Soup

I not real fond of lentils but I love thick soups. I think Heinz is my favourite tomato soup...or maybe it's Campbell's and Heinz is my favourite tomato sauce. Yep! That's how it goes.. Yummm. I felt like tomato soup tonight but I didn't have any so I cooked some tomato, onion, zucchini and mushroom with basil, garlic powder and black pepper and had it on toast. Delish!

I like other tomato soups if they are tomato and Basil but no other canned tomato soups - they are all just nasty impostors! lol As for your lunch it sounds scrumptious! xxx

I'm not really pink and grinny you know dodoguy, but I do smile at every opportunity. Cooking is one of my favourite things. I have tried to make a turkey meatloaf and hated it. It was gross which is very strange because I love turkey very much. I've never had turkey soup...I'll have to look up my recipe file and give it a go. I think I had Minestrone soup once and it was superb except I think there was celery in it and that spoiled it for me....I detest cooked celery unless it's melted into the dish. I puree vege soup and make a broth. I know Minestrone has to be chunky with all the different bits.

Hi again, You might have forgot to put the corn in the turkey meatloaf. No meatloaf is complete without corn! (Goes well in Minestrone too).

Well then ~ thank you your majesty for visiting my humble post . Nothing gets wasted in our house either. I have animals and there is just me so I make a big amounts of dishes and freeze portions for another day. I even make a big pot of dog food that feeds two dogs, sometimes the cat and lasts for a week. .

There are some lovely chilled soups that are really delightful as a summertime repast. They are filling and yummy and cool because they are served chilled.

I once had Boston clam chowder and it was one of the best things I've ever tasted. I wonder if I could make it myself...or even something similar. I'm amazed that you dig your own clams...that's fabulous!

Homemade anything is the best I think.

Hot or warm always....

Oh golly that sounds so delicious pola. Do you eat it hot or cold in the summer months?

Potato soup seems so popular. There is potato in my pumpkin soup. It all sounds good.

Hi laglen Your creamy vegtable and sausage soup sounds wonderful! Could you post the recipe and let me know? Thanks...Carol

Oh, I think I know that one. Yes, they really do taste very special and in Thailand they make it real spicy and oh so morish.

I love anything with coconut flavouring. It is so special. I think my favourite dish is my chicken satay made with coconut milk and I love it in my green and red thai curries too.

I have to tell you, I've never made chicken soup. My Mum made it when I was little I remember and she used a "boiling fowl" they were really cheap. We don't have them now so I'm wondering what sort of chicken do you use. Cheap cuts? I love barley in soups and I usually put garlic in everything but I can't seem to keep it these days...it goes soft and tasteless. I think I'll try a chicken soup next time.

I use either chicken drumsticks or thighs; I boil them or roast them in the oven using water (depending on what I want to use the chicken for afterwards). The water turns into a delicious stock. I let it cool down and put it in the freezer to let the fat settle on top. I remove the fat before I make the soup with the stock - that's what makes it so tasty!

White carrot must be what we call parsnip and I'm not fond of it. However in a soup it might be ok. I would also keep the pork and seafood separate. I love the flavour of pork and I love the flavour of seafood...especially octopus. I'd much prefer them separate. I do a tomato sauce with stuffed squid and baby octopus that is so delicious. It's a very unusual flavour for us. I'm used to it now and love it.

Just saw your post as I was away on holiday and came back late Friday night. Yes, the white carrot is parsnip. We only use this for making soup and not cooking it as a vegetable dish per se. It is alright for us to mix the pork (which is actually pork ribs for boiling soups) and the octopus which is actually the dried octopus and not the fresh type. Dried octopus is used normally here for soups to give a rich flavor to some types of soups we have here, and they make the soup really delicious and sweet.

Wow PearlGrace, some of those soups sound awesome...like whole meals. I've had gazpacho, I can't remember much about it but I did enjoy it. Is the white bean and sausage soup hard to make? It all sounds delish! Mmmmm.

