Snowing...It's time for Soup!

15 years ago

Well, here we go again with the snow. We're expecting 5-7 inches this time around. How about sharing your favorite soup recipes?

I made a Very Good Cream of Tomato Soup this week, which was ready in 30 minutes. Using a couple of cans in my pantry, it was the kind of soup you always wished came out of the Campbells can, but never quite did! It turned out thick and rich, and was the perfect classic comfort food with a grilled cheese sandwich. I have my eye on another recipe this afternoon which I've made in the past, but not for a long while. It's a Chicken Enchilada Tortilla Soup, which (according to my DH) has the dreaded Velveeta cheese. (The thing is, he really likes the soup if he doesn't know what's in it. I feel kind of bad sharing a Velveeta recipe with you all, but it's kind of good. The best part is you can buy this particular *cheese food* in one pound sizes these days, so if you never need this again, it's just enough for the recipe. ) It seems like I'm revisiting recipes from my past these days!

Chicken Enchilada Tortilla Soup

1 T. vegetable oil

1 pound chicken breast fillets (approximately 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta cheese

1 t. salt

1 t. chili powder

1/2 t. ground cumin

Shredded Cheddar cheese, crumbled corn tortilla chips and pico de gallo OR salsa for garnish

Add oil to a large pot over medium heat. Add chicken breasts and brown 4 to 5 minutes per side. Set chicken aside.

Add onions and garlic to pot and saute over medium heat about 2 minutes or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

Add remaining 1 cup water, enchilada sauce, Velveeta cheese and spices to pot and bring mixture to a boil.

Shred chicken into small, bite-size pieces and add to pot. Reduce heat and simmer soup 30 to 40 minutes or until thick.

Serve soup in cups or bowls and garnish with Cheddar cheese, crumbled corn tortilla chips and pico de gallo. Makes 10 to 12 servings.

Here is a link that might be useful: Classic Tomato Soup recipe Here...

Sort by:Oldest

Comments (16)

lindac
15 years ago
I'm drowning in the stuff!
I made a huge pot of turkey soup and gave some to my neighbor who recprocated by giving me a container of some beef soup she had made.
I'll trade you a couple of quarts of my turkey soup for some of your tomato
Linda C
obxgina
15 years ago
I made this soup last week during an ice storm! It has become one of my favorites. I used hot turkey sausage and added double what the recipe calls for, it's a very hearty soup! With a glass of merlot, it was wonderful!

Tortellini Soup

Makes 8 servings.
Ã¯Â¿Â½ 1 pound sweet Italian bulk sausage
Ã¯Â¿Â½ 1 cup chopped onion
Ã¯Â¿Â½ 2 cloves garlic, chopped
Ã¯Â¿Â½ 5 cups beef broth
Ã¯Â¿Â½ Ã¯Â¿Â½ cup water
Ã¯Â¿Â½ Ã¯Â¿Â½ cup dry red wine
Ã¯Â¿Â½ 2 cups whole tomatoes, chopped, with liquid
Ã¯Â¿Â½ 1 cup sliced carrots
Ã¯Â¿Â½ Ã¯Â¿Â½ teaspoon basil
Ã¯Â¿Â½ Ã¯Â¿Â½ teaspoon oregano
Ã¯Â¿Â½ 1 8-ounce can tomato sauce
Ã¯Â¿Â½ 1Ã¯Â¿Â½ cups sliced zucchini
Ã¯Â¿Â½ 3 tablespoons chopped fresh parsley
Ã¯Â¿Â½ 1 medium green pepper, chopped
Ã¯Â¿Â½ 1 19-ounce bag frozen tortellini
Cook the sausage; drain off fat. Cook the onion until soft. Use the same pan.
In a slow cooker or large heavy pot, combine sausage, onion, garlic, broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini, parsley and green pepper, and slow cook 6-8 hours on low, until carrots are soft.
Add the bag of frozen tortellini. When they are cooked -- about 50 minutes, or when they're plump but still hold their curl -- the soup is ready. Sprinkle pecorino Romano cheese on top, and serve with a hard-crusted bread.

