Soup Again II

  • pointsevenout 3 years ago
    Now that the original "soup again" string has hit 100 entries, it is time to start another string so it's easier to browse. Here's the link back to the original string. Please keep posting those soup critiques and recipe links: Soup Again
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  • pointsevenout 3 years ago said:
    Recipe by Windy1950: Bean Soup With Salt Pork
    Good soup. Doubled the recipe. It simmered up in 1 hours time. Strange.
    Didn't figure out where to add the chicken broth. I'm sure it would have tasted much better than it already did with the broth added.
    Used Mesquite smoke and a half pound of hamburger 'cause that's what I had on hand.
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  • windy1950 3 years ago said:
    LOL Egads, Points, thanks for the heads up on the chicken broth. Now that I think of it, I can't remember whether or not I put it in the last time I made it; probably not, because I haven't made or bought stock in a long time. I know it was good, so I'm going to edit that item out. Thanks for the review and the rating.
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  • pointsevenout 3 years ago said:
    Recipe by Silverqueen: Hearty Beef And Beans
    This is a baked chunky beef and bean SOUP. I really didn't care for it. Looks pretty in the bowl but has a lack-luster flavor about it.
    I would recommend other spices to jazz it up a little.
    Not sure why the author spec'ed to layer the ingredients seeing the end product is a thin soup. A dutch oven simmered on the stovetop would result just as well.
    A thickener might help along with other spices to make it hearty.
    I used a beef butt for the stew beef and made from scratch navy beans.
    At a minimum needs salt.
    Added pics to the recipe.
    Use a drip pan if you bake this in a 2-quart dish.
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  • pointsevenout 3 years ago said:
    Recipe by Ahebert: Cheesy Chicken Enchilada Soup/saved
    VELVEETA ALERT!!!!!! VELVEETA ALERT!!!!!!!!!
    All you Velveeta snobs, leave this recipe alone. All else enjoy this rich, thick, flavorful soup.
    Used "from scratch" enchilada sauce and tortilla strips.
    The "optional" salt seasons the soup just right.
    Doubled the recipe just fine.
    Topped the soup with tortilla strips, cheese, and a dollop of sour cream.
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  • pleclare 3 years ago said:
    Yum!
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  • mrtnzangel8 3 years ago said:
    Chicken enchilada fan here! Will have to give the soup version a whirl...
    Did you post a pic, Point? Always love your pics. :)
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  • pointsevenout 3 years ago said:
    Yes. It's my pic on the recipe's page.
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  • pointsevenout 3 years ago said:
    Recipe by Elgourmand: Guidos Portuguese Bean Soup/saved
    A nice bean soup. Never made it with cabbage before.
    Didn't have Portuguese sausage or plonk.
    Subbed thick cut fatty smoked bacon.
    Lots of flavor. Doesn't need much extra salt.
    Sassied it up with a piece of cornbread.
    Made a pic.
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  • keni 3 years ago said:
    Ha! This was on my list for the next soup.... which was gonna wait til soup season, but changed my mind and it's on the list for today or tomorrow... beans are in process. I just don't wanna wait til we're not pushing 100 for this one. It's not 100 in the house,and I'll use the slow cooker, too, so it's a go!
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  • keni 3 years ago said:
    Made, reviewed and photographed :)
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  • pointsevenout 3 years ago said:
    Recipe by Charity: Butter Bean Soup/saved
    I liked the light and delicate soup taste, not as the title blurb "rich and creamy" decrys.
    Had to make some changes. No cubed ham; used bacon, diced up and rendered 'till almost crisp. No red potatoes; used russet. Used Lima beans fresh from the garden. Used home made condensed cream of celery soup.
    Needed some salt and pepper when done. Doubled up on the spices.
    Take an immersion blender to the potatoes if you want a thicker soup.
    Made a pic.
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  • pointsevenout 3 years ago said:
    Recipe by Jake: Acorn Squash Soup
    Made this recipe again and added pic. It is already reviewed in: Soup Again second from top of page.
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  • pleclare 3 years ago said:
    It's so hot and humid here,can't even think of soup...
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  • pointsevenout 3 years ago said:
    Recipe by Chefmeow: Chicken Corn Soup
    This is a soup that tries to be chicken and dumpling with corn added.
    The chicken flavor is there. I used thighs. Simmered them about 45 minutes before chunking out the meat.
    The dumpling crumbles were simply hard lumps. I suggest using a little baking soda or powder to give just a bit of a lift to make it more palatable.
    This soup looks more like a stew with the ratio of solids to liquids.
    Wouldn't hurt to use a little more stock to make it more soup-like.

