Soups

[Ronzo]

The Recipes for Soups thread...

[Ronzo]

Ron's version of Tomato Basil soup

This one is so easy...



Ingredients:

One large bunch of fresh Basil (washed)

About a tablespoon of chopped oregano (dried or fresh)

Two or three large cloves of crushed garlic

One large bottle of Campbell's Tomato Juice (about a half gallon?)

Half a stick of butter

Half cup of heavy cream (you can use half and half or whole milk if you prefer)

Salt and pepper to taste




Directions:

Finely chop the basil and set aside

Melt the butter in a large pot and add the crushed garlic over medium high heat until butter is golden brown.

Since the butter will be very hot, SLOWLY pour the tomato juice into the pot, and bring it up to slow boil over medium low heat.

If the oregano you have is dried, put it in the soup now.

When the soup begins to boil, stir in the cream and remove soup from heat.

Stir in the finely chopped basil and let it sit for about 5 minutes.

Salt and pepper to taste.






I use tomato juice because a lot of it is relatively cheap, and plus, I just like the smoothness it brings to the soup.

I tried using crushed tomatoes, and it just doesn't work for me, and the store bought tomato soups just don't do it for me either.

[Ronzo]

Ron's Tortilla Soup


Everyone makes it differently.

I'm not good on writing directions for recipes down, because I tend to ad-lib a lot. I rarely make anything exactly the same twice.

Here's a basic list of ingredients...

One large pot

Half or full chicken, skin on.

Big chunks of carrot, celery, and onion.

Large can (or two - or one big can and a small one) of whole tomatoes (whatever brand is your favorite)

Half of a large bag of tortilla chips

Cummin - to taste

Cilantro - to taste

Cayenne pepper - to taste

One small can of chipotle peppers, ground up in a food processor or very finely chopped by a knife.

Salt and pepper to taste




I start with a half of a chicken (it's just Dee and I when I cook, ususally). Put it in a large pot (dutch oven type), and cover it with water (usually a half inch to an inch above the chicken). Throw in some big chunks of carrots, celery, and onion along with it. Cover it, and bring it all to a boil on high heat. Once it boils, turn down the heat to a 'low boil' and let it simmer together for about an hour. Put a little salt and pepper in now, but not too much salt as the chips will bring a whole lot of salt to the mix later on.

Pull it off the heat, strain the veggies out (I toss 'em at that point - I only use them to add flavor to the stock) and set the broth aside. Pull the chicken out and get all the meat you can off it. Shred the meat into small pieces (half inch to an inch long, about a half inch wide) and throw it back in the pot. Take a large can of whole tomatoes (or two big cans - depending on whether you like tomatoes) and crush each tomato with your hand to get the juices and seeds out of them, then place the pulp into the broth. You can add a little of the can juice to the broth too, if you like.

After you add the tomatoes, put the broth back on low heat.

Take the can of chipotles and chop them up in a food processor, or use a knife to finely chop them. If you're using a food processor, you'll need to add about a cup or two of water (if you use the broth, that's best) to the mix in order to really get the chipotles ground up. You can use the knife method and chop them into hearty sized chunks if you like too. That's fine. I prefer them to be like the consintecy of tomato sauce. Once you have them chopped up, add them to the broth.

Take some cilantro (the amount depends on your preference - I like a little cilantro, just enough to brighten up the flavor a little) and chop it up pretty finely, then add it to the broth.

Add the cummin. Again, your preference.

Add the Cayenne. If you don't like it, don't use it. I like it - a lot of it.

Cover it and let it all simmer together for about a half hour to 45 minutes. Salt and pepper to taste (if needed - and now is a good time to add more of the other flavors if you wish).

Then remove the lid and let simmer uncovered for about 15 minutes to reduce slightly.


Put the chips in a bowl, and then ladel the soup over the chips.

[Ronzo]

King Ranch Soup




Ok...
Here's my interpretation:

3 cups of water.

Small package of Velveeta or equivalent (8 oz?)

1/2 cup of sliced mushrooms (to me, they looked like shitake - sp?).

2 good sized roma tomatoes.

2 small Jalapenos

(We added 3 Serranos as well)

2 cloves of garlic.

