Clean,Non Religious-Reads discussion

I L-O-V-E homemade soups/stews how about you all?

Fall through Spring is definitely soup season, so share your favorite recipes here, and don't forget your crockpot too!

I will be adding mine as well.

7-Can Taco Soup
1 pound of lean ground beef
1 cup of chopped onion
3 cloves of garlic, finely minced
1 envelope of ranch dressing mix
1 envelope of taco seasoning mix
1 can of diced tomatoes, undrained
1 can of Rotel tomatoes, undrained
1 can of green chilies, undrained
1 can of chili beans, undrained
1 can of kidney beans, drained & rinsed
1 can of pinto beans, drained & rinsed
1 can of yellow hominy, drained
Finely shredded cheddar,pepper jack, or cojita cheese, for garnish, optional
Chopped fresh tomato, for garnish, optional
Diced avocado, for garnish, optional
Shredded lettuce, for garnish, optional
Chopped cilantro, optional
Broken corn chips, optional
Sour cream, for garnish, optional

Cook the ground beef and onion in a skillet until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute. Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute. Transfer to your slow cooker. Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies, undrained chili beans, drained and rinsed kidney beans and pinto beans, and drained corn. Cook for 8 hours on LOW or 4 hours on HIGH.

Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion,and a dollop of sour cream, or your own favorite toppings, if desired.
[I like to place tortilla chips in the bottom of my bowl and top those with shredded cheddar and a dollop of sour cream before adding the soup].

Chicken and Dumplings

4 cups low-sodium chicken broth
4 cups water
about 1 1/2 pounds chicken thighs[more flavorful than breasts, but may use 2-3 boneless, skinless chicken breasts)
1 1/2 T. olive oil
2 stalks celery, chopped
2 large carrots, chopped
1 onion, chopped
1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1/2 cup cold water
1/4 cup all-purpose[or self-rising] flour
frozen peas or mixed vegetables

For the Dumplings:
1 cup all-purpose flour[or may use self-rising flour,omitting the baking powder and salt]
2 tsp. baking powder
1/2 tsp. table salt
1/4 tsp. dried thyme
1/2 cup sour cream (reduced fat is fine)
1/2 cup milk
1 T. vegetable or canola oil

Place the chicken broth, water, and chicken in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.
While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.
Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.

In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined.

Add the peas and the reserved chicken to the pot, and stir for 1 minute.

To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)

Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)

When they are done, stir the soup 'GENTLY' to break up the dumplings.Makes 4 large servings or 6 moderate servings.

Mushroom-Spinach Cream Soup

25 mins to make • Serves 10
1 pound sliced fresh mushrooms

2 small onions, chopped

6 tablespoons butter, cubed

1/2 cup all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/8 teaspoon paprika

4 cups milk

1 carton (32 ounces) chicken broth

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1.In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2.Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

Chunky Chicken Pot Pie Soup
•2 Tablespoons olive oil
•1 small onion, diced
•2 stalks celery, diced
•1 cup mushrooms, diced
•½ teaspoon dried thyme, crushed between fingertips
•salt and pepper
•2 cloves garlic, minced
•3 medium carrots, cut into rounds
•3 medium Yukon gold potatoes, peeled and cubed
•16 oz [cooked] chicken breast, diced small
•¼ cup all-purpose flour
•4 cups low-sodium chicken broth
•¾ cup frozen peas
•2 tablespoons fresh parsley, chopped
•1 cup milk

1.In a large saucepan, heat 2 Tablespoons olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
2.Stir in the chicken broth, frozen peas and parsley.
3.Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.

Old Time Beef Stew Recipe. This is the recipe that I have used for decades, but I also include one can each of stewed tomatoes, drained peas and drained corn.

Ingredients

1 1/2 pounds boneless beef stew meat, cut into 1-inch cubes

2 tablespoons cooking oil

4 cups water

1 large onion, sliced

2 cloves garlic, minced[or whole, on toothpicks]

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1 -2 bay leaf

1/8 teaspoon ground allspice

6 medium carrots, bias-sliced into 3/4-inch chunks

1 pound small white onions, peeled and halved

4 medium potatoes, cut into 1-inch chunks

1/2 cup cold water

1/4 cup all-purpose flour

Directions
1.In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2.Stir in carrots, sliced onion, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.,and garlic cloves.
3.In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Makes 6 servings.