    The little red and green bits seen in the pic are a couple of sweet bell pepper butts that were looking for a home.
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  • pointsevenout 3 years ago said:
    Recipe by Jemison: Ministrone Sicilian Style
    I'm a fool for soups on the short end of a pay check, even in these dog days of August.
    Check the spelling. It is a minestrone soup (spelled ministrone in the title, that way if you do a word search for it you will be able to find it) that is hardy with good flavor and fairly easy to make esp. if you use a food processor. I liked the sweet peppery taste and aroma of the basil touched with Parmesan cheese.
    It will keep you warm during the winter months and put a sweat bead on your forehead if you make it during the summer.
    I must admit I used 2t dried basil in place of the 2T fresh.
    Made pic for the recipe.
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  • mommyluvs2cook 3 years ago said:
    I forgot about this thread so I'm gonna go ahead and add this one here ;)

    Perfect egg drop soup!
    By: Keni How Do I Make Egg Drop Soup
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  • mommyluvs2cook 3 years ago said:
    By: Wynnebear Cream Of Spinach Soup/saved

    Flubbed up some but It still rocked! Awesome flavor!
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  • pointsevenout 3 years ago said:
    Recipe by Enewsome2: Healthy Hearty Lentil Soup
    Tasty lentil soup. My soup turned out exactly as the posted picture, although I did add some green bell peppers. Made a fresh loaf of Italian bread for the occasion.
    There was an ever so slight hint of crunch to the lentils at 35 minutes. Nothing that an extra 10 minute simmer time shouldn't cure.
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  • pointsevenout 2 years ago said:
    Recipe by Mbeards2: New Orleans Chowder/saved
    It's soup weather once again. This chowder has a little heat to it and warms you from the inside. It's veggie soup with spices added. Nothing wrong with the flavor or heat.
    Mother doesn't like it because those peppery spices land on her tonsils and gives her a fit. Yes, an octogenarian and then some with tonsils.
    Used Basic Vegetable Stock for the stock in the chowder.
    Couldn't see discarding the veggies from the stock so I doubled the chowder recipe, in a sense, using the veggies and extra water from the stock.
    Did both the flour thickener after sauteing the veggies and used a immersion blender sparingly in step 5 to get a nice thick chowder still with chunks of veggies.
    Took a lot of willpower to keep from putting some garlic in the mix.
    Posted pic on recipe.
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  • pointsevenout 2 years ago said:
    Recipe by Rottman: Pasta And Chickpea Soup/saved
    It will warm you up, but that's what soup does. Nothing special about the flavor. It's a bean/veggie soup made in chicken stock.
    I'm curious why the veggies and beans have to be simmered in a couple cups of the stock for an hour. Everything was sauteed in the first couple of steps.
    The veggies get plenty of simmer time once the pasta and the rest of the stock is added.
    I added a handful of chicken that gave its life for the stock back into the mix.
    Chicken, pasta, beans, veggies. That's a chicken noodle vegetable soup in my book. Added pic to the recipe.
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  • mommyluvs2cook 2 years ago said:
    Recipe by: Icecreamuffin

    Tons of flavor! I used an already prepared chicken rub and had to used dried basil. I cut the chicken stock down to 6 cups, but the orzo really does suck it up, so next time I'm sticking with 8. The colors in this soup are pretty! My 18 month old that hardly eats anything LOVED this!

    Chicken Herb Orzo Soup With Veggies
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  • mommyluvs2cook 2 years ago said:
    Recipe By: Sharebear1
    Chipotle Meatball Soup/saved

    I was a little scared of the chopped tomatillos going INTO the meatballs. It made them super moist and DELICIOUS! I got totally side tracked while making these meatballs and I forgot to add the rice :( BUT I threw some in the soup to make up, even though I think it would have been awesome in the meatball. I cut back on the chipotle peppers a bit for the kiddos but I think they could have handled the full amount. The bacon adds a VERY nice flavor to the broth. Loved it!
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  • pointsevenout 2 years ago said:
    Recipe by DetroitTokyo: Rustic White Bean Soup
    Good flavor. Recipe went together just as spec'ed.
    Used olive oil instead of the bacon grease, and did not use any of the optionals.
    Just plain ol' forgot to add any liquid smoke flavor.
    My soup turned out darker than DT's.
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  • mommyluvs2cook 2 years ago said:
    By Keni
    Potato Y Cheese Soup

