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does any one know any easy soup recipes?

im doing a home economics practical but i cant think of what to do. we have to do a starter and a dessert. i have chosen the dessert but need some help with the starter.
does anyone have some cheap, easy recipes that can be made in about 30 Min’s?
btw it has to use 2 cooking skills. e.g. slicing, boiling, baking ETC…
it has to be home made.
thinking about a lentil soup. any recipies?

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16 Responses to “does any one know any easy soup recipes?”

  1. BucketOfChiken said :

    Cambel’s chicken noodle!

  2. rocky said :

    Pumpkin Pie Soup

    2 cups apple cider
    1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
    1 (29 ounce) can pumpkin puree
    1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
    1 tablespoon cinnamon
    1/2 teaspoon clove
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1 pint heavy whipping cream

    directions and more recipes on

  3. sharedrecipesdotorg said :

    heres a few thousand soup recipes, hopefully you can find something pretty easy in it with the ingredients you already have at home.

  4. Zandy Marine said :

    2 or 3 carrots, 1 or 2 potatoes, 1 stick celery, 1 or 2 chicken breasts, all cubed into small pieces.

    boil in water with one can of chicken broth, reduce to simmer and some egg noodles, add a chicken bouillon cube. Add salt to taste. Cook in med-low heat until carrots are well done.

    Great for colds.

  5. Kira J said :

    1kg/2lb 4oz chicken wings
    100g/3½oz unsalted butter
    2 large onions, finely chopped
    2 cloves garlic, finely chopped
    3 large carrots, finely chopped
    1 small head of celeriac, finely chopped
    250g/9oz button mushrooms, finely sliced
    200ml/7fl oz dry white wine
    bouquet garni (thyme, bay leaf and celery leaves)
    4 whole star anise
    3 sticks of celery, finely sliced
    3 leeks, finely sliced
    a small piece of fresh ginger
    salt and freshly ground black pepper
    large bunch of fresh parsley

    1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
    2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
    3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
    4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
    5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge

    here you go, good old chicken soup

  6. Ameera said :

    Pumpkin Pie Soup

    2 cups apple cider
    1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
    1 (29 ounce) can pumpkin puree
    1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
    1 tablespoon cinnamon
    1/2 teaspoon clove
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1 pint heavy whipping cream

  7. santobugito said :

    Easiest soup ever and really yummy-potato soup
    half a pound of bacon cut in small pieces, fry it and take it out of the pot. Leave a tablespoon or so of the bacon fat in it.
    Add a large chopped onion, 2 stalks of celery chopped small, and 1 large carrot chopped small. (cut them in half lengthwise, and then in small dices)
    Fry them for a minute or 2 until the onions are softened.
    Add 2 garlic cloves smashed up
    a teaspoon or so of thyme, salt and pepper.
    4 or 5 regular russet potatoes that are washed and cut into bite sized pieces.
    put 2 chicken or veg oxo cubes in a cup of warm cream to dissolve and add to the pot
    cover with cream and boil until the potatoes are soft.
    Use the bacon for garnish, with cheddar cheese if you want.

    The longest part is cooking the bacon, but it is sooo good. I make it alot.

    Just wanted to add, that when I do this, I use a pint and a half of 18% coffee cream. You can also cut it with milk if you need, but it won’t be as thick.

    For lentil soup your looking at WAY over half hour time for cooking. The lentils take a long time to soften.

  8. i*love*art said :

    I like doing a taco soup. I brown ground beef, then usually make the rest in a crockpot, but you’d be fine doing it on the stove top, everything just needs enough time to heat up. You can add corn, olives, canned tomatoes, taco seasoning, bell peppers, beef broth. And its great when you top it off with tortilla slices, cheese and sour cream. The great thing about this is there is no specific recipe and you can add or leave out things. You can also make it thicker like a casserole or use the broth to make it more like a soup.

  9. ~Susakins Makoozakins~ said :

    Grandma’s Tomato Soup – This is simple and delish and ready in 15 minutes!!

    2 tablespoons butter or margarine
    1 tablespoon all-purpose flour
    2 cups tomato juice
    1/2 cup water
    2 tablespoons sugar
    1/8 teaspoon salt
    3/4 cup cooked wide egg noodles (optional)

    1.In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.


    Basil Tomato Soup — 20 minutes to make.

