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Posted by RubyJ (Member # 28711) on :
 
So it looks like the folks in the west and east are getting hit hard with winter weather. So far here, we haven't had much in the way of snow and the temperatures haven't been too bad.

How about sharing some soup recipes?

And [spinning smile] HAPPY WINTER SOLSTICE! [spinning smile]

Pumpkin Sausage Soup (gluten-free, low carb)

1 to 2 pounds bulk breakfast sausage* (see below)
1/2 medium onion
1/2 cup mushrooms (optional)

1 can chicken broth (no msg)
2 chicken bouillon cubes (no msg) dissolved in two cups hot water
1 can pumpkin (~15 oz.)

(Seasonings are approximate, use more or less for your taste)
1 1/2 teaspoon oregano or Italian seasoning
1 teaspoon garlic powder
1 tablespoon dried parsley
1-2 tablespoons olive oil
Salt & pepper

1/2 to 1 cup heavy whipping cream (optional)(or coconut milk)

Brown sausage and add onions. Saut until onions are translucent. Add mushrooms, if desired.
Add broth, bouillon, and pumpkin.
Add seasonings.
Simmer on low for 15 to 20 minutes.
Turn off heat, stir in cream until you like the color and consistency. (if not using cream, soup will be a little thinner)


*I have used all kinds of sausage - bulk, link, Italian, Polish, bratwurst, chicken/apple, buffalo garlic, etc. Just use good quality sausage with no msg, nitrates, or fillers.

Each kind of sausage gives a little different flavor, but it's all good.
You can also use ham, cooked chicken or turkey.
 
Posted by RubyJ (Member # 28711) on :
 
Oh, and for the Pumpkin Sausage soup above:

sometimes I add 1/4 cup quinoa after adding the seasonings.
 
Posted by penguingirl (Member # 28688) on :
 
Thanks Ruby - looks tasty!

Oh and wanted to add that you have to be careful with some brands of chicken stock - I accidentally bought a popular brand which had wheat in it.. I was in such a rush to make some lentil soup that I didn't bother to look at the ingredients.

Who knew - WHY would anyone find the need to put wheat in chicken stock.. UGH.
 
Posted by penguingirl (Member # 28688) on :
 
My lentil soup recipe is:

1 bag of dried lentil beans - (bring to boil and soak for 1 hour then drain)

Lots of carrots and onions and garlic

6-8 cups of chicken stock - or water with chicken bouillon cube.

Bring all ingredients to a boil then simmer with lid on for a good 1 hour or more.. until it gets mushier.

I know you are supposed to add in hamhock or ham in this but I'm trying to avoid ham for awhile..

Anyway it doesn't look appetizing as it's a puke green color but it's very tasty and makes so much so it's great to do on a weekend and have it for the week or freeze it.. sometimes you are too lazy to cook a meal and this works for me since you can just heat up a bowl at a time.
 
Posted by penguingirl (Member # 28688) on :
 
Sorry lyme brain-

I meant to type split pea soup..

why would it be green otherwise? hahaha.

[bonk]
 
Posted by Heleneh (Member # 21207) on :
 
I went to a health store the other day that makes their soups. I don't know the amounts for each but the soup was the best. I have the following ingredients. It is called squash and apple puree soup.

Butternut squash
unsalted butter
apple
apple cider (slowly add to your desired taste)
onion
garlic
winter pepper
sea salt

Has anybody else made this?
 
Posted by Lymetoo (Member # 743) on :
 
Where did you find a sausage that was gluten free??? I know of only one broth that is... it's Progresso... comes in a "box."

Or Herbox bouillon
 
Posted by Lymetoo (Member # 743) on :
 
Penguin... Do you chop up carrots, or what? I've never even had lentil soup!
 
Posted by penguingirl (Member # 28688) on :
 
I chop up whole carrots in little bits.

It's actually split pea - but I am sure you can put in whatever your heart desires.

Lentil soup is good too.. I haven't made it though.
 
Posted by RubyJ (Member # 28711) on :
 
quote:
Originally posted by Lymetoo:
Where did you find a sausage that was gluten free??? I know of only one broth that is... it's Progresso... comes in a "box."

Or Herbox bouillon

I usually buy my sausage at Whole Foods. They usually have some kind of sausage on sale for $3.99 or $4.99 per pound. They make it in the store and list ingredients for each kind. Some have sugar, but I've never seen one with wheat.

Two local brands are Boulder Sausage or Canino's. Both without msg or gluten.

When I'm feeling really energetic (which is rare) I make my own sausage. Not links, just bulk.

I use Herb Ox bouillon and Pacific Foods broth.

Here's an interesting list that I found:
http://surefoodsliving.com/2009/01/does-chicken-broth-contain-gluten-milk-soy-yes/
 
Posted by RubyJ (Member # 28711) on :
 
quote:
Originally posted by penguingirl:
I chop up whole carrots in little bits.