1 medium white onion

Two bell peppers (one yellow and one green in this kit), diced chunky.

2 medium chicken breasts, seasoned with fajita seasoning (grilled and cubed).

8 oz corn tortilla chips

1 can of cream of chicken soup.

3 Tbsp butter

1 or two chicken bullion cubes

1 Tsp Poultry seasoning.

Paprika to taste.

Cumin to taste.

Salt and pepper to taste.

1 Tsp corn starch or flour

(Tony C's is always handy)


Directions:

Lightly oil an oven safe pan or skillet.

Slice the tomatoes into half inch slices. Throw them in the pan.

Throw the hot peppers in the pan.

Throw the garlic in there.

Drizzle just a little more olive oil over the veggies.

Put the pan into an already preheated oven set to 400. Let the veggies roast for about 15-20 minutes. Keep an eye on them and don't let them burn.

While the Veggies are roasting, stir fry the bell peppers, onions, and mushrooms over medium heat in the pot you'll cook the rest of the soup in until they soften a little (about 5 minutes or so). Sprinkle the seasoning (paprika, cumin, bullion, salt and pepper - Tony C's too if you like it) over the stir fry mixture. Add the flour or corn starch here. continue to stir until the flour is blended somewhat, about another minute.


Slowly stir the water in a little at a time.

Chop the Velveeta into little chunks and add them slowly to the soup. Stir until they are combined.



Take the veggies from the oven and dice up the tomatoes, garlic, and hot peppers. Throw them into the pot.

Empty the small can of cream of chicken into the pot.

Put the tortilla chips in the pot.


Throw the grilled, cubed fajita chicken in the pot.


Cover and keep on medium heat for 15 to 20 minutes. Stirring occasionally.




Ok.. I think that about does it.


By the way, Pillsbury Grands biscuits work great with this to sop up the leftovers in the bowl. YUM



Feel free to modify for your own tastes.

[Esther]

Sunshine

Broccoli & Cheese Soup

In a small saucepan put about 2 cups of broccoli florets and a small amount of water and cook until crisp tender. Pour florets and liquid into food process and puree. Pour into stock with soup.

In an 8 inch skillet melt 1/8 stick butter and saute chopped carrots and onion (I do just a couple slices of onion and I guess about 2 cups carrots0. After they are crisp tender; run through food processor and then add to stock.

While you are doing the above; combine the following into a large (6-8 qt) stockpot:
2 cans chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbs Tone chicken base---I get mine at Sam's
2-4 oz Velveeta chopped small
1-2 Cups milk

Heat this on low for everything to melt. Add broccoli, onion and carrots from above.

In your skillet melt 1/8 stick of butter and chip up another cup each of broccoli florets, carrots and I add 2 cans drained sliced mushrooms.

Before you serve sprinkle grated parmesan cheese.

I love this recipe and so does my entire family!

[Esther]

Margie3

If anyone wants to make a really good potato soup, here is a recipe. It sounds kinda complicated, but it is very easy!


Cheesy Potato Soup

1/2 stick butter
1/2-1 cup each of onions and celery
saute the onions and celery in the butter until softened and translucent

5-6 medium or medium-large potatoes, peeled and cut into small pieces

Add the potatoes to the onion and celery after they are cooked. Cover with water until it is about 1/2" above the top of the potatoes. Add some pepper to taste. Cover and boil until potatoes are soft. Let cool for just a little bit.

Take about 1/2 of the potatoes out of the water and mash them (I use my mixer), then add them back to the pot again. Add:
1 large can of chicken stock
1 block of Velveeta Cheese
about 3/4 lb. of good deli ham that has been chipped up fine

Heat and stir until the Velveeta is melted and mixed thru. Taste at this point. If it is good enough, you are done. If you need to, you can add a little bit of "Better than Boullion", chicken flavor

Enjoy!

[Esther]

Honhi

Bologna Soup

You need ring bologna, not sliced. I buy about 2 pounds since I have a family of 5. Cut the bologna up into bite size pieces and put in large pot. Then you get cream of potato soup (the Campbell's cans, a bit over 10 ounces). I use 5 cans, but you can adjust to your family size. Add the potato soup and 1 cup of milk for each can of soup to the bologna and cook.

