FoodDrink Soups

Whenever you make soup, always use soft water and be careful to proportion the quantity of water to that of the meat. Use a little less than a quart of water per pound of meat -this is a good rule for common soups. To make richer soups simply use a little less water.

Making the stock that is used in soup is the most important part of the soup making processes. Generally the soup and stock may be regarded, as one and the same. Keep in mind, however, that whenever reference is made to the making of soup, this means the making of stock as well.

Before you actually start making the soup, the nature of the ingredients you will be using should be well understood.

Almost every kind of meat including beef, lamb, game, veal, poultry and mutton, is used for making soup. When soup stock is made from these meats, they may be cooked separately or as a combination. For instance, mutton used by itself makes for a very strongly flavored soup. It is not unusual to therefore combine this kind of meat with other meats with a less distinctive flavor. On the other hand, veal alone does not add a strong enough flavor, so it must be combined with other meats such as lamb, fowl, game, or some other stronger flavored meat.

You mat prefer certain cuts of meats to others in the making of soup because of the difference in their texture. The tender cuts of meat do not produce a strong enough flavor. They are also more expensive!

The tougher cuts of meat, which come from the muscles that the animal uses constantly grows tough and hard, are usually cheaper. They are also more suitable because they make for the best soup.

The shins, the shanks, the lower part of the round, the neck, the flank, the shoulder, the tail and the brisket are best adapted to soup making. Stock made from one of these cuts will be improved if a small amount of the fat of the meat is cooked with it. Excess fat that remains after cooking should be carefully removed to avoid soup that is too greasy.

If you are looking for an easy soup recipe, one calling for fish, a white variety should be selected. You may use the head and trimmings, but these alone aren't sufficient because soup requires some solid pieces of meat. The same is true of meat bones. They are valuable only when they are used with meat. An equal proportion of meat and bone are required for the best stock.

For More Soup Recipe Ideas Visit Us at Easy Soup Recipes

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Another of the many Korean soups is ox tail soup. I honestly have no idea who came up with an ox tail soup recipe, but it is incredibly delicious. The recipe is simple as well and doesn't call for many ingredients that you would never normally use in regular cooking. There is also a recipe for a dipping sauce you would use for the ox. Here is how to make Ox Tail Soup.

Here are the ingredients that you will need. For the ox tail soup, you will need: ox tails(if you can't find ox tails in an American market, Korean markets will have them for sure), water, ginger, and salt. For the dipping sauce, you will need: soy sauce, sesame oil, sesame seeds, black pepper, spring onions, garlic, and ginger.

First things first, we will need to prepare the ox tails. When you buys ox tails, they will usually be chopped into large chunks already. If not, simple get a large kitchen knife, find the area where the joint is, and cut it at the joints.
Now, grab a pot and add water, ginger and salt along with the ox tails and bring it to a boil. After 5 minutes, drop the heat to a simmer and continue cooking until the ox meat becomes really tender and looks like it will fall off the bone.

While waiting for the ox tail soup to finish cooking, we will work on the dipping sauce for the ox tail. Take the soy sauce, add a little bit of sesame oil, and mix in a bit of the remaining ingredients and mix well. The soup, if cooked without using a pressure cooker, will take a couple of hours so you will have some time to wait. During this time, you can either prepare other dishes for your table or take a little break.

Teach your friends how to make this delicious dish today.

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This is another Korean soup dish that involves cucumbers. This dish is an incredibly easy dish. My family over in Korea likes to make this dish when they're in a sudden mood for something cold. It is many times a replacement for ice cream for my family because it is healthier for you and much cheaper than ice cream. Here is how to make chilled cucumber soup.

There are not many ingredients that you will need to make chilled cucumber soup. Here are the ingredients that you will need: a couple of large cucumbers, water, vinegar, Korean chili pepper powder, sugar, and ice.
To prepare to make the chilled cucumber soup, first you will have to finely chop the cucumbers. Leave the cucumbers alone for now.

Now it's time to make the soup of the cucumber soup. Get a good sized bowl of water, add a little bit of vinegar, and add some sugar and Korean chili pepper powder to it. You can also get a pack of the soup at a Korean market, have it frozen, and take it out whenever you need it.

Now, whenever someone wants something refreshing but something more than just ice cream, you can just take out the soup and serve it.

Although cucumber soup is preferred during the summer time, you can actually enjoy it any time, even in the winter.

