• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • About Us
  • Lexicon
  • Contact Us
  • Our Store
  • ↑
  • ↓
  • ←
  • →

Balloon Juice

Come for the politics, stay for the snark.

Text STOP to opt out of updates on war plans.

Not so fun when the rabbit gets the gun, is it?

I desperately hope that, yet again, i am wrong.

There are some who say that there are too many strawmen arguments on this blog.

Rupert, come get your orange boy, you petrified old dinosaur turd.

“woke” is the new caravan.

Republicans don’t lie to be believed, they lie to be repeated.

It’s all just conspiracy shit beamed down from the mothership.

It’s a good piece. click on over. but then come back!!

Giving up is unforgivable.

At some point, the ability to learn is a factor of character, not IQ.

He really is that stupid.

You can’t attract Republican voters. You can only out organize them.

America is going up in flames. The NYTimes fawns over MAGA celebrities. No longer a real newspaper.

When they say they are pro-life, they do not mean yours.

The fundamental promise of conservatism all over the world is a return to an idealized past that never existed.

The Supreme Court cannot be allowed to become the ultimate, unaccountable arbiter of everything.

She burned that motherfucker down, and I am so here for it. Thank you, Caroline Kennedy.

I’d hate to be the candidate who lost to this guy.

Let’s bury these fuckers at the polls 2 years from now.

Books are my comfort food!

Speaking of republicans, is there a way for a political party to declare intellectual bankruptcy?

Pessimism assures that nothing of any importance will change.

Yeah, with this crowd one never knows.

Mobile Menu

  • Seattle Meet-up Post
  • 2025 Activism
  • Targeted Political Fundraising
  • Donate with Venmo, Zelle & PayPal
  • Site Feedback
  • War in Ukraine
  • Submit Photos to On the Road
  • Politics
  • On The Road
  • Open Threads
  • Topics
  • COVID-19
  • Authors
  • About Us
  • Contact Us
  • Lexicon
  • Our Store
  • Politics
  • Open Threads
  • 2025 Activism
  • Garden Chats
  • On The Road
  • Targeted Fundraising!
You are here: Home / Food & Recipes / Recipe Exchange: Soup Season

Recipe Exchange: Soup Season

by TaMara|  September 26, 20206:07 pm| 86 Comments

This post is in: Food & Recipes, Recipe Exchange, Recipes, yes, I know your recipe is always better than mine

FacebookTweetEmail

Recipe Exchange: Soup Season

JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus Foccacia recipe here)

I’ve updated the basic soup recipe for Instant Pot style cooking. For the stovetop version, click here.

It has been unseasonably warm here, but I still wanted soup. Checked the freezer and I had a cross-rib roast, that would do since there was not a secret stash of chuck roast tucked away in there. All the other ingredients were handy, so Beef and Barley soup was it.

I added a potato, diced small, just because.

Beef & Barley Vegetable Soup

  • olive oil
  • 1 lb chuck, cut into small cubes
  • 1/2 small onion, diced
  • 2 tsp crushed garlic
  • 14 oz of tomatoes (fresh or canned)
  • 8 cups of water (or water and vegetable broth**)
  • 12 oz sliced carrots (frozen ok)
  • 12 oz green beans (frozen ok)
  • 3 stalks of celery, chopped
  • 1/2 cup barley
  • 1/4 tsp cayenne
  • 1/2 tsp ground pepper
  • 1/2 to 1 tsp salt (more as desired)
  • 2 bay leaves (remove before serving)

large saucepan

Heat oil in the instant pot on the sauté setting. Sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients.  Set the pot to Soup/Stew setting and cook for 35 to 40 minutes, until barley is tender.  Use natural release method.

Serve with biscuits or cornbread.

**For vegetable broth,  I blend the tomatoes, and an additional 6 oz of carrots, 6 oz of green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup.  I like the hearty stock.

Yum.

It’s soup season, so here are a few more: Tomato Soup and Grilled Cheese,  Chicken Tortilla Soup, and Minestrone with Tiny Meatballs

FacebookTweetEmail
Previous Post: « There Will be Blood
Next Post: Late Night Dog Blogging Open Thread: ATTACK! »

Reader Interactions

86Comments

  1. 1.

