Spinach & Beetroot Dish," "Fried Veggie Ham & Veggie Chicken

The Vegetarian Cooking Show: "Spinach & Beetroot Dish," "Fried Veggie Ham & Veggie Chicken," "Watercress Soup," "Jasmine Tea & Fresh Mint"



http://www.youtube.com/watch?v=P6bb6y1bOB8&hl=en

How to Make Split Pea Soup

Warm yourself up on a cold winter's night with a delicious bowl of homemade soup. With a smoky flavor and loads of vegetables, split pea soup made from scratch will hit the spot.



http://www.youtube.com/watch?v=-MKlCQw73P4&hl=en

How To Make Soup

Very little is more comforting on a cold winter day than a mug or bowl of hot soup with some crusty bread to go with it. Equally, cold soup in the summer is a refreshing start to a meal.

There are many different types of soup, thick or thin, hot and cold, meat, fish or vegetable based. These days most sorts can be bought in the shops either tinned, dried in a packet or fresh in a carton. The first two are relatively cheap, vary in quality and taste and are often full of additives, and the last one is usually better but more expensive.

However, nothing really beats homemade soup and it is very quick to do and cheap to make and if you make a lot at one go it will do for more than one meal.

The basic structure of most simple soups is the same. Sweat some vegetables or meat in butter, add some stock or water, cook and season, then puree all or part of it and finish with a little cream if desired. At this point it can be reheated to serve immediately or cooled down completely and either refrigerated or frozen for another day.

While it is perfectly possible to make a nice tasting and nutritious soup with water or a stock cube (just taste first before adding extra salt) the best results will usually be obtained by using fresh stock - meat based or vegetable. This is not that difficult to do either.

Chicken stock is the most versatile and can be make any time you have a roast chicken and then frozen until needed. Other kinds of stock are made the same way.

Merely put the remains of the roast, together with any left over vegetables, into a pot, cover with water and simmer for about three hours. Skim the surface after the pot comes to the boil to remove any scum. When it is ready drain the liquid into a suitable container and either freeze or keep refrigerated and use within a day or two.

The Origins of Stone Soup

There exists as many legends about stone soup as there does recipes for stone soup. So, in the interest of time, I will share with you my favorite story of stone soup, and how it relates to making quick easy cheap meals.

The story begins with some travelers who arrive in town hungry and destitute. They are unable to convince passers-by in the village to share their food. So, the travelers cook up an idea. They obtain a large pot, fill it with water and put it over a fire to boil. They choose out a smooth stone and place it inside. As the villagers pass by, they inquire as to what the travelers are cooking. "Stone soup," is the answer. While each villager stands amazed looking at the pot and wondering how stone soup will taste, the travelers convince them that the soup needs only a little garnishing. One villager goes home to get parsley, another to get carrots, and so on, to donate to the stone soup. Well, you can guess that the travelers ended up with a mighty fine pot of soup indeed. And so they did.

Be the maker of a great stone soup

While a great stone soup does not require a stone to make it great, the story is fun for the telling. The story sets the stage for you becoming the creator of your own great soup. To begin, you need a tasty broth. To that you will add vegetables, grains, and meat if desired. Season with herbs and spices and let simmer. Raw ingredients will take longer to cook than frozen. Canned vegetables only need to be warmed up.

Broth: homemade, canned, tetrapack, or boullion cubes and water. Canned tomatoes with their juice, or tomato juice can also be used as the broth.
Seasonings: fresh garlic, oregano, thyme, marjoram, parsley, basil, etc. Fresh or dried is good; whatever you have.
Vegetables: fresh, frozen or canned in a pinch. Leftovers are good too.
Grains: barley, rice, lentils, macaroni, broken spaghetti, etc.
Meats if desired: little bits are all you need; leftovers are great.

Develop your skills in creating soups and you will be able to enjoy many quick easy cheap meals. Just add toast or a quick bread and you're set.

One great recipe to get you started

* Hamburger soup:

Broth: 1 large can tomatoes with juice. Cut up tomatoes. Add 8 cups beef broth.
Seasoning: 1 tsp minced garlic, 1 Tbsp marjoram and 1/4 tsp basil.
Vegetables: 4 cups total of chopped veggies. Try carrots, celery, onions, potatoes, cabbage. Whatever you have. This is your creation.
Grains: Try 1/2 cup barley and 1/4 cup lentils. Again, use whatever you have.
Meats: 1 cup leftover cooked beef or cooked hamburger.

Simmer on stove until barley is tender, 35-40 minutes. Alternatively, place in crockpot and cook on high one hour and then low for 3 hours.

Great soups make quick easy cheap meals. They are loaded with nutrition and are tasty and filling.

Have fun being the creator of your own stone soup.

Potato Soup Recipes : Add Flour & Chicken Stock to Country Potato Soup

Get tips for adding flour and chicken stock to Country PotatoSoup in this free online recipe video. Expert: Josiah Owen Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager. Filmmaker: josiah owen



http://www.youtube.com/watch?v=i30Wn1_Dh5E&hl=en

Me Leej Nus Toj Siab - Paj Huab Ham

hmong song... yog ib zaj ua zoo mloog tshaj plaw li..



http://www.youtube.com/watch?v=MuZOcJ9zU4g&hl=en

Sazon Seasoning Ingredients - Goya Sazon Seasoning

Sazon seasoning is a combination of herbs and spices that carries Latino and Caribbean flavors specific to those areas of the world. Usually this type of seasoning can be found in local supermarkets. In case it is difficult for you to find it, then you should oriented using caterers which deliver food to Hispanics because they will most likely sell sazon seasoning. Goya foods is one such food company that has become quite an authority Caribbean, Spanish, Mexican, Central and South American food. So, sazon seasoning is actually seasoned salt based on Spanish and Mexican spices and herbs meant for cooking meat, fish and poultry. It also works in cooking soups and stews.

