Soup of the Week

hearlady

hearlady

Homebody
Location
N Carolina
I would like to start making a batch of soup once a week.
I'd love to hear your easy, nutritious recipes.
I just made this and it's yummy:

SPICY BLACK BEAN SOUP

2 Tbsp oil
1/2 med red onion, chopped
1/2 bell pepper chopped
2 clove garlic
2 cups vegetable broth
2 cans black beans, rinsed and drained
1 can chopped tomatoes
2 Tbsp red wine vinegar
1 tsp oregano
1 tsp cumin
1/2 tsp cayenne
Salt and pepper

Salute onions and peppers until soft. Add garlic. Cook 1 min.
Add broth, beans, tomatoes, and vinegar. Stir well and bring to simmer. Add spices. Simmer 15 min.
Portion out 3 cups and process until smooth then pour back into soup.

I portion the 3 cups out before the soup gets hot.
 

Here are a couple of ideas.

I make this soup with canned white beans instead of potatoes, chopped kale instead of spinach, less sausage. I also leave out the bacon and cream. At serving time I put a spoon of grated Romano cheese in each bowl to provide the milky look and a little additional flavor. Maybe I don't really make this soup but you get the idea!!!

http://allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/

Making fridge soup or stone soup is a good habit to get into on the day before grocery shopping day, take a look.

https://www.rachaelrayshow.com/food/17405_Jacques_Pepin_Fridge_Soup/



 
Thanks ladies! Ive made both the soups mentioned but have forgotten about the one you mentioned, Aunt Bea. Soup making time is coming up in Fresno and Ive been thinking about soups now that the weather is cooler.

My daughter sent me a $100 Trader Joe's card the other day as a surprise and that's where I'm going tomorrow. Can't decide if I want to use kale or spinach though.

I always thicken my soups the same way hearlady does.

I make lentil soup a lot also but don't follow any particular recipe...usually whatever I have on hand besides the lentils.
 

This is a good, dirt cheap, vegetarian stock that I make in the winter.

GOLDEN BROTH originally published in Laurel's Kitchen

2 quarts hot water
1 onion, chopped
1/2 cup yellow split peas, uncooked
1 clove garlic
1/2 tsp turmeric

Put all ingredients in a large pot and simmer at least half an hour.

When the peas are soft puree the soup stock in the blender.

Sometimes I eat this broth as is, other times I add some cut up vegetables, pasta, rice, etc... and continue cooking for another half hour or until the vegetables are tender.

Because I cook for one, I usually make the full batch use one quart and freeze the other.

​
 
This is a simple tomato soup recipe that jujube brought to mind with a post in another thread.

6a0163016ce4d1970d019b00f5681f970c-320wi


I'm not very good at following directions so I use whatever tomato product I have on hand, a dash of onion powder, a teaspoon of sugar, a packet of GOYA powdered chicken bouillon, a cup of water, simmer for 15 minutes, buzz in the blender, etc... Be sure to add the pinch of baking soda if you are using fresh milk or cream, it will help prevent the soup from curdling.

If you use evaporated milk or shelf stable heavy cream instead of fresh cream it makes a great pantry or emergency shelf meal.

Good luck!
 
I don't have a recipe for this soup.

The base is purried pumpkin with chicken broth. To this I added frozen vegetables and rice and wild rice.

Add a bit of cayenne pepper and enjoy.

Its a shame to see all those pumpkins go to the land fill. That could be food for thousands.

Most of this soup can be prepared in the microwave.
 
I'm so happy to get these recipes. I have to eat gluten free and not many canned soups are GF besides all are loaded with so much salt. I can find many recipes online but it is so much better to try some that other people have made and enjoyed even though our tastes are different it helps.
 
Aunt Bea said:
This is a good, dirt cheap, vegetarian stock that I make in the winter.

GOLDEN BROTH originally published in Laurel's Kitchen

2 quarts hot water
1 onion, chopped
1/2 cup yellow split peas, uncooked
1 clove garlic
1/2 tsp turmeric

Put all ingredients in a large pot and simmer at least half an hour.

When the peas are soft puree the soup stock in the blender.

Sometimes I eat this broth as is, other times I add some cut up vegetables, pasta, rice, etc... and continue cooking for another half hour or until the vegetables are tender.

Because I cook for one, I usually make the full batch use one quart and freeze the other.

​
Click to expand...
I use that same recipe and have for years. However, I use 5x as much water and 6x as much of the other ingredients. I let it cook for hours, adjust the thickness, then freeze it in pint jars. I add some salt and pepper while I'm cooking.

Take one pint of the stock (cold), one pint of plain yogurt, four cucumbers (peeled, seeded, and chopped), a TBSP of dill seed

1 pint stock
1 pint plain yogurt
4 large cucumbers (peeled, seeded, and chopped)
2 garlic cloves
1 TBSP dill seed or fresh dill

Process thoroughly.
Chill for at least three hours.
Add salt, pepper, and fresh lemon juice to taste.

Chicken broth can be substituted for vegetable broth, but be careful with salt. You can also replace the yogurt with a 50/50 mixture of mayo and sour cream. If you have a small processor, cut the amounts by 50%.
 

You must log in or register to reply here.

Back
Top