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Post by just PEAchy on Oct 16, 2015 16:39:07 GMT
I love this! It's great with either sourdough rolls or cornbread. There's some great recipes on the thread, I can't wait to try some of them. Crock Pot Green Chile Enchilada Soup Ingredients 4 chicken breasts (cooked and shredded) 2 - 14.5 oz cans chicken broth 2 - 15 oz. cans mild green enchilada sauce 2 - 4 oz. cans diced green chiles ⅔ cup water 1½ TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder ⅔ cup corn (if frozen, thaw out) ⅔ cup rice1 - 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese Instructions Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on High. After cooking for 2.5 hours add corn, rice and cubed cream cheese. Stir and cook for another hour or until well blended. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6. just PEAchy do you use cooked rice, or uncooked? I'm guessing uncooked. Montannie Yes, I use uncooked. The recipe originally called for instant rice, but I use Jasmine and put it in earlier than originally called for.
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61redhead
Full Member
Refupea #1938
Posts: 456
Location: South Carolina
Jun 28, 2014 11:27:52 GMT
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Post by 61redhead on Oct 16, 2015 16:44:05 GMT
This is one of our favorites:
Tuscano Soup
5-6 Yukon gold potatoes, peeled, halved, and sliced in ¼” slices 1 med onion, diced 2 cloves garlic, finely minced 3 mild Italian sausage links, removed from casing 2 spicy Italian sausage links, removed from casing 2 Tbsp olive oil 3 cans chicken broth 2 cans beef broth 1 to 1 ½ cups frozen spinach Crushed red pepper flakes (optional) Half and half Freshly grated parmesan cheese
Break apart the sausage after it’s removed from the casing and put in a stock pot. Drizzle with olive oil. Put on medium to medium high heat and cook. When the sausage is halfway done, add the potatoes, onion, and garlic.
Continue to cook until sausage is no longer pink, and the edges of the potatoes are translucent. Add the cans of broth and frozen spinach. Reduce heat to low and cover with a lid. Simmer for 20-30 minutes. When potatoes are fork tender, the soup is ready to serve.
To serve: Ladle soup into a bowl, filling ¾ of the way up. Add a little half and half and a spoonful of parmesan cheese. If you want your soup a little spicier, sprinkle in some crushed red pepper flakes.
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Post by quinlove on Oct 16, 2015 16:52:27 GMT
Cabbage Soup.
I cook about 2 pounds of ground chuck (because I always wish there was more meat in my spoonful, ha!), add a couple cans of chicken or veg stock broth, some potatoes, can of tomatoes, onion, kidney beans. Really whatever veggies you like or have on hand. I cut up and add as much cabbage as i can fit in the soup pot. Cook as slow or fast as you want.
A soup like this mostly contains what you want to put in it. I make mine with a lot of ground beef and cabbage. Freezes well, but I usually eat on it all happily.
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Post by beaglemom on Oct 16, 2015 17:25:05 GMT
Here is a link to my pinterest board. I love soups!Butternut Squash and Sweet Potato Soup this one is also awesome. As written it is vegan. but the other night I wanted to make it and didn't have any sweet potatoes. But I had made homemade chicken stock a couple days before and I had used cheesecloth bags to hold the veggies. So I had some carrots and parsnips that had been cooked so I used them instead of sweet potato and also chopped up and sauteed an apple with the onion. then used the homemade chicken stock instead of veggie stock. So delicious!
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Deleted
Posts: 0
May 11, 2024 15:46:08 GMT
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Post by Deleted on Oct 16, 2015 17:29:19 GMT
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lesley
Drama Llama
My best friend Turriff, desperately missed.
Posts: 7,178
Location: Scotland, Scotland, Scotland
Jul 6, 2014 21:50:44 GMT
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Post by lesley on Oct 16, 2015 17:36:31 GMT
This is a gorgeous soup. My BFF made it for me last night; the blog it comes from is his sister's. She and her daughter are amazing cooks, mostly but not completely vegan. If you like healthy, cheap and filling soups, there are several on her blog "Nourished By Nature".
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ddly
Pearl Clutcher
Posts: 3,947
Jul 10, 2014 19:36:28 GMT
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Post by ddly on Oct 16, 2015 17:55:05 GMT
This is perfect. It's going to be chilly this weekend so I'll make some soup!
Lisa D.
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Deleted
Posts: 0
May 11, 2024 15:46:08 GMT
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Post by Deleted on Oct 16, 2015 18:09:17 GMT
What a great thread! I'm getting lots of great ideas.
