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Please... share some of your best soup recipes. Looking for one for today.
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Re: Soup recipes
Never made this before:
<span style="font-weight: bold">Jamaican Carrot soup</span>
5 tablespoons unsalted butter
2 pounds carrots, thickly sliced
1 large onion, thinly sliced
Salt and freshly ground pepper
4 large scallions, thinly sliced
1/4 to 1/2 Scotch bonnet chile, seeded and thinly sliced
1 teaspoon soy sauce
1 teaspoon chopped thyme
1/2 teaspoon minced ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
6 cups chicken stock or canned low-sodium broth
1 small red potato, peeled and thickly sliced
1 bay leaf
1 tablespoon fresh lemon juice -
Re: Soup recipes
this is a hearty cold weather soup
<span style="font-weight: bold">GOULASH SOUP</span>
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper.
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Re: Soup recipes
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: chitown</div><div class="ubbcode-body"> <span style="font-weight: bold">GOULASH SOUP</span></div></div>
vegan version:
1 Large onion, diced
3 Medium potatoes, diced
2 Cups diced rutabaga (or turnip)
1 Roasted red bell pepper, finely minced
1 Clove garlic, finely minced
1 1/2 teaspoon caraway seeds
2 tablespoon paprika
2 Quarts vegetable stock
Salt and pepper to taste
2 tablespoon corn starch, disolved in 1/2 cup COLD water
1 tablespoon olive oil
Saute the diced onion in the olive oil until translucent. Add the paprika, stir for 1 minute. Add garlic, saute for 2 minutes more.
Add this mixture to the vegetable broth.
Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper. After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken.
NOTE: As a variation, you can remove 12 oz of vegetable broth, and add 12 ounces of dark vegan beer. Adding 2 diced parsnips is also a nice variation.Comment
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Re: Soup recipes
easy, easy, easy
<span style="font-weight: bold">CROCK POT TACO SOUP</span>
1 (16 oz) can pinto beans
1 (16 oz) can white beans or kidney beans
1 (11 oz) can niblet corn
1 (11 oz) can Rotel tomatoes & chilies <span style="font-style: italic">(a brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices)</span>
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chilies
black olives (optional)
1 (1 1/4 oz) envelope taco seasoning mix
1 (1 oz) envelope hidden valley ranch dressing mix
1 lb shredded chicken (ground beef or pork also works)
Cook meat and drain (shred if needed). Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours.
Garnish: sour cream, shredded cheese, chopped green onions, tortilla chips.Comment
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Re: Soup recipes
why you ruin it putting that corn in there?
i've got an abundance of taters and broccoli...please to throw some soup recipes my way chitown.Comment
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Re: Soup recipes
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: loops</div><div class="ubbcode-body">why you ruin it putting that corn in there?</div></div>
take it out and add some broccoli
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Re: Soup recipes
<span style="font-weight: bold">CHICKEN VEGETABLE SOUP WITH GINGEFR</span>
6 cups chicken broth
1 large russet potato (peeled, cut into 1-inch pieces)
1 large yam or sweet potato (peeled, cut into 1-inch pieces)
1 large onion, coarsely chopped
2 large carrots, peeled, cubed
2 cups broccoli florets (from about 1 large stalk)
1 large celery stalk with leaves, chopped
1 tablespoon chopped peeled fresh ginger
1 10-ounce package frozen corn kernels
2 cups diced cooked chicken
1/3 cup chopped fresh parsley
Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender (about 30 minutes).
Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper.Comment
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Re: Soup recipes
...looking to add another dimension to my eating...these seem delightful...will be trying them...especially the one that says...<span style="font-style: italic">bacon</span>.
Thank you...Comment
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