Winter Warm up Soup Recipes 2021

Soup Jokes

How do you make Gold Soup? Add 24 carrots

How many beans are in Irish Bean Soup? 239...One more and it would be too farty

I ate five cans of alphabet soup… I had the biggest vowel movement in my life!

How does Reese eat her soup? Witherspoon

Is turkey soup good for you? Not if you’re the turkey

What do you call 1000 kilograms of Chinese soup? Won Ton Soup

Beef Barley Soup Submitted By Kim Hoy Lapp

Soup is a popular thing in our house, and I get lots of cheers when I announce it’s a soup night. To be honest soups usually get made because I’m cleaning out the fridge and using up vegetables before they spoil and leftover meats from other meals. Thus, I normally don’t use a recipe---rather the soup flavour is based on what’s available at the time. But a hearty beef barley soup is easy to make with whatever vegetables I have on hand so it has become a regular in our household. I tbsp of olive oil 1 large onion chopped 1 clove of garlic (add extra if you like garlic) 2-3 carrots sliced 1 stalk celery sliced 2 cups cooked beef (the beef used can be leftover roast of beef, stewing beef done in a slow cooker or cooked hamburger) 6 cups of beef broth (I use water and beef bouillon) 1 14-15 ounce can of diced or chopped tomatoes undrained ½ green pepper diced 1 cup of barley ¼ tsp dried thyme 1 bay leaf 1 tsp dried parsley Salt and pepper to taste 1 package of beef gravy mix (optional) 2 tbsp red wine (optional) 1 tbsp Worcestershire sauce (optional) 1. In a large cooking pot add olive oil and then cook onions and garlic over medium heat until softened. 2. Add all the remaining ingredients and simmer for approximately 1 hour or until barley is cooked. Add more beef broth (1/2 a cup at a time) if broth become too thick as barley cooks. 3. Remove bay leaf and serve with fresh bread and butter and a salad.

Mushroom Soup Submitted By Jeff Arkell

Ingredients

3 tbsp. Butter 2 Onions diced 4 Cloves of garlic, minced 1 1/2 pounds (750g) fresh brown mushrooms, sliced 4 tsp chopped thyme (I prefer Rosemary) 1/2 C Dry red wine (optional) 4 tbsp. all-purpose flour 4 C Beef broth Salt and Pepper to taste 1 C Heavy cream or half and half Chopped fresh parsley

Heat butter in a large pot over medium heat until melted. Sauté onion for 3-4 minutes, until soft.

Add minced garlic and cook for another couple of minutes. Add mushrooms and thyme (or rosemary) and cook for another 5 minutes.

Add red wine (optional) and broth and bring to a boil. Reduce to medium heat and simmer for 10 minutes.

Remove from heat. Blend using an immersion blender or use a stand up blender. I like to have larger chunks of mushroom so I only blend for a few seconds.

Reduce to low heat and add cream. Do not allow to boil.

Add salt and pepper to taste.

Mix flour with warm water to make a paste. Add to soup to thicken if you so de- sire and stir well.

Creamy Italian Tortellini Soup Submitted By Rosemary Parker

Ingredients

1 lb Italian Sausage, mild, hot or sweet 4 C Baby spinach (fresh) 2 tbsp. Garlic 1 C Onion 7 C Chicken Broth 10oz Cheese tortellini (small frozen) 1 tbsp. Italian Seasoning 1 tbsp. Olive Oil 3/4 C Heavy Whipping Cream 1/2 C Parmesan Cheese 28oz Can + 14oz diced tomatoes 1/2 C Parmesan Cheese 28oz Can + 14oz diced tomatoes

Preheat a large pan of stock pot over medium heat. Add the olive oil to the pot. Cook the sausage and shopped onion for 6 minutes until cooked through.

Add the minced garlic and Italian seasoning and cook for one more minute.

Put the seasoned sausage mixture into a large crockpot, be sure to scrape up the bits of sausage from the bottom of the pan and add to the crockpot also.

Add the chick broth and can of diced tomatoes. Stir all ingredients together.

Cook the tortellini soup crock pot recipe for 7-8 hours on low OR 4-5 hours on high.

30 minutes before the cooking time is done, add the tortellini, spinach , cream, and shredded parmesan to the pot. Turn the slow cooker to high and cook until the tortellini floats to the surface and the soup is heated throughout. Give the soup a stir before serving.

