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Post by justbecause on Oct 27, 2024 6:33:20 GMT -6
We typically do a soup (with sandwich or salad) once a week. I’m finding it works well with our new grocery budget and using up produce.
I’m really bored with the soups I make and the last few I tried were not great.
What are your go-to soups? Crockpot, stovetop? Bonus points for vegetarian.
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mathrun
Gold
Posts: 697 Likes: 2,725
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Post by mathrun on Oct 27, 2024 9:11:45 GMT -6
My go-to to use up veggies is Vegetable Barley Soup. I start with salted onion, garlic and whatever root veggies I have (carrots, celery, turnip, even potatoes or cauliflower). Then I add some combo of fresh and dried herbs that sound good usually rosemary, thyme, salt, pepper. Beef or vegetable broth. A bit of tomato paste and a cup of barley. Simmer for 30-40 minutes. Then add in whatever other veggies you want to use up (tomatoes, squash, zucchini, corn, chickpeas, etc.) Serve with a good crusty bread.
I also do beef stew and barely beef stew in the instapot. White chicken chili is also good to mix it up.
My SIL makes a good tortellini soup that has sausage and wilted spinach.
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Post by babybean on Oct 27, 2024 9:12:55 GMT -6
Chicken noodle, cauliflower soup, potato and kale soup, egg drop soup, mushroom soup, Mulligatawny, lentil soup, tomato soup, butternut squash, chicken tortilla soup, split pea, french onion, leek and potato and borscht are our faves.
I don’t have written recipes for most of these though.
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Post by newspapers on Oct 27, 2024 9:31:34 GMT -6
I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup.
I love love love soup. I’m so psyched it’s soup season.
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Bookshelves
Emerald
Generally at a 2
Posts: 11,838 Likes: 106,636
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Post by Bookshelves on Oct 27, 2024 9:39:56 GMT -6
I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup. I love love love soup. I’m so psyched it’s soup season. I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious.
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clucky
Opal
Posts: 8,290 Likes: 36,474
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Post by clucky on Oct 27, 2024 10:11:29 GMT -6
Broccoli cheese, baked potato, taco, and the below are in constant rotation here.
Kale, white bean & andouille (easily omitted and would add red pepper flakes) soup. Cut andouille into bite size pieces and sauté. Cut up 1/2-1 onion and add to pot. Wash & chop bunch of kale, add to sausage let cook for a bit. For vegetarian, instead add a bit of oil and red pepper if omitting sausage here. Add diced red pepper, and white beans (typically I use navy). Add 16 oz broth, veg/chicken is our preference. Salt & pepper to taste.
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tinyjoys
Ruby
Posts: 16,983 Likes: 54,561
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Post by tinyjoys on Oct 27, 2024 10:46:36 GMT -6
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snowyowl
Amethyst
Posts: 6,953 Likes: 31,891
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Post by snowyowl on Oct 27, 2024 10:50:02 GMT -6
Nothing groundbreaking, but I really like the cauliflower garlic soup recipe I found recently. Roast a head of garlic and head of cauliflower, sauté a red onion, boil everything together with mushroom broth. Blender with cayenne and black pepper, butter, lemon juice.
As one of those people who interprets “two cloves of garlic” as “a whole head of garlic” in recipes, this ratio works well for me.
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Post by coconutbacon on Oct 27, 2024 10:50:22 GMT -6
I love this squash soup from Kenji Lopez-Alt: cooking.nytimes.com/recipes/1023934-one-pot-roasted-squash-soup?smid=ck-recipe-iOS-share I just use whatever winter squash I have on hand. It’s also good with a little yellow curry powder added. I made this vegan creamy mushroom soup last week: www.washingtonpost.com/recipes/creamy-roasted-mushroom-soup/ It was really good, and then my husband used the leftovers to make some kind of vegetarian stroganoff. This red lentil soup is really good. I use extra lemon at the end: cooking.nytimes.com/recipes/1016062-red-lentil-soup?smid=ck-recipe-iOS-shareI also really like just steaming a bunch of vegetables and adding them to dashi broth (I have dashi broth “tea bags”), along with some cubed tofu, and maybe some frozen vegetable dumplings. And then I stir in some miso at the end. Blackbean soup is in my regular rotation as well. Sauté chopped onion, garlic in olive oil with a bunch of cumin, some smoked paprika. Add cooked blackbeans, water or vegetable broth, some tomato paste, and a bay leaf. Let it simmer for a while, and then use an immersion blender to get it to your desired consistency. Salt to taste. Top with chopped scallions, jalapeños, diced avocado, cilantro, and a generous squeeze of lime. Sour cream/ yogurt if you want.
