Easy soups

A collection of nice warming soups, easy to make, and very, very tasty. If you or someone in your home have yet to catch this season's flu or one of the many colds going around, you know it's coming. While we all just want to crawl into bed and cover up until it goes away, it's seriously important to get your vitamins and keep up your strength. Cookies and chocolate bars will not really help. Whether that's true or not, there's something magical in that bowl of warm homemade soup that makes you feel better.

These are all recipes, picked up from other websites, so pls visit the original post if more information is required.

.a Leek and Potato Soup

Ref. http://blogs.babble.com/family-kitchen/2011/02/28/leek-and-potato-soup/

Ingredients

3 leeks

2 tablespoons unsalted butter

4-5 medium potatoes, peeled and diced in 1/2 inch pieces

rock salt and freshly ground pepper

4 cups chicken broth

1/2 cup sour cream

Directions

To cut and clean the leeks, discard the dark portion of the leeks. Cut the white portions in half longways, then chop into 1/2 inch slices. Place the leek pieces in a large bowl full of cool water. Wait for the dirt to sink to the bottom. Use your hands or a small strainer to lift out the leeks, and dry in a paper towel.

In a stockpot set over low heat, saute leeks and butter for 5 minutes. Add in diced potatoes and 1 teaspoon of salt. Cook for 10 minutes, or until the leeks are tender. Pour in chicken stock and simmer, uncovered, for 15-25 minutes, or until the potatoes are tender. Add pepper and more salt to taste.

Working in batches, use a blender to puree the soup, then stir in sour cream. Serve with a garnish of chives and a dollop of sour cream.

.b Taco soup

Ref. http://www.simplymodernmom.com/2010/03/taco-soup-simply-modern-mom/

Ingredients

1 pound lean ground beef or turkey

1/2 onion, chopped

1 (14.5 ounce) can diced tomato, undrained

1 (12 ounce) can tomato paste

2 (14.5 ounce) cans stewed tomato, undrained

3 tablespoon brown sugar

2 tablespoon taco seasoning

1 can sweet corn, drained

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cups water, or more to reach desired soup consistency

Directions

Brown beef in pan with chopped onions, then drain excess fat.

Meanwhile, in a blender, lightly blend stewed tomato, brown sugar and taco seasoning.

In a large soup pot, combine blended mixture, browned beef and remaining ingredients.

Bring to a boil and mix well.

Serve with avocado, cheese, lime, sour cream, cilantro and/or tortilla chips.

.c Twisted Chicken soup

Ref. http://culinaut.blogspot.gr/2011/02/easy-soups-for-cold-and-flu-season-part.html

Ingredients

1 1/2 quarts chicken broth (low sodium if you prefer)

1 1/2 cups cooked rice (This soup is typically made with orzo or arborio rice, but I just used leftover brown rice)

3 eggs (if you have any questions about eggs, check out my visual guide)

1 lemon, juiced

3 tbsp parsley

freshly ground pepper and salt to taste

Directions

Put the chicken broth in a pot and add the rice. Bring it to a boil.

While the broth is heating up, in a heat-safe bowl, beat the 3 eggs and lemon juice until smooth. Spoon in around 1/2 cup of the hot broth into the egg mixture and beat until thoroughly mixed. (this helps keep the eggs from scrambling in the next step).

Turn the pot of broth down to a simmer and add the egg mixture back into the pot while stirring well to incorporate. This should turn the soup into a smooth creamy consistency. If your soup starts looking more like egg-drop soup (chunks of egg floating around), you probably didn't mix enough in the previous step ;).

Stir in the the parsley and garnish with freshly ground black pepper. Serve hot.

.d Minestrone soup

Ref. http://foodwishes.blogspot.gr/2011/11/minestrone-soup-is-once-in-lifetime.html

Ingredients

3 oz pancetta

2 tbsp olive oil

1 diced onion

1 cup diced celery

4 minced garlic cloves

4 cups chicken broth

1 (28-oz) can plum tomatoes, crushed fine

2 cups water, plus more as needed

salt and pepper to taste

1 tsp dried Italian herb blend (mine was thyme, oregano, rosemary, basil)

red pepper flakes to taste

1 cup freshly shucked cranberry beans (aka shelling beans)

2 or 3 cups chopped cabbage

1 (15-oz) can garbanzo beans, drained

1 bunch swiss chard, chopped

2/3 cup raw ditalini pasta

extra virgin olive oil, Parmigiano-Reggiano, and fresh Italian parsley to garnish the top

Directions

Saute the pancetta over medium heat until golden. Pour in the diced onions and celery and cook until they are soft, for approximately 4-5 mins. Keep stirring. Add the finely chopped garlic and cook for about a minute.

Once ok, pour in the ckicken stock, and some water and the crushed tomatoes. Keep on stirring. Bring to a simer.

Add the cranberry & garbanzo (those must be soaked in water from last night, or use canned ones) beans, the chopped cabbage, and spice up with red pepper flakes and the herb blend. Salt and pepper (if you wish) to taste.

Bring to a simer again, and then turn down heat to medium low, and let cook until the cranberry beans are soft and tender (approx 45 mins).

ADD some water whenever you see the soup getting thick. You need water in order for all the ingredients to boil. Especially the pasta that you put in the end.

When the beans are ready, add in the chopped swiss chard and simmer for approximately 15 mins.

Check the salt and pepper, the seasoning of the soup, BEFORE you add the pasta, and adjust accordingly. Pour in the pasta and turn the heat a bit, for the pasta to cook. It should take about 12-15 mins.

Once finished, serve with some grated parmigiano cheese, and a dash of olive oil and parsley.

.e Tomato & Basil soup

Ref. http://www.cookinglight.com/food/top-rated-recipes/best-soup-recipes-00412000074260/page14.html

Ingredients

4 cups  chopped seeded peeled tomato (about 4 large)

4 cups  tomato juice

1/3 cup  fresh basil leaves

1 cup  low-fat milk

1/4 teaspoon  salt

1/4 teaspoon  cracked black pepper

1/2 cup  (4 ounces) 1/3-less-fat cream cheese, softened

Basil leaves, thinly sliced (optional)

Directions

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into bowls; garnish with sliced basil, if desired.