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    1. #1
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      Soup - your favorite recipe

      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.

    2. #2
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      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.
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    4. #3
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      Quote Originally Posted by POPTOP View Post
      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.

    5. #4
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      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.
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    7. #5
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      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.

    8. #6
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      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
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    10. #7
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      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.

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      janedoe (09-18-2016)

    12. #8
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      Quote Originally Posted by kimbersmom View Post
      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
      Those are great! Definitely on the opposite sides of the spectrum but it looks like they balance out.

    13. #9
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      Portuguese Kale and Potato Soup

      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.
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    15. #10
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      I haven't made this one but I would be happy to eat some right now.

      Easy Creamy Chicken Enchilada Soup Recipe | Serious Eats

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      janedoe (09-18-2016)

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