time for soup!!

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Barney
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RE: time for soup!! 2006/08/27 15:15:54 (permalink)
Annpeebles: Copied some of the soups mentioned here to save for cold weather (98 degrees today). However, I also love bean soup and would love to have your recipe! Please post for us! Your use of bay leaves sounds delightful. Great recipes though on this topic. I just love to cook soup on a cold fall or winter day and thanks to this board, I have a few new ones to try. Barney
#31
Barney
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RE: time for soup!! 2006/08/27 15:17:18 (permalink)
Good Grief!!! I finally made it to "hamburger"! Must get busy and post more. Barney
#32
Greyghost
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RE: time for soup!! 2006/08/30 22:45:25 (permalink)
Wow, what great Souperstars we have here! This is a great thread. All the recipes impress me. Really great stuff all around. I am particularly impressed by Cajunkings recipes. I do not know if CK is actually Cajun or even lives in bayou country, but he certainly has the real deal regarding this sort of cooking. Beats that New Jersey Cajun TV cook every time anyway. Bam!
#33
ann peeples
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RE: time for soup!! 2006/08/31 09:55:22 (permalink)
Barney-my bean soup is simple.I do not soak the beans, ever, and I use a 16 bean mix(Jack Rabbit brand-or any other will do)By the way-this is a crockpot recipe....I place a ham bone in the crockpot, put the beans in,then celery leaves(3-4 handfuls from fresh celery)10 whole peppercorns, 3 large bay leaf, and 1 small onion, chopped.Cover with water and cook on high 8 hours.Then I remove the ham bone, turn temperature to low, and cook over night.After the soup has cooled, what you have is VERY thick soup that does benefit from water being added when reheated.I have made this recipe for 27 years and am known far and wide for it!!!
#34
ann peeples
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RE: time for soup!! 2006/08/31 09:57:40 (permalink)
By the way-I made cajunkings corn soup (God,our nights are cold already!)and it was magnificent.Fresh corn from the field,etc.MMMMMMM!
#35
shortchef
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RE: time for soup!! 2006/08/31 13:02:44 (permalink)
Ann, thanks for the bean soup recipe, I'll try it this weekend. I bought a bag of those mixed beans this spring and they're still in the pantry. Headed to Kroger now for some ham hocks.
#36
Sundancer7
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RE: time for soup!! 2006/08/31 13:16:05 (permalink)
quote:
Originally posted by annpeeples

Barney-my bean soup is simple.I do not soak the beans, ever, and I use a 16 bean mix(Jack Rabbit brand-or any other will do)By the way-this is a crockpot recipe....I place a ham bone in the crockpot, put the beans in,then celery leaves(3-4 handfuls from fresh celery)10 whole peppercorns, 3 large bay leaf, and 1 small onion, chopped.Cover with water and cook on high 8 hours.Then I remove the ham bone, turn temperature to low, and cook over night.After the soup has cooled, what you have is VERY thick soup that does benefit from water being added when reheated.I have made this recipe for 27 years and am known far and wide for it!!!


Ann, that sounds really good. I will try it for my family although I do not do beans myself.

Paul E. Smith
Knoxville, TN
#37
CajunKing
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RE: time for soup!! 2006/08/31 14:10:27 (permalink)
Ann

Glad you liked the corn recipe, I am tweaking my beef and barley soup, i was not happy with it this last time. Needed something else just can't figure out what.

Greyghost

I call myself an exiled cajun, I spent several years floating through the bayous and learning how to live like a cajun. they are some truly great people. I loved the lifestyle and the food they live on, I miss my time there and try to visit my friends there as often as I can.

Thanks to you both for your comments it really made my day.



#38
Peachpie9
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RE: time for soup!! 2006/09/03 16:02:18 (permalink)
Hello Ann:

I agree with Jimeats that it's too soon to think about soup, but for different reasons: it's just too hot!

I was flying through the thread, reading just the names of the soups (don't want to see any boiling, simmering, cooking words right now) and the short posts. I was trying to make sure I didn't duplicate when I tell you that I'll be back in a few weeks to post my Split Pea soup recipe, when I saw your request for--Split Pea soup! I think you'll like it. I KNOW I'm going to love some of the recipes posted here. See you when the frost is on the pumpkin!

