Soup recipes

FOWLER2671

12 pointer
Sep 11, 2009
3,851
Evicted from Aintry'
My white bean recepie:

Bag or beans rinsed(I don't have time for pre soak)
Can or two or Rotel , Chopped onion, sauteed, Quite a bit of garlic(3-4 cloves or 2 tablespoons of the minced) Pound of meat browned and tossed in or(Even better) two six inch ham shanks or 4 ham hocks added to the mix. Toss in the crock pot and cover with enough water to go an inch over if possible. Add about 2-4 cubes of bullion or my favorite (Better Then Bullion Paste 2 tbls) let it cook. I use low and about six hours till the meat will fall off the bone and the beans are tender .

I add enough chilli powder to turn it reddish.

You may need to add a cup of water or so half way through cooking for the absorption of the beans.
 

rcb216

12 pointer
Sep 25, 2005
5,942
Robertson Co.
Mom's Tater Soup:

* Melt 3/4 stick of butter in a pot
* Add 1 whole yellow onion (medium sized) diced / 3 sticks of celery diced --- sautee' until onions are translucent
* Add 4 good sized idaho baking taters (peeled) chopped into whatever size you want to chew on
* Add chopped taters to the pot with the onions / celery --- sautee' all of that for a for more minutes
* Top with one 16 oz. bottle of heavy cream
* After adding the heavy cream then add enough whole milk to completely cover everything
* Simmer at a low pace --- don't do a hard boil --- mom always said you might curdle the cream & milk
* Once at a slow / low boil I like to add 2-3 chicken bouillon cubes
* Add salt / pepper to taste --- I hammer it pretty hard with the pepper
* Let all of that cook together until the soup thickens and the taters are soft --- maybe 30 minutes?

I like to top it with chopped green onion / shredded cheese / diced bacon / oyster crackers / sour cream / hot sauce
Any recipe that starts out with
* Melt 3/4 stick of butter in a pot
has to be a good one.
 

Lady Hunter

12 pointer
Jan 12, 2009
5,116
Here are a few of our favorite soup recipes....


Jay & Rhonda’s White Chili

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tbsp. Oil
2 tsp. Ground cumin
1 ½ tsp. Oregano
¼ tsp. Ground cloves
¼ tsp. Cayenne pepper
4 cups diced cooked chicken breast

Combine all ingredients in a large crockpot. Cook on HIGH for 6-8 hours.

Add ins:
3 cups grated Monterey Jack cheese
Salsa
Sour Cream
Mild green chilies

Mixed Beans & Vegetables Soup

2 ½ cups mixed beans
1 cup dehydrated vegetables
1 tbsp. dried garlic
2 tbsp. ham base (reduce if using ham scraps or bone)
2 cans chopped tomatoes
Ham scraps or bone
18 cups water

Place all in crock pot. Heat on high for 6-8 hours.

Olive Garden
Minestrone

4 cups vegetable stock
1 ½ cups water
1 14.5 oz. cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion
1 tsp. dried parsley
2 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried thyme
½ tsp. dried crushed rosemary
2 bay leaves
½ tsp. sugar
Salt & black pepper to taste
1 ½ cups diced zucchini (1 small)

Mix together & cook in crockpot on high 3-4 hours (low 6-8 hours).

Add:
1 1/3 cups shell pasta
4 cloves garlic, minced
1 15 oz. can dark red kidney beans, rinsed
1 15 oz. can white navy beans, rinsed
1 14.5 oz. can Italian green beans, drained
2 cups chopped fresh spinach
1 15 oz. can garbanzo beans

Heat (on high) an additional 30-40 minutes until pasta is tender. Serve topped with finely shredded Parmesan or Romano cheese.

Gumbo

1 bag saffron rice
2 12 oz. bags of gumbo vegetables
Chicken base (Boiled down & canned some seafood base this weekend & will be making it with it as long as it lasts)
2 cups water
Cayenne pepper
Paprika
White pepper

Mix it all together in a large pot. Put a lid on it. Heat to a slow boil & simmer for approx 15 minutes.

Tortilla Soup
Cooked chicken or turkey
Garlic
¼ tsp. Cumin
½ tsp Chili Powder
2 cans Chicken Broth
1 Can Whole Kernel Corn
1 can Black Beans, drained
1 chopped Onion
1 chopped Green Pepper
1 small jar Salsa
Some Cilantro
1 can chopped Tomatoes
2 tbs. Lemon Juice
Taco Seasoning to taste
Corn Starch to thicken

Put it all in a crockpot on High until steaming.


Italian Sausage & Zucchini Soup

1 lb. Italian sausage links, cut into ¼ inch slices
½ cup chopped onion
4 cups julienned or coarsely shredded zucchini
2 cups chopped roma tomatoes
1 tsp. lemon juice
¼ tsp. salt
¼ tsp. dried oregano
¼ tsp. hot pepper sauce
Grated parmesan cheese

In a large skillet, cook sausage and onion until meat is no longer pink. Drain if needed. Stir in the zucchini, tomatoes, lemon juice, salt, oregano, and pepper sauce. Cook, uncovered, for 5 minutes, stirring frequently. Garnish with cheese.


Pasta e Faglioli
(Crock Pot Version)


2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
2 (16 ounce) cans kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.


Broccoli-Cheese Soup
Turkey or chicken broth
Velveeta
Chopped broccoli
Salt & pepper to taste.

Can also add ham if desired.

Sea Monster Soup
1 can oysters
1 can clams
2 cups, diced potatoes (precooked in microwave)
4 cups milk
3 tbsp. Flour
Salt & pepper to taste

Heat until hot & thickened slightly. Do not boil!
 
I kept this bookmarked and used the white chili recipe above a few times and it’s very good. I discovered a new one and it’s the best I’ve ever had hands down. I think it’s the combination of the packet of dry ranch dressing mix coupled with the cream cheese that pushes it over the top. Being a white chili purist I skipped the Rotel because of the tomatoes and subbed in a can of diced green chiles instead along with a whole diced jalapeño. I also used a couple pounds of chicken breast I cooked up on my flattop in lieu of the rotisserie, but I could eat this without any meat. I can’t recommend this enough. Sorry no pictures.

 

Lady Hunter

12 pointer
Jan 12, 2009
5,116
I kept this bookmarked and used the white chili recipe above a few times and it’s very good. I discovered a new one and it’s the best I’ve ever had hands down. I think it’s the combination of the packet of dry ranch dressing mix coupled with the cream cheese that pushes it over the top. Being a white chili purist I skipped the Rotel because of the tomatoes and subbed in a can of diced green chiles instead along with a whole diced jalapeño. I also used a couple pounds of chicken breast I cooked up on my flattop in lieu of the rotisserie, but I could eat this without any meat. I can’t recommend this enough. Sorry no pictures.

Mmmm.... I'm gonna have to give that one a try!!!!! So many recipes, so little time!!!! lol!
 


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