I'm excited to try Bertha's method. Every time I have tried to use dry beans it has been a failure. Apparently part of the problem was using old beans. Who knew? I just love this woman in the video. I don't know what it is she keeps calling me, but it makes me want to hug her.

3 quarts chicken broth

1.5 Tbs grated ginger

Zest and juice of one lemon

6 cloves of garlic (minced)

2Tbs tomato paste

Yellow bird habanero hot sauce (to taste)

1.5 Tbs turmeric

Salt and pepper to taste

1 large onion diced

4 stalks of celery chopped

3 large carrots chopped

4 cups of baby spinach

2 lbs boneless skinless chicken breast

1.Wisk ingredients together till tomato paste and hot sauce are blended in.

1. Add vegetables and whole chicken breast minus the baby spinach.

2. Cook in slow cooker for 5 to 6 hours on low

3. Remove chicken, chop it up, and put back in soup

4. Add the baby spinach and let wilt, then serve.

This soup definitely will clear the sinuses good for if you have a cold. Makes about 8 to 10 servings

Hi everyone!
In October our family friends host a party where there’s a best soup contest
Soup has to be presented in serving tray and no fancy cutlery besides plastic utensils
What is everyone’s best soup recipe that isn’t too basic that could stand out?
Thanks!

Recommendations welcome :) TIA!

Basically title. I usually just make stock with just the chicken carcass and wonder if I'm missing out by adding free herbs.

Edit: I forgot I also have Rosemary.

Was pretty good, I added cheddar on top which made it not vegan lol.

Its an easy potato squash soup garnished with some left over leek

Hi and thanks for reading! I would like to have a pot of soup on the go so I have something good to eat. My issue is I have a sweet tooth so for this to be successful I am asking the soup experts of Reddit for recipes. Appreciate any suggestions!

I bought a jar on impulse. I am confident I could use them in a tuscan stew of some sort but I am not in the mood.

I have done a sweet potato soup in the past where I add some canned tomato and chickpeas... So thoughts on these beans being ok? From what I understand they are a bit bitter so maybe some lemonade or lime juice to help cut them? Usually the sweet potato soup follows a Mexican burrito inspiration.

My other thought was these beans with carrot and let them hang with a sweeter Indian spice and the carrots with a different curry (so akin to carrot lentil).

My other idea is a veg Indian curry (Jamie Olivers recipe) and not thinking too hard about it.

Any experiences or thoughts?

Last year I made a spicy corn chowder that was one of the winners.

How Tuscan is it? Probably not very lol.

I got the basic recipe from my dad over 20 years ago. It’s my go-to when anyone is feeling ill and the “soup thermos” has gotten a lot of miles.

My dad was in a bad motorcycle crash last Monday. Tomorrow is his birthday. He’s since been moved out of ICU/hospital to inpatient rehab. I can’t bring him sweets bc he’s diabetic. So chicken noodle soup it is!

Unfortunately, the grocery store was out of rotisserie chickens (which is my usual method of making stock for time savings), so I had to buy a full bird, roast it, then make the stock - but man, if this isn’t the prettiest stock I’ve ever made!

This whole thing took a few more hours than planned but I hope he will be happy with the result when I take it to him tomorrow!

Recipe is pretty simple:

8-10 cups of good stock (generally make my own from a rotisserie chicken)

Meat from a whole bird (again, generally use a rotisserie chicken)

3 carrots, diced

2 celery stalks, diced

onion powder to taste (I have a texture thing with onions but use onion if you like it)

S&P to taste

2 cloves garlic

a few shakes of dried Thyme

and the star of the soup is frozen egg noodles (I use Reames, 16oz)

and I sometimes add ginger if I have a cold

I had to take a quick break from my Sunday meal prep to run here and post this recipe.

I’m never eating tomato soup from a can ever again.

• Ingredients

-550g of heirloom tomatoes (cored and sliced in half)

-550g of vine ripened tomatoes (cored and sliced in half)

-16oz red cherry tomatoes

-2x (~500g total) red bell peppers (cored, seeds removed & cut in half)

-1x large (400g) red onion (peeled, ends cut off & sliced in half)

-1x large or 2x small (431g total) yellow onion(s) (peeled, ends cut off & sliced in half)

-4x small (175g) shallots (peeled, ends cut off & sliced in half lengthwise)

-4x large (~200g) bulbs of garlic (chop the tops off)

-2 tbsp of extra virgin olive oil (this is ideal; but I needed to shave a few calories off the recipe so I used 20g of pure avocado oil spray, instead)

-32 fl. Oz of vegetable broth (4 cups)

-2x cans of cannellini beans (drained and rinsed)

-1 cup fresh basil leaves

-2 tbsp dried parsley

-2 tbsp nutritional yeast

-2x dried Turkish bay leaves

-1x 3/4” thick parmigiano reggiano rind

-1/8th tsp crushed red pepper flakes

-1/4 tsp (heaped) fennel seeds

-1 tsp balsamic vinegar

-salt & black pepper

• Instructions

1. Preheat the oven to 375 F. Cover a large roasting pan in aluminum foil (make sure there’s no gap between the foil and the sides of the pan so the juices stay in the foil).
   
