what are your favorite(s) soup recipes? i usually use the crockpot but looking for kickass recipes this year. might even consider making a pumpkin soup this year
I have a good Minestrone recipe. HAvent made it in a while but now that things are starting to get cold it's about time to make up a batch!
1 pound Italian sausage, bulk or links
1 large onion ,chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek(white portion only) washed well and chopped
3 garlic cloves, minced
1 medium zucchini, cut into 1/2 inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2 inch pieces
4 cans( 14-1/2 ounces each) beef broth
2 cans ( 14-1/2 ounces each) Italian seasoned diced tomatoes,undrained
3 cups shredded cabbage
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can ( 15 ounce) garbanzo beans,rinsed and drained ( or chickpeas)
1/2 cup uncooked small pasta shells
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese( or more!)
In a Dutch oven or soup kettle, cook sausage and onion until meat is no longer pink;drain ( If using links,remove the casings and discard). Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans;cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, Worcestershire, ketchup, basil, oregano, pepper and sugar. Bring to a boil .Reduce heat;cover and simmer 45 minutes.
Return to a boil. Stir in garbanzo beans, pasta and parsley.Cook 6-9 minutes or until the pasta is tender.Serve with Parmesan cheese. ( about 3 quarts)
Clam chowder, Roasted fresh tomato, or Squash
Wedding Soup (Escarole), Lobster or Crab Bisque, Corn Chowder, and my wife makes a stellar New Year's Eve tradition soup with shrimp, pork, lemongrass and ginger.
Involved but well worth it
Rosemary Raspberry Veal (with my 40 hour Veal Demi Glace), Sea Scallop Bisque (with Cognac and Saffron)
BTW SOB, that Minestrone looks very good. Might have to whip that up for the weekend.
4 14.5oz cans of Diced tomatos
2 cans of Rotel
2 packages of Ranch Dressing seasoning
2 packages of Taco Seasoning
2 14.5oz can of whole kernel corn
1 14.5oz can of white hominy
1 14.5oz can of kidney beans *I use light*
2 pounds of ground meat
Garlic to taste
1 large onion
Brown meat, add onion and garlic to sweat the onions (sprinkle with salt when you put the onions in to more properly sweat them) then dump
everything else in and simmer for at least an hour.
-Drain the beans, corn, and hominy everything else leave as is.
-I typically use Hot Rotel, but it is up to you. Cilantro Lime works well in this recipe
-For the Ground Meat again it is your choice, typically I use 1lb of the leanest ground turkey I can find and 1lb of ground beef. I've also used chorizo (out of the skin and crumbled up) to great effect but it is much greasier
-For the taco seasoning, I found taco bell has a chipotle seasoning that is great in this, but regular works awesomely, too
-One can of corn can be sucessfully swapped for a can of pintos if you like
-Don't skip the Hominy even if you don't like it (I don't like it), it really works int his recipe
-Serve with tortilla chips (Tostitos Hint of Lime work very well), sour cream, and shredded cheese.
-If you brown the meat in advance and put it all in the croc pot in the morning, it comes out fine just letting it run on low until you get home from work.
-This recipe makes a HUGE pot of soup. My wife and I typically get 3+ meals out it.
Edit: I typically also toss some beer in this soup to make up for lost liquid as it simmers...8-12oz works well.
chopped up broccoli florets
maybe a little cream or half & half
spices, herbs and what-not
Topped the bowl off with cheese, sour cream and some cool ranch doritos. Damn was it good! I brought some to work today for lunch. I cut the batch in half it there was enough for my wife and I to have about 3 meals!
Thanks for the recipe.
One thing we did was boil the brocolli stems in broth until totally mushy. Then drain the mushy stems and reserve that liquid. Puree the stems to a creamy consistency...THEN start 'building' the soup. And, gasp, it used Velveeta in the soup (real cheddar as the garnish). Velveeta is good for some things imo. Blanched Florets only added at the very end right before serving.
EDIT: Taco soup is da bomb.:)
edit: SOB, I've been looking for a good minestrone recipe for a while (I LOVE minestrone). I have to ask though, why the cabbage? I can't recall it being in any minestrone I've ever eaten.
Does anyone have a great split pea with ham recipe? When I was a kid, every now and then my dad, who didn't cook much beyond the bbq would make pots of soup, sadly I would never touch that green conocoction he would make.
But as I grew older and acquired a taste for it in restaurants , he stopped making it, then died a few years back, so I never got the chance to actually try his.
Now that fall is here, I'm thinking I would love to make a pot.
Revvy: While I don't have a good split-pea recipe, if I was going to make it, I would approach it much like making navy bean/great northern with ham.
Basically I'd sautee some onion/garlic, toss it in a crockpot with dried beans, salt and pepper, and a ham hock/ham/etc and cook it on low until the peas were where you wanted them (in this case basically mush). I usually also toss a bay leaf and a tiny bit of thyme in with beans/stew and quite possibly some crumbled up bacon.
edit: With some water or other cooking liquid in there of course.
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