close

Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Talk

Why should YOU join our Glock forum?

  • Converse with other Glock Enthusiasts
  • Learn about the latest hunting products
  • Becoming a member is FREE and EASY

If you consider yourself a beginner or an avid shooter, the Glock Talk community is your place to discuss self defense, concealed carry, reloading, target shooting, and all things Glock.

We never talk about soup...

Discussion in 'Food Forum' started by ExxoticOne, Nov 24, 2003.

  1. I love soup...and it's getting cold here in Florida...60 degrees! What are some of your favorites...and feel free to post the recipe too:)

    I love home-made soup...Lobster Bisque, Black Bean, Italian Wedding Soup, Pasta Fagioli, Tortilla Soup, even Gazpacho...that and a few glasses of wine and I'm set. Best thing, most of the time you can make it low-cal or low-fat.
     
  2. Cali-Glock

    Cali-Glock Mountain Man

    5,684
    383
    Feb 11, 2002
    California Sierra Mnts
    Eric's Creamy Chicken Tomato soup


    4-5 cloves garlic (more or less depending on your garlic tolerance)
    12 ounce can condensed tomato soup
    12 ounces milk/cream
    12 ounces chicken broth
    1 t olive oil
    Chives

    Slice the garlic cloves into THIN slivers
    Heat olive oil in a pot, add the garlic slices, and gently sauté. (DON'T BURN)
    Add chicken broth (I dump this in before the condensed soup or milk//cream as the broth won't scald/burn when dumped into the hot pan) Then add the condensed tomato soup and milk (or cream) mix thoroughly and heat.

    Serve with some chopped chives sprinkled in the center of each bowl of soup.

    When I make this soup, I don't actually measure the milk/cream or the chicken broth. Sometimes I use less milk/cream, and more broth, other times, less broth, more milk/cream. (Rarely will I actually use the chives, but it makes for a nice touch when serving to company.)

    Delicious!!!

    When I was a bachelor, this would be part of what I would serve to unexpected guests. In addition to the soup, I would serve a mixed salad, and some pasta with homemade cream sauce. (Usually used cheese tortellini or whatever premium frozen pasta I had purchased on sale!)

    Whipping this little meal up for unexpected guests, always made a good impression.

    edited to add: the other day I made a low cal/fat version the other day - using non-fat broth, and non-fat half and half - tasted just as rich and was low in Weight Watchers Points (R) - (I forget how many points.)
     


  3. Patricia

    Patricia Wild at heart Millennium Member CLM

    3,399
    0
    Apr 5, 1999
    Flagstaff, AZ
    I love soup! I save the turkey carcass from Thanksgiving and make turkey soup. I throw the entire carcass in a huge pot with water, add some chopped carrots and celery, and a couple of onions. I don't chop the onions, just throw them in halfed because they get taken out later. I cook that for a couple of hours, strain all the bones out, and then salt and pepper to taste. Sometimes I add potaotes, or dumplings. The remaining turkey meat from the bones falls off and is very tender.
     
  4. blackopsglock

    blackopsglock smckma

    722
    0
    Oct 6, 2002
    Sams sells some soup called Bear Creek chunky potato soup that is out of this world.

    A lot like o charlies when you add some cheese to it.
     
  5. Shoeless

    Shoeless Gun Totin' Girl

    1,654
    0
    Nov 25, 2001
    Planet Earth
    I have discovered an easy way to make a fast and pretty healthy soup at the spur of the moment. It's not gourmet, but it is simple and not bad for me, and because it's so easy and fast, it has saved me many times from just grabbing something high-fat or sweet when I'm hungry.

    I buy:

    ~Many cans of chicken stock at the store (get the ones with the pop-tops, they are so easy)

    ~Canned corn, carrots, beans, peas, potatoes, whatever I'm in the mood for.

    ~Fresh or frozen spinach

    So when I want a fast healthy soup, I just open the can of stock, toss in the canned or frozen veggies that I want, and heat it to boiling on the stove. Presto, soup!

    Shoeless
     
  6. PatrolMom

    PatrolMom

    3,123
    29
    Feb 12, 2002
    Las Vegas
    1 pkg. Bear Creek Tortilla soup mix
    3 boneless/skinless chicken breasts
    olive oil
    1-2 cloves of garlic...smashed
    Sour cream
    Green onions...chopped
    Fresh tomato...chopped
    Black olives...pitted and sliced
    Corn tortillas...cut in strips and deep fried until crispy
    Avocado...sliced
    Chopped fresh cilantro

    Make soup according to directions
    Saute' garlic, olive oil and chicken until tender...slice
    Add chicken meat to soup

    Serve soup with a layer of chopped green onion, tomatoes, olives and crunch corn tortilla strips and avocado slices and cilantro

    Betcha you don't eat just one bowl...;f
     
  7. MrsKitty

    MrsKitty

    18,802
    31
    Mar 23, 2003
    >^..^<
    I know this stuff well;)
     
  8. hidden_19

    hidden_19 American Luxury

    103
    0
    May 12, 2003
    St.Pete, Florida
    moms chicken noodle, sorry no recipe...its a family secret. ;)
     
  9. Zak3056

    Zak3056 NRA Life Member

    821
    0
    Jul 29, 2001
    Greeneville, TN
    I'm more partial to stews than soups, myself.

