Soup, Stew, and Chili forum: Pork Soups and Stews
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| CAJUN SAUSAGE SOUP Ingredients 14 oz can Cajun-style or Mexican-style stewed tomatoes, diced if available 3 c water 4 oz full cooked smoked sausage, sliced very thin 1 small green bell pepper, cut into bite-size pieces 3 oz pkg chicken flavored ramen noodles 1/2 cup Monterey Jack cheese, shredded, if desired Instructions Cut up any large pieces of tomato. In a large saucepan, combine tomatoes, water, sausage, green pepper, and seasoning packet from noodles. Bring to boil. Break noodies into quarters and add to tomatoes. Boil 2 min. Ladle into bowls and serve with sprinkling of cheese, if desired. |
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| CHEDDAR AND HAM CHOWDER Ingredients 2 c water 2 c potatoes, diced 1/2 c carrot, diced 1/2 c celery, diced 1/4 c onion, chopped 1 tsp salt 1/4 tsp pepper 1/4 c butter or margarine 1/4 c flour 2 c milk 2 c cheddar cheese, shredded 1 c ham, cubed Instructions Combine water, potatoes, carrot, celery, onion, salt, and pepper in large pan. Boil 10 to 12 min until tender. In another pan melt butter over low heat. Add flour and stir for about 1 min to make smooth paste. Slowly add milk and cook over low heat until thickened. Remove from heat. Add cheese and stir until melted. Pour milk and cheese mixture into undrained vegetables and add ham. Heat through. 6 to 8 servings |
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| PEPPERONI PIZZA SOUP Ingredients 14 oz can chunky pasta-style stewed tomatoes 1 3/4 c chicken broth or bouillon 2 c zucchini, halved and sliced 1 green bell papper, seeded and diced 1/2 c ripe olives, sliced 2 oz thinly sliced pepperoni, halved 1/2 c cheddar cheese, shredded 1/2 c mozzarella cheese, shredded Instructions Combine tomatoes, chicken broth, zucchini, and bell pepper in a large saucepan. Simmer about 5 min until vegetables are crisp tender. Add olives and pepperoni. Cook 1 min longer. Ladle into serving bowls and sprinkle evenly with cheeses. 4 servings |
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| CROCKPOT HAM AND BEAN SOUP Ingredients 1 1/4 c dry Great Northern beans, soaked overnight and drained 3 c chicken stock or bouillon 3 c water 1 ham hock 1 cup chopped carrots 2 stalks celery, chopped 1 cup chopped onion 1 tsp minced garlic 1/2 tsp mustard powder 1/4 tsp dried thyme 1 bay leaf 1 1/2 c chopped ham 1 can stewed tomatoes, if desired 2 c fresh spinach, cut into shreds, if desired ground white pepper to taste Instructions Place the beans, chicken stock, water, ham bone, carrots, celery, onion, garlic, mustard, thyme, and bay leaf in the crockpot. Stir well and cook until beans are tender, removing bone and stirring in chopped ham and tomatoes, if desired, during the last hour of cooking. Cooking time: 4 to 6 hrs on high or 8 to 10 hrs on low. Add more water any time the soup looks too dry or leave the lid off toward the end to thicken the soup if it is too thin. Just before serving,sitr in fresh sprinach, if desired, and season with ground white pepper to taste. Cook about 1 min longer and serve. |
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| Sausage Chowder Ingredients 8 oz smoked sausage links, chopped 1 small bell pepper, chopped 1/2 c onion, chopped 1 TBSP butter or margarine 1 can cream-style corn 1 can cream of potato soup, undiluted 2/3 c milk (or enough to reach desired consistency) Instructions In a heavy pan over medium heat, melt butter; add sausage, green pepper, and onion. Cook, stirring, until sausage is browned. Stir in remaining ingredients and heat thoroughly. 4 servings |
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| Wonton Soup Ingredients 1 TBSP vegetable oil 1 TBSP + 1 tsp garlic, minced (divided use) 2 TBSP fresh ginger, finely chopped (divided use) 1/2 c green onions, thinly sliced (divided use) 2 1/2 qt chicken broth 8 oz ground pork 1 egg yolk 2 tsp soy sauce 1 1/2 tsp rice wine vinegar 1/2 tsp sesame oil 1/4 tsp crushed red pepper 30 wonton wrappers 1 1/2 c bok choy, thinly sliced 1/2 c shiitake mushroom caps, sliced 1/4 c bamboo shoots, sliced Instructions Put vegetable oil, 1 TBSP garlic, and 1 TBSP ginger in a pot. Cook and stir over medium heat for 2 min. Add 1/4 c green onions and broth and bring to a boil. Reduce heat to simmer and cook for 20 to 30 min. In a bowl mix together well 1 tsp garlic, 1 TBSP ginger, 1/4 c green onions, pork, egg yolk, soy sauce, rice wine vinegar, sesame oil, and crushed red pepper. Lay out a few wonton wrappers, but kept remaining wrappers covered with plastic wrap. Put some cold water in a small bowl. Put a heaping tsp of filling in center of each wrapper. Dip your fingers in cold water and lightly moisten edges of wraooer. Bring 2 opposite corners of the wonton together to form a triangle, press firmly around the mound of filling to eliminate air pockets, and seal. Moisten opposite corners of the long side. Bring corners toward each other, overlap , and press edges together to seal. Assemble remaining wontons and set aside. . Add bok choy, mushrooms, and bamboo shoots to broth and cook for 3 min. Carefully add wontons to broth. Simmer until wontons float and pork is cooked, about 5 min. 6 to 8 servings Source: adapted from recipe by Emeril Lagasse |
