Time To "Step Up"And Get On The Soup Box!

Mrs. Robinson, Gumbo is fantastic and you'll find all over Louisiana and East Texas. Try cutting it into 1/2 lengths, dreg it in milk, and then roll in corn meal. Cook it in a deep fried or in a big old cast iron skillet in a couple of inches of your choice of oils. :wave:
 
I like Campbell's cream of celery soup as an ingredient when cooking. I use it when I make pork chops & noodles and also when I make a stew with sliced knockwurst, cabbage & carrots.

For straight out of the can eating... my favorite soup is Progresso chickarina soup.

As a child I really enjoyed Campbell's Scotch broth, but I haven't seen that available on any supermarket shelves in decades. I don't even know if they still make it.
 

Lois, Email Campbell's and ask. I email lots of companies, they will tell you if it's still a product, and many times I can either order straight from them, or they tell where it can be found. :eek:nthego:
 
Ina said:
Sea, What is GMO? :wave:
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Here's some info Ina, many other countried don't allow them due to health reasons...





More information on GMOs...http://healthimpactnews.com/2013/toxicology-expert-speaks-out-about-roundup-and-gmos/

What are GMOs?

GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.
Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Are GMOs safe?

Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs.

In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment. http://www.nongmoproject.org/learn-more/
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I never eat canned soup...wayyy to acidic, and or salty ..yukk!!

I make soups a lot my favourite is Broccoli and stilton (cheese) soup...yuuuummmmmyyyyy..but I also love my mothers' classic Bacon, leek, carrot and lentil soup.I make it often in the winter .
 
Ina said:
Lois, Email Campbell's and ask. I email lots of companies, they will tell you if it's still a product, and many times I can either order straight from them, or they tell where it can be found. :eek:nthego:
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Thanks for that tip Ina.
 
hollydolly said:
I never eat canned soup...wayyy to acidic, and or salty ..yukk!!

I make soups a lot my favourite is Broccoli and stilton (cheese) soup...yuuuummmmmyyyyy..but I also love my mothers' classic Bacon, leek, carrot and lentil soup.I make it often in the winter .
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hollydolly, your Broccoli and cheese soup sounds good! For the "home-made-soup-challenged" among us: there is also a lot of soup in those cans. :) When it comes to soup, I try to never say "never". :)
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i_am_Lois said:
For straight out of the can eating... my favorite soup is Progresso chickarina soup. As a child I really enjoyed Campbell's Scotch broth, but I haven't seen that available on any supermarket shelves in decades. I don't even know if they still make it.
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Lois, thanks for the education! I don't believe I've heard of chickarina soup or scotch broth!
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i_am_Lois said:
I like Campbell's cream of celery soup as an ingredient when cooking. I use it when I make pork chops & noodles and also when I make a stew with sliced knockwurst, cabbage & carrots.



As a child I really enjoyed Campbell's Scotch broth, but I haven't seen that available on any supermarket shelves in decades. I don't even know if they still make it.
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Oh Lois! Scotch Broth was always my favorite as a kid too! You`re right,haven`t seen it in many years either.
 
4 Super Smart SOUP Recipes You Can Savor Year Round

Super Soups!
http://drlorraine.net/super-smart-soup-recipes-year-round/

Do you want to prepare more meals at home, but feel like you don’t have enough time or skill or whatever? If so, it might be time to soup up your kitchen. It’s is one of the simplest ways to make a meal with minimal effort. The next time you need to pull together a quick and healthy dinner, make soup.

