All You Cooks Out There

[Cowboyz]

I'm in a Soup Cook Off this month and I need some ideas!

I love making soup and I make a lot of different soups. The problem is.... this is with my closest girlfriends and we have all been friends since elementary school so they have all had my soups, especially the three I am closest to.  Our entries will all be anonymous and then we all taste and pick our faves.  So, if I enter any of mine that they have had they will know it's me.

Any of you have a "different" soup recipes you'd be willing to share?

 

[Deleted]

Feb 4, 2016 12:52:48 GMT -5 Cowboyz said:

I'm in a Soup Cook Off this month and I need some ideas!

I love making soup and I make a lot of different soups. The problem is.... this is with my closest girlfriends and we have all been friends since elementary school so they have all had my soups, especially the three I am closest to.  Our entries will all be anonymous and then we all taste and pick our faves.  So, if I enter any of mine that they have had they will know it's me.

Any of you have a "different" soup recipes you'd be willing to share?

 

I have loads. Here's one that is extremely simple and quick to make, quite 'different', has been used on many of my dinner parties and hasn't failed yet. 

www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup

Edit: Oh! And it hasn't got any cinnamon in it.   

[shutout]

Listen to him. He knows stuff.

[Deleted]

Feb 4, 2016 15:23:01 GMT -5 shutout said:

Listen to him. He knows stuff.

    

Yeah, but I can't grill outside (BBQ) for toffee., I'll leave that for the big boys.  

[towsongirl]

I make a delicious Minestrone soup that always pleases. It's a hearty thick version, full of vegetables (cabbage, green beens, carrots, zucchini and beans), not thin or runny. I adapted it from a recipe I found some years ago. On the Thursday before the recent snowstorm blizzard, I made a big pot of it and boy I'm glad I did -- we couldn't get out for 3 days, so we had a big bowl of it each day for lunch after shoveling snow. Luckily our power stayed on -- that was the big looming question mark but the gamble paid off. I figured if the power went out the soup would at least stay refrigerated on the porch. The soup freezes well too. I portion it into pint-size plastic containers and it's great to take to work for lunch. I can post the recipe if anyone is interested.

[shutout]

Feb 4, 2016 20:31:59 GMT -5 towsongirl said:

I make a delicious Minestrone soup that always pleases. It's a hearty thick version, full of vegetables (cabbage, green beens, carrots, zucchini and beans), not thin or runny. I adapted it from a recipe I found some years ago. On the Thursday before the recent snowstorm blizzard, I made a big pot of it and boy I'm glad I did -- we couldn't get out for 3 days, so we had a big bowl of it each day for lunch after shoveling snow. Luckily our power stayed on -- that was the big looming question mark but the gamble paid off. I figured if the power went out the soup would at least stay refrigerated on the porch. The soup freezes well too. I portion it into pint-size plastic containers and it's great to take to work for lunch. I can post the recipe if anyone is interested.

Please do. It sounds great. 

[towsongirl]

Here's the recipe. This is easy as long as you prepare all the chopping and dicing before starting the cooking. I throw the onions, carrots, celery, potatoes and green beans into a big Pyrex bowl so I can dump them into the pot all together. Same with the cabbage, spinach and zucchini. Open the beans ahead of time too and rinse them in a colander so they'll be ready.

Minestrone Soup

1/3 cup olive or salad oil
1/4 cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
1/2 lb. green beens, cut into 1-inch pieces
6 cups water
1/2 small head of cabbage, shredded
2 15-oz. cans diced tomatoes
1/2 of a 10-oz. bag Spinach, coarsely shredded
2 medium zucchini, diced
6 beef boullion cubes (I use Herb-Ox regular, not salt-free)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried Oregano
1 16 oz. can white cannellini beans, drained
1 16 oz. can red kidney beans, drained
1 1/2 cups cooked small elbow macaroni (optional)

1. In 8-quart Dutch oven, heat oil and butter. Toss in onion, carrots, celery, potatoes and green beens and saute until lightly browned, about 20 minutes, stirring occasionally.

2. Add water, cabbage, tomatoes with their liquid, spinach, zucchini, boullion cubes and salt. Over high heat, bring to boil, stirring to mix tomatoes.

3. Reduce heat to low. Cover and simmer 40 minutes or until all the vegetables are tender, stirring occasionally.

4. Stir in beans and macaroni. Cook 15 minutes longer or until the soup is slightly thickened. More water can be added if you prefer thinner soup.

5. Ladel soup into bowls.

This makes a ton of soup and it freezes great.

[shutout]

Thank you very much TG!

