Main Course Soup Recipes

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MAIN COURSE SOUP



Main Course Soup image

My cousin CrystalB has a recipe posted for this here as well and I assumed it was the same one I had. I noticed today that it wasn't, so here's my version. (I haven't made this in a while, so I'm guessing at the prep time and yield.)

Provided by Swan Valley Tammi

Categories     Meat

Time 1h35m

Yield 12 cups

Number Of Ingredients 11

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped celery
2 1/2 cups tomato juice
1 teaspoon salt
1 cup cubed potato
1/2 cup sliced carrot
2 cups water
4 tablespoons flour
1/2 cup milk
3 cups milk

Steps:

  • In soup pot, fry ground beef until browned. Add onion and celery and fry until soft.
  • Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
  • Make a paste with flour and 1/2 cup milk. Stir into soup. Add remaining milk and heat through before serving.

Nutrition Facts : Calories 159.8, Fat 8.4, SaturatedFat 3.9, Cholesterol 35.7, Sodium 398.1, Carbohydrate 10.9, Fiber 0.8, Sugar 2.5, Protein 10.4

ASPARAGUS MAIN COURSE SOUP



Asparagus Main Course Soup image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup finely sliced scallions
4 cups chicken broth
2 cups water
1 pound asparagus, trimmed, peeled and cut on the bias in 1 inch pieces
1 cup thawed frozen petite peas
2 cups diced (1/2 inch cubes) firm tofu or cubed boneless chicken
1 cup chiffonade of lettuce leaves such as Boston or Romaine
1/2 cup (loosely packed) tarragon leaves
Salt and freshly ground black pepper

Steps:

  • In a saucepan heat the butter. Add the scallions, cover and simmer for 3 minutes or until soft. Add the broth and water and bring to a boil. Add the asparagus and simmer 5 minutes or until just tender. Add the peas and simmer 1 minute to heat through. Add the tofu or chicken, lettuce leaves and tarragon and simmer another couple of minutes or just until the romaine lettuce is wilted. Season well to taste with salt and pepper.

TEX-MEX STYLE MAIN COURSE CHICKEN SOUP



Tex-Mex Style Main Course Chicken Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 9

Half of foundation soup base
1/4 cup long grain rice
2 cups cooked or 1 can (16 ounces) black beans, drained
1 teaspoon each toasted ground cumin and chili powder
1 pound boneless skinless chicken breast, cut into bite sized pieces
Salt and crushed red pepper
Juice of 2 fresh limes
1/2 cup chopped fresh cilantro
Sour cream, optional

Steps:

  • Bring base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream.

MAIN COURSE (HAMBURGER) SOUP



Main Course (Hamburger) Soup image

I did a search and found that there are oodles of recipes for hamburger soup on Recipezaar, but decided to post this one anyway because it's just too good not to share! I had a craving for it one recent rainy day and it sure hit the spot.

Provided by CrystalB

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 medium onion, chopped
1 teaspoon salt
3/4 teaspoon pepper
2 cups beef broth
1 (10 ounce) can tomato soup, diluted with one can of water
4 stalks celery, sliced
4 large carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 cup peas (fresh or frozen)
2 teaspoons dried parsley flakes
1 bay leaf

Steps:

  • Fry ground beef and onion with salt and pepper until browned.
  • Add beef broth, tomato soup and water.
  • Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
  • If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
  • Remove bay leaf and add a splash of cream before serving.
  • This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.

Nutrition Facts : Calories 512.4, Fat 18.2, SaturatedFat 7.2, Cholesterol 110.9, Sodium 1461.9, Carbohydrate 45.6, Fiber 8.6, Sugar 14.2, Protein 41.7

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