October 7, 2011 § 4 Comments

It's about that time again.

I’ll give you three hints:

  1. Crock Pot.
  2. Rolls.
  3. Leftovers for days.

That’s right- we have entered into the Season of Soup.  If you recall, last year Kenny and I were on a huge soup kick.  Being newlyweds and all, nothing was less stressful than throwing meat and veggies into a pot for the day.  Then, it’s done for you when you sit down to dinner in the evening.  Genius.  It’s like someone else cooked for you.

But I digress [enough plugging Crock Pots, already].  The point is that soup is the perfect catalyst for rolls, butter, and cheese (also known as The Trifecta at our dinner table) thus we are thrilled to try out some new recipes.

That’s where you come in.

Friends, I know you have recipes.  I know this because studies show that 87% of the population* are better cooks than I am (and the other 13% are babies or people who live in New York City) so there must be some to-die-for soup recipes that I have yet to discover.  Yes, I know that I can look them up online, but there’s nothing worse than making a whole pot of soup that sounds and looks delicious, only to have it taste like tomato water (it’s happened-still a mystery).  Culinary error?  Small chance.  Lame recipe?  More likely.  I’d love to get recommendations for what you’ve made and enjoyed so we can do the same, slipping into a soup-and-roll-induced coma of bliss.

If you’re willing to pass them on, I can’t wait to read your comments.  I’d love to create a forum for recipe sharing that can bless everyone!  And if you don’t wish to share your great-grandma’s  Top Secret recipe with the rest of the class, go here and I shall use the utmost discretion (that is until I make it and eat it and it’s SO GOOD that I simply HAVE to take pictures of it and write about it here, of course).

Thank you in advance for our upcoming meals.

This post brought to you by Crock Pot [seriously, that was the last one].

*really.  I looked it up.  Another fun fact? 11% of the world’s population is left-handed.  But I just got that one from a Snapple cap.


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§ 4 Responses to Soup-a-doop

  • Lori Webster says:

    My two favorite soups from the past two years…

    Spinach, Garbanzo and Garlic Soup

    2 Tbs olive oil
    4 cloves garlic, crushed
    1 onion, chopped
    2 tsp ground cumin
    2 tsp ground coriander
    5 cups vegetable stock (Arlene Jackson recommends ‘Better than Boullion’ brand)
    12 oz potatoes, peeled and finely chopped
    1-15 oz can of garbanzo beans, drained
    1 Tbs cornstarch
    2/3 cup heavy cream (use the rest for fancy tea with friends)
    2 Tbs tahini (ground sesame seeds, also used in homemade hummus)
    salt & pepper to taste
    cayenne pepper to taste
    7 oz spinach, shredded

    In a large pot, heat oil. Add garlic and onions and cook till soft and golden brown. Add coriander and cumin and cook for another minute. Then add the vegetable stock and potatoes. Bring to a boil and simmer for 10 minutes. Add can of garbanzo beans and simmer for 5 more minutes till potatoes and beans are done. In a small bowl, mix together cornstarch, cream, and tahini with seasonings. Stir into soup and add the spinach. Bring to a boil and simmer for 2 more minutes. Serve immediately. This soup is Arlene and Hannah the innkeeper approved! 🙂

    Roasted Red Pepper and Coconut Soup

    2-13 oz cans roasted red peppers or 6 peppers, roasted
    2 cups chopped onions
    2 garlic cloves, peeled
    1 tsp red pepper flakes or 1/4 tsp cayenne pepper
    1 tsp salt
    1-16 oz can tomatoes, undrained
    1/14 oz can coconut milk
    2 cups water

    Rinse and drain canned roasted red peppers. Ste aside. In a covered, non-reactive soup pot, warm oil and saute onions, garlic, red pepper flakes, and salt for about 15 minutes until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water and roasted bell peppers. In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Always gets better the second serving or as leftovers. 🙂 This one was my favorite soup from Mountain Market and this recipe came from the Moosewood Restaurant Cookbook.

    i like being unemployed… so i have time to read *and* comment on friends’ blogs! 🙂

    love you! wish i was there to share this soup with you in person. 🙂

  • ma says:

    Yummy is the word that comes to mind and I will be checking out my recipe closet for one to pass on. Love my crock pot “dinners”, too. Whoever invented that little kitchen helper was genius. Here’s to happy crock potting 🙂

  • Hi great post and we to share your love of soup. Love the idea that its like someone else cooking for you 🙂 Here are a couple of recipes to get you started on your quest

    Enjoy ! Oh please leave a comment on the posts so we know what you thought ?

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