Sazon Seasoning Ingredients

In case you can not find sazon seasoning in your local superstores then you can simply buy bulk herbs and spices and prepare your own mixture at home. The ingredients used in this seasoning can boost the flavor to more or less spicy food for the dish you are preparing. For instance, black beans and rice rely on the sazon seasoning which requires that you add to the dish olive oil, chopped onions, chopped bell peppers, oregano and paprika, salt, black and cayenne pepper. Black beans and rice is a specific Mexican dish and sazon seasoning is quite recommended in order to obtain the original taste. Other dishes for which you can use sazon seasoning are chicken cutlets, crock pot roast, kidney bean and rice, and so on. The list can go on.

Ingredients for Flavor Used in Puerto Rico

The sazon seasoning is pretty unique in flavor and the foil packets do wonders to your dishes. One packet contains mono sodium glutamate, salt, garlic, and coriander and color boosters. this seasoning is also very much used in Puerto Rico where it has as ingredients dried cilantro, paprika, saffron, garlic powder, ground cumin and salt.

Goya Seazon Seasoning

Goya company which produces sazon seasoning in the United States has also produced the version of this mix without salt. They have done this showing concern and care for those who want to reduce the salt in their food based on medical reasons. This way they have ensured that customers that are into Latino flavors in food can carry on with their most loved dishes and preferences in terms of food.

Like any other seasoning, sazon is for those who want to make their meals a wonderful experience. People like eating and trying foreign cuisines and this is no longer restrained because of the space and distance factor. If you want Latino taste, then all you need is sazon seasoning which is a whole lot cheaper than buying a plane ticket to Spain or Mexico.

Christmas Parties Cork 2010 | Rochestown Park Hotel | Joe Dolan Tribute Show | Video 3

www.christmaspartiescork.com Christmas Party Cork 2010 At The Rochestown Park Hotel Cork On Friday 10th December 2010 Joe Dolan Tribute Show Xmas Party Cork Programme * Arrival 7:30 pm * Dining at 8:00 pm * Piano Player during meal * Your Host & Compere Mr. Pat Duggan * Topsy Bros. 'Joe Dolan Tribute Show' * DJ Trevor Fitz til Late * Full five course meal * Price: €49.50 per person Menu Warm Chicken Cajun Salad with Caesar Dressing Potato & Leek Soup Roast Stuffed Turkey & Ham Rosemary Jus with Chefs Selection of Potatoes and Vegetables Baileys Cheesecake Tea / Coffee Avoid Disappointment By Booking Early... Marlboro Entertainments Christmas Party Promotion Individuals, Groups, Clubs, Companies and Organisations book your Christmas Party in Cork early to avoid disappointment. Limited number of tickets available. For further information and bookings contact: Marlboro Entertainment Tel: 021 4890600 E-mail: roy@marlboro.ie www.christmaspartiescork.com



http://www.youtube.com/watch?v=zVyoYp__Ku4&hl=en

What's For Dinner? 30-Minute Menus For 2010 - 21st Edition

This is the 21st edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Can you believe that Summer will be here soon? This coming weekend is Memorial Day weekend and the beginning of summer. The menus this week reflect the changing temperatures so are much lighter on the plate and on your budget!

My family will begin arriving Saturday for the Memorial Day weekend so I am serving Chicken a la King because I can make it earlier in the day for a quick dinner prep. I will be serving a 'Delli Delight' appetizer course consisting of: Sliced Swiss, Cheddar and Provolone; Sliced Ham, Beef, and Turkey; Veggie Tray; Vindaloo Curry Sauce, Apple Cranberry Chutney, and Horseradish Mustard sauces; Roasted Garlic Crackers and Mini Toasts; Golden Roasted Gourmet Peanuts. This will keep with the 'easy prep' theme of the evening and there is something for everyone!

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Pork Medallions with Tarragon Sauce (purchase extra pork for Wednesday)
Buttered Rotinni
Steamed Zucchinni
Blueberry Cheesecake Tarts (graham cracker tart shells, instant cheesecake pudding mix, blueberry jam)

Monday:
Beef and Broccoli Stir Fry (bagged, cut broccoli)
Rice
Sesame Cuke Salad
Phyllo Raspberry Creams (frozen phyllo cups, instant pudding mix)

Tuesday:
Mexi-Mac Chicken with Double Cheese (cooked or canned chicken, boxed mac&cheese mix, shredded cheese)
Fresh Green Beans
Cookie S'mores (purchased jumbo cookies, bagged chocolate morsels, mini-marshmallows)

Wednesday:
Pork Fried Rice (pork from Sunday,instant brown rice, sliced mushrooms)
Asian Veggie Wraps (flour tortillas, broccoli slaw mix)
Fruit Pizza Cookies (purchased sugar cookies, canned fruit, apricot jam)

Thursday:
Quick Minestrone Soup (vegetarian; dried tortellini, canned tomatoes, mixed veggies, and white beans)
Waldorf Salad (prepared mayo)
Crusty Bread (purchased bread)
Cherry Cobbler (puff pastry, canned cherry pie filling)

Friday:
Tuna Burgers
Buns and Condiments (purchased sandwich buns, jarred condiments)
Cheesy Potatoes (shredded cheddar cheese)
Slaw (bagged slaw mix, jarred slaw dressing)
Rocky Road Brownies (boxed brownie mix)

Saturday:
Chicken a la King (pre-cooked or canned chicken)
Hot Biscuits (biscuit mix)
Strawberry Spinach Salad (bagged baby spinach, jarred salad dressing)
Apple Pie Parfaits (canned apple pie filling, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

Before Your Big Wedding Day, Learn How to Lose Some Quick Weight, Shed Those Unnecessary Pounds

On your wedding day, all eyes will be on you. Most of your relatives and all of your friends will greet you. On this day that you will remember for the rest of your life, there will be high emotions because this is a very special day for you, family and your friends. Many of your guest will surely remember it as one of the most important days of your life. This is a day that you and your love one will start a life together as a married couple. This is why so much planning and preparation is put forth for this glorious day. Most of the planning and preparation is put into the selection of the perfect wedding gown, the right tux, selection and arrangement of flowers, the menu for the reception and many others things that will need to be done. Most often the most important fact is that you are often neglected.                        

