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Old 05-17-2008, 02:22 PM
 
Location: UK
2,579 posts, read 2,173,982 times
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Thank you everybody for all your recipes and suggestions, I am printing them all and will definetely try them.
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Old 06-07-2008, 08:28 AM
 
Location: Pocono Mts.
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Recipes - Thick Cream of Vegetable Soup Recipe

I have been looking for a cream of vegetable soup, and am going to try the one on the above link, hope it's good. I had a similar soup at a restaraunt here in the Pocono's, called The Stroudmoor, and loved it.
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Old 07-23-2008, 06:59 AM
 
Location: (WNY)
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I have a "Clean out the pantry" Sausage/ham Soup I like

I usually do this on a Sat Morning when I need to shop but don't feel like it... I clean out the pantry... whatever I have I use...

I start with chicken/beef broth
Canned good- usually any beans I have hanging out- black/pinto/navy
Canned /fresh/frozen Corn
Canned/ fresh/ Frozen Carrots
Canned/ fresh sliced potatoes
Frozen or Fresh onions
Celery if I got it
Anything else in there that sounds good at the time and I need to get rid of.

I usually have some sausage or ham hanging out in the freezer that needs to be used up... if it is ham I dice it... sausage I take out of the casing and crumble it up.

Add garlic, salt, pepper, chili powder, paprika, onion powder, herbs to my liking (cilantro and cumin usually)... then I keep tasting it to see if it needs other flavors towards the end...

Put it all into the Crock Pot and cook it on High... keep it warm once it is done.. you are good for the weekend. I keep it out and tell everyone I am done cooking for the weekend- eat sandwiches or soup if they are hungry
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Old 09-21-2009, 09:10 AM
 
Location: Denver
2,970 posts, read 6,258,325 times
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Default Post your favorite soup recipe here!

Well, fall has arrived in my city today....it is rainy and cold and I am in the mood for soup. I plan on making a lot of soups this fall and winter and am looking for new recipes...........so post your favorite here

I will post recipes for a split pea soup and a sausage tortellin soup later this week!
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Old 09-21-2009, 10:09 AM
Status: "Á la recherche d'un emploi" (set 19 days ago)
 
Location: South Bay Native
13,309 posts, read 21,868,647 times
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Hungarian Ginger Corn Soup

1 small bag frozen kernel corn, rinsed in colander
3 tbsp butter
3 tbsp white flour or Wondra
1 tbsp chicken boullion granules (or Vegeta if you are vegetarian)
1 tsp grated fresh ginger (or you can use dried) or to taste
8 oz sour cream
2 fresh eggs, whisked
salt and pepper to taste

In a large pot, saute the corn kernels in the butter for just a few minutes. Sprinkle on the flour and stir until incorporated. Add the seasonings (the boullion and the ginger), add water and return to stove. Bring to boil, and simmer for about 20 minutes. Take off the heat, and whisk in the sour cream. Then, slowly pour the beaten eggs into soup, and stir. When the eggs are set, season with salt and pepper to taste.
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Old 09-21-2009, 12:12 PM
 
Location: South Carolina
13,781 posts, read 18,690,385 times
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Adapted from Great American Vegetarian by Nava Atlas.
In Native American mythology, squash, corn, and beans are known as of the "three sisters." Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother.
INGREDIENTS
1 small sugar pumpkin or 1 large butternut
or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked pinto beans (about 3/4 cup raw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced, or
4-ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
6 servings
Preheat the oven to 400 degrees.
Halve the pumpkin or squash and scoop out the seeds and fibers. Place
cut side up in a shallow baking dishes and cover tightly with foil. Bake
for 40 to 50 minutes, or until just done but still firm. When cool
enough to handle, scoop out the pulp, and cut into large dice. Set aside
until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat
until translucent. Add the garlic and continue to sauté until the onion
is golden.
Add the pumpkin or squash dice and all the remaining ingredients except
the last 2 and bring to a simmer. Simmer gently, covered, until all the
vegetables are tender, about 20 to 25 minutes. Season to taste with salt
and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then
heat through as needed. Just before serving, stir in the cilantro. The
stew should be thick and very moist but not soupy; add additional stock
or water if needed. Serve in shallow bowls.
[SIZE=2][SIZE=2][/SIZE][/SIZE]

potatoe soup

1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine
Preparation & Cooking Instructions
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.


