- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Post your favorite soup recipe
Posted on 12/7/16 at 7:18 pm to Gris Gris
Posted on 12/7/16 at 7:18 pm to Gris Gris
Posted by Otis2:
A fine one to try from the RB:
Tomato and Bread Soup
Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the soup. Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very ripe, in-season tomatoes.
2 cups diced yellow onion
2 Tbs olive oil
5 cloves?garlic, minced
2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)
3 bay leaves
2 cups of chicken stock
2 more Tbsp olive oil
1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best
1 tsp dried oregano
1/2 tsp salt, less or more to taste
Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish
Procedure
1 To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife. Put into boiling water and boil for 1 minute. Place in ice water to quickly cool. Peel back the tomato peels and discard. Chop the tomatoes, saving as much of the juice as you can. Add the chopped tomatoes and the juice in place of the canned tomatoes in step 2.
2 Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes. Add minced garlic and cook a minute more.
3 Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard stem ends or stray tomato skins. Add chicken stock, bay leaves, and dried oregano. Heat to a simmer and reduce heat to maintain a low simmer. Cook for 20 minutes. As you are cooking the tomato soup base, prepare the bread croutons in the next step.
4 Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden browned, then use tongs to turn over to another side. Once at least two sides have browned, remove from heat.
5 Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes. Turn off the heat and cover the pan. Let sit for 10-15 minutes.
6 Remove the bay leaves. Use an immersion blender to roughly purée the soup (about half of the soup, leave some chunky bits).
7 Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Source: Simply Recipes via OTIS2
ETA: I made this soup. Its very good. I used a quart of chicken stock. It needed more liquid, particularly after adding the bread. I used extra oregano and bay because I thought the bread might dilute the flavor a bit. This recipe doesn't need to be exact. I rather enjoyed the brothy texure before adding the bread. I might use the bread as croutons on top of the soup next time with the freshly grated parmesan.
A fine one to try from the RB:
Tomato and Bread Soup
Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the soup. Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very ripe, in-season tomatoes.
2 cups diced yellow onion
2 Tbs olive oil
5 cloves?garlic, minced
2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)
3 bay leaves
2 cups of chicken stock
2 more Tbsp olive oil
1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best
1 tsp dried oregano
1/2 tsp salt, less or more to taste
Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish
Procedure
1 To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife. Put into boiling water and boil for 1 minute. Place in ice water to quickly cool. Peel back the tomato peels and discard. Chop the tomatoes, saving as much of the juice as you can. Add the chopped tomatoes and the juice in place of the canned tomatoes in step 2.
2 Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes. Add minced garlic and cook a minute more.
3 Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard stem ends or stray tomato skins. Add chicken stock, bay leaves, and dried oregano. Heat to a simmer and reduce heat to maintain a low simmer. Cook for 20 minutes. As you are cooking the tomato soup base, prepare the bread croutons in the next step.
4 Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden browned, then use tongs to turn over to another side. Once at least two sides have browned, remove from heat.
5 Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes. Turn off the heat and cover the pan. Let sit for 10-15 minutes.
6 Remove the bay leaves. Use an immersion blender to roughly purée the soup (about half of the soup, leave some chunky bits).
7 Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
Source: Simply Recipes via OTIS2
ETA: I made this soup. Its very good. I used a quart of chicken stock. It needed more liquid, particularly after adding the bread. I used extra oregano and bay because I thought the bread might dilute the flavor a bit. This recipe doesn't need to be exact. I rather enjoyed the brothy texure before adding the bread. I might use the bread as croutons on top of the soup next time with the freshly grated parmesan.
This post was edited on 12/12/16 at 7:24 pm
3
Posted on 12/7/16 at 9:21 pm to Gris Gris
Mama Bear Soup (vegetable beef)
1 pound beef stew meat
3-4 carrots peeled and shoestring or julienne cut
2-3 medium potatoes, peeled and shoestring or julienne cut
8 ounce bag frozen green peas
14.5 ounce can diced tomatoes
6 ounce can tomato paste
8 ounce can tomato sauce
14.5 ounce cream style white corn (Pride of Illinois brand if you can find it)
Cooking oil
Salt and black pepper
This is a tomato heavy soup. I like lots of carrots in my soup and not so much potato. You can fine dice the carrots and potatoes if you like, except the soup is really nice if you julienne them
Brown stew meat in soup pot, seasoned with salt and black pepper. Add 1 cup water and reduce to slow boil. Cook on a slow boil with a lid until it is beginning to get tender - maybe 30 minutes.
