Jimmys New Bike

So what do you want to do today? I don't know, lets see what our neighbor Jimmy is up to.



http://www.youtube.com/watch?v=DzjDad3_M5Q&hl=en

Beer And Food Pairing: Indian Brown Ale And Gumbo

Winter is definitely here and with it the colder temperatures. I've always found one of the best ways to cut the chill is to make a nice hearty soup or stew. One of our favorites is Gumbo, which is a Cajun/Creole inspired soup that uses roux(flour and fat) for the major flavoring component. It is usually a little spicy and contains some kind of meat or sausage. I decided to make the Gumbo with some leftover ham and smoked turkey legs. For the beer, a nice Brown Ale should pair up great. So I decided to try the Dogfish Head Indian Brown Ale with the Gumbo



http://www.youtube.com/watch?v=w8mwzf2oGeg&hl=en

Easy Hungarian Recipes : Meat Options For Hungarian Recipes

Get to know different kinds of meat to use for various Hungarian recipes; learn more about traditional Hungarian food in the free cooking video. Expert: Odon Hankusz Bio: Odon Hankusz is a chef and expert in European cuisine based in Budapest. Filmmaker: Paul (Leopold) Volniansky



http://www.youtube.com/watch?v=HgPZI0XU8UQ&hl=en

2 Holiday Appetizers With Broccoli Soup

When you love to make, eat and serve broccoli dishes. You might want to consider making some easy to make appetizers to serve during the holidays. Whether you are planning a large social event or a holiday family get together, you want to serve your guests the very best. You also want to make a beautiful and mouthwatering impression while serving different types of holiday recipes such as holiday appetizers.

Easy Party Appetizers for Your Next Holiday Party

You can make some easy party appetizers for your next holiday party by following some of our recipes. Many of them are made from just a few ingredients, while others may include more than a few. However, they are easy to make and they make for an easy cleanup, which is essential when you want to make an impression with the recipes your serve as well as the ability to get out of the kitchen and enjoy the party with your guests.

Make Hot Appetizers or Make a Cold Appetizer Recipe

Whether you prefer to make and serve hot appetizers or make a cold appetizer recipe to serve at your next special event, if you love broccoli you might want to consider making a mushroom broccoli soup or a marinated broccoli dip. If you want, you can even make both. Imagine the holiday fun you and your family, friends and guests can have while you spend time together making holiday memories this year. Try either or both of these delicious recipes at your next holiday party.

Recipe for Mushroom Broccoli Soup Appetizer

What You Need

1 ½ cups fresh chopped broccoli
2 cans cream of mushroom soup
2 ½ soup cans full of milk
4 Tablespoons butter or margarine
½ teaspoons tarragon
Salt and pepper to taste

How to Make It

Cook the chopped broccoli by grilling, boiling, stir-fry, or steaming it until done and then drain.

Using a large saucepan on a medium high heat setting, you will add the mushroom soup, milk, butter or margarine, tarragon, salt and pepper to taste. Stir well to combine.

Add the cooked chopped broccoli to this soup mixture and heat for about 18 to 20 minutes until the soup is hot.

Recipe for Marinated Broccoli Appetizer Dip

What You Need

1 cup cider vinegar
1 ½ vegetable oil
1 Tablespoon sugar
1 Tablespoon dill weed
1 teaspoon garlic salt
Salt and pepper to taste
1 package raw diced broccoli

How to Make It

Using a medium size mixing bowl, add the vinegar, oil, dill weed, garlic salt, salt and pepper to taste and stir well until thoroughly combined. Stir in the diced broccoli to the marinade mix and place in the refrigerator overnight. Stir occasionally while marinating in the refrigerator to help cover broccoli and with the blending of flavors to the dish.

Drain before serving with a vegetable platter with such vegetables as carrots, cucumbers, cauliflower, mushrooms, zucchini, eggplant, cherry tomatoes and more.

Healthy Recipes - Low Sodium Chicken Soup

Would you say there are 10,000 different chicken soup recipes out there? Maybe more?  I always thought my mom made the best chicken soup, but little did I know she made the deadliest chicken soup. It tasted great, but it was killing me as a young boy- and now I know to shy away from it because of my experience in creating healthy recipes and living a life of making healthy food choices.

Mom's soup was made with chicken broth that amounted to nearly 9,000mg of sodium (for an entire pot). My healthy recommendation comes in at about 2,000mg (for the entire pot)!  Keep in mind, that's just the broth. You can get into serious trouble by adding high-sodium, high-fat ingredients to that broth. Not with my recommendation! Let's have a look:

Heart Healthy Mexican Chicken Soup:

First, use NO SODIUM chicken broth, mixed with broth that is REDUCED SODIUM- you will never tell the difference, and you are saving thousands of mg of sodium. I work off the 3 to 1 ratio (3 no sodium for 1 reduced sodium). Here's the remainder of ingredients:

Avocado (3)

Tomato (chopped)

White Onion (sliced)

Fresh Cilantro (chopped)

Chicken Breast (3 small, lean or extra lean)

Chipotle Pepper (canned, use 3-5 per pot of soup)

Cooking Instructions:  Fill the pot with your broth, cooking it at med-low.  Add the tomato, onion, chipotle pepper, chopped cilantro and avocado and allow to cook for 20 minutes. Be sure to use the chipotle sauce as well. Meanwhile, boil the chicken breasts in a different pot - keeping the fat run-off and high-sodium broth clear from your low-sodium masterpiece!  Once they finish boiling, shave the meat and add to your soup. Cook for additional 15 minutes... and get ready for a great soup, very low in sodium and very tasty!

The Forgotten Secret For Great Soup Recipes

Do you use soup recipes to make soup? Have you ever followed a recipe to the 'Letter' only to have your 'masterpiece' turn out just so-so or worst unpalatable and a complete disappointment? I'll bet you have.

It's happened to the best of us at one time or another. Often the reason can be traced back to a misread causing 'too much of this' or 'not enough of that', but there is one part of soup recipes which is so very important and just about everyone takes it for granted and never gives it a second thought.

I am talking about the water you use in the recipe. To make good soup you need pure, fresh clean water. And you might think 'Ok now that's a stretch!!'But let me ask you this would ever consider using the water from the ditch out by the street? NO! Why not it's water! Ah-it's not good enough for you soup recipes. So the water you use is a concern! And it of course will make all the difference in taste, aroma and quality of soup you make.

I discovered the value of fresh pure filtered water as an ingredient for soup quite by accident many years ago. A friend of mine - a Jamaican immigrant - had purchased an old rundown restaurant in the neighborhood. It was doing poorly at the time (so everyone thought he was crazy). But he saw something there the rest of us missed.

Trevor went to work fixing up the old place. He got the parking lot repaved - a fresh coat of paint on everything. Installed new fixtures where needed and went with a 1950s motif.

Then his marketing genius kicked in he began sponsoring local kid's sports teams and provided a free hot dog and soda at the restaurant as an after-game snack for all the kids. This of course brought the parents in, who would have otherwise never have visited.

Folks came in with their children and were struck at how nice the place looked. They wound up ordering the soup special for lunch and were pleasantly surprised. Just about everyone commented on how great the place looked and how amazing the soup was. People even commented on how good the tea and coffee were.

Trevor had turned the place into a going concern and soon it was insanely busy all the time.

So I asked Trevor "What's your secret?" He gave me a big Jamaican smile and said "I had a water filter system installed as soon as I bought the place, man."

That's the secret?! The ingredient is water!

He nodded, he was a very good cook and he knew that you had to start with the best and freshest ingredients including the best water to produce the best results.

Oh it might sound ludicrous, but if you filter your tap water and use that to make your soups, sauces and gravies you will have improved results no question. The vast majority of tap water comes with chlorine added to it. Remove the chlorine and improve the taste. This also holds true of tea and coffee.

Filtered water--tap water that has been cleansed of chlorine and other taste destroying contaminants really does improve your overall cooking. By eliminating chlorine and other contaminants right at your kitchen tap makes it so much easier than hauling big jugs of bottled water (for which there are no government standards-other than they must be at least equal to tap water) obviously no benefit there!

Don't fooled by these free standing pitcher units either. They will only remove up to 75% of the chlorine. Would you eat a sandwich that had 75% of the dirt removed? You want all the chlorine removed or at least brought down to undetectable levels and that takes a high quality counter top water filter system.

Install a high quality counter top water filter system and you will feel so much better serving this soup to your family and friends.

Chicken and Noodle Soup is Easy to Make

It's really not that difficult to make great tasting Chicken and Noodle Soup. Really! With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch. When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and women's organizations.

