Soup recipes

[Love Life]

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[frankenfab]

I don't really have a recipe. Make a rough, brown some meat, add some tomato juice, V8, Consomme, lots of veggies, etc, Simmmer for a half a day or so.

Around here, we make what we call "Stoup". It's soup that is thicker and heartier than normal. Halfway between Stew and Soup!:p

[firefly1957]

I go by appearance and taste Last soup I made was spicy chicken garden veggy soup. I still have 1/2 gallon frozen for deer season.

I started with leftover chicken that I rotisseried on grill added two medium onions one diced fine one cut in stripes this one was fried with shredded chicken the other added later, three hot Italian banana peppers,green beans, mushrooms (dried), half green bell pepper, celery, one apple cored then finely diced, carrots, bowtie noodles,corn, and I know I added more but can't think what. It is good soup was to spicy for my mother but perfect for a cold day!

I shredded chicken melted two tbs butter in bottom of pot added chicken and length wise cut onions stirring often until browned. Then added water to decarmalise pot while stirring added other ingredients (more water to nearly fill pot) except corn and noodles which I added in the last half hour of cooking it made a little over a gallon . Corn was a full ear cut from cob maybe a cup of noodles (it just looked right).
oh I forgot it simmered about 5 hours.

[Dale in Louisiana]

Here are a few from the blog. click on the name to go to the recipe:

Posole (http://mostlycajun.com/wordpress/?p=7883) - brazenly stolen from elsewhere on THIS board.

Navy bean soup (http://mostlycajun.com/wordpress/?p=2765)

Chili (http://mostlycajun.com/wordpress/?p=3)- my recipe. sure to satisfy. Just as sure to start a fistfight...

Gumbo (http://mostlycajun.com/wordpress/?p=4) - Cajun gumbo, not that reddish cr*p from around New Orleans

Another gumbo (http://mostlycajun.com/wordpress/?p=356) - different ingredients.

Split pea soup (http://mostlycajun.com/wordpress/?p=375)

Lentil soup (http://mostlycajun.com/wordpress/?p=1794)

Multiple bean soup (http://mostlycajun.com/wordpress/?p=2061)

Just trying to help...

Dale in Louisiana

[fatnhappy]

you want some winter time stick to your ribs soup? I quadruple the ingredient in a large stock pot. Goes really well with some italian bread and a couple slices of super sharp cheddar.

The pic is from my brother. He sent it to me today in response to my sending him a pic two weeks ago. Let's just say it's a shared family experience eating minestrone on fall scouting campouts.

MINESTRONE SOUP

1/2 lb hamburger
1 c diced potatoes
1/4 c diced celery,
1 c tomatoes
2 tsp rice
1/8 tsp thyme
1 tsp salt
1 1/2can (12oz)V8 juice
1/2 chopped onion,
1/2 c diced carrots
1/2 c cabbage
2 c water
1/2 bay leaf
pinch basil
pinch pepper

Brown meat. Cook ingredients 1 hour.

http://i63.photobucket.com/albums/h152/lhsjfk3t/IMG_20111023_100957.jpg

[imashooter2]

My Navy Bean soup:

1 pound dried beans
1 large onion, minced fine
2 stalks celery
2 medium carrots
1 bay leaf
6 peppercorns
1 meaty ham bone
salt and pepper

Cover beans in 3 quarts water.
Bring to boil.
Cover and turn off heat. Let soak 2 hours.
Add 1 stalk celery, 1 carrot, minced onion, ham bone, peppercorns, 1/2 teaspoon salt and bay leaf.
Bring to boil and reduce heat to simmer.
Simmer covered at least 4 hours.
Remove carrot, celery, bay leaf and ham bone.
Important! Use a potato masher to lightly mash the beans. Between 1/3 and 1/2 of the beans should be mashed. This really thickens the soup up and gives it that stick to the ribs heartiness that bean soup is famous for.
Pick meat from ham bone and return to pot.
Slice remaining carrot and celery thinly and add to pot.
Simmer 1/2 hour or until celery and carrot are tender.
Add salt and pepper to taste.

[Lloyd Smale]

I like cheezy potatoe soup. I dont really have a recipe as to ammounts because it depends on how much im making but it has in it
potaoes
velveta
bacon
ham
cream of mush soup
cream of chicken soup
cream of garlic mushroom soup
garlic
onion
broccoli
corn
parmasean chese

[Rick N Bama]

We make a soup/stew that we call "Cleanout Stew". It's made from whatever leftovers we have from our meals that are frozen & saved for the stew. Most of the time it has some Beef left from a roast, maybe some pulled Pork BBQ & some grilled or baked Chicken.

Then we add whatever vegetables we happen to have along with some of our canned Tomatoes. Add spices & simmer just about all day for a hearty winter evening meal. It's normally served over Cornbread made from white stoneground meal of course.

Rick

[mold maker]

Cut up and brown about 3# of link sasage, add a cup of rough cut onion, a diced green pepper.
In a crock pot, put 2# of diced potatoes, and half a head of rough cut cabbage, and 3 crushed cloves of garlic . Check the fridge for left over veggies, and add. Open the pantry and add cans of corn, peas, carrots, green beans, lima beans or what ever you find. Last add a big can of crushed tomatoes.
Add the sasage etc, and season to taste.
Simmer till cabbage and potatoes are done.
Serve with, or over corn bread.
This stuff is "Bust a gut good".

[Rick N Bama]

"Bust a gut good".

I like that description!

Rick

[MT Gianni]

Mine start out with sauteing about 1/3 cup of onion in a little oil. When it turns translucient I add 2 cloves of chopped garlic. When that starts to look done add 1 qt water. If I am using beans they were soaking since last night and have had the water changed twice. Potatoes are diced and they are added along with carrots and celery. Brown the meat and dump it and the juice in, pull some stock out and rinse the fry pan if anything is stuck to it. 1/2 hour before serving add some frozen corn and peas, bullion, italian seasoning, salt and pepper. Add more water as it needs it.

[drinks]

Dale, I have been trying for 60 years to convince people that tomato stew with some hamburger and paprika is not CHILI.
Also that beans are good, but should be in their own recipe.
Comino and ground cayenne goes in everything except ice cream.

[Dale in Louisiana]

Dale, I have been trying for 60 years to convince people that tomato stew with some hamburger and paprika is not CHILI.
Also that beans are good, but should be in their own recipe.
Comino and ground cayenne goes in everything except ice cream.

You and me both---

I have tasted some stuff people try to pass off as chili that, honestly, wouldn't cut the mustard as some sort of perverted spaghetti sauce, but then the same thing happens with my beloved gumbo, too.

I just shake my head and try to make the best of it, seeking to educate those willing to expand their horizons, teaching those who're willing to learn, and leaving the rest to wander around in the wilderness of mediocre flavor and fake food.

It's probably a sign of the End Times.

dale in Louisiana