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

BB Food Prep and Preservation - sand badge
 
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Approved submission
Here is my submission for "cook soup, stew, pottage, or chowder - PEP BB food.sand.soup":

I am providing a description of the following:
 - post a rough recipe of what you put in your soup/stew/chowder/pottage

and photos of the following:
 - 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!
 
I cooked lentil soup:
Heat a little olive oil in the pot
Add spice seed mix: cumin, black cumin, fennel, fenugrek, brown mustard, coriander. Roast the spices briefly.
Add water, red lentils, ground cardamom, ground turmeric. Bring to a boil, then simmer about 20 minutes.
Add salt and pepper to taste when serving.






soup-preparing.JPG
roasting spices in olive oil
roasting spices in olive oil
soup-ingredients-in-pot.JPG
ingredients in pot before cooking
ingredients in pot before cooking
soup-finished.JPG
soup cooked!
soup cooked!
Staff note (gir bot) :

Someone approved this submission.

 
pollinator
Posts: 220
Location: Grand Rapids, Michigan
73
6
hugelkultur monies personal care trees hunting building medical herbs writing homestead
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I made Magnus Nilson’s Swedish split pea soup, with a slight modification.
-A few pork hooves
-yellow spilt peas
-cloves
-dry-ish ginger
-thyme sprigs
-Bay leaves
-white pepper
-salt

I pressure cooked the peas first, then slow cooked everything else for 2 hours


IMG_3221.jpeg
Ingredients
Ingredients (and some prep work on the ginger)
IMG_3223.jpeg
Preparations
Preparation, raw pork
IMG_3224.jpeg
[Thumbnail for IMG_3224.jpeg]
Final product
Staff note (gir bot) :

Someone approved this submission.
Note: Looks good!

 
Posts: 85
Location: Billings, MT
47
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Hi!  I made a pork and bean soup that was made from pork chop bones, left over pork, baked potatoes, white beans (prepared from dry), carrots, onions, and spices to taste.

The broth was made by tossing roasted pork chop bones, carrots, and onions into the slow cooker for about 20 hours.  Once that had simmered down to a nice quantity I filtered out the bones and veggie bits.  

Meanwhile I soaked the beans overnight and boiled them until soft to add to soup later.

About an hour before serving I added seasoning and cut up carrots to toss into the broth to cook.  I added beans and baked potato and pork at the end to bring it all to the same temperature before serving.

It served two adults and two kids with lots leftover!
Broth-bones.jpg
Making broth
Making broth
Beans-soaking.jpg
Making beans
Making beans
chopping-kid.jpg
My son chopping veggies
My son chopping veggies
Ingredients.jpg
Ingredients out of pot
Ingredients out of pot
Tasty-.jpg
Ingredients in the pot and on the table!
Ingredients in the pot and on the table!
Staff note (gir bot) :

Ash Jackson approved this submission.
Note: Future PEPers, please show yourself in a picture of the process.

 
Posts: 87
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This soup consisted of sweet potatoes, carrots, celery, onion, garlic, bone broth, coconut aminos, sage, oregano, bay leaf, apple cider vinegar, coconut oil, and salt. Cut up pork sausages were added at the end.
20230903_172903.jpg
soup ingredients
20230903_175052.jpg
preparing ingredients for soup
20230903_181224.jpg
sauteing onions
20230903_182526.jpg
cooking soup
20230903_191507.jpg
finished soup
Staff note (gir bot) :

Someone approved this submission.

 
pollinator
Posts: 60
Location: Tennessee Zone 7
23
kids home care books cooking medical herbs writing
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Tonight I made Tikil Gomen.  Tweaked the recipe for what I had on hand.  Note: I ran out of turmeric and had thought to use a scoop of golden milk (pictured), but wondered if it might violate the "no mixes" rule; did not use it.  

What I used:
1/2 yellow onion, diced
a few green onions
1/4 cup olive oil
2 red potatoes, peeled and chopped into cubes
3 small carrots, chopped at an angle
Salt and pepper to taste
half a dozen "scrapes" of fresh ginger
1 cup chicken broth
1/4 head green cabbage, roughly chopped into bite-size pieces
1/2 fresh pepper, deseeded and thinly sliced
stew-before.jpg
[Thumbnail for stew-before.jpg]
stew-during.jpg
[Thumbnail for stew-during.jpg]
stew-during1.jpg
[Thumbnail for stew-during1.jpg]
stew-finished.jpg
[Thumbnail for stew-finished.jpg]
Staff note (gir bot) :

Someone flagged this submission as an edge case.
BBV price: 0
Note: Pre processed ingredients may not be used, please refer to first page of instructions - the broth ought to be homemade

Staff note (gir bot) :

Someone approved this submission.
Note: Thank you for pointing out the exception for broth

 
Theresa Garrison
pollinator
Posts: 60
Location: Tennessee Zone 7
23
kids home care books cooking medical herbs writing
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Guessing it's the pan that has this hanging up.  They're marketed as medical stone, eco-friendly, non-toxic (Jeetee cookware).  If need be, I will redo these in cast iron or stainless steel.
 
pollinator
Posts: 140
54
cat purity home care books chicken food preservation cooking fiber arts medical herbs seed composting
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Approved submission
Butternut Squash Soup - we love to make this soup in the fall with squash from the local market. I think I would double it next time. And I also used my homemade chicken broth.

