Hearty soup?

[Arkansas]

I love a nice, hearty, soup or stew. What is your favorite recipe?

SWMBO just came up with this one this year, and it makes my mouth water just thinking about it.

SWMBO's spicy cheese soup.

1lb. velveeta cheese
2lbs. ground beef
1 can whole kernel corn, drained
1 can dark kidney beans, undrained
1 can light kidney beans, undrained
1 can black beans, undrained
3 jalapenos, seeded and diced
1 can rotel tomatoes
2 more cans diced tomatoes, doesn't matter what kind.
One envelope hot taco seasoning
Add whatever else sounds good to you

Gently brown ground beef. Drain. (or not!)
Cube cheese.
Throw everything into crockpot and cook on low, 4-5 hours. Or on high for 3 hours.
Or just simmer in a big pot on the stove.


This is extremely hearty. Couple bowls of this, and everyone is a happy camper.

 

[Alacrity59]

Sounds like chili. I'd love it.

 

[TheGuy]

I love making soup. Can I link to my blog, this soup is a huge family favourite around Thanksgiving:
http://theguyskitchen.com/2009/10/21/sweet-potato-soup-with-ginger-and-lime/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheGuysKitchen+%28The+Guy%27s+Kitchen%29

 

[PeterFrancis]

I'm a huge fan of ribollita, a very hearty Tuscan soup. The only trouble is to make it properly, you need a good amount of stale Tuscan bread, which is hard to come by. I don't think I've ever found it in the States, so I started baking my own pretty much weekly. It doesn't seem to last long enough for it to go stale, though...

Oh, and I've found tons of recipes online for things they call ribollita, but they leave out the bread or just tell you to serve it with bread. True ribollita is almost more a paste than a soup, and boy does it stick to your bones.

 

[holiday]

French Onion is my fav. Thomas Keller's book Bouchon has a great recipe.
Alas I only know the method.
Caramelize onions on a low heat for 4 hours.
Add a little flour.
Add beef stock and a bouquet garni, simmer for an hour.
Season with salt, pepper and sherry vinegar.
Serve grilled, topped with croutons and emmental cheese.

 

[Arkansas]

Sounds like chili. I'd love it.

We had it again today, probably the last time till next fall. It is a lot like chili. Today she added a 4th can of beans, pinto, one more can of rotel, a 2nd packet of hot taco seaoning, and two more fresh jalapeno's.
Was still mild, just ever so spicy.

 

[Arkansas]

I love making soup. Can I link to my blog, this soup is a huge family favourite around Thanksgiving:
http://theguyskitchen.com/2009/10/21/sweet-potato-soup-with-ginger-and-lime/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheGuysKitchen+%28The+Guy%27s+Kitchen%29

Wow, that sounds good. And different. Which would be really at family gatherings. Maybe I'll try that this Thanksgiving.
Thanks!

 

[Snappy Lunch]

1 Pkg Lentils
2 cans Diced tomatoes (w/ garlic and herbs)
1 lg diced onion
1 lb ground beef
3 links of hot Italian sausage (cut into bite size w/ kitchen shears)
1 pkg baby carrots (cut in half)
1 can mushrooms
1 tsp diced chipotle in adabo sauce (I put a whole can in the food proscesser, then use it as I need it.
8 cups beef stock (you could use chicken or veggie if you want)
2 cloves thinly sliced garlic.
Put lentils, tomatoes, carrots, beef stock in a large crock pot.
Brown sausage and ground beef with salt and fresh ground pepper, add to pot.
Saute onions, chipotle, garlic and mushrooms in renderings from meat, add to pot.

cook low and slow for 8 to 10 hrs.
Salt and pepper to taste
Serve with grated or shaved Parmigiano-Reggiano cheese.
I put Texas Pete in mine after I plate and before I grate the cheese.

 

[Arkansas]

1 Pkg Lentils
2 cans Diced tomatoes (w/ garlic and herbs)
1 lg diced onion
1 lb ground beef
3 links of hot Italian sausage (cut into bite size w/ kitchen shears)
1 pkg baby carrots (cut in half)
1 can mushrooms
1 tsp diced chipotle in adabo sauce (I put a whole can in the food proscesser, then use it as I need it.
8 cups beef stock (you could use chicken or veggie if you want)
2 cloves thinly sliced garlic.
Put lentils, tomatoes, carrots, beef stock in a large crock pot.
Brown sausage and ground beef with salt and fresh ground pepper, add to pot.
Saute onions, chipotle, garlic and mushrooms in renderings from meat, add to pot.

cook low and slow for 8 to 10 hrs.
Salt and pepper to taste
Serve with grated or shaved Parmigiano-Reggiano cheese.
I put Texas Pete in mine after I plate and before I grate the cheese.

I have to try this one.

