SOUP

[lilk]

ANYONE WANT TO SHARE THEIR RECIPE WITH ME? I LOVE SOUP. WHAT IS YOUR TRIED AND TRUE SOUP RECIPE. WITH THE CHILL IN THE AIR I'M LOOKING FOR WAYS TO WARM UP THATS EASY ON THE POCKETS.

[inneedofhope]

classic chicken noodle: boil chicken - thighs, leges, breasts, whatever ya got, preferably with the bone no skin; pull out the bone when it has boiled off, add vegies (I like carrot, onion, and celery) and egg noodles. You can add bullion or broth, garlic, salt and pepper to taste.

[Edna_E]

I often make soup just by throwing whatever I have in it with a bunch of water and whatever broth is available.

[Domestic Gal]

Doing this off the top of my head as I do not have a recipe I just cut up stuff and dump in stuff.
Potato soup

5# potatoes peeled and diced
3 carrots peeled and chopped
1 onion chopped
4 ribs of celery chopped
4 cups or more Chicken broth or stock to cover ingredients
Put in a stock pot and boil until veggies are tender.

Add 2 12 oz cans of evaporated milk or 3 to 4 cups milk (evaporated makes is creamier)
bring to a small boil and thicken with instant mashed potato flakes. (or you can use cornstarch and water thickening)
Season with salt and pepper and other spices.
Can add ham, or bacon for more flavor.

Enjoy!!

[Jaded]

My tried and true recipe is for vegetable soup. It depends on how much I want to make, as to how much of everything I use, but basically, I cut up 1 large potato, 2 carrots, and an onion, very small and let cook with about 1/4 lbs of of stew meat cut into large pieces (about 1 inch cubes) until the potatoes and carrots are about mushy. This is your stock. I then cut up more potatoes and carrots into larger pieces, add ( all without draining) a can of corn, a can of whole tomatoes that have been mashed (or you can buy the pricier ones already crushed), and cook for about 10 minutes. Then I add 1 can of okra (this is optional for those of you who don't like okra), and another pound of stew meat, and turn down to medium for an hour, then simmer for about an hour.

Now I haven't mentioned seasoning, because I just use Nature's Seasons to taste. I tend to put more pepper into my soups than most people. Anyway, you add the seasoning at the very first, when you're making your stock, then you shouldn't have to add much more while cooking.

It's always better the next day.

[tammy88]

okay heres mine and i cant wait to read others

chicken noodle soup/stew
fill pot 1/2 way with water,boil chicken with celery, poultry seasonings, salt paper, little garlic alk, celery salt. add peas and carrots with the jucie from the can, add chicken broth if you like a stronger flavor (i do) add egg noodles raw, and cream of chkn soup 1-3 cans depending it you want soup or stew

veg beef soup

fill pot half way up with water, add beef to cook with salt and paper little whorsehire sauce. broil till tender, add italian stewed tomatoes 1-2 cans, peas, carrots, (ohh add celery while the beef is cooking and onion) Tomato soup 1-2 cans, and a little sugar (like a table spoon) simmer for 10-20 minutes all done

chilli

groound beef and kabasa sausage cooked up with chilli seasoning, 1/2 pot of water, stewed tomatoes, i can of tomato sauce or soup, onion, kennedy beans, add tom paste if you like it thicker. yummy (thats tongiht dinner w/o the sausage)

[Darlene]

**Tammy88, What size pot?**


One of my Favs. Looks and tastes gourmoo! Easy too!


~Quick Tortellini and Spinach Soup~

2T olive oil
4 slices bacon,diced
3 cloves garlic minced
1 medium onion finely chopped
9 cups chicken broth
2 tsp. dried Italian seasoning
1 lb. frozen cheese tortellini
1 can (28oz) crushed tomatoes packed in puree
8oz fresh spinach rinse well coarsely chop (may use frozen)
1 cup freshly grated parmesan cheese

Heat olive oil in a stock pot over medium-high heat. Add bacon, garlic and onion. Cook, stirring frequently, until lightly brown. Add chicken broth and Italian seasoning. Bring to a boil and add tortellini. Simmer until tortellini is cooked (10-12 min). Stir in crushed tomatoes-simmer another 5 minutes. Add spinach-cook until slightly wilted (about 3 minutes). Season to taste with salt and pepper. Ladle soup into bowls and top with grated parmesan.

[cherrie79]

Taco soup....

1 pound lean ground beef
1 can (15 ounces) kidney beans
1 can (11 to 15 ounces) whole kernel corn, drained
1 10 oz can Rotel tomatoes
1 envelope taco seasoning
1 (28 oz) can tomatoes
1 sm can chopped chile peppers (4 ounces)
1 can (15 ounces) pinto beans
1 envelope Hidden Valley Ranch Dressing

Brown the ground beef; drain well. Add remaining ingredients and stir. simmer in slow cooker on LOW for 6 to 8 hours. serve with tortilla chips or Mexican cornbread. I also have cheese and sour cream to top it...

