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Thread: Soup Season has begun!

  1. #11
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    I have to say the lentil, carrot, chicken soup turned out well last night. The sourdough rolls were finished in time and were great for dipping - lol. It took me a really long time to realize just how quick and easy it is to make a decent soup. Thanks for sharing the tips and hints, everyone.
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  2. #12
    Senior Member beckyliz's Avatar
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    I had two ham bones and a package of leftover ham in the freezer. Got those out and cooked them down. Meanwhile, put a bag of great northern beans in the electric pressure cooker, covered by an inch of water. Cooked for 25 minutes, natural pressure release. Took out the ham bones and cut off the ham, chopped it up and returned it to the big pot on the stove - added the beans, a chopped onion and some bay leaves. Covered and simmered for a few hours. Best ham and beans I've ever cooked. Lots of leftovers to freeze for a cold winter day. I always serve it with homemade corn bread (recipe for Fanny Farmer cookbook - calls for bacon fat. )
    "Do not accumulate for yourselves treasures on earth, where moth and rust destroy and thieves break in and steal. But accumulate for yourselves treasure in heaven, where moth and rust do not destroy, and thieves do not break in and steal. For where your treasure is, your heart is also." Jesus

  3. #13
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    Tonight will be chickpea and roasted red pepper soup. Yum!
    To the world you may be one person, but to one person you may be the world. - Anon.

    Be nice whenever possible. It's always possible. - Dalai Lama

  4. #14
    Senior Member catherine's Avatar
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    Quote Originally Posted by happystuff View Post
    Tonight will be chickpea and roasted red pepper soup. Yum!
    Recipe, please? I LOVE roasted red peppers and I have a can of chickpeas I opened and have to use up.
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  5. #15
    Senior Member Rosemary's Avatar
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    Some friends and I had a cooking morning a few weekends ago and my family just ate the butternut squash soup that we made that day, which was waiting patiently in the freezer. I usually add curry-type spices to butternut squash soup, but this one is plainer and the roasted squash flavor really shines through. It was like eating sunshine.

    Cut butternut squash in half and seed.
    Place cut side down on baking sheet and roast at 400 until soft and browned.
    Peel and puree with vegetable broth.
    That's all!

  6. #16
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    Quote Originally Posted by catherine View Post
    Recipe, please? I LOVE roasted red peppers and I have a can of chickpeas I opened and have to use up.
    The recipe is from an old co-worker of mine. Here is what she originally gave me:

    1 can drained green beans
    4 cans chick peas-drained
    4 small cans veggie broth
    1/4 to 1/2 jar roasted red peppers - sliced into strips
    5-6 bay leaves
    1/2 med onion- chopped fine
    3-4 garlic cloves
    about 1/4 cup parsley
    garlic powder & black pepper - just a few shakes each

    Brown the garlic and onion until translucent in veggie oil.Add broth, chick peas, red pepper, bay leaves and spices. Let simmer 3 hours or more.

    MY changes:

    I have swapped out spinach for the green beans with really good results. I don't always add onion. Have used chicken instead of veggie broth and usually use 4 to 6 cups. I think 4 cans of chick peas is way to much and only use 2 cans. Love garlic so usually add more. The parsley - I've never used fresh, just a bunch of dried in my palm and added. I've also dumped everything in the crockpot with great results.

    This is a very versatile recipe!
    To the world you may be one person, but to one person you may be the world. - Anon.

    Be nice whenever possible. It's always possible. - Dalai Lama

  7. #17
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    Quote Originally Posted by Rosemary View Post
    Some friends and I had a cooking morning a few weekends ago and my family just ate the butternut squash soup that we made that day, which was waiting patiently in the freezer. I usually add curry-type spices to butternut squash soup, but this one is plainer and the roasted squash flavor really shines through. It was like eating sunshine.

    Cut butternut squash in half and seed.
    Place cut side down on baking sheet and roast at 400 until soft and browned.
    Peel and puree with vegetable broth.
    That's all!
    This is pretty much how I made my last butternut squash soup! So easy and sooo good! Thanks for the reminder.
    To the world you may be one person, but to one person you may be the world. - Anon.

    Be nice whenever possible. It's always possible. - Dalai Lama

  8. #18
    Senior Member beckyliz's Avatar
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    Got some homemade turkey broth and frozen leftover turkey out of the freezer this morning. Will throw it in the pot with some rice, celery, onion, carrots and peas for soup this evening. KU v. Duke is on at 6:00. Rock Chalk Jayhawk!
    Last edited by beckyliz; 11-20-19 at 5:19pm.
    "Do not accumulate for yourselves treasures on earth, where moth and rust destroy and thieves break in and steal. But accumulate for yourselves treasure in heaven, where moth and rust do not destroy, and thieves do not break in and steal. For where your treasure is, your heart is also." Jesus

  9. #19
    Senior Member KayLR's Avatar
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    We had chicken, spinach, orzo soup the other night, then I had leftover for lunch.

    Tonight I think we are having Tuscan bean and sausage soup.
    My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&Ms and a chocolate cake. I feel better already!

  10. #20
    Senior Member CathyA's Avatar
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    I've started making some of my favorite soups/stews and freezing them. I feel like I'm on vacation if all I have to do for dinner is thaw something from the freezer.

    What I've been making recently is:

    cream of broccoli soup
    tortellini soup
    chili
    corn chowder
    chicken gnocci soup
    Kale soup (with veggies, potatoes, beans) served over a toasted piece of thick bread

    Instead of putting cornbread batter on top of the chili and baking it, I've started putting the chili on rice. It's good.

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