# Teach me how to make soup! **URL:** \ **Category:** Cafe Society\ **Created:** [August 21, 2010, 11:20pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011 "2010-08-21T23:20:27Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![N9IWP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/n9iwp/32/3154_2.png) [@N9IWP](https://boards.straightdope.com/u/N9IWP)\ **Post date:** [August 22, 2010, 4:54pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/21 "2010-08-22T16:54:39Z")
This always goes over well when I make it: Zuppa Toscana recipe 1 lb ground pork 2 cups (1 large) onion, chopped (1/4 to 1/2 inch pieces) 4 slices bacon (I prefer thick cut) 1 teaspoon garlic powder 1/2 teaspoon chili powder (cayenne works also) 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon oregano 6 cups chicken broth \* 4 small red potatoes 1/4 cubes skin on \*\* 2 cups greens \*\*\* 1 cup whipping cream In a bowl: Mix pork and spices – cover and refrigerate overnight 1)In your soup pot , cook up the bacon (I cut it up into 1/4 squares before), then remove bacon 2)Cook pork and onion in bacon drippings untill meat is brown and onion is tender (8-10 minutes) 3)Drain off fat, add broth, bring to boil 4)Reduce heat, cover, and simmer for 30 minutes 5)Add potatoes and greens, return to boil and cook covered 15-20 min (until spuds are done) 6)Add bacon and cream 7)Stir and serve - You can stretch the # of servings by having more broth – I have used 8 cups \*\* or more, can’t have too many potatoes (think I use 6 B sized spuds) \*\*\* my recipe says spinach, but I prefer kale I chop said greens up in 1/4 inch sqaures (lots of those in this recipe) Brian ---
**Author:** ![Helena\_Handbasket](https://avatars.discourse-cdn.com/v4/letter/h/e47c2d/32.png) [@Helena\_Handbasket](https://boards.straightdope.com/u/Helena_Handbasket)\ **Post date:** [August 22, 2010, 7:03pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/22 "2010-08-22T19:03:08Z")
> [@Helena\_Handbasket](#): > > Stuffed pepper soup: > > Brown a pound of ground beef. Add 2 to 3 chopped green bell peppers, a can of tomatoes, and any spices (garlic, oregano, salt, pepper, etc.) you would put in stuffed peppers. Maybe a broth cube? Simmer 30 minutes or so while you cook rice separately. Put a spoonful of rice and a ladle of soup in the bowl. Top with parmesan. Thank me. 😃 > > This freezes and microwaves very well as long as the rice is cooked separately. As soon as the rice goes in, the clock is ticking, so to speak, before it soaks up all your yummy broth. Still edible and yummy, but no longer a soup. I forgot to include the water! :smack: Before simmering for 30 minutes or so, add enough water to cover, maybe a little more. THEN simmer! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 22, 2010, 9:35pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/23 "2010-08-22T21:35:34Z")
> [@Johnny\_L.A](#): > > I have a bunch of lamb stock in the freezer. I think it’s unsalted, but it’s been in there for months and months and I don’t remember. I roasted a cut-up leg bone and then boiled it for the stock. > > Suggestions? Use it as a base for lamb stew or shepherd’s pie. Otherwise, a soup with lamb, chickpeas or fava beans and bulgur (I see from your other thread you need to find a use for bulgur. Here’s one.) Finish with parsley and mint. ---
**Author:** ![Proudest\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/proudest_monkey/32/13257_2.png) [@Proudest\_Monkey](https://boards.straightdope.com/u/Proudest_Monkey)\ **Post date:** [August 22, 2010, 9:41pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/24 "2010-08-22T21:41:07Z")
> [@Helena\_Handbasket](#): > > Stuffed pepper soup: > > Brown a pound of ground beef. Add 2 to 3 chopped green bell peppers, a can of tomatoes, and any spices (garlic, oregano, salt, pepper, etc.) you would put in stuffed peppers. Maybe a broth cube? Simmer 30 minutes or so while you cook rice separately. Put a spoonful of rice and a ladle of soup in the bowl. Top with parmesan. Thank me. 😃 > > This freezes and microwaves very well as long as the rice is cooked separately. As soon as the rice goes in, the clock is ticking, so to speak, before it soaks up all your yummy broth. Still edible and yummy, but no longer a soup. Thank you, **Helena**! My local grocery store occasionally has stuffed pepper soup on the soup/salad bar, and it is yummy. They do put the rice in the soup which makes it very soft and overcooked but, shameful truth be told, I actually like it that way. I’m making your recipe the first cold weekend we have this fall. (And I did read your later post about adding water.) Hooray for soup! ---
**Author:** ![Helena\_Handbasket](https://avatars.discourse-cdn.com/v4/letter/h/e47c2d/32.png) [@Helena\_Handbasket](https://boards.straightdope.com/u/Helena_Handbasket)\ **Post date:** [August 22, 2010, 10:53pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/25 "2010-08-22T22:53:51Z")
> [@Proudest\_Monkey](#): > > > [@Helena\_Handbasket](#): > > > > Stuffed pepper soup: > > > > Brown a pound of ground beef. Add 2 to 3 chopped green bell peppers, a can of tomatoes, and any spices (garlic, oregano, salt, pepper, etc.) you would put in stuffed peppers. Maybe a broth cube? Simmer 30 minutes or so while you cook rice separately. Put a spoonful of rice and a ladle of soup in the bowl. Top with parmesan. Thank me. 😃 > > > > This freezes and microwaves very well as long as the rice is cooked separately. As soon as the rice goes in, the clock is ticking, so to speak, before it soaks up all your yummy broth. Still edible and yummy, but no longer a soup. > > Thank you, **Helena**! My local grocery store occasionally has stuffed pepper soup on the soup/salad bar, and it is yummy. They do put the rice in the soup which makes it very soft and overcooked but, shameful truth be told, I actually like it that way. I’m making your recipe the first cold weekend we have this fall. (And I did read your later post about adding water.) > > Hooray for soup! I got so jazzed for it while writing out the recipe, that I made it today. 99 frickin’ degrees and I’m having the soup! While looking at it simmering, it didn’t look lke there were enough tomatoes, so I added another can. It’s forgiving that way. 🙂 ---
**Author:** ![pancakes3](https://avatars.discourse-cdn.com/v4/letter/p/ba9def/32.png) [@pancakes3](https://boards.straightdope.com/u/pancakes3)\ **Post date:** [August 22, 2010, 11:26pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/26 "2010-08-22T23:26:53Z")
i made a bastardized version of the chowdaaa. it’s delicious. AND NO CREAM NECESSARY. hoorah for low fat. ---
**Author:** ![Loisseau](https://avatars.discourse-cdn.com/v4/letter/l/2bfe46/32.png) [@Loisseau](https://boards.straightdope.com/u/Loisseau)\ **Post date:** [August 23, 2010, 8:58pm UTC](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011/27 "2010-08-23T20:58:57Z")
I have made many of the stews and soups here. Taste tested and wonderful. [Soups and stews](http://simplyrecipes.com/recipes/soup_and_stew/) [Previous page](https://boards.straightdope.com/t/teach-me-how-to-make-soup/551011.md?page=1)