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

I made a simple soup with what I had in the cupboard:

Red lentils (organic)
Adzuki beans (organic -- leftover plus some from a can)
Cherry tomatoes
Salt
Ground black pepper
Turmeric (organic)
Water

Lentil soup with carrots, cabbage, potatoes and onion.  Plenty of fresh herbs from the garden and some of the carrot leaves. Cumin and paprika for spices.

Scrumptious white bean soup.

Recipe here: https://midwestfoodieblog.com/white-bean-kale-soup/#tasty-recipes-19896-jump-target

Here’s a tomato soup I made.  
Put a few tomatoes, a carrot, and half an onion, into a blender add basil, oregano, parsley, and purée.  Put bacon grease into a pot, melt it and add purée.  Cook on medium.  Add salt to taste.  Can add cream.  

Woohoo, goat stew!

Recipe:
Roasted tomatoes
Chopped celery, carrots, onions, potatoes
Minced garlic
Bone in goat meat
Salt, pepper, paprika, chili powder, turmeric, a dash of ground cinnamon
Fresh oregano and thyme
A splash of red wine and a quart of homemade vegetable broth from scraps

Roast the tomatoes
Brown the meat
Sauté the onions and garlic
Deglaze the pot
Mix everything else back in
Bring it to a boil then simmer for several hours on low

Serve it with bread from your other BB!

This is a BB

Lentil soup with broccoli stem and potatoes

Put on the oil, add the diced onion, add paprika powder.

At the lentils that have been in the water for 24 hours. Add carrots, potatoes, broccoli stems. Cook for an hour.

Enjoy!

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

 - post a rough recipe of what you put in your soup/stew/chowder/pottage

Rough Recipe for beef stew

Ingredients
Small chuck roast cut into cubes
Four celery stalks chopped
Four carrots chopped
Two handfuls of baby potatoes
One garlic clove diced
One Onion sliced
Two bay leaves
Salt and pepper to taste
Dash of dried rosemary
Dash of dried thyme
Dash of dried dill
Quart and a half of kitchen scrap stock

1. In a cast iron dutch oven, brown meat. (I add onion after an initial sear to cook a little while all the sides get done)
2. Add everything else and let it cook until the meat is tender. (3 hours or so)

To thicken towards a gravy consistency, mash up some of the potatoes to release the starch with a wooden spoon. I tend to split them all at least once. Flour or cornstarch can also be utilized.

 - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)

Chuck roast being cubed

Vegetables prepped for stew.

 - post a picture of your ingredients in their cooking vessel

All ingredients added to the pot.

 - post a picture of your finished soup!

Finished beef stew

Thank you for your consideration.

Today I made beef barley soup and made a point of actually photographing as I went so I could submit it.  It does complicate food prep a bit to stop, rinse and dry hands, pick up camera, take photo, and then get back to everything.

We get a 1/4 beef from a neighbour who raises grass-fed Angus cattle.  When they're ready to go, we call in cutting instructions to the butcher and I always get the soup bones.  This butcher leaves them fairly meaty (compared to my childhood recollections).  One time in conversation with our farmer neighbour (who is also a source for chickens and pork among other things), she mentioned that she likes to roast or broil the bones before boiling to caramelize things.  So, I did that this morning.  This soup is different every time, depending on how I feel and what's at hand.

So, the basic process is broiling the bones, then put them into the stock pot, cover them with water and simmer...I'd say an hour is minimum and I go longer when I can.  Use the spider to remove the bones from the broth, and cut the meat off them (note this can be hard on a knife so after it's washed up is a good time to sharpen it).  Add the rinsed barley to the stock, chop up the meat reasonably fine, and add to the stock pot.  I thought of reconstituting the tomatoes too late, so they were added along with the barley after the bones came out.  The barley needs about 45 minutes, so I tried to time everything else around this.  For something different (at the suggestion of She Who Must Be Obeyed), I used much more onion than previously and caramelized them in butter, adding the garlic briefly at the end until it's fragrant, then into the stock pot.  I pulled out a bit of broth and used that to deglaze the pot - it would have been easier if I'd reserved a bit of broth before adding other stuff.  Meanwhile, the carrots were added as they were the longest to cook, then the frozen peas later.  The Brussels sprouts had been roasted recently and were leftovers, so they just needed to reheat.  Near the end of everything, I seasoned with rosemary and thyme as well as adding salt and pepper.

This is always a big pot for us, so after we had lunch, there was still a lot leftover.  She Who Must Be Obeyed likes to take some soup to work, so a lot of it gets packed up in containers she considers a single serving.  

One lesson learned this time around is that the tomatoes presented themselves and small balls of heat.  It would have been better to reconstitute them somewhat then crush them so that they would be a bit broken up and decrease temperature at a similar rate as everything else.

I humbly submit these photos and story for a BB.

One of our favorite soups is from the Fallout cookbook, page 41 (https://archive.org/details/fallout-the-vault-dwellers-official-cookbook/page/n39/mode/2up)

Lentil Soup with Lemon:
While rehydrating homemade dried tomato sauce, cook chopped onion, garlic, and carrots until caramelized and a little soft. Add cumin, salt, pepper, and chili powder and stir until fragrant. Add water, tomato sauce, and lentils, simmer until lentils are soft. Add lemon juice and cilantro. Serve with dallop of homemade yogurt.