Soup making - Beef Barley etc. plus any random cooking discussions
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Soup is terrible; any ideas how to salvage it?
Comments (15)A bit late to the party but next time check the temp of your crock pot liquids after it gets going a hour in. Could be way too low to actually get all the flavors melding together. Even at such a long cooking time. May not be hot enough or safe enough. Starting a mirepoix in a saute pan with celery including the leaves and parsley stems till soft, then adding your stock will get things going and up to a good temp. As mentioned above a mirepoix is very finely diced. You can add larger chopped veggies like in your recipe right into the crock pot for texture and a chunkier soup. (doubling the veggies in your recipe) Diced squash or sweet potatoes or lentils will add some good flavor. Some spices added to your mirepoix will also add flavor early on. Spices bloom in heat. Celery, mustard, cumin seeds, etc. toasted and ground fresh...and the mentioned mushrooms. Some people/cultures just don't like spice and some seem to use 50% spice. I've had some curries out that seem like more spice than food. Your recipe creator probably uses the same herbal tea bag a dozen times. We could all contribute to the unwritten book, "The Chef and the Salt Shaker". I have to eat out a bit because of work. A decent lunch spot has a good sweet potato fry. But the chef adds so much salt, cinnamon and sugar like kicked sand at the beach. I ask for it not to be used but the chef forgets. The waitress always says, "yeah, nobody likes it. I get allot of complaints." So we don't go there and found a little French place that makes wonderful soups and 1/2 sandwiches. I don't use my crock pot that often. Just for caramelizing a big load of onions and chili when i'm home and need the extra cooktop and oven space. Chili means pasta sauce, lasagna, and a beef stew all going at the same time in sept/oct using up crates of garden harvest. Mine is too unpredictable. Slow to heat up, then boils away. I start on high, then have to babysit it and turn down to low at some unknown time. I could never leave it on and walk away all day. Then we also have the odd random day where electronics are blinking when we get home meaning a power outage. This past fall i started slow roasting my cheaper roast type meats, cut into 2inch cubes, pre-heating my oven to 350, then down to 225 when the meat goes in on a grid rack over a sheet pan for 45 min-1 hour. That way i can move on to prepping the mirepoix and chopping the rest of the veggies, without the daunting task of browning the meat in batches on the stovetop that always wants to steam and release liquids anyway. And the spatter mess. Still lots of flavor that way....See MoreI just want to make some vegetable beef soup
Comments (4)I've always made pea soup with a ham hock, but this last time I followed a recipe that used smoked kielbasa sausage. Delicious! and half the cooking time. Not that the meat from a ham hock isn't the best, but I was surprised how much I liked the sausage. Love barley in my veg soup. My Mom used to make veg soup with oxtail and added cabbage, smelled heavenly. Now I guess I'll have to make veg soup after all this talk. ha....See MoreCan I substitute corned beef for ham in soup recipes?
Comments (12)Linnea56: You can do just about what what you had in mind. Sub the Corned Beef for Ham. ***************************** Here is a recipe for Lou's - Pasta e Fagioli ( I've been spelling it wrong!) 1 lb. Great Northern Beans (soaked overnight & drained) 3 quarts of water Or use your canned Northern Beans or, Chick Peas ( Ceci ) 3 Garlic Cloves (chopped small) 3/4 Cup of Tomatoes, diced small 1/3 cup of shredded Carrots 2 Whole Cloves 1/2 pound of cubed Ham or more ,to taste 3/4 cup of Onion chopped small 3 Bay Leaves 1/3 cup of Instant Mashed Potatoes ( or more if needed ) 3 tablespoons of Chicken Flavored Soup Base or 2 cups of Chicken Broth. 3 cups( or more) of cooked Elbow Macaroni or # 9 Spaghetti Salt and Pepper to taste, when beans are almost done. Cooking: Put 3 Quarts of water in a pot, large enough to hold 2 more quarts. Add the beans and start cooking them. Add all the ingredients , except the Ham and Mashed Potatoes. Cook the Beans till they are almost done & add the Ham. When the Beans are cooked soft, add the Inst. Mashed Potatoes, and more if needed to thicken slightly. Add the cooked drained Spaghetti or Elbow macaroni. Add more water if and when needed. You can sprinkle some Parmesan cheese if you like , when serving. Makes about 8 servings, maybe more. Here is another dish, almost the same as Pasta Fagioli....See MoreIf you make vegetable soup
Comments (26)I've used this "recipe" for vegetable soup for years and the ingredients are never exactly the same. Depends a lot on what I have in my "soup bag" in the freezer. It's always the same through the addition of garlic powder, before you cook for 15 minutes, and then it just varies from one time to the next. Easy to cut in half by using one envelope of the onion soup mix. Freezes well, too. Hearty Vegetable Soup Combine: 3 qts. boiling water 2 pkgs. Dried onion soup mix Leftover roast beef, steak etc. Let boil 25-30 min. then add: 1 16 oz. can tomato sauce 1 16 oz. can tomatoes, cut up 1 teas. ea. dried marjoram, basil, pepper and parsley flakes 1 T. salt, 1 T celery flakes or 2 or more large stalks celery (cut up) the more the better. 2 bay leaves and 1/2 teas. garlic powder Let this cook 15 min. then add: 1 lg. bag frozen mixed veg. 1 box frozen cut okra This is where you can get creative with whatever you may have in your freezer. Let all cook, covered, 2 -3 hrs. Sprinkle with parmesan cheese. Note: I keep bits of leftover veg., roast beef, etc. in a zip-loc bag in the freezer so what I add depends on my "soup bag' and is never quite the same but always good....See Moremtnrdredux_gw
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