It sounds nasty, I know, but it's quick and easy and yummier than it sounds. Plus, my whole family actually likes it.

[Esther]

Blubayou

BLT Soup

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
n a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

[Esther]

Margie3

Cream of Broccoli and Cheese Soup

1 stick of butter or margarine
1 c. chopped onions
3/4 c. chopped celery
about 1/2-3/4 c. flour
1 Large can chicken stock
1 package chopped broccoli
1 block Velveeta Cheese
1/2 lb. Maple Ham from the deli, chipped fine and then chopped

saute the onions and celery in the butter until they are translucent. add the flour and stir. Cook till the mixture browns, making a rue. Slowly add the can of chicken stock, stirring as you add it to avoid lumps. While you are doing this, cook the broccoli in a bowl in your microwave, just till it's warmed up and cooked. When the chicken stock is all added in and has started to thicken, add the chopped broccoli. Stir that together. Add the Maple Ham that you've chopped fine. Finally, cut the Velveeta into small chunks and put that into the soup. Cook on low until the Velveeta is melted.

Sometimes, if I feel like it, I either add about a quart of milk and/or some chicken base (the instant kind that you keep in the fridge and then dissolve in hot water). Be careful with the chicken base so it doesn't get to salty tasting.

When I make this, I get all kinds of compliments on it.
Enjoy!

[Esther]

Blubayou

Cheddar Ham Chowder
2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese (8 ounces)
1 can whole kernel corn (16-ounce) drained
1 1/2 cups cubed fully cooked ham

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

[Digging4Truth]

Recipes for Gumbos etc

[SDG]

http://www.newfarm.org/newsletter/041905/images/GUMBY.jpg

I thought this was another bashing thread ... I'm out of here...

BTW ... never have had Gumbo ... this Yankee will not bow down.

[Digging4Truth]

I made this last night... it has been a family favorite for years. So good.

1 whole chicken
1 link sausage (real sausage... not that Eckrich junk)
2 bunches green onions
2 bay leaves
Add pepper flakes to taste (I usually add 8-10-12 somewhere around there.
Roux (make it yourself or buy it in a jar.. there is really no difference. I highly suggest the jar. I buy dark ruex when I buy the jar.
Cooked rice

Boil the chicken in water with the green onions, bay leaves & pepper flakes added.
Keep the water you boiled the chicken in and let the chicken cool.
Cut the link of sausage in half lengthwise.
Cut the halves in half again lengthwise (the sausage is now cut in 1/4's lengthwise.
Cut those pieces in 1/4" pieces and boil the sausage for a few minutes until cooked.
Debone the cooled chicken breacking the chicken up into relatively small pieces that will fit on someones spoon.
Put the deboned chicken meat back in the water you boiled the chicken in.
Add the sausage to the same water.
You can discard the water you boiled the sausage in or you can add some to the gumbo for some additional taste.

Add ruex until you get a good darkness to the liquid and taste it as you add it. The more ruex the darker the water AND the darker the taste. If you buy a jar of ruex then it will require almost 1/2 jar.

Fix a bowl of rice
Spoon the gumbo over the rice
Add some gumbo file' is you so desire (i like to add it)

Enjoy.

One last note. I have always spelled the term Ruex as Rue. I see on the internet it is often spelled Rue. When you buy it around here it is Ruex on the bottle (but I live in Louisiana so it probably isn't spelled that way elsewhere)

In case any of you aren't familiar with Ruex...Ruex is made of equal portions oil & flour. You heat the ruex mix constantly stirring it until it gets to a desired darkness.

[Digging4Truth]

http://www.newfarm.org/newsletter/041905/images/GUMBY.jpg

I thought this was another bashing thread ... I'm out of here...

BTW ... never have had Gumbo ... this Yankee will not bow down.

Why would you think that? I have never bashed you. I only asked you a question.

[SDG]

Restate the question ... Dig.

[Felicity]

I like gumbo. Go easy on the file' though.

[Esther]

This needs to be in the Soup thread.

[Digging4Truth]

This needs to be in the Soup thread.

SOUP? Are you from up north or something.

There is a "fer piece" of difference between soup & gumbo.

[Digging4Truth]

Restate the question ... Dig.