Endurance You will need to be very energetic and have plenty of stamina on the glorious day. You will have to greet all of your guest, you will be on your feet most of the time standing, walking and dancing. This day will require a flawless and perfected performance from you and your wedding party. Tempers may flare up, there will be excitement and the anxiousness level will be through the roof. A few weeks prior to the wedding, will be a tense and hectic time of running errands and the finalization of the wedding plans.  Thank goodness for the wedding planners who will wisely delegate most of the responsibilities and oversee the finalization of the plans.   Although you will have a wedding planner, you will need to have more energy than you normally do and will need to take good care of yourself. Eat healthy meals, exercise and get enough restful sleep. So on your wedding day you will look, feel and be your very best on this very important  day.  

Remember you will have a full day and you will need all of the energy that will exist within you in order to enjoy your day. Without this day long energy, no matter how much make-up you put on, it will show up in your face that you are tired. It is always better to be alert, have a healthy glow and show positive energy on your wedding day. 

Eating Low Fat Foods Start eating low fat foods, a few weeks before your wedding day. Eating low fat foods is the easiest way to lose weight, if you are trying to lose weight. Using as little as possible or no butter, margarine, mayonnaise or oil is a good reason for preparing your own lunch. When eating out or ordering take-out food, it is too difficult to control the amount of fat in your diet. Try ordering grilled or baked lean meats that have no added fat, if you are dinning out. You have to remember that some salads have a higher fat content which means there are more calories involved than some meat dishes. Any cream-based dressing, such as Caesar dressing will be high in fat.

Fatty fast foods, junk food, chocolate bars, chips, soda pop and doughnuts, refrain from consuming. Eat at least three regular meals a day. You may include one or two low calorie or light snacks, of low fat cheese and crackers or some fruit. The snacks will help maintain your energy level and help control the amount you eat during your regular meals. When you skip meals in order to lose weight, your body will store an extra amount of fat to make up for the lost meals. Then you end up gaining more weight and you are feeling more fatigue and frustrated than you normally would be.

A word of wisdom, do not try to lose weight by going on a crash diet or not eating proper meals. Plan ahead of time; give yourself at least a few months before the wedding date to acquire your proper weight loss. Doing it this way will bring better long term results. Get someone with experience to help you calculate the amount of exercise it will take to burn a certain amount of calories. This is one of the areas where most people will under estimate the amount exercise it takes to burn a certain amount of calories.  

 Starchy Foods

Bread, pasta, rice, or potatoes are considered to be very high starch food. It is good to eat a high starch food because it is an energy releasing food. Glucose is formed in your body, then it is used instantly for energy. By supplying your body with an ample amount of glucose, your muscles are ready for action and your mind will stay alert. Word of warning, do not overeat, one serving per meal is all that it takes. Avoid adding fatty sauces, make your own sauce with little or no fat to mix with your food. Take every precaution to cut out the extra calories and maximize the nutritious value for your meals.

High Fiber Foods    Split pea, beans, rice, wholegrain breads, oat bran, corn, wheat breakfast cereals, bean soup, chick peas, fresh fruits and vegetables are high fiber foods. The fiber makes you feel full because of its bulkiness; thus, helping you to eat less food.  

Down To The Last Day Before The Wedding

Drinking an excess amount of alcohol may relieve the tension, discomfort and feelings of insecurity, but it will leave you with a hangover and affect your performance on your wedding day. Your new spouse to be will not be happy with you for straggling through out the wedding ceremony. Lord forbid your tripping and falling. You will be stress enough without the help of the alcohol raising your blood pressure. Drink no more than two of the same type of alcoholic beverages the night before your wedding day.

Do not drink more coffee than you normally have unless it is decaffeinated. Of coarse you should know that regular coffee has the stimulant caffeine in it and will cause your heart rate to increase. Your anxiety level will be high enough so stay away from the tea, colas and any medication that may contain caffeine.  

Make sure you eat properly and get a good nights rest. You may want to pack some food and beverages for a snack between your ceremony and your reception time period. Stay away from trying new foods during this time because it may cause you to have an upset abdominal.

 On Your Wedding Day

On the day of your wedding, start your day with a good breakfast. Eat some fruit, cereal, an ounce of cheese, peanut butter or other high protein products. This will help keep your energy level up for about four hours. Avoid just having sweet drinks like a glass of juice. The energy that you get from them will not last long, no more than an hour to an hour and a half.   

You must limit the amount of your caffeine intake because it will increase your level of restroom visits. The caffeine will act as a diuretic on a day when your body will have a need for more fluids. Do not eliminate the caffeine completely if you are using it on a regular basis. If you do, there is the possibility that you will have withdrawal symptoms or end up with a major headache.

You may want to pack a lunch and some beverages for the long picture taking wait period between your ceremony and your reception. Sandwiches made with ham, pastrami, roast beef or turkey; finger foods such as cheese, crackers, carrots sticks, and fresh fruits are perfect for a quick pick me up.  Avoid foods that are loaded with fat. If you are extremely tense and have a poor appetite, eating small meals or snacks throughout the day will help.   

If you are sweating excessively, put about a third of a teaspoon of salt into a liter of diluted juice. This will help to replenish your dehydrated body. Avoid soda pops or limit the amount you drink because the carbonation may cause bloating, particularly if you are having a high stress day.

