does anyone have any favorite soup recipies they would like to share? especially easy ones or ones with ingredients that can be frozen/canned/dried, but really any. I do not know how to make enough kinds of Soup and I intend to remedy that soups I do know how to make: chili, black bean and hominy stew, a kind of moroccan/middle eastern spiced chicken and kale soup, thai coconut milk curry, and now moroccan beef stew
my standard recipe for zucchini cram soup is just 'two small zucchini, onion, garlic, tub of cream cheese, vegetable stock, seasoning as desire' you chop the zucchini roughly (frozen def also an option!!) no peeling needed, toss it in a pot with a lil oil and then add chopped onion and finely diced garlic (or garlic powder, but that'd come in later), cook until onion is softening, then pour on your stock, boil until zucchini is soft enough to be mashable, immersion blend it (or pour in a big blender), add your cream cheese, blend again until as smooth as you like, cook until you get the consistency you like, season to taste, done. takes like 20 minutes of cooking time and about 5 minutes of prep ime. tomato bisque is basically a regular tomato soup (canned tomat, garlic, onion, veg stock, all goes in pot and cooks) but then you add a tablespoon or so of rice and cook it in there, blend it and the blending of the cooked rice makes the soup richer and thicker. pour in some cream, stirr in, season as desired, goes excellently with like, a grilled cheese sandwich
This is my go to "I need to feel warm and loved" soup - One Pot Ham and Potato Soup I am testing a new butternut squash soup recipe tomorrow as well, so if that sounds good I can loop back around and share that one if it's good!
What is known in my house as "Low Effort Soup": 1 quart container of broth/stock (we usually use chicken) + 1 can stewed tomatoes + 1 can garbanzo beans (drained) + 1 kielbasa/smoked sausage (we use turkey), cut into bite-sized pieces. Everything's already cooked, so you just heat it and eat it. Surprisingly good for something with a 2-minute prep time.
Okay, here ya go @vuatson! Many of these are taken from various cookbooks and websites, so I’ll be crediting the original recipe writers as well, and my notes will be in italics at the bottom of each. Join me at soup y’all Spoiler: cheddar potato soup SOURCE: Melissa Clark INGREDIENTS • 2 jalapeños • 2 limes, halved • Kosher salt and black pepper • Large pinch of granulated sugar or a drop of honey • 3 tablespoons unsalted butter • 1 large Spanish or white onion, diced • 2 celery stalks, diced • 4 garlic cloves, minced • ½ teaspoon chili powder, plus more for garnish • 2 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes • 1 quart vegetable broth • 2 cups grated Cheddar (8 ounces), plus more for garnish • 1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream • 3 scallions, white and light green parts, thinly sliced • Chopped cilantro, for serving PREPARATION 1. Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.) 2. In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute. 3. Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes. 4. Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.) 5. Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed. 6. Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar. NOTE: The jalapeños are by no means a required component! My parents both like ‘em, but I personally didn’t find they added enough to justify adding them—it’s heavenly already! Spoiler: chipotle black bean soup SOURCE: Robin Robertson - Quick Fix Vegetarian 1 tablespoon extra virgin olive oil 1 cup sliced carrots ¾ cup chopped onions 2 cloves garlic, minced ½ teaspoon ground cumin 1 28-oz can diced tomatoes 3 cups vegetable broth 3 16-oz. cans black beans, drained and rinsed 1-2 canned chipotle chilies in adobo sauce, minced Diced avocado for garnish (optional) Heat the oil in a large pot over medium heat. Add the carrots, onion and garlic. Cook until softened (about 10 minutes). Stir in the cumin, black beans, and tomatoes. Add the broth and the chilies and season with salt and pepper. Simmer about 15 minutes, or until the vegetables are soft. Use an immersion blender to puree some of the soup right in the pot, or transfer 2-3 cups to a blender or food processor, puree, and return to the pot. Stir, taste, and adjust seasonings. Serve hot, with avocado on the side. NOTE: Depending on where you live, I fully recognize getting fre sha voca do can be potentially difficult—I definitely recommend getting some if it’s feasible for you, since it’s a really nice addition to it and works amazingly, but it’s still very good without it if you can’t! Spoiler: “soup with kale in” SOURCE: Jay Solomon - Vegetarian Soup Cuisine (the actual official name is Sicilian chickpea, pasta, and kale soup but that is not what we call it shh) 1 tablespoon olive or Canola oil 1 medium yellow onion, diced 2 or 3 cloves garlic, minced (or 1 – 2 heaping teaspoons pre-minced garlic) 8 cups hot water 1 14 oz. can diced tomatoes 2 cups diced white or yellow potatoes Green beans ¼ cup tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon salt ½ teaspoon black pepper 1 cup (plus or minus, to your taste) shell-shaped pasta…bite-sized 1 15 oz. can chickpeas, drained and rinsed 2 cups coarsely chopped kale In large soup kettle, heat the oil. Add