Minestrone Soup using much of the last of the garden veggies & local Italian sausage
Amazing corn chowder
A big pot of great chili of course with some of our Ancho chilis added
All this the last 2 weeks or so.
I’m hoping my wife makes some of her tomato soup next week with the last of our tomatoes.
Fall time is soup time. Also casserole time…
We’ve had some cool & crappy weather already this year so the soup pot has been getting quite the workout so far! Take a look below…Pork Chili Verde, Chili, Creamy Chicken Vegetable, & Bacon Cheeseburger…and this is all within the last 10 days!
@tinamarie1974 I don’t really cook from recipes. I study up on recipes from all over, or see something on Food Network that inspires me. I use that as guidance, then go out into the wilderness on my own. Way more often than not, it comes back a winner! I live by the motto, “Never Retreat. Trust Your Skill.” (Excerpt of lyrics from “Pil Sung” by Sons Of Poseidon) That said, here’s a link to the recipe from DDD that inspired me for this… Pork Chili Verde
@2many2no bulgogi soup? Now I HAVE to try that! Local Korean place makes a lamb soup that comes in a stoneware crock literally boiling with a spice heat that will blow the top of your head off. It’s wonderful.
@ybmuG Not enough left over to make a meal, so I cooked it with some noodles and vegetables and added some serious heat. (By request, wife said she was congested.) It was hot, sweet, and beefy.
@Kidsandliz You clearly know your chowder! I only make the thick chowder, using real cream and I blend some of the potato-soup mixture to thicken it up even more before adding the clams.
@callow I once made about 10 gallons of cabbage and potato soup for a St Patrick’s Day buffet, which got cancelled. Yeah, there is such a thing as too much…
Pozole
Vegetable gnocchi
Pasta fagioli
“Ham” and beans (brick roux and hickory salt to simulate the flavor)
Ravioli en brodo
Drunken mushroom
Cream of celery
Cream of squash
Escarole and beans
All vegetarian for my wife except for the last, which she doesn’t like. Which is fine with me, 'cause that means I get to make it the way Grandma used to. It’s my all-time favorite. It’s only an occasional treat nowadays, though, because the greens interfere with my Warfarin.
Veggie bin soup - potatoes, carrots, onions, broccoli, chick peas,(and/or whatever else is in the fridge and needs to be used!) seasonings, chicken broth. Chop, toss, simmer and keep adding liquid till it gets soft and savory. I make this often.
@Kyeh We also do this often, using whatever is ready in the garden. We had a particularly productive garden this year - I’m really going to miss garden season.
@Kyeh If I’m being honest, aside from the fresh fruits (tomatoes, berries, apples, etc.), I’m not sure I notice all that much difference in taste between produce from the garden and from the grocery store. But there is the satisfaction of eating something you grew yourself and the (probably imagined) superior nutrition of the fresh stuff that makes it seem better.
@Kyeh@macromeh home grown produce is better for you. Every day of travel takes off a bunch of nutrients. Frozen is actually better than fresh a lot of the time. Both are better than canned.
Bagged spicy ramen noodle soup from the Asian market. Better than you might think especially when you add fresh basil and an egg from one of our chickens.
I love soup and could eat it all through the fall and winter but if I make it two weeks in a row my boyfriends like “soup again.” He’s a meat and potato’s guy. I still might just start making small batches for myself.
I have the copycat recipe to max and ermas tortilla soup and that comes out really good. Always make it this times of the year.
@sammydog01
I can only eat so much pasta at once too before I feel like I’m gonna become an Oompa Loompa. I like salads and skinny foods but like the comforts foods too.
not yet and probably won’t (unless it’s to make shortcut egg drop soup if i get sick). and i do like soup. but it wouldn’t be something my partner would really be excited to eat for dinner and i don’t really eat lunch. made a big pot of chili last night though. and it must have really hit the spot because he went back for seconds at dinner and then for thirds sometime after 1am, based on the evidence in the kitchen this morning
Since early September (the start of ‘fall’ even though technically it isn’t)
Gazpacho a couple of weeks ago during a wine tasting with friends
Several un-named hot soups with assorted ingredients that happened to be on hand and were delicious.
My wife makes some great (and hearty) soup.
Does chili count?
@lljk Yes.
@lljk Yes, yes it does!
Potato (basically loaded baked potato soup)
@msklzannie with bacon bits and shredded jack?
@hchavers bacon bits, butter, cream cheese, chives… leftovers had Velveeta queso added
First soup of the year was taco soup. Corn chowder was this week
@togle A Mexican restaurant by us has the most amazing tortilla soup ever. Salsa adds a nice bite to the soup.
Taco soup sounds good!
Unintentionally, yes. I was planning enchiladas and part way into making the sauce it somehow turned into chicken broccoli cheese soup with pasta.
The kids are starting to asking for bean soup, so it must be fall!
Minestrone Soup using much of the last of the garden veggies & local Italian sausage
Amazing corn chowder
A big pot of great chili of course with some of our Ancho chilis added
All this the last 2 weeks or so.
