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Soups: Winter edition (also super healthy edition)
Posted on 12/8/11 at 10:04 am
Posted on 12/8/11 at 10:04 am
Okay, with it super cold outside, I decided to try my hand at a red lentil soup. it was amazing and not horrible for me, so I want more recipes like that so I can balance out the horrible holiday eating that will ensue soon.
What are your favorite bean stews, lentil soups, and veggie soups at this time of year? TIA!
Carrot Ginger and red lentil soup
I used this recipe, but made a few changes. added 3 times the garlic and ginger and added 1/3 cup of craisins (i would recommend golden raisins).
Im making it again this weekend and I will probably add two jalapenos instead of one. (i added sriracha to my soup after it cooked b/c the pepper wasnt clear your sinuses hot.
i served it over wild jasmine rice and it really hit the spot last night. works well with brown rice too.
What are your favorite bean stews, lentil soups, and veggie soups at this time of year? TIA!
Carrot Ginger and red lentil soup
I used this recipe, but made a few changes. added 3 times the garlic and ginger and added 1/3 cup of craisins (i would recommend golden raisins).
Im making it again this weekend and I will probably add two jalapenos instead of one. (i added sriracha to my soup after it cooked b/c the pepper wasnt clear your sinuses hot.
i served it over wild jasmine rice and it really hit the spot last night. works well with brown rice too.
Posted on 12/8/11 at 10:06 am to skygod123
Potato soup, (bacon and cheese variety). I have no recipe', I wing it.
Posted on 12/8/11 at 10:12 am to skygod123
quote:
(i would recommend golden raisins).
Perfect addition to balance out the heat from the peppers. Nice job Sky.
Posted on 12/8/11 at 10:28 am to skygod123
I make the best Potato, bacon, and cheese soup. Don't have the recipe on me, at work. Will post it tonight if I remember.
This post was edited on 12/8/11 at 10:29 am
Posted on 12/8/11 at 12:45 pm to skygod123
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!!!!
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!!!!
Posted on 12/8/11 at 1:10 pm to skygod123
I'm trying to think of a healthy soup. I'm trying really hard.
I made potato soup 2 nights ago, but I garnish with sour cream, cheese and real bacon.
A sweet potato or squash soup without the cream or using skim milk or that fat free half and half might interest you. You can just adjust the recipes somewhat.
I make a red bean soup, but I put andouille in it. Could maybe substitute some lean ham or canadian bacon. Oh, but I use a ham stock with wine...there's always something bad in there!
You can cook about any vegetable in some chicken stock, puree it and make a soup, BUT most of them require the cream. If you're okay without that or using skim milk, you could alter all of those types. They don't really need a lot of cream if you make them a bit thick on the veggie side.
I made potato soup 2 nights ago, but I garnish with sour cream, cheese and real bacon.
A sweet potato or squash soup without the cream or using skim milk or that fat free half and half might interest you. You can just adjust the recipes somewhat.
I make a red bean soup, but I put andouille in it. Could maybe substitute some lean ham or canadian bacon. Oh, but I use a ham stock with wine...there's always something bad in there!
You can cook about any vegetable in some chicken stock, puree it and make a soup, BUT most of them require the cream. If you're okay without that or using skim milk, you could alter all of those types. They don't really need a lot of cream if you make them a bit thick on the veggie side.
Posted on 12/8/11 at 1:22 pm to skygod123
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 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.
Posted on 12/8/11 at 2:51 pm to skygod123
I'm a big fan of mulligatawny. Will post my recipe when I get home.
Posted on 12/8/11 at 3:28 pm to skygod123
I ate a Kale and Bacon soup for lunch that was actually quite good.
Posted on 12/9/11 at 12:15 pm to skygod123
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.
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.
Posted on 12/9/11 at 12:36 pm to skygod123
I was going to make a three squash soup.
Posted on 12/10/11 at 12:51 pm to skygod123
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.
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.
Posted on 12/19/12 at 11:05 am to skygod123
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.
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