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Soup's On | 4 Homemade Soup Recipes - Paula's making soup from scratch and sharing some of her best soup dinner ideas, including a homemade vegetable beef soup recipe. Paula’s Home Cooking, Season 3, Episode 26.
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00:00 Intro
2:32 The Lady & Son's Beef Vegetable Soup Recipe: https://www.pauladeen.com/recipe/the-lady-and-sons-beef-vegetable-soup/
6:42 Chef Jack's Corn Chowder Recipe: https://www.pauladeen.com/recipe/chef-jacks-corn-chowder/
11:53 Creamy Squash Soup Recipe: https://www.pauladeen.com/recipe/creamy-squash-soup/
12:43 Easy Yeast Rolls Recipe: https://www.pauladeen.com/recipe/easy-yeast-rolls/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
(upbeat banjo music) - Hey, y'all.
0:01
I'm Paula Dean,
0:03
and you know now that the weather is turning chilly,
0:06
my thoughts are turning to food
0:08
that's gonna just warm me to the bone.
0:11
So today, I wanna share with y'all
0:13
some of my favorite soup recipes.
0:16
And you know whenever you're making soup
0:17
there's a lot of slicing and dicing involved,
0:20
so it's gonna be off to a visit
0:22
with Bob at R&R Restaurant Supply,
0:25
where he's gonna help me choose some great knives.
0:28
And then I'm gonna head back to the kitchen,
0:30
where I'm gonna be fixing up
0:31
the Lady and Sons Vegetable Beef soup.
0:35
It's more than just a soup.
0:36
I mean, it's a hearty, hearty meal.
0:39
And then I'm gonna be making a buttery,
0:41
rich corn chowder and a creamy squash soup
0:45
that's perfect for any nippy night.
0:48
And a bowl of soup just isn't complete without some bread,
0:52
so I'm gonna be making up an easy, easy yeast roll.
0:56
They're just right to sop the bottom of that bowl.
1:00
So y'all grab your biggest spoon 'cause soup's on
1:04
and you don't wanna miss a sip.
1:07
- Guess what today's show is all about?
1:09
It's all about soups.
1:13
I think my favorite time in the kitchen
1:14
was maybe on kind of a rainy day.
1:17
I would get to stay home and put a pot
1:19
of my vegetable beef soup on, and I have to say
1:22
those days are getting fewer and farther between.
1:25
And do y'all remember me taking you to R&R here in Savannah?
1:29
Well, I was eyeballing their knives while I was there.
1:32
So while y'all are gone watching that day in R&R,
1:35
I'm gonna start chopping the vegetables
1:38
and hoping these knives have a super power in 'em.
1:41
Now you know I'd like to consider myself kind of
1:44
one of those make-do cooks, but the one thing
1:47
that I don't wanna skimp on is my knives.
1:51
When you go to buy a knife,
1:52
you should invest in a good quality knife.
1:54
Bob here at R&R Restaurant Supply is so helpful.
1:58
He told me that one of the most important things
2:01
to have in your drawer is a quality utility knife.
2:05
They're so versatile.
2:07
And also, he wanted to let you know that you can use
2:09
a magnet or a pouch to store your knives in.
2:13
That way they won't get damaged and you won't
2:15
accidentally reach in a drawer and cut yourself.
2:18
And I know that I'm gonna find these knives
2:21
to be a huge help today while I'm slicing and dicing.
2:25
There was super powers in those knives.
2:28
Look what I've been doing while y'all were gone.
2:31
All right, now let's talk about meat
2:33
for my vegetable beef soup
2:35
and I'll tell ya the very best one is beef ribs.
2:40
The marrow from the bones
2:42
gives it the most phenomenal flavor.
2:44
You can actually go to the grocery store
2:46
and they'll have soup bones packaged.
2:50
So I'm gonna dump these in our pot.
2:53
All right, so I'm gonna wash that beef rib-y stuff
2:58
off my hands and now I'm gonna measure up our water.
3:04
It's really funny about this vegetable beef soup.
