| T O P I C R E V I E W |
| susquesus |
Posted - September 23 2009 : 6:11:37 PM
It's the first day of fall and time to start simmering delicious soups and stews in your kitchens. What is your favorite soup? Please vote and tell us about it. Any recipes or stories of favorite soups your grandma made, etc... are greatly appreciated.  |
| 19 L A T E S T R E P L I E S (Newest First) |
| Leah |
Posted - October 02 2009 : 8:34:37 PM
I have a soup that I made last year for the first time and if you can open a can with a can opener and pour, you can make this soup.
Santa Fe Soup
2 lbs Ground turkey breast (this is what I use) or ground beef
1 onion chopped
2 -.5 oz. pkg Ranch style dressing mix
2 - 1.25 oz pkg. Taco seasoning mix
The following cans are all undrained:
1 - 16 oz can black beans
1 - 16 oz can kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can diced tomatoes and chilies
1 - 16 oz can diced tomatoes (yes more tomatos)
2 - 16 oz can white corn
2 cups water
Cook meat and onion together until meat is browned. Stir in ranch dressing mix and taco seasoning mix and add all remaining ingredients. Add water and simmer for 2 hours. More water may be added if mixture is too thick. Garnish with sour cream, shredded cheddar cheese and sliced green onions if desired. Serve with tortilla chips.
This is something I make around Thanksgiving after we get tired from turkey. It's so easy. Just a lot of beans, but it is good. I use ground turkey and it tastes the same as ground beef. |
| susquesus |
Posted - October 01 2009 : 11:05:16 PM
Hubba hubba GG- that Rachel Ray recipe sounds amazing. I love that the meat is equal parts pork, veal and beef. Just like grandma's swedish meatballs. Thank you. Looks like I've got a new dish to drool over. |
| Gadget Girl |
Posted - October 01 2009 : 10:34:04 PM
Here are several from the FoodNetwork. I have made the Rachel Ray recipe (number 3) - YUM! Progresso makes a fine version too if you wanna see if you'll like it ( Pssst - YOU WILL!)
http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-wedding-soup-recipe/index.html
http://www.foodnetwork.com/recipes/rachael-ray/mini-meatball-soup-recipe/index.html |
| susquesus |
Posted - October 01 2009 : 6:49:38 PM
I'm liking the sound of this Italian wedding soup. Anyone recommend a particular recipe? I hadn't heard of it before now. |
| richfed |
Posted - September 28 2009 : 06:48:16 AM
quote:
Originally posted by BookwormMG
[br
Rich, is escarole and ground beef soup a variation of Italian wedding soup? That's another wonderful soup that I had never heard of until we moved to southwestern PA ('87-'95). By the time we came back to south-central PA, it was pretty common here. Now even Campbell's makes it, and their version is pretty good.
I don't think so, BWMG ... it seems more simple. I forget the exact indegredients. Been a long time since I've had Mom's. Not too long ago, I made some ... basically escarole, ground beef, some sliced onions, seasoning, a little tiny pasta [Orzo, for example].
--->EDIT: I forgot the crushed tomatoes and some grated Romano!!  |
| Kan-Tuck-EE |
Posted - September 26 2009 : 4:30:12 PM
Well, we are camping this weekend on the lake and I am making jambalaya for supper tonight..then we are going to have a roaring fire and make smores! I use chicken, sausage and shrimp in my jambalaya and it is always really really good. Oh, and I am making some cornbread to go along with it. But nothing beats good old vegetable beef soup on the lake with fresh tomatos, onions, carrots, and corn from your friendly farmers market! I add stew meat cut up really small (bite size) and browned on all sides before adding to the soup mixture and I usually put a pack of onion soup into the pot too. Yummm! |
| BookwormMG |
Posted - September 26 2009 : 3:47:46 PM
That recipe for corn chowder looks awesome, Sus. I voted for corn chowder as my favorite. Next door to my office's old location was a deli that occasionally serve a corn chowder that was wonderfully creamy. I sometimes had it for lunch two or three days in a row. My office recently moved to a different part of town, however, so the corn chowder lunches will be few and far between.
