Soup Season

[WebLady]

So I have been wanting to make some soup, but since DH doesn't like it I haven't. Well I decided to make some for myself today.

I made a Creamy chicken soup; I sort of pulled it together myself from what we had and it turned out pretty good; I was proud of myself.

I made up some chicken broth from a sodium free mix we had, added a little milk, cream cheese, Mrs Dash seasoning, cooking flour (to thicken) and let that simmer for maybe 20 mins. Then put in some carrots, green beans, cooked chopped chicken and cooked egg noodles and let all that warm. It was pretty good :)

[SerendipityCrafts]

Hmmmmmm that sounds like just the thing to have on a cold winter's day here .... but what are the temps there? LOL I love cream soups!

I made some turkey soup yesterday and we had that for lunch today with a bakery baguette.

[WebLady]

Hmmmmmm that sounds like just the thing to have on a cold winter's day here .... but what are the temps there? LOL I love cream soups!Yeah, it is not really cold here; about 55 or so ... I just wanted some soup I guess.

I made some turkey soup yesterday and we had that for lunch today with a bakery baguette.
I almost made it with turkey since we had leftovers from yesterday, but since I had some cooked chicken in the freezer I figured I'd save that for dinner tonight ;)

[SerendipityCrafts]

:) I still have turkey to freeze and serve up when my daughter gets here.

55?? That's frickin warm! It's about 30 here today and we think that is balmy :)

[WebLady]

Yeah, I am sure it is colder there even when we are not having unusually warm winter weather ;)

[KMS]

That sounds so good. Sometimes soup just hits the spot!!

[WebLady]

I changed the name of the thread here and thought it would be a good place to share your favorite winter soup, stew, chowder and chili recipes. Good ones we may use in the upcoming recipe ebook :)

So ... I decided to make some potato soup today. It is actually more of a chowder I guess since it is thicker than soup.

Here is the recipe I used (this one was in the last recipe ebook) ...

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Baked Potato Soup

2 tbsp butter or margarine
¼ cup all purpose flour
4 cups milk
2 cups peeled, diced baking potatoes
1 ½ cups shredded cheddar cheese (divided)

Melt butter in a large pot over low heat; add flour and stir until smooth. Cook 1 minute (stir constantly) until thick and bubbly.

Slowly stir in milk and potatoes; add salt and pepper to taste. Cook over medium heat (stirring frequently) about 30 mins or until potatoes are done.

Stir in 1-2 cups shredded cheese and cook about 5 mins more to melt. Soup should be thick, sort of chowder like. Serve hot and top with sour cream, bacon crumbles, shredded cheese and chives.
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I did it a little different though; I put everything in at the beginning except the cheese and well only half the flour ... I used the quick dissolving cooking/gravy flour too. I put the chives and sour cream in the soup as well as shredded chicken ;) I didn't have any bacon, so there was none of that.

I put in some ground pepper and Mrs Dash instead of salt and pepper and then a little garlic herb seasoning.

I topped it with cheese and crumbled garlic crackers; it was yummy!

[KMS]

I'll have to start paying attention to how I make soups and write them down. We usually don't follow a recipe and then we don't remember what we did so we can never make it that way again!

[acidcookie]

Mmm, sounds good!

I made some soup last night with my quick standby "recipe":

4 cups veggie broth
1 jar pasta sauce
1 can kidney beans
2 handfuls or so of small pasta (I had Ditalini)

And bam! Rich bean noodle soup. Sometimes I also throw in frozen peas. It's simple but I have simple tastes.

[EarlyBird]

this is my version of chili :) I dont like beans.. :)


Fry up onion and garlic and whatever other veggies you might like in it. sometimes i put mushrooms or peppers on the bottom of a big sauce pan also fry up half a can of tomato paste.
I put in 4 large cans of whole peeled tomatos (you can cut the whole tom. in half), 1 can of water (one of those tom. cans filled up) bring to boil for 3 minutes. then turn down the heat to simmer or somewhere your comfortable watching it (i put it on simmer and leave it all day) add the half can of tom. paste. season with salt pepper oreg pars thyme and whatever other seasonings YOU prefer. cook for about 20 minutes. then put about a pound of ground beef in the pot (without griniding it or anything, straight out of the package, break off little pieces and put it in the pot) i usually also make about 4 or 5 meatballs and then once those cool break them up all into the pot. add chili powder and white peppers Let sit an hour or more- you should have a really thick chili without any beans. It is really similiar to a thick meat sauce only i add ALOT more meat. i usually boil a little thing of rice and mix it in my bowl. kind of subs the beans ya know?

happy cooking all!

[EarlyBird]

this is kind of a soup but not really. its something my grandma used to make for my mom and me. some dont like it i love it :)


Boil ditalini or elbows in one pot.

in a seperate pot but milk, butter, some half and half or mixing cream (you can leve this step out too, sometimes if i dont have it, i leave it out) salt, a light sprinkle of pepper (you will add more at the end thats why you dont want to add too much) bring to a HIGH BOIL.. frothing it kind of

then just pour your mixture over your pasta (straight into a bowl your eating it from not mixed together in one pot) and sprinkle more pepper over the top :)

[Nekochanpurr]

I just bought the split peas bag of peas.. I'm hoping to try and make split pea soup soon! First time ever...