You can teach your friends how to make this delicious soup today. It's incredibly simple to make and easy to serve to others.

TVLesson.com is a community educational based for all users. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community's needs. Join us and share your own wisdom and know-how by uploading your videos. Many lessons can be found in variety of channels. Sharing lessons can be a great way to connect in community and to increase knowledge. All lessons are carefully hand-selected and filtered to provide the best instructional videos.

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Soup is one of those foods that has been around for centuries, ever since humans could put a pot over a fire. It's a great way to add whatever ingredients you have to that free "universal solvent" water, in order to draw out flavors and healing qualities, and make a large meal to share with friends or family. What an excellent food! Inexpensive, made from what you have on hand, nutritious and goes a long way.

Canned and Packaged Convenience
Ever since the industrial revolution, when machinery made man's/woman's life easier,
soup has been coming to us in cans and packages, as have other things. Quick and easy to prepare as getting out the electric can opener, and putting into the microwave, it's been the staple in the pantry of the elderly, busy moms, singles, anyone in a hurry or with their hands full. This has added much convenience to our lives, but the question is, has it added to our health and well-being?

Fresher Food, Better Nutrition
I won't bash canned or packaged soups, because they do have their place, probably a much better choice than commercially fried, fast foods. I've had canned and packaged soups that are tasty, enjoyable and surely nutritious. However, let's begin with basic common sense that tells us the fresher our food, the more likely it is to retain most of the nutrition, meant to get into our body. When we make soup at home we can include many wonderful ingredients that add to the nutritional impact the soup has on our entire picture of health.

Ancient Herbs and Spices Protective
Herbs and spices used for literally thousands of years in ancient cultures going back to ancient Hindu, Greek, Roman and Biblical times have tremendous healing properties, now demonstrated through research to be truly protective against colds, flu, diseases such as cancer and heart disease, even to the point of being regenerative.

Natural Organic Ingredients
When we can buy organic ingredients freshly grown in our area, add these herbs and spices, soaked beans (more digestible), unusual grains that contain a full complex of amino acids, let this simmer on the stove, filling our home with its aroma, we discover there is no question that homemade soup is an enriching edition to a healthy lifestyle.

Getting "Hooked" on Homemade
Once we try it we just might get "hooked" as we find it's easier than we think to throw a few healthy fresh foods into a pot with some water and let it simmer till done. We just might start hearing around the house, "Where's my bowl and spoon?"

Cary Ellis, healthy diet and lifestyle expert is author of Vegan/Vegetarian Super Immunity Soup Recipes. Follow regular health tips at her healthy diet blog and find her free soup recipes and videos at her healthy lifestyle site

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Once you discover how tasty and easy to prepare homemade soups are, you'll never eat canned soup again. Most canned soup is overcooked and generally seasoned with too much salt and not much else - relying mostly on bones and meat for flavor. When you get the taste of a delicious broth simmered with natural herbs and spices, and made amazingly enough without meat or bones, you won't be able to live without it. Yum Yum.

How to Cook Soup
Making a pot of soup is really as simple as filling a soup pot up with good water, throwing in some herbs, spices and roots such as onions, garlic and ginger (possibly sautéing them first), letting it simmer away on the stove as you go about your business. Making soup in a crock pot gives you the option to leave it cooking while you're away at work and come home to an amazing smell permeating the air, waiting for you to get out the bowls and spoons.

Healthy Quick Recipes are Easy to Make
You'll gradually add items based on how long they take to cook, which might include carrots and potatoes, or pre-soaked beans and rice for longer cooking times, or spinach, parsley and cilantro at the end for just a few minutes to wilt them, but not cook. At this time you might also add a little oil such as olive or coconut oil to broaden out the flavors of the soup and make nutrients from the spices more available for assimilation.

Easy Recipes Vegetarian Style
Final additions will be some special items that help create a more tasty broth such as soy sauce, miso or umeboshi vinegar. You may not have used these much, but they are readily available and can give that heartiness of taste that other meatless soups lack; often people find it surprising how really good what vegetarians eat is.

Before You Can Say, "Where's my bowl?"
Some soups rather than having to cook all day will just take 5-10 minutes, as long as it takes water to boil, with a few quick cooking noodles and some frozen or light veggies that need just a couple of minutes to be ready to serve up with the seasonings you've added. This is a great place to start when learning how to cook soup.

Voilå! Couldn't be easier...and like I said, you'll never want canned soup again!

