Now that it's getting cold I'm really craving soup. I can't get past chicken and chili though. What soups are you eating?
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souppost #1 of 2811/16/10 at 5:17pmThread Starterpost #2 of 2811/16/10 at 6:22pmpost #3 of 2811/16/10 at 7:34pmpost #4 of 2811/16/10 at 9:15pmpost #5 of 2811/17/10 at 6:26ampost #6 of 2811/17/10 at 6:30ampost #7 of 2811/17/10 at 6:57am
I made a TON of soups last month, lots of bean based ones. We even had a White Bean with Ham Soup last night.
Last month we made:
Zuppa Toscana (a slightly creamy sausage and potato soup with Kale)
Chicken, Corn & Black Bean Soup (which I think could be made without the Chicken)post #8 of 2811/17/10 at 7:55ampost #9 of 2811/17/10 at 7:57am
Last night, we had lentil soup.
In the past 2 weeks:
Jamie Oliver's Egyptian Soup (which is actually from Jamie's America. There too much tomato for me, but DH loved it)
Curried Carrot Coconut
African Peanut Chicken
I've been making soup every couple of days, partly because of the weather and partly because everyone is busy coming and going most nights, thanks to music commitments, the start of hockey season, and part-time jobs. Soup is the perfect meal for a busy family.
N.B. I'm happy to supply recipes, but I didn't want to write all of them out unless someone was interested.post #10 of 2811/17/10 at 8:28ampost #11 of 2811/17/10 at 9:19ampost #12 of 2811/17/10 at 9:50pm
I made potato-leek soup for dinner tonight. And at least once a week either dh or I make a huge pot of veggie soup. The veggies vary depending on what we have on hand. One nice trick I like to do is to take a can/jar of cannellini beans and puree them. Then add the pureed beans to the soup. It thickens the soup base and adds a good amount of protein.
I also make miso soup and butternut squash soup quite frequently.
We eat a lot of soup from fall to spring.post #13 of 2811/17/10 at 10:15pm
tonight, chicken dumpling. We made some stock, cooked sweet potatoes, kale, sauteed mushrooms and onions, green beans and dumplings in the stock, with a bay leaf and some thyme, salt and white wine vinegar to taste. Served over a couple quail eggs. It looks yummy! (got to go eat it now :D)post #14 of 2811/18/10 at 3:00am
I've been making homemade soup/stew/chili about 3 times a week for the past couple weeks. Here are the ones I can remember off the top of my head: Turkey Noodle Soup, Acorn Squash Soup, Broccoli Cheese Soup, White Chicken Chili, Cowboy Stew, Creamy Leek Soup, 12-Bean Soup, Red Beans & Rice, Minestrone, Pasta Fagioli, Cream of Chicken Soup, and Potato Cheese Soup. If you want any of the recipes, let me know and I'll post them!post #15 of 2811/18/10 at 4:51ampost #16 of 2811/18/10 at 2:59pm
No one believes me when I say soup is my favorite food, but I'm not exactly cracking open a can and dumping it into a pot, if you know what I mean!
I love chili but my current absolute favorite is cran and corn chowder, compliments of a cookbook called "BUTTER" that was originally bought for my brother in law as a gag gift (he ate a stick of butter for a bet once) but once I looked through it I decided to keep it, lol. My other faves include chickpea and spinach soup, potato and leek, cream of onion, cream of mushroom soup, etc, from a cookbook called "SOUPS" that Barnes & Noble published- well worth the $10 that it cost at the time.
Sometimes I experiment- beef and barley (was terrible), baked potato soup (was fabulous), taco soup (not fabulous but better than good), etc.
For the baked potato soup, I peel and boil 8 to 10 potatoes in about a quart of stock, when they're soft I add a pkg of bacon (already cut into small pieces, cooked and drained), a couple handfuls of sliced green onions, between a teaspoon and tablespoon of powdered garlic (it flavors the soup more evenly than fresh garlic does), a couple pinches of black pepper and a pinch of salt, and 8 oz of shredded cheddar. If it's too thick (and boy, is it thick), you can add a little water to thin it out. Good luck!
Edited by Messac888 - 11/18/10 at 3:20pmpost #17 of 2811/18/10 at 4:27pmpost #18 of 2811/19/10 at 7:36am
Our favorite is probably my 6 ingredient white bean and kale soup. It's a crockpot recipe, and it is our go-to dinner for a busy day.
In our 2 quart crock pot in the morning, I place 2 cups of dry navy beans, and I fill it with water. I cook it for 6-8 hours on low.
When I get home, I add 1 tsp of salt and the juice of half a lemon. My daughter likes it just like that - beans, salt, lemon, so I dish up her bowl and set it aside to cool off.
Then I add 3-4 cloves of crushed garlic, a tablespoon of chopped, fresh sage or a teaspoon of dried rubbed sage, and one bunch of chopped dino kale. I then stir that into the pot, put the lid back on, and take 5 minutes or so to set out bread and dipping oil and get out bowls and such. The kale wilts into the soup fast, so we dish it up and sometimes top it off with a little pepper and olive oil.
If I know it is going to be a late night, I chop the kale in the morning and put it back in the fridge until dinner time, so all I have to do at dinner time is just dump and stir.post #19 of 2811/24/10 at 9:13pm
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