    SiubhanDuinne

    September 26, 2020 at 6:18 pm

    It’s still pretty hot here (metro Atlanta), but the overnights have been cooler and I’ve been jonesing for a big baked potato. I don’t like to put much stuff on a b.p. — butter, S&P, maybe a few chopped chives, that’s it. But the potato itself has to be perfect.

  2. 2.

    Yutsano

    September 26, 2020 at 6:24 pm

    @SiubhanDuinne:  A perfectly baked potato is just… *chef’s kiss*

    But now for the real question: do you eat the skin or not?

    (Hint: there is only one right answer here…)

  3. 3.

    Mary G

    September 26, 2020 at 6:26 pm

    That sounds delicious, and I’m not that keen on soup. My housemate and I are lusting after this ridiculously expensive for what we need Ninja 9-in-1.

    It’s a floor wax! It’s a salad dressing! or however that goes

    ETA

    Third try on the botched (by me) link.

  4. 4.

    Jim, Foolish Literalist

    September 26, 2020 at 6:32 pm

    @Yutsano:  almost always

    I think I eat much more heathily in the winter because it’s so easy to get vegetables into soup, and it’s so easy to do a crock pot dump

  5. 5.

    James E Powell

    September 26, 2020 at 6:33 pm

    We’re not quite in soup season out here in Riverside County CA – high 90s and low 100s this week – but I will definitely bookmark these.

  6. 6.

    cain

    September 26, 2020 at 6:34 pm

    I made a beef stew, it was yummy – used a nice bordeaux wine. No potatoes though, I used yams instead. I’m trying to go on a keto diet – I really shouldn’t be eating red meat. Hopefully I will wean myself off of it eventually.

    I also made a delicious pound cake with coconut and almond flour and monkfruit sugar.. SO GOOD!

  7. 7.

    WereBear

    September 26, 2020 at 6:36 pm

    I surprised myself with a nice chuck & mushroom stew. I’m not usually recipe-spontaneous.

  8. 8.

    MagdaInBlack

    September 26, 2020 at 6:38 pm

    @Yutsano: Always, with extra butter =-)

  9. 9.

    Thor Heyerdahl

    September 26, 2020 at 6:39 pm

    A good cooking day today. Huevos Rancheros for brunch and Bavarian roast pork loin for dinner.

  10. 10.

    Shana

    September 26, 2020 at 6:39 pm

    I just recently got a multicooker because my 8 qt. slow cooker died. Actually the crock cracked and they don’t make replacements for that model anymore. I got rid of my smaller slow cooker, rice cooker and pressure cooker when I got the 8 qt. Zavor which I’m enjoying very much.

  11. 11.

    J R in WV

    September 26, 2020 at 6:44 pm

    I am not ashamed to admit that we had Rao’s chicken and gnocci soup the other day — I added garlic and italian herb mix and things like that — it was great. Also added some chicken broth, it was really thick. We both loved it.

  12. 12.

    J R in WV

    September 26, 2020 at 6:48 pm

    @Yutsano:

    …do you eat the skin or not?

     

    Depends upon the potato — do it not? If it’s a nice fresh potato without green tints to it, YES, with additional butter/sour cream/ cheese put into the shell of the crunchy skin.

    If it’s been in the pantry too long, then nope.

  13. 13.

    cain

    September 26, 2020 at 6:48 pm

    @J R in WV:

    That name Rao’s really cracks me up since it’s a name of indian origin. I don’t actually know if it is Italian or not.

  14. 14.

    SiubhanDuinne

    September 26, 2020 at 6:49 pm

    @Yutsano:

    But now for the real question: do you eat the skin or not?

    Are you fucking joking me? The skin is the best part! Requires a fresh slathering of butter, a fresh grind of salt and pepper, cut off a chunk, fold it in half, pop it in your mouth.

    In fact, it could be argued that the entire baked potato is merely an excuse for the skin.

  15. 15.

    Yutsano

    September 26, 2020 at 6:50 pm

    @Thor Heyerdahl:  Fuck Covid. I would start driving right now.

  16. 16.

    MagdaInBlack

    September 26, 2020 at 6:51 pm

    At some point this week I roasted grape tomatoes with garlic, so I heated them up in a sauce pan, stirred in some ricotta, and dumped it over pasta. That’s dinner, Ben ‘n’ Jerrys Americone Dream for later.

    Mark Knopfler and Chet Atkins for music tonight.

  17. 17.

