I made Avgolemono soup a couple of days ago, and it is extremely simple, although it helps to have homemade soup stock, which is not so simple. Here's what I put into my soup

6 cups homemade chicken soup stock (made with lemons and lots of fresh herbs)
6 oz. noodles (I prefer egg noodles, but used rotini because that's what I had)
1 cup poached chicken meat (from making the chicken stock)
juice of 2 large lemons, about 1/3 cup
3 eggs
2 Tbsp butter
2 Tbsp olive oil
2-3 cloves garlic, chopped
1/3 cup flour
black pepper and salt to taste

Bring soup stock to a boil and cook the pasta for 8 minutes. Remove from heat and add cold chicken meat to cool the mixture slightly. Beat eggs with lemon juice and stir slowly into broth. Make a roux with butter, oil, garlic, and flour, and add to the soup to thicken, as needed. Add salt and pepper to taste. Garnish with fresh parsley.

I'm not exactly sure how much chicken stock I used, but I watered mine down a bit because it was very intense. I made my chicken stock with a whole chicken, a couple of lemons, garlic, onion, parsnip, and a bunch of fresh herbs from my garden: thyme, oregano, bay leaves, and sage. From the sage, I mostly just cut off the flowers and the tops, and I did the same with the thyme. I didn't bother removing any leaves from the stems (except for the bay leaves) since I was going to strain the broth anyway. I poached the chicken in my pressure cooker, which took about 15 minutes to get to pressure, 15 minutes on pressure, and then I let it sit for 30 minutes before I released the pressure and removed the chicken. I returned the chicken bones and skin to the pressure cooker for another 20 minutes to finish the broth.

To make it simple, you can use broth that you buy and omit the chicken meat.

Potato soup is also very quick and easy to make.

Think I've mentioned this 1 before - super simple & very delicious - esp. good when you have a cold:

Chicken, Basil & Spinach Soup

1 pkg skinless boneless chicken thighs (approx. 1.3 - 1.5 #) cut into bite size pieces

1# pkg frozen spinach

1 medium onion, quartered & sliced thinly

approx. 3/4 cup fresh basil, julienned (1 bunch or 2? I grow my own, so have no idea)

salt, pepper, grated nutmeg, lemon juice to taste

water

extra virgin olive, butter

Saute onion in several Tbs olive oil & butter over medium high/medium heat until it starts to soften, then add chicken pieces & continue to cook until mostly cooked through. Add spinach & chopped basil & enough water to cover. Bring to a boil, then lower heat to simmer & add seasonings to taste. Simmer approx. 8-10 minutes until spinach & chicken are done. I use about a half a lemon & about 1/4 tsp. freshly grated nutmeg & lots of freshly ground black pepper.

NOTE: You can also add sliced fresh mushrooms - saute them w/ the onion first.

P.S. Almost forgot that I often add a handful or 2 of bowtie (farfalle) pasta w/ the spinach & basil, then simmer 'til pasta is done.

Potato Kale soup.

The original recipe just calls for chopping up an onion and potatoes and adding them to boiling broth or water, cook till the potatoes are done, turn off the heat and add a squeeze of lemon and some chiffonaded kale, let sit 15 minutes, serve.

I usually get fancy and sauté the onion with a little garlic before adding potatoes and broth, but it's about as simple as a soup can get and really good.

Another easy soup that is very good is Turkish Red Lentil. I usually follow this recipe from Whole Foods:

http://www.wholefoodsmarket.com/recipe/turkish-red-lentil-soup

but there is also a more basic version that calls for one mug of red lentils, one mug chopped carrots, 6 mugs of water, seasoning of your choice, boil till done.