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Post by justbecause on Oct 27, 2024 10:53:04 GMT -6
Ooh I never think of squash soup but I grew so many this year. And ds2 has been asking for an onion soup. He loves all soups and stews that aren’t “spicy” haha.
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Post by toebeans on Oct 27, 2024 12:20:55 GMT -6
I make this soup with chicken stock and Italian sausage but it’s easily adaptable to be vegetarian. The ingredients are basically a few staples plus stuff I might need to use up.
Onion Celery Carrots Garlic Cabbage (any kind) Potatoes Other stuff I’ve used that worked well (cauliflower, green beans) 1 jar of marinara sauce Chicken stock S & P to taste Oregano Bay leaf Parmesan rind
It’s always a big hit and I make it at least once or twice a month. I’ve frozen it before and it worked well.
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Post by sweptaway on Oct 27, 2024 12:43:33 GMT -6
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Yogurt
Emerald
Posts: 11,977 Likes: 42,608
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Post by Yogurt on Oct 27, 2024 13:33:20 GMT -6
I just made ina gartens split pea soup and it's so good
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soiree
Platinum
Posts: 1,391 Likes: 6,366
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Post by soiree on Oct 27, 2024 16:39:59 GMT -6
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Post by nevertoomanyshoes on Oct 27, 2024 18:27:32 GMT -6
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Post by peachesncream on Oct 27, 2024 19:54:12 GMT -6
I am obsessed with butternut squash lately. My knife skills are not the greatest, so I cut the squash in half, roast, and scoop. I've recently made the viral butternut squash and feta soup (https://www.skinnytaste.com/butternut-squash-feta-soup/) and then this past week made a curried butternut squash and apple soup (https://www.simplyscratch.com/curried-apple-butternut-squash-soup/). This week I'm doing a lasagna soup with chicken sausage but it could easily be made vegetarian, and then I think the next soup on my agenda is a leek and potato.
I think I could eat soup every day of my life and be happy.
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lizblue
Sapphire
Posts: 3,587 Likes: 28,022
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Post by lizblue on Oct 28, 2024 5:45:56 GMT -6
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Post by RunsforWineandCarbs on Oct 28, 2024 6:11:30 GMT -6
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Post by newspapers on Oct 28, 2024 6:47:41 GMT -6
I put a bunch of leftover veggies in a soup pot and sauté until browned and really cooked in olive oil with salt and pepper. Add stock, seasonings, and maybe some bread to thicken, and purée. It’s basically Ina’s roasted veg soup but sautéed in the same pot for even less cleanup. I love love love soup. I’m so psyched it’s soup season. I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious. I would totally do this, haha! Calgon, take me away. I do hope you feel better soon.
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Post by angelashly on Oct 28, 2024 7:26:59 GMT -6
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Post by angelashly on Oct 28, 2024 7:30:02 GMT -6
I missed the vegetarian part 😭😭
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tinyjoys
Ruby
Posts: 16,983 Likes: 54,561
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Post by tinyjoys on Oct 28, 2024 7:42:17 GMT -6
Oh, Thug Kitchen's Warm the F*ck Up Minestrone is one of my favorite comfort soups.
