Soup again

  • pointsevenout 11 years ago
    Went searching for a tomato soup that had ingredients I had on hand. Landed on Roasted Tomato Soup Recipe by clumsycook: Roasted Tomato Soup
    I even hacked up the recipe a little and it came out good.

    Singed the garlic a little too long; used dried basil instead of fresh. But ate it all down and my tummy is smiling from kidney to kidney.
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  • pointsevenout 11 years ago said:
    Made some acorn squash soup by Jake: Acorn Squash Soup

    Very tasty soup with a sweet touch.

    The ingredient list calls for crumbled bacon but then the destructions do not say where to use them.

    It's a minor detail. I don't think you can hurt this soup.
    Soup will stand on its own as a creamy onion and celery soup without the addition of the acorn squash.
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  • pointsevenout 11 years ago said:
    Made some sweet potato soup by Jake: Sweet Potato Soup
    After the good result with the acorn squash soup I thought I would give Jake's sweet potato soup a try.

    Recipe calls for one turnip. The recipe didn't set well with me. The turnip left an aftertaste for a long time. Maybe I just don't like turnips.

    Mother liked it so I granted her the honor of ownership of the rest of the pot. This evening after warming up a bowl, she decided that it wasn't the greatest soup and flushed the rest.
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  • pointsevenout 11 years ago said:
    Today, tomato soup by Mrtnzangel8: Tomato Soup
    It's a good soup. Make it when you don't feel like doing from scratch.

    I added a couple of extra ingredients for no other reason than they were on the counter.
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  • lilliancooks 11 years ago said:
    LOL! Your hooked on soup recipes just as much as I'm hooked on apple recipes! :)
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  • lilliancooks 11 years ago said:
    Hey, whats the matter? You don't like to photograph soup?
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  • pointsevenout 11 years ago said:
    My bad! I've been slacking.
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  • pointsevenout 11 years ago said:
    Tomato soup by Cybercalf: Tomato Soup
    It has a deep full tomahtoey flavor. This recipe will indeed blow your dress up.

    No picture needed.
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  • pointsevenout 11 years ago said:
    Pumpkin and curry soup by Jake: Pumpkin And Curry Soup
    A pumpkin soup with the heat of curry tempered with the sweet of apple. An interesting combination.

    I like it with cornbread. Using fresh pumpkin instead of canned turns out well.
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  • pointsevenout 10 years ago said:
    Chicken-vegetable Pistou by Craftyazgirl: Chicken Vegetable Pistou
    Turns out just like the picture. A wonderful Italian herb chicken soup.

    I have never been shy about eating but for some reason I couldn't eat the whole bowl of soup.

    Soup highly recommended.
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  • laurieg 10 years ago said:
    Mom's chicken piccata made that last night the kids didn't like it but Hubby and i did. Also made spicey penne with a creamy voda sauce by meals4abby Absolute hit. I would highly reccomend this one.
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  • pointsevenout 10 years ago said:
    Non-dairy Potato Garlic Soup. Recipe by Legoflamb: Non Dairy Potato Garlic Soup

    A great vegetarian potato soup. I think the simmer time is a little excessive. But the flavor is the classic thick creamy soup.
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  • pointsevenout 10 years ago said:
    Recipe by Blueeyes68ky: Hearty Potato Soup

    A potato soup with leanings toward vegetable soup. Destructions are to boil for 20 minutes. I opted to simmer for 45. Soup turns out just like the picture. Don't add the milk too slowly. The roux thickens up quite fast and you'll need all the boiling water to add back in.
    I couldn't resist using 3 large cloves of garlic.
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  • juels 10 years ago said:
    Hi Points, I love your sincere comments! you are like a real food critic! You know the American Idol show? Simon is the only one there that usually speaks his mind. I love people like that! If I see your comments in the recipe, I usually read them first. Thanks again,
    Julia.
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  • conner909 10 years ago said:
    Made Luisascatering Aztec Soup...see review I posted separately...I'll get the hang of this one day..anyway, I made homemade vegetable stock as a base and then added all the veggies, herbs and spices...it's a good recipe!
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  • lilliancooks 10 years ago said:
    LOL! Yes, you'll get the hang of it! Thanks for showing us that one! I love all her recipes! Oh...and her photos aren't to shabby either!
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  • pointsevenout 10 years ago said:
    Recipe by Ravenseye. (I can't seem to find this link anymore.)