Cary Ellis, healthy diet and lifestyle expert is author of Vegan/Vegetarian Super Immunity Soup Recipes. Follow regular health tips at her healthy diet blog and find her free soup recipes and videos at her healthy lifestyle site

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Let's solve this mystery once and for all. Don't let those gourmets fool you. It really doesn't take a lot of fancy cookware or specialty items to make soup. In fact soup is ideal everyday fare, simple to make, and accessible to ANY budget. Have you ever heard of Stone Soup? It's a wonderful story that tells how simple soup really is. In fact soup evolved as a catch-all for leftover bits of this and that. Now you can get pretty fancy if you want to with soup - but we're going to stick to the simple stuff here - everyday fare for everyday folks.

Pots and Pans
You could get away with just one good sized soup pot (6-8 quart). Of course stainless steel is best or even cast iron will do. You want to stay away from pans containing aluminum or teflon as they've been associated with the development of Alzheimers and other brain disorders. I'd say the full extent of pots I use for soup includes a small pot (2 quart) for quick noodle soups or a roux, a medium pot 4 1/2 quart, and a large pot 6 quart - depending on who's coming to dinner, how much my ingredients will swell, and if I'm cooking for a week or a day; a skillet for sautéing (but you could do it right in the pot and keep all the yummy flavors in one place).

A crock pot is great to have for those long winter days if you have to go to work or go ski or "board the rad pow", and want to have a pot of soup when you get home. I've broken crock pots and readily picked up a new one at the thrift store! So budget shouldn't be a limiting factor here...after all, it's reuse before recycle, right?

Cutting Gear
Have you ever noticed, you can have a drawer full of knives, but you always grab that favorite one? All the years I've been food preparing and cooking (and it's been many) I still have my favorite knife that has gone with me everywhere. You need something good to cut veggies without it being too much work. It may be a paring knife for you or something bigger. Just always be very careful and use a knife you're comfortable with. I have one paring knife I like, on medium serrated, and a large that I adore (family heirloom) that I always have to watch my fingers with and pay attention, but I love how it cuts up my veggies for soup and salads.

Bottom line - use a knife you like, sharpen now and then, pay close attention when cutting!

Refrigerator - Produce
We are so lucky to have refrigeration, provides many options for keeping and enjoying a wide variety of produce. The baseline of my soups always begin with the many varieties of onions, potatoes, garlic, ginger and carrots. Some of these may not need to be refrigerated based on your climate and home temperature. See how they are stored at the market and do something similar.

Among the greens I always bring home cilantro, parsley and spinach; I love having them in something every day. Beyond these basics you can get into the fancier veggies such as mushrooms, kale, collards, squash, cabbages (several kinds), tomatoes, parsnips, turnips, beets...and more...

Pantry - Grains, Beans, Pasta, Herbs, Oil, Spices
In your pantry keep a supply of the Super Immunity herbs and spices you like best. I order mine by the pound through my local co-op - you'll have to figure out your best resources and use those. Most health food stores have a good bulk herb and spices section (fresher and better on cost/environment than small jars).

Get yourself a supply of beans and grains you like. Rice, quinoa and amaranth are some of my favorite grains to add to soup. I've found most dry beans even at the supermarket will sprout when soaked, so you can use those, or go to the natural food store and get organic (better for you and the Earth). Lentils, black beans (same benefits as red wine), and pintos are some of our favorites around here; we always soak at least 12 hours to start the sprouting process, drain the water (important), then add fresh water and cook 6-8 hrs to make a great soup, with greatly reduced digestive stress.

Keep some noodles in your pantry - rice noodles are a nice way to stay away from wheat which many people are allergic to (because there's so much of it in our culture). But find whatever you like among the smaller sized pastas, and keep them around for quick soups. Even the ramen packets without msg, can be used as a base and add fresh veggies, for healthy 'fast food'.

Olive oil and natural soy sauce will get you started on a good soup base and you can expand your seasonings from there as you learn about additional ingredients such as miso and Umeboshi plum vinegar.

Well, if you start out by stocking your kitchen as described above, you'll be well-prepared to make yourself quite a few pots of soup. Now take action, keep learning, discover what you like, and feed yourself and those you love in a way that protects their health and immunity.

Cary Ellis, healthy diet and lifestyle expert is author of Vegan/Vegetarian Super Immunity Soup Recipes. Follow regular health tips at her healthy diet blog and find her free soup recipes and videos at her healthy lifestyle site

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Soup is versatile, filling, and delicious. And you won't have to spend all day in the kitchen. Here are three recipes for soups that can be ready in 30 minutes and are hearty enough to serve as an entree.