Be sure to cherish every moment, take good care of yourselves and enjoy your wedding day. Take plenty of pictures of the wedding, particularly at the reception. The reception will have all of the fun shots. Follow the above advice and this will be a wonderful, precious and very special day for you.

CODY ADAY

cup of soup



http://www.youtube.com/watch?v=eQkTNnhU2GE&hl=en

Budget Friendly Cooking - How to Get More Meals From a Ham

When you decide to serve ham, the budget friendly purchase is to buy an unsliced ham with the bone. The initial cost is less per pound than sliced or boneless ham, and you will be able to make a great pot pie with the leftovers. You will also be able to cook a fantastic pot of beans or split pea soup using the ham bone.

Many people will serve a ham for Christmas dinner, but only make sandwiches with the leftovers. Why not get the most from the ham and stretch your budget? Cook some great meals for your family, which will cost you next to nothing, using leftover ham.

After enjoying your ham dinner and making plenty of ham sandwiches, make a pot pie with some of the leftovers. Just slice or pull bits of ham from the bone until you have one or two cups worth of ham pieces. It's all you need to start preparing a Ham Pot Pie.

First you need a frozen deep dish 2 crust pie shell. Better yet, make your own, adding a little celery seed when preparing the crust. If you aren't a homemade crust type of person, a frozen one will work just fine.

To the bits of ham, add whatever vegetables you like, just as long as they amount to approximately 3 cups. If you use frozen vegetables, make sure they are thawed and drained. Peas, carrots, broccoli, and potatoes are all good choices, or any combination of them works well, too. To the ham and vegetables, add 1 can of condensed soup such as cream of celery or cream of mushroom.

Add salt and pepper to taste, then put the mixture into the pie shell and put the top crust in place. Cut slits in the crust and bake about 35 to 40 minutes at 375 degrees until the pot pie is bubbly and golden brown. Homemade pot pies make a hearty meal.

Now that you have the majority of the ham off the bone, you can make a delicious pot of beans. To get the most flavor, don't soak the beans overnight, but allow them to cook for several hours, along with the ham bone in the same pot. You can use your favorite type of dried beans. They can be Pinto, Navy, Great Northern, or Lima beans. After cooking for several hours, the remaining meat will fall off the ham bone, and the bone will have given the beans a most delicious flavor.

Remove the bone before serving the beans with cornbread. If you have a dog, it is really going to love you if you let it have the bone. You will also have saved the expense of buying a doggy treat for your pet.

If you don't like beans, you can use the ham bone to make a delicious Split Pea Soup. Since split peas cook so much faster than beans, cook the ham bone in water for a couple of hours before adding the dry split peas. Otherwise, the peas will turn to mush before the meat falls off the bone.

Serve Something Hot on Cold Winter Days

The colder the weather the more the members of your family will appreciate hot meals, morning, noon and evening. And now, with the cost of fuels on the increase - and in certain parts of the world even shortages of gas - homes, schools and places of employment may not be heated as comfortably as one would like. There is, therefore, all the more reason for serving hot, heat-producing meals.

Nutrition

An important factor in withstanding cold is nutrition. In particular are proteins helpful in this regard, as can be seen from the diet of Eskimos. But in these days of high meat prices in some parts, one must often look to other sources for the necessary proteins. There are eggs, also the vegetable proteins found in soybeans (the most highly rated), as well as those found in other beans, peas and lentils. And cheese can be added to many hot dishes.

For sound health it is important to have a balanced diet that contains the necessary vitamins and minerals, largely obtainable from fruits and vegetables. The vegetables certainly should not be overcooked. But with a little careful planning they can be served hot.

Remember, especially during cold wintry weather, that digestion is a chemical process, and practically all chemical processes are expedited by heat. So it follows that your stomach can digest hot foods, or at least warm foods, more readily than cold ones, which first have to be warmed by it. This is something that persons with weak stomachs should keep in mind. They would do well to avoid eating anything ice cold unless it is eaten like ice cream, which one eats so slowly that it is first warmed up in the mouth before it is swallowed. When eating any foods that are kept in a refrigerator, they would benefit by allowing these to reach at least room temperature. But on a cold wintry day, rather than having cold cuts served at room temperature, far better to serve something hot. And if you really want to serve a hot meal, first heat your plates, if not also your cups, just before mealtime.

Hot Breakfasts

In wintertime by all means feature something hot for breakfast. For many, a bowl of hot oatmeal (preferably not the "quick" kind) is hard to beat when it comes to a dish that is nourishing, easily digested and economical. If you would make it an especially nourishing treat, cook it with milk and honey. Some Europeans also add diced apple and an egg yolk, and then, just before serving, they fold in the egg white beaten stiff.

For other hot breakfast dishes there are eggs, which can be served in many different ways. And there are many kinds of pancakes, to which can be added such fruits as blueberries, thinly sliced apples or bananas. What about serving waffles or hot muffins, with or without walnuts or pecans? What about bacon, eggs, mushrooms, or sausage which make a good hot breakfast?

The extent to which the foregoing suggestions fit your needs, of course, depends quite a bit upon the activity of your family, the extent to which they are exposed to the cold and how weight conscious they are. Growing teenagers require more food than does the average housewife or other adults who may be engaged in sedentary occupations.

Soups

While there is such a thing as cold soup, we usually think of soup as being something hot. And what a variety you have to choose from! A thin clear or creamed soup can serve for a lunch or the first course of the day's main meal. Many leading cookbooks devote whole sections to hot soups, and some cookbooks are devoted to nothing but soups with literally hundreds of recipes.

To start, there are the stock soups-made from pieces of chicken or chicken giblets, or from beef or lamb meats and/or with the bones of these animals. Fish stock can be made from the backbones of fish, such as sole and halibut, together with their skins. And while on the subject of fish, what about clam chowder and oyster stew? "Vegetable stock" soups are delicious, made with onions, carrots, the white parts of leeks, celery, turnips and/or potatoes cut small, to which butter or oil is added.