Here's my contribution, Broccoli and Cheddar Soup
1 TBSP butter 1 small onion, diced 2 tsp minced garlic 4 cups chicken stock or broth 2 cups water 1 pkg (16 oz) frozen broccoli 2 carrots, peeled and shredded - I use matchstick carrots 2 tsp salt - or to taste, I usually start with tsp, then add more if needed at the end 1/2 tsp pepper 1/4 tsp nutmeg 2 cups shredded cheddar cheese
For the roux: 1/4 cup butter 1/4 cup flour 2 cups milk
In a large pot, melt the 1 TBSP butter. Add the diced onions and cook until softened. Stir in the minced garlic and cook for a few more minutes. Add the broth and water, then bring to a boil. Carefully add the broccoli, carrots, salt, pepper and nutmeg. Allow to simmer for about 30 minutes until the veggies are soft.
When the broccoli and carrots have cooked, remove from the heat. With an immersion blender, blend until about half the soup is pureed. You want to leave some of the veggies chunky. If you don't have an immersion blender, pour about half the soup into a regular blender, making sure you leave some room for the liquid to expand. Blend until you reach the desired smoothness and return to the pot.
Return the soup mixture to the heat and allow to reach a simmer.
Melt the butter in a saucepan. Whisk in the flour, making sure there are no lumps. Gradually whisk in the milk. Cook and stir until the mixture is thick. Add to the soup mixture, stirring well. Simmer for 20 minutes.
Now add the cheese and stir until it's all melted.
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Deleted
Posts: 0
May 11, 2024 15:46:08 GMT
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Post by Deleted on Oct 16, 2015 18:34:30 GMT
Google for Pioneer Woman's potato soup. My son and I just love it. With a chilly weekend forecast, I'll be making this along with some vegetable soup for my husband. And this, by far, is one of the best soups I've ever had. I was thrilled when my host offered the bulk of what was left to take home!!! Tortellini Tuscan Soup
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Post by annaintx on Oct 16, 2015 18:52:13 GMT
Marking my spot for some new recipes if it ever gets cooler here--still to be in the 90s today.
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Montannie
Pearl Clutcher
Posts: 3,486
Location: Big Sky Country
Jun 25, 2014 20:32:35 GMT
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Post by Montannie on Oct 16, 2015 19:05:34 GMT
just PEAchy do you use cooked rice, or uncooked? I'm guessing uncooked. Montannie Yes, I use uncooked. The recipe originally called for instant rice, but I use Jasmine and put it in earlier than originally called for. Thanks just PEAchy, I didn't think that was long enough to cook rice. I'm going to try this recipe soon!
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peaname
Pearl Clutcher
Posts: 3,389
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Oct 16, 2015 19:36:40 GMT
JALAPENO POPPER SOUP (LOW CARB & GLUTEN FREE)
Serves: 4 servings INGREDIENTS 4 slices raw bacon 4 oz cream cheese ½ cup heavy cream 2 cups water or chicken broth 2 Tbl salsa verde ½ tsp garlic powder ¾ cup shredded sharp cheddar cheese ¾ cup shredded monterey jack cheese 4 large jalapeno peppers ¼ tsp xanthan gum (optional) INSTRUCTIONS Cook the bacon in a medium saucepan until crisp - remove and chop for garnish and set aside. In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese. Simmer gently, stirring often, until the cream cheese and butter have melted and the liquid is smooth. Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated. Meanwhile, wash the jalapenos and broil or grill them until softened and charred. Remove the skins and seeds and chop finely. Add to the soup and cook for about 5 minutes. Season with salt and pepper to taste. To thicken further, add the optional ¼ tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon. NOTES Aprrox. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein
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Post by bc2ca on Oct 16, 2015 19:50:13 GMT
Thanks for sharing - this sounds delicious!
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Post by beachhappy22 on Oct 16, 2015 23:06:05 GMT
So many great new recipes to try!
