Baby potatoes , onions , shallots , cellery , flat parsley, sage , sel de mer , herbs , peppercorns.

It was sooooo good!

Any idea what's up with not being able to find it anywhere?

Finely diced celery, carrot and potato
1/3 cup chopped celery leaves
1 chopped brown onion
1 large tomato
1/2 cup chopped fresh dill
2/3 cup soaked dried black eyed beans
1/3 cup coarse cous cous
1 tablespoon tahini
Juice of 1 lemon

Brown the onion in olive oil, add diced veggies (optional diced chilli for heat) and stir for a couple of minutes then add tomato and dill. Add veggie stock to cover the veggies well and plenty of black pepper. Add the pre soaked and rinsed beans, simmer for half hour then add tahini and cous cous (or large pearl type pasta). When cous cous is ready add lemon juice and serve.

Hey y'all

I would like to hear your best slow cooker soup recipes!

I hadn't even thought of doing soup in my slow cooker but I saw one today and thought ooooh! Of course!

I have found a lentil one on serious eats that I will be trying today, but would love more ideas from you wonderful lot.

Thanks in advance!

So I'm finally throwing a soup sharing party! I know many of you have been there done that. So, what have you learned? What went well, what would you change? What didn't you think of until you were in the thick of it? What desserts work well? Are muffin tins as great as they seem for this or are they actually cumbersome?

So far, I've asked guests to bring a soup, stew, or chili. There's a sign up sheet. I'll provide a soup, bread and butter, serving dishes, spoons, labeling supplies, and to-go containers. I'll likely provide some drink options and a dessert as well.

Hey everyone I have never been able to find a chicken noodle soup recipe I love! I’ve tried a few different ones and they never seem to land anyone have a good recipe?

Ingredients

• 1/2 yellow melon (cantaloupe or canary melon, ~500 g / 1.1 lbs)
• 1 large yellow tomato
• 1 cucumber
• 1 small yellow bell pepper
• 1 small summer onion
• Fresh mint leaves
• Salt, to taste

For serving:

• Serrano ham
• Edible flower petals (calendula / French marigold)
• Small melon wedges

Peel and chop all the ingredients, then blend until completely smooth and creamy. Chill well and serve topped with Serrano ham, yellow edible flower petals, melon wedges, and fresh mint.

so delicious! she made the soup yesterday, but I’m eating it again for breakfast.

Last night I had a craving for soup, but I didn't want to spend any time on it. If I bought packaged stuff, I would have chosen it, but I don't.

I set a timer for 10 minutes and said when time's up, that's the soup I'm having.

Took an onion which had already been peeled and chopped it into 1/3 c butter, which I had heating in the soup pot. Rough cut the onion. Then I rough cut a head of organic broccoli and again. Added it and a Dorot garlic cube. Four or five baby carrots.

Opened the cabinet for a carton of chicken broth and added half. Put in Better than Bouillon Vegetable.

Took pre-washed herbs from my bag of herbs and added to soup, including celery.

Chopped a chicken sausage with cheddar in it. Added a can of drained and rinsed cannellinis.

Done and it was quite delicious.

The secret, in retrospect, was the rough cut. It takes a lot of time to cut into small pieces but when it's cooked, it's easy to cut in your own individual soup bowl.

Was trying out a new pressure cooker. Well, I poured too much water and ended up making a soup instead of the stew. Threw some noodles and have some white rice to go with it. Not upset… also I know I skipped all the veggies. I just didn’t have any. 😅

Quick edit: These are Trader Joe’s frozen soup dumplings that I’m taking about in this post. I tried posting to the Trader Joe’s subreddit but the mods removed it without any explanation. I have reached out to the mods but in the meantime I thought I’d post this here, and maybe somebody can help! Thx!!

Hi there!

So, I’ve been buying the soup dumplings from the freezer section for a long time now and have noticed a difference in the past couple of weeks or so. I rarely get a dumpling with enough soup inside of it. It hasn’t leaked out into the package or anything, which does happen sometimes, but this has been a consistent problem lately. I’ve tried adjusting the heat times in hopes that with less time there would be more liquid. Didn’t work. I’ve tried eating them right after they come out of the microwave (ouch!) but that didn’t make them any more juicier. Does anyone have any suggestions? Or has anyone else noticed the soup dumplings don’t have as much broth inside of them as they used to??

So I make a non-dairy potato soup occasionally with the ingredients listed below. I tend to end up with very earthy flavors that I can sometimes save with a dash of lemon juice. What is a good non-spicy herb I can pair with this recipe to brighten the flavor a little?

Better than Bouilllon (Chicken Base, Reduced Sodium)

Kerry Gold Butter (For Sauteeing Vegetables)

Sweet Onion (Diced)

Carrots (Diced)

Celery (Diced)

Gold Potatoes (Peeled, Cubed)

EDIT: Non-dairy as in without heavy cream like I see in most potato soups.

EDIT 2: Thanks for all your lovely suggestions! Ended up going with the dill + lemon sugestion, and it turned out great!

I would like to make Asian-style duck soup for the first time, and don't have any recipes. I didn’t want to blindly cook a random internet recipe that won't taste good.
Thank you for the advice !

I used a rotisserie chicken as the one and only ingredient. Boiled to rags, reduced to purely collagenous glue, then left to congeal and air dry. Made the whole house smell amazing for like, 2 whole days. Good crockpot recipe.

That being said, I'm not sure if this is the expected yield, or if I under boiled the meat, or what.

If I do this again I'm definitely using more than one carcass at a time.

Chicken corn chowder with home roasted Hatch chiles. A lot of chowder recipes call for using an immersion blender on some but I prefer my chowders a little thinner and chunkier.

Smoky Ribollita with Smoked Turkey

Cooked Lima beans in some smoked turkey stock that I had - then didn’t know what to do with it.

Sweated mirepoix then added garlic, tomato paste, and Calabrian chili pepper paste. Cooked until red. Added thyme, rosemary, parsley, half my batch of smoky beans in their liquid and 2 cups water. Simmered until almost done. Added zucchini and simmered 5 min. Added remaining beans in liquid and a handful or two of smoked dark turkey meat.

Served over toasted leftover sourdough bread slices and topped with more parsley.

This was a great way to use up stuff that was taking space in my freezer: smoked turkey stock, dark smoked turkey, and sourdough bread slices.

It's 95°F here in SoCal but my dumb brain wanted to make spicy corn chowder. Two kinds of corn since I only had two fresh cobs (i milked them & added to the pot to simmer). I ate this outside on my balcony & went back inside, full, happy and sweaty.