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Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Curried Eggplant Soup

2 T butter
2 T oil
1 c chopped onions
¾ c chopped celery
2 lbs eggplant, peeled and diced
2 c peeled, thinly sliced potatoes
1 ¼ t curry powder**make sure it’s fresh and of good quality-NO store brands
1/8 t thyme
1/8 t basil
1 t salt
white pepper and cayenne to taste
6-7 c chicken stock
2 c heavy cream**you can use milk, cream or ½ and ½ and even fat free ½ and ½

Steam onion and celery in hot oil and butter, in tightly covered pot for 10 minutes or so, over low heat. Add eggplant and potatoes; steam 15 minutes more until vegetables soften. Stir every once in a while because it tends to stick. (I make several times the recipe at once, so this usually takes me longer than 15 minutes.)

Stir in all ingredients except cream. Bring to a boil; lower heat and simmer about 30 minutes. Cool for 10 minutes and puree with hand held immersion blender or regular blender. Add cream and serve hot or cold. Better if made the day before. I freeze it before adding the cream. It’s easy to add the dairy in whatever amount you like to serving sizes.

This makes about 1.5-2 quarts. Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do use a bit more curry, sometimes

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Made this one a few weeks ago as a starter soup and the folks didn't leave a drop. I doubled it.

Gingered Carrot Soup

Serving Size : 4

2 tablespoons unsalted butter
1 cup leeks -- sliced and rinsed
1 tablespoon ginger -- minced
1 teaspoon garlic -- minced
1 pound carrots, peeled -- thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup dry white wine
3 cups chicken broth
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/2 cup sour cream
salt -- to taste

Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute.

Stir in carrots, sugar, salt, and cayenne; saute 1 minute.

Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender.

Finish soup with lemon juice.

Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup.

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe

"If you are trying for an easy way to make it you might try the oven method. I have been doing this for many years and always had great stock. This is a restatement, but not a direct quote, of my post sometime back:

First find a stock pot that will fit into your oven. If the pot is large you can use foil to cover it rather than the standard lid. (mine clears the broiler element by about ½ inch. Roast the bones where appropriate then place the bones and aromatics in the pot and add water to about 2 inches from the rim. This gives room for expansion as the water heats. Cover the stock pot and put it in the oven set the oven for about 220 degrees F. (104 degrees C.) The next morning, assuming you cooked the stock overnight, you will have a clear full flavored sock. The stock will slowly simmer throughout the night but it will be clear. Let the stock rest for about an hour for the solids to settle then decant carefully and you can then use or freeze the stock. An additional benefit is that the entire house will smell wonderful.

The slow simmering does not agitate the stock enough to break apart the proteins which have flocculated, or clumped together. There is no need for skimming or any attention between the time it is put in the oven and the time it is finished cooking. There is no focused heat source as there would be with a burner so there is essentially no great clean-up since nothing cooks onto the bottom of the stockpot. Also the oven remains clean, unless your overfill the stockpot. Another plus is there is no work necessary between the time the stockpot goes into the oven and the time it comes out."

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Red Bell Pepper Soup

¼ c olive oil

1 c chopped onion
1 T dried fennel seed
½ t dried thyme or 1 T fresh
½ bay leaf crumbled
½ t minced garlic
½ t dried basil or 1 T fresh
2 T minced jalapeno pepper
6 large red bell peppers, chopped*

¼ c peeled, seeded and chopped fresh or canned tomato

¼ c flour
5 cups chicken stock, preferably homemade, but low sodium canned will do
2 t tomato paste
½ to 1 c heavy cream
pinch of sugar
salt and pepper to taste

optional garnishes: finely chopped green onions or chives and toasted slivered almonds
splash of sambuca (optional)
sambuca cream (optional)-recipe below

In a 4 qt heavy bottomed saucepan, heat the ¼ c oil over medium heat. Add the next 8 ingredients and sauté until onion is translucent, 10 to 15 minutes.

Add the flour and stir constantly for about 10 minutes. Slowly pour the stock over the mixture, incorporating by stirring constantly. Add the tomato and tomato paste and stir. Simmer for about 20 minutes, stirring regularly to make sure nothing sticks to the bottom of the pot.

Remove the soup from the heat and either puree in a blender or with an immersion blender in the pot. Return the soup to the heat and add ½ cup of the cream and the sugar. Season with salt and pepper. If the soup is too spicy, add more cream or add the amount you like to get the consistency and flavor you desire.

Soup can be made 2 days or so in advance and gently reheated.

Garnish with sambuca cream and/or the green onions/chives and slivered almonds.

Makes a great starter cup of soup.

