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Home » Soups

Soups

Split Pea Soup with Rosemary

February 16, 2017 By Patty Limatola-Tanenbaum Leave a Comment

Everyone knows I love soup, even on a hot summer day I can order or make a big pot of soup. I don’t need an excuse to make a pot and with all the rain we are experiencing in California, it’s given me an opportunity to explore new soups like this soup for Split Pea Soup with Rosemary.

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Filed Under: Dinner Entree, Easy Entertaining, Soups Tagged With: delicious, different, easy, healthy, mm-good, mmgood, pea, recipe, recipes, rosemary, secret, soup, split, split-pea, twist, vegetable, vegetarian

Vegetable Bean Soup with a Twist

January 24, 2017 By Patty Limatola-Tanenbaum Leave a Comment

With all the rain we are getting in California I had to make a homemade soup.  I went to my favorite soup recipe box and made this vegetable soup with a twist…it was sooooo good I had to post it for you all to try!

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Filed Under: Easy Entertaining, Soups, Vegetables Tagged With: delicious, different, easy, healthy, mm-good, mmgood, recipe, recipes, secret, soup, twist, vegetable, vegetarian

Healthy Taco Soup in a Crock-pot Recipe

November 8, 2016 By Patty Limatola-Tanenbaum Leave a Comment

healthy-taco-soup-in-crockpot

This healthy taco soup recipe, made in a crock-pot, is so easy to make and tastes incredible!  You literally throw all the ingredients in your pot, enjoy your day and come home to an amazing dinner!

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Filed Under: Easy Entertaining, Main Meals, Mexican, Soups Tagged With: corn, crock-pot, crockpot, different, dinner, easy, healthy, mexican, mm-good, mmgood, recipe, recipes, soup, spicy, taco

No Dairy Potato Leek Soup

April 12, 2016 By Patty Limatola-Tanenbaum Leave a Comment

Potato Leek

They say “a way to a mans heart is through his stomach”…well, the way to my heart is a nice, hot cup of soup and yes I went there!  I was at a friends house during the holidays and she made a potato leek soup that was amazing.  Normally I would ask for the recipe as I share mine so why wouldn’t she share hers…I never asked, I also never stopped thinking about that soup.

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Filed Under: Dinner Entree, Easy Entertaining, Main Meals, Soups Tagged With: 30-minute, dairy-free, delicious, dinner, good, healthy, leek, mm-good, mmgood, no-dairy, potato, recipe, recipes, soup, yummy

Homemade Split Pea Soup in a Crockpot

April 8, 2015 By Patty Limatola-Tanenbaum Leave a Comment

split soup

What do you do with your leftover ham from the holiday?  My mom would always be creative with her leftovers, one of my favorite meals she made with her leftover ham was when she’d coat it in breadcrumbs and fry it, it was always delicious.  For me, I knew I would make ham sandwiches, I also knew I’d make a homemade split pea soup as both of these options are my favorites.

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Filed Under: Dinner Entree, Main Meals, Soups Tagged With: crockpot, delicious, easy, ham, homemade, ingredient, leftover, mm-good, mmgood, recipe, recipes, secret, soup, split-pea, yummy

Turkey Barley Soup Recipe

December 13, 2014 By Patty Limatola-Tanenbaum Leave a Comment

I have often heard of using the carcass of your turkey or the bones left over from Thanksgiving to make a soup.  I have had many friends share that turkey soup made from the leftover bones on Thanksgiving has been their most favorite soup ever.  Yet, in all my years, I have always thrown my carcass out and said “next year” as it really never intrigued me to even try it.  Well, my next year was this year, I wanted to share my turkey with barley and mushroom soup recipe that I created as I really did love this soup.

I didn’t have a lot of time so I used the crock pot and let it cook overnight and it worked out perfect.  If you do not have a crock pot, I would recommend following the steps below and just cook your soup until the barley is cooked through.  I wanted a super savory soup so I sautéed my onions with the celery until they were translucent and then I threw some chopped mushroom on top

Mushroom Celery

I measured out 1 cup of barley

Barley

I took my carcass and removed any stuffing that was inside of it and placed it in my crock pot

Turkey Carcass

I prepared my herbs (I used a poultry pack)

Herbs

and 2 bay leaves

Bay Leaves

I put my barley in the pot and water to fill my crock pot, then added my herbs

Barley Soup

I let it cook over night…WOW to wake up to the smell of soup was wonderful.  The flavor of this soup was amazing and I can assure you that this will be a new family favorite recipe as we all loved it.  The tricky part for me was removing all the bones from the soup so that’s something I have to play around with for next year.  If anyone does a barley soup with their leftover carcass, please pop me an email, I’d love to learn what you do in getting the bones out.

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Thank you for visiting my site and I hope you enjoy this recipe.  

I do love comments so please feel free to leave me your comment or suggestions.   If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.

***  If you subscribe, you will be emailed by me with a link to confirm the subscription so be sure to click on that link.  

