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I Love Soup

post #1 of 29
Thread Starter 
I am a huge soup fan. In fact, no matter what time of the year I am always ready for a nice hot bowl of soup. That being said, when I am at a ski resort is there some cheap and effective product I could buy to heat up soups? I would probably be bringing either homemade soup or canned Campbell's Chunky soup (the best canned soup ever). I will not be "making" the soup at the ski resort, just heating it up!

Keep in mind that when it comes to mechanical things I am a bit slow. It needs to be easy to use and relatively small! Maybe the size to heat up a smaller pan.
post #2 of 29
I am a soup fan too. Nothing like a nice hearty soup. I aslo love making soup at home it is so easy and usually freezes easy.
post #3 of 29
Probably just as easy and a whole lot more portable to invest in a good Vacuum bottle. I have one with a wide mouth that is great for soup, stew, or chilli. Keeps the lunch very hot from 07:30 to 11:30. I eat before the lunch crush and then take advantage of that hour and a half from 12:00 to 01:30 when there are shorter liftlines.
post #4 of 29
I'm picking out a Thermos for you....
not an ordinary Thermos..for you...

post #5 of 29


I'm a soup fan too. Campbells has a new microware can/container. I can always find a microwave somewhere. Ski school usually has one. The chunky clam chowder is good, tomatoe is a staple also. Either that or I take a thermos. If you use a metal thermos, preheat the thermos with boiling water and then it will stay warmer longer.
post #6 of 29
Thread Starter 
Vaccum bottle it is!!!

Makes me want some soup right now....guess we know whats for lunch today =)
post #7 of 29

Brought some avgolemono in for lunch.

Originally Posted by Pete No. Idaho View Post
Campbells has a new microware can/container.
The salt in their ready-to-eats scares me.
post #8 of 29
I have a bowl of chichen noodle soup every Sat. and Sunday where I ski. Love it along with all the free saltines I can eat! We buy the Campbells micro wave chicken noodle soup at home. Its really very good. Probably enough sodium in the soup to do damage but still tasty.
post #9 of 29
The best soups I've used in my cafe are made by StockPot, really, really authentic. One of the lodges in Snowbird uses them, and I think Au Bon Pain also.

I usually chow chinese soups.

Has anyone tried Miso? Just tried it last week, blah !
post #10 of 29
Gulaschsuppe is great at lunchtime when skiing in Austria.
post #11 of 29
We want recipies!
post #12 of 29
Clam Chowduh. The white kind . Nectar of the gods. Easy on the tatoes , heavy on the clams................mmmmmmmmmmmmmmmmmm
post #13 of 29
Wawa's Chicken Noodle Soup is the best around...I'm hungry just thinking about it and I just took down 5 bowls of Cinnamon Toast Crunch! A hearty dinner I may add...
post #14 of 29
Originally Posted by MontanaSnow View Post
Vaccum bottle it is!!!

Makes me want some soup right now....guess we know whats for lunch today =)
When using a vacuum bottle, be sure to "charge" it before you fill it, particularly if it is stainless.

Fill it with as hot a water as you kind find, boiling if you have time, hot tap if you don't. Let it sit for two to five minutes. Empty it. Then fill with your soup, coffee or whatever. It will make a huge difference in how hot your food stays.
post #15 of 29
Count me in --I'm a huge soup fan --mostly homemade
post #16 of 29
This is some Good Stuff....
We like to add some extras to it !
I also like soup & Green Chili!
post #17 of 29
Originally Posted by MontanaSnow View Post
I am a huge soup fan. .
Try cutting down on the carbs......

But seriously, Jetboil.

post #18 of 29
The corn chowder in the Dinosaur BBQ cookbook is some of the best soup you'll ever have. I may have to try this soup in a thermos idea at the mountain.
post #19 of 29

Soup so easy you will wonder how it tastes so good.

14 oz can of Chicken stock. (Swansons or some other low sodium. Home made would be even better. Or use vegetable stock if you wish)
16 oz of water.
one medium sized bunch of Watercress. Cut into 2-3 inch bunches
1-2 teaspoons of light Soy sauce.

Bring the Soup stock and water to a boil and add the Soy sauce. Boil for about 10 minutes and then add the Watercress and bring back to a boil for about 15 minutes.

post #20 of 29
Ahhh...all this soup talk made me run to the cabinet and pull out a Campbell's vegetable beef soup and pop it in the radiation chamber...ready to eat cup...and I'm done. Stir up the Campbell's Soup is good food!
post #21 of 29
Well soup lovers in Montana would truely be doing themselves a disservice by not making a pilgrimage to The Last Run Inn at Montana Snowbowl.

