Throw This Together Soup Recipes

THROW-TOGETHER VEGETABLE SOUP

I threw this together from vegetables that we needed to get rid of. It turned out well, so here it is.

Provided by Apocryphal One

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Throw-Together Vegetable Soup image

Steps:

Heat olive oil in soup pot at medium heat.
Add garlic cloves and onion to the olive oil.
Saute until onions begin to brown.
Add bell peppers, celery, potatoes, tomatoes and vegetable stock to pot.
Bring soup to a boil for 5 minutes, then reduce heat.
Simmer until potatoes can be cut with a fork, but are still firm. Do not let potatoes become too soft (squishy, mashed, etc.).
Salt and pepper to taste.

Nutrition Facts : Calories 164.3, Fat 2.7, SaturatedFat 0.4, Sodium 180.1, Carbohydrate 32.5, Fiber 4.8, Sugar 6.9, Protein 4.1

Ingredients

1 medium yellow onion, chopped
2 red bell peppers, chopped with seeds removed
3 celery ribs, chopped
4 red potatoes, cut into 6-8 pieces each
2 cups vegetable stock
1 (15 ounce) can diced tomatoes, drained
4 garlic cloves, minced
1 tablespoon olive oil
salt
black pepper

THROW TOGETHER CROCK POT CABBAGE SOUP

Yes, here I am back with yet another soup recipe that keeps me going and is quick as a snap to throw together and leave to cook. This is not fancy food but makes it easier for me to eat and not have to think a great deal about it being alone. c.2007

Provided by Hajar Elizabeth

Categories Long Grain Rice

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 10

Throw Together Crock Pot Cabbage Soup image

Steps:

Reserve 1 tablespoons of the lemon juice.
Place remaining ingredients into crock pot and cook on low 6-8 hours.
Just before serving, add the remaining lemon juice.

Nutrition Facts : Calories 106.3, Fat 0.6, SaturatedFat 0.2, Sodium 880.1, Carbohydrate 22.6, Fiber 2.2, Sugar 8.7, Protein 3.8

Ingredients

1 (10 ounce) bag angel hair coleslaw mix or 1 (10 ounce) bag regular coleslaw mix
1 (28 ounce) can imported crushed tomatoes
1 large onion, chopped
1 garlic clove, minced
2/3 cup long grain white rice, raw
3 tablespoons brown sugar
3 tablespoons lemon juice
6 cups beef stock
1 teaspoon salt
1 teaspoon black pepper

THROW-TOGETHER CHICKEN HARVEST SOUP

Please forgive my not-so-perfect ingredient list and instructions. My husband and I came up with this soup one chilly fall evening. We had no idea what we were doing, but we have been making this soup ever since!! As far as the chicken and veggies go, we never measure, just add whatever amounts we like. It is always different. Sometimes the veggies even change, depending on what I have in the fridge. This soup is very easy, quick and totally versatile, making it a keeper!!

Provided by Shae2138

Categories Chicken

Time 40m

Yield 1 pot

Number Of Ingredients 12

Throw-together Chicken Harvest Soup image

Steps:

First, let me clear up the chicken issue.
Whenever I roast a chicken I always have about half of that chicken left.
I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
I try and leave a little"crunch" in the veggies.
Add chopped chicken meat/juices and cook until warmed through.
Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
Salt and pepper to your taste.
Bring to slight boil and add egg noodles, cooking until noodles are done.
Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
Take a quick taste to check seasoning and adjust before serving.

Nutrition Facts : Calories 1064.5, Fat 111.5, SaturatedFat 69.5, Cholesterol 387.7, Sodium 282.9, Carbohydrate 15.5, Fiber 3.1, Sugar 3.1, Protein 7.3

Ingredients

cooked chicken meat, chopped,with juices from pan (Left over roasted/baked)
2 -3 tablespoons butter
diced yellow peppers or diced orange bell pepper (amounts will vary with the amount of soup you decide to make)
1 bunch green onion, sliced
1 package fresh sliced mushrooms
2 -4 cups water
chicken bouillon
salt
pepper (I use coarse ground)
other seasoning, your juices from your left over chicken should be seasoned nicely already (optional)
1 package egg noodles (I use Mrs. Reams frozen egg noodles)
8 -16 ounces heavy cream (1-2 small cartons, see note in instructions)