Then there are the consommés, boiled down so they are condensed. They may be of beef or of chicken, and possibly with tomato or long thin pieces of vegetable added. Aside from the vegetable consommés, these are usually at their best with the addition of a few tablespoons of sherry.

Among the vegetable soups are minestrone, green pea, puree of turnip, cauliflower, spinach, watercress, leek or potato, with or without garlic. For something different, why not serve your family French onion soup, Russian borsch or Polish sauerkraut soup?

And then there are the cream soups. Most housewives will buy the base for these soups canned, thereby saving themselves much work, and will cream them simply by adding milk instead of water. Favorites among these are asparagus, celery and tomato soups. For a special treat that will really delight your family as well as your guests when you have company, serve creamed mushroom soup. It is very easy to make. For four people take half a pound of mushrooms, slice and sauté together with onions until brown. Then put these in a blender together with a quart of milk. After blending, heat to a boil, adding salt and pepper to suit your taste. This soup is tasty and nourishing.

For those who want to watch their weight or who do not engage in arduous physical labor, almost any kind of soup can be the basis for a meal, together with a slice or two of toast, and a piece of fruit for dessert.

Where a really hearty soup is desired for a meal in itself, consider such creations as Scotch barley or oxtail soup, lentil, bean or pea soup, cream of chestnut soup and Philadelphia pepper pot (a highly spiced soup made with tripe and vegetables).

Not to be overlooked are the various kinds of garnishes for your soups. Among these are the tiny crackers called oysterettes, (add garlic for extra taste) and croutons. Croutons are tiny squares of bread toasted or fried; they can be flavored with garlic, cheese or bacon. Matzo balls go well with chicken soup, frankfurter slices with lentil, pea or bean soup, pieces of cheese with other kinds of soup. And almost any soup can stand a sprinkling of parsley.

Other Dishes

Do not overlook the various kinds of hot sandwiches, particularly those made with beef and cheese. These really hit the spot on a cold winter day.

And not only will hot dishes, temperature-wise, warm up your family, but so will the judicious use of hot spices, such as red pepper and curry powder.

And of course there are hot desserts-for those who are not weight watchers!

And to Drink?

What about alcoholic beverages? Will they help to warm up your family? If you serve wine or a mixed drink when they come in from the cold, the immediate effect is to warm them up. But do not think that alcoholic drinks can repeatedly warm them up if they happen to be outside in the cold. That is a mistaken idea that has cost some their lives. True, the immediate effect of drinking an alcoholic beverage is to cause the blood to rush to the surface of the body, making one feel warm. But then what happens? If out in the cold the air cools off the blood and so gradually the body's temperature is lowered.

There are many hot drinks that can fortify one against the cold. If not a cup of hot coffee, hot chocolate, Chinese tea or some other kind of tea. Or if something more substantial is desired, how about hot milk flavored with honey or butterscotch or malted milk? Or perhaps an egg nog? For a special treat you might want to make hot spiced cider. Its recipe calls for cider, cinnamon sticks, cloves, allspice and some honey, boiled together, after which the spices are removed.

Keeping warm on winters days require some forethought, but there are no limits to the recipes which can help you and your family stay warm.

Lemony Asparagus Soup

This is a wonderful seasonal soup with a subtle lemon flavour. Super easy to make, it pairs up well with almost anything and is light and refreshing to serve as a first course. Use fresh asparagus only as this soup will not be a success with frozen or canned asparagus.

2 ½ cups fresh asparagus, chopped

2 medium potatoes, diced

2 cloves garlic, minced

1 small onion, chopped

4 cups chicken or vegetable broth

2 tbsp lemon juice

2 tbsp butter

1 tbsp chopped fresh basil (or 1 tsp dried basil)

Salt and pepper to taste

Directions:

Melt 2 tbsp butter in a deep, heavy sauce pan.
Sauté onion, asparagus, potatoes, and garlic for about 10 minutes on low heat until vegetables are slightly softened and flavours are blended. Stir frequently.
Add chicken or vegetable broth and simmer, covered for approx. 20 minutes or until vegetables are very soft.
Puree in blender until smooth
Return to sauce pan and add lemon juice, basil and freshly ground pepper.
Taste and add salt if required.
Heat until piping hot.
Pour into soup bowls and sprinkle with freshly grated Parmesan cheese.

Hint: Discard woody portions of the asparagus spears as they will not cook or puree well. You can also add more lemon if you want to increase the lemony flavour. When making soup, always sauté the vegetables together to enhance the flavour before adding the broth. Experiment with seasonings to give your homemade soups some zing by adding cayenne, chili powder, and other spices. Start with small amounts and taste as you go until you get the right blend. Always taste before adding salt because most of the commercially prepared broth contains a lot of salt.

Greek Chicken and Potatoes - Easy, Healthy and Beautiful!

This one is delicious and lends itself to a great presentation. It may seem like it contains a lot of olive oil, and it does. Don't be tempted to cut back and be sure to use extra virgin oil. It's good for you.

You should have a casserole dish that will go from the oven to the table. Not absolutely necessary but it saves time and trouble. For those of you who don't have an attractive dish I sometimes just use my plain black cast iron skillet which gives the table a funky look. Whatever flips your eggs.

Another nice thing about this recipe - you don't even have to be a cook so it's a great recipe for one of your children to do to get them a head start in the kitchen.

This recipe will serve 4 nicely.

1 chicken quartered or cut up into eight pieces. (cut it up yourself and save money)
2 Russet potatoes, peeled and quartered lengthwise
2 large garlic cloves, chopped coarsely
1/2 cup canned chicken broth
1/2 cup olive oil
1/2 cup lemon juice
1 large sweet onion, quartered
1 can green beans
1 teaspoon dried oregano

NOTE: You can use fresh green beans and cook them with the dish. I think you will find that the canned beans look and taste better.