*If you prefer roasted red bell peppers, you may roast them and follow the same instructions after peeling them.

Sambuca Cream

1 cup heavy cream
½ c fresh lemon juice
3 T sambuca
pinch of sugar

Whip the cream until soft peaks form. Add the remaining ingredients. Continue whipping until the cream is almost stiff. Keep refrigerated until serving time.

Stadium Rat
Member since Jul 2004
7485 posts

re: Post your favorite soup recipe
Plantation Cookbook Turtle Soup

This recipe may be the best around.

2 lbs turtle meat
1 gallon water
2 bay leaves
2 ribs celery, coarsely chopped
3 onions, quartered
2 carrots, coarsely chopped
4 sprigs parsley
6 cloves
½ tsp thyme
1 clove garlic

3/4 cup flour
1/2 cup butter or shortening
1 can tomatoes (16 ounces) seeded and pureed
6 Tbs tomato sauce
1/2 cup finely chopped green onions
1/3 cup ground or finely chopped ham
1 cup sherry
3 Tbs lemon juice
1/8 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
4 hard-boiled eggs (chopped)
8 lemon slices
3/4 Tbs chopped parsley
Extra sherry


1. Boil turtle meat uncovered for approximately 2 hours in water seasoned with bay leaves, celery, onions, carrots, parsley, cloves, thyme, and garlic. Cook until meat is tender. Strain. If necessary add chicken or beef bouillon to make 3 quarts. Mince turtle meat and return to stock. This stock may be cooked the day before preparing soup.


1. In a soup kettle, make a medium brown roux of flour and melted butter or shortening. Add tomatoes, tomato sauce, and green onions. Simmer on low flame for 5 minutes, being careful not to let onions brown. Add ham, minced turtle meat, stock and sherry. Simmer slowly, uncovered, for 2 hours. Add lemon juice, cayenne, cinnamon, nutmeg, salt and pepper. Cook 5 minutes longer. Correct seasoning.

Mississippi St. Fan
Home on the range
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Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Glad you're adding to this thread. Hopefully, we can keep it up and make it the soup thread extraordinaire.

Mississippi St. Fan
Home on the range
Member since Nov 2010
9976 posts

re: Post your favorite soup recipe
All I am accomplishing with this is making myself hungry for soup.

I guess I know what we will do for dinner tomorrow night. Made Shrimp gumbo Tuesday and it's gone, so a weekend of soup would be nice.

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Roasted Cauliflower Soup
Serves: 6


• 5 cups cauliflower florets, roughly (1 medium head)
• 2 garlic cloves
• 1 large onion, chopped
• ½ cup olive oil
• ½ cup flour
• 2 cans (14½ ounce) chicken broth
• ½ cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream OR Fat Free Half and Half will work


1. Preheat oven to 425°F.
2. Cut cauliflower into 1-inch flowerets (about 5 cups).
3. In a large baking pan toss cauliflower, garlic, and onion with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4. In the mean time, make a little bit of roux, about one third cup.
5. When roux was ready add a roughly chopped onion and saute.
4. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
5. Discard bay leaf and use the immersion blender to puree soup until smooth, transferring to a bowl.
6. Return soup to kettle and stir in cream and salt and pepper to taste.
7. Heat soup over moderate heat until just heated through.

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Member since Jul 2008
40629 posts

re: Post your favorite soup recipe
Turtle soup is one of South La's greatest food creations.

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Ina's Roasted Tomato Basil Soup My Way (Otis, do not ruin this thread. Everyone here already knows you hate the woman.)

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

My Notes:

Roasting some of the tomatoes gives a much deeper flavor. As usual, I tinkered with the recipe.

I used more onions and about 3 pounds of plum tomatoes. Make sure to get the onions nice and brown. They cook down a lot which is why I used more. I wanted a stronger roasted tomato flavor so I used more of the plum tomatoes. I removed the tough end piece from the tomatoes before halving them. I put them on non stick foil to make sure I could get any caramelized juices off easily for the soup and I roasted them a good bit longer than the recipe called for. The juices mostly caramelized which added to the flavor since all of that goodness went into the soup. I thought about removing the skin, but opted not to. I also put a little dried basil on the halves with the salt and pepper before roasting them.

I used only about 2 cups of the fresh basil. I thought 4 cups was overkill and might bury the sweetness from the roasted tomatoes. I used more thyme than called for and eventually added a few sprigs to simmer in it. Worked out really well. I also simmered a few parmesan rinds in the mixture because I'd just bought some. They aren’t necessary.

