time for soup!!

RE: time for soup!! (ann peeples)

Thu, 15 Feb 2007 07:29:49 GMT

Brunswick Stew-this is a marvelous recipe-even better the 2nd day!!!Enjoy...
INGREDIENTS
1 tablespoon vegetable oil
1 pound country style pork ribs
1 onion, chopped
1 roasted chicken, deboned and shredded
1 (28 ounce) can diced tomatoes
3/4 cup ketchup
1/2 (10 fluid ounce) bottle steak sauce
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 lemon, juiced
2 cubes chicken bouillon
1/2 tablespoon ground black pepper
1 (15 ounce) can whole kernel corn, undrained
1 cup frozen lima beans, thawed
DIRECTIONS
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High

RE: time for soup!! (CajunKing)

Wed, 15 Nov 2006 13:48:51 GMT

Sneetch and fellow roadfooders

glad you liked them, I am glad everyone liked the pea soup recipe

RE: time for soup!! (Sneetch)

Wed, 15 Nov 2006 12:27:16 GMT

..more "thank you's" to Cajunking - definately the best pea soup recipe i've gotten my hands on yet! i doubled the recipe, and it still only lasted 2 days - EVERYBODY had to have seconds and thirds!

RE: time for soup!! (Salustra)

Mon, 13 Nov 2006 15:07:33 GMT

I propose that cajunking be renamed SoupKing!
There are enough new soup recipes here to keep me busy through 2 winters (they don't last long here in SoCal).

RE: time for soup!! (CajunKing)

Mon, 13 Nov 2006 14:49:39 GMT

1 Sweet potato, peeled & cut into 2 inch pieces
1/2 head of cabbage, cut into 12 pieces
2 large zucchini, cut into 1 inch slices
3 ribs celery, cut into 1 inch pieces
2 onions, roughly chopped
1 (28oz) can tomatoes, chopped
1 (28oz) can tomato sauce
1 cup chicken broth
1 TBSP dried basil
1 pkg dry onion soup mix
1 TBSP sugar
2 jalapenos, stemmed & chopped
2 anaheims, stemmed & minced
salt & pepper
2 cups shell pasta, cooked

In crock pot stir together all ingredients except pasta

Cook on low heat for 7 hours

Add the pasta and warm just before serving

RE: time for soup!! (roossy90)

Tue, 07 Nov 2006 20:05:12 GMT

Thanks Rusty///
Either you can email me or post it here.
I have the book "The cabbage Soup Diet" somewhere around here in my unpacked things..

RE: time for soup!! (CajunKing)

Mon, 06 Nov 2006 11:30:37 GMT

quote:
Originally posted by xannie_01

has anyone ever made a soup using a smoked
turkey carcass?

Every time I smoke a turkey I make smoke turkey broth,
hmmmmm some of the best stuff in the world.

I use it in my gumbo, gives it a nice smokey yummmm taste to it.

I have about 5 gallons of smoked turkey stock in my freezer right now

RE: time for soup!! (xannie_01)

Sun, 05 Nov 2006 18:43:44 GMT

has anyone ever made a soup using a smoked
turkey carcass?

RE: time for soup!! (Sneetch)

Fri, 03 Nov 2006 14:04:39 GMT

you're welcome, annpeeples...however, as a lover of all things cabbage, i may find i like roosy's recipe better than mine! cajunking's pea soup recipe is next on my list of things to do...got enough killer soup recipes to get me through the next couple of years!

RE: time for soup!! (Rusty246)

Fri, 03 Nov 2006 14:04:36 GMT

quote:
Originally posted by roossy90

Several months back, someone sent me a cabbage roll soup recipe.
I have not yet made it, but it sounds great.
I wish I had the name of the Roadfoodie that sent it to me to thank them for it!

Cabbage Roll Soup
2LBS GROUND BEEF
2 LARGE ONIONS
BROWN THE ABOVE AND DRAIN WELL
ADD TO THE ABOVE TO:
3LBS OF CABBAGE CHOPPED
1/2 CUP OF WHITE SUGAR
1/4 CUP LEMON JUICE
14OZ CAN OF BEEF BROTH
2 LARGE CANS TOMATO SAUCE
1 LARGE CAOF DICED TOMATOES
2LARGE CANS OF WATER
1/2 - 3/4 CUP OF WHITE RICE

BRING ALL TO A BOIL THEN SIMMER UNTIL RICE AND CABBAGE ARE DONE.
THIS MAKES ALOT OF SOUP, BUT YOU CAN FREEZE IT.

