Hearty Soup Recipes

I love soups. Regardless of thickness, texture and colour. I love 'em.

Before I lose these recipes. I shall blog it here.

WHITE BEAN AND ITALIAN SAUSAGE SOUP
Make a meal of this hearty soup by serving it with slices of olive or focaccia bread.
Preparation time: 20 minutes
Cooking time: About 35 minutes
Makes: 4-6 servings
2 Italian sausages
1 Tbsp olive oil
1/2 medium onion, diced
1/2 medium green bell pepper, diced
1 large garlic clove, minced
2 1/2 cups chicken stock
1 (19-oz.) can white kidney beans, drained and rinsed
1 (14-oz.) can diced tomatoes
1 tsp dried oregano
1/2 tsp granulated sugar

Grill or roast the sausages until cooked through. Cool to room temperature and then slice thinly. Heat the oil in a pot set over medium heat. Add the onion, bell pepper and garlic, and cook until softened, about 3-4 minutes. Mix in the sliced sausage and remaining ingredients, bring to a simmer and simmer 15 minutes. Season with salt and pepper and serve.


CURRIED CARROT AND PARSNIP SOUP
Mild curry powder gives a subtle taste. If you like things spicy, use hot curry powder.
Preparation time: 15 minutes
Cooking time: About 20 minutes
Makes: 4 servings
2 Tbsp vegetable oil
1 1/2 cups carrot, cut into 1/4 inch cubes
1 1/2 cups parsnip, cut into 1/4 inch cubes
1/2 medium onion, halved and thinly sliced
2 Tbsp flour
2-3 tsp curry powder
3 3/4 cups chicken or vegetable stock
* salt to taste
1/4-1/3 cup yogurt
1 green onion, thinly sliced

Heat the oil in a pot set over medium heat. Add the carrot, parsnip and onion, and cook until softened, about 4-5 minutes. Mix in the flour and curry powder and cook 1-2 minutes more. While stirring, slowly pour in stock. Simmer the soup 10 minutes, or until the carrots and parsnips are very tender. Purée the soup in a food processor or blender, or in the pot with a hand-held immersion blender. Return the soup to a simmer; season with salt. Ladle the soup into bowls. Top each bowl with a spoonful of yogurt and a sprinkling of green onion.


CHICKEN NOODLE SOUP
Feed a cold with this comforting chicken soup.
Preparation time: 15 minutes
Cooking time: About 25 minutes
Makes: 4 servings
2 Tbsp vegetable oil
1 (7-8 oz.) boneless, skinless chicken breast, cut into small cubes
1/2 medium onion, diced
1 celery rib, quartered lengthwise and thinly sliced
1 small carrot, quartered lengthwise and thinly sliced
4 cups chicken stock
1 - 1 1/2 cups egg noodles
- salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley

Heat the oil in a pot set over medium heat. Add the chicken, onion, celery and carrot and cook 5 minutes, until the vegetables are softened and the chicken is just cooked through. Add the stock, bring the soup to a simmer, and simmer 10 minutes. Add the noodles, return to a simmer and cook until noodles are tender, about 8 minutes. Season with salt and pepper; stir in the parsley and serve.