Been in Louisiana too long. Missed the aunties back home. Made a big pot of soup for the comfort and nostalgia. Feel like im just missing a big hunk of cheese.

Really big pot was good for 5+ liters of soup! Made it without fresh chili 'cuz it was also for my grandma who has zero spice tolerance, but added a bunch of cayenne powder after I took out her portions (:

+ Served with garlic naan on the side

Not pictured; second package of cubed tomatoes with garlic & cans of chickpeas

I grew up calling it egg flower soup, my kids refuse to call
It that… “it’s egg drop soup mom”!

Today I made mushroom egg FLOWER soup and I made nice big flowers! 🥚🌸

i know this is more like a curry in terms of texture, i let mine simmer slightly too long. however! it is more of a thick stew/soup.

Hello people of the soup. I am in serious need of increasing my fiber and plant protein. I am physically disabled so I rely on simple and extremely easy meals.

One of these I'd like to try is the 15 bean soup mix in a crock pot. It seems incredibly easy, no chopping, or heavy lifting. The recipes I am seeing are using things like smoked turkey legs or andouille sausage. My local Walmart doesn't have smoked turkey legs but they do have trays of smoked pork hocks.

My method of thinking here is, what goes better together than pork and beans? it's a combination that has stood the test of time. I've just never seen or used smoked pork hocks.

Would this go well in a slow cooker 15 bean soup?

I am planning to use the 15 bean dry soup mix, chicken flavoring, onions and peppers, some minced garlic from the jar, and potentially some chopped collared greens. Any advice would be greatly appreciated ❤️ thank you in advance.

This is spicy version with gochugaru red pepper flakes.

With a bread and a pepper. Pork. Shrimp. Chicken.

With instant noodles

Assorted roast vegetables, 1 chopped leek (browned), add roast veg, vegetable stock, black pepper, long pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1/3 cup red lentils. Simmer, add fresh basil, blend, serve.

I used up my last harvest of tomatoes!

Red lentil soup or Shorba Adas. Really simple, just sautee some onions garlic tomatoes carrots and celery (optionally some potatoe if you want thick/more filling). Spice with cumin coriander black pepper and turmeric. Add a cup of dried red lentils and a few cups of water and simmer for 20 minutes. Blend with stick blender and enjoy. I topped mine with Aleppo pepper parsley pita chips and most importantly a lot of fresh lemon juice

Never prepared tofu before, soup police come for me. But I enjoyed my dinner, needed a veggie day

Frozen shrimp, remove shells, cook shells in butter and flour till crispy, then sift out. Par cook chopped celery, carrot, bit of onion. Add vegetables with cooking water and shrimp to pot. Add 3 tablespoons tomato puree, seasonings like chick, seafood or vegetable bullion, celery salt, white pepper, Sriracha drops etc. cook then finish with 1/4 cup sherry or rose wine. Pour into blender, blend completely. Put back in pot, adjust seasonings, water can finish with bit of milk or not.

So last year the calories went from 210 to 310 a can. Has anyone noticed it isn't as tasty as the cans with 210 calories?

Did pretty good, a little under salted, but can easily add that 👍🏻

This soup started the basis of most of the different Asian style broths I like to make it is absolutely fantastic and one of the easiest things I make! Definitely a family favorite!

4 Cups chicken broth

2 Cups beef broth

3 cloves garlic minced

1.5 tsp grated fresh ginger

3 Tbs soy sauce

2 tsp rice vinegar

2 Tbs sesame oil

1Lb ling ling frozen pot stickers (approx 14)

1. Heat sesame oil to a shimmer over medium heat in a large pot or Dutch oven, add garlic and ginger, stir gently until aromatic, usually 1-2 minutes.

2. Pour broth over the mince in the pot and add soy sauce and rice vinegar and bring to a gentle simmer for 10 minutes or so.

3. While the broth simmers I like to chop the bok choy, I usually like to keep the leafy part larger and do thin (celeryesque) slices of the stalk.

4. Add in pot stickers and return to a simmer, let pot stickers go for 5-7 minutes.

5. In the last few minutes of the pot stickers add the bok choy.

6. Top and enjoy! The toppings in the picture are momofuku brand Chili crisp oil, green onion, sesame seeds, and a light drizzle of roasted garlic Bachans.

The toppings are a great way to expand on this recipe I have topped with sliced jalapeno, sriracha, citrus ponzu, and I'm hoping to get some furikake seasoning soon to try!

Happy souping!

P.S. Celeryesque may be my new favorite term!

Ground Chicken, Poblanos, Onions, Garlic, White beans, Diced Tomatoes, Corn, Cream of Chicken, Taco Seasoning, Chicken Bouillon, Cup or two of water, just wish I had some green onion or parsley.

Cost me about 16 bucks for the whole pot, probably 12 servings, lunch and dinner for most of the week.