Although I didn't find the exact recipe there, I did have some thoughts that led to my current method. I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whoe chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we have part of the chicken left over. Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try. I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup. After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken. Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two. Usually, I have towater prior to adding the noodles. The result is really good. It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well. I guess that's the true test of chicken soup, right? I hope you enjoy it, too!

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. My kids prefer to have a bowl of steamed broccolli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)
1 Medium Onion, quartered
2 Stalks Celery, cut into 2 inch pieces
5 whole Peppercorns
1 T. Poultry Seasoning
1 T. Sea Salt
Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water. Pour enough water over to cover ingredients by 1 inch. Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spook, or spider, strain chicken, bones, and vegetables out of pot. Put pot back on burner, and add about 3 cups of water. Bone chicken, reserving meat for the soup. If you would like to add vegetables, especially carrots, do so now. If adding peas, you can wait until the last 10 minutes of total cooking time.

Noodles

1 egg
3 egg yolks
Cold water
2 C. Flour
2 t. Salt

In a medium mixing bowl, add all eggs. Whisk until light. Add 3 tablespoons of cold water and salt and whisk until well blended. Add flour and mix with a fork until you can gather it up in your hands and form a ball. Depending on the weather, I've had to ad a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes. This is important because it allows the dough to be rolled out much easier, and less like elastic. Flour the area where you will roll out the dough.

Roll out the dough into a large circle. I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer. Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour. You can add the chicken about the last 15 minutes. Taste for seasoning, because I usually need to add at least another teaspoon of salt at this point.

Betty's Crusty, Flavorful Ham and Cheese Panini Recipe

In this video, Betty demonstrates how to make her crusty and flavorful Ham and Cheese Panini recipe. This sandwich is favored by far over the standard grilled ham and cheese sandwich at Betty's household! Ingredients: 7 oz. loaf French bread (I used half of a 14 oz. twin loaf from the deli section of my supermarket.) 1 tablespoon butter, softened 2 slices Swiss cheese (deli-style) 1 roma tomato, sliced thin 1/2 pound honey ham, shaved (I bought mine in the deli section of the supermarket.) 2 tablespoons submarine oil and vinegar dressing with spices 2 slices provolone cheese extra virgin olive oil, as needed for grilling on stovetop Slice a 7 oz. loaf of French bread horizontally into two equal pieces. Then cut it into two equal parts to serve as 2 whole individual panini buns. Spread the cut sides of one bun with softened butter, and brown them in a skillet on the cooktop. For the other bun spread 2 tablespoons of submarine dressing on the cut sides. Now start assembling the two paninis. On the panini that has been browned, place 1 slice of Swiss cheese on one cut, browned half. Place 3 slices of tomato on top of the cheese. Now, place 1/4 pound shaved honey ham on top of the tomatoes. Put three more tomato slices on top of the ham, and place 1 more slice of Swiss cheese on top of the tomatoes. Complete the panini, by taking the other unused, browned half and capping off the half that has the panini filling. Set aside while you prepare a second type of ham and cheese ...



http://www.youtube.com/watch?v=GLCHynKEhpw&hl=en

Between the Lions: What's Cooking? - Hot Chop Drop Soup

Those lovable "Between the Lions" chefs, Theo and Cleo, are back with another highly unusual (but phonically correct!) kitchen masterpiece. This time they're cooking up some "Hot Chop Cheese Drop Soup in a Pot," a dish that makes up in "short o" and "ch" sounds for what it lacks in culinary appeal!



http://www.youtube.com/watch?v=d-fjJBdXR0E&hl=en

Good Eats S8E18P1: Sprung A Leek

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings. Recipes featured in this episode: Grilled Braised Leeks, Leek Rings, and Vichyssoise (Leek Potato Soup).



http://www.youtube.com/watch?v=u75Vl_9RIUs&hl=en

1174 Cooking with Loving Hut Milpitas International House Special Soup

http://www.youtube.com/watch?v=sojqdqR93Hs&hl=en

Authentic Lotus Root With Spareribs Soup Recipe

Lotus is a kind of plant which root is planted in the soil of the pond or river bottom, while the leaves float on top of the water surface. The flower grows on a thick and long stem, and it is normally rising several inches above the water. Most of the parts on lotus plant are editable. For example, the flowers are used for garnish, large leaves are used to wrap food, roots are used to as vegetables to make soup or stir fry and seeds are used to make paste.

Below is the recipe for a traditional Chinese soup which is cooked using lotus root, spareribs and red dates.

Ingredients:

- 1/2 lb spareribs
- 1/2 lb lotus root (you can get from Asian store)
- 10 red dates
- 5-6 whole white pepper, crushed
- 6 cups water
- Salt to taste

Method:

1. Wash and cut the spareribs into pieces, set them aside
2. Peel and cut the lotus root into thin slices. If you buy the "ready cut" lotus root, you can skip this step
3. Wash and slice the red dates. Don't cut it into half, just slightly slice it
4. Put in water, spareribs, lotus root, red dates, and crushed pepper into a crockpot.
5. Cook until the spareribs are soft
6. Add in salt to taste

You can cook this soup using crockpot or pot. Boil the soup for 6-7 hours under low heat if you are using crockpot, and boil it for 1-2 hours over medium heat if using conventional pot.

You can get more soup recipes from Chinese Soup Recipes Site. All the soup recipes inside the page are suitable for crockpot cooking.

Recipe For Stretching the Dollar Soup

I've gotten into the habit of looking through my refrigerator to see what's growing in there before I go to the grocery store. I take it all out, reorganize the foods that can stay, and then go do my shopping. After I get home with my bags full of groceries, and put them all away, I then make dinner from what was near distinction.

Today I found half a head of cauliflower just beginning to show tinges of brown, two limp carrots, a still perky celery stalk, a couple of budding potatoes and a leek. Not one to ever toss out leftovers or foods that are borderline, I decided to create one of my dollar stretching and wildly creative soups.

I had some chicken bouillon cubes, about two cups of milk that was getting iffy, and a package of powdered Knorr leek soup that I got on sale for a dollar and figured I'd find a use for some day. The point is... I made enough soup for two full dinners for four people for under two dollars (considering that most of the ingredients would have been thrown away if I didn't make the soup!).

The best part about this whole thing is that I could interchange or do without any one of the ingredients, or substitute another thing for it easily. Examples:

o raw cauliflower- try frozen, leftover from a previous dinner, or even substitute broccoli
o carrots and celery-totally optional
o leek- substitute onions, green onions, shallots, or chives
o potatoes- I add them for natural thickening, instead of using flour...but you can make a roux by frying equal parts of butter and flour, and use that instead
o bouillon cubes-you can use canned or cartoned chicken broth, homemade chicken broth, powdered bouillon, or vegetable broth/ bouillon if you are vegetarian
o dried leek soup mix-you can use any creamed soup or none. I used it because it helped to thicken the soup without having to add flour of my own, and it also seasons the soup nicely.
o Milk- you can use water or more chicken broth instead, soy milk, or rice milk

To make the soup, chop everything raw up small and just barely cover with water. Add salt and pepper to taste, a pat of butter and your bouillon cubes or substitute. If you are using chicken broth do not use the water at all. Cook covered until veggies are tender, then scoop out half (or all if you don't like chunks in your soups), and blend in the blender. Add it back to the pot, add your leek soup mix and stir until it comes to a boil. Turn it off and let it sit for a while. If it is too thick, add a bit of milk or water and stir well.

With this simple soup, you have saved money for other necessities or toward a goal (like redecorating), given your family a healthful, easy to prepare meal (especially good if you are a working mom), and have also done something "green" by not wasting a resource. Let me know how you like it!

Serious Business Band - I Go Ham

Serious Business 10-15-10 @ Music Junkies www.sendspace.com LIKE COMMENT & SUBSCRIBE



http://www.youtube.com/watch?v=jGUDxOn7N7I&hl=en

The After Party: Pilot Episode | Part 2 of 3 | Skewering POP CULTURE for the HAM Channel

The After Party skewers pop culture, YouTube and whatever we hear in the news or find on the internet. This pilot episode features our pop culture pundits, who will act as your tour guides through hilarity and give you a college student's perspective on life. We tackle Michael Phelps, CNN, Sarah Palin, Grape Lady, the Deep South, and so much more. The After Party is a production of the HAM Channel, the student television station of Fairfield University (Fairfield, CT). More info can be found at: www.theHAMchannel.com



http://www.youtube.com/watch?v=V8EIrl5nB8M&hl=en

Split Pea Soup Recipe : Ingredients for Split Pea Soup Recipe

Learn the ingredients needed to make an easy split pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. A graduate of Art Center College of Design, her advertising career took her to Denver, Los Angeles and Hong Kong. Filmmaker: randy primm



http://www.youtube.com/watch?v=SllaStG4h84&hl=en

Discover Kitcharee Soup - A Delicious and Nourishing Recipe From the Ayurvedic Tradition

Ayurveda is the ancient Indian system of holistic medicine. Ayurveda places a heavy emphasis on the therapeutic powers of foods, and kitcharee (also spelled kitchari and kichadi) is a nourishing soup from the Ayurvedic healing tradition. Practitioners of Ayurveda consider kitcharee to be one of the best foods for restoring digestive health.