The question is here. (http://www.apostolicfriendsforum.com/showpost.php?p=25493&postcount=48)

[Johnny]

Make a Roux
Roux, the start of many great creole dishes.


INGREDIENTS:
1/4 cup flour
1/4 vegetable oil, butter, fat, or lard

INSTRUCTIONS:
A roux is nothing more than flour and fat. The more delicious the fat, the better the roux. For example, duck fat or lard will impart more flavor than vegetable oil (but will be less healthy).
A heavy pot or cast-iron skillet is best for making a beautiful roux. Heat the oil and stir in enough flour to make the consistency of wet sand. For best results, a roux is cooked over low heat and stirred every 15 minutes until it's the desired color (like a copper penny).
You can cook a roux at a higher temperature, but watch carefully--it burns easily. Once it turns a dark golden color, you've got seconds to get it just a wee bit darker; there's a fine line between ready and burned.
For a lower-fat gumbo, you can use a "dry" roux, which is nothing more than flour that's been toasted in an oven until it's reached the desired color (a golden brown). The dry roux is then whisked into a liquid slurry, and the lumps are smoothed out before it's added to the broth.
From the base of either a "wet" or "dry" roux, you can create hundreds of versions by adding fresh herbs and vegetables (corn, potatoes, beans, eggplant, cabbage, squash...). Most seafood can be used (but add delicate oysters and crabmeat at the end, so they won't toughen and/or disintegrate), as well as most kinds of beef.

[Digging4Truth]

First thing brother... you spelled it right. (I did not) When I was typing out the recipe I kept staring at my spelling of Roux and it just didn't look right.

Secondly... thanks for posting this. Not everyone is familiar with Roux and it is a pivotal part of a good gumbo.

I have been buying Roux in a bottle for a while now and I really can't tell the difference. It is much easier not having to make the Roux yourself but I was always fascinated by how hot the roux was when you put it in the gumbo. The gumby may be at full boil but when you are making our own roux and you take a spoonful of roux and slowly put it in the pot of boiling gumbo that roux would boil like a piece of red hot metal.

Anyway... thanks again for posting this.

[Johnny]

"Soup" is the understatement of the century. Gumbo is the Rolls-Royce of soups, and many of New Orleans' soups, gumbos and bisques are works of art.

[Esther]

Make a Roux
Roux, the start of many great creole dishes.


INGREDIENTS:
1/4 cup flour
1/4 vegetable oil, butter, fat, or lard

INSTRUCTIONS:
A roux is nothing more than flour and fat. The more delicious the fat, the better the roux. For example, duck fat or lard will impart more flavor than vegetable oil (but will be less healthy).
A heavy pot or cast-iron skillet is best for making a beautiful roux. Heat the oil and stir in enough flour to make the consistency of wet sand. For best results, a roux is cooked over low heat and stirred every 15 minutes until it's the desired color (like a copper penny).
You can cook a roux at a higher temperature, but watch carefully--it burns easily. Once it turns a dark golden color, you've got seconds to get it just a wee bit darker; there's a fine line between ready and burned.
For a lower-fat gumbo, you can use a "dry" roux, which is nothing more than flour that's been toasted in an oven until it's reached the desired color (a golden brown). The dry roux is then whisked into a liquid slurry, and the lumps are smoothed out before it's added to the broth.
From the base of either a "wet" or "dry" roux, you can create hundreds of versions by adding fresh herbs and vegetables (corn, potatoes, beans, eggplant, cabbage, squash...). Most seafood can be used (but add delicate oysters and crabmeat at the end, so they won't toughen and/or disintegrate), as well as most kinds of beef.


I have always stirred mine constantly, in fear of it sticking and burning.

[Digging4Truth]

I have always stirred mine constantly, in fear of it sticking and burning.

WOAH....I didn't notice that part... You DEFINITELY have to stir a roux constantly once it begins to brown.

So true.

If ANYONE leaves roux for only one fifteen minute period then it is over and burnt.

[Esther]

First thing brother... you spelled it right. (I did not) When I was typing out the recipe I kept staring at my spelling of Roux and it just didn't look right.

Secondly... thanks for posting this. Not everyone is familiar with Roux and it is a pivotal part of a good gumbo.

