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Post by DebDoesWW on Feb 4, 2017 13:51:43 GMT
FEBRUARY 4 – NATIONAL HOMEMADE SOUP DAY – NATIONAL THANK A MAIL CARRIER DAY – NATIONAL CREATE A VACUUM DAY
So who has a favorite soup recipe they would like to share?
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Post by DebDoesWW on Feb 4, 2017 14:17:10 GMT
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dina
Transcendent Member
Posts: 1,445 
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Post by dina on Feb 4, 2017 14:33:49 GMT
That looks yummy and perfect for a cold and dreary day!
I don't have a recipe to share but would love some homemade chicken soup
Now I want soup for dinner since I wasn't sure what to make- thanks Deb for solving my dinner issue 😬
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Post by pamthomas46 on Feb 4, 2017 15:28:54 GMT
We love homemade soup.
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pbnj
Transcendent Member
184.4--xxx--140
Posts: 1,361
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Post by pbnj on Feb 4, 2017 15:30:43 GMT
Funny, that's what's on the menu here! We (and I do mean "we" because hubby actually helps!) make a huge batch of Turkey soup after Thanksgiving and freeze it. It has tons of veggies that he shreds in the 'salad shooter' (zucchini, carrots, parsnips, turnips). I debone the bird (hate that job!) and cook up the chopped onions and spices. Add barley as well. It's really good!
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Post by linda72 on Feb 4, 2017 16:59:20 GMT
I saw this on Pioneer Woman this morning on Food Network. Tuscan Bean Soup. Looked delicious! Tuscan Bean Soup |
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Post by itsrad on Feb 4, 2017 17:14:08 GMT
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Post by lmenglish on Feb 4, 2017 18:35:41 GMT
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Post by 100gone on Feb 4, 2017 19:52:50 GMT
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Post by surfgirl on Feb 4, 2017 20:35:33 GMT
FEBRUARY 4 – NATIONAL HOMEMADE SOUP DAY – NATIONAL THANK A MAIL CARRIER DAY – NATIONAL CREATE A VACUUM DAY So who has a favorite soup recipe they would like to share? So, uh, does this mean I need to make soup for my mail carrier while simultaneously vacuuming my home? |
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Post by cj59 on Feb 4, 2017 23:44:30 GMT
I made a 5 can vegetable soup the other day - One can carrots, one can cut green beans, one can chicken broth, one can zucchini in Italian tomato sauce, one can of tomatoes with garlic, basil and oregano.
After I heat the soup, I like to put it in the blender and blend it to be more like a bisque.
I also make this one without the zucchini and with tomatoes with jalapenos or chilies. You could put Taco seasoning in this.
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Post by cj59 on Feb 5, 2017 0:27:36 GMT
Here's a recipe I got from Woman's World magazine. I make several changes to the recipe (see my changes below the recipe), and I really enjoy this soup.
BEEF, BROCCOLI AND BARLEY STEW
INGREDIENTS:
½ lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
½ cup pearl barley
2 containers (32 ounces each) lower sodium beef broth
1 bunch broccoli (1 lb.)
2 large tomatoes
3 ribs celery
1 medium zucchini
10 ounces fresh mushrooms
1 tsp chili powder
Salt and Pepper to taste
Grated Cheddar Cheese, optional
DIRECTIONS:
1. In large pot or Dutch oven, brown beef; add onion and garlic and saute 3 minutes. Add barley and beef broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, cut broccoli, tomatoes, celery, zucchini and mushrooms into bite sized pieces; add to barley mixture along with chili powder. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally or until vegetables are tender.
3. Season with salt and pepper. If desired, serve sprinkled with cheese.
Makes 6 servings
Things I do differently:
1. I only make half of the recipe, but use all the broccoli, tomatoes, and more zucchini and celery – but no mushrooms (I don’t like them).
2. I don’t use onion or minced garlic, I put garlic powder on the browned ground beef.
3. I cut the vegetables into smaller cubes and cook them longer than 15 minutes – more like 30 minutes to make them tender.
4. I don’t use chili powder, I use Morton Season All Salt (about 1 Tablespoon), so I don’t add any other salt, just some pepper. I don’t add cheese either.
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dawn
Epic Member
Posts: 6
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Post by dawn on Feb 5, 2017 12:50:32 GMT
I made a lightened up version of Zuppa Toscana
1 lb turkey Italian Sausage
1 medium onion chopped
1T olive oil
3 T flour
2 cups diced, cooked potatoes
1 bunch kale
4 cups chicken stock
2 cups milk
salt, pepper, red pepper flakes
Brown sausage and onion in oil. When sausage is cooked through, sprinkle with 3 Tablespoons flour, cook until browned, adding a bit more oil/butter if needed. Add 1 quart chicken stock, and 2 cups milk, cook until slightly thickened. Add 2 cups cubed cooked potatoes (no need to peel), one bunch of chopped kale, salt, pepper, and red pepper flakes to taste. Let simmer until thickened and kale is tender.
The original recipe called for regular Italian sausage, no flour and used heavy cream instead of milk. The little bit of flour allows it to thicken plenty without the heavy cream.
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Post by cherryt38 on Feb 5, 2017 15:30:10 GMT
These recipes sound really good. Here is one of my favorites:
Smoky Refried Bean Soup
(from Fat Free Vegan)
Use the minimum amounts of chipotle chili powder and hot sauce to make this a mild dish or add more to make it as hot as you dare.
1 large onion, chopped
3 - 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fat free refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 - 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste
Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips (count) and a large salad.
Makes 4 large servings. Per serving: 257 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 895mg Sodium; 14g Fiber
244.5 Calories for 1.5 cups (using 1 can corn in recipe)
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