Recipes - Soup!

[jennielynn1970]

Years ago, I had a delicious pea soup (I think you can call it). Now that it's pea season ... plus I have some frozen ones too, I'd love to try to make this soup. It really was yummy!

So ... do any of you have a good recipe?

Hey Randi,
I have a really good recipe for Swedish Yellow Pea soup. I lived in Sweden (close to where you are) for a year and loved a lot of the food. The pea soup was out of this world, and they would swirl dark mustard in the bowl before putting the soup on top of it. Yummmm!!!!

[jennielynn1970]

I just made a really fantastic Creamy Black Bean soup last week if anyone is interested in that recipe. I combined about 3 different ones, and then tossed in a few things I wanted. It's not the most attractive looking soup (pureed black beans kinda look like barf....lol).

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.

Right now I have smoked turkey in a pot with veggies to make a stock for Smoked Turkey and Lentil soup. I can put the recipe up for that one as well.

I never used to like making soups, but now that I live alone and freeze the extras, it's nice to just come home and pop some soup in the microwave for a hot dinner during the week instead of cooking it and waiting when I've been working all day and tutoring after school.

[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!

[jennielynn1970]

This soup gets better as it sits. By the 2nd day, the flavor of the Chorizo was all through it, and just yummy! If you don't like hot sausage, plain sausage can be used as well.

Creamy White Bean And Chorizo Soup
Bon Appétit | February 2006

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo. You can also use canned white beans to cut out the soaking time, which is what I did.

Makes 6 main-course servings.

1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream

Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain. Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. (OR, do what I did, and use an Immersion Blender, and puree right in the pot. Much less mess!!) Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

[Randi]

This is a soup I may want to try soon - from COOKS.COM

CREAM OF BROCCOLI SOUP

2 tbsp. butter
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 lg. potato, diced
6 c. chicken broth
Bay leaf
1/4 tsp. thyme
1 head broccoli
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
2 c. half & half cream

In stock pot, melt butter and saute carrots, onions, celery, garlic and potato 5 minutes. Add chicken stock, bay leaf, and thyme. Cut off broccoli flowerets and add to pot. Peel stems, cut into chunks, add to pot. Lower heat and simmer 30 minutes until tender. Remove bay leaf. Puree mixture in food processor or blender. Add nutmeg, salt and pepper. Stir in cream. Heat, do not boil.

[Medusa]

This is a soup I may want to try soon - from COOKS.COM

CREAM OF BROCCOLI SOUP

2 tbsp. butter
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 lg. potato, diced
6 c. chicken broth
Bay leaf
1/4 tsp. thyme
1 head broccoli
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
2 c. half & half cream

In stock pot, melt butter and saute carrots, onions, celery, garlic and potato 5 minutes. Add chicken stock, bay leaf, and thyme. Cut off broccoli flowerets and add to pot. Peel stems, cut into chunks, add to pot. Lower heat and simmer 30 minutes until tender. Remove bay leaf. Puree mixture in food processor or blender. Add nutmeg, salt and pepper. Stir in cream. Heat, do not boil.

Oh boy, another yummy soup! I love PT!

[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!

[sirrahbed]

Twice this season I have made a big ole pot of 15 bean soup - it is also used with a dried assortment of beans and is made by Hurst HamBeen's. It comes in several flavors and I prefer the ham. Soak them in a crockpot overnight and then turn it on the next morning. I throw in raw onions, leftover ham or porkroast etc and a can of Rotel tomatos with green chilis. Sometimes I will add in some chili powder and cumin for a mexican-type taste. YUM!!! Wonderful with a pan of cornbread

I will dig out a few favorite recipes now that soup weather is here - I make it at least once a week.