Fiesta Corn and Tomato Chicken Soup.

Chop an onion, green pepper, and red pepper into 1/2 chunks. Saute in a couple of tablespoons of virgin olive oil for about 5 minutes, over medium heat, until translucent and tender but not brown. Add two cloves of crushed garlic, a teaspoon each of cumin and dried oregano, and 1/2 teaspoon of cayenne pepper. If you like spicy food increase the cayenne pepper. Slice two boneless, skinless chicken breasts into 1/2 inch slices, add to the pan. Saute a minute or two more.

Add 2 cups of frozen corn kernels, fresh can be used as well. Sauteing brings out the sweetness of the corn and enhances its flavor. While the corn is cooking, roughly chop 2 large tomatoes. Add to the pan with 4 cups of good chicken broth. Let the soup simmer for 20 minutes for the flavors to meld. Serve with restaurant style corn chips and a squeeze of lime. Add a salad of sliced cucumbers and jicama tossed with lime juice, fresh cilantro and salt and pepper.

Oriental Shrimp with Noodle Soup
Chop two bunches of scallions (green onions), reserve about 1/2 cup for garnish. Crush 3 cloves of garlic, finely chop about 1/2 teaspoon of fresh ginger, add more if you like the flavor of ginger. Slice 4 ounces of mushrooms. Saute over medium heat until the scallions are soft. Add a pound of medium size shelled and de veined shrimp. Cook until the shrimp turns pink. Add 4 cups of chicken broth, one tablespoon of soy sauce, and enough rice noodles to serve 4. Simmer until noodles are cooked per packaged directions. At the very end of the cooking right before you're ready to serve the soup add a small package of fresh spinach. The spinach should just be wilted. Garnish each serving with the reserved green onions.

Easy Pork and Winter Vegetable Soup
Saute a chopped onion and two stalks of chopped celery in a few tablespoons of cooking oil for 3 or 4 minutes. Add 3 boneless pork chops that have been cut into bite size pieces. Add your favorite winter vegetables cut in bites size chunks. Try baby carrots, acorn squash, turnips, rutabagas, sweet potatoes, parsnips. Add 1 bottle of beer and 3 cups of chicken stock. Simmer until veggies are cooked about 20 minutes. Serve with crusty bread.

Try these healthy, quick and delicious soups for your supper.

Dee Power is the author of several nonfiction books. She loves to eat and to cook Healthy Food Recipes Her hobbies include easy gardening, jewelry and reading.

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Soup is nutritious for moms during pregnancy, after birth or for baby going to solid at six months. Soup can be taken as an appetizer to stimulate the appetite or as a main course if one is not feeling well.

Soup should be made attractive and delicious to appeal to our appetite. It should not be oily or insipid in taste. It should be served in an appropriate quantity, not too big a bowl.

Here are some recipes of nutritious soup:

BROTHS are thin soup made from clear stock. You may use chicken bones, fish bones or any other meat bones for the stock. You may add vegetables; grains; slices of fish or meat to have them as complete meals.

CREAM SOUPS have thin cream sauce added and are highly nutritious. You may use milk for the cream. We normally add vegetables, meat, fish or grains.

BISQUE are thick, rich soups made from shell fish, particularly shrimps, crabs, etc. Sometimes vegetables are used.

CHOWDERS are soups made from sea food. Vegetables and crackers are generally added to thicken the soup.

PUREES are soups made from boiling any food till soft and then straining it to form a pulp. You may add vegetables or potatoes. A puree should be as smooth as thick cream.

You may add cloves, pepper, basil leaf, sage, thyme, mint or rosemary as flavors.

To thicken soups you can add plain flour, browned flour, corn starch and arrowroot flour. You should add cold water and stir the mixture well before adding slowly to the hot boiling soup. Remember to keep stirring to prevent lumps occurring. Stop when the correct thickness is achieved.
You can use rice, barley, oatmeal, noodles, tapioca, sago and macaroni. Crush the macaroni to small pieces and cook till very soft and starchy.

My children and all those who have gone through my method have done well and are successful adults. You may get more information on how to have smarter,well bred babies through http://www.smartbabiestoo.com

From Pat Lee - The baby expert who provides valuable baby information at http://www.baby.pateplace.com

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