any soup is easy if you have some good home made stock waiting.
Wednesday a friend's husband had surgery and I found out she would becoming home from the hospital about 6:30. So I got a couple of chicken hind quarters out of the freezer, zapped them for 4 minutes then put into a pot to bworn, while I got out the cuisinart and sliced 2 good sized onions about 2/3 of a head of celery, a pound of carrots, dumped the veggies ontop of the chicken thighs, added 2 half gallon containers of frozen chicken stock and turned it to medium and plopped a lid on the pot. After about 40 minutes I pulled out the chicken quarters, removed the skin and meat from the bones and put the meat and a handful of brown rice and a handful of chopped parsley, some fresh ground pepper and salt, replaced the lid and let it simmer. In about 1 1/2 hours I had lovely soup!
Another quickie is potato soup....brown a sliced onion in 2 tablespoons of butter, when browned add 2 T. flour and about 4 cups cut up russet potatoes a stalk of cut up celery and about 6 cups of good chicken broth....simmer until the potatoes are falling apart, add 1/2 cup cream and some dry parsley and dry dillw eed....warm almost to boiling. correct for salt and serve.

My friend's cabbage soup is the epitome of super simple (and really good). I agree with Linda: soup is easy if you have some good home made stock. I always do have stock in the freezer. The cabbage soup makes its own stock, however, and, by the grace of canned tomatoes, has minimal prep. Get some meaty dog bones (because they're the same bones as soup bones for less than half the price), cut up a couple of potatoes and onions, whap up a cabbage into about about eight pieces, and dump it all in a pot with a big can of whole tomatoes and one of stewed, seasoning, sugar, garlic, lemon juice and water, plus whatever else catches your fancy. Boil and simmer for a few hours. It freezes pretty well, flavor wise, though the potato breaks down and the cabbage goes limp. Fresh, it's amazingly delicious (and I'm not a big cabbage fan), and it's that much better the second day.

None of the soups described here is stupid or sipmle. Anything involving chopping - let alone julienning - vegetables is serious cooking as far as I'm concerned.

My stupid simple soup: Bring water to boil, add Knorr's real chicken soup powder, slash open a bag of frozen vegetables (peas, carrots, any nice mix), chuck in some noodles & spices, serve, acknowledge compliments with modesty, which in this case is definitely called for.

I make one from Jacques Pepin that's very easy. Cook up a few links of your favorite sausage, I like the spicier ones like Andouille. While that's going in the food processor whiz up a couple or three cans of white cannelli beans that have been drained and rinsed using chicken stock to thin the beans to a smooth but thick soup consistency. Heat the bean mixture in a pan and season to taste with salt, pepper, and hot sauce (sriracha works well). Dice up the cooked sausage into 1/2" or so chunks and toss them in. Finish with a little heavy cream and/or more chicken stock to adjust the consistency. If you happen to have a little fresh parsley to make things look pretty...

I also make some fresh croutons using slices of a good baguette drizzled with a little olive oil and seasoning (salt, pepper, garlic powder, onion powder, paprika, or what suits your tastes). Put the slices on a sheet pan in 425 degree oven or so until toasted, turning once.

I cook asparagus or zucchini in chicken stock (or veggie for vegan) with some onion and/or garlic that's been simmered or braised until soft, and whiz it all up in the food processor until super smooth. I add a bit of milk or cream (or sometimes not if I make it vegan) just to lighten the taste and brighten the color, add spices if I want. It makes a really quick and delicious soup.

This is an adaptation of White Chicken Chili that uses pantry items. The original recipe was on the back of McCormick White Chicken Chili Seasoning Mix (and a similar one on the back of Williams Chicken Chili Seasoning Mix), and I use canned chicken instead of raw/cooked chicken. Increase the water for soup, and add some sour cream and baked tortilla strips when serving. The recipe calls for a package of the seasoning mix, but I only use 1-2 t. I keep these ingredients in our 72-hour Emergency Food Kit.

