Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Egg Noodles

 Taste Better From Scratch

        Dbl       Single (serves 6), Dbl serves 12 ish

• ▢4          2 large eggs
• ▢2 t       3/4 teaspoon salt
• ▢4T        2 Tablespoons milk
• ▢3c        1 1/2- 2 cups all-purpose flour
• 
  

I doubled the recipe, so I could save some noodles for a future soup.

• 
  

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
• Roll out onto a lightly floured counter until it’s very thin — less than 1/4” thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
• Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.

Creamy chicken noodle soup

 Natasha's Kitchen

• 6 cups chicken broth, w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks, finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini, egg noodles, or your favorite kind or could make dumplings
• 1 cup corn, from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash, or your favorite salt-free seasoning

12/5/22 I served this soup with homemade egg noodles

instead of pasts make Dumplings

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Ivars Clam chowder

 2 (6.5oz) minced clam cans
1 bag (16oz) of frozen Newport Steamer clams in the shell (not necessary, but I happen to have them)
1 c finely chopped onion
1 c finely diced celery
2 c finely diced potatoes
4 garlic cloves
3/4c butter
3/4c flour
4c half/half
1 t salt
1 dash pepper
1/2t sugar

In medium saucepan, drain the juice. Set the clams aside. Combine clam juice with the onions, potatoes, celery and potatoes. Add enough water in barely cover and simmer, covered over medium heat until potatoes are tender, about 20 min.

In large saucepan, melt butter. Saute garlic for 3-4 min, add flour and stir. Slowly whish in the warm half and half. Cook and whisk till smooth and thick, about 5 min.

If you want a thinner chowder, add 1/2-3/4c water or clam broth. Add the veggies with the cooking liquid, clams, salt, pepper, and sugar. Stir well and adjust seasonings if necessary

Dayna said, "Ive tried the bacon type of clam chowder, it ends up tasting like loaded baked potato soup. The Ivars recipe is a washington state tradition and most everyone up there in the pacific northwest is accustomed to the clam chowder, so other soups that include bacon taste like good soup but not clam chowder. Once you add bacon to anything, it all becomes bacon. This recipe sticks to the clam base (sauteing the veggies in clam juice)."

10/26/22 RIDICULOUSLY amazing! Definitely a must do soup again.

I added the steamer clams to the recipe (it wasn't from the original recipe), I followed the directions on the package, put the whole bag in boiling water and wait for 4 min to have the clams pop open. Then take them off the stove and open the bag and pull out the  clams in the shell and put the clams in the big soup pot and stir.

Caldo de Res (Beef Mexican Soup)

 Kevin is cooking and Salty Cocina Mexican Food

Afro serves this soup with 1. Pico and  2. side of rice 3. Corn tortilla

• 2 lbs beef shank bones (mine were frozen)
• 1 lb beef chuck cubed (See Note 1) (mine were frozen)
• 1/2 whole onion
• one whole bunch of garlic
• 1 lb mushrooms
• 5 bay leaves
• 1 tbsp kosher salt
• 2 yellow potatoes cut into eight pieces
• 2 ears corn shucked and cut into 2 inch pieces
• 4 carrots sliced into thick  2-3inch rounds
• 1 large jalapeño sliced into rings
• 1/2 head cabbage cut into quarters
• 2 zucchini cut into thick 2-3inch rounds
• add Beef or chicken bouillion at the end of cooking

Serving

• 1/2 cup cilantro chopped
• 2 limes quartered




• In a large dutch oven or soup pot, add 10 cups water, beef shanks, beef chuck, garlic, bay leaves, and the salt. Bring to a boil, reduce heat to simmer, cover and cook for 90 minutes, or until the meat is tender. I used my pressure cooker.     Skim off and discard any brown foam floating at the top (foam is the impurities).
• Remove the beef shank/bones and with a slotted spoon remove the pieces of cooked beef chuck, bay leaves and garlic cloves. Transfer cooked beef shank/bones to a bowl, and set aside to cool. Transfer cooked beef chuck pieces to a small bowl. Discard the bay leaves and garlic cloves. Taste, and add 1 beef bouillon cube to the pot if more beef flavor is desired.
• Add the potatoes, corn, carrots, jalapeno and 2 cups of water to the pot.
• Bring soup to a boil, then add the cabbage, zucchini, chickpeas and mint (See Note 2). Cover and turn heat to simmer and cook until vegetables are tender and cooked through, (check potatoes and carrots with fork), about 15 minutes.
• While the vegetables are cooking, pick over and remove any bits of meat from the bones and discard bones. Add meat to small bowl with beef chuck. Chop the meat into small bite size chunks and add to soup pot. Cook another 5 minutes to heat meat through.
• Remove mint sprigs and discard. Season with salt and pepper, stir everything thoroughly. Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Serve and top each bowl with cilantro, freshly squeezed lime juice and warm tortillas (optional).

• Notes

  1. Most traditional recipes call for just the meat off the beef shanks. I found this too little for the effort, so I add pieces of beef chuck. Beef short ribs work as well.
  2. I add the cabbage, zucchini, and chickpeas after everything has come to a boil so they do not over cook and become mushy.