[tomwed]

Unfortunately I threw out the bag so I forget the brand. I bought a spanish soup made with dried chick-peas and a seasoning packet from Winn Dixie on sale for $1.50[[reg $2]. After soaking the beans it called for sausage and a potato. I used diced browned italian sausage, brown rice and carrots diced the size of chick peas [not potatoes] instead.

I think that seasoning packet made the difference. It made enough for 6 servings and I'll be making that again. It was creamy and had plenty of flavor, a sort of peasant food that you don't see too often that can be made from leftovers. I should go back and buy a few bags.

[CFrance]

Next time you buy the mix, would you post the name, please? Sounds good.

[Jima64]

Mmmm soup can't wait till the weather cools down some. Cabbage and kielbasa one of my favorites.

[CFrance]

I'm going to Winn Dixie this afternoon. Hope I can find your soup, Tomwed.

[Bonny]

I am having a soup party Saturday. We did this 2 years ago and it was fun so everyone said let's do it again. We have 15 couples. 4 bringing appetizers, 2 bringing bread, 4 bringing soup and 2 bringing dessert.
It really is a fun time.

[tomwed]

Originally Posted by CFrance

I'm going to Winn Dixie this afternoon. Hope I can find your soup, Tomwed.

Is it the store in Pinellas? If so it's in the second isle [maybe the first]. It's on the highest shelf on the left side. The chick peas are dried so you need to soak them overnight. [Don't forget the carrots]

[CFrance]

Originally Posted by tomwed

Is it the store in Pinellas? If so it's in the second isle [maybe the first]. It's on the highest shelf on the left side. The chick peas are dried so you need to soak them overnight. [Don't forget the carrots]

I just came back from there, but no luck finding it. The store manager didn't have any luck either. He said items I don't know the name of are always on Aisle 17 (joking). We looked in the soup section and also in the Hispanic section. If you can come up with the name of the soup or the section (soup, Hispanic, etc.) it is in, that would be great.

Rats... today would be a perfect day for soup. BTW, do you know how to quick-soak beans? If not, check this out. How To Quick-Soak Dried Beans in Just One Hour

Scroll down to the bottom for the instructions.

[tomwed]

Originally Posted by CFrance

I just came back from there, but no luck finding it. The store manager didn't have any luck either. He said items I don't know the name of are always on Aisle 17 (joking). We looked in the soup section and also in the Hispanic section. If you can come up with the name of the soup or the section (soup, Hispanic, etc.) it is in, that would be great.

Rats... today would be a perfect day for soup. BTW, do you know how to quick-soak beans? If not, check this out. How To Quick-Soak Dried Beans in Just One Hour

Scroll down to the bottom for the instructions.

I need to go food shopping so I will get back to you. BTW, I always think that the first isle is by the produce since I go down that one first but maybe the store considers it the last aisle.

[tomwed]

Originally Posted by CFrance

I just came back from there, but no luck finding it. The store manager didn't have any luck either. He said items I don't know the name of are always on Aisle 17 (joking). We looked in the soup section and also in the Hispanic section. If you can come up with the name of the soup or the section (soup, Hispanic, etc.) it is in, that would be great.

Rats... today would be a perfect day for soup. BTW, do you know how to quick-soak beans? If not, check this out. How To Quick-Soak Dried Beans in Just One Hour

Scroll down to the bottom for the instructions.

It is in aisle 2, on the top shelf and it's labeled 10oz Dixie Lily Spanish Bean Soup Dinner. A quick way to find it is to look for the Gluten Free sign. I don't ordinarily find anything that is of interest in that section and I was surprised it wasn't also in the Spanish or Bean Soup section. It's still on sale for $1.50. I'll make it again at the end of the week. I had it 3 times last week, once with pork shoulder, once with bacon and once with sausage and carrots.

[lovsthosebigdogs]

I just love soup- eating it, cooking it and new recipes for soup. Where I used to live there was a restaurant called Zoup that was soup and salad only. They used to let you try all the kinds of soups before you decided. It was one of my favorite places. Does anyone know if we have any Zoup restaurants around here?
And Bonny, I just love the idea of a SOUP party. My kind of fun. Great idea.

[Uberschaf]

I like soup too. I like how the crackers take on a life of their own. MMM crackers and soup.

[CFrance]

Originally Posted by lovsthosebigdogs

I just love soup- eating it, cooking it and new recipes for soup. Where I used to live there was a restaurant called Zoup that was soup and salad only. They used to let you try all the kinds of soups before you decided. It was one of my favorite places. Does anyone know if we have any Zoup restaurants around here?
And Bonny, I just love the idea of a SOUP party. My kind of fun. Great idea.

I love Zoup, Roz! We had one in Grand Rapids, MI. Unfortunately, according to their web site, there aren't any in FL.

[tomwed]

How about a soup club? You show up with crockpot soup for 6, tupperware for leftovers, eat and answer questions. It wouldn't matter if 4 people show up or 40. Everybody takes home the leftovers.

I just finished baking a chicken. The bones will be for making stock. Since the meat has already been cooked after a couple of hours stewing with carrots, celery, onion and a bay leaf I'll pick the bones and the veggies won't be overcooked. I'll add pasta.

I was doing this with chicken quarters, 10 lbs at a time, once a week. Today I thought I would try something new.

[CFrance]

Originally Posted by tomwed

How about a soup club? You show up with crockpot soup for 6, tupperware for leftovers, eat and answer questions. It wouldn't matter if 4 people show up or 40. Everybody takes home the leftovers.

I just finished baking a chicken. The bones will be for making stock. Since the meat has already been cooked after a couple of hours stewing with carrots, celery, onion and a bay leaf I'll pick the bones and the veggies won't be overcooked. I'll add pasta.

I was doing this with chicken quarters, 10 lbs at a time, once a week. Today I thought I would try something new.

I love the soup club idea.

So... we found a way to make baguettes actually taste like the ones you get in France. Buy a baguette at W-D (their brand, not the other brand they have). Cut it in thirds and put in a ziploc freezer bag. Throw it in the freezer and forget about it (honest; had one in there for two months+). When you want to eat it, heat oven to 350*, put however many thirds of the baguette directly on the middle oven rack and bake for 12-15 minutes.

It comes out crispy on the outside but hot and soft-chewy on the inside. Perfect with soup or tomato-beef-mac or any other pasta dish.

[tomwed]

[QUOTE=CFrance;1095836]I love the soup club idea.
It comes out crispy on the outside but hot and soft-chewy on the inside. /QUOTE]
The ones that are already baked?
I'm in another cooking club that has 50 people in it and another 30 waiting to get in. Hardly anyone drops out.
I have another golfing group and we take turns hosting dinner parties.

If a Soup Club gets some traction here I'll do some research. Off the top of my head it would be at a rec center, once or twice a month.