1 (13-oz.) can of chicken breast (UNdrained)

1 (15-oz.) can cannellini beans (or kidney beans) (UNdrained)

1-2 t. McCormick OR Williams Chicken Chili Seasoning Mix (or to taste)

1 cup water (for soup, add more)

Bring to boil. Reduce heat to low; cover and simmer 10-minutes, until all ingredients are heated through.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

I got this recipe when I was in 4-H, age 10. I used to make it when we had chicken salad sandwiches on soup and sandwich night, and would use homemade chicken broth we cooked the chicken in, instead of canned broth.

CARROT-CELERY SOUP

1. In large saucepan heat 1 T. salad oil. Add 1-cup each - thinly sliced carrots and celery and 1/4 c. chopped onion.

2. Saute vegetables 5-minutes, stirring frequently.

3. Add 2 cans of chicken broth and 2 cans of water, 1-1/4 t. soy sauce, and white pepper (to taste).

4. Cover and simmer for 15-minutes, until vegetables are crisp-tender.

5. Top with a sprinkle of fresh chopped parsley.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Only 66 calories.... ITALIAN TOMATO AND RICE SOUP

(source: Better Homes and Gardens)

1 (12-oz.) jar chunky salsa

1 c. sodium-reduced tomato juice

1/3 c. quick-cooking brown rice

1 T. dried minced onion

1 t. Italian seasonings, crushed

1/2 t. instant chicken bouillon granules

1/8 t. dried minced garlic

1/8 t. pepper

1 (16-oz.) package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans

2-cups water

1/3 c. finely shredded or grated Parmesan cheese (as a topping)

In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2-cups water. Bring to boiling; reduce heat. Cover and simmer for 10-minutes.

Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5-10 minutes or until rice and vegetables are tender.

Top each serving with cheese, if desired. Makes 6-servings.

66 calories; 2g protein, 15g carbohydrates; 0g fat, 438mg sodium; 422 mg potassium

These two are very simple, especially if you have a stick blender.

Our favorite is Roasted Tomato Soup (with a grilled cheese sandwich...mm..):

On a baking sheet:

2 carrots and one onion, cut into chunks, a (big) handful of peeled garlic and enough cored, halved tomatoes to cover the sheet.

Drizzle with olive oil and roast in a hot oven until vegies start to blacken, Add a handful of fresh basil and simmer in 2-3 c. chicken broth 10 minutes or until carrots are tender. Blend. Add cream or milk to taste.

We had this at a soup and bread fundraiser. I had to buy the community cookbook to get the recipe, lol.

Carrot Ginger Soup

3/4 stick butter

1/4 c. grated fresh ginger (I used a little more)

1 c. white wine

1 1/2 lb. carrots -- peeled and sliced

1 lg. onion -- chopped

3 cloves garlic (I used more)

6 c. chicken or vegetable broth (I use my homemade vegie broth paste and added a little salt)

Lemon juice, curry powder, chives, for garnish

Saute onions, ginger and garlic until onions are soft. Add carrots, wine and broth and simmer until carrots are soft. Puree in blender (I used a stick blender).

Finish with a squeeze of lemon juice, a pinch of curry powder and a sprinkle of snipped chives. (I added lemon juice and curry powder directly to the soup, and topped it with a little dollop of sour cream.)

From: Spirit Valley Cookbook

- - - - - - - - - - - - - - - - - - -

Scallion-Ginger Broth

Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.

• TOTAL TIME: 15 MINS
• SERVINGS: 4

Stupid simple tomato soup that tastes like Heinz!

Big tin of toms in pot. Add quartered onion and a stock cube and half a pint of water. Boil 15 mins then whazz.

Save up asparagus ends. Dump in blender with some chicken stock, onion, little bit of garlic. Blend until smooth. Transfer to pot, add more stock, also cream or coconut milk, simmer, salt and white pepper. For a peppery tinge, add a bit of argula. Stir in some fat, butter or olive oil, before serving.

I am truly enjoying reading these recipes and have saved them in Word documents.

Islay's soup reminded me of one that we, as well as visitors, would ask Mom to make. The ingredients were always in her pantry and probably in everyone's pantries.

