Your Best Soup Recipe
Right now - Kimchi & Tofu Soup is my favourite!!
What Ingredients are required?
20 fresh clams)
1 whole fresh radish, cubed
1 tablespoon of hot chili oil
1 pound of fresh beef slices
3 cloves of fresh garlic, diced
1 fresh onion, sliced
380g of kimchi
1/2 head of fresh cabbage, sliced
1 L of chicken broth
2-3 L of water
1 pack of fresh tofu, chunked
1 cup of fresh green onions, diced
1 fresh egg, per serving (optional
1 tablespoon of soy sauce
1 tablespoon of cornstarch
1 tablespoon of hot chili oil
1 teaspoon of chili powder (optional)
How do I prepare it?
1. Pre-marinade the beef with the soy sauce, cornstarch, chili oil and chili powder at least 1 hour before cooking. Cover and set aside in the fridge.
2. In a pot of boiling water, add the fresh clams (already soaking in fresh water). Once the clams open, remove immediately from the water and set aside.
3. Wash, peel and cube the radish. You can re-use the clam water to boil the radish until they are soft (use a chopstick to see if you can smoothly poke through a radish, if so, it’s sufficiently soft).
4. In a large pot on medium heat, add 1 tablespoon of hot chili oil, garlic and fry beef until half-cooked. Remove from pot.
5. In the same large pot, fry onions until cooked. Add half-cooked beef and kimchi. Continue to cook on medium heat for 5 minutes.
6. Add cabbage to the beef and cook for another 5 minutes on medium heat, while continuously stirring.
7. Pour in chicken broth and water to the mixture and turn on high heat. Boil on high for 10 minutes.
8. When ready to serve, add in tofu, cooked clams and green onions. Boil together for another 2-3 minutes.
9. As optional, you can add 1 fresh egg (whole) into the soup and scoop out along with soup per serving. Be careful not to pop the egg and for plating, place on top, in the middle of the soup.
I'm in love with this new spicy carrot ginger soup we recently made. It's some kind of photo copy cut out from many years ago so I have no idea who to give credit to. I made a few changes to make it my own, but either way! Yum
Carrot Ginger Soup
2 Tbsp olive oil
4 cups peeled and chopped carrots
1 medium onion finely chopped
1 garlic clove, minced
1/8 cup of honey
2 Tbsp of finely chopped ginger
1 tsp cinnamon
1 tsp chili powder
1/2 tsp ground nutmeg
1/2 tsp allspice
4 cups of chicken broth or vegetable broth
chopped fresh cilantro for garnish
In a large pot, over medium high heat, add the carrots, onions and garlic. Cook the carrot mixture for 10 minutes. Add the remaining spices to the pot, cook and stir until no lumps of spice remain. Add the broth and simmer uncovered for 30 minutes or until carrots are tender. Transfer the soup to a blender (remember not to do this when it's boiling hot!) and puree until smooth. I prefer to use an immersion blender, but the texture is never as smooth as you'll be able to tell by the photos. We are not bothered by texture and feeling less than top notch today meant I really wasn't up for fussing. Garnish with fresh cilantro. If the soup is a tad bit too spicy for your liking, feel free to serve with a nice Greek style yogurt.
Note: If I were to serve this to guests, I would take the time to puree the soup properly.
Chicken Tortilla Soup
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1 medium jalapeno pepper, chopped [include seeds]
4 cups cooked chicken [one 4.5 lb chicken processed in a pressure cooker to make broth]
2 cups fresh or frozen corn
3-4 cups of chicken broth
2 teaspoons cumin
1 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
1 can black beans [frijoles negros]
1 14 oz can diced tomatoes
1 15 oz can tomato sauce
Sautee the onion, garlic and pepper in the oil and butter until soft. Add the remaining ingredients. Bring to a boil, lower the heat and simmer for 20-30 minutes.