    Doesn't deserve a photo. It is what it is. Vegetable soup. It's hot. It fills you up. Doesn't taste bad. It's a pantry cleaner.

    I always wonder when I get served vegetable soup if it's fresh vegetables or vegetables standing on one leg ready to go belly up. Use it or lose it. This has nothing to do with the soup, just my mind wandering.
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  • lilliancooks 10 years ago said:
    Eeeew...I never thought of that! I hope thats not whats done with old veggies! I've ordered veggie soups in restaurants many times, but maybe I won't anymore! Thanks Points!!! LOL!
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  • keni 10 years ago said:
    I NEVER order veggie soup out for this exact reason

    Points, I love your candor, but I can't decide if it makes me sorry or glad you haven't reviewed any of mine :)
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  • pointsevenout 10 years ago said:
    Give it time keni.

    I don't go looking for trouble. Wish I could rave about every recipe I make, alas......
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  • keni 10 years ago said:
    I think I'm too picky about the recipes I choose to make...I can usually tell by looking at them if they'll suit my tastes....

    I've taken a few chances...like the Kismet Pizza...and bacon chocolate chip cookies...but, I've still reviewed and rated them honestly and for what they are...not fair to mark down a pizza that has Velveeta and Spam on it FOR having Velveeta and Spam...I mean, what does one expect when one makes such a dish? And, for what I was expecting, I was actually positively surprised :)

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  • juels 10 years ago said:
    The soup didn't sound too bad, might need seasonings adjusted a bit, but overall it sounded OK. I usually add meat to most of my soups, but that's just me.
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  • pointsevenout 10 years ago said:
    Recipe by Ginger: Corn Soup
    Recipe destructions need some modification. Author forgot to say when to add the milk and broth. I think the black pepper is excessive. Added a bell pepper to the saute. If you are going to add some cayenne, definitely back off on the black pepper.
    I didn't use quite enough corn. It's all I had defrosted.

    Believe this recipe has been modified since my last visit. Think the black pepper has been dialed back to 1 teaspoon.
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  • lilliancooks 10 years ago said:
    Wow! Yeah...thats a lot of black pepper!!! It sounds like a nice creamy soup!
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  • pointsevenout 10 years ago said:
    Recipe by Gnoeou: Sausage And Lentil Soup
    Recipe comes out just as directed. Be warned about the level of heat in this dish. I backed off to mild Italian sausage and half the red pepper flakes. It was plenty hot for me. There is already 3/4 t ground black pepper to give the heat a good start.

    It is a good recipe but dial up your own heat level.
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  • pointsevenout 10 years ago said:
    Recipe by Bondc: Kartoffelsuppe Potato Soup

    Good potato soup. Made a double batch and followed the destructions to the letter. Thought I had reviewed this recipe before as this is the second time I have made it. Has a green tint for a potato soup. Celery.
    Next time I'll add some garlic and maybe one or two more potatoes.
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  • juels 10 years ago said:
    The picture there looks beautiful! Did you take it, Points?
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  • pointsevenout 10 years ago said:
    Yes. My picture. Did you see my signature John Deere logo on the soup bowl?
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  • lilliancooks 10 years ago said:
    Wow! Okay.........THIS might be your best photo yet!

    I think John Deere should start paying you for the advertising!
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  • pointsevenout 10 years ago said:
    Recipe by Ellbeecee: Mushroom Barley Soup

    Good soup. Took a picture. Modified recipe slightly. Took recommendation to add sauteed cubed beef. Doubled the recipe.

