applecrisp1
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Post by applecrisp1 on Nov 26, 2018 18:06:52 GMT -5
Any new or old favorites? Soup season is here!
Tonight I''m having a spinach, tomato, orzo soup (tossed in some more veggies). I might make Pasta Fagioli at the end of the week --- perhaps try a new recipe (any favs?).
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Post by karenw on Nov 26, 2018 19:51:53 GMT -5
I am always making soup. Winter, spring, summer, and fall! I have a bowl with some bread everyday for lunch. This past weekend, I had a sweet potato to use up from Thanksgiving so just made an easy pot of African chicken peanut soup. Also used the free kosher chicken I got from my store's Thanksgiving promotion to make a large batch of homemade chicken noodle soup (with matzo balls). I will leave some of each batch out for the week and freeze the rest in 2 serving portions. I did make a pasta fagioli a few weeks ago (a new recipe) but it was not as good as my tried and true favorite. It was a bit thin. Flavor was good so if I make again, I think I would decease the broth by about 2 cups or add more beans/pasta. DH and I went to a garlic festival earlier in fall and I bought some fun shaped flavored pastas so I have been using them in my soups. My 2 favorite pasta fagioli soups are a modification of olive garden copy cat recipe. Here's a link: www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/ I use hot turkey Italian sausage instead of beef and have changed the tomato products a bit. Another good one is Cook's Illustrated: www.crumblycookie.net/2011/02/02/pasta-e-fagioli/Karen |
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Post by PattiA on Nov 26, 2018 21:42:38 GMT -5
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Post by swedishcook on Nov 26, 2018 22:33:43 GMT -5
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applecrisp1
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Post by applecrisp1 on Nov 30, 2018 14:36:56 GMT -5
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Post by erin elizabeth on Dec 3, 2018 14:34:12 GMT -5
My second time making this vegetable soup from Lidia Bastianich: Umbrian Vegetable Soup. I love that it is easy and vegan and adaptable. I made a double recipe. I used a few spoonfuls of petite diced tomatoes instead of the Romas. Instead of the spinach and frisee, I used all escarole since my dad had a bumper crop to end the season. It also turned out to be more of a stew this time around! A tasty soup that I like having in my repertoire. |
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Post by karenw on Dec 3, 2018 19:23:47 GMT -5
Copying and pasting Erin....thank you! I love soup and I like Lidia's recipes so adding it to my collection. This one might wait until summer, though, when our garden has fresh basil, tomatoes etc... I like the escarole substitution. Gonna make a note of that.
Karen
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sunnyshine
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Post by sunnyshine on Dec 3, 2018 22:16:02 GMT -5
Applecrisp, thanks for the lemon chicken soup recipe. It sounds delicious. I have an overproducing lemon tree right now and have all ingredients on hand so it is on the menu for tomorrow. I will report back!
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applecrisp1
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Post by applecrisp1 on Dec 3, 2018 23:02:03 GMT -5
erin -- That soup sounds great. I copied that down too! I don't think I've ever has escarole before. Thx!
sunnyshine -- That would be so cool to have a lemon tree! I LOVE lemons and limes and use them all the time. I went shopping today and passed on the lemons since they looked crappy, soooo not worth the .75. If you try the soup, hope you like it!
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sunnyshine
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Post by sunnyshine on Dec 4, 2018 23:21:15 GMT -5
Applecrisp, I love my lemon tree. I made the lemon chicken soup recipe tonight and it was a hit. I think I added too much pasta since I didn't have a lot of broth but the flavor was excellent! Thanks for the recipe.
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applecrisp1
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Post by applecrisp1 on Dec 13, 2018 14:49:43 GMT -5
Sunnyshine -- So glad you liked the soup. I might make this tonight -- Black Bean Soup from Onceuponachef (in the comments, some suggested to add one more can of beans since many thought a bit thin). I have all the ingredients on hand so.... www.onceuponachef.com/recipes/black-bean-soup.html Or a barley soup. Then again, I might just go for one of TJ's black bean burgers and go for super easy. But then wrong thread. |
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Varaile
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Post by Varaile on Dec 16, 2018 8:02:33 GMT -5
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applecrisp1
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Post by applecrisp1 on Jan 7, 2019 20:35:28 GMT -5
I made this over the weekend and it was really good. I made as written other than leaving out the rosemary --- Chickpea Tomato Soup with Rosemary from Skinnytaste Very easy and pretty basic ingredients ---- canned garbanzo beans, crushed tomatoes, carrot, onion, celery, parm, spinach and ..... www.skinnytaste.com/chickpea-tomato-soup-with-rosemary/ |
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Varaile
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Post by Varaile on Jan 21, 2019 8:03:24 GMT -5
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Post by karenw on Jan 21, 2019 19:20:13 GMT -5
Varaile-I made the Spicy Tilapia and Fennel Stew recipe that you mentioned above about 2 weeks ago. I loved it but did "doctor it up" just a bit. Mine was pretty spicy but it may have been the sauce since I did not add any extra sources of "heat." I used Rao's arrabiata sauce. Next time I may use a regular sauce and add my own pepper so I have better control. I added some roasted baby potatoes to it and it really made a nice meal. Thanks for the recommendation.
