Jim’s Soups 2


"Treme"Mock Turtle Soup MY VERSION


1/8 of a pound butter

6 celery stalks, chopped finely

1 Cup chopped STRONG onion

5 Garlic cloves, minced

2 cups water, with

    4 beef bouillon cubes

1  15 oz. can tomato puree

2 cups. Chicken broth

2 cups beef broth

1/2 cup flour mixed with 1 cup water

1/4 cup Worcestershire sauce

1 Cup ketchup

1 tsp. "Louisiana" brand  hot


  1. 1.In a large pot over medium high heat, melt butter. Add celery, onion, and garlic, and cook until just softened, 5 to 7 minutes. 

  1. 2.Add tomato puree, all broths, flour/water mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme,  and ground pepper. Stir to combine. Cook over low heat for 30 to 45 minutes. 

  1. 3.Add lemon juice  and sherry wine and Serve.       

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Did your garden crank out too many tomatoes?  This GREAT tasting soup can be frozen if you can resist  eating it all right now.


2 Tbsp Butter

1 Large Red Onion

1 Tbsp. Chicken Bouillon

1 Tbsp. Anchovy  Paste

Garlic Cloves

28 oz. of TOMATOES

     (cut out stem. Keep

    skin. Make chunks.)

  Or,28oz, Can Tomatoes,

    with no sugar!

1-1/2 Cup Chicken


1/3 Cup Sour Cream

Fresh Ground Black


  1. 1. In a saucepan melt the Butter. 

  2. 2.Chop Onion and saute at medium heat until soft.

  3. 3.Add Garlic near end of Onion cooking and cook 2 minutes more.

  4. 4.Increase heat and add the Tomato pieces. Crush the pieces with potato masher or add Canned Tomatoes.  Add Chicken Broth, Bouillon,  Anchovy Paste, and Ground Black Pepper.  Simmer for 20 minutes or so until tomatoes are soft. The tomato flavor will increase during cooking.

  5. 5.Taste it. Remove soup and pour into blender. Blend hard so tomato skin disappears. Return soup to pan and stir in Sour Cream. Taste the best tomato soup you’ve ever had.


When summer is over  you can do the above recipe by substituting a 28 oz. CAN of Tomatoes in the recipe above.   Make sure that the canned tomatoes DO NOT HAVE SUGAR OR SWEETENERS ADDED.

White bean soup


1 pound smoked ham, cut into 1/4” cubes

2 Tbs. extra-virgin olive oil

1 onion, finely chopped

1 or 2 large carrots, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

1 fresh bay leaf1 teaspoon dried thyme

1 teaspoon dried rosemary

1 pound Dried Great

     Northern beans

10 cups chicken stock

Salt and freshly ground pepper


1. Soak the beans overnight in water.

2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

3. Stir in the garlic, bay leaf and the thyme and rosemary and cook until fragrant, about 2 minutes.

4. Add the drained beans, chicken stock and bring to a boil.

5. Reduce heat to simmer  until the beans are tender, about 1-1/2 hours.


Coconut Curry Noodle Soup

This recipe appeared in Business Insider as some guy’s “favorite ever” soup and we tried it.  It was amazing:  15 minutes to fix including cooking time !

It can all be made in one…count ‘em ONE…pot. Because it uses thin noodles, you can just throw them into the pot at the end and serve almost immediately. This gives 64 oz. soup - about 8 cups.


            You will need:



3 Tbsp. olive oil 

5  big garlic cloves, chopped

2 tsp. Rosemary

3  Tbsp Thai red curry paste

       or use the entire 4 oz. jar.

1/2 can SPAM cut into 1/4" cubes

4  cups (32 oz.) chicken broth

2  Tbsp fish sauce or fish oil     

1  12 to 15 oz. can  coconut milk

2  oz. angel hair noodles,

        broken in half.

limes, juiced

Some great improvements to the already delicious Coconut Curry Noodle Soup below !

2 bay leaves

1  tsp. dried thyme

1/2 tsp. grnd. black pepper

1/3 cup fresh lemon juice

1/2 cup Sherry wine