Rachel sent me an email about soup, and i started this long dissertation on soups. i might as well share with all-a y’all. i’m going to start doing a lot more soups in our normal repertoir of dishes.
growing up, we had a lot lot lot of beef stew (and spaghetti with meat sauce, because we could make the sauce go far). we never ever used chunks of beef, because ground beef is cheaper. to this day, i don’t use chunks of beef in my stew, because every time i’ve had it with chunks, it just didn’t seem right. i think i just prefer ground beef. it doesn’t get in the way of a spoonful like the chunks do.
now growing up, we made things as cheaply as we could, so there were a lot of canned items (as fresh veggies tended to cost more) in our soups. i still prefer it this way. except maybe frozen peas in place of canned ones.
my favorite soups to make:
Chicken & Dumplings - i’ve never made them for Frank, and the only time he ever had them was at Cracker Barrel, and he just thought they were ok. but mine are way better. i usually use chicken breasts from the freezer (warehouse bulk purchase, of course) for it, but the next time, i think i’m going to use a whole or half chicken. i cheat on my dumplings. never ever use Bisquick, but i’ve used Pioneer Baking Mix (good stuff - i also use it for pancakes and biscuits), and i’ve also used Jiffy Pizza Crust dough. that makes the best dumplings. since i’ve never used a whole or half chicken, i always use chicken broth instead of water, for the soup base, as well as for mixing the Jiffy. i’ve made scratch dumplings a few times, but Jiffy tastes just as good and is simple to do. lots of pepper, salt to taste. a little parsley.
Beef Stew - ground beef, 2 cans each of green beans, corn, whole or diced tomatoes, can of carrots (or 2 or 3 sliced carrots), 1 or 2 potatoes, 1 yellow onion, seasoned salt, black pepper, cayenne pepper, canned or frozen peas. and some tomato sauce. and paste if needed to thicken.
Turkey soup - turkey breasts (but next time i’m using a carcass and leftover turkey meat). large can or cans whole tomatoes. can or 2 of rotel. cans of green beans, corn, 1 can of veg-all (i know). seasoned salt, black pepper, good amount of cayenne.
Potato soup - buy Bear Creek can. fix like recipe says. add seasoned salt. put muenster cheese in bowl. pour soup over cheese. i know there are good potato soup recipes out there, but i’ve never made potato soup except this way.
bean soup - make with leftover beans from beans & cornbread. use all the leftover beans (mash them a bit), and in food processor or by hand, mix a can of whole tomatoes and a yellow or red onion. throw that in. i usually add a can of Rotel for good measure (i don’t think there’s anything that calls for tomatoes that shouldn’t have Rotel in it). throw in some diced ham, or a hamhock if you have one (is that a hamhock?). seasoned salt and cayenne to taste. yummy.
oyster stew - this recipe. the last time i made it, i used a pint of fully fat Half-N-Half and a pint of fat-free Half-N-Half (Land O’Lakes), and we couldn’t tell the difference. i don’t know if i’m brave enough to use a quart of fat-free HNH instead… usually i can’t tell the difference with milk, but FF sour cream is one of the foulest substances in history. so is HNH on the milk side, or the sour cream side? i dunno. anyway, i use way more than a pinch of cayenne, of course. and a lot of times, here on the coast i can’t find the fresh oysters, so i have to use canned.
i found a really easy chili recipe - i think Pampered Chef - and it takes very little time to prep. i think i’ve got it somewhere on my blog.
oh. have to go shower. massage day.