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Soup Recipes

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    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.

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      #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.

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          #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

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            #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!!!

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

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                #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.

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