    Added one bell pepper to the onion saute. Added one pound broken up vermacelli to the saute to brown it a little. Used beef base instead of vegetable stock since I'm using cubed beef.

    Added quite a bit of salt. Probably could have used some more liquid. It turned out more like stew than soup. The pasta sucked up a lot of the liquid.

    It's good.
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  • lilliancooks 10 years ago said:
    It looks like we both had the same problem with our soups today...I had to add 3 extra tsp. to mine!
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  • lilliancooks 10 years ago said:
    ...3 extra tsp. of salt, that is!
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  • pointsevenout 10 years ago said:
    Well it's been a while since I've visited this string. I was perusing through the soup recipes this morning, looking for a nice potato soup recipe to use up some spuds. I came across a recipe I made over a year and a half ago and thought I should add it to the "I Made It" group.

    Recipe by Nikchick: Potato And Sweet Potato Soup

    It needed just a little more flavor kick and it's been too long for me to remember what I had in mind.
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  • lilliancooks 10 years ago said:
    Darbars Potato Leek soup sounds sooo good! Someone just posted it to the group...
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  • pointsevenout 10 years ago said:
    I was just at the store staring at some leeks and parsnips. Too bad I didn't take a leek to the checkout counter.
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  • lilliancooks 10 years ago said:
    I'm sure the cashier is glad you didn't take a leak at the checkout counter! Thats what the Mens Room is for!

    I'm sorry...but you walked right into that one, Points!
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  • pointsevenout 10 years ago said:
    I was purposely being the straight-man, waiting for someone to run with the huckster line.

    I got a bite. Set that hook and reel 'em in boys!
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  • pleclare 10 years ago said:
    LOL you two!!
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  • pointsevenout 10 years ago said:
    Recipe by Wynnebaer: Cheeseburger Soup Meets Potato Soup

    This soup will make you randy. A very lustful soup. Nice and thick. Don't need any crackers. Seasoning is perfect.

    I need a smoke after this dish.
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  • lilliancooks 10 years ago said:
    You keep setting them up and I'll keep hitting them out of the park, Points! hehehe

    That soup sounds amazing!!! But my arteries just can't handle that!
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  • pointsevenout 10 years ago said:
    Recipe by Winslow1204: Cabbage Soup

    An interesting flavor. It's my first cabbage soup. Had to add more salt. Used bacon squeezings to saute the onion instead of olive oil. Left the bacon bits in there too. Doubled the batch to use the whole head of cabbage. Had to adjust the times a little. I can't properly critique the flavor, this being my first time. I would eat it if served to me but unless I acquire a better appreciation for cabbage this is not going on my regular rotation.

    I have had corned beef and cabbage before and as I recall cabbage is an efficient gas bringer.
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  • pointsevenout 10 years ago said:
    Recipe by Lukie4: Corn Chowder

    More of a potato chowder. Flavor is good but run of the mill. I used red potatoes and peppered Monterrey Jack cheese. Also used all creamed corn. We didn't have any whole kernel in the freezer.

    Made a picture.
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  • linebb956 10 years ago said:
    Points.. you should try to get a gig with your local paper doing this critique on local restaurants you would be great at it. Just think of the service you would get when you came in! LOL

    I love this group.. and Keni.. Points has tried some of mine.. and let me know when something did not work ... He is nice about it..
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  • pointsevenout 10 years ago said:
    I would love to get paid for eating and talking. : )

    Unfortunately after a weeks time I would be out of a job in this one horse town.
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  • pointsevenout 10 years ago said:
    Recipe by Lukie4.

    Addendum to the above post. Let the chowder cool to room temperature and tried it again. The individual tastes of the ingredients come through. As with several other recipes I have made in the near past, the flavors come alive better when the recipe has cooled.

    I do like this chowder better at room temperature.
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  • keni 10 years ago said:
    Well, I'm still flyin' under the radar...he's yet to find anything of mine tempting... :)....


    phew! ;) hehehe

    and, I could so "see" him doin' an online review article! hehehe...
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  • lilliancooks 10 years ago said:
    I'm so glad you like this group linebb! I hope you find lots of great recipes here! Try the 'Reviews' page also....I transfered over 800 recipes from this group to that page.

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  • pointsevenout 10 years ago said:
    Go ahead.................Poke the bear.
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  • keni 10 years ago said:
    Got me a big stick...

    my boyfriend's from Montana...you'd think I'd KNOW better....;)


    Lillian...I did post the link on the other question, too...for the reviews profile :)
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  • lilliancooks 10 years ago said:
    Thanks Keni! Yes, I saw that....I just hope the Reviews page isn't too confusing for members to use. Its the only way I can think of, to store all the tried and reviewed recipes, that other members tell us about!

    Points....you're not a bear! You're a pussycat! :)
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  • linebb956 10 years ago said:
    Welllllll drum roll please! I made the recipe Point was talking about at the top of this thread. It was REALLY good. I roasted the tomatoes last night.. and froze what I did not use for later. Roasted Tomato Soup Recipe by clumsycook.

    Point your taste buds were right on...
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  • lilliancooks 10 years ago said:
    I'm glad it worked out for you Linda!

    I added that recipe to the group for you!
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  • linebb956 10 years ago said:
    You guys are great! Saves lots of $ knowing that someone has tried it and it was good. I hate wasting food in this economy!

    THANKS!
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  • pointsevenout 10 years ago said:
    Recipe by Chefmeow: Tomato Orange Soup

    Tomato soup is tomato soup. This was a little spicy because of me. I was about 15oz shy of having enough home made stewed tomatoes and dropped in a can of Ro-Tel diced tomato with chilies. First time I've ever used that brand name tomato product. That gave it a little heat component that the pepper and hot sauce just added to it. So it was a spicy tomato soup.

    Couldn't taste any breath of the orange juice component. That's what drew me to this recipe in the first p;lace. Because of that I added a cup of heavy cream to try to silk it out a little.
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  • lilliancooks 10 years ago said:
    Wow! This soup thread is getting long! :)
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  • pointsevenout 10 years ago said:
    I can start a second "soup again" thread and reference link both threads to each other so users can find their way back and forth between the two.

    Will that help?
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  • lilliancooks 10 years ago said:
    I actually think its kind of cool the way you have them all listed in this thread! Its like a diary of soup reviews.

    I also like the way you always post the link to the recipes...I never remember to do that.
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  • pointsevenout 10 years ago said:
    Recipe by Hikergirl: Butternut Squash Soup

    Doubled this recipe. Boiled up a roasting chicken carcass. Back, back meat, breast cage, carrot, onion, and lemon from the last roaster chicken I made. The butternut was very large too.

    Good flavor. I would make it again.

    Ate it with some focaccia bread.
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  • pointsevenout 9 years ago said:
    Recipe by Theresal: Corn Chowder The Best

    A very thick chowder. I like that the veggies were sauteed first. Everything came together exactly as written.

    Only bad thing about corn is even though it's masticated well, it still goes in and comes out the same. :")
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  • pointsevenout 9 years ago said:
    Recipe by Pudgy47: Bacon Potato Chowder

    Another very thick chowder. I had doubts there was enough liquid in the mix but it turned out just fine. Doubled the recipe without trouble. And again, I like that the veggies are sauteed first. Used frozen ear corn instead of canned.