Thank you again ~ Patty Limatola-Tanenbaum

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Print
Turkey Barley Soup Recipe

Ingredients

  • 1 leftover Carcass, bones from your turkey
  • 2 stalks Celery, chopped
  • 1/2 Onion, chopped
  • 1 pound Mushroom, sliced
  • 1 package Poultry Herbs
  • 2 whole Bay leaves
  • Water
  • Salt and Pepper as desired

Directions

  1. In a 10" skillet pan, sauté your celery with your onions until translucent, add your mushroom and cook for 2-3 minutes.
  2. Place your carcass in your crock pot. Add your sautéed vegetables, the water, barley, herb poultry, bay leaves, salt and pepper.
  3. Cook on low for 6 hours. Remove the carcass and any remaining bones and discharge of them.
  4. Remove any large pieces of meat and shred or cut into pieces, place the meat back into the soup and enjoy!
3.1
https://mmgood.com/turkey-barley-soup-recipe/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Dinner Entree, Holiday, Soups Tagged With: amazing, barley, carcass, celery, delicious, idea, left-over, leftover, mm-good, mmgood, mushroom, recipe, soup, thanksgiving, turkey, yummy

Oats – Steel Cut, Old Fashion or Instant? Do you know the Difference?

November 19, 2014 By Patty Limatola-Tanenbaum Leave a Comment

I was always taught by my mother to know my ingredients when it came to cooking as that would give me the success I needed in creating a great dish.  What do you know about oats?   When you are making at a recipe and it calls for old fashion oats and you only have instant oats do you use what you have or do you run to the market to buy what the recipe calls for?  Do you understand the difference between the oats so you understand how it will impact your recipe?

There is no recipe attached to this post but I wanted to share a little bit of information about the differences of the oats and my experience of them.

Steel Cut Oats

All oats start out as oak groats and steel cut oats are whole oats that have been chopped into small pieces before steaming, they are not rolled out or toasted.  When using to make oatmeal they will take longer to cook by 12-15 minutes, you can soak them in water or milk to reduce the cooking time and then use the milk or water to cook them in.  I have found that for oatmeal, they taste a bit nuttier and I tend to use steel cut oats more in baking then for oatmeal because of the extra time it takes to cook for oatmeal and I would never use them in a granola recipe.

Old Fashion Oats

Old fashion or “rolled oats” are oak groats that have been steamed and then rolled under heavy rollers before they are  lightly toasted (baked).  The old fashion oats are more commonly used for making oatmeal as they take less time to cook, they have a flakier texture then the steel cut oats, old fashion oats are not as nutty as the steel cut oats.  I use old fashion oats for oatmeal, granola bars and for baking.

Instant Oats

The instant oats are oak goats that are steamed and rolled out just like the old fashioned oats but the instant oats are rolled out even thinner so.  Instant oaks are broken down into much smaller pieces then the old fashion oats so the texture is completely different.   Instant oats cook in about a minute making them a great solution for someone who is on the go and wants oatmeal and because they start off as smaller pieces, they cook up creamier.  I use instant oats in my oatmeal on the go, muesli and in baking cookies.

Here is a photo of the three types of oats to give you a visual.

Oats | MmGood.com

Again, knowing your ingredients from texture to taste can alter a recipe substantially.  Using steel-cut oats in my muesli would not work as the instant oats create the creamy texture that is needed  for muesli.  Likewise if I used instant oats for my granola bars that would not work as I need the texture of the old fashioned oats.  However, when I make oatmeal cookies, I do use a variety of all three oats as I like the texture and slight complexity it creates.

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Thank you for visiting my site and I hope you enjoy this recipe.  

I do love comments so please feel free to leave me your comment or suggestions.   If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.

***  If you subscribe, you will be emailed by me with a link to confirm the subscription so be sure to click on that link.  

Thank you again ~ Patty Limatola-Tanenbaum

.

Filed Under: Cookies, Desserts, Soups Tagged With: comparison, cookies, cooking, cut, difference, fashion, granola, oatmeal, oatmeal-cookies, oats, old, old-fashion, recipe, rolled, rolled-oats, steel, steel-cut

30 Minutes (Super Easy) Chicken Taco Soup

February 21, 2014 By Patty Limatola-Tanenbaum 4 Comments

Taco Soup | MmGood.com

I love soup…you all already know that…last year I did a post on chicken taco soup from scratch, which to date is one of my favorite recipes.

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Filed Under: Chicken, Dinner Entree, Easy Entertaining, Main Meals, Mexican, Soups Tagged With: 30-minute, beans, canned, chicken, delicious, easy, make ahead, mm-good, mmgood, soup

No Dairy…Cauliflower, Leek & Shallot Soup

June 21, 2013 By Patty Limatola-Tanenbaum 2 Comments

I was feeling down the other day and thought what would make me happy…and then it hit me…soup!!!!  I just love soup, I can make soup and can eat soup every day of the year that’s how much I just love it.

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Filed Under: Dinner Entree, Kids in the Kitchen, Main Meals, Soups, Vegetables Tagged With: cauliflower, dairy-free, delicious, dinner, easy, healthy, leek, leeks, mm-good, mmgood, no-milk, oil-drizzle, recipe, recipes, shallot, soup

Spicy Herb (Parsley, Basil, Mint & Serrano) Oil Drizzle Recipe

June 18, 2013 By Patty Limatola-Tanenbaum Leave a Comment

Herb Oil Drizzle - Herbs | MmGood.com

I bet I know what you are thinking…what would I ever need a spicy herb with parsley, basil, mint and serrano, drizzle for, right????  Well let me tell you what you would use a spicy herb oil drizzle for…EVERYTHING!!!!  And the best part about this oil drizzle is…is that you can modify it and create many other options that you will just love…love…love!

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Filed Under: Breakfast, Kids in the Kitchen, Side Dish, Soups, Vegetables Tagged With: amazing, basil, delicious, different, drizzle, fancy, herb, Italian, love, mint, mm-good, mmgood, oil, parsley, recipe, recipes, serrano

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Meet Patty

My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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