I’m hoping my wife makes some of her tomato soup next week with the last of our tomatoes.
Fall time is soup time. Also casserole time…
@daveinwarsh What time is dinner? I’ll bring the beer.
We’ve had some cool & crappy weather already this year so the soup pot has been getting quite the workout so far! Take a look below…Pork Chili Verde, Chili, Creamy Chicken Vegetable, & Bacon Cheeseburger…and this is all within the last 10 days!
@tohar1
YUMMM!
@tohar1 looks good!
@tinamarie1974 Dang It! I was going for, “That looks F**king Incredible! Gimme!!” I’ll try harder next time…
@tohar1 ok, gimme! That looks amazing!!! Want to share that verde recipe??
@tinamarie1974 I don’t really cook from recipes. I study up on recipes from all over, or see something on Food Network that inspires me. I use that as guidance, then go out into the wilderness on my own. Way more often than not, it comes back a winner! I live by the motto, “Never Retreat. Trust Your Skill.” (Excerpt of lyrics from “Pil Sung” by Sons Of Poseidon) That said, here’s a link to the recipe from DDD that inspired me for this…
Pork Chili Verde
Chicken and green chilies
@njmartin hatch?
@njmartin @ybmuG
Yes. That’s what it does first, before it grows into a chicken.
@njmartin @shahnm ISWYDT
@njmartin @shahnm @ybmuG heyoooo!
Oh, and just so it’s said:
@shahnm In fact I made cereal soup this morning, as I do just about every morning. Generally no fruit in it though.
Bulgogi with chili pequin.
It helps you breathe…
@2many2no bulgogi soup? Now I HAVE to try that! Local Korean place makes a lamb soup that comes in a stoneware crock literally boiling with a spice heat that will blow the top of your head off. It’s wonderful.
@ybmuG Not enough left over to make a meal, so I cooked it with some noodles and vegetables and added some serious heat. (By request, wife said she was congested.) It was hot, sweet, and beefy.
There may be a song in there…
@2many2no not only is that a good strategy for leftovers, but it’s actually a thing:
https://www.koreanbapsang.com/bulgogi-jeongol-hot-pot/
By which you mean…
…? If so, yes.
And what does liking or not liking soup have to do with whether you’ve made any? That should be a checkbox, not a radio button.
Clam Chowder …I’m in Boston, and I’m pretty sure it’s a law that chowder is the first fall soup to be made!
@jconnell Which kind of Clam Chowder? The real kind from New England with the thick, white base or that watery creepy stuff from elsewhere?
@Kidsandliz You clearly know your chowder! I only make the thick chowder, using real cream and I blend some of the potato-soup mixture to thicken it up even more before adding the clams.
@jconnell @Kidsandliz
Where in Boston? Sent my son his pasta drop to Havre St near the airport
My wife is the maker. I am the eater. It is good that way.
But yet again you left out the relevant poll choice, Meh…
Ham, cabbage, and potato soup. Way too much of it!
@callow I once made about 10 gallons of cabbage and potato soup for a St Patrick’s Day buffet, which got cancelled. Yeah, there is such a thing as too much…
@ybmuG I always make too much but not THAT much!
Broccoli cheese. But not as good as Panera does it.
@PlutoIsAPlanet I worked for Panera for five years, and ate their broccoli cheddar nearly every day of it. Never got sick of it, never will.
It’s still in the 80’s-90’s, I don’t want soup.
@kittykat9180 Yep. Came to say that.
I make soups, stews and chili all year round. There really isn’t a set recipe. I just mix up whatever seems like a good idea at the time.
Chicken noodle soup from scratch and white chicken apple chili
@mikebrown2509
I love white chicken Chile but never herd of it with apples.
@Star2236 I’ve seen plenty of Chicken Sausages that included apple… maybe @mikebrown2509 is using some of those?
@Star2236 It uses regular chicken and I used Gala apples and it was great https://www.littlebroken.com/white-chicken-chili-with-apples/
@Star2236 @earlyre
I never stop making soup!
Cheesy cauliflower
Squash, potato, leek
Loaded baked potato (with bacon, cheese, sour cream, & scallions)
@j2 We like to make loaded baked potato-style soup, using cauliflower instead of potatoes. It is delicious - one of our favorites.
https://www.cookinglight.com/recipes/loaded-cauliflower-soup
Loaded baked potato via the Instapot
@SevenT9 do you have a recipe by any chance?
@RiotDemon Yes, sorry for the delay. I will pass it on shortly.
I love making soup. So far this season:
Pozole
Vegetable gnocchi
Pasta fagioli
“Ham” and beans (brick roux and hickory salt to simulate the flavor)
Ravioli en brodo
Drunken mushroom
Cream of celery
Cream of squash
Escarole and beans
All vegetarian for my wife except for the last, which she doesn’t like. Which is fine with me, 'cause that means I get to make it the way Grandma used to. It’s my all-time favorite. It’s only an occasional treat nowadays, though, because the greens interfere with my Warfarin.
