FIREHOUSE SOUP RECIPES

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FIREHOUSE TOMATO SOUP RECIPE - FOOD.COM



Firehouse Tomato Soup Recipe - Food.com image

Make and share this Firehouse Tomato Soup recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 quarts, approximately, 6-12 serving(s)

Number Of Ingredients 13

6 finely chopped onions
15 cloves thinly sliced garlic
3 tablespoons olive oil
3 (28 ounce) cans crushed tomatoes
12 ounces peanut butter
1 1/2 teaspoons cayenne pepper
6 teaspoons chili powder
6 tablespoons vinegar (red wine vinegar if possible)
3 teaspoons pepper
3 teaspoons sugar
6 cups water
6 teaspoons cumin
1 bottle hot pepper sauce

Steps:

  • Sauté onions and garlic in olive oil until the are soft.
  • Add tomatoes and reduce heat to low.
  • Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients.
  • Simmer over low heat, stirring frequently, for 10 to 15 minutes.
  • This soup will burn easily if not stirred enough and/or if soup is allowed to boil.
  • Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.

Nutrition Facts : Calories 553.4, FatContent 37.3, SaturatedFatContent 7.1, CholesterolContent 0, SodiumContent 320.4, CarbohydrateContent 45.8, FiberContent 11.4, SugarContent 22.9, ProteinContent 20.1

FARMHOUSE CHICKEN SOUP RECIPE: HOW TO MAKE IT



Farmhouse Chicken Soup Recipe: How to Make It image

Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 40 minutes

Prep Time 30 minutes

Cook Time 01 hours 10 minutes

Yield 10-12 servings (about 3 quarts).

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2 quarts water
1 large onion, chopped
1/2 cup chopped celery
1 cup diced carrots
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon crushed red pepper flakes
SPAETZLE:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 eggs, well beaten
1/2 cup milk
1 tablespoon minced fresh parsley

Steps:

  • Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Nutrition Facts : Calories 210 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

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FIREHOUSE TOMATO SOUP RECIPE - FOOD.COM
Make and share this Firehouse Tomato Soup recipe from Food.com.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 553.4 per serving
  • Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
See details


FARMHOUSE CHICKEN SOUP RECIPE: HOW TO MAKE IT
Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
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Total Time 01 hours 40 minutes
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Calories 210 calories per serving
  • Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
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