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| Crock Pot Black Eyed Pea Soup Ingredients 1 1/4 c dried black eyed peas, uncooked 1 lb spicy sausage links, cooked, halved and sliced 8 c chicken broth or bouillon 1 yellow onion, diced 1 c carrots, diced 1 c celery, diced 4 cloves garlic, minced 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper hot sauce for serving, if desired Instructions Pick out broken or discolored peas. Rinse, cover with water, and soak overnight. Drain. Place all ingredients except Tabasco sauce in a 5 to 6 qt crock pot. Cover and cook on low for 8 hrs or on high for about 6 hrs. Add water if needed. Ladle into bowls and add hot sauce to taste. 8 servings |
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| Ham and White Bean Soup Ingredients 1 lb dry Great Northern beans (or other white bean of your choice) 8 c water 1/2 tsp salt 1 ham bone 2 c carrots, chopped 2 stalks celery, chopped 1 c onion, chopped 1 tsp garlic, minced 1 tsp mustard powder 2 bay leaves 4 tsp chicken bouillon granules (I like Better Than Bouillon.) 2 c ham, chopped 1/2 tsp white pepper Instructions Rinse beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Cover and let beans sit in hot water for at least 1 hr. . Then add ham bone, carrots, celery, onion, garlic, mustard, bay leaves, and bouillon. Bring to a boil, reduce heat to low, and simmer for 1 hr. Remove and discard ham bone and bay leaves. Stir in chopped ham and simmer 30 min longer. Season with white pepper to taste. |
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| Crockpot Ham and Potato Soup Ingredients 6 c potatoes, peeled and diced 2 stalks celery, chopped 1 c onion, chopped 2 c ham, cooked and diced 6 c water 2 TBSP chicken bouillon granules (I use 'Better Than Bouillon') white or black pepper, to taste 1/2 c butter (1 stick) 1/2 c flour 4 c milk, warmed in microwave Instructions Combine potatoes, celery, onion, ham, water, and chicken bouillon in a large crockpot. Cook on low for 6 to 8 hrs. Add pepper to taste. In a saucepan, melt butter over low heat. Whisk in flour and cook, stirring constantly, until thick, about 1 min. Add warm milk slowly and whisk until smooth. Add to soup, mix thoroughly, and serve. |
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| click for recipe HAM AND BLACK BEAN SOUP |
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| patricia - where do you get all of your wonderful recipes?? are these all yours. if they are, you should write a cookbook like my wife did. i have made many of your recipes and i enjoyed them all but especially your soup recipes because me and deb make a big pot and then ghhave it for a whole week. LOL i feel bad that i don't coment every time i go onto your cubit and i will try to do it more often. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Thank you, Frank. I have collected recipes for years and just posting them and organizing them here is as close as I want to get to writing a cookbook. I'm working my way through a big file box and tossing clippings and scraps of paper once the recipe is either entered here or discarded. I have much more ability now to read a recipe and "taste" it than I used to, so some of what I have saved for so long goes into the trash. Some recipes are totally my originals. I spent an entire summer "perfecting" lasagna and another getting sour cream chicken enchiladas just the way we like them. I did have much-needed help on the sauce when the original owner of El Chico's restaurant let the Dallas paper publish his recipe. Some of my other recipes are based on recipes from magazines, cookbooks, and now the internet that sounded good to me and I added and subtracted until we liked the result. I give credit when I know the source of the recipe, even if I have changed it quite a bit. Southern Living magazine and cookbooks have been one of my biggest inspirations. (Well, until they did not pick my 30 minute version of the chicken enchiladas as the grand prize winner the year I submitted the recipe.  ) I spent nearly forty years teaching and counseling, most of that time in the same small town high school. Many recipes came from faculty potluck lunches since we all tried to find something new and delicious (and probably fattening) to bring. A lot of those recipes were quick and easy because none of us had any extra time for cooking, but we did have hungry families and lots of school activities to attend. I miss those lunches a lot! |
