What soup can I make today?!
It's rainy and COLD!
I have Beef, Pork, and chicken in the freezer and no fresh veggies, but I have frozen and canned!
Recipe PALEEEEZ!!! (Please!)Www@FoodAQ@Com
I have Beef, Pork, and chicken in the freezer and no fresh veggies, but I have frozen and canned!
Recipe PALEEEEZ!!! (Please!)Www@FoodAQ@Com
Answers:
If you have some beans (kidney) and taco seasoning mix and canned corn you can make taco soup!.!.!.!. you will need to add some tomato too!.
Beef
canned corn
tomatos
taco seasoning
beans (any kind really)
add any other veg you want
top with cheese !
Or
Chicken and Rice!.!.!.
Boil the chicken and when it is almost done add some rice !.!.!. season with salt and pepper!.!.!. you can throw in some veggies!. Www@FoodAQ@Com
Beef
canned corn
tomatos
taco seasoning
beans (any kind really)
add any other veg you want
top with cheese !
Or
Chicken and Rice!.!.!.
Boil the chicken and when it is almost done add some rice !.!.!. season with salt and pepper!.!.!. you can throw in some veggies!. Www@FoodAQ@Com
3/4 gallon water or beef stock
2-3 large onions, sliced
2-3 lbs of beef chunks cut into 1 1/2" cubes
2-3 tablespoons flour (for dredging)
2 tablespoons olive oil
4 stalks of celery, sliced, strings removed
3 tablespoons beef soup base or bouillon
4 potatoes, peeled, cut into 2 inch cubes
6 large carrots, peeled, sliced into 1/2" coins
2 16 oz bags frozen mixed vegetables
1 16 oz can tomatoes
1 tablespoon fresh garlic, peeled and minced
1 tablespoon flour (for thickening, optionally)
garlic and onion powder, salt and pepper, to taste
Select lean, less expensive cuts of meat!. By choosing a pot roast and slicing into cubes yourself, money can be saved over pre-cut stew beef!. Cut and cube beef, slice onions and celery!. !. Mince garlic!.
Dredge beef in flour and sauté in olive oil until browned, adding garlic during last few minutes of browning!. Add wine to remove browned bits from bottom of pan!. Add water or stock, bay leaves and tomato sauce or ketchup!. If you have beef broth it can be used to good advantage in place of bouillon or water; reduce bouillon or soup base to 1 teaspoon for added flavor, if desired, when using beef stock; add and bring to a boil!. If you have no broth available, soup base is preferred over bouillon!.
Other seasonings may also be added at this time (a pinch of oregano, a dash of garlic or onion powder, salt and pepper, etc - season to taste)!.
Reduce heat to low!. Stew may be transferred to a CrockPot at this time)!.
If cooking on the stove, simmer for an hour or two or until onion is transparent and tender!. Stir in cubed potatoes, sliced carrots and frozen vegetables, if using, during final 40 minutes of cooking, and simmer just until vegetables are fork tender!.
Or, if using a slow cooker, set to low, add remaining ingredients at the start and leave to simmer for several hours or more, until ready to serve!.
During final 1/2 hour of cooking, soup may be thickened, if desired, by sprinkling on and stirring in 1 tablespoon of flour; or stir 1/2 teaspoon of cornstarch into 1 cup cold water or broth, then add!. Other methods are to add 1 tablespoon Wondra or potato starch!. The thicker you choose to make the soup, the more stew-like it becomes!.
Www@FoodAQ@Com
2-3 large onions, sliced
2-3 lbs of beef chunks cut into 1 1/2" cubes
2-3 tablespoons flour (for dredging)
2 tablespoons olive oil
4 stalks of celery, sliced, strings removed
3 tablespoons beef soup base or bouillon
4 potatoes, peeled, cut into 2 inch cubes
6 large carrots, peeled, sliced into 1/2" coins
2 16 oz bags frozen mixed vegetables
1 16 oz can tomatoes
1 tablespoon fresh garlic, peeled and minced
1 tablespoon flour (for thickening, optionally)
garlic and onion powder, salt and pepper, to taste
Select lean, less expensive cuts of meat!. By choosing a pot roast and slicing into cubes yourself, money can be saved over pre-cut stew beef!. Cut and cube beef, slice onions and celery!. !. Mince garlic!.
Dredge beef in flour and sauté in olive oil until browned, adding garlic during last few minutes of browning!. Add wine to remove browned bits from bottom of pan!. Add water or stock, bay leaves and tomato sauce or ketchup!. If you have beef broth it can be used to good advantage in place of bouillon or water; reduce bouillon or soup base to 1 teaspoon for added flavor, if desired, when using beef stock; add and bring to a boil!. If you have no broth available, soup base is preferred over bouillon!.
Other seasonings may also be added at this time (a pinch of oregano, a dash of garlic or onion powder, salt and pepper, etc - season to taste)!.
Reduce heat to low!. Stew may be transferred to a CrockPot at this time)!.
If cooking on the stove, simmer for an hour or two or until onion is transparent and tender!. Stir in cubed potatoes, sliced carrots and frozen vegetables, if using, during final 40 minutes of cooking, and simmer just until vegetables are fork tender!.
Or, if using a slow cooker, set to low, add remaining ingredients at the start and leave to simmer for several hours or more, until ready to serve!.
During final 1/2 hour of cooking, soup may be thickened, if desired, by sprinkling on and stirring in 1 tablespoon of flour; or stir 1/2 teaspoon of cornstarch into 1 cup cold water or broth, then add!. Other methods are to add 1 tablespoon Wondra or potato starch!. The thicker you choose to make the soup, the more stew-like it becomes!.