Catherine
#39
RubyRose
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RE: time for soup!! 2006/09/03 17:17:49 (permalink)
What wonderful soup ideas! I made cajunking's corn soup and it was delicious. I usually make the PA Dutch chicken corn soup this time of the year and it was a welcome change of pace. I've been cut and pasting all the recipes on this thread for cooler weather.

Cajunking, try adding a little Worcestershire sauce to your beef barley soup.
#40
xannie_01
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RE: time for soup!! 2006/09/03 17:18:52 (permalink)
okay, now you all have me
pulling out my soup pot.
#41
Greyghost
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RE: time for soup!! 2006/09/03 17:29:50 (permalink)
It is never too hot for soup. I don't care if you live on the equator. I do not see people anywhere in the world saying it is too hot for tea or coffee. Plus in this modern age we do have chilled soups, just like we have iced tea.

Soup, it is what's for dinner in any all seasons and has been throughout history.
#42
Greymo
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RE: time for soup!! 2006/09/03 17:49:33 (permalink)
quote:
Originally posted by Greyghost

It is never too hot for soup. I don't care if you live on the equator. I do not see people anywhere in the world saying it is too hot for tea or coffee. Plus in this modern age we do have chilled soups, just like we have iced tea.

Soup, it is what's for dinner in any all seasons and has been throughout history.


I agree. We enjoy soup all year round and always enjoy it. This past week we had cheese soup with fresh corn kernels in it and it was terrific.
#43
RubyRose
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RE: time for soup!! 2006/09/03 18:04:35 (permalink)
quote:
Originally posted by Greyghost

It is never too hot for soup. I don't care if you live on the equator. I do not see people anywhere in the world saying it is too hot for tea or coffee. Plus in this modern age we do have chilled soups, just like we have iced tea.

Soup, it is what's for dinner in any all seasons and has been throughout history.


It's never too hot to eat soup but sometimes it's too hot to cook it in a non-air conditioned kitchen. On the other hand, it's too cold to grill outside in winter so I try to strike a balance.

#44
xannie_01
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RE: time for soup!! 2006/09/03 18:05:56 (permalink)
amen, RubyRose!
it's just about time to
start making green chile stew.
#45
Sonny Funzio
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RE: time for soup!! 2006/09/03 19:43:01 (permalink)
Mmmmmm ... soup with freshly made bread and ceasars salad ... one of my favorite fall meals.

One thing I hope to get to soon, is to finish my attempt at "reverse-engineering" the recipe for Whole Foods' Triple Squash Soup.
#46
ann peeples
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RE: time for soup!! 2006/09/03 19:49:08 (permalink)
Hope you guys enjoy the bean soup...my husband doesnt do beans either, but i love this soup-he gets something else on those evenings!!But he does make the best homemade rolls to go with it...
#47
ann peeples
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RE: time for soup!! 2006/09/03 19:52:26 (permalink)
cajunking-and all of you-I have decided to play around with beef barley soup...I am going to use my leftover potroast and all that is in it, some barley, a little wine, and who knows what else.i will let you know the outcome
#48
mayor al
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RE: time for soup!! 2006/09/03 20:20:37 (permalink)
When whole Boneless Sirloin Tips were on sale recently, I bought a 12 pounder. ($1.69 a lb commercial wrap) I had the meatman cut it into one inch steaks. We froze the pieces 2 or 3 to a package. This weekend we decided we wanted some soup for supper. It is finally getting down into the 50's at night, so it sounded good to welcome the post-90 degree weather with a pot of beef veggie soup. Two large chunks of the Sirloin, some onion and garlic and a bit of water to cover in the Crock-pot. 8 hours later added the carrots and potatoes and celery and some more chunks of onion, and some beef bullion cubes and more water. Let that go overnight. Today we chowed down on the stuff....and even gave each of the dogs a cup of the broth over their food. All of us are quite happy with the results.