I have been buying Roux in a bottle for a while now and I really can't tell the difference. It is much easier not having to make the Roux yourself but I was always fascinated by how hot the roux was when you put it in the gumbo. The gumby may be at full boil but when you are making our own roux and you take a spoonful of roux and slowly put it in the pot of boiling gumbo that roux would boil like a piece of red hot metal.

Anyway... thanks again for posting this.

What brand do you use? Also is it a liquid?

I found some once that was a paste. It was rather hard to use.

[Digging4Truth]

What brand do you use? Also is it a liquid?

I found some once that was a paste. It was rather hard to use.

I use Savoie's (http://www.cajungrocer.com/savoies%AE-old-fashioned-roux-dark-2-p-933.html)

Definitely not a liquid. :)

It is a little hard to get out of the jar but once you get it out and into a hot gumbo it melts away quickly.

[MissBrattified]

Make a Roux
Roux, the start of many great creole dishes.


INGREDIENTS:
1/4 cup flour
1/4 vegetable oil, butter, fat, or lard

INSTRUCTIONS:
A roux is nothing more than flour and fat. The more delicious the fat, the better the roux. For example, duck fat or lard will impart more flavor than vegetable oil (but will be less healthy).
A heavy pot or cast-iron skillet is best for making a beautiful roux. Heat the oil and stir in enough flour to make the consistency of wet sand. For best results, a roux is cooked over low heat and stirred every 15 minutes until it's the desired color (like a copper penny).
You can cook a roux at a higher temperature, but watch carefully--it burns easily. Once it turns a dark golden color, you've got seconds to get it just a wee bit darker; there's a fine line between ready and burned.
For a lower-fat gumbo, you can use a "dry" roux, which is nothing more than flour that's been toasted in an oven until it's reached the desired color (a golden brown). The dry roux is then whisked into a liquid slurry, and the lumps are smoothed out before it's added to the broth.
From the base of either a "wet" or "dry" roux, you can create hundreds of versions by adding fresh herbs and vegetables (corn, potatoes, beans, eggplant, cabbage, squash...). Most seafood can be used (but add delicate oysters and crabmeat at the end, so they won't toughen and/or disintegrate), as well as most kinds of beef.

Good post! But...I recently made my first good roux (that didn't burn, scorch or otherwise self-implode), and I stirred it almost constantly....(out of fear that I would ruin it yet again) In the past I've used the roux in a jar (don't remember the brand), but it's hard to find around here!

I like a darker roux...more the color of chocolate.

[Felicity]

Seafood Chowder

2 c. water
3 chopped onions
2 tbsp. butter
6-8 potatoes
4 carrots
1 large mushroom soup
1 tin canned milk
1/2 qt. canned milk
1 pkg. haddock

Saute onion in butter just till transparent. Cook veggies in boiling water until tender. Add onion, soup, milk and fish and simmer gently until fish is cooked. Add salt and pepper to taste.

I usually use a combination of haddock, scallops, and lobster. You can use what you like but it's good with just the fish. You could also use cod or salmon.

Any time I've made this it's always enjoyed -- if people like fish/seafood. Not everyone does of course.

[Esther]

Does anyone have a recipe for lobster/crawfish/shrimp bisque that is a white cream sauce?

[Felicity]

Does anyone have a recipe for lobster/crawfish/shrimp bisque that is a white cream sauce?
I had a wonderful one at one of our saint's homes a couple years ago. They had brought in 70 absolutely fresh lobster and had one of those propane burner type deals where they cooked them all at once - they set the timer and they turned out absolutely perfect. They were wonderful!!! The best lobster I've eaten since I was a kid. Honest! :)

Anyhow she made a bisque that was basically just heavy cream and butter with the lobster added. There may have been something else in the recipe to thicken the sauce a little - not sure - but that was basically it. She served it in a chafing dish along with all the cooked lobster.

There were about 12 of us for supper. One of the men ate 7 lobsters! TB had 3. I had 1 1/2.