    WaterGirl

    September 26, 2020 at 6:51 pm

    @J R in WV: Wow, that either gets rave reviews, or horrible ones.  Tasty!  Tasteless!  Love it!  Will never buy it again!

    crazy.

  18. 18.

    Yutsano

    September 26, 2020 at 6:53 pm

    @J R in WV:  The only potato worth baking is a big russet a day or two from the store. I usually use Yukon golds for most of my cooking but if I’m going to actually bake a potato it has to be a nice starchy russet. For me no other potato matches that perfect fluffiness.

    I will say, however, that Yukon golds have totally changed my latke game.

  19. 19.

    JaySinWA

    September 26, 2020 at 6:55 pm

    @SiubhanDuinne: I try to, but lately the potato skins have had an off taste to me in some parts at least. A bit like mold in some cases, other flavors in others. Maybe they weren’t scrubbed well enough. ETA russets at least. We haven’t had many golds or reds lately.

  20. 20.

    NotMax

    September 26, 2020 at 7:00 pm

    Tomatoes in beef barley soup? It truly is the end times.

    ;)

  21. 21.

    Benw

    September 26, 2020 at 7:02 pm

    I always use veggie broth and I find that the Better than Bouillon brand lives up to it’s name and makes a top notch stock

  22. 22.

    NotMax

    September 26, 2020 at 7:03 pm

    @J R in WV

    Yes on the skins, preferably with a generous dollop of bleu cheese dressing.

  23. 23.

    OldDave

    September 26, 2020 at 7:10 pm

    @MagdaInBlack: Mark Knopfler and Chet Atkins for music tonight.

    Isn’t Neck and Neck a great album?

  24. 24.

    MagdaInBlack

    September 26, 2020 at 7:12 pm

    @OldDave: Yes!  Im ashamed to admit I just discovered it.

  25. 25.

    Libby Spencer

    September 26, 2020 at 7:12 pm

    I wish this had been a zoodle recipe.  Somebody just gave me a big bag of it and I’ve never cooked it before.

  26. 26.

    Thor Heyerdahl

    September 26, 2020 at 7:17 pm

    @Yutsano: The Canada US border’s still closed due to COVID, but find some stretch of water boundary and you can float over some of those latkes.

  27. 27.

    M31

    September 26, 2020 at 7:19 pm

    I’ve been enjoying potato/cheddar soup lately, and it’s super easy:

    saute a large onion in bacon fat (butter or oliveoil also fine)

    peel and roughly chop 3 lb# of potatoes

    slow boil with water to cover

    mash potatoes when done, I like it chunky

    add 1/2 lb of extra sharp cheddar

    salt/pepper to taste

    if you’ve got chives or scallions or bacon to crumble on there, more power to ya

  28. 28.

    M31

    September 26, 2020 at 7:21 pm

    @Thor Heyerdahl: lol given your nym I’m imagining a novel theory of how latkes got to Polynesia

  29. 29.

    evap

    September 26, 2020 at 7:24 pm

    The potatoes in Ireland are so much better than anything you can get in the U.S.   Baked, roasted, boiled…  all wonderful.  I always sneered at boiled potatoes, but when you start with a good potato, they are amazing.    Damn, now I want some Irish potatoes.

  30. 30.

    NoraLenderbee

    September 26, 2020 at 7:24 pm

    OT: Out on a bike ride today, we passed a Dump … cheering squad. A bunch of people, not enough to be called a rally,  with giant Dump flags and signs, on bridge over Highway 17 (at the junction with Black/Bear Creek/Old Santa Cruz, for you locals). Maybe 30 people? Right here in the People’s Republic. One black woman, the rest white.

  31. 31.

    NotMax

    September 26, 2020 at 7:30 pm

    Made some Instant Pot mac ‘n’ cheese last week. Nothing out of the ordinary about that, except if I have any in stock I usually include a hefty chunk of cream cheese to it along with the other ingredients to provide, well, extra creaminess. Did not have any but did have a tub of spinach-artichoke-parmesan dip/spread which had picked up at a fire sale price at Costco so substituted a couple of heaping spoonfuls of that. Both thumbs up on the result.

  32. 32.

    NotMax

    September 26, 2020 at 7:33 pm

    @M31

    Aboard the Pommes Tiki.

    :)

  33. 33.

