Soup challenge

I heart soup. All soup. I know it's not really soup season, but I love a cup of soup with my lunch, no matter what the weather. Yesterday I spent my day off making 4 different kinds of soup to freeze, one was new but the rest are old faves, and I was thinking maybe it's time for some fresh ideas.

Please post your recipe for your all-time favorite homemade soup. Let's soup it up!

Original Post by smash_uk:

Here's a little song about soup, courtesy of the Mighty Boosh.

Soup! Soup! A tasty soup! soup!

A spicy carrot and corianderrr.. (chilli chowder)

Crouton! Crouton! Crunchy friends in a liquid broth...

I am gazpachio OH! I am a summer soup MMm!

Miso, miso! Fighting in the dojo...

Miso, miso! Oriental prince in the land of soup!

 

Learn it and spread the word.

LOVE THIS SONG. i remember when they did it with noel fielding on never mind the buzzcock.s. good times!!!

http://www.youtube.com/watch?v=fcc2zoFsjNI

or watch it on utube.....I had never heard it before.

I have too much time on my hands

delete

Here's a great one - especially for the boys.

(This is quite a challenge for me to share, since I hardly stick to a recipe.  Nevertheless, come with me for the ride and let's give it a whirl.

Kidney Beans Soup

1 bag of kidney beans (1 lb.), 2 lbs. smoked Turkey neck bones

Wash beans and cook both together until almost tender. Use enough water with about 1 inch above the meat bones.

Add the following: 2 medium yellow onions and 3 spring onions chopped.  6 sprigs of fresh thyme, or 2 tsp dried thyme. 1/2 tsp allspice, yes, allspice.

Then add salt and black pepper to taste and any vegetable you wish.

Suggestions:  diced potatoes, carrots, yams, etc.   You can also add some dumplings.  That will make it thick and filling.  Enjoy!!

Lentil-Vegetable Soup!  With carrots, onions, sweet potatoes, celery and garlic.

And my favorite guest-approved Christmas-Dinner-type-soup is puréed Butternut Squash Soup, made with onions, ginger, garlic, vegetable stock, chili pepper, potatoes, and of course, delicious butternut squash.

BB’s GREEN SPLIT PEA AND LENTIL SOUP.

A hearty cold weather soup that is complete with a salad or fruit. That can be frozen in 32 oz batches for future suppers.   Corn bread goes well with this, too..  Best if cooled in refrigerator for a day and then re-heated for serving for flavors to meld.

 2 to 2 1/2 # ham steaks trimmed of fat/skin and diced into ¼ to1/2 inch pieces.

I # bag of Lentils and! #  Bag of green split peas – wash thoroughly in           colander.

2# carrots – skinned and shredded in the Cuisenaire  - need fresh large carrots    for best flavor cover bowl until use.   Pre- shredded carrots do not have good    flavor in this recipe.

2 large packages of of celery – washed and diced – use leaves as well for     enhanced flavor.

3-4 large yellow/sweet onions – diced – put in buttered microwave dish and cook for 2 minutes before adding to soup

4-6 garlic cloves skinned and minced

16 cups of water or chicken broth - I like the "Better than Bouillion" - use    as directed on label.

Directions:

Boil water and add ham  - skim and discard off fat for 30- 45 minutes – While on  simmer.

Add the washed peas and lentils  - skim more as necessary for two to three    hours. while simmering.

Peas will become liquid and lentils soft.  Stir

Stir in the onions, garlic, and carrots.

Add water as needed to keep original level on soup pot or if becomes too thick.

Add chopped celery.  Stir. 

Simmer 30 minutes more. 

Place soup into I quart containers for use. 

Can be refrigerated for 3-4 days or frozen immediately for later use.

 Re-heat for use the second day. 

Salt and pepper to taste.

Often, one must add small amounts of some water to the soup –  for it is very    thick and paste-like when cold.  Enjoy!

Just what you needed on a cold winter’s day.  It is a meal in inself.

High in fiber and protein.

I bought a huge pumpkin for halloween. Will this work for the pumkin soup recipe too or should I get the miniature pumkins to get optimal flavor?

Thanks in advance.

I can't choose---so here's my two favorites! 

Tomato soup---requires a large pot.

i gal. tomato juice (fresh squeezed from the garden needs about 14 qt. tomatoes)

Enough chopped onion or onion flakes to make a cover over the pan of juice (or use onion powder to taste)

3 bay leaves

3/4 cup + 2 tablespoons flour

same amount butter as flour

1-3 tablespoons salt (to taste)

1/3-1/2 cup sugar (to taste)

1-2 teaspoons pepper (to taste) (a dash of hot pepper sauce to taste for those who like it spicy)

1 stalk celery or dried celery or celery seed to equal 1 stalk fresh

Combine juice, onion, celery, and bay and cook at a moderate boil for 10-15 minutes.  Sieve.  Make a paste of butter and flour and think with hot juice and add to mixture.  Add other ingredients to taste.  For a smoother texture, sieve again. 

May be canned or frozen. 

Jan's Broccoli soup

2 tablespoons finely chopped onion

3 tablespoons butter

3 tablespoons flour

1 1/2 tablespoon salt

3 cups chicken broth

3 cups milk

1/2 cup finely chopped celery

2 cups finely diced carrotts

2 cups finely chopped broccoli (10 oz. frozen or 1 bunch fresh)

Velveeta and pepper to taste.

The secret to this soup is to dice veggies extremely fine!

Saute onions, celery, and carrotts in butter.  Make a roue with the flour and butter---add more butter as needed.  Add roue to veggies.

Add milk, bring barely to a boil and add broth and broccli.  Cook over low heat for 10 to 25 minutes. (Be very careful of boiling temp or the milk will curdle; milk is best when kept just below the boiling point.)

Add pepper and velveeta to taste.

I just made a spicy soup that I'm calling burrito soup lol.

Put into a slow cooker in equal parts or according to taste: frozen corn, canned black beans, chicken breast (chopped), onion, carrot, bell peppers

Add chipotle hot sauce depending on how spicy you can take it, 1/2 can of "cheese soup" or after tasting it, I'd say you could sub the jarred cheese sauce, but only use 1/4th jar.  (it's like 1/2 a cup)

1 can of chicken corn chowder soup

1 can of water

Turn on the slow cooker and let it go :)