Then prep vegetables and add carrot, potato, diced tomatoes and English peas. Add 1 Tablespoon sugar, 1/2 Tablespoon salt, 2 Tablespoons cooking oil and another 2 cups water. Cook for 15 minutes.
Then add tomato sauce and tomato paste. Cook on a low boil for 20 minutes.
Then add white cream corn. Reduce heat to low. Taste for salt seasoning and add salt if needed for your preference and watch carefully, stirring occasionally because the corn may stick and scorch on the bottom if not stirred. You cannot rescue the soup if the corn burns. After ten minutes, the soup is done.
Eat with cornbread crumbled in the soup. Make enough to have this again the next day.
1 pound beef stew meat
3-4 carrots peeled and shoestring or julienne cut
2-3 medium potatoes, peeled and shoestring or julienne cut
8 ounce bag frozen green peas
14.5 ounce can diced tomatoes
6 ounce can tomato paste
8 ounce can tomato sauce
14.5 ounce cream style white corn (Pride of Illinois brand if you can find it)
Cooking oil
Salt and black pepper
This is a tomato heavy soup. I like lots of carrots in my soup and not so much potato. You can fine dice the carrots and potatoes if you like, except the soup is really nice if you julienne them
Brown stew meat in soup pot, seasoned with salt and black pepper. Add 1 cup water and reduce to slow boil. Cook on a slow boil with a lid until it is beginning to get tender - maybe 30 minutes.
Then prep vegetables and add carrot, potato, diced tomatoes and English peas. Add 1 Tablespoon sugar, 1/2 Tablespoon salt, 2 Tablespoons cooking oil and another 2 cups water. Cook for 15 minutes.
Then add tomato sauce and tomato paste. Cook on a low boil for 20 minutes.
Then add white cream corn. Reduce heat to low. Taste for salt seasoning and add salt if needed for your preference and watch carefully, stirring occasionally because the corn may stick and scorch on the bottom if not stirred. You cannot rescue the soup if the corn burns. After ten minutes, the soup is done.
Eat with cornbread crumbled in the soup. Make enough to have this again the next day.
This post was edited on 12/7/17 at 10:42 am
Posted on 12/7/16 at 9:56 pm to Gris Gris
Beef Taco Soup
1 pound ground chuck or ground round (low fat)OK to sub 1 pound ground beef or chuck.
2 large yellow onions chopped
1 package taco seasoning
2 tsp adobo seasoning
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tsp Lawry’s Garlic Seasoning
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilies chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1T chili powder (optional)
Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)
In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1 tsp salt and 1/2 tsp black pepper. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.
Add onions and continue cooking the beef until the onions are tender.
Add taco seasoning, adobo seasoning, tomatoes, pinto beans, mexicorn, green chilies, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.
If you like more heat, or stronger flavor, you can add 1 T Chili powder and/or a can of Rotel in addition to the tomatoes, or in their place. My opinion is that the soup is plenty spicy enough without either of these, but some people like their food very hot, and if that is so for you, then go for it.
Serve with taco chips and a dollop of sour cream.
1 pound ground chuck or ground round (low fat)OK to sub 1 pound ground beef or chuck.
2 large yellow onions chopped
1 package taco seasoning
2 tsp adobo seasoning
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tsp Lawry’s Garlic Seasoning
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilies chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1T chili powder (optional)
Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)
In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1 tsp salt and 1/2 tsp black pepper. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.
Add onions and continue cooking the beef until the onions are tender.
Add taco seasoning, adobo seasoning, tomatoes, pinto beans, mexicorn, green chilies, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.
