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Favorite homemade soup??

What is your favorite homemade soup?? Or do you take a store bought one and jazz it up?? please share with us and the recipe too if you can.

Answer Question

Asked by justgrape723 at 10:46 AM on Oct. 5, 2010 in Food & Drink

Level 18 (6,456 Credits)
Answers (22)
  • my mother in law makes the best split pea soup. i can't remember how to make it but she had me make it one day and it's like you can't do anything wrong to it!

    Answer by khmymommi at 10:47 AM on Oct. 5, 2010

  • pasta fagioli
    and 15 bean and ham soup

    yummy i want some soup now!

    Answer by tnm786 at 10:53 AM on Oct. 5, 2010

  • I make an awesome potato soup and beef stew....YUMMY!!!

    Answer by motherofpearls at 10:53 AM on Oct. 5, 2010

  • Italian Wedding Soup, and it's a family secret recipe that's been passed down for four generations. My SIL isn't much of a cook, but I am trying to teach her how to make it because if she doesn't learn, the recipe will stop with me :-(

    Answer by mom2aspclboy at 10:54 AM on Oct. 5, 2010

  • motherofpearls try making your regular beef stew and cook it in the oven inside a pumpkin. You have to oil the outside of the pumpkin and bake it for about an hour. Then scrape some of the pumpkin meat off when you serve the stew YUMMO !! I will look for recipe

    Comment by justgrape723 (original poster) at 10:55 AM on Oct. 5, 2010

  • Chicken

    Answer by MTM at 10:56 AM on Oct. 5, 2010

  • My best soups are loaded baked potato and butternut squash... I have a friend that makes a taco soup to die for!

    Answer by brysonsmommie84 at 11:04 AM on Oct. 5, 2010

  • I love my Baked Potato Soup & my Chicken & Dumplings!

    Answer by daisyb at 11:11 AM on Oct. 5, 2010

  • Pumpkin stew
    2 pounds beef stew meat, cut into 1-inch cubes
    3 TBS canola oil, divided
    1 C water
    3 lg potatoes, peeled & cut into 1-inch cubes
    4 med carrots, sliced
    1 lg green pepper, cut into 1/2-inch pieces
    4 garlic cloves, minced
    1 med onion, chopped
    2 tsp salt
    1/2 tsp pepper
    2 TBS beef bouillon granules
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 pumpkin (10 to 12 pounds)
    In a Dutch oven, brown meat in 2 TBS oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hrs. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top & set aside; discard seeds & loosen fibers from inside.
    Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until tender. Cont;

    Comment by justgrape723 (original poster) at 11:13 AM on Oct. 5, 2010

  • Pumpkin stew cont....
    Do not over bake pumpkin. Serve stew from the pumpkin. Scooping out a little pumpkin with each serving. Serves 8-10

    Comment by justgrape723 (original poster) at 11:15 AM on Oct. 5, 2010

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