I love to make potato soup out of left over mashed potatoes.

I put butter in a pot and brown up some diced onion and minced garlic then add a few cups of milk and then the mashed potatoes. I add more milk to thin it out if needed. I have been known to need more potatoes so I just throw in some flakes. I season with cavenders greek seasoning, garlic, salt and pepper. Oh and I also add cheddar cheese and a little velveeta.

Sorry it isn't an actual recipe but it is one of those that was developed out of need and changes based on how much or little left overs there are.

What are some other favorites and how often do you all fix a big pot of soup? I usually make some about 3-5 times a month.

Even if I make a big pot it only lasts if nobody likes it. Joys of feeding a large family. Our favorite is Chicken Corn Chowder (diced chicken, Onion, Diced potatoes and Can on corn and a couple cans Cr. of Chicken soup- and one pkg of cheese mix stolen out of a Mac&Cheese box. Salt and Pepper to taste. It is quick and simple. No left overs though as everyone likes it.

Both the potato soup and chicken corn chowder sound Yummy!

We love taco soup as well! Another family favorite is:

Zuppa Toscana
1 pound Italian sausage (spicy)
2 cans white or great northern beans, drained
1 onion, chopped
1/4 cup bacon, cooked and chopped
2 tablespoons garlic, minced
32 ounces chicken broth
1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tablespoons flour
salt and pepper to taste
cayenne pepper to taste

1. Brown sausage in a large pot. I use bulk sausage, but if it is in links, then drain the grease and...
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, and onion in pot. Add just enough water to cover the vegetables and meat.
4. Bring to a boil and simmer 20 minutes. Add the white beans.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the pot, stir.
7.5-10 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
9. Top with bacon immediately before serving.

You can replace the white beans with chunks of fresh potatoes or use some beans and some potatoes....all are good. :)

And, we probably have soup once a week in the winter. :)

Oh Terri, that sounds sooo good, too! Thanks for sharing!

C, believe it or not, I am not a big soup fan, but I do like French Onion Soup. Here is the recipe I use:

French Onion Soup
Yield: 4 servings

Ingredients

• 6 tbs butter
• 2 lb sweet white onion, sliced ¼” rings
• 1 tbs sugar
• ½ tsp salt
• 1/2 cup sherry (NOT cooking sherry, has added salt)
• 2 cups beef stock
• ½ tsp fresh cracker black pepper
• 4 slices French bread, toasted
• 8 ounces shredded Swiss Cheese (about 2 cups)

Instructions
1. In a large pot over medium high heat melt the butter. Add the onions, sugar and salt, allow to simmer over low to medium heat, stirring occasionally, until onions are a dark golden brown, at least 30 minutes and up to one hour.
2. Add ½ cup sherry, simmer until the sherry is reduced and the pan is almost dry.
3. Add beef stock and black pepper. Simmer for ten minutes.
4. Pre heat the broiler on your oven.
5. Ladle soup into bowls, top with slices of French bread toast and then cheese.
6. Broil until the cheese has melted. (I have microwaved it to melt cheese and it was fine)

Carol wrote: "C, believe it or not, I am not a big soup fan, but I do like French Onion Soup. Here is the recipe I use:

French Onion Soup
Yield: 4 servings

Ingredients

• 6 tbs butter
• 2 lb sweet white oni..."

Oh, I love soup and this one sounds especially good.

When I eat out, French Onion soup is usually the soup that I order with dinner, yet I have never made it!

It's not that hard. If I can do it...

I should try it. I never ate it until after my husband died and I started eating out with friends, and they ordered it. My oldest daughter says she makes it.

If you can fry onions, open a container of broth and toast a piece of bread you can do it. But don't forget my secret weapon... sherry! It makes a difference.

Carol wrote: "If you can fry onions, open a container of broth and toast a piece of bread you can do it. But don't forget my secret weapon... sherry! It makes a difference."


Sure, I can do that, haha! Thanks for the tip about sherry.

I need to revisit this when I'm on my laptop so I can copy these recipes.

I love slow cooker soups. I'll throw in a hunk of roast or cut up some ham, throw it in with a bunch of veggies and beans or rice, and let it cook all day. I'm also quite proud of my slow cooker Split Pea Soup. So good!

