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cheese soup
dutch ovenSoup

Houston’s Canadian Cheese Soup Recipe

by jughandle
written by jughandle

Houston’s Canadian Cheese Soup – If you are as old as I am you might remember when Houston’s restaurants came to Atlanta.  They started in Nashville.  My brother worked there for a while and was able to get me the recipe for their amazing cheese soup.  I don’t know if they even serve the soup anymore but it is incredible.

This rich, hearty soup can be a meal in itself with a nice French or Italian bread.  It is my go to comfort food on a cold winter day.

When my brother got the recipe it was 5 gal sized.  I have reduced it to a more manageable size.  Hope you enjoy it as much as I do. – jughandle

 

Houston's Canadian Cheese Soup

My brother Jim used to work in the kitchen at Houston's and he gave us the ingredients for this recipe. We had to figure out the quantities because he had to make it 5 gals at a time.
cheese soup
Course Soup, Starter
Cuisine Canadian
Keyword Houston's Cheese Soup
Protein Cheese
Cooking Method Stove Top
Hot/Cold Dish Hot
Course Soup, Starter
Cuisine Canadian
Keyword Houston's Cheese Soup
Protein Cheese
Cooking Method Stove Top
Hot/Cold Dish Hot
Servings 10 servings
Author jughandle

Ingredients

  • 1/2 Cup Butter
  • 1 cup Carrots 1/8 inch cubes
  • 1/4 Cup Flour all purpose
  • 1 Cup Onions Chopped
  • 1/2 Cup Celery 1/8 inch cubes
  • 3 Cups Chicken Broth low sodium
  • 3 Cups Half and Half
  • 2 lbs. Velveeta
  • 1 Tbsp. Fresh Parsley
  • 12 ounces Beer nothing dark or fruity The beer is optional.

Instructions

  • Melt butter in a Dutch oven.
  • Add the carrots, onions and celery all at once. And sauté until soft but not brown.
    mirapaw
  • Add flour and stir to combine making a blond roux with the butter. Cook until mixture begins to turn a light-brown color.
  • Over medium high heat, add the chicken broth a little at a time so not to break the sauce.
  • Turn the heat down to med/low
  • Stir and continue to cook and stir with a whisk until a thick base is formed.
  • Add half and half being careful not to let boil.
  • Add cheese, stirring until melted.
    velveeta
  • Stir in a bottle of beer if you want. I usually do it just adds a little something
  • Garnish with diced tomatoes and jalapenos and parsley if desired. Or pico de gallo

Notes

 Cheese soup is a creamy and rich soup, this goes so well with a piece of toasted garlic bread.
Nutrition Facts
Houston's Canadian Cheese Soup
Amount Per Serving (1 g)
Calories 420 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 18g113%
Cholesterol 89mg30%
Sodium 1823mg79%
Potassium 559mg16%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 21g42%
Vitamin A 3717IU74%
Vitamin C 10mg12%
Calcium 617mg62%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Taste.com.au
BeefcrockpotRice NoodlesSoupStock PotVietnamese Food

Vietnamese Pho Bo Soup

by jughandle
written by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist.  This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

The Origins of Pho

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Pho Bo soup
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

For The Bone Broth

  • 4 pounds beef soup bones
  • 1 onion unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water

For The Dish

  • 8 ounce dried rice noodles 8 ounce package
  • 1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime cut into 4 wedges
  • 1/4 cup hoisin sauce optional
  • 1/4 cup chile-garlic sauce such as Sriracha® (optional)

Instructions

To Make The Bone Broth

  • Preheat oven to 425 degrees F
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
  • Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
  • Strain the broth into a saucepan and set aside.