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Bookshelves
Emerald
Generally at a 2
Posts: 11,838 Likes: 106,636
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Post by Bookshelves on Oct 28, 2024 8:33:32 GMT -6
I am sick with a super sore throat, and really need you to come make this for me! It sounds delicious. I would totally do this, haha! Calgon, take me away. I do hope you feel better soon. You inspired me, anyway… I have the day off, so I just threw a bunch of stuff in a pot to sauté, and we’ll see how it goes. I had some chopped carrots and chopped onions in my freezer, and some sad celery and a yellow bell pepper on its last legs in the fridge. And good Herbs de Provence infused olive oil. And some giant cloves of garlic. Surely all this will cure me. Channeling my inner Jacques Pepin. (He’s always advocating throwing your sad almost-done produce into a soup.) Am on an antibiotic now, so hoping the fiber will also cure my gut. 😅
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Bookshelves
Emerald
Generally at a 2
Posts: 11,838 Likes: 106,636
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Post by Bookshelves on Oct 28, 2024 9:41:47 GMT -6
The soup looks truly disgusting after blending. Like, I can’t possibly post a pic of it because it’s the unique yellow/green/brown color of our carpet growing up, and looks like vom. I almost lost my appetite when I splashed some on the floor while blending, lol. But, it smells and tastes great and feels good on my throat! I’m not at all a cook-without-a-recipe person, so I’m basking in this victory.
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Post by newspapers on Oct 28, 2024 19:13:03 GMT -6
The soup looks truly disgusting after blending. Like, I can’t possibly post a pic of it because it’s the unique yellow/green/brown color of our carpet growing up, and looks like vom. I almost lost my appetite when I splashed some on the floor while blending, lol. But, it smells and tastes great and feels good on my throat! I’m not at all a cook-without-a-recipe person, so I’m basking in this victory. Oh yes, it's not attractive at all. Ina uses mostly squash in hers, which I don't love, so hers is orange. It tastes good though!
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Post by cabbagecabbage on Oct 28, 2024 19:33:06 GMT -6
My vegetarian daughter really loves lentil soup so I make it often. My favorite version is with red lentils. I swap or skip ingredients as needed but my ideal version is: Sautee an onion, carrot, celery rib and one hot pepper chopped in oil. Then add some garlic and fresh ginger. Add a teaspoon each of cumin, dried coriander, and tumeric plus a pinch of garam masala, thyme sprig, some cilantro stems, a bay leaf. Stir it to release some flavor into the oil. Add a heaping cup of red lentils and a small handful of rice. Cover generously with veggie stock. Cook for at least 30 minutes before tasting, longer for brown lentils. Adjust salt and add acid (vinegar or citrus). Fish out the bay leaf and cilantro stems. Sometimes I blend it. Serve with cilantro and hot sauce.
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Post by SweetPotato on Oct 29, 2024 9:08:59 GMT -6
It’s still (😭😭😭) 90* here but I made fideo last night because of you guys and this jerk thread.
It was delicious
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Post by angelashly on Oct 29, 2024 9:18:01 GMT -6
It’s still (😭😭😭) 90* here but I made fideo last night because of you guys and this jerk thread. It was delicious We were at the pumpkin patch and it was sunny and 70 degrees and yet I asked my aunt when she could make my grandma’s beef vegetable soup and tortillas because she is the only one who can make it as good. She was like umm when it gets cold 😂😂
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agm04
Platinum
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Post by agm04 on Oct 29, 2024 10:46:04 GMT -6
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agm04
Platinum
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Post by agm04 on Oct 29, 2024 11:01:47 GMT -6
this is another easy and delicious one.
Cinco de Mayo Soup 1 medium onion, diced 3 cloves garlic, minced 1 medium bell pepper (or poblano pepper), any color, diced oil for sauteeing 45 oz chicken or vegetable broth 1 tsp kosher salt (or regular salt) 1/2 tsp black pepper dashes of chili powder and cumin (optional) 28 oz canned diced tomatoes 11 oz can corn niblets (or frozen) 1 can diced green chiles 15 oz can black beans, drained 1 cup chopped cilantro 1 -2 cups cooked rice (optional) tortilla chips, shredded cheese, and sour cream for serving (optional) In a large soup pot or dutch oven, sautee the onion, garlic, and bell pepper in hot oil until tender. Add the broth, seasonings, tomatoes, corn, and beans. Bring to a boil over medium heat. Add cilantro, and the rice if it’s precooked and cold. (Otherwise, add hot rice right before serving.) Reduce heat and simmer for 30 minutes. Serve atop crumbled tortilla chips with cheese and sour cream, or whatever makes you happy!
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