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Started By
Message
Looking for a good soup recipe
Posted on 12/5/17 at 3:09 pm
Posted on 12/5/17 at 3:09 pm
Ive been in the mood for soups lately. Always enjoy everyone's recommendations 
6
Posted on 12/5/17 at 3:12 pm to CP3LSU25
I like to do this one pretty often in the winter. A chef friend of mine made it up. Not very complicated but great for a snowy day.
White Chili
Ingredients
½ Large Yellow Onion (diced)
2 ea Jalapeño (diced)
8 clove Garlic (diced)
1 can Black Beans
1 can Kernelled Corn
1 can Garbanzo Beans
Salt
3 small can Chopped Green Chili
2qt Chicken Stock or Broth
6ea Boneless Skinless Chicken Thighs
2 T Ground Cumin
2T Dark Chili Powder
¼ cup Vegetable Oil
Pepper
¼ bunch Cilantro
Method
Preheat large stock pot or Dutch oven over medium heat. Lay out chicken thighs on plate or cutting board and season with salt and pepper. When pot is heated add enough vegetable oil to coat bottom of pan. Add chicken thighs and sear on both sides until golden brown and bottom of pan begins to brown (manage heat to ensure the pot does not burn. Remove chicken and place on a plate to rest. Add diced onion, garlic, and jalapeño. Season with a pinch of salt, 1T cumin, and 1T dark chili powder. Cook gently over medium heat stirring every few minutes. Drain all canned goods into a colander and rinse with cold water. When onions are tender and translucent, add the canned product, and mix well. Add chicken stock, scraping bottom of pan to break up the browned bottom. Cut chicken into bite sized pieces; add to soup with any liquid left on plate. Bring soup to a boil and cut back to a simmer. Taste for seasoning. Add salt, cumin, and chili powder to your own taste. Simmer for 30-40mins, allowing flavors to develop. Pull from heat and add chopped cilantro. I always recommend making the chili the day before you plan to serve. Allowing soup to cool and rest in fridge overnight brings out the most flavors. Serve with ripe avocado dressed in lime juice, shredded pepper jack cheese, and tortilla chips.
White Chili
Ingredients
½ Large Yellow Onion (diced)
2 ea Jalapeño (diced)
8 clove Garlic (diced)
1 can Black Beans
1 can Kernelled Corn
1 can Garbanzo Beans
Salt
3 small can Chopped Green Chili
2qt Chicken Stock or Broth
6ea Boneless Skinless Chicken Thighs
2 T Ground Cumin
2T Dark Chili Powder
¼ cup Vegetable Oil
Pepper
¼ bunch Cilantro
Method
Preheat large stock pot or Dutch oven over medium heat. Lay out chicken thighs on plate or cutting board and season with salt and pepper. When pot is heated add enough vegetable oil to coat bottom of pan. Add chicken thighs and sear on both sides until golden brown and bottom of pan begins to brown (manage heat to ensure the pot does not burn. Remove chicken and place on a plate to rest. Add diced onion, garlic, and jalapeño. Season with a pinch of salt, 1T cumin, and 1T dark chili powder. Cook gently over medium heat stirring every few minutes. Drain all canned goods into a colander and rinse with cold water. When onions are tender and translucent, add the canned product, and mix well. Add chicken stock, scraping bottom of pan to break up the browned bottom. Cut chicken into bite sized pieces; add to soup with any liquid left on plate. Bring soup to a boil and cut back to a simmer. Taste for seasoning. Add salt, cumin, and chili powder to your own taste. Simmer for 30-40mins, allowing flavors to develop. Pull from heat and add chopped cilantro. I always recommend making the chili the day before you plan to serve. Allowing soup to cool and rest in fridge overnight brings out the most flavors. Serve with ripe avocado dressed in lime juice, shredded pepper jack cheese, and tortilla chips.
Posted on 12/5/17 at 3:23 pm to CP3LSU25
Osso Bucco and Vegetable Soup
2 large beef shanks (Osso Bucco)
4 cut beef short ribs
4 tablespoons olive oil
2 cups chopped leeks, what part only (appx 3 med leeks)
2 tbsp finely minced garlic
kosher salt
cayenne pepper
2 cups carrots, peeled and chopped into rounds
2 cups peeled and diced red potatoes
2 cups fresh or frozen green beans
1 cup frozen lima beans
1 can corn
1 small head of cabbage, chopped
2 quarts good Beef Broth
1 large can of crushed tomatoes
¾ cup red wine
½ teaspoon freshly ground black pepper
Heat the olive oil in a large, heavy bottomed stockpot over medium-low heat. Once hot, add the meat (seasoned to taste)
And brown the short ribs and Osso Bucco on all sides. Once browned, remove the meat and set aside. Add the leeks and garlic and a pinch of salt
until the leeks begin to soften, approximately 7-8 minutes.
Add all the vegetables, except for the corn, and continue to cook for 4 or 5 more minutes, stirring occasionally.
Return the browned meat back to the pot.
Add the Beef stock and crushed tomatoes and wine, increase the heat to high, and bring to a simmer.
Add the corn and reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 35 minutes.
Remove from heat and serve hot.
2 large beef shanks (Osso Bucco)
4 cut beef short ribs
4 tablespoons olive oil
2 cups chopped leeks, what part only (appx 3 med leeks)
2 tbsp finely minced garlic
kosher salt
cayenne pepper
2 cups carrots, peeled and chopped into rounds
2 cups peeled and diced red potatoes
2 cups fresh or frozen green beans
1 cup frozen lima beans
1 can corn
1 small head of cabbage, chopped
2 quarts good Beef Broth
1 large can of crushed tomatoes
¾ cup red wine
½ teaspoon freshly ground black pepper
Heat the olive oil in a large, heavy bottomed stockpot over medium-low heat. Once hot, add the meat (seasoned to taste)
And brown the short ribs and Osso Bucco on all sides. Once browned, remove the meat and set aside. Add the leeks and garlic and a pinch of salt
until the leeks begin to soften, approximately 7-8 minutes.
