What's new

soup weather | pad patter 10.2.17

This is my all-time favorite recipe & it saved my behind the last week of Whole30 as it is compliant. Ree didn't make it compliant on purpose; it just happens to be my special 'last few days of this stupid eating plan & I am going to die if I eat another tortilla-less taco' miracle. :giggle

It is so good that my 8yo daughter requested it for her special birthday meal this year!

http://thepioneerwoman.com/cooking/hamburger-soup/
 
The two favorites here are Lasagna Soup or Pork Posole. I no longer have a recipe for the latter as I do it so often I just make it with what we have. About 2lb marbled pork (not pork loin) cut in cubes, the holy trinity of onions, celery and carrots (and I may not always have carrots or celery but onions are a must imho), about 3 or 4 roasted, peeled and seeded Hatch green chiles, a can or two of hominy -not drained. Pretty much brown the pork, add the veggies and cook until softened. Then add salt and pepper, chicken stock or pork stock or veggie stock to cover, simmer until the pork is almost falling apart. Then add a full bag of frozen mixed vegetables and cook until they are done. I may cut up sliced cabbage, radish slices and homemade corn tortilla strips (cut the tortillas into strips with scissors and toast them in the oven or a toaster oven). All the toppings are optional but fun and stretch the soup if it's 8 of those hungry men.

I usually do this soup in the crockpot overnight on low or oven if it's a cold winter day - and I usually double this because it's a standard when my husband had one of his 'guys dinners'. The above makes about 4+ servings and double is the eight servings. There is never any left when the men eat it!

btw I am going to try that other Lasagna Soup linked here. I use the bowtie pasta in mine.
 
These all sound amazing! I'd do soup again today and try some of these but I doubled the zuppa yesterday so we'll be eating that for awhile. I'm gonna have to try some of these another time though. Thanks for sharing your recipes!
 
@keepscrappin My dil got my onto the plastic soup containers (blue lid kind) because when she had the three teenage children at home they were always at one practice or another. Having frozen soup was a godsend. She made a really great onion soup but added the cheese toasts after that soup thawed. If I make a double batch of soup, I'll freeze half (in one container) for a later meal. My dh is always happy with that.
 
cookingmylife said:
@keepscrappin My dil got my onto the plastic soup containers (blue lid kind) because when she had the three teenage children at home they were always at one practice or another. Having frozen soup was a godsend. She made a really great onion soup but added the cheese toasts after that soup thawed. If I make a double batch of soup, I'll freeze half (in one container) for a later meal. My dh is always happy with that.
Click to expand...

That is a good idea, thanks! I'll freeze what's left after dinner tonight, since I don't want to cook because it's a busy run kids around night.
 
all you ladies that already typed out/posted recipes here ... do you know there's a fun Recipe Challenge in the DSD forum? with a random prize winner of course!!! then you all can download each other's pages from the gallery and pop them in Soup Binder or keep them in a folder on your computers ... go play here!
 
Hey, there's a fly in my soup! No worries, Bart will eat it... YUM!

jPjFqSo.png
 
Wanna hear the saddest thing in the universe!?!?

No one in my family likes to eat soup but me!!! :cry

It's something (like seafood) I order when we're out since it doesn't make sense to make it at home... :disagree
 
amien1 said:
Wanna hear the saddest thing in the universe!?!?

No one in my family likes to eat soup but me!!! :cry

It's something (like seafood) I order when we're out since it doesn't make sense to make it at home... :disagree
Click to expand...
That just means if you make it, you get it ALL.

I made a huge pot of soup earlier in the week and I had 2 bowls - 2 different meals. And then it was gone ... all that chopping, spicing, and work ... for 2 bowls! I love soup so I would love to have had it last longer - but my crew eats it up so fast. :(

2017dsd-png.237083
 
funnily enough, one of the things I love about winter since I realized this is HOME (England, as opposite to spring & summer all year in Brazil) is the soup thing.
I'll bring you some of my mum's recipes, Sarita loves a tomato one we make a lot, is a Syrian recipe, maybe Maureen @cookingmylife you know it? it os called Shurba, but I can;t remember if they call all soups shurba in Arabic LOL

I think I even scrapped a recipe card, it has meatballs, and in the last 10 minutes I throw a hand furl of uncooked rice, and is delicious with a bit of lemon juice.
As to ready made ones, we have this AWESOME thing here in the Uk, not sure if you have it
new-england1_578.png


I also make a wonderful cannelini bean and kale soup that I giot the recipe from a Sainsburys (supermarket) magazine, I just looked through 50 + pages in my7 gallery but can't find it, I m sure I scrapped it with Liz' recipe cards, will find and come back!!!
 
Soups are so good. Like, seriously so good. Last night, we did roasted butternut and apple soup. I don't know if there was ever a recipe, it's more just a thing I do:
1- Preheat oven to 400F. Cover a cookie sheet with parchment paper.
2- Slice a butternut squash in half, scoop out the seeds, and rub with olive oil, place on the cookie sheet.
3 - Peel and quarter enough apples to equal about the same volume as the butternut squash (about 4). Place on cookie sheet. Quarter a medium onion and add slices to the sheet.
4 - Roast in oven until squash is tender. 20-40 minutes. Pull out of oven.
5 - When cool enough, peel the skin off the squash. Add all the fruit and veg to a pot. Add about 4 cups of stock.
My preferred stock is Campbell's Organic Vegetable Stock.
6 - Cook on medium high for about 10 minutes. Turn off, when cool enough blend, blend with an immersion blender. Add about 1 teaspoon of cinnamon, and 1/4 teaspoon of each nutmeg and allspice. Salt to taste.
7 - Just before serving, drizzle with a small amount of whipped cream. (If desired)
 
Back
Top