Favorite Soups (943 views)

Ham & bean or Split pea are my favorites for a hearty meal. I rarely look at recipes and just wing it. I made venison chili the other day, which was nice for our cooler temps.

I am a soup-aholic! I make it all the time, all year long, and always have a wide variety stocked in the freezer. I have soup for lunch everyday! Today's lunch was Chorba Frik, a Moroccan soup often made with beef or lamb but my variation I made with chicken. It is a hearty soup with chickpeas and freekah (a type of cracked wheat) in addition to the chicken and seasoned with Ras el Hanout. Also enjoyed some Italian wedding soup this week which I "Greekify" by adding lemon juice, eggs, and Parmesan sort of like an avgolemono soup at the end. This makes it very creamy. And I used farro instead or orzo. 

So hard for me to pick a favorite since I make so many different kinds, but classic chicken noodle (with matzo balls!!) is always a favorite as is most any chicken and pasta soup. I also love anything "beany" like a hearty Tuscan bean, minestrone, or pasta fagioli etc...

This weekend I am making another batch of chicken stock and some "soupy" Mexican stewed beans. 

Karen

I haven't made this soup in years but it's delish.

Barbara Kafka's Bean and Swiss Chard Soup: www.epicurious.com/recipes/food/views/bean-and-swiss-chard-soup-15608

McGee - I'm wondering if you always used anchovies? Do you think it would be good without them? (Or perhaps only a splash of Worcestershire sauce?) Thanks.
Catbatty

We enjoy both hot and cold types (Gazpacho, Gaspacho (French), Salmorejo, and uncountable hot soups, including Pasta Fagioli, Cardoon, French Onion, Spanish Shellfish and Fish Chowder, Parsnip and carrot, and a favourite is Traditional Vegetarian Minnestrone. 

Oh yum - this sounds delicious. I’m going to be making it soon! Thanks for posting.

McGee,

Good Afternoon,

Yes I have my Mother in law´s and we enjoy it very much.  


2 Tablespoons of Extra virgin olive oil (preferably Italian)
1 large potato peeled and diced
2 cups of diced fennel bulb (or cabbage of choice)
2 Medium Courgettes (zucchine) diced
1 Large carrot peeled and diced into cubes
6 cups of either vegetable stock or chicken stock 
Cannellini Italian white beans or Spanish white Northern beans soaked over night 
1 cup of tiny shells or tube pasta 
1 cup of snipped Roman green beans or French slim green beans

 Heat evoo in a large saucepan over medium heat and add the potato, fennel, zucchine, carrot, onion, a couple of cloves of diced garlic cloves if you wish, and I always put 2 or 3 de-seeded and peeled tomatoes (fresh), and add the 6 cups of stock broth and simmer until the vegetables are al dente, tender but not mushy. Add the green beans last.  I prepare the pasta and the beans separately. This way, one can add the quantity they choose.   Salt and freshly ground pepper to taste.





 

Thanks for the recipe and the addition of the fresh herbs. Perhaps that's what my recipes have been missing. I have no clue what an Esplette Basque chili pepper is and don't think we have those around here but I'll Google it and search for a sub.

Thanks again and welcome to the forum!

I'm in Northern California. I Googled Esplette Basque chili pepper and it said to sub with smoked paprika which I always have on hand.