Fall soups

[RebelSS]

With Fall just around the corner (shhhh!), here's one of the first soups i always make to usher in the season. Very easy and tasty.  

 

Reb's Creamy Pumpkin Soup

1 can of "pure pumpkin" (make sure it's 100% mashed pumpkin; 10 oz can) or cooked and mashed pumpkin
1 can of chicken broth (10 oz)
1 can of evaporated milk  (12 oz)
1 small yellow onion, chopped fine
1/2 stick butter or margarine
1/2 cup water
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp nutmeg
1/8 tsp cinnamon (may omit)
2 tsp packed brown sugar
small dash of garlic powder if desired
Toasted pumpkin seeds

Melt butter in a stockpot or large pot over medium heat. Add onion, sugar, and garlic; cook a few minutes until soft. Add broth, water, salt & pepper, stirring in slowly, and bring to a low simmer, stirring occasionally. 
Reduce heat to low, stirring often, for 10-15 minutes. Slowly stir in pumpkin, evaporated milk, nutmeg, and cinnamon. Cook and stir for 5 more minutes.
Remove from heat and let cool 5 minutes. Top with toasted pumpkin seeds. I like it served very warm, not hot. Enjoy!


Toasted Pumpkin seeds

Wash seeds from a fresh pumpkin in a colander to remove all the goo. Put on some paper towels and pat dry. Line a baking pan with a sheet of aluminum foil, then spray with Pam or other light cooking oil. Sprinkle seeds on foil, spray seeds with oil, sprinkle liberally with salt. Cook in a 325 degree oven for 20-30 minutes, stirring around occasionally, just until seeds barely start to turn light brown at edges. Shut off heat and let remain in oven until just warm. Beats the heck out of store-bought ones.

 

And my Chicken noodle soup.......

Chicken Noodle Soup

 

Ingredients:


2 Tablespoons vegetable oil
2 medium onions, chopped
3 thin carrots, cut into 1/4-inch rounds, or use baby carrots
3 celery ribs, halved cut into 1/4-inch thick slices
1 small chicken or 3-4  large thighs, (Chicken!!) skin removed
2 quarts chicken stock ( I like low-sodium, or use home-made)
1 quart cold water, or as needed
4 sprigs of fresh parsley
1/2 tsp dried thyme 
1/2 tsp sage
1/8 tsp rosemary
Chicken seasoning or seasoned salt
1 bay leaf
Salt and freshly ground black pepper
2 cups of wide egg noodles
Chopped fresh parsley, for garnish



Heat the oil in a stockpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
 
Sprinkle chicken lightly with the seasoning or seasoned salt if desired and partially cook in covered pan over med-low heat for 4-5 minutes, let cool.
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by two inches. Bring to a low boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, rosemary, and bay leaf.
 
Reduce the heat to low. Simmer, covered, until the chicken is very tender, about 2 hours.
Uncover for the last 1/2 hour.
 
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, skimming the surface.
 
Discard the chicken bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)
Enjoy!
 

 

 

 

 

 

Edited August 25, 2015 by RebelSS

[RebelSS]

Huh...no ones thinking soup yet?...well NYAA to you!  

[LindellProStaf]

It was looking good for soup and then it warmed up a bit Rebel.  I was thinking chili the other day but not now.  Have to wait a couple of weeks now.  Thanks for the inspiration though.

[eyeguy 54]

lol...  I was just thinking stew last night and made some venny chile last friday at the kids place.  Thawed some bass for bass stew soon.

 

[pushbutton]

An with Lindell......close to 90 coming and not feeling it yet. 

[eyeguy 54]

gonna fry the fish.

 

[pushbutton]

Alright Reb, getting a little chiller ....  and hit the woods for some shrooms tonight. Hen of the woods, potato, and bacon soup. Not much for measurments....lol.....it has a butter/flour rue, milk, potatoes, onion, salt , pepper, shrooms, and bacon.

[RebelSS]

Dang!! That looks great, PB! I LOVE 'tater soup...I put Kielbasa sausage in mine. Supposed to be cool later this week, think I'm gonna make a pot of my favorite..

 

 

             Reb's  Bean 'n ham soup

                                                                                

1 16 oz bag of Navy or Great Northern beans 
3 smoked ham hocks plus ham trimmings/chunks, about 2 cups, or you can use 2 thin-cut cooked and smoked ham steaks, cubed 
1 tsp salt
½ tsp Basil or 2 Basil leaves
¼ tsp Rosemary
6-8 peppercorns
2 Qts (8 cups) water
1 large onion, chopped coarse
2-3 ribs of celery, diced small
1-2 chopped carrots, (or baby carrots),  about 1 full cup 
8-10  drops of liquid smoke

Veggies should equal 2 full cups PLUS ½ onion.