the onion and the garlic and sauté for 5 minutes. Stir in the water, tomatoes, potatoes, tomato paste and dried seasonings and bring to a simmer. Cook for about 20 minutes, stirring occasionally (when the potatoes are fork-tender, you’re ready for the next step). Stir in the pasta, chickpeas and kale, and cook for 10 – 12 minutes more, stirring occasionally. Allow to sit for 10 minutes before serving. The pasta will absorb a lot of the moisture in the soup when stored, so when you reheat leftovers, you will want to add a little water or vegetable broth. NOTE: The only real requirement for the pasta is that it not be like…long noodles. We’ve always done shells, and we personally all prefer the mouth feel of larger shells in it, but definitely experiment to see what feels best in YOUR mouth! Spoiler: split pea soup with wild rice SOURCE: Jay Solomon - Vegetarian Soup Cuisine NOTE FROM ACEY’S MOM: This is rather different from the more classic split pea soup. Soaking the peas allows them to hold their texture when cooked rather than dissolving into mush, which, along with the wild rice, gives this soup a wonderful “sink your teeth into it” texture. I love wild rice, so I always add more than the original recipe called for (which I believe was ½ cup)…I’ll add a cup or more if I have it on hand. The liquid smoke was my addition. 1 tablespoon Canola oil 1 large onion, diced 2 stalks celery, chopped 2 large carrots, chopped 3 cloves garlic, minced 10 cups water or vegetable broth 1 large white potato, diced (leave peel on for best flavor) 1 cup split green peas ½ - 1 ½ cups wild rice 2 tablespoons dried parsley 2 teaspoons dried oregano ¾ teaspoon ground black or white pepper 2 teaspoons liquid smoke Salt to taste Soak the split peas in enough water to cover for a minimum of 2 hours. Drain and set aside. In large soup kettle, heat the oil. Add the onion, celery, carrots, and garlic and sauté for 5 minutes. Add the water or broth, the potato, the split peas, the wild rice and all the seasonings except for the salt and 1 teaspoon of the liquid smoke. Bring to a boil, then reduce heat and simmer for 1 ½ - 2 hours, or until the split peas are tender, stirring occasionally. Stir in the salt and the other teaspoon of liquid smoke and continue cooking for 5 – 10 minutes, stirring occasionally, to blend flavors. Great served with salad and a hearth-style or sourdough bread. Spoiler: tomato-corn chowder NOTE FROM ACEY’S MOM: This is one of the first vegetarian soups I ever made, and has been a favorite of friends and family since I first made it, back in 1987 or so. The original recipe comes from a Better Homes and Gardens book I bought back when I first started exploring a vegetarian lifestyle, when Daddy and I lived in Pacific Grove. I have adapted it so heavily, however, that I consider it my own anymore. This is a truly fool-proof recipe. I have, over the years, left things out and made some really weird substitutions (I’ll never forget the time I was asked to make it and only had cream sherry and vanilla-flavored soy milk on hand!). Somehow, no matter what you do to it, it always comes out great! INGREDIENTS 2 tablespoons olive oil or canola oil 1 medium onion, coarsely chopped 1 large carrot, sliced 2 stalks celery, sliced 2 cloves garlic, minced (or one heaping teaspoon pre-minced garlic) 3 cups vegetable broth or water (I usually use Swanson’s organic vegetable broth) 1 14.5 oz. can diced tomatoes, including liquid 2 large baking potatoes, skin on, cut into chunks 1 cup frozen corn kernels 2 teaspoons dried basil 1 cup dairy half-and-half or 1 cup plain soy milk Salt and pepper to taste. In large soup kettle, heat the oil over medium heat. Add the onion, carrot, celery and garlic, and sauté until the onion is soft. Add the broth (or water), tomatoes, potatoes, corn and basil. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender. Turn heat to lowest setting and, when the soup has stopped bubbling, gradually add the half and half, stirring gently. Add salt and pepper to taste. DO NOT BOIL ONCE THE HALF-AND-HALF HAS BEEN ADDED!!! It will curdle! VARIATIONS: For a lower fat version, use ½ cup dry sherry or vegetable broth to sauté instead of the oil, and substitute plain soy milk for the half-and-half. The soup will be less rich, but will still taste very good. During the summer, when corn and tomatoes are at their peak, substitute two fresh tomatoes, chopped, for the canned tomatoes, and the kernels cut from two ears of corn for the frozen corn. To cut the kernels off the ears of corn, stand the corn upright in a large bowl and use a paring knife, cutting downwards, to remove the kernels. Be sure to run the back of the knife along the cob after cutting to extract the delicious “corn milk,” and add that to the mix! A quarter cup of nutritional yeast added at the end (or offered at the table for stirring in) can make a nice addition. (NOTE: A dash of liquid smoke to taste is a lovely addition too!) Spoiler: 20-minute taco soup NOTE FROM ACEY’S MOM: This recipe originated in some women’s society cookbook in Libby, MT. My Mom’s best friend, Norma, who lived just down the street from us in Spokane, received it from some friends and passed it on to Mom, who passed it on to me. The original recipe contained meat (ground beef) and did not contain rice or green chilies…nor did it include tortilla chips. Needless to say, I’ve tinkered with it a bit! This is a great one to make when you don’t have a lot of time…it’s what cooks call a “dump recipe” (i.e., you just dump everything into the pot and heat it up). It also reheats extremely well, so it’s great if you’re doing “planned-overs” INGREDIENTS (can sizes are approximate. We’re assuming a regular-sized can rather than a large or small can…beyond that, go with what you can get). 