Your Special Winter Soup Recipes?
12-11-2009, 06:08 AM
#22
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Join Date: Jun 2009
Posts: 4,506
Hearty Vegetable Beef Soup:
Cook Roast (just about any cut) with 2 cups of beef broth in Crock Pot overnight in morning shred beef.
Cut bell peppers (all colors), carrots, celery, onion and place them in pressure cooker with 1 cup of beef broth. Pressure cook for 2 - 3 minutes.
Place vegetables in with shredded beef and broth, add large can diced tomatos and simmer for 1 - 2 hours.
Cook Roast (just about any cut) with 2 cups of beef broth in Crock Pot overnight in morning shred beef.
Cut bell peppers (all colors), carrots, celery, onion and place them in pressure cooker with 1 cup of beef broth. Pressure cook for 2 - 3 minutes.
Place vegetables in with shredded beef and broth, add large can diced tomatos and simmer for 1 - 2 hours.
12-11-2009, 06:34 AM
#23
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Join Date: Mar 2009
Location: North Carolina
Posts: 1,063
We have a garden every year so I always have home made veggie soup in my pantry. This year I think the grand total was around 50+ quarts. All I do is pop open the jar and add browned ground beef of stew beef. The kids love it with biscuits on top!!
12-11-2009, 06:43 AM
#24
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Join Date: Dec 2008
Location: Michigan
Posts: 2,916
my favorite is a chicken tortalini....really good....cooked chicken, mixed veggies, broth, can tomatoes and last half hour add cheese tortalini....if overcooked the tortalini will fall apart but good heated up anyway
12-11-2009, 08:59 AM
#25
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Join Date: Mar 2009
Location: North Carolina
Posts: 1,063
Originally Posted by LindaR
my favorite is a chicken tortalini....really good....cooked chicken, mixed veggies, broth, can tomatoes and last half hour add cheese tortalini....if overcooked the tortalini will fall apart but good heated up anyway
12-13-2009, 06:46 AM
#26
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Join Date: Oct 2008
Location: NJ
Posts: 2,521
Been trying to duplicate the great thick creamy mushroom barley soup I used to get in NYC diners. This recipe is pretty close to it.
Creamy Mushroom Barley Soup
2 tablespoons butter
1 cup mushrooms, sliced or chopped
1 medium onion, chopped
1 carrot, chopped (optional)
1/4 cup barley
1 can (26 oz) Cream of Mushroom soup
(or smaller cans to equal approximately 26 oz.)
3 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
Saute mushroom, onions and carrots in the butter until tender. Add barley and saute until it's lightly browned. Add soup, water, thyme and pepper. Bring to a boil, lower heat, cover and simmer 40 minutes or until the barley is soft.
Enjoy! May in Jersey
Creamy Mushroom Barley Soup
2 tablespoons butter
1 cup mushrooms, sliced or chopped
1 medium onion, chopped
1 carrot, chopped (optional)
1/4 cup barley
1 can (26 oz) Cream of Mushroom soup
(or smaller cans to equal approximately 26 oz.)
3 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
Saute mushroom, onions and carrots in the butter until tender. Add barley and saute until it's lightly browned. Add soup, water, thyme and pepper. Bring to a boil, lower heat, cover and simmer 40 minutes or until the barley is soft.
Enjoy! May in Jersey
12-13-2009, 08:34 AM
#27
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Join Date: Dec 2008
Location: Michigan
Posts: 2,916
my favorite tomato soup is so easy, we have it often in the winter.
2 cans tomato soup
l can diced tomatoes with all the seasonings...oregano, garlic, etc. DO NOT drain
l can milk
heat thru stirring often and serve with parmasean cheese...love it.
2 cans tomato soup
l can diced tomatoes with all the seasonings...oregano, garlic, etc. DO NOT drain
l can milk
heat thru stirring often and serve with parmasean cheese...love it.
12-13-2009, 02:01 PM
#30
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Join Date: Jul 2007
Location: Out searching for some sunshine :-)
Posts: 58,856
Originally Posted by Loretta
Hmm never heard of milk with tomatoes- doesn't it curdle?
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