www.creativeladiesministry.com

[Oma]

Hi everyone!

I love this time of year. Even here in Texas the weather begins to get that brisk feel to it (Heck, we're darn near having a COLD spell....the temps will be 80 tomorrow ). But really, this is my favorite time of year and one reason is because I LOVE to cook and eat soups.

I think that soups are one of the most versitile meal options going. And I have LITERALLY hundreds of different recipies. Some are my own, ones that I have come up with (though I am SURE someone else has a similar one) and others that I have been given or found.

In one of the other posts I saw someone (Sorry I can't remember who) give their Taco Soup recipe. I have one as well, but with a poultry twist. I'd like to offer it as another choice (though it is VERY similar)

The can size will all ways be regular (generally 8 - 12oz I THINK)

Taco Soup

* Chicken (see note on preparation)

1 can each of diced tomatoes, "Hunts" (or the store brand, which is what I use) Chili flavored tomatoes
2 cans Pinto beans or dark red kidney (Here in Texas we have a brand called Trappy John's I use one with and one without Jalapenos)
1 can of Spicy or Picante V-8 (picante is not quiet as spicy - tomato sauce with NO Italian spices can be substituted)
1 can of Chicken broth
1 small onion finely chopped
1/2 cup each green and red sweet pepper (optional)


I generally make this soup from leftovers. Any chicken (or turkey) left over from a meal, including the bones, I throw into a pot. Use just enough water to cover the bones and meat. Cook this until the meat is falling off the bones. (about 1 hour) If you want to watch your fat intake place it in the fridge over night. Remove the fat that rises to the surface and proceed. If not, allow it to cool and remove all bones; then put all other ingredients in to the pot. Cook on a low heat for 30 min. Increase the heat and bring to a boil (be sure to stir often so nothing sticks). Serve immediately garnishing with crumbled corn chips and grated cheese. (sour cream, avacado can be added as well if you wish) I also make cornbread or serve flour tortillas with it (for big eaters...I just get by with the soup) I hope you enjoy this. If anyone is looking for something to do with leftovers and want to make a soup.........let me know. I probably have a recipe.

NOTE: If you want to make this with fresh chicken rather than leftovers cook the chicken until it falls from the bones. Then proceed as above.
_________________
ysiHn&l;
Deb

[vanilla]

Well, I must admit, I don't like to cook ....but I do like to eat, and I love soups also.
Here's an idea that I have used in a few of our churches:
When the weather starts getting a little chilly, just right for that soup time,
have a "SOUPer Sunday" After the morning worship, have everyone stay for dinner which is of course, SOUP! Have some of your ladies (or men) whip up a pot of their favorite soup, add a few types of breads, and of course some desserts, and you have the ingredients for a SOUPer Sunday! Enjoy!
~Vanilla~

[Oma]

Hi Vanilla
That sounds like fun.

For years I have been trying to get some of my friends together for a "Rock Soup" supper. Everybody brings an ingredient for soup and you make a big soup right there on the spot. Maybe we'll do this for our women's retreat in January.
Take care and God bless you
ysiHn&l;
Deb
_________________
ysiHn&l;
Deb

[Prov31wannabe]

Before I moved, the women's ministry I belonged to had an annual Soup and Salad Luncheon.
The ladies would bring soup or their favorite salad and the executive board would provide bread, crackers and desserts.

My favorites were cream of potato and a taco soup similar to the recipe provided here.
YUM!!

I'm a big fan of chili in the fall, too.
My sis-in-law always has a huge pot of chili, warm cider and donuts at her home for Harvest Festival (Halloween) and friends and neighbors just know to stop by for a bite to eat as they head out for their evening festivities.
_________________
Colossians 1:27 ...."Christ in you, the hope of glory."

[BarbaraJean]

Here's a great soup for Fall:

White Chili

1 medium onion
1 Tbsp. margarine
3 qts. water
5 chicken bouillon cubes 4 boneless, skinless chicken breasts, cooked and cubed
1 20 oz. can Great Northern Beans
2 tsp. ground cumin
1 4 oz. can chopped green chilies

Sauté onions in margarine. Add water and bouillon cubes. After cubes have dissolved, add remaining ingredients except beans. Cook for 30 minutes. Add beans and simmer for 1 hour. You can thicken it with a little flour if you like a thicker soup.
_________________
God Is Good All The Time. . .
Barb

[Oma]

Barbara Jean
Thank you!

I have made this before but lost the recipie. Ladies, she is right it is REALLY yummy (and lower in fat )
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ysiHn&l;
Deb

[Oma]

This was one of my family's favorites. Daddy used to make it in the winter.