    I threw this in my slow cooker in the morning, ran my errands, and came home to a delicious smelling house! I pureed mine as smooth as I could get it. My arm even was starting to hurt lol! I didn't listen to your directions cause I was being stubborn and threw the cream cheese in cold. Wish I would have listened to you. It never would fully melt and there were small pieces throughout the soup. Didn't hurt the taste, just the look. Topped mine with extra cheese and some green beans for color ;) 5 stars!
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  • pointsevenout 2 years ago said:
    Recipe by Kennadylovley: Rainy Day Soup/saved
    It's a well flavored soup. Used 2 tsp salt and 1 tsp pepper. Wouldn't use any more pepper than that.
    But dang! I forgot to add the peas. That's OK, I added some celery and green sweet bell pepper tops that I had set aside for another use when I made stuffed peppers last week.
    I find the recipe destructions somewhat nebulous on the pot size and amount of water.
    Don't think 1 tsp flour does anything to make the soup thicker. It would have to be at least 1 Tbsp. And you don't need any water to make a slurry to keep the flour from clumping as the hamburger and onion saute will adsorb the flour nicely.
    Sauteed the onions first then added the garlic, all 4 cloves, and sauteed until fragrant, then added the hamburger.
    Made mine in a stock pot. Put the diced potatoes in a bowl of water as I was processing them to keep them from browning up. The water and potatoes went into the stock pot and that seemed about enough water to make a soup. Eyeballed it was about 3 quarts water.
    Would have issued a 5-star rating if the destructions were a little more precise.
    And it rained this morning. Good enough excuse to make the soup.
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  • pointsevenout 2 years ago said:
    Recipe by DetroitToyko: Hurry Up Chicken Noodle Soup/saved
    In honor of three days of almost freezing weather I threw this soup together.
    Who doesn't like chicken noodle soup!
    A nice savory flavor. Doubled the recipe, added raw chicken, and simmered it out like I was making chicken stock.
    Wouldn't you know I forgot to buy the broccoli!
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  • Good4U 2 years ago said:
    Recipe by DetroitToyko Hurry Up Chicken Noodle Soup
    A nice tasty soup is always welcome at our table. I added more carrots b/c we like them and cooked the chicken in the stock. The addition of garlic really adds a great robust flavor to this soup. I did not have star pasta but used orzo instead and had some asparagus which was leftover, so I added it also. A nice easy versatile
    soup which didn't last long at all! The next time I make this it will be in a much larger batch. Thanks Dahlia, once again another great post:-)
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  • pointsevenout 2 years ago said:
    Recipe by Winslow1204: Navy Bean Soup/saved
    It's a well flavored soup, even with the skimpy salt and pepper measures, with lots of ham.
    There are some issues with the destructions but you can figure it out.
    Took 2 hours to simmer and could have used another half hour, but it was done enough for a hungry stomach.
    Got my meats worth out of this recipe. Used chicken stock for the water. All my stores didn't have ham bones so I used a marrow bone (cow). So it turned out to be a cock-a-oink-a- muah-muah-moooooooooo soup.
    I put the veggies in with the meats to simmer to ensure they were not in the least crunchy.
    Plenty of diced ham to chew on here. I did a small chop instead of dice.
    That said, there is nothing wrong with my dry navy beans. The last batch of navy beans, out of the same bean container, I cooked up per destructions on a baked bean recipe were less than spectacular.
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  • mommyluvs2cook 2 years ago said:
    Ah well so it had to have been the way the navy beans were cooked the last time. I like my veggies soft in soups too. I actually hate crunchy veggies in soups. That is a lot of ham!
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  • frankieanne 2 years ago said:
    Cock-a-oink-a-muah-muah-moooooo? Funny, pso.
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  • pointsevenout 2 years ago said:
    Recipe by Xeero: Vegetable Soup Puree
    It's a soup, a little uninspired.
    Not sure why it has to be pureed. An immersion blender for a few seconds will thicken it up and still leave nice chunks for the soup.
    It's heavy on the potatoes and has a little too much carrot.
    I threw in an onion and a stick of celery and a couple of garlic cloves.
    Probably would be a good soup for the colder season.
    Probably would add something to cream it up a little. Maybe cream cheese or heavy cream or sour cream and maybe a little vinegar.
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  • mommyluvs2cook 2 years ago said:
    Broccoli Cheddar Soup
    By: Keni

