Recipes - Soup!

[Scooter's Mom]

I also have a Creamy White Bean and Sausage soup that was out of this world. I made that for our Harvest Luncheon at school and it as a hit.

This one sounds yummy to me!

[RedHedd]

I just made a pot of soup this past weekend. I used Trader Joe's Mixed Bean soup mix. It's not really a soup mix, but it is a nice mix of soup beans. I sort-of followed the directions on the bag, except I left out the bell pepper because I hate them and the tomatoes because my soup pot just wasn't big enough to hold everything.

Next time I will get a bigger pot and add the tomatoes because it just seemed to lack something. Also because of that lack, I kept adding in different things - sage, thyme, red pepper flakes and last but not least some red curry - and ended up with a really good soup!

[kittycats_delight]

There seems to be quite a few soup lovers here on PT so here is a chance for you all to share your favorite soup recipes. I will start it off with 3 soup recipes and others can follow as they wish.

Let's see those yummy soups.

Chicken & Vegetable Soup

1 whole chicken (3 to 4 pounds cut into 8 pieces)
1 large onion (diced)
1/8 cup of minced garlic
2 large carrots (diced)
2 large celery stalks (diced)
1/2 lb of green beans (cut into 1/2 inch pieces)
1 lb of fresh plum tomatoes (diced)
1 tsp of oregano
3 bay leaves
salt & pepper to taste
1 1/2 cups of frozen peas
1 cup of grated romano cheese

Rince a large pot and leave the moisture in it. Brown the chicken pieces over medium heat (this brings out the chickens natural oils). Add the onions & garlic and sauté them with the chicken until onions are clear.

Fill the pot one-half full with water. Add the sautéed chicken mixture,carrots, celery and green beans. Bring to a boil. Add the tomatoes, oregano, bay leaves, salt & pepper. Return to a boil. When it starts to boil again reduce heat and simmer for 1 hour.

Remove the soup from heat, transfer the chicken pieces to a cutting board, and remove all bones and skin. Shred or chunk chicken (your preference) and then return to pot. Add the frozen peas and bring to a slow boil. Reduce heat and simmer for an additional 10 minutes. Serve immediately and top with grated romano cheese if desired.

Serves 4 to 6 people.



Minestrone Soup


1 cup diced onion
1/8 cup of minced garlic
1/4 cup of olive oil
1 cup chopped cabbage
1 cup green beans (cut in 1/2 inch pieces)
1 cup diced zucchini squash
3 large potatoes, peeled and diced
3 celery stalks, diced
3 carrots, diced
3 cups of chopped tomatoes with their juices
8 cups chicken stock
2 cups of water
1 tbsp of sage
1 tbsp fresh basil
1/4 cup fresh chopped parsley
1 14 oz can of red kidney beans
1/2 lb (1 box) of egg noodles
salt & pepper to taste


Sauté the onion and garlic in the olive oil until onion is tender. Add the chopped veggies and tomatoes, and simmer for 10 minutes.

Transfer to a large pot, add the chicken stock and water, bring to a boil. Add herbs, and reduce heat, simmer for 30 minutes. Add the kidney beans and egg noodles, and cook until pasta is tender, about 10 minutes. Season with salt and pepper and serve.

Serves 4 to 6 people.


White Bean Soup

1 1/2 lbs of cannellini beans(white kidney beans) cooked and drained. (If you prefer to use canned 1 28 oz can)
6 cups of chicken broth
1 large red bell pepper chopped finely
1 large green bell pepper chopped finely
1 large onion minced
1 tbsp minced garlic
1/4 cup of olive oil
1 tbsp basil
salt & pepper to taste


Purée the beans with the chicken broth and simmer in a large pot over very low heat. In a medium size skillet sauté the red and green peppers, onion and garlic in the olive oil until the pepper are tender. Stir this into puréed beans along with the basil. Salt & pepper to taste. Simmer for an additional 10 minutes and serve.

If you want to spice this soup up minced green chilis with the onions and add to the soup.

Serves 4 to 6 people.

[kittycats_delight]

Good idea, but there's already a Soup recipe thread here.

Really? Is it from awhile ago or is it recent? I hadn't seen one before. I will have to search for it. Thanks Randi.

[jackmilliesmom]

Hey Randi thanks for the links but I cannot add to it so I am adding here:

Wild Mushroom Soup

2&1/2lb to 3lb of mushrooms wild if you can get them
2 pints of mixed vegetable & Chicken stock - use stock cubes if necessary
1 cup of Milk
1 teaspoon of vegetable oil
Parsley and Rosemary
Cream to Garnish

Take your oil and mushrooms and put into a heated saucepan and saute until softened add one pint of mixed stock and simmer for 10 mins then mix and add milk and the rest of the stock and simmer for a further 15 mins stirring all the time to prevent the milk from curdling.

