cook soup, stew, pottage, or chowder - PEP BB food.sand.soup

I cooked a root vegetable stew, loaded with beans and pulses for some protein.

I took out one bowl for lunch and show the pan with about 4 bowls remaining in the background.

Ingredients:

2 carrots

3 onions

1 small squash

2 sticks of celery

a bulb of garlic

1 cup of mixed dried pulses (red lentils, adzuki, peas and pearl barley

thyme

sage

bay leaves

olive oil

Method:

1. Roughly cut the veg. I like a chunky soup. Fry off the celery, onion, garlic and carrots in some olive oil.

2. When the vegetables have begun to colour, add the squash, the herbs, the pulses and some water. I added a little salt too.

3. Simmer until the starches in the veg thicken the stew and the pulses are cooked.

I made chili for dinner. I started it with celery, onions, and a leek. Then I added the fresh chiles — two jalapeños and two ‘red ember’ cayenne. After that all sautéed for ten or fifteen minutes, I added a bunch of tomatoes that were at risk of going off, four cups of broth, and some leftover beans and Spanish rice from taco night. Once I got the soup simmering I added chile powder, garlic, and a bunch of cumin.

I'm so stinkin' happy i did this because my soup got rave reviews. I even watched a guy get 4ths! Considering i've never made a soup that wasn't a chili, i'm very proud.

 - post a rough recipe of what you put in your soup/stew/chowder/pottage:  https://www.jessicagavin.com/acorn-squash-soup/#wprm-recipe-container-62250
Ingredients
3 ½ pounds acorn squash, (about 2 squash)
¼ cup olive oil, divided
¾ teaspoon kosher salt, plus more for seasoning
1 cup yellow onion, ¼-inch dice
1 tablespoon minced garlic
1 ½ teaspoon chopped thyme, or ½ teaspoons dried thyme
1 teaspoon chopped sage
1 cup diced carrots, ½-inch dice
1 cup diced honeycrisp or fuji apple, ½-inch dice
¼ teaspoon black pepper
4 cups vegetable stock, or broth, divided
½ cup unsweetened coconut milk
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg

I actually ended up using 1 acorn squash and half of a pumpin.
I put extra ginger in my serving too. crunchy bread would be a great add.

To complete this BB, the minimum requirements are:
 - should serve at least 2 people (leftovers!)
 - ingredients are not be pre-processed (no can-of-whatever soup or preshredded cheese, for example)
 - no microwave

To show you've completed this Badge Bit, you must:
 - post a rough recipe of what you put in your soup/stew/chowder/pottage
 - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
 - post a picture of your ingredients in their cooking vessel
 - post a picture of your finished soup

This is a generic autumnal chilly that I make a lot of when it’s cold. Tonight is bonfire night and I’ll be serving this with jacket potatoes and sour cream.

My rough recipe and steps are as follows:

Fry bacon smoked ends, added mince beef and onions and cook until the meat is brown and the onions are soft.
Add spices and garlic - homemade chilli powder and homemade smoked paprika
Fry until fragrent
Add beans that have soaked over night
Add chopped up squash
Add lots of chopped up home grown tomatoes
Add chopped up mild homegrown peppers
Add lots of homemade vegetable stock and leave to simmer for half an hour
Add a couple of teaspoons of salt - taste and if needs be add more
Put the lid on, turn off the heat and leave for the day - this makes a big difference to the flavour

I made the stock from my previous big cook up:


Veg for stock




Making the stock


Stock done


Assemble ingredients - meat is from Waldons - Local and from regenerative farms
Everything else is organic or home grown apart from the salt


Prepping the squash


Onions and meat ready for the spices


Finished dish

I made a blended veggie soup with 1 large onion, a few carrots, some pumpkin, and a head of cauliflower. I roasted the veggies with chicken fat and curry powder, then simmered with chicken stock until very tender. Blended for desired consistency. This served myself and my husband, with leftovers.

To complete this BB, the minimum requirements are:
 - should serve at least 2 people (leftovers!)
 - ingredients are not be pre-processed (no can-of-whatever soup or preshredded cheese, for example)
 - no microwave

To show you've completed this Badge Bit, you must:
 - post a rough recipe of what you put in your soup/stew/chowder/pottage
 - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
 - post a picture of your ingredients in their cooking vessel
 - post a picture of your finished soup!

The following are strictly forbidden:
- Aluminum cookware
- Teflon and similar materials
- Microwave ovens
- Plastic touching the food, including cooking utensils and zip lock bags

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Full disclosure: My cutting board is some sort of synthetic material, and most of the mushrooms, the tofu, the chicken, and most of the vegetables except for the chayote and yuzu were stored in plastic at some point - as I bought them from the grocery store which hasn't escaped plastic wrapping. Other than that I used no plastic, teflon, microwave, or aluminum in the making of this.

If that disqualifies the submission great! It will clear up the point for future posters.

---

Onto the recipe:

I do not follow recipes for cooking this sort of thing, but here is a detailed description of how I prepared it.

Today I present Yuzu Nabe (pronounced: Yoozoo Nahbey or something like that)

Gather:
1 chayote, 1 large carrot, 1 large leek (kyonegi), 1 block of tofu (inakadofu), a sixth or so of a head of chinese cabbage (hakusai), enoki mushrooms, maitake mushrooms, shimeji mushrooms, chicken on the bone, 3 yuzu (a variety of citron), a small piece of ginger, garlic to taste, dried shiitake mushrooms, dried bonito flakes (katsuobushi), and dried kelp (kombu), and salt.

- Fill earthenware pot (donabe) 1/4 full of water.
- Put in dried shiitake, bonito flakes, and kelp (these form basic dashi) and turn heat on very low setting while preparing other ingredients.
- Declump mushrooms and add to pot.
- Add chicken to the pot and increase heat to low or medium low. (fresh ingredients release dashi faster)
- Crush, husk, and dice garlic.
- Peel slice and dice ginger.
- Cut yuzu into halves, remove seeds. Squeeze juice into pot with the peel side facing down to catch any hidden seeds and release delicious aromatic gasses from the peel when squeezing. Let the juice drizzle into the pot.
- Peel, slice, and dice yuzu zest and add with ginger and garlic (that has been sitting for a few minutes while preparing yuzu - I hear it's best to let garlic sit before adding to get some of the best health benefits).
- Add salt. (Maybe not the best time, I'm still hunting for the best timing for adding salt to hot pots)
- Bring pot to a boil.
- While these are all gently releasing their flavors chop the vegetables and tofu.
- Add vegetables in an attractive way.
- Cook until soft. Ideally stop before everything loses it's color. I missed that timing this time, argh.

And picture proof.

- post a picture of you preparing some of the ingredients
Dashi goodness

Garlic, Ginger, and Yuzu

Slicing garlic

Ready to go in

Other vegetable ingredients gathered for chopping

 - post a picture of your ingredients in their cooking vessel
Lower Layer

Top Layer

 - post a picture of your finished soup!
Yuzu Nabe - Dekiagari! (ready to eat)