This can be made ahead and frozen with the tortellini or separately and the tortellini added later
Related Discussions
Soup processing time?
Q
Comments (6)
Linda Lou, I love pumpkin soup (drizzled with pumpkin seed oil) and the squash are in season now. I bought two red suri squash yesterday to make the soup. I need to perfect the recipe to my taste, but do you think I could can this using the soup guidelines - filling with the solids and then adding the broth? I would need to puree it after opening the jar. It might end up a little thinner than I would make fresh, but I could live with that. I just don't have enough freezer space to store much. I could store some of the squash in the basement, but I really like the idea of having ready to go soup in a jar. Here is the recipe that I'm looking at. I would be willing to just saute the onions in some water to eliminate the oil. Obviously the drizzle of oil happens after it is pureed and reheated. I feel better about using the pressure canner now that I know using the three piece weight instead of the (untested) gauge is acceptable practice. I would prefer to use pints, but don't have many of those around right now. I do have plenty of quarts. I've been saving the bones for any roasted chickens we eat. Pretty soon I should have enough for a batch of stock. Melly Red Kuri Squash Soup with Lemon Thyme and White Truffle Oil Yields approximately 12-8 oz servings Serve with the Lynmar 2004 Estate Chardonnay 5 cups onion, chopped 2Tbsp olive oil 2 Tbsp butter 8 cups red kuri squash, peeled and cut into Â½ inch cubes 8 cups of hot chicken stock Â¼ cup fresh lemon thyme, finely chopped Salt and pepper 3 Tbsp white truffle oil Directions: Saute the onions in the olive oil and butter over medium heat in a 5-quart pot for 3 minutes add the squash and cook stirring 3 minutes more. Add the hot stock slowly. Cook, at a simmer, for 45 minutes or until the squash is very soft. Add the lemon thyme and cook 5 minutes more. Puree in a food processor or with an immersion blender. Salt and pepper to taste. Ladle into warm soup bowls. Dot each bowl with about 1 teaspoon of the white truffle oil and serve hot. Chefs Tip: To make it easy to garnish with the white truffle oil, place the oil in a plastic squeeze bottle.
...See More
Soup time !!!!
Q
Comments (12)
the baking soda is to cut the acid so your milk doesn't turn into cottage cheese when you add it. This is the way my grandmother's family made it on the farm. Her family had a farm and little money, they raised and canned the food they needed. Very few things were store bought: spices,flour. tea. coffee. I still remember that if they planned to have fried chicken for Sunday dinner you killed and dressed the chickens saturday. I have no idea how old the recipe is but I'm in my 60's and I can't remember the first time I ate it. I really like the large pieces of tomatoe and flavor. By the way goes great with grill cheese sandwiches. mike
...See More
Time for Soup!
Q
Comments (82)
Here are a couple of soups we've been making. Both are recipes from Elephant's Deli here in Portland, favorites of daughter and mine. Elephant's publishes the recipes, so we decided to duplicate them at home. The exact wording is not Elephant's, I simply copy/pasted from ''My Recipes'' on Calorie Count where I've been storing recipes lately. I've noted where I tweaked the recipe a bit. Also, my serving sizes may be inconsistent. Mama Leone's Soup Makes 6 servings, each 160 calories. 1/2 lb chicken breast 15 oz canned diced tomato 1/2 cup flour 3/4 cup heavy cream 1 onion 3 stalk celery 1 tbsp garlic 1/2 tsp oregano 1/2 tsp tarragon 2 tsp paprika 1/2 tsp black pepper 2 tsp salt 1 tbsp vegetable oil 1 tbsp butter 6 cups chicken stock 2 cups spinach 1. Lightly salt and pepper chicken breasts, bake 20 minutes at 375F, dice meat and set aside. 2. In large pot over medium heat, heat oil, melt butter, and cook onions and celery (both diced) until onions translucent (about 7-10 minutes). 3. Add garlic (minced or crushed), tarragon and oregano (dry or fresh), paprika, black pepper, and 1 tsp salt. Stir and cook a few more minutes. 4. Add flour, stir until absorbed. 5. Add chicken broth, stirring and scraping bottom of pot. Bring to boil. 6. Add tomato with the sauce (I give the tomatoes a buzz in the food processor to smooth them out) and cream, stir, reduce heat and simmer for at least 30 minutes. 7. Add diced chicken and simmer for at least another 10 minutes. 8. Adjust seasoning, adding rest of salt if desired. 9. Finely slice or shred spinach, add shortly before serving. 10. Note: 11. Chicken may be dark meat. 12. Cream may be replaced with half and half, but it won't be as good. Elephant's Tomato Orange Soup Makes 6 servings, each 220 calories. 