NEED A GOOD SOUP RECIPE
I know there are some good cooks here so i need some good soup recipes. Its gonna be cold cold cold here for the next ten days and the wife and i are big soup fans. looking for some good soup recipes, any kind is fine. [:p][:p]
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Just do what my dad did....
Any soup stock will do, then
Go into the fridge, and start grabbing...after that hit the cupboards or pantry....throw everythign into the stock and you have soup...*LOL
SOmetimes we didnt know what was in it, but it was always good...Mom just cringed when he decided he was making soup...0 -
Taco Soup Recipe
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.0 -
quote:Originally posted by drjew
Taco Soup Recipe
UMMMMMMMM ...yessssssssssssssssss...THATS WHAT TALKIN BOUT...MAKING IT TOMARROW. WILL GIVE UPDATE[^]
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.0 -
www.food.com
Go here, and type in SOUP, in the search box.U'll get more than U can use my friend.I use it alllll the time.[;)]Try the lentil and beef first! OMG!!! it is sooo damn good, and PERFECT for a cold night.Serve w/garlic bread, and a small salad...[:p]0 -
Gizzard Stew
"This very easy and once the chicken gizzards are boiled, this dish is very fast."
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS recipe yield: 8 servings
INGREDIENTS
2 pounds chicken gizzards
water to cover
4 (3 ounce) packages chicken flavored ramen noodles
1 teaspoon all-purpose flour
water as needed
salt and pepper to taste
DIRECTIONS
Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.0 -
Chicken Vegetable Stew
Original recipe yield: 4 servings
INGREDIENTS
4 skinless, boneless chicken breast halves, cut into bite size pieces
1 onion, chopped
1/2 pound baby carrots
4 potatoes
1 bag of frozen mixed vegetables
1/2 teaspoon salt
1/4 teaspoon ground turmeric
3 tablespoons tomato paste
1/2 cup water
1/4 teaspoon garlic powder (optional)
1/2 teaspoon ground black pepper (optional)
DIRECTIONS
In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
Cook for 1 to 1 1/2 hours on medium low heat. Serve.0 -
im with BR
thats how dad likes it.
Anything in the fridge can be made into soup.
beans, ham, celery carrots .. you name it, its in there0 -
Google up a chicken and dumpling recipe where a whole chicken is boiled down, and once the meat has been stripped from the carcas along with the skin, then add the dumplings, cook on low boil from this point until done (about 8 to 10 minutes). As far dumplings, I like them rolled out flat, they are delicious, and you get lots of them in each serving. Roll the dough out to no more than 1/8th of an inch thickness, and cut into 1 inch by 1 and 1/2 inch pieces. 0 -
quote:Originally posted by kimi
Google up a chicken and dumpling recipe where a whole chicken is boiled down, and once the meat has been stripped from the carcas along with the skin, then add the dumplings, cook on low boil from this point until done (about 8 to 10 minutes). As far dumplings, I like them rolled out flat, they are delicious, and you get lots of them in each serving. Roll the dough out to no more than 1/8th of an inch thickness, and cut into 1 inch by 1 and 1/2 inch pieces.
MOM?0 -
quote:Originally posted by fideau
quote:Originally posted by kimi
Google up a chicken and dumpling recipe where a whole chicken is boiled down, and once the meat has been stripped from the carcas along with the skin, then add the dumplings, cook on low boil from this point until done (about 8 to 10 minutes). As far dumplings, I like them rolled out flat, they are delicious, and you get lots of them in each serving. Roll the dough out to no more than 1/8th of an inch thickness, and cut into 1 inch by 1 and 1/2 inch pieces.
MOM?
[:D][:D][:D] Yeah, jim, I know the feeling really well! My MOM fixed 'em up like that too. [:p][;)]0 -
Pork and hominy stew with red chiles (pozole rojo)
Servings: Serves 8 as a main course.