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| dthen i take it you are retired frm the school system, at least i hope you are after 40- years of service. in deb's cookbook she has a recipe for lasagna that i just love. that recipe was handed down through everal generations and i like it because it is kind of "loose" when it comes out of the oven. we always say we are going to let it sit to make it less loose but e start eating it as soon at it comes out. LOL when i boys were in grade scdhool we always had those [pot luck dinners. we would come with enough food to feed 10 people and they always looked forward to us coming to the dinners. LOL i have several new recipes that i got from the price chopper booklet that sound really good. i have not made any yet but there are several that i would like to try. i will put them up today or tomorrow. have a great evening Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Mixed Bean and Ham Soup Ingredients 2 c mixed dried beans (as many different kinds as you want) 2 qt water 1 TBSP salt 2 c ham or smoked sausage, diced 1 c onion, chopped 1 clove garlic, minced 1 TBSP chili powder 28 oz can diced tomatoes 2 TBSP lemon juice Instructions *See NOTE at end. Rinse beans and put in large pot. Cover with water; Stir in salt and soak overnight. Drain; add 2 quarts water and ham or sausage. Cover and simmer for about 3 hr. Add onion, garlic, chili powder, tomatoes, and lemon juice. Simmer 45 min longer or until beans are tender. Season with salt and pepper to taste.. 8 servings of 1 cup each *NOTE: I sometimes cook the beans in a pressure cooker instead of soaking them overnight to speed up the process. Follow the instructions that came with your pressure cooker for cooking dried beans for best results. This recipe also works well in the crockpot. |
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| Here's a cabbage soup I like. My wife says it tastes like liquid cabbage rolls. 1 small head cabbage, sliced thin 2 stalks celery, sliced (original called for 2 cups - we just don't care for that much cooked celery) 1 small onion diced 1 pkg onion soup mix 1 46 oz can tomato juice 4 cups water 1 lb ground beef 1/4 cup rice Brown beef and onion. Add other ingredients, simmer about 1 1/2 hours. Stir occasionally. Help - put this beef soup in pork. Can you move? |
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| It sounds great, Harold. I am going to make your soup tomorrow! I have a small head of cabbage already waiting in the crisper. Yes, I can your post to Beef Soups by cutting and pasting. lol I bet it would be good with ham or sausage too. |
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| its 6:35 a.m. and i have a 10 ld beef brisket in the slow cooker. i'm with my son and daughter in law and ava in MA Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Tuscan Sausage and Bean Soup Ingredients 1 c dry great northern beans (soaked overnight in water) 14 oz can beef broth 14 oz can diced Italian-style tomatoes, undrained 2 c yellow summer squash or zucchini, sliced 12 oz Italian sausage links, halved and sliced 1/2" thick 1/2 c onion, chopped 1/3 c dry red wine (or water) 2 cloves garlic, minced 1 tsp dried Italian seasoning, crushed 1/2 of 10 oz pkg frozen spinach, thawed grated Parmesan cheese for serving, if desired Instructions Combine all ingredients except spinach and Parmesan in crock pot and cook on high for 5 to 6 hrs or on low for 11 to 12 hrs or until beans are tender. Squeeze spinach to remove as much water as possible and stir into soup just before serving. Sprinkle each serving with Parmesan, if desired. 8 servings Source: adapted from recipe in Better Homes and Gardens |
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| two of my favorite ingredients. sausage and beans i will make this one Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Ham and Black Bean Soup Ingredients 2 cans black beans 6 c chicken broth 2 TBSP olive or vegetable oil 1 c celery diced 1 bell pepper (I use a red pepper), seeded and diced 1 medium onion, diced 1 c carrot diced 2 bay leaves 1 1/2 cups diced ham 1 can diced tomatoes 1 small can chopped green chiles or a finely chopped jalapeno pepper 3 garlic cloves minced 1 TBSP ground cumin Garnish options: cilantro lime wedges queso fresco crumbled sour cream green onions diced Instructions In a heavy dutch oven, sauté celery, bell pepper, onion, and carrot in olive oil for about 5 min or until the vegetables are beginning to soften. t Add garlic and cumin and saute another minute. Add bouillon, beans, ham, and bay leaves. Bring to a boil, reduce heat to low, cover and simmer for about 30 min. Serve with your choice of garnishes. |
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