What is your favorite soup during cold weather?

[DeBora4BobbyL]

It is that time of year to start making soups again. What is your favorite? This is a multiple choice poll.

[DeBora4BobbyL]

I choose all but Mulligatawny since I have never tried it. I could live on soup all day, every day!

[barbszy]

I voted for vegetable, because it is the only homemade soup I ever had growing up. My great-aunt gave me her recipe, but I can't quite get it "just like hers." Every once in a while she makes a big pot and freezes a container of it for me. Delicious: vegetable beef barley soup.

[sweetnell3]

I love all type of soups ,but mainly make stews & taco soup but when I make taco soup I sub. italian seasons instead of the ranch dressing as I can't eat ranch.

[cat lover]

Hmmm, soup! I love soup in the cool and cold weather. I usually fix a cast iron skillet of corn bread and sometimes we have some sort of salad with it and we have a very filling meal! Usuually for the winter I will gather a while stack of soup recipes we haven't tried yet and have the ingredients bought for unusal things I don't keep in the pantry and be ready to make those soups. I also like to make them in the crockpot and then supper is ready without a lot of work!

[Amayesing]

Soup is wonderful when the temps drop. I made a simple pot of chicken noodle soup Tuesday night and it was so good and comforting

[pag36]

I chose Veggie and Minestroni and should have chose other also as love Pasta Fazool (pronounced that way but not spelled that way. I get that every time I go to Olive Garden with bottomless bowl of salad and bread sticks. Otherwise make all 3 at home and also bean soups.

[Coll]

My favorites for the winter months are chili, vegetable and potato soups. I love my friend Mary's veggie soup.

[motherof2]

I do not know if chili is considered a soup but that is what I like. I also like homemade chicken noodle and tomato.

[cat lover]

motheroftwo;I don't know about others, but I consider chili, and stews right in there with soups! LOL

[DeBora4BobbyL]

I do not know if chili is considered a soup but that is what I like. I also like homemade chicken noodle and tomato.

I consider chili a soup.

[ewriggs]

Hands down, my favorite cool / cold weather soup is split pea with ham. It is sooooo easy to make, and soooooo good going down!! Especially with the Ol' Curmudgeon's rye bread! :D

I'll post the recipe I use. Of course, it changes a bit each time... :rolleyes:

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[Bilby]

My mum makes the meanest lamb and vegetable soup immaginable, I love it, a pity I can't make it as good but I try.
The worst for me but the best for hubby is pea and ham soup, it turns my stomach LOL

[cat lover]

ewriggs, where did you post your split pea soup recipe? And... care to share the rye bread recipe also?

Here is another soup we like using pinto beans

Bean Soup

1 cup dried pinto beans, presoaked
8 cups vegetable broth (OR 1 soup bone; ham or ham hock);if you want the ham flavoring without using a ham bone add a few drops of liquid smoke the last 20 minutes of cooking
1 bay leaf
1 dried chili pepper
1 pinch each dried savory,basil, marjoram,rosemary,thyme, and oregano
1 large onion, chopped
3 cloves garlic, finely chopped
pepper to taste ( I like to use coarse grind)

After you have soaked the beans overnight add the soup bone, bay leaf, and chili pepper and bring to boil covered with water and let boil, then turn down the heat and let simmer 1 to 3 hours till the beans are tender. Add the broth,herbs, onion, garlic and pepper. Simmer, covered till the onions are softened; about 20 minutes. If you use a soup bone remove it and pull off any meat and return meat to soup.


You can add green peppers, carrots, celery or any other veggies you like along with the onion if you like.

Makes 4 servings

[barbszy]

Kathy, lamb and vegetable soup sounds fabulous! Can you share the recipe?

I like pea soup with ham but I'm pretty much the only one. Good thing it freezes well. When I make it I share some with my neighbor since she is the only one in her house who likes it!

[Vrsherren]

I like all kinds of soup! Even the dreaded split pea and ham lol
I soak them in warm water, drain them and cook in chicken stock. Adding oinon and minced garlic, diced or shredded carrots, diced ham, bay leaf, salt and pepper to taste and simmer till done. If you want it creamy add evaporated milk, but not too much! You can pressure or water bath can leftovers in pint jars for yourself if no one else likes it.
My very favs for winter are New England clam chower, seafood or chicken gumbo, veggie soups with or without meat, & potato creamy or chunky. Never had lamb stew. Lamb has a strong taste to me and I haven't acquired a taste for it.
I usually make turkey soup w/ veggies after Thanksgiving. Just about everyone is turkeyed out, but in soup its a whole nother thing...... especially w/ dumplings.
By the way, guess what we're having for dinner tonight?? ....... Yep, soup! ;)

Vivian

[Lizzie-boo]

I'm a huge soup fan, too. I tend to make vegetable beef, chicken noodle, Senate bean and beef and barley soups, but I'll try almost any kind. I have had mulligatawny, and it's quite tasty with some special spices that give it a distinctive flavor. (I can't remember exactly what they are now, but it's good!) Another favorite for me is the tomato juice and cabbage soup that was part of that cabbage soup diet many years ago. I never followed the whole diet, but I have made the soup many times and it's quite filling, healthy and tasty, too.