She had fresh melted butter, salads, and then a dessert buffet afterward. Absolutely delicious!! :thumbsup

[Esther]

I had a wonderful one at one of our saint's homes a couple years ago. They had brought in 70 absolutely fresh lobster and had one of those propane burner type deals where they cooked them all at once - they set the timer and they turned out absolutely perfect. They were wonderful!!! The best lobster I've eaten since I was a kid. Honest! :)

Anyhow she made a bisque that was basically just heavy cream and butter with the lobster added. There may have been something else in the recipe to thicken the sauce a little - not sure - but that was basically it. She served it in a chafing dish along with all the cooked lobster.

There were about 12 of us for supper. One of the men ate 7 lobsters! TB had 3. I had 1 1/2.

She had fresh melted butter, salads, and then a dessert buffet afterward. Absolutely delicious!! :thumbsup


Wow wish I was there. I love Lobster!

Do you think you can get that recipe?

Thanks:ty

[Esther]

Miss Brattified

Two changes:

1. After I make the chicken broth, I cool, debone and shred the chicken, and add it to the soup. You can leave the chicken out, though, and use it for another recipe.

2. You can buy matzo ball mix (usually has a soup seasoning packet with it), and use that instead of making your own. I do that just to save time, and save the seasoning packets for the kids to use on noodles or something.

Jewish Chicken Soup with Matzo Balls

Ingredients

* 2 large eggs
* 1 large egg white
* 1/2 teaspoon salt
* 3/4 cup matzo meal
* 1 tablespoon oil
* 8 cups homemade chicken broth
* 2 parsnips, peeled and chopped
* 1 large carrot, peeled and chopped
* 1 onion, chopped
* 1 cup broccoli floret
* 1 cup mushroom, Sliced
* 2 tablespoons fresh dill, Chopped
* parsley

Directions

1. In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
2. Cover and chill the mixture at least 1 hour or overnight.
3. In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
4. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
5. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
6. Ladle into bowls, sprinkle with dill or parsley and serve.
__________________

[Esther]

Miss Brattified
Dressed Up Tomato Soup

2 large cans condensed tomato soup
Whipping cream or half & half
1 can chopped tomatoes, drained
2 Tbs. fresh basil, chopped
2 Tbs. butter
1 onion, diced (optional)

Saute onion in melted butter over medium heat until transluscent. Add canned tomato soup, 2 cans cream or half & half, tomatoes & basil and heat through, stirring often.

We like this soup with grilled cheese sandwiches.

[Esther]

Blubayou

Creamy Tortilla Soup tonight it was good and goes a long way.

4 chicken breast cooked and shredded- (you can boil a chicken and make you own stock if you want)
1 large carton of chicken broth
1 or 2 cans of black beans - drained and washed
2 cans creamed corn
2 cans of rotel tomatoes
1 can tomato sauce
1 onion diced
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 cup milk
1 carton light sour cream
1/2 t chili powder
1 t cumin powder
salt to taste
Saute the onion, bell pepper until soft. Add the broth, chicken, rotel tomatoes, tomato sauce, black beans, creamed corn and seasonings. Cook for about 30 minutes. Turn down to a simmer and add milk and sour cream. Simmer for another 20 minutes.

If you want to add corn tortilla strips you can- You can fry strips in a little oil and add them right before serving.
I might try to thicken it a little more with cornstarch the next time I make it. I had this soup at a restaurant a couple of weeks ago and wanted to see if I could replicate it at home - I came pretty close.

[Esther]

Heavenly ONe

2/3 head of cabbage, chopped
3 lbs hamburger
3 lbs potatoes, chopped
1 onion, chopped
about 1 tbsp celery seed
about 1/4 cup celery flakes
1 lb bag frozen corn
2 cans carrots
3-4 tbsp beef granules
pepper
water

I cooked the hamburger first, drained, then added to water with beef granules and seasonings already in it. Cooked on medium heat, added cabbage, cooked for 30 minutes, then added potatoes and onions. Cooked for about an hour, then added more water, corn, and carrots.

[Esther]

BluBayou

Chunky Potato Soup

Ingredients -
3 medium Red Potatoes
2 cups Water
1 small Onion
3 tablespoons Butter
3 tablespoons All-Purpose Flour
Crushed Red Pepper Flakes
Fresh Ground Black Pepper
3 cups Milk
1/2 teaspoon Sugar
1 cup shredded Cheddar Cheese
1 cup cubed Cooked Ham


Preparation:
Peel potatoes and cut into 1-inch cubes.

Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

[Esther]

Sherri

vegetable soup that was thick and SO good. I asked her how she made it and she said it's a big container of V-8, plus two pkg. of McCormick's beef stew mix, plus whatever veggies and meat you have. It tasted wonderful; she did it with ground beef, green beans, peas, potatoes, and corn.

[Esther]

Blubayou

Turkey/sausage Gumbo is the best for left over turkey.
Leftover Turkey and Sausage Gumbo
1 leftover turkey or other large bird 1 tablespoon salt
2-3 celery ribs, chopped 2 teaspoons ground red pepper
2 large yellow onions, chopped 1 tablespoon ground black pepper
2 medium bell peppers, chopped 1 tablespoon ground white pepper
2-3 cups medium roux 2 cups chopped green onions
1 cup chopped parsley 2 lbs smoked pork sausage sliced½ inch thick


Pull as much meat off the turkey as you can. Place the carcass in a large stockpot and add water to cover. Bring to a boil over high heat, reduce heat to medium, and let simmer 1-1½ hours. Remove the carcass and discard. Add the celery, onions, and bell peppers and gradually stir in enough roux to make a medium-heavy gumbo (it should drip from a spoon without clinging). Stir in the salt, peppers, and sausage and let simmer for another hour. Add the turkey meat and let cook 15-20 minutes more. Remove from the heat, stir in the green onions and parsley, and serve in large bowls over rice.

Serves 6-8.

[Esther]

LaVonne

Taco soup is cheap and easy

1 lb. ground beef or turkey
1/2 chopped onion
1 pkg taco seasoning mix
1 pkg ranch dressing mix
2 cans tomatoes (I always puree them first)
1 can kidney beans
1 can black beans
1 can small white beans or navy beans
1 cup corn (I use frozen)

Brown beef/turkey with onions. Add taco and ranch mix, stir together. Add tomatoes, beans and corn, stir it all together and cook until hot.

[Esther]

My Own Eyes
One Pot Dinner

1/2 to 1 pound of ground beef
3/4 lb bacon
1 C. Chopped Onion
2 large cans of Pork n' beans
1 can of kidney beans (drained)
1 can of Butter Beans (drained)
1/4 C. Brown Sugar
1 C. Ketchup
1 t liquid smoke
3 t White vinegar
1 t salt
dash pepper

Brown the ground beef and onion, drain. Cook the bacon separately. Cook it so that it is done enough to crumble into small pieces. Add browned beef and crumbled bacon and rest of ingredients to crock pot, cook on low 4 to 8 hours.

This is a very yummy, easy and versatile recipe. You can cut the amount of bacon to just 3 or 4 slices, for health or financial reasons. I have modified the recipe many times based on what I had in the house.... no kidney beans and double butter beans, mild italian sausage instead of ground beef, etc. The only ingredient I don't recommend that you modify is the liquid smoke. It gives it the yummy hickory flavor. As I tend to like this dish more on the sweet and tangy side, I usually add a little extra sugar, and add a big squirt of Sweet Baby Ray's BBQ sauce.

[Pressing-On]

Just made this soup and it is delicious!!!!!!

Sorry, I didn't measure anything. Everything was organic, Ferd! :D You can use regular ingredients. I'm sure it will be "almost" as good - almost. LOL!

Olive Oil or butter
Onions - chopped
Celery - chopped
Garlic Cloves - minced
Carrots - slices
Potatoes - cubes
Cauliflower - small pieces
Chicken soup stock or broth
salt
pepper
Cream - Poured off the top off a gallon of fresh dairy milk :thumbsup

Saute' onions and celery in Olive Oil or butter. I used Olive Oil. Add salt.

Add garlic cloves.

Add chopped carrots and potatoes; stir while scraping bits off the bottom of the pan. After that looks ready, add cauliflower. Add pepper. Cook all until tender.

You are supposed to let it cool off and then put in a blender but, I used my beaters and it was fine. Add cream and stir - serve :thumbsup

Love it!!! My husband loves it too and he hates Cauliflower. Cauliflower is good for you, so I found a way to get it on his plate! :thumbsup

[misspresley]

Beef Stew

This recipe makes a thin broth - if you like thick stew, mix a tablespoon corn starch in 2 tablespoons water and add to stew.