Kitcharee is a stew made from rice cooked in abundant quantities of water or broth. It is very similar to "congee", a type of rice porridge or gruel that is eaten in China and many other Asian countries. Like congee (and chicken soup for many Americans), kitcharee is considered comfort food for those who are tired or ill, and it aids in detoxification due to its easy digestibility.

In addition to the rice, kitcharee typically contains protein-rich mung beans, nutrient-dense greens and root vegetables, and an abundance of herbs and spices that enhance digestion and help with the elimination of toxins.

Kitcharee is especially appropriate for cleansing, and can be eaten as the sole source of nutrition during a mini-fast or "detox". There are many recipes for kitcharee, and here is one of my favorites. If you would like your kitcharee to be very "soupy", you may add more water and cook it for even longer. You may also increase the liquid and cook your kitcharee in a crockpot overnight for a delicious and healthy breakfast treat.

Kitcharee
1 cup of split yellow mung beans
1 cup brown rice or basmati rice
6 cups water
1 Tb. coconut oil or ghee
1 Tb. ginger, grated
2 parsnips, diced
1 cup daikon radish, diced
6 inch piece of burdock root, peeled and chopped
1 bunch of kale, chopped fine 1 tsp. cumin seeds
½ tsp. cumin
½ tsp mustard seeds
1 tsp. coriander
1 tsp. turmeric
½ tsp. cayenne pepper
Himalayan or sea salt and pepper to taste
Fresh chopped cilantro for garnish

Directions:

Rinse mung beans and rice in cold water. Place in a large pot with water and bring to a boil. Reduce to a simmer. Heat oil or ghee in a large skillet. Add onions, garlic, ginger and spices and sauté for a few minutes. Add water if necessary to prevent the spices from burning. Add to the rice and beans, and then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until beans and vegetables are soft.

Top 5 Qi Improvement Ingredients in Chinese Herbal Soup & Free Recipe

In Chinese medication books, there are 1000 types of herb to look for, however there are way too many herbs with different features and nature, so it is not advisable that you simply mix and match with Chinese herbs. At least you need to understand the nature and behavior before mixing them around in soup.

The top 5 Chinese Herbal Soup ingredient for Qi improvement are:

1. Wild Ginseng
Ginseng is beneficial to all internal organs, it stimulates physical vigor, soothes temperament, promotes general well-being and longevity. It is the "Yang" type of herb according Chinese medication reference book. The older the age of this wild ginseng, the better and higher level of minerals and nutrition.

2. American Wild Ginseng
Stimulates energy and nourishes the lungs and spleen. It is beneficial to those who suffer from mental and heart weakness, cough, fatigue and menopause. America Wild Ginseng is sometimes very good in having it anytime in the day, usually it is best to drink in the morning or before bed.

3. Radix Codonopsis Pilosulae (Dangshen)
Reinforce Qi, invigorates and improves blood circulation. It is also effective in the treatment of fatigue and pale complexion. It is the most commonly used in Chinese herb soup making as the ingredients.

4. Chinese Yam
Tastes sweet and is neutral in nature. It nourishes the lungs and kidneys, strengthens the spleen, stop diarrhea, improves vitality and restores Qi. Since it serve more healthier in cleaning up the body.

5. Walnut
Walnut improves Qi and regulates blood circulation. It is also known as "longevity fruit". Other than this, it also help in improving our memory power and healthier.

A Qi improvement Chinese Herbal Soup recipe: Chinese Yam with Pork Spare Ribs Soup

Ingredients:
1. Pork Spare Ribs 750 gram
2. Chinese Yam 500 gram
3. Soup Stock 1000 gram
4. Salt 8 gram
5. Some Ginger slices
6. Water 2 liter
7. Some White Pepper powder

Steps:
1. Soak port spare ribs in cold water and boil it until water is boiling. Pick it up and set aside to let it cool down.
2. Skinned Chinese yam, cut into slices and soak into salt water to avoid it gets oxidation.
3. Put port spare ribs, soup stock, hot water, ginger slice into pot and cook until half done.
4. Add in Chinese yam, continue boil it with big fire heating until boiled, then change to small fire heating continue for 40 minutes.
5. Add in a dash of salt and some white pepper powder before serve.

Enjoy~

Collard Green Soup

One of my favorite categories of food is soup especially during the fall and winter season. Being a survivalist I strive to create soup from just about any foods which I maintain in my emergency food supply cupboard. Over the years I have made some very extraordinary but tasty meals by merely making good use of my available supplies.

Today I decided to undertake creating a Collard Greens Soup. The flavors found in this soup are so intense and pleasing to your taste that you will soon discover this recipe to be made on a routine basis. It's the perfect meal for a cool fall evening. I have always enjoy a few greens every now and then however I can not eat too many of them or too often.

I must admit that most people's preferred method of preparing their collard greens is to boil the heck out of them for several hours along with perhaps a ham bone tossed into the pot. Possibly a few people may simply cook their Collard's and serve them with a bit of vinegar and oil splashed upon them. I have eaten them made by both methods many times in the past.

Often when confronted with a strange or unusual soup combination the major of the people will quickly stick their nose up at the food. This is the usual response brought about with the mention of Collard Greens. I have heard the same jokes and remarks concerning "Grass Clippings" for a long time. The point to be made here is that in an emergency setting this Grass Clipping as they are referred can keep you alive.

As I often like to do in my survival recipes is to create my recipe so that it requires no refrigerated foods. In times of emergencies we may not have any sort of power to keep the appliances working so I prefer to go at it from the viewpoint of a total collapse of our infrastructure.

Collard Greens Soup Ingredients

1 can of chopped Collard Greens
1 can of white limas or Black Eye Peas
5 Cups of water
2 chicken bullion cubes
1 tablespoon of onion powder
1 teaspoon thyme
1/8 cup of dehydrated celery

Place the five cups of water in a large pot and bring to a boil. Crumble the bullion cubes and add to the water as it is boiling. Add the can of Collard Greens and the beans at this time whether you are using limas or Black Eyed Peas. Put the onion powder, thyme and dehydrated celery into the pot next. Bring all the ingredients again to a rapid boil and then lower the heat to a simmer. Continue to cook for another twenty minutes to permit the flavors to bend together properly. If the soup appears to be drying out add only enough water to keep it wet and liquidy. Remove the pot from the heat and set it aside to cool for a short period of time. As an option you could serve the soup warm with a sprinkle of shredded cheese and croutons placed on top. This recipe will make enough soup for approximately six servings.

You could use Kale or Mustard Greens in this same recipe or any sort of broad leaf greens for that matter if you desire. Why not surprise your family this evening with something exciting and different?

Want some bootleg ham&bean soup? MMmmmmMM

Sharing some ham and bean soup..want some?



http://www.youtube.com/watch?v=uBbJ_EovHoE&hl=en

Split Pea Soup - Made with Harmony House Dehydrated Vegetables

In this short video I use my Optimus Crux camp stove to whip up a batch of spit pea soup made with the Harmony House Deluxe Sampler Pack from my last video. To make this soup I used only three items that were not fromHarmony House. Those were some Orrington Farms Beef Base, some cumin and of course water. My recipe was as follows 2 Cups Water 1/4 Cup Harmony House Split Peas 2 TBS Harmony House Hamish Bits 1 TBS Harmony House Dry White Onion 1 TBS Harmony House Dry Celery 1 TBS Harmony House Dry Carrots 1 TBS Harmony House Dry Red and Green Peppers 1 TSP Orrington Farms Beef Base 1/4 TSP Cumin I allowed the items to soak for about 5 minutes while prepping the camera. Brought to a boil with the Optimus Crux and boiled for about 30 seconds. Removed from heat and covered for 5 minutes. The results were good. Here is what I might change if I did it again. 1. I would probably simmer it on low for about 2 minutes I think I would have gotten more of a pea soup consistency and more tender veggies overall. 2. I would up the peas to about 1/2 cup, they were really good and the soup would have been closer to traditional split pea that way. Overall the quality and taste was great. Again if you want to try your own variations the 28 item sampler pack is available at bit.ly Make sure to visit the Survival Podcast for our daily podcast on prepping and self sufficiency at www.thesurvivalpodcast.com



http://www.youtube.com/watch?v=meQKu4A_ses&hl=en

Tomato and Rice Soup (for cheaters!) - RECIPE

PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com Tomato and Rice Soup is the ultimate in cheater's cuisine! With only 3 ingredients and virtually no fuss - it's almost too easy to call a recipe! Add additional ingredients, such as bacon or ham to make this soup really pop :) =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 1 Jar of Spaghetti Sauce (500g) 1 Cup of Rice (I used White Long Grain) 4 Cups of Water (Recently Boiled in Kettle) Preperation Time: 1 minute Cooking Time: 20 minutes Serves 4 - 6 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin McLeod (Used with Permission) incompetech.com



http://www.youtube.com/watch?v=QSq3CECzhxA&hl=en

Me bistro soup and sushi

me eating soup, sushi, and drinking coke zero



http://www.youtube.com/watch?v=-HpLKhle1O8&hl=en

Cajun Smoked Turkey and Pork Roast by the BBQ Pit Boys

This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they'll never forget. It's that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.



http://www.youtube.com/watch?v=1-8GrfuSBfk&hl=en

Chinese Herbal Soup

Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one's body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients. The followings are two tasty soup recipes suitable to be included for your dinner.

