There used to be a thread about this but it's either too old to bump or I can't find it.. .
It's getting cold outside kids! Time to make some nice comforting homemade soups

Post some soup recipes you're planning on making tonight, or just some that you might be thinking about
[and none of that Rachel Ray "choup" and "stoup" garbage in here ]

I'll start with French Onion Soup

Ingredients

* 1/2 cup unsalted butter
* 4 onions, sliced (
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle - just use something you would actually drink!
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth (or stock, I like the Kitchen Basics kind or make your own)
* 1 baguette or crusty italian bread, sliced
* 1/2 pound grated Gruyere cheese

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

OR Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Commence nommage

10/19/2008 11:34:23 AM

I'm looking for something that I can do for ground beef and noodles that's cheap - I'm sick and tired of just throwing the two together and eating whatever happens.

10/19/2008 11:37:34 AM

hamburger helper is good, but i would like to know other options as well

(but beef pasta HH is SO GOOD)

10/19/2008 11:38:27 AM

SOUP IS NEEDED SON, IT'S COLD SON.

10/19/2008 11:38:42 AM

fuck soup. make chili.

10/19/2008 11:40:48 AM

OK SON, I'LL EAT THE CHILI IF YOU MAKE IT SON.

WE CAN MAKE IT USING RABBITS WE SHOOT SON.

WE NEED TO GO SHOOTING SON.

10/19/2008 11:41:46 AM

I USUALLY PAN FRY THE RABBITS SON.

HOWEVER, I DO LIKE TO PUT SOME GROUND VENISON IN MY CHILI SON.

BUT YOU GOTTA MIX IN GROUND BEEF TOO BECAUSE THAT DEER IS LEAN SON.

[Edited on October 19, 2008 at 11:44 AM. Reason : BUT WE DO NEED TO GO SHOOTING SON.]

10/19/2008 11:43:46 AM

yeah you could always make a beef chili and just add in the noodles

A simple chili
* 2 pounds ground beef sirloin, 90 percent lean (or whatever ground beef and fat% you want)
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* Salt and pepper
* 1 tablespoon Whatsthishere sauce, eyeball it
* 1 medium onion, finely chopped
* 4 to 6 cloves garlic, finely chopped
* 1 red bell pepper, finely chopped (if you want)
* 1 jalapeno pepper, seeded and chopped
* 3 tablespoons dark chili powder, 2 palm fulls
* 1 tablespoon cumin, 1/2 palm full
* 1 cup beef stock or broth or stock
* 1 (14.5oz) can diced tomatoes
* 1 (8 oz) can tomato sauce or tomato puree
* 2 (15oz) cans black beans, drained
* 2 tablespoons chopped fresh cilantro, a handful (if you want)

In a large deep skillet or pot, brown ground beef in oil over high heat in a large deep skillet or pot. Season meat with salt and pepper, then add Whatsthishere sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

10/19/2008 11:50:13 AM

Quote :

"1 tablespoon cumin"

HAVE I SERIOUSLY BEEN JACKING OFF INTO FOOD FOR NO REASON ALL THIS TIME SON?

[Edited on October 19, 2008 at 11:51 AM. Reason : ]

10/19/2008 11:51:10 AM

1/2 a palm-ful!

10/19/2008 11:54:04 AM

i will have to get my mom's turkey noodle soup and chili recipes to put on here. oh and brunswick stew, too. i would do it right now but i'm too lazy to get up

10/19/2008 1:48:16 PM

[Edited on October 19, 2008 at 2:44 PM. Reason : .]

10/19/2008 2:43:50 PM

I posted this a while back and everyone bashed it because my family calls it 'Redneck Soup' - its mostly just veggies and some hamburger - you can substitute chicken if you like

You need a SERIOUSLY large pot - we're talking cauldron size - takes about 4 hrs to cook

You'll need:
3 lbs ground beef
6 large cans of whole tomatoes
5 cans of creamed style corn
2 cans of green peas
6 cans of great northern beans
4 cans of lima beans
5 large onions
8 cans of diced potatoes

DO NOT DRAIN ANY OF THE CANS - YOU'LL USE IT IN THE SOUP!

Put the potatoes in the pot - add the ground beef (don't cook it first, just toss it in there) - then add your chopped up onions - add water until it covers the potatoes, beef, and onions - stir it until the beef is well mixed in the mixture - then add your green peas, northern beans, and lima beans to it - after all of this is in the pot, make sure theres about an inch of water covering the ingredients - you'll want to cook this on medium for about 2 hrs - until your potatoes are falling apart, onions are soft, and beans are soft - then you'll throw the tomatoes in a food processor, or blender - turn them into a puree' and toss em in the soup - add the corn after that - mix well, let it cook for another 4 hrs, but on a lower setting because it will stick - you're going to have to stir it about every 5-10 mins, or its gonna stick, no matter what you try

Its usually done when the onions and beans are soft - I sample every hr or so - dont forget your salt and pepper


[Edited on October 19, 2008 at 3:06 PM. Reason : ]

10/19/2008 3:03:48 PM

the french onion soup was damn good, although I think next time i'll use like half vadalia, half some other kind of onion, it was a little too sweet

10/19/2008 11:12:44 PM

Ah man...I didn't do a recipe for this stew that I made, but I can approximate, I guess. This was made in a crock pot

3 freezerburnt pork loins
1/2? bag of frozen green beans
1 large can veg-all
1 can peas
1 can corn
lentils
amaranth
textured vegetable protein
2 cans broth: 1 vegetable; 1 chicken
cayenne pepper
other seasonings I grabbed and didn't note
misc fresh produce I had lying around - outer leaves of brussel sprouts, carrots, and stuff like that that I wanted to use.

I laid these on a bed of garlic, and covered them with onions, added water, and cooked them until they were falling apart.
I soaked the lentils separately until they were soft
I put the water from the veg-all in, and then had too much, so that's why I added amaranth and TVP; then the stew was too dry, so I added broth.

It all cooked down into a good consistency, and made about 11cups of really high protein stew, with a decent amount of fiber. The only fat was from the pork loins. I've still got ~6c frozen in the freezer. It's not as salty as you'd think from looking at the recipe, and the cayenne gives it a decent kick. I hope I can recreate it, because this is a kickass stew
Oh yeah - I cooked it overnight, on 'medium': crockpot on low, with towels wrapped around it.

[Edited on October 25, 2008 at 1:34 PM. Reason : lkjd]

10/25/2008 1:34:07 PM