It's Soup Weather! Share Your Favorite Recipes Here!

[BoundlessLove]

My southern DH loves pinto beans with ham ( hocks or any smoked meat) and cornbread.

Did you see the recipe video above? It’s pinto beans and cornmeal dumplings. Add ham hock

 

[Windy Wings]

Soup is one of my favorite foods! Maybe this might be my favorite thread?

Chicken Ginger Egg-drop Soup

Chicken Bouillon (I use Better than Bouillon usually, but I think any would work)
Grated Ginger
Crushed Garlic
Cooked Chicken, deboned and cubed
Sesame Oil
Rice Vinegar
Shaoxing cooking wine (optional, but will make the soup taste better)
Soy Sauce
Fish Sauce
Peas
Egg Whites
Red Aleppo Pepper Flakes (optional)
Bamboo Shoots (optional)
Noodles (optional)

1. Start the water on the stove to boil, a medium-sized pot (remember that some of the water will evaporate, so do a tiny bit extra)
2. Start grating the ginger. Depending on the size of your pot, it's probably going to be around 2-3 inches of ginger, depending on how much ginger you like. Peel and crush three cloves of garlic. Drop these into the pot.
3. Add a teaspoon of sesame oil, about 2 tablespoons of rice vinegar (I'm not sure how much I usually put, I'm pretty bad about measuring)
Add 3 tablespoons of Shaoxing cooking wine, 1/2 tablespoon of soy sauce, 1/4 tablespoon of fish sauce, and red Aleppo peppers to taste.
While waiting for the water to get to a boil, start cutting the chicken to the sizes you want, around bite-size
4. Once the water is boiling, separate the egg whites from the yolks, and save the yolks in a dish for something else or feed to your dog, whichever you choose. Before adding the whites, taste a little of the soup to make sure you like the broth, making sure it has enough bouillon, ginger, and saltiness.
Start lightly stirring the broth and slowly pour the egg whites in, taking care not to pour too much at a time, as this will create a big lump of egg whites. The egg whites are done when they float to the top and aren't clear anymore.
Toss in your bamboo shoots and cook for around 3-5 minutes. Cook your noodles.
5. Once everything is cooked, add in your peas (they only take a couple of minutes to cook and get too cooked very quickly) and cooked chicken. After cooking for about a minute, turn off the stove. The peas and chicken will help to cool down the soup a little so that you can eat it.

Hope I got the proportions right Enjoy!

 

[pennyJo1960]

Hey thanks that looks like the one I use.

Chicken Ginger Egg-drop Soup

Chicken Bouillon (I use Better than Bouillon usually, but I think any would work)
Grated Ginger
Crushed Garlic
Cooked Chicken, deboned and cubed
Sesame Oil
Rice Vinegar
Shaoxing cooking wine (optional, but will make the soup taste better)
Soy Sauce
Fish Sauce
Peas
Egg Whites
Red Aleppo Pepper Flakes (optional)
Bamboo Shoots (optional)
Noodles (optional)

We use a chicken thigh with the broth not allot.
Makes a meal we do not have cooking wine so and egg noodles.

 

[Appalachickens]

I recently made this cabbage roll soup, wanting to use a recipe that used beef broth and tomato sauce I'd canned and it was wonderful:

Cabbage Roll Stew

Olive oil
1 lb ground beef
Salt and pepper
1 t paprika
1 t thyme
1 onion, chopped
2 T minced garlic
1 T tomato paste
1 T Worcestershire sauce
1 t soy sauce
¼ C brown sugar
1 cabbage, coarsely chopped
2 carrots, shopped
4 C beef broth (or 2 C broth & 2 C white wine)
24 oz tomato sauce (3 cans)
½ C long grain rice
1 bay leaf
Sour cream/parsley


Season beef generously with salt and pepper, and brown in olive oil for 6-7 minutes

Add onion and garlic, cook 3-5 minutes

Add tomato paste and cook 1 minute, then add paprika and thyme.

Deglaze with Worcestershire sauce and soy sauce, then add brown sugar and mix.

Add cabbage, carrots, rice, tomato sauce, broth/wine, bay leaf and salt/pepper to taste. Bring to boil, then reduce heat and simmer uncovered 25-30 minutes or until rice is tender and soup has thickened.

Finish with parsley and serve with dollop of sour cream.

 

[BoundlessLove]

This was Mamaw’s recipe:

Broccoli Cheese Soup
Ingredients:
3 medium potatoes (peeled and chopped)
2 1/2 c broccoli florets (chopped)
1 medium onion (diced)
1 cup carrots (chopped)
2 stalks celery (chopped) *optional
4 chicken bouillon cubes OR 4 tablespoons of Chicken Better than Bouillon
3 cups water

Sauce Ingredients:
3/4 cup butter
3/4 cup flour
4 cups milk
1 cup chopped ham *optional
1 cup grated sharp cheddar cheese
Salt and pepper to taste

Boil in water in large pot on stove all the top ingredients together for 20 minutes (NOT the sauce ingredients)
Then, turn stove eye on low to simmer.

In separate pot heat butter until melted and add flour. Stir together then add milk and salt and pepper. Stirring until all lumps are gone. Simmer. Sauce will thicken.
Add sauce to the pot with veggies and stir. Add ham and cheese and continually stir on low heat until cheese is melted. Serve

 

[MotherofOrpies]

I love one pot recipes, why haven’t I discovered this thread before now ?!

 

[BoundlessLove]

Although I eat soup any season, it’s that time of year here.
The time for making soups, chilis, stews, dumplings, and broths.

 

[ValerieJ]

I love soup and can't wait for soup weather. Last night we had Seattle Salmon Chowder, not to be confused with smoked salmon chowder. Here is the recipe if you are interested. It's one of my favorite soups.

https://www.food.com/recipe/seattle-salmon-chowder-144267

 

[pennyJo1960]

Ma use to make it with trout

 

[ValerieJ]

Making Thai green curry tonight, which I think counts as a soup.