Sweet Potatoes Soup

Sweet Potatoes 300 g
Red date 20 g
Water 2-3 bowls

Seasonings

Honey 2 tablespoon
Ginger 30 g

Methods

Step 1: Soak red dates in a bowl of warm water.
Step 2: Remove the brown outer layer of sweet potatoes and ginger.
Step 3: Cut sweet potatoes into cubes. Cut ginger into slices.
Step 4: Heat the wok with water until it boils. Put in ginger. Boil it for 5 minutes.
Step 5: Put in red dates and sweet potatoes. Cover the wok for 10 minutes.
Step 6: Add in honey and stir. Heat until sweet potatoes and red dates are soft.

Pork and Carrot Soup

Ingredients

Pork 200 g
Carrot 1
Red dates 20 g
Water 2-3 bowls

Seasonings
Salt 6 g
Wine 1 tablespoon
Pepper 1/2 teaspoon
Ginger 20 g

Methods

Step 1: Cut pork meat into cubes
Step 2: Soak red dates in a bowl of warm water.
Step 3: Shred away carrot outer layer. Cut carrot into cubes.
Step 4: Heat wok with water until it boils.
Step 5: Put in cut pork meat and carrot. Cover the wok and bring it to boil.
Step 6: Add in sliced ginger, salt, pepper followed by wine one after another at an interval of 3 minutes.
Step 7: Cover the wok and heat it until pork meat and carrot soften for another 25minutes.

White Bean Soup Recipe With Ham Hocks : Mixing Wet Ingredients for Cornbread Recipe

Learn how to mix the wet ingredients to make cornbread for a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=HRgr9_97eg0&hl=en

Low Sodium Recipes - 3 Tips Help To Increase Flavor Of Usually Bland Low Sodium Soup Recipes

Of all the low sodium recipes, low sodium soup recipes can be some of the most challenging recipes to prepare. Trying to make them flavorful and yet they still taste bland. You feel all they need is a little salt and everything would taste fine. Well, when cooking low sodium, adding salt is not an option. You must learn different cooking techniques and a few little tips to increase flavor. This is especially true when preparing soup recipes.

Here are a few tips to help you add flavor to your soup recipes. These few tips will help take bland tasting soups and turn them into delicious, flavorful soups.

1. Use good, fresh, flavorful ingredients. Many make the mistake of taking old, or leftover ingredients, especially vegetables, to make soup. This approach might be all right when adding salt, as salt will pick-up their flavors, but when cooking without adding salt, you must use good fresh ingredients. These should be at their peak of flavor, usually not leftovers. The basic soup vegetables when starting soups are, onions, carrots, celery, sometimes green and/or red bell pepper, and garlic. Of course you can add other vegetables depending upon your soup recipe.

2. Soups need bones. Unless you are a vegetarian, (this is not an option), but for the rest of you this is important. You need a flavorful broth or stock. Soup bones are so key to making a flavorful broth. You will or should be cooking more at home on a low sodium diet, so you will probably be adding bones to your freezer for this purpose. If not, you can buy any meats with bones or meat parts that have more bones. You can buy a whole chicken and keep the non-meaty parts like the ribs or back for soups. Chicken wings make delicious soup stock. If you buy chicken breasts, or a turkey breast, make sure they are with their bones. Remember, that turkey carcass that was turned into to soup after Thanksgiving dinner? It was that bone that made the delicious soup. Beef shanks, or beef short ribs, make excellent beef stock. Ham hocks are not allowed on a low sodium diet because of their salt, but often you can find a fresh ham hock and add a drop of liquid smoke, or pork neck bones, or a pork shoulder, for a delicious soup stock. You also need fish bones for a good fish stock, even shrimp shells for a shrimp stock.

3. Use flavorful seasonings. Find good fresh, flavorful salt free seasonings. Learn about some of the different herbs and spices. Learn about different chilies (they range from mild to hot and are very flavorful), especially when added to some bean soups. Adding freshly ground black pepper (not from a can), to low sodium soup recipes, can really make a difference and increase flavor to any soup recipes. Seasonings are so important to making flavorful soup recipes. So many folks when cooking on a low sodium diet forget to use seasonings or enough seasoning to make a difference. Remember when cooking without salt you need to increase the seasoning.

As you practice and use these tips, your low sodium soup recipes will become more and more flavorful. Also, your taste buds will adjust and enjoy flavorful low sodium soups, instead of the salty soups of the past.

Remember to use good, flavorful ingredients, use bones, and most of all, use flavorful seasonings. Also, take your time and let good flavorful soups simmer a while, or use a crock pot, or a pressure cooker. Make plenty and enjoy delicious low sodium soups even more the next day. Also, put some in the freezer for a quick lunch or dinner.

Just by using these few tips, you will enjoy more flavorful low sodium soup recipes.

How to Make Pumpkin Soup

Pumpkin soup is a nutritious and traditional food of many cultures. Pumpkin is full of essential vitamin A that our bodies need during the winter months. And it's easy to learn how to make!

Pick small pumpkins (about 3 lbs) that are free of blemishes and heavy for their size. This soup is served in the pumpkin shell.

What You'll Need:

3 lbs pumpkin
6 oz onion-garlic seasoned croutons
½ cup Gruyere cheese (optional cheeses are good quality Swiss, raclette, or sharp cheddar)
1 quart half and half
Sprig of fresh tarragon, or dried tarragon

Preheat the oven to 350°.

The first step is to cut a 'lid' out of the top of the pumpkin. Use a small paring knife and cut off the top of the pumpkin just so that it is large enough a ladle will go down into the soup. Now scoop out the fiber and seeds from inside. Save the seeds to make roasted pumpkin seeds. Leave the meat intact inside the pumpkin.

Next, we will alternate layers of the croutons and the cheese. First put in some of the croutons, then a little of the cheese, then repeat until the pumpkin is filled.

Slowly pour in half and half just to the top of the pumpkin. Sprinkle the top with sea salt and pepper. Stick a fresh sprig of tarragon into the soup. If you don't have fresh, you sprinkle some dried tarragon into the soup and mix it in.

Put the pumpkin lid back on and put the whole pumpkin on a tray, cookie sheet or cake pan. Place it in the oven and cook for 1 ½ hours. The pumpkin will be soft enough to scrape from the shell into the soup. Eat out of the pumpkin shell or serve in a bowl.

©2009 Shanna Ohmes

Orange Spice Sweet Potato Soup Recipe

If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes.

If you wanted to save time, you could use canned yams, but I feel it doesn't taste as delicious...as if you used the fresh ones. This recipe will make 4 servings.

Orange Spice Sweet Potato Soup

Ingredients:

2 tablespoons vegetable oil

2 lbs. sweet potatoes (yams), diced

1 large carrot, chopped small

1 onion, finely chopped

1 clove of garlic, finely chopped

2 1/2 cups vegetable broth

1 1/2 cups unsweetened orange juice (not concentrate)

1 cup plain yogurt

1 tablespoon chopped cilantro

salt and black pepper to taste

1 teaspoon cinnamon

Peel and dice your sweet potatoes into 1 to 2" chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking.

Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan.

Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving. 

