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Old 04-07-2014, 04:23 PM   #1
is one Smokin' Farker

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Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default Brethren, lend me your soup recipes!

Well, the annual "soup party" is this weekend in my neck of the woods. Essentially, everyone brings a different homemade soup and a gang-load of beverages. I know, soup...we party hard.

My brother is cheating this year by using last season's frozen sweet corn and homemade bacon for a jalapeno corn chowder...which was basically what I was going to do, so that's out.

There are no prizes for best soup, only bragging rights, but hey...rubbing it in for a year, not a bad prize. So brethren, please lend me some soup ideas that I can make using my smoker(s)! (no chili though, to obvious). No one else will have a soup that utilizes a stick burner. Fear the pig!
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Old 04-07-2014, 04:36 PM   #2
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Join Date: 04-05-12
Location: Escondido, CA

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

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Old 04-07-2014, 04:49 PM   #3
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Join Date: 02-17-11
Location: Chicago north 'burbs IL

Here are 2 I have done recently. Good luck.

Chicken pasole verde

Red pork pasole - you could easily use smoked pork in this. And cook in your smoker.
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Old 04-07-2014, 04:58 PM   #4
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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Someone once posted a cheeseburger soup recipe on here, that looked really good.
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Old 04-07-2014, 05:03 PM   #5
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Join Date: 02-17-11
Location: Chicago north 'burbs IL

Originally Posted by landarc View Post
Someone once posted a cheeseburger soup recipe on here, that looked really good.

This ^^^?
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Old 04-07-2014, 05:26 PM   #6
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Join Date: 06-11-13
Location: VA

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.
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Old 04-07-2014, 06:07 PM   #7
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Join Date: 04-17-11
Location: Charlotte,NC

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
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Old 04-09-2014, 08:00 AM   #8
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Join Date: 03-30-12
Location: Berlin NY

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
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Old 04-09-2014, 08:19 AM   #9
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Join Date: 01-22-11
Location: Buena Park, CA

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)
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.
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Old 04-09-2014, 08:47 AM   #10
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands

Don't have a recipe but I would suggest you make your own stock/bouillon as a base...the Phlavour shines through that way.
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Old 04-09-2014, 09:00 AM   #11
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Join Date: 04-16-12
Location: Springfield, OR

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
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Old 04-09-2014, 09:16 AM   #12
somebody shut me the fark up.

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Join Date: 04-21-10
Location: Biloxi, MS

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

Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
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Old 04-09-2014, 10:00 AM   #13
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Join Date: 07-08-10
Location: Boyertown, PA

Hunter's Minestrone is the farking bomb.



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Old 04-10-2014, 09:37 AM   #14
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Join Date: 03-08-05
Location: Clayton, NC

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.

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Old 04-10-2014, 09:55 AM   #15
Found some matches.
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Join Date: 03-01-13
Location: Hartselle, AL

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
Just a Alabama Dad looking for a clue.

Last edited by AdamCSmith724; 04-10-2014 at 09:55 AM.. Reason: grammar
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