Add a sprig of fresh Rosemary and some parsley keep some back for garnish.

Blend ingredients together with a hand blender or a food processor/blender being careful with the lid on it.

Serve in warmed bowls add a dolop of serving cream or pour on pouring cream and serve wiht warmed crusty rolls and garlic butter.

Try it in the winter on a really cold day - yumm

[kittycats_delight]

Sorry I didn't get a chance to get the recipes posted in the old thread before someone else posted. About 10 minutes after I replied to you and while I was searching my net flaked out on me and it only now somewhat functional.

There are a ton of other foods to cover. What do you think would be a good one to start with. Pasta? Rice? Desserts? Maybe Ethnic or Exotic recipes?

I just finished getting my set of encyclopdia of Italian Cuisine and it has received great reviews from Chefs and experts all over. There are so killer recipes inside. I just have to translate them.

You're welcome! Just thought we should keep it to one thread.

Here it is: http://petoftheday.com/talk/showthre...light=recipees

... and some more: http://petoftheday.com/talk/search.php?searchid=1372562

We still need to cover lots of different foods though.

[CathyBogart]

Tortilla Soup...WAY easy!

Chicken broth
Canned beans (kidney, garbanzo, whatever you like)
Cooked, cut up chicken
Hominy
Salt & Pepper
Salsa verde

Combine in whatever amounts appeal to you, and just before serving add whatever toppings you like:

Crumbled tortilla chips
Chopped avocado
cilantro
cheese
sour cream
chopped onions

[shais_mom]

Tortilla Soup...WAY easy!

Chicken broth
Canned beans (kidney, garbanzo, whatever you like)
Cooked, cut up chicken
Hominy
Salt & Pepper
Salsa verde

Combine in whatever amounts appeal to you, and just before serving add whatever toppings you like:

Crumbled tortilla chips
Chopped avocado
cilantro
cheese
sour cream
chopped onions

I searched and searched the net the other nite for Tortilla soup - didn't think of PET TALK!
I made a version of Tortilla soup - similiar to this except without hominy or beans. But I did add Corn. I think I'm going to make some more this week... YUMMY!

[shais_mom]

You're welcome!

... and some more: http://petoftheday.com/talk/search.php?searchid=1372562

this link doesn't work -

[shais_mom]

Potato Soup
2 (16 ounce) packages frozen hash brown potatoes, thawed
1 cup chopped onion
1 cup grated carrots
1 cup chopped celery
5 slices bacon, diced
4 (14.5 ounce) cans chicken broth
3 cups water
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
3 cups milk
salt and pepper to taste
DIRECTIONS
Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.

love this recipe -
from www.allrecipes.com SUBMITTED BY: Nell

[cyber-sibes]

Potato Soup

PLEASE don't forget to post the Zuppa Toscana recipe you said you had!?!

[shais_mom]

Lasagna Soup!
Ingredients
1 lb bulk Italian sausage
2 cups onions, chopped
1 cup carrot, diced
2 cups mushrooms, sliced
2 tablespoons garlic, minced
4 cups chicken broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
1 (10 3/4 ounce) can tomato sauce
1 cup mafalda pasta or campenelle pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella cheese, diced
1/4 cup parmesan cheese, shredded (for garnish)
4 teaspoons thinly sliced fresh basil (for garnish)
Directions
1 Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
2 Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
3 Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

• I of course adapted it to my tastes.
• I used Ground Pork AND Beef.
• I used 6 cans of chicken broth
• I used the LARGE can of DICED tomotoes.
• I used dried basil mixed in the soup.
• I used Natural Cheese Crumbles b/c I couldn't find provolone and this town didn't have Fresh Mozzeralla.
• I used Piccolini® Mini Farfalle b/c I couldn't find the mafalda pasta or campenelle pasta in this town either.
• I used maybe a half tsp of minced garlic.
• No onion.
• I used One large can of mushroom pieces and stems.
• and I used Shredded Carrots - they cooked faster.
• And FROZEN chopped spinach. -
• I divided it up and took a bowl to my neighbors. When I was putting it in my bowls for the freezer - I thought it needed more juice to make it soupier so I added a LARGE can of CRUSHED tomatoes.

[Karen]

I have merged the old and new Soup threads - now it is all one.

I miss soup - now that it is summer, I see gazpacho in our local deli and sigh. I am only NOT allergic to the tomatoes in gazpacho, but gazpacho and a crusty roll used to be a summertime lunch staple!

[kittycats_delight]

Thanks for merging the 2 Karen. I didn't want to repost in the old one and have anyone lose their posts.