The Lazy Cook and The Crazy Cook use extra ham

Watch Dr. Cathy, The Lazy Cook, and 'Chef' Liz, The Crazy Cook, use leftover hame with their unique approaches to food preparation.



http://www.youtube.com/watch?v=lMvM8x7wCmk&hl=en

Canning Ham With a Pressure Canner

Preserving cubed ham by using a pressure canner. All low-acid foods MUST be canned this way.



http://www.youtube.com/watch?v=cIVYOL5G0_I&hl=en

Pumpkin Soup For Any Season

Pumpkin soup is as versatile as the pumpkin itself. Just like there are variations of many popular vegetable and meat dish there are all sorts of variations of pumpkin soup from all over the world and as you will find when you try different combinations of these soups are as varied as the types of pumpkins. Pumpkin takes very well to a wide variety of diverse flavorings and ingredients. You will find pumpkin soup recipes that feature pumpkin as the lead act as well as ones where it plays more of a supporting role in accompanying cast of other ingredients.

Not Just a Holiday Staple Anymore

I am sure you are probably like most people and think of pumpkin soup as a merely a fall and holiday soup. Only to make but a brief appearance at the holidays and then to be put neatly put away for the year until next year when it is dusted off and brightens your table again. While that dish we are most familiar with featuring spices like cinnamon, nutmeg, clove, and served with a touch of cream is mainly a cold-weather sort of dish and is what most of us think of as the classic pumpkin soup recipe. Many variations on this classic theme are quite suited to other times of year like summer and spring for instance.

A Caribbean Flare to a Classic Dish

For pumpkin soup recipes that are, also a good choice if, you are looking for a soup, which is a little different from what you may be used to with a Caribbean flavor would be the verities that come from Jamaica. To the Jamaicans hard-shelled squashes and pumpkins are a main staple and loved the island over. These wonderful vegetables are made into a wide selection of soups all year. These soups often feature beef, noodles, and spices including the classic Jamaican combination of thyme, allspice, and habanero peppers.

If you have a dinner party coming up, a pumpkin soup served in individual pumpkin shells is always an impressive presentation. For this particular pumpkin soup recipe, you will want to have several small pumpkins (at least as many as you will have dinner guests and probably a few more). The pumpkin makes a great serving dish after being hollowed out, fill it with your favorite pumpkin soup recipe, and is sure to impress your guest and family alike.

Why not try something a little bit out of the norm, a curried pumpkin soup for instance. Although it is a tad more spicy than the more traditional version of this soup you are used to from holiday suppers, but is every bit as tasty. Although this soup is made with some exotic spices others will strike a familiar note with seasoned cooks. This is a wonderful soup recipe idea that will liven up your next meal and is especial nice during those long cold days of winter when you want something to put a little warming into your soul.

Giving that Pumpkin Soup Recipe a More Adult Taste

Ingredients like sherry; either sweet or dry and other adult tasty like gruyere cheese can make this somewhat kid like dish into something elegant and sophisticated for even the most adult of pallets. The result is an incredibly delicious, silky smooth tasting soup, which will delight your family and friends and perhaps even make some believers out of people who were hesitant to this vegetable before!

Whether spicy, curried, sweet or sophisticated, pumpkin soup recipes run the gamut of flavors and culinary influences, with a soup perfect for every palate. These soups are simply far too good to be relegated to being only a holiday dish. Try some variations on this versatile theme; after all, they are available year-round - and regardless of the season, this diverse vegetable should be a part of your culinary treasure chest year round.

White Bean & Escarole Soup Recipe : Adding Wine for White Bean Soup

Looking for a delicious and easy soup recipe? Learn how to add wine for white bean and escarolesoup with expert cooking tips in this free recipe video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford



http://www.youtube.com/watch?v=tVh241peoLI&hl=en

Chicken Soup Around the World

Chicken soup is a classic food throughout history and all over the world. At its most basic, the term describes any soup made by boiling chicken bones or other parts in water, and adding flavorings and vegetables. However, there is a lot more to it than that.

Classic chicken soups consist of clear or yellowish broth, and often have small pieces of chicken in them. Depending on the soup, dumplings, noodles, barley, rice, and vegetables may be included. In the US and many other countries, this soup is a classic example of real home cooking, and is a traditional remedy for colds and flu.

Does that make chicken soup a health food? Homemade chicken soup is definitely a lot healthier than a lot of the foods you get in restaurants and pub food. It often is full of protein, relatively low in fat, and not too rich. However, you should watch commercially packaged chicken soups - they are often high in sodium.

This soup has been around for a long time, with some food historians citing evidence that ancient Egypt also believed it was a good remedy for colds. In addition, Avicenna, a tenth century Persian doctor, referred to chicken soup's curative abilities, as did the twelfth century Jewish sage and doctor, Maimonides. He felt that chicken soup was even a cure for early stages of leprosy!

Curative powers aside, chicken soup have been a classic food for ages. Originally, it was probably a way to use up the meat of a chicken that was too old or tough for roasting. Long cooking renders even the stringiest meat into a tasty part of this versatile soup.

We have recipes for different versions of these soups throughout the ages. For instance, one book on making food in the 1600s recommends using sorrel, raisins, currents, and dates to make a chicken soup called "China Broth.- Another recipe for "Capons in White Broth" calls for cinnamon, lettuce, and eggs!

There are lots of chicken soups in other cultures' foods, too. If you go to a Chinese restaurant, there is a good chance that most of the soups you can order will be in a chicken broth. It might be spicy, sour, or sweet, or have sesame oil and rice wine in it, but it is chicken soup, all the same.

Columbian chicken soup has avocado, capers, potatoes and corn in it, and is served with sour cream, while Greece, the soup is avgolemono and made with eggs and lemon. Hungarian chicken soup is clear and has whole pieces of chicken, including the heart and livers, and is full of spices and dumplings or pasta. In Korea, the soup is also thought to be medicinal, and is full of ginger, garlic, jujube fruit, ginseng, and glutinous rice. It may or may not contain noodles.

Thrive Food Storage Split Pea & Ham TVP Soup

Shelf Reliance is your premier source for food storage, emergency preparedness supplies, and informational tools. Featuring freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Shelf Reliance offers the tools you'll need to create a comprehensive, customized emergency preparedness plan. To see the entire recipe, visit www.shelfreliance.com or click on the "more info" link above this text. 3 cups Thrive Split Peas 4 cups water + 4 teaspoons Thrive Boullion 1/2 cup Thrive Ham TVP {or use leftover or regular ham if you prefer} 1 minced onion 3 cloves minced garlic Place all ingredients into a pot, dutch oven, or crock-pot. Simmer for a few hours, adding more liquid if needed. Peas should break down when soup is mixed Give it a good stir, and season to taste Serve as desired. Serves 8-10 as an appetizer, serves 5-6 as a meal.



http://www.youtube.com/watch?v=oGE6MCcgs6M&hl=en

Tips For Delicious Vegetable Soup Recipes

Vegetable soup has to be the easiest soup to make. If you fancy a healthy, wholesome and simple lunch or supper, what about making a bowl of pumpkin soup, broccoli broth or mixed vegetable soup? Soup is easy enough for anybody to master and if you have some vegetables past their prime in the refrigerator, you can use them to make a wonderful meal.

The great thing about using vegetables in soup is that you can use any vegetables and you can combine them however, you like. What about combining broccoli and carrot, zucchini and cauliflower or pumpkin and corn?

You can be creative with vegetable soups and if you are using old vegetables, which need using up, making a soup is a great way to do this. You can get older vegetables at a reduced price from the grocery store and use them in an economical and tasty soup recipe.

How to Make Soup the Easy Way

The simplest way to make a vegetable soup is to simmer some chopped vegetables in a pot of water or broth. Add spices and herbs and perhaps some other ingredients. Raisins, garlic, fruit, nuts, cream, chili, and rice can all be used, and there are many more ingredients you can throw in too.

Obviously, you will need to decide which ingredients will go nicely with the soup you are making. If you are making a carrot and orange soup, you might like to add some curry powder, raisins, and peanuts to make it a curried soup. Add some potatoes or rice too and stir in some cream just before serving the soup.

If you are using chicken broth and an assortment of vegetables like zucchini, mushrooms, cauliflower, rutabaga, and carrots, you can add herbs to bring out the flavor. Add dried herbs when you add the vegetables or fresh herbs near the end of the cooking time.

When making sweet soups, like a recipe for pumpkin soup, you might like to add cream, sugar and maybe some nutmeg or cinnamon to bring out the sweetness of the pumpkin. Alternatively, you can use salt, garlic, onion powder, and herbs to make a more savory soup. Throw in all the ingredients, cook the soup until the vegetables are tender and then serve it as it is or puree it in a blender.

Recipe for Mixed Vegetable Soup

In this soup recipe, the vegetables are sauteed before the other ingredients are added. This is an optional step but if you are making vegetable soup, you might like to do this, to soften the vegetables and make them extra juicy.

