Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Soup Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Soup Recipes

    Its about that time of year for our traditional family "soup off" during Christmas. I won last year by making Chili Verde with smoked pulled pork which turned out awesome. I was wondering if anyone had any other soup recipes which included smoked meat? Thanks in advance!

    #2
    Last night my wife threw together a veggie beef soup using the rump roast I smoked last Sunday and it turned out great. I don't think there was much of a recipe as she just started tossing frozen veggies, beef broth, rice and the meat into a pot. We were going to have leftovers but the slug of a son ate all of the leftover mashed taters so improvisation took over. Some crusty bread or buns would have been the icing on the cake.

    Comment


      #3
      We have made smoked turkey veggy soup with Thanksgiving leftover smoked turkey... best soup I ever tasted.

      Comment


        #4
        I roast up a few onions along with whatever root veggies I feel like, put them in a pot, add some water and/or stock and whatever seasonings I think work, simmer for an hour, blend everything, and simmer for another hour or so adding more liquid and/or spices as necessary until you get your desired consistency and flavor. I always make a large batch and freeze the extras for fast, delicious and healthy meals.

        I add leftover Q meat on a per serving basis, so delicious, some of my favorites:

        - Butternut squash
        - Yam or sweet potato
        - Carrot
        (Any blend of the above three, adding ginger, chili powder and a hint of cumin, nutmeg and cinnamon is damn good)

        - Leek and Potato
        - Roasted Red Pepper and Potato
        - Any other squash
        - Parsnip
        - Blended cauliflower is a healthy thickening option

        I have also been pondering whether or not you can make a nice smoked pork stock with rib bones? Has anyone ever tried this?
        Last edited by bbqoaf; November 18, 2015, 03:19 PM.

        Comment


          #5
          http://www.barefootcontessa.com/reci...0&RecipeID=239

          This is from The Barefoot Contessa. I make it with chicken from the grill, it gets that nice smokey taste. You can figure out what to do from the ingredient list. Basically, grill/smoke the chicken, saute the vegetables, discard the bones and skin, mix it all together, simmer a while, add a slice of avocado, some sour cream, some cheese, and the tortillas before serving.

          4 split (2 whole) chicken breasts, bone in, skin on
          Good olive oil
          Kosher salt and freshly ground black pepper
          2 cups chopped onions (2 onions)
          1 cup chopped celery (2 stalks)
          2 cups chopped carrots (4 carrots)
          4 large cloves garlic, chopped
          2½ quarts chicken stock, preferably homemade
          1 (28-ounce) can whole tomatoes in puree, crushed
          2 to 4 jalapeno peppers, seeded and minced
          1 teaspoon ground cumin
          1 teaspoon ground coriander seed
          ¼ to ½ cup chopped fresh cilantro (optional)
          6 (6-inch) fresh white corn tortillas

          Comment


            #6
            A little different take involving smoked salmon if your interested. http://www.bbcgoodfood.com/recipes/8...nd-potato-soup

            Pretty much classic leek & potato soup with smoked salmon added. I'm very much a red meat fool but have lots of salmon to deal with. Tried this approach last night & it was AWESOME!!!

            Comment


              #7
              I love me a Creamy Broccoli and Cheddar with some smoked pulled chicken.

              Comment


                #8
                After hearing several folks discuss using left over smoked brisket & chuckles in their chili, I gave it a try using a chuck I smoked last weekend. I am a convert! Love the stuff, just browned my diced onion in some olive oil and after it was nice and soft, added the pulled pork and the remaining ingredients. YUM!

                Comment


                  #9
                  Pulled chuckie in chili=food of the gods. I'm with you, Dr ROK !

                  Kathryn

                  Comment


                  • smarkley
                    smarkley commented
                    Editing a comment
                    I have been wanting to try that fzxdoc

                  #10
                  This is a great Brunswick Stew recipe from Sapp Southern Soul BBQ in Saint Simons, GA. Can be used with any combination of leftover meat.

                  http://www.foodnetwork.com/recipes/b...w-recipe2.html

                  1/2 pound salted butter
                  3 cups (2 large) finely diced sweet onions
                  2 tablespoons minced garlic
                  1 teaspoon cayenne pepper
                  1 tablespoon freshly ground black pepper
                  1 tablespoon salt
                  1/4 cup Worcestershire sauce
                  1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
                  1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
                  1 pound smoked pulled pork
                  1/2 pound smoked pulled chicken
                  1/2 pound smoked pulled turkey
                  1 pound smoked chopped beef brisket
                  1 ((number 10) can crushed tomatoes
                  1 quart drained yellow corn kernels
                  1 quart drained baby lima beans
                  1 quart or more quality chicken stock or broth

                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Sounds amazingly delicious, OneCharmingPig ! I'm going to try it!

                    I just looked at the comments for the recipe on the Food Network site (recipe taken from the actual restaurant recipe showcased on Diners, Drive-Ins and Dives) and may follow them instead. Here are the comments:

                    Comments:

                    • This was really good, but I think some of the quantities are not scaled correctly from the restaurant "bulk" recipe. A number 10 can (as I understand it is a huge food service can. Also, a quart of broth and 1/2 lb of butter seemed like way too much. I used 2 28 oz cans of canned tomatoes, 1/2 qt of broth, 1/4 lb butter and it turned out really good.

                    • This is a great recipe! The best Brunswick Stew I have ever had. Also, I have a great suggestion for an alternative version for quickness and convenience. Cut all ingredient amounts in half and use 1.5 lbs of pork only. Makes a quick and tasty crock pot size portion. I used all the suggested measurements and it was perfectly seasoned as well. I highly recommend this recipe.

                    I also would add about a pound of redskinned potatoes to the stew.


                    Kathryn
                    Last edited by fzxdoc; November 19, 2015, 05:43 PM.

                  • OneCharmingPig
                    OneCharmingPig commented
                    Editing a comment
                    Hi Kathryn,

                    Good points. I just use 1 normal can of tomatoes but 2 would be fine, and definitely recommend less meat. Potatoes would be great as well. The stock amount I leave the same, but I only use 1 stick of butter (1/4 lb).
                    Last edited by OneCharmingPig; November 20, 2015, 01:13 PM.

                  #11
                  I use big chunks of smoked ham in my split pea soup, along with some liquid smoke for good measure.

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Finally, A Great Portable Pellet Smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                  Click here to read our detailed review and to order


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Cool Kettle With The Hinged Hood We Always Wanted


                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special


                  Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                  Click here to read our detailed review and to order


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker