make 43 different soups

Followed the recipe, more or less. It would be easy to make it vegetarian by changing the stock. I think G. liked it! We both like having fresh cornbread with soup, because you can dip it in and you don’t even need butter.

http://www.slowandsimple.com/Tortilla_Soup-r-312.html

Made herbed zucchini soup yesterday. It was quite nice. :)
I made twice this and froze some of it.

• 2 large zucchini/courgettes (about 1.5 lbs) unpeeled, sliced
• 1 (russet) potato (about 0.5 lb), peeled, halved lengthwise, and sliced
• 1 1/2 cups vegetable or chicken stock or broth
• 1 cup buttermilk or low-fat milk
• 1/2 tsp salt
• pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried marjoram
• croutons for topping (I didn’t, I used parmesan which was lovely)

Combine the zucchini, onions, potato, and 1 cup of the stock in a saucepan over high heat. Bring to a boil. Reduce the heat to medium-low and cook, covered, until the vegetables are tender, about 20 minutes.

Transfer to a blender to food processor and puree. Return to the pan and add the remaining 1/2 cup stock, buttermilk, and seasonings. Simmer over low heat to blend the flavors, about 10 minutes.

Is supposed to serve 4 but that never works out for me. ;-)

I browned a little over a pound of lean lamb with a chopped onion, then put them in the crockpot with 2 cups Guinness, 1 small can beef broth, a couple of bay leaves, some thyme, 2 diced potatoes, and 4 diced carrots. Left it on low for 11 hours. If I did it again, I’d go with just 1 cup Guinness and a can and a half of the broth, but it was really good anyway.

And now our fridge has two kinds of leftover soups…both of which will taste better heated up again in the next couple of days.

I don’t know that it’s really Tuscan. Healthy, and pretty tasty with rosemary bread and olive oil.

I only veered a bit from the recipe…here’s how I made it:

1 onion
1/2 green pepper
a couple T minced garlic

All sauteed in olive oil…then all this stuff brought to a boil and then simmered for 40 minutes:

1 big can chicken stock (about 50 oz; could use veggie stock too)
a little dried rosemary, sage, and thyme
2 bay leaves
2 cans cannellini beans
a small can tomato paste
1/2 cup quick-cooking barley
1 diced potato
2 sliced up carrots
maybe 2 cups fresh baby spinach leaves.

If you’re going to make soup in the crock pot and let it simmer all day while you’re away…

Make sure the crock pot is plugged in.

:)

This is a good idea, to have a number of soups to make. I will join you on this goal and close the other one, even though a lot of people found that one cheer-worthy for some reason. It received 48 cheers in all. Soup sells! :)

My # 1 soup I did a while ago. I posted about it here. It was butternutsquashsoup.

This was a cheap, easy, non-gourmet type of recipe, and we both really liked it. I’ll make it again! We had it with a romaine/red cabbage/carrot salad and a handful of Sun Chips.

I really liked it and will have it again tomorrow! It wasn’t really G’s thing though, so I don’t know that I’ll make it again.

I wanted to use up some potatoes before my biz trip because they weren’t going to be good much longer. I threw this together pretty fast this morning. Then I didn’t have time to put on makeup before I went to church, smelling like onions and bacon.

I used:

6 small potatoes
5 cups chicken stock
2 pieces fried bacon
1 onion
2 carrots
2 celery stalks
about a cup of frozen corn

About an hour before we had it, I added a 12-oz can of skim evaporated milk, and we topped it with parsley and a little bit of grated chese. Pretty good with cornbread. G. thinks I should make it again.

that our theme for fall & winter is Crock Pot Soup. It’s recession-friendly, it’s healthy, it’s yummy, and it’s nice to come home on a cold day to a house smelling like simmering soup.

We’ll try the first one tomorrow or Monday, before I head out to Ontario. When I come back, it’s going to be soup city, baby.