I used more chicken stock than called for to get it to my desired texture. Water probably would have been fine because the flavors were so good. I simmered it COVERED rather than uncovered so all the liquid wouldn’t evaporate too much. It still does evaporate somewhat, covered, but you can add whatever you need after pureeing.

I DID NOT run anything through a sieve. I pureed it in the pot with my immersion blender when it cooled.

This is yet another soup in which the exact measurements don't matter much unless you use too much liquid. While simmering the liquid cooks down and that was going to be too thick so I added a little more stock before I pureed it.

Next time I make it, I'll roast even more plum tomatoes. The canned is what provides a bit of body, so I'll use them again. Oh, and when I poured the canned into the pot, I took the tough end off each of those as well.

I thought about adding a little cream, but it was so creamy on it's on that I opted not to do it, but you could if you would like.

Roasted tomatoes, especially when seasoned with some nice herbs, provide a great base for soups and sauces. Roast some, puree and add a little cream and toss with pasta or just puree them and put the sauce over a boring boneless skinless chicken breast. Stick the puree in your fridge and it will hold a good while.

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
Tuscan White Bean Soup EASY

Yield: Makes 2 quarts, serving 8
Active time: 20 minutes
Total time: 30 minutes

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, finely diced (about 1 cup)
• 2 ribs celery, finely diced (about 1 cup)
• 4 cloves garlic, minced on a microplane grater
• 1/2 teaspoon dried red pepper flakes
• 1 quart homemade or low-sodium canned chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
• 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
• 1 (3-4 inch) chunk parmesan rind (optional)
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or swiss chard leaves
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano for serving
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

This is the recipe I used, but I didn't follow the measurements.

I used more of pretty much everything except the swiss chard. I didn't want that much in the soup, so I used less. I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the swiss chard for about 15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the next day like most soups.

I just chopped the garlic normally. I didn’t use a microplane for that as suggested.

I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was using on top of the soup. The chicken stock was low sodium.

You can use any greens you like: swiss chard, baby spinach, mustard greens, turnip greens, arugula.

I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.

Mississippi St. Fan
Home on the range
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re: Post your favorite soup recipe
I can't remember which poster here shared this wonderful cold soup with me, but I really like this stuff. As I understand, they don't make it all that often at Mr. B's

Cold Avocado Soup – From Mr. B’s Bistro

1 medium russet potato, peeled and cut into 1/2-inch slices
1/4 of a bay leaf
kosher salt and freshly ground black pepper to taste
3 avocados
1 1/2 cups cold milk
1 1/2 cups cold heavy cream
hot sauce to taste
1/2 pound jumbo lump crabmeat

In a median saucepan combine 1 1/2 cups water with potato, bay leaf, salt and pepper and cook until soft. Remove bay leaf and chill. Puree in food processor to a nice smooth consistency.

Peel and pit avocados. In a food processor combine 2 1/2 avocados, 1/2 cup potato puree (discard leftover puree), milk and cream. Season with salt and pepper to taste. Dice remaining avocado and use as garnish when plating.
Serve in a shallow soup bowl with a nice spoon of Lump crabmeat and a shot of hot sauce.
This post was edited on 9/25 at 9:19 pm

Mississippi St. Fan
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re: Post your favorite soup recipe
Haven't made this one in a while. Hard to find decent crab here. Actually it's hard to find any crab anywhere other than Sam's.

Corn and Crab Bisque

You’ll Need:

3/4 Cup finely chopped purple shallots (substitute onion plus an additional 1/4 cup if you must)
1/2 Cup chopped green bell pepper
1/2 Cup chopped celery
1/4 Cup chopped red bell pepper
3 Tablespoons unsalted butter
1 Tablespoon minced garlic
2 Cups chicken broth
1/2 Cup good dry white wine
3/4 teaspoon dried thyme
1/2 cup blond roux (1/4 stick butter and 1/4 cup flour), cooked at medium high heat for 3-4 minutes.
3 cups heavy whipping cream
1 cup cooked corn (white is best but yellow works fine) – Trim corn from cob, boil the cob in your chicken broth for fifteen minutes and then simmer corn in broth for 10 minutes
1 teaspoon salt (Taste before adding salt – this dish is not cheap – don’t ruin it with salt)
1 teaspoon LA Gold hot sauce
1 pound lump crabmeat
1 tablespoon chopped parsley
1 tablespoon chopped green onion

Cook Corn in chicken broth as indicated above. Set aside. Make roux in a sauté pan. Cook for 3-4 minutes and remove from heat and set aside.
Heat the butter, low to medium heat in a 4-quart saucepot until it begins to foam. Add chopped shallots, green bell pepper, celery, red pepper and garlic and cook for 2-3 minutes until the vegetables begin to clear. Add corn and chicken broth, white wine and thyme to pot. Bring all to a boil. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken. Taste and only then add salt. Add hot sauce. Simmer 5 minutes.

Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.

Serve with buttered Crusty Bread

Member since Jul 2008
40629 posts

re: Post your favorite soup recipe

Ina's Roasted Tomato Basil Soup My Way

Why the hell would anyone want to cook a dish from the mouth and mind of that rabid hippo?

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Nicholls St. Fan
Member since Nov 2007
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re: Post your favorite soup recipe

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Mississippi St. Fan
Home on the range
Member since Nov 2010
9976 posts

re: Post your favorite soup recipe
Green Chili Chicken Soup

1/2 small onion
8 c. chicken broth
1 stalk celery, cut into pieces as desired
2 cups chicken, cooked and shredded (1 breast and 2 thighs should be plenty). Discard bones and skin.

1/2 cup chopped onion
¼ cup fine diced celery
2 cloves garlic, minced
2 small cans chopped green chilies
2 Tablespoons vegetable oil
Salt (to taste)
2 Tablespoons fresh finely chopped cilantro. Or slightly less if using dried.

3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
1/2 Teaspoon black pepper
1 Tablespoon dried cumin
1 cup cream or milk or skim milk

Sour Cream
Crushed white tortilla chips
1/2 cup chopped green onions (optional)

In a 10-12 cup stock pot, cook the chicken in the chicken broth with the 1/2 onion and the celery stalk. Remove the chicken when done and shred or cut it into small cubes. Remove the 1/2 onion and celery and discard. Keep the chicken broth at a low boil, as this will be the liquid base for the soup. Add water or more broth if needed to have 8 cups broth. Taste this broth and add salt if needed (you probably do not need to add any salt).

In a skillet, heat the oil and sauté the onion and celery until the onion is clear. Add the garlic when the onion first begins to go toward tender, so that you cook but do not burn the garlic. On a separate plate, mash the green chilies with a fork, until a paste is formed, and add to skillet toward the end of sauté. Also add the cilantro at this point. Turn off heat when chilies and cilantro are added.

To the broth, add chicken and sautéed vegetables. Reduce heat to a low boil and put a lid on the pot. Cook for ten minutes while making béchamel.


Melt butter in skillet, add flour and black pepper to butter and cook for three minutes on medium heat. Do not brown the flour. Add cumin to the flour at the end of the three minutes and then ladle 1/2 cup broth from the stock pot into the skillet. Add cream and stir until the liquid thickens and no lumps remain. Stir this béchamel into the soup to thicken it.

Cook soup at a low boil for 5-10 minutes after adding béchamel.

Serve in soup bowls, with a dollop of sour cream and crushed tortilla chips added. Garnish with chopped green onions if desired.

Gris Gris
Member since Feb 2008
39219 posts

re: Post your favorite soup recipe
I got this from my pest control guy, but he only gave me a few measurements because he wings it when he makes it. I nosed around on the internet and then came up with my own version which isn’t exact, but turned out to be VERY tasty. Nothing really needs to be exact. This It’s so darn easy and good.


@ 3 lbs of pork meat-whatever kind you’d like to use. I used pork tenderloin and loved it. Less fat to deal with and it was very tender.

2 large red/Spanish onions, chopped
6 cloves of garlic, chopped
@10 Ancho (dried) chilies-these are pretty mild
Jalapenos, chopped-optional
@6 ½ 26 oz containers of Swanson’s chicken STOCK if you don’t have any made
2, 4 oz cans chopped green chilies-I used Hatch and you can use more of these if you wish.

2 cans hominy-I’m not a hominy fan, so I didn’t use this.
@ 1/3 cup chili powder
@ a heaping teaspoon of cumin
@ a teaspoon of oregano, ground is fine and Mexican is good if you can find it.
Salt to taste

Shredded green cabbage
Sliced avocado
Radishes-cut in half and then sliced
Fresh lime
Monterrey Jack cheese, shredded and optional-doesn’t really need it
Fried thin tortilla strips-optional as well, but I used the thin salad strips that I find near the croutons in the grocery.

Dice the pork into bite size pieces. The tenderloin didn’t shrink a lot, but if you have any larger pieces, they are easily cut with the spoon. I used a little olive oil in the pot to brown the pieces a bit. They really don’t have to get that brown.

Add the chopped onions and garlic and sauté with the meat until a bit soft. Add 6 containers of the chicken stock. Reserve the other one. Add the green chilies and the dry seasonings. You can adjust the dry seasoning to your liking. Simmer the ingredients.