    No salt listed in this recipe but it doesn't hurt to add some.
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  • pointsevenout 9 years ago said:
    Recipe by Bachelorscookbook: Egg Drop Soup

    My first egg drop soup. It's like a light version of chicken soup.
    Gave me the opportunity to use up my collection of egg whites and chicken broth.
    Added some turmeric to give it the color the yolks would have given.
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  • pointsevenout 9 years ago said:
    Recipe by Lanacountry: Fabulous Ham Ham Bone And Lentil Soup

    A good lentil soup with veggies and ham chunks. Warmed me up on this cool and rainy day. I doubled the recipe and added a couple of large russets just to use up the last of the potatoes. Didn't hurt the recipe at all.
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  • pointsevenout 9 years ago said:
    Recipe by Divaliscious: Fresh Corn Chowder With Ham Ala Leah

    Nothing wrong with this chowder at all. Hearty.
    Stir it two or three timed during simmer to keep from sticking.
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  • pointsevenout 9 years ago said:
    Recipe by Mrtnzangel8: Ham And Potato Chowder

    Good chowder. Have made so many chowders lately that it is nice to have one without any corn.
    Quick and easy because the veggies are cut to a small dice. Well seasoned.
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  • notyourmomma 9 years ago said:
    Thank you for this thread....now I have a great primer for new soups to try!
    I have carrots, potatoes, chicken stock, onions.......any suggestions.

    And I love the reviews...thanks for the chuckles. Our resident Henny Youngman, take a bow.
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  • mrtnzangel8 9 years ago said:
    Glad you like it P. I'll be honest, its been so long since I added that one I've forgotten about it. lol
    Thank you for the nice pic, too.
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  • pointsevenout 9 years ago said:
    Doubled the recipe without any trouble. Added two minutes to the saute time for the potatoes just in case there was too much volume because of the doubled recipe, but probably didn't have to add any time.
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  • pointsevenout 9 years ago said:
    Recipe by Mellian: White Bean Pasta And Sausage Soup

    This one's a long time simmering because of starting out with dry beans. Good flavor. Didn't have to use any seasoning.

    I screwed up on the pasta amount and doubled it. Consequently my version has a lot of pasta and less soup. Thought I had some anise seeds, but didn't. I had star of anise. Glad that portion was optional.

    Store only had hot Italian sausage or bratwurst. Mother doesn't like heat so the brats won the day.

    Beans are done. It's something I always worry about. Used navy beans.
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  • lilliancooks 9 years ago said:
    Looks so pretty Points! This looks like it makes a TON of soup!

    I'll have to try it...minus the anise!
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  • pointsevenout 9 years ago said:
    Recipe by Maureenlaw: Kielbasa Soup

    Good hearty soup. Makes more like a stew because of all the ingredients. Doubled the recipe without trouble.

    Where's the salt? Bring your salt and pepper shaker.
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  • pointsevenout 8 years ago said:
    Recipe by Ravenseyes: Chicken Corn Chowder
    Well, it's actually a chowder instead of a soup.
    All the ingredients are there to make a good chowder. Only used half the heat at the end of the recipe. Nothing wrong with this one. Takes quite a bit of salt.

    Now that the cooler weather is here, hopefully this string will stay somewhere near the top with everyone's addition of made and reviewed soup recipes.
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  • mommyluvs2cook 8 years ago said:
    How convenient that you put this up on the same night I was gonna review a soup!

    Rich Red Wine Beef Stew

    By: Gourmetana

    Wonderful and rich stew! This was so great and easy! Forgot to add in the review that I think next time I will do what the review before mine said by Daddydoug and dredge the meat in flour. I think it will help thicken the soup as well a little more. Yummy flavor in this!
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  • pointsevenout 8 years ago said:
    Had to go back 41 pages to find the string. Nice pic on the stew.

