Win a copy of Coppice Agroforestry this week in the Woodland forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • paul wheaton
  • Leigh Tate
stewards:
  • Pearl Sutton
  • r ranson
  • Mike Haasl
master gardeners:
  • Carla Burke
  • John F Dean
  • Beau Davidson
  • Nancy Reading
  • Jay Angler
gardeners:
  • L. Johnson
  • thomas rubino
  • S Rogers

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

BB Food Prep and Preservation - sand badge
 
gardener
Posts: 391
Location: Pembrokeshire, UK
292
2
dog forest garden gear fungi foraging trees building medical herbs woodworking homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
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.

     
    master pollinator
    Posts: 429
    Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
    170
    3
    forest garden trees chicken food preservation cooking fiber arts woodworking homestead ungarbage
    • Likes 3
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    Approved submission
    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!

     
    Posts: 72
    24
    • Likes 2
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    Approved submission
    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!

     
    gardener
    Posts: 1495
    Location: Hudson Valley, New York
    801
    trees bike woodworking
    • Likes 2
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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



    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!

     
    Posts: 57
    34
    • Likes 3
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    Approved submission
    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.

     
    gardener
    Posts: 1632
    Location: Japan, roughly zone 9b - wet and warm climate
    736
    kids home care trees cooking bike woodworking ungarbage
    • Likes 3
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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!

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

    ---

    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)
    Staff note (gir bot) :

    Paul Fookes approved this submission.
    Note: I certify this BB complete.

     
    Because those who mind don't matter and those who matter don't mind - Seuss. Tiny ad:
    The Garden Master Course - Full Video - Kickstarter
    https://permies.com/t/190216/Garden-Master-Full-Video-Kickstarter
    reply
      Bookmark Topic Watch Topic
    • New Topic