OMG, I love split pea soup with fresh baked dinner rolls, YUM!

Desiree wrote: "I love to make potato soup out of left over mashed potatoes. ..."

How do you end up with leftover mashed potatoes. LOL
But that sounds easy and yummy. Will have to try - just with freshly mashed potatoes, as there are rarely leftovers at my house. :-D

C. wrote: "What are some other favorites and how often do you all fix a big pot of soup? I usually make some about 3-5 times a month."

At least once a month, often twice in winter, I make a crockpot of soup and it lasts the week - my husband doesn't often eat leftovers, so often I end up eating all but about two bowlfuls myself. Which is perfectly fine for me. If it's not my pea soup - which is just a package of split peas (rinsed and soaked) cooked all day with onions, carrots and sometimes celery, and lots of garlic and some Worcestershire sauce - then it is a kitchen sink type stew with whatever meat is on hand, and beans and/or rice, and whatever veggies are on hand. Staples I almost always have on hand are potatoes (sweet or white/yellow) and onions, and often carrots and/or celery. Not much on recipes, really. I usually just wing it.

Kristi wrote: "Desiree wrote: "I love to make potato soup out of left over mashed potatoes. ..."

How do you end up with leftover mashed potatoes. LOL
But that sounds easy and yummy. Will have to try - just with ..."

That's what I was wondering, because there sure weren't leftovers at my house either! I had to make fresh ones to make another favorite~ Fried potato cakes, which are so good with soup beans, for a change from fried potatoes.

2 cups mashed potatoes

1 egg

1 small onion or several green onions, chopped

1/4 teaspoon black pepper (can use cayenne)

1/2 teaspoon garlic powder

1 cup all-purpose flour

1 cup oil for frying

Mix all ingredients except the oil into the potatoes. Make into patties. Fry in hot oil until browned on both sides. Makes about 12 patties. Enjoy!

I definitely want to try Desiree's potato soup.

Wow, thanks for the awesome recipes! I make soup but usually stick to chicken noodle or chicken and dumpling soup as they are favorites.

I'm curious, do any of you enjoy reading books that incorporate recipes? I've enjoyed Diane Mott Davidson's books. Her character, Goldy, is a caterer and the books always include several recipes, most of which sound yummy! I've copied down several as I've read the books, but still have yet to try one.

I have read several cozy mysteries that have recipes, some I have written down but haven't tried yet. I don't cook as much as I did when our family of five were all together.

Margaret wrote: "I'm curious, do any of you enjoy reading books that incorporate recipes?..."

While I'm reading, I don't (generally) care to get a step by step recipe in the text of the book, but I might be compelled to look it up if it sounds really good. If I bring it to my hubby's attention, I can often get him to try a new recipe. :-)

As a writer, I put recipes on my Pinterest page, in case any readers want to see the recipe for something one of my characters makes. My protagonist in my current Work in Progress is a Creole from New Orleans, and she likes to cook, so I've pinned a couple recipes I've mentioned in the book. This seems to me to be the best use of social media - it doesn't slow the story down (mine are suspense and tend to move fairly quickly) yet can be easily found if a reader is inclined to look. (I provide my Pinterest page in the back of my books.)

Good idea, Kristi. I also don't mind when a book has the recipes at the back of the book.

C., Here is another soup I like. Cream of Cabbage soup. It is much better than it sounds:

Cream of Cabbage Soup

Ingredients

1 onion, chopped
2 tablespoons butter
8 cups chopped green cabbage
5 cups chicken broth
1 small potato, peeled and cubed
2 bay leaves 

1/2 cup heavy cream
Salt and pepper to taste

Toppings

4 slices bacon
2 cups (500 ml) stale bread, cubed or diced

In a large saucepan, soften the onion in the butter. Add the cabbage, broth, potato, and bay leaf and bring to a boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves.
In a blender, purée the soup until smooth and add the cream. Season with salt and pepper. 


Topping

Meanwhile, in a non-stick skillet, brown the bacon until crisp. Drain and let cool on paper towels. Crumble.
In the same skillet, brown the bread in the hot fat. Let cool.
Serve the soup and garnish with bacon and croutons.

I love cabbage, and this sounds delicious! :D