How To make My Hearty Soup
STOCK:
3 qt Water
3 Bay leaves
Poultry seasoning as Desired Herbs as desired 2 Garlic cloves, minced OR
1 ts Minced garlic (bottled)
2 lg Onions, coarsely chopped
2 Celery stalks, in chunks
3 lb Meat (chicken, turkey,
- rabbit, whatever Black peppercorns, a few SOUP Noodles or pasta as desired 3 Carrots, diced
2 Celery stalks, diced
1 Spanish onion, diced
1 c Green beans, frozen
1 c Potatoes, cubed
1 c Mushrooms, sliced
Salt & pepper as desired Tobasco sauce as desired Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread.
How To make My Hearty Soup's Videos
Hearty Vegetable Beef Soup Recipe...
I am sharing how I make my hearty vegetable beef soup. It is great with crackers or a thick chunk of bread or just by itself. I hope you get a chance to make it and enjoy it. Thank you so much for watching. It means a lot.
If you want to correspond by snail mail my address is:
Jan Creson
PO Box 555
Newton, NC 28658
Special Soups For Winter | INCRadio Mediterranean | February 10, 2024
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Pasta Fagioli Soup | Hearty & Nutritious Fall Recipes
Pasta Fagioli Soup Recipe:
This Pasta Fagioli Soup, also known as Pasta e Fagioli Soup is hearty, comforting, and loaded with nutrients and fiber. This recipe is absolutely perfect for cold season since it is packed with ingredients that you can feel really good about. It is super filling thanks to the addition of pasta, beans, and loads of veggies! Enjoy for lunch or dinner.
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Hearty Mulligatawny Soup | How to Make This Classic Soup!
My version of the famous mulligatawny soup is much quicker and simpler. Made with leftover roast chicken or turkey this soup is perfect to repurpose those leftovers!
Using my quick mulligatawny soup recipe you can have a delicious and filling meal in 30 minutes. You can also use your leftover turkey or chicken in a recipe that tastes completely different from where it started!
There are of course hundreds of recipes for this delicious soup. Many of them blend the soup once it cooked and serve it over rice. My version however, keeps the mulligatawny soup chunky with rice added to it.
Print out this recipe at
INGREDIENTS
1 tbsp vegetable oil or ghee
1 stalk celery diced
1 onion diced
1 carrot diced
2 cloves garlic
1 tbsp ginger grated
1 tbsp prepared Indian curry paste such as Madras Curry by Patak's or similar
2 litres/8cups chicken stock
200g/1 cup red split lentils
100g/1/2 cup basmati rice
2 chicken breasts or equivalent amount dark meat cooked
3 cubes/2/3 cup frozen spinach
½ lemon juice of
salt to taste
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Hearty Slow Cooked Cabbage Stew - HOW TO MAKE CABBAGE SOUP RECIPE EASY
Homemade Hearty Slow Cooked Cabbage Stew - HOW TO MAKE CABBAGE SOUP RECIPE
How to make the tastiest & most delicious Cabbage Stew Recipe EVER. All of the Ingredients I used are in the video, just in case you may want to make this hearty & filling soup..I also made corn muffins to go with it which brought out the flavor of the stew even more..
All I have to say guys is if you are looking for the most delicious & perfect fall meal recipe, & simple, quick & easy to put together, especially being a one pot/Crockpot Meal..this stew will definitely fill that spot.
Enjoy.
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Hearty leek and potato soup
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***RECIPE, FEEDS 4***
4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it)
1.5 lb (680g) leeks
1.5 lb (680g) potatoes (any kind but I prefer waxy)
1 32 oz (946mL) carton of stock (I use chicken but any kind is fine)
1 cup (237mL) cream
salt
pepper
fresh rosemary and thyme (or whatever herbs you've got)
For god's sake, treat the above quantities as approximate.
Cut the meat into big chunks, put it in a cold soup pot, turn on moderate heat. Fat will melt out of the meat and then you can start browning the meat in said fat. Stir occasionally to make sure it doesn't burn.
While the meat is going, prep the leeks. I like to cut off the root end, bisect the leek lengthwise, and cut crosswise into thin strips. I use both the white and the green parts, but I don't use the very tops of the greens where they get really dry and fibrous. Leeks have dirt between their layers, so I put all the cut leek strips into a big bowl, swish with water, drain, then I fill the bowl up again with a lot of excess water. Then you can grab the floating leeks off the top and all of the sand will sink to the bottom.
Put the leaks in with the meat, stir, and let soften for a few minutes. While that's going, peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes. Pour in just enough stock to cover all the solids (might not be the whole carton), cover and simmer until the potatoes are fork tender, maybe a half hour. Stir in the cream and simmer until you see the cream thicken just a little.
Puree the soup, partially puree it (my preference) or don't puree it at all. Live your own life. If you want the soup a little thinner, add more stock. Flavor with salt, pepper and herbs to taste.