[SIZE=2][SIZE=2][/SIZE][/SIZE]
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Old 09-21-2009, 04:08 PM
 
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Hambeens 15 bean soup... directions are on the back and you can tinker with them however you want. I make it in the crock pot (yesterday) and let it go all day, I don't soak the beans overnight. I just start with the water and beans for the first 5 hours and then begin adding the other things (cubed tomato's, onion, garlic, rosemary, ham, etc. or whatever you like) Add some crusty bread and you are good to go... this one freezes great too.
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Old 09-21-2009, 04:34 PM
 
Location: Arizona
1,034 posts, read 3,856,960 times
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Default Sweet Sausage Soup

I never measure so the measurements listed are recommendations:

1 lb ground sweet Italian sausage
1/2 - 1/4 of a white onion, chopped
1-2 stalks of celery, chopped
1-2 carrots, chopped
1-2 zucchinis, chopped
1 tsp crushed garlic
1-2 cups russet potatoes, peeled and chopped into 1" cubes
1-2 cups cabbage (chopped) or spinach (fresh)
3-4 cans of chicken or vegetable broth (I use 2 chicken 1 vegetable)
1 can tomato sauce
1-2 cups water
1 cup of uncooked white rice
Seasonings to taste

Brown sausage in skillet or pot (use butter or oil if the skillet is not non-stick). Add onions sautee for 5 min. Follow with celery for 5 min, then carrots, zucchini, and potatoes each separately for 5 minutes. Add garlic. Sautee everything together for about 8-10 minutes. Transfer to a pot if needed so liquid can be added. Add liquids, including tomato sauce and water. Season to taste (I usually add pepper only since broth is salted). Simmer for 1.5 hours uncovered. Add spinach or cabbage. Add uncooked rice. Simmer for another 1/5 hour. Serve.

I put a little parmesan on top of mine and serve with garlic bread. Makes enough soup for about 8 servings.
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Old 09-21-2009, 07:59 PM
 
Location: SoCal desert
8,093 posts, read 13,189,343 times
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Here's 2 different ones:

Spicy Tuscan Soup
Recipe By : Low Carb email list
Serving Size : 12
1 pound Italian sausage
1 pound Andouille Sausage -- diced
1 small onion -- diced
3 cloves garlic -- minced
5 cups chicken broth
10 ozs frozen chopped spinach -- thawed
1 cup heavy cream -- Optional
Salt and pepper -- to taste
Freshly grated parmesan or romano cheese -- optional

Remove sausage from casings. Brown sausage in a medium soup pot along with onion and garlic; drain fat.
Add Andouille sausage and brown 2 more minutes, stirring occasionally.
Add broth and undrained spinach; bring to a boil.
Cover and simmer 30 minutes.
Add cream and simmer a few minutes until cream is heated.
Season to taste.
Sprinkle a little cheese over each serving, if desired.
Very low carb. Spicy. You can substitute Beet Greens or Kale for the Spinach. The hardest part about this soup is browning the sausages.
***

Thai Chicken Cabbage Soup

Recipe By : Somewhere on the internet
Serving Size : 6
3 ea chicken breasts, no skin, no bone
8 cups chicken broth
2 leeks -- sliced
6 carrots -- cut into 1 inch pieces
1 med cabbage -- shredded
1 teaspoon Thai chili sauce, (I use the brand Taste of Thai sweet red)

Original recipe also had 1 (8 ounce) package uncooked egg noodles, but I make it without.

Place chicken breasts and broth into a Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
Put the leeks and carrots into the broth and simmer them for 10 minutes, or until tender. Shred the cooled chicken into bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be
thick like a stew. Serve hot and flavor to taste with Thai chili sauce. (I stir the chili sauce right into the soup.)
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Old 09-21-2009, 08:03 PM
 
4,541 posts, read 13,094,709 times
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Rachel Rays Chicken Tortilla Soup is my current favorite. You can get the recipe on her site.

I cheated and made it with one of those store bought chickens and used boxed chicken broth the last time I made it.

It's a good way to use up the bottom of the bag, leftover tortilla chips, too!
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