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender pur?e with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Enjoy!0 -
HAMBURGER VEGGIE SOUP
1pound lean ground beef
1 large white onion diced
1 large potatoe peeled and diced
1 cup shredded cabbage
2 (14 ounce) canschunky tomatoes
16 ounce can of beef broth
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon worcestershire sauce
1 bay leaf
in a large dutch oven brown the beef with onions over medium heat till meat is no longer pink. drain and return it to the dutch oven.
add all remaining ingredients. bring to a boil and reduce heat to a simmer for 15 minutes.
makes 8 servings @ 196 calories per serving
for a little added spice i usually dice a jalapeno pepper and add to the stew0 -
I like stew.
Crock-pot..'bout 6-8 hours.
Cut up potatoes (I like red) in bite sized chunks.
Celery, chunked.
Carrots.(raw)
Whole tomatoes, 2-3 cans.
Can or two of green beans.
Can or two of corn.
2-3 pounds of beef..flank, roast, ect., cut up in small chunks.
package of onion dry soup.
Big can of mushroom 'soup'..this stuff is 'shrooms in a thick sauce.
cut up one onion.
Black pepper, garlic powder..(I expect real garlic is better..too lazy) to taste.
Vary the amounts according to personal likes and crock.
I have a big pot...and can make a dozen meals out of one batch.
Dang good stuff. Don't add much if any water.
I ain't no cook..hate to do so..but this stew is quick, easy, and mighty tasty.0 -
Lobster Bisque
Slice a medium onion, simmer onion, 3 bay leaves,6 peppercorns, and 2 1/2 cups chicken broth for 30 minutes. Strain liquid out, discard onion, etc.
Meanwhile make a roux with 1/4 lb butter and 1/4 cup flour. When smooth add broth, stir in til blended. Add 3 cups warm milk and 1 Tsp nutmeg. Bring to boil while stirring. Add meat from two lobsters, (imitation lobster works too). Simmer for 5 minutes or til very smooth.
Turn off heat, add 1 cup warmed cream. Season with additional nutmeg if needed, garnish with parsley, papirica and or nutmeg.0 -
O.K. , will try and make this as short and understandable as possible!
Big Roast or beef parts with plenty of 'fat' for flavoring ....
Bay leaves (apx. 4-5)
Garlic (chopped - 1 or 2 cloves)
onion soup mix (1 package)
garlic salt
red pepper
black pepper
canned tomatoes ( 1-2 cans of your favorite style , stewed ect.)
one small can tomatoe sauce (apx. 6-8 oz.)
mushrooms (1-2 canns or fresh)
frozen corn (1 package apx. 10-12 oz.)
frozen or canned green beens (10-12 oz. or fresh !)
small head off cabbage (chopped into med size pieces)
bag of fresh carrets (chopped)
couple pounds of potatoes (chopped) add LAST so not to over cook
frozen peas ( add last , not to overcook)
stalk of cererly (chopped)
Med-Large Onion (chopped)
In LARGE pot :
Brown meat (in butter or olive oil) until 'well browned' ....
add apx.enough water to fill about half full .....
Add seasonings (spices,garlic ect.)
Cook till meat falls apart???
add all other items (except tators and peas)
bring to boil .
reduce to simmer till vegies are done ...
add tators and peas ...
simmer till tators are just done .....
salt to taste ...
Eat with a fresh salad of choice & french or itlalian(?) bread...
and
Enjoy !!!!!!!!
this takes some time and work , but is Great , the flavors (bay leaves,cabbage,celery,pepper,garlic) really are woderful together...
If I make "vegie-beef" soup , this is it !!!!!!!!
Thanks !!!
d.a.stearns
Gunsmith / LEO / Cooker
Niota , Tn a.k.a. SKEEZIX0 -
kimi's recipe for Chick and Dumplings sounds good! If you want a really easy, very good short cut on the dumplins, get a can of "Grand" biscuits. Just the plain ones, not the layered. Roll them out real thin and slice into strips. Drop into your chicken stock and you will have dumplings almost as good as granny used to make! 0 -
quote:Originally posted by jwb267
HAMBURGER VEGGIE SOUP
1pound lean ground beef
1 large white onion diced
1 large potatoe peeled and diced
1 cup shredded cabbage
2 (14 ounce) canschunky tomatoes
16 ounce can of beef broth
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon worcestershire sauce
1 bay leaf
in a large dutch oven brown the beef with onions over medium heat till meat is no longer pink. drain and return it to the dutch oven.