Garnish with red pepper flakes, more parmesan, and/or fresh basil. Season with salt and pepper as desired. Cindy’s Mom’s Cream of Carrot Soup Submitted By Kim Hoy Lapp

Approx. 1/4 cup butter or a bit more (not margarine) 1 half a large sweet onion chopped 3 celery branches chopped A piece of ginger 1 inch long peeled and chopped up

Melt butter and add onions, celery and ginger. Stir over medium heat for 5 to 10 minutes to soften these up

Prepare carrots and chop - I had approx. 12 large carrots 1 large yellow flesh potato peeled and chopped Add these to the pot and stir until they are covered in butter etc.

Add vegetable broth or chicken broth - 3 to 4 cups -you can add more when you are putting through the blender if it seems to thick. I didn't need to this time but have on other times.

Add salt and pepper to taste

Bring to a boil and reduce heat to medium and let cook until carrots are tender.

Remove from heat and place in blender or food processor. Add 1/2 cup (or a bit more) 35% cream (Yum!) and continue blending for a minute or so until all creamy.

You can add fresh cilantro and sour cream to each bowl when serving.

I have also substituted cauliflower (Cream of Cauliflower Soup) or broccoli (Cream of Broccoli Soup) in place of the carrots. I don't add the ginger in either of these soups. Cauliflower Cheddar Soup Submitted By Major Robin Cory

Ingredients: 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery 2-1/2 cups water 2 teaspoons chicken or 1 vegetable bouillon cube 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup (4 ounces) shredded cheddar cheese 1/2 to 1 teaspoon of hot pepper sauce, optional

HOW TO MAKE:

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Ham and Split Pea Soup Submitted By Jay Radford

Ingredients: 2 tbsp olive oil 1 onion, chopped 2 stalks celery, sliced diagonally 3 garlic cloves, minced 1 lb ham, diced 1 bay leaf 1 lb dried split peas 7 cups vegetable broth to taste salt to taste pepper

Stove Top Method: 1. Cut all the vegetables and set aside. 2. In a large soup pot, heat the olive oil and add the onion, celery and garlic. Sauté for 5 to 8 minutes or until the onion is translucent. 3. Add the ham, bay leaf, split peas and stock to the pot. Stir to combine and simmer slowly until the peas are tender and the soup is thick, approximately 1- 1/2 hours, stirring occasionally. 4. Remove the bay leaf and season to taste with salt and pepper.

Servings: 6-8. Turkey or Chicken Soup Submitted By Carol Ferguson

If you have enjoyed a roast turkey or chicken, KEEP THE BONES with a little meat left on the bones. The carcass can be frozen to wait for a later date if you wish. When you are ready to make the soup …

· Place the carcass into a large pot

· Cover the bones with water

· Add – grated onion

- diced or grated carrots

- diced celery

- any other vegetables you would like

· Add a little poultry seasoning and salt & pepper to your taste

· Add a cup of macaroni elbows

· Boil the ingredients for at least 2 hours

· Keep adding water as needed so it doesn’t boil dry

· Once all the vegetables and macaroni are soft, remove from the heat and allow to cool

· Remove all the bones (scrape any meat still attached to the bones and return to the soup.

· Place the soup into containers and refrigerate until serving. French Onion Soup Submitted By David Lapp

We also love French Onion Soup. Kim has tried to make it BUT it is very labour intensive to get those onions to caramelize properly. So we have discovered this incredible version of French Onion Soup made by the M &M Shop. The near- est M & M Shop to the church is at Bank and Hunt Club across from Produce De- pot. It is reasonably priced, NOT labour intensive and only takes me five minutes to scoot over and pick it up.

Worth checking out for onion soup lovers :)

Pick up some neat soup bowls made for French onion soup. Buy some fresh rye bread to toast and some high quality parmesan and mozzerella to add to the top and VOILA! a Great soup experience on a cold winter's night. Beef Barley Soup By Jay Radford

Ingredients:

1-1/2 lbs boneless beef, trimmed and cut into ½-inch pieces 2 tbsp olive oil 2 cups carrot, sliced diagonally 2 cups celery, sliced diagonally 2 onions, chopped 1 package pre-sliced mushrooms 12 cups beef broth 1 bay leaf 1 cup pearl barley, rinsed t o taste salt to taste pepper

Stove Top Method:

1. Cut all the vegetables and set aside. 2. In a large soup pot, heat the olive oil and add the beef. Sauté for 4 minutes or until browned, stirring frequently. Remove the beef from the pot and place it in a clean bowl. 3. Add the carrot, celery, onion and mushrooms to the pot. Stir to combine and cook for 6 minutes or until the liquid almost evaporates. 4. Add the beef, broth and bay leaf. Stir to combine. 5. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and allow the pot to simmer 1-1/2 hours or until the beef is tender, stirring occasionally. 6. Stir in the pearl barley. Cover and simmer for 30 minutes or until the pearl barley is tender. Remove the bay leaf and season to taste with salt and pepper. Servings: 6-8. Thai Sweet Potato Soup By Ann Hardman

Ingredients:

· 1 carton of chicken broth (or vegetable broth)

· I can of coconut milk for cooking

· 3 cups of sweet potato, peeled and cubed

· Sliced vegetables: red bell pepper, sugarsnap peas, carrots, etc.

