• Amused
  • Angry
  • Annoyed
  • Awesome
  • Bemused
  • Cool
  • Crazy
  • Crying
  • Drunk
  • Geeky
  • Grumpy
  • Happy
  • Hungry
  • Innocent
  • Sad
  • Secret
  • Shy
  • Tired
  • Page 2 of 3 FirstFirst 123 LastLast
    Results 11 to 20 of 28
    1. #11
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by smartrock View Post
      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.
      Very nice.

    2. #12
      Senior Dog
      Happy
       
      POPTOP's Avatar
      Join Date
      May 2014
      Location
      Illinois
      Posts
      9,562
      Thanked: 5442
      Quote Originally Posted by janedoe View Post
      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.
      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.
      Hidden Content
      Kissing Bandit

    3. The Following User Says Thank You to POPTOP For This Useful Post:

      janedoe (09-18-2016)

    4. #13
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by Mr Kleb View Post
      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 like the look of that a lot.

    5. #14
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by smartrock View Post
      I haven't made this one but I would be happy to eat some right now.

      Easy Creamy Chicken Enchilada Soup Recipe | Serious Eats
      Yeah, that looks great!

    6. #15
      Best Friend Retriever
      Bernie's Avatar
      Join Date
      Jul 2016
      Location
      Ohio
      Posts
      517
      Thanked: 103
      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.....

    7. The Following User Says Thank You to Bernie For This Useful Post:

      janedoe (09-19-2016)

    8. #16
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by POPTOP View Post
      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.
      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.

    9. #17
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by Bernie View Post
      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.....
      What is a soup chicken?

    10. #18
      Senior Dog
      Tired
       
      janedoe's Avatar
      Join Date
      May 2014
      Location
      New England
      Posts
      3,955
      Thanked: 1424
      Quote Originally Posted by smartrock View Post
      I don't make too many soups and I guess Cream of Crab would be too costly.
      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.

    11. #19
      Senior Dog
      Happy
       
      POPTOP's Avatar
      Join Date
      May 2014
      Location
      Illinois
      Posts
      9,562
      Thanked: 5442
      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.

    12. The Following User Says Thank You to POPTOP For This Useful Post:

      janedoe (09-19-2016)

    13. #20
      Best Friend Retriever
      Bernie's Avatar
      Join Date
      Jul 2016
      Location
      Ohio
      Posts
      517
      Thanked: 103
      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."

    14. The Following User Says Thank You to Bernie For This Useful Post:

      janedoe (09-19-2016)

    Quick Reply Quick Reply

     



    Not a Member of the Labrador Retriever Chat Forums Yet?
    Register for Free and Share Your Labrador Retriever Photos

    Posting Permissions

    • You may not post new threads
    • You may not post replies
    • You may not post attachments
    • You may not edit your posts
    •