1/2 cup butter 1 onion 28 oz canned diced tomatoes 1 tsp salt 1/2 tsp pepper 1/4 tsp baking soda (I omit this, because I never have any around) 1 tsp dried thyme 3/4 cup orange juice (recipe says 1 cup, I find that a wee bit much) 1/2 cup heavy cream 1. Melt butter, add diced onion, cook to translucent. 2. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes. 3. Puree in a food processor or blender. If you want a particularly smooth soup, strain through a sieve or food mill. 4. Return to pot and add orange juice and cream. Adjust seasonings, and serve. Lastly, this is a tomato orange soup that does not use cream or butter. Not an Elephant's recipe. Tomato Basil Orange Soup, Creamless Makes 8 servings, each 80 calories. 56 oz canned whole tomatoes 1 medium onion 3 cloves garlic 1 tbsp basil 1/2 tsp red pepper flakes 1 tbsp brown sugar 3 cup chicken stock 3 slice bread 1/2 tsp salt 1 tbsp olive oil 2 tbsp orange juice 1. Place canned whole tomatoes (two 28-oz cans) on baking sheet, sprinkle with brown sugar, roast at 375F for 45 minutes. Save the canning juice. 2. Roughly dice bread, after removing crust. 3. Heat oil in large pot on medium heat. 4. Rough chop onions and garlic, cook in oil until soft. Add a bit of stock as needed to avoid burning. 5. Add reserved canning juice, basil, red pepper, bread, and salt. Reduce heat to low, add 1 cup stock, and simmer. 6. Add roasted tomatoes and any juice released during roasting. Roughly mash tomatoes, simmer for 20 minutes. 7. Transfer to blender and puree to smooth. Add remaining stock as needed to achieve desired consistency. 8. Squeeze orange and add juice slowly, stirring and tasting as you go. The juice adds a bright, sweet, tart flavour, which you can make subtle or bold. 9. Serve with garnish of bread cubes, chopped chives, and/or orange peel/zest. 10. Notes: 11. Basil may be fresh or dried. A tangerine may be substituted for the orange, as can commercial orange juice. Vegetable stock may be used. I've also recently made the above soup as a sweet tomato bisque, leaving out the bread and orange, but adding plenty of brown sugar and/or honey and some cream.
...See More
RECIPE: Soup Time
Q
Comments (21)
Here are some of our favourite thick soups: CREAM OF CHICKPEAS - Crema de Garbanzos 3/4 lb chickpeas (300 grams) 5 cloves garlic - peeled 1 medium onion - peeled and chopped 1 bay leaf fresh ground black pepper tarragon - to taste salt 1) Put chickpeas in a pot, cover with cold water and let soak about 12 hours. 2) Once that time has elapsed, drain chickpeas and cover with fresh cold water again, adding the onion, garlic cloves, bay leaf and salt. 3) Cook for about 2 hours or until the chickpeas are tender. 4) Drain chickpeas, keeping some of the cooking liquid and put into blender together with tarragon and a little pepper. 5) Blend, adding some of the cooking liquid until you have the desired consistency. 6) Pass through a sieve, gently reheat and put into a soup tureen, garnishing with chopped parsley. Serve hot. Source: Translated from Cocina Hoy S.L. --------------------------------------------------------- Here's one of my favourite Spanish dishes: - Although I have been making it for years the way a Spanish cook once showed me, I have also tried the preparation seen recently on a Spanish Cooking TV channel. Their ingredients included a small pice of or pork fat and a stewing chorizo (chorizo para guisar). If choosing a chorizo for this dish, be sure it is the right type which has the red pimiento colour. of the ingredients. The small piece of tocino can be seen just to the right of the sprig of rosemary. 350 grams (1 1/2 cups) of small dark lentils - put them to soak the night before in water to cover 100 grams (3.5 oz) red stewing chorizo sausage - lightly pricked over with tines of a fork 50 grams (1.7 oz) salted tocino pork fat - cut into large diced pieces 1 TBSP flour 2 carrots diced fine 2 medium leeks, using only white stems sliced finely in rounds 1 lg clove garlic (this was optional but I wouldn't leave it out) - pass through garlic press 2 cups beef broth (I used 2 Knorr cubes) 1 bay leaf fresh rosemary - small sprig olive oil - about 1/4 cup 2 cups extra water to add after 1st hour 1. Soak lentils the NIGHT BEFORE in water to cover. 2. Next day drain and rinse lentils, put aside. 3. Heat olive oil in heavy cooking pot. When sizzling, add carrots, garlic and leeks. Lightly brown while stirring. 4. Add 1 TBSP flour and keep stirring for about a minute. 5. Add lentils, beef broth, whole chorizo, tocino, laurel and rosemary 6. Put on lid and simmer very gently for 1 1/2 - 2 hours. Check after 1st hour and add up to 2 more cups water as needed. 