3:07
I was in the kitchen at home one Saturday morning
3:10
when my phone rang and it was my brother Bubba.
3:14
He said, "I am so hungry for some vegetable beef soup."
3:20
I said, "Honey bunny, you're in luck
3:22
"because you won't believe it, but I just finished
3:25
"formulating the recipe for the cookbook."
3:27
So he was thrilled to death.
3:30
All right, I'm gonna throw in a can of tomatoes.
3:33
I'm gonna throw in my onions and my celery.
3:37
Now we're gonna start adding our flavorings.
3:39
I'm gonna add a tablespoon of house seasoning.
3:44
A tablespoon of a quality seasoning salt.
3:48
I love the combination of the flavors of salt.
3:52
All right, we're gonna add a tablespoon of Worcestershire.
3:58
All right, so I'm gonna put a little pepper.
4:00
Now here are all my seasonings.
4:02
I've got two bay leaves, a tablespoon of Italian seasoning.
4:07
I've got three tablespoons of parsley,
4:09
one teaspoon of garlic powder, one teaspoon of celery salt
4:14
and two beef bouillon cubes.
4:16
And all that's gonna go in our pot.
4:19
Yup, this pot ain't gonna last, y'all.
4:22
I can tell right now.
4:25
All right, we're just gonna let that work its magic.
4:31
I've got a pot of meat back here already ready
4:33
to add our vegetables to.
4:44
All right, you can see how the meat has just cooked away
4:47
from the bone and some of the meat has fallen off.
4:54
All right, I'm just digging out all these bones.
4:58
All right, I'm gonna slide this pot to the side
5:02
and I'll finish cooking it on the back eye
5:05
'cause I don't wanna miss a speck of those short ribs.
5:09
Now it's time to start adding our vegetables
5:12
and I'm gonna throw in our carrots.
5:16
All right, I'm gonna drain these potatoes.
5:21
Throw those in.
5:25
The butter beans.
5:29
I don't know where this came from,
5:30
but I just love elbow macaronis in my soup.
5:35
All right, now I'm gonna add my okra.
5:40
I'm gonna add my whole kernel corn
5:44
and my black-eyed peas
5:50
and some green beans.
5:54
And these aren't canned green beans.
5:56
I don't know why but they just don't seem to freeze well.
6:01
All right, now I'm just gonna put the lid on this pot
6:03
and we may have a first here, y'all.
6:06
I may not have to change pots.
6:08
I've gotta take a quick break and while I'm gone,
6:11
I'm gonna be cutting up our meat for our pot
6:13
and I'm gonna be cooking up Chef Jack's Corn Chowder.
6:18
So if you like corn, you're gonna love this recipe.
6:20
And I'll see y'all back in a few minutes.
6:26
I so hope y'all are enjoying the show.
6:28
And if you do.
6:30
Be sure to click like, subscribe and
6:33
notification bell so you'll never miss a video.
6:37
And we'll be right back after the break.
6:43
The next recipe that I wanna share with y'all
6:46
is called Chef Jack's Corn Chowder.
6:49
And I got to know Jack when I was buying
6:51
and selling a piece of property
6:53
and every time Jack and I spoke or had to get together,
6:56
I found that all that we wanted to talk about was food.
7:00
So needless to say,
7:01
Jack and I hit it off from the very start.
7:04
He has me putting a stick of butter in the soup pot.
7:09
Now we're gonna let that melt.
7:17
All right, our butter's melted,
7:18
so I'm gonna throw in our small diced onion
7:23
and our rib of celery and one diced carrot.
7:29
We've got some good flavors getting started
7:32
in all that rich butter early on
7:35
and can't make this without some fresh diced garlic.
7:44
So I'm gonna let that go right there and do its own thing.
7:48
All right, to this pot I'm gonna add three cups
7:51
of chicken stock.
7:53
Always try to use fresh if you can,
7:56
now I'm using three cups of whole kernel corn.
8:01
You could use the fresh frozen niblets
8:03
or you could cut it off the cob yourself.