Copycat recipe for Olive Garden’s Chicken Gnocchi soup. Have the recipe for the Zuppa Toscana soup too but haven’t made it yet. Need kale
Reminds me of my trip a couple years ago. With no money for food, I taught the locals how to make Stone Soup.
Veggie bin soup - potatoes, carrots, onions, broccoli, chick peas,(and/or whatever else is in the fridge and needs to be used!) seasonings, chicken broth. Chop, toss, simmer and keep adding liquid till it gets soft and savory. I make this often.
@Kyeh We also do this often, using whatever is ready in the garden. We had a particularly productive garden this year - I’m really going to miss garden season.
@macromeh Nice! Yours is probably a lot yummier than mine with those freshly picked vegetables.
@Kyeh If I’m being honest, aside from the fresh fruits (tomatoes, berries, apples, etc.), I’m not sure I notice all that much difference in taste between produce from the garden and from the grocery store. But there is the satisfaction of eating something you grew yourself and the (probably imagined) superior nutrition of the fresh stuff that makes it seem better.
@Kyeh @macromeh home grown produce is better for you. Every day of travel takes off a bunch of nutrients. Frozen is actually better than fresh a lot of the time. Both are better than canned.
@macromeh @RiotDemon Yeah, I’m sure that’s true.
Bagged spicy ramen noodle soup from the Asian market. Better than you might think especially when you add fresh basil and an egg from one of our chickens.
if campbell’s counts, then yes.
Soon I will make beef stew.
Bowl of Frosted Flakes.
I think the comments need to be made by the monsters who don’t like soup!
Made chili. I consider that soup. Made french dip sandwiches. Broth is soup.
@j37hr0 Just call it sandwich soup.
Chicken noodles, I don’t have a recipe, just add stuff till it raster right.
Tomato and also chili
Butternut squash soup with star anise.
Moroccan Soup!
https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira
I love soup and could eat it all through the fall and winter but if I make it two weeks in a row my boyfriends like “soup again.” He’s a meat and potato’s guy. I still might just start making small batches for myself.
I have the copycat recipe to max and ermas tortilla soup and that comes out really good. Always make it this times of the year.
@Star2236 My husband keeps saying “pasta again”.
@sammydog01
I can only eat so much pasta at once too before I feel like I’m gonna become an Oompa Loompa. I like salads and skinny foods but like the comforts foods too.
@sammydog01
Like chick food, skinny beer
I made bean soup from that bag of mixed beans they have at the supermarket because it has directions on the back. It was good.
My wife made Chicken and Dumplings soup today, I made whiskey soup. It’s soup because the ice cubes float like dumplings
@MrMikenIkes Hmmm. I think I might grab a glass of soup myself…
@MrMikenIkes @shahnm My new favorite soup
@ybmuG
you need to tighten that cap… it looks like a lot has evaporated!
Broccoli cheese first timer here. My local Panera recently folded, but the copycat recipe is excellent.
/image broccoli cheese soup
Cheerios - mix half honey nut and half plain cheerios. Then I don’t need sugar. Add milk and instant soup.
@Kidsandliz
yeah, but what kind of instant soup do you add?
@chienfou Smart aleck (grin).
@Kidsandliz
not yet and probably won’t (unless it’s to make shortcut egg drop soup if i get sick). and i do like soup. but it wouldn’t be something my partner would really be excited to eat for dinner and i don’t really eat lunch. made a big pot of chili last night though. and it must have really hit the spot because he went back for seconds at dinner and then for thirds sometime after 1am, based on the evidence in the kitchen this morning
Er more like I’ve been heating up chicken broth and drinking it daily. Have I sinned? Probably but its so goooood.
@suhsawn I do this with pho broth. that stuff is amazing. I’d buy it by the gallon if I could.
@carl669 @suhsawn Couldn’t you just buy whatever multiple of the size it’s available in to equal a gallon in total?
I’m just trying to help you achieve your dream.
@shahnm @suhsawn I could, buy that’s a lot of containers to lug around. I just want one giant container with an easy to carry handle.
@carl669 @shahnm Imagine an oil barrel but filled with pho. If only!
@shahnm @suhsawn with an easy pour spout! i’d be in pho-king heaven!
@carl669
I saw what you did there!
…with bacon!
@jconnell It’s the only way to make it right!
I made some amazing butternut soup yesterday for lunch. It was amazing.
I also made some chili last weekend that was a big hit with the family.
Since early September (the start of ‘fall’ even though technically it isn’t)
Gazpacho a couple of weeks ago during a wine tasting with friends
Several un-named hot soups with assorted ingredients that happened to be on hand and were delicious.
My wife makes some great (and hearty) soup.
I had cereal in milk. same thing.
My mom’s home made beef and vegetable soup with barley.
Chili
The best soup is cheese with crackers.Simply delicious taste is indescribable.