Usually it is Thursday's that I want a soup that I can just dump into one pot and call it a soup! This week, it was Friday!
This is a very flavorful soup, one that is a variation of one that my paternal grandma used to make for my dad. I love the combination of the flavors in this one. I think that grandma made this soup as it was economical--uses a lot of potatoes and beans, and just a little ham and bacon (if you have it).
I adore potatoes, love them anyway that they are made. So this soup is a keeper in my file!
IF there are leftovers, you can use as a vegetable side dish for another meal.
My hubby loves the way that the house smells when I cook this soup!
Ham, Potato, Green Bean Soup
5 large potatoes, cubed approx. 1"
1 large can of green beans ( you can also use frozen)
1 pound of ham, cubed (leftover pieces, deli ham, diced ham all of it works!)
1/2 cup of real bacon pieces (I cook off a whole package of bacon, crumble it, and keep it on hand)
1 quart of pork or ham stock
Sea or kosher salt to taste
Freshly ground black pepper
In stock pot, cook the potatoes in salted water until tender, approximately 15 minutes.
Drain all but 1 cup of the cooking liquid.
Add ham, bacon, green beans, and stock to the pot.
Bring soup up to a boil, and turn down heat and simmer.
Taste and season with salt and pepper.
Yield: 6 cups of soup
I would not change a thing to this soup, it would just be messing with tradition!
You can serve with crusty bread, I love dipping it into the broth.
Cooked potatoes, strained off most of the liquid, green bean goodness, and bacon pieces.
Diced up ham, pork stock and all the chunky goodness together swimming in broth.
I love this soup. It reminds me so much of my grandma.
Until tomorrow, enjoy one of my favorites tonight!
mmmmmmmm...I don't think that there is anything more comforting for my hubby, Mr. E as a good old crockpot pot roast. Except maybe this soup!
It tastes just like a slow cooked pot roast! In fact, to make this soup, I cook a beef roast in the crock pot and divide the meat up for different meals, and it is easy to make this soup fast if you have the cooked beef already on hand.
Mr. E proclaims this soup as a keeper. He loved getting it in his lunch box!
Pot Roast Soup
(beautiful bowl of soup!)
2 cups of pre-cooked beef roast (or leftovers or a pre-cooked pot roasts in the deli section), pulled apart into bite sized pieces
5 large potatoes peeled, and cubed (3/4" to 1" in size)
1 medium onion, chopped
3 tablespoons of vegetable oil
5 carrots peeled, and chopped or coined
2 bay leaves
1 quart of beef stock
2 heaping tablespoons of tomato paste
1/2 cup of prepared beef gravy (either homemade or store bought)
In a Dutch Oven or stock pot, heat the oil and saute the onions for 3-4 minutes, do not burn.
Add the carrots and saute for another 7-10 minutes.
Add the potatoes, stock, bay leaves, and bring to a boil.
Turn heat to medium high, and add the beef. Simmer for 15 minutes.
Remove the bay leaves, and add the tomato paste. Simmer for another 15 minutes.
Salt and pepper to season to taste.
Yield: 6-8 cups of soup
You can add mushrooms to the soup with the carrots.
To make this super fast, use the deli pot roast (i.e. Hormel or Tyson), canned diced potatoes, canned carrots, a few teaspoons of pot roast seasoning, beef stock and tomato paste-dump all into the stock pot once you have sauted the onions. Soup is now a 15-20 minute soup!
Instead of bay leaves, you can use your favorite pot roast seasoning, such as dried thyme or even a few teaspoonsful of prepared pacakged seasoning, such as McCormick.
This is great with a small side salad and hunks of crusty bread.
Pot roast in the crock pot, carefully separating the beef with two forks by gently pulling, a plate of beef ready to drop in the soup!
Chunky bits of everything in this fabulous soup!
Try this one with your family and friends, just like eating a pot roast in a bowl of steamy broth!
A simple soup. A lot of flavor. I really liked this one, so it can also be found under Kelley's Favorites!
Testing out new recipes is a lot of fun, unless the recipe turns out to be a total stinker! I will always make the recipe exactly as it states the first time, and then write in changes, adaptions, different techniques, etc. I have said that I like to cook smarter--not harder, so I try to make the recipes more "user friendly" if I can. I might substitute canned potatoes for raw cooked, if the substitution does not affect the taste of the end result. This is one recipe where cooking the potatoes is needed. Do not make the canned, diced potato substitution.
