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  1. #26
    Join Date
    Jul 2014
    Location
    TennesseeJed
    Posts
    10,083
    Quote Originally Posted by snapt View Post
    My super simple soup I make at work to feed the crew:

    Cook 2 chicken breasts stove top and shred (20 minutes or so)

    In a stock pot or dutch oven combine the chicken and:
    6 cups of chicken broth
    2 cans great northern beans
    2 cans diced green chiles
    Small jar/can of salsa verde
    Salt/pepper/cumin to taste.
    Bring all the ingredients to a boil for a few minutes.
    Top with cilantro, sour cream, crushed tortilla chips and avocado slices.

    Quick and easy and a lot of servings.
    Put that in a bread bowl and Im all in.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  2. #27
    Join Date
    May 2016
    Posts
    2,751
    Quote Originally Posted by BmillsSkier View Post
    Had some loudmouth soup on Saturday.

    Decent batch, aged 10 years. Felt, fall-ish.
    I feel dumb that I had to google that.

  3. #28
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    9,501
    I'm with BCMtnHound. With some good, thick stock, you can turn anything into soup. Last week I had some brats I needed to cook, but was in the mood for soup, so I made Bratwurst soup. Turned out really tasty.

    My son isn't a fan of soup, so didn't eat much. I was trying to convince him to eat some more.

    Me: Come on man, it's good. It's inspired!
    Him: Tastes like it's EXpired!
    Remind me. We'll send him a red cap and a Speedo.

  4. #29
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
    Posts
    2,280
    Pro tip: If you don't have homemade stock and have to use storebought, sprinkle a packet of powdered unflavored gelatin over the top of the soup near the end and stir it in once it's all hydrated (you have to sprinkle it over the top first, otherwise it will clump and won't mix evenly into the soup). Good homemade stock has lots of gelatin in it from the bones and connective tissue, which gives it a rich texture that's lacking in storebought stock, this will make it taste more like homemade.

    Also, use Better than Bouillon to make broth/stock rather than boxed/canned stock or bouillon cubes; tastes much more like actual chicken.
    Outlive the bastards - Ed Abbey

  5. #30
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    16,969
    Dinner last evening was tomato basil soup with club crackers and a toasted provolone cheese sammy on potato bread.
    watch out for snakes

  6. #31
    Join Date
    Nov 2003
    Location
    none
    Posts
    7,447
    Quote Originally Posted by Pegleg View Post

    Also, use Better than Bouillon to make broth/stock rather than boxed/canned stock or bouillon cubes; tastes much more like actual chicken.
    Looked at BtB last night at Costco, but ended up passing. Might give it a try, but I bought a roaster instead.

  7. #32
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,489
    Chicken soup made with skinless thighs carrots parsnips celery turnip and orzo Click image for larger version. 

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  8. #33
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    16,969
    I have used BTB, good stuff.
    watch out for snakes

  9. #34
    Join Date
    Feb 2005
    Posts
    15,723
    Miso paste does wonders too.

  10. #35
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    20,517
    Posole! More of a stew but still wonderful.


    Click image for larger version. 

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    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  11. #36
    Join Date
    Sep 2006
    Location
    Tetons
    Posts
    6,143
    Holy shit that looks good, KQ!

  12. #37
    Join Date
    Mar 2006
    Location
    General Sherman's Favorite City
    Posts
    26,410
    Quote Originally Posted by Bobby Stainless View Post
    Put that in a bread bowl and Im all in.
    There was a time in my life where a college buddy worked at Panera and would grab bags of those fucking bread bowls.

    No soup was spared the treatment.
    I still call it The Jake.

  13. #38
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    16,969
    Crab soup yum.
    watch out for snakes

  14. #39
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    4,696
    I just made my fall batch of stock from all the chicken backs leftover from summer bbq season. Ready for soup season!


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  15. #40
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,489
    Homemade minestroneClick image for larger version. 

