Can we please stop posting epic soup recipes?

In reply to David S. Wallens :

What kind of a nut likes that Hot and Sour Soup?  Other than me, that is.  Much better than Egg-Drop Soup. 

VolvoHeretic said:

After 30 years, I finally informed Mrs Heretic that I didn't really like kidney beans in chili (big mistake). My daughter in law concurred stating that kidney beans were the garbage bean of the bean family. Mrs Heretic has NEVER made chili ever since for like 6 years. What's a good substitute?

Edit: I hope chili is close enough to a soup.

For me it's Lima beans.  I can't stand them.  You know the little silica gel packets you get with new electronics?  I'm convinced that it could be made from Lima beans.  You bite into them and they release a hyper-absorbent sand that defies any liquid around it.

I don't mind kidney beans.

And yes, Chili is soup.  It's listed under soups on menus, so it counts.  To me, anything that's easier to eat with a spoon is soup.

I need to find some fruit soup recipes.  I was on a cruise in the Carribean when I was younger, and every night they had a cold fruit soup that was delicious.  I would describe it as very runny fruit yogurt or a melted milkshake, as if maybe you mixed yogurt with milk and blended in fruit.  They had flavors like mango, papaya, pineapple, strawberry, banana.  It was absolutely delicious.

I've been making this chili for the last couple of years and really like it. 

Vegetarian Bulgur Chili

This simple vegetarian bulgur chili is sure to satisfy even the most die-hard meat lovers. It freezes beautifully for up to three months. I made the jalapeño and cayenne optional in this recipe. Definitely include them if you like a little spice! If you prefer a more mild chili, leave them out. The chili itself is vegan, though I love to top it with cheddar cheese and sour cream.

 Servings 8

 Author: Turnip the Oven

Ingredients

2 tablespoons vegetable oil

1 medium onion, diced

1 red bell pepper, seeded and diced

2 jalapeños optional, minced

4 cloves garlic, minced

3 tablespoons chili powder

2 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper optional

3/4 cup bulgur

1 can crushed tomatoes, 28-ounce

1 can diced tomatoes, 15 ounce

1 1/2 teaspoons kosher salt

2 cans black beans 15-ounce, rinsed and drained

Topping suggestions: shredded cheddar cheese sour cream, diced avocado, cilantro, minced jalapeños

Instructions

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, and jalapeños and cook until softened but not brown, about 3 minutes. Add the garlic, chili powder, cumin, oregano, cinnamon, and cayenne and cook until fragrant, about 1 minute. Add the bulgur, crushed tomatoes, diced tomatoes (with their juices), salt, and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Add the black beans and continue to simmer, uncovered, until the bulgur is tender-chewy and the chili thickens slightly, 10 to 15 minutes more. Serve with toppings of choice.

Recipe Notes

Like all chilis, this one will thicken as it cools. To reheat it, just stir in a little water to loosen it up.

Curtis73 (Forum Supporter) said:

VolvoHeretic said:

After 30 years, I finally informed Mrs Heretic that I didn't really like kidney beans in chili (big mistake). My daughter in law concurred stating that kidney beans were the garbage bean of the bean family. Mrs Heretic has NEVER made chili ever since for like 6 years. What's a good substitute?

Edit: I hope chili is close enough to a soup.

For me it's Lima beans.  I can't stand them.  You know the little silica gel packets you get with new electronics?  I'm convinced that it could be made from Lima beans.  You bite into them and they release a hyper-absorbent sand that defies any liquid around it.

I don't mind kidney beans.

And yes, Chili is soup.  It's listed under soups on menus, so it counts.  To me, anything that's easier to eat with a spoon is soup.

I need to find some fruit soup recipes.  I was on a cruise in the Carribean when I was younger, and every night they had a cold fruit soup that was delicious.  I would describe it as very runny fruit yogurt or a melted milkshake, as if maybe you mixed yogurt with milk and blended in fruit.  They had flavors like mango, papaya, pineapple, strawberry, banana.  It was absolutely delicious.

I don't want to derail this great thread, but sorry, I have to respectively disagree. There's nothing better than a side of Lima beans with Brussels sprouts smothered with butter and lemon juice, just like mom made but I wouldn't want Lima beans in my chili. 

Love me some soup in as the weather cools off.

Chef John's Mushroom Soup

https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

• ¼ cup unsalted butter

• 2 (16 ounce) packages sliced fresh mushrooms

• 1 pinch salt

• 1 medium yellow onion, diced 

• 1 ½ tablespoons all-purpose flour

• 6 sprigs fresh thyme, tied in a bundle with kitchen twine

• 2 cloves garlic, peeled

• 4 cups chicken broth, or more to taste

• 1 cup water, or more to taste

• 1 cup heavy whipping cream

• 1 salt and freshly ground black pepper to taste

• 1 teaspoon fresh thyme leaves for garnish, or to taste

• Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.

• Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.

  

  Dotdash Meredith Food Studios

• Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

• Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.

  

  Dotdash Meredith Food Studios

• Purée soup with a blender in batches until smooth and thick.

   

• 

  Dotdash Meredith Food Studios

• Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

  

  Dotdash Meredith Food Studios

• Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

VolvoHeretic said:

After 30 years, I finally informed Mrs Heretic that I didn't really like kidney beans in chili (big mistake). My daughter in law concurred stating that kidney beans were the garbage bean of the bean family. Mrs Heretic has NEVER made chili ever since for like 6 years. What's a good substitute?

Edit: I hope chili is close enough to a soup.

I prefer black beans over kidneys in my chili, but unsure if that fits the cut of your jib. 

My favorite is to clean the fridge. I start with a chicken carcass or bone from whatever chunk of meat we last cooked. It gets boiled with some onions, and other root crops to make a broth and then any leftover veggies, rice, or noodles from the fridge get thrown in the pot along with the diced-up leftover meat. If there isn't any rice or noodles to use, I'll dice up a couple of potatoes instead. I'm also very partial to barley so I usually throw in a bit of that. Season to taste.  

I pretty much make it up as I go along so it never turns out the same way twice. It's almost always tasty. 

I will pick a soup from this list to make this Sunday and post my thoughts, but not to come empty-handed, I will toss my hat into the ring with a sort of interesting-ish one- 

Ropa Vieja.  It's definitely more 'hearty stew', than soup, but it's a family favorite.  We serve it 'philipines style'- over jasmine rice, but you can do it Cuban (potato wedges), or Iberian (roasted carrots). Super easy crock-pot stew-

 3-5lb Beef Roast, browned in a hot pan with butter or lard

2 large onions, large dice

2 red bell peppers, large dice

1 large can whole peeled tomatoes

2 jars (2oz) whole capers, drained

3/4c Spanish olives, halved and seeded

8 garlic cloves, fine chop

1/2c. dry white wine or sherry

2 bay leaves

2tsp white vinegar

4tsp Smoked Paprika

1tbsp Oregano

2tbsp salt

2tsp ground Cumin

1tsp black pepper

1/2tsp Cayenne pepper (or use 1x red chili, chopped, for a spicier version) 

Cilantro to garnish at service

Brown the meat on stovetop on all sides, and add to crockpot.  Add spices, tomatoes (break up with a spoon), and cooking wine and cook on low for 3hrs.  At the 3hr mark, add remaining ingredients except olives and cook an additional 3hrs.  Add olives with 15min left to cook.

Once done, fork pull the beef roast and stir lightly. 

Serve over jasmine rice and garnish with cilantro.