My favorite is definitely a Greek Red Lentil with Lemon, Rosemary and Feta because it's SOOOOO easy and delicious. http://food.v.igoro.us/index.php/Recipe:Greek_Red_Lentil_Soup
But, if you're looking for a crowd-pleaser and don't mind putting in some extra effort, try this one:
As soon as I can get to the grocery store Saturday or Sunday I am buying a bunch of garlic and a nice crusty bread and I am absolutely going to be making this soup. It looks amazing and better than a clear soup with a poached egg which I do not like.
Weeknight mainstay: escarole and . . . white beans, or garbanzo beans, or pasta, or chicken meatballs, all in chicken broth, with a little garlic, oregano, chili flakes.
Last winter there was a recipe in Food and Wine for a lentil soup, using a smoked turkey thigh or wing or some such for flavor. Wow, was that good.
Marcella Hazan's minestrone. Take the time to make her meat broth, and be sure to add a parmesan rind. Outstanding.
That beet soup looks beautiful!
I pulled the last of my beets from the garden, roasted them all, and then, once I realized that that was a LOT of beets (!) for one person to eat, I sliced and froze them, and it's been at the back of my mind since. (Gotta do something with those beets.)
My sister has an acreage and she must have pulled 40 kg of beets out of her garden. She made a ridiculous amount of borscht and froze the soup. I prefer roasting them. If you have a ton of beets try layering them in a spring form pan with thinly sliced sweet potatoes, add some pancetta, some grated parmesan, lots of salt and pepper and even some basil between the layers if you like. Bake it at 375 for an hour or longer and you'll get this crazy cool potato "cake". the colors are great. Bright red on the bottom, orange on the top. A nice size slice makes a great main, just serve with spaghetti squash or a fresh salad, or serve it as a side with roasted chicken or grilled meat.
Oh, that sounds good! And it would work with already roasted beets? (Gotta find that farmer again who sells sweet potatoes off the back of his truck. . . )
I don't have TONS of beets - but more than enough for two people, one of whom only tolerates them to humor me.
I just washed them halved the bigger ones, and put them in a covered roasting pan while we were heating the oven for pizza one night - by the time the pizza was ready to go in, the beets were ready to come out. :)
My all-time favorite is Russian borsch, probably because I grew up in a country where it is popular, never really liking it. Now that I'm a grown up in another country, it has suddenly acquired a taste of home.
Borsch is a beet soup, based on a beef broth, or simply on water for a vegetarian version. It has a whole pile of fresh vegetables that are good for you, but is a bit involved to make if you want to keep the texture of every vegetable intact.
Assuming that you already have the broth, this is what you need:
1 medium onion
2.5 medium beets
1 small-medium tomato
2 Tbsp tomato paste
2 medium potatoes
1/2 medium cabbage head
3 Tbsp olive oil
dill, scallions, chopped
To keep the vibrancy of the beets, you have to cook them (shredded) separately in a small amount of water together with the tomato and tomato paste.
Carrots are also shredded and sauteed together with the chopped onion in a skillet.
The soup itself is assembled in the big pot filled with the broth. First add sliced potatoes. When these are almost done, add cabbage sliced into thin strips, then transfer the cooked beets (together with the liquid) and the sauteed carrots into the big pot and you are done when the cabbage is (about 5 minutes).
Yes, there is quite a bit of dishes... But you have to believe me - this effort is worth it. This soup is good for your health and your spirit :)
If you are up for it, here's a site with detailed instructions:
Not really a recipe but I love roasted vegetables both as the named dish and because I almost always make a soup out of the leftovers.
1 part roasted vegetables of your choice (hopefully you roasted garlic cloves along with everything else)
2 parts liquid, either water or stock
Seasoning of your choice (I'm a fairly traditional pepper user)
Simmer for a bit and then puree. Taste for seasoning and finish with anything you wish. I use some of these, usually more than one:
- dash of cream
- splash of lemon
- swirl of olive oil
- a sprinkling of reserved roasted vegetables
- plop of sour cream with chives
It's a really quick leftover soup and it's so warming and filling. And tasty, too.
re: MplsM ary
We just had what may have been the easiest soup ever - I took about 2 or 3 cups of cooked pinto beans, added a quart of chicken stock and about half that of water, and a quart of frozen smoked and BBQ-sauced turkey. A couple of handfuls of fresh kale, let it simmer until the kale is done, and that was about it - check for seasoning (a little salt, little pepper, and a splash more of BBQ sauce, mainly because I have GOT to get it OUT of the refrigerator!).