What you will need:

1 tablespoon butter
1 tablespoon olive oil
4 cups chicken broth
8 button mushrooms, in 1/4 inch slices
2 carrots, in 1/4 inch slices
1 chopped onion
1/4 cup chopped fresh parsley
6 potatoes, peeled and chopped
3 cups water
Handful green beans, trimmed and halved
Salt and black pepper, to tasteHow to make it:

Heat the oil and butter in a soup pot, then saute the carrot, onion and beans for a few minutes. Add the mushrooms and cook for two more minutes. Add the water, broth and potatoes, and some salt and pepper.

Bring the soup to a boil, then cover the pot and simmer it until the potatoes are soft. Add the parsley and season the soup again.

Cooking with K Ep. 13 - Black Beans with Rice and (Turkey) Ham

Happy Hispanic Heritage Month (Sept.15 - Oct. 15)! This week's recipe is inspired by a restaurant I used to frequent when I was living in Atlanta called Havana (www.havanarestaurantatlanta.com). I would usually get a Cuban sandwich combo, which came with a side of yellow rice, black bean soup, and tomatoes. This recipe is a play on those flavors - and keep in mind that it can be a meatless meal, too! (TIP Try also with bacon instead of the ham). Ingredients: Extra virgin olive oil 1/2 white onion, chopped 3 cloves garlic, chopped 3 15oz cans of black beans in seasoned sauce 1 15oz can of diced tomatoes garlic salt to taste pepper to taste ground cumin to taste 1 - 1 1/2 chopped cilantro (optional) 1 16oz package of yellow rice



http://www.youtube.com/watch?v=1rWfSUMOYPA&hl=en

Vegetable Soup

Uses no animal products and safe for viewing by lacto-ovo vegetarianists



http://www.youtube.com/watch?v=BzzN6pw0p1w&hl=en

Water Content in Ham Steaks Can Alter Recipe Results

Cooking for two can be a challenge. I want to fix interesting and nutritious meals, but I don't want the refrigerator to turn into a forest of leftovers. So I often buy a center cut ham slice. A medium slice, not double thick, serves four. I get one dinner from it and the rest of the meat winds up in soup, casseroles, and egg dishes.

My recent experiences with this cut of meat have not been good. In fact, the excess water almost ruined one casserole and I had to cook my scrambled eggs with ham longer than usual.

According to the US Department of Agriculture (USDA), manufacturers are required to list the water content on the label. This can work well in theory and not in practice. During a recent trip to the grocery store I read all of the center cut labels. Only one manufacturer listed the water content and it was 23 percent of the weight, which I consider a high percentage.

Ham is divided into three categories, fresh, cured, and smoked. To make ham what it is, pork is cured with a solution made of salt, sodium, potassium nitrate, sometimes sugar, seasonings and sodium ascorbate, which is a preservative. Manufacturers say these injected ingredients give the meat flavor and keep it moist and tender.

But one of the packages I checked said the product contained soy protein, an ingredient I avoid because I am allergic to it. Why would a manufacturer inject soy protein into ham? The only reason I can think of is to make the product weigh more, which means you pay more.

"Ham--Glossery Term," an article on the Recipe Tips website, discusses the protein content in ham. There are four basic levels and the highest, 20.5 percent, indicates a prodect with no added water. The next protein level is less than 18.5 percent, and indicates meat with natural juices. A level of 17 percent tells consumers that some water has been added. And the lowest protein level "represents a ham product in which any quantity of water may have been added."

Meat with a high water content has less protein and, more important for the cook, is a bit rubbery.

Tina Danze, in a "Dallas Morning News article, "A Guide to the Right Easter Ham for You," also discusses the water-added issue. If the meat has been injected with a low amount of water that evaporates during cooking, the USDA considers it a no-water-added product. Canned hams have water added, Danze notes, and she doesn't think they heat well.

Still, this cut of meat has advantages. For one thing, it is usually cut from the center, which is the leanest part of the meat. Convenience is the main advantage. Some companies that sell glazed, spiral-sliced meat also sell center cuts. The moral of this meaty story: Check the label for water content. If you are going to use the meat in a casserole, cream sauce, or fritatta, fry it first to remove excess water.

Copyright 2010 by Harriet Hodgson

Split Pea Soup Recipe

Split Pea soup recipes are one of the world's most comforting dishes. Jason Hill of Chef Tips shows you how to make split pea soup. Enjoy this delicious soup recipe! 1 pound dried split peas, rinsed and sorted 1/2 onion, diced 2 carrots, halved and sliced 2 celery stalks, halved and sliced 2 whole cloves garlic, skinned and minced 1 bay leaf 1/4-1/2 cup frozen bacon, diced small 8 cups chicken broth White pepper and sour cream, for serving Place chopped vegetables in bowl and set aside. Soup pot on high. Add bacon to 3 tablespoons olive oil. Saute down. Add vegetables and saute until softened. Stir in the peas for about 1 minute. Add 8 cups chicken broth and drop in bay leaf. Bring to boil, then cover and simmer for one hour. Mash soup and serve topped with a drizzle of sour cream and a dash of white pepper.



http://www.youtube.com/watch?v=hJfazYXUhpw&hl=en

Gazpacho Recipe - Vegetarian

Gazpacho Andaluz Simple and refreshing cold soup from southern Spain made with fresh vegetables. Great to serve as a starter / tapas, especially such as chorizo, olives, cured ham or bread with olive oil. For 4 people: - 5 / 6 ripe tomatoes - 1 Green Pepper - 1 Onion - 1 Cucumber - 4 Tablespoons olive oil - 2 Tablespoons white wine vinegar - Salt to taste - chili to taste if you want it spicy!



http://www.youtube.com/watch?v=syj_2bnb5zA&hl=en

MIKEY ARROYO - DO YOU WANT YOUR PRES. ARROYO TO EAT AT TURO TURO?

video courtesy of jeansforjustice WHAT CAN YOU EAT FOR $20000 DINNER AT LE CIRQUE IN NEW YORK? MIKEY ARROYO ASKED, DO YOU WANT YOUR PRESIDENT TO EAT AT MCDONALDS OR AT SOME TURO-TURO? Wild Golden Osetra Caviar (1 oz.280) @$280.00 Ordered 5 $1400.00 Californian Osetra Caviar @$100.00 Ordered 5 $500.00 Chef's Seasonal Menu Three Courses @$58.00 Ordered 25 $1450.00 Chef's Tasting Menu (120+60 wine pairing) @$180.00 Ordered 25 $4500.00 Appetizers Le Cirque Salad @$22.00 Ordered 3$66.00 Lobster Salad @$58.00 Ordered 3 $174.00 Tuna @$21.00 Ordered 3 $63.00 Sauteed Gulf Shrimp @$27.00 Ordered 3 $81.00 Soft Shell Crab Tempura @$22.00 Ordered 3 $66.00 Spring Pea Soup @$24.00 Ordered 3 $72.00 Smoked Ham Hock and Parmesan Consomme @$24.00 Ordered 4 $72.00 Wild Burgundy Escargot @$29.00 Ordered 3 $87.00 Torchon of Foie Gras @$35.00 Ordered 3 $105.00 Main Courses: Paupiette of Black Cod @$49.00 Ordered 2 $98.00 Halibut Poached in Coconut Milk @$40.00 Ordered 2 $80.00 Dover Sole @$7.00 Ordered 2 $150.00 Saddle of Lamb @$52.00 Ordered 2 $104.00 Prime Dry Aged Strip Steak @$60.00 Ordered 2 $120.00 Tableside for Two Whole Roasted Fish @$45.00 Ordered 3 $135.00 Whole Roasted Chicke @$39.00 Ordered 3 $117.00 Champagne (est Krug @$510.00 each) Ordered 11 $5610.00 Total of Bill $15050.00 Tax (12%) $1806.00 Service Charge Tip (20%) $3010.00 Grand Total $19866.00



http://www.youtube.com/watch?v=icyy0flArCo&hl=en

Chicken Liver Soup - Two Tasty Recipes

Chicken livers are good for you. They are rich in vitamins A, B, B12, C, D, E, and K, and also in minerals such as copper, zinc, selenium, and phosphorus. A soup recipe usually uses the thighs, breast, or carcass of the bird but why not make a different kind of broth just for a change? This nutritious dish can be prepared in different ways and is tasty as well as nutritious.

If you are preparing a whole bird for another recipe, save the offal and use it in a flavorful soup recipe. Not everyone likes this kind of meat but if you do, you will enjoy these recipes because the flavors are nice and well balanced and you know they are nutritious too.

Healthy Chicken Liver Soup with Pasta and Vegetables

You can add more water to make the broth thinner if you like. The amount of water you use is up to you. Some people prefer this dish to be very thin and others like it a bit thicker. You can adjust the seasonings at the end. This recipe is good served with warm French bread or any kind of bread you happen to like. The bread is optional because the dish contains pasta to make it satisfying.