If you like more heat, or stronger flavor, you can add 1 T Chili powder and/or a can of Rotel in addition to the tomatoes, or in their place. My opinion is that the soup is plenty spicy enough without either of these, but some people like their food very hot, and if that is so for you, then go for it.
Serve with taco chips and a dollop of sour cream.
Posted on 12/7/16 at 10:09 pm to MeridianDog
Chicken Soup
(3 pound) whole chicken, cut into pieces
4 carrots, peeled and halved
4 stalks celery, cleaned and halved
1 large onion, large dice
2 cloves garlic, chopped
1 teaspoon chopped fresh or 1/2 teaspoon powdered thyme
1 or 2 pinches oregano
1/4 cup chopped parsley
water (or canned chicken broth) to cover
salt and pepper to taste
1 Tablespoon corn starch dissolved in 1/4 cup cold water to make a slurry.
Put chicken in pot with vegetables and spices and cover with water, or (better to use) canned chicken broth. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook (covered) over medium high heat, until the chicken begins falling off the bone. Skim grungy stuff off the top of the broth occasionally as the chicken cooks.
When chicken has cooked, remove it and all of the vegetables from the pot and remove the pot from the heat. Pull the chicken from the bone, and chop the vegetables. Skim most of the chicken fat off the top of the broth, strain the broth and return the chicken and vegetables to the pot. Taste broth for seasoning and adjust as needed.
Add parsley and corn starch slurry and cook for 10 minutes at a simmer to thicken soup.
(3 pound) whole chicken, cut into pieces
4 carrots, peeled and halved
4 stalks celery, cleaned and halved
1 large onion, large dice
2 cloves garlic, chopped
1 teaspoon chopped fresh or 1/2 teaspoon powdered thyme
1 or 2 pinches oregano
1/4 cup chopped parsley
water (or canned chicken broth) to cover
salt and pepper to taste
1 Tablespoon corn starch dissolved in 1/4 cup cold water to make a slurry.
Put chicken in pot with vegetables and spices and cover with water, or (better to use) canned chicken broth. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook (covered) over medium high heat, until the chicken begins falling off the bone. Skim grungy stuff off the top of the broth occasionally as the chicken cooks.
When chicken has cooked, remove it and all of the vegetables from the pot and remove the pot from the heat. Pull the chicken from the bone, and chop the vegetables. Skim most of the chicken fat off the top of the broth, strain the broth and return the chicken and vegetables to the pot. Taste broth for seasoning and adjust as needed.
Add parsley and corn starch slurry and cook for 10 minutes at a simmer to thicken soup.
Posted on 12/7/16 at 10:25 pm to MeridianDog
Seafood Chowder
6 slices thick sliced bacon
2 Tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch pieces
2 cloves fresh garlic, minced
1/2 Tsp Thyme
1 Bay leaf
3 medium- Large Irish (red) Potatoes, peeled and cut into 3/4 inch pieces
5 cups Fish Stock or Chicken Stock If using chicken stock, add I bottle clam juice to 4 cups chicken stock
salt, pepper,
2 ears Yellow corn – Remove silks, cut corn off the cob with sharp knife and set aside.
1 1/2 to 2 pounds Haddock fillets (as thick as you can find), cut into 1 inch pieces (may substitute Cod for Haddock)
1 pound Bay Scallops cut into 1 inch pieces
1 pound Fresh Shrimp, Peeled
1 1/2 cups heavy cream
2 Tablespoons fresh parsley chopped
In a heavy pot, fry bacon until crisp. Remove the cooked bacon and drain on paper towel. Reduce heat to medium and add butter to bacon fat. Add onions, thyme and bay leaf and cook until onions are tender (but not browned). Add garlic just as onions become tender and cook for 2 minutes, then add the stock and potatoes, Cover the pot and cook until potatoes are just done. Do not overcook the potatoes. They need to be done at this point, but still have good consistency and not be “mushy” when chowder is completed.
If you like, you can remove the potatoes and add them back after fish is cooked. Add the corn now.