The husband and I decided that some shredded cheddar over top of the bowl wouldn't be a bad idea, either.
I used to NEVER make homemade soups for my family because it seemed so time consuming and I didn't have any good, easy recipes. I was at the grocery store one day and they were doing a soup demo with a Vitamix juicer/ blender/ food processor. It COOKS the soup as you are adding ingredients! Plus you use whole food ingredients which makes it so much healthier. They also provide a cookbook for free with amazingly simple and delicious recipes. I love not having to chop, dice, etc. I get hot, fresh, delicious and healthy soup in under 5 minutes - and the only thing to clean is the Vitamix. I'm a spendthrift so I was hesitant because of the price. The guy gave me a savings code to use on the website so I finally bit the bullet (and my whole family is glad - "Mom actually cooking...what?!" lol) The code is 06-003851 - it gets you $25 off (Free S&H). It still works - my family and friends have used it, too. Check out their soup recipes and video demos!; www.vitamix.com
This is involved, but it is so worth the trouble.
My Roasted Heirloom Tomato Soup
lots of heirloom tomatoes, any kind
Cut tomatoes in half and scoop out seeds with your fingers. Generously oil rimmed cookie sheets and fill with one layer of tomato halves. Sprinkle with salt and roast for a couple of hours at 350, until the edges are caramelized. Scrape tomatoes and juices into a sieve and run it until only skin is left. Simmer the resulting sauce until it is thick enough to suit you. Add a teaspoon or two of sugar and salt to taste. Serve with fresh basil and parmesan cheese. It takes a lot of tomatoes to make a quart. I got such good response to this soup that I actually went through 2 bushels of tomatoes making it this late summer. It was also a lot of sieving!
I wanted to share the recipe I made tonight, and this is the perfect topic!
Carrot, Sweet Potato Soup with Chipotles (based on a recipe I saw in a blog)
Two large sweet potatoes (about 2 pounds), peeled and cut into chunks
4 large carrots (about a pound), peeled and cut into chunks
1 large onion, diced
3 tablespoons butter
1-2 canned chipotle peppers in adobe, including some sauce
chicken stock (six-eight cups)*
salt and pepper to taste
Melt the butter in a large pot, add onion, and cook over medium heat until onion starts to soften. Add the carrots and sweet potatoes, toss with onions and butter, cover and cook over low heat until onions are tender and translucent and carrots and sweet potatoes have started to soften (15-20 minutes). Add one chipotle pepper and enough chicken stock to cover, cover and simmer for 30 minutes or until vegetables are very tender. Puree. Check seasonings and add second chipotle pepper if desired. Return to pot and thin with remaining chicken stock to desired consistency; simmer for five minutes before serving.
*I used homemade chicken stock that was well seasoned, so I didn't add any additional seasoning -- if canned or boxed is used it might need a little punching up.
I make a soup each Sunday from mid-september through early April. Some of the family and friend favorites are:
Smooth Black Bean
Buffalo Chicken Soup
Tomato Vegetable Andouille
Italian Wedding Soup
and many others - if any appeal to you let me know and I will post it or several
Buffalo Chicken Soup
1 med. onion - chopped
4 ribs celery - chopped
½ cup butter OR margarine
1/3 cup all-purpose flour
1–1/2 cups milk
2 cups chicken broth
4 cups shredded or diced, cooked chicken (poach breasts in some broth and then use the broth in the recipe)
½ - 1 cup buffalo wing sauce - to taste - RECIPE BELOW
8 oz. process cheese food (Velveeta®) - cubed, low-fat okay
1 tsp. garlic powder
If it still isn’t spicy enough add a dash of cayenne
In a dutch oven over low-medium heat, sauté onions and celery in butter until tender. Stir flour into pan; slowly whisk in milk and broth. Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Note: We serve this with a dollop of bleu cheese dressing in the soup bowl
6 oz Frank’s Louisiana Hot Sauce
1 Stick Margarine (not butter)
2 Tbl white vinegar
¼ tsp celery seed
¼ - ½ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp onion powder
2 dashes black pepper
½ tsp worcestershire sauce
2 tsp Tabasco
6 oz ketchup
if you want it even hotter add
¼ - ½ tsp crushed red pepper
Mix all ingredients in pan over low heat stirring occasionally.
it seems complicated but it is not - the most time consuming part is rolling tiny meatballs the size of a big grape. My family prefers spinach to the more bitter greens.
