Need quick easy filling homemade soups please?!
Answers: just got a job making lunch for a rig crew and thought homemade soups and sandwiches would be a good start as it is very cold. i am looking for hearty, filling soups as these guys like to eat not looking for standard boring soups hit me with your best soups thanks!
A rigging crew might also enjoy some hearty chili and meaty sandwiches! Here are some ideas:
1. Baked potato soup: 2 lbs yukon gold potatos cut into bite sized cubes; 4 quarts organic chicken broth; 1 bunch green onions; 2 cups shredded sharp cheese; 10 slices platter bacon, chopped; 1 cup sour cream, salt and pepper to taste.
Cook potatos in chicken broth until tender. Saute bacon and drain. Remove 1/2 of the potatos from broth and blend. Return to broth and add cheese, bacon, sour cream, salt and pepper. Add chopped green onions and season with salt and pepper. Serve with more cheese and green onion garnish.
2. Cheeseburger Soup: 2 lbs lean ground beef, 1 yellow onion, 1 pound Velveeta cheese, 1 T kosher salt, 1 tsp fresh ground pepper, 1 T chili powder, 4 quarts rich beef broth, 1 28 oz can diced tomatos, 1 cup dried macaroni. Saute beef with chopped onion. Season with salt and pepper. Drain. Add to soup pan with broth, chili powder, tomatos. Bring to a boil. Add macaroni and cook until done. Add velveeta in chunks until melted.
Sandwiches:
1. Grilled ham and fontina cheese
2. Grilled turkey pastrami with swiss and saurkraut
3. Roastbeef with horseradish sauce, fresh tomatos and romaine.
4. Turkey and smoked gouda on ciabatta
And don't forget dessert; lemon bars, pecan bars, brownies, molasses cookies, chocolate chip cookies.
My favorites are things like chili, and here is one of the best:
Black Bean and Chorizo Chili
From Cooking Light
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
Yield: 12 servings (serving size: 1 cup)
minestrone is always good. I love it. Cream of potato, cream of broccoli, and cheesy soups are good too. Als, chili is good and a lot of people like it, I eat it w/o meat though. I think that these are not boring at all. I think that boring is chicken noodle and vegetable beef. Since I hate them both as I am a vegetarian, I think these others are better.
Soup: Vegetable.
(by Dune 25/1/08)
1 lb. stew beef, cubed
1 lb. ox tails
Beef soup bone (if available)
1 tsp. seasoning salt
1 tsp. black, white and cayenne pepper
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 bay leaf
Dash of sugar
1 med. onion, chopped
1 c. celery, chopped
3 c. of diced white potatoes
1 (20 oz.) bag frozen mixed vegetables or leftover vegetable in refrigerator
1 can stewed tomatoes
1 can tomato paste
In large stock pot, add meat, seasonings, onion, celery and cover with water. Bring to boil, reduce to simmer and cook for 2 hours or until tender. Skim excess fat from surface. Add remaining ingredients. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance.
My hubby likes what he calls "soups with substance". And that is a soup that is almost a stew. I put all different kinds of veggies in my soup and on occasion will add two kinds of meat instead of just one.
Here are some of the things I put in my soup. I have in my freezer broth from cooked veggies in one container and from boiled meats in another (like the ham fat, fat from steaks, boiling whole chickens, etc. - with the fat removed and frozen). I use those as the starting broth with a little chicken base or beef base added to bump up the flavor. Then I saute onions, carrots and celery (the trinity) and dump them in the broth. I then add things like bok choy chopped, cabbage shredded, water chestnuts - chopped, zucchini, summer squash or crookneck squash, and since the meat I put in the soup is leftover, I dice it and add it at the end. Sometimes I even beat an egg and swirl that into the soup. Then, to really, and I mean REALLY set the mouth-feel, I add a little cream to each bowl and stir it - around a tablespoonful or a little more - really hits the spot. If I don't do the cream, sometimes I'll add just a little soy sauce to the mix.
enjoy!
Make a chowder, sea food if you can. If you get sea food look up New England Chowder and put your own twists. Hint go easy on the heavy cream. Tends to take over the taste.
Hope this helps
1lb leeks cleaned and diced 2lb potato peeled and sliced 2 oz butter 1 pint water salt and white pepper to taste 1/2 pint double(heavy cream) 2 oz chopped chives
method put leeks butter and potato int a large sauce pan and Cook for thirty minutes blitz in a food processor return to the pan add the cream and simmer for ten minutes and stir occasional season to taste and add the chives season to taste and enjoy
Pea Soup
2 c peas (may be frozen)
2 c water
small onion
Cook these together for a few minutes, then put in a blender. (do not strain out the water)
2-3 TBSP butter, 2-3 TBSP flour, 2 c milk
Melt butter, stir in flour then add milk. Add to cooked pea
mixture and stir til thickened.
I have lots of soup recipes I'd be glad to share; some are a little more time consuming, like Split Pea Soup and Navy Bean Soup, but they are easy and tasty. Email me, if you wish, and I'll pass them on to you.
How about a chunky beef and vegetable soup?
Just saute some onions and garlic in a little oil for about 5 minutes. Add cubed beef (whichever cut the guys like best) and brown all over. pour over some stock, and forget about it for a couple of hours, or until the beef is cooked. About 20 minutes from the end of cooking time, add some nice veg e.g. potatoes, carrots, swede, turnips green beans etc. About 5 minutes from the end, add a couple of cans of drained beans e.g. borlotti or cannelini. heat through, and serve with chopped parsley and crusty italian bread.
have fun!
- mac x
I never cook for many people EVER..
but the basic soup is altered with meat the veggies available the addition of many foods, pasta, legumes,the base can be from milk and creamed cheeses etc or tomatoes
what you suggest is to add corn starch or flour to thicken the stock in the soup but not make it stew
but you can use all the same ingredents..
good luck
Here's a QUICK and EASY soup recipe.
Canned tomato soup (depends on how many you have to feed...I would say for 10 as an example, 5 cans of soup)
Water or Milk (1 can of water/milk for each can of soup)
2 cups cooked noodles
1 teaspoon oregano
1/2 teas. garlic powder
1/2 tea. pepper
You can also add chicken chunks (get a rotisserie chicken and chunk it up) or brown some ground beef.
You can add just about anything you want and it will turn out great. And when you make it the second time, you can add different ingredients, ie canned peas, carrots, whatever. This is a very versatile recipe.
Good luck with it. I'm sure it will be successful for you.