Winter soups....

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sky hates anything green and cooked 🙂 Don't think she'll change her
mind,
either.

Use yellow peas ;-)

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even
stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.
--
Cheers
Chatty Cathy

Here are my favorites.

-= Exported from BigOven =-

Helen's Black Eyed Pea Soup

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Soups, Recipe

-= Ingredients =-
750 g Black eyed peas
water
1 lg Smoked ham hock
salt to taste
pepper to taste
tomato paste to
taste

-= Instructions =-
Soak the peas overnight in double the volume of water. Drain and rinse
well. Put in a very large stock pot and cover with water and add ham
hock. Bring to boil and simmer a few hours. Remove ham hock when beans
are tender. Taste for seasoning and adjust to taste adding salt, pepper
and tomato paste. Strip the meat off the ham hock, discarding fat and
bones. Cut into small pieces and return to the pot with soup. Heat up
to boil and serve. Delicious! Recipe by Helen Peagram

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Helen's Canadian Pea Soup

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
2 c Split peas
2 lb Smoked ham ; shank or bone
3 qt Water ; boiling
1 Onion ; chopped
Celery leaves
1 t Salt
2 Carrots ; minced

-= Instructions =-
Wash and sort peas; place in a large pot; add water, ham bone, onion,
celery leaves, carrots, salt. Bring to a boil; reduce heat and simmer
until peas are very tender, about 2 hours, adding more water if needed.
Remove ham; chop and return to soup. Season to taste with salt and
pepper. Also freezes well. Enjoy.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Helen's Cream Of Mushroom Broccoli Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Stew, Soup/

-= Ingredients =-
-MM BY HELEN PEAGRAM-
6 tb Oil
4 tb Butter
2 Onions *
6 Mushrooms**
3 tb Flour
1 t Nutmeg
10 c Chicken stock
3/4 c 35% cream
Salt and pepper
1 bn Broccoli***

-= Instructions =-
* peeled and chopped ** washed and chopped *** chopped In a
medium pan, heat oil and butter and saute onions and mushrooms. 5 min Add
flour, stir well and add rest of ingredients. Let simmer over medium
heat for 8-10 minutes. strain the soup and place solids in processor
and blend so there are very small pieces. Return to soup pot with the
liquid. Sprinkle with Parmesan if desired. Made this for Thanksgiving
dinner and discovered another neat addition. Add cooked rice to desired
consistency and left over turkey. Yum!

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Helen's Hearty Cabbage Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1/4 md Cabbage
2 1/2 Onions ; sliced
1/4 lb Margarine
3 Potatoes ; diced
14 oz Tomatoes
1/2 Water *

-= Instructions =-
NOTE: I try and cut down on the amount of marg * 3 times the normal
amount used to cook potatoes. I just cover them and add water if
necessary. In a large pot, fry onion and cabbage in marg slowly til
tender and brown. About 25 minutes. Boil potatoes til cooked. Add
tomatoes and fried onion and cabbage. Season to taste. Simmer 30 minutes.
Sausage can be browned with the vegetables and added as desired. From:
Helen Peagram Date: 05 May 94

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.

A favorite and staple is matzo ball soup here. But I like to make
french onion and baked potato soup as well. It's all good.

--
Queenie

*** Be the change you wish to see in the world ***

"Peter" <[email hidden]> wrote in message
news:ZmKki.30404$xk5.29522@edtnps82...

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Chatty Cathy said...

Quoted message said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even
stews...

I have been making the usual chicken, beef and vegetable soups and
stews
but I am looking for some new ideas here... Googling brings up
thousands
of hits, I know - but I want something that I *know* is good. Thanks.

But of course, Sky's favorite AND mine, split pea soup! The only soup
that
actually sticks to the ribs!

Imho,

Andy

I was about to mention split pea soup too. Also, dutch meatball soup.

Could I have the recipe for Dutch Meatball Soup, please?

MoM

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Well, but, if she tried MY split pea soup, I'm sure she'd change her
mind, maybe.

Andy

Why do people THINK that their recipe will change minds?...If you hate
something...you hate it. It is different ifr you never tried something and
are basing the assumption that you won't like it do to pessimistic feelings
as to quality and taste of unknown items. But if you truly dislike
something it is a texture or taste issue.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

notbob said...

Quoted message said:

Andy q said:

But of course, Sky's favorite AND mine, split pea soup! The only soup
that actually sticks to the ribs!

Not only that, but is perfect for pressure cooking, a method that
also helps contain heat. Perfect for soup during this swelter Summer.

nb

RATS! I was just at Linen & Things looking for a potato wedger thingy (no
luck) and forgot all about the pressure cooker!

Andy

Andy q said:

notbob said...

Quoted message said:

Andy q said:

But of course, Sky's favorite AND mine, split pea soup! The only soup
that actually sticks to the ribs!

Not only that, but is perfect for pressure cooking, a method that
also helps contain heat. Perfect for soup during this swelter Summer.

nb

RATS! I was just at Linen & Things looking for a potato wedger thingy (no
luck) and forgot all about the pressure cooker!