    The Golux

    September 26, 2020 at 7:37 pm

    I’ve been on the lookout for the perfect Portuguese Kale Soup for a while.  Ideally, it should have both white beans and potatoes, and guidance on the ideal sausage would be a plus.  We made one years ago that was perfect, but of course, did not take care to put the recipe in a place where we could find it.

    (ETA: As with any soup, the ingredient list is never cast in stone.)

  34. 34.

    Jim, Foolish Literalist

    September 26, 2020 at 7:44 pm

    @The Golux: oh, that sounds good. You had me at “beans and potatoes”. And if it has kale it’s health food! could you approximate the sausage by mixing up herbs and spices (I’m assuming) with ground pork (again, assuming…)?

  35. 35.

    Abnormal Hiker

    September 26, 2020 at 7:47 pm

    @Yutsano:
    Random factoid: Yukon Golds are wonderful but they have nothing to do with Yukon. They were developed at the University of Guelph in Ontario in the 1960s.

  36. 36.

    NotMax

    September 26, 2020 at 7:49 pm

    @The Golux

    If it’s Portuguese it’s a 99.99% surety the sausage is linguica.

  37. 37.

    No A.M.E.

    September 26, 2020 at 7:55 pm

    @J R in WV: Their pasta sauces are excellent also so I wasn’t surprised that their soups are good quality as well.  I still doctor them up though especially at this time of year with so much fresh basil and rosemary.

  38. 38.

    J R in WV

    September 26, 2020 at 8:01 pm

    @cain:

    That name Rao’s really cracks me up since it’s a name of indian origin. I don’t actually know if it is Italian or not.

    I know Rao is also an Indian name, I hired a guy named Pandit Rao many years ago. But the food is way Italian. Well done so, although I add more garlic and spices to their stuff.

  39. 39.

    Jim, Foolish Literalist

    September 26, 2020 at 8:04 pm

    @The Golux:  @NotMax: Oh, internet, is there nothing you can’t do? Linguica sausage.

  40. 40.

    J R in WV

    September 26, 2020 at 8:06 pm

    @NotMax:

    Wife would enjoy that, I’m not so much into moldy cheeses, even on purpose. My grandfather and uncles would visit relatives up in Ohio dairy country, and everyone would stop at Yoder’s dairy and pick up pounds of Swiss cheese. Big bricks of it.

    By the time it was all gone, there was blue, green, and white mold on the brick of Swiss. They all thought that was finest kind. I wanted my Swiss plain old cheese, no mold needed. But I would be willing to scrape it a little, and eat it however it was being used to cook.

    I like Mexican blend grated cheese on my bakers…

  41. 41.

    Luciamia

    September 26, 2020 at 8:08 pm

    Cooked some catfish, simple breading of cornmeal, thyme and smoked paprika.

  42. 42.

    Thor Heyerdahl

    September 26, 2020 at 8:11 pm

    @M31:  The latkes were cooked with care in Peru first…

  43. 43.

    schrodingers_cat

    September 26, 2020 at 8:19 pm

    @cain: The pronunciation is different.

  44. 44.

    schrodingers_cat

    September 26, 2020 at 8:22 pm

    @J R in WV: Rao is an honorific for Brahmin men in many parts of India, like sir. Some Bengalis use an anglicized version, Ray. Like Satyajit Ray.

  45. 45.

    Gin & Tonic

    September 26, 2020 at 8:41 pm

    I know TaMara has issues with people who call out spelling errors or typos, but surely this

    • 2 tsp crushed garlic

    has *got* to be an error.

  46. 46.

    Narya

    September 26, 2020 at 8:55 pm

    I get a lot of puréed squash in the farm share, so I like to throw in garbanzos (or any bean!) and onions garlic and a Penzey’s mix (vindaloo or Bengal) and honey and maybe peanut butter and carrots and wild turkey (shredded slow cooked dark meat) and maybe some kale. Maybe some tomatoes. Okay so it’s not really a recipe…

  47. 47.

    mrmoshpotato

    September 26, 2020 at 8:56 pm

    @Gin & Tonic: 2 fields crushed garlic

  48. 48.

    karen marie

    September 26, 2020 at 8:58 pm

    Soup!

