Soup's On!

I think by now you know how much I love to make soup.  In fact, I make a big pot of soup at least once a week, especially in the winter.  This week I made three pots of soup, invited all the neighborhood ladies over for a soup and salad luncheon and we chatted away the winter blues.

First up is my Black Bean and Brazilian Sausage Soup.  It's my own creation.  It's nearly a feijoada... but more soupy and with carrots thrown in.  I nearly ruined the flavor one time by adding celery.  I do not recommend it for this soup.  It's a favorite every time I make it.  

The other favorite soup is one that was first introduced to me by Estella.  It's a Fire Roasted Tomato Bisque made with special fire roasted tomatoes from Muir Glen.  This is absolutely delicious.  I always warn people that the tomatoes are fire roasted... and that I didn't burn the soup.  Since I'm serving to a large group and don't know who eats dairy... I opted to add the cream at the end on an individual basis.  It works out perfectly.  

After the lunch I was able to freeze 5 containers of soup for future consumption.  Mmmm.  That's my favorite part - having homemade soup at a moment's notice later this month - or during the big snow storm this weekend.  Please share your favorite soup recipe - with a link.  I'd love to add them to my repertoire.  I hope you enjoy these!

Comments

[Susan]

I love soup too! Here's a favorite that I make with either collards or kale: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-white-bean-soup-with-andouille-and-collards-00000000052371/index.html

Looking forward to trying your soup recipes!

[Carol]

Carrot Soup:
Saute onions and garlic to taste. Add i quart chicken broth. Add 1 pound sliced carrots. Add 1/2 cup brown rice. Cook for a long time, then puree. Yum.

Pumpkin black bean soup:
Saute onion and garlic to taste. Add 1 quart chicken broth, 1 can pumpkin, 1 can corn or equivalent, 1 can black beans, 3/4 cup salsa, and cumin and chili powder to taste. Cook for a while. Another yum.

[Lydia]

That looks so tasty!

I often freeze soup in muffin tins and put the frozen pucks into a bag; I can pull out just enough for one serving for a lunch without thawing a whole quart.

Stay warm and safe!

[kathy b]

Mmmm, Fire roasted tomato soup sounds amazing.

I made Lentil soup this week in the crock pot.

The trick was using the frozen ham bone from Christmas...

Place ham bone in crock pot
add 4 cups chicken broth
add one large can tomato sauce
add carrots chopped
add 2 cups cooked lentils
add 1 T basil
Add 1 T Oregano

let it cook on low 5 to 6 hours

MMMMM

[Dee]

Mmmm... I love Fire Roasted Tomato Soup.

[Carolyn in NC]

http://crockpot365.blogspot.com/2012/12/lentil-minestrone-soup-recipe.html

I am a big crockpot fan especially during my working days. I'll load it in the morning and by some kind of magic dinner's done when we get home hungry.

We're big fans of beans and lentils. This recipe turned out great, but I only used one 14 oz can of tomatoes (not 28) and added spinach 30 minutes before we ate it.

I don't know how well it freezes b/c we didn't have any leftovers.