soup

[CaliforniaNow]

what's your favorite for winter and/or summer?  Want to share any recipes?

[flippr 2.0]

tomato soup and grilled cheese sandwich at the diner.

[flippr 2.0]

that's for winter.

I don't eat soup in the summertime.

[CaliforniaNow]

that's what I had for supper Sunday or Saturday.  Yummy.

[WS]

Oh gosh, that sounds good right now!

[officerripley]

Winter:  clam chowder; summer:  cioppino (sp? it's the clam, shrimp, crab soup).

[Karin M Fichtner]

I make a Mexican soup with big chunks of beef, cabbage, carrots, celery and potatoes. Then, when you serve each bowl, you put a half ear of corn on top, and a generous scoop of Mexican rice. Warm tortillas on the side make a really good meal on a cold night.

[truckie]

my homemade pea and ham soup will put hairs on your chest.

[ProblemAgain]

so that explains that woman i saw......

[Johnnieboy]

I will play for Gumbo!

[Snagg]

A steaming crock of chilli verde, made with chunks of roast pork and lots of tomatillos and garlic and onions and cilantro...

[TeeBubbaDee]

This was originally a version of Smokey Bones Brunswick Stew. But after making it a couple of times, I changed it up a bit. I added a little more chicken, beef, pork, and creamed corn, and cut back by half on the onions and barbeque spice. You can view the recipe I started with here: http://www.food.com/recipe/smokey-bones-brunswick-stew-199780

Bubba's Brunswick Stew

Approx. 1 lb boneless skinless chicken breast
Approx. 1 lb ground beef
Approx. 1 lb pork loin
6 cups chicken broth (or enough broth to cover chicken and pork in a slow cooker)
2 cups diced onion
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/8 cup barbecue spice
3 (15 ounce) cans cream-style corn

Directions:

1 Place chicken and pork loin in slow cooker, cover with broth, and cook until fall apart done.

2 In a large skillet, cook beef and onions over medium heat until about half done. Add chicken and pulled pork and 1/2 the barbeque spice. Stir and cook until well mixed and heated through. Remove from heat.

3 Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.

4 Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, the rest of the barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.

5 Stir occasionally, adding stock if needed.

[ProblemAgain]

from the 60 Minute Gourmet (Pierre Franey) about 1970 or so....

course i use lots more spice....


    Chili a la Franey
Yield
    8 servings

Measure    Ingredient
1 tablespoon     Olive oil
1 pounds     Lean ground beef
1 pounds     Lean ground pork
2 cups     Chopped onions
1 cup     Green peppers; chopped
1 cup     Celery; chopped
1 tablespoon     Garlic; minced
1 tablespoon     Dried oregano
2      Bay leaves
2 teaspoons     Ground cumin
3 tablespoons     Chili powder
3 cups     Crushed tomatoes
1 cup     Beef stock
1 cup     Water
      Red pepper flakes
      Fresh ground black pepper; t
      Salt; to taste
2 cups     Kidney beans, cooked
      Garnishes:
      Monterey jack cheese; shred
      Shredded lettuce
      Chopped red onion
      Chopped coriander
      Sour cream
      Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings