Recipes

[walker]

FOR CINCO DE MAYO.....

TACO SOUP

1 can Black Beans, drain and rinse

1 can Pinto Beans, drain and rinse

1 can Diced Tomatoes, drain

1 can Sweet Corn, drain

1 cooked Chicken Breast, diced or shredded (or Can of

   Chicken)        

1 can Cream of Chicken Soup 

1 Green Enchillada Sauce *

1 can Chicken Broth

1 pkg. Taco Seasoning

Mix all together; cook over medium heat until warm.  Top with tortilla strips if desired or other topping.  * Did not have this to add and still good! 

[ChiliPepper]

Hi All!

I haven't had a chance to read all the recipes yet so I don't know if this one or similar has already been posted.

Thank you to all the posters for taking the time to post the soup recipes & their 'tweaks"!!!

This is so YUM!!! It's definitely a meal in itself!

I added corn & jalapenos 'cause that's how I roll!

Ham and Potato Soup

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Total Time: 35 minutes 

Servings: 6 servings

This Ham and Potato Soup, is one of my favorite soup recipes! Ready in just 35 minutes, it's made with root vegetables and cooked ham, with the bone, it's rich, flavorful, and filling!

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 1 medium onion (diced)
• 2 ribs celery (chopped)
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 2 pounds russet or gold potatoes (peeled and chopped)
• 2 cups cooked ham (chopped or shredded)
• 1 ham bone
• ¼ cup melted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)
• 1 cup shredded cheddar cheese
• shredded cheese and green onions for topping as desired

Instructions

• In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
• Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
• Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
• Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.

Thicken the milk:

• Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
• Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
• Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.

Finish the soup:

• When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
• Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.

Notes

Storage

• Fridge: Store this recipe in an airtight container in the refrigerator for 2-3 days. Let it cool to room temperature before putting it in the fridge.

Variations: 

• no ham bone? Totally fine! It does add lots of flavor but you can simply leave it out and add in additional ham. 
• I haven't tried this recipe with non-dairy options, but I think your best bet would be to reserve some of the cooked potatoes and puree them and add back into the soup. If you have leftover mashed potatoes, these would work as well.

Nutrition

Serving: 433grams | Calories: 342cal | Carbohydrates: 40g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 1153mg | Potassium: 979mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3800IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 2mg

[mildoo]

Some of the soups here look delectable, but too many ingredients for me.  I applaud you for all the work but I always for something simpler.  But, boy they do look good.

[beach-mom]

Back to cooler weather and I plan to try a new soup every Monday!

Sweet Potato Soup by Chef Suzanne Vizethann of the Buttermilk Kitchen in Brunch Season 

4 - 6 Servings 

2 lbs. (about 3 medium) sweet potatoes, peeled and diced 

1 Tbsp. chili crisp sauce, such as Lao Gan Ma, plus extra for garnish 

1 Tbsp. extra virgin olive oil 

1 tsp. Kosher salt, plus more as needed 

1 bunch scallions, white and light green parts chopped 

1 Tbsp. minced ginger 

4 cups chicken stock 

3/4 (13.5 oz.) can light coconut milk, using remainder for garnish 

Juice from 1 lime

Fresh cilantro leaves for garnish, optional 

Preheat oven to 400 degrees.

In a large bowl, toss the sweet potatoes in the chili crisp sauce, the olive oil, and 1 tsp. salt to coat. Spread the potatoes evenly in a roasting pan and cook for 20 minutes.

Add the scallions and the ginger to the pan and continue to cook for another 10-15 minutes until the potatoes are soft. Remove the sweet potatoes from the oven and, while the pan is still warm, add the chicken stock, scraping up the browned bits with a spoon. 

Add the mixture to a high speed blender and purée until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Let simmer for about 5 minutes, then add the coconut milk and lime juice. Season to taste with salt as needed and continue to simmer for another 5-10 minutes until hot.

Ladle into serving bowls and top with remaining coconut milk and cilantro leaves. If you it spicier add more chili crisp sauce. 

NOTES: I made the recipe exactly as printed. I used Better Than Bouillon for the stock. 

I bought the chili crisp sauce at an Asian market, although I saw some Targets carry it. It made the soup a tad spicy. DH loved it that way, but it was a little much for me! Next time I will decrease the amount a little!  I did use a drizzle of coconut milk and fresh cilantro leaves as garnishes. 

It was really tasty, and DH really liked it. Next time I will decrease the chili crisp sauce a little. But that flavor makes the soup so tasty!  

[Fribwl]

@beach-mom ..  Sorry, I don't have the re ipes.  But easy enough to look up.  I made last winter French Onion Soup and Potato soup.  They were delicious.  Ladies, try these.  

[beach-mom]

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@Fribwl wrote:

@beach-mom ..  Sorry, I don't have the re ipes.  But easy enough to look up.  I made last winter French Onion Soup and Potato soup.  They were delicious.  Ladies, try these.  

---

@Fribwl - Sounds yummy! I'm out this week - meetings every night!

[sunshine45]

a pretty basic turkey rice soup......no real measurements.

it was a good day to make a big pot of soup. it was cool and windy and quite rainy in baltimore. we will eat some and freeze some. 

bacon fat

onions

carrots

celery and celery leaves

roasted garlic

leftover turkey

potato cubes

leftover rice

chives

saffron

better than bouillon turkey base

salt, pepper

[vabreeze]

@rockygem 123
Do you remember posting the French Onion Pot Roast Soup recipe here in this thread in Jan. of this year? You constructed it from reviewing other similar recipes. Do you recall ever making it? If yes, how was it? I love French Onion Soup and I like the idea of making a substantial batch of it instead of in individual ramekins.

[RespectLife]

@beach-mom 

I know I am late to this thread.....thanks for that great recipe

And thanks to everyone else for theirs!  I am a huge soup eater all year long.

@JeanLouiseFinch 

Would you be able to tell me about how much xan gum you used and exactly how/when you added it?

I am struggling w/ this stuff!!!

TIA

[JeanLouiseFinch]

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@RespectLife wrote:

@beach-mom 

I know I am late to this thread.....thanks for that great recipe

And thanks to everyone else for theirs!  I am a huge soup eater all year long.

@JeanLouiseFinch 

Would you be able to tell me about how much xan gum you used and exactly how/when you added it?

I am struggling w/ this stuff!!!

TIA

---

@RespectLife - I don't recall how much I used.  With xanthan gum you use a lot less than you would flour.  I'd start with about a teaspoon.  Don't dump it in the pot. Cast it over the top and stir it in and watch for it to thicken.  If it doesn't thicken to your liking cast on a little more and stir.