    I was not feeling well, so soup it was! This hit the spot!! I had to leave the celery out, didn't have it, and added the hot pepper sauce just to my bowl at the very end (maybe a little heavy handed? lol) so the kids could eat it. Caiden absolutely LOVED it, yay he got some veggies in him! Anyway, this was smooth, creamy and delicious! Thanks Keni!!!! Oh and I remembered to soften my cream cheese :) Lesson learned!
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  • pointsevenout 2 years ago said:
    Recipe by Tuilelaith: Lammas Harvest Holiday Soup Aka, Harvest Pepper Soup
    Good flavor and coloration. It's a veggie soup.
    Only used 1 Tbsp cajun seasoning. Could have used both of them.
    Typo on the sage. Should read 1/4 tsp instead of cup.
    I like my veggies soft. Sauteed them with the onions.
    Also some missing language in the fresh basil line.
    Floated a pat of butter in my soup bowl.
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  • lovebreezy 2 years ago said:
    Both chicken and beef bouillon, both fresh and dried basil, interesting. I like raw bell pepper but not a big fan of cooked so I think I'll pass. Thanks for the post.
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  • pointsevenout 2 years ago said:
    Recipe by Midgelet: End Of The Season Tomato Soup
    Good tomato-ey flavor. Nice touch with the diced tomatoes added in at the end.
    Only thing I didn't like is the thinness of the soup. It did thicken up just a little with the addition of the roux but I think it could be a little thicker. I like a soup to cling coat the spoon. I'm not talking about gravy but just a little more thickener in it than what is called out.
    Good cold too.
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  • frankieanne 2 years ago said:
    That looks like it would taste tomato-ey!
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  • mommyluvs2cook 2 years ago said:
    Slow Cooker Bean And Bacon Soup/saved
    By: Frankieanne

    Yummy! My dad used to make the Campbell's bean and bacon soup for me and my sister ALL the time when we were little and we loved it! My taste have now changed, lol, and I feel homemade is probably for me (not knockin it I just like homemade)! I did a couple of things different just by sauteing all the veggies first and then adding them to the slow cooker and threw in a couple cubes of bouillon out of habit for soup :) Yay...great way to bring up childhood memories (even if out of a can;) but luckily my kiddos got the homemade version!!!
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  • frankieanne 2 years ago said:
    Oh, gosh, ml2c! I'm so flattered and happy you tried the soup. I love the picture you added, too! Thanks so much.
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  • pointsevenout 2 years ago said:
    Took the cue and sauteed the veggies too. Beans were cooked through but I did run the crock on HI for a couple hours in the middle to be on the safe side. Didn't S&P until afterward. I'm still up in the air whether early salt causes tough beans. Couldn't really taste any smoke flavoring. Used trimmings from a pork loin instead of bacon.
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  • mommyluvs2cook 2 years ago said:
    I didn't taste the smokiness very much either now that you mentioned it...but I do know liquid smoke goes a long way and as I was pouring the teaspoon in it seemed like a lot....
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  • chuckieb 2 years ago said:
    Dynamite Garlic Soup
    By Good4U
    This is an awesome Cool weather soup. Boy did it make my kitchen smell good! Super garlicky! Will fend off vampires for miles around. I used 6 cups of homemade broth instead of the 8 that was called for just because I wanted a slightly thicker soup. I used whole wheat bread cut into cubes instead of white french bread and I used minced garlic from a jar instead of garlic cloves crushed. I also did not add the eggs at the end simply because I gave it a taste and loved it as it was. Perhaps I would have ended up with little eggy bits in it if I had have added the eggs and that probably would have been nice too. Lovely, lovely recipe.
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  • frankieanne 2 years ago said:
    Thank you for trying out the soup, pso. But, you didn't rate it. Are you having another pso moment or should I be worried? :-P
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  • chuckieb 2 years ago said:
    Roasted Tomato Soup
    by Wynnebaer
    Sooooooo yummy! Roasted fresh garden tomatoes, garlic, onion, oregano....what's not to love! I did not add the cream nor did I run the soup through a sieve. Loved just like that.
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  • pointsevenout 2 years ago said:
    I varied too much from the heating instructions to rate it well.--- Next time.
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  • Good4U 2 years ago said:
    Thanks so much Janet for the wonderful review and pic:-) Dynamite Garlic Soup Whisking in the egg in quickly makes the soup thicker and smooth with no noticeable eggy bits. I suspect it is because of the starch from the bread and oil in the recipe making it a roux at the end sort of thing? I am most certainly pleased you enjoyed it:-)
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  • pointsevenout 2 years ago said:
    Recipe by Sjbenoist: Mushroom Ragout With Polenta
    Not exactly a soup recipe. More like a stew in consistency. Good enough to be included in this soup string.
    I loves me my 'shrooms and garlic. Polenta gives it the stick to your guts feel.
    Not sure what I was supposed to look for in waiting the ~8 minutes while the corn meal was cooking as the polenta got thick after ~4 minutes.
    Recipe is easy and quick. I would add more S&P next time.
    Doubled without trouble.
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  • mommyluvs2cook 2 years ago said:
    What an interesting recipe! My family may not eat this but I would!
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  • pointsevenout 1 year ago said:
    Recipe by Grizzlybear: Homemade Chicken Noodle Soup
    Nothing like chicken noodle soup when the weather turns.
    It's a good tasty soup. Made it really home made by brewing up the chicken stock out of an assortment of backs and other parts that were saved when cutting up chickens. So it's not breasts and thighs as the recipe spec's out. Still just as good. Used vermicelli too instead of egg noodles. My ratio of solids to liquid was off a little 'cause it turned out on the hardy side. Added more salt and pepper. That's probably because of my recipe adjustments.
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  • mommyluvs2cook 1 year ago said:
    This soup sounds delicious! I love how you do so many homemade foods! I actually have some homemade beef broth sitting away in my freezer right now....
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  • frankieanne 1 year ago said:
    There's a nice lot of meat in this soup. Looks very good!
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  • pointsevenout 1 year ago said:
    Made the Dynamite Garlic Soup by Good4U, last reviewed in this string 3 weeks back. It's a quick and easy soup that will keep one warm during the day and blood level on full at night.
    Didn't add the extra garlic at the end, as I didn't think I could get my family to eat it with the raw garlic flavor. I did saute the garlic in the oil to let it bloom.
    Added some colby-jack cheese as garnish.
    Sure hated to cut off the crust. Guess the birds have to eat too. Minced it up for them and scattered it about. Unless there is a problem with the recipe in leaving the crust on, I would think that using the stick blender would incorporate the crust pieces just fine and not bruise my frugal ways.
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  • Good4U 1 year ago said:
    Thanks Points, I am so pleased you liked it! I have just been going by the original recipe for years and have no problem with anyone leaving the crusts on at all! The cheese garnish is a nice addition as well. I just love that word slurptastic what fun!
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  • frankieanne 1 year ago said:
    This soup thread is getting pretty long now, pso. You'll need a new one soon with this cooler weather. :)
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  • pointsevenout 1 year ago said:
    Was waiting for this one to hit 100 posts as in the last string before coupling it into a new string.
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  • pointsevenout 1 year ago said:
    Recipe by DetroitTokyo: Curried Yellow Split Pea Stew In A Crock Pot
    Made my forehead a little shiny. For those with less tempered mouths, you should cut back 1 teaspoon of curry and or cumin.
    Like the sweetness the carrots bring. The 2 tsp salt is on the money.
    This would be good with some stew meat or pork. It's a hearty warm you up stew. Didn't have to simmer it for the last hour with the top off. It was plenty thick.
    If one is using yogurt it should cut the heat somewhat and you can go full bore on the spices.
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  • mommyluvs2cook 1 year ago said:
    Just remembered this thread

