SOUP RECIPES PLEASE...

one pound canabis 2 cups water bring to a boil Mmmm good

Very simple:

Peel a 1/2 to a pound of Potatoes. De-string a stalk of celery ... Peel and chop a carrot. Chop the celery. Quarter an Onion.

Bring a a half-gallon of water to a boil. Add Salt and Pepper, to taste.

Add all ingredients ...

Boil for 30-45 mins.

(You may want to add some Chicken Broth and a little REAL butter).

------------------------

Ummmm!

Vegetable Lentil soup
2 diced onion
3 diced carrots
1 stalk celery diced
Sautéed with little water
Add two bags lentils & gallon fresh water
Salt, pepper, thyme, garlic & garlic powder
Boil till lentils are soft
Very healthy & filling, good fiber too!

Toss in whatever you got, boil it, add spices [ anything is tasty when chili ! ] and here you go.

Good topic OP!

I think you might enjoy learning how to fish, instead of just getting a single fish.

Soups are very flexible. Consisting of a base of aromatics & fat/oil. Followed by a liquid (stock, broth, water, etc.). Then a protein and/or starch. Your recipe should be based on what you have available.

Fat and/or oil:
Rendered meats are a great way to render fats and set aside for later addition to the soup (Ummm, bacon). Likewise just about any oil can be a great addition.
NOTE: start at a fairly high heat to render fats or to heat oil.

Base aromatics:
Typically onion, carrot & celery. Alternatives include: garlic, ginger, leeks, fennel and other herbs and spices (cumin, caraway, coriander, etc).
NOTE: saute your aromatics either low and slow or continue with the medium-high heat to caramelize the sugars within the aromatics.

Liquid:
Stocks and broths are a great way to add flavor and healthy bits.
NOTE: bring to a boil then reduce to a simmer.

Protein and/or starches:
Of course meats are an obvious protein. Beans, pasta, potatoes, etc for the starch.
NOTE: you may want to add these items in the liquid phase if they need to be cooked. Precooked or parboiled is a handy shortcut.

Simmer low and slow for best results. Finishing with the more delicate herbs and spices will be rewarded. Some heavy soups (stews or soups that have been blended up) can be enhanced by additional garnishes: cream, sour cream, yogurt, bacon bits (ummm), herbs, etc.

korean cabbage
carrots
sweet potatoes(small amount)
carlic
curry
salt
pepper
soya sauce

buen procecho!

all you need is a Soup Stone!

stoner dude you only need a can of campbells

I gotta get me one of them...

Chicken Everything Soup

1 chicken (roaster/broiler/fryer)
4-5 gold potatoes/red potatoes peeled
Lg. Sweet Yellow Onion or Red Onion
Sm. bag of baby carrots
1 bag frozen Sweet White Corn
5 stalks of celery
Fresh Rosemary
Fresh Sage
4 garlic cloves
Salt and Pepper

Take large pot and place chicken, 3 stalks of celery chopped, 1/2 onion chopped, 1/3 bag of carrots chopped (pieces in half), 2 cloves of garlic (chopped fine or pressed), season with salt and pepper and Poultry Seasoning (if available), fill with water until chicken is covered, low boil covered on simmer for at least 1 and a half hours.  The key is to get the chicken so cooked that it falls off the bone.  2 hours is my minimum.

After cooking remove chicken from liquid and place on large plate.  Take liquid and drain through fine sieve.  There will be cooked carrots/celery/onion and spices in the sieve with I smash through with a wooden spoon.  It adds such good flavor to the stock you have made.  Put your "stock" back into a large pot (about 2/3 full) and put on burner set to simmer.  You can always add some canned chicken stock to fill the pot if it is large enough.

While I am waiting for the chicken to boil I chop the remaining onion, celery, carrots and all the potatoes (keep the pieces bite size) and anything else I want to add.  Be creative!   Broccoli, Brussels sprouts, green or white beans or whatever you have in the fridge.  That is why it is called Chicken EVERYTHING soup.  Make it YOUR own!  Place those items in the fridge in a big bowl.

Add to, the now simmering stock, the remaining garlic (pressed is best) finely chopped fresh sage and maybe more salt and pepper (taste).

Remove every bit of chicken you can from your now cooled cooked chicken. EVERY BIT, especially dark meat.  Shred it into the size pieces you like.

Add all the chopped veggies, frozen corn, etc.,  and potatoes (add cooked noodles at the very end, if you like) to the stock and all the chicken too.  Add a sprig of fresh rosemary on top and remove it after 20 minutes.

Bring to slow boil and then reduce to simmer and let it sit for at least an hour, two hours is better.  Reduce to warm and it is ready to serve.

Really good with Sourdough Bread with real butter (dip it in the soup so the soup gets buttery).

