in 2” pieces

·         ½ pound scallops

·         1 tablespoon tamari

·         1 lime, juiced

·         3 teaspoons cilantro, chopped

·         1 red chili, seeded and slivered

·         6 shiitake mushrooms, sliced

·         2 green onions, sliced

Preparation:

        Combine stock, green chili, salt, lime juice and lemongrass in a heavy pot. Bring to a boil, reduce heat, cover and simmer for 20–30 minutes. Strain it. Return liquid to pot over medium heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in tamari, and lime juice. Add cilantro, chili, shiitakes, and green onions. Stir and pour into individual dishes.