dutchman
01-29-2006, 04:16 PM
First off let warn you I only make soups in large batches I always have my 12 quart stock pot full to the brim if not overflowing into a second stock pot. :D. I have a freezer so I try and make it worth my efforts. Today I decided to get brave and try an new from scratch soup. I'll have to report back later how it came out it's simmering now and will continue to do so for another hour or so.
Step 1: Take about 4-5 14 oz. cans of low sodium chicken broth (I stocked up at thanksgiving when they were dirt cheap) plus an equal amount of water into the stock pot and bring to a good boil. Add the following ingredients while at this stage:
2-3 dozen whole black pepper corns
A couple of good shakes of cyan pepper
Garlic powder as desired or fresh garlic minced if you have it.
About a dozen bay leaves
One medium size whole white onion cut into eighths.
Cut into proper size pieces about 3 pounds of whole white chicken breast.
2: Now comes the time for some moe goodies you can pre cook many of the individual items to cut total cooking time.
Add more cans of chicken broth and water to bring the stock pot to a little over half full. then you can add the following You will need to keep adding water at this stage as you go along.
Pearl barley. I used about 2.5 16 oz. packages of barley since I had about a half pack left over from a previous soup project. I think two would do fine barley expands a great deal as it is cooked.
One cup of uncooked black beans (one reason the soup will have to simmer a long time).
About a half dozen large carrots cut into thin diagonal slices so the come out oval shaped.
4-5 stocks of celery cut into thin slices.
Two orange (color not critical the orange were on sale) bell peppers chopped.
Two cups of uncooked long grain brown rice..
Reduce heat to a low simmer add water to almost top off the pot leave covered stir from time to time to prevent the barley and rice from sticking to the bottom of the pan and possible burning. I will add a second medium white onion to the soup about 15 minutes before I cool it for packaging since the first one added at the start will of cooked to pieces and was just used for flavor. Sneaking a peek a few minutes ago perhaps a little less barley would of been OK but that's alright I like barley.
If needed you can use some chicken boullion crystals if you need more flavor in the stock and a little salt or pepper as desired. The whole black peppers added early will still be there and give a burst of flavor if you bite into one. I've use the same basic stock fixed here but with wide egg noodles instead of the barley, rice and beans to make chicken noodle. The chicken noodle is nothing to brag about but is better than what comes out of a can. You can increase or decrease the amount of things like carrots and celery depending on how much you like those items. I like my carrots well cooked so they get added early and are cut thin. For the most part I freeze my soups into single meal packages which makes for fast and easy meals for six months to a year.. I typically get about 24 meals out of a full stock pot of soup.
Well I'll report back latter on how this one came out. Just took a look I underestimated the expansion of the barley again:). I now have a second 8 quart stock pot about two thirds full of soup and have the first one topped off again adding more chicken broth and water plus another cup of uncooked black beans. At this point I would say start with one package of barley and go from there.
Step 1: Take about 4-5 14 oz. cans of low sodium chicken broth (I stocked up at thanksgiving when they were dirt cheap) plus an equal amount of water into the stock pot and bring to a good boil. Add the following ingredients while at this stage:
2-3 dozen whole black pepper corns
A couple of good shakes of cyan pepper
Garlic powder as desired or fresh garlic minced if you have it.
About a dozen bay leaves
One medium size whole white onion cut into eighths.
Cut into proper size pieces about 3 pounds of whole white chicken breast.
2: Now comes the time for some moe goodies you can pre cook many of the individual items to cut total cooking time.
Add more cans of chicken broth and water to bring the stock pot to a little over half full. then you can add the following You will need to keep adding water at this stage as you go along.
Pearl barley. I used about 2.5 16 oz. packages of barley since I had about a half pack left over from a previous soup project. I think two would do fine barley expands a great deal as it is cooked.
One cup of uncooked black beans (one reason the soup will have to simmer a long time).
About a half dozen large carrots cut into thin diagonal slices so the come out oval shaped.
4-5 stocks of celery cut into thin slices.
Two orange (color not critical the orange were on sale) bell peppers chopped.
Two cups of uncooked long grain brown rice..
Reduce heat to a low simmer add water to almost top off the pot leave covered stir from time to time to prevent the barley and rice from sticking to the bottom of the pan and possible burning. I will add a second medium white onion to the soup about 15 minutes before I cool it for packaging since the first one added at the start will of cooked to pieces and was just used for flavor. Sneaking a peek a few minutes ago perhaps a little less barley would of been OK but that's alright I like barley.
If needed you can use some chicken boullion crystals if you need more flavor in the stock and a little salt or pepper as desired. The whole black peppers added early will still be there and give a burst of flavor if you bite into one. I've use the same basic stock fixed here but with wide egg noodles instead of the barley, rice and beans to make chicken noodle. The chicken noodle is nothing to brag about but is better than what comes out of a can. You can increase or decrease the amount of things like carrots and celery depending on how much you like those items. I like my carrots well cooked so they get added early and are cut thin. For the most part I freeze my soups into single meal packages which makes for fast and easy meals for six months to a year.. I typically get about 24 meals out of a full stock pot of soup.
Well I'll report back latter on how this one came out. Just took a look I underestimated the expansion of the barley again:). I now have a second 8 quart stock pot about two thirds full of soup and have the first one topped off again adding more chicken broth and water plus another cup of uncooked black beans. At this point I would say start with one package of barley and go from there.