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With this chilly weather, nothing seems more satisfying then homemade soup for dinner. However, I have run out of ideas. I have made chicken soup, beef stew, cr. potatoe soup, and cr. broccoli soup. My stomach can only handle so much chili (due to the tomatoes) so, I am imploring my fellow PBSers for their fav. soup recipes in these cold months. If you have a fav, please post.
hmm that beef stew you mentioned sounds good right now! think i'm stopping by wendy's on the way to work and getting a couple of small chilis for night shift tonight...did that last night and it really hit the spot!
I've made veggie beef soup where I took a really lean roast and covered with water in the pressure cooker and cooked for 45 min or so then let cool then cut up into chunks/pieces and added some frozen mixed veggies and sometimes mushrooms if I have them(I let the veggies thaw while the meat cooks)..I add canned diced tomatoes to mine though but dont guess you'd have to...a lot of stores sell bolillo rolls(like little french bread loaves sort of) and they're delish dipped in the broth.
taco soup is another fave but it's like chili and loaded with tomatoes and spicy stuff...
I made a good soup with sausage the other day...the really lean smoked sausage links and added chicken broth, onions, chunky vegall and I add ed a can of rotel tomatoes for more spice but think it wouldv'e been ok without them. the vegall had big c hunks of potatoes and carrots..oh and added a can of great northern beans to it as well. could've used 2 I think but I didn't want too many starches.
"Clean Out the Frig" soup
Start with 1 lb of ground lean meat and a chopped onion or two. Brown in a little oil. Drain well. Put in big pot with a lid.
1 can Minnestrone soup, undiluted, 1 can Ro-Tel tomatoes (this is a VERY important flavor), 1 can tomatoes, 1 or 2 can Ranch beans or kidney beans, can of corn, several pieces of chopped garlic, cubed potatoes, cut carrots, and whatever else you've got in the frig you need to cook. Sometimes I have celery to add, left over peas, green pepper, or even some left over spaghetti and sauce!! Simmer covered for about 20-25 minutes.
No salt needed. I DO add a few swishes of Tabasco because that adds a little flavor.
Cool and divide into freezer containers. It will be thick but don't add water. You'll add the water when you get ready to heat it up. I have kept packages in the freezer as long as 3 months, and the flavor is still absolutely great. In fact, this soup is actually better after it has "set" for a day or two.
This is my current favorite soup, from Gourmet. It is a black bean soup, made from beans you cook yourself. It has sherry, soy sauce & balsamic vinegar added to the beans when you cook them, which I had Never heard of before. It is super yummy. Sour cream makes it taste even better.
My kids call this "purple soup" and don't like it very much because of the lime. So I'm having it for lunch instead.
This was the first soup I ever tried making myself. I really love this soup and make it often sometimes using different veggies/meats/broths. You could even shortcut it by using rotisserie chicken from the grocery store if you wanted. The stoup thing is goofy and it's a soup plain and simple:lol:
Italian Sausage Soup
This soup has that simmered-all-day flavor but takes just minutes to prepare. Serve it with hot crusty bread.
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
My cousin got me hooked on a soup she makes from leftover chicken and rice casserole. She cuts up the chicken, and empties the casserole dish into a soup pot. She adds 1 container of chicken broth and heats it through. It's fabulous! I add one can of Veg-all so I've got some veggies in the soup. The starch from the rice thickens the broth and it has a completely different taste and texture from the casserole. I let mine sit overnight and eat it the next day. It's terrific!
This is a very tasty soup that gets better the next day or so. It freezes well.
soak 1/2 bag green dried split peas and 1/2 bag of yellow split peas overnight in water. rinse well and drain. You can use any combination of peas if you want
Saute chopped onions. one leek and a bunch of scallions in olive oil, add cut up pieces of carrots and a few cloves of garlic to taste. sweat the veggies for about 5-10 minutes, then add salt and pepper to taste.
add the peas to the vegggies and add one large can of chicken broth or veggie broth. add 3-4 cups of water. a few bay leaves, and a teaspoon of hot sauce. bring to a boil, stir often and simmer for 4-6 hours. add water if too thick and season again if needed with salt/pepper and hot sauce. This can also be made in a crock pot overnight. This soup takes time, but is it is very declisious. Oh by the way, I add a few slices of pork with the bone in. You can use ham or smoked turkey wiings. the meat on the bone giives the soup a really wonderful flavor, but use whatever you want. You can save the ham bone next time you serve a baked ham.
