Posted on 01/10/2009 5:07:59 PM PST by metmom
In light of Campbell's decision to support the homosexual agenda by continuing to spend its advertising dollars in pro-homosexual publications, here is an opportunity to share your favorite soup recipes for those who do not wish to support Campbells any more.
Wow where can I get one of those?!!
Now that is funny (the slithering sink bacon was kinda gross)
Too bad, if one has a compromised immune system, a good bowl of chicken soup can't hurt.
Here it is....
You can join the fun over here....
ping
“Why don’t you make them the homemade way, in the microwave?”
LOL. Cute!
Great tips!
One of the things I always save in the freezer is “fresh” herbs.
I never seem to be able to use all the parsley or basil up before it goes bad. So I just put the remainder of what I can’t use into a zip-type plastic bag and freeze it.
When making a stock I crumple the plastic bag with the frozen herbs to separate the stem from leaves. Use the stems in the stock and save the leaves for to finish the soup.
That would be pasta e fagioli, aka “pasta fazool.” Macaroni and beans. Thanks for the recipe!
Joann37, there is a recipe you need to see before you buy more canned cream soup.
Jacque, your recipe for flavored white sauce is needed here too!
I would be careful of carrot peelings in stocks. The carrot, like most roots tend to rot from the outside in. The peelings you would get from most supermarket carrots are already pretty old (unless you buy the carrots with the tassel still on them) and could easily sour the vegetable flavor of your stock.
She was a live one alright. Some of the other things she came up with were unreal as well. But a sweet kid anyway.
I wouldn’t use them just because of the dirt aspect. Carrots are cheap enough that my peelings just go in the compost bin.
Oh, metmom, thank you so much!
Tonight we had thawed ham and bean soup, which I made from our Christmas Ham bone, from a spiral sliced ham, and then froze for a night when I didn’t want to cook.
It took me no time at all to make it, because I used Harmony House foods dehydrated veggies. Why did I use those? We have been snowed in since then, and these dehydrated veggies are the way to go!
Just tossed my left-over ham bone in the pot, added all the veggies we like, and simmered it all in a big stock pot on the stove. Water and chicken broth to cover.
In our Ham and Bean soup, we like (all dehydrated) chopped carrots, chopped celery, chopped onion, chopped scallions, chopped spinach, and a combo of northern white beans and pea beans.
We season this with bay leaves, garlic and other dried herbs, fresh ground black pepper, and not very much salt, for we leave that to the end. Salt seems to be intensified in freezing, and the ham is salty, anyway.
Making soup is pretty much figuring out your two basic ingredients, and then planning the “chorus”. Have fun with it, and don’t obsess. Taste as you go along, and add in very small amounts, depending on your family’s preferences.
Will post what I plan to do with some frozen chicken breasts I just thawed for tomorrow night’s dinner.
These are boneless and skinless, and I am thinking about either “ditalini” or rice. I will grill them quickly on the electric grill thingie (like George Foreman’s, but better), then dice them and add them to the soup at the end. I will use good chicken stock to simmer the veggies and grains.
If ditalini, I should probably use spinach and lentils as a back up theme. If I go to rice, it will be dehydrated mushrooms, shallots, carrots, and maybe some finely chopped broccoli.
All of the veggies are in my cupboard, dehydrated, because we are totally snowed in, and haven’t been able to get to the market since before New Year’s. We will probably get another 4 to 10 inches tonight, and I am sick of shoveling, but not sick of cooking!
Or “beans and greens soupa”
I found that grilled chicken doesn’t have a great flavor for soups, but maybe that’s just me.
The charcoal taste is great for cookouts but leaves bitter taste for the stock.
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