[Persimmon Lace]

Here are some of my favorites

Black-eyed Pea Soup

5 slices of crisp bacon
2 cups of chopped tomatoes, fresh or 1 can diced drained tomatoes
1 cup chopped red/sweet onion
2 tbs of chopped jalapeno, fresh or jarred, depending upon taste
1 clove minced garlic
1 tsp salt
½ tsp of pepper
3 cups of water
2 beef bouillon cubes
4 cans black-eyed peas drained
Shredded cheese optional

Fry bacon until crisp, drain bacon, keep 2-tbs. drippings
Sauté onions tomatoes, peppers add garlic
Add salt, pepper and water
Add bouillon cubes
Add drained peas
Garnish with cheese if desired.

This makes about 6-8 good servings.

Tanya’s Soup

2 lbs. ground beef
2 cans Bush’s chili beans
2 cans minestrone soup
1 can of water
1-2 cans Rotel, I only do one can
1 cup of corn frozen or canned drained.

Brown ground beef and drain. Add other ingredients and simmer. This serves 6-8.

This recipe can be halved for 4 good servings. I still add 1 can of Rotel and 1 cup of corn.

Meatball soup

2 cans beef broth
2 cans diced tomatoes with roasted garlic
1 tsp italian seasoning
¾ cup uncooked small pasta
1 lb frozen cooked meatballs
2 cups frozen mixed veggies (carrots, beans and corn or other veggies)

Blend together broth, tomatoes, seasoning and 2 cups of water in a 6-quart saucepan. Bring to a boil. Add pasta, meatballs and veggies. Return to boil and reduce heat and cover. Simmer 10 minutes or until pasta and veggies are tender.

[Darlene]

Having this for dinner tonight~

Tried and true. I make this whenever I have a ham bone,truth be told that's mainly why I buy the ham.

~Pea Soup~

16 oz split green peas-rinse & check
9c. water
1 meaty hambone
1 lg onion,chopped
2 chicken boullion cubes (I use chicken soup base, it's a powder)
1/2 tsp each garlic powder & oregano
1/4 tsp each blk pepper & ground cloves
1 bay leaf
1+1/2c thinly sliced carrots
1c. sliced celery
s&p to taste

Mix all except carrots & celery & simmer 2 hrs. Remove hambone cool a bit and add any meat from the bone and the carrots & celery to the pot. Simmer another hour. Taste and add more boullion if necessary. Remove bayleaf. May also add extra ham if wanted, just cube & toss in to heat through.

[Ceashels]

My favorite is a modification of Peanut Soup from Williamsburg and it is delicious. I'll be making it next week.

http://www.history.org/Almanack/life/food/fdpnutsp.cfm

Their version is too thick and rich for me so I make mine thinner.

Sorry, I never measure.

Saute onions and celery in a pot with some oil/butter.
Sprinkle in some flour to start a rue and let cook for 2-3 minutes.
Add chicken stock and bring to a simmer.
Add salt and pepper to taste.
Stir in peanut butter (crunchy or smooth). (the amount is purely preference)
Add 1/2 + 1/2 to make it thicker and creamier.
Simmer till you can't stand it anymore and have a cupful.

[foxxyroxie]

Chili

2 lbs. ground beef (or more if desired)
1 pkg onion soup mix
1/2 can tomato or vegetable juice
2 cans diced tomatoes
2 cans beans (kidney, chili, or pinto)
Generous palmfull of chili powder (sorry, got it from Rachel Ray)
1/2 palmfull of ground cumin
Goya Adobo seasoning or season salt, to taste
Black pepper, to taste
Garlic powder, to taste
2-3 dashes Tabasco sauce

Brown ground beef and season with seasonings. Drain. Add diced tomatoes, juice, beans and let simmer for 10-15 minutes. Re-season and let simmer 15 minutes or more as desired.
NOTE: Chili is better the longer it simmers and even better refrigerated and reheated.

[jettsmom]

Our favorite around here is Taco soup. It's a little different from the one already posted. I never make plain chili anymore. This is what everyone wants.

I usually have leftover taco meat, so that's when I plan to have taco soup. Or you can use any ground meat for this. Use whatever amount you like.

Leftover taco meat or 1/2 - 1 lb ground meat, cooked
5 cans mexican style chili beans (aldi $0.39)
2 cans corn, drained
1 can diced tomatoes
1 pkt taco seasoning
1 pkt ranch dressing mix

I throw it in the crockpot on high for a few hours and its ready to go. There's usually enough leftover for 3 lunches.

Top with cheese, sour cream. We eat it with either crackers or tortilla chips. It's usually chips, because I always have those on hand when we have tacos. Someone always wants a taco salad or nachos later, and there's still plenty of meat leftover for the soup.