Teach me how to make soup!

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

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!

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.

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. :slight_smile:

i made a bastardized version of the chowdaaa. it’s delicious. AND NO CREAM NECESSARY. hoorah for low fat.

I have made many of the stews and soups here. Taste tested and wonderful.

Soups and stews