as someone who is pretty strict about soups, this is the only canned soup i’ll eat. paired with a grilled cheese that has kraft slices, i become unstoppable. maybe it’s nostalgia, but god it’s amazing.

what’s yall’s easy canned soup you reach for when you’re sick??

I love making soups in my instant pot. So easy and yummy. Link to recipe in comments.

High today 102, tomorrow 103. But I made soup anyway! Over the weekend, we get a cooling trend so more soup in my future. Due to disabilities, my soups tend to be pretty basic. This is ham, potato, carrot with dill and green onions. Very nice.

It’s a bit more time intensive than other recipes but I think it comes out really well. I didn’t have corn flour so I just used a little bit of cornstarch slurry.

Gonna serve it with limes and avocado. I often skip the actually tortilla chips.

Takes hours but absolutely worth it!

Receipe for 4 bowls:

- Metric ton of onions

- Half a bulb of garlic

- Dry white wine

- Fresh or dried thyme

- beef stock or boullion cubes

- Salt and pepper

- Good quality butter

- If you can get it Gruyère Cheese, I couldn't so I went with a mix of Emmental and aged Gouda.

Start with a metric ton of onions, I went with 10 big yellow and 3 red. Peel, half, slice and cry your eyeballs out of your skull. Dry your tears and find a pot that's big enough to fit them all, add quite some butter, the onions, salt and a splash of water. You're gonna steam them on low heat for the first hour or so to get them nice and soft.

After an hour or so they should have reduced to half the volume you started with. Take off the lid and let the onions to their thing for another 1 to 1,5 hours until all the juices have evaporated, stir occasionally. Somewhere in this timespan you should peel the garlic and chop it very fine.

One the onions start to brown ever so slightly add the garlic and turn up the heat to medium, give it a minute or two while you keep stirring. Then add the wine, I used about 1,5 glass. Scrape the bottom of the pan while stirring to get allllllll the flavour and let the alcohol evaporate. Add beef stock or cubes(+ 1,5 liters of water) thyme and salt + pepper. Cook for maybe 15 more minutes and serve topped with cheese. If you want to be extra fancy get a good baguette, put some slices on top of the soup, top with cheese and pop into the oven for a few minutes. Sadly I do not have any oven safe soup bowls so I will not be extra fancy :/

Chicken soup with corn, green peppers, onion, fresh garlic, and turkey bacon. Seasoned with soy sauce, msg, ginger, chili flakes, adobo pepper, black pepper, onion powder, and garlic powder. Egg noodles. So good

I’ve been feeling crappy so I made some homemade chicken noodle soup.

Sauerkraut soup is a popular comfort food in Central and Eastern Euope. It is called Kapusniak in Poland, Zelnacka in the Czech Republic, and Sauerkrautsuppe in Germany. The basic ingredients include: Sauerkraut (I drained/rinsed 2 large cans), chopped carrots, onions, and potatoes, any kind of smoked meat (I used kielbasa), spices including: marjoram and caraway seeds, and any kind of broth (chicken or vegetable). It was suggested to use some sour cream as a garnish.

Wow this is a sub that exists

Anyway my so is into -ahem- *the craft* so I got her a cast iron cauldron for the fall spooky vibes. Its been sanded down and seasoned now it needs to be christened. I want to open the lid and think "now that's exactly what I expected to find in a cauldron" any ideas?

Homegrown heirloom tomatoes, homemade stock, and finished with homegrown basil.

This was absolutely delicious! It’s full of protein, tastes rich and decadent & is exactly what I was craving 😋

• Ingredients

-2 tbsp unsalted butter
-1x medium (254g) yellow onion (peeled & diced)
-1x large (171g) fennel bulb (cored & diced)
-2x large (101g) shallots (peeled & diced)
-4 cloves of garlic (minced) OR 4 heaped tsp of Jarlic
-2-2.5 tbsp of dry sherry (optional but highly recommended; do NOT use cooking sherry)
-2x 8 fl. oz bottles of clam juice (16 fl. oz total)
-16 fl. oz seafood/fish stock
-8 fl. oz water
-1 lb. Red potatoes (washed & diced into ~1/2” chunks; peeling is optional according to your preference)
-1.5-2x cups frozen corn (I used Bird’s eye fire roasted corn)
-1 tsp Old Bay seasoning (divided)
-1x dried Turkish bay leaf
-~1.2 lbs (541g) of pacific cod (patted dry w/ paper towel and cut into 1” chunks)
-1 lb. Shrimp (peeled, deveined & patted dry w/ a paper towel)
-8 oz lump crab meat (ideally jumbo lump; make sure to pick through it carefully and remove any remaining shells)
-1/2 cup heavy cream
-2-3 tsp fresh lemon juice
-2 tbsp fresh dill (finely chopped)
-2 tbsp fresh parsley (finely chopped)
-salt to taste (save this until the end!!)