7. Adjust seasoning and serve. ----------------------------------------- Ingredients: lentils - 250 grams (slightly over 1 cup) garlic - one whole head onion - 1 large - quartered Kasseler smoked pork chop - 1 large (or 250 grams other smoked pork or bacon) ham or pork bone as for making stock 4 medium carrots - sliced into coins 2 stalks celery - diced 5 medium potatoes - peeled and cut into 8ths 6 flowerettes of cauliflower green beans - handful sliced tomato puré - small 4 oz tin olive oil - 4 TBS fresh garden herbs: 1 bay leaf, several sprigs thyme, Italian flatleaf parsley 2 or 3 sprigs chicken stock 1 liter (4 cups) or water and 3 Knorr chicken stock cubes salt & fesh ground pepper water to cook lentils vinegar - 1 teasp garlic croutons - optional garnish Method: 1) Turn on oven to 350F. Put lentils in large heavy bottomed stew pot with water to cover plus about 2 inches, bring to boil and simmer 45 minutes. Check water level and add more as needed. 2) Meanwhile put whole head of garlic into shallow baking pan together with quartered onion, Kasseler or smoked pork and ham or pork bone, drizzle with olive oil and roast in oven at medium heat about 45 minutes. 3) Remove baking tray from oven when all is nicely browned and cut meat into small dice and add to lentil pot along with onion. Squeeze garlic from skin into lentil pot, adding ham/pork bone along with oil and juices scraped from roasting pan. 4) Add rest of vegetables to lentils, chicken stock (or water and stock cubes), tomato puré, fresh herbs and bay leaf, parsley - reserving one sprig, fresh ground pepper. Bring to boil and simmer about 1 hour until vegetables are done, adding more water if needed. 5) When vegetables are tender, remove ham/pork bones and any bare thyme stems from pot, check for flavour and add salt as needed. Add vinegar and stir. 6) Serve with a bit of chopped parsley and more fresh ground pepper. Homemade garlic croutons are also nice as a garnish. Source: Recipe as I learned from a Mallorquin housewife years ago. ------------------------------------------ The next day I made the rest - about 4 cups - of our previous day's stewed lentils into ... I started out using my hand cranked food mill and when I realized it wasn't going to do the job I put it all into my food processor, adding the following: 1 1/2 cups of chicken broth (using Knorr cube and water) 2 lg cloves of garlic crushed and browned in 1/4 cup oil in small frypan 2 slices brown bread broken in small pieces and fried in the garlicky oil until brown Processed the above until smooth and then heated it gently. Diced some more pieces of brown bread and toasted them in the frying pan with oil and garlic salt for the croutons. Closeup Lentil Puré. It was super tasty and Wolf really enjoyed it as well ! We were both full after two bowls each. ----------------------------------- Garlic Soup (Sopa de Ajo) ************************ A garlic soup recipe from the Mediterranean Island of Mallorca. Ingredients: 9 oz (250 grams approx) *shaved dry brown bread 6 garlic cloves 6 fine stalks spring onions 1 small cabbage 2 medium size ripe tomatoes fresh Italian parsley 1/2 cup good quality olive oil 1 teaspoon red sweet pimento powder salt water * Note: this refers to a type of local bread often used in soups (sopas) as a way of using up stale bread. It's a round, flat and heavy tan-coloured dense country bread loaf which is sliced crosswise paper thin, the cut pieces having a half-moon shape and being as thin as a slice of salami. (An electric meat slicer does the job well if you can find a heavy loaf of brown country bread.) Method: Heat the oil in an open, shallow casserole dish and add the peeled garlic cloves; remove them when browned and set aside. Add the finely chopped spring onions to the oil and when lightly golden add the finely chopped cabbage. Stir fry together then add the pimiento powder and enough water to cover all. Mash the browned garlic cloves in a mortar and pestle, add a little water to dilute the paste then add to the casserole. Season with salt and cook until tender at a low heat on the stove top. Then add the bread slices, scooping up the cabbage mixture and piling it on top of the bread to sink it down. Let return to a boil and remove from the stove. This soup is usually brought to the table and served out of the same casserole. I don't have a photo of the finished product but I do have my Mallorquin clay casserole which is what is normally used. Called a I brought mine from Mallorca over 20 years ago and whatever comes out of it tastes wonderful. It works equally well in the oven or on an open gas flame. SharonCb
...See More
Teresa_MN
15 years ago
Claire - that actually sounds really good. Nothing wrong with a little Velvetta now and then!
doucanoe
15 years ago
I don't mind using Velveeta if the recipe is good!

