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Four new BEAN BASED SOUPS, the first one trailblazing because it was a taco soup recipe courtesy of @alex-of-1000-dumbasseries. 61 IN THE BAG, 39 TO GO.
I am also linking my soup planning doc because I can, and it's easier than tagging all of them individually.
Thank you, I will take these codfish words to my grave. Also, I have achieved 8 more, putting me at 77 soups. How is 70 plus 9 photos 77? I'm glad you asked.
Earlier, I forgot to include a photo of my cock-a-leekie-soup (#57) - pictured above as the first one of this set - and also I MADE TARATOR TWICE by accident so I've struck one from the record since I'm trying to make 100 soups here, not 99 and one twice.
A new bowl approaches. Bought myself some soup bowls from the 70s with goofy little geese on them for my own birthday (though I did not get them in time for my miyeok-guk), because what else is free will for. This puts me at 86. I JUST MIGHT MAKE IT? SOMEHOW?
HEY TUMBLR do you want a really good chicken noodle soup recipe???
Of course you do.
(Fair warning: I don't include measurements because I don't really use them, but also because a lot of it comes down to individual taste. I like my flavors very strong and my soups meaty; if you like different proportions, change it up!)
So. To start: chop a sweet onion and a carrot up real fine. (For carrots I like to cut them in half lengthwise - or quarters if they're really thick - and then slice them.) (Note: it doesn't HAVE to be super fine, but I'm cooking for a teenager who hates the texture of cooked onions, so I've had to get good at chopping them finely enough that he can't feel them.)
Toss them into a big pot with a couple tablespoons of butter and 1-2 drops of sesame oil. (I really do mean drops. 1-2 drops will give your soup a nice warm flavor. More than that will overpower it.) Saute until the onions are translucent and the carrot is just starting to get soft.
Add seasonings: Accent (yes, it's msg, trust me it's good), celery salt, chives, powdered sage, powdered thyme, brown sugar. (TRUST me. You don't have to add a lot - you don't want it to taste sweet - but just a little bit balancing out the savory flavors takes the broth to the next level.) Add just a little of each and notice how nice your veggies smell.
Add shredded chicken - you can use a cheap rotisserie chicken, leftover roast chicken, prepared chicken that you stuck in a slow cooker specifically for this soup, whatever. Some kind of precooked chicken, shredded up. Lots of it.
Add about half a bag of Manischewitz brand extra-wide egg noodles.
Now here's where I'm gonna stop you, because it is actually VERY IMPORTANT that you use this brand. Because here's what's gonna happen. You're gonna go to the grocery store, go to the noodle section, and see egg noodles for like a buck fifty. But not this brand. Then you're gonna go looking and find the kosher section and this brand is gonna be like three-fifty. And you're gonna think to yourself, "Why pay an extra two dollars? Why don't I just get the store brand?" Stop. That is the devil talking. The texture and flavor of these noodles is so much better, I promise you. I used to not even like egg noodles before these.
Anyway.
Add enough chicken broth/chicken stock/water with bouillon to cover everything. (I used water with Better Than Bouillon.) (You can even add extra bouillon for extra chicken flavor.) For me it was nine cups, might be different depending on exactly how much chicken and noodles you added.
Taste the broth. Add more of all the seasonings listed above until the flavor is the way you like it.
Cook until noodles and carrots are soft. I'd say don't overcook it, but honestly this soup is very forgiving; if your carrots get mushy it'll still be really good.
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Cucumber Gazpacho
Prep Time 10 minutes Total Time 10 minutes Servings 3
Ingredients
2 medium cucumbers, cut into approximately ½ inch slices
15 g (1/2 cup) fresh spinach
40 g (¼ cup) chopped white onion
2 garlic cloves
236.59 ml (1 cup) coconut milk
56 g (1/2 cup) unflavored and unsweetened vegan yogurt
29.57 ml (2 Tbsp) lemon juice
12 g (1/2 cup) fresh basil
15 g (1/4 cup) flat leaf parsley, roughly chopped
4.5 g (3/4 tsp) salt, plus more to taste
Instructions
Place all ingredients into a blender and blend until smooth.
Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
Pour into bowls and serve.
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In a medium pot, add chicken and saute in a small amount of neutral oil. Remove when cooked.
Add watermelon rind to the pot. Saute for 1 minute.
Add in chicken broth and seasonings. Adjust to taste if necessary.
To garnish - cilantro, green onion.
Notes:
06/05/2025 - Made this with chicken powder and water and IT WAS SO GOOD. So light and good for the diet. Would be interested to try this with other proteins. Could add tofu for more protein or a veggie, essentially.
Source: Adapted from - https://meetandeats.com/vietnamese-watermelon-rind-shrimp-soup/
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