Arrange the chicken, potatoes, onion and garlic neatly in the casserole. Remember, this is going from the oven to the table so make it look pretty.

Bake at 375 degrees for about 1 hour, 15 minutes, basting occasionally with the pan juices. Ass beans for the last 15 minutes, again arranging them nicely. Serve directly out of the casserole.

The only think you need with this dish is a nice salad and some good French bread to sop up the juices, that is, those that are left after you carefully spoon some over the dish itself. I know, it's a Greek dish but pita bread just doesn't do it.

Cloves: Clavus in Culina

Cloves, which symbolize dignity, are the unopened flower buds of a tropical tree in the same family as allspice and guavas. The tree is native to the Molucca Islands (also known as the Spice Islands) in the Indian Ocean, but are now cultivated throughout Indonesia, Sri Lanka, Madagascar, Tanzania and Brazil.

The word "clove" derives from the Latin word clavus, meaning nail, and refers to the tack-like shape of the dried bud.

Cloves first arrived in Europe around the 4th century, but the spice remained a rare luxury until about 1500 when increased sea trade with the orient brought cloves in quantity into European kitchens.

In Moluccan folklore, villagers treated blossoming clove trees like a pregnant woman. No man could approach them wearing a hat, no noise could be made near them and no light or fire could be carried past them at night for fear they would not bear fruit. Some Moluccans still plant a clove tree at the birth of a child, with the belief that if the tree flourishes, so will the child.

Chinese medicine has used cloves to treat indigestion, diarrhea, hernia, ringworm and athlete's foot and other fungal infections. In traditional Indian Ayurvedic medicine, the spice is used to treat respiratory and digestive problems. The brilliant medieval German abbess, composer and herbalist, Hildegard of Bingen recommended cloves in the treatment of gout.

Toothache is still effectively treated with cloves as the eugenol in the spice has both analgesic and antiseptic qualities. A bruised clove or some clove oil on cotton wool is held in the mouth near the tooth. Some dentists still use cloves to disinfect ailing root canals and mix clove oil with zinc oxide for temporary fillings.

In the kitchen cloves make a powerful contribution to both sweet and savory dishes. Generally whole cloves are removed from the dish before serving. To avoid discoloration of the dish, clear clove oil may be substituted for powdered cloves. As a testimony to the power of the scent of cloves, the clove-studded pomander is a perennial favorite as a room or closet freshener and moth repellent.

Cloves have an affinity for green beans, pea soup, root vegetables, fruit compotes and salads, spiced teas, mulled beverages and pickles of all types. People on a bland diet should avoid cloves as the spice can be irritating to the intestinal tract. However, ground cloves, made without the clove head, are milder than the whole spice.

Here's a wonderful cold summer soup using cloves and cardamom:

Summer Root Vegetable Soup

2 Tbsp. virgin olive oil

2-3 large shallots, peeled and diced

5-6 small carrots, peeled and diced

5-6 small turnips, peeled and diced

1 small jalapeno or other hot pepper, diced

¾ tsp. ground cardamom

¼ tsp. ground cloves

3 cups chicken stock

1 Tbsp. basmati rice

2 cups of milk (or milk substitute such as soy or nut milk).

Heat the oil in a large, heavy pot. Sauté the shallots and the hot pepper for several minutes, then add the carrots and turnips. Continue cooking for about five minutes before stirring in the spices, chicken stock and rice. Bring to a boil, then lower heat, cover and simmer for 25 minutes. Allow the soup to cool before blending it in batches until smooth. Add the milk and chill thoroughly. Garnish with a little fresh parsley.

Here's a great lemon and ginger pickle to serve with a curry or other spicy dish (it's also great on cheese sandwiches!):

Spiced Honey Lemon & Ginger Pickles

10 medium lemons, washed, dried and cut into quarter inch slices without peeling (discard as many seeds as possible as these will make the syrup bitter)

1 cup plus 1 Tbsp. honey

1 cup apple cider vinegar

1 cinnamon stick, broken into several pieces

½ tsp. whole allspice

3 Tbsp. fresh ginger, chopped fine

5 whole cloves

½ tsp. of salt.

Combine the honey, vinegar and salt in a non-reactive (e.g. glass, porcelain or stainless steel) saucepan. Tie the spices in a cheesecloth bag and add to the pan. Boil for five minutes. Add the lemons and ginger and bring back to the boil for another minute, stirring constantly with a wooden spoon. Discard the spices, pack the lemons into hot, sterilized half-pint jars, cover with the syrup and seal at once.

Another excellent preserve recipe using cloves is the following one for spiced gooseberries courtesy of Gingerich Farms in Canby, Oregon. The recipe can be used as a jam or syrup or as an accompaniment to a meat dish.

Spiced Gooseberries

2 quarts of gooseberries

4 and a half cups of brown sugar

1 cup of cider vinegar

2 inch cinnamon stick

8 cloves

¼ tsp. ground nutmeg

2 whole allspice.

Wash the berries, remove the stems and blossom ends. Place sugar, vinegar and spices together in a large pot, add half a cup of water and boil for five minutes. Add the gooseberries and simmer for 30 to 40 minutes. When the berries are tender and the syrup is thick, strain out the spices and turn into hot sterile jars and seal.

Warm, Wintery Mushroom Soup - It Will Take The Chill Out Of A Cold Winter Evening

Ingredients you will need:

2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper to

Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well. Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways.

