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#897992 - 10/12/08 07:54 PM
Re: Time for Soup!
[Re: Yetta Nother]
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past tense
Diamond Member
Registered: 03/05/03
Posts: 29608
Loc: Houston, TX
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Greens & Beans - ultimate comfort food. We've gotten about 3 inches of snow today (thus far - hopefully more is on the way!) and our crockpot has chicken and rice in it...but I made greens and beans last week and I already want more. We can't get escarole so I use kale, collards, or mustard greens depending on what looks best at Freds...
1 bunch greens - washed, dried, cut into bite sized pieces
4 cups white beans, rehydrated and cooked for 1.5 hours on medium heat (no canned beans for us anymore)
6 cloves garlic
2-3 Tbsp. oil
1 can low-sodium chicken broth
parm. cheese
Heat oil and garlic in wok or large sautee pan until garlic is soft and browning (don't burn it!). Add greens and turn frequently until wilted (but not brown!). Move greens into bowl (sometimes if I use too much oil I drain it first) and add beans into same pan, along with 1/2 can of chicken broth and heat through. Add greens back and more broth to desired consistency (Josh likes it more soupy, I prefer it on the dry side). Season to taste with salt and pepper. Serve w/ parmesan cheese and BREAD of course.
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#898642 - 10/13/08 10:47 PM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Cheddar-Ale Soup
Take the chill off a cold winter's night with this creamy cheese-and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette
Ingredients
1 tablespoon(s) canola oil
1 large onion, chopped
1 bottle beer, preferably ale
2 precooked diced peeled potatoes
1 can vegetable broth or reduced-sodium chicken broth
1 cup(s) water
2 1/2 cup(s) nonfat or low-fat milk
1/4 cup(s) all-purpose flour
1 1/2 cup(s) shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
Directions
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#898650 - 10/13/08 11:00 PM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Tomato-Roasted Garlic Soup
Ingredients
1 head(s) garlic
1/2 teaspoon(s) extra-virgin olive oil
Salt and freshly ground pepper
1 cup(s) chopped onion
1 cup(s) chopped celery
4 can(s) stewed tomatoes, undrained
1 bay leaf
2 teaspoon(s) dried basil
1 teaspoon(s) dried oregano
1 teaspoon(s) dried thyme
Directions
1. Preheat oven to 350 degrees. Remove papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
2. Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
3. Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
4. In a large saucepan over medium heat, heat remaining 1/4 teaspoon olive oil. Add onion, celery, and roasted garlic. Cover and cook until vegetables soften, about 3 minutes. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer 15 minutes to blend flavors.
5. Remove bay leaf. In a blender, puree soup in batches until smooth.
Note on using a blender to puree HOT soup. Hold a kitchen towel to cover the top of the blender, not the blender top, or you may have a rapid expansion of the soup. If you have one, an immersion stick blender is best.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#899082 - 10/15/08 07:35 AM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Hungarian Beef-and-Potato Soup
Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.
RECIPE INGREDIENTS
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons flour
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water
DIRECTIONS
Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Variation:
Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#899167 - 10/15/08 12:15 PM
Re: Time for Soup!
[Re: Rick-the-Builder]
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virginiamom
Member
Registered: 01/10/08
Posts: 28
Loc: seneca co, ny
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Baked Potato Soup
1 lb baking potatoes (about 2 large)
3 T. butter
6 T. green onions (divided)
3 T. flour
2 T. chives
1/4 t. salt
1/4 t. pepper
4 C. milk (whole milk if you want it thick and rich, low fat or skim for a lighter soup.)
1 1/2 C. shredded cheddar cheese (divided)
4 slices of bacon, crisp and crumbled
Cube the potatoes and season to taste. I like to use creole seasoning to add some zing to the soup. Bake at 425 for about 30 minutes. You can do this the night before!
In your soup pot:
Melt butter over med. heat. Add half of the green onions and cook until tender. (I use a little of the bacon grease instead of the butter to add some more flavor to the soup.)
Add flour, chives, bacon, salt and pepper, stir.
Add milk and cook 12-15 minutes.
Add baked potatoes and 1 C. of cheese.
Stir until cheese melts.
Top with remaining cheese and onions to serve!