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theshyone
Pearl Clutcher
Posts: 3,410
Jun 26, 2014 12:50:12 GMT
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Post by theshyone on Oct 17, 2015 2:14:08 GMT
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theshyone
Pearl Clutcher
Posts: 3,410
Jun 26, 2014 12:50:12 GMT
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Post by theshyone on Oct 17, 2015 2:15:12 GMT
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Julie W
Drama Llama
Posts: 5,209
Jun 27, 2014 22:11:06 GMT
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Post by Julie W on Oct 17, 2015 2:53:56 GMT
Our favorites: Tomatillo Chicken Soupand Lasagna Soup ★★★★★ Prep Time: 15 mins | Cook Time: 1 hr | Servings: 8 | Difficulty: Medium Ingredients: 2 t. olive oil 1 1/2 pounds Italian sausage 1 onion, finely chopped 4 garlic cloves, minced 2 t. oregano 1/2 t. red pepper flakes 2 T. tomato paste 28 oz. diced tomatoes 6 cups chicken broth 2 bay leaves 8 ounces fusilli pasta 1/2 cup finely chopped fresh basil 8 ounces ricotta 1/2 cup grated Parmesan 1/4 t. salt Pinch of pepper 2 cups shredded mozzarella Directions: In a large pot, heat the oil over medium heat. Remove the casings from the sausage and sauté, breaking it up into small pieces with a wooden spoon. Cook until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl. Sprinkle mozzarella cheese on top.
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Post by ktdoesntscrap on Oct 17, 2015 3:03:25 GMT
Kansas City Steak soup.. comfort food at its best Ingredients: 8 T. unsalted butter 1/2 C. flour 4 (10 oz.) cans beef consomme 1/2 C. diced carrots 1/2 C. diced onions 1/2 C. diced celery 1 C. diced canned tomatoes 1 1/2 t. Kitchen Bouquet sauce 1 beef bouillon cube 1/2 t. ground black pepper 10 oz. frozen mixed vegetables 1 lb. ground sirloin, browned and drained (make sure to get ground steak - regular ground beef can work, but the ground steak is what makes this special.)
Directions: Heat a large soup/stock pot to medium heat and melt butter. Once butter is melted (and before it browns), add flour and stir together to form a roux. Cook roux for 3 minutes, stirring constantly. Whisk in consomme and stir until smooth and slightly thickened. Bring to a full boil. Add in vegetables, tomatoes, Kitchen Bouquet, bouillon cube, and pepper. Allow to return to a full boil. Once boiling, reduce heat to a simmer and cook until vegetables are just barely tender (20 to 30 minutes). Add frozen vegetables and the cooked ground steak. Simmer for 15 minutes until the flavors meld.
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Post by penguin on Oct 17, 2015 3:04:49 GMT
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Post by pjaye on Oct 17, 2015 3:04:51 GMT
This is one of my favourites; chorizo, chicken and cabbage minestrone:
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Post by ukfan on Oct 17, 2015 3:09:14 GMT
Marking my spot for later
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jennilynn
New Member
Posts: 8
Jun 26, 2014 4:37:08 GMT
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Post by jennilynn on Oct 17, 2015 3:24:34 GMT
Marking my spot too!
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Post by beaglemom on Oct 17, 2015 3:33:51 GMT
I made chicken and dumpling stew tonight. It was delicious! I didn't have peas, I want to try it again with them. The recipe is for 6 servings.
CHICKEN STEW with herb biscuits
Chicken Stew: Onions - 3/4, chopped Carrots - 3/4 lb, chopped Garlic - 3 cloves, chopped Green onions - 3 stalks, chopped, white and green parts separate Chicken breasts, boneless and skinless (sub thighs) - 1 1/2 lbs, 1" (2.5 cm) cubes Oil, cooking - 1 1/2 Tbsp Flour, all-purpose or whole wheat - 3/8 cup Stock, chicken or vegetable - 3 3/4 cups Bay leaves (opt) - 3 Peas, frozen - 2 1/4 cups
Herb Biscuits: Cheese, parmesan (opt) - 1/2 cup, shredded Eggs - 1 1/2 Flour, all-purpose or whole wheat - 1 1/2 cups Baking powder - 3 tsp Thyme, dried - 3/8 tsp Salt - 3/4 tsp Butter - 4 1/2 Tbsp, chilled Milk - 1/2 cup
PREP Onions / Carrots / Garlic - Prep as directed (you can chop these by hand or pulse them a few times in a food processor). (Can be done up to 5 days ahead) Green onions / Cheese- Prep as directed. (Can be done 1 day ahead) Chicken - Chop into 1" (2.5 cm) cubes. Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead) Whisk eggs. MAKE Heat oven to 425F / 218C degrees. Heat a Dutch oven or skillet over medium heat. Add oil and chicken and saute just until the outside of the chicken is cooked (it will finish in the oven), ~3 minutes. Transfer to a plate and return pan to the heat. If the pan is very dry, add a splash of cooking oil. To the hot pan add onions, carrots, white parts of green onions (reserve the green parts) and garlic with a sprinkle of salt. Saute until softened, 3 to 4 minutes. Sprinkle flour (just the portion for the stew) in the pan and cook, stirring, until no white spots of flour remain (don't worry if some flour sticks to the bottom of the pan). Add in stock, bay leaves and peas and bring to a simmer, scraping up any bits of flour that are stuck to the bottom of the pan. Season with salt and pepper. Stir in chicken and reduce heat to low. Meanwhile, in a mixing bowl combine flour, baking powder, thyme and salt. Add butter, and using your hands (or a pastry cutter) break it into pieces in the dry ingredients until it resembles coarse cornmeal. Stir in milk, egg, green parts of green onions and parmesan just until combined. Drop biscuits onto the top of stew, making 1 large or 2 small biscuits per person. Bake stew, uncovered, until the biscuits are golden on top and cooked through, 20-25 minutes. Serve stew with biscuits on top of each portion and enjoy!