Andy

I was at Bed Bath and Beyond and they had no pressure cookers. Is it
a seasonal thing or have they stopped carrying them?

I guess I could have asked at the store, but I didin't.

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could I have the recipe for Dutch Meatball Soup, please?

MoM

MoM, I posted it in this thread in a different spot, but I will repost it in
this reply.

When I posted it before I forgot to include leeks in the recipe. Add leeks
or onions as desired too!

------------

Dutch Meatball Soup

I don't have a written recipe, but off the top of my head....

- Make meatballs, lots of em, bite size. Use whatever meatball recipe you
like. Don't pre-cook them.
- 10-15 cups (approx) broth, chicken, vegie, whatever
- 2-3 Grated carrots
- 1-2 cans of tomato paste (you can sub tomato sauce or a can of crushed
tomatos with the juice, I think paste works best)
- a few cloves of minced garlic
- A couple stalks of celery, chopped small
- 1/4 to 1/2 cup of rice
- dried crushed chili peppers, or cyan, or chili oil to taste -> optional
- 1/4th cup soy sauce (this is not traditional, but I like it) -> optional.

Add a few pinches of salt if required.

In a large pot, add lots of broth of your choice and bring to simmer.
Dump in the meat balls and tomato paste, garlic, peppers, let simmer an
additional 30 min or so. Add celery and rice. About 10 min before rice is
cooked dump in the grated carrots.

There is lots of room to play with this soup, you can add corn or other
vegies, different seasonings, etc. I never make it the same twice. I don't
always add rice if I plan to eat it for a few days (I always make a HUGE
pot)

I add maggi seasoning to taste once it's in the bowl, not to the pot
though. It's even better the second day, and freezes well too.

kilikini said:

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even
stews...

I have been making the usual chicken, beef and vegetable soups and
stews but I am looking for some new ideas here... Googling brings up
thousands of hits, I know - but I want something that I *know* is
good. Thanks.

Most people hate them, but lima beans with smoked ham hocks, garlic,
celery and carrots makes an excellent soup. If you can't find smoked
ham hocks, bacon works too.

I also agree with Andy on pea soup. That's excellent and so easy.
(Make sure you add garlic to this as well.) I cook my pea soup down
to almost a puree. Some people prefer whole peas, but I like mine
thick and "soupy". :~)

Oh! How about French Onion soup with cheese and a big chunk of crusty
bread? Or, on an entirely different note, you can always do chicken
cacciatore in a crock pot - but you need a good, sturdy bread for
this to absorb the wonderful broth. Okay, now that I'm thinking
tomato based, I'm thinking cioppino or bouillabaise; seafood stew or
seafood soup, depending. Oooooh, now that I'm on seafood, how about a
chowder? If you can't get fresh seafood, even corn chowder is
delicious and filling. (Alright, now you guys can see how my mind
works....)

Hope this helps!

kili <------stepping off her sounding board

Get back up there girl🙂) you were doing great!!!

Now, how about the recipe for your pea soup???

hahabogus said:

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Well, but, if she tried MY split pea soup, I'm sure she'd change her
mind, maybe.

Andy

Why do people THINK that their recipe will change minds?...If you hate
something...you hate it. It is different ifr you never tried
something and are basing the assumption that you won't like it do to
pessimistic feelings as to quality and taste of unknown items. But if
you truly dislike something it is a texture or taste issue.

I'm sure he was joking, Alan. He teases her in chat about veggies all the
time.

Jill

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even
stews...

I have been making the usual chicken, beef and vegetable soups and
stews but I am looking for some new ideas here... Googling brings up
thousands of hits, I know - but I want something that I *know* is
good. Thanks.

Forgot to mention Oxtail Soup! Oh, that's nice and hearty 🙂 A real rib
sticker.

2 large oxtails, disjointed
1/4 c. vegetable oil
flour seasoned with salt & pepper
3 quarts water, split 2 quarts and 1 quart
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns in a cheesecloth bag.
Simmer for 3 hours, stirring occasionally. Remove oxtails to a platter and
let cool to the touch. Skim fat from soup. Bone the oxtails and add the
meat to the soup. Stir in remaining 1 quart water and the vegetables.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Taste the soup and adjust seasonings. Stir in parsley and heat
through.

jmcquown said:

Cathy, how about broccoli cheese soup? Can you get broccoli? Even the
frozen florets work well.

Yes, fresh broccoli is available - actually have some in the fridge that
I bought yesterday 😉
--
Cheers
Chatty Cathy

jmcquown said:

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even
stews...

I have been making the usual chicken, beef and vegetable soups and
stews but I am looking for some new ideas here... Googling brings up
thousands of hits, I know - but I want something that I *know* is
good. Thanks.

Jill's Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with
olive oil and place, cut side down, on a baking sheet. Roast the
squash at 350F for 1 hour until tender. Handle with an oven mitt;
scoop the flesh from the shell with a spoon and place in a large
mixing bowl. In another mixing bowl, blend together the stock and
water. Add a little minced garlic if desired. Puree the squash in a
blender or food processor with the liquid in batches, adding liquid
as needed, until smooth (this can also be done in the cooking pot
with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook
over very low heat about an hour, stirring occasionally.

