I know I posted this before the database reset and lots of valuable information came up. Could we do it again?
I'm making soup for the shelter. What are your favorite recipes? Bulk ones are great.
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I know I posted this before the database reset and lots of valuable information came up. Could we do it again?
I'm making soup for the shelter. What are your favorite recipes? Bulk ones are great.
Vegetable beef soup. I dump everything in it, all the fresh or frozen veggies I can get my hands on. Can even use a cheaper cut of beef; I cut up removing most of the fat. While you can add potatoes in the last hour of cooking (I cook almost all day long) for a heartier meal, I tend not to. Also, I'll add fresh cut up cabbage in the last 20 minutes or so. I'll make 2-3 canning pots full in the fall and freeze.
Another favorite is split pea and ham. Will get a bone in ham and use the bone and some of the meat. YUM! Again, I freeze for a good cold winter night meal.
Either meal is super with home made yeast rolls.
Do you use beef broth or just water for that, Fran? I'm pretty good at chicken soups but I've never done a beef based soup.Quote:
Originally Posted by POPTOP
There is a lot to this receipe but it is soooooo good! It makes aboout 8 quarts. We don't like lima beans so they are out.
Kentucky Burgoo
Ingredients
- 3 tablespoons vegetable oil
- 3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
- 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
- 3-5 chicken legs or thighs (bone-in)
- 1 green pepper, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 quart beef stock or broth
- 1 28-ounce can of crushed tomatoes
- 2 large potatoes (we used russets)
- 1 bag of frozen corn (about a pound)
- 1 bag of frozen lima beans (about 14 ounces)
- Salt and pepper
- 4-8 tablespoons Worcestershire sauce
- Tabasco or other hot sauce on the side
Method
1 Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.
2 Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
3 When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
4 Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.
5 Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
6 Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It’s your call.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
Wow! Thank you. Love the tips. I just printed that out. Sounds fabulous.
I've been looking up recipes online (so many - hard to filter) and am fascinated by the use of hot sauce in beef based soups and stews. I had no idea.
Here's my go-to healthy soup: Weight Watchers Mexican Zero Points Soup Recipe - Food.com
and here's my favorite soup, which is in no way healthy but is sooooo good: Paneras Cream Cheese Potato Soup Recipe - Food.com
I don't make too many soups and I guess Cream of Crab would be too costly.
My favorite to make is Vegetable Beef. For a regular family size pot, made in a slow cooker, I use:
1 lb stew beef cut into 3/4" to 1" cubes and browned before adding to crock pot
1 cup each of frozen corn, peas, green beans, carrots
1 diced medium sized yellow onion
2 medium Yukon Gold potatoes, peeled and diced
1 can diced tomatoes with juice
1/4- 1/2 head green cabbage cored, cut in bite sized chunks
6-8 cups of beef broth, enough to cover the other ingredients in the crock pot
1/4 cup pearl barley (optional)
Salt to taste
Add all the ingredients to the slow cooker. Cook on low heat for 6-8 hours.
If cooking it on the stove top, I'd brown the beef in a dutch oven or stock pot, add everything else and simmer for about 60 minutes. You can vary the vegetables according to taste, if they like okra, celery, or lima beans, for example, they could be used in addition to or instead of those listed above.
Those are great! Definitely on the opposite sides of the spectrum but it looks like they balance out. :)Quote:
Originally Posted by kimbersmom
Today I made this rustic soup. The recipe easily scales up.
- 4 tablespoons olive oil, divided
- 1/2 lb. Portuguese smoked sausage, or kielbasa cut into 1/2 inch chunks
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb. russet potatoes, peeled and chopped into about 1/2 inch chunks
- 6 cups water, chicken stock, or both
- 1 lb. kale, stems and big ribs discarded, leaves thinly sliced
- Salt and pepper to taste
Heat one tablespoon oil in a 5 quart pot over medium-high heat until it shimmers. Add sausage and brown it, stirring, about 3 minutes (Kielbasa does not need to be browned), then remove and set aside. Add 2 more tablespoons oil to pot. Saute onion, stirring frequently. At about minute 5 of sauteing onions, add garlic and continue stirring until onion is translucent, a total of about 8 minutes.
Add potatoes, water/stock, salt and pepper. Simmer, covered, until spuds are tender, about 15-20 minutes. Add kale and simmer uncovered for about 5 minutes. Add sausage/kielbasa and cook until heated through and through, a couple minutes. Add final tablespoon of oil, heat another minute or two, and serve.
A crusty bread (such as something from Artisan Bread in 5 Minutes A Day) is a great accompaniment.
I haven't made this one but I would be happy to eat some right now.
Easy Creamy Chicken Enchilada Soup Recipe | Serious Eats
Very nice.Quote:
Originally Posted by smartrock
I cut up the meat, braise in the pot (or pots) then add onions, carrots, celery. Add the spices you like; I put in salt, pepper, little chili powder. little garlic, Worcestershire sauce, little celery seed. Add in cut up tomatoes, either what I have in the freezer or canned and the juice. At this point I'll add some water, amount depending on the pot I'm using, usually 4-8 cups. Bring to a boil and let simmer covered for a couple of hours. Add in all the veggies, tons of them and adding any additional water to cover. Cover and simmer another hour or so. This total takes about 5 hours or so. About an hour before serving, add in cut up potatoes and then 20 minutes before serving add in cabbage. It's very changeable. You can add in different beans, taking into account their cooking time and need for water. Black eye peas are good. Be sure to taste test for salt, I'm always having to add in more salt. Guess I go light because I know I can put it in but not take it out.Quote:
Originally Posted by janedoe
I like the look of that a lot.Quote:
Originally Posted by Mr Kleb
Yeah, that looks great!Quote:
Originally Posted by smartrock
Interesting thread, I like soup.