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Split Pea Soup Recipe : Removing Bad Peas for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. In split pea soup, it's important to remove the bad peas and our expert shows you how in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



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How To Make Spanish Split Pea Soup : Cooking the Rice & Sofrito for Spanish Split Pea Soup

Learn how to cook the rice whenmaking authentic Spanish split pea soup; learn more about making traditional Spanish food in this free cooking video. Expert: Lizbeth Muller Bio: Liz Muller is the owner of Liz's Hair Design in Hollywood, Florida. She has been a professional Hair Designer and Color Specialist for over 23 years. Filmmaker: Paul Muller



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Betty's Cheesy Broccoli Rice Casserole Recipe

In this video, Betty demonstrates how to make a family favorite, Cheesy Broccoli-Rice Casserole. This makes a *large* casserole, so it is great for holiday get-togethers and for potluck dinners! Plus, the taste is fantastic! Ingredients: 8 oz. frozen chopped broccoli, cooked according to package directions (Cook for about 3 minutes in 1-inch rapidly boiling water.) 2 cups white minute rice, cooked according to package directions (Place rice in 2 cups boiling water, turn off heat, cover, and let sit for 5 minutes.) 2 well-beaten eggs 2/3 cup milk 1/2 cup oil (I used canola oil.) 10 3/4 oz. can condensed cream of chicken soup 1 medium onion, chopped (I used an electric kitchen chopper.) 16 oz. (4 cups) shredded sharp cheddar cheese salt, pepper, and garlic salt--to taste cooking spray for baking dish First, cook and drain the 8 oz. broccoli and cook and fluff the 2 cups minute rice, each according to package directions. In a large mixing bowl, combine 2 well-beaten eggs, 2/3 cup milk, 1/2 cup oil, 10 3/4 oz. can of cream of chicken soup, and 1 medium onion, chopped. Blend well. Now, quickly add the cooked and drained 8 oz. broccoli and the cooked and fluffed 2 cups minute rice. Stir quickly to incorporate the broccoli and rice with the egg mixture, without cooking the eggs. Next, sprinkle salt, pepper, and garlic salt to taste on the casserole mixture. Again, blend thoroughly. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking spray, and spoon or pour the ...



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White Bean Soup Recipe With Ham Hocks : Adding Ham Hocks & Bay Leaves to White Bean Soup Recipe

Learn how to add hocks and bay leaves to make a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



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Delicious and Simple Chicken Noodle Soup

I first made this because we had some curly noodles and a small piece of chicken breast left in the refrigerator. I just threw it together and wow!-it was delicious!

For ages chicken soup has been touted as being healthy for you, especially when you are sick. Well, you don't have to wait until you are sick to enjoy a good bowl of chicken noodle soup...and you don't have to wait until you have a lot of time.

This recipe is so simple that even a cave man can do it...sorry Mr. Caveman. All kidding aside, this is really easy and fast. It is incredible how delicious fast can be.

Note: This is a great dish to use up your left over chicken on.

6 SERVINGS

6 cups cooked curly noodles (figure about 1/8 pound dry to make one cup)

1. Put equal amounts of the above noodles in each bowl.

1-1/2 cooked chicken breast halves, cut into cubes (these should be flattened, salt and peppered and cooked in a skillet with olive oil until just done)

2. Put equal amounts of the above chicken in each bowl.

4-1/2 cups water
6 chicken bullion cubes

3. Heat the water and bullion cubes to very hot.

3 teaspoons dried onion flakes
3 teaspoons bell pepper flakes, if you can find them
1/4 teaspoon red pepper flakes (or to taste)

4. Stir in the above ingredients for about a minute until they are hydrated. Pour equal amounts of the liquid in each bowl. Heat in the microwave for 20 seconds each, if you want it hotter.

Serve Hot.

This is a very versatile recipe. You can add or subtract whatever you want. If you can't find bell pepper flakes, you may want to add a can of spinach.

Enjoy!

Vegetable Soup

We often have vegetable soup at home. It has carrots, potatoes, cabbage and green peas in it. Lots of people also add cauli flowers, broccoli, tofu, mushroom or meatballs (bakso). That's why this food is ideal for small kids. Complete vegetables in a meal.

We also need beef or chicken stock besides vegetables. I prefer lean meat, but my mother usually prepares part of meat which has more fat every time her grandchildren come to visit her.
Meat with fat will of course make a more delicious soup.

My mother will only need to add chopped and fried garlic, white pepper and salt. My recipe needs more than those three ingredients because of the lean meat that I use.

I prefer fresh spices rather that the ones packed in blottles and would need:
- 1 piece of garlic
- half teaspoon of white pepper
- cinnamon (about 2cm long)
- 1 piece of nutmeg
- 4 pieces of cloves
- 1 piece of cardamom
- ginger (about the size of an adult's thumb)

Don't forget to grind the white pepper first. More white pepper can be used in order to have a more spicy and tasty soup, but not for children.

I have to boil 500 gram of beef cuts together with the above mentioned spices plus salt until the beef becomes tender. The amount of water should be just enough to immerse the beef and later on the vegetables too. Then, I'll add cuts of carrots and potatoes. The other vegetables follow afterwards.

Finally, sprinkle the soup with chopped of fresh tomatoes and leek as well as fried shallot. Serve it warm with white rice.

Thrive Food Storage Split Pea & Ham TVP Soup

Shelf Reliance is your premier source for food storage, emergency preparedness supplies, and informational tools. Featuring freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Shelf Reliance offers the tools you'll need to create a comprehensive, customized emergency preparedness plan. To see the entire recipe, visit www.shelfreliance.com or click on the "more info" link above this text. 3 cups Thrive Split Peas 4 cups water + 4 teaspoons Thrive Boullion 1/2 cup Thrive Ham TVP {or use leftover or regular ham if you prefer} 1 minced onion 3 cloves minced garlic Place all ingredients into a pot, dutch oven, or crock-pot. Simmer for a few hours, adding more liquid if needed. Peas should break down when soup is mixed Give it a good stir, and season to taste Serve as desired. Serves 8-10 as an appetizer, serves 5-6 as a meal.



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Chinese Herbal Soup

Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one's body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients. The followings are two tasty soup recipes suitable to be included for your dinner.

