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

BB Food Prep and Preservation - sand badge
 
pollinator
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Location: South Wales, UK
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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.
    ingredients.jpg
    [Thumbnail for ingredients.jpg]
    prep.jpg
    [Thumbnail for prep.jpg]
    stirring.jpg
    [Thumbnail for stirring.jpg]
    liquid.jpg
    [Thumbnail for liquid.jpg]
    done.jpg
    [Thumbnail for done.jpg]
    Staff note (gir bot) :

    jordan barton approved this submission.

     
    pollinator
    Posts: 137
    Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
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    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.
    5125ABBD-61E8-4E98-8F3F-32F5FC2C72F6.jpeg
    The elements.
    The elements.
    1AE23D14-75ED-4903-AEF0-37C0D6645626.jpeg
    The sauté.
    The sauté.
    6B62F056-515E-402D-9555-AF6AEA0AD6C5.jpeg
    Here I am stirring broth from concentrate.
    Here I am stirring broth from concentrate.
    2D13DE2E-9D4C-42DC-95E6-18850384C441.jpeg
    About half the tomatoes.
    About half the tomatoes.
    4D03F594-E9DF-4FC4-871F-9F55A783E31B.jpeg
    Simmering down.
    Simmering down.
    C94A67DE-33ED-4849-A6C4-11C82B80C1A8.jpeg
    Done!
    Done!
    0C579CE2-E910-4B3D-B168-F8B2D57EAB40.jpeg
    Served with a bit of cheese and crackers.
    Served with a bit of cheese and crackers.
    Staff note (gir bot) :

    Nicole Alderman approved this submission.
    Note: I hereby certify that this badge bit is complete!

     
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    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.

    PXL_20211029_194149312.jpg
    saute onions
    saute onions
    PXL_20211029_194154306.jpg
    cutting carrots
    cutting carrots
    PXL_20211029_194800907.jpg
    cutting apples
    cutting apples
    PXL_20211029_194803789.jpg
    more saute
    more saute
    PXL_20211029_200643088.jpg
    more saute with spices added
    more saute with spices added
    PXL_20211029_202715859.jpg
    blending squash and vegetables
    blending squash and vegetables
    PXL_20211029_203426925.jpg
    final soup ended up feeding 10
    final soup ended up feeding 10
    PXL_20211029_192030676.jpg
    roasted squash
    roasted squash
    Staff note (gir bot) :

    Christopher Weeks approved this submission.
    Note: Yum!

     
    master pollinator
    Posts: 858
    Location: Surrey, UK to Singapore to New Jersey
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    Approved BB 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



    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



    Staff note (gir bot) :

    Christopher Weeks approved this submission.
    Note: Looking good!

     
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    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.
    0CF14371-B0FC-424F-8C44-0AD6F60CDB63.jpeg
    Raw veggies, rubbed in chicken fat and seasoned with Thai curry powder
    Raw veggies, rubbed in chicken fat and seasoned with Thai curry powder
    B678B4F2-FFC8-496C-9CB4-0C301DA3345E.jpeg
    Roasted veggies
    Roasted veggies
    78BBDE65-FBCC-49F6-AA93-78B898F82FF4.jpeg
    Veggies in a pot with homemade chicken stock
    Veggies in a pot with homemade chicken stock
    EAA533BF-6FB2-4649-B551-79D2A8330414.jpeg
    Blending the soup
    Blending the soup
    46F35884-FFF0-4D7B-A77E-3BDD31189BC9.jpeg
    Smooooooth
    Smooooooth
    7CC58794-657C-4FB1-AE9E-3E7D9E5BE81F.jpeg
    One serving, topped with croutons from stale bread, a dollop of yogurt, and some extra curry powder
    One serving, topped with croutons from stale bread, a dollop of yogurt, and some extra curry powder
    EFAD11CA-F5A4-4DC6-9278-08CF7BBB9197.jpeg
    Leftovers, frozen in cubes and stored in the freezer
    Leftovers, frozen in cubes and stored in the freezer
    Staff note (gir bot) :

    Christopher Weeks approved this submission.

     
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