Potato and corn soup with smoked bacon. Forgot some things. Chicken stock(home made) . Make a vey thick soup. Take out roughly what you need and add milk,cream etc to thin it out. Serve with a bottle of “Franks Hot Sauce” on the side

 

Potato and corn soup with smoked bacon

I guess i could add corn to this one.

 

Just a question, a pound of bacon AND bacon bits?

 

Yes I like my bacon and the grease adds flavor.

 

I'm going to keep waiting for something that sounds delicious.

 

I'm from Maine so a fish, clam or seafood chowder is my go to.

As someone else already mentioned, a broccoli and / or potato with bacon and cheese soup is always good too.

 

Prepared lobster or crab bisque from the refrigerator section at BJ's. $12 for 2 containers.

 

🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮

 

Home made vegetable soup.

 

I love thick hearty soups, or stews, so almost anything meaty and thick is tops on my list. Beef or chicken stews are right up at the top for me. But chilli is also right up there too!

 

When you can dump the ingredients in a crock pot or pressure cooker and dinner is automagically done.

 

I hope I'm not breaking any rules showing somebody else's recipe. Its readily accessible online.
I'm not that big on soup, but my wife sure is. This one is quick and easy. And tastes pretty good.

 

made it easy for everyone to see./

 

White bean soup- Family favorite
1 lb Navy or Great Northern Beans
degassify beans.. Beans have oliosaccarides which are indigestible and create gas. They are fortunately water soluble. Soak overnight and rinse thoroughly, cover again with lots of water, bring to a boil and lower to simmer an hour or more. Do this twice or more. Always rinse thoroughly. This works with all beans and legumes. Takes a while, but worth it.

2 large onions diced
5-6 cloves garlic minced
1 lb beef smoked sausage cut onto 1/2" rounds
3 o4 4 medium potatoes diced small
16oz can kernel corn
kosher salt & black pepper to taste
1 tblspn cumin
1/2 tspn red pepper
tblspn worchestershire sauce
beef broth or Tones Soup base with water

brown sausage in oil (I like olive oil)
add onions and saute' until translucent
add garlic for another minute or two
add beans, potatoes and corn
add broth to cover well
add spices and sauce
bring to a boil and simmer for as long as you like, check beans for softness, should mash easily with the back of a spoon gets a little better on the second day.

Rick

 

Same but with smoked left over ham, instead of sausage. The Mexican herb epazote reduces gas as well!

 

Chilli is my favorite..

 

Chilling is my favorite..

I didn't mention chili earlier because I don't consider it a soup but, I'm with you on that. I have a big pot of chili Colorado in the fridge right now. I've been eating it since Saturday. Big chunks of pork shoulder in thick chili sauce spooned over some hot rice. It doesn't get much better.

 

Some homemade minestrone soup, using what we’ve got in the fridge. Good comfort food on cold evenings. Graded parm on the top is a great touch.

 

Wow!! A couple sound good!

First up: Beef and barley vegetable soup:
1. Boil one package of short ribs (1/2 pound of leftover beef roast or prime rib). I add powdered beef broth to the liquid. Cool and dice meat.
2. Add chopped celery, carrots (1/2 cup each); 1/4 cup dried onion (lately, I've been reconstituting dried onion in warm water-a trick I learned while working McDonald's in college!)
3. Add one small can Rotel (or, diced tomatoes).
4. Simmer until veggies are almost done. Add about 1 cup of barley (I like more). Simmer until barley is done, adding liquid if necessary.

Tortilla soup: My mom asked me to make this for her when we were visiting in SoCal. Later that night, we heard that she had passed!
1. 3-6 corn tortillas into strips. fry (or bake) until crisp.
2. Boil one chicken breast in chicken broth until cooked through. Cool and dice/shred.
3. Reduce liquid a little !
3. Add dried onion, diced celery, carrot, poblano or Bell pepper (optional=can overpower the taste). Return chicken, add one small can Rotel (or one can diced tomatoes and one can diced green peppers-I like Hatch). Simmer. Season with garlic, cumin, adobe, chili powder to taste.
4. To serve, place fried tortilla strips in bowl Add grated cheese (optional),ladle soup. Serve with fresh cilantro, additional tortilla strips, diced avocado, hot sauce.

Potato Soup (slightly different from above:
1. Peel and coarsely dice 4-6 Russet potatoes.
2. Boil until just soft. Save 1/2 of the water; discard the rest.
3. Dice and fry 2-4 strips of bacon. Add to the potato. water, along with about 1/4 cup shredded carrot and 1/4 cup finely diced celery.
4. Add 1 pint heavy whipping cream and one stick of butter. Season with black pepper (sparingly!)
5. Mash a few of the potato chunks to thicken. Simmer until done.
6. Serve with a good warm sourdough bread or cheese biscuits. Garnish with parsely.

