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re: Post your favorite soup recipe
Posted on 1/9/17 at 4:02 pm to Cajunate
Posted on 1/9/17 at 4:02 pm to Cajunate
I made the Hurst's 15 bean Hambeen soup over the weekend in the crockpot. I'm feeling puny, so it was a good shortcut and turned out very well. I will make it again.
I put in 3 smoked ham hocks that I had, washed and sorted the beans and then dumped them in (no soak). Added a 2 lb bag of frozen Pic Sweet chopped veggies which were onion, celery, red and green bell pepper and parsley. I was surprised at the quality. I haven't used frozen chopped veggies in many years if ever.
I added two 1/2 32 oz boxes of Kitchen Basics chicken stock rather than water. Then, I thick slicked and quartered a lb of smoked sausage that I added.
Cooked on low for 6 hours. Was done before then, though. Added a can of petite diced tomatoes per the recipe on the bag, half of the seasoning bag for the Cajun bean soup (wasn't sure if it might be too spicy for some of the folks who would be eating it and I couldn't taste it so much because of cold). Added some Nature's Seasoning to it and let it go a little longer.
Everyone really liked it. I'll make it again when I can taste it more, but it sure looked good and what I could taste was good. I liked the bean selection, too.
I put in 3 smoked ham hocks that I had, washed and sorted the beans and then dumped them in (no soak). Added a 2 lb bag of frozen Pic Sweet chopped veggies which were onion, celery, red and green bell pepper and parsley. I was surprised at the quality. I haven't used frozen chopped veggies in many years if ever.
I added two 1/2 32 oz boxes of Kitchen Basics chicken stock rather than water. Then, I thick slicked and quartered a lb of smoked sausage that I added.
Cooked on low for 6 hours. Was done before then, though. Added a can of petite diced tomatoes per the recipe on the bag, half of the seasoning bag for the Cajun bean soup (wasn't sure if it might be too spicy for some of the folks who would be eating it and I couldn't taste it so much because of cold). Added some Nature's Seasoning to it and let it go a little longer.
Everyone really liked it. I'll make it again when I can taste it more, but it sure looked good and what I could taste was good. I liked the bean selection, too.
1
Posted on 2/6/17 at 12:04 pm to Gris Gris
I've made this twice now. It's very good, easy and quick. In fact, it's good before any milk/1/2 and 1/2 or cheese is added.
I used a large bundle of fresh thyme as I've doubled and tripled it.
I didn't use as much of the milk/1/2 and 1/2 or cheese as called for. Just add what you think you want. I didn't top with any cheese, but I did top with some croutons.
I make it the night before sans the milk and cheese, test the seasoning and then puree and add the milk and cheese.
You do not have to use the brands mentioned. This is from the Cabot cheese site, so they push their own cheeses.
Tomato Cheddar Soup.
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
1/2 cup half-and-half or milk
3 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)
Directions
In large pot, heat oil over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.
Remove from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add; add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well.
Return to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.
Remove from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
Puree soup in blender in two batches until smooth. Return to pot. Season with salt and pepper.
Place over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.
I used a large bundle of fresh thyme as I've doubled and tripled it.
I didn't use as much of the milk/1/2 and 1/2 or cheese as called for. Just add what you think you want. I didn't top with any cheese, but I did top with some croutons.
I make it the night before sans the milk and cheese, test the seasoning and then puree and add the milk and cheese.
You do not have to use the brands mentioned. This is from the Cabot cheese site, so they push their own cheeses.
Tomato Cheddar Soup.
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
1/2 cup half-and-half or milk
3 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)
Directions
In large pot, heat oil over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.
Remove from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add; add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well.
Return to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.
Remove from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
Puree soup in blender in two batches until smooth. Return to pot. Season with salt and pepper.
Place over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.
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