    Rosy Onion Soup

    By: Keni
    This is very comforting and rich! I used Swiss cheese and did not have the fresh herbs so I replaced with dried. Great lunch!
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  • chuckieb 1 year ago said:
    Made Frankieanne's
    Slow Cooker Bean And Bacon Soup
    last night and LOVED it! An awesome recipe. I did not saute the veggies ahead of time. I used Hickory Liquid smoke and I could taste it in the soup. I did throw in three envelopes (maybe equalling 1 tbsp.) of chicken bouillion powder. Totally enjoyed this. Hubby went back for seconds. :)
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  • pointsevenout 1 year ago said:
    Tried the bean and bacon soup a couple of months ago but forgot to link it. Thanks.

    There it is! ML2C linked it. That's why I didn't do it.
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  • mommyluvs2cook 1 year ago said:
    Good eye PSO... lol!
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  • pointsevenout 1 year ago said:
    Made the Rosy Onion Soup recipe by Keni and reviewed by ML2C four comments antecedent.
    It's a quick and easy recipe. I felt kind of cheap opening up cans and warming them up. Although there was a little satisfaction cutting and sweating the veggies.
    A pound of 'shrooms leaped into my shopping cart which was a sign to drop them in the soup too. Store didn't have the spicy V-8 but I did have a half jar of medium heat salsa lurking in the fridge. It went in the pot to try to add a little heat to the soup.
    Not sure why anyone would make this in a crock pot since the onions are sauteed to bring out their sweetness and that's the only thing that needs to be cooked. It's too easy and quick to make this on the stove top.
    Flag
  • mommyluvs2cook 1 year ago said:
    You did just remind me that I used a small can of that spicy Rotel tomato sauce in place of the V8, worked really well....what kind of cheese did you use?.
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  • pointsevenout 1 year ago said:
    Mozzarella.
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  • gourmetana 1 year ago said: Flag
  • pointsevenout 1 year ago said:
    Recipe by Psychickaraoke: Corn Pepper Chowda
    A little on the thin side for chowders. Maybe you could blend up more of the potatoes before adding the corn or maybe some corn starch. Used whole kernel corn. Probably could have used half whole half creamed.
    Warmed me up on this day that started with frost everywhere.
    Doubled the recipe. Only used 1 jalapeno de-seeded and de-veined. Could have used another one. It's easy to add more, a little more difficult to take it out.
    Good flavor. Four stars only because the chowder was a little thin for a chowder.
    Flag
  • pointsevenout 1 year ago said:
    Recipe by Jo_jo_ba: Leek And Potato Soup
    This is a very VERY thick soup, more like a chowder or creamed pea soup in consistency.
    Interesting flavor combining leeks and parsnips. Really couldn't taste any flavor enhancement by adding salt, so after the first few additions I quit adding.
    Warmed me up nicely.
    Flag
  • frankieanne 1 year ago said:
    I don't think I've ever seen evaporated 2% milk. Or is that what regular evaporated milk is nowadays? Did you find it, pso? I've made potato leek soup before but it didn't have parsnips in it.
    Flag
  • pointsevenout 1 year ago said:
    How 'bout that! Read right by the 2%. Used regular evaporated milk. And my can was only 1 1/2 cup so I made up for the rest with water. Didn't use the low sodium broth either. Couldn't justify using it then using salted butter and seasoning to taste at the end. Think it's the author's attempt to manipulate the per serving numbers.
    Truth be told, I forgot to remove the bay leaves. Didn't see them floating on top, out of sight out of mind, so my immersion blender did them in with the rest of the soup.

