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Need help making soup, ASAP!

I need to make a LARGE batch of soup in a slow cooker. Ingredients I have prepared to add to chicken broth are:

Onions
Celery
Carrots
Cubed butternut squash
Cubed turnips
Red peppers
Yellow peppers
Green Peppers
Shredded Cabbage (green)
Ground Chicken (pre-cooked)

Can we make a good recipe using these ingredients and some spices like cumin, coriander, cilantro, bay leaves, parsley, etc?

Do I NEED to puree or can I just dump it all into the slow cooker?
Please help, this is for an after-funeral buffet, and I am desperate!
Thanks so much!!
Pat

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  1. Lose the peppers, cabbage & squash and you might get away with it.

    1 Reply
    1. re: rjbh20

      Omit the peppers, too? OK, I thought they would add flavor and color. Thanks for the re[ly

    2. I think you can dump it all. Don't puree with the cabbage and chicken in there if you do puree, but again, you do not need to.
      Add a bay leaf if you have one and tomato paste if on hand.
      I'd go more "mainstream" with the spices and just use thyme, or Italian seasoning because you're feeding a crowd.
      I think it's just safer.

      You can also add things like canned beans, barley, or small pasta to fortify the soup, make it even heartier and stretch it out more.
      Good luck.

      6 Replies
      1. re: monavano

        Do you think I should use all these ingredients or should I omit some of them?

        1. re: kydds4kids

          I love peppers, but you might want to use just the red, since I've found that while green peppers aren't exactly like cilantro, it can have a strong negative reaction.
          Me? I love green peppers, any way, any time!

          1. re: monavano

            I forgot to mention that due to your advice I left out the green peppers and used the red and yellow. Thank you again and again!

            1. re: kydds4kids

              I'm one of those people who would be grateful for that :)

              1. re: c oliver

                Actually, I don't like any peppers at all, but when cooked in other foods they certainly add flavor. DH won't eat this soup cause it has peppers AND a few tom. chunks! Oh, no!

                1. re: c oliver

                  Me too, anything with green peppers tastes like...green peppers, and nothing else.

        2. Saute' everything in olive oil til translucent/brown before adding to slow cooker. I personally wouldn't combine the cumin, coriander and cilantro with the bay leaves and parsley but that's just me.

          1 Reply
          1. re: c oliver

            Thanks. Another good idea! Any suggestions for other spices I might use?

          2. Those vegetables don't sound good together to me. Nix the celery, squash, turnips... And add a can of beans, corn, and tomato and mexican spices. (Or a packet of taco seasoning.) Or heck, just make chili with the ground chicken and peppers and onion and use the other stuff for other meals.

            2 Replies
            1. re: WishyFish

              I, too, was wondering if these veggies got together. To be honest, I was trying too use stuff that I like but my husband won't eat. Thank you for your input.

              1. re: kydds4kids

                celery goes with those ingredients; don't leave it out... leave out the turnip and green bell peppers, those both have strong flavors, but everything else goes together. If you have a can of tomatoes, add those along with parsley. I think the seasonings depend on what direction you're going in...if you want it to be Italian inspired, you could go Italian seasoning/rosemary/oregano/dried basil/bay leaf/thyme route. If you want it to be Latin inspired, use cumin/chili powder/oregano/etc.

                Beans could go in either; if doing a riff on pasta fagioli, small pasta or macaroni could go with the beans. If doing Latin, rice can be added, but use converted or brown rice as it holds it's shape better than plain rice. Both parsley & cilantro can go the Latin route although cilantro is the common herb.

                With the exception of the cabbage, turnips and chicken, I've used all the rest of the ingredients at one time in a vegetable gumbo. There are tons of possibilities with these ingredients. Personally, I see no need to precook the veggies if they're going to simmer in a slowcooker.

            2. Yes, you can absolutely make a good soup with that. I'd go with onions, celery, and either carrots or whatever peppers you want as aromatics, sweat them, add to the cooker. Then choose what you want as the main ingredient, and whether to puree or not. Butternut squash? Yeah, I'd puree. Chicken and/or cabbage? No need to puree. I'd skip the turnips.

              And for herbs and spices, I wouldn't use both cilantro/coriander and parsley. I'd go with cilantro if the general spice mix was Mexican or Indian, or parsley if European.

              2 Replies
              1. re: Scrofula

                Great! Thanks. Sorry, I'm not much of a cook (as every one can tell!) what does "if the general spice mix" mean? Sorry I'm so dumb.

                1. re: kydds4kids

                  I mean the other spices you choose. For example, cumin, coriander, chiles and so on would be at home in an Indian or Mexican dish, but out of place in European cooking. Some herbs like parsley, sage, rosemary and thyme would be at home in many European cuisines, but unexpected in Indian food. Some things like garlic and bay leaves and salt and pepper fit right into pretty much anything.

              2. I think the mirepoix plus mixed peppers and some Mexican spices would be a great base either smooth, chunky or diced. Can add beans or rice to enhance. And of course the precooked chicken at the end to warm through. Hope it's timely enough.

                1. Sorry for your loss!

                  I would make 2 soups out of your ingredients.

                  Onions/celery/carrots squash turnips get to hang out with parsley and bay and puree. With garlic and a splash of cream for a smooth soup. Remove the bay leaf while pureeing, but it can hang in the crock pot while simmering.

                  Onions, celery, carrots, peppers and chicken meet a can or 2 of tomatoes and beans and become chili. Even go "slacker style" and get the mccormick seasonings packet.

                  Good Luck! And the cabbage can become coleslaw . . . with the help of a bit of carrot and onion

                  4 Replies
                  1. re: autumm

                    I appreciate your condolences. The lady who died was a dearly loved woman, active in church and community, a woman who made you feel blessed just to have known her. She is sorely missed by everyone that knew her.

                    My soup turned out to be more of a chili than a soup, but it is delicious, thanks to all the help from the members here....a great group of people!

                    1. re: kydds4kids

                      Funny you mentioned the soup/chili thing. We had a great soup in a restaurant the other day. It was light on broth and heavy on the vegetables and was one of the best I've ever had.

                      1. re: c oliver

                        Well, then, come on over and help my eat this ton of soup/chili I made! Besides the taste being wonderful, this was extremely low fat, low calorie, low sodium....very healthy!

                        OK, now what do I do with one large (very large....like basketball size) head of red cabbage? and two small green cabbage? I love cabbage so ideas are already zooming thru my mind!
                        I want to make cabbage soup out of the red cabbage just to have blue broth!
                        Food is Fun!!!

                        1. re: kydds4kids

                          You could use the green cabbage for cole slaw, cabbage rolls, or cabbage roll casserole. I love wilted cabbage.

                  2. Peppers OR Squash OR Cabbage/Turnips: they're all strong flavors and will fight with each other.

                    I'd go with simple: a good stock, with a classic onion/celery/carrot mixture and maybe little chicken meatballs to add more flavor. I'd do a small dice rather than a puree to keep it on the rustic side. Keep the spices simple as well: bay leaves, maybe parsley, definitely pepper (cumin and coriander seed have very distinctive tastes - I like them, some people don't. Many people have genes that make cilantro taste like soap, so adding it will turn them off.)

                    1. For my "brothy" soups I usually use peppers and shredded cabbage as toppings after the soup has been served along with a touch of crushed red pepper. For a buffet, in addition tho these items, I would probably have some cooked rice and pasta as two more options to add to the "base".

                      1. OK, SOUP'S ON! I want to thank everyone for all the help. I did decide to stick with the mirepoix plus mixed peppers, turnips, carrots, ground chicken (wish I had left this out, I don't care for it myself), stewed tom, tom sauce and a jar of Spaghetti sauce. I seasoned it with Italian seasoning, No Salt, pepper, garlic powder and Mrs Dash Original and Garlic and Herbs. Oh, yeah, and chicken broth and black beans. (Only beans I had a couple of cans of) And brown rice! Believe it or not it turned out GOOD! So again, thank you everyone. You guys are terrific!

                        12 Replies
                        1. re: kydds4kids

                          That sounds completely scrumptious! When I make something like that I call it "Kitchen Sink Soup" cause I put everything in it but the kitchen sink :)

                          1. re: c oliver

                            Perfect name for it! I call it "Shut up and eat it!"
                            My husband asks, "What is this?" and I say "shut up and eat it"
                            He asks if that's a demand or is that the name of it. Just kidding.

                            Another name for it is Dump Soup. If it's in the cupboard or in the fridge, just "dump it" in the pot.

                            1. re: kydds4kids

                              We got snowed in at our family cabin years ago when our daughters were young. That was the last time we didn't stock provisions for such an occurence. I made some kind of ham and noodle 'thing' and A baked apple. One of the girls asked "what's that?" and my reply was "It's called dinner and if you don't eat it it's going to be a long time before we have the thing called breakfast." She ate it :)

                          2. re: kydds4kids

                            I am so ANGRY!!!!!!!!!!!!!!!!!!!!!!!!!
                            YESTERDAY they decided to move the buffet from one place to another......and didn't bother to call me to let me know. I didn't find out about the move until AFTER the funeral and by then all the food was already there. All except my soup! My health is not good and I literally nearly killed myself getting this soup ready. Not to mention going out and spending extra money! Why is that people can call you when they want something but can't call any other time. Now I have a ton of soup that DH won't eat and there's just the two of us!
                            Good thing I like it!!!!!! It's going into my freezer! FOR ME!

                            1. re: kydds4kids

                              ARGHHHHHHHHH! How about having a soup party?

                              1. re: kydds4kids

                                That's inconsiderate; sorry for you but you can freeze the soup in manageable portions to pull out when you want a bowl or two.

                                1. re: kydds4kids

                                  I'm sorry you went through all that effort and expense before even moving it to the buffet table. At least you like it and its the right season. Easy healthy and warm when so many rich foods are circulating.

                                  1. re: holypeaches

                                    Right, and since I'm trying to lose weight by eating healthier this soup is perfect. And it's cold outside, but it'll keep me warm inside since I decided to give it a little extra zing!

                                  2. re: kydds4kids

                                    Bless your heart- it was in the right place, and that's what counts.
                                    Just think about all the goodness, both in nutrients and in intentions, that you'll be enjoying...for a while!

                                    1. re: monavano

                                      Thanks, monavano. What a very nice thing to say!