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Started By
Message
It is time for SOUP!!!!!
Posted on 12/5/16 at 9:24 am
Posted on 12/5/16 at 9:24 am
Well, this happened yesterday...........it is time!!
TREEDAWG'S VEGETABLE BEEF SOUP
INGREDIENTS:
3 Lb. Beef (I like Chuck Roast)
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
½ Head of Cabbage
1 Lb. Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked (big chunks)
1 Lg. Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Qt. Beef Broth
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 and Broth 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, 2 Tbsp. Salt and 2 Tsp. Black Pepper. Partially Cover and simmer low for 1 Hour.
3) Add Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Partially Cover and simmer low for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer low for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.
ETA: add water as needed depending on how much stuff ends up in the pot.
TREEDAWG'S VEGETABLE BEEF SOUP
INGREDIENTS:
3 Lb. Beef (I like Chuck Roast)
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
½ Head of Cabbage
1 Lb. Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked (big chunks)
1 Lg. Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Qt. Beef Broth
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 and Broth 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, 2 Tbsp. Salt and 2 Tsp. Black Pepper. Partially Cover and simmer low for 1 Hour.
3) Add Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Partially Cover and simmer low for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer low for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.
ETA: add water as needed depending on how much stuff ends up in the pot.
This post was edited on 12/5/16 at 9:58 am
14
Posted on 12/5/16 at 9:31 am to TreeDawg
Thanks for posting this. I was thinking about making a soup this week and now I have the recipe
Posted on 12/5/16 at 9:55 am to notiger1997
quote:
Thanks for posting this
You are welcome and you will not be dis-appointed.
Posted on 12/5/16 at 9:57 am to TreeDawg
Sweet Potato and Andouille Soup
Recipe from Emril. LINK
INGREDIENTS
3 tablespoons peanut oil
1 1/4 pounds sweet potatoes
1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
1 cup julienned onions
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup heavy cream
3/4 teaspoon salt
2 tablespoons chopped fresh chives
I microwave the sweet potatoes, but the recipe calls for baking them. Sometimes, we skip the heavy cream and it is still a very tasty soup.
Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.
Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.
Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.
Recipe from Emril. LINK
INGREDIENTS
3 tablespoons peanut oil
1 1/4 pounds sweet potatoes
1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
1 cup julienned onions
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup heavy cream
3/4 teaspoon salt
2 tablespoons chopped fresh chives
I microwave the sweet potatoes, but the recipe calls for baking them. Sometimes, we skip the heavy cream and it is still a very tasty soup.
Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.
Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.
Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.
Posted on 12/5/16 at 10:05 am to TreeDawg
quote:
TreeDawg
Posted on 12/5/16 at 10:14 am to TreeDawg
Posted on 12/5/16 at 10:18 am to CoachChappy
Damn I am making some of that
Posted on 12/5/16 at 10:34 am to TreeDawg
Posted on 12/5/16 at 10:41 am to TreeDawg
Good to see you, Tree!
I'll bump the soup thread! It's past time!
I'll bump the soup thread! It's past time!
Posted on 12/5/16 at 10:46 am to CoachChappy
I made that one for Thanksgiving the past two years, always a fan favorite.
Posted on 12/5/16 at 11:28 am to TreeDawg
Bookmarked
Posted on 12/5/16 at 11:29 am to Gris Gris
quote:
Good to see you, Tree!
Hey Gris Gris, I wish I had more time to post. This was the 1st weekend back at my house since being flooded out. We are in a FEMA Trailer now and I have been without a kitchen since August. Talk about picking up my spirits being able to cook again.
Posted on 12/5/16 at 11:34 am to TreeDawg
Oh, man, I'm so sorry to hear you were flooded and I completely get being able to cook lifting your spirits! I hope your place is new and fresh and your kitchen is filled with good things made by your hands for your loved ones!
We sure could use your posts around here, so when you've cooked a bit, remind us of those great recipes!
Your veg soup is in the recipe book, I think. I'm going to check to make sure it's there. It's a keeper like all of your recipes!
Merry Christmas!
We sure could use your posts around here, so when you've cooked a bit, remind us of those great recipes!
Your veg soup is in the recipe book, I think. I'm going to check to make sure it's there. It's a keeper like all of your recipes!
Merry Christmas!
Posted on 12/5/16 at 11:59 am to TreeDawg
Broke out one of our favorites. My wife is a vegetarian, so I do a lot of veg cooking. This soup is delicious, though, meat or no meat.
Chickpea soup with saffron and almonds
3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley
1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.
We shred some manchego cheese in as well at the table which sets it off. It's a really unique, interesting flavor with the almonds and saffron and the almonds also give it a unique texture. Even better the next day after flavors set a while (what soup isn't?).
Chickpea soup with saffron and almonds
3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley
1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.
We shred some manchego cheese in as well at the table which sets it off. It's a really unique, interesting flavor with the almonds and saffron and the almonds also give it a unique texture. Even better the next day after flavors set a while (what soup isn't?).
This post was edited on 12/5/16 at 12:00 pm
Posted on 12/5/16 at 12:08 pm to TreeDawg
Tree's veg soup is on p 257 in the Word recipe book.
Posted on 12/5/16 at 2:18 pm to TreeDawg
Got a pot of simple Italian vegetable on the stove right now!
Posted on 12/5/16 at 4:00 pm to TreeDawg
Just made a a quick Egg Drop for the little one. She loves it. Got a ham bone in the fridge, think I'll do a split pea tonight.
Posted on 12/5/16 at 9:11 pm to TreeDawg
Are you draining cans of vegetables or dumping all in? It seems like a lot of water, this isn't too thin?
My friend makes an incredible soup, starts his by browning some tomato paste and sometimes even adds just a little light roux. Thick and hearty.
My friend makes an incredible soup, starts his by browning some tomato paste and sometimes even adds just a little light roux. Thick and hearty.
Posted on 12/5/16 at 9:15 pm to BigB0882
This time of year nothing beats tomato soup with macaroni, corn bread and sliced onion.
Posted on 12/6/16 at 1:46 am to BigB0882
I don't care for thick veg soup myself. Sort of like gumbo...everyone likes it prepared differently.
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