Not mentioned, but top each bowl with creme fraiche. Damsel has made
this and Nancy did, too.

One of these days, I'll make it, too, Jill. :~) It's just that butternut
squash doesn't last long in this house. LOL.

kili

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Well, but, if she tried MY split pea soup, I'm sure she'd change her
mind, maybe.

Andy

Why do people THINK that their recipe will change minds?...If you
hate something...you hate it. It is different ifr you never tried
something and are basing the assumption that you won't like it do to
pessimistic feelings as to quality and taste of unknown items. But if
you truly dislike something it is a texture or taste issue.

I'm sure he was joking, Alan. He teases her in chat about veggies all
the time.

Jill

I meant no harm... it is a valid question. But why do people think that?
I dislike Boston Baked beans...And every other person I meet who cooks
Boston Baked beans insists that I'll like theirs, and that never happens.
Is this a quirk of human nature...Like the don't touch that it's wet
paint, or smell this it is disgusting, or taste this I think the milk is
off syndromes?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Peter said:

MoM, I posted it in this thread in a different spot, but I will repost it in
this reply.

Thanks Peter - I saw that post. In mitigation: I posted this to "a
different spot" separately, because I simply didn't think to cross-post
it, until after the fact.. Been trained far too well about how
cross-posting can be really annoying to the members of the groups I
usually follow - when in fact this time it would probably have been OK.
<LOL>

Quoted message said:

When I posted it before I forgot to include leeks in the recipe. Add leeks
or onions as desired too!

------------

Dutch Meatball Soup

<snippety>

This goes on my list too. Thank you for the "extra information" 🙂

--
Cheers
Chatty Cathy

jmcquown said...

Quoted message said:

hahabogus said:

Andy <q> wrote in news:[email hidden]:

Quoted message said:

Well, but, if she tried MY split pea soup, I'm sure she'd change her
mind, maybe.

Andy

Why do people THINK that their recipe will change minds?...If you hate
something...you hate it. It is different ifr you never tried
something and are basing the assumption that you won't like it do to
pessimistic feelings as to quality and taste of unknown items. But if
you truly dislike something it is a texture or taste issue.

I'm sure he was joking, Alan. He teases her in chat about veggies all the
time.

Jill

Just the peas, Jill, just the peas! 🙂

Andy

One time on Usenet said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.

Cream of Potato
Cream of Asparagus
Ham & Beans

I have recipes if you so desire...

--
Jani in WA

Ophelia said:

kilikini wrote:

Now, how about the recipe for your pea soup???

I don't have an actual recipe. For starters, I take a ham bone with plenty
of meat left on it and cook it down with the usual; garlic, onion, celery,
carrots and thyme. I strain that off, pick the ham out of the mix and toss
it back into the stock. Next I take a bag of green and a bag of yellow
peas, toss those in with diced onion, diced celery, diced carrots, diced
onion and MORE garlic. I add a bay leaf or two and cook the whole mess down
to mush. Sample, add salt & pepper to taste, sample again. I may add a
touch more thyme, maybe some parsley, and sometimes a pat of butter.

It's just a made up recipe. I go with what tastes good. :~)

kili

"Peter" <[email hidden]> wrote in message
news:5kOki.30428$xk5.22283@edtnps82...

Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Could I have the recipe for Dutch Meatball Soup, please?

MoM

MoM, I posted it in this thread in a different spot, but I will repost
it in this reply.

When I posted it before I forgot to include leeks in the recipe. Add
leeks or onions as desired too!

------------

Dutch Meatball Soup

I don't have a written recipe, but off the top of my head....

- Make meatballs, lots of em, bite size. Use whatever meatball recipe
you
like. Don't pre-cook them.
- 10-15 cups (approx) broth, chicken, vegie, whatever
- 2-3 Grated carrots
- 1-2 cans of tomato paste (you can sub tomato sauce or a can of crushed
tomatos with the juice, I think paste works best)
- a few cloves of minced garlic
- A couple stalks of celery, chopped small
- 1/4 to 1/2 cup of rice
- dried crushed chili peppers, or cyan, or chili oil to taste ->
optional
- 1/4th cup soy sauce (this is not traditional, but I like it) ->
optional.

Add a few pinches of salt if required.

In a large pot, add lots of broth of your choice and bring to simmer.
Dump in the meat balls and tomato paste, garlic, peppers, let simmer an
additional 30 min or so. Add celery and rice. About 10 min before rice
is
cooked dump in the grated carrots.

There is lots of room to play with this soup, you can add corn or other
vegies, different seasonings, etc. I never make it the same twice. I
don't
always add rice if I plan to eat it for a few days (I always make a HUGE
pot)

I add maggi seasoning to taste once it's in the bowl, not to the pot
though. It's even better the second day, and freezes well too.

Thanks, I asked before I saw it!

Do you have a favorite meatball recipe you use?

MoM

Little Malice said:

Cream of Potato
Cream of Asparagus
Ham & Beans

I have recipes if you so desire...

Gumbo

Becca