Add all the vegetables, except for the corn, and continue to cook for 4 or 5 more minutes, stirring occasionally.
Return the browned meat back to the pot.
Add the Beef stock and crushed tomatoes and wine, increase the heat to high, and bring to a simmer.
Add the corn and reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 35 minutes.
Remove from heat and serve hot.
This post was edited on 12/5/17 at 3:24 pm
Posted on 12/5/17 at 3:44 pm to CP3LSU25
Posted on 12/5/17 at 3:50 pm to bdevill
quote:Looks pretty good, though I would skip the corn.
bdevill
Posted on 12/5/17 at 3:53 pm to MeridianDog
MD so glad you posted this link.. this soup recipe was given to me by a friend who's grandmother is a Holocaust survivor and I'd lost it.
She included parsley root in the recipe which I've never been able to find or grow from seed. But this is such a good soup.
Jewish Penicillin
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, chopped celery root, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
She included parsley root in the recipe which I've never been able to find or grow from seed. But this is such a good soup.
Jewish Penicillin
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, chopped celery root, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
This post was edited on 12/5/17 at 3:56 pm
Posted on 12/5/17 at 5:46 pm to CP3LSU25
this is one i make
HOME MADE SOUP
Ingredients:
3-4 pounds stew meat or precooked chicken cut into bite sized chunks
1 (32 oz) container chicken or beef stock (depending on meat used)
2 cans cream of chicken soup (only if chicken is used)
2 cans beef gravy (only if stew meat is used)
1 pound bag medium sized pasta noodles
1 can lima beans (with liquids)
1 can string beans (with liquids)
1 can sliced mushroom (with liquids)
1 can sliced carrots (with liquids)
2 cans diced tomatoes (with liquids)
5-6 large yellow onions (one 3lb bag) (chopped)
1 full bundle of celery (chopped)
2 large bell peppers (chopped)
3 heaping tablespoons minced garlic
1 teaspoon black pepper
4 teaspoons salt
Directions:
Add 2 gallons of water to a large soup pot and boil stew meat or chicken for about 1 hour, or until fully cooked and tender. (if chicken is used, remove skin from chicken before boiling). you can substitute smoked sausage or andouille for the stew meat if you prefer.
Add the onions, celery, and bell peppers and cook until the onions turn clear and celery softens.
Now add a 32 oz container of beef or chicken stock to pot, depending on which one matches the type of meat you are using, then add in all of the seasonings and the rest of the ingredients and add water so that it is about 3" below the top of the pot rim and cook for 30 minutes on slow boil. now add the pasta and cook for 10 minutes more or until the pasta is fully cooked and adjust seasoning to taste if needed.
this make a big large gumbo pot full
HOME MADE SOUP
Ingredients:
3-4 pounds stew meat or precooked chicken cut into bite sized chunks
1 (32 oz) container chicken or beef stock (depending on meat used)
2 cans cream of chicken soup (only if chicken is used)
2 cans beef gravy (only if stew meat is used)
1 pound bag medium sized pasta noodles
1 can lima beans (with liquids)
1 can string beans (with liquids)
1 can sliced mushroom (with liquids)
1 can sliced carrots (with liquids)
2 cans diced tomatoes (with liquids)
5-6 large yellow onions (one 3lb bag) (chopped)
1 full bundle of celery (chopped)
2 large bell peppers (chopped)
3 heaping tablespoons minced garlic
1 teaspoon black pepper
4 teaspoons salt
Directions:
Add 2 gallons of water to a large soup pot and boil stew meat or chicken for about 1 hour, or until fully cooked and tender. (if chicken is used, remove skin from chicken before boiling). you can substitute smoked sausage or andouille for the stew meat if you prefer.
Add the onions, celery, and bell peppers and cook until the onions turn clear and celery softens.
Now add a 32 oz container of beef or chicken stock to pot, depending on which one matches the type of meat you are using, then add in all of the seasonings and the rest of the ingredients and add water so that it is about 3" below the top of the pot rim and cook for 30 minutes on slow boil. now add the pasta and cook for 10 minutes more or until the pasta is fully cooked and adjust seasoning to taste if needed.
this make a big large gumbo pot full
This post was edited on 12/5/17 at 5:48 pm
Posted on 12/5/17 at 6:33 pm to CP3LSU25
Creamy potato and Tasso soup
2 qts chicken stock
2 bricks of Philadelphia cream cheese cubes
8 medium potatoes peeled and diced
2lb Tasso cubed
1tsp seasoning salt
1/2tsp white pepper
1/4tsp cayenne
1tsp garlic powder
Boil broth and melt cream cheese. It must be philly cream cheese. You need to keep it on a hard rolling boil until the cheese is melted completely. It will not completely immulsify at a simmer. Once cheese melted, add potatoes and boil until soft. Remove some and smash to thicken soup as desired. Add Tasso and spices and simmer for a couple of hours.
2 qts chicken stock
2 bricks of Philadelphia cream cheese cubes
8 medium potatoes peeled and diced
2lb Tasso cubed
1tsp seasoning salt
1/2tsp white pepper
1/4tsp cayenne
1tsp garlic powder
Boil broth and melt cream cheese. It must be philly cream cheese. You need to keep it on a hard rolling boil until the cheese is melted completely. It will not completely immulsify at a simmer. Once cheese melted, add potatoes and boil until soft. Remove some and smash to thicken soup as desired. Add Tasso and spices and simmer for a couple of hours.
Posted on 12/5/17 at 6:34 pm to CP3LSU25
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