Following the initial lowering of the level of the contents in the Pot, we added more carrots and seasoning, and a large can of Beef Veggie Soup and let the remaining soup simmer for a couple of hours. A bit of Montreal Pepper seasoning helped with the flavor on the new batch. Not quite up to the taste of the first batch, but quite good enough to tide me thru the Louisville- Kentucky Football Game this evening.
Soup and Football go together in the Ohio Valley!
#49
xannie_01
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RE: time for soup!! 2006/09/03 20:23:37 (permalink)
Mr. Mayor,
i do almost the same thing and the hubster
calls it growing soup..i just keep
adding more vegetables..it gets thicker and richer
with each addition.
great..now he's chiding me to make some
tomorrow..
#50
ann peeples
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RE: time for soup!! 2006/09/03 20:28:56 (permalink)
Thanks you two-sounds wonderful and easy...Just a thought, or rather wanting opinions-I prefer using beef base over boullion-how do you guys feel?
#51
mayor al
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RE: time for soup!! 2006/09/03 20:31:04 (permalink)
Ann-
I am a cheapskate. We buy the cubes at Costco in large containers for "next to nothing" so tossin 5 or 6 into a Crockpot doesn't make me think of food costs !
#52
xannie_01
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RE: time for soup!! 2006/09/03 20:31:44 (permalink)
ann,
i use just the beef base..
that jar stuff called
better than boullion.
it has less sodium than the cubes.
#53
shortchef
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RE: time for soup!! 2006/09/04 13:45:16 (permalink)
Me, too. Mr. Mayor, Costco also sells the beef paste, as well as the chicken. We shopped at our Costco on Saturday and I saw it there. Sometimes they have it, sometimes they don't. It makes a great Au Jus.
#54
CajunKing
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RE: time for soup!! 2006/09/05 01:33:52 (permalink)
Al

You are right about the weather here in the ohio valley, 59 degrees right now, starts me thinking about soups and chili. This weekend I made a big pot of chili, and have worked on it all weekend. I vaccum packed some and froze it.

I brought some snapper, grouper, shark and shrimp back with me, I am thinking a nice seafood chowder this weekend.

As for not heating up the kitchen for our roadfood friends that are still sweltering, Crock pots make wonderful soup, and they don't heat the kitchen up too much, but they do make the house smell wonderful though.



#55
TheHotPepper.com
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RE: time for soup!! 2006/09/05 02:34:26 (permalink)
PEPPERJACK CHEESE SOUP

3 tablespoons butter
1 1/2 cups chopped celery
1/2 cup chopped scallions
5 cups chicken stock
1 1/4 cups instant potato flakes
2 cups milk
2 cups shredded pepperjack cheese
2 teaspoons chili powder
2 teaspoons salt

On medium heat add butter, celery, and scallions to pot and cook for 10 minutes (stir, do not brown).
Add stock, chili powder, and salt.
Bring to a boil.
Cover, lower heat, and simmer for 20 minutes.
Slowly add milk and cheese, stirring constantly (do not boil).
Reseason to taste (with salt and chili powder).


#56
ann peeples
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RE: time for soup!! 2006/09/05 06:13:30 (permalink)
The pepperjack soup looks wonderful!
#57
Grillmeister
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RE: time for soup!! 2006/09/05 08:51:33 (permalink)

Still warm here but I'm copying these great recipes! Does anyone have a good chicken and dumplings recipe?
#58
LindaW
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RE: time for soup!! 2006/09/06 10:12:57 (permalink)
here's a link to Paula Deen's recipe on the foodnetwork....I never tried it...but saw it and remembered that someone wanted a recipe...

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26265,00.html
#59
CajunKing
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RE: time for soup!! 2006/09/06 15:17:38 (permalink)
Cajun Corn and Crawfish Chowder

1 pound crawfish meat (you can use crabmeat as well)
1/4 cup butter
1/4 cup chopped onion
2 cups chicken stock
salt and pepper and cayenne
1 cup fresh corn
1/4 cup a-p flour
2 cups heavy cream (you can use half and half, but it's not as rich)
garlic powder (to your liking)

Cut fresh corn from cob and save scrapings and milk, set aside.

Melt butter in sauce pan, add onions and sweat them.

Add flour into butter and onions, blend well.

Add chicken stock, stirring constantly.

Cook until thick and smooth.

stir in cream, crawfish meat, corn and seasonings

cook over low heat until the corn is tender and the meat is heated through.

#60
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