All about Soup!

My DH loves potatoes, but hates pasta and rice. What's up with these boys?! 

Mine's the same. So annoying. 

I made minestrone today for dinner.  I don't use a set recipe and it's a bit different each time depending on what's in the fridge, etc., but here's how I made it today:

In a big pot, I sauteed an onion for about 20 minutes in a little olive oil and then added 2 celery stalks, chopped up fairly fine and sauteed a bit more til celery started to soften.

I added a teaspoon of salt and a couple tbsps of pesto, a third of a large jar of Lloyd Grossman's tomato sauce that needed using up, a tin of tomatoes (I'd use two tins if I hadn't used Lloyd's), two tsps on Italian seasoning, one tsp of chili powder, and a veggie stock cube.

I added the rest of my veggies (all chopped fairly small, but not tiny) which were one pepper, two carrots, one courgette, a pack of flat green beans (not sure of the real name), and added water to cover.  Obviously you can use any veggies you like or have on hand.  Other times I've used broccoli, green beans, kale, mushrooms, butternut squash, leeks.

I bring it all to a boil and simmer until the veggies are tender, adding water as it cooks down.  When it's done I add a tin of beans (any kind you like, add two tins if you want it more bean-y) and a few handfuls of already cooked small pasta like elbow macaroni.

How big are the tins of tomatoes and beans?

How big are the tins of tomatoes and beans?

Normal standard size.  I'll check the cupboard.....400 grams.

Normal standard size.  I'll check the cupboard.....400 grams.

Thanks, Andee.  I can now for something in the US about the same size.

Thanks, Andee.  I can now for something in the US about the same size.

It's pretty close to your standard sized can of tomatoes / beans in the US.  Enjoy!

huh, never would have thought of putting chili powder in Minestrone... I'll have to give it a try. I use a recipe based on something from Good Food and the first time it was really good but has just started gone down hill since then.  I'm going to give it one last go, doing exactly what I did last time and see how that works.

huh, never would have thought of putting chili powder in Minestrone...

Just gives it some heat.  Use more if you like stuff really hot (I don't!) or less depending.  I got the idea to use chili powder from Lloyd Grossman because one of his Italian pasta sauces is chili and something else and it's got a kick to it, so I thought chili in Italian must be OK then. 

I thought chili in Italian must be OK then. 

D thinks Chili belongs in everything.  In just 3 weeks we've gone through 2 bags of chilies and an entire bottle of crushed red pepper flakes (I think they're called crushed chili flakes here?) 

Good thing I like things spicy. 

Not really soup, but I made a lovely corn chowder for lunch today, using this recipe:

http://uktv.co.uk/food/recipe/aid/516546

I'm not sure who that Simon Rimmer is, other than having a really unfortunate name.    I just used the recipe as a guide though (I picked that recipe from online because I already had everything it called for in the house) - I had to add more liquid because it got very thick, very fast (maybe I threw in too much flour, because I didn't measure it)...I also didn't have 4 cobs of corn, just 2 that came in this week's veg box, but it was plenty.  I also put in carrots because I thought it seemed like a good thing to do, and since my bacon lardon pieces weren't smoked, I added some liquid smoke to the chowder instead.  Oh and a stock cube too.  It was very thick & chunky & delish - have some left for tomorrow's lunch too!

Not really soup, but I made a lovely corn chowder for lunch today, using this recipe:

http://uktv.co.uk/food/recipe/aid/516546

I'm not sure who that Simon Rimmer is, other than having a really unfortunate name.    I just used the recipe as a guide though (I picked that recipe from online because I already had everything it called for in the house) - I had to add more liquid because it got very thick, very fast (maybe I threw in too much flour, because I didn't measure it)...I also didn't have 4 cobs of corn, just 2 that came in this week's veg box, but it was plenty.  I also put in carrots because I thought it seemed like a good thing to do, and since my bacon lardon pieces weren't smoked, I added some liquid smoke to the chowder instead.  Oh and a stock cube too.  It was very thick & chunky & delish - have some left for tomorrow's lunch too!

See!  You do like soup!  Chowder is soup--a thick soup. 

Not really soup, but I made a lovely corn chowder for lunch today, using this recipe:

http://uktv.co.uk/food/recipe/aid/516546

I'm not sure who that Simon Rimmer is, other than having a really unfortunate name.    I just used the recipe as a guide though (I picked that recipe from online because I already had everything it called for in the house) - I had to add more liquid because it got very thick, very fast (maybe I threw in too much flour, because I didn't measure it)...I also didn't have 4 cobs of corn, just 2 that came in this week's veg box, but it was plenty.  I also put in carrots because I thought it seemed like a good thing to do, and since my bacon lardon pieces weren't smoked, I added some liquid smoke to the chowder instead.  Oh and a stock cube too.  It was very thick & chunky & delish - have some left for tomorrow's lunch too!

Think a tin or two of corn would work instead of the ears? I may need to make this for tomorrow with some bacon sarnies - although i don't have any potatoes, celery or bay leaves...

My favourite soup is based on Moosewood's Very Cheesy Potato Soup.  Very rich and creamy and filling and great for a nice winter soup.

I found a similar recipe online, but it's wrong.  I'll find mine and post it later.

Yeah, I would use either tinned corn, or frozen corn, if that's what I had.

I haven't read this whole thread, so apologies if you've seen this, but Food Network has 50 easy soups up on their site now.

http://www.foodnetwork.com/recipes-and-cooking/50-easy-soups-1--10/index.html

I am a soup lover as well. My favorite is Butternut squash soup.

This serves 4.

Butternut squash is very hard to peel so I boil the squash for about 10 minutes until the skin is soft then I peel it. It used to be a mission to peel the squash without cutting a finger or two.

I use:

2 tablespoons butter
1 small onion
1 stalk celery
1 medium carrot
2 medium potatoes
1 medium butternut squash - peeled, seeded, and cubed
32 ounces (liquid) chicken stock
salt and freshly ground black pepper to taste
I also use a bit of nutmeg
Cilantro/ Coriander

Directions
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add salt and pepper and nutmeg. Bring to a boil and reduce heat to low, cover pot, and simmer 35 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot. I chop a bit of coriander on top of each plate and serve with garlic bread.

I haven't read this whole thread, so apologies if you've seen this, but Food Network has 50 easy soups up on their site now.

http://www.foodnetwork.com/recipes-and-cooking/50-easy-soups-1--10/index.html

Oh yum! Thanks!