add all remaining ingredients. bring to a boil and reduce heat to a simmer for 15 minutes.
makes 8 servings @ 196 calories per serving
for a little added spice i usually dice a jalapeno pepper and add to the stew
VERY GOOD...WILL PASS ON0 -
quote:Originally posted by drjew
Taco Soup Recipe
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
WOW,,,TY very good[:p]0 -
My wife makes what she calls a ham bone soup. You put the ham bone in a large pot and put whatever else you have in it. Lots of tomatoes, beans, potatoes, carrots and peas make a real good one in my opinion, but just whatever you have. 0 -
Oh yeah, onions too. 0 -
corn beef soup 2 cans of corn beef a couple of can s of mixed veggies ( for people like me ) or frozen 1 can of diced tomatoes 3 potatoes sliced or diced salt pepper and any other spices that you want to throw in let simmer until potatoes are cooked crackers or corn bread very good eating 0 -
Bean and Ham Soup
1 pound Great Northern Beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Rinse the beans, discard any broken/discolored ones. In a large pot over high heat, bring water to boil. Add salt and beans, remove from heat and cover. Let beans sit in hot water for at least an hour.
After an hour of soaking, return pot to high boil and add ham bone, carrots celery, onion, garlic, mustard and bay leaves into pot. Stir well, bring to boil, then reduce heat to low and simmer an hour.
Remove ham bone and discard. Stir in chopped ham and simmer 30 minutes. Season with ground white pepper to taste.
*Addendum: I usually soak the beans overnight the night before in a bowl of cold water with a teaspoon of baking soda. Maybe it's purely psychological, but it does seem to take the "gas-producing effect" out of them![:D]*0 -
This really isn't soup but uses soup in the recipe.
Chicken vegetable bake
Chicken breast pieces browned in the skillet with some oil. Add your favorite seasonings. Cut them up or leave them whole.
in a cake pan put,2 cans of green beans drain all the juices off of the veges.
2 cans of corn
2 cans of peas
2 cans of cream of chicken or cream of mushroom soup with 1/2 cup milk to dilute it. Mix together.
Add chicken pieces and soup to the vegies, bake in 350 oven for about 30 min,reset oven to 400 and put the bisquits on baking sheet to brown.
Serve while its hot.
The wife made this just Wed nite and it was good.0 -
in any soup recipie, consider adding a can or two of V8
i made a 4 gallon batch of chili just before winter, added 4 cans of regular V8 and 2 cans of spicey V8 along with all the other ingredients.., filled 1 quart freezer bags and put in freezer, now we just empty a bag in a glass bowl and zapp it !!0 -
quote:Originally posted by Flying Clay Disk
Well, first you need a 'soup rock'.
You can't really make soup until you've got a soup rock.
<anyone know where this is from????>
If memory serves, isn't there a short story called "Stone Soup"?
I think we performed it as a play in elementary school...0 -
I'm with the guys above - lots of things can be made into soup. My son has been developing a recipe for cabbage beef soup. Cabbage, hamburger, beef stock, onions, rotel tomatoes, I'm not sure what all spices, but it's getting better each time he makes it.
My wife makes a mean chicken & sausage gumbo that will make you forget all about the word "soup." When we moved to south Louisiana she wanted to learn how to make "real cajun gumbo like the real cajuns make it." Turns out most everybody down here uses roux out of a bottle, so if you use the baked chicken from the deli you can do the whole thing before the rice is done. Used to have to have chili in cold weather, but now nothing but a good gumbo will do.0 -
I forgot to mention put macaroni in the hambone soup. My wife says it's not good without the macaroni. Also season to taste. Salt, garlic powder, etc. 0 -
Will a "Pet Rock" work as a substitute for a Soup Stone? 0 -
quote:Originally posted by reloader44mag
Will a "Pet Rock" work as a substitute for a Soup Stone?
Yes, and you can substitute your pet pot bellied pig for the ham bone.0 -
Well...you have to have a bit of sense of humor [:D]0
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