Italian Wedding Soup
12 cups Chicken stock
1 cup Baby Carrots sliced thin
1 Cup Chopped Celery
1 T Basil
1 T Oregano
1 heaping tsp minced Garlic
2 small scallions sliced thin or 1 T chopped dried Chives
1 tsp salt
1/2 tsp pepper
1/2 tsp lemon juice
As you are bringing it to a boil.
3/4 lb Very lean hamburger
3/4 lb ground pork
1/2 lb ground veal
Or 2lbs of what some stores call “meatloaf mix” which is a mix of the three
1/4 cup milk & 1/4 cup water (or) 1/2 cup water
1/2 cup grated cheese (Romano or Parmesan)
2 tsps chopped garlic
Sprinkle of Basil and Oregano
The mixture should be moist.
Roll the meatballs about the size of a grape and drop in the pot. The stock should be hot but it does not have to be boiling yet. If it isn't stir it occasionally to loosen the meatballs from the bottom.
Once it is boiling, turn it down to a slow boil until you are finished rolling the meatballs
After the meatballs cook for about another 20-30 minutes add
2/3 - 3/4 cup of Acini de Pepi pasta
1/2 package chopped spinach (defrost and squeeze out excess moisture)
Simmer for about an hour, stirring occasionally, and taste. Add more seasonings or lemon to your taste as needed.
I realize that this post is a few months old, although it's been revived below. Here is a different recipe for Italian Wedding Soup: http://www.saveur.com/article/Recipes...
Made it tonight and turned out well, although DH suggested that the amount of pasta should be doubled or tripled (which I'll do next time)
I make a Greek bean soup (soupa fassolia) my mother in law taught me. It is so incredibly cheap and simple, and hard to believe how delicious it is.
1 lb great northern or otherwhite beans
2 ribs celery
8 cloves garlic
2 tbsp tomato paste
1/2-1 cup good Greek oliveoil
salt and pepper
Soak beans overnight. Rinse, and add 12 cups of water. Slice garlic and dice other vegetables. Add to beans and water.Cook until almost tender- about 1- 1/2 hours. Add tomato paste diluted in water, oil and salt and pepper to taste. Stir well and cook uncovered until nice and thick about and hour.
I've served this to my family a couple of times (in fact, the 3rd time tomorrow) and it is enjoyed by all.
from Seasonal Eats
1/4 pound pancetta or slab bacon, cut into 1/4-inch slices
1 15-ounce can white beans, drained and rinsed
1 medium onion, chopped into 1/2 inch cubes
1 large baking potato or 1/2 pound smaller potatoes, cubed into 1/2 inch pieces
1 large turnip, peeled and cubed into 1/2 inch pieces
1/4 pound Spanish chorizo, casings removed, cut lengthwise then into 1/4-inch thick slices (or 1/4 pound ground chorizo)
1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), washed, stemmed and coarsely chopped
1/2 teaspoon red pepper flakes (optional)
salt and pepper to taste
1. In a large soup pot, cook the pancetta or bacon over medium heat for about ten minutes, stirring occasionally, until the fat is rendered and the bacon is just crispy.
2. Add the onion, potato, and turnip to the pot along with enough water to cover, and simmer for about 20 minutes until almost soft but not falling apart.
3. Add the beans, chorizo (if using uncooked ground chorizo, cook in a small separate pan and add to the soup), greens, and red pepper flakes and continue simmering until the greens are tender. Season to taste with salt and pepper. Serve with crusty bread. Serves 8-10.
This is simple, easy & delicious. Especially good in springtime, but any time of year it works for me.
