Soup’s on! Whatcha having?

All you chili folks:

When you make your next batch of red, garnish the bowl with chopped green Spanish olives after serving.

Please report your findings.

Duke said:

All you chili folks:

When you make your next batch of red, garnish the bowl with chopped green Spanish olives after serving.

Please report your findings.

 

Olives and I don't get along. I did not garnish my bowl of red last night with them. 

Brunswick Stew is just fantastic, especially in the winter. 

Corn chowder is a fantastic backup, with a little cayenne in the flavor is massive and the heat is minimal.

Other one we do a lot now is a chicken-pasta style soup where the chicken breast cooks in the soup, and pulls out to get shredded and put back in.

I made Waterzooi last night.  (Belgian cream fish soup).   The recipe below is similar; mine has clam juice and heavy cream with Cod and Tilapia.

I also make a pretty wicked turkey noodle.  I usually smoke a bird for Thanksgiving.  Take the leftovers and boil the carcass for about 4 hours.  It makes a super-wicked smoked turkey broth.  Add mirepoix, noodles and/or corn.  I like it with corn pone with butter

In reply to 914Driver :

That looks very tasty. I'm going to have to give it a try. 

Taco Soup

Kinda like chili but not quite and we usually add tortilla chips or Fritos cheese and sour cream to the bowl. Not bad

We've been making Southern Living's Rotisserie Chicken Noodle Soup lately. We changed it up a little though. We increased the broth to 96oz and we replaced the noodles with fresh tortellini. It's easy and delicious. 

https://www.southernliving.com/recipes/rotisserie-chicken-noodle-soup

I've got a chicken carcass simmering in a pot right now.  Next up will be to see what's in the refrigerator for leftover veggies.

Tom Kah Gai is my favorite,  but I'm a soup whore.  There have been times at a restaurant when I couldn't decide between two soups, so I ordered one as an appetizer and the other as dessert.

Clam chowder... either Manhattan or Boston
Grandma's beef vegetable soup.
Lobster bisque
 

i know this is blasphemy in a thread filled with scratch made soups, but TIL Costco tortilla soup is incredible. A quarter cup of shredded cheddar and some sour cream is the perfect addition

Here are some of my cheapskate old crone soup notes:

The Moosewood Cookbook lentil soup is good, if you're an old hippie and have that one knocking around the house

Did you make a beet, beet green, and horseradish salad that just did not work as a salad? Throw it in the blender and borshchify it

Red lentils and a hefty dose of Penzeys Turkish Seasoning simmered to a comforting sludge

This gem adapted from Peasant Cooking of Many Lands: Throw some chopped onion, garlic, celery, carrot, potato, cabbage and kielbasa or bacon (omit if you want to make it veg) in a soup pot with oil or butter, saute over medium flame (instructions in the book are “cook until limp”), add water or soup stock, then a cup or so of cooked buckwheat (kasha). Simmer until it looks and tastes like how you like soup to look and taste. I season with salt & pepper, dill, Penzeys Tsardust Memories (be judicious), and pickle brine at the end

Just got home from mom and dad's for dinner.  Mom made four soups; butternut squash, vegetable, french onion, and tomato bisque.  She also made a spinach salad with hot bacon dressing, beer bread, and a whiskey cake.

She gets me.  Four courses of soup, and she worked in beer, bacon, and whiskey.

I slow-cooked a ham bone with a lot of meat left on it in a crock pot with some water.   Took out the bone and separated then diced the meat fine.  Soaked dried red beans in the remaining broth overnight then added two large thin-sliced onions, a large can of diced tomato, seasoned it with garlic/organo/basil/red pepper flake and put the meat back in.  Cooked it for eight hours and it came out really nice when served over rice.  Thinking of calling it "ham-balaya"...

In reply to stroker :

That's a great name.  Here in PA we call that "soup beans."  Not ham and bean soup, but soup beans.

Also since we're surrounded by pasty white germans and amish, we skip the seasoning and we put it over cornbread