March Soup Thread

[foodie18]

Didn't see one started…

I just finished the Tuscan Bean Soup. It came out pretty good and we'll bring it with us tonight to friends'. I think I prefer something with more substance - sausage, pasta, rice, etc. But, it is tasty.

Last week I made the Rainy Day Chicken Soup. It was good except I put too much chicken (the breasts were huge and I didn't bother to weigh or otherwise measure!) in it and I had to fish out the porcinis. They were way too pungent for me (and I love mushrooms) so I knew there was no way DH would eat it if they sat in the soup for a few days and melded with the other flavors. So would definitely make it again with a little less chicken and no 'shrooms.

Hard to imagine "soup season" is almost behind us…

[heavy hedonist]

I've been making soup like crazy these past couple of months, turning out spicy tortilla style soups or Mexicali-influenced minestrones like a madwoman, and it's all because I found vegetarian Better Than Bouillion on sale at the Christmas Tree Shoppes... making my own broth has become way too pricey, and using pre-pakaged way way way too pricey.

It's also been my best way of making a meal out of leftovers and/or nothing much.

[Celeste]

This Slow Cooker Thai Chicken Noodle Soup is on the menu this week.

I ate a lot of this Crock Pot Minestrone Soup for lunch last month. Easy and low in calories.

[Triathlon13]

Minestrone soup is SO calling my name - will make next week!!!

I don't think I've ever posted my Homemade Chix Soup - it is someing I grew up eating and my mom grew up eating-so we have no idea if it was a recipe somewhere a million years ago or if my Memere did it (and she isn't sure either - he remembers eating it her whole life:^) (it is probably about the same as the way everyone makes it....) I have made it a bit more my own and I LOVE it! It is so healthy and so yummy! Here it is:

MY Homemade Chix Soup

· ½ C – 1 C dry brown rice (I like 1 Cup) – start this first when start boiling chix
· 1 pack of chix (3 pieces: I usually get organic chix and I buy a pack of 3 that is fairly large)
· 2 large onions (chopped finely- I have a slap chopper that I use for everything – love it)
· 3-4 larger carrots (or a bunch of small ones- I don’t peel , just chop either finely or to a size you like)
· Summer Squash &/or Zucchini - 1 small one of each, or 2 of just one – whatever combo you like – chopped finely or sizes you like
· 4-6 large celery stalks (same – chop finely or to a size you like)
· 1 – 32oz can diced or crushed tomatoes
· 5-6 Garlic cloves
· 1.5 T oregano, 1 t thyme, 2 T basil, 1 T parsley, ¼ t majorame, 2-3 tobasco shakes, pepper & pinch of sea salt
Directions
· Cook rice according to directions (most brown rice takes 40-50 mins)
· Fill a large pot ¾ full w/ water. Chop and throw in onion. Cut fat off chix, cut each piece in half and throw in water with onions. Bring to a boil and turn down so simmers for about an hour. At end of hour, take out and shred or chop up into small pieces.
· Chop carrots and throw them in once chix is done cooking. Throw rice in too at this point. Cook about 5 mins.
· Add Squash/Zucchini. Cook about another 5 or so mins (at this point carrots should be getting tender).
· Add everything else: celery, garlic, all seasonings, & tomatoes. Stir.
· Now simmer for 1+hours. Soup is ready after 30 mins though. Good the first night, better the next day.

[Kingwell]

I really enjoyed the Egyptian Red Lentil Soup from Moosewood's Daily Special Cookbook.

If anyone has favorites from that one, I would love to hear them. If I find 3-5 reliable go-to recipes in there I will probably buy it. I made cauliflower-tomato-cheese tonight and it was ok, but not something I'd be excited about repeating. My husband liked it though, so that's always good!