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    You are in: Home / Cookbooks / Soup of the Day!
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    103 recipes in

    Soup of the Day!

    Both my parents were from farming families, where two soups were served for breakfast before the family and the farmhands went out to work. I usually have soup for lunch or dinner, but have been known to have some at breakfast, too! Here are some of my favorites.
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    Recipe #73122

    I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

    Recipe #55282

    1 Reviews |  By KateL

    This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.

    Recipe #315922

    3 Reviews |  By duonyte

    I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

    Recipe #394467

    9 Reviews |  By duonyte

    This is the soup our mom always made. The combination of fresh cabbage and sauerkraut is what makes this special. I measured quantities in response to a request, but I usually just toss things together. If you use a slotted spoon, this also makes a good side - just reduce the amount of liquid used. Serve with boiled potatoes.

    Recipe #144231

    2 Reviews |  By duonyte

    This recipe is from Every Day with Rachael Ray, which I modified to try to reduce the sodium. It's really quite tasty, and the egg is a nice touch - don't be afraid to try it!

    Recipe #498752

    1 Reviews |  By duonyte

    This recipe started on the back of the corn package, but I've changed it quite a bit to suit my tastes. It can be done all on the stove top, but I love not having to worry about boil overs, etc. This is mildly spicy. Giant white corn is available in Hispanic markets, Goya is a nationally-available brand.

    Recipe #238184

    2 Reviews |  By duonyte

    Summer's bountiful garden is showcased in this delicious soup. The original recipe did not call for potato, but as Peru is the potato's home, I felt that it would be appropriate. I did not have the aji amarillo paste, so just improvised with several different peppers. If you cook the chicken ahead of time, this is very fast to make. Adding a bit more chicken and the potato makes this more of an entree soup. Very flavorful and fun to eat. From Sunset Magazine, August 2012.

    Recipe #484435

    6 Reviews |  By duonyte

    Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.

    Recipe #203262

    I do not remember where I found this recipe, but it's been one that I've enjoyed for some years. This is rather spicy, and you may want to cut down on the peppers. I generally omit the ground pepper and use 2 tsp. of pepper sauce, but am posting the recipe as I originally wrote it down.

    Recipe #110759

    8 Reviews |  By duonyte

    I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

    Recipe #360679

    3 Reviews |  By duonyte

    From The Sriracha Cookbook by Randy Clemens, which covers using the Rooster sauce from soups to desserts. This recipe is the author's homage to his firefighter grandfather. Reduce the amount of sriracha if you are uncertain of how hot you want this to be! I put the servings in as per the author, but I think it's more like 6 to 8 servings.

    Recipe #466715

    Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness.

    Recipe #479993

    4 Reviews |  By duonyte

    I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

    Recipe #451324

    3 Reviews |  By Annacia

    Totaly authentic and wonderful. Chicken Lime soup.

    Recipe #234689

    2 Reviews |  By duonyte

    A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with "leistinukai" (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami.

    Recipe #472483

    1 Reviews |  By duonyte

    "Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in the region. This hearty soup is sure to please. I've expanded a bit on the instructions, based on my experience with these ingredients.

    Recipe #473082

    2 Reviews |  By duonyte

    From RecipeWiki. This recipe is also categorized as Romanian. Servings are estimated. I have not made this yet, and imagine I might add a bay leaf and some pepper. The original source said to use "some" of the cooking liquid, so that part is a bit unclear, sorry.

    Recipe #472651

    3 Reviews |  By duonyte

    This recipe was in the usaweekend magazine this weekend and looks so appealing that I've posted it before trying it. I hope I guessed right! Time to make is estimated.

    Recipe #185576

    7 Reviews |  By duonyte

    Recently we've been dealing with oral surgery that necessitated soft foods for a number of days, and I needed something different to offer, plus I needed something meatless for Lent. I played around with what I had in the pantry, and this is the result. Chicken broth can be used, and I also love to throw in some shredded white cheese in each serving..

    Recipe #365498

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