This soup is amazing after 2 or 3 days in the fridge, reheated ....OMG...YUMMY!!!

Butternut Squash Soup (spicy)

1 butternut squash
2 red peppers
2 red onions
1 red chilli
2 cloves garlic
1 1/2 pints chicken stock


Prep all veg and put in roasting tin with 2/3 tablespoons

of olive oil , roast until nice and brown.


Add to the chicken stock and blend until smooth with a stick blender.

This is yummy with home made bread

i'm actually soaking a small bag of navy beans right now to put in the crockpot overnight for bean soup tomorrow - i find it suits us better to start this cooking late at night the night before so its ready in the early afternoon the next day, otherwise, if you start it in the morning it will take until fairly late evening

i just make this intuitively now so i don't have exact measurements but you get the idea...


crockpot bean soup

-soak small bag of beans overnight/8 hrs, drain

-put beans in crockpot and cover with enough chicken broth to cover by about 1 inch

-add ins: chopped onion, garlic, parsley, bay leaf, pepper, celery - whatever spices you like

-cover and cook on low setting 8-10 hrs - you want it to really go until it starts getting thick and smelling really good, the longer the better really - do NOT open the lid during this initial cook time

-after 8-10 hours, stir well and add a couple of diced potatoes and a couple of diced carrots, maybe a can of diced tomatoes or a glob of tomatoe paste. taste a spoonful of broth and adjust seasonings

-cover and cook on high for 1-2 hrs, do not open lid, enjoy



options:

add some diced ham, pork, chicken. if raw, add at very beginning. if cooked, add with potatoes and carrots

"mexican it up" by adding some cumin and/or cayenne, small can of green chilis or some diced jalapeno, etc, serve with sour cream, shredded cheddar, crushed tortilla chips

I'm making this tomorrow! Thanks!

Broccoli Cheese Soup

Ingredients:

2 tablespoons unsalted butter

2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices

1 medium onion, roughly chopped (about 1 cup)

2 medium garlic cloves, minced (about 2 teaspoons

Pinch cayenne pepper

Pinch Table salt

3/4 cup water

1/4 teaspoon baking soda

2 cups low-sodium chicken

3 ounces sharp cheddar cheese, shredded (3/4 cup)

1 1/2ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving

Pinch Ground black pepper



1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

2. Add broth and 2 cups water and increase heat to medium-high. After it comes to a medium boil, transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Edit for the Broccoli soup recipe

It should read "2 cups of low sodium Chicken Broth"

well, one of the simplest recipes is broccoli spaghetti soup
(with s&p & olive oil)

You pretty much break spaghetti into thirds, boil it with salt and pepper in broth (I just use water)...and meanwhile, when spagetti is about halfway done -- chop up broccoli florets and throw them in. I add tofu cubes for protein and nutritional yeast as a broth flavoring. I usually don't use spaghetti, and make it with spaetzle, if that's something you'd be interested in.

Top with olive oil, parmesan cheese and red pepper flakes.

Well being, in the new year requires a good soup recipe so here goes = The Best Chicken Soup = 10 chicken thighs, alot of onions,carrots and celery then cook in a big pot O water then when all is cooked add noodles of your choice and don't forget to debone the thighs before eating and add a little salt and pepper as desired! Bon Apatite and happy new year soup to you all. Garlic added as needed if you suffer from a disease.

-2 Onions any color that suits that taste
-2-3 Potatoes yellow White or RED
1 Can Stewed Tomatoes or Dices crushed if that all you have.
-Spices Use what ever SPICES you have Lemon Pepper-Mrs. Dash Salt Pepper-Google Spices and select those that go with the meat you use.) Chicken can be a base too-again, adjust seasonings as even Queen Isabella saw fit) SPICES!!!
-Roast or POT Roast beef (suggestion:-Get Roast Beef ends at the market or Deli-Cook up after cutting good meat and give it to your Dog/Cat or wandering vagabond in your area)
-Water 2 cups
After all the above mixes together and your broth tastes right, add Beans cut green, CORN, Brussels sprouts, cauliflower, or whatever is in your pantry or garden-some would add stalks and stems or even other herbs.

you can use this as a another guideline..

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrot)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder (or garlic powder)
2 tablespoons olive oil (any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Last Edited by CE1 on 12/31/2012 06:24 PM

Hmmmmmn...sounds a little..."herby", for my dull palate.

Ha!Ha!Ha!!!!!!!!

WOW!!!!! I CAN'T BELEIVE HOW LOVELY YOU PEOPLE ARE!!!!!!!

I only posted this for lols!

Your kindness has humbled me tonight, folks. I will try to do something nice for you ALL, in return...

