Your Special Winter Soup Recipes?
12-03-2009, 05:58 PM
#12
Super Member
Join Date: Oct 2007
Location: San Antonio, Texas
Posts: 2,842
I was sent this and found some interesting soupshttp://www.bhg.com/recipes/soup/soup...ail=1502381786
12-08-2009, 11:59 AM
#16
Senior Member
Join Date: Nov 2009
Location: Mt. pleasant, MI
Posts: 538
Originally Posted by beachlady
I have a delicious broccoli cheese soup - will post when I return home from my daughters next week. It is made with cottage cheese.
12-10-2009, 03:50 PM
#19
Super Member
Join Date: Jun 2009
Location: Tucson, Arizona
Posts: 1,545
This is my family's favorite soup. It makes a lot, but freezes well.
Best the second time it's heated up. Serve with Tortilla chips....yyyuuuuuuum.
Southwest Soup
1 lb of ground beef
2 cans of pinto beans
1 can of kidney beans
1 can of black beans
1 can of northern beans
1 can of diced tomatoes
2 can of corn
1 can of Rotel tomatoes and chilies
1 envelope of Hidden Valley ranch dressing
1 envelope of Taco seasoning
Brown the ground beef and drain the fat. Drain and rinse beans and corn. Mix all ingredients in large stock pot and heat for approximately 30 minutes. Add about 4-5 cans of water (enough to cover the vegetables). You can also use a crock pot on low for a minimum of 3 hours.
Serve with cornbread, corn chips, or crackers. This recipe fills a 4 ½ quart pot.
Best the second time it's heated up. Serve with Tortilla chips....yyyuuuuuuum.
Southwest Soup
1 lb of ground beef
2 cans of pinto beans
1 can of kidney beans
1 can of black beans
1 can of northern beans
1 can of diced tomatoes
2 can of corn
1 can of Rotel tomatoes and chilies
1 envelope of Hidden Valley ranch dressing
1 envelope of Taco seasoning
Brown the ground beef and drain the fat. Drain and rinse beans and corn. Mix all ingredients in large stock pot and heat for approximately 30 minutes. Add about 4-5 cans of water (enough to cover the vegetables). You can also use a crock pot on low for a minimum of 3 hours.
Serve with cornbread, corn chips, or crackers. This recipe fills a 4 ½ quart pot.
12-11-2009, 05:26 AM
#20
Power Poster
Join Date: Dec 2009
Location: Milverton, ON, Canada
Posts: 13,209
Our favourite is one that I saw prepared on a local TV channel by chef who calls himself King of the Q. The name of this soup is very fitting to the weather we are currently experiencing in this part of Ontario
Great White North Chowder
Ingredients:
2 tbsp. butter
2 lb. Peameal bacon, 1” dice
1 cup celery, ½” dice
1 cup onion, ½” dice
1 cup leek, ½” dice
2 cups Yukon Gold potato, peeled and ½” dice
1 cup Diced Butternut squash, ½” dice
½ bottle lager beer
4-6 cups chicken stock
1 bay leaf
1 tsp. fresh thyme, chopped
1 cup 35% whipping cream
1 cup grated Aged White Cheddar cheese
salt and pepper, to taste
Instructions:
In a large pot, over medium-high heat, melt the butter.
Add the bacon and sauté for 3 to 5 minutes, stirring until the bacon begins to brown.
Add the onion, celery, leek, squash and potatoes and sweat for 6 to 8 minutes to soften.
Add the beer, chicken stock, bay leaf and thyme and return to the boil.
Reduce heat and simmer for 30 minutes or until the potatoes and squash are fully cooked and tender and the chowder is thick.
Add the cream and return to the boil, stirring.
Season, to taste, with salt and pepper.
Ladle into bowls and garnish with grated Aged White Cheddar cheese.
Serves 6 to 8.
Great White North Chowder
Ingredients:
2 tbsp. butter
2 lb. Peameal bacon, 1” dice
1 cup celery, ½” dice
1 cup onion, ½” dice
1 cup leek, ½” dice
2 cups Yukon Gold potato, peeled and ½” dice
1 cup Diced Butternut squash, ½” dice
½ bottle lager beer
4-6 cups chicken stock
1 bay leaf
1 tsp. fresh thyme, chopped
1 cup 35% whipping cream
1 cup grated Aged White Cheddar cheese
salt and pepper, to taste
Instructions:
In a large pot, over medium-high heat, melt the butter.
Add the bacon and sauté for 3 to 5 minutes, stirring until the bacon begins to brown.
Add the onion, celery, leek, squash and potatoes and sweat for 6 to 8 minutes to soften.
Add the beer, chicken stock, bay leaf and thyme and return to the boil.
Reduce heat and simmer for 30 minutes or until the potatoes and squash are fully cooked and tender and the chowder is thick.
Add the cream and return to the boil, stirring.
Season, to taste, with salt and pepper.
Ladle into bowls and garnish with grated Aged White Cheddar cheese.
Serves 6 to 8.
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