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The Kitchen Table

Cold and raining--soup weather

17 years ago

Gotta get the ingredients for some beef soup tomorrow. I found who knows what left over beef in the freezer to use, I have some onion, but I need other veggies too. Vegetable beef soup sounds good to me. Supposed to rain tomorrow too.

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Comments (10)

glenda_al
17 years ago
I've been craving a bowl of New England clam chowder!
Tomorrow and next week going up into the 60's so I better think SALADS!
alisande
17 years ago
Yes, I think soup is one of the best parts of winter. Soup and firewood. And down comforters.
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Pieonear
17 years ago
I'm making Greek Orzo soup for tomorrow night. There is a "real" name for it, but can't remember right now.
gwanny2three
17 years ago
Wel..we did get our rain today...and plenty of it! I made a pot of beef stew today...it was perfect for a rainy day!
FlamingO in AR
17 years ago
I love a good soup day! And when you lose power and you have lots of soup or stew, it's perfect for re-heating on the wood stove and you can keep adding stuff to it every night to stretch it out.
phyllis__mn
17 years ago
I make a regular batch of soup, then freeze the left overs in individual containers. Really great to be able to grab a bowl when I want it. Of course, they are never marked, so it's a surprise lunch!
cherbo
17 years ago
Here's a soup recipe that I've been making this winter It is SO GOOD. I shared it with all our family members and they have all been making it and raving about it.

UNSTUFFED PEPPER SOUP
* 1 1/2 lbs lean ground beef
* 3 large green peppers, chopped
* 1 large onion, chopped
* 2 (14 ounce) cans beef broth
* 2 (10 ounce) cans tomato soup, undiluted
* 1 (28 ounce) can crushed tomatoes, undrained
* 1 (4 ounce) can mushroom pieces, drained (I haven't used mushrooms yet, I didn't have any both times I made it)
* 1 1/2 cups cooked rice

Directions
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes, and mushrooms.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
4. Add the rice, heat through and serve.
mrsmarv
17 years ago
I made pasta e fagioli last night. It sure is soup weather...but then again, I could eat soup every day ;o)
spencersmom
17 years ago
That's funny about NE clam chowder.. I was just thinking I hadn't made that in a long time.

I recently made a spicy squash soup that was a big hit. It was creamy and zippy and I took that sort of.. small super-thin pumpernickel bread and cut/baked small star croutons to throw in. Sounds like a lot of work but it wasn't and it was great. Thankfully I had some left over!

I am definitely making note of that unstuffed pepper soup. That sounds really good.

I love soup!!

Erin
FlamingO in AR
17 years ago
I'm keeping that recipe, too, Cherbo, sounds wonderful!

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