Comfort food for me was what my mother used to make. Cambell's tomato made with milk and grilled cheese sandwiches. It still brings back memories of good times at the table and a warm loving home. I'll have some more of that, thank you.
Autum Soup Recipes
- Thread starter geddylee10002000
- Start date
First good front comes through down here and I will be making chili. Not homemade, as good old 3-Alarm chili mix does just fine for me. Will make sure I find some good chili meat for it.
Step 1: fill bowl.
Step 2: add milk.
Step 3: let stand for 30 minutes.
Step 4: microwave.
Brilliant! Even I could do that.
OP
geddylee10002000
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I make mine with brisket slow cooked in a crock pot.
Dice an onion and saute it until it just starts to turn translucient. Add 3 cloves chopped garlic and cook till the onion is clear. Add 1 1/2 quarts water and browned meat, beef or venison. Add 12-16 ounces of V8, a can of tomatoes, and bring to a boil. Add your thicker vegetables such as carrots, celery and potatoes. Peas, corn and green beans go in the last 1/2 hour. Salt and pepper to taste. Serve with good bread and butter.
Amen and amen.
Chubbo
Member
My bean soup
Bean soup
This bean soup is exquisite in its simplicity. It's best prepared in a cast iron kettle done slowly, over the embers of a camp fire, but can be done in any suitable container, and any appropriate source of heat. The dried beans can be any type, but I highly recommend dried baby Lima beans. The amount can be varied, just vary the fixins accordingly.
One lb. Dried baby Lima beans.
A small ham hock, or the equivalent amount of cubed ham.
A small onion, a couple cloves of garlic; Or substitute, Leeks, chives, or scallions.
Add about a gallon of water, and let the soup simmer, for a couple of hours.
Delicious side dishes to complement this soup, I.E., Corn bread, corn pone, pineapple upside down cake or peach cobbler, all baked in small cast iron Dutch ovens.
When it's done, salt to your preference, and eat. I guarantee, it'll make your liver quiver.
Chubbo
Bean soup
This bean soup is exquisite in its simplicity. It's best prepared in a cast iron kettle done slowly, over the embers of a camp fire, but can be done in any suitable container, and any appropriate source of heat. The dried beans can be any type, but I highly recommend dried baby Lima beans. The amount can be varied, just vary the fixins accordingly.
One lb. Dried baby Lima beans.
A small ham hock, or the equivalent amount of cubed ham.
A small onion, a couple cloves of garlic; Or substitute, Leeks, chives, or scallions.
Add about a gallon of water, and let the soup simmer, for a couple of hours.
Delicious side dishes to complement this soup, I.E., Corn bread, corn pone, pineapple upside down cake or peach cobbler, all baked in small cast iron Dutch ovens.
When it's done, salt to your preference, and eat. I guarantee, it'll make your liver quiver.
Chubbo
When we have pinto beans with ham we serve it with skillet cornbread, whole green onions and hot sauce. No dessert as my float switch has triggered my shutoff valve.
Chubbo
Member
Skinny Soup
A friend of ours had this soup often as she fought to keep her weight down. It is delicious, healthful, and does regulate your weight.
I don't have the recipe for shinny Soup at hand. Many things were misplaced during our move back to Ohio, from Florida, 20+ years ago. If I can find it, I'd like to share it.
Chubbo
A friend of ours had this soup often as she fought to keep her weight down. It is delicious, healthful, and does regulate your weight.
I don't have the recipe for shinny Soup at hand. Many things were misplaced during our move back to Ohio, from Florida, 20+ years ago. If I can find it, I'd like to share it.
Chubbo
Chubbo
Member
Skinny Soup
Skinny Soup; For those that don't believe in Devine Intervention, maybe you have an explanation for this; not an hour ago, I made my post concerning Skinny Soup. I went into the kitchen to ask my wife if she had the recipe for it, and went into the living room to wait for her to search for the recipe, when she loudly exclaimed; Wow! I opened my recipe box, and the recipe that you requested was right on top of the recipes. Are you playing a joke on Me? My answer; No! Neither of us has used that box recently.
