&Amp;Quot;Soup Base&Amp;Quot; &Amp;#43; 7 - Stevie's Crazy Kitchen Blog at Allrecipes.com - 286520

Stevie's Crazy Kitchen

"Soup Base" + 7 
 
Oct. 16, 2012 11:35 pm 
Updated: Oct. 18, 2012 5:04 am
Oct 12th I blogged about a soup recipe that I'd found in a magazine some years ago...  After making a very large batch, there are 7 additional options, using the Vegetable Soup Base as a starting place.  I had promised to share these additions, so here you all go, in case you've been waiting for me!

With each of the following, you begin with a 2 cup portion of the original soup base.

Minestrone:  To soup base, add 1/2 cup rinsed and drained canned white kidney beans (cannellini.)  Bring to a boil and stir in 1/2 cup whole wheat pasta, either fusilli or rotini, pre-cooked per package directions.  Heat through, and add 2 tbls. freshly grated Parmesan or Romano cheese and 1 tbls. freshly chopped basil.  Sprinkle  additional cheese atop each serving bowl. 

Mexican Chicken Soup:  Soup base, plus - 3ozs boneless skinless chicken, cut into 1/2 inch cubes, 1/3 cup frozen corn kernals, thawed, 1/4 tsp cumin.  Heat to a boil, reduce heat and simmer 3 minutes until the chicken is cooked, stirring occasionally.  Stir in 3 tbls. crumbled tortilla chips, sprinkle with 1 tbls fresh cilantro, and serve with a lime wedge.

Greek Fish Stew:  Cook one diced red potato in boiling salted water for 5 minutes, or until tender.  Pour off water, and add soup base and 4ozs skinless catfish or cod fillet, cut into chunks.  Bring to a boil, reduce heat, and simmer 3 minutes or until the fish is cooked through.  Gently stir in 1 tbls. chopped fresh dill, sprinkle with 2 tbls feta cheese crumbled on serving bowls.

Southwest Chili:  Cook 4ozs (1/2 cup) of ground turkey meat in a non-stick skillet until browned and cooked through.  Add soup base, 1/2 cup drained and rinsed canned black beans, and 1/4 cup salsa.  Heat to a boil, reduce heat, and simmer 5 minutes.  Sprinkle serving bowls of soup with grated cheddar, and serve. 

Thai Shrimp Soup.  In a bowl, cover 1 oz rice noodles (linguine style) with hot water, let stand 10 minutes, drain and set aside.  Meanwhile, stir 4 ozs shelled and deveined med. shrimp, 12 halved snow peas, a pinch of ground red pepper, and the noodles.  Heat to a boil, reduce heat, and simmer 2-3 minutes until shrimp are fully cooked.  Remove pan from the heat and stir in 1/4 cup light coconut milk, 1/2 tsp grated fresh lime peel, and 2 tsp fresh lime juice.

Goulash:  cook 4 ozs ground turkey meat in a non-stick skillet, 1/2 tsp paprika, a pinch of caraway seeds, and a pinch of salt, for about 4 minutes or until turkey meat is cooked through.  Add soup base, bring to a boil, reduce heat, and simmer 5 minutes.  Stir in 1/2 cup egg noodles, cooked per pkg. directions.  Heat through, remove pan from heat, and serve bowls with a 2 tbls sour cream.

Red Beans and Rice Stew:  coat a saucepan with cooking spray, and cook 2ozs turkey kielbasa, cut into 1/2 inch pieces, with 1 sliced green onion (white only,) until sausage browns.  Add soup base, 1/2 cup canned red beans (drained and rinsed,) 1/2 cup cooked brown rice, and 1/8 tsp cajun seasoning.  Heat to a boil, reduce heat and simmer 5 minutes.  Sprinkle chopped green onion     (l/o top,) on soup when serving. 

there ya have it all, folks!  The main soup base is pretty darn good as is, if  you're in the mood for a veggie soup....  Usually I feel the need for some protein however, so usually add "something." 

Before I began this blog, I did respond to comments re: my last post... meanwhile, be happy, be healthy, be crazy!
 
Comments
Oct. 17, 2012 6:46 am
Thanks for posting the recipes for various combinations. Reading the minestrone, I can't imagine what the elusive ingredient is that gives it its flavor. I'm not a parmesan lover, so don't ask for grated parmesan on mine when I'm out, do the cannellini beans have a lot of flavor in themselves? I've never put them in, and am wondering if that's what I'm missing. P.S. Earthquake felt here in Boston last night, scarey, everything on counter shook, including water in bottles, and the center was miles away outside of Portland ME.
 
Oct. 17, 2012 10:52 am
I always wait to see you :) I love your soup blogs because I am a soup lover but no one else is in my house. Deep sigh! Love that you have the soup base an then with additions you have so many different soups!
 
Oct. 17, 2012 11:53 am
Sweet Cook, a cannellini is similar to a navy bean, or great northern (very bland, if you ask me...) I believe they are also referred to as a "white kidney bean." When I've made minestrone, it also seems missing something... I'm wondering if my broth itself is missing some seasoning...? Be well, and good luck!
 
Oct. 17, 2012 12:00 pm
Cat, as with you.. I make soup and have to EAT IT ALL MYSELF! But... it's SOUP weather, for sure! What do we do? I do love this recipe, because once you make the veg. soup base, you've got all of those options for different soups down the road. (I also make a smaller batch of the base - mostly just toss into the pot rather than measure...) Good soup, is good soup! Be well, and pass the crusty bread! (dammitt, now I want to make soup today!!)
 
Oct. 17, 2012 3:52 pm
Your timing is perfect, Stevie! With the ups and downs of our temperature, soup is the one safe food to get us through this transition. Having aa single base makes a bunch of sense. I'll try it.
 
Oct. 17, 2012 4:36 pm
>> "very bland, if you ask me..." I have never met a bean that was not bland. That's why they made Chili Powder, Onions, Sharp Cheddar Cheese, And Sour Cream.
 
Oct. 18, 2012 5:04 am
Googling the minestrone soup recipes here and there, and found one that while it has the same base and veggies, calls for 1 tbsp of Italian seasoning - not to take away in any way from your recipes, Crazycook, love the idea of a base to work others from, but wondering if this could be that "elusive" minestrone ingredient I've been looking for in mine. Happen to have the seasoning, I use it with oil as a bread dip. Next soup batch will be next week, will give the addition of the spice a try and let you know if it adds that extra punch.
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

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Expert

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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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