A little secret – don’t tell anyone. Microwave three or four pieces (less than 1/4 cup) of the potatoes for two minutes (in a covered bowl) and mash them up to a buttery creamy consistency with a little melted butter in a small bowl. Then add these to the chowder (if needed) when the corn is added. This potato starchy mixture will thicken your chowder. Thicken to your desired level. I like mine medium thick and this potato mixture (and the cream, added later) should get you there.
Reduce the heat to low, and season with salt and pepper. Be certain the chowder is salty enough, because the shrimp, scallops and fish will take up some of the salt.
You should avoid stirring the pot after the fish is added, so make certain you like the seasoning (salt and pepper level) before adding the seafood.
Remove the bay leaf and add the fish, scallops, and shrimp. Cook at a low simmer until the seafood is done. It should takes ten minutes to get the scallops done and the other seafood will be fine at that point.
In my opinion, the slower the fish cooks, the better chowder you will have. When the fish is done, add the potatoes back to the pot and slowly add the cream. Stir the pot as little as possible when adding the cream.
Turn off the heat and let the chowder sit with the lid in place for a while for the flavors to mingle. Break up bacon and set aside. Gently reheat the chowder (if needed) just before serving. Try to do this with minimal stirring to keep the haddock from breaking up.
You must have buttered crusty bread with this recipe. I like French bread, cut on a diagonal and skillet toasted with butter, until browned nicely.
Three or four captain jack pieces per serving is required, because if you don’t soak up the chowder liquid with buttered crusty bread, you aren’t eating chowder.
6 slices thick sliced bacon
2 Tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch pieces
2 cloves fresh garlic, minced
1/2 Tsp Thyme
1 Bay leaf
3 medium- Large Irish (red) Potatoes, peeled and cut into 3/4 inch pieces
5 cups Fish Stock or Chicken Stock If using chicken stock, add I bottle clam juice to 4 cups chicken stock
salt, pepper,
2 ears Yellow corn – Remove silks, cut corn off the cob with sharp knife and set aside.
1 1/2 to 2 pounds Haddock fillets (as thick as you can find), cut into 1 inch pieces (may substitute Cod for Haddock)
1 pound Bay Scallops cut into 1 inch pieces
1 pound Fresh Shrimp, Peeled
1 1/2 cups heavy cream
2 Tablespoons fresh parsley chopped
In a heavy pot, fry bacon until crisp. Remove the cooked bacon and drain on paper towel. Reduce heat to medium and add butter to bacon fat. Add onions, thyme and bay leaf and cook until onions are tender (but not browned). Add garlic just as onions become tender and cook for 2 minutes, then add the stock and potatoes, Cover the pot and cook until potatoes are just done. Do not overcook the potatoes. They need to be done at this point, but still have good consistency and not be “mushy” when chowder is completed.
If you like, you can remove the potatoes and add them back after fish is cooked. Add the corn now.
A little secret – don’t tell anyone. Microwave three or four pieces (less than 1/4 cup) of the potatoes for two minutes (in a covered bowl) and mash them up to a buttery creamy consistency with a little melted butter in a small bowl. Then add these to the chowder (if needed) when the corn is added. This potato starchy mixture will thicken your chowder. Thicken to your desired level. I like mine medium thick and this potato mixture (and the cream, added later) should get you there.
Reduce the heat to low, and season with salt and pepper. Be certain the chowder is salty enough, because the shrimp, scallops and fish will take up some of the salt.
You should avoid stirring the pot after the fish is added, so make certain you like the seasoning (salt and pepper level) before adding the seafood.
Remove the bay leaf and add the fish, scallops, and shrimp. Cook at a low simmer until the seafood is done. It should takes ten minutes to get the scallops done and the other seafood will be fine at that point.
In my opinion, the slower the fish cooks, the better chowder you will have. When the fish is done, add the potatoes back to the pot and slowly add the cream. Stir the pot as little as possible when adding the cream.
Turn off the heat and let the chowder sit with the lid in place for a while for the flavors to mingle. Break up bacon and set aside. Gently reheat the chowder (if needed) just before serving. Try to do this with minimal stirring to keep the haddock from breaking up.