 

[TacoBell]

1 Pkg Lentils
2 cans Diced tomatoes (w/ garlic and herbs)
1 lg diced onion
1 lb ground beef
3 links of hot Italian sausage (cut into bite size w/ kitchen shears)
1 pkg baby carrots (cut in half)
1 can mushrooms
1 tsp diced chipotle in adabo sauce (I put a whole can in the food proscesser, then use it as I need it.
8 cups beef stock (you could use chicken or veggie if you want)
2 cloves thinly sliced garlic.
Put lentils, tomatoes, carrots, beef stock in a large crock pot.
Brown sausage and ground beef with salt and fresh ground pepper, add to pot.
Saute onions, chipotle, garlic and mushrooms in renderings from meat, add to pot.

cook low and slow for 8 to 10 hrs.
Salt and pepper to taste
Serve with grated or shaved Parmigiano-Reggiano cheese.
I put Texas Pete in mine after I plate and before I grate the cheese.

This sounds like a beautiful recipe. My one comment would be that since you are already simmering this for 8-10 hours, why use the stock? Just add a couple of soup bones or maybe a smoked ham hock. Canned stock is often just food coloring and salt and lots of it. You have all the makings of a great stock here: onions, garlic, carrots, tomatoes and beef. Add a bay leaf, some herbs of your choice, salt and pepper.

 

[Snappy Lunch]

This sounds like a beautiful recipe. My one comment would be that since you are already simmering this for 8-10 hours, why use the stock? Just add a couple of soup bones or maybe a smoked ham hock. Canned stock is often just food coloring and salt and lots of it. You have all the makings of a great stock here: onions, garlic, carrots, tomatoes and beef. Add a bay leaf, some herbs of your choice, salt and pepper.

You are soooo right. I make my own stock, so that's why I use it. Ham hocks are a soups best friend, my wife uses them in split pea, or just a big old pot of pinto beans. I will add a bay leaf to my next batch, good call.

 

[wimbouman]

That must be Minestrone!

2 tablespoons extra virgin olive oil
½ red onion—diced
½ carrot—diced
½ stick celery—diced
1 clove garlic—minced (crushed)
1 rasher bacon—finely chopped
1 cup canned tomatoes—chopped
3 cups vegetable stock
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup small pasta shapes
¼ cup green peas
½ zucchini (courgette)—cut in half lengthways and thinly sliced into half-moons
½ cup canned cannellini or borlotti beans—rinsed and drained
1 tablespoon finely chopped fresh parsley
finely grated Parmesan or romano cheese


HEAT 1 tablespoon of the oil in a large saucepan and cook the bacon for 2 minutes, stirring occasionally.
ADD the onion, carrot and celery and cook, covered, 3 minutes.
STIR again and cook, covered, for another 3 minutes.
ADD the garlic and cook for a minute, stirring regularly.
ADD the tomatoes, stock, salt and pepper and stir to combine.
BRING to the boil, cover, reduce the heat to medium and simmer for 10 minutes.
ADD the pasta, peas, zucchini and beans, stir to combine, increase heat to medium-high and cook, covered for another 10 minutes until pasta is tender.
REMOVE from the heat and stir through the parsley and reserved tablespoon of olive oil.
SERVE in bowls sprinkled with a little grated Parmesan or romano cheese

I love how the pasta binds the soup, and the addition of a bit of olive oil.
It really works, gives an amazing taste.


W

 

[shmeegs]

I definately making this soon. I love Minestrone. Nobody can ever make it right but I am going to give it a shot.

 

[Alacrity59]

I definately making this soon. I love Minestrone. Nobody can ever make it right but I am going to give it a shot.

That is funny, from my perspective . . . mostly I think of soup as something that is hard to do wrong. I guess you are looking for something in particular in your minestrone?

 

[Arkansas]

That must be Minestrone!

2 tablespoons extra virgin olive oil
½ red onion—diced
½ carrot—diced
½ stick celery—diced
1 clove garlic—minced (crushed)
1 rasher bacon—finely chopped
1 cup canned tomatoes—chopped
3 cups vegetable stock
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup small pasta shapes
¼ cup green peas
½ zucchini (courgette)—cut in half lengthways and thinly sliced into half-moons
½ cup canned cannellini or borlotti beans—rinsed and drained
1 tablespoon finely chopped fresh parsley
finely grated Parmesan or romano cheese


HEAT 1 tablespoon of the oil in a large saucepan and cook the bacon for 2 minutes, stirring occasionally.
ADD the onion, carrot and celery and cook, covered, 3 minutes.
STIR again and cook, covered, for another 3 minutes.
ADD the garlic and cook for a minute, stirring regularly.
ADD the tomatoes, stock, salt and pepper and stir to combine.
BRING to the boil, cover, reduce the heat to medium and simmer for 10 minutes.
ADD the pasta, peas, zucchini and beans, stir to combine, increase heat to medium-high and cook, covered for another 10 minutes until pasta is tender.
REMOVE from the heat and stir through the parsley and reserved tablespoon of olive oil.
SERVE in bowls sprinkled with a little grated Parmesan or romano cheese

I love how the pasta binds the soup, and the addition of a bit of olive oil.
It really works, gives an amazing taste.


W

Ooh! Must try that very soon.
Thank you.

 

[Hawkeye5]

Every time we cook a chicken in the crockpot I keep the stock. My wife can make a drop dead chicken noodle soup.

 

[Arkansas]

Every time we cook a chicken in the crockpot I keep the stock. My wife can make a drop dead chicken noodle soup.

I have a 40 year old, never married, brother. Great guy.
Does your wife have a sister?