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Old 11-29-2004, 09:40 AM   #21
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Pasta e Fagioli Soup

I usually make half of this amount.

3 pounds lean ground beef
1/2 cup olive oil
4 cups chopped onion
2 cups chopped celery
2 (4.5 ounce) jars bottled minced garlic
1 teaspoon coarsely ground black pepper
8 (14.5 ounce) cans beef consommé
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 1/2 teaspoons dried thyme
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried oregano
2 tablespoons dried parsley
2 cups ditalini pasta
2 (15 ounce) cans kidney beans, drained and rinsed (I use 1 can each Great Northern and kidney when making half of this recipe)
Pinch of red pepper flakes, to taste
Parmesan cheese

In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef consommé, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

Garnish with cheese.

This recipe freezes very well and tastes even better reheated.
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Old 11-29-2004, 09:49 AM   #22
 
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Yours sounds better than mine.. yumm!
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Old 11-29-2004, 10:05 AM   #23
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i don't make it but my dad does... his potato soup
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Old 11-29-2004, 11:02 AM   #24
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Quote:
Originally Posted by Juliev
Yours sounds better than mine.. yumm!
Yours sounds good, too, Juliev, just different.
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Old 11-29-2004, 11:47 AM   #25
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Quote:
Originally Posted by spryte
I'm with masteraznchefjr.... French Onion Soup!! I could (and practically do) eat it every day!

AllenMI... I assumed you were from Michigan.... but the name of your clam chowder implies you're from Boston (like me) =)
Spryte, I currently live in MI, yes. However, when I obtained the original recipe (Big John's Wicked Good Clam Chowder) off the internet, I was living in Oklahoma at the time. Over the years, I've altered the original to suit my tastes. Since it wasn't the original recipe, I changed the name.

I've never been to Boston. Maybe, one of these days, I'll visit.
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Old 11-29-2004, 12:06 PM   #26
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Black bean soup!!! I love that stuff but the only problem is that I end up adding a big ol' dollop of sour cream, shredded cheese and corn chips so that by the time I'm done with it, it doesn't look like black bean soup anymore! French onion soup is my second favorite but sauteeing all those onions makes the house smell like onions for about three days! Hm. I think I'll be making soup sometime in the near future. :D
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Old 12-13-2004, 04:56 PM   #27
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potato soup
http://www.discusscooking.com/viewto...c&start=10

creamychicken soup
http://www.discusscooking.com/viewtopic.php?t=6382

tortilla soup-With extra crunchy tortillas
http://www.discusscooking.com/viewtopic.php?t=3243

Grandma's beef-vegetable soup
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Old 12-15-2004, 08:13 PM   #28
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Originally Posted by Audeo
Definately bean soups, chicken gumbo, chicken and dumplings, fish-based soups, potato soups, cheddar soups, squash soups, french onion soup, beef stew...I can truly say that I've yet to meet a soup I didn't like!...
Yeh, a soup you didn't like, eh. Well what about dirty sock soup. Have you tried dirty sock soup! I didn't think so. (I have tgeased my children when they were young with this imaginary soup. When they'd be pestering me while I was working in the kitchen, asking incessantly "What's for supper?" They knew I was done answering when I told them they were getting dirty sock soup. They'd just roll their little eyes. It was too cute.)wink:

But seriously folks, I ove so many varied soups that it would be hard to choose just one. But I'll try.

1. This is an appetizer type of soup. Clear clam broth with tiny shells

2. Perfect split pea soup with onion slices and the meat from ham hocks,
and the whole thing bound together with a roux.

3. Perfectly smooth creamed soups with jsut the right amount of salt to
ballance the sweet cream and other veggies that it might contain,
a. Homemade cream of mushroom
b. Creamy Asparagus (the veggie must have a bit of crunch
c. Creamy Grilled beef

You guys and gals should see my Soups, Stews & Chowders cookbook. I have so many different kinds and types of soups in that book.

I really can't say what my favorite is. I love a good Chicken noodle, or with dumplings, or rice. And then there's chili. And what about cold soups, and desert soups?

Seeeeeya; Goodweed of the North
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Old 01-21-2005, 10:06 PM   #29
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Since, it seems like it is going to be a soup kind of weekend for you folks in the East, I thought I would add a recipe to this topic. Stay warm and eat plenty of soup.

Chicken Chili Monterey

1 tablespoon cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon ground cumin
1 15-ounce can reduced-sodium navy beans, great Northern beans, or white kidney beans, rinsed and drained
1 14-1/2-ounce can reduced-sodium chicken broth
1-3/4 cups water
4-1/2 oz. can (about 1/4 cup) diced green chile peppers
1-1/2 cups chopped cooked chicken
1 to 2 tablespoons snipped fresh cilantro or parsley
1/4 cup shredded reduced-fat Monterey Jack cheese

In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in hot oil about 4 minutes or until onion is tender; stir in the chili powder and cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, water, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the chicken and cilantro or parsley. Heat through. Top each serving with cheese. Makes four 1-1/2-cup servings.
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Old 01-22-2005, 11:10 AM   #30
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Not alwasy my favorite soup to eat as it's an appetizer and is kind of a specialty soup. But my most elegant soup is a clam consomme'. Because I love showing off, this is my favorite to make, and serve with barbecued pork kababs with tropical fruit and leafy salad. This is definitely a summer meal, best served in a nice dining room setting, or on a picknic table, outside.

Seeeeeeya; Goodweed of the North
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