Soup Anyone??
10-03-2010, 04:16 PM
#22
Member
Join Date: Jul 2010
Posts: 1
Hi, this is a very old recipe. I made it for years and my husband and family loved the soup.
6 HOUR VEGETABLE SOUP
Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.
Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.
6 HOUR VEGETABLE SOUP
Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.
Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.
10-04-2010, 02:20 AM
#23
Super Member
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
That looks like a great way of making soup for working women...or anyone who wants to come home to great soup.Thanks for sharing.
Originally Posted by midnight11
Hi, this is a very old recipe. I made it for years and my husband and family loved the soup.
6 HOUR VEGETABLE SOUP
Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.
Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.
6 HOUR VEGETABLE SOUP
Brown 3 lb. shoulder roast and soup bone, add to
1 1/2 gallons oif water, add
any assortment of cup up vegetables such as celery, carrots, cabbage, peas, beans, onion, potatoes, canned tomatoes.
Salt and pepper to taste. Some times I would add rice or noodles.
Boil rapidly all together for 10 minutes ONLY.
Preheat over to 500 degrees.
When meat and vegetables have boiled for 10 minutes - cover kettle with foil and put in oven - which has been preheated to 500 degrees. Then turn oven OFF. Do not disturb for the next six hours. In six hours your soup will be done.
This makes a lot of soup.
10-04-2010, 02:32 PM
#25
Senior Member
Join Date: Aug 2010
Location: Colorful Colorado
Posts: 414
Southwest Chicken Soup
4-5 quarts chicken broth
Diced Chicken
1c. rice
Small can of green chilies
2 cans of corn (frozen is ok too)
1 can of petite diced tomatoes
1-3 TBS. Chili Rojo
fresh cilantro
Boil chicken in 4-5 quarts of water season with minced garlic, onion, chicken boullion, and s&p. Skin and debone chicken and dice. Skim broth. Add rice, green chilies, tomatoes, corn, and chili rojo. Cover and simmer 30-40 minutes. Add more water if needed. before serving add fresh chopped cilantro, simmer 3-4 minutes and serve. Good served topped with finely shredded cheddar cheese and sour cream and a tortilla on the side. (Freezes well)
4-5 quarts chicken broth
Diced Chicken
1c. rice
Small can of green chilies
2 cans of corn (frozen is ok too)
1 can of petite diced tomatoes
1-3 TBS. Chili Rojo
fresh cilantro
Boil chicken in 4-5 quarts of water season with minced garlic, onion, chicken boullion, and s&p. Skin and debone chicken and dice. Skim broth. Add rice, green chilies, tomatoes, corn, and chili rojo. Cover and simmer 30-40 minutes. Add more water if needed. before serving add fresh chopped cilantro, simmer 3-4 minutes and serve. Good served topped with finely shredded cheddar cheese and sour cream and a tortilla on the side. (Freezes well)
10-04-2010, 04:33 PM
#27
Super Member
Join Date: Jul 2010
Location: Salem, Oregon
Posts: 2,438
Creamy Lentil Soup
1 tablespoon olive oil
1 cup sliced carrot
1 cup onion chopped
2 cloves garlic
2 cups water
1 cup dry lentils, uncooked
1/3 cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
2 can (13 ¾ oz) No salt Chicken broth
1 8 oz no salt tomato sauce
2 cups 1 % milk (or non fat)
Coat dutch pan with cooking spray add 1 tablespoon olive oil. Place over medium heat until hot add carrot and onion sauté for 5 minutes or until tender. Add water and next seven ingredients; stir well. Bring to a boil; cover, reduce heat and simmer for 45 minutes or until lentils are tender. Puree soup return to pan add milk and cook over low heat until thoroughly heated.
Calories 252, protein 13.6 grams, fat 4.4 grams, carbs 38.9 grams, fiber 4.9 grams
1 tablespoon olive oil
1 cup sliced carrot
1 cup onion chopped
2 cloves garlic
2 cups water
1 cup dry lentils, uncooked
1/3 cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
2 can (13 ¾ oz) No salt Chicken broth
1 8 oz no salt tomato sauce
2 cups 1 % milk (or non fat)
Coat dutch pan with cooking spray add 1 tablespoon olive oil. Place over medium heat until hot add carrot and onion sauté for 5 minutes or until tender. Add water and next seven ingredients; stir well. Bring to a boil; cover, reduce heat and simmer for 45 minutes or until lentils are tender. Puree soup return to pan add milk and cook over low heat until thoroughly heated.
Calories 252, protein 13.6 grams, fat 4.4 grams, carbs 38.9 grams, fiber 4.9 grams
10-04-2010, 04:34 PM
#28
Super Member
Join Date: Jul 2010
Location: Salem, Oregon
Posts: 2,438
Texas Chili
2 pounds steak cut into small pieces
2 cups onions chopped
1 cup chopped green bell pepper
3 fresh Serrano peppers, seeded and finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper
1/3 cup masa harina or cornmeal (masa harina is better)
1 - 14 ½ oz no salt whole tomatoes, undrained and chopped
1 – 13 ¾ oz can no salt beef broth
1 – 12 oz can of beer
¾ teaspoon salt
¼ - ½ teaspoon hot sauce
2 tablespoons white vinegar
(the original recipe did not call for tequila but I like the flavor it added I usually just pour some in make a ½ cup or so?)