You must have buttered crusty bread with this recipe. I like French bread, cut on a diagonal and skillet toasted with butter, until browned nicely.
Three or four captain jack pieces per serving is required, because if you don’t soak up the chowder liquid with buttered crusty bread, you aren’t eating chowder.
Posted on 12/7/16 at 10:31 pm to MeridianDog
Tom Kha Gai - Thai Coconut Chicken Soup
4 cups stock - Chicken stock made 2 lb chicken thighs or breasts, seasoned with carrots celery onions, salt, pepper, a little white wine - strained
1 lb Meat from chicken pulled from bone (reserved)
Heat broth
add
A large piece ginger 1” X 11/2” split down the middle
1 cup thin sliced carrots
2 minced garlic cloves
1 tsp chili garlic sauce (or ¼ tsp ground cayenne or Thai Chili Paste)
1 cup green onions chopped
2 Tablespoons fish sauce
1 stalk lemon grass (2 T.)
1 tsp sugar
Juice of one lime
The chicken, sliced into medallions or shredded
One can coconut milk
One can half and half (optional)
1/4 cup basil leaves fresh (optional)
1/4 cup cilantro fresh (optional)
You can add mushrooms or green beans at very last or when dish up. These should be crisp tender. I like at least the mushrooms in my soup.
Serve over jasmine rice.
4 cups stock - Chicken stock made 2 lb chicken thighs or breasts, seasoned with carrots celery onions, salt, pepper, a little white wine - strained
1 lb Meat from chicken pulled from bone (reserved)
Heat broth
add
A large piece ginger 1” X 11/2” split down the middle
1 cup thin sliced carrots
2 minced garlic cloves
1 tsp chili garlic sauce (or ¼ tsp ground cayenne or Thai Chili Paste)
1 cup green onions chopped
2 Tablespoons fish sauce
1 stalk lemon grass (2 T.)
1 tsp sugar
Juice of one lime
The chicken, sliced into medallions or shredded
One can coconut milk
One can half and half (optional)
1/4 cup basil leaves fresh (optional)
1/4 cup cilantro fresh (optional)
You can add mushrooms or green beans at very last or when dish up. These should be crisp tender. I like at least the mushrooms in my soup.
Serve over jasmine rice.
This post was edited on 12/7/16 at 10:35 pm
Posted on 12/8/16 at 6:56 pm to Zach
quote:
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.
7-UP Biscuits
Ingredients:
2 cups Bisquick
1/2 cup 7-Up
1/2 cup sour cream
1/4 cup butter, melted
Directions:
Combine sour cream and biscuit mix.
Add 7-Up to make a very soft dough.
Sprinkle additional biscuit mix on a board or table and roll dough out.
Cut into circles with a biscuit cutter or a drinking glass if you don’t have a biscuit cutter.
Melt 1/4 cup butter in a 9 inch square pan.
Dip biscuit into butter and turn over, so that both sides have touched the butter.
Place cut biscuits in pan and bake at 450 °F until golden brown for about 15 minutes.
This post was edited on 12/8/16 at 7:13 pm
Posted on 12/9/16 at 6:44 pm to cajunangelle
Here is one I wrote up after stealing ideas from Martha and others. It turned out great.
This is the kind of soup you probably never make the same way twice, but it'll always be good.
Beef and Barley Soup
olive oil
1 pound chuck roast cubed, or other good stew meat
salt and freshly ground pepper
1 large onion, chopped
1 medium carrot, chopped
2 stalks celery
2 tablespoons minced garlic (from 4 cloves)
2 tablespoons tomato paste
3/4 cup dry red wine
4 cups chicken or beef stock (I used both)
3 cups water (as needed)
Frozen Italian green beans, English peas, corn, etc. to your preference (thaw in microwave)
3/4 cup hulled or pearl barley, cooked per package
1/4 cup chopped parsley
1 bunch green onions, chopped
Heat oil in Dutch oven over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown in small batches. Transfer to a bowl using a slotted spoon.