Edith's Soup

My mom always made a very simple soup that everyone wanted her to make when
they were visiting. It is so, so good.

In a saucepan, sauté 1 large yellow onion in a small amount of bacon grease
or olive oil. Add 2-4 potatoes that have
been peeled and chopped to bite size (she always used Russet potatoes). Crush 1 28-oz can whole tomatoes then add to
the saucepan. Fill the tomato can about 1/2 way with water or broth and add to pan.
Sprinkle with salt and cayenne pepper (don't use too much pepper, just enough
to give it a tiny zing). Cook until potatoes are soft. We always like to have
cornbread with Mom's soup.

I make dump chili a lot with canned stewed tomatoes and chili beans and frozen corn and salsa for seasoning. You can use beef broth or veggie broth for it, mixed with my secret ingredient--V8 juice. Season to taste. Can start with browned ground beef it you want, I am veggie so I don't. I made it white chili the other week using salsa verde, and diced chicken instead of beef, and white chili beans, which I can get now. Added some chicken broth, cumin, garlic and cream for flavor. No tomatoes in that one, although I usually have canned yellow tomatoes around for this purpose, or I can get canned tomatillos at the grocery. One of the joys of home canning, getting stuff like that for easy meals. We do "homeade" chicken soup with the store bought chicken breasts, chicken broth, frozen mixed vegetables and a package of egg noodles. Season to taste and great for what ails you!

I made black bean soup (recipe from Taste of Home) -- it is almost all canned but it was delicious.

Learned cooking basics from my grandmother as a kid. Soup was something I knew how to make from scratch well before getting out of HS. Veggie/beef soup is sorta "dumb" simple. Na's split pea soup is STOOPID simple. Ham bone (or any kinda smoked, bony , meat thing... turkey wings would work. Into big pot... slow cooker would work. Chopped onion, celery, carrots. Bag-o dried split peas. Cover everything with plenty of water and just let perk on stove top till split peas pretty mush disintegrate. Don't think I've ever made it in crock pot, but think you could just dump everything in and come back later to soup?? We called it "Exorcist soup".

And that same recipe works with baby limas, black beans, lentils, pinto beans,,,,etc etc.....most soups are STOOPID simple....
Good for Na to teach you.

Stupid simple in my house is shopping in the freezer. We were away for a month and came home exhausted and while un-packing i took out a few 1/2 pints. Caramelized onions and mushrooms, garden salsa, duck stock. DH back to work the next day and did not shop yet so i pulled out a pint of homemade chili and a pint of chicken stock that was frozen with some roasted chicken meat and some white beans for a chicken/chili soup.

-upside down as i just ran some warm water to release them from the containers.

Every time i roast and make stocks i start a pot of beans and freeze various containers....some just stock and some with beans and some of the meat. I don't have the time to cook every day with working full time but i have a garden harvest and homemade stocks and veg that make a quick homemade meal.

With my usual basic pantry i like to start with something fresh in our medium enameled soup pot, then add my homemade frozen, then a fresh garnish. (goat cheese, parm, cilantro, lime, etc) Toast some croutons or parm toast points.

I actually took that pic for my Mom. Dad loves my soups so i always pack a cooler of frozen pints and qrts they can mix-n-match but Mom gets confused and 'saves' them. I even gave written instructions to pick at least two and even taped some groups together but she took them apart. I even made a couple soups while visiting from the stash and she got a bit upset that i was using up her 'gift', : )

At least when i visit soon i'll have some quick freezer goodies to cook for them. : ) ...And restock another batch. I'm thinking to just prep fully prepared pint soups all ready to go since they are getting confused. They have a few 1/2 pint of my precious garden leeks but don't know what that is. No stick blender, blender or Cuisinart or any cooking appliances. Never had any of that growing up.

I call on Sundays and it is always "what do i do with the leeks?"....cute and adorable they are. I just lightly saute my garden leeks with shallot and garlic and freeze some right away but make a killer soup after harvest.