Soup Recipes Site

2 teaspoons vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
1/4 teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eye peas, rinsed and drained
2 tablespoons lime juice, or to taste

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat – cut into cubes
1 onion, chopped
1 clove garlic, minced
1 tablespoon chicken bouillon granules
1 tablespoon adobo sauce from canned chilies, or to taste
1 teaspoon white sugar
2 (14.5 ounce) cans petite diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 1/2 cups water, or as needed
1 bunch cilantro, chopped

3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 lemon
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste

1 small onion, chopped
2 tablespoons olive or vegetable oil
1 tablespoon butter or margarine
1/4 pound skinless, boneless chicken breast halves – cubed
1 garlic clove, minced
2 (14.5 ounce) cans chicken broth
1 medium carrot, cut into 1/4-inch slices
1/4 cup frozen or fresh peas
1/2 teaspoon dried basil
2 cups uncooked medium egg noodles
1 tablespoon lemon juice

3 (3.5 ounce) links Italian sausage, casings removed
1 large meaty ham bone or 4 smoked ham hocks
16 ounces dry lima beans
1 (16 ounce) package dried navy beans
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
4 stalks celery, chopped
4 carrots, sliced
4 cloves garlic, minced
1/4 cup chopped fresh parsley
3 bay leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh basil
6 green onions, chopped
1 teaspoon dried thyme
1 teaspoon mustard powder
1 teaspoon ground cayenne pepper
1 teaspoon salt (optional)
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
3 tablespoons chicken bouillon powder
1 (12 fluid ounce) can or bottle beer

1 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 1/2 ounces canned mushrooms
1/4 cup sliced black olives
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 pound medium shrimp – peeled and deveined
1 pound cod fillets, cubed

2 tablespoons butter
1 onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 1/2 cups chicken broth
1/4 teaspoon salt
ground black pepper to taste
1/2 cup heavy whipping cream

4 cups fat-free chicken broth
2 (4.5 ounce) cans diced green chile peppers, drained
2 cups shredded cooked chicken meat
1 (15 ounce) can garbanzo beans
1 teaspoon dried oregano
2 minced chipotle peppers in adobo sauce, or to taste
1 cup cooked white rice
1 pinch salt and pepper to taste
1 avocado – peeled, pitted and sliced
1 cup diced Monterey Jack cheese

1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 tablespoon onion soup mix
1 cup shredded Cheddar cheese
8 hamburger buns, split

4 cups water
2 cups dry lentils
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seed
10 cups water
2 tablespoons olive oil
6 cloves garlic, chopped
2 cups chopped onion
1/2 teaspoon crushed dried chile pepper
4 carrots, chopped
3 large stalks celery, chopped
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon curry powder
2 tablespoons chicken bouillon powder
3 tablespoons soy sauce