Tho not very often.
Food companies are now so focused on profit that it’s difficult to know what corners they are cutting using questionable ingredients and appetite stimulaters. Or how much they are taking away ingredients and adding water.
@awk I don’t go to a restaurant just for a soup, it’s usually part of the meal or an appetizer. Wonton soup with Chinese food. French onion at any restaurant that serves steak. Tom kha at the Thai/Asian restaurant.
@cranky1950 I need to borrow your mom. Mine is now too disabled to cook anymore. She used to make great beef and barley vegetable soup. I miss that. She’d start with beef bones from a roast.
I got some soup from Costco that comes in a plastic container, like you’d get potato salad in from a deli; really good! I guess that would fall under box? Regardless, I’m more likely using a can.
You left out all of the above. Because ås much as I eat soup it’s equally any of those possibilities. Although the last couple times it was out of the can because it was clam chowder and I’m way too lazy to make that. Oh Aldi fat and fit clam chowder is good.
Soup’s just about the easiest thing to make. Put some foods in some broth and turn the stove dial to ‘cook’. Blammo.
I freeze all the discarded bits of veggies and make/freeze broth from them routinely. Typically use it for other stuff, but if I’m feeling lazy… buncha-crap soup really is an effortless meal.
@smyle Mom used to teach kindergarten and they’d make “stone” soup. The kids would bring all sorts of things and the parents of these kids were surprised the kids ate and loved the soup they made in class since it was mostly vegetables and theoretically most of these kids wouldn’t eat one or more of them that were in the soup.
Homemade green chile chicken soup at home. Hot and sour soup with meal at Chinese restaurant, minestrone or Italian wedding soup with meal at Italian restaurant, pho as meal at Vietnamese restaurant, caldo de res as meal at Mexican restaurant. Both of those only if it’s very cold out, I rarely want just soup at a restaurant. Some places you can get a mini caldo like this one with your meal.
@compunaut Sure, although I usually just throw it together. But here’s the basics:
1 chicken breast, about 1-1.5lbs, cubed
32oz chicken broth or stock
4-6 red or Yukon gold potatoes, cubed
1 large yellow onion, chopped
1 medium zucchini or green Mexican squash, sliced
1 yellow squash, sliced
4-8 oz frozen corn (as much as you like)
4 oz (to taste) fresh roasted or frozen green chile, chopped
Sour cream and/or Monterey jack cheese shreds (if you have access to asadero or Mennonite cheese use that) plus oregano as garnish
If you want the soup to look more attractive, brown the chicken, potatoes and onions in a little butter. You can do this in your saucepan if you are cooking on the stovetop and just add the rest of the ingredients. In a saucepan or crock pot, add chicken, potatoes, onions, squash, corn and chile, in that order. Add chicken broth just to cover for chunky soup, for a more soupy soup, add more broth. On stovetop, bring to low boil then simmer on low heat for about an hour, less time if you prebrowned the meat and potatoes or if you cut them very small. Soup is ready when potatoes are tender. In crockpot, same setup, cook on low till potatoes are tender, I generally go with about 6 hours. I add a squeeze of lime to each serving, but I put lime in everything. Serve with a dollop of sour cream and/or jack cheese shreds and a sprinkle of oregano as garnish. Goes great with garlic bread.
I don’t make my own broth/stock, because that’s way too much work, so my soups are probably killing me with sodium. But “chop things, throw in pot, wait” is the only kind of cooking I’m any good at. I found a working bread machine at a thrift store for $6 last fall, so it’s been a soup-and-bread kind of winter!
@DrWorm My answer is no. That’s a slippery slope, if the answer is yes then the next question is whether you had to raise the chicken and grow the vegetables yourself. As Carl Sagan said 'If you wish to make an apple pie from scratch, you must first invent the universe.'
@DrWorm I’ll usually call those things homemade instead of “from scratch.” When I think of scratch made stuff, I think of cakes, cookies, or breads that don’t come from a box.
cereal.
@carl669 Now that’s a callback!
I’m lazy. Guess my vote.
@f00l
You don’t eat?
@DVDBZN
That would save me time and money. Bod not crazed about that idea tho.
@f00l A public records request revealed “From a can”
@jqubed
Your FOIA request result is correct.
Tho not very often.
Food companies are now so focused on profit that it’s difficult to know what corners they are cutting using questionable ingredients and appetite stimulaters. Or how much they are taking away ingredients and adding water.
So I usually avoid that sort of product.
My local Safeway actually has an excellent soup bar. $4.99 a quart, and they usually feature 4 different flavours a day. I take it home and enjoy.
@ruouttaurmind “flavours?!” You ain’t from around these parts, are you?
@jqubed I still communicate a lot with the UK. Auto correct on my tablet was set to UK English.
@ruouttaurmind
Why not talk and write like one of us, if you’re a native?
Those U.K. People might think it’s “cute” perhaps.
@f00l They give me grief, actually. “Oy! He’s gone all American on us, he has!”
@ruouttaurmind
So you’re an American. Brag about it like you’re an American already.
Let them pretend to depise you. It’ll be fun.
My wife has been making lots of different soups (from scratch) in the slow cooker. Most have been pretty tasty.
One of the first three. I don’t think I’ve ever gotten soup at a restaurant. Why go out to eat just to get soup?
Wait… does chili count as soup? Does the supermarket hot bar count as a restaurant?
@awk I had the best soup of my life at a restaurant (Guy Savoy: cauliflower soup)
@awk
Well, Olive Garden has good soups for only $6, with “unlimited” breadstick and soup refills.