LEEK AND POTATO SOUP
Gourmet, Feb. 1997
Serves 2 generously Total Time: Less than 45 minutes
1 medium boiling potato (about ½ lb)
1 garlic clove, minced
½ medium onion, chopped fine
1 tbsp. unsalted butter
2 medium leeks, (white parts only), halved lengthwise, sliced thin crosswise and washed well
2 ½ cups chicken broth
3 tbsp. heavy cream
2 tbsp. chopped fresh flat leafed parsley leaves
Peel potato and dice fine. In a 3 ½ to 4 quart saucepan cook garlic and onion in butter over moderately low heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.
If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat , stirring occasionally, until hot.
NOTES: I always double this recipe, as it reheats very well, but I have never tried to freeze it; we usually don’t have any left over! I also use half and half or whole milk instead of the cream. You can also refrigerate after step one, and puree cold and reheat when convenient.
Here's my non traditional way to make Cream of Potato Soup with leftover mashed potatoes, boiled or baked potatoes. I cannot give you measurements, as it all depends on the amount of potatoes you have left on hand.
Sautee any or all of the following: Celery, Onions, Leeks or Green Onions. Make an amount of Chicken Stock necessary to thin out the potatoes to the consistency you like, thick or thin. Vegetable Stock can certainly be substituted. Combine the stock and potato mixture and Puree in a blender. Heat the mixture mixture to just before boiling. Temper some cream with some soup in a ladle and introduce it back into the soup mixture Use as much or as little as you like. Season to taste and garnish with any of the following:
Cilantro, Dill or other Herbs
Various Grated Cheeses
Fresh made Croutons
I am a true soup lover, i can eat soup if it's 100 degrees out or freezing. I just find it so satisying and the ultimate comfort food. I have been a member of chowhound for about 2 years, and during this time I've posted quite a few soup recipes.
Here's one that is not only delicious but easy, the perfect soup when you really need help with time. I'm having my annual pumpkin carving contest and this is one of the soups I'll be serving with homemade olive bread. Hopefully you'll get lots of responses I'm looking for two more outstanding soups to make myself!
Yes it's spicy, if you have small children or people that are sensitive to the peppers, minimize the heat or leave them out. The soup although it looks simple, doesn't simmer on the stove for hours and hours, is really very delicious.
CARROT AND GINGER SOUP
6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. dry white wine
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley
1. Melt butter in large stock pot over medium heat. Add onion, ginger and
garlic; saute for 15-20 minuts.
2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer
uncovered over medium heat until the carrots are very tender, about 45
3. Puree the soup in a blender or processor (fitted with steel blade).
Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle
with chives or parsley. Serve hot or cold.
I modified a garlic soup recipe from a garlic festival cookbook that always goes over well.
1 or 2 heads garlic, minced (read: chop garlic until you can't stand to chop any more)
1/4 cup chopped parsley
3 tb butter
1 or 2 tb flour, optional
8 cups beef broth
1 bay leaf
1/2 cup dark beer
a hit or two of worchestershire
salt and pepper
Saute the garlic and parsley in butter until the garlic gets just a bit of colour. If you want a slightly viscous soup, add the flour and saute for a minute. Add the remaining ingredients, bring to a boil and boil until the volume is slightly reduced (I leave it at a low boil for an hour).
This makes a great base. We eat it plain, or with egg stirred in after the manner of egg drop soup, a friend I made it for warmed some roast beef in it to use in sandwiches, with the remaining broth being used as ju.
Hot & Sour Soup (before you pick the recipe apart, I urge you to just TRY it, then pick it apart - this is kind of the "basic pantry" version - perk it up with whatever you're used to seeing in "your" hot & sour - tiger lily buds, shitakes, woodear mushrooms, bean sprouts, etc.)