    I’ve been making black bean soup – pretty much have it perfected at this point, although I admit to feeling a tiny bit guilty that I use canned beans instead of dried beans.  I make a big batch, then bag it up into servings and freeze them.  I serve the soup topped with whatever fresh veg I have on hand – diced tomato, jalapeno, onion, corn (frozen if fresh is unavailable), avocado, and fresh cilantro — with a squeeze of lime, a big spoonful of sour cream, and a big pinch of shredded cheddar.  If I have leftover white rice, I’ll toss some of that into my bowl.  Also nice for a bit of crunchy fat is to fry strips of a cut-up tortilla to throw on top.  The amounts for the spices is a starting point – increase or decrease or leave out as you see fit/have on hand.

    I usually get 9 or 10 1-1/2 cup “servings”

    The soup:

    2 14-oz (or whatever that size is) cans of black beans
    1 14-oz (ditto) can of whole tomatoes, squished
    1 14-oz (ditto) can of chicken broth
    1 yellow onion, diced
    1 carrot, diced
    2 or 3 cloves of garlic, smashed
    1 or 2 jalapenos, diced
    1 red bell pepper (never been keen on green ones), diced
    1 or 2 pablano peppers, diced
    1 serrano pepper, diced
    3 tablespoons chili powder
    1 tablespoon of dried Mexican oregano
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    a spoonful of chipotle in adobo (the Mexican grocery has chopped chipotle in adobo in a jar, saving me opening a whole can just to use one chipotle)
    salt to taste (I usually salt the veg and then add salt to the soup as it simmers after tasting)

    Saute the fresh veg, starting with the onion, to soften/get a little color in the bottom of the pot, toss in the spices, give it a stir, then dump everything else into the pot, stir, allow to low simmer for about an hour.  I declare it done when the carrot is soft.  At that point I turn off the heat and let it cool down to a non-lethal temp.  When non-lethal temp is achieved, I hit it with the stick blender and bag it up.

    It is absolutely marvelous hot or cold.

  49. 49.

    Fair Economist

    September 26, 2020 at 9:02 pm

    I’m making Chicken Ratatouille Skillet from Ellie Krieger’s Whole in One cookbook of one-pot/pan/skillet recipes. I did 3 recipes from an article and liked two of them, so I ordered it and I do like the recipes as they read – pretty healthy, pretty easy, lots of vegetables, and varied in source and style. Now my family will get to find out how they taste!

  50. 50.

    karen marie

    September 26, 2020 at 9:03 pm

    @M31:   That sounds delicious!  I might make that tonight – I’ve got all the ingredients on hand!

  51. 51.

    Sure Lurkalot

    September 26, 2020 at 9:04 pm

    Mind reader, TaMara! I love beef with barley soup but haven’t never made it.  The ingredients will go on next week’s list.

    But soup is on…tonight, cioppino (somewhat modified for what’s on hand), recipe is halfway soup and stew and matzoh ball soup tomorrow, when the high temp will be in the glorious 60’s.

  52. 52.

    mrmoshpotato

    September 26, 2020 at 9:07 pm

    @M31: If you cook some bacon, you’ll have the bacon fat (and some bacon). :)

    I’m totally making this tomorrow.

  53. 53.

    laura

    September 26, 2020 at 9:11 pm

    I got about a pound and a half of rump roast today thinking it was time for a sunday slice with roasted and gravy and an excuse to make a pot of barley soup and then saw this post. Autumn’s surely upon us.

  54. 54.

    Aleta

    September 26, 2020 at 9:13 pm

    @Narya:  Sounds award winning.  The description too.

    Also made me remember Kenny Shopsin.

    A good soup makes you remember someone or place.

  55. 55.

    Aleta

    September 26, 2020 at 9:15 pm

    @karen marie: oh yum

  56. 56.

    I'll be Frank

    September 26, 2020 at 9:17 pm

    sigh, after the Bangkok lime shrimp soup incident I can’t tolerate beef, or peppers (including paprika.) I just discovered that almost every brand of mayo has paprika, which explains a lot of suffering I couldn’t figure out otherwise.  It never entered my mind that there would even be the possibility that there was paprika in mayo.  How about a nice recipe with no beef, no crushed red peppers, no paprika, no Cajon mustard.  Maybe a nice ginger garlic miso?

  57. 57.

    karen marie

    September 26, 2020 at 9:17 pm

    @NotMax:  I use goat cheese to the same end.  It adds a delightful creamy sparkle to the mac and cheese.

  58. 58.

    guachi

    September 26, 2020 at 9:22 pm

    I am, right now, eating homemade split pea soup.

