Type what you have

Ingredients

• ✓ onion
• zucchini
• potato
• cream cheese
• chicken bouillon powder
• salt
• pepper

Instructions

1. 1 Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
2. 2 In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
3. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

By Rebecca

Ingredients

• ✓ onion
• bacon
• celery
• potato
• salt
• pepper
• evaporated milk

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Ingredients

• ✓ onion
• olive oil
• garlic
• beet
• beef stock
• salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes.
3. 3 Stir in beets and cook for 1 minute.
4. 4 Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
5. 5 Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through.
6. 6 Ladle soup into 4 bowls and garnish each with a swirl of cream.

By DEELIGHTUK

Ingredients

• ✓ onion
• water
• potato
• parsley
• cod
• lemon
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ onion
• olive oil
• carrot
• celery
• garlic
• vegetable broth
• sage
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ onion
• green bean
• garlic
• parsley
• salt
• bacon
• all-purpose flour
• sour cream
• vinegar

Instructions

1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Ingredients

• ✓ onion
• ✓ onion
• tomato
• cucumber
• green bell pepper
• red wine vinegar
• garlic
• salt
• olive oil
• water
• green bell pepper
• cucumber

Instructions

1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

Ingredients

• ✓ onion
• butter
• russet potato
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ onion
• water
• chicken
• carrot
• celery
• leek
• pearl barley
• celery seed
• clove
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ onion
• green bean
• potato
• white vinegar
• garlic
• sour cream
• salt
• pepper
• all-purpose flour
• water

Instructions

1. 1 Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
2. 2 Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
3. 3 Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.

By MARBALET

Ingredients

• ✓ onion
• long-grain white rice
• water
• ground beef
• water
• pasta sauce
• tomato soup
• cabbage
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Ingredients

• ✓ onion
• water
• beef shank
• carrot
• rutabaga
• salt
• pepper
• potato
• cabbage
• leek
• parsley

Instructions

1. 1 Bring water to boil in a large pot. Place beef shank into water and simmer, 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium-sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
2. 2 Return stock to heat, and bring to a boil. Add onions, carrots, and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.

By Beryl Davies

Ingredients

• ✓ onion
• water
• ham hock
• linguica sausage
• potato
• celery
• carrot
• tomato
• tomato sauce
• garlic
• kidney bean
• cabbage

Instructions

1. 1 Place water, ham hock, linguiça, and onion in a Dutch oven over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour.
2. 2 Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover; simmer for 1 ½ hours, stirring occasionally.
3. 3 Stir in kidney beans and cabbage; cook until cabbage has softened, about 10 minutes.

By PIKALA

Ingredients

• ✓ onion
• butter
• mushroom
• chicken broth
• soy sauce
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ onion
• butter
• mushroom
• dill
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ onion
• ground beef
• tomato
• tomato sauce
• carrot
• white sugar
• white vinegar
• beef bouillon
• salt
• black pepper
• water
• cabbage
• garlic

Instructions

1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Ingredients

• ✓ onion
• chorizo sausage
• olive oil
• carrot
• celery
• tomato
• potato
• chicken broth
• cayenne pepper
• kidney bean
• tomato paste
• salt
• pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Heat oil in a stockpot over medium-high heat. Add carrots, onion, and celery; cook and stir for 2 to 3 minutes. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

By Sara

Ingredients

• ✓ onion
• tomato juice
• tomato
• green bell pepper
• cucumber
• green onion
• parsley
• lemon juice
• red wine vinegar
• garlic
• tarragon
• basil
• sugar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ onion
• potato
• carrot
• celery
• chicken bouillon
• parsley
• water
• salt
• black pepper
• margarine
• all-purpose flour
• egg
• salt
• milk
• evaporated milk

Instructions

1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
4. 4 Stir in evaporated milk and serve.

By Sue H.

Ingredients

• ✓ onion
• chicken broth
• sauerkraut
• forest mushroom blend
• black peppercorn
• bay leaf
• salt
• paprika sausage
• ham
• prune
• vegetable oil
• all-purpose flour
• paprika
• water
• sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Ingredients

• ✓ onion
• ✓ onion
• black pepper
• salt
• dill
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• vegetable oil
• peppercorn
• bay leaf
• celery
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ onion
• pork sausage
• beet
• carrot
• baking potato
• cabbage
• tomato
• vegetable oil
• tomato paste
• water
• garlic
• white sugar
• salt
• pepper
• sour cream
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Ingredients

• ✓ onion
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ onion
• butter
• bread
• chicken broth

Instructions

1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Ingredients

• ✓ onion
• olive oil
• curry powder
• sea salt
• zucchini
• chicken stock

Instructions

1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Ingredients

• ✓ onion
• butter
• chicken broth
• tomato
• kale
• white bean

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ onion
• olive oil
• broccoli
• potato
• chicken broth
• stilton cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ onion
• vegetable oil
• split pea
• ham bone
• salt
• pepper

Instructions

1. 1 Heat oil in a medium pot, add onions and saute until tender. Stir in split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
2. 2 Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
3. 3 Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

By TEETOE

Ingredients

• ✓ onion
• butter
• all-purpose flour
• chicken broth
• milk
• cheddar cheese

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen