Where Can I Get Soup

Green Chile Pork Pozole At Sierra Bonita Grill: Arizona

This Southwestern state has a substantial Mexican influence in the food, including excellent pozole, a Mexican stew made with hominy. The version at Sierra Bonita in Phoenix, named for the historic Arizona ranch, is verdant with tomatillos and jalapenos. It is studded with pork, cabbage and hominy, and is topped with onions and cilantro.

How Long Is This Good For:

• Serve: You can keep the soup at room temperature for up to 90 minutes, after that it will need to be stored in the refrigerator.;
• Store: Leftovers can be kept in the fridge for up to 5 days.;
• Freeze: Because of the cooked noodles, this soup will not hold up well in the freezer. A workaround would be to prepare the recipe up until you add the noodles. Freeze the soup, and when youre ready to serve it, cook it with the noodles.;

Tomato Artichoke Soup At Caf Patachou: Indiana

It’s hard to visit Indianapolis and not feel the impact of what Martha Hoover created with her healthy cafes dotted across town. A staple on the menu is the tomato artichoke soup, an original since 1989, made with fresh tomatoes, fresh artichokes and heavy cream, then topped with Parmesan cheese and housemade croutons.

Go to: Cafe Patahcou

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Brisket Ramen At The Granary ‘cue And Brew: Texas

Texas is all about the barbecue, and at the Granary, that means it even appears in ramen. This version is a tribute to the Lone Star state: The brown ale noodles are made with the house-brewed brown ale, burnt ends are chopped from the brisket to stud each bowl, and shallots are dusted with a barbecue rub. All of that mingles in a shoyu broth with crispy collard greens and an onsen egg.

Cheddar Ale Soup At The Bee: Colorado

Colorado is known for many things, including hiking, skiing and really great microbrews. At the Golden Bee, a traditional Irish pub in Colorado Springs, they pour a liberal amount of Bee Hive Beer from nearby Bristol Brewing Company into a pot along with pounds of white cheddar, mustard, vegetables and a kick of Tabasco. The resulting cheddar-ale soup is garnished with caraway seeds, rye croutons, minced chives and even more cheese. Its ideal for staving off winter chill.

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Chicken Pot Pie Soup At Soup Thyme: Connecticut

What was once a Connecticut Chowdafest-winning soup is now a mainstay at this casual cafe. The restaurant typically makes 20 to 25 gallons of the soup daily, alongside a rotating selection of other filling broths. This creamy concoction resembles a hearty pot pie, with pulled chicken and chunks of celery and carrots. It it topped with pieces of pie crust and fresh-chopped parsley for the full pot pie effect.

Go to: Soup Thyme

Sunchoke Soup At Newport Grill: Kansas

The national flower of Kansas is the sunflower, which provided inspiration for the sunchoke soup . The silky soup inherits the sunchokes’ earthy and sweet flavor, with white wine, leeks and celery to build flavor, and it gets a hint of umami from the mushrooms and bacon. The soup is garnished with hazelnut pesto, sunchoke chips, celery leaf and chopped bacon.

Go to: Newport Grill

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How To Get The Kids Involved With This Recipe:

• Ages 2-3: Have them help you wash the carrots and celery before you chop them up. Work on those counting skills, by helping your little one count out the cups of water to pour into the pot. You could even do the counting in Spanish for a fun twist!;
• Ages 4-5: Let them measure out 1 cup of water and unwrap and add the bouillon cubes. Watch them be amazed as they dissolve!;
• Ages 6-8: Work with them to chop the veggies. Remember to teach safe cutting practices!;
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.;
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.;

Brothy Veggie Soup Recipes

When Im craving a light, fresh meal in the dead of winter, I make these brothy soup recipes. On a cold night, theyre the perfect way to eat your veggies, as theyre warming and comforting, but still packed with produce.

Cabbage SoupIf youve had a head of cabbage hanging out in your fridge for a few days , this easy soup is the perfect way to use it up. Its bright and flavorful, and it uses an entire head of cabbage in one go.