Rich, is escarole and ground beef soup a variation of Italian wedding soup? That's another wonderful soup that I had never heard of until we moved to southwestern PA ('87-'95). By the time we came back to south-central PA, it was pretty common here. Now even Campbell's makes it, and their version is pretty good. |
| richfed |
Posted - September 26 2009 : 09:03:11 AM
My two favorite soups:
1 - escarole and ground beef soup
2 - lentil soup
My Mom used to make them both and they have always been my favorites. |
| Kay |
Posted - September 25 2009 : 09:19:08 AM
"BOOYAH!" That's what you say to someone when you've got them. In other words "in your face" or "told you so".
No really-booyah sounds like a lot of fun!
Kay |
| susquesus |
Posted - September 24 2009 : 9:23:24 PM
WW asked:
Uh..... what is "Booyah?"
For an official and much better worded explanation see:
http://en.wikipedia.org/wiki/Booyah_(stew)
I know booyah from the local fire departments. In St. Paul they will have "Booyah's" to raise money and get the neighborhoods together. The local fire houses makes a big deal about it putting up signs all over their neighborhood to let everyone know what day it is. The day before it starts the firemen get these enormous kettles out on the cement outside the firehouse with some crazy rigged up gas stove underneath it and start the process. Since they are using such enormous quantities of broth, multiple chickens, multiple lb.'s of veggies it takes forever to cook. Usually you get a bunch of off duty firemen having some beers and keeping a 24 hour vigil over a giant cauldron of bubbling, meaty stew. It's delicious and you never really know what's in it. I know squirrel meat and venison make it in to some. |
| Fitzhugh Williams |
Posted - September 24 2009 : 7:23:41 PM
... |
| Fitzhugh Williams |
Posted - September 24 2009 : 7:18:56 PM
quote:
Originally posted by Wilderness Woman
Fitz.... thanks for not disappointing me.
I would never do that!
You know, that soup is made by Campbell Soup of Canada. They have a nice variety of soups that are different from what I see at the local grocery store. And can be ordered online. But the problem in the shipping. It can be more than the cost of the soup. I wonder if there is any limit on the amount of canned soup that can be brought back from Canada? Next summer when I go to La Presentation, I could just go across the border and stock up!
And speaking of muskrat, a fellow I know, in his younger days (Isaac Walters), got drunk and ate some muskrat raw. One of his friends said at the time, "I have a feeling we are going to see that muskrat again before morning". They did.
|
| Irishgirl |
Posted - September 24 2009 : 6:37:38 PM
I have two favorite soups that I love to make in the winter. The first is a delicious cauliflower, broccoli and potato soup, nice and thick and creamy and the second is peanut butter soup. Yes I know it sounds disgusting but it is not...very delicious. Both meals in their own right no need for anything else. |
| Wilderness Woman |
Posted - September 24 2009 : 2:37:58 PM
A nice, thick, hearty Potato Soup, made with onions, garlic, and Bacon!  Yum!!!!
My second choice would be a good, medium-spicey Chili. But it has to be made with pinto beans! Serve that with hot corn bread, and I'm in Heaven!
Uh..... what is "Booyah?"
Fitz.... thanks for not disappointing me. I had a very strong feeling we would be seeing that photo of that can of icky, yeller, Lay-Fran-Say pea stuff again. Sounds like it should go with the Fried Muskrat... right into the garbage.
 |
| Kay |
Posted - September 24 2009 : 09:00:27 AM
Mom's vegetable soup and her creamy chicken and wild rice soup. Dad makes the best french onion! Nothing like coming home on a cold day (especially if your day wasn't that great) to their soup!
Kay |
| Fitzhugh Williams |
Posted - September 24 2009 : 08:59:20 AM
Habitant Soup! What more could anyone want?
 |
| Seamus |
Posted - September 24 2009 : 05:48:06 AM
New England clam chowder!!!!! |
| Gadget Girl |
Posted - September 23 2009 : 11:21:48 PM
Gotta put a vote in for Egg Drop soup. NOT the food coloring yellow gravy thick stuff. There is a chinese restaurant in town that makes wonderful Egg Drop soup - comfort food to the nines! |
| susquesus |
Posted - September 23 2009 : 6:13:55 PM
corn chowder:
INGREDIENTS
1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves
METHOD
1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and saut for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Serves 4. |
![The Mohican Board! [Bumppo's Redux!]](images/wwwboard.gif "The Mohican Board! [Bumppo's Redux!]")