To Make The Dish

  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
  • Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
  • Heat the stock to a simmer. Use either the stock you made or store bought
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
  • Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Video

Notes

Note:  For best results, use shank and knee bones.
Nutrition Facts
Authentic Pho Bo Soup
Amount Per Serving
Calories 504 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 3882mg169%
Potassium 773mg22%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 10g11%
Protein 43g86%
Vitamin A 255IU5%
Vitamin C 11.2mg14%
Calcium 104mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Variations On The Authentic Recipe

INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.
https://www.platingsandpairings.com/the-best-instant-pot-bone-broth/#wprm-recipe-container-12467
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Servings 6 servings
Author Erin at Platings and Pairings.com

Ingredients

INGREDIENTS

  • 2 1/2 pounds bones assorted soup bones
  • 2 carrots chopped, medium size
  • 2 stalks celery chopped, medium size
  • 1 onion cut in half with the skin left on
  • 2 cloves garlic skin left on
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 tsp whole black peppercorns
  • 1 tsp oregano dried, or 2 tsp fresh
  • 1 tsp thyme dried, or 2 tsp fresh
  • 1/2 tsp sage dried
  • 8 cups of water enough water to come to 1-inch below MAX fill line

Instructions

  • Place the bones in the Instant Pot, filling it about half full with bones.
  • Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  • Fill the Instant Pot with water to 1-inch below the MAX fill line.
  • Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  • Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
  • It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
  • Strain the broth through cheesecloth or a strainer and cool.
  • A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
  • Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
Nutrition Facts
INSTANT POT OR PRESSURE COOKER BONE BROTH
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 100mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3455IU69%
Vitamin C 2.1mg3%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

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southern beans
Andy GarrBeansDinner/SupperLunchSoupSouthern AmericanStarterWhite Northern Beans

Southern Style White Beans and Rice

by jughandle
written by jughandle
submitted by Andy Garr

This Southern Style White Beans and Rice Recipe was submitted by Andy Garr.  Andy has a keen eye, and taste, for good Southern food.  Thanks Andy.  What we have here is a true quick Southern Comfort food recipe that will be made in my household as long as I’m around. – jughandle

South Louisiana-Style White Beans & Rice

Southern Style comfort food to warm your innards on those cold 50 degree southern winter days.
southern beans
Course Dinner, First Course, Lunch, Soup
Cuisine Southern American
Keyword Southern Style White Beans
Protein Andouille Sausage
Cooking Method Crock Pot, Stove Top
Hot/Cold Dish Hot
Course Dinner, First Course, Lunch, Soup
Cuisine Southern American
Keyword Southern Style White Beans
Protein Andouille Sausage
Cooking Method Crock Pot, Stove Top
Hot/Cold Dish Hot
Servings 8 servings
Author Camellia Brand

Ingredients

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound smoked or Andouille sausage sliced
  • 1 onion large onion chopped
  • 1 green bell pepper chopped
  • 1 stalk celery large stalk chopped
  • 2 cloves garlic minced
  • 1 pound Northern Beans Camellia Brand would be nice
  • 10 cups water
  • 1/4 teaspoon cayenne
  • 1 bay leaf
  • 1/2 tsp Kosher Salt more or less to taste
  • 1/2 tsp Black pepper more or less to taste
  • 1 tsp Creole seasoning more or less to taste
  • 1/2 cup chopped fresh parsley plus extra for garnish
  • 1/2 cup chopped green onions plus extra for garnish
  • 8 cups cooked rice hot cooked, 1 cup per serving more or less

Instructions

  • Rinse and sort beans.
  • To a large heavy pot over medium heat, add oil.
  • Add sliced sausage to pot, and sauté for 5 minutes.
  • Put the onions, bell pepper, celery, and garlic into pot, and sauté till soft and translucent.
  • Add beans, water, cayenne, and bay leaf to pot.
  • Bring it all to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary. Don't let it dry out and burn.
  • For a creamier consistency, mash some beans against the side of the pot or use a stick blender.
  • Add salt, pepper, and creole seasoning to taste.
  • Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.
Nutrition Facts
South Louisiana-Style White Beans & Rice
Amount Per Serving
Calories 490 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 48mg16%
Sodium 679mg30%
Potassium 526mg15%
Carbohydrates 59g20%
Fiber 5g21%
Sugar 1g1%
Protein 20g40%
Vitamin A 610IU12%
Vitamin C 19.8mg24%
Calcium 86mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Camellia Brand Great Northern Beans provided this classic recipe.  They have great products and can be purchased on the internet to be delivered to your door.