1 15 oz. can whole-kernel corn, including liquid 1 14.5 oz. can chopped tomatoes, including liquid 1 4 oz. can (small can) diced mild green chilies. 1 15 oz. can vegetable broth (or two cups, if using something other than canned) 2 15 oz. cans pinto beans, drained and rinsed. 2 cups prepared “Mexican-” or “Spanish-” style rice (your own, or from a mix) 1 package taco seasoning mix (I like McCormack and Schilling) 2 packages vegetarian meatballs (optional, but extremely good!) 1 bag tortilla chips (low-fat or fat-free, if you can get them) Combine all ingredients except tortilla chips in large soup kettle, and bring to a boil. Serve in deep bowls, allowing diners to crumble tortilla chips in their portions instead of crackers. VARIATIONS: Pass low-fat sour cream or vegan sour cream at table. This is also extremely good served in bread bowls, if you have the time/inclination to make them. (NOTE: Obviously using actual ground beef or meatballs is still an option here! This is just the variant we have a written recipe for.)
potion masters i need your strongest winter squash recipes for i have purchased ten varying squash and have few ideas
this bad boy uses a whole butternut (or equivalent amount of any other winter squash) and makes lunch for a week
I made PUMPKIN CHILI and it is AMAZING riffed on this recipe - I used a whole onion, about 5 different bell peppers, a second can of beans, a can of fire roasted tomatoes, and some frozen corn. all that about doubled the volume so I used a lot more of the various spices and flavorings too. plus I added about a teaspoon each of brown sugar and cocoa powder. the chipotle in adobo is an amazing addition, definitely going to be using that in all the chili I make from now on! honestly all the chili I make from now on might be this recipe, because goddamn, it is incredible. highly recommend! Spoiler
I tried this and it's so good!!! I added butternut squash with the other veg. I also cooked egg noodles to serve the stew over, which was quite nice. ^u^ Thank you for sharing!
soup of the week: sopa de lima! it's a Mexican chicken soup with lime juice, and it is AMAZING. I'm definitely making this again the next time I get sick. used a combination of these two recipes, and I also saw another one flavored with cinnamon and clove that I might try later. Spoiler
There's a lettuce recall and I'm having the not-enough-vegetables blues, anyone got some good not-lettuce not-pasta salad recipes? (Or general An Vegetable, I'm not feeling too picky.)
I like 'cucumber, shredded carrot, tomato, cheese of your choice (personal preference: cheddar) with a dressing that's like a pickle juice base with extra vinegar and whatever seasoning i fancy thrown in'
I like cucumber-avocado salad: cucumbers cubed with avocado's, cubed mixed with a dressing made with mayo, lime juice and a little tabasco, at the end add green onions. I love it :)
This warm kale salad recipe was very good! I’m always on alert for more things to do with kale because I’m the only one in my household who reliably eats it, and I feel sad if there’s too much waste. I’d never caramelized an onion before, but there’s a link to instructions. Turns out it’s very easy? At least it is if you have a really good nonstick pan, which may spoil the effect of the scraped browned bits a little, but the ease of cleaning is well worth it imo. I didn’t add any sugar and used a medium heat as per the directions, with red onions because that’s what I usually have, and they were the perfect amount of sweet, exactly as promised! I’ve been cooking with enough kale, and using it in salads every morning, that I finally got curious about what it would taste like if I just hecking shoved it straight in my mouth and chewed. The answer is: pretty disgusting!!! So when I say this kale salad with bountiful amounts of kale wilted delicately by hot onion and mushroom straight from the skillet was quite tasty, it’s not because I just looove the taste of kale.
One of my mom's cookbooks has a decent simple kale recipe that I thought I photocopied but it looks like it's not in my collection- from what I remember, mostly you just saute the kale a bit and toss it with olive oil, red pepper, kalamata olives, and I think maybe lemon juice? I'll have to dig that up next time I'm over.
My dad makes a lovely kale salad, too! I’ll have to ask him to send me the recipe when he’s free later.
A recipe I've made: Chopped carrot, cabbage, cooked broccoli, lightly cooked red onion, pesto, feta, and bean/pea sprouts. Cucumber is optional. If you have fryable cheese frying up some cheese and garlic to put in there too also works. ETA: if you put the heated things in at the same time as the feta itll melt the feta a bit and you'll get a kind of feta-pesto dressing ETA2: you can also add spring onion, cook it or leave it raw depending on how much you like strong onion flavour