    2 carrots
    2 stalks celery
    1-2 onions (depends on how big they are)
    1 lb. dried split peas
    1-2 tbsp. butter
    1-2 tsp. kosher salt
    ¼ tsp. black pepper
    ¼ tsp. cayenne pepper
    ¼ tsp. ground thyme
    2 bay leaves
    7 cups water

    Dice vegetables. Sweat in butter and kosher salt for 10 minutes.
    Meanwhile, put split peas, black pepper, cayenne pepper, thyme, bay leaves, and water in a pot a set heat to boil water. When water is boiling, turn to low, cover, and simmer for 90-120 minutes. When the vegetables are done sweating, add to pot.

    After 90-120 minutes, remove pot from heat, and remove bay leaves. Use a stick blender to puree soup. If desired, diced ham may be added to soup (after pureeing!). Or bacon (my preference) may be diced fine and cooled and sprinkled on each bowl. Bacon fat may be added to pot before pureeing.

  59. 59.

    Yutsano

    September 26, 2020 at 9:23 pm

    @Jim, Foolish Literalist: Websites I Did Not Need to See for $2000 Alex…

  60. 60.

    Narya

    September 26, 2020 at 9:23 pm

    @Aleta: oh, someone I would have loved to meet! Calvin Trillin’s piece on him was wonderful, and there was a movie about him too, maybe on Netflix, that was so fun.

  61. 61.

    UncleEbeneezer

    September 26, 2020 at 9:25 pm

    Our fave in recent years has been Korean tofu soup with pork belly.  Spicy, savory, delicious.

    https://www.maangchi.com/recipe/soondubu-jjigae

  62. 62.

    Narya

    September 26, 2020 at 9:25 pm

    @mrmoshpotato: I once stayed in Gilroy, and realized /remembered it was the garlic capital. As we left the next morning we could smell it in the fields. Mmmmm.

  63. 63.

    Sab

    September 26, 2020 at 9:27 pm

    Corn cheddar chowder ( with potatoes and onions.)

  64. 64.

    mrmoshpotato

    September 26, 2020 at 9:35 pm

    @Narya: Mmmmmmmmm

  65. 65.

    Narya

    September 26, 2020 at 9:41 pm

    @mrmoshpotato: there used to be a handball tournament there too, IIRC. Always wanted to go but I wasn’t a very good handball player and was broke and didn’t have a car so could never justify it.

  66. 66.

    Chetan Murthy

    September 26, 2020 at 9:45 pm

    @UncleEbeneezer:

    Korean tofu soup

    As a confirmed meat-a-tarian, I feel compelled to note that Korean tofu soup is the BOOM.  Even without meat!  I know, I know, I know, some of you will be thinking “but tofu -soup-?  C’mon …!”  But seriously, it’s great, great, great stuff.  I loved it so much, I learned to cook it, some years ago.  Though I’m all out of ingredients, and loath to go to the Korean store, b/c ….. cramped aisles and I can’t believe the ventilation is good.  But damn, that’s some amazing soup!

  67. 67.

    WRRistow

    September 26, 2020 at 9:49 pm

    Pearl barley, right?  I think everyone but me has known this forever, but some years back I went to the supermarket for some barley to thicken a soup, and looked up barley, and kept finding dry grainy stuff that didn’t look right at all; and I was totally frustrated, not knowing what to look for or if what I wanted even existed.

  68. 68.

    planetjanet

    September 26, 2020 at 9:49 pm

    I made a nice lentil soup, Alton Brown’s recipe.  I actually followed the recipe this time, and it came out great.  One omission though, it called for a half teaspoon of grains of paradise.  I don’t even know what that is.

  69. 69.

    MoCA Ace

    September 26, 2020 at 10:03 pm

    @Yutsano:  stupid question… of course you eat the skin.

    On a related note, you don’t need to peel carrots to eat them either.

  70. 70.

    Chetan Murthy

    September 26, 2020 at 10:10 pm

    @MoCA Ace: Huh, I thought the answer was “no, you don’t eat the skin, but if you scoop out the insides, I’ll get rid of it for you, lickety-split!”

  71. 71.

    MoCA Ace

    September 26, 2020 at 10:12 pm

    @Gin & Tonic:   I find you can safely triple the amount garlic in any recipe… only to find out you didn’t add enough!

  72. 72.