Other Southern Dishes You Might Like

  • fried steak
  • mashed potatoes meatloaf and tomato gravy
  • Gumbo
  • USD cornbread
  • Picture from https://www.thegraciouswife.com
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Gumbo
Andy GarrCajun FoodGumboSouthern American

Chicken and Andouille Gumbo from SK

by Reposted Article
written by Reposted Article

Chicken and Andouille Gumbo is not the perfect dish.  Sure, it has tons of deep, complex flavors and is very filling.  The one downside is that a true roux really jacks up the calorie count.  Along with the rice this is not the healthiest of recipes I’ve shared with you. Just be aware that a serving is around a thousand calories. – jughandle

That said, this is one of the best recipes with video I’ve seen.  It comes from SK -Southern Kitchen who are loaded with great southern recipes.

Submitted by Andy Garr

Chicken and Andouille Sausage Gumbo

About the recipe - This straight from SK - Southern Kitchen
Making a roux requires both time and patience. As the roux cooks, the flour will darken and thin out slightly. Stir constantly so that the roux will eventually turn the color of chocolate, but does not burn. In lieu of roasting a chicken, you could make a rich chicken stock out of a 3 1/2-pound whole chicken, then pull the meat from the bones and use the stock in the gumbo. However, pulling a store-bought rotisserie chicken and using commercial chicken broth is a good way to save time.

Traditional gumbo recipes call for green bell peppers, but we prefer to use more-flavorful poblanos instead. Feel free to substitute one diced green bell pepper for the poblano if you prefer.

We like to use Texas Pete hot sauce in this recipe.
Gumbo
Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter
Cuisine Cajun, Southern American
Keyword Chicken and Andouille Gumbo
Protein Andouille Sausage, Chicken
Cooking Method Stove Top
Hot/Cold Dish Hot
Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter
Cuisine Cajun, Southern American
Keyword Chicken and Andouille Gumbo
Protein Andouille Sausage, Chicken
Cooking Method Stove Top
Hot/Cold Dish Hot
Servings 8 Servings
Author Reposted Article

Ingredients

  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 yellow onion finely diced
  • 3 ribs celery finely diced
  • 1 poblano pepper seeded and finely diced
  • 1 red bell pepper seeded and finely diced
  • 6 cloves garlic minced
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 3 bay leaves and 3 sprigs fresh thyme tied together with kitchen twine
  • 1 pound okra cut into 1/2-inch rounds
  • 15 ounces diced tomatoes 1-15oz can with its juice
  • 8 cups

    chicken broth?

  • 1 pound andouille sausage sliced 1/4 inch thick
  • 1 tsp Kosher salt more or less to taste
  • 1 tsp black pepper more or less to taste
  • 2 Tbsp Hot sauce Texas Pete or Louisiana Hot Sauce, more or less to taste
  • 3 pounds chicken 1 whole rotisserie or baked chicken with the skin removed and meat pulled from the bone
  • 1 tablespoon Worcestershire sauce
  • 4 cups Cooked white rice for serving
  • 1 cup scallions Sliced or chopped for serving

Instructions

  • In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot.
  • Stir in the flour to begin to make a dark roux.
  • Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes.
  • Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes.
  • Toss in the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
  • Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes.
  • Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.
  • Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes.
  • Taste and adjust seasonings. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice and garnished with scallions.