Sweet Potatoes Soup

Sweet Potatoes 300 g
Red date 20 g
Water 2-3 bowls

Seasonings

Honey 2 tablespoon
Ginger 30 g

Methods

Step 1: Soak red dates in a bowl of warm water.
Step 2: Remove the brown outer layer of sweet potatoes and ginger.
Step 3: Cut sweet potatoes into cubes. Cut ginger into slices.
Step 4: Heat the wok with water until it boils. Put in ginger. Boil it for 5 minutes.
Step 5: Put in red dates and sweet potatoes. Cover the wok for 10 minutes.
Step 6: Add in honey and stir. Heat until sweet potatoes and red dates are soft.

Pork and Carrot Soup

Ingredients

Pork 200 g
Carrot 1
Red dates 20 g
Water 2-3 bowls

Seasonings
Salt 6 g
Wine 1 tablespoon
Pepper 1/2 teaspoon
Ginger 20 g

Methods

Step 1: Cut pork meat into cubes
Step 2: Soak red dates in a bowl of warm water.
Step 3: Shred away carrot outer layer. Cut carrot into cubes.
Step 4: Heat wok with water until it boils.
Step 5: Put in cut pork meat and carrot. Cover the wok and bring it to boil.
Step 6: Add in sliced ginger, salt, pepper followed by wine one after another at an interval of 3 minutes.
Step 7: Cover the wok and heat it until pork meat and carrot soften for another 25minutes.

Preparing Great Vegetarian Soup Recipe

A great vegetarian soup recipe doesn't just tweak your appetite for the main meal; it can also simply make you feel good. Here are some great tips to come up with your own vegetarian soup recipe.

Experiment

With vegetarian soups, there are really no hard-and-fast or clear cut rules on how you should do it. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.

The only thing you might want to keep in mind is your own taste buds as well as those of whom you are preparing the meal for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.

Be Generous with Spices

At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.

Thicken the Soup

Part of the secret to savory vegetarian soup recipe includes making the texture just right. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.

To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.

Convert

Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to it.

Freezing Soup

The great thing about soups is that you can prepare it ahead of time and freeze it for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.

Hurst's® HamBeens® Navy Bean Soup

Also known as Senate Bean Soup, this is a delicious and economical recipe from Hurst's® HamBeens®. Visit www.hurstbeans.com for complete recipe.



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Restaurant Quality Seafood Stews in Your Home Kitchen

I grew up in Portland, Oregon, which meant that the Pacific Coast was just a two hour drive away; it was very near, but still too far to go very often.  When my family did go, it was always a big deal, and we would pack up the car with beach blankets and towels for laying out on, kites and Frisbees for playing with, and buckets and spades for sand castle construction.  We would spend a few hours on the beach, but the Oregon Coast is a chilly place even at the height of summer, and so my favorite part of any trip was heading to one of our favorite restaurants, and warming up with delicious entrees, including delicacies made from the best seafood stew recipes.

Thus I always considered seafood to be a rare treat, only enjoyed on special occasions at nice restaurants.  Only recently have I discovered that there are many easy seafood soup recipes that I can manage in my own kitchen!  If you, like me, thought that only a professional chef was fit to handle complex seafood stew recipes, think again.  The truth is that most recipes are not complex at all, and there is no reason to be daunted.

Of the various recipes that I have tested in my kitchen, one in particular has become my favorite because it requires very little preparation and cooking time.  It uses simple ingredients, but also invites variation when I am feeling inspired to culinary creativity.  I use canned Alaska salmon, which saves me time cleaning the fish and picking out bones.  I use canned corn, skim milk, and a bit of butter and flour.  I usually chop up one or two small onions to cook in butter, which is probably the most labor-intensive part of the whole meal!  The real genius of this recipe is using frozen hash browns for the potato base.  This saves a huge amount of chopping and cooking time.  With those ingredients as the substance of the stew, I am free to play with the seasoning.  At the most simple, I use salt and pepper, thyme, and a dash of sherry.  Adding Mexican, Cajun, or Southwest spice mixes are fun ways to mix it up.

The whole process takes me less than 20 minutes, and just like that I have made a delicious meal that I thought I could only get in restaurants!  Play around with various seafood stew recipes, and you will find for yourself how straightforward and rewarding it can be.

White Bean Soup with Kale Recipe

White Bean Soup is easy to make and tastes great. Watch as Eric shows you how. Visit our community site for more info gardenfork.tv



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Secrets to Making Really Good Soup

Soup is hard to mess up. Usually you throw some stuff together and it comes out tasting alright. But there are some common mistakes people make when making soup. These tips will help you make your soup even better.

Don't overcook the starchy ingredients. Most of the bad soups I've had the starch (the potatoes, rice, or noodles) have been cooked way too long. Things that have been cooked too long start falling apart and become mushy. While mushy stuff doesn't ruin the flavor it does ruin the texture. Really good soups have excellent texture for each of the starches. Egg noodles in Chicken Noodle soup can be over cooked very easily. Pay attention to how long your soup will be cooking and how long it will need to be sitting in a crock pot while waiting to be eaten. The longer it sits in hot water, even if it's not boiling, the soggier everything will become. The thinner the starchy food is the faster it will cook. Don't be afraid to take the soup off the heat if the potatoes or noodles are still a little underdone if you know you'll be eating in twenty minutes. In that time they will be a better consistency.

Always use broth instead of bouillon cubes. Broth provides a richness to the soup you can't get any other way. The difference between a really good soup you get at the restaurant and homemade soup is usually the broth. Broth is a little more expensive but it will add the mouth watering craving you want in a soup.

Use the best fresh ingredients. Try to use the freshest ingredients you can. Canned foods don't have the same flavor as fresh foods. Canned soup is an abomination and should be avoided.

If you need to store your soup try to freeze it before it absorbs too much liquid. When you re-heat your soup don't add an extra cooking period.