Soup/Stew Recipes

Ok, this will not be a knitting post obviously. I thought I’d ask you for your favorite soup or stew recipes. I love a good soup or stew. I have a great made-from-scratch (yes, that means from chile pods) chili recipe I’ll share with you later when I’m at home and have access to it. I also have a veggie beef soup recipe that is cooked in the slow cooker. So please share your soup and stew recipes with me!

Also, today is the day Susan B. is having her surgery. Please keep her in your prayers.

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4 Comments »

  1. 1
    Rosemary Says:

    I have a few.. Letseee:

    Baked Potato Soup
    4 lg. baking potatoes
    1/2 c. butter
    1/2 c. flour
    6 c. milk
    3/4 tsp. salt
    pepper to taste
    4 green onions, chopped
    12 slices bacon, cooked and crumbled
    1 1/4 c. (5 oz.) shredded cheddar cheese
    8 oz. sour cream

    Wash and prick potatoes. Bake at 400F for 1 hour. Let cool. Scoop out pulp.

    Melt butter over low heat and add flour. Cook 1 minute, stirring constantly. Gradually add the milk and cool until thick and bubbly.

    Add potatoes, salt, pepper, 2 t. onion, 1/2 c. bacon and 1 c. cheese. Cook until heated. Stir in sour cream. Add extra milk if thinner soup is preferred. Serve with remaining onion, bacon and cheese for topping.

    Yields 10 cups.
    ~~~

    A link to my FAVORITE (now made meat-free of course), White Chili,
    http://www.blatantlywe.com/viewtopic.php?t=632
    ~~~

    Split Pea and Barley Soup
    from The Vegetarian 5-Ingredient Gourmet

    One 16-ounce package green or yellow split peas
    1/2 cup pearl barley
    1 large onion, finely chopped
    3 medium carrots, thinly sliced
    2 teaspoons salt-free herb-and-spice seasoning mix
    salt and freshly ground pepper to taste

    1. Combine first 5 ingredients in a large soup pot with 8 cups water. Bring to a simmer. Cover and simmer gently for an hour.

    2. Stir in 2 cups water and simmer until the peas are completely mushy, about 30 minutes. Season with salt and pepper and serve or cover and let stand off the heat for an hour or so before serving. Thin with water and correct seasonings as needed.

    Calories: 117
    Total fat: 0 g
    Protein: 5 g
    Carbohydrate: 23 g
    Cholesterol: 0 mg
    Sodium: 12 mg

  2. 2
    sandi Says:

    Just found you…Knitting and cooking~ and a southern girl! I will be back.
    A link to my Baked Potato Soup. http://whistlestopcooking.blogspot.com/index.html
    Sandi

  3. 3
    anita Says:

    We really like this one:
    Santa Fe Chicken Soup
    1/2 cup milk
    1/2 cup half and half
    1 cup cooked chicken (I prefer to use the prepared-in-the-freezer Southwest Style Chicken pieces and I use two pkgs)
    2 cans chopped green chiles
    3 cups chicken broth
    1 can diced tomatoes–use Ro-Tel for extra heat!
    salt and pepper
    1 t. cumin
    6 T butter
    1/3 cup flour.

    Melt butter, stir in flour, add chicken broth-stir till slightly thick. Add milk & cream, and remaining ingredients. Heat through–really good!

  4. 4
    Terri Says:

    We like Chicken Tortellini Soup. It is basically homemade chicken soup made with the veggies – then strained. Add the frozen Chicken Tortellinis (found in the frozen doors at Crest) and bring to a boil. Boil for about 10 minutes and test the pasta. Testing the pasta mean take one out of the pot and cut it in half with a fork. Eat it and check for tenderness. You don’t want them mushy – but not too hard either. This is really great for when you are sick.


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