Have you a Hearty Soup Recipe Please?!
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Answers:
Filipino Pork & Noodle Soup Recipe #263306
From Sam the Cooking Guy (LOVE him!) He says, "You know how those little Jewish grandmothers are famous for their chicken soup!? The little Filipino grandmothers are no different - except it's pork!. Which I suppose is considerably different when comparing to a Jewish soup - but it's easily as good!"
by Karen in OC
20 min | 5 min prep
SERVES 4
1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges
Sauté pork with garlic and onion in oil until fully cooked!.
Add broth and pepper and bring to a boil!.
Add noodles and pepper and bring to a boil!.
When noodles are ready, reduce to a simmer and add soy and scrambled egg!.
Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime!.
happy eating and good luck!.
*Www@FoodAQ@Com
From Sam the Cooking Guy (LOVE him!) He says, "You know how those little Jewish grandmothers are famous for their chicken soup!? The little Filipino grandmothers are no different - except it's pork!. Which I suppose is considerably different when comparing to a Jewish soup - but it's easily as good!"
by Karen in OC
20 min | 5 min prep
SERVES 4
1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges
Sauté pork with garlic and onion in oil until fully cooked!.
Add broth and pepper and bring to a boil!.
Add noodles and pepper and bring to a boil!.
When noodles are ready, reduce to a simmer and add soy and scrambled egg!.
Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime!.
happy eating and good luck!.
*Www@FoodAQ@Com
I find Bean Soup to be very hearty but I do not have a recipe, per se, that I follow I just do the following:
First I pick over two bags of dried16-bean soup mix, or your favorite dried beans, getting out stones and dirt clumps then cover with cold water in a large pot over night!. In the morning, I drain and rinse the beans and refill the pot with fresh cold water!. I then toss in a large cut up onion, 3-4 ribs of celery, cut up, and a bag of baby carrots!. Stir to mix and then put in my ham bone!. If you do not have a ham bone, you can use a smoked ham hock or cut up some ham or a pound of cooked bacon!. I bring the water to a simmer and let it cook until the meat falls off the bone - about 4-5 hours!. Remove the bone, cut up the meat and return the meat to the pot!. Add cut up potatoes and add some fresh ground black pepper, crushed Italian seasoning and crushed red pepper flakes!. Bring the soup back to a simmer and cook until the potatoes are tender!. Serve with fresh hot corn bread or homemade buttermilk biscuits and fresh butter!.
For a vegetable soup I take one large can of V8 juice, 8 cups of beef or chicken stock/broth/bullion and to this I add fresh ground pepper, one large onion cut into 1/8ths, two bags of frozen mixed vegetables, a half a head of shredded cabbage, 1 pound of baby carrots and about 3 pounds of cut up potatoes!. I bring this to a boil, turn down to a simmer and cook until the carrots are tender!. If I have any leftover chicken or beef I will add it to the soup at the beginning and let it simmer with the veggies!. Serve with crusty bread or biscuits!.
WAWww@FoodAQ@Com
First I pick over two bags of dried16-bean soup mix, or your favorite dried beans, getting out stones and dirt clumps then cover with cold water in a large pot over night!. In the morning, I drain and rinse the beans and refill the pot with fresh cold water!. I then toss in a large cut up onion, 3-4 ribs of celery, cut up, and a bag of baby carrots!. Stir to mix and then put in my ham bone!. If you do not have a ham bone, you can use a smoked ham hock or cut up some ham or a pound of cooked bacon!. I bring the water to a simmer and let it cook until the meat falls off the bone - about 4-5 hours!. Remove the bone, cut up the meat and return the meat to the pot!. Add cut up potatoes and add some fresh ground black pepper, crushed Italian seasoning and crushed red pepper flakes!. Bring the soup back to a simmer and cook until the potatoes are tender!. Serve with fresh hot corn bread or homemade buttermilk biscuits and fresh butter!.