***you can replace some of the milk with chicken broth if you want a lighter soup.
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#899721 - 10/16/08 10:32 AM
Re: Time for Soup!
[Re: virginiamom]
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Harley
Senior Member
Registered: 11/18/00
Posts: 3585
Loc: Waterloo NY
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Corn Chowder
Ingredients
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.) (add carrots also)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced
1. Heat oil in medium saucepan.
2. Add celery, onion, and green pepper and sauté for 2 minutes. (add bacon here or)
3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. (add ham & carrots here)
4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
5. Add gradually to cooked vegetables and add remaining milk.
6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
Yield: 4 servings--Serving Size: 1 cup
_________________________
Who lit the fuse on her tampon??
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#899892 - 10/16/08 05:03 PM
Re: Time for Soup!
[Re: Harley]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Cream of Broccoli Soup
This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does.
I have added chicken to this soup, very good
50 min | 30 min prep
SERVES 4 -6
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese, cubed. (or more.)
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
Puree soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#900721 - 10/18/08 12:35 AM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Buffalo Chicken Soup
1 2- 1/4 to 2- 1/2 lb deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbs butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1- 1/2 cups milk
1 tsp bottled hot pepper sauce or more to taste and desired heat
1- 1/2 cups mozzarella cheese (6 oz.)
1- 1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce.
Serve with celery sticks on the side.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#900779 - 10/18/08 07:07 AM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Goulash Soup
3 tablespoons butter, no substitutes
1 pound top round beef, cut into 1/2 inch cubes
1 1/2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons flour
2 tablespoons paprika
3 tablespoons tomato paste
4 14 1/2 ounce cans chicken broth, plus enough water to equal 8 cups
1 14 ounce can whole tomatoes, drained and chopped, juice reserved
4 potatoes, peeled and grated
4 large carrots, diced
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
Melt butter in a large Dutch oven over medium high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside. Add onions and garlic to Dutch oven and cook, 5 minutes. Add beef, flour and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#901427 - 10/19/08 04:29 PM
Re: Time for Soup!
[Re: Rick-the-Builder]
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flbuldog
Senior Member
Registered: 01/28/05
Posts: 2387
Loc: MacDougall, NY
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Cream of Broccoli Soup
This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does.
I have added chicken to this soup, very good
50 min | 30 min prep
SERVES 4 -6
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese, cubed. (or more.)
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
Puree soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.
yummy 
_________________________
Turning your head doesn't make it go away. Jus Sayin.
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#901897 - 10/20/08 03:22 PM
Re: Time for Soup!
[Re: flbuldog]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Old Fashioned Chicken Noodle Soup
Ingredients
1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to medium bowl; set aside. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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#903965 - 10/24/08 08:39 PM
Re: Time for Soup!
[Re: Rick-the-Builder]
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Rick-the-Builder
Silver Member
Registered: 03/28/07
Posts: 11723
Loc: Finger Lakes USA
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Crockpot Pizza Soup
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 clove fresh garlic, minced
1 cup sliced fresh mushrooms
1 can Italian style diced tomatoes, drained
2 already-cooked Italian sausage (I used chicken Italian sausage)
1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
12 fresh basil leaves, chopped (or 1/2 Tsp dried)
1 Tsp dried oregano
1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2.
1 pkg. shredded mozzarella cheese (to add later)
Directions.
Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.
Wash and prepare veggies. Dump them with half the fresh basil into the crockpot. Cut up the sausage into small pieces, I sliced, then cut the pieces in fourths. Add to crockpot**. Cut up the pepperoni, add it, too. Add basil, (just half if using fresh,) and oregano. Pour in the pizza sauce, and follow with three empty jars of water.
Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.
Thirty minutes before serving, add the dry pasta and minced garlic and turn to high. My pasta only took 20 minutes to soften quite nicely.
Garnish/top with shredded mozzarella cheese and remainder of the fresh basil.
**Note: to take out some of the fat and add more flavor: Brown the sausage and pepperoni first in a frying pan. Pour off the fat and deglaze the pan with a cup of water. Bring to a boil and scrape up all the browned bits off the pan. Add to the crockpot and proceed.
_________________________
Dad always said that you can always tell an idiot,... but you can't tell him much.
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