I love soups!

iVillage Member
Registered: 03-19-2003
I love soups!
12
Tue, 12-30-2003 - 2:24pm

Even though we have been having a very mild winter, I love making soups and stews!

Pages

iVillage Member
Registered: 03-27-2003
Wed, 12-31-2003 - 12:21pm

I like to improvise soups.


Elaine

iVillage Member
Registered: 10-30-2003
Thu, 01-01-2004 - 11:44pm
I make a white bean and corn chowder with onions, carrots, cheddar.

Perfect weather for it -- we have a foot of snow. Today I made my

first snow cream, a bowl of vanilla and one of blackberry. dd(5) loved

the vanilla but wouldn't try the other. She thinks chocolate snow cream

would be good (dh isn't so sure). She was intrigued with the process.

A friend made chocolate ice cream with her during the summer.
Photobucket
iVillage Member
Registered: 03-19-2003
Fri, 01-02-2004 - 1:39pm
Improvising makes some of the best soups!
iVillage Member
Registered: 03-19-2003
Fri, 01-02-2004 - 1:40pm
LOL chocolate snow ice cream!
iVillage Member
Registered: 10-30-2003
Fri, 01-02-2004 - 2:07pm
We don't get snow every year, here in Oregon's Columbia Gorge. A few

days after Christmas, we got 7 inches, and now another foot. As hoped,

I made bread and soup this morning. The bread is bread machine french

half whole-wheat flour, and the soup follows:

Vegetarian Chowder

1 lb California dry limas (or small white beans)

1 cup chopped onion

1 1/2 cups chopped celery

1/4 cup butter or margarine

1/4 cup flour

1 1/2 tsp salt

1/4 tsp pepper

3 cups milk

1 16 oz can tomatoes

1 16 oz can whole kernel corn

1/4 lb Monterey Jack cheese or sharp cheddar

Rinse, sort and soak beans. Drain. In large kettle cook beans in 6-8 cups

hot water with 1 1/2 tsp salt. Cook until tender (about 1 hour for limas;

about 2-2 1/2 hours for small white beans). Don't drain. Meanwhile, cook

onion and celery briefly in butter in a 1 1/2 quart saucepan. Blend in flour,

salt and pepper. Stir in milk and bring mixture to a boil. Add to beans and

their liquid, along with remaining ingredients. For extra zip, add a few

dashes of bottled hot pepper sauce. Makes 12 generous servings. Left-

over bean soups freeze beautifully. Package in serving-size containers for

convenience. California Dry Bean & Advisory Board

Enjoy! Yletha

Photobucket
iVillage Member
Registered: 10-30-2003
Fri, 01-02-2004 - 9:54pm
ok it's official. chocolate snow cream (with nestles quik) is not as good as

vanilla, which is not as good as blackberry. unless you ask the five year old.

she'll tell you chocolate is best, then vanilla. she hasnt tried the blackberry.
Photobucket
iVillage Member
Registered: 10-30-2003
Sun, 01-04-2004 - 2:02pm
We have a new favorite flavor of snow cream. Eggnog!

big bowl of clean snow, tablespoon or two of commercial

eggnog, tablespoon or two of sugar and stir like mad.
Photobucket
iVillage Member
Registered: 03-20-2003
Mon, 01-05-2004 - 7:48am

I just knew there was something one could do with left over egg-nog, once the holidays were over.


Around here, we need a recipe for "muddy water" from rains deserts...LOL.

 
iVillage Member
Registered: 10-30-2003
Thu, 01-08-2004 - 7:39pm
I'm making a soup now for tonight, recipe follows. Smells so good, tastes yum!

Hearty Bean and Barley Soup

Prep time: 15 minutes, Cook Time: 40 minutes, Serves 6

1 Tbsp olive oil

2 large carrots, coarsely chopped

2 stalks celery, sliced

1 large onion, chopped

3 cloves garlic, minced

1 can (14 1/2 oz) diced tomatoes, undrained

2 cans (14 oz each) Swanson Vegetable Broth (I'm using chicken)

1 can (15 oz) red kidney beans (I'm using Great Northern)

1/4 cup pearl barley

2 cups firmly packed chopped fresh spinach (I'm using frozen)

Heat oil in stockpot. Add carrots, celery, onion, and garlic, and cook until

tender.

Add tomatoes, broth, beans and barley. Heat to a boil. Reduce heat, cover

and cook 30 minutes or until barley is done. Stir in spinach and season with

coarsely ground pepper to taste. Heat through.

Photobucket
iVillage Member
Registered: 03-19-2003
Fri, 01-09-2004 - 11:37am

Have any leftovers?

Pages