Brethren, lend me your soup recipes!

Here's a link to my Turkey Noodle Soup cook. IMHO it was delicious.

http://www.bbq-brethren.com/forum/showthread.php?t=178240&highlight=soup

Here are 2 I have done recently. Good luck.

Chicken pasole verde
http://www.bbq-brethren.com/forum/showthread.php?t=175112

Red pork pasole - you could easily use smoked pork in this. And cook in your smoker.
http://www.bbq-brethren.com/forum/showthread.php?t=185047

Someone once posted a cheeseburger soup recipe on here, that looked really good.

landarc said:

Someone once posted a cheeseburger soup recipe on here, that looked really good.

Click to expand...

http://www.bbq-brethren.com/forum/showthread.php?t=129800

This ^^^?

One of my favorite things to make with leftover Q is Pozole Verde. I usually follow the cooks illustrated recipe (http://www.taylormademenus.com/recipes/pozole-verde/) but omit meat.

Then, for the last 45 minutes, I throw in whatever I have on hand, usually leftover pulled pork, brisket or a diced smoked tenderloin.

Potato Soup

5lb bag of red potatoes
1 med onion
1 carton chicken stock like Swanson
1 qt half n half
1/4 cup butter or margarine
1/4 cup flour
Hot sauce of choice
3 cans Campbells cheddar cheese soup
Black pepper

Scrub but do not peel potatoes then cube into 1/2" cubes a little bigger if you want chunks in the soup.

Put potatoes in pot and cover with the chicken stock, if you need more liquid I use Herb Ox no sodium packets and water to bring up the liquid to cover.

Dice onion and add to pot bring to a light boil until potatoes get a little soft so a toothpick pierces with just a light resistance then turn off the heat.

Melt butter/margarine in skillet then blend in the flour to make a roux and slowly add the half n half and the soup , once it's all blended and smooth pour the mix into the pot with the potatoes.

Salt, pepper and hot sauce to taste allow everything to simmer a little to bring it all together. You want it a little spicy but not over overwhelmingly hot

Serve topped with shredded cheese, bacon and chives.

Now for a little twist, you can add smoked ham, I've used chopped pulled pork before heck you could fry your own bacon for the topping and use the grease for the roux.
Another suggestion is Smoked Gouda you can add some to the roux as well. I've yet to hear any complaints with this soup and it's just so easy to make.
I also want to try it with the Campbell' s broccoli and cheddar soup instead of the plain cheddar

If you like Bean soups one of my favorites is 15 bean soup using a smoked turkey carcass instead of a hambone etc.
Cook as you would with the ham, remove the meat, skin and bones.
Pull or cube the meat and return to the pot.
Chill and remove the fat from the top.
reheat and enjoy.
I use Onions, Carrots, Celery, Garlic, Cumin, Pepper, and maybe a dried Tai Dragon or so.
Regards, Steve

Ham Bean Soup

1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 chicken broth or chicken stock 48oz
1 pound dried great northern beans(follow package instructions) I just bring to a boil and let set for one hour.
1 ham bone or 1 ham shank(2 for more meat) or 2 ham hocks. I like it best with shanks or hocks.
pepper and cayenne, salt(rarely needed ham is salty) to taste
2 cups cooked ham or meat from hocks or shanks)
Directions
Heat the oil in a pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 7-10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the broth, white beans and ham bone or shank or hocks, bring to a boil, reduce the heat and let simmer, covered, until the beans are tender, about 1-2 hours.
Remove the bone or ham hocks and if you are using the ham hocks or shanks, strip the meat from them and dice or shred it.
simmer for additional 15-30 minutes more.
'
'
'

Don't have a recipe but I would suggest you make your own stock/bouillon as a base...the Phlavour shines through that way.

Called Gnarly Soup in my house

Leftover smoked pork(we've used leftover brisket or chuckie too)
pearled barley
broth and onions
seasoned with black pepper and salt

Add fresh bread for a side

here are some of our family favorites from my uncle's cookbook.....

Hunter's Minestrone is the farking bomb.

http://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe.html

I asked my mom for her soup recipe. Here's her response:

Cut up onions and celery
Saute until lightly cooked.
Precook beef or chicken so it's done.
Cut meat into small pieces
Add 16 oz of chicken broth for chicken soup or 16 oz of beef broth for beef soup.
Add 1 can of any type of tomatoes that are cut if not using fresh that you diced. May need a second can or more fresh tomatos.
Add vegetables of your choice.
Season to taste with salt and peper or other spices.
Simmer until flavors blend.

Like most older cook's recipes, there are very few quantity values next to the ingredients.

I made this in a crockpot and skipped the precooking and cutting steps since it would run all day. When it was done, I pulled the beef and cut/ripped it into smaller pieces then dumped them back into the soup. You may need to skim some fat off the top before serving or do it after it sits in the fridge overnight.

-NCGrimbo

how about brunswich stew?

This is what was popular in the restaurant that I worked in.

3 cup potato from smoked or baked potatos
1 med yellow onion diced
1 stick of butter or marg ( half pound)
2 cans of chicken stock
2 cans of diced tomatoes
2 cans of whole kernel corn
1 can of limas
2.5 cup of mild bbq sauce (homemade is best we use our mild)
.25 cup liquid smoke
26 oz of smoked pork and/or smoked chicken (little more than 1.5lb & either or whatever is on hand told brisket works too but never tried because of cost)
water to thin if you want

put it all in the pot and simmer about a half an hour really good

Coconut chicken curry soup is farking amazing. I have made this recipe several times before I bought the Egg's. I am thinking that it would be even better with egged yard birds and egg-roasted sweet potatoes.

This is the base recipe I use before modification:

http://paleodish.com/2011/01/28/coconut-chicken-curry-soup/

Baked Potato Soup

INGREDIENTS:
6 medium baking potatoes
8 slices smoked bacon
1 cup sweet onions – chopped
3 stalks celery – sliced thin
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half and half (or 1 cup cream, 1 cup milk)
1/4 cup fresh parsley – chopped
5 cloves garlic – minced or pressed
1 1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 bay leaf
1/2 teaspoon hot sauce
1 3/4 cup shredded cheddar cheese – divided
1 cup green onions, sliced – divided
1/4 cup fresh parsley – chopped

PREPARATION:
Wash potatoes; prick several times with a fork. Bake in the smoker at approximately 375 degrees for 1 hour; let cool.

Peel potatoes, quarter and slice crosswise, cover with plastic wrap. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion and celery in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.

Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in the herbs, spices, and bacon. Cover and simmer for 30 minutes. Add the half and half and potatoes and simmer uncovered for 15 minutes (do not boil).

Stir in cheese and green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Sprinkle with parsley.

You could smoke some cheese ......... plus it has beer!

Three Cheese Soup
1/2 lb. butter
2 C diced onions
2 T chopped fresh garlic
1/2 C flour
2 quarts milk
2 bay leaves
1/2 lb. shredded Wisconsin Jalapeno Jack cheese
1/2 lb. shredded Wisconsin Cheddar cheese
1/2 lb. shredded Wisconsin Swiss cheese
Salt (to taste)
Black pepper (to taste)
Dash nutmeg
12 oz. Wisconsin beer
In a 1 1/2 gallon soup pot, melt butter; sauté onions and garlic until tender. Add flour; mix well. Cook for 5 minutes, stirring frequently over medium heat. Add milk. Whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly. Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg. Remove bay leaves. Stir in beer and serve.

palmtree is on the money...ham and bean soup is always a good choice:

http://www.bbq-brethren.com/forum/showthread.php?t=173142