Cheddar Potato Soup
1/3 cup onion, chopped
1/3 cup celery, chopped
2 tablespoons of butter
4 cups of potatoes cut up into 1/2" to 3/4" chunks
3 cups of chicken stock or broth
2 cups of grated cheddar cheese (it is so worth grating your own cheese***)
2 cups of milk
Sea salt or kosher salt and ground black pepper for taste
Saute the celery and onion in the butter in a stock pot or Dutch Oven.
Add the potatoes and broth; bring to a boil and simmer for 10-20 minutes until potatoes are tender.
Puree mixture in blender until smooth.
Return the puree to the pan, and stir in the milk, cheese, salt and pepper.
Cook over a low heat until all the cheese is melted.
Season with more salt and pepper to your liking.
Yield: 6 cups of soup
***GRATE YOUR OWN CHEESE!!! It is well worth the taste. It takes only a few minutes of your time! Prepackaged shredded cheese often has anticoagulants, to keep the cheese from sticking, and that does not always translate into a smooth and creamy finish in cooking hot soups!
Try a smoked cheddar cheese for different twist.
Have additional cheddar grated and some real bacon pieces for a garnish or stir in.
Smoked Gouda or a Fontina cheese would also work very well.
Have left over chicken or a few chunks from a rotisserie chicken? Add them in!
Grated cheddar--do it yourself, so worth the extra effort! Creamy pureed soup, and a bowl of the soup with bacon and cheddar garnish.
This is a fast and easy soup, a HUGE potato flavor from cooking the potatoes in the stock with out draining off all the potato-y goodness (starches usually drained off from the cooking water). It is not a "cream of" potato soup, as it does not utilize a roux.
The people you make this for will love you for it!
Until tomorrow's soup, make a batch of this one today!
Funny story...and true. I belong to a crafty message board, and within this board there are various sections of discussion--one of which is NSBR (non-scrapbooking related) I am a frequent poster to this board. Well, Sunday, I was called a stalker by some judgmental twit! I use the term twit because she also called me the "B" word in her campaign to try to "rid me" from the boards.
Well, a lot of banter ensued back and forth and it had me rolling on the floor laughing my butt off (ROFLMBO). It went on for a while, this funny banter (which is one reason why I like the peas!) and making jokes. It also traveled onto my daily post alerting the peas that my soup of the day recipe was "up" for the day.
The conversations went something like this...
Chopped Liver *U* - " Hope you don't think I'm stalking you, but I went looking to see if you posted a new recipe this weekend. "
Filet-O-Mich - " You should do a celery one tomorrow and call it Celery Stalk(er) Soup. "
Lanus - " I'm going to stalk you and offer an alternative Leek and potato soup.. "
Plapple - "So if I subscribe to your RSS feed, are you going to come back here and "out" me as a stalker? Just wondering... "
I just had a great laugh at the poking fun of being called a stalker (all because I did not agree with someone, posted my opinion, which did not sit well with the judgmental person!!)
So, with inspiration from Filet-O-Mich, here is my Celery Stalk(er) Soup!
Celery Stalk(er) Soup
2 tablespoons of butter
1/2 cup diced onions
4 cups of thinly sliced celery
4 cups of vegetable stock (or beef stock)
1 cup of white rice, pre-cooked
sea or kosher salt and fresh black pepper to taste
Melt butter in stock pot or Dutch Oven and saute onions and celery until soft and butter coats all.
Pour vegetable stock into pot and cook on lo to medium (soft boil) until the celery is tender, about 20 minutes.
Add pre-cooked rice and bring back up to a soft boil (get the rice hot).
Taste and season with salt and pepper to suit taste.
Yield: 4 cups of soup
This is another great have-a-cold-soup. It is surprisingly tasty. It can be 100% vegetarian, substitute the butter with olive oil and use vegetable stock.
OPTION: use beef stock if you do not have vegetable stock.
Star of the show...celery. LOTS of it! I used about 4 really large stalks from a celery bunch, and one entire celery heart (the inside of the celery, a paler green to light yellow color) I actually think that the celery hearts are more flavorful, less stringy and tough, and are softer.
Rice, pre-cooked. I usually have a bag of leftover rice in my fridge.