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Deleted
Posts: 0
May 11, 2024 15:46:08 GMT
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Post by Deleted on Oct 17, 2015 8:04:35 GMT
This is one of our favorites: Tuscano Soup 5-6 Yukon gold potatoes, peeled, halved, and sliced in ¼” slices 1 med onion, diced 2 cloves garlic, finely minced 3 mild Italian sausage links, removed from casing 2 spicy Italian sausage links, removed from casing 2 Tbsp olive oil 3 cans chicken broth 2 cans beef broth 1 to 1 ½ cups frozen spinach Crushed red pepper flakes (optional) Half and half Freshly grated parmesan cheese Break apart the sausage after it’s removed from the casing and put in a stock pot. Drizzle with olive oil. Put on medium to medium high heat and cook. When the sausage is halfway done, add the potatoes, onion, and garlic. Continue to cook until sausage is no longer pink, and the edges of the potatoes are translucent. Add the cans of broth and frozen spinach. Reduce heat to low and cover with a lid. Simmer for 20-30 minutes. When potatoes are fork tender, the soup is ready to serve. To serve: Ladle soup into a bowl, filling ¾ of the way up. Add a little half and half and a spoonful of parmesan cheese. If you want your soup a little spicier, sprinkle in some crushed red pepper flakes. This is my favorite soup! It originally came from a Pea on the old board.
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Post by imkat on Oct 17, 2015 12:47:37 GMT
I love soup, and this is one of the best I've made!
Buffalo Bacon Corn Chowder www.droolworthydaily.com/blog/buffalo-bacon-corn-chowder
•1 can corn, drained, rinsed •1 large sweet potato, peeled, chopped •1 yellow onion, chopped •3 cloves garlic, diced •6 ounces bacon •4 cups chicken stock •3 tablespoons buffalo sauce •1/4 cup half and half •1/2 teaspoon smoked paprika •1/2 teaspoon crushed red pepper flakes •Cilantro (for serving) •Blue cheese, crumbled (for serving)
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Post by christine58 on Oct 17, 2015 12:58:47 GMT
FYI...I don't really measure~
one pound sausage (I use a combo of hot and mild)..brown in olive oil, garlic and onions Once cooked, I toss in two containers of Chicken stock--not broth... one can crushed tomatoes, more onions. Then I cut up green and red bell peppers, zucchini and sometimes yellow squash, along with some carrots Simmer forever...LOL
I toss in frozen cheese tortellini and bring the heat up just a bit..serve!
It's better the day after~~ MMMMM
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Post by anxiousmom on Oct 17, 2015 13:09:50 GMT
I make a cheater version of a cheesy potato soup that is similar to this-instead of adding the potatoes/spices/onions, I start with the already cubed potatoes in the green bag (I can't remember what they are called-simply potatoes maybe?- but they are in a green bag and not frozen, but more or less pre-cooked and already flavored.) I use a combination of milk and chicken broth and add shredded cheddar cheese at the end. Right before I add the cheese, I use the potato masher to smoosh it smoother, but still chunky. It only takes about twenty minutes on the stove top because the potatoes are already mostly cooked.
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Post by imkat on Oct 17, 2015 13:15:45 GMT
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Deleted
Posts: 0
May 11, 2024 15:46:08 GMT
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Post by Deleted on Jun 30, 2016 20:51:32 GMT
Thank you very much for the delicious ideas and for the fact that my kids is happy with Buy Halal meat online Was wondering how/why this thread got bumped, then I saw that a spammer had joined us.
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Post by monklady123 on Jun 30, 2016 21:05:03 GMT
Well... too bad about the spammer, but on the other hand I'm happy to read some good soup recipes. I can't wait till fall so I can make soup in my lovely wonderful pressure cooker! lol
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