It's getting to be that time of year! Soups! Stews! Chilis! Share your favorite recipes!

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Posted 9/17/2013 by Regina Phalange in NSBR Board
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Regina Phalange
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Posted: 9/17/2013 9:12:39 AM
I am SOOO looking forward to fall because I love making soups, stews and chili!!

I'd love to see what recipes everyone has to offer!

Here are two of mine:

Beef Vegetable Soup for Crock Pots

1-2 lbs of beef stew meat
1 can cut green beans
1 can whole kernel corn
1 can peas*
1 can carrots*
1 can diced potatoes
1 can lima beans (if desired)
1 can diced tomatoes (if desired)
1 medium onion, chopped and sauteed (saute not necessary, you can add them raw)
2 14 oz cans beef broth
1 packet of beef and onion instant soup mix
1 cup water
Seasonings to taste

Dump all ingredients into the crock pot. Cook on low for 8-9 hours or on high for 5-6 hours. I like to add basil, parsley, garlic powder and some Emeril's Essence. Just about a teaspoon apiece. Also, you can add salt and pepper to taste. This is a great soup that doesn't take much effort! If you are going to use tomatoes, don't drain them and just omit the cup of water, unless you feel you need more broth. I did not use the tomatoes because I wanted a beefy soup, not a tomato-based soup.

*(you can substitute 2 cans peas and carrots if you want the carrots diced and not sliced)

____________________________________________________________

Chicken Noodle Soup

3-4 boneless, skinless chicken breasts, chopped
4 T butter
4 T Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
4 celery stalks, chopped
2-3 carrots, grated
2T parsley
2T basil
1 tsp garlic powder
Salt and pepper to taste
12-16 cups (96-128 oz., or 3-4 quarts) chicken broth
1 bag of medium egg or kluski noodles (or make it chicken and rice by using two boxes of Uncle Ben's Original Long Grain and Wild Rice)

Melt 2T of both butter and Olive Oil in a large skillet. Add tsp of garlic powder and cut up chicken. Saute chicken for 3-4 minutes or until all outside edges are now white. (Its okay if they aren't cooked inside, they will cook in the soup).

Remove chicken from skillet but leave behind drippings. Add another T of butter and olive oil and add your garlic cloves and onion. Stir onion and garlic for two minutes, or until the onions start to sweat (look wet). Add the celery and cook for another two minutes. Add carrots and cook for another two minutes. Return the chicken to the skillet and combine with vegetables. Add parsley and basil. Add about a cup of chicken broth and simmer for 5 minutes.

Transfer mixture to large pot or Dutch oven and add rest of broth. Bring to boil. At this point you can add your noodles and cook until tender. If you want, you can cook your noodles separately and then add them to the soup mixture.

You can judge from there how much more broth you want. You may need to add more broth after soup sits, because the noodles still absorb broth. Once you have enough broth, simmer for about 20 minutes. Add salt and pepper to taste. You may add additional seasonings (basil, garlic, etc) if you like.


ETA: Fixed all the stupid characters, sorry!


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


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StuckOnPeas

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Posted: 9/17/2013 9:17:10 AM
This recipe for Chicken Tortilla Soup is very yummy.

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StuckOnPeas

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Posted: 9/17/2013 9:24:12 AM
I haven't tried this recipe for Mexican Chicken Chili yet, but it looks good.

Oliquig
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Posted: 9/17/2013 9:35:34 AM
I love Pioneer Woman's chili recipe, except I use turkey and add a can of diced tomatoes to the mix.



-Rachel

I just don't see why people think I'm too patronizing (that means I treat them as if they were stupid.)






MetalDancer
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Posted: 9/17/2013 10:16:58 AM
My favorite Taco Soup:

1 pound of ground beef, browned and drained.
1 large onion, chopped
1 large can of petite diced tomatos
1 can pinto beans
1 can black beans
1 can whole kernel corn
1 can Rotel
1 small can chopped green chilis
1 packet Hidden Vallen ranch mix
1 packet taco seasoning

Brown the ground beef and drain. Add the onion and cook that a bit if you're gonna eat it soon so the onions will be softer. I usually do mine in the crock pot.
Add the rest of the ingredients and let it simmer. If you want it hot, use the hot Rotel. My DS will add a few extra spices in there. We serve it with Tostitos scoops!!