    It's not often I get to make one of Jo_jo-ba's recipes. I've wanted to lots of time but her special ingredients would balloon my feed bill too much filling my pantry with lightly to never used items. I have enough of those.
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  • mommyluvs2cook 1 year ago said:
    I know what you mean about pantry items. I've gotten a lot better about that lately. I have a whole pantry full of stuff I may or may not use...and it takes up A LOT of room!! I cringe every time I open up my pantry....
    That soup looks good! I just made potato soup, but I'm putting this on the list for eventually :)
    Flag
  • pointsevenout 1 year ago said:
    Recipe by Neoncrucifiction: Roasted Tomato Soup
    It's a good smooth tomato soup. Not a heavy roasted tomato flavor but still good. Added a little extra salt.
    Had to roast the tomatoes an extra 20 minutes to get them soft. Used fresh Roma tomatoes, that's what is usually in the cans. Roasted them then processed them through a food mill to remove the seeds and skin. Used an immersion blender after the simmer time to make sure the onion was well blended. Used a larger casserole dish too.
    Mother had a second bowl. That's high praise from her.
    Added a pic to the recipe. Maybe the author can use my pic until she can take time to make her own. Garnished with a little dry basil flakes and some extra sharp cheddar.
    Flag
  • keni 1 year ago said:
    GoneNuts: Cheesy Ham Chowder

    This was a quick, easy and tasty soup. I made a couple lil changes by using a couple different types of cheese and by adding a few dashes of hot sauce with the ham. It's a cream base soup, and I love the addition of cayenne or hot sauce to cream soups. It doesn't make 'em hot, it just boosts the flavor. :-)

    And, I used chicken stock instead of water/bouillon cus I just don't have or use bouillon. So, I did add a bit more salt, too. And, I suggest a good bit of fresh ground pepper, too... it really works well.

    I saved a lil of the cheese to garnish, along with chives, at serving
    Flag
  • pointsevenout 1 year ago said:
    Recipe by KimCorcoran2: Vegetable Beef Soup
    A warming soup with good flavor.
    Destructions need a little tweaking.
    If done on a stove top, the hour and a half boil time on medium should be done on simmer to keep any liquid in the pot.
    My soup turned out a little more rustic than the authors due to lack of instruction on how to prepare the optional veggies. Seasoning was good. Author could have meant to use diced tomatoes but trying to interpret the instructions I used whole tomatoes.
    Author also uses the term "medium" as a setting for the crock pot. As far as I know there are only HI, LO, and WARM settings on a crock unless one has one of those new fancy digital adjustable power crocks. So I'm thinking the author, in two instances, used medium when referring to a LO or simmer setting.
    Good thing the soup turned out well, even after having to add more water and adjust the temp down to a simmer to complete the recipe.
    Flag
  • keni 1 year ago said:
    Steepens' Accidental Chili Accidental Chili

    I used the slow cooker for this and it worked great!

    This is another "off board" friend of mine, so I was happy to see him post his first recipe!

    He's got lil ones and I can see them loving this soup/stew/chili. IT's very mild and the added veggies are always a good thing to get kids to eat up the good stuff!

    I did use ground venison instead of chicken since I JUST made my own chicken chili. It worked great, here. I used mostly corn, as I don't have a lot of fresh veggies, which added to the already mild flavor, so I did up the heat a bit, and added plenty of fresh ground pepper.

    I pretty much doubled this recipe(used 1.5lbs of venison) and prolly added a few extra mushrooms. I used 1 each of mini sweet red, orange and yellow peppers. Also adding to the sweetness.