Here is that mysterious; Skinny Soup, recipe; 1 onion chopped - 1small head of cabbage, chopped – ¾ of a can of tomato juice – 6 cans of water – 6 beef bullion cubes. Cook I hr., or until tender – Add 2 dashes of red pepper seeds, add chopped carrots, and chopped celery etc. Cook until soft then add 1 can of green beans, 1 can of yellow beans, 1 can of mixed vegetables, 1 can of diced tomatoes, (optional 1 egg), and cook until done. Enjoy it as much as we have.
Chubbo
Skinny Soup; For those that don't believe in Devine Intervention, maybe you have an explanation for this; not an hour ago, I made my post concerning Skinny Soup. I went into the kitchen to ask my wife if she had the recipe for it, and went into the living room to wait for her to search for the recipe, when she loudly exclaimed; Wow! I opened my recipe box, and the recipe that you requested was right on top of the recipes. Are you playing a joke on Me? My answer; No! Neither of us has used that box recently.
Here is that mysterious; Skinny Soup, recipe; 1 onion chopped - 1small head of cabbage, chopped – ¾ of a can of tomato juice – 6 cans of water – 6 beef bullion cubes. Cook I hr., or until tender – Add 2 dashes of red pepper seeds, add chopped carrots, and chopped celery etc. Cook until soft then add 1 can of green beans, 1 can of yellow beans, 1 can of mixed vegetables, 1 can of diced tomatoes, (optional 1 egg), and cook until done. Enjoy it as much as we have.
Chubbo
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- Aug 9, 2005
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- 11,606
Made a batch of split pea soup this week. It freezes well.
Tortilla soup is also a favorite, but it's a bit more trouble to make than many other soups as you have to have two pots going, one with cubed chicken and the other with everything else which eventually has to be pureed before adding the cooked chicken.
A bit off topic but I recently made about nine dozen tamales, something I do about every six months. These go good with a favorite soup(?) - chili. Tamales are a lot of trouble, sort of like making ravioli from scratch but versatile and can be a delicious meal with nothing else but salsa or hot sauce.
Tortilla soup is also a favorite, but it's a bit more trouble to make than many other soups as you have to have two pots going, one with cubed chicken and the other with everything else which eventually has to be pureed before adding the cooked chicken.
A bit off topic but I recently made about nine dozen tamales, something I do about every six months. These go good with a favorite soup(?) - chili. Tamales are a lot of trouble, sort of like making ravioli from scratch but versatile and can be a delicious meal with nothing else but salsa or hot sauce.
I have two favorite soups: Potato and Bean. Here are both recipes.
Potato Soup
1 1/2 cups cooked diced ham (sometime I use bacon)
1 cup celery
1/2 cup chopped onion
2 tbsp butter
1/4 tsp dry mustard
Nutritional yeast flakes (optional)
2 cups milk
1/2 cup cream
1/2-1 cup shredded cheddar cheese
3 large potatoes, diced and cooked till tender
1 can cream style corn
dash or two of hot sauce
corn starch or *flour
Cook celery, onion in the butter in a large saucepan. Add ham when vegetable are beginning to soften. When vegetable are softened add milk, cheese, potatoes and corn, mustard and simmer 5 minutes. To thicken soup to desired consistency I add 1 1/2 tbsp corn starch dissolved into a small amount of cold water into the soup and bring to a boil for 1 minute. *You could also use 3 tbsp flour but you would need to add that to the vegetables before adding the liquids. You could also use potato flakes to thicken it. Add hot sauce, salt and pepper to taste. I like to add nutritional yeast flakes because it enhances the cheese flavor, but you could also use a small amount of parmesan cheese. FYI nutritional yeast flakes smell strong but they really do make it taste great.
