Looking for hearty, meal-in-one soup recipes

[kickingandscreaming]

I'm so tired lately that I don't even feel like cooking.  And I'm really sick of forcing protein foods to keep my albumin up.  What works best for me is to make large vats of soup and freeze it for meals when I don't have the energy or interest to cook from scratch.  I like very thick hearty soups-- especially as the weather cools down.  Soups that are a meal in a bowl complete with meat, veggies and perhaps something a bit starchy to make it filling.

Any suggestions?

[Zach]

How about my chili:

Zach's Chunky Chili
http://ihatedialysis.com/forum/index.php?topic=11916.0

25 grams of protein per serving.

 

PS: The recipe is on the bottom of page 4 when you are signed-on.

[kickingandscreaming]

Thanks for the reminder, Zach.

[Charlie B53]

I made a hearty soup the other day, sort of like the Orka Savory that StepMom made when I was a kid.   Neighbor Lady and I traded.  My Wife had brought home a large flat of Roma tomatos, I gave a bunch away as I didn't want them to go to waste and no way would we have used near that many.   Carol had just scored on a huge bag of fresh okra from one of her friends so it made for a good exchange.

Since I never learned how to cook small I started straight off with the big pan, I don't know the size but at least 10 or 12 quarts.

2 or 3 large onions, cut/chopped to bite size, yellow or white
Bell peppers if you like them, cut to size
2 lbs burger, whatever grind you prefer, if very low fat it may be wise to add a bit of oil to reduce sticking during browning
Lemon zest, pepper, salt to taste

Saute all until the berger is browned and onions/peppers are tender

Cut okra into bit size pieces and add to the pot.  Since I had a bunch I used it all.  More than a large double handed bunch.

Cut fresh firm tomatos to bite size and add.  Since I had plenty of fresh Roma's I used about 10
Add corn and green beans, a can each or small bags of frozen.  You will have to add enough water to just cover the whole amount.   Cover and simmer until tender.

Add a couple of cans of smashed or diced tomatoes.
Cut a large potato and a moderate sized sweet potato to bite size and add.  Cover and continue to simmer to almost done.

Add a palm full of rice, whatever type you prefer.
Add a can or bag of peas.
Make sure it stays covered with water as the rice will absorb some.  You are free to adjust the water to make the soup as thick or thin as you prefer.

The beauty of a recipe like this is you can adjust the type and amount of vegetable to your preference.  Sometimes I grab a bag of frozen vegetable mix that has most everything including lima beans.  I've been known to add leftover broccoli and cauliflower.  Soup can have most any bean and vegetable added, they are all good.

Many people refuse to touch okra as it is slimy during cutting and handling, but it cooks up just fine in soup, falling apart almost unrecognizable yet adding those little tender white seeds and a bunch of fiber from the pods.

If may be a good idea for me to copy and paste this into the Recipe section so anyone can easily find it again.



I use recipes as a guide, often adding or leaving out things to make it more to our tastes.

[Charlie B53]

D'oh! Further proof I can be stupid.  I didn't realize we ARE in the food section.  LOL

[kickingandscreaming]

If may be a good idea for me to copy and paste this into the Recipe section so anyone can easily find it again.

Thanks. Still wouldn't be a bad idea to give the soup its own post.  Much easier to find that way.

[jmintuck]

D'oh! Further proof I can be stupid.  I didn't realize we ARE in the food section.  LOL

Not related, really, but your "D'oh!" is what I even say all the time. I had the tomato soup funeral today by BARELY tasting barely a 1/2 TEA spoonful, approx. I felt a little sad, but wanted to jog my memory for a sec or two. Said goodbye to the soup.