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The Kitchen Table

soup weather

16 years ago

Made pea soup today with the left over Easter ham and bone. I like to throw just about any left over vegetable in it and then when it is done I puree it all in the blender. I make it differently every time according to what is left over in the refrigerator. Threw in a package of carrots and some left over celery this time. Sure is tasty.

What soup do you like to make from scratch? Any wonderful recipes out there?

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Comments (7)

nodakgal
16 years ago
Beef vegetable and barley and homemade Tomato are DH's favorites.
I just made chili last night for him to eat when I was gone with DS to pick up Maddie.
We both like homemade Ham soup with the ham bone.
Cheesy Cauliflower I wonder if I got that from Chubby Rat?
Of course Haley's Taco soup is a winner here too!
I love homemade Potato soup, DH isn't crazy about it.

A few weeks ago I made this Cream of Wild Rice soup in the slow cooker and it was good, DD made it and they liked it too. It was quick. I used a chicken breast or two diced up instead of thighs and I poured more evaporated milk into it to thin it a little more when I ran out of half and half.

Slow Cooker Cream of Wild Rice Soup
1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half
1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix
  wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook
  15 to 30 minutes longer or until hot.
glenda_al
16 years ago
Had, today, shrimp and red potato soup, and it was delicious!
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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 In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally. Add the rice, heat through and serve.
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We love soup! I honestly don't think I can name a favorite. Some long time favorites are chili, vegetable beef with barley (lots of barley - makes it thick like stew), chicken noodle, potato... and on and on... I do a lot of soups that I make up or put together as I go. Last year, when I had Monday's off, I usually made one or two big pots of soup each Monday and we'd have soup several times a week, either by itself, or with a meal. One idea that I got from a restaurant was really popular. It was a tortellini soup. I use a chopped tomato base (canned tomatoes with Italian seasoning are excellent), and add chicken or sausage, or both. From there, it's anything goes as long as I think it sounds good. I tend to use lots of onion and garlic. Sometimes I add cannellini beans. Sometimes french style green beans. Sometimes zuchinni or summer squash. And of course tortellini (I use the frozen) added a few minutes before it's ready. And plenty of basil and other good italian herbs. Served with crusty bread rolls or garlic bread, there's absolutely nothing better! This year, I tried a cajun version where I used canned corn instead of cannellini or green beans, hot italian sausage, frozen shrimp, and plenty of cajun seasoning. That was good too, although I did find that the shrimp got a little chewy when we warmed up the leftover soup. This past week, I've been experimenting with Mexican soup recipes and that's turning out to be a lot of fun. I'll definitely try that Reuben soup too. It sounds delicious and we all love saurkraut and corned beef (whether in Reubens or any other way).
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Well, I guess I don't even know what I'll do when I make soup! I didn't use broccoli. Went for a cup or two of storebought cauliflower and our kale. Yep, this time I used kale! The cauliflower was cut tiny and just cooked a few minutes to go on top. Oh, and I didn't use more than half the onions and garlic suggested. Shoot. I thought I liked a lot of onion! Anyway ... It was so good! Cow's milk isn't a common ingredient in this house and I think I've found a way for soymilk to substitute in cream soups! The tahini and garbanzo beans - just right with soymilk! Steve
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Pieonear
16 years ago
I made a pot of Lemon Orzo Greek soup tonight.
phyllis__mn
16 years ago
Made a chowder kind of soup for dinner tonight....just a couple cans of chicken broth, O'Brian potatoes, handful of chopped red peppers, handful of chopped onions, can of corn, handful cooked bacon, can of evaporated milk. Tasted good.....I make this quite often and love it. Very quiok to make. As you can see, my measurements are very accurate!!!
msmarion
16 years ago
My all time favorite is lobster bisque.
New England Clam Chowder with whole clams
Italian Wedding Soup with chicken (recipe came from a former coworkers 90 year old mother...it's to die for)
Beef stew with pureed turnip for thickener and flavor
sheilajoyce_gw
Original Author
16 years ago
So will you share the Italian Wedding Soup recipe?????
marilyn_c
16 years ago
My favorite soup is shrimp or shrimp and crab gumbo. I don't know if you really call that a soup....but it is my favorite.

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