Lisa =^..^=

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PaperAddictedPea
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Posted: 9/17/2013 11:12:20 AM
I made this last weekend and really liked it. I used less turkey (I only had a pound on hand) and upped the spices a bit.

Crock Pot Turkey White Bean Pumpkin Chili

dulcemama
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Posted: 9/17/2013 11:26:12 AM
Best squash soup I ever had. The recipe calls for any type of winter squash. I used butternut.

Spicey Squash Soup

1 med onion chopped
3 cloves garlic minced
1 Tbs prepared chopped ginger
1 lg red pepper roasted, peeled, seeded, and cubed
3 Tbs Thai red curry paste
4 c pureed winter squash
1 can coconut milk
Fresh cilantro, chopped

In large saucepan cook onions in a small amount of oil over medium heat, 3 min. Add garlic, ginger, roasted peppers, & red curry paste. Cook another 3 minutes on medium. Add squash & coconut milk and bring to a boil. Simmer 30 min over low heat, stirring frequently. Let cool.
Transfer to a blender and puree. Heat to serving temp. Top each serving with cilantro.




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Regina Phalange
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Posted: 9/17/2013 11:39:14 AM
Everything sounds delicious! I have a recipe for Cream of Chicken and Wild Rice and I'll be adding it later. My DH says it's better than Panera's!!


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


_Kristi_
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Posted: 9/17/2013 11:42:52 AM
BBQ Brisket

Put 3.5 brisket in crockpot fat side up.
Sprinkle with Lipton onion soup packet & bottle of Heinz chili sauce.
Put some water in the bottom of the dish (I refill the chili bottle & pour 3/4 in)
Cook on low 6-8 hours. Take out, cut off the fat & slice or shred.

Coat with BBQ sauce (I use 2 cups BBQ, add lemon juice, brown sugar, steak sauce, vinegar) & serve on buns.

dulcemama
Ancient Ancestor of Pea

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Posted: 9/17/2013 12:47:25 PM
Another favorite here. I've posted this recipe before and it is seriously one of the best soups I have ever had.

Pasta and Bean Soup

3 Tabs. olive oil
2 med. onions, chopped
5 cloves garlic, chopped
3 cans navy beans
6 c. vegetable broth
3 cans diced tomatoes
12 oz. pasta shells, cooked
3 Tab. dried basil
1 1/2 Teas. oregano
1 teas. pepper
1 package frozen spinach
freshly grated parmesan cheese

Heat oil. Cook onion and garlic on med. heat until soft. Add all remaining ingredients except cheese. Reduce heat, cover and simmer for 30 min. Top each serving with parmesan cheese just before serving.

I usually make this soup the day before to let the flavor go through but it's really good the same day too. Also, you can use the garlic and onion flavored diced tomatoes rather than doing the onion and garlic fresh if you want it to be even faster and easier.






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ilovebuble
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Posted: 9/17/2013 12:52:39 PM
Quick Chicken-Corn Chowder


2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Preparation

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes)

pheestand
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Posted: 9/17/2013 1:01:56 PM
If you like stuffed peppers, you'll love this soup!

Ingredients:

1 pound (+/- can add a bit more to extend recipe)ground beef (or turkey)
1/2 large onion, diced (or one small onion)
2 - 3 green and/or colored bell peppers, diced
2 cups cooked white or brown rice
1 tbsp beef boulion
2 tbsp soy sauce
1/4 cup packed brown sugar
1 tsp minced garlic
1 29 ounce can diced tomatoes
1 29 ounce can tomato sauce


Directions:
Brown and drain ground beef, set aside. In same pot, toss in onion and green peppers, sweat them a bit but don't cook through. Add remaining ingredients, simmer about 30 minutes or until peppers are the consistency you like.

(the first time I made it, I thought it was a bit thicker than I'd like it so the next time I also added a 29 ounce can full of water- gave me a reason to rinse the cans out!)