It's actually split pea - but I am sure you can put in whatever your heart desires.

Lentil soup is good too.. I haven't made it though.

I bet lentils would work in your recipe. Sounds good!
 
Posted by jlp38 (Member # 27221) on :
 
My fave "any vegie" soup.

Start with onion, carrots, celery sauteed. Add chicken broth (start with 2 cups then add as needed). Add 2 bags frozen spinach and cover till wilted. Blend. Pour back into pan. If you're not off of dairy, you can a cup or two of milk and bunch of parmesan till melted. Season to taste.

Variations: Cauliflower and cheddar instead of spinach and parmesan. Broccoli and cheddar. Asparagus and parm. Or any combination you like. Of course, fresh vegies would be even better but frozen is so easy.
 
Posted by RubyJ (Member # 28711) on :
 
quote:
Originally posted by Heleneh:
I went to a health store the other day that makes their soups. I don't know the amounts for each but the soup was the best. I have the following ingredients. It is called squash and apple puree soup.

Butternut squash
unsalted butter
apple
apple cider (slowly add to your desired taste)
onion
garlic
winter pepper
sea salt

Has anybody else made this?

This sounds like a soup I had from Whole Foods, I searched their site but I can't seem to find the exact recipe. Here's what I found:

www.wholefoodsmarket.com/recipes/1975

jlp - love cauliflower and cheese soup!
 
Posted by RubyJ (Member # 28711) on :
 
CHINESE CHICKEN SOUP
1-2 pounds bok choy
2 tablespoons oil
1 small onion, chopped, 2 1/2 ounces
3 cloves garlic, minced
8 ounces fresh mushrooms (optional)
2 cups diced cooked chicken
2 tablespoons tamari (gluten-free soy sauce)
8 cups chicken broth
4 eggs, beaten
3 ounces fresh spinach, shredded
6 green onions, chopped
Salt and pepper, to taste

Chop the bok choy, keeping the stalks separate from the leaves. In a large soup pot, heat the oil and saut the onion, garlic, bok choy stalks and mushrooms until almost tender. Add the bok choy leaves, chicken, soy sauce and broth. Bring to a simmer. Slowly stir in the beaten eggs. Once the egg sets, stir in the spinach and green onions. Adjust the seasoning with salt and pepper.

Makes about 6 servings
Freezing not recommended

Per 1/6 Recipe: 275 Calories; 14g Fat; 29g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

from LindaSue: www.genaw.com/lowcarb/chinese_chicken_soup.html
 
Posted by jlp38 (Member # 27221) on :
 
can't wait to try these!
 
Posted by AlanaSuzanne (Member # 25882) on :
 
Thanks Ruby for the surefoodsliving.com link. That site is amazing.

I'm not into soups that have squash, sausage, apples, lentils or peas in them.

I'm a fried zucchini, sausage & peppers, apple pie kind of girl who shuns peas and lentils. To me, soups mean minestrone, black bean, pasta fagiole, chicken noodle, chicken rice.

Here's my recipe for a basic GF chicken rice soup:

Put 2 organic chicken split breasts into a large pot.

Add a couple of organic celery stalks/hearts, 2-3 peeled garlic cloves, a large peeled and quartered onion, 2 organic carrots, any fresh herbs you have on hand (thyme is my favorite), a half tsp of whole peppercorns and a half handful of kosher salt.

Fill the pot with water. Cover and simmer for an hour. Remove chicken. Strain broth and discard veggies. When chicken is cool enough to handle, remove skin, cut/shred into small pieces, set aside and cover.

Meanwhile, finely chop one large onion, 2-3 organic celery stalks, 2-3 organic carrots and 2-3 garlic cloves (a food processor really helps here). Season with kosher salt and pepper. Saute slowly in extra-virgin olive oil til very translucent. If you happen to have fresh parsley and/or thyme on hand, add those to the veggies.

Bring the strained broth to a boil. Add a cup of rice and let simmer for 20 minutes.

Add the sauteed translucent veggies and reserved chicken. After 3-4 minutes, you will have a really good and healthy GF chicken rice soup.
 
Posted by Lymetoo (Member # 743) on :
 
quote:
Originally posted by penguingirl:
[QB] I chop up whole carrots in little bits.

It's actually split pea - but I am sure you can put in whatever your heart desires.

Lentil soup is good too.. I haven't made it though.

Quit confusing me! You said you used lentils... [bonk]
 
Posted by Lymetoo (Member # 743) on :
 
"I usually buy my sausage at Whole Foods. They usually have some kind of sausage on sale for $3.99 or $4.99 per pound. They make it in the store and list ingredients for each kind. Some have sugar, but I've never seen one with wheat."
_________________

But wheat and gluten are not the same thing. It can be wheat free but not gluten free. They could have "yeast extract" in it or whatever. I don't have a Whole Foods, unfortunately.

jlp.. that soup sounds good too!
 
