Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cooking & Pairing (http://www.homebrewtalk.com/f56/)
-   -   soup recipes (http://www.homebrewtalk.com/f56/soup-recipes-141756/)

bkov 10-15-2009 05:04 AM

soup recipes
 
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

SOB 10-15-2009 12:43 PM

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
pinch sugar
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)

dontman 10-15-2009 01:16 PM

Easy soups:

Clam chowder, Roasted fresh tomato, or Squash

Medium effort:

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.

Myrdhyn 10-15-2009 02:46 PM

Taco Soup:

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.

Notes:
-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.

arturo7 10-15-2009 05:40 PM

Broccoli Cheese

chicken stock
chopped up broccoli florets
shredded cheddar
maybe a little cream or half & half
spices, herbs and what-not

SOB 10-16-2009 12:42 PM

Quote:

Originally Posted by Myrdhyn (Post 1611076)
Taco Soup:

Made up a batch of this last night and it was damn good! I'll have to say, that when I first read the recipe it didnt sounds like anything special but once I put everything together and got it simmering I could tell it was going to be delicious. Instead of buying taco seasoning I make my own. It tastes just as good (if not better) then store bought.

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.

SpanishCastleAle 10-16-2009 01:02 PM

Quote:

Broccoli Cheese

chicken stock
chopped up broccoli florets
shredded cheddar
maybe a little cream or half & half
spices, herbs and what-not
Waaaay back when, I used to work for TGI Fridays and everything was made from scratch. I was the soup/sauce man for many years. One of their signature soups was their Brocolli Cheese soup. It was awesome when made right (many people make it too thick). I'll try to find the recipe or at least come up with a basic idea.

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.:)

Myrdhyn 10-16-2009 01:18 PM

Quote:

Originally Posted by SOB (Post 1613375)
Made up a batch of this last night and it was damn good!.....

I got the recipe from a friends wife after having it at their house one night. I, of course, then had to tweak it a few times :P

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.

Revvy 10-16-2009 01:22 PM

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.

Myrdhyn 10-16-2009 01:31 PM

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.


All times are GMT. The time now is 04:22 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.