    Black beans are our favorite bean, and we loved them, here. I don't use them in my "traditional" chili, but they're always great with corn and tomatoes, so perfect fit.

    I also don't have ketchup in the house, we just never use it, but I do have Heinz(of course ;) chili sauce which is basically a "spicy ketchup", so I used that.

    I served it with creama and chives.... grated cheese would be a nice addition, but we didn't wanna take it TOO far into chili territory. But, that said, I did serve it with cornbread crackers. hehehe
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  • pointsevenout 1 year ago said:
    Recipe by Sosousme: Lindys Ham And Bean Soup
    A very nice soup indeed! Lots of flavor. Put a little too much water in it so I didn't try to blend up half the beans. It was still great soup anyway. Used smoked hog jowl for the ham bone. I like this soup a lot.
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  • mommyluvs2cook 1 year ago said:
    I just bought some beans from the farmers market called mayocoba beans, never heard of them but they are yellow small beans. May use them in this if I can get some good ham bones from the meat market. I will add the actual ham though separate from my bowl or pick throug. Can't stand the texture of meat right now, it's been so long! Like the pic PSO!!
    Flag
  • frankieanne 1 year ago said:
    I thought that looked tasty. I have no idea where to get a ham bone though. Maybe just some plain ol' ham would work. Nice picture!
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  • mommyluvs2cook 1 year ago said:
    Do you have those giant hams with bones in them Frankie at the store?
    Flag
  • frankieanne 1 year ago said:
    Yes, I have seen those but that's a lot of ham for me to eat to get the bone. :)
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  • mommyluvs2cook 1 year ago said:
    You can cook it and then freeze what you don't use for quick dinners later. I do that all the time! I did that for x-mas. Ham hocks work well too, if you can get them....
    Flag
  • frankieanne 1 year ago said:
    Ham hocks. Now that is a good idea!! Good thinking! Thanks! :-D
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  • mommyluvs2cook 1 year ago said:
    By: Melaniepais345 Organic Broccoli Spinach Soup

    This was on the thin side for me, but it did have good flavor. I tried to keep it as organic as possible since some of the things I used was from my garden and some were from the farmers market. Potatoes would have been great pureed in this, to make it thicker. I didn't have the fresh marjoram so I used dried, and at the end topped with a couple green onion slices and some grated cheddar cheese. Overall a nice recipe!! Sorry the pics a bit messy, I was hungry and didn't feel like wiping down the bowl lol!
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  • pointsevenout 1 year ago said:
    Color!? Would have thunk it would be a little more green. Must have used a whole lot of cheese! You're right about the potatoes or knock out some of the liquid. Maybe add in a little organic butter at the end for a more luxurious finish.
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  • mommyluvs2cook 1 year ago said:
    Yeah, it was really green until I added the milk. That took a ton of the color away...
    Flag
  • pointsevenout 1 year ago said:
    Recipe by Ecualombian: Holy Week Soup/saved
    Thick and hardy as advertized. Good flavor.
    Used 1 Tbsp salt and 1.5 tsp pepper.
    Unique way of putting a bean recipe together. Not sure of the whys behind it.
    Had to add 2 cups water, twice, while simmering. Soup does get very thick at the end. Found I had to ad a half hour simmer time to get the Limas done and probably could have used another 15 minutes on top. Almost tempted to throw a pound of ground round in the mix. Stayed true to recipe with the exception noted. Added pic.
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  • mommyluvs2cook 1 year ago said:
    By: Tyeargin
    Loaded Potato Leek And Bacon Soup/saved
    Very good soup! Never had leeks in potato soup that I recall of. I added some beautiful yellow, red and orange carrots I found that needed to be used up. Also used milk instead of half and half. Added some cheese on top along with some extra bacon. This is delicious! Did lot's of garlic, but none roasted
    Flag
  • mommyluvs2cook 1 year ago said:
    Chicken Gnocchi Soup/saved
    By: Mbouchersr