Video

Notes

If you like gumbo don't even look at the calorie count.  The roux really jacks the numbers.
Nutrition Facts
Chicken and Andouille Sausage Gumbo
Amount Per Serving
Calories 918 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 28g175%
Cholesterol 142mg47%
Sodium 1345mg58%
Potassium 1124mg32%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 8g9%
Protein 45g90%
Vitamin A 1950IU39%
Vitamin C 58.8mg71%
Calcium 123mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes To Try

Plated spiced chicken with creamed spinachOrange-Balsamic-Roasted-Okra-680 (1)Chocolate-Coconut-Cream-Pie-5Strawberry-Cream-Pie-7-660x440on the blockfried steakmashed potatoes meatloaf and tomato gravyMississippi-Pot-Roast-682x1024pecan pieTaste.com.au
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soup
crockpotFibergrainSoupVegetarian

Barrineau Detox Soup – Jughandle’s Fat Farm

by jughandle
written by jughandle
View The Recipe
View The Video
Print The Recipe

My friend Lee says he has a couple of LBs to lose from the holiday season and needs a recipe to help him on his way.

Usually a couple of holiday pounds is just bloat.

I believe that if Lee eats this detox soup twice a week for two weeks he will lose what he needs to and stay healthy as a bonus.

Full of protein, fiber and lots of anti-inflammatory ingredients.

The recipe is based on a recipe from eHow titled “Detox Crockpot Soup Recipe to Banish Belly Bloat” by  Trisha Sprouse

Barrineau Detox Crockpot Soup Recipe

If you're looking at Spring with a few extra lbs, I found a recipe from Trisha Sprouse that will help you get to where you need to be and banish belly bloat in a hurry! Filling, healthy, and very tasty.  This soup will leave you feeling content and satisfied for hours without the calories. And all you have to do is throw all the ingredients into one pot?
soup
Course Soup
Cuisine American, Vegetarian
Keyword Detox
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American, Vegetarian
Keyword Detox
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 10
Author jughandle

Ingredients

Things You'll Need

  • 1 whole (1 whole) onion medium size diced
  • 5 whole (5 whole) garlic cloves peeled and diced
  • 4 stalks (4 stalks) celery diced
  • 5 whole (5 whole) carrots peeled and diced
  • 1 1/2 C (288 g) lentils
  • 1 1/2 C (19.5 g) cauliflower florets
  • 1 tsp (1 tsp) turmeric
  • 1/2 tsp (0.5 tsp) ground ginger
  • 1 tsp (1 tsp) ground coriander
  • 1/2 tsp (0.5 tsp) ground cumin
  • 2 whole (2 whole) bay leaves
  • 5 sprigs (5 sprigs) thyme
  • 8 C (1.88 kg) vegetable broth
  • 2 C (134 g) baby kale or spinach
  • Salt and pepper To taste
  • 1/2 C (30 g) Chopped parsley for garnish

Instructions

  • Add the onion, garlic, celery, carrots, lentils and cauliflower to the crock-pot. Stir in the turmeric, ginger, coriander, cumin, bay leaves, thyme and vegetable broth. Set the crock to high, and allow the soup to cook for 6 hours until the lentils are soft.
  • After 6 hrs remove the bay leaves and thyme sprigs. Use a potato masher, stick blender or the back of a ladle to mash up about half of the lentils in the crock-pot. This will thicken the soup.
  • Add the baby kale or spinach to the crockpot and mix the greens into the soup until wilted. Season the soup to taste with salt and pepper, garnish with chopped parsley and serve!
  • Full of protein, fiber and lots of anti-inflammatory ingredients, you'll be saying buh-bye to that belly bloat in no time.

