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OT: 5 more pints of soup to the freezer!
Comments
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Looks good. Can you share the recipe?
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Yum Yum, you must have one of the good vac sealers.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Jeronamo said:Looks good. Can you share the recipe?
GOURMET VEGETABLE CHEESE SOUP
1.5 quart water
3 medium potatoes, peeled and diced
1 small onion, chopped
2 T parsley flakes
3 cubes chicken bouillon
.5 T ground black pepper
11.5 oz bag of Birdseye Steamfresh mixed vegetables (dice the big chunks of carrots and green beans!)
2 cans cream of chicken soup
1 pound Velveeta cheese
In a Dutch oven combine water, potatoes, onion, parsley, bouillon and pepper and cook until tender. Add frozen mixed vegetables and cook until tender again. Turn off heat and add cream of chicken soup and Velveeta, cut into chunks. On low heat stir often until cheese is thoroughly melted.
I freeze it into pint quantities as we enjoy a cup of this before a nice meal. RRP
Recipe is adapted from one by Vi Jenn, Peoria, IlRe-gasketing America one yard at a time. -
SWVABeanCounter said:Yum Yum, you must have one of the good vac sealers.Re-gasketing America one yard at a time.
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Ahh that's how you do it - Thanks for the tip. I was wondering how you sealed the bad without the soup going everywhere. Will be doing this sometime when I make soup.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
RRP said:SWVABeanCounter said:Yum Yum, you must have one of the good vac sealers.Ah, that's my problem, I usually leave them overnight in the freezer. Thanks for pointing that out.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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must be something with her age class....cream of chicken
) my grandmothers veggie soup recipes always start with a pork bone
looks like a good recipe
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Thanks for the tip on how you vac your soup. I will definitely be taking advantage of freezing soups like this. With 2 young kids, my meals need to be early and quick through the week, and this will work perfect.
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@RRP that may be the most brilliant tip I have gotten from this forum! Not a day goes by that I don't get reminded how awesome this forum is. Thanks for the soup freezing help.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Plus one on what Egghead_Daron said! Thanks @RRP.I am going to do bag up some chili sunday.Belleville, Michigan
Just burnin lump in Sumpter -
Thanks for the compliments - I like sharing tips and things that I know have worked for me. BTW when I said 3 to 4 hours in the freezer I should have qualified that saying it depends on the thickness and starting liquidity of the soup you make. For instance a clear broth soup I make from left over turkey is very delicious, but due to the heavy salt concentration it does not get really solid for 24 hours and even then I have to work fast to seal the bags. The key then is to drape the bag over the edge after manually squeezing out any visible air and use the manual seal quick!Re-gasketing America one yard at a time.
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