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  16. #41
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,489
    Russian Borscht: Making this for tomorrow night. This is my Easter Day soup. This is a long process, but I follow the below recipe, but do not put meat back in. (The meat is used for Cheese Stek sandwiches). I make the stock the day before. Usually, I wouldn't post an on-line recipe, but this one is good.
    https://www.willcookforsmiles.com/ru...orscht-recipe/

    Click image for larger version. 

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  17. #42
    Join Date
    Feb 2005
    Posts
    15,723
    Been craving borscht lately. Thanks for this.

  18. #43
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    8,496
    Steak soup this evening. Meaty goodness...

  19. #44
    Join Date
    Aug 2008
    Location
    Where the climate suits my clothes.
    Posts
    5,060
    It's chilly outside. Windy. Raining.

    There's a fire in the stove and the Patriots are on TV.

    Split Pea Soup has been in the slow cooker all day.

    Life is good.

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  20. #45
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    20,517
    I recently had a request from a friend for vegetarian poloze which I must admit sounded impossible to me given the shining roll pork plays in the dish adding fat, depth and flavor but low and behold I think I found a great recipe. From the pages of the New Yorker (recipe below but the short article leading up to it is an interesting read on the history and types of Pozole):

    Warming Up to Vegan Pozole

    Vegan Pozole Verde
    Serves 6



    Ingredients

    5 dried pasilla chiles
    Boiling water (for rehydrating chiles)
    1 large onion
    2 green bell peppers
    4 cloves garlic
    3 large tomatillos
    2 jalapeño peppers
    1 serrano pepper
    3 Anaheim, Hungarian, banana, or Italian peppers
    1 cup pepitas (pumpkin seeds)
    1 bunch parsley
    1 tsp. salt (or to taste)
    1 30-oz. can white hominy, drained
    1 15-oz. can or 1 ½ cups cooked pinto or black beans, drained
    1 zucchini or summer squash, cut into bite-size cubes

    Garnish

    Extra-virgin olive oil
    2 avocados, sliced
    1 cup finely shredded red cabbage
    ½ cup sliced serrano peppers
    ½ cup finely diced red onion
    ¼ cup dried oregano
    3 limes, cut into quarters
    4 radishes, thinly sliced or julienned
    Tostadas or tortilla chips, for dunking

    Instructions

    1. Preheat the oven to 375 degrees Fahrenheit. Place pasilla chiles in a bowl. Cover with boiling water and let stand for five minutes, to rehydrate.

    2. Cut onion and bell peppers in half. Place on sheet tray with garlic cloves, tomatillos, and fresh peppers. Roast until soft and beginning to brown, approximately 30 minutes. Remove the vegetables from the oven and let cool for ten minutes.

    3. De-stem and de-seed the peppers and pasilla chiles. Remove tomatillo husks. Peel the garlic and onion. Place the pasilla chiles, roasted vegetables, pepitas, and parsley in a blender or food processor and pulse for a minute, until the mixture is coarse and relish-like.

    4. Place the blended pozole paste into a medium-sized pot. Add water until the mixture attains a stew-like consistency. Season with salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.

    5. Add the hominy and beans and simmer for 5 minutes. Add the zucchini or squash and simmer for 1-2 more minutes, until the mixture is heated through but the squash remains crunchy.

    6. Ladle pozole into bowls and top with a generous drizzle of olive oil and slices of avocado. Serve with plates of garnish and tostadas or tortilla chips on the side.

    Gustavo Arellano is the author of “Taco USA: How Mexican Food Conquered America.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  21. #46
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,489
    Uta's Lentil Soup
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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  22. #47
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    788
    Hatch green chile.Click image for larger version. 

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  23. #48
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,489
    Getting cold. Time for hearty beef stew with carrots and potatoes

    Click image for larger version. 

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  24. #49
    Join Date
    Feb 2005
    Posts
    15,723
    Don't hesitate to add some turnips to that. Really balances out the flavor profile.
    Is it radix panax notoginseng? - splat

  25. #50
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    1,050
    Quote Originally Posted by MakersTeleMark View Post
    Don't hesitate to add some turnips to that. Really balances out the flavor profile.
    I prefer parsnips rather than turnips. Sooo good.

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