good soup recipes (that i can put a lot of meat in)?
- Thread starter Goat Ass
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rubberduckyo
~DaDawg's L'il Sis~
The key to good soup is a good base.
Chicken does a good job if you're starting with it "bones in".
ANY soup can be made high protein. Depends what your preferences are, hun. Tell me what sorts of flavors you like and I'll help ya out.
Chicken does a good job if you're starting with it "bones in".
ANY soup can be made high protein. Depends what your preferences are, hun. Tell me what sorts of flavors you like and I'll help ya out.
GandyCobra
New member
Hungarian Gulyas (or Gulash for the Americans)
Add as much stew beef as you like. GREAT meal, look on yahoo.com for a recipe that has your tastes involved. Make sure you use plenty of Paprika - and use the good stuff. A good paprika has a good red color to it, less brown. Just make sure you cook down the potatoes until soft.
This makes a great post-workout meal and is WITHOUT A DOUBT the best reheated meal you can ask for. It actually gets better every day, really!
Add as much stew beef as you like. GREAT meal, look on yahoo.com for a recipe that has your tastes involved. Make sure you use plenty of Paprika - and use the good stuff. A good paprika has a good red color to it, less brown. Just make sure you cook down the potatoes until soft.
This makes a great post-workout meal and is WITHOUT A DOUBT the best reheated meal you can ask for. It actually gets better every day, really!
nabiller
New member
you hungarian Cobra? i am. its hard to find good paprika in the states, i live in cali and the only place i can find authentic hungarian paprika is in LA... makes that american shit taste like water... gulyas is awsome...
now back to topic-
SOUPS are really easy to make, first, get a pressure cooker, they will make your soups turn out so much better.. there is a generic recipe i use:
chopped onions and garlic go in first to brown a little, throw in chopped meat (as much as you want, i load it up), throw in a bunch o spices, your choice really- bay leaves, basil, italian season, lemon herb/pepper, rosemary, ANYTHING... (i like lots of flavor) get it browned on the outside and still pink ni the middle... put water in the pot and let it warm up as you cut your veggies. you can also put bulion(sp?) whatever flavor your using, chicken, beef etc... ... i usually use, mushrooms, carrots, celery, potatoes, green beans, corn... i mean really anything goes, soup is so easy... as you cut them up put them in, potatoes go last. put the top on( pressure cooker) and let it cook on high for 30-40 minutes, without pressure cooker, just let it lightly boil for a few hours...
soup is also great cuz you can make a pot and eat it all week or freeze it, and the older it gets, the better it tastes! just like pussy! j/k!!
now back to topic-
SOUPS are really easy to make, first, get a pressure cooker, they will make your soups turn out so much better.. there is a generic recipe i use:
chopped onions and garlic go in first to brown a little, throw in chopped meat (as much as you want, i load it up), throw in a bunch o spices, your choice really- bay leaves, basil, italian season, lemon herb/pepper, rosemary, ANYTHING... (i like lots of flavor) get it browned on the outside and still pink ni the middle... put water in the pot and let it warm up as you cut your veggies. you can also put bulion(sp?) whatever flavor your using, chicken, beef etc... ... i usually use, mushrooms, carrots, celery, potatoes, green beans, corn... i mean really anything goes, soup is so easy... as you cut them up put them in, potatoes go last. put the top on( pressure cooker) and let it cook on high for 30-40 minutes, without pressure cooker, just let it lightly boil for a few hours...
soup is also great cuz you can make a pot and eat it all week or freeze it, and the older it gets, the better it tastes! just like pussy! j/k!!
GandyCobra
New member
There is no better soup than Gulyas, but it has to be done the true Hungarian way.nabiller said:
FWIW, I am not Hungarian, but my ex g/f is (she just came over this afternoon to take back her Hungarian Paprika she brought into the states...). Been to Hungary, beautiful place...
