topic Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it in Kitchen

Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Barbarainnc — Wed, 04 Feb 2015 15:26:45 GMT

Taco Soup

2 pounds ground beef

1 large onion, chopped

2 cans shoe peg corn

2 cans chili beans, mild

2 cans Rotel Tomatoes, mild

2 cans petit cut tomatoes

2 pkgs. Dry Ranch Dressing

2 pkgs. Taco Seasoning

Add water if too thick for you

Brown the ground beef with the onion, then add the canned veggies, juice and all. Then add the Ranch Dressing and Taco Seasoning. Stir, add water if needed, let simmer for a while. It freezes well, and recipe can be divided easily.

Serve with Sour Cream, Shredded Cheddar Cheese and Frito Corn Chips.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

SharkE — Wed, 04 Feb 2015 15:47:41 GMT

chicken noodle

chili

vegetable

northern bean with ham chunks

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Lacey1 — Wed, 04 Feb 2015 15:53:17 GMT

I just got some in the pressure cooker. Organic Vegan soup with cabbage, tomatoes, canned pumpkin, carrots, cauliflower, spinach, blueberries, barley. Spices: Turmeric, ginger, garlic, onion, pepper. textured vegetable protein and 1 qt veggie stock.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

RespectLife — Wed, 04 Feb 2015 15:55:51 GMT

Barbara...great recipe! Ranch dressing, huh? That is a new ingredient I have never seen in a Taco Soup! Can't wait to try that! Thanks!!

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

RespectLife — Wed, 04 Feb 2015 16:08:57 GMT

‘DIFFERENT CHEESEBURGER SOUP’

Adapted from Grover’s Restaurant, Bflo, NY

Melt a couple tablespoons butter in a lg. pot

Saute 1-2 large chopped onions till soft and translucent.

Add ground turkey or beef (about 1-1/2 lbs) and cook it all through

Season meat with pepper and a TINY bit of salt.

Add about a cup of water, a mid size carton of low sodium chicken broth and a heaping tablespoon of Better Than Chicken Boullion.

If the pot isn't full enough just add more broth. Funny that they use all chicken base when it is a beef soup recipe!

Add a full jar of Ragu Cheese Sauce

Optional: I also added a half jar of Con Queso Cheese Sauce/Medium

Add a small container of half/half (or some light cream)

Mix flour or cornstarch and water and whisk till NO lumps. This is the thickener. I have also added Instant Mash Pot flakes to thicken it.

Simmer for a while, then chop ICEBERG lettuce to bite size (it is the only lettuce I use since it keeps the crunch) and chop up Roma tomatoes (I prefer Roma since they have more 'meat' and less seeds and wet junk) Add them both and serve.

It is the iceberg lettuce and tomatoes on the top that make this soup so different and delicious! It truly tastes like a cheesburger! So many cheeseburger soup recipes have potatoes and carrots...but after all...when have you ever eaten a cheeseburger w/ pots & carrots?? LOL

The iceberg lettuce still tastes crunchy even eating the leftovers!

PS...NOT a low cal soup...obviously a treat!!

http://www.foodnetwork.com/videos/cheeseburger-soup/46957.html

This is the link to the Drive-in, Diners & Dive show that this recipe from Grover’s Restaurant in WNY was featured. My above recipe was adapted from this video.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Barbarainnc — Wed, 04 Feb 2015 16:09:49 GMT

The Ranch Dressing makes the soup. This is so good, my hubby likes it better than my vegetable beef soup. It's just the 2 of us, so I make 1/2 the recipe. Any leftovers I freeze for another time to enjoy!!!

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

RespectLife — Wed, 04 Feb 2015 16:10:52 GMT

Philly Cheese Steak Soup (in bread bowls)
recipe source: thecozyapron.com

**I think LoLa might have been the one to post this...it is to die for yummy!!

Serves: 4

1 1/2 pounds very thinly sliced beef sirloin or rib-eye
Salt and Cracked black pepper
1/4 teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 medium onions, quartered and thinly sliced
1 green pepper, thinly sliced.
10 ounces white mushrooms, sliced
1/2 teaspoon dried thyme
2 cloves garlic, pressed through garlic press
4 cups (reduced sodium) beef stock, hot
4 sourdough bread bowls, centers hollowed out and reserved for dipping
4 slices provolone cheese

Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat. Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside. -Next, add a little more oil to the pot if needed, and add in the sliced onions, green peppers,along with a pinch of salt and cracked black pepper; allow everything to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions and peppers for another 6 minutes or so, stirring frequently. Add in the dried thyme and the garlic, and stir to incorporate. Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the green pepper, onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.

Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Barbarainnc — Wed, 04 Feb 2015 16:13:32 GMT

I saw them make Cheeseburger Soup on Triple D. Just love watching that show. Now we have the recipe to try. Thanks for posting.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Barbarainnc — Wed, 04 Feb 2015 16:15:39 GMT

The recipes posted just get better and better, Philly Cheese Steak Soup, YUM YUM !!!