I actually did not make soup this past weekend (a rare occurrence in my kitchen!). That was only because I made 3 big pots weekend before last to re-stock my freezer. I made an Italian Wedding Soup (my own recipe compiled over the years from various things that I liked about other recipes), an Italian Passatelli soup (passatelli are Parmesan bread dumplings), and am Italian vegetable bean soup with escarole (Acquacotta). I made so much because besides restocking my freezer, I made a big batch of bone broth in my instant pot with some leftover rotisserie chicken bones/backs/wings and I had a bunch of fennel in the fridge to use up. The Passatelli and Acquacotta are both Cook's Illustrated recipes.
Karen
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Varaile
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Post by Varaile on Jan 26, 2019 11:36:51 GMT -5
Karen - Glad you enjoyed the Fish Stew! The friend I got the recipe from did what you did - regular jar of pasta sauce then added heat to her liking. Ooo, potatoes sound like a delicious addition! Thanks for the tip.
I have a Kimchi Soup planned for this afternoon's lunch and a simple vegetarian Southwest Soup/Chili on the meal plan for my lunches next week. I'll report back!
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Varaile
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Post by Varaile on Jan 26, 2019 11:47:00 GMT -5
Karen - glad you enjoyed the Tilapia and Fennel Stew! The friend who gave me the recipe did what you did - different brand of pasta sauce and added her own heat. Ooo, I love the idea of adding potatoes! Sounds delicious!
Two soups on deck for the weekend/week: a Kimchi soup with tofu for the weekend and a simple vegetarian Southwest Chili/Soup for my lunches next week. I'll report back.
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applecrisp1
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Post by applecrisp1 on Feb 11, 2019 17:17:12 GMT -5
I saw this online --- these are not flavors I typically eat but I read the post after seeing the great color that the tumeric gave the soup. I do have a bottle of tumeric way in back of the cabinet that I think I used twice. Something different from the typical chicken soup. www.budgetbytes.com/coconut-turmeric-chicken-soup/ |
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Post by erin elizabeth on Feb 21, 2019 11:36:23 GMT -5
Made this one to take to a friend and it was really good. My changes: eliminated wine; added an extra carrot and stirred in some peas at the end; cooked barley separately for easy storage; omitted parsley.
Slow-Cooker Beef Barley Soup (Cook's Country) 1 boneless beef chuck roast, 3 lbs, trimmed and cut into 1/2 inch pieces 2 tbsp oil 2 onions, chopped 2 carrots, peeled and chopped 1/2 c dry red wine 28 ozs diced tomatoes in juice
4 c low-sod beef broth 4 c low-sod chicken broth 1 tsp dried thyme 2/3 c pearl barley 1/4 c minced fresh parsley Dry beef with paper towels and season with salt and pepper. Brown in two batches, adding 2 tsp of oil each time. Place each batch in slow cooker. Add 2 more tsp oil and saute onions and carrots with 1/4 tsp salt until softened, about 5 minutes. Stir in wine and scrape up any brown bits. Simmer until reduced by half, about a minutes, then pour into slow cooker. Add tomatoes with juice, broths, barley, and thyme to slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours or until beef is tender. Stir in parsley and salt and pepper to taste and serve.
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applecrisp1
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Post by applecrisp1 on Feb 23, 2019 18:18:09 GMT -5
erin -- thx for posting, it sounds really good. I haven't had barley in awhile since I've been on a quinoa and farro kick but I think I'll pick up some barley for a change. Interesting (at least to me) how they use both beef and chicken broth in the recipe. I'm trying to add some different flavors to my meals --- so I might give this a try. I remember there was a peanut soup that was super popular on the old CLBB but I think at that time I was in the no PB club then. I have all the ingredients (or mostly) -- I would sub spinach for the collards (don''t think I've ever had) and .... I like all the ingredients just not sure if together. I think most of the soups that I've made recently have had beans in it, so this would be something different and a change from my usual flavors that I gravitate to. Vegan West African Peanut Stew www.budgetbytes.com/african-peanut-stew-vegan/comment-page-9/#comments |
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Post by Deleted on May 29, 2019 13:09:59 GMT -5
I like mushrooms creme soup. And definitely look for the extraz of the receipts. Make sure everything is inside the portion before the start.
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