Coat a large dutch oven with cooking spray place over medium high heat until hot. Add meat, and cook 5 minutes or until browned, be sure to not add too much meat in at a time its better to cook it in small groups and remove the browned pieces and then return when all meat is cooked. Drain well. Set meat aside; wipe drippings from Dutch oven with paper towel.
Recoat Dutch oven with cooking spray; place over med-high heat until hot. Add onion, peppers, and garlic and sauté 5 minutes or until tender. Return meat to Dutch oven, and add spices stir well. Sprinkle meat mixture with masa harina flour: stir well. Add tomatoes and next four ingredients; bring to boil. Reduce heat, and simmer; partially covered, 1 ½ hours. Add vinegar and simmer, partially covered for 30 minutes or until meat is tender. Yield 2 quarts, serving size 1 cup.
Calories 242, Protein 22.9g, fat 10g, Carb 14.7g, Fiber 2.4g;
2 pounds steak cut into small pieces
2 cups onions chopped
1 cup chopped green bell pepper
3 fresh Serrano peppers, seeded and finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper
1/3 cup masa harina or cornmeal (masa harina is better)
1 - 14 ½ oz no salt whole tomatoes, undrained and chopped
1 – 13 ¾ oz can no salt beef broth
1 – 12 oz can of beer
¾ teaspoon salt
¼ - ½ teaspoon hot sauce
2 tablespoons white vinegar
(the original recipe did not call for tequila but I like the flavor it added I usually just pour some in make a ½ cup or so?)
Coat a large dutch oven with cooking spray place over medium high heat until hot. Add meat, and cook 5 minutes or until browned, be sure to not add too much meat in at a time its better to cook it in small groups and remove the browned pieces and then return when all meat is cooked. Drain well. Set meat aside; wipe drippings from Dutch oven with paper towel.
Recoat Dutch oven with cooking spray; place over med-high heat until hot. Add onion, peppers, and garlic and sauté 5 minutes or until tender. Return meat to Dutch oven, and add spices stir well. Sprinkle meat mixture with masa harina flour: stir well. Add tomatoes and next four ingredients; bring to boil. Reduce heat, and simmer; partially covered, 1 ½ hours. Add vinegar and simmer, partially covered for 30 minutes or until meat is tender. Yield 2 quarts, serving size 1 cup.
Calories 242, Protein 22.9g, fat 10g, Carb 14.7g, Fiber 2.4g;
10-05-2010, 06:54 AM
#29
Super Member
Join Date: Aug 2010
Location: Slidell, Louisiana
Posts: 6,951
Chicken Soup in a Jar Makes 1 jar of soup mix, enough to serve 8. Cute gift and great soup!
1 (2.75_oz.) pkg. country gravy mix(such as Pioneer Brand)
2 tbls. chicken bouillon granules 2 tsps. dried parsley flakes
2 tbls. dried minced onion 2 1/2 to 3 cups uncooked wide
2tbls. dried celery flakes egg noodles or other pasta
1.Pour gravy mix into wide-mouth quart jar.
2.In small bowl, combine bouillon granules,onion,celery, and parsley.
3.Pour into jar to make a second layer.
4.Add noodles.
5.Close with lid. Attach gift tag with recipe(follows) and decorate jar as desired.
GEFT TAG: Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water: heat to boiling. Reduce heat to medium add 2 cups of cooked chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally. Makes 8 servings!
1 (2.75_oz.) pkg. country gravy mix(such as Pioneer Brand)
2 tbls. chicken bouillon granules 2 tsps. dried parsley flakes
2 tbls. dried minced onion 2 1/2 to 3 cups uncooked wide
2tbls. dried celery flakes egg noodles or other pasta
1.Pour gravy mix into wide-mouth quart jar.
2.In small bowl, combine bouillon granules,onion,celery, and parsley.
3.Pour into jar to make a second layer.
4.Add noodles.
5.Close with lid. Attach gift tag with recipe(follows) and decorate jar as desired.
GEFT TAG: Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water: heat to boiling. Reduce heat to medium add 2 cups of cooked chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally. Makes 8 servings!
10-05-2010, 09:38 AM
#30
Super Member
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
Just saw this on Food Network today. Looks good to me.I prob wouldn't use the sour cream, but it's your choice. Sure looked yummy on her show!
Sweet n "Saur" Cabbage Soup
Recipe courtesy Rachel Ray
Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound sack sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table
Directions
Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
Sweet n "Saur" Cabbage Soup
Recipe courtesy Rachel Ray
Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound sack sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table
Directions
Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
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