 

Gram used to make oxtail veggie soup. Don't remember last time I saw an oxtail at grocery store. Sure remember how good it was..

 

We have it around here in Maine but, because it is somewhat in vogue now, it is more expensive than most meats. I think you can find it at Sams Clubs too.

 

Kitchen Sink Soup

Add whatever meat you have to soup pot, preferably with a bone.
Cover with plenty of water and begin to simmer.
Bust out anything that's a vegetable and chop it up and throw it in. (not out of the can, c'mon man)
Simmer at low boil till you think you need to add more water.
So add more water and continue to simmer till your back to the same point.
Remove any bones now. Add water to desired quantity.
Taste it. Then add any spices that smell like they belong in the pot till it tastes good.
Keep cooking till its good and ready.
Cook time: All darn day is the best.

 

Kitchen Sink Soup

Add whatever meat you have to soup pot, preferably with a bone.
Cover with plenty of water and begin to simmer.
Bust out anything that's a vegetable and chop it up and throw it in. (not out of the can, c'mon man)

I call mine "trash soup."

I use a grocery store rotisserie chicken skeleton and whatever vegetables that may be near the end of their useful life. Maybe throw in a can of expired chicken soup from my disaster supplies. Usually add brown rice or barley and some bacon grease. I use store-bought bone broth instead of water.

My parents came up through the depression and it rubbed off on me.

 

What's with the vegetable soups and creamy cheese soups? As for corn I'll eat it if it's a tortilla or cornbread. But I eat nothing with canned or frozen corn included in the dish. Yes I'm picky and that's why I don't accept dinner or party invites.

 

Or, CANNED PEAS!!!

 

Knoblauch https://cookpad.com/us/recipes/364093-cream-of-garlic-soup-knoblauchcremesuppe

Yes Cream of Garlic. Fantastic soup.

 

Definitely clean your sinuses.

 

Favorites?

Seafood gumbo. Tortilla soup. Clam chowder (several versions). Lobster bisque.

And if folks are allowed to include chili, then I'll throw crawfish etouffee into the ring.

 

Favorites?

Seafood gumbo. Tortilla soup. Clam chowder (several versions). Lobster bisque.

And if folks are allowed to include chili, then I'll throw crawfish etouffee into the ring.

Now we're talkin'

 

Usually have a bone in spiral glazed ham for Christmas. I boil down the bone until all the remaining meat and marrow is gone. Chop up and add any unclaimed left over meat. Then two bags of rinsed split peas. Cover and slow boil, adding small amounts of water as needed, until the peas break down. Makes a rich soup. Serve with biscuits or corn bread.

 

Ohhh...I love pea soup. My wife won't eat it so I don't make it very often.

 

Clam chowder:
1. Saute 3-4 strips of bacon (diced).
2, Add one can chopped clams and 2 cans baby clams with two bottles clam juice, 1/2 cup celery, 1/4 cup shredded carrots. Two bottles (from the clams, now empty) water one pint heavy whipping cream, one stick of butter, 2 tbl. parsley, coarse ground pepper (Just a little!) & one or two dashes of regular Tabasco or Texas Pete's. Steam one pound of Manilla clams (fresh or frozen). Pick meat out of open clam shells -discard any that aren't open. Serve with oyster crackers, sourdough bread, or cheese biscuits. Garnish with a clam shell or two and fresh parsley. Additional butter for bread and chowder. During cooking, add a second pint of cream if you like.

Same basic recipe except delete any clam "stuff" and use smoked salmon (I use home smoked Chinook). Makes a great Salmon Chowder and I don't really like salmon!

 

You’re missing some great natural flavors if you don’t have your veggies!!

 

My favorite story as a child was “ Stone Soup” .

Ok I wait till after Easter , and hams are on sale, I buy a Cooks Shank Ham. Roast it and we eat ham for a week . Then the shank bone and whats left go into the soup pot and get boiled, i add onions celery carrots parsley etc, and again boil, then add pasta , little shells, or macaroni, or something small and again boil, then iI the cans of white kidney beans and heat it up again. We call it Pasta Fazool

 

Homemade pea soup with a leftover ham hock. Lots of onion, carrots, garlic, celery, potatoes, of course peas. Put it all in with a little bit of chicken broth in a slow cooker all day long. It’s the best!