Enjoy! I don't measure when I cook, so just use this as a guidline and improvise.
Last Edited on: 12/19/08 9:19 AM ET - Total times edited: 1
This recipe is delicious!
Cheesey Potato Leek Soup
2 Tablespoons unsalted butter 2 large leeks, about 1 pound, white and part of green sliced
1 small onion, chopped 1 1/2 pounds all purpose potatoes, peeled and cut into 1-inch pieces
2 chicken bouillon cubes(4 grams each) 1/4 teaspoon salt
1/8 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper
1 cup shredded sharp cheddar cheese chives, for garnish
In a large saucepan, melt butter over medium heat. Add leak and onion. Cook, covered, for 10 minutes, stirring occasionally.
Add potatoes, bouillon, salt, nutmeg, cayenne pepper, and 6 cups boiling water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.
Carefully puree mixture in batches and return to saucepan*. Gently reheat and add cheese, stirring until melted.
Garnish with chives, if desired, and serve.
*I used a potato masher and mashed it. It was quicker and easier, plus there was less to wash.
I love soup!
This soup is very simple, but surprisingly delish (and pretty darn healthy too!):
French vegetable soup (Soupe au pistou)
In 1-2Tbs. of olive oil, saute 1 med. onion & 2 small leeks (chopped) until soft. Add 2 chopped carrots, 1 1/2 cups of chopped green beans, & 5 cups of water. Simmer 45 minutes.
Add ~ 1/2 can of drained white (navy) beans, 1 can of chopped tomatoes (undrained), and 2 sliced zucchini. Simmer 20 minutes.
Add ~1/2 cup uncooked macaroni. Simmer 15 minutes.
While the macaroni is cooking, make the "pistou" (i.e., French pesto): in a food processor or blender, grind together 2 garlic cloves, ~1 c. of basil leaves, 1/2 c. grated parmesan. Add 1/4c. olive oil & process to make a paste. (If it has trouble coming together in the blender, I'll add a little water.)
Mix the pistou into the soup just before serving. (I've also used prepared pesto-- it's almost as good as fresh)
I was going to say cheese soup---a recipe that calls for a bit of beer (I prefer very light beer, or it's overwhelming).
And onion soup. And don;t forget all the great asian soups.....And shrimp gumbo.
Therer's also a mexican chicken soup that's incredible----it has chicken and some veggies, but also lots of tomatos, lime jiuce and cilantro. It's the only soup I really like.
I made a new red onion soup with tomatoes (not too many) and red wine, which was divine. From "Vegetable Soups" by Deborah Madison (she is wonderful--I also love her blackeyed pea soup with mustard greens and rice).
I was wondering if you would like to share this recipe. I did put my name on the wish list for this book, but would like to try it sooner.
I'd love to see the recipe for the Black Eyed Pea Soup. We LOVE blackeyed peas (and greens and rice). In fact, I just ordered a case of Sylvia's Blackeyed Peas from a site called BuyTheCase.net because we have them at least once a week.
Here's the recipe for the red onion soup with tomatoes and red wine, from Deborah Madison's Vegetable Soups (credit where credit is due, right?). I will have to go a-hunting for the blackeyed peas one; my book is at home and I don't have that in my email anywhere yet!
