Old People Love Soup
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Funny you should mention that recipe.
We were talking to someone (a waitress, maybe?) and she told us that she cooks for her father and his favorite recipe is cowboy spaghetti. I’ve never heard of it and it looks like something to try.
I might bulk it up with whole wheat or chickpea spaghetti, possibly add corn, but the base recipe looks great!
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I just went back and looked at the Taste of Home version; it has you cook the spaghetti separately.
Some of the cowboy spaghetti recipes just have you break up the uncooked spaghetti and toss it into the skillet, cooking for about 20 minutes. Bit more liquid so the spaghetti has enough to cook in...
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I'm sure you can put together the equivalent more cheaply by buying the individual components, but I'm getting lazy in my dotage.
We love this blend for a veggie soup:
I've made it as specified on the package, but lately I've been leaving out the zucchini and using some green cabbage instead.
When I first started buying it, it had alphabet pasta in it. Now it's orzo, which is still good, but I miss the little letters.
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I make a vegetarian soup about once a week or every other week. For regular soup I use the food processor to chop carrots, onions and celery to make the soup base, then add broth and main ingredients. Another fave is miso soup, which is incredibly easy…I usually add scallions, mushrooms, tofu, maybe Japanese radish.
But I also liked soup before I got “old.”
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I’ve made soup from a dried mix. The Hurst “ham bean” one.
No bueno. The big beans stay hard and the small beans turn to mush. I’ll have to try the Bobs version. His stuff is generally solid
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I make a vegetarian soup about once a week or every other week. For regular soup I use the food processor to chop carrots, onions and celery to make the soup base, then add broth and main ingredients. Another fave is miso soup, which is incredibly easy…I usually add scallions, mushrooms, tofu, maybe Japanese radish.
But I also liked soup before I got “old.”
@RealPlayer
How do you heat miso without killing the bacteria that is supposed to be in it? -
I’ve made soup from a dried mix. The Hurst “ham bean” one.
No bueno. The big beans stay hard and the small beans turn to mush. I’ll have to try the Bobs version. His stuff is generally solid
@Steve-Miller said in Old People Love Soup:
I’ve made soup from a dried mix. The Hurst “ham bean” one.
No bueno. The big beans stay hard and the small beans turn to mush. I’ll have to try the Bobs version. His stuff is generally solid
We made the 13 bean chili recipe that's on another Bob's soup mix. Came out great.
Just a note...the Bob's soup mixes don't have anything but real ingredients. No salt or seasonings, so you can really make them your own.
Some of Bob's recipes for the 13 bean mix:
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There is a localish company called Mitchell’s soup that we really love for bean soups. Their split pea soup is heavenly - it doesn’t get thick and gloppy like some do. They tell you to add ham or bacon but honestly next time I won’t bother. I usually fry an onion in the bottom of the pot as well. I’ve never been a huge soup fan but over the last couple years have gotten more into it. I turn 50 this year so perhaps I’m part of the old people phenomenon?
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Did anyone else grow up eating Riviera brand minestrone soup? My favorite growing up but none of my friends would eat it. Company went out of business years ago but I see someone has bought the name and it looks the same in the picture on the label. I’ll have to hunt it down.
It’s “San Francisco style” - nothing like regular minestrone. Very dark gravy, very thick. Very distinctive flavor and aroma. Copycat recipes make it look like a real project to scratch make but it might be worth it.
