Soup's On!
I love this time of year here in TN. The weather is starting to cool down and the nights are getting chilly. This is what I like to call soup weather. I've always loved the smell of a big pot of soup or stew cooking. It's such a comforting, homey smell and even more so when it's cold outside. And I absolutely love to make soup, chili and stew, so I'm always looking for new recipes. I was just curious what type of soups and stews everyone else likes to make during the cold weather months. Will be glad to share some of my own as well :)
Blessings ~
Blessings ~
Replies to This Discussion
-
Permalink Reply by CrochetedPanther on -
It doesn't get too cold here in Louisiana, but I'm originally from Oklahoma so I grew up on having soups and stews and chili during the colder months.
I like making vegetable soups. I've been looking for a good chili recipe, though; something I can put on in the crock pot the night before and let cook all day.
-
Permalink Reply by Moone on -
Oh, hon, I have got the site for you. http://southernfood.about.com/library/crock/blchili.htm
This page has a list of different chili recipes for the crock pot. I've made the taco chili, but left out the corn and it's really good. Makes excellent nachos and taco salads. The Texas style beef chili I've made as well. It's more like a spicy beef stew actually and very good. I've also used the crock pot chili recipe and the white chili with chicken.
I love my crock pots. There's nothing like putting on something that morning, then coming home to the smell of dinner already cooked lol :)
-
Permalink Reply by spirit_seeker on -
Merry Meet CrochetedPanther~
I have a really awesome rose petal chili that I make when I have the rose petals. Usually I have alot of rose petals stored for winter but I ran out..I well write the recipe out and than post it in here for yu to have and everyone else to try...
-
Permalink Reply by BanksiaFaerie on
-
The main soup I crave in "Soup weather" (yes I agree there is a time that just SCREAMS soup!!! ;P) is my mum's pea and ham soup. So apologies to the vegan's and vegitarians. :)
Also, pologies in advance for the scatter brain measurements, I learn from the heart and from watching more than from the books and scales. ;P
Basic recipe is a packet of dried green split peas (I think that's about 350g)
A couple of bacon bones or ham hocks (bacon bones are my preferred choice)
Half a dozen fist sized potatoes, of a variety good for soups/ stews... ie King George's, etc.
If you want to "fancy" it up a bit, a couple of nice lean stewing steaks to add "vigour" to the brew.
Soak the split peas over night ina bowl of water. Rinse well the next day and add to a bit pot with all the other ingredients. But remember to peel and dice the potatoes and dice the beef if adding it.
Add enough water to cover everything. Don't season it yet as the salt from the pork will come out during the cooking.
Bring to the boil and then sit simmering for a few hours, stirring occasionally.
Once the peas and potatoes have basically disolved and the water reduce and its become a thick pea soup.... its done! :) Season to taste then. If its still watery, a couple of teaspoons of cornflour mixed in a cup of water added to the soup when its boiling again will thicken.
Serve hot with a nice chunk of rye cottage loaf (best to have a spare bowl or plate for the bones, etc). And yes, this may make a HECK of a lot of soup but it freezes well and is easy to reheat by popping back in a saucepan and allowing to come up to temp, etc.
Enjoy!
PS: Its gluten free too! :)
BB - Banksia.
-
Permalink Reply by Zedral Z on -
I make a pretty wicked black bean soup. I can dig up the recipe if anyone is interested. It's getting to be soup weather here in Istanbul as well. In fact, the whole weekend has been cold and rainy. I'm making roasted chicken and vegetables today, but soup is always good too :)
-
Permalink Reply by Dee on -
Soup, soup and more soup! Yum...chicken, pea, cabbage, potatoe, oh my the choices are endless aren't they, with or without meat? ....if anyone ever has a stuffy head, while making chicken stew, throw in a small piece of curry brick...clears up those sinuses! Yum! Different twist on the ol home recipes! Speaking of cold nights with soups, stews, and chili's...don't ever forget chicken and dumplings....(sigh)..now I'm hungry and I have all these endless ideas to think of for todays meal!
Must try the pea soup...we do love pea soup also! I also add stripes of lightly cooked bacon in mine also!
Waiting for the black bean soup recipe....LOL!
-
Permalink Reply by Moone on
-
Ah, chicken and dumplings. That was like a staple food at my house growing up. I was never a big dumpling fan myself, but now I have a boyfriend who absolutely loves them, so I've had to learn to make them from scratch like my gran did. I still can't get my dumplings as light and fluffy as hers though. The woman had a magic touch with them :)
-
Permalink Reply by Morgana Silverseale on -
Oh, man, I am a TOTAL soup and crusty bread lover! Here is a recipe for Curried Pumpkin Soup that I got from a coworker.
1/2 lb. fresh sliced mushrooms
1/2 cup chopped onion
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 Tbsp. curry powder (may adjust to taste)
3 cups chicken stock
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
1 Tbsp. honey
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
In a 5-qt. or other suitable soup pot, place butter in the bottom and saute the mushrooms and onions in it until they are tender. Then, stir in the flour and curry powder and let it warm in the pot for a minute or two to "bloom" the spices. Gradually add the broth. Bring to a boil and cook and stir for several minutes until it thickens a bit. Turn the heat to medium-low and add the pumpkin, honey, nutmeg, salt and pepper. The soup will "keep" at this point until ready to serve. About 5 minutes before serving, stir in the evaporated milk and let it muddle and warm up with the rest of the ingredients.
Be careful not to add the evaporated milk if the soup is near boiling, because the milk will curdle. (It'll still be edible, but less attractive to the eye.)
-
Permalink Reply by Starfeather on -
I'm from Massachusetts, so believe me when I say, there's nothing like a bowl of steaming clam chowder in the middle of January. Mm... creamy, potato-y goodness.
Turkey soup and cream-based turkey stew are FABULOUS after Thanksgiving. Unfortunately, I've yet to procure my grandmother's recipe index.... but next year I shall be crafty!!
-
Permalink Reply by spirit_seeker on
-
Mexican Red Pepper Tomato Soup
4 teaspoons olive oil
2 onions, sliced
2 red peppers, deseeded and chopped
2 garlic cloves, crushed
1 tablespoon mild chili powder
1/2 teaspoon ground cinnamon
14 ounces canned chopped tomatoes
6 ounce can of kidney beans
2 tablespoons tomato puree
1 1/2 pints vegetable stock
4 ounces cooked macaroni or other small pasta shape
salt
fresh chopped coriander or oregano, to garnish
Heat the oil in a large saucepan. Add the onions, red peppers and garlic
and cook gently for about 5 minutes until softened. Stir in the chili
powder and cinnamon and cook for 1 minute more. Add the chopped
tomatoes, kidney beans, puree, and stock. Bring to a boil and
then reduce the heat, cover and simmer for 20 minutes. Blend the soup in
a liquidizer or food processor until smooth. Return to the saucepan, add
the cooked pasta and reheat the soup gently. Season with salt to taste.
Serve the soup in warm bowls, garnished with chopped coriander or oregano.
Advertisers
Donate/Sponsor Paganspace
Any donations to help with the rising costs of maintaining PaganSpace are always greatly appreciated. Many Blessings to you.
PS Podcast & Radio
Pagan Friendly Podcasts & Radio Show Listings. Join Now or View Show SchedulesCool Sites & Links
