I make soup like this based on what's freshest, and what I have on hand. More of a technique than a real recipe, but always light and satisfying. You can use more ingredients than specified, but will need more broth, too.
Cooking for 2 is such a challenge! We love dried beans but cooking a small amount doesn't seem worth the effort and we aren't keen on leftovers. This is something I came up with to mimic a hearty bean soup, without all the hassle or leftovers. Even drained and rinsed, canned beans are not something I use often - they taste "off" to me. The added lemon juice brightens up the canned flavor and I suggest not leaving it out. The vegetables can be varied according to taste. Omit the ham for a vegetarian meal or substitute cooked, crumbled bacon for an even richer flavor. Don't like Great Northern beans? Add the variety that pleases you. Using this recipe as a guide, follow *your* tastebuds.
Another great, easy ramen recipe. I've used this a lot, especially when school is in session! Cheap, quick and I always have the ingredients around (unless I haven't been to the store for like a month :-) )
So simple, so tasty, so soothing!!! A classic chicken noodle recipe. All it takes is some chicken broth or chicken soup base, chicken and some veggies. A bay leaf gives it the extra yummy factor. Why would you ever buy canned soup with such an easy tasty recipe like this! I read this recipe in a chicken cook book but changed a few things to suit my prefrences.
From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook".
I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.
This is a simple, but delish chicken soup recipe. I make mine very simple, but you can go ahead and add whatever veggies you want. While I cook it with Celery, carrots and turnip, after its done, I take out the turnip and celery. Feel free to leave the celery if you like it.
It's also important to leave the carrots and celery relativly whole, cut in half is ok. This keeps the carrots especially from getting mushy as they cook.
The key is to not add the noodles until you're going to eat it... that way it doesn't get mushy.
This comes from my Great Grandmother. The food Ingredients come from the days of rationing during WW1. And all the ingredients are already in most pantries. It's very simple so She would make this for us every time we visited her. It was my favorite thing to eat when I was a kid. It's very rich so a little goes a long way.
I still make this just for my birthday.
From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go.
My husband is a big fan of creamed corn and loves soup. I came up with this recipe because I needed soup quick and didn't want him to have to eat the same soup for over a week. It is quick and easy and doesn't make a large amount, perfect for 2 people.
From The Splendid Table and Lynne Rossetto Kasper. Makes about 4 cups; doubles and triples easily. 5 minutes prep time; 30 minutes stove time. The broth keeps for 4 days refrigerated and 6 months frozen. Claimed by the editor of Gormet to be the best she ever had. Put here for safe keeping
I found this recipe in one of my favorite cookbooks, "Texas Cookin' - Lone Star Style" and changed it up just a bit. This soup is creamy and delicious! I made it for my DH because he had some dental work done. He normally is not a big soup fan, but he loved this recipe!