Any home-made soup ideas?!
Any home-made soup ideas?
I've got Pumpkin, Cauliflower-Leek and Minestrone in the freezer, but I'd like a change.
Answers:
tetrizinie soup, if you want the recipe email me at woodyboings@yahoo.com
this is a family recipe and i dont give it out alot..
pearl barley and rice and fresh herbs and spices
i took the cabbage soup diet soup and blended it because i got tired of chewing the veggies (tmj problems)
1. Chicken vegetable soup
2. Beef with barley soup
3. Cream of mushroom soup
4. Hamburger soup
Beef Barley Soup
1 box of Barley
1 stick of Celery
1 pound of beef cubes
Salt and Pepper
Chop celery into small pieces, Fill pan with water mix all ingredients into pan and cook on low for 1 hour.
LENTIL SOUP
1 lb. lentils
2 sausages, casing removed
1 tablespoon olive oil
4-5 quarts water or beef stock
1 package Knorr's vegetable soup mix
1 stalk celery, finely chopped
1 large yellow onion, finely chopped
1 lb. broccoli rabe
3 cloves garlic, minced
1 tablespoon Minor's beef base (or use your own stock)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon Morton's hot salt or cayenne pepper
freshly grated Parmesan cheese for sprinkling
Dry or canned lentils may be used. Precooked lentils may be found in 1 pound jars, or prepared dry lentils according to package directions.
Wash and dry greens (broccoli rabe) in advance. Remove heavy stalks.
In a five to seven quart saucepan, remove sausage from casing and sauté in olive oil with onion and celery. When onion becomes translucent add garlic and sauté for three to four minutes but do not allow garlic to brown. Lightly sauté greens, then add stock or water and beef base. Add vegetable soup mix and simmer until greens are tender over low heat. Stir in lentils, garlic powder, cayenne pepper or hot salt, during last 10 minutes of cooking. Season with salt and pepper to taste and sprinkle each bowl with one tablespoon Parmesan cheese before serving.
Variations: spinach or kale may be substituted for broccoli rabe. Irish or Canadian bacon (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely.
PEA AND BARLEY SOUP
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced
Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.
Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.
When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may
Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.
Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.
Makes 6 servings.
fry 2 slices of bacon, remove from pan, chop it up. remove all but 1 tablespoon of grease from pan. Add a splash of white wine and let it cook down. Add 1 can of white beans with liquid and enough chicken broth to make a not too thick, but not too thin consistancy. Let it cook for a few minutes, then add the bacon and some chopped parsley and chopped green onions!
tomato soup
1 can of campbell tomato
milk
heat the soup on the stove in till hot put in mugs put 2 tea spoon s of milk in it. done !!!!!!!!!!!!