1 lb. stew meat cut into bite size pieces
2 medium potatoes, peeled and cubed
2 carrots sliced into 1/4" pieces
1 stalk celery (leave whole and remove before serving if you don't like cooked celery pieces)
salt and pepper to taste
1 tsp. garlic powder
1 whole medium onion (chopped fine)
1 tsp. paprika
1 tablespoon worcesteshire (sp?) sauce
1 beef boullion cube
3-4 cups water

in a large soup pot - lightly brown meat in 1 tablespoon oil - add remaining ingredients cover with lid and simmer at least an hour - or two! Adjust seasonings to your taste.
Serve with cubed cheese and hot cornbread!!!

[Esther]

Just made this soup and it is delicious!!!!!!

Sorry, I didn't measure anything. Everything was organic, Ferd! :D You can use regular ingredients. I'm sure it will be "almost" as good - almost. LOL!

Olive Oil or butter
Onions - chopped
Celery - chopped
Garlic Cloves - minced
Carrots - slices
Potatoes - cubes
Cauliflower - small pieces
Chicken soup stock or broth
salt
pepper
Cream - Poured off the top off a gallon of fresh dairy milk :thumbsup

Saute' onions and celery in Olive Oil or butter. I used Olive Oil. Add salt.

Add garlic cloves.

Add chopped carrots and potatoes; stir while scraping bits off the bottom of the pan. After that looks ready, add cauliflower. Add pepper. Cook all until tender.

You are supposed to let it cool off and then put in a blender but, I used my beaters and it was fine. Add cream and stir - serve :thumbsup

Love it!!! My husband loves it too and he hates Cauliflower. Cauliflower is good for you, so I found a way to get it on his plate! :thumbsup

What's the name of it?

[Pressing-On]

What's the name of it?

I don't know! LOL! I saw it on a cooking show at my FIL's at Thanksgiving and incorporated all organic products when I got home. It's very excellent. Just don't add too much cauliflower. It can overpower the whole thing.

Next time I'm going to saute in butter instead of the olive oil.

[Pressing-On]

I love to have Chicken soup on hand!

Boil whole chicken with garlic pods (smash the garlic pods with knife to loosen skin for peeling and to allow full flavor of garlic to escape - I use about five), quartered onion, celery stalks (about 4) and a little sage, pepper and salt. After that cools, debone chicken and discard vegetables. Add deboned chicken to broth.

Saute onion and garlic in butter, add cut up celery until almost tender. Add all to broth.

Add sliced carrots, 1 cup of brown rice (40 min. cooking time), diced tomatoes and 1 can of tomato sauce. Add green beans after rice has cooked 30 minutes.

You can add a little broth if you feel you don't have enough. I use free-range chicken broth from Whole Foods.

So comforting on a cold day!!! It's 40 degrees here. That is cold for Texas!!!

[Esther]

I love to have Chicken soup on hand!

Boil whole chicken with garlic pods (smash the garlic pods with knife to loosen skin for peeling and to allow full flavor of garlic to escape - I use about five), quartered onion, celery stalks (about 4) and a little sage, pepper and salt. After that cools, debone chicken and discard vegetables. Add deboned chicken to broth.

Saute onion and garlic in butter, add cut up celery until almost tender. Add all to broth.

Add sliced carrots, 1 cup of brown rice (40 min. cooking time), diced tomatoes and 1 can of tomato sauce. Add green beans after rice has cooked 30 minutes.

You can add a little broth if you feel you don't have enough. I use free-range chicken broth from Whole Foods.

So comforting on a cold day!!! It's 40 degrees here. That is cold for Texas!!!

I was surprised to see the tomato sauce in this recipe. Sounds interesting. I agree cold rainy days like today call for soup.

I have some frozen gumbo thawing to eat. :)

[Pressing-On]

I was surprised to see the tomato sauce in this recipe. Sounds interesting. I agree cold rainy days like today call for soup.

I have some frozen gumbo thawing to eat. :)
I love tomato sauce. It always adds a richer flavor, IMO.