A Gardeners Forum Forums Willy's Place Members Favorite Recipes HOME MADE SOUPS???

HOME MADE SOUPS???

I have a few that I do,
I'll post some as I go....

I make a home~made tomato/rice soup.......

(Again, I have no exact recipe, they are all just thrown in, but should get you a good start, if you like to experiment)

3 beef boullion cubes (HERB~OX)
1 can of HUNTS tomato sauce
1/4 to 1/2 cups rice

Take a sauce pan, fill about half way with water.
Cook rice with beef boullion cubes until about half way tender, I use the full grain~real rice *NOT instant*
Also use as many or as little as you like.
Start out with little, because you can always add, if you start out with too much you have really salty soup, and if you don't like those or use them you could always use a real beef stock.

Then add the can of hunts tomato sauce,
Cook and render down some more.
Depends on your taste, like softer rice, cook longer, like a thicker soup, cook longer,

I add a bit of fine ground pepper.

You can always subsitute the rice for some barley.
That's good too!!!

Hope I've inspired some one to try this,
It's really good with a grilled cheese sandwich too.

I'll add my recipe for those too!!

Weezie

Yummmmmmmmm......that sounds good!!! <img border="0" alt="[clappy]" title="" src="graemlins/clappy.gif" />
Please post more!!!

Okay twist my arm!!!

Very Quick home made soup

1 beef bouillion cube (Herb Ox)
(1 for cube each person, eating soup)
Fine Noodles

Get a sauce pan, again depends on amount of people eating soup.
fill about half way with water,
1 handful of fine noodles per person
and 1 bouillion cube.
*again, if you like it more salty add one more cube* personally, I do 4 cubes and 4 1/2 handfuls)

Cook til tender (6 minutes)
It's a very quick warm soup if you're a soup eater and get tired of other soups, this ones' quick..Most kids like this, I've never had one not like it yet.
And I live with alot of picky eaters!!!
Serve with bread and butter or crackers and butter.

Weezie

How about a hamburger soup? Cook one half pound of ground meat, drain off fat. Put in pot with 1 large chopped onion, salt to taste and one half cup of pot barley, add water and cook one half hour. Add an oxo cube also (beef). Add one cup of sliced carrots and cook ten minutes then add noodles (I use spirals and abc noodles) cook another ten minutes.Remove from stove and Add 1 or 2 cans of tomatoe soup( depending on if you like it brothy or thick). Add pepper and serve.

this is a soup base to add your stuff to is a creamy soup base& is non fat
1/4 tsp pepper
1/2 tsp thyme
1/2 tsp basil
1TBS onion flakes
2 TBS cornstarch
2TB chicken bullion granuals(or 2 cubes)
1 C non fat dry milk

i keep stored in container thats air tight,but this is for 4 serveings& just add 2 C water and boil& stir.can add other spices and meat like chicken or turkey or even venison(have had once used shoulder meatI salted/peppered/garliced the meat and browned in butter and rolled in flour and added) paprika will change its color.I use when stuff calls for cream of whatever soup& have used base makeing chicken enchiladas

njoynit,
That sounds pretty simple to do!!

I have never made any cream soups..
Often have wanted to make Cream of Broccoli!

Never tried it, I would imagine, it's simple,
but you know that first trying to get over the
"maybe it won't work!!" or nobody will like it
or that's alot of work and it won't taste good.

But thanks for the info,
I may work up the nerve come a cold stormy night.
Yum!

Weezie

Alright,
Here's another one,
No definate recipe, just a good rule of thumb.

It's called, Beef based, Tomato Vegetable Soup?
I don't know, heck, it's the one I have to make
when it's raining outside, compulsively!!!!!

Take a *I believe it's called* an 8 qrt pot.
Fill half way with water.
4 Beef Bouillion cubes.

I cut up carrots, about 8 or 10 *I like carrots*
Then do the same for the celery,
Peel one onion, *I don't like to eat cooked onion,
but this soup needs it to taste good,
I leave it whole, if you like cut up onion, then cut it up....*
Peel about 5 potatoes, I leave in bigger chunks,
I use russets, they're good tasting potato, best for roughage but they do dissolve when cooking, so hence the larger chunks.
I use Frozen broccoli, corn, that's the basic...

Frozen peas and lima beans can go in or not.

But this soup is for all veggies of your liking or disliking. Add what you would like..

(The only rule of thumb for different veggies is, raw or frozen, KNOW your cooking times of veggies , if it's a raw piece of broccoli, because you don't like frozen, put those in before the carrots, I add the frozen stuff last, because, basically you're only warming them in the soup, not cooking them...
But carrots take longer than potatoes, etc.)

Then, I put in at least one can of
HUNTS TOMATO SAUCE..
pepper to taste, sprinkle over top a bit
then stir in....

This is alot of soup!!!!!

We have it for lunch on a Saturday, sometimes, have it for dinner on Sunday~ when we've eaten late in the morning and afternoon, but need to eat dinner but don't want something too heavy, but it's late..
Serve with some bread and butter, or crackers
or breadsticks and salad.......................

Hope you like it!! :p
Weezie