When we lived in Wisconsin, there was a restaurant that had a Swedish pea soup that was very different from split pea but also very tasty. I hunted the Internet for a recipe to try to duplicate it, and came close, but not exactly.

And now, suggestible me, I'm going to have to plan to make a big ole' pot of soup this weekend. That would really be good for lunch on these chilly days.

Liz

[Bilby]

Kathy, lamb and vegetable soup sounds fabulous! Can you share the recipe? Lamb soup takes a bit of time as you have to let it cool once cooked so that you can skim off the fat as there is a fair bit of it.

2-3 lamb shanks, add water to cover, simmer until meat is tender and can be taken off the bone.
Set aside and put liquid in a bowl that can be put in the fridge to let the fat set. Once the fat is white and set spoon off and throw away.
Put meat back into a sauce pan with the liquid and add chunky chopped carrots, potatoes, beans, and let simmer in the pot until veg cooked, adding salt and pepper to taste.
This tastes better the next day.
If you really wanted to thicken, and you have a casserole or stew.
I just love the chunks of meat that are sooooo tender.
Can use neck chops or other cut, though some are cheaper they are not as meaty.

[sosoftail]

I like most soup but when it gets cold I really want a stew or something thicker. Sometimes I cook a vegetable soup and add browned hamburger meat or turkey to it. Make it thick. I add V-8 vegetable juice for extra flavor. I really prefer oyster stew with lots of crackers or a salmon stew. Some just have salmon and milk. I make it with Carnation milk and add a few chopped potatoes, onions and creamed corn to make it sweeter and thicker. I find it is still tricky to get all the bones out of a canned salmon but take my time as I don't want any bones if I can help it. I may see if any others have a better recipe I may like to try.

The weather here went from very hot summer straight to winter. Weird. For the first time it feels like Thanksgiving. I live in SC but was raised in Virginia on a farm. Winter here does not usually arrive until January with a few odd cold days before then. A possible ice or snow storm comes once in a while. My son and his girlfriend made chili today which I will eat a bit of. It feels cold outside and most of my plants are about dead now. Odd. I am still picking tomatoes off the vines though the vines are almost dead.

I hope it will warm up a bit this weekend. Hoping to put up yard sales to make extra for Christmas. I live on a big road that is very busy so usually do well. I have flea market tables out there and put up a few others. It takes a few hours to put it all out so I hope the work is worth it. I may have to take an electric heater out there with me or plug up with a drop cord at least a heating pad to warm my hands and feet. I get cold easy which is why I moved South. LOL! Guess the weather is just too weird now.

Happy Thanksgiving to all! CC

[barbszy]

Thanks, Kathy! I will have to keep my eyes out for lamb shanks. Every so often I see them in the store but I never knew how to cook them.

[Bilby]

A recipe or 2 for you Barbzy
http://www.momsmenu.com/forums/showthread.php?p=17235&posted=1#post17235

[barbszy]

That was WAY more than 2, Kathy :D And each one looks better than the last. Thanks! :)

[Bilby]

It's great looking a recipes be it here or else where as it always give you a different look at the usual and how to diversify.
I myself got a couple of good recipes out of that list

[ewriggs]

Sorry, I got distracted and didn't get back to post until now -

Split Pea and Ham Soup

1 hambone from Honey-baked Ham
2 # dried split peas (I sometimes use half yellow and half green)
salt and pepper to taste.

Cover hambone with water + 2 inches and bring to boil. Turn heat down to simmer, cover and let cook for 2 hours, or until the meat falls off the bone.

Strain, reserve the liquid, pick the meat apart into little bits and remove as much of the fat as you can. Skim the liquid after it cools a bit.

Toss the picked over meat back in the liquid and add dried split peas. Bring back to boil, then turn down to simmer. Do NOT cover! (It will boil over, even on simmer.) Cook until the peas "melt" and turn liquidy. Stir every 15 - 30 minutes or so to prevent bottom part from scorching.

Taste, add a bit of salt and pepper to taste.

Serve in big soup cups with thick slices of dark rye bread for dipping.

If desired, put a dollop of sour cream on top.
If desired, pour about 2 Tbs cream sherry into the soup or over the sour cream (yum!)

If desired, dump some garlicy croutons into the soup.

May want to have a salad along with, but I can make a whole meal out of the soup and the Ol' Curmudgeon's dark Rye!

You can find his Rye recipes (Sourdough Rye and Westphalian Pumpernickel Rye) on his blog:
http://mtriggs.wordpress.com

[cat lover]

Thanks for sharing the rye recipes!

[lisakmusco]

Oh,most definitely something thick, and hearty, and most likely cream based. We love to put some type of chowder in a bread-bowl when the weather starts to get chilly.

[Vrsherren]

ewigg, I add diced or shredded carrot, minced garlic (to taste) or chopped onion to my split pea and lentel soups. Otherwise the directions are the same. Just adds a bit more flavors and is actual healthy.

Does anyone else use leftover mashed potatoes to thicken soups? With the leftover turkey, I added a 16.oz pkg. frozen mixed veggies, chicken broth, mashed potatoes and a little milk. Seasoned to taste and served with crusty bread. It was a big hit around here.

Vivian

[cat lover]

I do use instant potato flakes to thicken soups,but not the already prepared ones, we use them in so many different ways that we enjoy having some leftovers of them!