· 2 chicken breasts, sliced

· Juice of 1 lime

· 1 tsp of olive oil

· 2 cloves of garlic, minced

· 1 chunk of ginger, minced

· Thai curry paste (to taste)

· Salt to taste

· Optional: lemongrass stalk (pounded), cilantro leaves, red chili (seeded and sliced)

Instructions:

1. Heat the olive oil in a soup pot. Add the minced ginger and garlic, as well as optional lemongrass and red chili until the garlic and ginger is softened but not burnt.

2. Add the chicken stock, coconut cream, and potatoes. Simmer until the potatoes are soft.

3. Remove the lemongrass stalk, if using. Use an immersion blender in your soup pot, or a mash with a potato masher to blend the broth and potatoes until smooth (mashing will give a chunkier consistency).

4. Add the sliced chicken and vegetables. Simmer until the chicken is cooked through and vegetables are softened.

5. Stir in salt to taste, curry paste, and lime juice. Top with chopped cilantro leaves to serve. Cabbage Soup By Jay Radford

Ingredients: 1 tbsp olive oil 1 cup medium yellow onion, chopped 1 cup approximately 3 celery stalks, sliced diagonally 1 cup approximately 3 large carrots, sliced 3 garlic cloves, minced ½ head cabbage, chopped 1 cup approximately 1green pepper, deseeded and cut into bite size pieces 1 cup frozen green beans, trimmed and cut in half 796 ml can diced tomatoes 213 ml can tomato sauce 8 cups vegetable broth 3 bay leaves 1 tbsp Italian seasoning ½ tsp salt ½ tsp pepper 1 tbsp lemon juice

Stove Top Method:

Cut all the vegetables and set aside. 2. In a large soup pot, heat the olive oil and add the garlic and onion. Sauté over medium heat until the onions are soft and transparent. 3. Add the celery, carrots, cabbage, green pepper, frozen green beans, the diced tomatoes and tomato sauce to the pot. Stir to combine. 4. Add the vegetable broth, bay leaves, Italian seasoning, salt and pepper. Stir to combine. 5. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage is tender (about 20 minutes). Remove the bay leaves and add the lemon juice.

Instant Pot Method: 1. Cut all the vegetables and set aside. 2. Set the Instant Pot to Sauté mode. Heat the olive oil and then add the onion, celery and carrot. Mix until combined. Sau- té the vegetables, stirring occasionally, until starting to soften, approximately 4 to 5 minutes. 3. Stir in the minced garlic. Add the cabbage, green pepper, green beans, diced tomatoes, tomato sauce, broth and spices, stirring to combine. 4. Close and lock the lid. Check that the valve is set to seal. Select “Pressure Cook”. Set the timer for 5 minutes. 5. When the timer beeps, allow the pressure to naturally release for 5 minutes, then turn the valve to quick release. Remove the bay leaves and add the lemon juice.

Servings: 8-10. Butternut Squash By Rosemary Parker

Ingredients

1 medium yellow onion, chopped (1 cup) 1 celery rib, chopped (about ¾ cup) 1 carrot, chopped (about ¾ cup) 2 Tbsp unsalted butter 1 butternut squash, peeled and chopped (6 to 8 cups) 1 large tart green apple, peeled, cored and chopped 3 cups chicken or vegetable stock 1 cup water Pinches of nutmeg, cinnamon, cayenne, salt and pepper

For the garnish (optional): Fresh parsley, chopped Chives, chopped Dash of smoked paprika Sour Cream

Method: Sauté, onion, carrot, celery and butter. Heat a large thick-bottomed pot on med -high heat. Melt the butter in the pot and let it foam and recede. Add the onion, carrot and celery and sauté for 5 minutes.

Add the butternut squash, apple, broth and water. Bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes or until the squash and carrots have softened.

Puree the soup.

Add pinches of nutmeg, cinnamon, cayenne and salt and pepper.

Garnish with fresh parsley, chives, smoked paprika and a dollop of sour cream. Broccoli Soup By Deanna Verhey

Ingredients

1 bunch of broccoli chopped 1 medium potato, peeled and chopped 1 cup of chopped celery 3 cups of water 1 cube or packet instant chicken bouillon 1/2 tsp. salt pinch each - nutmeg and pepper

In a large pan, combine broccoli, potato, celery, water, chicken cube and salt. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Transfer mixture to blender or processor fitted with a metal blade. Add nutmeg and pepper; process until smooth.

