Soup Weather is here!

13 years ago

Brrrrrr it is cold outside! A damp cold too!

I love to many to pick a favorite. Some of them are taco,beef dumpling, chicken dumpling or noodle,knephla soup, rueben soup, chicken and wild rice oh my the list goes on.

I love to make a big pot of soup and simmer on the stove, the whole house smells good!!

What's your favorite soup?

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Comments (29)

sheilajoyce_gw
13 years ago
I don't have a favorite soup, but I'm with you about soup on a cold, grey day. DH does not like rice or noodles in his soup, so I rarely use them as he complains. However, I am getting more independent in my old age, and he is going to just have to pick rice or noodles out of his soup more often this year.

I've made lentil soup that I puree and serve with sliced sausage or hot dogs in it, but I am on the hunt for a different one as I am tired of that. I usually use broth for a quick base and then add meat and veggies. I think the family likes split pea soup best with a little left over ham shredded into it.

We need to eat more vegetables, so I use lots of them in my soups.
marilyn_c
13 years ago
Not exactly a soup, but my favorite is shrimp gumbo. Another favorite, not exactly a soup, is chicken and dumplings.

Really, I like almost any home made soup. I had some delicious beef vegetable yesterday. It had all kinds of vegetables in it...including cauliflower and zuchinni and whole new potatoes.
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Oh my, really soup weather here in Portland. Rained really hard yesterday and more forecast today after this drizzly morning. I went out and unclogged a downspout, put a tarp over some outdoor furniture, swept the branches and leaves from the bike lane in the street in front of my house. When the kids come downstairs I'll set them to building a fire. The next job is to make another big pot of soup. I'm thinking albondigas soup with lots of garlic and mint today. This is one of those soups that can be made with stuff that is usually hanging around the house. You need a little of this and a little of that, and the list is a bit flexible. (Base of the soup starts with stock, white wine, and water; a couple pounds of beef soup bones with the meat trimmed off and chopped up. That will cook for a couple hours, then all those solids will be strained out. Next will be aromatics - onions, garlic, carrots, celery - with some tomatoes and mint. The meatballs are a miss-mash of freezer finds - italian sausage, plain pork sausage, minced beef liver, uncooked rice, with garlic, onions, red pepper, and lots of mint. It will smell nice as it simmers. Add some uncooked rice 20 minute before serving. I wanted a redder color so I also added some beet juice.) What is everyone making, if it is a soup day for you? This post was edited by johnliu on Sun, Sep 29, 13 at 16:29
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Time for Soup!
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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.
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Soup from Soup Bones?
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Comments (17)
Here I am to make things even more complicated...:D When I set out to make a good beef stock for the freezer, I roast some of the bones and vegetables and leave some raw. I think I get a more balanced, complex flavor to my stock by doing so. At the moment, it happens I've got a batch going. The house has become quite "beefy" in aroma, and makes the chicken I'd planned for dinner pale somewhat in comparison to my mental visions of rich, hearty beef barley soup or roast beef and gravy, but oh well.
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Here's the Lentil Barley Soup from T of H and it is good.....think I liked it better with an extra can of chicken broth and skip the tomatoes. 1 med onion, chipped 1/2c chopped green pepper 3 cloves garlic, minced 1 T butter 1 can (49 1/2 oz)chicken broth* 3 med. carrots, sliced 1/2c dry lentils 1 1/2tsp Italian seasoning 1 tsp salt..........or to taste 1/4 tsp pepper 1c cubed, cooked chicken or turkey 1/2c quick cooking barley....I used the regular 2 med. fresh mushrooms, chopped 1 (28 oz) can crushed tomatoes In Dutch oven saute the onion, green pepper and garlic in butter til tender. Add the next 7 ingredients and bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add chicken, barley, and mushrooms; return to boil, reduce heat cover and simmer until barley is tender ( about 45 minutes if using the regular barley). Add tomatoes and heat through. Yield 8-10 servings. *note the amount of chicken broth. Will let the flavors blend and have it tomorrow night with blueberry muffins. RL`
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dotmom
13 years ago
Bean soup, split pea soup, veg-beef-barley are my faves. Not a soup but love beef & sausage stew made in the slo cooker.

Beef & Sausage Stew
Chunks of beef & any kind of sausage, cut in chunks
potatoes, carrots, onion & peas
1 can of tomatoes
1/2 head cabbage, shredded
1 can of beer
1 can of beef broth
Put all in slo-cooker
Abt 1 hr before serving, add egg noodles.
Serve when noodles are tender.
glenda_al
13 years ago
Pumpkin chicken chili was served at our potluck luncheon, the other day.