Video

Notes

*This original recipe was found on eHow and written and photographed by Trisha Sprouse.  She did a great job with her video that I included with the recipe.  Enjoy
Nutrition Facts
Barrineau Detox Crockpot Soup Recipe
Amount Per Serving
Calories 120
% Daily Value*
Sodium 774mg34%
Potassium 378mg11%
Carbohydrates 21g7%
Fiber 9g38%
Sugar 2g2%
Protein 7g14%
Vitamin A 1420IU28%
Vitamin C 9.4mg11%
Calcium 38mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Thai food
Dinner/SupperLunchMain DishesShrimpSoupThai Cuisine

Tom Yum Goong Recipe – Jughandle’s Fat Farm

by jughandle
written by jughandle

Checking in at #8 in the CNN Travel Top 50 world’s dishes is Tom Yum Goong.  This Tom Yum Goong Recipe is a Thai staple.  It is full of shrimp, mushrooms, lemongrass, galangal (ginger) and kaffir lime leaves. Usually swimming in coconut milk or cream, this hearty soup combines the top four of Thai flavors: sour, salty, spicy and sweet. Best of all is the price: cheap.

Thai food

Tom Yum Goong

Galangal

Galangal for the sake of argument is Thai Ginger.  A Thai chef would argue that there is a big difference.  Galangal is hard to get in the U.S. so feel free to substitute fresh ginger.

Galangal

Possible substitutions

This dish can be made with chicken, or a combination of chicken and shrimp or better yet, a combination of seafood, such as shrimp, squid, scallops or mussels. – jughandle

Tom Yum Goong

This Thai staple is full of shrimp, mushrooms, lemongrass, galangal (ginger) and kaffir lime leaves. Usually swimming in coconut milk or cream, this hearty soup combines the top four of Thai flavors: sour, salty, spicy and sweet. Best of all is the price: cheap.
Thai food
Course Dinner, Lunch, Main Course, Soup
Cuisine Thai
Keyword Tom Yum Goong
Protein Shrimp
Cooking Method Boiled
Hot/Cold Dish Hot
Course Dinner, Lunch, Main Course, Soup
Cuisine Thai
Keyword Tom Yum Goong
Protein Shrimp
Cooking Method Boiled
Hot/Cold Dish Hot
Servings 6 Servings
Author jughandle

Ingredients

Ingredients:

    Serve with Rice

    • 3 cups white rice cooked rice
    • 6 cups coconut milk
    • 16 oz shrimp or 16-24 head-on and shell-on
    • 6 Tbsp lime juice about the juice of 3 limes
    • 6 bird’s eyes chilies (Thai Chiles) pounded
    • 6 slices galangal big slices of galangal or ginger
    • 8 leaves kaffir lime leaves bruised
    • 4 Tbsp nam prik pao Thai roasted chili paste
    • 2 Tbsp chili oil or the oil from your nam prik pao
    • 6 teaspoons fish sauce
    • 2 stalks lemongrass cut into 3-inch strips, pounded with a cleaver
    • 12 straw mushrooms Canned or / fresh oyster mushrooms / fresh or canned button mushrooms

    Instructions

    Method:

    • Cook your rice.
    • Add 1/2 (3 cups) the coconut milk to a large pan and turn to medium heat.
    • Just before the coconut milk comes to a boil, add the shrimp or other protein, and then add the other remaining 3 cups of coconut milk.
    • Turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
    • Add lemongrass, galangal (or ginger), kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao (Chili paste) to the stock and bring it to a gentle low boil.
    • Add in the 6 teaspoons of fish sauce.
    • Boil until the shrimp are cooked
    • At the very end, add the lime juice (if you add lime juice too early, the soup might turn bitter).

    serve hot over rice

      Nutrition Facts
      Tom Yum Goong
      Amount Per Serving
      Calories 932 Calories from Fat 495
      % Daily Value*
      Fat 55g85%
      Saturated Fat 44g275%
      Cholesterol 191mg64%
      Sodium 1138mg49%
      Potassium 796mg23%
      Carbohydrates 88g29%
      Fiber 2g8%
      Sugar 2g2%
      Protein 28g56%
      Vitamin A 60IU1%
      Vitamin C 19mg23%
      Calcium 186mg19%
      Iron 10.5mg58%
      * Percent Daily Values are based on a 2000 calorie diet.
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      wedding soup
      Italian FoodJerry WoodenSoupStock PotStove TopWhite Northern Beans