I posted several favorites on Booberry's soup thread. I'll link to it.

Of course there is no reason I can't add another favorite soup recipe, right?

Great Lakes Salmon Chowder

1 lb fresh salmon fillets
1-1/2 c water
2 14oz cans vegetable broth
1/2 c chopped onion
2-1/2 c diced red potatoes
1 T fresh dill, snipped
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp pepper
2-1/2 c half-n-half
3 T cornstarch
2 c fresh asparagus, steamed and cut in one inch pieces

Bring the water to a boil, poach salmon in the hot water. Remove salmon from water and flake into bite-size pieces.

In large stock pot, combine broth, onions, potatoes, dill, salt and pepper. Bring to a boil, reduce heat and cover, cook until potatoes are tender, stirring occasionally.

Combine 1 cup of the half-n-half with the cornstarch in a covered container, shake until well blended. Add remaining half-n-half to cooked broth mixture, stir in the cornstarch mixture and simmer until thickened. Stir in salmon and asparagus, heat through and serve.

Makes approximately 11 cups

Linda

Here is a link that might be useful: Soups Stews and Comfort Foods
claire_de_luna
Original Author
15 years ago
Linda Doucanoe, Absolutely; Thanks! Somehow I completely missed that entire thread. Where was I? (Somehow I can go missing even when I'm in the same room.)

Obxgina, that sounds good!

Lindac, I'd love to trade you some tomato for your turkey! (I actually put a jar in the freezer, so I could see how it freezes. I guess I'll discover the answer to that this week.)
nancyofnc
15 years ago
I'm so glad our rare Christmas Day (50 yrs) snow and a couple weeks later's snow/ice have all melted so it got up to 58F today - a normal winter day in central North Carolina. But, it is still winter and we're holed up in the house since I can't garden in wet clay (my next favorite thing to do besides cooking). I was raised in Toledo so I know about the long snowy winters and sympathize with y'all's deep freeze weather. Just go cook! Everyone will be happy.

