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  1. #1
    Join Date
    Apr. 10, 2006
    Posts
    7,354

    Default Favorite Soup Recipe

    House full of the flu.... craving some good soup....

    Bonus points if the recipe is gluten and dairy free, LOL.
    We couldn't all be cowboys, so some of us are clowns.



  2. #2

    Default

    I am simmering white beans in a ham stock with cajun tiger sauce.Make sure you are cold when you eat it ;>
    Production Acres,Pro A Welsh Cobs
    I am one of the last 210,000 remaining full time farmers in America.We feed the others.


    1 members found this post helpful.

  3. #3
    Join Date
    Dec. 20, 2003
    Location
    N. Augusta, SC (but forever a BUCKEYE!)
    Posts
    1,701

    Default

    I ADORE this one: Sweet Potato & Roasted Pepper Bisque
    (Note: This is for ONE serving--multiply it if you want left overs)

    Ingredients

    1 sweet potato (aka garnet yam)
    ¼ red bell pepper
    1 cup vegetable broth or water
    1 tsp. finely grated peeled ginger root
    1½ tsp. extra virgin olive oil
    2 tsp. miso paste, diluted in 1 tsp. hot water
    Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)


    Directions

    Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

    Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

    Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

    Nutrition

    220 calories
    7 g fat
    1 g saturated fat
    0 mg cholesterol
    530 mg sodium
    35 g carbohydrate
    6 g fiber
    3 g protein
    509 mg potassium
    Random horse pics http://www.flickr.com/photos/glfprncs/
    Talk to me about fitness or nutrition (I'm an A.C.E. Certified Personal Trainer)!
    My blog! http://personalsweatequity.blogspot.com/



  4. #4
    Join Date
    Nov. 13, 2005
    Location
    between the mountains and the sea, North Carolina
    Posts
    2,936

    Default

    French Onion Soup! I actually use a Jamie Oliver recipe for it, so I guess its really 'English' Onion Soup! http://www.jamieoliver.com/recipes/v...h-sage-cheddar - it'd still be good without the cheese!
    "Choose to chance the rapids, and dare to dance the tides" - Garth Brooks
    "With your permission, dear, I'll take my fences one at a time" - Maggie Smith, Downton Abbey


    1 members found this post helpful.

  5. #5
    Join Date
    Nov. 2, 2001
    Location
    Packing my bags
    Posts
    31,872

    Default

    cheater Vegetable Soup:
    one big bottle (2 qt?) of vegetable juice of choice
    one bag of frozen vegetables - of choice of course

    heat juice in pot, add vegetables, let simmer until warm.
    Season to taste (italian Seasoning, salt, pepper, hotsauce, whatever you like)

    enjoy.
    Quote Originally Posted by Mozart View Post
    Personally, I think the moderate use of shock collars in training humans should be allowed.



  6. #6
    Join Date
    Feb. 20, 2011
    Location
    Dutchess county, NY
    Posts
    910

    Default

    4tbs butter
    2 cups chopped onions
    12 large carrots (1 1/2-2 lbs) peeled and chopped
    4 cups chicken stock
    1 cup orange juice
    Sal, pepper, orange zest

    Melt butter add onions cover low heat for 20-25 minutes
    Add carrots and chicken stock boil, reduce heat simmer about 30 minutes
    Strain soup and process solids
    Return purée to pot, add orange juice add stock until soup is desired consistency

    From "silver palate"



  7. #7
    Join Date
    Jun. 14, 2006
    Location
    VA
    Posts
    11,372

    Default

    I have a good potato/leek soup and a good turkey soup recipe. But neither meet your criterion OP. I'm sorry!

    How about taco soup? No gluten and no dairy.
    A good horseman doesn't have to tell anyone...the horse already knows.

    Might be a reason, never an excuse...



  8. #8
    Join Date
    Nov. 1, 2007
    Location
    ....in a classroom in Fl, by the ocean
    Posts
    3,765

    Default

    dig your turkey carcass out of the trash.....place it in a big ole' pot,
    cover with water.
    chop up celery, onions, carrots, potatoes, salt and pepper to taste and put them in the pot.
    cover
    bring it to a boil
    drop temp.
    let it sit on low for several hours. (overnight is best)
    then get some left over turkey chop that up and place it in the pot.
    serve when meat is heated throughout.


    You can make some egg noodles and pop them in the pot too, but I don't know if they are gluten free. Or get some GF noodles.


    1 members found this post helpful.