On a similar note, if you omit the sugar, lemon juice, and rice...add two cans kidney beans, a dash or two of basil, you'll have a close clone to Shoney's "cabbage beef" soup. Regardless SHoney's is a chain, that is GOOD soup!..

roosy90, I have that "skinny soup" recipe if you need it.

RE: time for soup!! (salsailsa)

Fri, 03 Nov 2006 13:36:50 GMT

That soup sounds great Roossy! Thanks for posting. I can't wait to try it.

RE: time for soup!! (roossy90)

Fri, 03 Nov 2006 13:03:10 GMT

I love cabbage soup.. I wish I could have stuck to that cabbage soup diet.
I must get the book out again to prompt me.....
(I live alone, so I can eat all I want!!!!!)

RE: time for soup!! (ann peeples)

Fri, 03 Nov 2006 09:52:58 GMT

I have been looking for a cabbage soup recipe-this sounds like a winner! Thanks!

RE: time for soup!! (roossy90)

Tue, 31 Oct 2006 18:20:21 GMT

Several months back, someone sent me a cabbage roll soup recipe.
I have not yet made it, but it sounds great.
I wish I had the name of the Roadfoodie that sent it to me to thank them for it!

Cabbage Roll Soup
2LBS GROUND BEEF
2 LARGE ONIONS
BROWN THE ABOVE AND DRAIN WELL
ADD TO THE ABOVE TO:
3LBS OF CABBAGE CHOPPED
1/2 CUP OF WHITE SUGAR
1/4 CUP LEMON JUICE
14OZ CAN OF BEEF BROTH
2 LARGE CANS TOMATO SAUCE
1 LARGE CAOF DICED TOMATOES
2LARGE CANS OF WATER
1/2 - 3/4 CUP OF WHITE RICE

BRING ALL TO A BOIL THEN SIMMER UNTIL RICE AND CABBAGE ARE DONE.
THIS MAKES ALOT OF SOUP, BUT YOU CAN FREEZE IT.

RE: time for soup!! (ann peeples)

Tue, 31 Oct 2006 09:58:12 GMT

Wonderful new additions of soups!!!I just wanted to say I made The recipe for pea soup provided by Cajunking and it is the BEST I have ever had!!!!!!!!My husband went nuts over it, and kept saying "MMMMM"as he was eating it.A habit I find annoying,but I agree with his enthusiasm.Thanks again!!!!!

RE: time for soup!! (CajunKing)

Thu, 26 Oct 2006 14:18:42 GMT

Turkey Day Leftover Chowder

4 cups turkey or chicken stock
1 TBSP veggie oil
1 cup yellow onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
3 cups leftover mashed potatoes
1/2 tsp basil, dried
1/2 tsp marjoram, dried
1/2 tsp salt
freshly ground pepper to taste
1 cup cubed leftover turkey
1 cup cubed leftover ham

In large stock pot over medium heat saute, onion, celery, garlic in the oil
Add remaining ingredients
reduce heat to medium low
simmer about 15 minutes covered
then uncover and simmer 15 to 20 minutes

RE: time for soup!! (CajunKing)

Thu, 26 Oct 2006 13:48:22 GMT

Smoked Salmon Chowder

2 TBSP butter
1 TBSP veggie oil
1 cup yellow onion, chopped
3 cloves garlic, minced
3/4 cup celery, diced
1/3 cup a-p flour
6 cups fish stock or chicken stock
2 russett potatoes, peeled and diced
1 tsp tarragon, dried
1 tsp thyme, dried
1/2 tsp dill weed, dried
1 tsp paprika, smoked
8 oz smoked salmon, skin removed and flaked
1 TBSP lemon juice
3-4 drops hot sauce
1 tsp salt
Freshly ground pepper to taste
1/4 cup dry white wine
1 cup half and half

In a large dutch oven over medium heat, melt butter witht heoil
Add onion, garlic and celery, saute until veggies are tender (5 minutes)
Add flour, stir until bubbly
Add stock, stir until slightly thickened
Add potatoes, tarragon, thyme, dill & paprika cover and simmer until potatoes are tender (15 minutes)
Add salmon, lemon juice, hot sauce, salt, pepper and wine.
Simmer uncovered 10 minutes
Add half & half
simmer over low heat until heated through (5 minutes)

Serve & Enjoy

RE: time for soup!! (John A)

Wed, 25 Oct 2006 17:40:08 GMT

How about some homemade Pasta e Fagioli.