Doug Haubold's Potato Soup

6-10 Russet Potatoes cut up as if you were going to make mashed potatoes (I leave the skins on but you can remove them if you wish)
3 cups milk
3 cups 1/2 and 1/2 (Milk can be substituted and I usually do - Gotta watch that waistline )
2-3 cups of Stock (held in reserve to add if the soup thickens too quickly) Any kind will do but I usually use beef.
2 Med size Ham Hocks
1 large white onion diced
1/4 pound hard (let me stress HARD) salami sliced and diced (When I my budget is tight I will also use kelbassa or another sausage like that and then I just use about half a link and slice it up about a 1/4 inch thick)
1 bay leaf
1/4 tsp (more if you like) thyme
1/4 tsp (more if you like) rosemary
Garlic (lots)
salt (sparingly)
Black pepper OR one of the pepper blends that are on the market now. (to taste)
1/2 - 1 cup of dry sherry (this may be omited if you would prefer)

Wash and cut the potatoes, take half of the diced onion and place both in a pot to cook. Cook just as if you were going to make mashed potatoes. Season with salt, garlic and pepper. Once the potatoes have cooked and are ready to mash. Drain the water and return to the pot. Mash the potatoes and add your milk and cream, ham hocks, remaining onion and salami. Add additional seasoning, garlic, pepper a bay leaf, thyme and rosemary. Hold off on adding additional salt until served. The ham hocks and salami may have enough. Cook on a LOW heat until the onions are tender stiring frequently so that it doesn't stick and burn(your salami may disappear that's ok)

Serve piping hot, garnished with sour cream, grated cheddar and a little green onion.

Enjoy
_________________
ysiHn&l;
Deb

[Oma]

When I was a chef for a living I came across a variation of this recipe in a gourmet magazine. I am pretty sure that I have changed it a bit over the years. But it is still very good.

This is one of my "I want to quilt/write or do SOMETHING other than worry about dinner" meals. So I put it on first thing in the morning and let it cook all day, stir, checking to adjust liquids and spices etc.

Butternut Beef Stew

2-3 lbs lean beef, cubed
1 lg (or several small - I will sometimes use the baby...) carrots sliced (if not the baby)
1 lg onion, diced (I use white but yellow will work too)
3 lg potatoes
1 stalk celery
2-3 lg potatoes cut in LARGE cubes
1 can corn
1 med butternut squash, peeled and cubed
Enough broth to cover the veggies and meat when placed in the stew pot. When I have stock that I have already made and frozen I use it. Even if it is chicken or pork stock. (Adding flavor is always better than diluting flavor.) IF I have no stock on hand I will use canned broth (and water)

Salt, pepper, bay leaf, Italian spices (or the equivalent -rosemary, basil, thyme, etc.) garlic (fresh or in the jar) and powered garlic
1 cp red wine (OPTIONAL)
Olive oil to sauté with (regular oil can be used. I have switched to Olive for health reasons)

Season the meat with the spices (here is where you would use the powdered garlic) and sauté until browned, BUT not done.
Cut all of your veggies and place with the meat into the stew pot (this is a great crock pot meal by the way). Cover with broth. Add spices to taste (fresh garlic is used here).

The butternut gives this a rich flavor and dissolves creating a natural thickener. Enjoy!
_________________
ysiHn&l;
Deb

[BarbaraJean]

Hi,
My husband had gone to low-carb and I am giving it a try. I would love to have some low-carb soup recipes.
_________________
God Is Good All The Time. . .
Barb

[Prov31wannabe]

I'll ask my mom for more---she's done low-carb for a few years now...

here's one:

Mulligatawny

low-carb dish - 37.7 g carbs total
6-1/2 servings of one cup each at 5.8 g carbs per serving

4 C chicken broth
2 C diced cooked chicken
3 T No Salt Added butter
1/2 C chopped onion
one small carrot, peeled and grated
2 stalks celery, chopped
2 t curry powder
one bay leaf
1/2 tart apple like Granny Smith or Jonathan
1/8 t freshly ground black pepper
1/4 t dried leaf thyme, crushed
1/2 lemon, zest only (finely grated peel)
2/3 C heavy cream

Melt butter in large pot

Add onion, carrot, and celery. Saute until onion is translucent

Reduce heat to medium-low

Add chicken broth and cooked chicken to pot

Add curry powder, bay leaf, apple, pepper, thyme, and lemon zest to pot

Simmer 30 minutes

Stir in cream just before serving
_________________
Colossians 1:27 ...."Christ in you, the hope of glory."