RED ONION SOUP WITH TOMATOES AND RED WINE
2 tbsp butter
Pasta Fajioli Soup
1 ½ teaspoons oil
1 pound ground beef (or hot and sweet Italian sausage mixed)
1 cup onion, chopped
3 to 4 cloves garlic, minced
¾ cup carrot, slivered or finely chopped
¾ cup celery, diced
2 cans diced tomatoes
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
2 32 ounce containers of Low sodium beef broth or stock
1 ½ teaspoons dried oregano
1 ¼ teaspoons black pepper
2 ½ teaspoons fresh parsley, chopped (or 1 ¼ teaspoons dried parsley leaves)
¾ teaspoon Sriracha hot sauce (optional)
24 ounces your favorite spaghetti sauce
4 ounces dried pasta shell macaroni, or salad macaroni (ditalini) pasta (1 cup)
1. Saute meat, in oil in large 8 quart stock pot until meat is browned. Add onions, carrots, celery, garlic and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add beef broth or stock, oregano, pepper, hot sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
2. To serve, ladle into individual bowls and garnish with, sliced jalapenos, hot sauce, shredded Monterey Jack, or cheddar cheese, sour cream, tortilla chips, bread sticks, or garlic toast. All Garnishes are optional.
Split Pea Soup
2 tablespoons oil (olive or vegetable)
1 medium to large onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
1 (32 ounce) container of chicken broth
4-6 cups water
1 package split peas (rinsed and drained)
1 pound leftover Mary’s Holiday ham (smoked turkey neck, turkey wings, smoked ham hock or bacon), (if using bacon cut it into bite size pieces and sauté for a bit to render out some of the flavor before adding the water and beans)
¼ cup pineapple mixture (only if using Mary’s holiday Ham)
Salt and pepper to taste.
1. In stock pot over medium heat until hot. Add the onion and sauté for about 5 minutes turn down to medium low and add the garlic, celery and carrot. Sautee for another 10 to 15 minutes or until the onion is transparent and soft. Add ham and heat through.
2. When ready add chicken broth. Turn up heat, and bring to boil. Boil for 5 minutes. Add split peas and turn down to simmer. Simmer until veggies are soft and peas are done.
Cream of Turkey and Wild Rice Soup
2 large carrots quartered and diced
2 medium stalks celery diced
1 large onion, diced
4 cups chicken broth
½ cup long grain and wild rice blend (optional)
2 cups water
2 cooked boneless skinless chicken breast halves, shredded
2 teaspoons chicken base
1 (4.5 oz.) package quick cooking long grain and wild rice mix with seasoning packet
¾ teaspoon salt, optional
¾ teaspoon black pepper
¾ cup all purpose flour
½ cup butter
1 cup heavy cream,
1 cup half and half, plus
¼ cup milk
Milk later in the process to thin a bit if needed.
1. In a 5 quart Dutch oven or larger pot over medium heat, sauté onion and celery until softened almost softened; add carrot and cook another 5 minutes, add broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, milk, and half and half a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Loaded Baked Potato Soup
1 tablespoon butter
1 large onion (for about 1 cup chopped)
4-6 already baked Russet Baking potatoes
2 cans (about 14 ounces each) fat free chicken broth, or 4 cups home made chicken stock
1 cup milk
½ cup sour cream
¼ teaspoon salt, or to taste
1/8 teaspoon black pepper
Real bacon bits (not imitation) to taste
Shredded Cheddar cheese to taste
1. Melt butter in a 4 ½ quart pot over medium heat. Meanwhile, chop the onion, add it to the pot chop. Raise the heat to medium high and cook until the onion begins to soften, about 2 minutes. Meanwhile, cut the baked potatoes in half.
2. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Meanwhile, peel the potatoes and cut into bite size cubes. You need about 3 cups of potato cubed.) Add them to the pot.
3. Add the milk and sour cream and stir well. Add the salt and black pepper and taste to correct the seasonings. Cook until heated through, 3 to 5 minutes. Serve at once, garnished with bacon bits and cheese, if desired.
Notes: This is Great! But I only used about 4 ½ medium to large baked potatoes and 4 cups chicken broth.
Curried Pumpkin Soup
1 chopped onion
pat of butter
2 cans (16-18 oz) solid pack pumpkin
1 can black beans
1 can tomatoes
3 cups broth of choice
1 tbs curry powder
1 tsp cumin
Brown onion in butter. Add the rest of the ingredients and heat until ready!
Just made this the other night for the first time. It was great and simple.
Cheese Vegetable Soup
1 package frozen California Veg's
2 can cream of whatever you like soup
1 can chicken broth
2 cups water
1 lb Velvetta
Boil water and broth. Add soup and veg's til cooked and tender. Add cheese til melted. Add more cheese if so liked.