Www@FoodAQ@Com
Pick a meat, defrost and prepare the meat!. I recommend chicken!. Do you have broth or bullion!? Might need that!.
Boil chicken until meat falls off bone!. Remove chicken and take off the bone!.
Strain the liquid the chicken was cooked in to remove particles that may have fallen off during boiling!.
Return to pan, heat with some bullion cubes or add 2 cups of chicken broth/stock!.
Add veggies of choice!. Add a can of crushed tomatoes as well!. Want spicy soup, add some hot sauce and additional seasonings:
Pepper, garlic powder, salt, oregano and dried basil!. Depending on how much soup you make, start with 1 tsp of each, let simmer and add additional seasonings to your liking!.
You could add some small pasta type shells or macaroni as well, beans would work also!.
I know this is not exact, but that is how I make soup!. I add stuff along the way!. You know, it works!. Good luck!. Www@FoodAQ@Com
Boil chicken until meat falls off bone!. Remove chicken and take off the bone!.
Strain the liquid the chicken was cooked in to remove particles that may have fallen off during boiling!.
Return to pan, heat with some bullion cubes or add 2 cups of chicken broth/stock!.
Add veggies of choice!. Add a can of crushed tomatoes as well!. Want spicy soup, add some hot sauce and additional seasonings:
Pepper, garlic powder, salt, oregano and dried basil!. Depending on how much soup you make, start with 1 tsp of each, let simmer and add additional seasonings to your liking!.
You could add some small pasta type shells or macaroni as well, beans would work also!.
I know this is not exact, but that is how I make soup!. I add stuff along the way!. You know, it works!. Good luck!. Www@FoodAQ@Com
Squash Soup
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Squash Court
* RECIPE
* COMMENTS & REVIEWS(70)
*
Cook Time
40 min
*
Level
Easy
*
Yield
4 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
40 min
Total:
50 min
Recipe Tools:
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Ingredients
* 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
* Melted butter, for brushing
* 1 tablespoon kosher salt, plus 1 teaspoon
* 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
* 3 cups chicken or vegetable stock
* 4 tablespoons honey
* 1 teaspoon minced ginger
* 4 ounces heavy cream
* 1/4 teaspoon nutmeg
Directions
Preheat the oven to 400 degrees F!.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper!. On a sheet pan lay the squash flesh side up!. Roast for about 30 to 35 minutes or until the flesh is nice and soft!.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger!. Bring to a simmer and puree using a stick blender!. Stir in the heavy cream and return to a low simmer!. Season with salt, pepper, and nutmeg!.
Www@FoodAQ@Com
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Squash Court
* RECIPE
* COMMENTS & REVIEWS(70)
*
Cook Time
40 min
*
Level
Easy
*
Yield
4 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
40 min
Total:
50 min
Recipe Tools:
* Print Recipe
* Get Card
* Save Recipe
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Select a Card Size
* CARD3x5 card
* CARD4x6 card
x
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Ingredients
* 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
* Melted butter, for brushing
* 1 tablespoon kosher salt, plus 1 teaspoon
* 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
* 3 cups chicken or vegetable stock
* 4 tablespoons honey
* 1 teaspoon minced ginger
* 4 ounces heavy cream
* 1/4 teaspoon nutmeg
Directions
Preheat the oven to 400 degrees F!.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper!. On a sheet pan lay the squash flesh side up!. Roast for about 30 to 35 minutes or until the flesh is nice and soft!.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger!. Bring to a simmer and puree using a stick blender!. Stir in the heavy cream and return to a low simmer!. Season with salt, pepper, and nutmeg!.
Www@FoodAQ@Com
the great thing about soup is "no rules", cook whatever meat you want and add veggies you like, you can thicken with a little flour and water, or add canned tomatoes or stock or cream whatever sounds good to you!. some of the best soup i make is leftover!. I put all leftover in a little zip baggie, even if just a spoon full, and freeze!. when i have enough i put it all in a pot, rice noodles, mac and cheese, meats, veggies, whatever, add broth, stock, or tomato and more veggies if needed and cook!. always different but always good!Www@FoodAQ@Com
If you have stew meat, a steak or boneless beef ribs then dice them up with 1 can beef broth, 1 can diced tomatoes, 1 can tomato sauce, 1 can water, 1 can corn (drained) and 1 can peas (drained)
Simmer on low - add garlic salt and pepper BTW!. There ya have some BEEF AND VEGGIE SOUP!!
You can also add - green beans, carrots, potatoes, etc!! Up there is just a basic starter but SO DELISH just like it is!!
I make this all the time!!! Www@FoodAQ@Com
Simmer on low - add garlic salt and pepper BTW!. There ya have some BEEF AND VEGGIE SOUP!!
You can also add - green beans, carrots, potatoes, etc!! Up there is just a basic starter but SO DELISH just like it is!!
I make this all the time!!! Www@FoodAQ@Com
For something hearty and easy, you can actually make a good stew!. Cook up the meat!. Toss it in a pot with the veggies!. Simmer!. Add salt and pepper, garlic powder, onion powder--whichever seasonings you like!. Thicken the broth with a THIN mixture of flour and water!. (This mixture should be thin or you'll have a pasty glop!.) Add only a little at a time (like about a tablespoon or two) and let it simmer!. It takes a few minutes to see how it'll thicken!. It's great with a baked or boiled potato!. Or just add the potato in chunks!.Www@FoodAQ@Com
if you have tomato sauce to you can make a good vegetable beef with the frozen veg and beef and tomato sauce or tomato soup to enrich the broth!.Www@FoodAQ@Com
u can make chicken soup its really good for health and u can make in minutes
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i do like soupWww@FoodAQ@Com