As the days get shorter....
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  1. #1
    Registered User momof42003's Avatar
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    Apr 2004
    Eugene, OR
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    Default As the days get shorter....

    I feel the need to make more soups..
    The only problem is that I really don't have any recipes for them.
    Any one out there have any "TNT" recipes?? I would sure appreciate it. I am really not a soup person, but should start to make more homemade ones.

  2. #2

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    Jun 2005
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    I don't use recipes when I make soup; they never come out the same twice. But my secret ingredient for great home made soup is saving my veggie scraps for the broth: the "ends" of onions and garlic, the membranes and "navels" of peppers, and the juice/seeds/navels from tomatoes. I also keep chicken and beef drippings when I cook them. I just toss it all into a tupperware bowl (with a lid) in the freezer. When the bowl is full, toss the scraps in a pot, let it simmer down, and strain. I put this broth into an ice cube tray, then store the cubes. The broth is so tasty, it's good enough on its own. Throw in some vegetables and maybe rice or pasta, and you can't go wrong.

  3. #3
    Registered User PrairieRose's Avatar
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    I think we have a section of soups here somewhere.......

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  5. #4
    Registered User YankeeMom's Avatar
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    May 2005
    Northern NY
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    We LOVE soups!!

    Cheesy Potato Soup
    1 medium onion, chopped
    2 T butter/margarine
    6 medium potatoes, peeled & cubed
    2 carrots, diced
    5 C water
    2 C milk
    1 can cream of chicken soup, undiluted
    1/2 t garlic salt
    1/8 t pepper
    12 oz velveeta cheese, cubed
    fresh parsley
    In a large saucepan, saute onion in butter, add potatoes, carrots, and water. Bring to boil, reduce heat, cover & simmer 15 mins or until potatoes are tender. Sit in milk, soup, garlic, pepper. heat through. Add cheese, stir until melted. Garnish w/ parsley.
    **Serve immediately. The cheese tends to separate if you cook it too long. Doesn't taste bad, just looks weird lol

    Chili w/ corn dumplings
    1 1/2 C ground beef
    3/4 C chopped onion
    1 can (15-17oz) whole kernal corn, undrained
    1 can (16oz) stewed tomatoes, undrained
    1 can (16oz) tomato sauce
    2 T chili powder
    1 t red pepper sauce
    1 1/3 C Bisquick baking mix
    2/3 C cornmeal
    2/3 C milk
    3 T chopped fresh cilantro
    Cook beef & onion in Dutch oven over medium heat, stirring occassionally, untl beef is brown; drain. Reserve 1/2 C corn. Stir in remaining corn w/ liquid, tomatoes, tomato sauce, chili powder, and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover & simmer 15 mins. Mix baking mix and cornmeal. Stir in milk, cilantro, and reserved 1/2 C corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 mins. Cover & cook 10 mins or until dumplings are dry. 6 servings

    Corn Chowder
    1 lb bacon
    chopped 1 small onion, diced
    1/4 cup butter
    2 cans cream corn
    1 can corn
    4 med-large potatoes, cubed & cooked separately
    3/4 - 1/2 gallon milk
    1/2 tbsp parsley
    salt & pepper to taste
    Brown bacon & onion, add butter (in dutch oven). Add all 3 cans of
    corn, milk, parsley, salt & pepper. Heat on medium. Add cooked potatoes, simmer
    20-30mins. Stirring often.

    Bean & Bacon Chowder (from TCTWG)
    6 slices bacon (I use more)
    1 cup onion, chopped
    2 Tbsp flour
    3 cups milk
    2 medium potatoes peeled & diced
    1/2 tsp dried thyme
    1-22oz can baked beans
    Cook bacon & onion in saucepan until bacon is lightly browned and onion is tender. Blend in flour. Add milk, cook & stir until bubbly. Add potatoes, thyme, 1 tsp salt, & 1/8 tsp pepper. Cover & simmer 12-15mins or until potatoes are done. Stir in beans & heat through.

    Cheeseburger Chowder (from Quick Cooking)
    1 lb ground beef
    1/4 C chopped onion
    1 1/2 C water
    3 t beef bouillon granules
    1/2 t salt
    2 C cubed red potatoes
    1 celery rib, thinly sliced
    3 T all purpose flour
    2 1/2 C milk, divided
    1 C shredded cheddar
    In a large saucepan, cook beef & onion over medium heat until meat is no longer pink; drain well. Sti in the water, bouillon, and salt. Add potatoes & celery. Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until potatoes are tender.
    Combine flour & 1/2 C milk until smooth; gradually stir into beef mixture. Bring to a boil; cook & stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted.

    Taco Soup
    1 lb ground chuck, browned and drained well
    2 c tomatoes
    1 c Ro-Tel tomatoes
    1 c chili or kidney beans, rinsed and drained
    2 c whole kernel corn, with liquid
    1 pkg taco seasoning
    1 pkg ranch dressing mix
    grated cheese
    Fritos or tortilla chips
    Combine ground chuck, tomatoes, beans, corn, taco seasoning, and dressing mix, and bring to a boil. Reduce heat and simmer for about 30 minutes. Serve with grated cheese sprinkled on top, and with chips.

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