January is National Soup Month
from Garden and Hearth
Ten Reasons to Love Soup
It’s a great way to use leftovers such as vegetables, cheese, and pasta.
You can make an excellent tasting soup with low cost ingredients.
It’s a way to tenderize tougher, and yes, cheaper cuts of meat.
It’s easy to reheat and makes the ultimate dinner in a dash.
It’s a great food to have on hand for any time of the day, especially if you’re feeling under the weather.
Most soups…except for creamed ones freeze well.
Just about anyone can make soup.
It’s the ideal meal to make in a slow cooker.
It’s great for any season.
Put it together with bread and a salad and you’ve got a budget smart meal.
my personal favorite soup is one i make with canned tomatoes, fresh cabbage, and kidney beans (usually canned), flavored with onions and garlic. there’s no ‘recipe’…i just throw it together and cook it until it tastes right. i probably add salt and pepper.
my mom took YEARS to perfect her potato soup recipe…and then was gracious enough to switch it up when my youngest (who LOVES potato soup more than life!!) gave up meat and poultry. she moved to a vegetable stock with extra garlic and onions for depth of flavor. isnt she the best!!??!!
if youre looking for a soup recipe, you might visit make chicken soup dot com. some of their recipes look amazing.
be good. no recs 😉
~73v
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My mom, bless her heart, was a rotten cook.
BTW, has anyone heard from fatdave recently? I know he had family heath problems, but I haven’t heard anything in a while.
is a chinese soup bowl with oodles of rice noodles, chicken, and vegetables edged with some heat…
is crab and corn bisque. I haven’t tried making it myself because crabmeat is so expensive up north, but my mom’s got a killer recipe (I’ll see if I can find it).
Earlier this week I made a quick and cheap knoepfl soup, although given that everyone makes it differently, this is just one version among a million.
The quick and dirty recipe (I’m loose with it, so do whatever you want): throw chopped potatoes, onions, celery, and carrots into a pot, barely cover them with water, bring to a boil. Throw in some chicken bouillon, parsley, pepper, and whatever moves you that day. In the meantime, mix flour and milk (and a little egg and salt) in a separate bowl to make dough; roll into thumb-sized dumplings. When the veggies are soft, toss the dumplings in – keep cooking until they’re cooked through. Then take the soup off the range, pour in some heavy cream or milk to make the soup creamy, and voilà .
I make a kickass gumbo, but I refuse to call that a soup.
We have had two batches of homemade ham and bean soup, like Senate Bean Soup.
Wow. Is it good. We put the rest in the freezer.
but no comments.
How often does that happen?