White Navy or Great Northern Beans
One can Italian Stewed Tomatoes
Three Cloves Garlic
One Large or Two Small Carrots
One Large Stalk of Celery
Basil
Oregano
Red Pepper
Salt & Pepper
Olive Oil

My mother would buy raw beans and start from scratch. I use three cans of Bush's beans rinsed in a colander, cover with water and add a can of chopped Italian Stewed Tomatoes. Throw in a little Olive Oil, finely chopped Garlic, Carrots, Celery, a dash of Basil, Oregano, Red Pepper, and S&P. Simmer for an hour, cool it down, and put in the refrigerator for at least one day. When you’re ready to eat it heat the beans, boil up some thin spaghetti, and mix together. Make a small salad, cut up some crusty bread, and you’re good to go.

John

RE: time for soup!! (CajunKing)

Wed, 25 Oct 2006 15:43:10 GMT

Bean and Beer Soup with Ham

This is a hearty soup I make for Football get togethers

2 TBSP Veggie oil
1 cup yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
6 cups chicken broth
1 can beer
1 tsp worcestershire sauce
Hot sauce to taste ( I like a lot)
1/2 tsp dried marjoram
1 tsp dried thyme
1 tsp salt
freshly ground black pepper to taste ( I like a lot)
2 (15 oz) cans Great Northern beans, drained and rinsed
3 cups cubed ham
1/4 cup parsley, chopped
1/4 cup green onions, chopped
1 cup cheddar cheese, grated
pretzels, crushed

In large soup pot over medium heat warm the oil

Add veggies and garlic, saute until tender (about 5 mintues)
Add remaining ingredients except toppings
Reduce heat to medium low
simmer, uncovered until flavors are blended (about 30 minutes)

For a thicker soup, puree two cups of soup in blender and return it to the soup

top each bowl with green onions, cheese, and crushed pretzels

enjoy

RE: time for soup!! (CajunKing)

Wed, 25 Oct 2006 15:28:34 GMT

quote:
Originally posted by annpeeples

Wow!!!I am overwhelmed!!Which one to make 1st???All look wonderful,but as I have been waiting for a pea soup recipe,and I happen to have a spare ham hock.......

funny how that happens isn't it

RE: time for soup!! (ann peeples)

Wed, 25 Oct 2006 07:39:55 GMT

Wow!!!I am overwhelmed!!Which one to make 1st???All look wonderful,but as I have been waiting for a pea soup recipe,and I happen to have a spare ham hock.......

RE: time for soup!! (Fieldthistle)

Wed, 25 Oct 2006 07:12:01 GMT

Hello All,
I'm not a soup maker, but my wonderful wife is super at making and creating soups.
Last week she made a soup that was a delight...her it is...
3 tbs. of olive oil
3 cloves of garlic, minced
1 to 2 cups of mushrooms, chopped (your choice of mushrooms)
1/4 pound or so of prosciutto, chopped
1 head of escarole (or other bitter green) roughly chopped
2 or 3 cans of chicken broth
optional: 1 can of cannellini beans (drained and rinsed)

Heat olive oil and saute garli. About 1 minute, add mushrooms and prosciutto, and continue
to saute for about 1 or 2 minutes. Add escarole, ( and a little more oil if necessary)
and saute until escarole is wilted. Add broth, (and cannellini beans if using); heat through or
bring to boil. Serve with grated parmesan cheese or romano on top.

Enjoy,
Fieldthistle

RE: time for soup!! (CajunKing)

Tue, 24 Oct 2006 00:29:34 GMT

My Grandfather's sister is an old order church of the brethren, Yes this is not technically a soup, (more like a chicken and noodles) but it is a great cold winter day good food.

Chicken Pot Pie

1 3 1/2 - 4 lb chicken
4 medium-sized potatoes, peeled and cut into chunks
1 onion, diced
2 small carrots, chopped
salt and pepper
pot pie squares (recipe follows)

Cook the chicken in 2 quarts water until it is partly tender.
Then add the potatoes, onion and carrots
Cook until everything is completely tender
Remove meat from bones and set aside

Bring broth to a boil
Drop pot pie squares into boiling broth
Cook 20 minutes or until tender
Return chicken to the broth
season

serve steaming hot

Pot Pie Dough

2 eggs
2 cups flour
2-3 TBSP cream

Break the eggs into the flour
Work together adding the cream to make a soft dough
Roll out as thin as possible
cut into 1" x 2" rectangles with sharp knife
Drop them into the boiling broth

Hope yall enjoy

RE: time for soup!! (CajunKing)

Mon, 23 Oct 2006 23:16:12 GMT

Thank you

If Gram pat was still alive she would love to hear you liked it, I know I did.

