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American FoodcrockpotJust RecipesSoup

Split pea soup – Crockpot

by jughandle
written by jughandle

Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 8 servings
Author Taste Of Home

Ingredients

  • 16 oz split peas dried green split peas, rinsed
  • 2 cups ham cubed fully cooked
  • 1 large onion chopped
  • 1 cup carrots julienned or chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon rosemary dried and crushed
  • 1/2 teaspoon thyme dried
  • 32 Oz Chicken broth reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt more or less to taste
  • 1/4 tsp pepper black pepper to taste

Instructions

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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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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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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