Nabiller,
From what part of Hungary do you come? (The ex-g/f was Szekesfehervar)
I second the notion that soups are extremely easy to make - its one of those set it and forget it kinda dishes. Biggest thing about soups is cutting up everything to throw in them (and that's not really time-consuming). Throw some celery, carrot and onion in a skillet with some olive oil, just to brown for a moment, toss into a Crock-Pot with some meat, beef/chicken stock and potatoes and PAPRIKA among other spices and you're set to go. And as mentioned again and again - tastes better every day (although done right, it wont last you but two days
Here's a good chicken one....you take a whole chicken....put it into a pot....fill it up with enough water to cover up a little past the chicken....add garlic, onions, pepper...maybe a little salt. Boil that til the chicken is cooked.......save all the broth and de-bone the chicken and put the meat back in the pot with the broth, add in red potatoes, carrots, any other veggie that you want. You could add some wheat noodles of some sort if you need to...or if you have a hard time gaining weight you can add in some ramen with out using the seasoning packets.....you can also use two chickens if you want....thats what I do so there's lots of protein and plenty of good carbs too...
Shit....who wants to be in the damn kitchen all day whipping up soup. Goats Ass, do like I do, buy Campbells Minestone soup or Vegatable beef soup, if the sodium is an issue by the same verison in Campbells Healthy Request form, the sodium is alot lower. Anyway, heat that up in the microwave. Brown a lb of gound beef. Rinse it off and add it to the soup, hmmmmm biatch!!!!
Hey Goats Ass if you are a true Goats Ass then answer me this, why do people like to fuck goats on the edge of a cliff?
Hey Goats Ass if you are a true Goats Ass then answer me this, why do people like to fuck goats on the edge of a cliff?
rubberduckyo
~DaDawg's L'il Sis~
beefeater said:
Soup is one of the easiest things to make. Put it on the stove and forget it. The only thing you have to do is chop your veggies later on.
The little effort is well worth the results.
rubberduckyo
~DaDawg's L'il Sis~
2 tablespoons vegetable oil
2 chicken legs and thighs, skinned
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
1 In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
2 Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
2 chicken legs and thighs, skinned
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
1 In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
2 Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
Frosty
Pro Bodybuilder
If you want good soup, you need a good base. Boullion, canned beef or chicken broth, canned veggie broth, etc..all of that is crap. You need to make stock by cooking the bones for a day or so and add seasoning. Use this as your beef or chicken broth and don't use boullion. With veggies you can use a juicer and juice the veggies, add in some sea salt, and add in some fine veggie fiber back into it. This makes yummy and very healthy soups.
rubberduckyo
~DaDawg's L'il Sis~
Jesus. He asked for an easy recipe. Must you pick everything apart?Frosty said:
puremuscle
New member
Im not much of a soup eater, but your idea of adding eggs to chicken soup souds like a good idea huskyguy. I think I'll try it!
puremuscle
New member
Thankx Mr. db
If you've ever had tom ka gai ... the coconut milk chicken soup from Thailand, you'll never look at another soup the same way again. And you can fit a LOT of chicken in that soup. There are some mixes in the Asian parts of grocery stores, and most probably require a can of coconut milk - you can get the lite version if you want. Here's a recipe.. easiest way, because of the special ingredients, would be to go with one of those mix packets and coconut milk, then just use a bunch of cut-up chicken with it, instead of making this recipe.. but the recipe's here to give you an idea of what goes into this divine concoction:
http://soup.allrecipes.com/az/TomKaGaiCoconutChickenSp.asp
Or, if you've got a cheap Thai food delivery place nearby, order it out once and see how you like it. There's nothing preventing you from simmering *more* chicken (maybe in a little coconut milk) and throwing that in when the delivery gets to your table.
Also, oxtail soup is totally wonderful and you can throw more stew meat in it too.. key is a crock pot and LONG (like 6 hours) cooking on the low setting. Use w/barley and some celery and onions.
http://soup.allrecipes.com/az/TomKaGaiCoconutChickenSp.asp
Or, if you've got a cheap Thai food delivery place nearby, order it out once and see how you like it. There's nothing preventing you from simmering *more* chicken (maybe in a little coconut milk) and throwing that in when the delivery gets to your table.
Also, oxtail soup is totally wonderful and you can throw more stew meat in it too.. key is a crock pot and LONG (like 6 hours) cooking on the low setting. Use w/barley and some celery and onions.
T