She was a remarkable cook.

RE: time for soup!! (salsailsa)

Sun, 22 Oct 2006 11:55:57 GMT

quote:
Originally posted by cajunking

Ann,

I did some digging and found Gram Pat's Ole Fashioned Split Pea Soup
Hope you like it.

1 pound dried split peas, rinsed and picked over
8 cups chicken broth
1 small ham hock
2 medium onions, chopped
2 medium carrots, peeld and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/4 cup chopped parsley
1 1/2 tsp fresh thyme
1 bay leaf
salt to taste
black pepper to taste

croutons for garnishment

In a large pot over medium heat, combine the split peas, broth and ham hock

Cover, and bring to a boil

Simmer uncovered for 15 minutes

Skim off any foam that forms, reduce heat to medium low

Add the onions, carrots, celery, garlic, parsley, thyme, and bay leaf

Simmer partially covered until the peas and ham are very tender about 1 to 1 1/2 hours

Remove the bay leaf, discard

Remove the Ham hock, chop the meat, discard the bone set aside

Puree soup in blender or food processor, or if you have a stick blender puree it in the pot.

Return the ham to the soup

Season with salt and pepper to taste, reheat

Garnish with home made croutons

Serve & Enjoy

Cajunking,

This is by far one of the best pea soup recipes that I have ever made or had and I've had LOTS. Thank you so much for sharing the recipe!

ailsa

RE: time for soup!! (shortchef)

Sat, 21 Oct 2006 21:49:38 GMT

Yep, looks like the ones I just bought at our local farmer's market. Bean soup tomorrow, for sure.

RE: time for soup!! (RubyRose)

Sat, 21 Oct 2006 12:55:23 GMT

I took this picture when I was at the farmers' market this morning - my idea of a perfect beginning for split pea soup.

RE: time for soup!! (CajunKing)

Tue, 17 Oct 2006 15:42:18 GMT

Ann,

I did some digging and found Gram Pat's Ole Fashioned Split Pea Soup
Hope you like it.

1 pound dried split peas, rinsed and picked over
8 cups chicken broth
1 small ham hock
2 medium onions, chopped
2 medium carrots, peeld and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/4 cup chopped parsley
1 1/2 tsp fresh thyme
1 bay leaf
salt to taste
black pepper to taste

croutons for garnishment

In a large pot over medium heat, combine the split peas, broth and ham hock

Cover, and bring to a boil

Simmer uncovered for 15 minutes

Skim off any foam that forms, reduce heat to medium low

Add the onions, carrots, celery, garlic, parsley, thyme, and bay leaf

Simmer partially covered until the peas and ham are very tender about 1 to 1 1/2 hours

Remove the bay leaf, discard

Remove the Ham hock, chop the meat, discard the bone set aside

Puree soup in blender or food processor, or if you have a stick blender puree it in the pot.

Return the ham to the soup

Season with salt and pepper to taste, reheat

Garnish with home made croutons

Serve & Enjoy

RE: time for soup!! (Pwingsx)

Tue, 17 Oct 2006 01:37:32 GMT

Donna, Donna,

Could I please have your oyster soup recipe? It sounds wonderful. And tell me, would it still be all right as long as I used unsalted butter? I'm afraid Plugra is a little bit out of my reach.....

RE: time for soup!! (CajunKing)

Tue, 17 Oct 2006 00:49:16 GMT

Ann & everyone else,

I think I did it. I think I perfected my beef and barley soup. Here it is let me know what you think.

10 cups beef broth
1 1/2 - 2 pounds beef bottom round, cut into 1 inch cubes
1 (28oz) can diced tomatoes with juice
1 large onion, thinly sliced
2 medium carrots, sliced
2 celery stalks, sliced
1 pound corn (I used the corn from this summer I put away)
1 pkg frozen lima beans or peas (I think about 10 oz)
1/2 cup pearl barley
1 bay leaf
1 pkg frozen green beans (again appx 10 oz)
1 TBSP worcestershire sauce
salt to taste
cayenne to taste
black pepper to taste

In a large stock pot over medium heat, combine the tomatoes, 9 cups of the broth, beef, onion, carrots, celery, corn, limas, barley and bay leaf

Cover and bring to a boil

reduce heat to medium low, simmer partially covered, until the meat, barley and vegetables are tender, about 1 1/2 hours

Using ladle remove any foam that forms during the cooking time

add more broth if too much has evaporated

add the beans and stir, add more broth if necessary simmer for 15 to 20 minutes more.

add worcestershire and seasonings, simmer another 5 minutes

serve and enjoy