With winter coming on and having a family on the road like we do I am on the lookout for great soup recipes. Please post your family favorites so that I might share them with my family this winter.
Thanks so much.
Mrs. Dougmt
Quote: It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are. Ernest Hemingway
1/2 lb.(8 oz.) fresh Italian sausage, casings removed
1/2 cup onion, finely diced
2 cans (14-1/2 oz. ea.) chicken broth
1 can (14-1/2 oz.) Diced Tomatoes with Roasted Garlic, undrained
1 can (15 oz.) cannelloni beans, drained and rinsed
1 pkg. (9 oz.) washed baby spinach leaves
Cook sausage and onions in a Dutch oven or 6-quart saucepan over medium-high heat, about 10 minutes or until sausage is crumbled and no longer pink and onions are soft; drain. Return sausage to pan.
Add broth, tomatoes, and beans; simmer 5 minutes.
Stir in spinach. Cover; simmer about 5 additional minutes or just until spinach wilts. Serve.
In a large stock pot brown sirloin and onion. Drain grease and add
tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme,bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.
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Makes 8 servings
Scale this Recipe to servings
===========================
Nutrition at a glance
Servings Per Recipe: 8 amount
per serving
Calories 244
Protein 18g
Total Fat 13g
Sodium 1378mg
Cholesterol 57mg
Carbohydrates 14g
Fiber 2g
A very easy and hearty chowder I invented years ago for my growing family:
Clamdigger's Corn Chowder
2 onions, diced small
1/2 lb bacon, diced
1 can creamed corn
1 can whole kernel corn, drained
1 can evaporated milk
2 cups whole or 2% milk
2 cans chopped clams, drained
Fry the bacon until done but not crisp. Drain it well on paper towels.
In your soup pot, melt a little butter (or use a tablespoon of bacon grease) and saute the onions gently until translucent but not browned.
Add everything else to the pot and bring to a very slow simmer over low heat, being careful not to boil!
Season to taste with salt and pepper.
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN
This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or canned vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
6 3/4-inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan cheese (about 3 ounces) Additional olive oil
Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.
1 bag lentils, I prefer the red lentils
1 lg onion, diced
1 red pepper, seeded, diced
1 carrot, diced or shredded
1 celery stalk, diced
2 links Italian sausage, i prefer hot but can use sweet
2 cloves garlic, peeled, crushed (whak with the side of a meat cleaver)
1 can stewed tomatoes (Italian kind OK), I prefer small dice
olive oil
thyme
rosemary
marjoram
Balsamic vinegar
parmesan
salt and pepper
Squeeze sausage out of casing, saute in a little olive oil with teh diced fresh veggies, stirring to break up sausage.
Rinse lentils, check for and remove any little stones.
Place meat/veggie mixture, lentils, stewed tomatoes, in crockpot. Add about a can or water, maybe a little more. Add about a tsp of thyme, about a half tsp of rosemary and marjoram. Cook all day. Near the end, taste, add more seasonings to your taste. When done, stir in about a tbsp of balsamic, salt and pepper if needed. (I like a lot of pepper). Should be very thick, almost like a stew. Serve in bowls with parmesan sprinkled on top. I also like to stir in some sundried tomato strips when the soup is in my bowl. (rest of family does not like them)
I like to set my bread maker for the dough setting, pop in stuff for an italian or french bread recipe, then make foccacia with the dough. Spread thin, top with good olive oil, sea salt, maybe some pieced of sun dried tomatoes or oil cured black olives. Poke your fingers up and down in the flattened dough to make dimples. Put olive oil on, and any toppings. Bake ~10 min.
This is a great winter meal. Glass of red wine goes good.
1/2 jar richards cajun style roux (Check the ethnic Isle in stores)
1 fryer cut up into serving pieces
1 lb. smoked sausage cut into small pieces
1 packages chicken gizzards and hearts
1 large onion chopped
salt,red, and black pepper
small handful green onions chopped
get your gumbo pot or turkey fryer pot, put about half full of water.
Season your meat well and the water also.
Start heating water till boil and add roux stir till melted, you want the water the color of coffee, (dark brown).
lower fire to med. add chopped onions, chicken parts, sausage and gizzards and hearts.(don't forget the gizzards and hearts).
Let it cook on med, till chicken looks like it is falling apart.
lower real low and let it (pluk-pluk) till ready to eat.
Stir occasionally but not enough to make chicken fall off the bone.
Served with cooked rice (soup style) with potato salad or a baked sweet potato on the side.
My Beef and Barley soup that I have posted before is great for the cold days and my family does not get enough of this soup. It is really easy to make too.
Bean and bacon soup
1 cup dried Great Northern beans
4 cups water
1/2 LB bacon
1 onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced potatoes
1 cup chopped celery
2 large tomatoes, cut up
2 tablespoons flour
2 cups warm milk
1.Put beans and water in a large sauce pan. Bring to a boil for 5 minutes. Remove from heat and let stand for 1 hour.
2.Cut bacon into small pieces and saute with onion until lightly browned.
3. Add, along with the fat to the beans. Cover and simmer for 1 hour.
5. Add the remaining ingredients except for the milk and flour, simmer for 30 minutes or until vegetables are tender.
6. Mix the flour with a little cold water and stirring constantly, add to the beans.
7. Just before serving add warm milk and blend thoroughly. Enjoy.
Hi Mrs. Dougmt....you may not know about this, but our Recipe Archive shows 260 recipes when searched on the word "soup". Now, most are not soup recipes, but use soup as a base in a recipe.
However, the Recipe Archive can also be browsed by following links. It has a category on Soups & Chowders, so go here to browse the archive and follow the links. We have 40+ soup recipes.
Add 1lb. split green peas to 8 Cups cold water
Simmer for 2 minutes, remove from heat, cover, let stand 1 hour
Add salt and pepper to taste (approx 1 tsp salt, 1/2 tsp pepper)
Add 1/4 tsp crushed dried marjoram
Add 1.5 cups thinly sliced onion
Add the ham bone
Bring to a boil, cover, simmer (don't boil) 1.5 hours stirring occasionally
Remove bone, take off meat and cut up, return meat to soup
Add 1 cup each finely diced carrots and celery
Cook 30-45" more slowly w/ cover off until thickened
Add homemade croutons if desired
Serves 4 really hungry as a meal with a side of bread & salad
Serves 6 for lunch with a side of bread or salad
Serves 8 as a first course
Robert AKA: EEEEZY
You can't get us confused. I'm also "Nice", but NYYYCE is Never "Easy"!
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