While this is simmering, cut and seed the Ancho chilies. They can be cut into thirds. Put them in a pot and add the chicken stock. Simmer until the chilies soften. Some of them will get mushy and some of them may not, but they just need to be soft. It takes 15 minutes or so to do this. Then puree that mixture and add it to the pot.

Simmer for about 15 minutes or so. If using hominy, drain and add before the last simmer, just before serving. Taste for seasoning adjustments you may have. It’s better the next day, but fine for the day you make it.

Place in bowls. Squeeze a bit of lime juice over the bowl. Then, place the garnishes on top of the soup. I put them on individually and separated rather than mixing them together. I had small avocados, so I cut them in half and sliced each half horizontally and put the whole sliced half on one side of the bowl. Looked pretty with all the colors on top of the soup and it’s amazing how these garnishes complimented the soup and added a wonderful crunch to it.

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Mississippi St. Fan
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re: Post your favorite soup recipe
Jerked Chicken Soup

You'll Need:

4 cans chicken broth
1 stalk celery – break in half
1/2 onion, left whole
3 boneless, skinless chicken breasts, (6-8 tenders) cooked in broth and shredded
1 cup medium chopped onion
1/2 cup celery, fine chopped
1 cup medium chopped carrot
1/2 cup medium chopped red, yellow or green bell peppers, use some of all colors if you have them
1 can diced tomatoes 16 oz
1/2 cup shredded coconut
2 Tablespoons Vegetable oil
1 cup short grain rice
1 -1 1/2 Tablespoon Jerk Seasoning.

Jerk Seasoning:

1 Tablespoon onion powder or dried onions
1 Tablespoon Lawry’s Garlic Seasoning
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 Scotch Bonnet Pepper, chopped finely
1 Tablespoon Vegetable oil

Cook the chicken breasts in chicken broth, celery and 1/2 onion until done. Remove and allow the chicken to cool then shred it in smallish pieces. Remove celery and onion form broth and set the broth aside.

In a suitably sized stock pot, sauté onions, carrots, green peppers and celery in 2 Tablespoons vegetable oil. Add Jerked Seasoning to the vegetables as they begin to turn clear.

Add the broth used to cook the chicken and the tomatoes then add rice, chicken and coconut to the soup as it comes to a boil. Reduce heat, cover and simmer for 20 minutes.

I like this soup thick. If it is not thick (creamy) from the Jasmine rice, add a small amount 1-2 Tablespoons of flour, mixed in a little broth to make a paste, to the soup to thicken it and then cook and additional five minutes on low heat, stirring occasionally to keep the thickened soup from sticking.

Makes 10 servings.

Mississippi St. Fan
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re: Post your favorite soup recipe
Sausage Stew

The more sausage (types and amount) you use, the better this one is.

You’ll need:

1 or 2 lb. Sausage (Use several types, breakfast - patty style, smoked - linked - little smokies, whatever)
2 cups onion, cut into 1 inch pieces
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 Tablespoons fresh garlic, minced
1 Tablespoon Tony Chachere's Creole Seasoning
2 Tablespoons Worcestershire sauce
1 bay leaf
1/4 cup dark roux
4 cups chicken or beef broth
2 Pounds Red potatoes, peel and cube into 3/4 to 1 inch pieces
1 pound carrots, peeled and cut into 1 inch pieces
1 Can dark red kidney beans, drain and rinse
1/4 cup green onion, chopped
2 Tablespoons chopped parsley


To a heavy skillet add 1/4 cup all purpose flour, 1/4 cup oil, 1 teaspoon salt. Heat the skillet to a medium temperature. Add oil, flour salt and stir. Stay with the roux – do not leave it as it will burn and must be thrown out if it does. There is no rescuing burnt roux. Cook at low to medium heat for twenty minutes, give or take, until the roux turns deep brown. Remove from the heat when a dark chocolate color is reached.


In a large pot, cook sausage until it has browned slightly. You can use pork sausage – separated into 1 inch chunks as it cooks, or link sausage – cut into 1 inch pieces. When the sausage begins to brown, add onion, bell pepper, celery and garlic. Sauté the vegetables until they turn clear, then add the Creole seasoning, Worcestershire sauce, pepper and the dark roux. When roux begins to liquefy and bubble, add 1 cup of the broth and stir until there are no lumps in the roux. Add bay leaf, cover the pot and cook at medium heat for about 15 minutes, then take out the bay leaf, add carrots, potatoes, kidney beans and the remaining 3 cups of broth. Bring to a low boil, cover and cook for 20 minutes until the potatoes and carrots are fork tender. Add the chopped green onions and parsley.

Serve with crusty bread a green salad and a beer.

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