Rave: Soup’s On ! Forum Foodies – Got a fave recipe to share?

[inactive]

I’m finding that I am a little bored with my standby soup recipes. One of the things I love about fall/winter is making a nice pot of soup. I particularly enjoy making soup to freeze. Soup is yummy, nutritious, convenient and cost-effective. I would love to have new soups to try and learn your secrets for preparation of a great soup, chowder, stew, chili or broth. What are your favorite soups? Please, share for all so everyone can get our soup on! Thanks for playing!

Share This

[guidosmom]

I LOVE LOVE LOVE soup. I hope people post a lot of recipes. :) One of my favorites is Castilian Spanish Garlic soup, or sopa de ajo. I don’t really have an official recipe for it, I learned to make it when I lived in Spain several years ago. This is how I usually make it:

ingredients:

10 garlic cloves, peeled and sliced.

5 cups of vegetable broth (usually they use beef, but since I don’t eat meat I use vegetable, you can use chicken too).

1 cup of dry sherry.

¼ cup of olive oil.

French bread, sliced and toasted.

Grated Parmesan cheese.

Salt and pepper.

Sauté the garlic in the olive oil until it turns golden.

Heat the broth with the sherry. When the broth starts to boil, add garlic and the olive oil.

Season with salt and pepper (to taste), then simmer for about 30 minutes.

Strain out the garlic and reheat.

Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.

Put the hot toast in the bottom of soup dishes; then pour the soup over top.

Some people throw out the cooked garlic, but I usually mash it up and put it in with the soup. Why waste good garlic? :)

This is probably a great Halloween recipe, to keep vampires away.

Share This

[inactive]

Guidosmom- Thanks for getting it going!

I’m TOO hungry right now…that sounds fabulous, but simple! Point well taken about soup as vampire repellent!

Share This

[JenV]

I don’t have time to post the whole recipe, but a good tip- instead of rice or noodles in a veggie soup- I like to use shredded broccoli stems – the kind you buy pre-shredded for broccoli cole slaw. Great texture and a great way to add even more veggies to your soup!

great topic, wsdood! :)

Share This

[JayDee]

From an NPR story, simple, but easy enough. (My fave is chicken soup from scratch, but to quote Calvin of Calvin and Hobbes: “Six minutes to microwave? Who’s got that kind of time?”)

Slow Cook Hamburger Barley Soup

1 pound lean ground beef

1 16-ounce can tomatoes chopped (try organic for less salt

+/-6 ounces tomato juice

4 cups water

1/2 pound fresh or frozen green beans chopped

1 red bell pepper, diced

1 cup diced celery

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons garlic powder

2 tablespoons light soy sauce

1 bay leaf

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1 cup barley

2 carrots, peeled and diced

1 large baking potato, peeled and diced

1 Medium onion, chopped

In a large skillet, brown the onion, and then add the ground beef and brown. Drain completely. Put all ingredients in crock pot. Cook for 4-6 hours on high or 8-10 hours on low.

While it calls for a slow cooker, you can sub low heat on the stove and probably shorten the time.

Share This

[Heinz57Mom]

Barley Lentil Soup

6 c. broth or water

1 c. Lentils (rinsed)

½ c. barley (rinsed)

1-small onion,

2-carrots,

2-celery stalks

2 cloves garlic minced or grated

1 lg fresh jalapeno seeded and diced

1 small bell pepper (any color) diced

½ tsp oregano flakes

½ tsp cumin

1 tsp salt

Rinse lentils and barley and add to pot with broth/water in it. Dice onion, carrot, & celery and add to pot. Add seasoning and simmer one hour stirring occasionally or until lentils and barley are cooked and soft. Eat as is or puree if desired or for baby.

Share This

[inactive]

Hey –

I am a HUGE fan of incorporating grains into as many meals in as many ways as possible. I think grains, such as the barley in JayDee’s and Heinz57’s recipes is so very “autumn” and are another great substitute for high-glycemic value foods like pasta, noodles and rice. JenV provided another great alternative by using grated broccoli, which I would imagine would contribute mightily to flavoring whatever broth you’ve got going on, as well as provide nice little crunchy bits.

Heinz57 even suggests the suitability of pureeing for the baby! Lucky and well-loved babies!

Share This

[Aim]

Sausage-Bean Soup

from my blog (link from my name)

Start with approximately 1 cup of veggie stock.