 

1) Taco soup
2) Red beans, rice and sausage

Love these both, but go easy, both can be 93 octane if you know what I mean🤣

 

Bachelor's Best Venison stew (long post disclaimer... skip if you don't like to read much)

Another in the continuing series of simple and delicious recipes for the
Bachelor's Cookbook project. Commercially harvested bison meat can be
substituted for venison in this recipe, or even beef. I’ve never tried horse.

Step 1 is to choose an appropriate deer rifle, sight it in at usable range,
practice your marksmanship before deer season, go out and find or get yourself
invited to a good place to hunt, and take a deer as humanely as you can.
Be sure to obey all game laws, local ordinances and classic firearms
safety procedures. *grins

It sounds easy, doesn't it? Whole books can be written on this subject.
Some of us never get tired of them. Above is the excellent and comfortable
blind from which I was able to take a buck some 200 meters away with one shot
from my 7x51mm Ruger American Rifle. The deer appeared in the gap between
the evergreens and the other forest on the far side of this pasture. I saw him
while glassing the treeline, and put a 7mm 139 grain PSP through his lungs.
He ran about eighty yards and piled up.
Many thanks to my dear friends who hosted me here. I'm 76 now, so I played
that card with no shame. My hosts asked their husky young son in law to come
out and help me track and retrieve my buck. It wasn't difficult, big splashes of
bright red lung blood led us right to him.

Step 2 is to find a reputable butcher who processes deer during and after
hunting season. It’s actually crucial… who you get to process your deer.
I am also very grateful to have found a good one near my home here in the
North Country. I asked my butcher to remove all the fat from my buck which he did.
(I don't like the taste of deer fat). If you simply MUST add fat to a venison dish,
lamb fat would do (and nothing else). You'll have to buy that yourself somewhere.
But NO fat for me. I used Olive Oil to brown the venison with onions and garlic.
I asked my butcher to wrap the meat in "dinner for two” size packages, and he did.
The size of your tribe will dictate what size packages you want your venison in.
I have found the 1 lb size venison steak (or burger) package to be quite handy,
easy to thaw out and usually good for two meals. Or dinner for two...

Ingredients:

1 lb Venison steak
1 medium onion
2 cloves fresh garlic
1 container of baby Bella Mushrooms
3 or 4 medium size ******* potatoes
1 can stewed halved tomatoes (optional of course)
...this is a winter dish, no fresh farmers market produce yet.
Thicken with pancake flour.
* when the stew is done, I'll add anything else lurking in the fridge...
leftovers that need to be eaten up etc. Let your nose be your guide.

Method:

I make the broth first: Start with about a quart and a half of water in the crockpot.
Set the timer for four hours on high. I sometimes use a packet of McCormick's
Beef Stew mix, since this is "the Bachelor's Cookbook" after all. But this time I used
"Better than Boullion" beef base, as well as some of their Mushroom base
and some of the "Roasted Vegetable" base. I mix the bouillon in as the stock is
heating up, tasting it and adding the "Better Than Bouillon" a little at a time.
If the broth is good, the stew will be good. When the broth is getting hot, and
tastes good, I start browning the meat.

I thawed out the package of Venison Steaks in the refrigerator the night before.
About Noon I cut the steaks into bite size cubes and sautéed them in a skillet with
the onion and the fresh garlic, finely minced.

I like Penzy spices, they make a number of excellent herbal blends that are easy
to use. For this stew I used Penzy's Bavarian herbal blend as well as their
"Mural of Flavors." I added these to the saute along with a sprinkle of Weber's
"Chicago Steak" seasoning blend and some fresh ground Tellycherry Pepper.

When the meat is done, I'll add it to the broth. Then cut the Redskins up into similar
bite size pieces, and add them to the stew. I like baby Bella mushrooms, and will add
those to almost anything I'm making, but especially something with wild game.

Bachelor's method for thickening soups and stews: Pancake mix.
This works great, it's easy to use, you don't have to fuss about making roux,
just dump in a quarter cup and it will do its magic. Ignore the lumps, they'll
disappear.

Put the lid on it, and go away to do something else for the next several hours.
I cooked this stew for about four hours.
When the potatoes are done, the stew is done. Taste one of the cubes of meat and
make sure. I already knew that this buck wasn't a gnarly old guy with tough tough
meat on him. So I didn't marinate the meat with tenderizer as I sometimes do.
The saute and then the stewing tenderized the steak pieces very well.

Anything already cooked will be added when the stew is done... that goes for
canned vegetables (in the absence of fresh produce) or leftovers from the fridge.
If the broth is good, any leftovers added will be good additions, within reason.

Serve this stew with a decent red table wine. I like Coppola's Diamond collection
Claret, as well as their Merlot and Cabernet Sauvignon. Robin and ye Merrie Men
in Sherwood likely drank good brown English Ale with their venison.