Last night I found a recipe in an old (1943) cookbook that I had to try. It went together quickly and tasted just marvelous! I've made Manhattan Clam Chowder and traditional New England Clam Chowder, San Francisco style, served in a sourdough boule, but this was a little different, called Boston Clam Chowder. It is almost the same as New England Clam Chowder but it uses chicken broth instead of water/bottled clam juice for the soupy part. Luckily I had all the ingredients on hand and so I decided to make some homemade crackers with a sprinkle of smoked hot paprika and cracked pepper on top to go with it while I was waiting for the vegetables to cook. Total YUM.

BOSTON CLAM CHOWDER 1943
In a large pot mix together:
3 cups chicken broth,
2 cups peeled diced potatoes (I used 2 small Russets and 1 Yukon),
half a carrot diced fine, for color not so much as for flavor,
half a celery stalk diced, (I put in a little more since I like cooked celery)
dash of garlic powder (my contribution to boost the flavor),
a tiny bit of salt and pepper.
Bring to boil, cover, and simmer until just barely tender - about 15-20 minutes.

In a frying pan cook:
3 slices of (smoked or not) bacon cut into small pieces.

Stir in 1 can (10 ounces) clams drained (reserve the liquid for later),
1/3 cup onion diced (more or less to your taste).
Cook together on medium heat for 5 minutes, then stir in:
2 tablespoons AP flour, (or rice flour, which I like better for thickening),
and cook for a minute more to thicken and remove the floury taste.

Put a small amount of the vegetable broth in the frying pan and let it cook for a minute, then pour the contents of the frying pan into the pot with the vegetables.

Add:
1/2 cup cream, or half-and-half, and the
reserved clam juice.

Heat just to boiling (about 2 minutes) and serve.

This will serve 4, though here as it is just us 2, we had the leftovers for lunch, nuked until hot. Still delicious. You really do not taste the bacon as a strong flavor, the clams are the stars.

Nancy
bkay2000
15 years ago
This one is from a local cafeteria chain. It's really easy to make. I made it often when I used to cater.

Notes: If using Velveeta, add about 25% more. I always make more fried tortilla strips than it calls for, but don't add more uncooked ones to the soup than it calls for. (You can also bake them if you want to cut the fat.)

Luby's Tortilla Soup

Vegetable oil
4 corn tortillas (6"), cut into 1 x 3" strips
1/2 lb lean ground beef
1/3 cup finely chopped onion
6 cups chicken broth
1 can (14.5 oz) whole peeled tomatoes, undrained, chopped
1 can (about 12 oz) cream style corn
1 1/2 cups (6 oz) shredded American cheese
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
1 small clove garlic, minced
1/3 cup cornstarch
1/4 cup water
1/4 cup chopped cilantro (optional)

In small skillet, heat about 1/2" oil. Add half the tortilla strips and cook until crisp. Drain on paper towels. In small skillet, brown ground beef with onion. Drain. In large saucepan or Dutch oven, combine broth, tomatoes, corn, cheese, cumin, salt, pepper, and garlic. Bring to a boil. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to boiling soup, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat. Stir in ground beef mixture and uncooked tortillas. Ladle into bowls. Garnish with fried tortillas and, if desired, cilantro.

Yield: 8 Servings
jimster
15 years ago
There is a pot of fish chowder on the stove right now. No snow here though. It has been raining non-stop for two days.

Jim
gardengal19
15 years ago
TORTELLINI SOUP

1 large onion, chopped
2 cloves garlic, minced
1 green pepper, diced
3 (14 oz.) cans beef broth
1 (16 oz.) can stewed tomatoes
3/4 cup medium or hot salsa
1 tsp. basil, crushed
1(7 oz.) pkg. dried cheese filled tortellini

(opt.) grated Parmesan cheese for garnish

Cook the onion, garlic and green pepper in olive oil in a soup pot until tender. Add the broth, tomatoes, salsa and basil. Bring to a boil.