Ingredients:
2 lb butternut squash
1 med onion, sliced into wedges
4 cloves garlic
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 cups chicken broth
1 cup raw milk/heavy cream

1. Preheat oven to 425ºF.
2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender until smooth.
5. Stir in milk or cream. Top with diced apple and crumbled, cooked bacon, if desired.
IMG_7654.jpeg
cutting up the squash
cutting up the squash
IMG_7655.jpeg
roasting the squash
roasting the squash
IMG_7656.jpeg
simmering with broth
simmering with broth
IMG_7657.jpeg
dinner is served!
dinner is served!
Staff note (gir bot) :

Someone approved this submission.

 
gardener
Posts: 503
Location: Winemucca, NV
271
3
foraging food preservation cooking fiber arts greening the desert homestead
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Edge case submission
Sorta recipe: First I used vegetable scraps to make a stock in the crockpot by simmering them and the removing them. The vegetable scraps I used included cilantro stems and bell pepper core, so I knew from the outset I was making a riff on chicken tortilla soup. I added leftover green/klamata olive brine to it for salt.

Then I added chicken thighs to the liquid and simmered them until the bone pulled out easily.  I removed the skin and the bones and chopped them up, returned them to the crockpot with the vegetables. (the holy trinity- pepper, onion and celery with tomato) If you aren't eating low carb I'd recommend adding sweet corn kernels.

Then I added a zucchini and spices including garlic, oregano, black pepper, chili powder, cumin, and the juice of a lime.

Serve, topped with avocado (or cheese/sour cream if you have abundant dairy).
20231007_224604.jpg
Chicken thighs cooking
Chicken thighs cooking
20231008_123049.jpg
Chopping veggies
Chopping veggies
20231008_124310.jpg
Chopping tomato
Chopping tomato
20231008_144604.jpg
Spices I'll add
Spices I
20231008_145342.jpg
Simmer with spices and zucchini
Simmer with spices and zucchini
20231008_191017.jpg
Plenty to share
Plenty to share
Staff note (gir bot) :

Rebekah Harmon flagged this submission as an edge case.
BBV price: 0
Note: Dear Cat, can you please add a picture with you in the shot? Everything else looks great! But the directions are very clear to have "a picture of you preparing..."

 
gardener
Posts: 2011
Location: Zone 8b North Texas
545
3
hugelkultur forest garden foraging earthworks food preservation fiber arts bee medical herbs seed wood heat composting
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Edge case submission

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!

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point



I am making Swedish Meat Stoup.  It's Swedish Meatball recipe but with ground turkey (not as meatballs but, mixed in), more vegetables with potatoes
instead of noodles (healthier).

Ingredients:
Ground Turkey
Onion
Garlic
Parsley
Allspice
Nutmeg
Eggs
Potatoes
Carrots
Celery

Sauce:
Butter
Heavy Cream
Flour
Chicken Broth
salt
pepper
lemon juice
Allspice
Nutmeg

I mix the ground turkey, chopped onion, grated garlic, dried parsley, dried allspice and dried nutmeg.   I fry the mixture in a pot.  I remove the mixture and add olive oil, chopped potatoes, julienned carrots and chopped celery.  When done, remove from pot.  Melt butter in pan, add flour and cook for a minute.  Add chicken broth and mix thoroughly.  Add salt, pepper, lemon juice, allspice and nutmeg mixing well.  Add in Heavy cream and mix.  Return meat and vegetables to pot and simmer for 15 minutes to cook vegetables fully.


Ingredients for Swedish Meatball Stoup


Me julienning a carrot


Cooking vegetables


Stirring cooking soup


Stoup simmering after all ingredients added


Swedish Turkey Stoup


Submission for BB certification
Staff note (gir bot) :

Nikki Roche flagged this submission as an edge case.
BBV price: 0
Note: It looks like a delicious soup! You're just missing this photo: "post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)"

 
Tina Wolf
gardener
Posts: 2011
Location: Zone 8b North Texas
545
3
hugelkultur forest garden foraging earthworks food preservation fiber arts bee medical herbs seed wood heat composting
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    Number of slices to send:
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Approved submission

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!

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point



I am making Swedish Meat Stoup.  It's Swedish Meatball recipe but with ground turkey (not as meatballs but, mixed in), more vegetables with potatoes
instead of noodles (healthier).

Ingredients:
Ground Turkey
Onion
Garlic
Parsley
Allspice
Nutmeg
Eggs
Potatoes
Carrots
Celery

Sauce:
Butter
Heavy Cream
Flour
Chicken Broth
salt
pepper
lemon juice
Allspice
Nutmeg

I mix the ground turkey, chopped onion, grated garlic, dried parsley, dried allspice and dried nutmeg.   I fry the mixture in a pot.  I remove the mixture and add olive oil, chopped potatoes, julienned carrots and chopped celery.  When done, remove from pot.  Melt butter in pan, add flour and cook for a minute.  Add chicken broth and mix thoroughly.  Add salt, pepper, lemon juice, allspice and nutmeg mixing well.  Add in Heavy cream and mix.  Return meat and vegetables to pot and simmer for 15 minutes to cook vegetables fully.


Ingredients for Swedish Meatball Stoup


Me julienning a carrot


Cooking vegetables


Stirring cooking soup


Stoup simmering after all ingredients added


Swedish Turkey Stoup


Submission for BB certification
Staff note (gir bot) :

Nikki Roche approved this submission.

 
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