Reduce heat to medium. Add oil, and cook onion, carrot, and celery until golden, stirring occasionally, 12 to 15 minutes. Season with salt and pepper.
Add garlic and stir about 1 minute. Add tomato paste, and cook, stirring, until caramelized, about 2 minutes. Add wine. Bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
Return beef to pot, and add stock and water. (Can add some parsley and green onions here.) Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour or until beef is getting tender. Or put in oven on about 300 (what I did) with lid on.
Cook the barley while the soup simmers.
Add green beans and other vegetables. Simmer another 30 minutes or so until done.
Transfer to stove-top if in oven. Add barley and heat for a few minutes. Stir in chopped parsley and more green onions as desired.
Notes: Could add can of tomatoes at tomato paste point. I added a little Worcestershire and Tamari. Used 1 cup barley for a double batch, and it was plenty. Used combo of beef broth and chicken broth made (weak ratio) with Better than Bullion. No plain water. Used whole package of green beans, plus 1/3 package of peas, and a little corn.
This is the kind of soup you probably never make the same way twice, but it'll always be good.
Beef and Barley Soup
olive oil
1 pound chuck roast cubed, or other good stew meat
salt and freshly ground pepper
1 large onion, chopped
1 medium carrot, chopped
2 stalks celery
2 tablespoons minced garlic (from 4 cloves)
2 tablespoons tomato paste
3/4 cup dry red wine
4 cups chicken or beef stock (I used both)
3 cups water (as needed)
Frozen Italian green beans, English peas, corn, etc. to your preference (thaw in microwave)
3/4 cup hulled or pearl barley, cooked per package
1/4 cup chopped parsley
1 bunch green onions, chopped
Heat oil in Dutch oven over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown in small batches. Transfer to a bowl using a slotted spoon.
Reduce heat to medium. Add oil, and cook onion, carrot, and celery until golden, stirring occasionally, 12 to 15 minutes. Season with salt and pepper.
Add garlic and stir about 1 minute. Add tomato paste, and cook, stirring, until caramelized, about 2 minutes. Add wine. Bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
Return beef to pot, and add stock and water. (Can add some parsley and green onions here.) Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour or until beef is getting tender. Or put in oven on about 300 (what I did) with lid on.
Cook the barley while the soup simmers.
Add green beans and other vegetables. Simmer another 30 minutes or so until done.
Transfer to stove-top if in oven. Add barley and heat for a few minutes. Stir in chopped parsley and more green onions as desired.
Notes: Could add can of tomatoes at tomato paste point. I added a little Worcestershire and Tamari. Used 1 cup barley for a double batch, and it was plenty. Used combo of beef broth and chicken broth made (weak ratio) with Better than Bullion. No plain water. Used whole package of green beans, plus 1/3 package of peas, and a little corn.
Posted on 12/10/16 at 8:12 pm to Gris Gris
Cream of Cauliflower Soup
This is a really nice creamy vegetable soup. I would serve it with a butter toasted crusty bread.
Need;
1 1/2 cups cauliflower broken into suitable pieces
1 Carrot, peeled and sliced into suitable pieces
1 Medium Potato, peeled and cut into suitable pieces
1 clove minced garlic
3 Tablespoons butter
3 Tablespoons flower
2 cans chicken broth
1/2 cup heavy cream
2 ounces medium cheddar, grated
1/2 cup shredded mozzarella
2 Tablespoons parmesan grated
1 Telma Chicken bouillon cube
Salt
Black pepper
pinch of poultry seasoning
pinch of sage
1/4 teaspoon Cavender's Greek Seasoning
Prep vegtables
Cook the vegetables in broth seasoned with bouillon cube, garlic, salt, pepper, Greek seasoning, poultry seasoning and sage in a suitable saucepan. When vegetables are tender, remove them from the broth and set aside
Make a white roux with butter and flour. Add the roux to the liquid in the saucepan. Add heavy cream and cheeses. Simmer on low heat with stirring until the cheeses have melted. Then add the vegetables back to the pan. When they are hot, the soup is ready to eat.
This is a really nice creamy vegetable soup. I would serve it with a butter toasted crusty bread.