Anybody remember the old days when you could buy soup chickens?
What do they do with them now? Sell them all to Campbell's?
Maybe they put them in dog food.....:)
I like the beans and the kind of whatever you have on hand thing. I have some things coming in the garden and want to be able to use all of it.Quote:
Originally Posted by POPTOP
What is a soup chicken?Quote:
Originally Posted by Bernie
Thought about this. I can coupon Bumblebee canned crab meat. Would that work? I have bought these for the shelter in the past and somebody came up with crab rangoons! That's beyond me but good for them. :DQuote:
Originally Posted by smartrock
Gosh, have not made chicken soup in years.
Take a small fryer and I would remove the extra fat. Into a big pot of water with onions, celery, carrots diced up small. Simmer until chicken is done. Remove chicken, bone, chop up and toss back in the broth it made. At the end I like to add those tiny thin noodles. Again, season to taste.
A soup chicken used to be called a stewing chicken and I believe they were spent layers.
I borrowed the rest from the internet to share;
"I come from a long line of chicken soup makers and I can tell you that a soup chicken is the absolute cadillac for making soup. Yes, it takes long and yes it is more rubbery but this is how you make a real traditional soup.
I take a soup chicken and typically cut it up - this will speed the cooking and make it easier to maneuver in a pot - but not necessary. Keep the gizzard and neck in the soup but leave the liver out of the soup.
Put in a big stock pot and cover with water. Cooking is approx 3 or 4 hours but you want to look for the dark meet to begin to shred or loosen from bone. Towards the end you throw in a couple of cups of diced onion, a few diced carrots and celery stalks.
When done you can separate the meat from the bone and return the meat to the pot in sizes you prefer. Skim any scum and oil off the top (some oil is good for the soup but just a little). We normally fridge the soup over night to remove the hardened oil.
The stock will make a killer chicken soup which will need salt and pepper only but no bouillon. There is no comparison to a soup made with new chicken."
My easy-peasy chicken soup. Nothing fancy but quick. I think I originally found the method on a website searching for soup but don't know who to credit it to since it is so easy and I modify it and eyeball amounts.
This may work well for the shelter because it is so flexible.
-Cooked chicken - I've used anything from a boneless breast I sautéed, rotisserie chicken, canned chicken meat, to chickens I defrosted then didn't have time to deal with so just poached in the crock post. Just shred or cut it up.
-Chicken stock - I usually use stock in a box.
-Frozen veggies - anything you want. I usually buy mixed or soup blend. Its all about quick and easy, but you can use fresh, you just have to add them first since they need to cook longer than frozen.
-Noodles - I use bow ties but other types can work. Just make sure the type of noodles will stand up to reheating or plan to only add to what you what you are serving at that time.
-salt and pepper to taste
-any other spices you want (optional)
Put everything in the pot except noodles and heat it up. Add noodles and cook as long as the noodles need.
Some things to consider for modifications:
-If using fresh veggies, put those into the stock to cook until they soften up before adding the chicken, then noodles.
-For a big batch being used over multiple days or freezing, don't add the noodles until you use it. That way the consistency of the noodles will be better.
-If you plan on adding the noodles later you can also cut down on the amount of stock and add more of that when you reheat it. I do this so it takes less freezer space.
Tortilla Soup - My Favourite Blendtec Recipe
^ This is one of my favourites. It is just as good thawed and heated from frozen. We like it and so has everyone I've served it to but it might be a bit fussy and new ingredients for a shelter.
My all time favourite is a simple chicken (or turkey) noodle from the leftover chicken or turkey carcass from Sunday's supper. I have to re-type it out so will post later.
CHICKEN OR TURKEY NOODLE SOUP
2 TBSP butter
1/2 cup chopped celery with leaves
1 cup sliced carrots
6 cups chicken or turkey broth, homemade
1 tsp salt
1/4 tsp tabasco sauce
3 cups cooked chicken or turkey cut into bite size pieces or a bit smaller
1 cup egg noodles or 2 TBSP uncooked regular rice
Melt butter, add celery and carrots, cook low heat for 10 minutes.
Add remaining ingredients, bring to boil, simmer 30 minutes.
ANYTHING with cream cheese in or on it is healthy , in my mind. Cream cheese is one of my favorite food groups. :image016:Quote:
Originally Posted by kimbersmom
Can you tell I like CREAM CHEESE?
I'm a little obsessed too. I've never seen it in soup before though. Maybe I just don't know what I'm eating. :)Quote:
Originally Posted by Blackboy98
Ale and Cheddar Soup
1/2 pound bacon (double smoked is good), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 bottle ale
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
salt and pepper to taste
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale followed by the broth and bacon and let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
Season with cayenne, salt and pepper to taste. and enjoy.
I do most of the soups at the restaurant where I work. One of my favorites is 15 Bean Cajun Soup. You can get the beans at pretty much any grocery store.
Package of 15 beans (the do make a Cajun which comes with the seasoning, if you can't find it, just use 1 1/2 tsp of blackening seasoning)
1 green bell pepper, diced
1 large onion (I prefer yellow Spanish) diced
1 cup celery
1 pound of Andouille sausage (not smoked) I f you can't find this, Italian Sausage or Chicken will work
3 Quarts Chicken Stock
1 Bag Frozen Mixed Veg
Put EVOO in a large stock pot, and brown the meat
Add peppers, onion and celery, cook until soft
Add Stock and seasoning, bring to a boil, add mixed veg
Simmer 15 minutes
I love bean soup. Very hearty.Quote:
Originally Posted by barry581