    I cut the half & half in half, hehe ;) (personal preferance) and used about a cup or so more chicken broth. This was very comforting, especially with it being rainy and dreary off and on for days. Oh, I snuck in some shredded zucchini too :P
    5/28/13
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  • chuckieb 1 year ago said:
    By Anecia0904
    Polish Dill Pickle Soup
    OH MY GOODNESS! AN AMAZING SOUP! LOVED!
    I pureed the potatoes, celery and carrots once they were cooked through just personal preference and then added double the amount of dill pickles. My soup did curdle a wee bit when I added the sour cream. I didn't add any additional salt as I found the chicken bouillon cubes and broth added enough salt already.
    If you love Dill Pickles, you must make this soup. :) Totally adding to regular rotation.
    Flag
  • pointsevenout 1 year ago said:
    This sounds like the ingredients from my white chicken stock with about 5 more ingredients added. I'll try to remember this one next time I'm simmering up a chicken. Might as well do what the recipe says then add back in the chicken after it is boned.
    Flag
  • frankieanne 1 year ago said:
    Moving this up for Chuckie.
    You can delete this later, pso, if you don't want it to count toward the count. :)
    Flag
  • pointsevenout 11 months ago said:
    Recipe by Jo_jo_ba: Chicken Tortilla Soup
    A very warm and hardy soup with lots of textures and flavor. Doubled the recipe BUT left the chili powder, cumin and paprika at the single recipe amounts. It was just right for us. Mother says she licked the bowl.
    Couldn't find any ancho or jalapeno powders so I left them out. Probably for the best because of the small amounts used in the recipe and that would have the entire bottles of spices to take up space in my pantry for years to come.
    I don't often get to make Jo_jo_ba's recipes because of the unusual ingredients.
    This is a great little recipe and it came timed just right as it was in the mid 40s overnight.
    Used one of the breasts from Poached Chicken And Superb Stock and the stock which turned out to be exactly enough for the doubled recipe.
    This is a cross between a chicken and chili and vegetable soup.
    Flag
  • mommyluvs2cook 11 months ago said:
    That sounds so good and has a ton of great spices in it! I have never seen jalapeno chile powder....
    Flag
  • pointsevenout 11 months ago said:
    Probably would have to get a dried green jalapeno, scrape out the seed and membrane and whiz it up in your spice/coffee grinder. I hear that grinding up some rice afterward will pick up all the chile oil and other residue left behind in the grinder.
    Same for the ancho which is a dried poblano chile.
    Flag
  • mommyluvs2cook 11 months ago said:
    Wonder if that rice trick works good enough to have a grinder doubling as a coffee/spice grinder? Just curious for all those people with one for each...I like to use a mortar and pestle and don't drink much coffee anyway, but my SIL has a million grinders, for different things...drives me nuts!
    Flag
  • frankieanne 11 months ago said:
    That is an interesting looking soup. I've never heard of adding straight cornmeal to a soup.
    Flag
  • pointsevenout 11 months ago said:
    Think that's where the tortilla flavor comes from.
    And you have to sprinkle it over the top of the soup so it doesn't clump elsewise it will try to turn into a lump of polenta.
    Flag
  • chuckieb 11 months ago said:
    Loved! If you like olives you'll love this soup!
    Olive Soup
    Flag
  • pointsevenout 10 months ago said:
    Recipe by Asmith: Hamburger Potato Soup/saved
    Great comfort food for this chilly day. Recipe comes out exactly to spec. For the cream soup base used: Condensed Cream Of Soup Mix by Atokadawn.
    Left the skins on the potatoes and carrots for a more rustic soup.
    Flag
  • asmith 10 months ago said:
    Thanks for the heads up on the cream of soup mix! I bookmarked it to put together when my jar of base runs out. Also bookmarked this thread...we are year around soup lovers! Tonight's menu is golden onion, I swear the reason my husband wants me to make beef roast is for the onion soup that always follows using the leftover broth. :)
    Flag
  • mrpiggy 10 months ago said:
    Griz' Homemade Chicken Noodle Soup

    This is my first real homemade soup. Even down to the chicken stock. Took me a couple of days. Made the stock Sunday with plans to make soup Monday. I started to get things ready and I forgot to take chicken out of freezer. Finally got around to it tonight. Almost missed tonight, too. Anyway, this was great. LOVE homemade soups. Thanks, Griz for leaving another great recipe behind
    Flag
  • pointsevenout 10 months ago said:
    Recipe by Nativeprincess: Giadas Chicken Stew/saved
    A good hearty flavorful warm you up so the cold don't bother so much stew.
    Made a couple small subs: 2 Tbsp dried basil and bouillon. No crusty bread so crackers had to do.
    Not sure what's meant by "until the chicken is almost cooked through". Followed directions at 15 minutes, flip, and 15 minutes more. Opened up one breast and it almost looked pink in the middle with clear juices. Think that's acceptable.
    Mother finished her bowl of stew before I finished mine.
    Used Jo_jo_ba's tomato paste recipe which imparted a great deal of flavor.
    There's barely enough liquid in this recipe to keep the breasts submerged and especially not when the flesh starts to draw up while cooking. Guess that's why one has to flip the breasts half way through.
    Flag
  • NPMarie 10 months ago said:
    I am glad you enjoyed this Points...it's a favorite of mine:) Love your picture!
    Flag
  • pointsevenout 10 months ago said:
    This string has reached 100 posts and time to link it forward to the Soup Again Iii string for easier navigating.
    Flag

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