Soup Recipes - Louisville,KY

I just throw whatever vegetables I have on hand int he crock pot with a can of crushed tomatoes. Meat is optional. Homemade vegetable soup with almost no effort. And it freezes great.

I do not have a 'particular' soup recipe, but I do save (and freeze sometimes) a turkey carcus, a chicken carcus, a ham bone, or beef bones (rarely have a beef bone though).

Then, whatever the bone (and usually some meat still on it), I boil with some celery, onion, and maybe a carrot or two. I remove the bones...and then begin a soup by throwing whatever veggies I have on hand IN it!

With ham bone remnants, I throw in only more onions, celery, shredded carrots and dried split peas. The other broths...ANY veggie that 'moves' me is game!

Fresh bread and a side salad...and YUM! I freeze any leftovers. (and I de fat it after I freeze, and during the thaw).

Best!

1. black bean, chicken, chicken broth, onion, tomato, cilantro salt and pepper for a hearty mexican stew.
2. grated potato, heavy cream, leeks and scallions, salt and pepper for a potato leek stew.
3. curry, lentils, chick or veg boullion, onions, tomato, salt and pepper for an indian style dahl (you can add spinach or chard, and chick peas if you want).
4. peanut butter, soy sauce, red chili pepper, rice vinegar, coconut milk, onion, chicken, diced tomato, salt and pepper for a thai/ malasian inspired soup (great over jasmine rice).
5. meatballs, short pasta, white beans, diced tomato, onions, garlic, veg broth, basil, oregano, salt & pepper for an italian wedding soup.

Best,
F. B.

I like a lot of soups but a good butternut squash soup is just wonderful on a cold winters day.

http://allrecipes.com/Recipe/Caramelized-Butternut-Squash...

My very favourite soup is beet borscht.

http://allrecipes.com/recipe/beef-and-beet-borscht/

You can make it with beef, pork or meatless.

Just made this one over the weekend. More of a "stew" than a soup, but freezes well!

Some tips:
1. Make sure you use baking potatoes - russet, not gold or red potatoes. The baking potatoes will break down a bit more & lend robustness to the soup.
2. I personally increased the wine to 2 1/4 cups, & eliminated the 1c of water. I also added the flour straight, without mixing in water first. This helped thicken the stew overall, & the wine came through in a nice rich flavor.

Bon Appetit!! T.

http://backtothecuttingboard.com/dinner/hearty-beef-and-p...

The wonderful thing about soup is that you can put jsut about anything in to the crockpot and come back a few hours later and have a savory wonderful bowl of comfort & taste. Anytime we have chicken I throw the "carcass" inthe crockpot with onion, celery, garlic, rosemary, parsley and some chicken stock booster ("better than broth" brand - comes in a small jar - paste-like consistency - excellent). Hours later I strain it, cool and skim the fat off the top. Then I have wondeful stock with which to make chicken soup with dumplings, pumpkin or butternut squash soup, potato leek, cream of asparagus, etc. If I have a ham bone I do the same with that in a crockpot and when it's all cleared out I add peas or navy beans or balckbeans to make those kind of soups.

Once I begin the soup I can practically clean out the cabinets, fridge and freezer - I use any small amount left of frozen veggies, mushrooms, rice, pasta, canned tomotoes, beans, etc.

Let your imagination guide you!