Stir in the tortellini and simmer, uncovered, about 15 to 20 min. until tender.

Ladle into bowls and sprinkle with cheese, if desired.

This is quick, easy and very good!
claire_de_luna
Original Author
15 years ago
Great recipes; Thanks!

Nancy and Jim, it sounds like you both have the same idea.

bkay, your post made me smile. My FIL used to love going to Luby's. It brings back some memories, and I will definitely try this in my future.

Gardengal, that sounds quick and very good!

Oh yeah, my soup turned out nice...I love the addition of the masa harina. I cannot imagine why I haven't made this for a while, but am glad to be revisiting it. (I had to make some enchilada sauce since I didn't have any on hand, but no big deal. It looks like I'll be having enchiladas this week.) There are also some cornmeal muffins in the oven and I'm waiting on them now. This makes a nice big pot, so we'll have some leftover soup. It's still snowing; I'm ready to eat!
ci_lantro
15 years ago
No new snow here. Just the same stuff that always hangs around all winter.

Definitely soup weather. I made a sausage & corn chowder for dinner last night. Recipe is one that I snagged off of television years ago (Chef Tell) so all am'ts. are approximate.

Sausage & Corn Chowder

1 lb. quality pork breakfast sausage (Jimmy Dean 'Hot')
Diced onion (medium sized onion)
Celery, sliced (1 1/2 ribs)
3-4 medium potatoes, diced for soup
2 c. frozen corn (or more)
2 qts. chicken broth
Thyme (to taste)
Black Pepper
Half & Half (I use 1 can evaporated milk)
Flour to thicken (1/4-1/2 cup)

Into large pot, crumble sausage & brown. Remove sausage & drain fat; set aside. Saute onion, celery & potato in the soup pot until they start to soften. Return sausage to pot. Add corn, chicken broth & seasonings & continue to cook until veggies are soft. Add evaporated milk & flour that has been mixed into a paste with some of the chicken stock or water. Stir well & bring to boil & let boil a minute or two until the chowder thickens.

Unless you're a total wuss, be sure to use a 'hot' sausage. The soup gets a lot of its character from that bit of heat.

[I also like Owens & J.C.Potters brands of sausage but can't get them here in WI.]
jakkom
15 years ago
Just so everybody can envy us, it's in the mid-60's here in Northern CA, the sun is shining, and my freesias and rhodies should be blooming by next month. This is why we put up with earthquakes, LOL.

Sunshine Soup
So named because it's high in beta-carotene - invented on the spur of the moment by me. Good hot or cold. Suitable for vegans.

1 lb baby carrots
1/2 tsp salt
1/4 tsp pepper
1 qt of unflavored soy milk or almond milk
one 14.5-oz to 16-oz can of stewed tomatoes, preferably Muir Glen or S&W brand (S&W, a regional subsidiary of Del Monte, has less salt than any other major brand)
three 2" sprigs of fresh basil, marjoram, parsley or oregano, or substitute 1 tsp dried herb

Bring the carrots, salt and pepper to a boil, cover and simmer until very tender. The amount of water to cook the carrots depends on how fresh they are. If fresh, use 1 cup of water and check after 15 minutes. If they are old, cook the carrots in 1-1/2 cups of water and test in half an hour.

Most of the water should have evaporated; if not, uncover and cook over high heat until there is approximately 1/2 cup water left - measurement is NOT critical. Let cool slightly before blending (this reduces splashing).

Using a blender, puree the tomatoes with the herbs - if using fresh herbs, discard any woody stems. Working in batches, puree the carrots with the tomato puree and the soy or almond milk.

Taste for seasoning. Depending on how salty the tomatoes are, you may need more salt, although this will increase sodium content considerably.

In each soup bowl, float one whole herb leaf or a parsley leaf, for an attractive appearance.

