Post your Can O' Soup Recipes here
lowspark
13 years ago
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Bizzo
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Please Post Your Favorite Navy Bean Soup Recipe
Comments (15)Here's the one I use: Navy Bean Soup From Food Network Kitchens 1 lb navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme 1 bay leaf 2 large smoked ham hocks, about 1-1/2 lb 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 c cold water 1 medium carrot, coarsely chopped Kosher salt and fresh ground pepper Butter for garnish Place beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to simmer. Cook for 5 minutes, remove from heat, cover and let sit for one hour. Drain and reserve. Tie parsley, thyme and bay leaf together with kitchen twine. In large soup pot or dutch oven, combine the beans, herb bundle, hocks, onions and garlic with the water. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer. Cook until the beans and hocks are completely tender, about 1-1/2 hours. Turn off heat and remove hocks. Cool slightly. Remove meat from hocks, discarding the bones, fat and skin. Cut meat into small cubes. Remove herb bundle from soup and discard. Puree about 3 cups of the beans with some of the liquid in a blender. (For a smooth soup, you may puree all the beans). Stir the puree and diced meat into the soup. Heat the soup and adjust seasoning as needed with salt & pepper. Ladle into heated bowls, place a small pat of butter on top of each bowl of soup, serve. Linda...See MoreRECIPE: I love soup......what are some of your favorites?
Comments (8)ITALIAN WEDDING SOUP MEATBALLS: 1 SMALL ONION GRATED 1/3 CUP CHOPPED FRESH ITALIAN PARSLEY 1 LARGE EGG 1 TSP MINCED GARLIC 1 TSP SALT 1 SLICE FRESH WHITE BREAD, CRUST TRIMMED, BREAD TORN INTO SMALL PIECES 1/2 CUP GRATED PARMESAN 8 OZ GROUND BEEF 8 OZ GROUND PORK FRESHLY GROUND PEPPER SOUP: 12 CUPS LOW SODIUM CHICKEN BROTH 1 LB CURLY ENDIVE COARSELY CHOPPED (1 LB OF ESCAROLE WOULD BE A GOOD SUBSTITUE) MAKE SURE YOU WASH THOROUGHLY 2 LARGE EGGS 2 TBSP. FRESHLY GRATED PARMESAN, PLUS EXTRA FOR GARNISH SALT & FRESHLY GROUND BLACK PEPPER TO MAKE THE MEATBALLS: STIR THE FIRST 6 INGREDIENTS IN A LARGE BOWL TO BLEND. STIR IN THE CHEESE, BEEF AND PORK. USING 1-1/2 TSPS. FOR EACH, SHAPE THE MEAT MIX INTO 1 INCH DIAMETER MEATBALLS. PLACE ON BAKING SHEET. TO MAKE THE SOUP: BRING THE BROTH TO A BOIL IN A LARGE POT OVER MEDIUM-HIGH HEAT. ADD THE MEATBALLS AND CURLEY ENDIVE AND SIMMER UNTIL THE MEATBALLS ARE COOKED THROUGH AND THE CURLY ENDIVE IS TENDER, ABOUT 8 MINUTES. WHISK THE EGGS AND CHEESE IN A MEDIUM BOWL TO BLEND. STIR THE SOUP IN A CIRCULAR MOTION. GRADUALLY DRIZZLE THE EGG MIXTURE INTO THE MOVING BROTH, STIRRING GENTLY WITHA FORK TO FORM THIN STRANDS OF EGG, ABOUT 1 MINUTE. SEASON THE SOUP TO TASTE WITH SALT & PEPPER ENJOY!!!!...See Morerecipe: recipes: 160+ soup recipes offered
Comments (4)roselin: Great idea. Our local county FoodBank will have it but I'm hoping that they'll share it with food banks throughout the country. Joe...See MoreMushroom Soup Recipe....What's yours?
Comments (4)This sounded awfully good to me. RE: Cookalong #18----------------MUSHROOMS Posted by rachelellen (My Page) on Tue, Dec 29, 09 at 9:32 Sorry, this one has cream, but it is our very, very favorite soup. Rachel the Mushroom Fiend’s Cream o’ ‘Shroom Soup 1 lg. onion, chopped, divided 2 lg celery stalks, chopped, divided 1 c. minced mushrooms 2 c. sliced mushrooms 1/2 tsp. dried savory 4 c. rich chicken stock 3 lg cloves garlic 3/4 tsp. black pepper 1 tsp. salt 2 cups heavy cream 2 cups milk 9 T. butter, divided 3 T. flour 1/4 c. dry white wine (or dry sherry…NOT cooking wine or cooking sherry) 1/2 c. Secret Ingredient…shhhh! * In Dutch oven, saute half the onion and celery, all the garlic & minced mushrooms in 3 T. butter until onions are translucent. Add savory, pepper & salt and saute til you smell the savory. Add the Secret Ingredient…shhh! and saute until the Secret Ingredient…shhh! absorbs enough liquid to turn dark and unappetizing looking, while smelling very mushroomy. Add stock and simmer until vegetables are quite soft. Using an immersion blender (stick blender), or traditional blender, puree stock and veggies smooth. Add cream and milk; bring to a slow simmer. Meantime, make blonde roux from 3 T. butter and flour. When roux is ready whisk into soup briskly. Saute the rest of the onion, celery and sliced mushrooms in 3 T. butter till onions are translucent. Add wine and simmer a few min. to intensify flavors. Stir into soup and simmer until the veggies are tender. Cool soup completely. If it can sit in the fridge overnight, so much the better. The flavors "moogle" together as those of so many soups do with time, and the soup becomes even tastier upon reheating. * Secret Ingredient….shhhh! Using a coffee/spice grinder, make a powder of equal parts dehydrated button & shiitake mushrooms. It should be as fine as talcum powder. This is the secret! It imparts a wonderfully rich mushroom flavor and helps thicken the soup at the same time. I also use this in stews that include mushrooms....See Moredoucanoe
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