    Sab

    September 26, 2020 at 10:23 pm

    I used to make a mushroom barley soup ( with bell peppers) that I haven’t made in decades. It was one of my favorites. I asked my husband if he’d like it. He looked sceptical. “Mushrooms the problem?” “Yep. They taste musty and their texture is slimy. Why risk it?” So that’s why I haven’t made it. I must have asked before.

    There is no accounting for taste preferences.

  73. 73.

    Miki

    September 26, 2020 at 10:26 pm

    Couldn’t resist this impulse buy at the market a couple of weeks ago. Turned it into this amazing Instant Pot Purple Cauliflower Soup.

  74. 74.

    MoCA Ace

    September 26, 2020 at 10:31 pm

    It’s funny that all summer long I never have the desire for soup.  Frost has ended the growing season here and suddenly I’m pursuing the intertubes for soup recipes again.  The last few years I have been getting more adventurous with my cooking.  One of my favorite finds last year was pozol rojo.  I have been slowly introducing more heat to my cooking and have finally gotten my wife up to the point where our normal heat level in Mexican and Asian cooking will leave most Midwesterners lunging for the milk and dabbing sweat from their foreheads.  With pozol the sky is the limit… The first recipe I tried made me sweat and I had cut the amount of peppers in half!

  75. 75.

    Sab

    September 26, 2020 at 10:56 pm

    @MoCA Ace: Midwestern bland. I was a childhood thumbsucker, and back in the day there was a capsaicin extract that they used to paint on kids thumbs to get them to stop. (Child abuse.)

    As a result I can happily  eat spicy food that no one else in my family can handle.

    ETA: Isn’t plain bread or plain rice better than liquids for dealing with hot food?

  76. 76.

    J R in WV

    September 26, 2020 at 10:56 pm

    @schrodingers_cat:

    Nice to learn this… I don’t think my friend was a Bengali, but who knows, it was many years ago. I was assured that his actual name was many syllables longer than the name he was using in the US.

  77. 77.

    MoCA Ace

    September 26, 2020 at 11:09 pm

    @Sab:

    ETA: Isn’t plain bread or plain rice better than liquids for dealing with hot food?

    I have read that milk and other dairy products actually bind with some of the capsaicin and neutralizes it.

    A few weeks ago my 3 YO grandson, who is a born vegan, grabbed a Thai chili off the plant and started nibbling on the end.  I warned him it was real “spicy” but he said it wasn’t… he just hadn’t hit the membranes in the middle where the capsaicin is found.  His older brother grabbed it and took a huge bite then handed it back to his brother who did the same.  Hilarity ensued as they both raced to the house for milk and ice cream.   I give the younger grandson credit… he didn’t even cry.

  78. 78.

    J R in WV

    September 26, 2020 at 11:11 pm

    @I’ll be Frank:

    …after the Bangkok lime shrimp soup incident I can’t tolerate beef, or peppers (including paprika.) I just discovered that almost every brand of mayo has paprika, which explains a lot of suffering I couldn’t figure out otherwise. It never entered my mind that there would even be the possibility that there was paprika in mayo. How about a nice recipe with no beef, no crushed red peppers, no paprika, no Cajon mustard.

    Dude, I just examined a bottle of Hellman’s Mayo – THERE IS NO PAPRIKA IN MAYO!!!  None. Hellman’s is known as Best in the west, but same recipe. Hellman’s is one of the favorite mayo brands in the US.

    NO Paprika!! Mayo is WHITE, and paprika is red. So You are either nuts, or ill-informed, or something. Otherwise, I feel for your inability to eat flavored foods. Best of luck!

  79. 79.

    frosty

    September 26, 2020 at 11:27 pm

    @Jim, Foolish Literalist: Beans and potatoes? Look up Potaje de Garbanzos. I think I had it in Barcelona once and I’ve seen a Cuban recipe that includes chorizo. One of my faves. Even though I’m supposed to be cutting my carbs I sneak it in for dinner on a day when I’ve gone light for breakfast and lunch.

    Carbs. I miss bagels and pasta. And pears.

  80. 80.

    Steeplejack (phone)

    September 26, 2020 at 11:27 pm

    @The Golux:

    Christopher Kimball’s Milk Street has a good recipe for white bean soup with kale and sausage. Just saw a rerun of the episode the other day, but I don’t remember if it has potatoes.