Roasted Pumpkin Soup
Ingredients:



1 pie pumpkin about 4 pounds or so

1 cup low sodium chicken broth

1/2 cup heavy whipping cream

1 sweet apple, pealed, and diced

1/2 small onion, chopped

1 clove garlic, minced

1 tablespoon unsalted butter

2 ounces goat cheese

1 teaspoon fresh thyme





Remove top of pumpkin as you would a jack-o-lantern, saving the top. Scrap out seeds and fill shell of pumpkin with chicken broth, cream, apple, onion, garlic and butter. Place in an 8 x 8 pyrex baking dish. Place in preheated 375 degree oven for at least 90 minutes; some pumpkins will be closer to 2 hours. Remove from oven and scrap pumpkin flesh into the soup base and puree with stick blender until creamy and smooth. Stir in goat cheese, blend again with stick blender and garnish with thyme leaves.





NOTES: This (above) is how the recipe started. We have since found that the onions don't seem to get cooked all the way so the next time I will be sauting the onion in the butter first, before putting them into the pumpkin shell to cook. We also found that sometimes the cream will bubble out of the top of the pumpkin, making a burnt mess in my baking dish, which was hard to clean up so I will be lining the pan with the non-stick foil from now on. The pumpkin will be a nice bronze color when done and the flesh will remove easily. I found it easier to dump the contents into a stock pot, (remove liquid with a soup ladle) then scrap the pumpkin flesh into the pot and puree. We didn't care much for the goat cheese, and are thinking of substituting a ricotta next time. The soup can also be thinned out a bit with additional chicken broth as needed.

scorPEAo
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Posted: 9/17/2013 2:33:38 PM
I made this soup the other night and it's so, so good. It's definitely going in my coffers!



lucyg819
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Posted: 9/17/2013 2:37:54 PM
I bookmarked this thread before I even read a single post.

We love Squillen's Tuscano Soup recipe (knockoff of Olive Garden's). It's so easy and so good.


LUCYG
northern california

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--Bertrand Russell



Regina Phalange
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Posted: 9/17/2013 2:51:35 PM
This is another amazing soup:

Kale and White Bean Soup

I used canned beans because I didn't want to be bothered soaking and it was still amazing!! It really helps to use the rind, as the first time I made it I just added the cheese and it wasn't as good as the rind soaking in the broth!


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


luckywife
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Posted: 9/17/2013 2:53:10 PM

This recipe for Chicken Tortilla Soup is very yummy.


Thank you for sharing this! It is in the crockpot for supper tonight. My usual chicken tortilla soup is more tomato-based, and I wanted to try something a little different.


Mrs. Steven Rudy


peajays
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Posted: 9/17/2013 4:48:45 PM
Here is a great soup thread that made the rounds last fall....

http://www.twopeasinabucket.com/mb.asp?cmd=display&thread_id=2665747&pg=1


Sorry, can't post a direct link on my work computer....










sdt
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Posted: 9/17/2013 4:49:36 PM
one of my favorite recipe site is skinnytaste.com

Quinlove
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Posted: 9/17/2013 4:59:20 PM
Julie, I just made your beef/vegetable soup last weekend. I used up the last of some sirloin tips I had - best soup ever !!




~~ Marianne ~~


2cutebabies
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Posted: 9/17/2013 6:45:28 PM
We love white chicken chilli. I don't have a specific recipe as I usually try a new one each time.


~Heather~

NoWomanNoCry
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Posted: 9/17/2013 6:50:06 PM
Marking my spot


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*luanne*
Laugh often...love much

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Posted: 9/17/2013 7:46:58 PM

Tomato Tortellini Soup

2 cloves of garlic, minced
2 tablespoons olive oil
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup
2 cups chicken broth
1 1/2 cups milk
2 cups half-and-half (Fat free is okay)
1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sundried tomato paste
1 teaspoon onion powder
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.

Add tomato soup, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine take about 8 minutes.
After noodles are cooked, ladle into bowls and top with parmesan cheese and serve with crusty bread.

I made a few changes to the recipe. I used tomato and roasted red pepper soup instead and added some rotisserie chicken.
-----


Print
Lasagna Soup
Yield: 8 servings

Ingredients

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 2z. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:
2 c. shredded mozzarella cheese
See a Simple Skillet Chicken Pot Pie Recipe
Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

*****
I used ground beef instead of Italian sausage.


Luanne

KristinL16
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Posted: 9/17/2013 10:55:18 PM
Thanks for all of the recipes!


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cmpeter
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Posted: 9/17/2013 11:10:45 PM
I *need* the better-than-Panera-chicken-and-rice soup recipe...love that stuff!