2. Place all tomatoes, onions, shallots, and red bell peppers on the roasting pan. Drizzle/spray with oil; add a sprinkle of salt and black pepper.
   
3. Place garlic bulbs, cut side up, individually on small squares of aluminum foil. Add a small amount of oil and seal the bulbs inside the foil.
   
4. Place the roasting pan and the garlic bulb foil packets in the oven (foil packets can go directly on the rack) and roast for 45-60 minutes.
   
5. In your soup pot, pour in your vegetable broth and drained cannellini beans. Add the contents of the roasting pan (including the juices) to the soup pot and turn the heat on low.
   
6. Remove the foil from the garlic bulbs then peel them and squeeze each clove into the pot. Stir well.
   
7. Add the fresh basil, bay leaves, dried parsley, nutritional yeast, parmigiano reggiano rind, and crushed red pepper flakes. Stir well and bring the pot to a low simmer.
   
8. Crush the fennel seeds with the back of a spoon so they can release their oils and add them to the pot. Simmer for 20 minutes.
   
9. Turn the heat off. Fish out the bay leaves & the cheese rind.
   
10. Blend the soup with an immersion blender until it’s very smooth (alternatively you can use a regular blender but make sure to let it cool for 10-20 minutes first and work in batches).
    
11. Add 1/2-1 tsp of balsamic vinegar to the soup according to your tastes (I added the whole tsp). Salt and pepper to taste.

Total yield: 3,272g | 1 serving (suggestion) = 350g | Basic Nutrition Info*: 184 calories per serving w/ 9P 36C 2F & 11g of Fiber

*Ingredient nutritional info may vary depending on weight/brands used.

Hi y'all! Soup is my favorite food and I'd like to try some more types. I do the standards. Potato, chicken, Italian wedding. I make pozole and stuffed pepper too. I'd really like to try some lesser known ones and some international too! I can Google but I like hearing it from people.💕 Quick edit: I just want to thank everybody who took the time to tell me what your favorite soups were and give awesome recommendations! I'm so excited to try all of them!

Treated myself to an entry-level Vitamix blender during their annual sale (saved a LOT). Tonight, I made butternut squash soup using the blender as the cooking source. (Edited to fix typo.)

Yaaaaasssssss. Used their recipe (roasted squash, apple, carrot, celery, stock and seasonings) and blended at high speed for 7.5 minutes. Piping hot and delicious! Added a sprinkle of cinnamon, a drizzle of date syrup, a grating of fresh ginger (which I'll skip next time), some parsley, and some homemade seasoned croutons. Served alongside some Polish sausages.

So good!!! My husband now agrees the blender purchase (to replace a wedding gift blender, and we've been married 45 years) is a good one.

Hey y'all

I would like to hear your best slow cooker soup recipes!

I hadn't even thought of doing soup in my slow cooker but I saw one today and thought ooooh! Of course!

I have found a lentil one on serious eats that I will be trying today, but would love more ideas from you wonderful lot.

Thanks in advance!

Any idea what's up with not being able to find it anywhere?

Baby potatoes , onions , shallots , cellery , flat parsley, sage , sel de mer , herbs , peppercorns.

Hey everyone I have never been able to find a chicken noodle soup recipe I love! I’ve tried a few different ones and they never seem to land anyone have a good recipe?

So I'm finally throwing a soup sharing party! I know many of you have been there done that. So, what have you learned? What went well, what would you change? What didn't you think of until you were in the thick of it? What desserts work well? Are muffin tins as great as they seem for this or are they actually cumbersome?

So far, I've asked guests to bring a soup, stew, or chili. There's a sign up sheet. I'll provide a soup, bread and butter, serving dishes, spoons, labeling supplies, and to-go containers. I'll likely provide some drink options and a dessert as well.

Ingredients

• 1/2 yellow melon (cantaloupe or canary melon, ~500 g / 1.1 lbs)
• 1 large yellow tomato
• 1 cucumber
• 1 small yellow bell pepper
• 1 small summer onion
• Fresh mint leaves
• Salt, to taste

For serving:

• Serrano ham
• Edible flower petals (calendula / French marigold)
• Small melon wedges

Peel and chop all the ingredients, then blend until completely smooth and creamy. Chill well and serve topped with Serrano ham, yellow edible flower petals, melon wedges, and fresh mint.