For a vegetable soup I take one large can of V8 juice, 8 cups of beef or chicken stock/broth/bullion and to this I add fresh ground pepper, one large onion cut into 1/8ths, two bags of frozen mixed vegetables, a half a head of shredded cabbage, 1 pound of baby carrots and about 3 pounds of cut up potatoes!. I bring this to a boil, turn down to a simmer and cook until the carrots are tender!. If I have any leftover chicken or beef I will add it to the soup at the beginning and let it simmer with the veggies!. Serve with crusty bread or biscuits!.
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Depends - light broth or full-bodied!? If bean-based, rinse and soak with a small dab of baking soda for an hour, then rinse!. Cook with a pinch of sugar to bring out flavor!. Stir regularly!. If you're short on time, use lentils or split peas!. Clean, peel, and chop vegetables!. Add the hardest ones first, softer (moister) ones next, and herbs and spices last!. Onions/garlic/leeks go in with the moister ones!. If desired, add miso or tamari (delicate, light salt flavor) just before serving!. Rice is a nice ingredient to add early or cook separately and add at end, and you can always throw in itty bitty pasts even in a quick broth!.
If using meat, brown it first - pink is okay, no red, and let it simmer, not boil, as it cooks!. Bones are superb - the marrow cooks out, and once fat is removed and soup cools
As a thickener, flour is common but not a great choice!. Corn starch should be diluted with water and mixed immediately (or you get hardened glue - it is a very effective thickener, in small amounts)!. Peanut butter (preferably nuts or nuts and salt only) is an excellent thickener, depending on the mix of ingredients!. also, be aware of the allergies of whomever you are feeding!.Www@FoodAQ@Com
If using meat, brown it first - pink is okay, no red, and let it simmer, not boil, as it cooks!. Bones are superb - the marrow cooks out, and once fat is removed and soup cools
As a thickener, flour is common but not a great choice!. Corn starch should be diluted with water and mixed immediately (or you get hardened glue - it is a very effective thickener, in small amounts)!. Peanut butter (preferably nuts or nuts and salt only) is an excellent thickener, depending on the mix of ingredients!. also, be aware of the allergies of whomever you are feeding!.Www@FoodAQ@Com
This ends up almost a stew!.!.!.but is truly my favorite hearty soup! I have cooked it a lot and LOVE it!
Beef and Lentil Soupy-Stew
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
Heat the oil in heavy large pot over medium-high heat!. Sprinkle the beef with salt and pepper!. Add half of the beef and cook until brown, about 8 minutes!. Using a slotted spoon, transfer the beef to a bowl!. Repeat with the remaining beef!. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot!. Saute until the onions are translucent, about 8 minutes!. Return the beef and any accumulated juices from the bowl to the pot!. Add the broth and tomatoes with their juice!. Bring the soup to a boil!. Reduce the heat to medium-low!. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour!. Add the lentils!. Cover and continue simmering until the lentils are tender, about 40 minutes!. Season the soup, to taste, with salt and pepper!.Www@FoodAQ@Com
Beef and Lentil Soupy-Stew
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
Heat the oil in heavy large pot over medium-high heat!. Sprinkle the beef with salt and pepper!. Add half of the beef and cook until brown, about 8 minutes!. Using a slotted spoon, transfer the beef to a bowl!. Repeat with the remaining beef!. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot!. Saute until the onions are translucent, about 8 minutes!. Return the beef and any accumulated juices from the bowl to the pot!. Add the broth and tomatoes with their juice!. Bring the soup to a boil!. Reduce the heat to medium-low!. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour!. Add the lentils!. Cover and continue simmering until the lentils are tender, about 40 minutes!. Season the soup, to taste, with salt and pepper!.Www@FoodAQ@Com
I make a loaded baked potato soup that is very hearty!. Add the ingredients to your taste and liking as I don't really measure anything!.
