BABY BEAR SOUP
Split Pea Soup, just like Mom used to make. She called it "Baby Bear Soup" to entice me to eat it when I was a little girl. She got the idea from a local restaurant called "Tumenello's" after my grandparents took us all out to eat when I was a toddler.
Provided by Spoonless Kitchen
Categories Low Cholesterol
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
- Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
- 3. Taste and add more salt or hot sauce before serving.
Nutrition Facts : Calories 261.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 4.2, Sodium 332.4, Carbohydrate 42, Fiber 15.6, Sugar 6.3, Protein 17.8
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
" LITTLE BEAR'S" SEAFOOD SOUP
This is a creation for my 4 year old boy, Hunter, inspired by his favorite TV show, "Little Bear". You could use any fish in this recipe, but catfish seems to have the best texture when cooked and holds together better than more flaky fish. It may seem like a lot of work, but really does go together easily and even the kids like it! Its a bit of a cross between a soup, a stew, and a gumbo, with a slight tomato base and a bit of spice. The measurements are not very exact, just do what seems right and adjust to taste.
Provided by Dave Salch
Categories Catfish
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- saute onion and garlic in olive oil over medium heat until onion is almost tender.
- Sprinkle in 2 tablespoons Old Bay Seasoning and stir constantly for about 30 seconds.
- Add in chicken stock, red wine vinegar, oregano, parsley, and Tabasco. bring to almost boiling over medium heat.
- While this is heating, lay out frozen seafood mix, shrimp, and catfish on a cutting board. Sprinkle with the juice from one lemon. Then sprinkle with remaining one tablespoon Old Bay Seasoning and black pepper. Let this stand while mixture is heating.
- When liquid is almost boiling add in the seafood mix, rice, tomato soup, canned tomatoes and okra. Be sure to add all liquid from both the tomatoes and okra. Lastly, add in the gumbo filé.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 336.8, Fat 12.4, SaturatedFat 2.5, Cholesterol 116.5, Sodium 959.8, Carbohydrate 31.1, Fiber 5.2, Sugar 8.3, Protein 27.7
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