 |
|
11-29-2004, 08:40 AM
|
#21
|
Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
|
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.
__________________
__________________
|
|
|
11-29-2004, 08:49 AM
|
#22
|
Join Date: Sep 2004
Location: USA
Posts: 2,394
|
Yours sounds better than mine.. yumm!
__________________
__________________
|
|
|
11-29-2004, 09:05 AM
|
#23
|
Chef Extraordinaire
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
|
i don't make it but my dad does... his potato soup
__________________
|
|
|
11-29-2004, 10:02 AM
|
#24
|
Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
|
Quote:
Originally Posted by Juliev
Yours sounds better than mine.. yumm!
|
Yours sounds good, too, Juliev, just different.
__________________
|
|
|
11-29-2004, 10:47 AM
|
#25
|
Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
|
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.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
|
|
|
11-29-2004, 11:06 AM
|
#26
|
Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
|
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
__________________
|
|
|
12-13-2004, 03:56 PM
|
#27
|
Head Chef
Join Date: Sep 2004
Location: New York
Posts: 1,460
|
__________________
|
|
|
12-15-2004, 07:13 PM
|
#28
|
Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,356
|
Quote:
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
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
|
|
|
01-21-2005, 09:06 PM
|
#29
|
Master Chef
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
|
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.
__________________
Do what you can, with what you have, where you are.
Theodore Roosevelt
26th president of US (1858 - 1919)
|
|
|
01-22-2005, 10:10 AM
|
#30
|
Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,356
|
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
__________________
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|