    Zak's Beef Stew:

    3lbs sirloin tip roast
    2 cloves garlic (chopped)
    2 medium onions
    1 celery heart
    1 1/2lbs baby carrots
    6 medium-large potatoes
    Veggies of choice (I use corn, peas, maybe some green beans.)
    4 Cups beef stock/broth
    1 cup red wine
    1 small can tomato paste (optional)

    Cut roast into 1" cubes, and dredge cubes in flour. Brown meat in olive oil in pot over medium-high heat. Remove meat and set aside.

    Slice onions and celery heart, and add to pot along with chopped garlic. Add oil as needed to keep from drying out and sticking/burning. Saute until soft.

    Return meat to pot, and add stock, wine, and tomato paste if desired. Reduce heat to medium-low. Cook for 1 to 1 1/2 hours, stirring occasionally and skimming fat from surface.

    Cube potatoes, and add to stew along with baby carrots and veggies. Cook until potatoes are tender.

    Serve with garlic bread, biscuits, cornbread, dinner rolls, etc.
     
  10. BillCola

    BillCola Supreme Cmdr ®

    487
    0
    Jun 18, 2000
    Utopia
    Soup is the mark of a real chef. Soup is love. I love soup. Therefore I love love. ;3
     
  11. SmartOne

    SmartOne GoingIn CoverMe

    122
    0
    Nov 17, 2003
    ~2 If you want to make any of the soup recipes here taste better, head on over to your local health foods store and pick up a container of, either, white or red MISO. Very good tasting and the natural bacteria it contains is, also, good for you! (Miso is an old oriental martial arts secret!) I like mine with Sidearmor's turkey stock soup - yummm! ;)
     
  12. hwyhobo

    hwyhobo

    1,426
    0
    Jun 3, 2003
    Silicon Valley
    Miso is great. Another paste that I like to use is Sour Shrimp Paste from NR Instant Products of Thailand. It's great as a base for one of my favorite soups, Tom Kha Gai.

    However, one should be aware that both miso and sour shrimp paste are very salty, so make sure it agrees with your dietary requirements.

    BTW, in my area miso is available at any Asian supermarket. I never even thought of looking for it at a health food store. Live and learn.
     
  13. SanduneCC

    SanduneCC Senior Member

    1,106
    195
    Sep 10, 2001
    Boondocks, USA
    You want soup, I got your soup right here!

    Nothing like a bowl of PHO to make you feel loved all over.

    [​IMG]
     
  14. hwyhobo

    hwyhobo

    1,426
    0
    Jun 3, 2003
    Silicon Valley
    Oh, yeah... If you like seafood pho, and you're ever in San Jose, Pho Mai at the corner of Landess and Morrill (right on the border of Milpitas) makes the best one in this area.
     
  15. pizzaaguy

    pizzaaguy

    2,624
    2,592
    May 8, 2002
    Central Florida
    I made a pot of this last weekend. GOOD STUFF!

    Top Secret Recipes
    version of
    Chili's®
    Southwestern Vegetable Soup

    If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.

    6 cups chicken broth (Swanson is best)
    1 14.5-ounce can diced tomatoes, with juice
    1 cup water
    1 cup canned dark red kidney beans, with liquid
    1 cup frozen yellow cut corn
    1 cup frozen cut green beans
    1 4-ounce can diced green chilies
    1/2 cup diced Spanish onion
    1/2 cup tomato sauce
    6 corn tortillas, minced
    1 1/2 teaspoons chili powder
    dash garlic powder


    Garnish
    1 cup grated cheddar/jack cheese blend
    1 cup crumbled corn tortilla chips

    1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
    2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
    3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
     
  16. mhambi

    mhambi κολασμένος

    12,354
    2,166
    Sep 25, 2001
    215
    Creamy chicken broccoli.

    add 2 cups of chopped broccoli flowers to a skillet, almost cover with water. Add garlic salt to taste, cook until soft. Add chopped chicken (frozen, that hormel stuff, or a batch of fresh cooked), also about 2 cups.

    In a large* pot add one gallon of milk and one lb of butter. Raise heat slowly. Stir often. When almost boiling add sifted flour with a whisk until it starts to boil and thicken. Careful not to burn (gas range a plus here). When the consistency of heavy cream remove from heat and add 5 cups of grated cheddar cheese, and stir. Salt and pepper to taste. You should end up with a very thick base. Add broccoli, chicken and enough of the cooking water to get the thickness you desire. Simmer on low- I've found that with this soup, the longer it simmers on low, the better it is. (at least 1-2 hours)


    *I know this makes a lot of soup, I learned it at a particular eating establishment and had to cook enough to last through lunch...:)

    I hear that this soup is very good for your arteries... ;f
     
  17. mhambi

    mhambi κολασμένος

    12,354
    2,166
    Sep 25, 2001
    215
    Oh yeah, Soup.







    he used to post here, I remember him. ;f
     
  18. hwyhobo

    hwyhobo

    1,426
    0
    Jun 3, 2003
    Silicon Valley
    mhambi
    Yes, it makes them strong and resistant to bending.

    ~1