Makes about 1-1/2 qts of soup.
sally2_gw
15 years ago
Here's another "beta carotene" soup that I whipped up this morning for my lunch today. The amount of veggie broth and orange juice are guesses, as I had part of a carton of veggie broth left over from another use, and I couldn't tell how much was left. It felt like a little less than half a quart carton. I just dolluped the orange juice in I made it up as I did it. It's a single serving - it made just enough to fit into my thermos.

1 teaspoon olive oil
1/2 teaspoon butter
1 slice onion, chopped
pinches of cumin, turmeric, ginger and salt
1 small sweet potato, peeled and chopped
1 carrot, peeled and chopped
1 1/2 cups vegetable broth
1/4 cup orange juice (optional)

Saute the onion and spices in the oil and butter. Meanwhile, peel and chop the sweet potato and carrot, then add them to the onion spice mixture.
Add the vegetable broth, and bring to a boil, then lower heat, cover, and let simmer for 30 to 45 minutes. (Or as long as it takes to shower and dress, lol.)
Use an immersion blender to purify the soup. Add the orange juice if you like, but it tastes good without it. I added a bit too much to mine this morning, but it'll be good for lunch, anyway. I think this would be good topped with some plain yogurt or sour cream.

Sally
lindac
15 years ago
I was going to lay off the soup pot....but there was some nice looking cauliflower for a good price when I went to stock up on the obligatory greens and milk in the face of a storm.
So I am thinking...cauliflower cheese...or maybe cauliflower, creamed with roasted red pepper strips or cauliflower and carrot cheddar soup...
Royally sick of turkey and veggie!! Freezing the rest!
Linda C
ci_lantro
15 years ago
I made soup again last night. This is an old recipe that I got off of one of the cooking shows on QVC. It's fast & easy. I never got around to thinking up a name for it (it's a lighter type of chili) so I just call it 'QVC Soup'. Anyway, it is yummy stuff.

QVC Soup

1 pound ground beef
2 medium onions, diced
2 cans corn
2 cans beans (black, pinto, kidney--I used chili beans)
1 quart tomatoes
*Jalapenos to taste
2 T. chili powder
Cilantro to taste
Freshly ground black pepper
1 T. granulated garlic

Brown ground beef; drain fat & return to pot. Add onions & continue cooking until onions get soft. Stir in corn, beans, tomatoes, chili powder & garlic. Add 1-2 cans of water. Let simmer 30 minutes or so. You can thicken soup w/ some masa harina if you like. (I don't because I like to drown corn chips in my bowl of soup.)

Serve with Fritos, a dollop of sour cream and some grated cheddar.

*I love Penzey's dried jalapeno dices--not too hot so you can use lots of them for that wonderful jalapeno flavor. I just toss some in--probably around a tablespoon.
booberry85
15 years ago
Well we beat record snows. Now we're going to beat record lows! It's going to be -15 monday morning! I've been down with a stomach bug the past couple of days, but started to come around yesterday. Today I made Tortellini Soup. Easy.

Ingredients
1 onion chopped
1-2 garlic cloves diced
10 oz spinach chopped
1-9 oz package of tortellini (I precooked mine)
4-6 cups chicken broth
salt & pepper
1-2 tablespoons olive oil

Saute chopped onion & garlic in olive oil, until the onion is translucent. Add chicken broth and bring to a boil. Add tortellini and cook until tortellini are tender. Add spinach. Cook until just wilted. Salt and pepper to taste and serve.

Snowing...It's time for Soup!

Comments (16)

lindac

obxgina

Related Discussions

Teresa_MN

doucanoe

claire_de_luna
Original Author

nancyofnc

bkay2000

jimster

gardengal19

claire_de_luna
Original Author

ci_lantro

jakkom

sally2_gw

lindac

ci_lantro

booberry85

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Snowing...It's time for Soup!

Comments (16)

Related Discussions

claire_de_lunaOriginal Author

claire_de_lunaOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

claire_de_luna
Original Author

claire_de_luna
Original Author