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

LoriMI — Wed, 04 Feb 2015 16:24:35 GMT

celery soup

pumpkin soup

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

violann — Wed, 04 Feb 2015 16:28:20 GMT

I've made both chicken BONE BROTH and beef bone broth, and the flavor is wonderful. If you're interested, google BONE BROTH. Too long to post here.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

FASHIONISTA DIVA — Wed, 04 Feb 2015 16:34:43 GMT

On 2/4/2015 Barbarainnc said:
Taco Soup

2 pounds ground beef

1 large onion, chopped

2 cans shoe peg corn

2 cans chili beans, mild

2 cans Rotel Tomatoes, mild

2 cans petit cut tomatoes

2 pkgs. Dry Ranch Dressing

2 pkgs. Taco Seasoning

Add water if too thick for you

Brown the ground beef with the onion, then add the canned veggies, juice and all. Then add the Ranch Dressing and Taco Seasoning. Stir, add water if needed, let simmer for a while. It freezes well, and recipe can be divided easily.

Serve with Sour Cream, Shredded Cheddar Cheese and Frito Corn Chips.

This sounds so yummy and I think I'm going to try it this weekend! Usually I always drain the ground beef after browning, do I drain for this recipe or not? Thanks!

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Madisson — Wed, 04 Feb 2015 16:35:43 GMT

chicken noodle soup

13 bean soup with large cubes of ham

creamy leek and potato soup

tomato rice soup made with beef stock

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

HULAGIRL — Wed, 04 Feb 2015 16:36:25 GMT

Split Pea w/ham, potatoes and onion.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

lork — Wed, 04 Feb 2015 16:41:08 GMT

On 2/4/2015 Barbarainnc said:
Taco Soup

2 pounds ground beef

1 large onion, chopped

2 cans shoe peg corn

2 cans chili beans, mild

2 cans Rotel Tomatoes, mild

2 cans petit cut tomatoes

2 pkgs. Dry Ranch Dressing

2 pkgs. Taco Seasoning

Add water if too thick for you

Brown the ground beef with the onion, then add the canned veggies, juice and all. Then add the Ranch Dressing and Taco Seasoning. Stir, add water if needed, let simmer for a while. It freezes well, and recipe can be divided easily.

Serve with Sour Cream, Shredded Cheddar Cheese and Frito Corn Chips.

This is one of my favorites! I don't put the onion in the soup (kids are convinced they don't like onions). I use a couple quarts of home canned tomato sauce (picky kids don't like pieces of cooked tomatoes, either) and let it simmer in the slow cooker for hours. Oh and I use a can of regular corn. . .tried it once with a pkg. of frozen corn and it seemed a little sweet. . .Today we've got a cold front blowing into Kansas and I've got a slow cooker filled with chili. I've recently started adding a couple Tablespoons of bulgur to my chili (per recipe from a nearby restaurant). I make my chili with ground beef, onion, quarts of tomato sauce, a can of tomato soup, chili powder, oregano, cumin, a couple hot peppers, and canned pinto beans. Sometimes we top it off with shredded colby cheese, chopped raw onion, soda crackers, & corn chips. In this part of the mid west, chili dinners are a popular fun raiser and are always served with a vegetable relish plate and homemade cinnamon rolls.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

Barbarainnc — Wed, 04 Feb 2015 16:42:18 GMT

I don't drain off the "juices" from the ground beef, but you can if you want. To me the "juice" adds flavor. But, after being in the refrigerator, the "juices" come to the top of the soup to be degreased.

Bone Broth Site: http://nourishedkitchen.com/bone-broth/

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

JeanLouiseFinch — Wed, 04 Feb 2015 18:14:24 GMT

I like making soups this time of year, usually once every 7-10 days. I like a lot of soups myself; split pea, lemon rice, cream of mushroom, minestrone, black bean, tortilla, but many in my family don't so I usually stick to what they like. A few of them are:

ZUPPA TOSCANA (like the Olive Garden soup)

1 lb.. ground Italian sausage
1½ tsp. crushed red pepper flakes
1 large diced white onion
4 tbsp. bacon pieces
1 ½ - 2 tsp. minced garlic (real thing, not dried flakes or powder)
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream (whipping cream)
1 lb. sliced unpeeled Russet potatoes, or about 3 large potatoes
¼ of a bunch of fresh kale – rinse well to get the sand off

Saute Italian sausage and crushed red pepper in a skillet. Drain the excess fat. Refrigerate meat while you prepare other ingredients. In the same skillet, gently saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. In a large pot, mix together the chicken bouillon and water, then add the onions, bacon and garlic mixture. Bring to a boil. Add potatoes, return to boil, then reduce to simmer, and cook until soft – about 30 minutes . Add heavy cream and stir to combine. Stir in the sausage and cook until everything heats through. Add kale right before you’re ready to serve and just cook long enough to wilt the kale (only a couple of minutes).

Garnish each serving with Parmesan Cheese - optional

My Notes:

· I add a little more sausage than required.