    2 (28 ounce) cans crushed tomatoes
    1 (14.5 ounce) can chicken broth
    18 fresh basil leaves, minced
    1 teaspoon sugar
    1 cup whipping cream
    1/2 cup butter or margarine

    1.In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.


    Creamy Kielbasa and Potato Soup — Ready in 30 minutes.

    4 potatoes, cubed
    1 onion, chopped
    1 stalk celery, cut into 1/2 inch pieces
    1 (14 ounce) can beef broth
    1 (14.5 ounce) can chicken broth
    1 cup water
    3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
    1 (10.75 ounce) can condensed cream of chicken soup
    ground black pepper to taste

    1.In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

  10. Shantal said :

    Creamy Tomato Basil Soup


    4 tomatoes – peeled, seeded and diced
    4 cups tomato juice
    14 leaves fresh basil
    1 cup heavy whipping cream
    1/2 cup butter
    salt and pepper to taste


    Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture ( in a blender or with a hand held immersion blender) along with the basil leaves, and return the puree to the stock pot.

    Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

    Can be topped with grated parmesan cheese

  11. Mountian_Baby said :

    Any soup can be simple. Just start adding, when I make lentil soup here is how I like to do it.

    Get some bulk ground sausage, and roll it into balls, set aside. **You can small than a gum ball, if you are in the states think the size of a Gobstopper.

    Chop up about 1/2 onion, 1 stalk celery, 1 good sized cloves gar;ic, and one carrot.

    In a sauce pan heat but a tiny bit of oil, Add the sausage balls and when they are almost all done add the veggies.Saute for just a few more minutes and add chicken broth and the lentils and simmer away.

    Adjust seasonings to taste and enjoy.

    ***The sausage balls will not stay perfect it just is a nice size to eat with the sasusages.

    Seasonings I like to add are garlic powder, onion powder, italian seasoning, pepper, seasoned salt, celery salt, etc….

    Sorry it’s nothing exact, soup is just fun to make becuase it doesn’t have to be precise.

  12. Jay Puri said :

    try these recipes for some quick homemade soup:

    Also there is no need for soup stock to make any of these recipes

  13. Micol said :

    Cream of potato soup;peel and cube two medium potatoes until very soft add 1 stick butter,a little salt,milk,cream or half and half to the water and potatoes mash or blend in blender until smooth add the milk until the desired consistency. Reheat pour into a bowel made with a hollowed out round bread. Dust top with a little mace or nutmeg. You can also add cheese to this.

  14. seamist said :

    Here’s a very simple soup my husband and kids like. And I still make it to this very day, even though it is now just my husband and I. I have no name for it.

    1 pound of ground beef — 96/4 or something close to it. Why?? So it won’t be greasy as regular hamburger has a lot of fat in it. This one is very low in fat.

    1 can of whole kernel corn – do “not” drain
    1 can of sliced green beans – do “not” drain
    5 potatoes- peeled and cut into quarters, then quarter again. (depending upon the size of the potatoe)
    3-5 Beef Bouillon cubes (add more later, when it’s done cooking, if you want more flavor)

    Break up the ground beef so it’s small pieces. This will fall apart more in the pan during cooking phase. Just put everything else into a large 5 quart pan or what is commonly called a dutch oven, with the hamburger. Place on medium heat and cook until potatoes are tender. Stir occasionally.

    The juice from the corn and green beans as well the bouillon cubes will flavor the soup. I do not add salt because there is already salt in the vegetables and the bouillon. Also, by using the entire contents of the canned vegetables, you are using their nutrients to their fullest rather pouring them down the drain. Thus making it a healthier soup.

    Hope this helps. And this can be done in about 30 minutes.

  15. Dune said :

    Soup:- Creamy Celery
    (by Dune 28/9/08)
    1/2 head celery – string removed & finely sliced
    1 small onion
    50 g butter
    3 cups chicken stock
    salt and pepper
    1 tablespoon flour
    1 cup milk
    2 egg yolks
    4 tablespoons cream
    Place celery and onion in a saucepan with half the butter and cook gently for a few minutes. Add stock and salt & pepper and simmer 30 minutes. Pour into blender and blend until smooth. Place remaining butter into saucepan, add flour and cook for a couple of minutes. Add milk and celery puree and simmer 3 minutes. Take off heat and add 2 tablespoons of the hot mix to the egg yolks and cream. Mix well, and then add it all back into the soup. Reheat but do not boil.

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