• Cheddar cheese,optional

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Butternut Squash Soup At The Washington School House Hotel: Utah

Formerly a schoolhouse, this historical building is now a hotel and restaurant, serving warming American dishes to hungry skiers and outdoor enthusiasts. During ski season, the butternut squash soup is a favorite, brightened with a swirl of chive oil and topped with thyme and a smidge of creme fraiche for extra creaminess.

Go to: Washington School House Hotel

Best Tips For Making Soup Recipes

1. Season to taste.;Raw vegetable ingredients need seasoning, and vegetable broths vary in salt level. If your soup is bland, dont hesitate to add generous pinches of salt and lots of fresh black pepper. Taste as you go!

2. Drizzle with olive oil.;I always finish soups with a generous drizzle of olive oil. It adds richness and makes the flavors sing.

3. Save some for lunch! Soup often tastes better on the second day, so be sure to make enough to have leftovers. Most soup recipes also freeze well for up to a few months. Check out this post for my best freezing tips!

4. Spice to your level. Customizing your soup is the fun, creative part of cooking soup recipes. If youre making a recipe that calls for lots of spice but you prefer milder flavors, start with less. If you like things spicy, add more! Taste as you cook, and adjust the flavors to make something you really love.

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How To Make Chicken Noodle Soup Recipe:

Slow Cooker Navy Bean Soup

The EASIEST way to make this Navy Bean Soup is in the slow cooker! This is a great option because you dont have to spend any time over the stove sautéing your veggies just cooking bacon if thats your thing and bacon is always my thing.

To make Slow Cooker Navy Bean Soup, soak the beans, add them; to the slow cooker along with chicken broth, water, broth, onions, carrots, celery, potatoes, fennel, garlic, bay leaf and all seasonings as well as whatever protein you decide to use.;;

Give everything a good stir and cook until the beans are tender. This is about 5 hours on high or 7-9 hours on low. Youll know your Navy Bean and Ham Soup is done when the beans and vegetables are tender.

EVERY slow cooker is different, however, so always check your recipe on the early side of the time window when making for the first time and allow some wiggle room. I never suggest making a recipe for the first time when you need it done by a specific time. I had 13 crockpots cooking in my home for a dinner function and every one was done at different times! Moral of the story there is no hard line here. Make the Navy Bean Soup and see what timing works for YOU.

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Easy Blended Soup Recipes

Traditional puréed soup recipes commonly call for butter, heavy cream, or whole milk, but you wont find any of those ingredients in the creamy soups below. Instead, blended vegetables give each one its smooth, velvety texture. Yum!

Carrot Coconut SoupI think of this recipe as a gazpacho because it comes together easily in the blender. Chill it if you want to eat it gazpacho-style, but if youre craving something warm, its equally good after a few minutes on the stove.

Curried Parsnip & White Bean Soup, page 223 of The Love & Lemons CookbookIf I had my way, wed all cook with parsnips more often! They give this soup an amazing velvety texture, and their sweet, nutty flavor tastes wonderful with the warm curry spices.

Also Check: Nutritional Value Of Lentil Soup

Will Boiling Soup Kill Bacteria

Boiling does kill any bacteria active at the time, including E. coli and salmonella. But a number of survivalist species of bacteria are able to form inactive seedlike spores. After a food is cooked and its temperature drops below 130 degrees, these spores germinate and begin to grow, multiply and produce toxins.

Harvest Chicken Ramen At Ugly Duck Street Food: Nebraska

Japanese street food meets Midwestern Americana at this Omaha restaurant, which serves Harvest Chicken Ramen. The hearty dish starts with an Asian-inspired broth that they call a “chork” broth, made with a mix of locally sourced chicken and pork. Classic ramen noodles are added, then topped with a crispy braised quarter of chicken, a few soft-boiled eggs, mustard greens and pickled Nebraskan corn.

Go to: Ugly Duck Japanese Americana Street Food

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Knoephla Soup At Sit Down And Eat: North Dakota

Though few outside North Dakota have even heard of knoephla soup, it’s a favorite throughout the state. A German version of chicken and dumplings, the lumpy yellow soup features a buttery chicken broth, tiny gnocchi-style dumplings and chunks of potato. It’s available at restaurants throughout the state, but it’s perhaps best at the Sit Down and Eat chain of ’50s-style diners.

