Home made soup.

  1. It's starting to get cold outside, the perfect weather for soups. I don't cook too often any more, but I still like to make a big pot of home made soup for chilly autumn nights. They make a great supper with hard rolls or corn bread. My favorite is vegetable beef, but I make chicken noodle, ham and bean, cream of potatoe, and ham and green bean soups too. Chili and beef stew aren't technically soups, but fit into that category. I even won a cook off at our church for my vegetable beef soup a few years ago. The best thing about soups though, is that you can make enough for leftovers, and eat two days in a row, but only cook once.
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    About RNinICU

    Joined: May '02; Posts: 979; Likes: 11


  3. by   live4today
    I love homemade soups......only made it once or twice myself though.....I like to spend as little time in the kitchen as possible.
  4. by   kristi915
    I loooove my Great Aunt Simone's chicken and rice soup!! Just something about that Canadian cooking!!!
  5. by   kittyw
    I'm good at chilli and beer-cheese brocolli soup... yummm.
  6. by   Lausana
    I love homemade chili and vegetable stew, I've never made any myself, but I'll probably try now that it's getting cold out...put the useless crockpot to work!
  7. by   ptnurse
    We are having homemade vegetable beef soup tonight with cornbread on the side. Can't wait.
  8. by   hoolahan
    RN in ICU, can you please post some of your recipes?

    I make good chicken noodle soup, and was just thinking of making some yesterday!

    I picked my dtr up at school one day, she got in the car, and said, Are you making chicken noodle soup? I was shocked, how did you know? She says b/c you smell like it! LOL! I had just finished chopping the veggies and addings the herbs, and had put it on a slow simmer while I left the house. Made me feel good to know she will always associate her mom with the smell of homemade chicken noodle soup.

    Here's how I do my soup...

    6 chicken thighs w/o skin
    Put into large soup pot, and cover with water to 2" below the rim of pot
    add two chicken buillon cubes
    several stalks of celery sliced in 1/2 inch chunks
    (The secret is to add the tenderest inner stalks and chop the light green leaves too, they add the best flavor)
    1 large onion chopped
    2 Bay leaves
    sprinkle in 2 tbsp parsley
    a good amount of garlic powder (this is what cures the cold)
    about 1 1/2 tsp poultry seasoning
    half bag of frozen baby carrots

    Add everything to the pot, bring to a boil, then reduce to simmer, cover and simmer for a minimum of two hours, the longer you can, the better. About 2 hrs after cooking, I take out the thighs, and removes all the bones, putting the chicken back in.

    15 minutes before eating, I throw in Farfale (Bow-Tie) pasta, and cook til al dente.

    Mom always said not to put the pasta into the soup, to cook it seperately, so the pasta isn't soggy the next day. But if you don't overcook it in the first place, it's OK. I did it this way, b/c my son was such a picky eater, I figured he'd get some of the "juices" of chicken and veggies absorbed into the noodles.

    I once made two HUGE pots of it for a neighbor when her husband was dying, so many family were coming and going and she confided that she felt like she had to feed them and be "on" for them. So, I took the soup over, figured it was a few ties she could just heat something up. My soup got rave reviews. They all thought the farfale noodles were really good in the soup (so I guess they reheated well for them too), and literally everywhere I saw this woman, she raved on about my soup! LOL! One thing is for sure, there is NEVER any thrown away in this house.
  9. by   adrienurse
    You can't go wrong if you know how to make a good soup stock, you just go from there. I refer to The Joy of Cooking. My grandmother makes wonderful soups -- she makes on with a tomato and round steak base -- thought is making me salivate.

    Last Sunday, I was sent home from my Mothers with her specialty -- ham soup with cabbage. Very good.
  10. by   RNinICU
    Which recipes would you like? I make my chicken soup almost the same as yours, only I use some chicken breasts too since my family likes the white meat, and they like the fine noodles. I usually add some extra thyme too.

    Vegetable beef soup

    2 pounds beef cubes
    one large soup bone
    Place in large pot and cover with water. Add several ribs of chopped celery, and a large chopped onion, with two cans of beef broth. Add 2 or 3 bay leaves, and several cloves of minced garlic. Simmer until beef is tender. You may get some foam on the top, I just skim it off.
    Add a bag of fresh baby carrots, 6-8 cut up white potatoes, and half of a small head of cabbage, chopped. I add the salt and pepper here too. Just add to your own taste. If I can find them, I will add a couple of turnips, too. Not too many though, they have a very strong flavor. Simmer about 20 more minutes, then add half a bag each of frozen corn, peas, and green beans. Add two cans of diced tomatoes, and simmer until the vegetables are cooked. My hubby likes pasta in his, but the kids don't , so I cook some penne or bow ties for him to add.
    Last edit by RNinICU on Oct 8, '02
    I make a mean tomato soup! Here's my recipe:

    1. Buy a can of soup.

    2. Heat can of soup.

    3. Eat soup. (I'm a freak though - I like crackers and bacon bits in my tomato soup!)

    Viola! Tomato soup!

  12. by   stressedlpn
    I am craving potatoe soup, but for the life of me I cant seem to get it to come out right. Any suggestions,
  13. by   RNinICU
    Cream of Potato Soup

    Chop a medium onion and 2-3 ribs of celery very fine. Add just enough water to cover, bring to a boil, and then reduce heat to simmer. Add a half bag of sliced baby carrots, and about six finely cut potatoes, and salt and pepper to taste. I use white pepper because my kids didn't like black flecks in their soup. simmer until the vegetables are tender. Use the minimum amount of water to cover the vegetables. When the vegetables are tender, pour 2 1/2 cups of heavy cream over them, without draining, and heat through while stirring untol it starts to simmer again. I add crumpled cooked bacon after it's done cooking. If you don't want to use heavy cream, you can make a white sauce instead.

    Melt three table spoons butter or margarine in saucepan, then sprinkle three tablespoons flour over it and stir over mediumheat until well mixed and bubbly. Gradually add 2 1/2 cups milk, stirring constantly until the mixture thickens and starts to boil. Add this to the vegetables instead of the cream. I actually like this better, since cream will sometimes separate. I use this sauce for creamed peas and baby onions too.

    This soup is not pure white like most cream of potato soup. It picks up a little color from the carrots, but I like the flavor they add to the soup.
    Last edit by RNinICU on Oct 8, '02
  14. by   hoolahan
    Mmmmmmmm I am salivating at that potato soup recipe. Mine always came out like masked potatoes before the mashing. Great idea for the bacon bits...you too Heather!

    I was so into the idea for soup tomorrow, went to the supermarket tonight and got the stuff.

    I have a ? about stock. How do you store it? Where do you get just soup bones to make it??

    RN in ICU, when you do the beef, do you sear it first? I'm not sure sear is the right term, maybe braise? In other words, do you cook it on the stovetop first, before adding the other stuff. I have never been able to make a beef stew or soup that the meat didn't come out tough. YUK!

    I have made a decent ham bone soup, using those pre-packed specialty bean soups, they come out good too, but kinda thin for some reason.

    Never thought of white pepper, what a great idea! My son used to not eat his soup b/c it was "dirty" with the flecks of pepper and herbs. LOL!

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