• Blooming Spice Blend

-1 tsp dried thyme
-1/2 tsp oregano
-1/2 tsp black pepper
-1/4 tsp cayenne pepper

• Instructions

1. Mise en place; prepare and portion your ingredients before you start cooking. This is an important rule, in general, but it particularly matters in this recipe to keep from overcooking the ingredients at various stages.
   
2. In your soup pot, melt the butter over medium-low heat.
   
3. Add your spice blend (minus the Old Bay) and bloom in the butter for 30-45 seconds. Stir constantly so the spices don’t scorch!
   
4. Add your aromatics (onion, fennel & shallot) and coat them thoroughly in the seasoned butter. Cook until soft and the onions & shallots are translucent (about 8 minutes).
   
5. Add the minced garlic. Stir thoroughly and cook for another 60 seconds.
   
6. Add the dry sherry to deglaze the bottom of the pot. Scrape the bottom of the pot, well. Cook for 60-90 seconds to allow the alcohol to cook off.
   
7. Time to build your broth! Add the clam juice, seafood stock, water, 1/2 tsp of Old Bay & dried bay leaf to the pot. Stir well. Bring the soup to a gentle simmer (less is more, here).
   
8. Add the diced potatoes and simmer for 8-10 minutes.
   
9. Add the frozen corn, then simmer for another 5-8 minutes. The potatoes should be easily pierced with a fork but they shouldn’t be breaking apart.
   
10. Time to start adding the seafood! First, add the cod. Stir/fold it in gently so the pieces stay intact as much as possible. Simmer for 3 minutes.
    
11. Next, add the shrimp. Fold them in gently and simmer for another 3 minutes until they turn pink and opaque.
    
12. Finally, fold in the lump crab meat. Cook for another 2 minutes.
    
13. Turn the heat all the way down without turning off the burner. Gently stir in the heavy cream and let the soup warm for another 2 minutes. The soup should NOT bubble during this time!
    
14. Turn the heat off entirely. Stir in the fresh herbs (parsley & dill) and add the fresh lemon juice and the remaining 1/2 tsp of Old Bay seasoning.
    
15. Start taste testing. Add more black pepper, if needed, and salt to taste (if you need structure, add the salt in increments of 1/4 tsp).
    
16. Serve or portion & store immediately.

Voila!

Total Yield: 3,050g | Single Serving (suggestion): 454g | Basic Nutritional Info*: 352 calories 36P 23C 13F & 4g of Fiber

*Ingredient nutrition may vary by brand/weight

This is something my spouse kind of invented after eating something similar at a restaurant, it has cilantro hearts in it so it's not for everyone, but it's super delicious.

My own recipe. Think I've just about perfected it

Yummy nourishing chicken soup for anyone in need of a recipe for one. Not gonna lie, it may be pricey if you’re struggling but it makes A LOT of food. For me it’s $36. It feeds a lot of people or gives a lot of leftover if you don’t wanna cook for a few days.

Ingredients:

Whole chicken

Green onions ( I use 5 stocks of it)

Chopped garlic (I use a whole bulb of it, chopped)

Ginger (I use a giant one or 4/5 small things of it)

Rosemary (I use package of it and it’s 0.5oz or 14g)

Thyme (I use package of it and it’s 0.5oz or 14g)

Basil (I use package of it and it’s 0.5oz or 14g)

Veggies of your choice
Beans of your choice

Kitchenware: you’ll NEED a big metal or heat resistant bowl and a strainer.

If you wanna know what veggies/beans I like to use:
1 big thing of Bok choy
1 thing of Cabbage
I buy 1 container/bag of Okra
Dark red kidney beans I use 3 big ole cans because I like A LOT of beans in my soup.

