53 oven baked soup Recipes

split peas, lentils, chicken broth or 5 cups vegetable broth, sliced carrot, sliced celery, sweet red pepper, chopped, onion, chopped, bay leaf, ground cumin, salt and pepper, plain yogurt, chopped unpeeled cucumber

green split peas, washed and drained. par boil two minutes., water, smoked ham hock, canadian bacon cut in bite size pieces, onions, chopped, carrots, chopped, a bouquet garni (6 sprigs fresh parsley, 2 bay leaves, a dozen pepper corns, 1 tsp of celery seed tied up in cheesecloth bag), cayenne pepper, salt-careful here , taste after cooking and adjust according to the salt released from the ham hock, olive oil, proscuitto , slivered, pumpernickel croutons , baked in the oven with garlic butter and parmesan

beer (preferably lager), chopped canned chipotle chilies in adobo sauce , plus 1 tbsp adobo sauce, ground cumin, onion, chopped, dried black beans, rinsed, boneless pork butt (pork shoulder), kosher salt, sour cream, store-bought refrigerated fresh salsa, fresh cilantro, if you don tsp have a slow cooker : heat oven to 300o f. follow the recipe above using a dutch oven or large casserole. bake, covered, until the pork pulls apart easily, 4 hours.

lanas country potatoes au gratin by request, whole milk, condensed cheddar cheese soup, undiluted, butter, grated cheddar cheese, cream cheese, softened, garlic, minced, ground nutmeg, black pepper, baking potatoes , cut into 1/4-inch-thick slices, onion, thinly sliced, paprika , parsley, chives (optional), heat oven to 350 degrees, par boil the sliced potaoes about 6-7 minutes (at full, prior to adding., heat milk in small saucepan over medium heat until small bubbles form around edge of pan ., add soup , cream cheese, butter, garlic, nutmeg and pepper., stir until smooth ., layer 1 fourth of potatoes and 1 fourth of onion in bottom of dish..layer equal amounts of the cheddar cheese as well., top with 1 fourth of soup mixture ., repeat layers 3 times , using remaining potatoes, cheese,onion and soup mixture., cover; cook for about 40 minutes. (take cover off for last 10 minutes.), sprinkle or garnish with paprika, chives, parsley. (optional)

split peas, water, diced carrots, diced celery, diced onion, parsley sprig, dried thyme, celery seed, salt, fresh ground black pepper, bay leaf, fully cooked smoked kielbasa , coarsely chopped in food processor, bitters

vegetable oil, yellow cornmeal, all-purpose flour, baking powder, baby bam , recipe follows, salt, buttermilk, egg, grated cheddar, fully cooked cocktail sausages, condiments : ketchup, mustard, chili sauce, cheese sauce, paprika, salt, dried parsley, onion powder, garlic powder, ground black pepper, dried oregano, dried basil, dried thyme, celery salt, something to season your foods , like the grown-ups do with emeril s original essence. add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. you fearless bammers out there can kick this up a notch by adding cayenne, to taste. (i d start with about 1/4 tsp, and then take it from there.)

low-sodium fat-free chicken broth, dried split peas, dried lentils, carrots, sliced, celery ribs, sliced, red bell peppers, seeded and chopped, onions, chopped, bay leaves, salt, ground cumin, pepper, plain fat-free yogurt, chopped cucumber

chicken breasts (frozen ), chicken soup (1 can), butter, melted, poultry seasoning, water, swiss cheese

sliced stale bread rubbed with garlic clove and baked in slow 200 degree oven for 15 min., olive oil, garlic, chopped, fresh basil leaves, roasted plum tomatoes (cut in half , drizzle with olive oil and sea salt and bake in high temp oven), vegetable stock, onion

all-purpose flour, oven bag, boneless beef sirloin steak, cut diagonally into thin strips, sliced water chestnuts, drained, beef-flavored ramen soup mix, broken into pieces, water, ginger-flavored soy sauce, red bell pepper , cut into thin strips, green onions , cut into 1-inch pieces

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.