    Think I'll start another "soup again" string once this one gets to 100 posts and link both strings to each other to make a homogeneous transition back and forth between the two strings for anyone researching soups that have been kitchen tested with critique.
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  • pointsevenout 8 years ago said:
    Recipe by Lanacountry: Creamy Dreamy Country Potato Corn Soup Chowder
    Soup or chowder, soup or chowder, soup or chowder. It's thin enough to be a soup. Needs more thickener to be a chowder. Flavor's there. Let salt be your friend. Plenty of potatoes in here to suck it up.
    Destructions are a little unclear and open to interpretation.
    Sauteed onions in 2 T butter and a little olive oil then added ham.
    Potatoes are pre-simmered and all liquids are pre-warmed.
    Could use 3 cups warmed milk then 1 cup heavy cream for the roux. Add more butter and flour to the roux to make the recipe thicken into a chowder. And let the roux color up to a peanut butter color to add another layer of flavor to the chowder.
    Used hot potato water as the 2 cups boiling water.
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  • pointsevenout 8 years ago said:
    Spicy Corn Chowder. Recipe by Chefcarolyn: Spicy Corn Chowder
    A very thick chowder. No crackers needed. Will warm you up on a chilly day, and not only from the BTU's. I didn't add any salt. Plenty of pepper combos. If you feel the need, go ahead and salt.
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  • pointsevenout 8 years ago said:
    Comment removed.
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  • pointsevenout 8 years ago said:
    Bean Soup Fassoulada. Recipe by Craftyazgirl: Bean Soup Fassoulada
    A nice bean soup. My first multi-bean soup. I kinda miss the meat portion in the beans but it is a vegan designated soup.
    Think I'll toss some hot sauce in there on my next bowl.
    Used red, black, pinto, kidney, black eye, navy, and great northern beans.
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  • pointsevenout 8 years ago said:
    Seem to have lost a lot of links to the recipes throughout this string. Will go back and see if I can insert them. Might take a while.

    All the links are back save one. Anyone else posting recipes in this string, especially early on, check to see if you can add any missing links.
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  • chuckieb 8 years ago said:
    Perhaps THE BEST RECIPE I have made from GR is a soup from Valinkenmore.
    Mulligatawny Soup
    It is insanely awesome. Good comfort food, thick, curry, lentils, good for you....I crave it all the time.
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  • clandestine 8 years ago said:
    like when post chains continued vs. new post
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  • pointsevenout 8 years ago said:
    Yes. The bottom of this string will be linked to the top of the new string and visa-verse.
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  • pointsevenout 8 years ago said:
    Mulligatawny soup recipe bookmarked. Need to make another batch of chicken stock. What I have is spoken for in a corn chowder and something else.
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  • pointsevenout 8 years ago said:
    Recipe by Bcollins: Corn Chowder
    A non-standard chowder made without milk or cream. Good nonetheless.
    There is one mistake in the list of ingredients: 2 cups milk should be 2 Tablespoons milk; to mix with the 2 Tablespoons flour used as a thickener.

    And I wonder why it is milk added to the flour. It could just as easily have been a little of the chowder water blended into the flour then dumped into the pot for a thickener.

    Could it possibly be that the author meant to add 2 cups milk at the end to get the cream look of a standard chowder? And also add the flour thickener in another little bit of milk?
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  • frankieanne 8 years ago said:
    Hey, pso, I think you were supposed to add 2 cups of milk. The recipe reads like this:

    # In a separate bowl, stir the flour and a little water together to form a paste.
    # Add this flour paste and the milk to the cooking pot.

    I think you were supposed to add a little water to the flour and then add that and the milk as well! At least that's how I read it! :)
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  • pointsevenout 8 years ago said:
    Well, that's not how I read it. And did several times over to try and get a good understanding of the recipe. If that's how it was and was not changed after I made the recipe, then MY BAD!
    It makes sense that way. And I would have had to add more of the slurry to thicken it up more. Thanks for rereading the recipe for my feeblemidedness..
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  • windy1950 8 years ago said:
    You're NOT feebleminded, P... you probably just have a lot on your plate. ;-)
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  • frankieanne 8 years ago said:
    That's OK. Yesterday I left the milk out of a banana bread recipe I was making. Guess we have dairy block or something. :)
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  • mrtnzangel8 8 years ago said:
    Meatball Soup This is so delicious. I have a hard time making a soup recipe without adding different stuff to it. Not because of the recipe, but because I'm just a bit OCD'ish about it. Anyway, didn't change a thing with this one except for doubling it. Really really a keeper and a must make again. Going into my regular rotation of soups and sure it will be asked for again.