4-6 strips bacon, chopped
1 onion, chopped
3 garlic cloves, minced
2-3 (or more) lbs!. yukon gold potatoes, chopped
Chicken broth
Salt and pepper, thyme to taste
1 cup half and half
Mix ins: Sour cream, shredded cheese, green onions, bacon bits
Saute your bacon until crisp and remove from pan and save for topping soup later!. Next add in your onions and garlic and saute a few minutes then add in your potatoes and enough chicken broth to cover them!. Then add in your seasonings and bring to a boil, cover and turn down to low to simmer for 30-45 minutes!. When the potatoes are cooked through and the soup looks about done add in your half and half and stir well!. Serve the soup with the mix ins on the side and you have loaded baked potato soup!.Www@FoodAQ@Com
4-6 strips bacon, chopped
1 onion, chopped
3 garlic cloves, minced
2-3 (or more) lbs!. yukon gold potatoes, chopped
Chicken broth
Salt and pepper, thyme to taste
1 cup half and half
Mix ins: Sour cream, shredded cheese, green onions, bacon bits
Saute your bacon until crisp and remove from pan and save for topping soup later!. Next add in your onions and garlic and saute a few minutes then add in your potatoes and enough chicken broth to cover them!. Then add in your seasonings and bring to a boil, cover and turn down to low to simmer for 30-45 minutes!. When the potatoes are cooked through and the soup looks about done add in your half and half and stir well!. Serve the soup with the mix ins on the side and you have loaded baked potato soup!.Www@FoodAQ@Com
This is more like a chowder than a soup and can be changed to suit your tastes!. Can be made in crock pot or on stove!.
1 can cream of potato
1 can cream of cheddar
2 cans milk
1 bag frozen mixed vegetables
2 cups cooked potatoes cubed
1 lb cooked chicken cubed (More if you like)
1/2 cup instant potatoes
Salt and pepper to taste
Place all ingredients except instant potatoes in crock pot!. Cook on high 1 hour and add instant potatoes, stir and continue cooking on low for 1 hour or until thickened!.
On stove cook on medium heat till comes to a boil, add instant potatoes, stir and continue on low till thickened!.Www@FoodAQ@Com
1 can cream of potato
1 can cream of cheddar
2 cans milk
1 bag frozen mixed vegetables
2 cups cooked potatoes cubed
1 lb cooked chicken cubed (More if you like)
1/2 cup instant potatoes
Salt and pepper to taste
Place all ingredients except instant potatoes in crock pot!. Cook on high 1 hour and add instant potatoes, stir and continue cooking on low for 1 hour or until thickened!.
On stove cook on medium heat till comes to a boil, add instant potatoes, stir and continue on low till thickened!.Www@FoodAQ@Com
When I make soup I usually don't follow a recipe - I normally use leftover veggies (corn, green beans, peas, etc)
and throw in some cooked pork - like neck bones -
OR I take a couple cans of veggie soup - condensed or the hearty ones and add to a cooked steak!. so good!Www@FoodAQ@Com
and throw in some cooked pork - like neck bones -
OR I take a couple cans of veggie soup - condensed or the hearty ones and add to a cooked steak!. so good!Www@FoodAQ@Com
Here is a quick soup that my mom used to make!. Brown ground beef and add diced carrots and onions for seasoning!. Add canned crushed tomatoes and sliced potatoes!. Add thyme and salt and pepper to taste!. Quick, simple, and filing!.Www@FoodAQ@Com
Just put these into a blended soup together
1!.] Chicken-any peice
2!.]Veggies-Potatoes,carrots!.!. anything you want
3!.] Tomatoe sauce-thick
4!.] Water
5!.]Veggie broth=]Www@FoodAQ@Com
1!.] Chicken-any peice
2!.]Veggies-Potatoes,carrots!.!. anything you want
3!.] Tomatoe sauce-thick
4!.] Water
5!.]Veggie broth=]Www@FoodAQ@Com