    I can’t find an unblocked copy of the recipe, but you can search for “milk street kale and white bean soup” and maybe get to it if you have a Pinterest (or Boston Herald?) account. I will say that you can get access to Milk Street either by giving your email address or getting a 12-week trial subscription for a dollar. But even the full membership is only $20 a year—very much worth it, in my opinion.

  81. 81.

    Sab

    September 26, 2020 at 11:29 pm

    @MoCA Ace: Dairy. That is good to know. I do know water or tea don’t work. I am lactose intolerant, but sometimes you have to pick the better of two bad choices.

    My mother always told me that food is weirdly personal. Tied to your biology, tied to your ethnic heritage, tied to your geography.

    ETA she also thought that people should be adventurous ( sic?) except at breakfast. That should be home.

  82. 82.

    Sab

    September 26, 2020 at 11:33 pm

    @Steeplejack (phone): That sounds good. I will search.

    I love winter soup season.

  83. 83.

    Steeplejack (phone)

    September 26, 2020 at 11:35 pm

    @Steeplejack (phone):

    From the recipe description:

    Fresh Portuguese linguiça sausage lends meatiness as well as bit of spice; if it’s not available, Mexican chorizo works well in its place. We skipped the potatoes used in traditional versions of the soup, and we mash half of the beans to lightly thicken the broth.

  84. 84.

    Proudgradofcatladyacademy

    September 27, 2020 at 12:09 am

    Made vegan greek lemon soup today. It’s thickened with small amount of risotto rice, and a tahini miso lemon paste. I threw some chickpeas in it, really surprised at how tasty it was!

  85. 85.

    NotMax

    September 27, 2020 at 1:54 am

    Too some hours to do so but have finally stopped the inner peasant from shuddering at the thought of tomatoes in beef barley soup.

    Real peasant beef barley soup requires soup bones, not only for thickening but to enjoy sucking out the marrow after preparation.

    ;)

  86. 86.

    Sab

    September 27, 2020 at 7:46 am

    @Proudgradofcatladyacademy: Could you type us a recipe? Sounds (reads)  delicious.

Comments are closed.

Primary Sidebar

On The Road - beckya57 - Copper Canyon, Mexico, April 2025 6
Image by beckya57 (6/19/25)

Recent Comments

  • Kayla Rudbek on Late Night Open Thread: Another Musk Rocket Goes Boom (Jun 20, 2025 @ 12:34am)
  • moonbat on Late Night Open Thread: Another Musk Rocket Goes Boom (Jun 20, 2025 @ 12:30am)
  • Shalimar on Late Night Open Thread: Another Musk Rocket Goes Boom (Jun 20, 2025 @ 12:30am)
  • Kayla Rudbek on Open Thread: ICE Melting Down, Just A Bit? (Jun 20, 2025 @ 12:29am)
  • Shalimar on Late Night Open Thread: Another Musk Rocket Goes Boom (Jun 20, 2025 @ 12:27am)

Personality Crisis Podcast (Cole, DougJ, mistermix)

Balloon Juice Posts

View by Topic
View by Author
View by Month & Year
View by Past Author

Featuring

Medium Cool
Artists in Our Midst
Authors in Our Midst
No Kings Protests June 14 2025

🎈Keep Balloon Juice Ad Free

Become a Balloon Juice Patreon
Donate with Venmo, Zelle or PayPal

Calling All Jackals

Site Feedback
Nominate a Rotating Tag
Submit Photos to On the Road
Balloon Juice Anniversary (All Links)
Balloon Juice Anniversary (All Posts)
Fix Nyms with Apostrophes

Social Media

Balloon Juice
WaterGirl
TaMara
John Cole
DougJ (aka NYT Pitchbot)
Betty Cracker
Tom Levenson
David Anderson
Major Major Major Major
DougJ NYT Pitchbot
mistermix

Keeping Track

Legal Challenges (Lawfare)
Republicans Fleeing Town Halls (TPM)
21 Letters (to Borrow or Steal)
Search Donations from a Brand

Site Footer

Come for the politics, stay for the snark.

  • Facebook
  • RSS
  • Twitter
  • YouTube
  • Comment Policy
  • Our Authors
  • Blogroll
  • Our Artists
  • Privacy Policy

Copyright © 2025 Dev Balloon Juice · All Rights Reserved · Powered by BizBudding Inc

Share this ArticleLike this article? Email it to a friend!

Email sent!