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> Soups, to warm the body and soul
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maggiemahone1 
Posted: 13-Jan-2009, 08:32 PM
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QUOTE (Camac @ 12-Jan-2009, 04:54 PM)
maggiemahone1;

I am the world greatest lover of Home Made Soup. From October to April I live on it. I have many favourites but the one that tops the list is my own concoction I call Kitchen Sink Soup. Everything but the sink goes in it and if I could figure out how to cook Stainless Steel the sink would be in it also.


Camac.

I like recipes that you throw everything into it except the kitchen sink!!! biggrin.gif Friday is my day off work and the weather is supposed to be frigid cold, so my menu will include a pot of homemade soup, haven't made my mind up yet what kind of soup, I still have a few days to decide. I think maybe grilled cheese on Texas Toast would be good, too!
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Leelee 
Posted: 24-Aug-2009, 09:52 AM
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Bean, Lentil and Barley Soup with Ham


1 (15-ounce) Can Black Eyed Peas, drained
1 (15-ounce) Can Lima Beans, drained
1 (15-ounce) Can Kidney Beans, drained
1 (15-ounce) Can Navy Beans, drained
1 (15-ounce) Can Black Beans, drained
1 Cup Barley
6 Cups Chicken Broth
2 Cups Diced Ham
1 Large Onion, chopped
2 Cloves Garlic, crushed
1 Bay Leaf
1/2 teaspoon Crushed Dried Oregano
8 Ounces Mild or Spicy Italian Link Sausage, cooked and sliced
1 Cup Dried Green Split Peas
1 Cup Dried Lentils
1 (15-ounce) Can Diced Tomatoes
1 (15-ounce) Can Diced Tomatoes with Green Chiles

1. Combine black eyed peas, lima beans, kidney beans, navy beans, black beans and barley in large stock pot. Add chicken broth, ham, onion, garlic cloves, bay leaf, and oregano. Simmer for 30 minutes, or until barley is tender.

2. Add sliced Italian sausage, split green peas and lentils. Simmer for 20 minutes.

3. Add tomatoes and tomatoes with green chiles and cook another 10 minutes or until thoroughly heated. Serve hot.


Makes 12 servings.




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Camac
Posted: 24-Aug-2009, 09:57 AM
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Leelee; Where is it you live again? I'm packing the rented car and coming over for some soup.


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Leelee 
Posted: 24-Aug-2009, 09:57 AM
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Delicious Ham & Potatoe Soup


3 1/2 Cups peeled and diced Potatoes
1/3 Cup diced Celery
1/3 Cup finely Chopped Onion
3/4 Cup diced Cooked Ham
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon Granules
1/2 teaspoon Salt, or to taste
1 teaspoon ground White or Black Pepper, or to taste
5 Tablespoons Butter
5 Tablespoons All-Purpose Flour
2 Cups Milk

Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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Leelee 
  Posted: 24-Aug-2009, 10:07 AM
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QUOTE
Camac Posted on 24-Aug-2009, 08:57 AM

Leelee; Where is it you live again? I'm packing the rented car and coming over for some soup.  Camac.


LOL!! If I recall, in our past conversations, you stated that you wouldn't set foot ever again in Alberta, due to the cold weather rolleyes.gif

You are always welcome in my household biggrin.gif As a matter of fact I was just making up the Grocery List to prepare the Delicious Ham & Potatoe Soup.....it is awfully chilly this morning....always is when the sun breaks through.

Well...bundle up...it'll be ready in about an hour and a half thumbs_up.gif
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jayhenson 
Posted: 24-Aug-2009, 04:03 PM
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Will take me a few days to get there LeeLee so cook it reeeeaaaaalllllll slow! smile.gif

Peace
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Leelee 
Posted: 24-Aug-2009, 04:54 PM
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QUOTE
jayhenson Posted on 24-Aug-2009, 03:03 PM

Will take me a few days to get there LeeLee so cook it reeeeaaaaalllllll slow!  smile.gif
Peace



Hey there, Jayhenson smile.gif Well, the soup is ready and must say tastes delicious. I added Dill Weed, Maggi, a Bay Leaf and some chopped Garlic for extra flavour. There is plenty left and tastes even better the next day.

So I'll be expecting yourself and Camac in a few days, eh? biggrin.gif thumbs_up.gif


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Camac
Posted: 27-Aug-2009, 06:27 PM
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Leelee;

Sorry won't be coming. Didn't rent the car due to incapacitating wood suffered in the line of duty. Tore my right calf tendon stepping off a step stool. Anyway heard there was ice at the Sault already. rolleyes.gif angel_not.gif laugh.gif



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jayhenson 
Posted: 27-Aug-2009, 11:11 PM
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I can't make it either....guess I will just have to settle for making steaks and veggies on the grill......oh woe is me....

peace

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Leelee 
  Posted: 27-Aug-2009, 11:41 PM
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Camac & Jayhenson: - No worries more for the neighbors biggrin.gif thumbs_up.gif cheers.gif
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jbarron 
Posted: 16-Sep-2009, 08:59 AM
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One-of-Each Soup

1 large boiling potato (1/2 lb), peeled and coarsely chopped
1 medium onion, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth
1 cup heavy cream (or half and half or whole milk)
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives

Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).

Purée soup in a blender until smooth. Thin soup with water or broth if desired and serve sprinkled with chives.

Cooks' note:
· Soup can be made 2 days ahead and chilled, covered.

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jbarron 
Posted: 16-Sep-2009, 09:04 AM
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This is a wintertime favorite at my house. :-)

Butternut Squash and Apple Soup with Bacon

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche

Topping:
Sour cream or crème fraîche
chopped unpeeled apple


In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

Serve soup topped with crumbled bacon and more sour cream.

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jbarron 
Posted: 16-Sep-2009, 09:09 AM
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QUOTE (jbarron @ 16-Sep-2009, 07:04 AM)
This is a wintertime favorite at my house. :-)

Butternut Squash and Apple Soup with Bacon

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche

Topping:
Sour cream or crème fraîche
chopped unpeeled apple


In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

Serve soup topped with crumbled bacon and more sour cream.

I forgot to mention I also add spices like a touch of cinnamon, allspice and nutmeg. Carmelizing the onions and garlic in a tiny bit of the bacon grease makes the soup even more tasty.
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jbarron 
Posted: 16-Sep-2009, 09:19 AM
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Another favorite - goes well with fresh rosemary foccacia bread and a nice salad.

Ravioli Soup

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups chicken stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large carrot, thinly sliced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried thyme
1 T brown sugar
8 to 10 ounces cheese ravioli (can also use tortellini)
Freshly grated Parmesan cheese

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, carrot, wine, and herbs. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add pasta to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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Shadows 
Posted: 28-Nov-2012, 02:02 PM
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Are you cold, have a cold or just want warming up?
Look through these recipes and add your own to the collection.
It is that time of year....


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