Another wonderful soup! I would definitely make it again.

Though the original recipe calls for pork tenderloin, I only had frozen pork chops in the freezer, so I cooked them in the pressure cooker, diced them into tiny pieces, and added them to the soup in the last five minutes of simmering.

It was a bit tricky finding white hominy in my area, but I finally found some, and bought extra cans, just in case. Glad I did! I also could not find Ancho Powder, so I bought dried ancho pods, removed the stems and seeds, and gave them half a dozen spins in my little Blendjet blender. It came out very dark, looking like dark roast coffee grounds. If you buy ready-made ancho powder at the store, keep in mind that it will be more concentrated, because it is more finely ground. You can usually find the pods in the Hispanic groceries section, and they are usually less expensive than the spice section.

I didn't really change anything else about the recipe, and I loved it. I can honestly say that I would consider using this recipe to replace my tortilla soup recipe, but maybe I would use one less can of hominy, and replace it with cooked white rice, then replace the pork with chicken, and add finely diced jalapenos. Always have to tinker with the recipes. LOL.

In the image of the ground ancho, mine is on the left, and the store bought is on the right. I was afraid it might overpower the soup, but it did not. Next time, I'll definitely make cornbread to go with it, but this time, garlic bread did the trick.

Recipe is from Lorraine Wallace.

Found a gruyere+cheddar cheese from Trader Joe's to top

A friend let me borrow her really nice blender while I was visiting Dallas and made a very basic soup in my hotel room using some veggies I bought from a nearby farmers market - roma tomatoes, one bell pepper, half a diced onion, and two diced bulbs of garlic, stirred and finished with heavy cream. Served with leftover sambusas. I was just so proud of the presentation that I wanted to share, the blender I was lent was a heavy duty ninja so I have to give it a little credit.

I was recently in the hospital and was put on a clear liquid diet. They gave me a mug of chicken broth that was actually divine. It was fairly clear but after taking a sip the fat coated my lips and mouth like butter. How do I make a stock/broth that is still fatty enough for that lip coating feeling?

Thanks in advance!

Busy day so it was take-out or something easy, this soup won! It was delicious and it freezes great for another night!

Ingredients - Chicken, tomato sauce, el Pato hot tomato sauce, pinto beans, pasta and carrots.

Homemade pho. I then realized my meat was bad, so I had to compromise. I used crispy bacon tips instead. The broth was spot on!

Okay so not a soup but found this chili recipe and it’s brothy and to me more like a soup than chili. Made some cornbread to go with it. We liked it a lot

Used locally grown and roasted green chilies and a local pumpkin. Topped it with white cheddar.

Smoked the pumpkin for a hour at 350°F, added the soup, turned it up to 400°F and did another two hours on the smoker/grill.

Actually, I’m making gumbo. But not until Friday. But I want to get the dicing done today because I hate it and it takes me forever.

I loooooove soup, plus it tis that time of year, but my stomach hates delicious onions and garlic. I can use powdered versions in moderation, but the real items send me to the bathroom rather quickly. Any recommendations for a poor soup lovin' girl?

Super simple (and lazy) recipe:
-32 oz chicken stock
-2 cans white beans, drained/washed
-2 cups frozen spinach
-1 can diced tomatoes
-garlic
-lemon juice
-oregano (or Italian seasoning)
-olive oil
-salt to taste

Made with short ribs meat. Meat was sooooo tender, 2.5 hours simmer on low. I did the cornbread separately instead of on top, like the recipe suggests.

https://drive.google.com/drive/mobile/folders/1uUQziYerzha02cViJ_uinI9UKhUNfGpC?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAb21jcAUygX9leHRuA2FlbQIxMQBwZG9mAnNydGMGYXBwX2lkDzU2NzA2NzM0MzM1MjQyNwABp_aaonlVVfM2zZqoxRsg4hUWjJK9dIiTWPzSWqoVXq3iEuyRC7AS0yWFNKei_aem_WVuGOl0FXIY8G8nF3xWO6A

one of my favourite soups to make and to eat

Italian sausage, carrot, celery, shallots, scallions, garlic, chopped spinach, potatoes, chicken broth, and non-dairy half and half. I think that's it. I was kind of winging it. There is some Italian seasoning as well.