4 cups chicken broth (boxed low sodium is fine)
2 cups sliced fresh mushrooms, whatever you prefer
1/2 cup sliced bamboo shoots, drained & julienned
4 slices fresh ginger root, roughly quarter size, chopped
2 cloves garlic, crushed/chopped
2 teaspoons soy sauce
1 - 1 1/2 T chili garlic paste (good old Huy Fong)
leftover chicken or roast pork, to taste (optional)
tofu - about a 1/4 cup, maybe? large julienne
3 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg, beaten
2 green onions, chopped
Heat broth, mushrooms, ginger, garlic, bamboo shoots & soy sauce to a boil, reduce heat, simmer while prepping tofu (I use extra firm) and whatever meat, if any, you're putting into the soup.
Bring back to a boil & stir pot to get a good "swirl" going. Drizzle in fine stream of beaten egg. Stir together vinegar and corn starch, stir into pot. Bring back to a gentle boil to thicken, adding tofu and whatever meats you prefer just long enough to warm. Garnish with green onions.
Depending upon your vinegar, you may need to tinker a bit at the end to get the "sour" right for your tastes, ditto for the chili paste and soy. So, as always, adjust as necessary.
ETA: This is a gentle riff on a recipe found here:
So many soups, so little time :-) .........................
- Posole Verde and Tom Kha Gai are at the top of my list. Here are some representative recipes:
- Pretty much any bean soup tickles my fancy, especially something with ham or ham hocks. Search in Recipes or Home Cooking for starters (if I don't link later).
- Here are some familiar old timers:
- I just 'winged' a creamed corn soup that came out great; it included 1 qt. boxed corn soup, 1 c. frozen corn, several roasted poblano chiles, two zucchini, one small potato, one diced chicken breast, a little chicken stock, crumbled bacon strip, lime juice to taste. You get the picture.....
Sorry, I've been out of the loop for a couple days -:) Okay, the recipes:
Chicken & Sweet Potato Chowder
1/4 cup butter (canola or veg oil can be used)
1/4 cup all purpose flour
1 cup onion, chopped
1/2 cup celery, including leaves, chopped
1/2 cup carrot, peeled & chopped
8 cups chicken stock
3 cups sweet potatoes, peeled & diced
2 cups heavy cream (1/2 & 1/2 can be used)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper (optional)
2 teaspoons ground cumin
1/2 teaspoon granulated garlic
1/4 cup fresh parsley leaves, chopped
3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used)
1 1/2 tablespoons cornstarch
Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally.
Add 7 1/2 cups of chicken stock and potatoes. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 minutes. Stir in the heavy cream, salt, pepper, crushed red pepper, cumin, garlic, parsley leaves and chicken. Dissolve the cornstarch into the remaining chicken stock until smooth and drizzle liquid into the simmering soup. Stir soup for one minute; reduce heat once again, cook through for five minutes. Re-season as necessary. Makes 6 servings.
For the gumbo, I had a garden this year so most of my veggies came from it. If you can get fresh okra, try to do so. If not, frozen will be okay (I froze some for the winter) If you want to make the gumbo seafood, you can substitute whatever kind you like and add seafood stock for the chicken. Also, in this recipe, I used raw chicken but if you have leftover chicken, you can add it at the end. I some times add a spoonful or two of chicken base to kick up the flavor (I didn't list in the ingredients)
Chicken & Sausage Gumbo
1/2 cup veg or canola oil
1/2 cup all purpose flour
1 cup bell pepper, seeded & diced
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
3 cloves garlic, minced
8 cups chicken stock
2 cups vegetable juice
2 cups raw chicken breasts, diced
2 cups potatoes, peeled & diced
1 cup canned tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon granulated garlic
2 cups mixed vegetables (combination of lima beans, green beans, corn, etc)
2 cups okra, sliced
2 cups smoked sausage, sliced
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
Add the oil to a 5 quart pot; heat to medium temperature and whisk in the flour. Reduce the heat to low and cook the flour, stirring occasionally, until it turns the color of a penny. This could take 30 minutes. Stir in the bell pepper, onion, celery and carrot. Cook for five minutes then stir in the garlic, chicken stock and vegetable juice; increase temperature to bring pot to a simmer. Stir in the chicken (if raw), potatoes, tomatoes and tomato paste. Cover pot and cook for five minutes. Stir in the remaining ingredients well; cover and continue to simmer for 15 minutes. Re-season as necessary. Serves 6-8