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Farm Kitchen:  Soup Season Soon to Arrive-Favorites?  |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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Mini
Farmgirl in Training
27 Posts
Cheryl
Kentucky
27 Posts |
 Posted - Aug 09 2011 : 09:07:16 AM
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It has started turning a little cooler here-- well, 87° after heat indexes of 115° is cool to me. I have started seeing little signs that tells me Fall is close by--weeee!!
I don't have a set recipe for it but my new favorite is white chicken chili. I throw everything in the crock pot and let it simmer all day long. I use 2 cans of white beans (I always rinse them first to get the canned gunk off), a can of shredded chicken, chicken broth, about a tsp of chili powder and one of cumin, some cilantro, about half a can of green chilis and half a can of mild rotel. Serve it with cornbread and mild jack cheese.
I am looking for a good recipe for bean soup using white beans if anybody has one. I've tried a few I found and didn't like them.
Mini |
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embchicken
True Blue Farmgirl
1487 Posts
Elaine
Ocean
NJ
USA
1487 Posts |
Posted - Aug 09 2011 : 4:02:21 PM
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I love Pasta Fagoili (a little thicker than soup). 1large can of tomato sauce, 1 can of rinsed cannelini beans, 1 can of rinsed red kidney beans, a touch of garlic, a sprinkle of salt and black pepper. I usual simmer this on the stove for at least 30 minutes. hen I add precooked tubetti or tubettinni to it.. Yum yum yum and it tastes even better the second day!
~ Elaine
Farmgirl sister #2822
"Find yourself a cup of tea; the teapot is behind you. Now tell me about hundreds of things." ~Saki
http://embchicken.blogspot.com
http://gusandtrudy.blogspot.com
http://embchicken-thechubbychicken.blogspot.com |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Aug 10 2011 : 06:45:56 AM
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If I'm making soup in the fall, it would be curried sweet potato soup or Southwestern Pumpkin soup.
http://www.epicurious.com/recipes/food/views/Southwestern-Pumpkin-Soup-104064
Both gorgeous to eat and fill the house with amazing aroma.
I also love to put on a big ole' pot of Cuban black bean soup full of red peppers, onions and garlic and chorizo sausage. Serve with a dollop of lime juice and sour cream, a crusty bread, awesome meal.
http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246
If it's just me, I make a pot of Fall River Vegetable stew from the Sundays at Moosewood cookbook--it's vegetarian, made with red wine, crushed tomatoes, garlic and all the veggies your pot can hold. So hearty, so good for you and feeds your soul, too.
http://recipes.eserver.org/fall-river-vegetable-stew.txt
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
Edited by - FebruaryViolet on Aug 10 2011 06:52:34 AM |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Aug 10 2011 : 06:56:25 AM
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Just added them, Karla :)
The curried sweet potato is one that I just make up myself, so it's a "little" something like this--could change each time, though :)
Large sweet potato, boiled (with skin on) until soft.
Peel skin, mash into stock pot.
Add curry to taste
S & P
Add chicken or veggie stock to emulsify
Add cream and blend. Serve with fresh minced fresh chives.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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Bushel n Peck
True Blue Farmgirl
251 Posts
Tracy
Truly
MT
USA
251 Posts |
Posted - Aug 10 2011 : 12:59:56 PM
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This came from the Hungry Girl site, and it is really yummy!
Whole Enchilada Chicken Soup
3 c chicken broth
1 1/4 c chopped celery
1/2 c yellow onion
3 c green enchilada sauce
15 oz can of pure pumpkin
10 oz cooked, and chopped or shredded chicken breast
1 cup frozen corn
optional hot sauce to taste
In a large pot bring the broth to a low boil and add celery and onions, simmer about 5 min until slightly tender.
Stir in enchilada sauce and pumpkin, when soup returns to a low boil add chicken and corn. cook for 3-5 minutes until soup is heated through.
Serve with shredded cheese, tortilla chips, sour cream etc.
my blog: http://bushelnpeck.blogspot.com
Courage is not simply one of the virtues, but the form of every virtue at the testing point.
C. S. Lewis
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Bushel n Peck
True Blue Farmgirl
251 Posts
Tracy
Truly
MT
USA
251 Posts |
Posted - Aug 10 2011 : 1:01:44 PM
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Karla,
I love the Farmgirl Soup idea!
my blog: http://bushelnpeck.blogspot.com
Courage is not simply one of the virtues, but the form of every virtue at the testing point.
C. S. Lewis
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
Posted - Aug 16 2011 : 10:33:12 AM
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Today is a cool rainy day & I am thnking soup! What other ones do you have? Share please!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Aug 16 2011 : 10:45:02 AM
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Don't laugh, but my husband's all time favorite soup I make is what I call "snowed in, don't starve stew" which is essentially ground beef, browned with onions and garlic, canned tomatoes, a little beef stock, frozen corn, frozen lima beans, frozen green beans, diced potatoes, s & p and let it simmer. Add stock as needed. A little worcestshire, too.
We had a terrible ice storm that knocked out our power, and downed major tree limbs last year and we were unable to get into work so I made this soup with "what we had" and it was a major hit. Serve with some buttered bread and you've got the ultimate comfort food.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Aug 16 2011 : 11:19:47 AM
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Mmmm, soup is good food!