Add 1/2 cup chopped dried mushrooms. They can be found at costco, and because they are freeze-dried they go a very long way. A jar costs around $10 and lasts easily 6 months.

Add:

1 cup chopped carrots

1 can white beans

1 can pinto beans

1 tomato, chopped

3-4 cloves garlic, minced

Slice 2-3 spicy italian sausages into rounds.

Saute the sausage rounds, and add to soup. Add a little water to the pan used for the sausages, and reheat to deglaze the pan. You will now have a sausage-y stock to add to the soup.

Add a drizzle of balsamic vinegar, and any spices you like. Don’t forget to season with salt and pepper!

Share This

[inactive]

I know that last post sounded like I’m the Martha Stewart of HP. Not quite – I’m just so hungry right now :) ! I can’t help it! Thanks everybody for adding to the thread though and I hope more will chime in. Go for it!

Share This

[Aim]

Basic Veggie Soup Stock

(from my blog, link above in my name)

These are all items I had in the house. The entire batch of veggies was approximately $5, and this recipe does not use the entire portion of the veggies purchased (example, it uses radish greens, but the radishes themselves can be saved for another day!)

1 onion – chopped roughly

1 red bell pepper – seeded and chopped roughly

3 bunches radish greens or carrot tops – washed

3 cloves garlic

3-4 carrots, chopped roughly

3 stalks celery with leaves, washed and chopped

1 branch sage, fresh

Place all ingredients in large soup pot. Turn heat on high until onions begin to sweat. Add water to cover all veggies, cover pot and turn heat down to a simmer. Leave on stove for 2-3 hours. Once stock smells rich, strain out the veggies and set them aside. The clear stock can be divided and frozen in 1/2 cup batches in order to use for future soups.

Now take all the veggies you set aside, and fish out the greens. Put the remainder in your blender and puree down to a thick liquid. Add a little water as necessary. Now you have a second batch of soup base for thick soups. Try adding some bite-sized bits of chicken and a handful of barley or other grains.

Share This

[Aim]

Hearty Turkey-Veggie Soup

another from my blog

Throw whatever veggies you have laying around in a pot with a quartered onion and 1 quart stock. Add some oregano, sage, cumin, salt and pepper, and a dash of Tapatio or other hot sauce (I used a habanero sauce we had on hand)

Let all of this simmer for about 4 hours, adding water as necessary.

Strain, returning clarified stock to pot, and add:

1/2 lb ground turkey breast, browned

1 T Yoshida’s or other teriyaki-type sauce

1/2 cup balsamic vinegar

1/4 cup crumbled freeze-dried mushrooms, assorted

6 carrots, chopped

2 red bell peppers, chopped

1 yellow pepper, chopped

2 cloves garlic, minced

Simmer until mushrooms reconstitute and soften.

Serve with fresh crusty bread.

Share This

[Aim]

Chicken Soup from leftovers found in the fridge

This is my alternate Chicken Soup recipe. My primary recipe can be found here: http://aimgrrrl.wordpress.com/2008/01/27/roast-chicken-sunday-night-dinner-and-leftover-chicken-soup/

I make a point to always have a chicken carcass in the freezer. It’s fairly easy to accomplish this – even the pre-made roasted chickens at the grocery store will work. Once you’ve finished the chicken you’re going to eat, let it cool and then break the bones apart. Feel free to also separate out any good bits of meat you find in the crevices. Put them in a ziploc, and place that inside whatever container you’re using for the bones.

This becomes an easy way to get fresh, homemade chicken soup when you’re sick or need comfort food.

Stock:

1 chicken carcass

2-3 carrots – break in half with your hands. Don’t worry about peeling.

1 head garlic

1 onion, cut into a few large sections

1 generous spoonful miso paste

1 large handful spinach

any other leftover veggies in the fridge that may be starting look look less-than-optimal

Throw all of the above into a large stock pot, add water to just cover it all, cover and simmer on low heat for a few hours while you go back to bed or watch a movie on the couch. Once you have a good, hearty stock, strain the solids out and return liquid to the pot.

Add the following:

chicken – cooked and cut into bite-sized pieces

carrots, chopped

1 package udon noodles

Simmer until carrots begin to soften

Share This

[Aim]

Curried Celery Soup

1 large head celery, chopped

1 head garlic, minced and smashed to a paste with sea salt

1 small apple, chopped

1/4 cup white miso paste

2 Tbsp cumin

2 Tbsp curry powder (Indian yellow)

1 tsp celery seed

1 Tbsp black pepper

1 Tbsp sea salt

2 T Smart Balance Omega-added spread (or butter)

1 cup chicken or veggie broth (or bouillon + water)

2 large boneless skinless chicken breasts (substitute tofu for veggie-friendly version)

1 cup dried shitake mushrooms

2 Tbsp Balsamic vinegar

1 t black truffle oil

Saute apple and celery in large pan with spices and butter until slightly softened. Remove half of vegetable/spice mixture to blender and liquefy, adding broth as you go to keep it loose. Add blender contents and remainder of saute’d veggies to a large soup pot and begin to simmer. Add water if necessary to thin soup. Add mushrooms.

Cut chicken or tofu into bite-sized pieces and brown in pan that veggies were cooked in (do not wash pan in between). Once protein is browned, add enough water to deglaze pan, and add all contents to soup pot.

Drizzle truffle oil and balsamic vinegar into soup, stir, and serve.

Share This

[Aim]

And last one, cuz I am a soup queen! I absolutely love this one in Fall.

Potato, Parsnip and Cabbage Soup

3 cups new or fingerling potatoes, chopped into 1″ pieces

2 parsnips, chopped into 1″ pieces

2 Tbls Better than Bouillon veggie soup base

3 large cloves garlic, mashed into paste (approx 2 T yield)

Freshly ground pepper

Sea salt

1 tsp truffle oil or other rich oil

2 Tbls balsamic vinegar

1 cup applesauce

1 head green cabbage, chopped

Put potatoes, parsnips, bouillon in large soup pot. Add water to just cover the other ingredients. Grind fresh sea salt and pepper to taste – about 12 turns of each. Boil on med-high heat until vegetables soften. Transfer potatoes and parsnips to blender and puree in batches with small amount of broth. Return puree back to soup pot, and stir into remaining broth. Add garlic, balsamic, applesauce and oil. Allow soup to simmer about an hour to deepen flavors.

Approximately 10 minutes before serving, add cabbage and heat through.

Share This

[cjboffoli]

Back in my adopted hometown of Charleston, South Carolina we make a Lowcountry delicacy known as She Crab Soup. The name for this bisque comes from the fact that it is made with the roe from female crabs. If you can get some crab roe from a local fish market you might give this one a try. I guarantee that it will not disappoint.

2 tablespoons unsalted butter

2 shallots finely minced

1/2 tsp sea salt plus more to taste

1 tablespoon AP flour

4 cups half and half

2 cups fish broth or shrimp broth

4 tablespoons crab roe (any fine-grained orange, golden or pink fish roe (carp, trout, tobiko or flying fish roe from Uwajimaya will do)

5 tablespoons sherry (plus a generous dram for the cook to sip whilst cooking)

1 1/2 lump crab meat

fresh ground pepper to taste

Heat the butter in a 3 quart saucepan over high heat until frothy. Add shallots and salt and sauté until the shallots are soft but not browned. Then sprinkle the flour over the shallots and whisk until it is completely incorporated into the butter and shallots. Add the half and half, broth, 2 tablepoons of the roe and 1 tablespoon of sherry and whisk until everything is incorporated. Cover. Bring the mixture back up to a simmer. Then uncover and continue to simmer gently, stirring occasionally until the bisque has reduced a bit (10-15 minutes). Then strain through a fine mesh strainer and return to the pan. Add the crabmeat. Cook for a few minutes over low heat. Season with salt and pepper. To plate it, put 1 tablespoon of the roe in the bottom of each serving bowl and gently ladle in the soup. Drizzle generously with sherry on top before serving.

Share This

[Aim]

CJB: YUM! Thanks for that one. I’ve always wanted to make she-crab soup. FANTASTIC idea!

Share This

[mellaw6565]

Soup Lover’s Bible – my best friend and a must for anyone!!

My partner makes the best sausage & sauerkraut soup from scratch and I also learned how to make Tom Kah Gai/Goong from scratch in Thailand:)

Share This

[flowerpetal]

I’m not sure if I should post this here or in the Beer Church thread. Many of you may already know about beer bread; and what bowl of soup is not made better by a slice of warm and buttered home made bread?

