Friday, April 30, 2010

Recipes to Try - Soup


Roasted Tomato Soup tried it and was very good.


Making home made soup stock is one of my cooking pleasures. Nothing gets wasted. Leftover vegetables and pasta go into the freezer along with bones from pork, beef, lamb or chicken. I even make a vegetarian stock that I usually save for tomato soup.

New items will be added to the top of the post.

Corn-tomato-and-zucchini-soup


Beef and Barley

Egyptian Tomato Soup

Lentil Soup


Creamy Mushroom Soup


Morrocan Lamb and chickpea


Hearty tomato soup from Katy. I'm intriged by the cream cheese in this. Just might make it today. UPDATE - I did make and really enjoyed, Hubby a little less so.

Kabocha French lentil soup
Curried red lentil and vegetable soup

Lentil Soup

Tuscan barley and chickpea soup

Chicken Curry Soup in a Crockpot

Unstuffed Cabbage Soup

Cauliflower cheese soup with Irish beer bread

Cauliflower cheese soup

7 comments:

  1. You are so good and so disciplined. I toss it all out. Talk about wasteful. I only have a small freezer space so that limits what I can store in there. Just received one of those food saver, vacuum pack gadgets for my birthday, so now it's a real incentive to do more about preserving foods.

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  2. I also only have a small chest freezer, so it makes me use up the stuff faster. Hubby loves soups for lunch. I don't like the mess of carrying them to workon the subway. He drives. Also he's been have some dental surgery recently so has been on a liquid diet. So it gets used up quickly.
    Now I did read where some people even use the parings from vegatables and onion skins, I draw the line at that!!

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  3. My grandmother used to use apple peels for making a really nice jam. Glad she didn't know about parings from veggies and onions, though. Once in a while she'd grown egg shells in with the perked coffee... never did understand why.

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  4. I know that egg shells are really good for the garden and so is the coffee grounds. Maybe she was using it for the garden??

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