Soak beans overnight in 2 qts. of water, then drain. Combine first 7 items, except the cubed ham steak, and bring to a boil, reduce heat, and simmer covered for 2 hrs, stirring occasionally. Take out hocks and Basil leaves; remove and return to soup any meat from bones. Stir in onion, celery, carrots , cubed ham, liquid smoke, and continue simmering, covered, for 45 mns - 1 hr. or until beans and veggies are tender. Remove cover and let soup thicken as desired. 

Enjoy!

 

 

 

I could  swear I posted this before...but I can't find it. 

Edited September 10, 2015 by RebelSS

[JP Z]

Lobster Mushroom Bisque Recipe

By Tammy Kimbler

Ingredients:

3 lbs lobster mushrooms, cleaned & thinly sliced
6 tbs butter
2 tbs olive oil
4 large shallots, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
2 clove garlic, finely chopped
1 large yellow onion, finely chopped
2 tbs tomato paste
Kosher salt & pepper, to taste
1⁄4 cup vodka
12 sprigs parsley
6 sprigs thyme
2 large bay leaves
2 cups white wine
6 cups vegetable stock
1 tsp tabasco sauce
1 cup heavy cream or 1/2 & 1/2
1 tbs chopped parsley

Instructions:

In a large pot, heat butter and olive oil. On medium high heat, add lobster mushrooms. Cook until all water is evaporated and mushrooms begin to brown. Add shallots, carrots, celery, garlic and onions and cook until vegetables are lightly brown, about 15 minutes. Add tomato paste and combine. Season with salt & pepper. Add vodka to the pan to deglaze, scraping up browned bits. Tie the parsley & thyme in to a bundle and add to pot with bay leaves, wine and stock. Bring to a simmer and cook for 1 hour until mushrooms are tender. Puree the soup in a blender until smooth. For extra smoothness, strain through a sieve. Return puree to the pot and add heavy cream. Simmer 5 more minutes, but do not boil. Check seasonings and serve. Sprinkle with chopped parsley

Slow Cooker Chicken Burrito Bowls

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.

Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos

[leechlake]

Kill a Buck Soup-

last year on the second Saturday of the rifle season I looked in the freezer and found various pork, beef, and chicken items at the cabin and started cooking them with some potatoes and carrots around 10am.  My nephews and I commented this was our new tradition, clean out the freezer and then go kill a buck.  We then went out and pushed a few tamarack swamps and sure enough killed a buck.  Went back in and had soup soup/booyah.  A new tradition was born.  No recipe since every year it will change.

[leechlake]

Soup Buck...sideways of course.  BW is my nephews buddy who walked the swamp, I had to put it in BW because it looks like a 1960's photo with the heater in it. (someone fix the photo please)

 

[JP Z]

There ye be

[JP Z]

Can you tell I subscribe to Andrew Zimmern's food blog?

Grandma Zimmern’s Kielbasa & Split Pea Soup
Serves 12

1 tsp. caraway seeds
2 tbsp. unsalted butter
1 lb. Polish kielbasa links or other Eastern European-style sausage
3 cups chopped escarole
2 cups diced carrots
2 cups diced celery
1 ½ cups diced yellow onion
1 cup diced fennel
2 garlic cloves, minced
2 tsp. fresh thyme leaves
1 meaty ham bone or smoked pork shank
3 qt. low-sodium chicken broth
1 ½ cups green split peas
1 ½ cups yellow split peas
Sea salt and freshly ground white pepper
White vinegar, hot sauce and crusty bread, for serving

1. In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice or coffee grinder.

2. In a large pot over medium heat, melt the butter. Add the sausage and cook until browned all over, about 5 minutes. Transfer the sausage to a plate, cover and refrigerate.

3. Add the escarole, carrots, celery, onion, fennel, garlic, thyme and ground caraway seeds to the pot and cook over moderate heat, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the ham bone and broth and bring to a boil. Add the peas, cover partially and simmer until the peas are tender, about 1 hour.

4. Gently mash some of the peas to thicken the broth. Thinly slice the sausage, add it to the soup and simmer until the sausage is cooked through, about 10 minutes. Season the stew with sea salt and white pepper. Serve with white vinegar, hot sauce and bread.