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How to cook perfect cullen skink

Full-flavoured, hearty, and comfortingly creamy, is cullen skink the world's finest fish soup?
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/05/how-to-cook-perfect-cullen-skink

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"Cullen skink. Not a promising name for a soup, in all honesty – I think Dickens missed a trick by not borrowing it for one of his villains – but one sniff and you'll be won over. Stuffed full of warming wintery ingredients like smoked fish and starchy potatoes, made rich and comforting with milk or cream, it never fails to cheer, even in the darkest days of January. (Unless, I admit, you're sitting upwind of someone else's helping, in a badly ventilated office, with only a meanly filled, heavily chilled turkey sandwich for company. Then you might feel, with some justification, that cullen skink is as malevolent as it sounds.)
About that name: Cullen is, of course, a fishing town on the Moray Firth, an inlet popular with haddock, while "skink" has a more puzzling history. The New York Times claims it comes from the Middle High German word for a weak beer, which seems to make some of sense for a thin soup, but the Oxford Companion to Food counters that it's a variation of the German "schinke", or ham, denoting a shin specifically: "so the archetypal skink is a soup made from shin of beef".
Cattle perhaps being more valuable than fish in coastal regions, the locals adapted the idea to suit their own ingredients – and I'm very glad they did. Smokier and more assertive than American chowder, heartier than classical French bisque, it's one of the world's finest seafood soups."
 
Eat the Rainbow Black Bean Soup

http://blog.fatfreevegan.com/2011/10/eat-the-rainbow-black-bean-soup.html


When you add greens to hot soup, they instantly wilt and practically disappear. So though I started with 4 cups of lettuce, each time I served this soup I wound up adding more lettuce or spinach to each bowl. Feel free to add as much as you like. Call the kids over so that they can watch as the soup absorbs ridiculous amounts of greenery.

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Cabbage Soup: an Anti-Cancer Recipe
 By Dr. Ben Kim
If you want to significantly lower your risk of developing cancer, consider
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eating cabbage at least a few times a week. Cabbage belongs to the Cruciferous
 family of vegetables - other vegetables that belong in this family include
 broccoli, cauliflower, kale, collards, Brussels sprouts, Bok Choy, watercress,
 and arugula.

 Phytonutrients found in cabbage and other Cruciferous vegetables stimulate your
 genes to increase production of enzymes that detoxify your cells, resulting in
 elimination of free radicals, toxins, and potential carcinogens from your body.

 If you do a search through the archives of peer-reviewed and indexed journals at
 the National Library of Medicine, you'll find numerous studies that indicate
 that people who eat large amounts of cruciferous vegetables have a
 lower-than-average risk of developing lung, colon, breast, ovarian, prostate,
 and bladder cancer.

 Perhaps the most powerful, anti-cancer phytonutrient found in cabbage and other
 cruciferous vegetables is indole-3-carbinole, a compound that stimulates
 cellular detoxification, including estrogen detoxification. Indole-3-carbinole's
 ability to prevent estrogen dominance is what makes cruciferous vegetables like
 cabbage an excellent food choice for cancer prevention, particularly breast
 cancer prevention.

 If you want to enjoy the many health benefits of cabbage but don't know where to
 start, give the following Cabbage-Miso soup a try. It's super easy to make, and
 is one of the tastiest soups that we enjoy in our home.

 Cabbage Miso Soup Recipe

 6-8 servings
 Ingredients:

 4 cups (around 10 ounces) chopped green cabbage
 6 cups water or vegetable broth (vegetable broth adds lots of flavor)
 2 celery ribs, diagonally sliced
 1 yellow onion, thinly sliced
 1 carrot, thinly sliced
 8 garlic cloves, 4 finely chopped and 4 sliced
 1/3 cup miso (or Korean den jang)
 Few drops sesame oil per bowl(optional)

 Directions:

 1. Bring 6 cups of water or vegetable broth to a boil in a big soup pot. Add
 cabbage, celery, onion, carrot, and sliced garlic. Cover, reduce to low-medium
 heat, and cook for about 15 to 20 minutes, or until vegetables are tender.

 2. Stir in chopped garlic, then turn off heat. Dissolve miso with some of hot
 soup liquid in a cup or bowl, then pour it into the pot.

For an extra zing of
 flavor, add a few drops of sesame oil to each bowl just before serving. If you
 enjoy sweet and sour soups, add fresh lime juice (about 1 lime for the whole
 pot) right before adding the miso.

 Enjoy this nourishing cabbage and miso soup - it goes wonderfully with a bowl of
 rice and kim chi, a fermented Korean cabbage dish.
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Mrs. Robinson, how do you make chicken barley soup?
 

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