Hello MsTickle. The recipe for the White Bean and Sausage Soup is quite simple. It's from Martha Stewart's Everyday Food magazine #10. You know, the little ones, about the size of the Readers Digest, in the grocery stores? It takes less than 30 minutes total to cook from start to completion and only about half that is prep time. The recipe serves 4. Here goes. Brown 3/4 pound (I use 1 lb.) of sausage (I used Jimmy Dean's Sage sausage, but any will do) over medium heat, breaking up in small pieces. Add 1 small chopped onion and 2 minced garlic cloves. Cook and stir til sausage is browned and onion soft, about 8 minutes. Add 14.5 oz. can of diced tomatoes (I use low sodium if I can find it) and 1 14.5 oz can of reduced sodium chicken broth. Bring to boil. Then, turn down to simmer with cover partially on until tomatoes are soft, 10 minutes. Stir in a 19 oz. can of cannellini beans, drained and rinsed and simmer for 2 minutes til heated. Add coarse salt and ground pepper. Stir in 1 TB chopped fresh basil if you have it, or a little dried basil if that's all you have. Sprinkle grated parmesan and whole fresh basil leaves on the top after you ladle it into bowls. Hope you enjoy this, MsTickle. I usually make grilled cheese and bacon sandwiches with this soup. My husband really digs this meal! Take care. PearlGrace

Thankyou so much. I'm not sure about the sausage as we don't have those in Australia. What sort of meat is in the sausage? Our sausages would fall apart if we cut them up to cook them.

Recipes are against the rules but if you add me I will PM you the recipe.

I need you to accept my friend request so I can explain things to you.

I'm not sure what you mean "add you"? I did punch the "add" on here though. Is that it? lol

I love sweet potato but it is getting really expensive here. People can't give pumpkins away at the moment they are so plentiful. I'm making soup, scones and having it as a vege nearly every night!

Now I have a craving for roast pumpkin and sweet potato. Add some onion in too! lol. Mmmmm, not going to happen with it being 2:30 in the morning here and all! lol.

Hey again rebecca. I'm off to bed...seee previous discussion so I will PM you the pumpkin soup recipe to you tomorrow. My Dad makes delicious pea and ham soup...just throws the stuff in the pot, adds water and cooks it. It is soooo good. I wasn't as successful even though I did the same...go figure. I'm buying the ingredients tomorrow and I'll have another go.

Yes, those cheesy soups can be bad if you do them all the time. Home made soups we have more control of. My cheesy soup was what I chose to do instead of eating out to get a quick meal. We have to weigh the values of our food and time.

Hi Gerty, now yours is the second post that has mentioned cheese soup. I'm quite surprised. Yours sounds so very rich and yummy, I'm sure it's fattening. I'm trying to be good with what I eat...lol. Instead of cream in my pumpkin soup I used Carnation light and creamy evaporated milk. It has less fat content than the normal one and is recommended as a substitute for weight~loss programs that call for cream.

I'm with you all the way ..except for the getting sick part and the chili part.... The vichysoise just means it has cream in it making it richer, I think. It's not sugary sweet but sweet because of the onion. I've made pumpkin pie a couple of times and found it a bit too sweet. I've had pumpkin scones sweet, and not sweet...the not sweet is better cos they are awesome with just butter.

Yes, it's quite strange. I'm more accustomed to discussing your weather than I am our own weather here. So of course you get all the associations as well, like food.

I only ever make beef vege soup, you could do that in your slow cooker, and this pumkin one. I've tried to do pea and ham soup but my dAD DOES A MUCH BETTER JOB. For the beef vege soup. Take one potato, one carrot some parsnip, turnip, celery and a largebrown onion. Peel and chop them all finely. Put into a large pot with some beef suop bones. Cook slowly till veges are tender, then I remove the veges and puree them...this makes the soup nice and thick with a wonderful flavour. I use a couple of beef stock cubes, black pepper and basil and parsley as well. Return pureed veges to the pot and add a cup of barley. Return to boil and simmer slowly till the meat is falling off the bones .

No worries schulzie. It's after midnight and I have to be up early tomorrow so I will PM you the recipe tomorrow. It is so nice. Catch you later my friend.