The basic beer bread is two ingredients. A 12 oz.bottle of beer and three cups of self rising flour. Stir these together (don’t over-stir) and scrape it into a well oiled bread pan. Bake at 350 to 375 degrees for 60 to 75 minutes. Voila!

So now its time to experiment. We don’t keep self rising flour in our kitchen, but any flour mix will work as long as it has the leavening ingredients already built in. Bisquick works. And lately we have been using a whole wheat pancake/waffle mix. And you can add ingredients of your choice. I have been dicing up apples from our still fully ladened tree. Fresh chopped herbs work. Grated carrots work too. Chopped walnuts or pecans also work. E-Z P-Z!

Share This

[guidosmom]

Another thing I thought of. I am always looking for ways to reduce waste, and if I can save money at the same time why not? I heard an idea on NPR about a year ago and have been doing it ever since. A cheap and good way to make vegetable broth. Save the parts of any vegetable you would normally throw away (onion skin, stems of celery or carrots, etc…). Keep them in a large zip lock bag in the freezer. When the bag is full, boil them for a few hours (and add salt if desired), voila, cheap and tasty vegetable broth. This works particularly well with onion skins. :) Enjoy.

Share This

[missaudreyhorne]

I loooooooove soup! I have like 5 or 6 soup cookbooks and I love to experiment and blend recipes together. This is one of my very faves, but it did not originate from me or my cookbooks…

I received a frozen container and recipe for this spinach and tortellini soup at a soup swap at the beginning of the year and it is DELICIOUS. I usually add more prosciutto, garlic and tortellini (because I like lots of STUFF in my soup), plus adding fresh chopped basil with the spinach is a delicious addition! I also usually make a double batch because it seems to get better as it ages in the fridge.

2 T olive oil

2 oz pancetta or prosciutto, finely diced

1 clove garlic, minced

1 med. onion, chopped

9 cups chicken broth

2 tsp. dried Italian herb blend (oregano would also do)

1 can (28 oz) crushed tomatoes in puree

8 oz. fresh spinach, rinsed, stemmed and coarsley chopped

9 oz spinach or cheese tortellini

salt and pepper to taste

1 c. freshly grated Parmesan

Directions were basically saute the meat, garlic and onion in olive oil for 10-15 minutes until browned, add the chicken broth and herbs and bring to a simmer and then add the tortellini and cook until the tortellini is soft, I think 7 or 8 minutes, I didn’t really time it. Then add the tomatoes and simmer for 3 minutes, then add the spinach and simmer for 3 more minutes or until wilted. Season with salt, pepper and top with parmesan.

Share This

[JanS]

guidosmom. I’m not a vegetarian, but use vegetable broth at times…what a good idea. I also save the trimmings from meat/chicken in freezer bags or containers for use later on. And sometimes there’s even some usable meat for whatever recipe I may be making.

And, BTW, I will second the yumminess of the soup recipe that mssaudreyhorne gave…it’s dee-lish :)

Share This

[Jerald]

Re: Split Pea Soup

My family’s version is a basic recipe, using ham hocks or a leftover ham bone. Sometime I just buy a slice of ham and stir it in. But the important addition is a few cloves. My mother would use the remainder of a holiday ham that had been studded with cloves and glazed. It gives it a unique flavor that we like. We don’t use any other seasoning besides salt and pepper. No garlic, for instance, or thyme.

Share This

[JanS]

I adore good split pea soup…I’ll remember that next time I make it :)

Share This

[bunnypug]

I love soup too. And I love to make it, but don’t always have the time. So I also wanted to turn on folks to what I consider VERY good “store bought” soup. The tomato soup at Metropolitan Market. Very delicious. Its the one item I frequently buy pre-made and serve to guests and it always gets rave reviews.

Share This

[Zenguy]

The best tomato soup and it goes together in literally a couple of minutes, all from a can and tastes great!

One Jar of roasted red peppers, two large cans of peeled tomatoes and two cans of broth (chicken or veggie).

Puree the peppers and tomatoes in a blender or food processor, combine in a pan with the broth and red pepper flakes to taste…I like it spicy! Great with garlic bread to dip in or a pepperjack toasted cheese sandwich.

Share This

[Author]

Posts