I don't really name the soups. They're usually chicken potato soup as a base, then "whatever I threw in there". Sometimes it's tomato paste as the base flavor though.
this post was submitted on 28 Oct 2025
39 points (95.3% liked)
Asklemmy
51402 readers
1021 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 6 years ago
MODERATORS
Hatch Green Chile Pepper Soup. It's cheap, fabulous and spicy. The Hatch green chilis are the star of course, but it also has pork, bouillon, diced tomatoes/tomato paste, lime juice, and spices.
That sounds good. Iโll like to try it, would you share the recipe?
Sure thing.
1 lb pork shoulder
32 oz water
4 tsp chicken bouillon granules
1 can (14oz) petite diced tomatoes
1 cup of roasted/peeled hatch peppers diced (or 1 cup prepackaged/canned diced)
2 Tbs fresh lime juice
1 tsp tomato paste
1/2 tsp ground pepper
1/4 tsp each paprika, garlic powder, onion powder and cumin
2 Tbs corn starch/2 Tbs water slurry
Directions: Cube pork into 1" cubes and add to deep soup pan over a burner on high. Allow pork to cook through on high heat, allowing it to carmelize and render out a good percentage of the fat (remove rendered fat or leave it in for as decadent as you like it). Deglaze with about 1/4 cup of the water and scrape well to get all the bits loose. Add the rest of the ingredients (except the corn starch/water slurry). Bring everything to a boil, then turn heat to medium/low. Simmer for one hour, until the pork chunks break down. Use a masher to stringify the pork and distribute it throughout. Add 2 tbs corn starch/2 tbs water slurry to boiling mixture at the end and stir to thicken. Allow to cook uncovered for 15 more minutes.
Edit: Finished product looks like this. Apologies in advance for the American measures, lol.
Wild mushroom and grouse cream soup. Because I found a bunch of black morels, my buddy shot a grouse, and my other friend brought cream.
Also onion, garlic, herbs, and I started with a roux to thicken it.
IDK if it counts as "soup" but make a cup of oatmeal (1 cup oats 2 cups water) in an instant pot, then stir in a packet of TJ "Indian Fare" Jaipur Vegetables. Yum, you get a big bowl of tasty spicy glop that is at edible temperature right away, because you stirred in 10 oz of room temperature stuff into around 20 oz of near boiling stuff and it averages out.
It sounds weird but like 4:1:1 oats, wheat gluten, and wheat bran is a really easy way to double the fiber and protein. That's more for a raisin cinnamon green apple kind of thing no idea how it would go with weird vegetables
I think technically that counts as gruel. Don't get me wrong, though, I'm all in favor of gruel, and the kind of thing your doing, but it's a fun word to use.
I sometimes do something like this too, cooking oatmeal with extra water, some Better then Bouillon, some chopped onion, carrot or whatever vegetables I have handy. Maybe hot sauce or whatever spices I'm feeling. I haven't done this in a while, thanks for reminding me, we're getting into good weather for this kind of thing!
I made my own yogurt once, does that count?
No I'm not even joking, I literally made yogurt.
Well aware, I have a pressure cooker now, I saw the light several years ago.
No, that was the microbes' work. Do better
"Delicious soup is made by combining different ingredients." - Xi Jinping
I didn't even heat the yogurt, I just left it on top of my microwave for like a week while I went to work. Yeah I know, you're supposed to heat the stuff up to like 160โฐF or something like that, but I basically just left it at 'room' temperature of around 90โฐF for like a week.
And yes it worked haha!
Nice yeah you can make sour cream and stuff the old school way, never tried it. I don't trust whatever yeasts n whatnot would be in the air around here not to spoil it
Cubed pork, daikon radish, shaved carrot, and napa cabbage in a miso-based broth. Oh, and as much ginger in there as you like.
Nice for when I feel like a soup with no starches. My other soups usually have rice, beans, noodles, or potato.
I make a "me" soup every time I take a bath.
I'll be honest, none were good enough to name.
I have a white chicken chili and a potato soup I use to make when the weather got cold.
I made up a soup with spicy Italian sausage and spinach and you top it with grated Romano and it's my wife's favorite soup now.
Next time add cheese tortellini ๐
Not homemade sourdough garlic bread?
Spinach or herb stews are good husbandslop make her some ghormeh sabzi
That looks phenomenal. Need to find dried limes.
The limes seem like they're hard to find but every Persian cuisine grocery has it. It's incredibly easy to farm thousands of husband points with this, perhaps too easy.
Oh sure, I'll just stop by one of the several Persian cuisine groceries on my block.
But no actually there's a place a couple miles up I think I can find them, they had mahleb
They're in every country if you are in an urban area I swear! They have too many highly educated diaspora Iranians not to have those limes within a few miles
Oh yeah, I could ask any of my Iranian colleagues. Which actually exist this time.
Not so much invented as altered, I learned sometime ago that 15 bean soup can be taken up a notch. Instead of using ground sausage use a link sausage cutting it into slices before you throw it into the soup. So much better. Especially the texture. Also always use fire roasted tomatoes.
Tomato mushroom
Healthy slop
Start by sauteing a mirepoix. If you're doing meat or mushrooms, saute those until browned as well. Then anything healthy goes in the slow cooker with some stock until it's slop. If it's something that gets sweeter when roasted, it's roasted first. I season it with a bay leaf, mushroom powder, onion/garlic salt, black pepper, and whatever works for the protein. I like my soups/stews very earthy and comforting, with healthy slop ending up being like a non-acidic borscht or thicker chankonabe.
Good to write down the ratios when you do this, it can create new Established Unofficial Soups
Refried beans mixed with Fritos. Really thick but good
Doubt I'm the first to figure this out, but putting broccoli in instant ramen. I like the texture of softboiled broccoli and it soaks up the salt from the broth.
Definitely don't just put raw broccoli in your bowl and pour boiling water on top of it though, that will barely even cook it let alone make it soft. You need to boil it properly in a pot which will also make the noodles taste better. At least put cold water in your bowl and microwave boil it.
Parboiled and sauteed broccoli is basically the greatest food on earth
Also for the ramen check this out player https://share.temu.com/U6ZSfRHQISC (topsun seafood vegetable mix)
Look at the protein and fiber in this stuff! It's also DELICIOUS
Most of my soups are of the Clear Out the Refrigerator variety, so all are inventions in a way, I guess.
But recently made a dal with red lentils, coconut milk, Hong Tsoi, and Berebere and wow it was good.
Chicken salad soup. Which is chicken nuggets from the Costco orange chicken in a bowl with ranch dressing.
Soup is a drink.
You literally serve it in a cup sometimes.
By this logic some laundry machines make soup. Make it make sense! Yikes! Deeply unserious! Do better!