What you will need:

1 lb chicken livers
1 onion
1 green bell pepper
1 teaspoon ground red pepper
1 tablespoon vegetable oil
3 1/2 oz fresh parsley
7 oz tomato sauce
5 1/2 oz pasta
Salt, as neededHow to make it:

Boil the meat in a pot of water for twenty minutes. Finely chop the green bell pepper, onion, and parsley. Chop the livers and put them in another pot of water. Add the onion, green bell pepper, and tomato sauce. Cook for ten minutes, and then add salt and red pepper to taste. Add the pasta and cook until it is soft. Serve the broth with the fresh parsley sprinkled on top.

Creamy Chicken Liver Soup with Eggs and Spinach Puree

This recipe makes six servings and it is rich and creamy. If you are looking for a satisfying and healthy recipe, this one is filling and tasty, even though it is a soup recipe. Serve this to your family with some crusty bread and they will love its creamy texture and interesting flavors.

What you will need:

6 chicken livers
3 hard boiled eggs
1 pint chicken broth
1 cup spinach puree
3 tablespoons all purpose flour
5 tablespoons butter
1 onion
1 cup light cream
1 tablespoon tarragon
Salt, black pepper and celery salt, to taste
Chopped parsley, to garnishHow to make it:

Chop the eggs and onion. Fry the chicken livers in two tablespoons of the butter, then chop them and combine them with the eggs and onion. Melt the remaining butter and stir it with the flour. Add this to the spinach puree and chicken liver mixture in a soup pot. Add the cream and broth and season the soup with salt, pepper, tarragon and celery salt. Warm it through and serve with chopped fresh parsley on top.

America's Best Ham Beans! (Old Commercial)

Hurst's delicious HamBeen's are America's favorite dry beans.



http://www.youtube.com/watch?v=QrYdrScguk8&hl=en

Old Fashion Vegetable Barley Soup

This old time soup recipe reminds me of my childhood. I grew up in rural Southern Indiana where my family operated an old-fashion general store. We sold everything from kerosene and gas to fresh sliced luncheon meats and cheeses. The center of this huge old building held a big old pot-bellied coal stove to provide heat. Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc that my mom would cook on top of this old stove. She had slow cooking down to a science long before crockpots were ever invented. Give this healthy, old-fashion soup a try. Maybe it will become a favorite of yours or bring back memories for you, too.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a healthy meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.

Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.

Add to soup: 2 small zucchini, cut in half lengthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

Enjoy!

French Canadian Pea Soup

Okay so this is my interpretation of French Canadian Pea soup, there are many variations all of them good, but this one suits my palate. Hopefully it suits yours as well. For more like this visit: www.legourmet.tv



http://www.youtube.com/watch?v=WjQ96qp6SPU&hl=en

Know About Cabbage Soup Diet Recipe

Everyone wants to stay in shape and live a long and healthy life. Truth is that it takes a lot of commitment to achieve this. Eating well, exercises, etc.

Whatever your aim is, weight loss, staying fit, de-toxing, etc, as long as eating well is involved; we implore you to try this cabbage soup diet recipe. It is not only wholesome but is guaranteed to assist in flushing out your accumulated body toxins as well tickle your taste buds in the process.

Ingredients needed:

• Half a head of cabbage
• 3 fresh carrots
• A bunch of celery
• 2 cans of tomatoes
• 2 large green peppers
• 6 large green onions
• A packet of mushrooms
• A packet of Lipton soup mix
• Seasoning - a pinch of pepper, salt, parsley, garlic powder

Optional Ingredients:

• 2 cubes of bouillon
• A can of vegetable juice

Cooking Directions:

• Put the sliced green onions in a pot; use any cooking spray of choice to cook it quickly.
• Take out the seeds from the green pepper, chop into small chunks and then add to pot.
• Remove the outer layer of the cabbage, chop finely and add to pot
• Add the cleaned and cube-chopped size carrots to the pot.
• Slice the mushrooms into thick sizes and add to pot.
• Add the seasonings now as required except the salt and pepper. Save this for later.
• Pour in about 12 cups of water and vegetable juice if required.
• Cover the pot and cook on low heat for about 2 hours or so.
• Add salt and pepper to taste and it is ready to serve!

This cabbage soup diet recipe is very effective in achieving rapid weight loss so, except that is your aim; this is not a diet for everyday.

Red Bean Soup

No, this is not another one of those canned bean soups. You know what I'm talking about - the ever so famous "Tex-mex" soup with three kinds of beans. And the red beans I am talking about are not the kind of beans you pack on a camping trip either - the kind that gives you...gas. No no no my friend! The red bean soup I am talking about is of a whole different sort. It's sweet, warm, and (as if it couldn't get any more strange) served as a dessert!

Did I just say dessert AND red bean soup?!? You bet I did! Ok, before you go outside and yell, "Has the writer of I Heart Asian Food gone crazy?" let me explain to you what exactly is red bean soup.

Red bean soup is a traditional Chinese soup that is served warm as a dessert after dinner. It's made by boiling red azuki beans and sugar until soft and mushy. These beans give the soup a deep red color, which makes sense since the color red signifies happiness and luck to the Chinese.

It's sugary sweet, deep deep red, warm, has mushy tender red beans, and is the perfect satisfying dessert!

When I was a kid, I use think, Ummm...I'm not so sure, when I saw red bean soup. That's because it looked so unappetizing. Don't get me wrong - it still looks like brownish red water with bean mush. But I've learned better. As I grew older, I became more tolerant to try new foods, and I discovered how good red bean soup really is. I now see it as my guilt free dessert. I don't know how many calories are in it exactly, but the fact that it's a soup helps me to believe that no matter how many bowls I drink (like 2 or 3!), I still won't gain as much weight as if I ate a slice of dark chocolate cake.

Definitly try red bean soup whenever you go to your favorite Chinese restaurant. I'm sure you will find it to be just as satisfying (or even more than) ordering that regular old vanilla ice cream!

Enjoy!

"The Best of The Fests": Grilled Cheese Invitational 2010 - Ray Schiel hosts

Ray Schiel reports - "The Best of The Fests": Grilled Cheese Invitational 2010 Fanfare for the common man, Tim Walker, recipes, bread, butter, cheese, Tillamook, Oregon, farms, milk, cheese, sharp cheddar, medium cheddar, 1909, Mark Peel, Campinelli, gruyere, La Brea Bakery, La Brea Ave, mustard, peach, ginger, Thinq, beverage, stevia, tomato soup bread, ham, short ribs, Havarti, green apple, pop rocks, Halloumi, Banana nut bread, Grand Marnier, HoneyDipper, Duck Confi, Foie Gras, The French Connection



http://www.youtube.com/watch?v=1vTXlSI82uY&hl=en

Meatless Soup Recipes Suitable For Diabetics

As we quickly approach the fall season, it will be time to get out the soup recipes for those cool~how I look forward to them~fall days. Following are a couple of soup recipes that do not use meat or meat broth. If you are looking for a different soup recipe, try one of these.

Note: This is a soup my 15-year-old grandson came up with. He likes to make it about once a week. He hopes you will enjoy his soup recipe.

DUSTIN'S SPICY EGG SOUP

1 1/2 qt water
1/2 tsp vanilla
2 tbsp bacon bits (or crisply fried crumbled bacon)
1 tbsp chopped onion flakes
1/2 tbsp garlic pepper salt
8 large eggs, lightly mixed but not beaten
1 ~ 1 1/2 tsp crushed red pepper flakes, according to your taste

Put water into a 3-quart saucepan. Add onion flakes, garlic pepper salt and bring to a gentle boil. Add eggs, bacon, vanilla, and red pepper. Continue to cook over medium heat until eggs are cooked. Stir often while cooking.

TOMATO CARROT SOUP

2 1/2 tsp olive oil
1 cup chopped sweet onion
1/2 cup chopped carrot
6 cups chopped tomatoes that have been seeded and peeled
1/4 tsp pepper
1 can (14.5 oz) vegetable broth
6 tbsp plain fat-free yogurt
1 tbsp minced fresh tarragon

Heat oil in a large saucepan over medium heat. Add onion and carrot and saute 5 minutes until tender. Add tomato and cook for 10 minutes. Pour mixture into food processor or blender (may have to do half at a time) and process until smooth. Ladle 1 cup soup onto 6 serving bowls and top each with 1 tbsp yogurt and 1/2 tsp tarragon.

Enjoy!

