Post your favorite soup recipe

Roast carrots, garlic, onions, butter nut squash, parsnips, bell peppers, leeks, in the oven at 400 for 30-40 minutes

Take them out and coarsely puree with chicken stock.

Put it all in a pot and cook on medium low for 20-30 minutes to let the flavors meld. Season as you wish.

Gris, do you have a recipe for Senate soup? It's a bean soup that I had at a restaurant 20 years ago but I can't seem to replicate it.

Edit: Also, do you have a drop biscuit recipe? My dad's were great back in the day but I've never been able to make it come out the same.

Vegetable Soup

About 2 qts. tomatoes puree (I do my own from tomatoes from my garden and freeze.)
1½ lbs. ground chuck
2 onions chopped
2 bell peppers chopped
Vegetable stock (I freeze leftovers of the purple hull peas & butterbeans from meals for just this meal…the pot likker gives the soup great flavor.)
2-14 oz. bags each of frozen lima beans, whole kernel corn & English peas.
6 medium size potatoes cubed
Salt, Black Pepper, Minced Garlic, Celery Salt & Tony’s

Brown the meat along with peppers and onions.
Heat tomato puree to a boil and stir in all vegetables then simmer for about an 1 hour or so.
Season to taste.

What makes this soup so good is vegetables from my garden along with some extra frozen vegetables vs. canned.

I also like it with a big pone of cornbread.


Here's an quick & easy one for the crock pot.

Taco Soup

2 lbs. ground beef
2 cups seasoning blend (bell peppers, onions, celery)
2 cans Original Ranch Style beans
1 can Ranch Style Black Beans
2 cans Whole Kernal Corn
1 can petite dice tomatoes
1 can Rotel
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix

Brown meat with seasoning blend.
Mix well with all other ingredients in crock pot an set on low for about 4 hours.

I usually put in over tortilla chips with shredded cheese.

bump for soup folks.

I made a roasted cauliflower soup and it was great. Will try the roasted broccoli next!

quote:

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Did you ever make that chick pea soup? I think that was the one you were interested in.

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Wasn't it split pea?

Thanks so L.A. and Chicken, who unlocked this thread with the links to old soup threads, I'm bumping this one to add to it, so please put your soup recipes here, now, for the season and bookmark it for future reference. It already contains some good links. I'll add a few new soups to it soon.

Black Eyed Pea and Andouille Soup

The key to this soup is the ham stock. I save up bones and scraps from hams and make the stock to use for various pea and bean soups. The ham stock is so good that you could eat a bowl of it with rice in it.

Notes:-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.


I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any. Lately, I’ve seen some smoked shanks at Albertson’s.

(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go overnight. )

Ham Stock

1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme


Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.

Add:

1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)

Cook for 4 - 5 more hours

Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.

Soup

Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced

Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme

1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.

Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.

Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.


Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.

Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.

I made this one twice last week for two different groups of people. Its easy and tasty.

Crawfish Bisque(cream version)

1 lb cooked crawfish tails
4 T butter
2 T flour
1 garlic clove, chopped
½ cup chopped onion
2 C whipping cream
2-3 C crawfish, seafood or chicken stock to suit your texture desire
1 t paprika
½ t cayenne
½ t salt
1 t chopped parsley
1 t sugar, if desired


Puree crawfish and set aside.

Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes. Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for about 20 minutes on a slow flame.

Makes about 7 cups. Doubles easily.

Best made the day before and reheated gently.