Bean Soup
1 lb. Navy or Great Northern Beans
1 ham bone or ham hock
7 cups water
1 Large Onion, diced
3 Ribs of celery, chopped fine
1 Large potato, peeled and finely diced
2 Garlic Cloves, minced
1½ teaspoons of salt
½ teaspoons of black pepper
2 Tablespoons of chopped Parsley
Soak the beans overnight. Drain and place in pot with ham (bone of hock) and water. Bring to boil, reduce heat and simmer until beans are tender. Remove ham (bone of hock), discard bone, skin, and dice meat. Return meat to pot and continue simmering and add onion, celery, potato salt and pepper. Simmer until potato pieces are soft (30-45 minutes). Remove pot from heat and mash with a potato masher until soup is a bit creamy. Garnish with parsley.
Potato Soup
1 1/2 cups cooked diced ham (sometime I use bacon)
1 cup celery
1/2 cup chopped onion
2 tbsp butter
1/4 tsp dry mustard
Nutritional yeast flakes (optional)
2 cups milk
1/2 cup cream
1/2-1 cup shredded cheddar cheese
3 large potatoes, diced and cooked till tender
1 can cream style corn
dash or two of hot sauce
corn starch or *flour
Cook celery, onion in the butter in a large saucepan. Add ham when vegetable are beginning to soften. When vegetable are softened add milk, cheese, potatoes and corn, mustard and simmer 5 minutes. To thicken soup to desired consistency I add 1 1/2 tbsp corn starch dissolved into a small amount of cold water into the soup and bring to a boil for 1 minute. *You could also use 3 tbsp flour but you would need to add that to the vegetables before adding the liquids. You could also use potato flakes to thicken it. Add hot sauce, salt and pepper to taste. I like to add nutritional yeast flakes because it enhances the cheese flavor, but you could also use a small amount of parmesan cheese. FYI nutritional yeast flakes smell strong but they really do make it taste great.
Bean Soup
1 lb. Navy or Great Northern Beans
1 ham bone or ham hock
7 cups water
1 Large Onion, diced
3 Ribs of celery, chopped fine
1 Large potato, peeled and finely diced
2 Garlic Cloves, minced
1½ teaspoons of salt
½ teaspoons of black pepper
2 Tablespoons of chopped Parsley
Soak the beans overnight. Drain and place in pot with ham (bone of hock) and water. Bring to boil, reduce heat and simmer until beans are tender. Remove ham (bone of hock), discard bone, skin, and dice meat. Return meat to pot and continue simmering and add onion, celery, potato salt and pepper. Simmer until potato pieces are soft (30-45 minutes). Remove pot from heat and mash with a potato masher until soup is a bit creamy. Garnish with parsley.
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Whachagot stew for me is the last day of huntin camp, put it all in tha Dutch oven on some coals.
Tom B
Tom B
This is my most recent effort at veg. beef. Beef stew meat, beef broth, frozen mixed vegetables, frozen corn, canned tomatoes, pearl onions, diced potatoes, salt, pepper. Store was out of barley, so I didn't add any this time.
Verdict according to my son: "I hate soup, but this is good."
My betrothed had kitchen duty tonight.
I win!
I win!
GB
Member
My favorite part of Thanksgiving is the carcass of the bird. Many things can be done with it but my favorite is making a big pot of turkey noodle soup. Great stuff and the big pot is divided into smaller portions, frozen and will last till Easter when I can use the ham bone to make ham and beans. Soup, stew, it is all good.
Tonight's stew was done with Ruthie's homemade beef bone broth that she makes in advance and freezes. She does the same with turkey, ham and chicken bones.
Split pea soup with lots of ham/carrots and little onion. Beef vegetable soup made with 1.5 quarts of red wine. Chili. Refried beans in the instant pot. Oatmeal with raisins, cinnamon, blueberries, cut up apple. Then milk and sliced banana after it's cooked. Home fries and onions. Turkey and corn soup.
You forgot the Rotels.
This is my most recent effort at veg. beef. Beef stew meat, beef broth, frozen mixed vegetables, frozen corn, canned tomatoes, pearl onions, diced potatoes, salt, pepper. Store was out of barley, so I didn't add any this time.
Verdict according to my son: "I hate soup, but this is good."
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