Disir
Platinum Member
- Sep 30, 2011
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I'm not a huge fan of either but I am going to incorporate a soup and sandwich night.
These are the ones that I remember liking.
Southwestern Pumpkin Soup
And Fasolada which I already posted.
Italian Wedding Soup
This year I intend on doing these:
Shortcut Pork Cassoulet
Rick Bayless | Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla
I would like to find a really excellent chicken tortilla soup (if the above fails) and a fantastic chicken and dumplings recipe that doesn't use some version of canned cream of celery/chicken soup.
Post your soups and stews.
These are the ones that I remember liking.
Southwestern Pumpkin Soup
1 tsp. vegetable oil
1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 tsp. dried oregano
3 garlic cloves, minced
1/2 cup dry white wine
1 TBS. Sugar
3/4 tsp. ground cinnamon
2 TBS red wine vinegar
1 (14 1/4 oz) can low salt beef broth
1 (14.5 oz) can no salt added stewed tomatoes, undrained
4 whole cloves
6 cups 1/3 inch-thick sliced onion, separated into rings
Heat the oil in a Dutch oven over med-high heat. Add half the beef, cook 5 minutes or until browned, turning occasionally. Remove from pan and keep warm. Repeat procedure with remaining beef.
Return beef to pan and add oregano and garlic. Cook for 1 minute. Stir in wine and next 7 ingredients and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Add onion and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until beef is tender. Discard cloves. Place in an airtight container and freeze. To serve: Thaw in refrigerator. Reheat in a Dutch oven until thoroughly heated.
1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 tsp. dried oregano
3 garlic cloves, minced
1/2 cup dry white wine
1 TBS. Sugar
3/4 tsp. ground cinnamon
2 TBS red wine vinegar
1 (14 1/4 oz) can low salt beef broth
1 (14.5 oz) can no salt added stewed tomatoes, undrained
4 whole cloves
6 cups 1/3 inch-thick sliced onion, separated into rings
Heat the oil in a Dutch oven over med-high heat. Add half the beef, cook 5 minutes or until browned, turning occasionally. Remove from pan and keep warm. Repeat procedure with remaining beef.
Return beef to pan and add oregano and garlic. Cook for 1 minute. Stir in wine and next 7 ingredients and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Add onion and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until beef is tender. Discard cloves. Place in an airtight container and freeze. To serve: Thaw in refrigerator. Reheat in a Dutch oven until thoroughly heated.
Italian Wedding Soup
This year I intend on doing these:
Shortcut Pork Cassoulet
Rick Bayless | Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla
I would like to find a really excellent chicken tortilla soup (if the above fails) and a fantastic chicken and dumplings recipe that doesn't use some version of canned cream of celery/chicken soup.
Post your soups and stews.