Make ahead tip: The stew can be refrigerated for up to 2 days.

[bobberineyes]

Hey rebel,  have anything for beef soups. We just got a beef and there's several soup bones, I could probably look something  up but that's no fun. Much rather talk about it on here.

Edited September 11, 2015 by bobberineyes

[RebelSS]

Ya, Bobber, I do....ya might have to double them, as when I make up the recipe, it's for one big pig....  meaning 2-3 large bowls. Here's an old one of mine from way back...(pretty well ragged and lotsa spills on it..) you'll have to figure out the cooking times, I just list the ingredients on my recipe and then wing it as far as time. Enjoy! 

 

 Beef Soup

1 - 1 1/2 lbs of beef tips/chunks and beef bones

1 cup chopped baby carrots

1 cup chopped celery

1 lg onion, diced

1 large peeled potato, cubed

1 32 oz carton of good beef STOCK

2 cups water with 1 Tbsp beef bouillon dissolved

1/8 to 1/4 tsp chopped Rosemary, or large Rosemary sprig

1 Bay leaf

1/8 tsp garlic powder

2-3 Tbsp Worcestershire sauce  

cracked black pepper  

 

Combine all ingredients in a large stockpot, (including bones) except the beef and Worcestershire. Bring to a low boil; reduce heat to simmer and cover. While this is cooking, braise the beef chunks in the Worcestershire sauce, until half cooked or dark pink.  Add this and pan juices to the soup. Keep on low simmer; covered, for about an hour, until veggies are done. Pull out bones and bay leaf. Uncover to make house smell great. Serve with some crusty mini-ciabatta's with melted swiss cheese..... 

 

 

 

Edited September 12, 2015 by RebelSS

[pushbutton]

Along the line of Leechlake's ....we often make a "whatever we feel like that is in the garden soup". Put in  a can of chicken stock, onion, garlic, carrots....let that go for 20 minutes or so.... added a handful of cut up wax beans, purple pole beans, kale, and carrot tops.....let that cook some more......then added some egg noodles and a diced tomato. The noodles soaked up most of the stock, so added some more water, a little evoo, and seasoning. Used some purple carrots and the broth turned a nice lavender color......lol. 

[bobberineyes]

Dang rebel, that's sounds awesome,  even I can handle making that. Thanks again! !!

[RebelSS]

Dang rebel, that's sounds awesome,  even I can handle making that. Thanks again! !!

Anytime,  Er, we'll need pics though. 

Edited September 12, 2015 by RebelSS

[RebelSS]

I don't normally do much crock pot stuff, but here's one I came up with some years ago when I was laid up after surgery and couldn't drive, so I used what was on hand.....hence the name, which I must give credit to Pat McManus for. 

 

                                 Whatchagot Stew

1 large onion, chopped course
1 ½ lbs beef stew meat
½ lb pork stew meat
1 large green pepper, diced large
4 small potato’s, peeled and cubed
2 cup baby carrots
1 4 oz can of mushrooms
½ pkg onion soup mix
1 Tbsp beef bouillon
¼ cup spicy steak sauce mix
½ cup water

Brown pork and beef in in Worcestershire sauce, set aside.
Layer potatos, pepper, onion, and carrots on bottom of a crock pot.
Add meat, putting mushrooms on top. 
Mix the soup mix, bouillon, steak sauce, and water together, then slowly pour over top of meat/mushrooms in the crock pot.
Cook 7 hours on low, or until thickened. You can also thicken with some cornstarch and water if desired.

 

 

 

Edited September 29, 2015 by RebelSS

[RebelSS]

I think I'll start a big pot of my soup in a bit.....

[RebelSS]

Nothing like a big pot of 'tato soup with chives and smoked Kielbasa on a cloudy, cool day.......

 

 

[bobberineyes]

Anytime,  Er, we'll need pics though. 

I was chasing birds today but Mrs bobber whipped up the beef soup reb. Real close to yours, but she left out the taters and added green beans and Brussel sprouts . That's what happens when I'm out playing..

[Boar]

still looks awsome!

Edited November 29, 2015 by Boar

[RebelSS]

GREEN BEANS?!?!?!? OMIGOD!!! Bobber!!! Those things are poisonous!!!!  DON'T EAT THEM!!!!    

Still good stuff, though!

[Boar]

Id rather eat his green beans that your wall paper glue looking soup