Posted by nefferdun (Member # 20157) on :
 
I like this bean soup which is quick and easy. Just saute chopped onion, green pepper, celery, garlic and tomatoe. Add two cans of drained white beans, one can of refried beans and enough chicken stock to make it the consistency that you want. Salt and pepper to taste.


I also make it with 2 cans black beans and refried black beans. Replace one cup of chicken stock with one cup of salsa.
 
Posted by RubyJ (Member # 28711) on :
 
quote:
Originally posted by Lymetoo:
"I usually buy my sausage at Whole Foods. They usually have some kind of sausage on sale for $3.99 or $4.99 per pound. They make it in the store and list ingredients for each kind. Some have sugar, but I've never seen one with wheat."
_________________

But wheat and gluten are not the same thing. It can be wheat free but not gluten free. They could have "yeast extract" in it or whatever. I don't have a Whole Foods, unfortunately.

[Embarrassed] I know that. Jeez - I've had a bad case of lyme brain lately. I meant to say the sausages don't have gluten. No yeast extract or powdered milk or anything like that. Most of the sausages have meat and spices (which are listed individually) and that's it.

I practically live at Whole Foods. Do you have any kind of local health market or meat producers that make their own sausages? There is a market called Sunflower Market here that also make their own sausages (no gluten or msg)(except the ones made with beer) and have bacon with no nitrates or sugar.

Making your own sausage is easy - google some recipes. Just ground pork or chicken or whatever mixed with whatever spices you like.
 
Posted by AlanaSuzanne (Member # 25882) on :
 
What, so nobody likes chicken soup anymore??
[shake]

Just kidding.

Meant to edit the "cover and simmer for an hour" instruction to "cover and simmer for 45 minutes"
 
Posted by RubyJ (Member # 28711) on :
 
[lol]
No, no, I love chicken soup and your recipe sounds good. For me, I'd replace the rice with quinoa, though.

Chicken soup really is good for you, especially cooking the chicken with the skin on. There have been studies on the anti-microbial effects of chicken fat.
 
Posted by MamaBear11 (Member # 25116) on :
 
I am not diet-conscious right now, but I do have a recipe for hamburger vegetable soup that the whole family loves. The bonus is that I can freeze several ziploc bags of it in the freezer. Fantastic "I'm too tired to cook" night meal.

4 cups of water
2 cups of chicken broth
2 cups of beef broth
1 packet of dry onion soup mix
1 can of stewed tomatoes
1 can of tomato sauce
1 pound of ground beef (or ground turkey)
Fresh chopped veggies
(I use celery, onions, green beans, carrots and peas.)

Bring to a boil and simmer until veggies are soft (usually several hours.)
 
Posted by Need Lots of Help (Member # 18603) on :
 
My husband loves soup, so I printed them all!! [Smile] Thanks!!
 
Posted by kidsgotlyme (Member # 23691) on :
 
My new favorite crock pot recipe is white chicken chili. It's so easy.

I buy a rotissere(?) chicken and take all of the meat off.

one can of rotel
1-3 cans of white beans with liquid(put as many or few as you like. I use three cans)
"white chicken chili" seasoning packet OR you can just spice it up with your own seasonings so you don't get the yucky stuff.

This is so easy and so good on a cold day!
 
Posted by Andie333 (Member # 7370) on :
 
There's a wonderful recipe I found online for French lentil soup with tarragon. I'd post the recipe, but it's easy to google and find.

It's delicious!

andie
 
Posted by RubyJ (Member # 28711) on :
 
BEEB'S TUSCANO SOUP
1 pound Italian sausage
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
3 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1/2 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan cheese, optional

Remove the sausage from its casings, if necessary. Brown the sausage in a 4-quart soup pot along with the onion and garlic; drain fat. Add the broth and undrained spinach; bring to a boil. Cover and simmer 30 minutes. Add the cream and simmer a few minutes until the cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving, if desired.

Makes six 3/4-cup servings or 5-6 cups
Can be frozen

Per Serving: 366 Calories; 32g Fat; 15g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

http://genaw.com/lowcarb/tuscano_soup.html
 
Posted by RubyJ (Member # 28711) on :
 
Still cold - still need soup.

Here's some recipes for chicken and beef stock. I have read that using apple cider vinegar (with the mother) is best for pulling the calcium out of the bones.

And a link to a good article on making old fashioned stock. It's long and may be difficult to read for some, but it's interesting:

www.westonaprice.org/food-features/515-broth-is-beautiful.html

Chicken Stock
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley

Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn't even smell particularly good. But don't despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
 


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