      Italian Wedding Soup Recipe

      by jughandle
      written by jughandle

      There are as many recipes for Italian Wedding Soup as there are cooks.  We are going to “wed” the flavors and textures of chicken, spinach, parmesan cheese, white pinto beans and Italian bread croutons.  No meat balls in our bowl this time.  As you are making this dish use your own judgment as to how much, meat, spinach, beans and cheese you want. -jughandle

      Recipe - Italian Wedding Soup

      A very hardy filling delicious soup for any occasion.
      wedding soup
      Course appetizer, Lunch, Soup
      Cuisine Italian
      Keyword Italian Wedding Soup
      Protein Chicken
      Cooking Method Boiling
      Hot/Cold Dish Hot
      Course appetizer, Lunch, Soup
      Cuisine Italian
      Keyword Italian Wedding Soup
      Protein Chicken
      Cooking Method Boiling
      Hot/Cold Dish Hot
      Servings 6 servings
      Author jughandle

      Ingredients

      To do the day before:

      • 1 bag dried white pinto beans or buy 2- 12 oz cans
      • 12 cups chicken stock low sodium - make your own or used boxed
      • 1/2 lb chicken you made the stock with or cook and shred 2 chicken breasts

      To make the soup:

      • 1 large yellow or white onion diced small -1/4 inch
      • 1/2 green bell pepper diced small -1/4 inch
      • 1/2 red bell pepper diced small -1/4 inch
      • 1 carrot diced small -1/4 inch
      • 3 cups Italian bread croutons about 1/2 loaf Italian bread cut into 1/2 inch crouton size chunks
      • 2 Tbsps olive oil extra virgin
      • 1/4 tsp oregano dried or 1 tsp fresh
      • 1/4 tsp thyme dried or 1 tsp fresh
      • 1 tsp kosher salt to taste
      • 1/2 tsp black pepper freshly ground is best
      • 3 cups of fresh spinach Clean, dry and chop into 1 inch squares
      • 1/2 cup grated Parmesan cheese grate your own don't use box cheese.

      Instructions

      The day before:

      • Soak 1 bag of dried white pinto beans over night or buy 2- 12 oz cans
      • Make or buy 8 to 12 cups of low sodium chicken stock
      • Shred about 1/2 lb or more of the chicken you made the stock with or cook and shred 2 chicken breasts

      To make the soup:

      • In a large pot saute 1 large yellow or white onion, diced small -1/4 inch
      • Also saute 1/2 green and 1/2 red bell pepper and 1 carrot diced to the same size as the onion
      • Saute until soft – about 5 minutes
      • Add the chicken stock and bring to a boil
      • throw in 3 cups of the pinto beans
      • Cook the beans at a soft boil until they are almost tender – about 45-60 minutes
      • While the beans are cooking in the broth, cube the Italian bread into 1/2 inch crouton size chunks
      • Lightly toss the croutons in a large bowl with 2 T olive oil and 1/4 t of oregano and 1/4 t of thyme salt and pepper to taste
      • Pour the croutons on a sheet pan and toast in the oven until brown and crunchy, turning once or twice to brown all sides – don’t burn them Darlene.
      • Clean, dry and chop into 1 inch squares, 3 cups of fresh spinach
      • When the beans are almost soft enough to eat add the spinach
      • Cook another 20 minutes
      • Then add 1/2 cup grated Parmesan cheese and all of the chicken
      • Cook another 20 minutes