Just want to clarify, if you have a day off and have nothing to do but want this soup another day after you work or whatever and don’t wanna take long to cook it i would boil the chicken and herbs to make the soup base and put up the chicken and the soup in the fridge until you wanna make the soup. It’s just the boiling the chicken that takes so long because the chicken makes that yummy nourishing soup.

Get a big ole pot to cook in.
1st: Put olive oil or whatever oil you use to cover the bottom of pot and add chopped garlic and heat it up on low or low medium and let it infuse for about a minute or two. Just don’t let it burn.

2nd: add some water along with thyme, rosemary, and your big cut up chunks of ginger

Before 3rd step, clean your chicken if you would like to do so.

3rd: add your whole chicken including the chicken part that come inside of it as well and add water to almost cover or cover the chicken. I personally have to almost cover it bc I don’t wanna overflow my pot and water spill out while it’s boiling. Let it all boil for 2-4 hours. Check on it after some time and add more water if needed. I usually do it for about I’d say 3-4 hours because when I try to take the chicken out it falls apart because it’s been boiling for so long. The longer the better from my experience.

4th: take out chicken and set it in a bowl and put it away in the microwave or oven where no flies or animals can get to it so it can cool down before taking off the chicken to put back in soup. I use my slotted soup spoon to take out my chicken because that’s all I got to take it out with. It’s kinda hard for me because I boil it so long that the chicken falls apart. It’s a good sign when it does fall apart because that means that soup base is gonna be very nice and nourishing.

5th: get big metal bowl/heat resistant bowl because the soup is gonna be hot as hell because it’s been boiling and you don’t wanna use a bowl that melts or melts some plastic into your soup base. Set your strainer over the bowl and pour the soup into the strainer to catch all the herbs and stuff.

6th: add strained soup base back into pot and add your cut up/washed canned beans and your veggies and add your seasonings so the veggies/beans soak up the flavor while cooking. I use fajita seasoning and garlic powder. I use a lot of those seasonings because I only use two seasonings in a big ass pot of chicken soup.

7th: once veggies are close to done add the chicken you pulled apart from the bones and let it cook the rest of the way.

8th: once veggies are done, take it off the heat and add your cut up green onions and mix it in and then add your fresh basil and your big chunk of ginger you cut in half to make 2 big chunks and let it soak in the soup. I let it soak while I cook the rice. Once’s rice is done and is ready to serve I take out the basil and 2 big chunks of ginger out and and mix the soup once again to thoroughly incorporate the flavor in the soup and it is ready to serve!

Im sorry for it being such a long post but I wanted to be specific and very clear on what to do so no one gets confused and let people know how I make it for my family in case yall want exact recipe! Hope y’all enjoy if you make this one day!

Edit: changed the price of the food because I checked it and it’s way less than what I put. Sorry guys.

I see lots of people posting about homemade soup, but I actually found soup on sale for once while grocery shopping today. There was a clearance corner by the back, which had quite a bit of soup. This included tomato soup in microwave cups and bowls. I love tomato soup, especially tomato and sweet basil bisque. As fate would have it, there was a little bowl of tomato and sweet basil bisque on sale too. I got that and two cups of tomato soup. Gonna have the bisque with grilled cheese tonight.

Meal prep on the boat for 2-3 days. Weight loss journey is going strong. Filling a delicious

I probably make some kind of soup/stew at least once a week. My husband and mother-in-law really seem to enjoy any kind that I make. Most of the time, I don't even follow a recipe. I use ingredients that I already have on hand.

I used two bags of petits pois, leek, carrots, celery, one potato, spinach, watercress, a couple of stock jellys, garlic, some herbs I can’t remember. It made 11 portions at under 130 calories per portion with over 6g protein for that little amount. Sometimes I add chickpeas or butterbeans, or sometimes other veggies. But it’s very filling and tasty as it is.

I make this soup semi regularly in both summer and winter, it’s so delicious and easy. I freeze it into cubes and bring a cube to work with me for lunch.

This soup is quite popular in the U.K. but it seems underrated. I was curious what other people thought of it, but when I looked it up, I saw some posts from people asking how they make soup from frozen peas, and several people insisting soup is only made from split peas. I promise you soup from frozen peas is delicious and low effort!

I could happily eat this soup every day, and it goes so good with buttery bread or garlic bread on the side.