Anyone have a t&t pumpkin chili recipe?
schoolhouse_gw
13 years ago
I make alot of homemade veg soup w/hamburger during the winter. Bean soup, salmon soup, and split pea are other favorites. Like chili, but don't make it quite as often for some reason.

There's something about dipping a chunk of fresh French Baquette(sp?)bread into veg soup..mmmmmmm.
patti43
13 years ago
If I could only have one, it would be beef vegetable. I don't think I could ever get tired of it.

But if I had a second choice it'd be lobster bisque like we had in the Keys. So good we went back the next day with friends and had it again!
sue_va
13 years ago
One of my favorites is Taco soup. I got the recipe here at the KT, but I failed to jot down the name of the one who posted it.

I got this recipe last winter from a friend and made it and I really like it. 'Course I just happen to like BE Peas!

BLACK EYED PEA SOUP

1 Tbls Olive oil
4 oz smoked ham, diced
1 cup diced onions
ÃÂ½ cup diced celery
2 garlic cloves, minced
4 cups chopped kale
1 (14.5 oz) can petite cut diced tomatoes
2 cups frozen black eyed peas
3/4 cup water
2 (14.5 oz) cans broth
2 Tbls tomato paste
ÃÂ¼ tsp pepper
tsp cayenne pepper

Heat oil in Dutch oven over medium heat; add ham, onion, celery and garlic. Saute 5 minutes or until veggies or tender. Stir in kale and remaining ingredients. Bring to a boil. Cover, reduce heat, simmer 45 minutes or until peas are tender. Yield: 7 one cup servings.

Sue
Cricketm
13 years ago
My favorite is Chicken Soup...but, I make all kinds because we love homemade soups i.e., ...Bean Soup, Creamed of Califlower*, Creamed of Broccoli*, Beef soup, Lentil Soup, Pea soup....

* I add two potatoes to this and blend the soup...it does not need cream...it is delicious.
glenda_al
13 years ago
Oh, my favorite!

Love Cajun crab bisque AND chicken and sausage gumbo without the rice.

My favorite to make is white chili!
nodakgal
Original Author
13 years ago
Yum Dotmom is that stew meat or a roast that would be the meat chunks?
Sue the Taco soup was posted by Hale Bopp and I agree that is fantastic stuff!
alisande
13 years ago
Soup is one of the good things about the changing season. I love making and eating it. On Sunday my cousin Dave is arriving to install the water heater he gave me. I'm making Lentils, Monastery Style, a recipe from Diet For a Small Planet. It's more of a stew than a soup, but definitely cold weather fare.

I think the weekend is supposed to be warm, though. :-)
lynn_d
13 years ago
Ham and navy bean or ham, cabbage and potato.

Susan, my hubby loves lentil soup, will have to check that recipe out.

Connie--what is knephla soup? Would you share your recipe to reuben soup?
nodakgal
Original Author
13 years ago
Lynn, Knephla soup is a German soup and ohhhhh so good! It's a little chicken, potatoes,carrots,celery,onions then you drop small heavy dumplings into it and cook and then add half and half. I love the stuff. DH AKA Mr.Fussy hates it! LOL

This is the Cream of Reuben soup I made, I thought it was good but could have been thicker? DH once again hated it! Oh and I honestly don't think I added the tarragon (I never have it in the house) and don't think I added the bayleaf or thyme.

Cream of Reuben Soup
6 cups chicken broth
12 oz cooked corn beef, chopped
8 ox sauerkraut,drained
1 large carrot,shredded
1/2 small onion,chopped
1 clove garlic
1/2 tsp thyme
1/4 tsp pepper
1/4tsp tarragon
1 bay leaf
3 Tablespoons cornstarch (maybe a little more?)
1/3 cup water (about)
12 oz, Swiss cheese, shredded
1 cup whipping cream (can sub half and half)
rye bread
In a 4 qt pot, combine broth,corned beef,kraut,carrot,onion,garlic,thrme,pepper tarragon and bay leaf. Bring to a boil. Reduce to simmer, cover for 30 minutes. Remove bay leaf. Stir in cornstarch and 1/3 cup of water together. Stir into soup mixture. Return to boiling. Cook for 2 minutes. Reduce heat and stir in swiss cheese until melted. Stir in cream. Heath through. Top with rye croutons.
hayjud_mn
13 years ago
It is still nice and warm here, totally amazing for almost the middle of Nov.
I did make Chicken Noodle soup today.
dotmom
13 years ago
Nodakgal....That Reuben soup sounds like something I would really really like. But Hubs would stick his noose up because of the kraut.

