The Soup Challenge

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This topic contains 8 replies, has 6 voices, and was last updated by  Joe Bag_O_Donuts 5 months ago.

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  • #24620

    Crow Bar

    Well ladies and gents, for many of us, while not official winter is here!
    Got about a foot of snow yesterday and last night.

    So what better to keep the chill at bay than a bowl of homemade soup!
    This month, try making a homemade soup (or stock) and post it here. Let us know not only with what and how you made it, but what inspired you to make that particular soup.

  • #24633


    Fun assignment! I love soup all times of the year but especially I guess when weather gets a bit chilly. As I live alone and don’t want tons of soup left over, I’d especially appreciate soup recipes creating only two servings. Perhaps there are others on the forum who face the same challenge. I know soup sometimes gets better the second day but it can get old fast if too much remains. Thanks

  • #24635

    Crow Bar

    @ Muffy,
    Just me and the wife so I have to “adjust” sizes accordingly or we too end up with 27 quarts of soup!
    So I am looking at a French onion, or maybe a seafood/crab/shrimp bisque first. Busting out them cook books!

  • #24637


    Just freeze the soup in boil proof ziplock.  It last for months and takes minutes to warm up.


    Right now a shoulder bone from a lamb is in pressure cooker with 1 gallon of water 3 tbsp salt (black Pakistani himalayas salt) 2 cloves of garlic and two diced onions.


    By tomorrow evening 30 min before meal cool till I can take off lid add 4 cups of chopped potato 1  carrot 1 bay leaf add 2 cups of winter mellon and 1/2 bag of baby Shanghai bok choi boil at low pressure for 20.mins serve with toasted cheesy bread

  • #24845

    Crow Bar

    Shrimp bisque.

    Last night, decided to do an experiment and go on my own despite having probably a dozen shrimp and lobster bisque recipes.

    About half a pound of shell on frozen shrimp.

    2tblsp of unsalted butter divided.

    2 cups light cream.

    1tbsp of dried tarragon.

    1/3cup of chopped yellow onion.

    1/4cup of dry sherry.

    Salt and pepper to taste.

    Pour about 2 cups of cold water over the shrimp to thaw, changing the water a few times.

    Once thawed, pour 2 cups of water over the shrimp, shell them, put the shrimp back into the water and save the shells in another bowl. Depending on the type of shrimp, the water they are in may take a pink like hue. That is fine.

    In a large sauce pan or skillet (I used a 12inch cast iron skillet), over medium heat melt 1tblsp of butter.

    Add onions and cook till they begin to soften about 4-5 minutes.

    Add the reserved shrimp shells and stir them and the onions for another 4-5 minutes. Then add the dry sherry, stir periodically and cook until the liquid starts to get syrupy. This may vary depending on the type of shrimp shells, but I find 5-6 minutes is about right.

    Strain the water from the shrimp in the bowl into the saucepan/skillet reserving the shrimp themselves in the bowl. Turn the temperature to med-high and bring to a simmer. Reduce the liquid by about half (about 1 cup).

    Pour in the light cream and stir in the tarragon. Let simmer for about 10-12 minutes.

    Strain the mixture into a clean bowl, pressing down on the solids to get as much of the liquid. Discard the solids.

    Pour the strained mix back into the saucepan/skillet. Add the second tblsp of butter. Bring back to a simmer.
    This is where you have a choice. You can chop the shrimp and them to the mix and heat for about 6 minutes to cook the shrimp. Or you can add the shrimp whole, heat through (6minutes), then put the whole thing in a blender and hit puree for a smoother soup. An immersion blender will give similar results.

    Salt and pepper to taste.

    Garnish with parsley, or a few dried tarragon leaves, or even a few whole shrimp that have been sautéed separately, or a few scallions cut at an angle green parts only.

    Options: 1tblsp of dry sherry just before serving, or a teaspoon of chilpolte or cayenne pepper added with the shrimp water, or crusty bread served on the side.

    Serves 2.

  • #24907


    Pea soup. recipe courtesy of Food Network. Didnt have leeks, so I used onions. Ham is on sale, so that was a motivator

    Added salt, pepper, and a touch of paprika. In retrospect a bay leaf would be have been great.

  • #24920


    I have canned Veg. Beef soup now for several years. Been doing it because DH cannot have salt.  I use the beef that I can,  greenbeans, butter beans, tomatoes all from garden. I add corn, peas, onions, potatoes, carots,celery, homemade beef stock.  I make a very large pan of it and can it. I get about 14 to 16 qt. jars of soup.  I also make my own chicken noodle soup. But I don’t put the noodles in it till I want to heat it up for lunch or dinner. That has homemade chicken stock, chicken that I have canned, corn, carrots, peas, potatoes. I do not add any salt as DH again cannot have the salt. I make up a very large pot and can in qt. jars. then cook up the noodles to add in it when we want it for lunch or dinner.

    I stopped making the split pea soup because I could not use the ham because of salt content. I have made tomato soup and thicken it up when I heat it up.

    I am open to other types of soups that can be canned. I want to make a barley soup but don’t think you are able to can barley.  Looking into making bean soup as well but haven’t had the time yet.

    Looking forward to any soup ideas you all may have.


  • #24937

    Crow Bar

    Over the weekend the wife had a cold.
    So, I tried something different:

    Chicken Soup with Rice, Lemon and Mint

    5 cups of homemade chicken broth

    1 cup water

    1 cup of long grain rice

    1lbs of chopped chicken (white or dark meat, or a mix of the two)

    1/4 cup of fresh lemon juice

    S&P to taste

    1tbls of dried mint leaves

    In saucepan combine 1cup of chicken stock and the 1 cup of water, bring to a boil and add rice. Cover and lower heat to a simmer. Cook till broth/water has evaporated and rice is cooked through.
    Remove from heat.

    In another saucepan, pour remaining 4 cups of chicken stock and bring to a simmer over medium heat. Add chopped chicken, reduce heat to low and cook gently till chicken is cooked through.
    Once the chicken is cooked, add rice, lemon juice and season to taste. Added mint and serve!

    Serves 4-6.

  • #25297

    Joe Bag_O_Donuts

    Chili…  I will be cooking Chili this weekend to Pressure Can.  The quantity will make 14 quarts I pressure can, plus dinner on Sunday evening.  Here is the recipe: 8 lbs of Ground Beef (Venison is what I will be using), 4 x Carroll Shelby’s Original Texas Chili kits, 1 lb Black Beans (Soaked overnight), 2 x 27 oz cans Chili Beans, 3 x 14 oz Diced Tomatoes, 4 x 8 oz tomato sauce, 6 med onions DICED, 2 x TBS Cumin, 2 x teas, Chili Powder, 2 x TBS Minced Garlic, 1 + TBS Cayenne pepper,   Enjoy.


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