[Cowboyz]

Feb 4, 2016 13:16:01 GMT -5 @wkdwzd said:

Feb 4, 2016 12:52:48 GMT -5 Cowboyz said:

I'm in a Soup Cook Off this month and I need some ideas!

I love making soup and I make a lot of different soups. The problem is.... this is with my closest girlfriends and we have all been friends since elementary school so they have all had my soups, especially the three I am closest to.  Our entries will all be anonymous and then we all taste and pick our faves.  So, if I enter any of mine that they have had they will know it's me.

Any of you have a "different" soup recipes you'd be willing to share?

 

I have loads. Here's one that is extremely simple and quick to make, quite 'different', has been used on many of my dinner parties and hasn't failed yet. 

www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup

Edit: Oh! And it hasn't got any cinnamon in it.   

That sounds pretty good, stick to your ribs kind of soup.  I may have to try this one out on my guys at home!!

LOL... the cinnamon. I guess I prefer cinnamon in my sweets!!

Thanks!!

[Cowboyz]

Feb 5, 2016 5:54:37 GMT -5 towsongirl said:

Here's the recipe. This is easy as long as you prepare all the chopping and dicing before starting the cooking. I throw the onions, carrots, celery, potatoes and green beans into a big Pyrex bowl so I can dump them into the pot all together. Same with the cabbage, spinach and zucchini. Open the beans ahead of time too and rinse them in a colander so they'll be ready.

Minestrone Soup

1/3 cup olive or salad oil
1/4 cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
1/2 lb. green beens, cut into 1-inch pieces
6 cups water
1/2 small head of cabbage, shredded
2 15-oz. cans diced tomatoes
1/2 of a 10-oz. bag Spinach, coarsely shredded
2 medium zucchini, diced
6 beef boullion cubes (I use Herb-Ox regular, not salt-free)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried Oregano
1 16 oz. can white cannellini beans, drained
1 16 oz. can red kidney beans, drained
1 1/2 cups cooked small elbow macaroni (optional)

1. In 8-quart Dutch oven, heat oil and butter. Toss in onion, carrots, celery, potatoes and green beens and sauce until lightly browned, about 20 minutes, stirring occasionally.

2. Add water, cabbage, tomatoes with their liquid, spinach, zucchini, boullion cubes and salt. Over high heat, bring to boil, stirring to mix tomatoes.

3. Reduce heat to low. Cover and simmer 40 minutes or until all the vegetables are tender, stirring occasionally.

4. Stir in beans and macaroni. Cook 15 minutes longer or until the soup is slightly thickened. More water can be added if you prefer thinner soup.

5. Ladel soup into bowls.

This makes a ton of soup and it freezes great.

That sounds great.  I'll be making this one for sure!!

I love soup that freezes well.... my family is good for two meals and then they are done with it.

[Cowboyz]

Feb 5, 2016 5:54:37 GMT -5 towsongirl said:

Here's the recipe. This is easy as long as you prepare all the chopping and dicing before starting the cooking. I throw the onions, carrots, celery, potatoes and green beans into a big Pyrex bowl so I can dump them into the pot all together. Same with the cabbage, spinach and zucchini. Open the beans ahead of time too and rinse them in a colander so they'll be ready.

Minestrone Soup

1/3 cup olive or salad oil
1/4 cup butter
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes, diced
1/2 lb. green beens, cut into 1-inch pieces
6 cups water
1/2 small head of cabbage, shredded
2 15-oz. cans diced tomatoes
1/2 of a 10-oz. bag Spinach, coarsely shredded
2 medium zucchini, diced
6 beef boullion cubes (I use Herb-Ox regular, not salt-free)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried Oregano
1 16 oz. can white cannellini beans, drained
1 16 oz. can red kidney beans, drained
1 1/2 cups cooked small elbow macaroni (optional)

1. In 8-quart Dutch oven, heat oil and butter. Toss in onion, carrots, celery, potatoes and green beens and saute until lightly browned, about 20 minutes, stirring occasionally.

2. Add water, cabbage, tomatoes with their liquid, spinach, zucchini, boullion cubes and salt. Over high heat, bring to boil, stirring to mix tomatoes.

3. Reduce heat to low. Cover and simmer 40 minutes or until all the vegetables are tender, stirring occasionally.

4. Stir in beans and macaroni. Cook 15 minutes longer or until the soup is slightly thickened. More water can be added if you prefer thinner soup.

5. Ladel soup into bowls.

This makes a ton of soup and it freezes great.

I made it today, its delicious!! Family approved too... thanks for sharing!!