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Need winter soup recipe

s
susanl143 Dec 17, 2012 10:38 AM

I've got a bunch of ingredients but haven't figured out what to do with them. I have a package of soup greens, some ham hocks, and pink lentils. My tenant was soaking some dried chick peas and left them too long and now they have sprouted little roots. Can they be used? I've lots of spices. Oh, almost forgot. I've half a bushel of winter squash, mostly delicata. I don't need to use everything but I'd like something new and yummy.

  1. tcamp Dec 17, 2012 10:45 AM

    This is a good soup. I usually add peppers and additional spices. Even though it is a vegetarian soup, no reason you couldn't throw your ham hocks in there if you like.\\http://fairviewtowncrier.com/2011/02/...

    1. Bacardi1 Dec 17, 2012 10:52 AM

      First off, DON'T use the sprouted chickpeas. Toss them.

      What are your "soup greens"? Any idea? Regardless, trim them of tough stalks & cook them with some chicken (or any other) broth (or just water) with your ham hocks until tender. Pull out the hocks, remove any decent non-fatty meat & return to the pot with the greens. Toss bones. Add rinsed & picked-thru lentils (just in case there are some small stones or flotsam/jetsam) & cook until lentils are tender (should be about 20-30 minutes depending on age of lentils). Add whatever seasonings float your boat & simmer for another 5 minutes or so. Enjoy as a stew, soup, over rice, etc., depending on the thickness of the finished product.

      1 Reply
      1. re: Bacardi1
        s
        susanl143 Dec 20, 2012 04:50 PM

        I cooked up some curry powder in a dab of bacon fat and then added the ham hocks. I then degreased the pan with water and added enough water to cover the hocks and cooked them for a while. I cut up the onion from the soup greens package and then the thick carrot and added those. After simmering those for another half hour, I cut up the rest of the soup greens, including parsnip, turnip, parsley, dill, and potato and added them. Added some lemon juice and a bay leaf and two cups of the pink lentils. Simmered until all were tender, about another half hour. It made seriously delicious soup. Thank you for the ideas and recipes -- I borrowed from each.

        Next time, I think I'll make squash and apple soup.

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