Thought of this thread since I am making soup today as everyone here is getting sick :( I took a chicken carcass/bones from last night and slow cooked it on 200 degrees overnight and into this afternoon. I added some poultry seasoning, bay leaves and apple cider vinegar to the water. The apple cider vinegar is to help leech minerals from the bones.

Around 2 pm I strained the bones out and put them in another pot to start batch 2 of broth to add, and put a bit more apple cider vinegar in that pot to leech more from the bones. I put in a WHOLE BULB of garlic, hoping that it'll help the sickness here! Also two yellow sweet onions, and then discovered I only had two thin carrots :( So, to supplement, I added in a diced butternut squash from the garden as well as two sweet potatoes. Celery as well, and you can season to taste with salt and pepper.

Going to add some cooked wheat noodles and chia seeds (very good for you!) in a bit towards the end, and hope it'll help the kids feel better. It's a bit of a twist on traditional chicken noodle

i'm going to try this one.

If you like Asian cooking, then try Chinese Hot Sour Soup
[link to www.simplyrecipes.com]

I find it very nourishing and it makes me feel healthier especially in Winter.


Egg Drop Soup is a very simple soup, and it's gentle and bland like tomato and easy to digest.


Lentil soup is a good hearty soup that preppers should learn to make. It hydrates way faster than beans and yet it has as many nutrients as them. It also can easily be altered by changing the spices, so you could make something akin to an Indian curry from it.


It gives you a good excuse to cook some alternative grains as a side dish or an unusual bread like Garlic Naan

Isn't her accent lovely?

My slow cooker chicken soup recipe:

Use a leftover chicken (the whole thing). First pull off all the edible pieces, then put the chicken, bones and all, inside nylon netting, using string to tie it all together. . Chop chicken into small pieces, add celery, onion, carrots and peas, and the chicken in netting. I cook it in chicken soup stock. For spices I use, parsley, sage, pepper, and Mrs. Dash original spices.

Cook on low heat overnight. Before serving, boil noodles and dump them into the soup. Remove nylon net with chicken. I usually leave it on low for an extra hour.

If you like Asian cooking, then try Chinese Hot Sour Soup
[link to www.simplyrecipes.com]

I find it very nourishing and it makes me feel healthier especially in Winter.



Hot and Sour soup is fantastic for healing. When I get sick I head for the chinese place and get a large take-out order to bring home. Immediately I begin to feel better.

It's the "hot" part, the white pepper. My other favorite is gumbo. I make it really hot and spicey and any pain in my body responds by going away.

Here in Louisiana we can purchase the roux already made in a jar....several brands. Makes making the gumbo a piece of cake. Lots, and I mean lots of chopped onion, garlic, green pepper added to some sausage and chicken [I use the meat for seasoning mostly, and remove it before eating. In this case I use chicken necks. Lots of flavor cheap.

After simmering for an hour or so....I remove from the burner and add lots of chopped parsley. Over some steamed rice and it's a feast.

Talk about yummy.

The filé is made from dried sassafras leaves. It's very easy to identify and has a distinctive smell. The leaves grow as a left mitten, right mitten, or a mitten with two thumbs, one of the few plants that do that. If you're a chef or a prepper or both, it's fun to collect it for later when you make gumbo.

Roux is easy to make. Maybe the kind you're talking about is very special though. The sausage I use has fennel seed in it, although I doubt that's traditional, I like the flavor.

Yeah, anything hot and spicy from peppers stimulates the metabolism. When you're sick you feel lethargic, so the little kick is helpful. That parsley is a powerful herb too, not just for culinary reasons.
[link to www.bewellbuzz.com]

If you only grow five herbs, parsley must be one of them.

Last Edited by Don'tBeAfraid on 01/03/2013 06:41 PM

One of my favorite soups, and always complimented on, is French Onion Soup. Now the real thing has a specialty cheese called Gruyère which is a rare Swiss cheese.

[link to www.foodnetwork.com]

You can save a lot of money by just using Romano and it tastes fine.

It's very simple, but elegant to serve, and cheap. The main thing is to use good beef stock. It takes a lot of onions.

Normally you serve it with a good hearty bread like New York City. Google the Hell's Kitchen recipe.

French onion soup is beautiful...I'm vegetarian and for vegetarians -- you can make a good mock beef broth by using vegetable broth with soy sauce and a little balsamic vinegar.

I'm about to go make soup for dinner...

RED LENTIL SOUP

sautee an onion, add one or two chopped carrots and celery stalks.

Put in 3 cups red lentils and cover with water or broth.

peel a couple potatoes and dice into small cubes, add it to the soup.

Simmer until the lentils fall apart...and the potatos are cooked.

Add salt and pepper and allspice.

When done, serve with olive oil and lemon juice (to taste)...I like to add some sriracha sauce or something spicy for warmth...your choice.