Cindi

Jennerator
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Posted: 9/17/2013 11:24:46 PM
This is an old one, I've had for a few years now. It's so good, and so easy! The kids love it too, and that's always a plus in my book.
ham and potato soup


Jenny L.

Air Force Mom Of 1
BucketHead

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Posted: 9/18/2013 5:22:43 AM
That stuffed pepper soup sounds so good. Thanks for posting that recipe!


GRITS: Girls Raised In The South!

Regina Phalange
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Posted: 9/18/2013 7:30:15 AM
Just so you don't think I forgot, I'm trying to find a copy of my Cream of Chicken and Wild Rice Soup recipe. I think it may be on my old laptop which is going to take a bit to fire it up...lol. I don't remember the recipe by heart so I want to verify a few things. I'll have it sometime tonight.


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


Ms. Liz
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Posted: 9/18/2013 7:39:08 AM

Chicken Soup with Rice

Beautiful Soup

My two favorite soups






~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I eat my peas with honey. I've done it all my life.
It makes the peas taste funny, But it keeps them on the knife.



Michele1975
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Posted: 9/18/2013 7:48:22 AM
crap..i may have accidentally reported this thread. I was trying to save it so i can come back to it.

--Michele

Michele1975
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Posted: 9/18/2013 7:48:41 AM
crap..i may have accidentally reported this thread. I was trying to save it so i can come back to it.

--Michele

Regina Phalange
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Posted: 9/18/2013 8:06:25 AM
Oh great Michele...now I'm going to get arrested!!!




**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


Regina Phalange
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Posted: 9/18/2013 8:20:45 AM
In the meantime, I will post my version of Stuffed Pepper Soup:

1.5 lbs ground beef or turkey
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium onion, chopped
2 T olive oil
1 t Italian seasoning
3 cloves garlic, minced
1 28 oz. can of crushed tomatoes
1 can of tomato paste
1 package of beefy onion soup mix
2 cups beef broth
1 T worchestershire sauce
1 bay leaf
1 t salt
½ t pepper
2 c cooked brown rice

In a large pot or dutch oven on medium high heat, put olive oil, garlic, onion and peppers in and saute for 2-3 minutes. Add meat and Italian seasoning and cook until no longer pink. (Drain mixture a bit if need be. If you use lean meat it won't be an issue) Add crushed tomatoes and tomato paste. (Pour 3 tomato paste cans of water in the soup). Next add soup mix and beef broth and stir well. Add worchestershire, salt, pepper and bay leaf and bring soup to a soft boil. Turn heat to medium low and let simmer for 20 minutes. Add cooked rice and serve. Leave the bay leaf in until its time to refrigerate.


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


Christine58
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Posted: 10/3/2013 5:36:57 PM
Bumping so you all can add more recipes...LOL



Some people only dream of angels, I have held one in my arms.





Nink
StuckOnPeas

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Posted: 10/3/2013 5:44:12 PM
Crockpot cheesy chicken chili

1 can black beans, rinsed and drained
1 can corn, undrained
1 can Rotel, undrained
1 package Hidden Valley dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package cream cheese (I use either light or regular)
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. (We add some Franks Red Hot to give it some spice!)


I make this recipe a lot! It's great by itself or inside a tortilla with lettuce, tomato, onion etc. or served with tortilla chips etc.... I use about 3 of the frozen boneless, skinless chicken breasts that you can get in a bag.


Teaching a child not to step on a caterpillar is as valuable to the child as it is to the caterpillar~~~~~Bradley Miller

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AncestralPea

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Posted: 10/3/2013 6:41:06 PM
I've made this soup a couple of times - it's become a family favorite!

Lasagna Soup

LindaS
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Posted: 10/3/2013 6:58:00 PM
This is one of my favorites, Winter Soup.

2 large celery stalks
2 medium carrots
1 z package mushrooms
1 medium sized onion
2 tbsps light corn oil spread
2 13 to 14 1/2 oz can beef broth (or homemade)
3/4 cup quick barley
1/4tsp pepper
2 cups chopped fresh spinach (more if your like it)

Thinly slice celery, carrots & mushrooms, chop onion. In 4 qt saucepan over medium-high heat in hot corn oil spread, cook carrots, celery &mushrooms until lightly browned., about 10 mins stirring occasionally.

Stir in beef broth, barley, pepper and 4 1/2 cups water, over high heat, heat to boiling. Reduce heat to low, cover and simmer until barley is very tender. Stir in spinach.

