Today it's gently snowing and cold. It is definitely soup weather. I'm planning on homemade potato soup with cornbread on the side. What are your favorites?
1 to 1½ lbs. stew meat, cut in half or thirds with a kitchen scissors
2 t. salt
½ t. to 1 t. dry basil
¼ t. pepper
2-3 stalks celery, sliced
4 carrots, cut into coins
1 medium to large onion, cut into medium sized pieces
fresh green beans, ends removed and cut in half
2-3 potatoes, cut-up
sliced mushrooms
I also add a cut-up zucchini and a cut-up yellow squash but not until the last 75 minutes. Cabbage could also be added.
1 large can tomato soup or 2-3 small cans
½ can water for each can of soup
Directions: Put all ingredients into a large casserole and stir to combine. (I use the same container in which I roast a whole chicken.) Bake at 300º for 3 hours. Remove from the oven every hour to stir. You do not need to brown the meat. I would imagine this could also be made in a crock pot, but I don’t know for how many hours.
I love beef barley soup made from left over roast. I just throw carrots, celery, corn, and peas in it along with a can of diced tomatoes. No recipe, I just eyeball it.
I love all soups. Current favorites here are potato soup, butternut squash soup, cauliflower soup, and variations of minestrone soup. My son made a spicy taco chicken soup yesterday that was delicious.
I love getting out the immersion blender for the butternut and cauliflower soups.
Two of my favorites are from the Skinny Taste website...
The broccoli, cheese and potato soup is SO good.
I also really like the beef, tomato and acini de pepe soup. That one is my daughter’s favorite.
I made the broccoli soup earlier in the week and froze portions for lunches and I plan to make a double batch of the beef soup this week so we can have some for dinner and then save some for future dinners. I love soup!
I'm a fan of soup in the winter. I make all kinds but my "specialties" are minestrone, borscht, split pea soup and beef-barley soup. And chili, if you count that as a soup. I prefer to make soup on the stovetop in winter to get the humidity into the house, but I usually make chili and split pea soup in the slow cooker. (And a variety of lentil soups, as well.)
I made up a white chicken chili recipe last weekend when Texas had snow and it was very good- and very few WW points.
I combined a white bean soup recipe and added chicken (to shred) and corn (I put the corn in the food processor so my boys wouldn’t find it). I also used taco seasoning and half of a ranch packet. It was very good, perfect for our rare snowy day.
I usually do bean soup and chicken tortilla/taco soup.
I’m not the best of cooks and never have been. Yet, my beef stew is always yummy. Since I have a sensitive tummy, it’s just the basics. I bet most people would say my stew is bland, but for me it’s just right.
I have a super easy vegetarian split pea soup that always gets a lot of compliments and recipe requests.
It originated from an old cookbook of mine, but I've added a few twists to the recipe over the years.
We enjoy Souper Sundays during the winter months. Our current favorites are from one of the Pioneer Woman's cookbooks.
*lasagna soup
*street corn soup
I'm making the street corn soup today in two batches. DS will add a few ghost peppers to his batch. He grew them in our garden this past summer and then froze them. They are way too spicy/hot for me!
Chicken Soup!
I boil chicken in chicken broth, then add whatever we have/whatever sounds good!
Beef Stew - we haven’t made it in years. There was a recipe that include a big can of Campbell’s tomato soup. The recipe got lost and we’ve never found it again.
I love soup. I have several favourites:
- cheesy cauliflower
- roasted squash with ginger
- wheat berry and kale
- chicken tortilla
- lentil & sausage with caramelized onions
- curried lentil and tomato with coconut milk
- soupe de poisson (which sounds so much classier than fish soup)--Fish poached in tomato soup flavoured with saffron. Ambrosia!
- roasted vegetable
- pho with thin rice noodles
I'm a big partially pre-made and/or doctoring up the original cook. Our favorites right now. My husband requests them.
1. using leftover chicken masala or butter chicken (I originally made it with leftover take out from our local Indian food place, but we loved it so much that now I do it sometimes with jarred sauce from the grocery store added to chicken) I saute some carrots, peppers, onions, (whatever I have in the house) add the leftovers, add a box of chicken broth, some cooked rice, and a can of white beans. At the end of cooking I wilt in a bunch of fresh spinach.
2. start with about 1/4 lb of crumbled sausage (I keep it in 1/4 lb amounts in my freezer to use on homemade pizza) cooked with diced onion, pour in a box of "tomato and roasted red pepper" soup, add some cooked rice, and a bunch of fresh spinach.
3. Tomorrow I plan on making the taco soup from cans in the pantry. Saute ground beef w/onion, add taco seasoning and ranch dressing mix, then toss in cans of tomatoes, peppers, corn, beans, etc. If it fits the palate, in it goes. I've seen it called 5 can soup, 7 can soup, 9 can soup, etc.
I used to rarely make soup because I thought "homemade" meant you had to boil bones to make stock. (Like a do after Thanksgiving) Once I gave myself permission to use premade broth all heck broke loose with cans and leftovers!
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01-17-2021, 04:50 AM
, but I can give a basic recipe for anything anyone wants. 
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