Go to: Sit Down and Eat

Why Make Navy Bean Soup With Dried Beans

You can make Navy Bean Soup with dried beans or canned beans, but if you have the option go for dried!

• Dried navy beans have a better texture. They emerge wonderfully creamy without becoming mushy, falling apart or losing their skins.
• Dried navy beans boast a more authentic, pure flavor because they havent been sitting in cans for months.
• Dried beans absorb the soup liquid as they cook so they become flavorful through and through.
• Dried navy beans are more economical.
• Dried navy beans reduces sodium.

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What Is The Best Way To Store Homemade Soup

Stand the bag up in the box, pour in the soup and seal the bag. Place it in the freezer. When its frozen enough to hold its shape, remove the bag from the box and freeze. Its best to use soups stored in the refrigerator within 3-4 days for best quality and within six months in the freezer.

Can You Freeze Soup In Ziploc Bags

Use good-quality freezer bags: Make sure the box actually says freezer on the label. I generally use quart-sized Ziploc freezer bags. Dont overfill the bags: Liquids expand as they freeze, so be sure to leave a little extra room to account for this. In a quart-sized bag, I usually put only two to three cups of food.

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No Preservatives Ever Soup Thats Just Fresh

You deserve food thats easy-to-make and doesnt compromise quality or flavor. Which is why we proudly pack our soup using Tetra Pak® packingit preserves nutritional value and taste.

Tetra Pak® is the only solution that pre-cooks the soup inside the package, making each and every carton sterile, safe, and delicioussomething our competitors with their cans, jars, and plastic containers cant say.

Were committed to quality, so every bowl of our soup is mindfully crafted from beginning to end. All you have to do is pour, heat, and serve.

Lemon Pepper Clam Soup At Infinite Soups: Washington

It’s not unusual to see a line around the block to get soup from this small shop, where more than a dozen interesting soups are ladled daily. There are many Washingtonian favorites including seasonal buffalo-blackberry, and chanterelle with hazelnuts, but the year-round pick that keeps people clamoring for more is the lemon-pepper-clam soup. The combination is made with clams found in the Pacific Northwest studding a creamy lemony base cut with a hearty grind of black pepper.

Go to: Infinite Soups

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More On Canning Pureed Soup

Hello Sharon, I have read that you should not be canning pureed soup and I am wondering if this is true and why not? Also if I make vegetable soup and put small, cooked pasta in it, can that be canned? Thank you for sharing your knowledge and your support.

Answer:

Karen, it is true that canning pureed soup is not advised. There have been no tests done to determine safety. It all has to do with the density of purees. What you can do is can your ingredients and then puree the soup when you serve it. Use regular safety measures like any other canned soup.

And it is also true that pasta has not been tested for safety in home canning. I get comments all the time saying that since commercially canned soups contain pasta, we can do it also. But the issue is equipment.

Commercial processes use different equipment than home canners have available. We cannot assume that if we can buy soups with pasta or rice that it is still safe to add the same ingredients for home canning also. It is not.

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Can Vegetables Be Fully Cooked For Home Canning Soup

Video Transcript Edited for Clarity

This question comes from Karen in Canada. She asks,Hello, I was wondering about canning soups with vegetables. I have found they can get mushy when being processed for so long. Is it possible to cook just a little and then let them finish cooking while processing?

Actually, Karen, that is exactly what you do when youre canning soup with vegetables. To properly can your own soup recipe, you partially cook those vegetables. You only partially cook those veggies and then combine everything together.

You simmer it, and then you put it in your jars and process. I dont know this from your letter, but Ive had people ask this question before. They make an overabundance of soup for supper, with the intention of canning leftovers. It doesnt work very well, because, like you said, the vegetables are fully cooked already. They will be fully cooked again in the canner, and then youll end up with soft vegetables. Dont count on canning leftovers. Prepare the food specifically for canning instead.

If you have leftovers, just put them in the freezer for later. When youre making your vegetable soup, follow the directions and techniques for adapting your recipe to be safe for home canning. You should have a good product in the end.

I hope that was helpful. You guys have a great day, and we will see you in the next video!