Start about 1 1/2 hrs before serving.

Just a. FYI, this soup is even better the next day.

redheadedsteppea
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Posted: 10/3/2013 7:49:04 PM
I always look forward to the fall soup thread.


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Misspeasy
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Posted: 10/3/2013 9:34:55 PM
One of my favorites....


Broccoli, Ham, Mac and Cheese soup




beachgirl55
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Posted: 10/4/2013 6:08:30 AM
Saving my spot.

Ann

Peppermintpatty
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Posted: 10/4/2013 7:33:12 AM
I wish, it is going to be 86 through the weekend!! I live in the DC area. Enough.





Christine58
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Posted: 10/5/2013 8:19:21 PM
I am SOOO making that lasagna soup tomorrow



Some people only dream of angels, I have held one in my arms.





mackeysmom
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Posted: 10/5/2013 8:30:11 PM
One I like is leek and potato or kale


2 tablespoons butter, or more if needed
2 leeks (or bunch of kale) cleaned and chopped or two cans
1/2 cup chopped onion
6 potatoes, peeled and cubed
4 cups chicken broth
1 cup half-and-half
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
Salt and pepper to taste
You can use leeks or kale. I use kale most of the time
Edited to add kale

The other family fav is chicken tortilla any variety. We change it up a bit.

I'm also saving my spot. I love soup!!
Edited to add kale




People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf. George Orwell
** For those who have fought for it, freedom has a flavor the protected will never know. *MIA<>POW*

dizzypea
StuckOnPeas

PeaNut 246,912
February 2006
Posts: 2,797
Layouts: 0

Posted: 10/5/2013 9:32:24 PM
Marking my spot!



**JoJam**
Peace Out Girl Scout

PeaNut 80,420
April 2003
Posts: 10,031
Layouts: 75
Loc: monitoring lucy

Posted: 10/5/2013 9:37:32 PM
This is my specialty--and most requested soup.

Minnesota Wild Rice Soup

1/2 c wild rice (uncooked)
1/2 c Harvest Blend rice (uncooked)
2 T Butter
1 T minced onion
1/4 c flour
4 c chicken broth
1/4 tsp salt
1 1/2 c half and half
2 T dry sherry
1 c cubed cooked chicken breast OR ham
1 small can mushrooms
slivered almonds

Cook the rice according to the package directions (I cook both kinds of rice together in one pot and use chicken broth instead of water to cook the rice.) In medium saucepan, sauté onions in butter until tender. Blend in flour. Gradually add broth, stirring constantly until mixture slightly thickens. Stir in rice, chicken, mushrooms, almonds and salt. Simmer for 5 minutes. Blend in half and half and sherry. Heat to desired temperature. Serves 6-8.


ttfnjoanna
***********



"Like what you do, do what you like."--Life is Good

"I've made some empty promises in my life. That was by far the most generous." Micheal Scott.

jenjie
PEAsed to be here

PeaNut 88,667
May 2003
Posts: 23,917
Layouts: 283
Loc: NJ

Posted: 10/5/2013 10:05:13 PM
I made Shepherd's pie tonight. It is really good and I thought, comfort food. I adapted this recipe from

Disney Food Blog for Epcot's Rose and Crown's cottage pie.

Disney World’s Rose and Crown Restaurant Cottage Pie Recip
Yield: 4 servings

Ingredients:
1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory (Yeah, I don’t know what this is, either. Check here for substitutions.)
1 cup brown gravy (homemade or instant)
2 cups mashed potatoes
Additional butter

Method:
1. Heat 1/4 cup butter in a 9-inch skillet.
2. Add onion and cook until lightly browned, stirring consistently.
3. Add beef, salt, pepper, and savory (or whatever you’re using instead) and continue cooking 5 minutes longer.
4. Stir in gravy and heat until bubbling.
5. Spoon into a buttered, 8-cup flat casserole dish. (My dad always used a circular dish, or you could use ramekins as they do at Rose and Crown.)
6. Top meat mixture with mashed potatoes.
7. Dot with pieces of butter.
8. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

Based on suggestions in the comments, I replaced the onions and seasonings with Lipton onion soup mix. It was also recommended to add Worcestershire Sauce while the meat is cooking. I put in a generous splash. After it was drained and combined with the gravy I tasted and added some more.

