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Jan 8, 2013 07:15 PM

Share your best recent soup recipe

I was just fooling around with what was in the pantry/freezer and made the following soup which came out delicious:

1/2 onion, 2 carrots, 1/2 large celery root, diced, small handful of pearl barley, handful of red lentils, handful of cilantro, small amount of the following: turmeric, ground ginger, cumin, dried basil. generous amount of sunflower oil and some olive oil. one large frozen chicken breast.

Cook vegetables, beginning with onions and carrots until soft, add celery root and barley until barley is slightly browned. enough water to cover and chicken bouillon. add the rest of the ingredients as it simmers - and when barley is cooked to a little past al dente, it's done. it was quite good.

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  1. I made this up for New Years because so few like black-eyed peas and greens in our house.

    1 c diced carrots
    1 c diced onion
    1 c diced celery
    1/2 c diced radish
    6 garlic cloves minced
    2 bay leaves
    3 cups fresh or frozen black-eyed peas ( I included a handful of green snapped peas too)

    Saute the carrots, celery, onion, and garlic a little olive oil til onion is clear. In crock pot combine all ingredients with enough chicken stock to cover by 1 inch. Cook on high 3 hours til all veggies are done.

    We served this over rice and topped it with finely chopped chard and mustard greens. Plus lots of hot pepper sauce and vinegar for some of us. Even the pea haters liked this and asked for seconds.

    1. I made this soup (yummy broth!!)

      But substituted chickpeas for the lentils, as I am not a huge lentil fan