Need;
1 1/2 cups cauliflower broken into suitable pieces
1 Carrot, peeled and sliced into suitable pieces
1 Medium Potato, peeled and cut into suitable pieces
1 clove minced garlic
3 Tablespoons butter
3 Tablespoons flower
2 cans chicken broth
1/2 cup heavy cream
2 ounces medium cheddar, grated
1/2 cup shredded mozzarella
2 Tablespoons parmesan grated
1 Telma Chicken bouillon cube
Salt
Black pepper
pinch of poultry seasoning
pinch of sage
1/4 teaspoon Cavender's Greek Seasoning
Prep vegtables
Cook the vegetables in broth seasoned with bouillon cube, garlic, salt, pepper, Greek seasoning, poultry seasoning and sage in a suitable saucepan. When vegetables are tender, remove them from the broth and set aside
Make a white roux with butter and flour. Add the roux to the liquid in the saucepan. Add heavy cream and cheeses. Simmer on low heat with stirring until the cheeses have melted. Then add the vegetables back to the pan. When they are hot, the soup is ready to eat.
This post was edited on 12/10/16 at 8:17 pm
Posted on 12/14/16 at 3:08 pm to Sir Drinksalot
This has become a favorite of late...... Easy, almost all ingredients in an average kitchen pantry alreay. Try it and see!
Here it is..... It's a recipe I added stuff to.
Italian Vegetable Soup
Servings Prep Time
8-10 servings 8minutes
Cook Time
22minutes
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients
1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added
Instructions
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.
Here it is..... It's a recipe I added stuff to.
Italian Vegetable Soup
Servings Prep Time
8-10 servings 8minutes
Cook Time
22minutes
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients
1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added
Instructions
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.
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.
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.
Posted on 11/3/17 at 1:09 pm to Gris Gris
Fall Bump.
Posted on 12/5/17 at 5:07 pm to Gris Gris
Cooler weather on the way bump.
Posted on 12/5/17 at 5:29 pm to Gris Gris
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 12/7/17 at 7:42 am to Jibbajabba
Thanks to everyone who posted in this thread, and special thanks to MD. I made your vegetable beef soup and it was excellent. It was more tomato based than other that I have had, but I liked it more. It works great and didn't require an immersion blender like a lot of the other recipes.
Posted on 12/7/17 at 8:50 am to Gris Gris
quote:
Sweet Potato and Andouille Soup Recipe from Emeril. LINK
We did this Monday night. I googled "sweet potato andouille soup" and tigerdroppings was on the first page of results. There were a few other recipes out there that called for bell pepper and celery, so we did this recipe you posted but added in orange bell pepper and a couple stalks of celery with the onion
Posted on 12/7/17 at 2:38 pm to jchamil
quote:
There were a few other recipes out there that called for bell pepper and celery, so we did this recipe you posted but added in orange bell pepper and a couple stalks of celery with the onion
You can vary most soups to suit your flavor desires. I hope you enjoyed it!
Posted on 12/7/17 at 2:41 pm to puffulufogous
quote:
It works great and didn't require an immersion blender like a lot of the other recipes.
I love pureed soups, so a lot of my recipes will have that in them. I also cook soups a lot for some older folks who prefer pureed soups, so that's why I have a lot in here. However, with some pureed soups like bean based soups, you really don't have to puree them if you prefer not to do so. You'll see the texture of the soup before time to puree and if you like it the way it is, have it your preferred way. It will still taste great.
Immersion blenders are terrific, though, if you ever make things that need to be pureed or whipped etc... It's one of my favorite kitchen tools.
Posted on 12/7/17 at 2:56 pm to Gris Gris
quote:
You can vary most soups to suit your flavor desires. I hope you enjoyed it!
We did enjoy it! I don't think I could have eaten too much of it without the andouille because of the sweetness, but garnished with the sausage it was very good. My 11 month old son absolutely loved the soup on its own without the andouille. I think we will try the roasted cauliflower soup next
Page 7 of 8
Popular
Back to top
Follow TigerDroppings for LSU Football News