To serve chilled or to store for later use, pour into bowl and refrigerate. To serve hot, return to large pan; heat to simmering point. Ladle into soup bowls.

Makes 4 cup servings Hamburg Macaroni Vegetable Soup By Major Kathy Sharp

Cook hamburger till it is not red.

Put in a large soup pot with beef broth.

Add chopped onion, red, orange, yellow peppers, celery.

Cook till veggies are soft.

Add cooked macaroni. (You can add a can or two of beans , whatever kind you like)

Enjoy! Delicious Butternut Squash By Irmgard Chiang

1 medium Butternut Squash peeled and cut into cubes 1-2 med. carrots cut into chunks 1 med. potato cut into cubes (all should be approximately the same size) Chop up 1/4 onion, and 1 -2 cloves of garlic

Into a large pot add 2-3 tbsp. of vegetable oil, add onion and garlic and saute until translucent, Add chopped carrots, potatoes and squash, saute und coat with the oil, add 2 cups of vegetable broth and 1 tsp. spoon of salt, or to your taste.

Sprinkle with herbs of your choice; such as Thyme, Summer Savory, dried or fresh Rosemary or fresh Sage, a Bay Leaf, and ginger powder or freshly grated ginger or hot pepper flakes if you like it a bit spicy.

Bring to a simmer and cook for approximately 15 - 20 min, until vegetables are soft. Now add 1 can of good , thick coconut milk and combine.

You can now mash everything with a fork until soft and creamy, or pour into a blender, or use an immersion handheld blender and blend in the same pot. It will become quite thick. If too thick you can add more coconut milk or broth. Garnish with chopped parsley.

ENJOY ! Tomato Basil Soup Submitted By Jessica Ferguson

INGREDIENTS

 6 Tablespoons olive oil  4 large carrots, peeled and diced  1 large onion, sliced  1 Tablespoon dried basil, crushed  3 28-oz cans whole peeled Roma tomatoes  1 quart chicken broth  1 pint heavy cream

INSTRUCTIONS

1. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add carrots, onion, and basil. Cook until vegetables are softened, about 10 minutes.

2. Add tomatoes and broth, bring to a boil, then reduce heat. simmer 30-40 minutes.

3. Remove from heat and allow soup to cool slightly. Puree soup a blender or food processor until smooth, in batches if necessary. Pour pureed soup back into to pot. 4. Stir cream into soup, a little at a time, over low heat, until desired texture is reached and soup is just heated through.

Season to taste with salt and pepper, and serve warm.

Split Pea Soup Submitted By Lorna Simard

Ingredients

2-!/4 cups of yellow split peas 1 meaty ham bone 1-1/2 cups of sliced onions 1 tsp salt 1/2 tsp pepper 1/4 tsp dried crushed marjoram 1 cup diced celery 1 cup diced carrots

Rinse peas

Combine with 2quarts of water, ham bone, onions, salt, pepper, and marjoram

Bring to boiling, cover, reduce heat, and simmer 1-1/2 hours stirring occasionally

Remove bone, cut off meat and cut meat into smaller pieces, then return meat to soup

Add celery and carrots

Cook slowly uncovered 30 to 40 minutes

Serves 6 to 8 Spicy Thai Butternut Squash Soup Submitted By Paula Christiansen

Ingredients

1 Medium butternut squash 1 1/2 tbsp. of avocado oil (or vegetable oil) 1 medium onion, chopped 4 garlic cloves chopped 1-2 tbsp. of red curry paste 1 tsp curry powder 1/2 tsp black pepper 1 litre vegetable broth 1/4 cup coconut milk (optional) 1 tsp soy sauce 1 tsp maple syrup (can substitute honey, agave...etc.) coconut milk, cilantro & sesame seeds to garnish (optional)

Instruction

1. Preheat oven to 400 degrees F and line a baking pan with parchment paper

2. Cut the squash in half and place face down on the baking pan

3. Add the avocado oil to a pot on medium-high heat

4. Once heated, add the onions and sauté for 3-4 minutes

5. Using a spoon, remove seeds from the squash, and the scoop out the squash into the pot. Discard the squash shells

6. Mix everything together we.. The add the curry paste, curry powder and pepper

7. Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil

8. Reduce heat to low, the cover and let simmer for 15 minutes

9. Transfer the soup to a blender (or use and emulsion blender) to puree the soup

10.Garnish with coconut milk, cilantro and sesame seeds