Green Eggs and Ham, PT 1

The first part of the Chicken Noodle Soup Remix



http://www.youtube.com/watch?v=wCnmA7ZoFmI&hl=en

I'm A Vegetarian Now

My semi-autobiographical greatest "hit" about becoming a vegetarian. Recorded back in 1991 in my dorm room at Antioch College in Yellow Springs, OH This is a copy of a video I uploaded 3+ years ago on youtube at www.youtube.com For some reason the audio got yanked for that one so I re-encoded and re-uploaded it so it wont get flagged as a duplicate. Hopefully that one can be repaired someday. ------- Lyrics: I'm A Vegetarian Now Written and performed by Matthew Baya January 1991 Now I was raised an all-american kid, I enjoyed all four food groups an after school snack was a raw hotdog and Chunky Sirloin Burger soup Ham and cheese sandwich for lunch, steak and potatoes at night scrambled eggs and sausage and bacon, pepperoni on my pizza slice and Burger King was a big night out, and steak was the meal of the week I don't think there was a day of my youth that went by without eating meat But then it was off to college, just fresh out of high school and I was surprised to find out that eating meat wasn't cool When people saw meat on my plate, well they just stared and walked away and no one else ate chicken noodle soup, not even on the rainy days and no matter what I offered my friends they'd always state out loud.. "I'm sorry Matt, but I can't eat that, 'cause I'm vegetarian now!" and I will have no part of, a pig or a chicken or cow Sorry Matt but I can't eat that 'cause I'm a vegetarian now! So I became a vegetarian, and my friends thought that was neat how hard could it ...



http://www.youtube.com/watch?v=YDl4TQnTwQQ&hl=en

Freezing Cakes + Ham Bone Soup

Recorded on December 6, 2009 using a Flip Video camcorder.



http://www.youtube.com/watch?v=qJaukAKX7no&hl=en

Soup & Egg Recipes : Recipe for Potato Ham Soup

Potato ham soup is made just like your regular potato soup except you add cooked ham last. Make this tasty potato ham soup recipe from a head chef in this free video on potato soups. Expert: Susan Walker Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company. Filmmaker: Luke Neumann



http://www.youtube.com/watch?v=qYzQBCrMx_k&hl=en

After Gastric-Bypass: Convenient, Healthy Meatball Soups

This time of year we need to enjoy warm comforting food that is quick and convenient to prepare, while being nutritious and delicious. Meatball soups are a great way for weight loss surgery (WLS) patients to enjoy a nutritious tasty meal with easily digested protein. Here are two very good quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Enjoy!

Chicken-Meatball Mexican Soup

Ingredients:

1 package fully cooked chicken meatballs (from the freezer case)

1 tablespoon olive oil

2 medium onions, chopped

4 garlic cloves, minced

2 (4-ounce) can green chilies, chopped

2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice

8 cups chicken stock

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon hot sauce or to taste

salt and pepper to taste

Garnish:

Chopped cilantro

low-carb tortilla strips

Avocado cubes

Sour cream

Pickled Jalapeno

Monterey Jack cheese

Preheat oven to 425. Arrange meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic. To the onions add the green chilies, stewed tomatoes, chicken stock, chili powder, cumin, hot sauce.

Simmer the soup for 15 to 20 minutes. Stir in the cooked meatballs and bring soup back to a simmer. Serve soup with garnishes.

WLS patients should eat 3-5 meatballs topped with a modest serving of liquid.

5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carbs.

Chicken Meatball and Ravioli Soup

Ingredients:

1 package fully cooked chicken meatballs (from the freezer case)

1 tablespoon olive oil

1 large onion finely chopped

1 garlic clove minced

1 (28 ounce) can chopped tomatoes (undrained)

1/4 cup tomato paste

1 (32 ounce) container Swanson chicken broth

1 cup water

1/2 teaspoon granulated sugar

1/2 teaspoon dried basil

1/4 teaspoon each dried thyme and oregano

8 ounces mini cheese-filled ravioli

1/4 cup fresh chopped parsley

Freshly grated parmesan cheese

Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

Serve warm.

WLS patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carb

Mouthwatering Potato Soup Recipes - Discover Your Own With These 3 Tips!

Learning to make your own homemade potato soup recipes can be exciting, satisfying and very full-filling. When you create a soup (that everyone loves) for family or a friend and they ask where you got such a wonderful recipe, what would you rather tell them?

"I just got it from some website or cookbook..." OR would you rather tell them "I made the recipe up myself and it's the newest edition to my own cookbook!"

If these are the words of gratification that you want to hear, then here are 3 tips to help you create the delicious recipes that you desire.

Tip #1 - What Type of Base?

The base of a soup has the greatest effect over all others.

There are 3 main bases to start with that you can use for your potato soups, cream base, clear base, and puree based.

Creamy Bases - Creamy potato soups are usually smooth and comforting with a subtle taste. There are many ways to make a creamy potato soup but we are just going to go over 3 popular ways to get a creamy base.



Cream Base 1 - The easiest and most used is just by adding enough heavy cream until the desired consistency and tastes are met. Another similar method would be using milk but this would be a lot thinner and a lot less creamy.


Cream Base 2 - A bit more complicated but most likely not to difficult for you is using a light roux and milk. Just add 2 teaspoons of roux for every cup of milk to the soup, stir well, until the desired consistency is reached. Be careful, roux can make your soup extremely thick.


Cream Base 3 - The least used of the 3 but second easiest would be using cornstarch and powdered milk. Dissolve 1 1/4 tablespoons cornstarch to every 2 cups of soup broth you have in a small bowl of cold water. Add 5 tablespoons powdered milk to every 2 cups of soup broth you have and the cornstarch/water mixture to the soup at the end of cooking and stir well for 1 1/2 minutes.


Clear Base - A clear base, the easiest of the 3, normally has a rich and bold flavor with no extra additions like heavy cream to the stock, the base IS the stock.

Puree Base - A puree base is loaded with rich flavors and is exactly what it sounds like. All the solids are pureed with the stock of your choice after the soup is cooked. This is best achieved with an immersion blender which you can dip right into the soup and blend with. Another way would be to strain the solids out of your soup and add them to a blender then add a few cups of broth and puree. Then add the puree to the broth, mix well and voila!

Tip #2 - What Type of Stock / Broth?

The best way to a great base is your stock and creating your own homemade stock can have an amazing effect on your soup. Though it's slightly time consuming, it is also very easy and rewarding.

3 basic stocks are used for potato soup recipes. Chicken stock, vegetable stock and beef stock.

Chicken Stock - Chicken stock is the second most popular stock used for potato soup and has a strong and very rich flavor adding a bit of bite to your soup. A basic chicken stock is usually made by slowly simmering chicken bones, skin, meat, celery, carrots, garlic, onion, parsley, salt and pepper in a pot of water.

Vegetable Stock - The most popular of the 3 stocks used in potato soup is vegetable stock. It has more of a natural and relaxed flavor compared to chicken stock. It is full of natural vitamins and nutrients to keep your body healthy. A very basic vegetable stock is achieved by slowly simmering carrots, garlic, parsley, onion, celery, leek, bay leaf, mushroom, salt, pepper and sometimes parsnips, thyme and potatoes.

Beef Stock - Much different from the 2 above and often not used in potato soup, beef stock has a very rich and bold flavor and great in some soups with potatoes. Beef stock is made with beef bones, fat, meat, onions, celery, carrots, bay leaf, salt, pepper, garlic, parsley, thyme and sometimes tomato.

Tip #3 - What kind of ingredients do you want to use? Now that you know what kind of base texture and stock you want, we need to figure out the ingredients that go well with each. This is only a guideline to help you choose your ingredients.

Ingredients for a creamy base. - Bacon and cheddar are the most popular ingredients in creamy potato soups. Some other great ideas would be carrots, green beans, onions, garlic, celery, green onions, chives, chicken, ham, shallots, thyme, peas, dill, salt, black and white pepper. Good stocks with a creamy soup are vegetable and chicken stock.

Ingredients for a clear base - With beef stock would be tomatoes, green beans, onions, garlic, celery, parsley, chunks of beef, bay leaf, barley, bell pepper, cayenne pepper, ground beef, salt, mozzarella and black pepper. With vegetable or chicken stock would be chicken, ham, carrots, white beans, green beans, celery, garlic, thyme, squash, onion, zucchini, shallots, white wine, dill, salt and black pepper.


Ingredients for a puree base - Carrots and tomatoes are great for a puree based soup along with these healthy additions. Onion, garlic, zucchini, squash, bell pepper, kidney beans, shallots, celery, green onions, sweet potatoes, peas, dill, salt and various peppers. The most popular stock with puree based potato soup recipes is vegetable stock although chicken stock is used sometimes but rarely. There are many more tips for you to create a great potato soup recipe but these 3 are the most important basics to get you started.