      Notes

      Now, this is very important – taste the soup – what does it need?
      If it is bland add a little salt and a dash of Tabasco pepper sauce (just a dash, we’re not trying to make it spicy) and a dash of Worcestershire sauce
      If the flavor just sits there and you can’t make out the different ingredients, add 1 T white vinegar and/or the juice of 1 lemon to brighten the flavors
      Stir it well and taste it again. It should be great – if not adjust the seasonings as needed
      Add 1/2 cup of croutons to a bowl or large cup and ladle the soup over them.
      Top with more freshly grated Parmesan
      Nutrition Facts
      Recipe - Italian Wedding Soup
      Amount Per Serving
      Calories 407 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 7g44%
      Cholesterol 41mg14%
      Sodium 1292mg56%
      Potassium 784mg22%
      Carbohydrates 30g10%
      Fiber 2g8%
      Sugar 14g16%
      Protein 22g44%
      Vitamin A 3575IU72%
      Vitamin C 29mg35%
      Calcium 134mg13%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

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      Darlene Myerdutch ovenFowlMexicanSoupStock PotStove TopTortillas

      Recipe – Darlene’s Tortilla Soup

      by jughandle
      written by jughandle

      As with any dish, it always tastes better with freshly prepared ingredients instead of canned or frozen.  Darlene’s Tortilla Soup is no different. Prepare the chicken stock by boiling a whole chicken in seasoned water for 2 hours or more, you will not regret it. – jughandle

      Darlene's Tortilla Soup

      Darlene throws this together quickly for a great mexican flavored soup
      Course hors d'oeuvre, Lunch, Soup
      Cuisine Mexican
      Keyword Tortilla soup
      Protein Chicken
      Cooking Method Boiling
      Hot/Cold Dish Hot
      Course hors d'oeuvre, Lunch, Soup
      Cuisine Mexican
      Keyword Tortilla soup
      Protein Chicken
      Cooking Method Boiling
      Hot/Cold Dish Hot
      to make broth 3 hours
      Servings 6 servings
      Author Darlene Myer

      Ingredients

      • 1 whole chicken for stock or 2 cooked breasts
      • 2 whole carrots 1/4 inch dice
      • 2 stalks celery 1/4 inch dice
      • 1 large onion white or yellow 1/4 inch dice
      • 1 stalk thyme fresh
      • 1 stalk rosemary fresh
      • 1 clove garlic whole
      • 1 stalk parsley fresh
      • 1/2 cup chili peppers fresh chili or bell peppers chopped to 1/4 inch dice
      • 4 med tomatoes whole, quartered with juice
      • 3 10 inch tortillas sliced into long 1/4 inch wide strips
      • 1 cup corn fresh or frozen

      For Garnish:

      • 1 whole lime thinly sliced for topping
      • 6 dollops green chili sauce one for each serving
      • 6 dollops sour cream or yogurt, one for each serving

      Instructions

      • Prepare the chicken stock by boiling a whole chicken in 3 quarts of seasoned water for 2 hours or more.
      • Remove the chicken and reserve.
      • Reduce the liquid by half
      • To the stock, add a the mirepoix of carrots, celery and onions continue to reduce the liquid at a slow boil
        mirapaw
      • Add a bouquet garni of the thyme and rosemary garlic and parsley
      • Add chopped chili pepper of your choice and amount
      • Add fresh or frozen whole kernel corn
      • Add rough chopped whole skinned tomatoes in chunks with liquid
      • Take 2 or 3 large round tortillas and slice into long strips
      • Toast the tortilla strips in the oven until crispy – reserve
      • Chop 1/2 of the reserved deboned chicken into bite sized pieces and return to the pot

      Notes

      Serve and top each bowl with the toasted tortilla strips and lime slice.
      You can also add a dollop of green chili sauce or sour cream and the juice of 1/2 lime to brighten the flavors
      Nutrition Facts
      Darlene's Tortilla Soup
      Amount Per Serving
      Calories 148 Calories from Fat 27
      % Daily Value*
      Fat 3g5%
      Saturated Fat 1g6%
      Cholesterol 1mg0%
      Sodium 269mg12%
      Potassium 202mg6%
      Carbohydrates 27g9%
      Fiber 3g13%
      Sugar 4g4%
      Protein 4g8%
      Vitamin A 1014IU20%
      Vitamin C 4mg5%
      Calcium 45mg5%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.
      4 comments
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