Filling Soups

Re my above post. I too use a chicken car cas with stock cube prior to the veg and lentils etc being added. My sil is always horrified! Daughter and g/ childers enjoy it though.

I have a recipe, given to me by one of my Dutch neighbours when we lived in Holland, for Erwtensoup, or Dutch pea soup, which is made with a smoked sausage ring. It's delicious but takes ages to prepare. Fast cooking doesn't work for that one either, but it's worth the effort.

That sounds delicious mimiro but I have never come across cheddar soup before? Can you get it in the UK? Also what would be the equivalent to smoked summer sausage?

curried pumkin soup sounds delicious MOnica I don't suppose you fancy sharing the recipe?

1lb smoked summer sausage sliced
3 med potatos choped
2 carrots sliced
1 large onion chopped
1 can cheddar soup
1 can cream of celery soup.
brown veg and sausage in butter
meantime put condensed soups in large crockpot or sauce pan,2 cans milk 2 cans water,whisk,
add basal,garlic,rosemaryto taste
combine everything> let simmer or med setting on electric for at least 6 hours,
you can prep it all put in fridge overnight and let cook slow and low all the next day.
fast cooking does not work for this soup.
last hour uncover and let steam off so it thickens
fresh garlic bread and steamed green beans or salad.
first time i made it a million years ago/i never got to taste it,men got into it and emptied the crock
make it every winter 2-3 times a month.

We have a homemade soup at least 4 or 5 times a week, vegetable ones really help with weight loss diet. I make enough at a time to last several days, they always seem to taste better the second day! I use whatever is to hand and needs using up. We have loads of courgette this year in the freezer and they make a good base to add herbs and other vegetable to.

One quick standby is using frozen peas for Pea and Ham soup. You can substitute bacon if no ham available. Saute spring onions, or ordinary onion in pan, add 500g Peas, one and half pints of water, tsp mint bring to boil and simer for 20 minutes. Blend and add chopped ham. Serve with a swirl of creme fraiche or grated parmesan on top., also optional is a slug of sherry before serving!

I had All Sorts soup tonight from various left-overs and veg in the fridge. The remains of a Moroccan lamb dish were thrown in with some (fresh but nearly past-it) peas, carrots, celery, courgette, potatoes and mushrooms. Simmered and blitzed it was delicious, even if a funny khaki colour

We had tea with DD this evening and she cooked a chicken. I asked if I could have the carcass to make some broth (it was only going in the bin). Not a thick soup, but I absolutely adore chicken and vegetable broth. She said "Yes, as long as you don't make me eat it!”

I found a good recipe called Irish Cure All Soup - it's basically onion and potato but very satisfying.

I found this thai-inspired lentil soup on BBC good food and I absolutely love it.

The basic recipe is
www.bbcgoodfood.com/recipes/1120680/spiced-red-lentil-soup

I modified it this week by adding 3 diced carrots and ½ litre extra water and it is delicious

I've added pumpkin to my basic recipe sometimes, MOnica. You can buy it locally at the moment.
Do you use the orange kind? or the yellow one?
We've grown various kinds in the past but not this year.

There is a big pot of curried pumpkin and coconut soup simmering on the hob as I write. We are off to spend three days standing outside running a stall at an antiques fair and there is nothing to beat a big bowl of hot soup and a chunky cheesy bap from the baker, to warm us up at lunchtime.

I have a huge ex-army flask (probably dates to WW2) with three metal containers in it, that make ideal soup bowls.

Greyduster I use a bacon joint too for mine ,then I cook the lentils with carrot and onion and a squeeze of tomato puree and cook until soft,then I blend it smooth ,put it back on the heat and add a few extra lentils for a wee bit of texture,great soup for drinking from a cup

Its not often I'm inspired to cook, but that baked bean soup sounds lovely, as do all the others. I may give it a go!

Lentil and bacon is my favourite. I often cook a bacon joint (my mother used to make it with a ham hock) which I will carve for a meal, and then add lentils, split peas and extra vegetables to the stock along with some of the left over meat to make a soup.

I make soup most days what we dont eat goes in containers and the freezer ,My MIL loves coming and raiding the freezer for a selection every now and then.This week we've had lentil and bacon,leek and potato and mushroom ,which my OH likes old fashioned melba toast with ,tomorrows soup will be minestroni

I like the sound of 'think soup' - I could have done with some of that when I was at school!

'think soup'? THICK soup!

As children, we went home for lunch which, as often as not, was a think soup. My mum got a marrow bone from the butcher, pressure cooked it, kept the stock and gave the bone to the dog. She used to put just about everything in that soup and you could stand on it! I liked the butterbeans though my sister now confesses that the very thought of them makes her feel ill! Nowadays, I pride myself on my leek and potato soup, made with some grated nutmeg, but my DiL's version is indisputably better.

I hate baked beans but that soup seems to be very tasty.

This is a recipe DH found and he makes it quite often. It's easy and tasty. 1 tbsp sunflower oil; 1 onion, 1 carrot, 2 celery sticks; 2 chopped rashers of smoked streaky bacon; a 420 gm can of baked beans; 300 ml each of vegetable stock and tomato juice; Worcester sauce; paprika; mixed herbs. Chop and lightly fry the veg and the bacon for 10 minutes. Add the baked beans, stock and tomato juice. Add a splash of Worcester sauce and a pinch each of paprika and mixed herbs. Simmer until vegetables are tender (to taste). Serve with crusty rolls or French bread. I'm not a fan of baked beans but I like this soup.

I love leek and potato made with low salt chicken stock just cooked in the pan for 40mins then lightly blitzed with a stick blender, I like a few chunks of potatoes in it. Very tasty and super simple.

Mine from my mum is linsen suppe, lentil soup, where i add red lentils to whatever veg i have, an oxo cube, tin tomatoes and cook slowly together in water. Stir regularly to avoid sticking. I usually use potatoes, parsnips, carrotts and sometimes peas. Dont like onion so dont use it.
Flavour to taste, its lovely and i cook a big pot which can easily be frozen fir another time. Great with crusty bread on a cold day and very healthy and few calories.