The Last Run usually has a couple thick and bone warming options on any given day. In the past week these have included, Salmon bisque, beef barley, chicken shitake, and green chile stew. These soups make Campbell's Chunky soup seem watery and tastless (and I happen to like Chunky). I've never tried out one that wasn't among the best soups I've ever eaten anywhere, at anytime, during my life. They range from $3.00 to $4.50 for about a pint.
post #22 of 29
Jiminy had a spicey baja chicken last weekend that was soooo good.
I asked who made it and they showed me the empty plastic bag from Sysco!
post #23 of 29
If you happen to be skiing Vail, right after skiing, go to MiSuppa, in West Vail.

They make all their soups fresh, on site, and usually have 6 varieties to choose from. Along with fresh baked rolls and a drink, for under $6!!!

(Just West of the Safeway parking lot!)

But you had better hurry! They are so popular, they do run out!
post #24 of 29
Mmmmm, soup. Soup is my favorite food group, not just when skiing.

At Vail, stop at Two Elk and get the Chicken Posole (Mexican hominy stew). Great stuff, and about the most economical lunch on the mountain.

As for homemade, to put in the thermos (as I have done), this is the best tomato soup recipe out there, and I am a tomato soup *snob.* Easy, too.

Tomato Soup
(modified slightly from the recipe at The Kitchen restaurant in Boulder, CO)

The key here is to use best quality ingredients, because the recipe is so simple. San Marzano tomatoes are a must if you can get them, and good quality butter, sea salt, and olive oil!

5 TBSP good-quality unsalted butter
1 large yellow onion, sliced
Sea salt
2 28-oz cans San Marzano tomatoes (or same quantity other good-quality whole peeled organic tomatoes, undrained)
1/4 cup half-and-half
Good-quality extra-virgin olive oil, for finishing

1. In a large pan, melt butter over low heat. Add onion and a good pinch of salt. Reduce heat to very low, cover, and cook onions for about 30 minutes or until translucent and soft (not browned).
2. Add tomatoes with their juices. Increase heat to a simmer and cook for 25 minutes.
3. Working in batches, blend tomato-onion mixture in a food processor or blender or with an immersion blender, adding half-and-half while blending. Taste and adjust seasoning. Serve hot, drizzled with a little olive oil.
post #25 of 29
one smoked pork hock, cut into 4 sections ( ask the butcher to do it ) or a racjk of smoked ribs, cut up into rib sized pieces.
8 new potatoes, quartered.
1/2 pound of sliced carrots
1 can mixed beans - washed!
1 head garlic
4 tsp dry basil (or oregano)
4 crushed cardamon pods
1 tsp ground cumin
1 can diced tomatoes
4 stalks celery, chopped or sliced.
1 bag dry soup beans

Add sufficient water to cover, and then a couple more inches. Bringto a boil, lid on. Then go open boil for minimum 2 hours, adding enough water to make it look like soup. Use a lower heat so you don't burn the stuff on the bottom.


Any spices you want. Especially turmeric and cayenne.

Go nuts.
post #26 of 29
You ^must^ be of slavic descent.
post #27 of 29
I love hearty soups. I've got several standby ones that I make,

Creamy Tomato (only in the summer w/fresh tomatoes)
Turkey Chili
Potato Leek (served cold in the summer)
Chicken Noodle
Black bean (pretty much the same as the lentil, except black beans)

None of these really have recipies, except what's locked away in my head.

The most interesting one I ever made was a Chicken Peanut Butter soup from east Africa. Lots of cumin along with the peanut butter. It tasted almost Thai.
post #28 of 29
Quick, easy, almost instant, hearty soup that is also full of lycopene and roughage. Thank you Mom & Dad.

This can be customized but the basic gist is:

In equal proportions (or not- add what you like most) in pot add:

1 can black beans
1 can corn
1 can diced tomatoes
1 can your favorite brand and strength of salsa
add some cumin to taste. No need to add salt as the other ingredients usually already contains some.

Heat up on stove or microwave. Done.

- throw in some ham chunks (cooked) or turkey.

The tomato and salsa thing can be mixed around. Acceptable substitutes are cans of Rotel, stewed tomatoes Italian style, petite diced tomatoes with garlic and olive oil, etc. If you like big tomato chunks, the Italian style is the way to go. It also tastes great if you add orange juice to the mix but it can get too sweet if you add too much. You can make this too spicy if you add really hot green or red salsa. Play around with the proportions of beans, corn, tomatoes to find what you like. You'll get addicted to this stuff.
post #29 of 29
Cuban Black Bean Soup

One can black beans rinsed
One can chicken broth
Cumin (about 1/2-1 teaspoon to taste)
Lime Juice (about one lime or a few teaspoons)
Diced ham (or sausage or any other cooked meat of your choice)

Put all ingredients except ham/meat in food processor or blender and go whirr for a spell. Pour into pot. Add ham. Add heat and simmer for 15-30 minutes.

Eat with some good bread.
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