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12-09-2017, 09:05 AM
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#1
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 163
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Soup
Maybe it’s here and I’ve missed it but a big pot of soup can last a week and be crazy cheap and filling to make. I like to use seasonal veggies I think that helps and I keep some in the freezer for the winter so I don’t have to buy less quality at higher priced later.
A beef soup bone or shank is a cheap cut and vegis but what’s on sale maybe even on reduced shelf if you make it pronto.
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12-30-2017, 10:54 AM
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#2
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 163
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I used left over Christmas dinner mashed potatoes and made a potato soup from that. It was delicious and spread the potatoes into meals for days.
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Kevin
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12-30-2017, 02:22 PM
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#3
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,471
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We'll be having homemade chicken vegetable soup with egg noodles on New Year's Day. It is just about perfect to serve during this very cold weather and Dx makes the best chicken broth. She freezes it and it's good to use in many dishes, not just soup.
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12-30-2017, 03:07 PM
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#4
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 163
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Quote:
Originally Posted by Whiskadoodle
We'll be having homemade chicken vegetable soup with egg noodles on New Year's Day. It is just about perfect to serve during this very cold weather and Dx makes the best chicken broth. She freezes it and it's good to use in many dishes, not just soup.
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Mmmm
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12-30-2017, 03:12 PM
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#5
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,423
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I've been craving escarole and bean soup lately.
It's super simple to make, and yes, crazy cheap.
Just a head or two of escarole, an onion, garlic, a can of white beans, and stock. And some shaved parmesan cheese to top it off.
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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12-30-2017, 03:49 PM
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#6
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 2,004
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Remember Peg Bracken's "I Hate to Cook" book? I liked her recipe for Hammond Beans (I've lost the book). I took the bone from the Christmas ham, some white beans, and an extra measure of chicken broth simmered together for a dandy soup. Would have stirred in some spinach greens at the end if I had them.
Those boxed broths & stocks from the grocery store are great for making soup with different vegetables; stick blenders to use right in the soup pot make cleanup faster.
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No matter how simple it seems, it's complicated.
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12-30-2017, 04:04 PM
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#7
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 2,670
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Quote:
Originally Posted by tinlizzie
Remember Peg Bracken's "I Hate to Cook" book? I liked her recipe for Hammond Beans (I've lost the book). I took the bone from the Christmas ham, some white beans, and an extra measure of chicken broth simmered together for a dandy soup. Would have stirred in some spinach greens at the end if I had them.
Those boxed broths & stocks from the grocery store are great for making soup with different vegetables; stick blenders to use right in the soup pot make cleanup faster.
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I did the same thing a couple of days ago with the xmas ham bone. No spinach greens, I used the cajun trinity. I did use Kitchen Basics chicken broth in addition to water to cover. A few dashes of Louisiana Hot Sauce before eating.
CD
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12-30-2017, 04:13 PM
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#8
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,266
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Quote:
Originally Posted by buckytom
I've been craving escarole and bean soup lately.
It's super simple to make, and yes, crazy cheap.
Just a head or two of escarole, an onion, garlic, a can of white beans, and stock. And some shaved parmesan cheese to top it off.
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Me too!
I toss in some hot sausage crumbles or bits of ham!
or a plate of Pasta e Fagioli!
or a plate of macaroni and peas!
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12-30-2017, 06:07 PM
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#9
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,500
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Every year I look forward to making southern "good luck" soup on Jan 1st.
Hambone, black eye peas (I like the frozen) and southern greens. I like mustard greens the best.
It just wouldn't be New Year's Day without it, and I think of my sweet southern Mama every year.
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12-30-2017, 06:17 PM
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#10
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,423
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Quote:
Originally Posted by Aunt Bea
Me too!
I toss in some hot sausage crumbles or bits of ham!
or a plate of Pasta e Fagioli!
or a plate of macaroni and peas!
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I've had pasta with peas before, but never red-ish with the bit of tomato sauce. It was usually served white, with either ricotta or cottage cheese mixed in.
Now you've got me craving pasta, lol.
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