As for the beef sausage stew.... I usually just buy a small beef roast and cut it up in chunks. I have given the recipe to several friends, who wanted to use up venison or venison sausage and really liked it.
nodakgal
Original Author
13 years ago
LOL @ our DH's Dotmom. We should make a pot and get together. Them men don't know what they are missing! I made the reuben soup once and won't make it again, only because I can't eat the whole pot alone! Sheesh. My DH will eat that stupid no bean chili that comes out of a can and says its good. It smells like catfood to me! hahaha
lynn_d
13 years ago
YUMM!! Thanks, Connie!! I may have to try them. Our cold weather has changed to 60 degree sunshine but I know that it can't last!!!!

Guess I need to crash Dotmom's lunch with Nodakgal, my DH just put his nose up over the reuben soup!
bulldinkie
13 years ago
I make a bunch,Hamburg soup,chicken corn,vegetable,potato,chili,clam chowdwer my favorite.crab soup.mmmlove soup its so comforting.
sue_va
13 years ago
Connie, Thanks for the ID. I'm putting that on the recipe.

Sue
jel48
13 years ago
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).
Jasdip
13 years ago
The only 2 soups I make are cabbage soup that's loaded with hamburger, tomatoes, potatoes, carrots and cabbage. It's good, but more like a stew.

I also make a roasted tomato soup every fall when I buy my bushel of roma's.

We like soup so am going to make more kinds I guess I'm intimidated, but it's apparently so easy.

I have a bag of lentils that I cooked up as a side, but we didn't care for it that way. I should definitely turn it into soup.
cynic
13 years ago
I had never heard of knoepfla soup until I watched the show Schmeckfest on the MN Channel. It's a staple at Kroll's in ND. I've heard of the place but never been there. Some old(er) ladies on the show were talking about it and thought their soup was better of course!

"Soup" is ok but I prefer more hearty stews and thick chili. I don't want little tiny diced pieces, I want chunks! I still have most of my teeth and want to be able to use them for a while yet!

Dotmom, your stew sounds great. I really like doing a variation on the Amish stew from Marcia Adam's Quilt Country. Fabulous gravy. I guess I just tend to like Amish food anyway. Course I could probably handle a horse and buggy for a while too... But I don't want to give up electric lights!
nicole__
13 years ago
nodakgirl....It smells like catfood!

We use Stokes green chile to make nachos....I think it smells like dogfood. I nick-named it Dog-food-nachos! Dh thinks it's such a funny name...he seems to like asking for it...lol

I'm making a veg-beef soup in the crock pot today.
susan_on
13 years ago
I'm making beef pot pie filling in the crock pot today, and then I'm going to make beef and vegetable soup in it. I canned some ox tail broth the other day, and I'm going to use some of that.
phyllis__mn
13 years ago
Fargo grandson just sent me the recipe for knoepfla soup, as he loves it and makes it, too. He also told me it was a mainstay of Krolls. His mother said it is horrible! I'll try it, I think.
nodakgal
Original Author
13 years ago
Kroll's is really thick. I love knephla soup about any way. Some are as thick as gravy. Mine isn't but will eat it either way cause I rarely get to make it at home. If I'm eating out and they have it I am ordering it! LOL
linda_in_iowa
13 years ago
I have some black beans soaking. I will put everything in the crock pot for my black bean soup. Yummy. It is the 3rd soup I have made this fall. I love, love, love homemade soups.
Coosie
13 years ago
I made this one today and it was very good!

Chicken Tortilla Soup
1 can chicken broth
1 can cream of chicken soup
1 pkg. taco seasoning
1 can corn
1 can tomatoes with green chilis
1 can diced tomatoes
2 cans cooked chicken
16 oz. sour cream

In crock pot, mix chicken broth and cream of chicken soup. Add taco seasoning. Mix and then add tomatoes, corn and chicken. Heat thoroughly. 1/2 hour before serving, add sour cream and heat on high. Serve with tortilla chips.
chubby_rat
13 years ago
I have a pot of Dotmom's Beef and Sausage stew cooking.Sounded good so thought I'd try it.Smells good! Can't wait til it's done!I bought the cut up stew meat and a ring of sausage for in it.I have to take a bowl to work tomorrow,one of my bosses wants to try it! Hope it turns out for me! LOL!

Soup Weather is here!

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