  9. #9
    Join Date
    Jan. 17, 2008
    Location
    Dutchess County, New York
    Posts
    4,082

    Default

    Lentil soup, or split pea with ham.

    (I just dump a bag of either bean in a pot with some chicken or turkey stock. If I want to make a bit more of an effort I saute an onion in some olive oil first, and add ham chunks at the end, or cut up bits of carrot).



  10. #10
    Join Date
    Jul. 23, 2003
    Location
    itty bitty town, GA
    Posts
    3,003

    Default

    Quote Originally Posted by Event4Life View Post
    French Onion Soup! I actually use a Jamie Oliver recipe for it, so I guess its really 'English' Onion Soup! http://www.jamieoliver.com/recipes/v...h-sage-cheddar - it'd still be good without the cheese!
    There's nothing I love more than French Onion Soup in the winter. I have a recipe where the onions are first caramelized and then added to the broth, I made 30 servings of it a few weeks ago and froze most of it. The stuff tastes even better thawed and reheated.

    OP - my recipe might fit what you're looking for as long as you leave out the cheese. The cheese is good in it, but definitely not a necessity. I'll post it later on this evening.
    Susan N.

    Don't get confused between my personality & my attitude. My personality is who I am, my attitude depends on who you are.


    1 members found this post helpful.

  11. #11
    Join Date
    Jan. 31, 2003
    Posts
    18,472

    Default

    Put together about three cups of different kinds of beans. Soak all night and rinse in the morning.

    In the morning, saute up two big onions and half a head of garlic. Add some carrots if you re really ambitious. Throw them in the crockpot with your beans. Add half cup lentils and half a cup brown rice, salt, pepper and a vegetable bullion cube. I throw in a shake of red pepper.

    Four hours or so before dinner rinse and chop up a big bunch of kale. Then forget about it except for the occasional stir until dinner time.

    I swear it is so good people beg me for the recipe. It is that simple. Kids love it.
    "Kindness is free" ~ Eurofoal
    ---
    The CoTH CYA - please consult w/your veterinarian under any and all circumstances.


    1 members found this post helpful.

  12. #12
    Join Date
    Jul. 23, 2003
    Location
    itty bitty town, GA
    Posts
    3,003

    Default

    French Onion Soup with Mushrooms


    • 1 lb mushrooms, cleaned and chopped
    • 2 tablespoons butter (or olive oil)
    • 4 cups yellow onions, quartered
    • 4 cloves garlic, minced
    • 4 cups broth (beef is traditional, but you can use chicken or vegetable)
    • 1 cup white wine
    • Shredded cheese of your choice (2 Tbsp. per svg.)
    • Salt and pepper to taste


    Instructions


    • Begin by caramelizing the onions. Melt a tablespoon of butter in a large soup pot over medium-high heat. Add onions and cook until they're soft, about 10 minutes.
    • Reduce the heat to low. Let the onions cook until they're brown and caramelized, about 40 minutes while stirring occasionally. When they're done, transfer them to a bowl.
    • Bring the heat back up to medium-high and melt the other tablespoon of butter in the same soup pot. Add the mushrooms and garlic and cook about 10 minutes.
    • Add the onions back into the pot along with the wine and broth. Bring the mixture to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
    • Top with croutons and cheese and serve hot. Yum!


    Just leave croutons and cheese off to make it dairy and gluten free. Also use very dry white wine for a better flavor.
    Susan N.

    Don't get confused between my personality & my attitude. My personality is who I am, my attitude depends on who you are.


    4 members found this post helpful.

  13. #13
    Join Date
    Jan. 6, 2003
    Location
    CT
    Posts
    3,461



  14. #14
    Join Date
    Dec. 1, 1999
    Location
    flyover country
    Posts
    2,106

    Default Corn Chowder! But not dairy free.

    I will post in case anyone else would like it. I LOVE this soup.
    Boil a couple of potatoes, I use the Yukon gold, about 4-5 depending on how much soup you are making. Start with bacon, I use about 1/4 lb, if you don't eat bacon, just use olive oil. Chop 1 onion, two if you really like onion! Soften them in oil or bacon grease. Add the tops of a bunch of celery, well chopped. When onions and celery are softened, add about 1 T of flour. Begin stirring. Begin adding milk. Now I use skim. You could probably get better soup if you use 2% or whole, but eeeww, I can't drink that stuff! Add a little milk, stir, and watch it thicken. Add a little more milk. Add cut up potatoes, stir, and watch it thicken more. Then add canned, or frozen corn. I usually use a frozen bag of corn, the whole bag, and about a quart of milk. When the consistancy is to your likeing, spoon it into a bowl, and crumble bacon on top. It is usually better on the second day.
    Another killer of threads


    1 members found this post helpful.

