Soups: Winter edition (also super healthy edition)

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(i would recommend golden raisins).

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Perfect addition to balance out the heat from the peppers. Nice job Sky.

TREEDAWG'S VEGETABLE BEEF SOUP

INGREDIENTS:

3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
1/2 Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot


RECIPE:

1) Cut Roast into bite sized chunks and season with Tony’s.

2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.

3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1 Hour.

4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.

Talk about something that makes you feel good on a cold Winter day!!!!

I was attempting to make saag paneer the other day but didn't have any paneer cheese

I threw everything in the blender and it was almost think enough to be considered a soup

I'm convinced it wouldn't be that difficult to make a puree of spinach soup

Here is what I did:

Half white onion diced, about a teaspoon of minced garlic, 3 cloves, stick of cinnamon in the pan. Lightly fry until brown and remove cinnamon and cloves. Add a TBSP of mild curry powder and stir until fragrant. Add spinach and cook for 1 minute, then add water, salt and pepper to taste. Bring to a boil and reduce until you get it to the consistency you want.

I'm a big fan of mulligatawny. Will post my recipe when I get home.

Roasted Butternut Squash Soup Made this recently to freeze for brown bag lunches. I added a little cumin and red pepper.

One of our clients gave us a bag of sweet potatoes yesterday. Today I'm making a curried sweet potato lentil soup. I found this recipe by doing a google search: Curried sweet potato stew I think it will be good-- with more lentils and more spices.

I'm going to add some shredded pork tenderloin tonight before serving and freeze the rest.

Here's my Potato Soup Recipe. I usually double this when I make it though.

Potato Soup:

8 slices bacon
1 cup diced onion
2/3 cup flour
6 cups chicken broth
4 cups cooked, diced white potatoes
2 cups whipping cream
1/4 cup chopped parsley
1 1/2 teaspoon minced garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon hot sauce
1 1/2 black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions

Fry bacon crisp, crumble and set aside. Saute onion in bacon drippings over medium heat about 3 minutes. Add flour, stirring until smooth. Cook 5 minutes, stirring, until golden. Gradually whisk in chicken broth until liquid thickens. Add potatoes, cream, bacon, parsley, garlic, basil, salt, hot sauce, and black pepper. Simmer 10 minutes. Do not boil. Add cheddar cheese and green onions. Cook until cheese melts.

Many soups can be improved with good stock. However, it can be a pain to make stock from scratch.

I make a chicken stock/broth in the crockpot. Very little work.

If you eat rotisserie chickens, save the carcass. I sometimes purchase chicken backs as they are extremely cheap.
1. Roast the bones in the oven. This will improve the flavor and color of your stock.
2. Place the roasted bones in the crockpot.
3. Add vegetables if desired. Traditional stock usally uses celery, white or yellow onions, garlic.
4. Cover with water.
5. Cook on low 16+ hours.
6. Season to taste.
7. Remove the chicken and vegetable "parts." You can use a cheese cloth or a coffee filter. You can just take the ladle out the stock you want to use at that time.
*You can refridgerate and skim the solid fat should you choose.

That's it. Easy.

You can even leave your crockpot on and add water and chicken bones to it throughout the week. I wish I could take credit for the idea. Jenny's description located at this site was the inspiration:
Perpetual Soup

You can also do this with beef bones though they take longer to cook down and you will likely have to have a butcher to get good beef stock bones.