[sandy03]

This is a family favorite and it's very hearty (it also makes a ton and freezes very well) this recipe uses barbeque meat with no sauce, but you could use any kind of cooked meat you want (traditionally I think it's made with chicken and sausage)

3/4 lb smoked pork
3/4 lb smoked turkey
3 c. water
1 package frozen lima beans
1 can creamed corn
2 (28 oz) cans chopped tomatoes
1 (8oz) can Rotel
3 med potatoes peeled and diced
2 Tbsp butter
1 Tbsp salt
1 1/2 tsp black pepper
1/2 tsp red pepper

Put everything into a large pot and bring to a boil, then reduce to a simmer for about four hours or until the potatoes are tender (you can also make this in a crock pot, but it doesn't reduce as much)

[BelhurstBride]

We made Baked Potato Soup tonight... and it.was.amazing!!!

Thought I would share the recipe:) It's not good for you at all, but it is the best comfort food ever.

Baked Potato Soup

• 4 Large Russett Baking Potatoes
• 2/3 cup Butter
• 1/2 cup All Purpose Flour
• 2 teaspoons Salt
• 1 tablespoon White Pepper (We used black pepper)
• 8 cups Milk (We used skim, but I imagine any will work)
• 1 cup Sour Cream
• 1/4 cup thinly sliced Green Onions
• 1/2 pound Bacon cooked and crumbled (We used 3/4 pound)
• 1 cup shredded cheese for topping (We Used Mild Cheddar)

Directions:
1. Bake potatoes at 350 degrees for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes into 1” cubes. You want it to be chunky, some will break up.
2. In a large sauce pan, melt butter.
3. Stir in flour, salt, and pepper until smooth.
4. Gradually add milk. STIR CONSTANTLY or mixture will burn.
5. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
6. Remove from heat and whisk in sour cream.
7. Add potatoes and green onions.
8. You can either place back on stove top and heat to serving temperature, stirring occasionally, or place into crock pot and cook on low for 2-3 hours. (We decided to mix everything together, and then put it in the crockpot for an hour and a half to tenderize the potatoes even more.. and it turned out really good)
9. Add bacon and cheddar cheese to the top and serve. (We added the bacon in and mixed it all in before we put it in the crockpot. Then we added the cheddar cheese on top after putting it in our bowls)

*To thicken the soup, you can mash some of the potatoes.

[WebLady]

I love potato soup! I don't bake my potatoes first, I just cut them up and cook them all together with the soup. I posted my recipe earlier in this thread if you want to check it out; mine only takes about 30 mins :) I have pre-baked some in the microwave when I wanted some soup in a hurry, but it is not as good to me that way.

[BelhurstBride]

Yeah, we were debating whether or not we wanted to cook the potatoes first or to just throw it all in the crockpot together, but we decided that we wanted that "baked potato" taste. I bet it would be great either way!! I can't wait to eat the leftovers tomorrow!

[He_calls_me_Angel]

This is one of my biggest comfort foods! I cut and pasted this from this web site http://www.cdkitchen.com/recipes/recs/785/Cajun-Sausage-And-Corn-Soup115398.shtml but it is the same recipe we use minus the cayenne we use tony's it is actually a huge myth that we put cayenne in everything in the south we so don't!


1/2 cup vegetable oil
1 cup chopped onion
1 cup chopped green pepper
6 green onions, thinly sliced
1/2 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses (http://www.cdkitchen.com/recipes/recs/785/Cajun-Sausage-And-Corn-Soup115398.shtml#)
2 tablespoons all-purpose flour
3 cups water
2 cans (14 1/2 ounce size) stewed tomatoes
2 cans (14 1/2 ounce size) diced peeled tomatoes
1 can (6 ounce size) tomato paste
2 packages (16 ounce size) frozen whole kernel corn
1 package frozen corn on the cob
3 cups cubed cooked ham
1 1/2 pound fully cooked smoked sausage, sliced
1/8 teaspoon cayenne pepper or to taste
Salt and pepper to taste



Directions:
In a large stockpot over medium heat, heat vegetable oil. Saute onion, green pepper and green onions until tender, about 5 minutes.

Using a wire mesh strainer, slowly shake flour into onion/pepper mixture while stirring frequently, until bubbly. Have water handy and ready to add slowly, a little at a time, while still stirring until mixture is thickened and bubbly.

Add stewed tomatoes, diced tomatoes and tomato paste; mix well. Stir in corn, ham and sausage. Season with cayenne pepper, salt and pepper.

Bring to a slow boil, reduce heat and simmer for 30 minutes, stirring occasionally. Add water if necessary to maintain a slightly thick consistency, like a stew.

Per serving: 362 calories (percent of calories from fat, 56), 14 grams protein, 28 grams carbohydrates, 3 grams fiber, 23 grams fat (6 grams saturated), 45 milligrams cholesterol, 948 milligrams sodium.