· Red potatoes work fine, if you don’t have Russets

· If you can’t find kale, fresh spinach is a fine substitute

Baked Potato Soup

4 Lg. Baking Potatoes (about 2 ¾ lbs)

2/3 C. Butter (I always use the real thing – think it makes a difference)

2/3 C. All-purpose Flour

¼ tsp. White Pepper

¾ tsp. Salt

6 C. Milk

1 C. Sour Cream

Thinly sliced Green Onions (I snip w/a kitchen scissors)

Crumbled Bacon (I snip before frying – easy & faster, or better yet, buy the premade real bacon crumbles at Costco)

Shredded Cheddar Cheese – reg. or fancy shred, doesn’t matter

Bake potatoes in a 350° F oven for about 65-75 minutes, or until tender (I find it is usually longer). Cool completely. Peel and dice potatoes (some will fall apart, but that’s fine). In a small Dutch oven (or lg. for double batch), melt butter; stir in the flour, salt and pepper until smooth. Gradually add the milk while stirring continuously. Bring to a boil; cook while stirring for 2 minutes or until thickened. Remove from the heat. Whisk in the sour cream. Add the potatoes back to the pot. Stir to heat through. Use the shredded cheese, crumbled bacon and slivered green onions for garnishing after serving in individual soup bowls.

Note: The continuous stirring and controlling your heat is important so the cream base doesn’t burn. If you scorch the bottom of the pan and it gets scraped and mixed into your soup, it will be ruined.

*Rather than peeling and cutting the potatoes up, I've started slicking them lengthwise and just scooping out the pulp. Since it falls apart when dicing anyway, it saves time and you don't have to be so careful. Once the pulp is collected in a bowl, run a knife randomly through it to break up big pieces. Save the shells to make baked potato skins later in the week.

Easy to increase for a crowd.

Cheese-Broccoli Soup

1 potato, peeled and shredded

1 C. broccoli finely cut

2 carrots, grated/shredded (or buy pre-shredded in the produce department)

4 cubes or tsps. chicken boullion

1 tsp. finely chopped onion

1/2 C. butter (real thing)

1/2 C. flour

4 C. milk

1/2 tsp. salt

1/2 lb. Velveeta cheese, cut up

Cook potato, broccoli, carrot, onion in bouillon and 3 cups of water. In a separate saucepan, melt butter. Quickly add flour to make a roux. Cook over low/med. heat a couple of minutes to get ride of the flour taste, but watch so it doesn't burn. While whisking, pour in half of the milk and whisk to eliminate the lumps. Add the rest of the milk and salt, and cook to make a white sauce. Stir in the Velveeta, a little at a time. Combine both mixture and heat through. Serve hot.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

ChynnaBlue — Wed, 04 Feb 2015 19:08:38 GMT

Chicken soup, but I don't use a recipe, I just play it by ear every time. I will say that about 30 minutes before I serve, I throw in a few handfuls of Farfalle pasta, which I find to be much better than egg noodles. See, handfuls... told you I play it by ear. I think it's about half a box of Barilla or DeCecco Farfalle.

I also think Better than Boullion makes the best soup base.

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

vabreeze — Wed, 04 Feb 2015 21:25:52 GMT

This is a recipe from a QVC poster. I will add Italian sausage or chicken cajun sausage to it (or both), tomato sauce and any kind of salt-free canned beans that I like (Monday I used red kidney, black, and pinto beans) and I used canned lentils and used amounts of ingredients to my preference. It's like a cousin of chili. I use lots of chili powder and ground cumin. Also used a bag of Trader Joe's frozen tricolor peppers and onions. I do mine in the slow cooker starting out by cooking on HIGH the bacon, sausage, peppers and onions together and then add everything else on LOW. Good served with rice or on its own with a crusty bread and hot tea. Yum!!!

Pot of Beans

4-6 bacon strips

1 large onion, chopped

1/3 cup dry lentils

1-1/3 cups water (vabreeze always substitute broth for water)

2 tablespoons ketchup

1 teaspoon garlic powder

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

1 bay leaf

1 can (16 oz) diced tomatoes with liquid (or can of whole tomatoes, chopped)

1 can (15 oz) pinto beans, drained

1 can (16-oz) kidney beans, drained

1 can (15-1/4 oz) canned corn, drained

In a 3-qt saucepan, fry bacon, lightly. Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for about 45-60 min (until lentil beans are tender. Remove the bay leaf before serving.

I like to top this with shredded cheddar cheese. It's great serve with corn bread on the side.

I have substituted the bacon with ground beef or sausage which is also yummy! This recipe is great to play around with. I like to add more 'heat' to it (red pepper flakes and chili powder). And the recipe is also great without the corn if you don't have any on hand.

If anyone tries this, please let me know if you liked it. Enjoy!

basilgirl

Re: Feb. 4 Today is HOMEMADE SOUP DAY What is your favorite?? Please post it

151949 — Wed, 04 Feb 2015 21:40:44 GMT

CrocKPOT TORTILLA SOUP

i jar pace picante - I used medium - you can use mild or hot as you like

2 cans cream of chicken soup

i soup can water (I used chicken broth)

2 cups of frozen corn

1 can of black beans - drained

2cups of cut up into 1/2"" pieces raw chicken breasts

stir it all together and crockpot it for 4 hours. Then add 1 cup grated chedder or jack cheese and 1/3 c cilantro cut up small and cook another hour. Add tortilla chips or doritos to the top and serve.