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…
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.
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.
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
· 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.
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!
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