I added a layer of corn per dh's request and sprinkled cheese on top of the potatoes.

I used this brown gravy recipe.

Brown Gravy

2 Tbsp butter
1 cup canned beef broth
2 Tbsp flour
dash salt and pepper

I made a roux with the butter and flour, then added the beef broth. I skipped the salt and pepper because there was already seasoning in the beef.

It was easy to double this recipe and freeze half.


~Jen


abbermom
PeaAddict

PeaNut 282,864
November 2006
Posts: 1,186
Layouts: 0
Loc: Iowa

Posted: 10/5/2013 10:05:39 PM
Asparagus Cheese Soup
2 bunches fresh asparagus
4 c water
1 small onion, chopped
4 chicken bouillon cubes
1 tsp salt
Cook together until onions are tender & asparagus is done.

In another pan, combine & cook until thick:
4 c milk
2 sticks butter
8 T flour

When thick, stir in 8 oz cream cheese until smooth. Add white sauce to vegetable mixture & heat together until hot.
Do not boil, it will curdle.
** I also added about 1/2 lb Velveeta **

This made a pretty large batch for 2 people, I think you could easily 1/2 it & use the 3 Oz cream cheese.
Then again, we managed to devour all of it in 2 meals!!




http://i23.photobucket.com/albums/b351/susanlouise/masonAbber_zps63cf5693.jpg

jenjie
PEAsed to be here

PeaNut 88,667
May 2003
Posts: 23,917
Layouts: 283
Loc: NJ

Posted: 10/5/2013 10:19:40 PM
Broccoli Cheese Soup

Broccoli Cheese Soup

Yield: Serves 4

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

Ingredients

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.

Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.


~Jen


Regina Phalange
PeaFixture

PeaNut 369,340
March 2008
Posts: 3,335
Layouts: 0
Loc: Steeler Country!

Posted: 10/5/2013 10:22:10 PM
Yay! So glad this thread is still going...still looking for the recipe. I thought I had it saved on my old laptop, so I'm still searching through all my recipe crap!!

So many good recipes so far!!


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


Regina Phalange
PeaFixture

PeaNut 369,340
March 2008
Posts: 3,335
Layouts: 0
Loc: Steeler Country!

Posted: 10/5/2013 10:49:47 PM
I found it!! Here it is:

Cream of Chicken and Wild Rice


4 Boneless, skinless chicken breasts, cut into small pieces
2 packages Uncle Bens Original Long Grain and Wild Rice
1 large onion, chopped small
2 carrots, chopped small
2 celery stalks, chopped small
2 T garlic powder
4 cups chicken stock/broth
3 cups water
1 ½ cups milk
1 cup half and half
1 stick of butter divided into 8 pieces (1T each)
6 T flour
2 T vegetable oil
½ T salt
½ t pepper


1. Pour rice (not seasoning packets) into 4 cups of water. Microwave on high for 5 minutes, and then on medium for 5 minutes. Drain water from rice and put aside.

2. Put 1T vegetable oil and 2T of butter into large dutch oven. Add onions, carrots and celery and 1T of garlic powder and saute on medium heat for 5-6 minutes. Remove from pot and put aside. Add the other tablespoon of oil and 2T of butter into the pot and add chicken and 1T of garlic powder and saute on medium heat until there are no pink pieces. Return vegetables to pot and pour in 4 cups of chicken stock/broth, three cups of water and rice and stir. Open both seasoning packets and pour into soup. Stir until blended. Bring to a quick boil and then simmer for about 10 minutes.

3. While soup is simmering, put remaining 4T of butter in a saucepan on medium heat. Pour milk into measuring cup, add flour and whisk until flour is fully mixed with milk. Once butter is melted, add milk and flour mixture and whisk until thickened. Add salt and pepper while whisking. After mixture is thick, add half and half and keep whisking until completely blended. Pour white sauce into soup and stir until blended. Simmer for 10 minutes. Serves 12-14.




**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou


Anna*Banana
:blink:

PeaNut 69,360
February 2003
Posts: 23,359
Layouts: 6

Posted: 10/5/2013 11:56:21 PM
Curry Pumpkin Soup

Curry Pumpkin Soup

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 8

"Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce."

INGREDIENTS:
2 tablespoons pumpkin seeds (optional)
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.


~ Anna ~
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