  15. #15
    Join Date
    Sep. 5, 2011
    Posts
    2,966

    Default

    Quote Originally Posted by EqTrainer View Post
    Put together about three cups of different kinds of beans. Soak all night and rinse in the morning.

    In the morning, saute up two big onions and half a head of garlic. Add some carrots if you re really ambitious. Throw them in the crockpot with your beans. Add half cup lentils and half a cup brown rice, salt, pepper and a vegetable bullion cube. I throw in a shake of red pepper.

    Four hours or so before dinner rinse and chop up a big bunch of kale. Then forget about it except for the occasional stir until dinner time.

    I swear it is so good people beg me for the recipe. It is that simple. Kids love it.
    Don't you have to add some water to the crockpot?


    1 members found this post helpful.

  16. #16
    Join Date
    Apr. 10, 2006
    Posts
    7,354

    Default

    Thanks guys for all these yummy recipes.... and I learned tonight that coconut milk will work fine as a milk/cream substitute in soup recipes.

    Gonna file these all away... I've been on a serious soup kick lately.
    We couldn't all be cowboys, so some of us are clowns.



  17. #17
    Join Date
    Jan. 31, 2003
    Posts
    18,472

    Default

    Quote Originally Posted by Bacardi1 View Post
    Don't you have to add some water to the crockpot?
    Common sense is not so common?
    "Kindness is free" ~ Eurofoal
    ---
    The CoTH CYA - please consult w/your veterinarian under any and all circumstances.


    1 members found this post helpful.

  18. #18
    Join Date
    Jul. 20, 2007
    Posts
    286

    Default best soup for cold season

    Chicken stock (the best is from Jane Brody's good Food Book)
    2 pounds (approximately) chicken scraps
    Cold water to cover (at least 2 quarts)
    1 large onion, peeled and stuck with 3-4 cloves
    1 large clove garlic, peeled
    1 to 2 ribs celery, halved crosswise
    1 to 2 carrots, peeled and cut into chunks
    1 bay leaf
    2 or more sprigs parsley OR 1 tablespoon dried parsley flakes
    1 tsp tarragon
    1/2 tsp thyme
    1/2 tsp dillweed
    Salt to taste (optional)
    12 peppercorns OR 1/2 tsp freshly ground black pepper

    Place all the ingredients in a large pot. Bring the liquid to a boil, reduce the heat, partially cover the pot, and simmer the stock for at least 1 hour. The longer the stock cooks, the richer it will become; but don’t cook it so long that that broth boils away.


    then take chicken and stock and make chile lime soup!

    add veggies of choice
    I like corn, zucchini, carrots, potatoes, broc, tomatoes, yellow squash

    add 1/2 cup hatch green chile
    juice of a few limes
    top with Cilantro


    yummy!



  19. #19
    Join Date
    Sep. 5, 2011
    Posts
    2,966

    Default

    Quote Originally Posted by Bacardi1 View Post
    Don't you have to add some water to the crockpot?
    Quote Originally Posted by EqTrainer View Post
    Common sense is not so common?
    It's not a question of "common sense" dear. It's a question of quantity & end result. Too little water = sludge. Too much water = slurry. Just figured the recipe poster would enlighten us as to how much water she adds.


    1 members found this post helpful.

  20. #20
    Join Date
    Mar. 26, 2005
    Location
    Back to Normal.. or as close as I'll ever get
    Posts
    9,483

    Default

    Quote Originally Posted by Bacardi1 View Post
    It's not a question of "common sense" dear. It's a question of quantity & end result. Too little water = sludge. Too much water = slurry. Just figured the recipe poster would enlighten us as to how much water she adds.
    Sorry, EqT - I gotta side with Bacardi1 here.

    Crockpots are finicky about liquids and even a ballpark figure would help.
    I guess you could start out w/adding no water, then adjust as it cooks, but for me a crockpot gets put together in the early morning then simmers on Low all day while I'm at work.
    Otherwise the bean soup sounds Yum-O!
    *friend of bar.ka*RIP all my lovely boys, gone too soon:
    Steppin' Out 1988-2004
    Hey Vern! 1982-2009
    Cash's Bay Threat 1994-2009


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