I cannot wait for Fall to arrive. I just pulled my Fall scented candles out yesterday :)
A couple of our favorites:
Butternut Squash Soup
2 medium sized butternut squash
2 qt. (4 c.) chicken stock or broth (approx.)
1 c. heavy cream
4 oz. butter, melted
½ white onion, diced
kosher salt and white pepper to taste
Preheat oven to 325 degrees. Peel entire squash and de-seed the lower end. Cut into approx. 1-inch chunks and toss with half the melted butter and a sprinkling of kosher salt and pepper over the squash. Place on baking pan and roast in the oven for 15-20 minutes or until squash is soft. While the squash is roasting, in a stockpot, sweat (cook until translucent) the onions in the remaining butter. Over medium heat, add the squash to the onions and enough chicken stock to cover the squash completely. Cook for 10 minutes.
If you have a submersion or hand blender: (easier)
Blend in the stockpot until smooth. Add cream, let simmer. Add extra salt and white pepper if desired.
If you an upright blender: (more difficult, produces smoother soup; you may need to do this in two batches)
Place half of the mixture in the blender. . Put the lid on but remove the cap in the lid. Cover with a kitchen towel (this allows the steam to escape). Pulse a few times then blend on high for around 2 minutes or until smooth. Finish the rest of what is left. Transfer back to stockpot and stir in cream. Let simmer and add any extra salt and white pepper if desired. Yields: 8-10 servings.
Note: Once you have pureed the soup and place back on the stove for reheating with cream you must be careful not to burn the bottom. I have had success in freezing this soup despite the cream in it.
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This soup is wonderful in cold weather or when you have a cold or the flu. I like to keep a stash in our freezer for times like that. If freezing, do not add sour cream. Add when reheating.
Mulligatawny
1 Tablespoon butter or margarine
1 cup each: chopped celery, chopped carrots, and chopped onions
1 clove garlic, minced
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 teaspoon curry powder
1 teaspoon chili powder
½ teaspoon ground cumin
3 whole cloves (or about an 1/8 teaspoon ground cloves)
6 cups chicken broth
1 can (14 ½ oz.) diced tomatoes, drained
½ cup uncooked long grain white rice
1 teaspoon salt
½ teaspoon black pepper
2 cups peeled, cored and diced Granny Smith apples
¼ cup chopped fresh parsley
¾ cup sour cream
1 Tablespoon lemon juice
Melt butter in a large soup pot over medium heat. Add celery, carrots, onions, and garlic. Cook and stir for 3-4 minutes, until vegetables begin to soften.
Add chicken. Cook until chicken is no longer pink. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes. Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
Add apples and parsley. Simmer for 10 more minutes. Remove from heat. Stir in sour cream and lemon juice. Serve hot. Makes 8 servings.
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This soup is from Cooking Light and is so good with a loaf of Pumpernickel hot from the oven.
North Woods Bean Soup
1-cup baby carrots, halved
1 cup chopped onion
Two cloves garlic, minced
7 ounces turkey kielbasa, halved lengthwise and cut into ½ inch pieces
Four cups chicken broth
½ teaspoon dried Italian seasoning
½ teaspoon black pepper
2 (15.8 ounce) cans Great Northern beans, drained and rinsed
1 (6 ounce) bag fresh baby spinach leaves
Heat a large stockpot with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a blender or food processor, and process until smooth. Return the pureed mixture to the pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until it wilts. Yield: Five servings.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
Edited by - Calicogirl on Aug 16 2011 11:20:46 AM |
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Pedro
Farmgirl in Training
45 Posts
Diana
Bremen
Ohio
USA
45 Posts |
Posted - Aug 17 2011 : 1:34:34 PM
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Everyones recipes sound Yummy! I don't have a recipe to submit at the moment. But wondered if anyone has a recipe for Potato Brie Soup? We had it recently on a visit to a winery. It was tasty. Thx:)
Di@ShadyPines |
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Pedro
Farmgirl in Training
45 Posts
Diana
Bremen
Ohio
USA
45 Posts |
Posted - Aug 17 2011 : 1:53:15 PM
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Second Thought....this is awesome with grilled cheese sandwiches:
FIRE ROASTED TOMATO SOUP
1T. olive oil
1 LG. onion chopped finely
2 cloves minced garlic
In 3 qt saucepan saute above ingred. until crisp tender 2-3 minutes.
Add:2 14 oz. cans fire roasted tomatoes
1 14oz. can chicken broth
2 T. chopped fresh basil
1 t. sugar
1/4t. red pepper flakes
Bring to a boil, reduce heat and simmer 15 minutes. Remove from heat and pour into heatproof bowl. Cool slightly. Pour half in blender and puree, pour back into saucepan. Repeat with second half. Heat over medium heat, until hot.
Remove from heat. ADD: 1/2cup Whipping cream.Serve.
Di@ShadyPines |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
Posted - Aug 22 2011 : 06:12:55 AM
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We are starting to get some cool nights!!! Yeah! Soup weather is here!!! I know we have more favorites out there!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
Posted - Sep 07 2011 : 09:08:38 AM
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I think it is a soup night here! I am going to have to try a new one! Any other contributors out there???
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/
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Farm Kitchen: Soup Season Soon to Arrive-Favorites? |
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Soup Season Soon to Arrive-Favorites?