@awk Soups with hand pulled noodles in them are not a thing I can pull off at home. Likewise with hotpot.
@awk I don’t go to a restaurant just for a soup, it’s usually part of the meal or an appetizer. Wonton soup with Chinese food. French onion at any restaurant that serves steak. Tom kha at the Thai/Asian restaurant.
Are you watching me? How did you know I was eating soup?
It’s homemade, from my freezer.
@KDemo What? Your freezer made you soup? I want a freezer like that.
@Kidsandliz I think mom made it and froozded it.
@cranky1950 I need to borrow your mom. Mine is now too disabled to cook anymore. She used to make great beef and barley vegetable soup. I miss that. She’d start with beef bones from a roast.
Classically
Made
French
Onion
Soup
Done
The
Right
Way.
I got some soup from Costco that comes in a plastic container, like you’d get potato salad in from a deli; really good! I guess that would fall under box? Regardless, I’m more likely using a can.
Chicken canoodle from scratch. Although, I buy soup stock to save time.
@PocketBrain dåmn, another chicken plucker
You left out all of the above. Because ås much as I eat soup it’s equally any of those possibilities. Although the last couple times it was out of the can because it was clam chowder and I’m way too lazy to make that. Oh Aldi fat and fit clam chowder is good.
Soup is just a fancy name for “petri dish”.
I have an awesome recipe for lentil and sausage soup (though it straddles the line between “soup” and “stew”.)
But I also buy, say, hand pulled noodle soup. Or go out for hotpot.
All depends on what I’m wanting, really.
HEB brand minestrone is really good.
Soup’s just about the easiest thing to make. Put some foods in some broth and turn the stove dial to ‘cook’. Blammo.
I freeze all the discarded bits of veggies and make/freeze broth from them routinely. Typically use it for other stuff, but if I’m feeling lazy… buncha-crap soup really is an effortless meal.
The best soup:
Cheap and easy
@smyle
@smyle Mom used to teach kindergarten and they’d make “stone” soup. The kids would bring all sorts of things and the parents of these kids were surprised the kids ate and loved the soup they made in class since it was mostly vegetables and theoretically most of these kids wouldn’t eat one or more of them that were in the soup.
@Kidsandliz One of the other teachers in my elementary school did the same. They read this book* and then made the stone soup.
*This was in the mid-70’s - the book I link to says '86, but if you look at it, that date was for the updated illustrations, the original was in '68.
@smyle It’s much older than that, I remember Beth Chollar reading it on Storytime in the early 50s and it was old then.
@cranky1950 The story itself is older than that, even, according to Wikipedia.
I learned something today!
Homemade green chile chicken soup at home. Hot and sour soup with meal at Chinese restaurant, minestrone or Italian wedding soup with meal at Italian restaurant, pho as meal at Vietnamese restaurant, caldo de res as meal at Mexican restaurant. Both of those only if it’s very cold out, I rarely want just soup at a restaurant. Some places you can get a mini caldo like this one with your meal.
@moondrake
Ahhhhh …
@moondrake Can you share your green chile chicken soup recipe?
@compunaut Sure, although I usually just throw it together. But here’s the basics:
1 chicken breast, about 1-1.5lbs, cubed
32oz chicken broth or stock
4-6 red or Yukon gold potatoes, cubed
1 large yellow onion, chopped
1 medium zucchini or green Mexican squash, sliced
1 yellow squash, sliced
4-8 oz frozen corn (as much as you like)
4 oz (to taste) fresh roasted or frozen green chile, chopped
Sour cream and/or Monterey jack cheese shreds (if you have access to asadero or Mennonite cheese use that) plus oregano as garnish
If you want the soup to look more attractive, brown the chicken, potatoes and onions in a little butter. You can do this in your saucepan if you are cooking on the stovetop and just add the rest of the ingredients. In a saucepan or crock pot, add chicken, potatoes, onions, squash, corn and chile, in that order. Add chicken broth just to cover for chunky soup, for a more soupy soup, add more broth. On stovetop, bring to low boil then simmer on low heat for about an hour, less time if you prebrowned the meat and potatoes or if you cut them very small. Soup is ready when potatoes are tender. In crockpot, same setup, cook on low till potatoes are tender, I generally go with about 6 hours. I add a squeeze of lime to each serving, but I put lime in everything. Serve with a dollop of sour cream and/or jack cheese shreds and a sprinkle of oregano as garnish. Goes great with garlic bread.
I don’t make my own broth/stock, because that’s way too much work, so my soups are probably killing me with sodium. But “chop things, throw in pot, wait” is the only kind of cooking I’m any good at. I found a working bread machine at a thrift store for $6 last fall, so it’s been a soup-and-bread kind of winter!
My wife’s beer cheese soup and homemade pretzels she made for the Super Bowl.
/image beer cheese soup
I’m not sure I have ever even had soup “made from scratch”. If you use broth, does that no longer qualify as scratch? Honestly don’t know the answer.
@DrWorm I was wondering that myself.
@DrWorm My answer is no. That’s a slippery slope, if the answer is yes then the next question is whether you had to raise the chicken and grow the vegetables yourself. As Carl Sagan said 'If you wish to make an apple pie from scratch, you must first invent the universe.'
@DrWorm I’ll usually call those things homemade instead of “from scratch.” When I think of scratch made stuff, I think of cakes, cookies, or breads that don’t come from a box.
@moondrake
Hey, I always make all my soups starting with universe creation from scratch!
Every time.
@moondrake
You left this out:
liquidy
Soup made (mostly) from scratch in a pressure cooker. Pressure cookers work somewhat like slow cookers for those of us who lack patience.