Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

help!!!! i need soup

Posted by on May. 2, 2012 at 1:04 PM
  • 11 Replies

my hubby want me to make any kind of soup for him his stomach been actin up so he jus wants some kind of soup.... anything easy n fast plz i will highly apperciate it

by on May. 2, 2012 at 1:04 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
by on May. 2, 2012 at 2:01 PM
by on May. 2, 2012 at 2:02 PM


by on May. 2, 2012 at 2:04 PM

cut up some carrots and celery cook with a box or two of chicken stock add cooked chicken, I usually cook it in a different pan add lots of seasoning to the chicken whilie it's cooking like garlic s&p. cook until the veggies are kinda soft add noodles the last 7-8 minutes. you can cook the pasta in a different pan and add them cooked if you want sometimes if you cook it in the soup itself the soup get to thick for my taste

by on May. 2, 2012 at 4:40 PM
Taste of home southwestern corn chowder. It's delish! We serve it with a side of cornbread
Posted on CafeMom Mobile
by on May. 2, 2012 at 4:44 PM

Lentil Soup - This is the recipe I start with. I add some diced mushrooms, shredded zucchini, chopped cauliflower, whatever is around; I use all broth and no water

2 cups lentils, sorted and rinsed
4 cups water
4 cups vegetable broth or water
1 large onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
1 clove garlic, minced
3 Tbsp fresh chopped parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1 (16 oz) can tomatoes and their juice, cup up
2 Tbsp red wine vinegar (I use apple cider vinegar)
1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional)
parmesan cheese (to serve)
Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour.
NOTE: make sure that the lentils are completely cooked before adding salt or acid.
Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired.
I also add a couple of tablespoons of olive oil.
Serve with more vinegar and parmesan cheese.

by on May. 2, 2012 at 5:04 PM

 I have never made "quick and easy" soup. Sorry. Most take awhile.

by on May. 2, 2012 at 8:50 PM


by on May. 3, 2012 at 1:28 PM

Mexican Chicken Corn Chowder

•1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
•1/2 cup chopped onion
•1 to 2 garlic cloves, minced
•3 tablespoons butter
•1 cup hot water
•2 teaspoons chicken bouillon granules
•1/2 to 1 teaspoon ground cumin
•2 cups half-and-half cream
•2 cups (8 ounces) shredded Monterey Jack cheese
•1 can (14-3/4 ounces) cream-style corn
•1 can (4 ounces) chopped green chilies, undrained
•1/4 to 1 teaspoon hot pepper sauce
•1 medium tomato, chopped
•Minced fresh cilantro, optional
•In a Dutch oven, brown chicken, onion and garlic in butter until
•chicken is no longer pink. Add the water, bouillon and cumin; bring
•to a boil. Reduce heat; cover and simmer for 5 minutes.
•Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook
•and stir over low heat until the cheese is melted; add tomato.
•Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).

by on May. 3, 2012 at 2:51 PM

This is one of my very favorites.  It's economical, easy, and really good.  As a matter of fact, it's one of my go-to things, especially on cold days or even when I want to have something non-fattening and filling around.


2 T. butter

1/2 c. chopped onions

1 28oz can crushed tomatoes (actually, you can use whatever you have...diced, whole, stewed)

2 T. Splenda or sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1 c. chicken broth

1 c. 1/2 and 1/2 (I use fat-free to save calories)

SAUTE' onions in butter until soft.  Add remaining ingredients; bring to a boil over med-high heat.  Reduce heat and simmer for 5 minutes. 

Process in batches in blender until smooth, or use an immersible blender.

This won't be as smooth as canned, but it tastes a lot fresher, with a nice texture.

You can also add some chopped basil and oregano to give it an Italian taste.  Some chili power and ground cumin will give it a Mexican flair.

by on May. 3, 2012 at 2:52 PM

Here's another one that's satisfying but isn't really time-consuming and doesn't need a lot of funky ingredients.


4 c. thinly sliced onions

1 garlic clove, minced

1/4 c. butter

6 c. water

8 beef bouillon cubes

1 tsp. Worcestershire sauce

6 slices French bread (3/4" thick), buttered and toasted

6 slices Swiss cheese (8" x 4")

IN a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 min. or until tender and golden, stirring occasionally. 

ADD water, bouillon, and Worcestershire sauce; bring to a boil.  Reduce heat, cover and simmer for 30 min.

LADLE hot soup into six oven-proof bowls.  Top each with a piece of French bread.  Cut each slice of cheese in half and place both halves over the bread.  Broil until cheese melts.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)