    He just about couldn't believe it was just regular ground beef for the meat....
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  • mrtnzangel8 8 years ago said:
    duhhh, I just realized I forgot the rice. I pulled everything else out to sit on the counter when I got started and forgot the rice! No worries, I'm sure it will be just as delicious next time I make it with the rice added. LOL
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  • pleclare 8 years ago said:
    Sounds yummy. On my list for next week!!
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  • mommyluvs2cook 8 years ago said:
    Creamy Tomato Basil Soup

    Great Soup! Just what I was looking for! Used dried basil instead of fresh and would definitely wait to add the bacon after it's poured into a bowl to keep it's crunch.
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  • pointsevenout 8 years ago said:
    Made the Meatball Soup
    Teeny meatballs is awful subjective. I used a level compressed teaspoon measure to scoop out the meat mixture, then roll.

    A high acid tomato flavor with meatballs tasting like Salisbury steak.
    I'm thinking the tomato needs to be deepened to a more savory flavor. Maybe use tomato sauce instead of diced tomatoes to give more of a roasted tomato flavor and a few drops of liquid smoke.
    I like the meatballs but it sure is a hands on process. Can't imagine doubling the recipe. It depleted me making those teeny meatballs for a single recipe.
    Don't want to sound like I'm complaining too much. Soup is good the way it is but my personal preference is for a more savory flavor.

    Rice is in there although I didn't notice the first grain. There is enough liquid to up the rice to a quarter cup and still be a soup without stepping into the stew or gumbo range.
    Stir at least once during simmer.
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  • frankieanne 8 years ago said:
    Doesn't the soup get greasy from the ground beef getting cooked in the broth?
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  • pointsevenout 8 years ago said:
    Apparently it doesn't. I hadn't thought of that. Had two bowls of it so far and haven't noticed a greasy taste.
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  • notyourmomma 8 years ago said:
    Creamy Tomato Soup is a very yummy tomato soup, it was savory and not too creamy. It did NOT taste like spaghetti sauce in a bowl. If I had fresh basil added a chiffonade to the top. As it was we ate it with open face gruyere cheese toasts. I did sprinkle a bit of the cheese to the hot soup and it was good.
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  • pointsevenout 8 years ago said:
    Many Bean Good Luck Soup by Chefmeow: Many Bean Good Luck Soup
    It's a good soup. You have to read through the recipe for mistakes.
    Says to boil for 3 hours. I think it should be simmer.
    Never says to strip out the meat from the ham hocks. I think it should.
    Says to add salt early. I think it should be added late so the beans will tenderize.
    Definitely will need more salt to season.
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  • nativeprincess2 8 years ago said:
    Hey Points, when you get a chance try this, Giadas Chicken Stew, it is delicious!!
    Also, thanks for the soup reviews, I printed a few to try :)
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  • pointsevenout 8 years ago said:
    Made the many bean good luck soup again. Used a short swell method. Boil for 5 minutes then rest for 2 hours. Turned out well again.
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  • pointsevenout 8 years ago said:
    Recipe by Winslow1204: Black Eyed Pea Soup
    A great quick soup with plenty of peas and potato to soup ratio.
    For the water I used some soup with mushrooms I baked chicken in a couple nights ago.
    I didn't know you don't have to soak black-eyed peas overnight.
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  • mommyluvs2cook 8 years ago said:
    Going ahead and adding this here too!

    Delicious, comforting soup!

    Whats Italian For Hodgepodge Soup Ci
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  • pointsevenout 8 years ago said:
    WooHoo! A Hundred posts to this string. Time to start another string to make it easier reading. Here is the link to the new string to keep this wonderful history of tried soups going: Soup Again Ii
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