8:06
So we're just gonna put this in the pot,
8:09
let this heat back up.
8:11
So let's move back to that pot of vegetable soup
8:14
that I was working on earlier.
8:16
Ooh, and look, it's just a-boiling.
8:18
All right, now to finish this off,
8:20
take our meat, gently add it back to our pot,
8:23
let this heat back up and you can see
8:26
it looked like I had a great big pile of meat,
8:29
but that's when I had all the bones and everything.
8:32
So when I've done that, there's one last thing
8:35
that I like to do to my soup.
8:37
I always like to dump some fresh parsley
8:40
in my soup right before I serve it.
8:44
And that just gives it that beautiful vibrant color.
8:48
I think we've got a perfect pot of soup.
8:51
All right, now we gonna be tasting this in a minute,
8:53
but right now I've got to go back to Jack's chowder
8:56
because it looks like our carrots and onions
8:59
are just perfect.
9:00
Now we're gonna toss in a 1/2 cup of flour
9:06
and we're gonna make a roux.
9:07
We're gonna cook this until this
9:08
is just a light golden brown.
9:11
Doesn't that look good?
9:13
All right, now you'll wanna keep your spoon in this roux
9:16
because if it burns, then you've got to start all over.
9:19
Hope I don't mess it up.
9:21
All right, now I'm gonna slowly pour my chicken stock
9:26
and my corn into our roux.
9:30
Okay, we've got that mixed up so in goes all the corn.
9:37
All right, now we're ready to finish up Jack's chowder.
9:41
Now I've got two cups of half-and-half here.
9:44
So I had heated it up earlier
9:46
and we're gonna pour that in to our chowder.
9:52
This really looks good, but we ain't finished yet.
9:57
Jack told me to take that last stick of butter
10:00
and cut it up and drop it into that chowder
10:04
and I always do what I'm told.
10:06
Now I did noticed that Jack had no seasonings,
10:10
so I'm gonna put a little black pepper in it.
10:15
And I'm gonna cut this down on low.
10:18
Just gonna kind of stir in that butter.
10:21
I don't believe you can say
10:22
that Jack don't know jack about chowder.
10:26
I think he's got the number to it.
10:29
Gonna dip me up a bowl of this beautiful chowder.
10:36
Don't that look just delicious?
10:40
And then Jack told me to just grate a little fresh nutmeg
10:45
on top of it.
10:49
And he told me to garnish it with a little thyme.
10:53
And I have to tell you, I got the time to eat this chowder.
10:57
That's what I got.
11:00
I've got to dig into this soup.
11:12
(laughs)
11:15
Jack, I might have to come to Hilton Head
11:19
and buy another piece of property.
11:21
If y'all don't mind, I need a couple of private moments
11:24
with just me and my chowder,
11:26
so I'll see y'all back here in a couple minutes
11:30
and we'll be making some yeast rolls
11:32
and making some squash soup.
11:39
I hope y'all are enjoying the show
11:41
and I want to hear from you.
11:43
Tell me what recipes or videos you'd like to see me
11:45
make by just leaving a short comment below.
11:49
Now, let's get back to the show, y'all.
11:55
I wanna share with you a recipe that a lady sent me.
11:59
Her name is Donna Wingfield
12:00
and she has this butternut squash soup.
12:04
I'm gonna start with three cans of chicken broth.
12:08
You can hear that chicken broth sizzling.
12:11
And to our chicken stock,
12:13
I'm gonna add about a 1/2 teaspoon of salt.
12:16
I'm gonna add two carrots.
12:21
I'm gonna add one large onion to the pot
12:23
and then I'm gonna add approximately two pounds
12:27
of butternut squash.
12:31
And we're gonna cook this for about 40 minutes.
12:35
And in no time, we're gonna have some
12:39
of that wonderful creamy soup.
12:42
All right, well I wanna share with y'all a recipe
12:45
and it's called The Lady & Sons Easy Yeast Rolls.
12:48
Now I'm gonna start with 3/4 a cup of water
12:52
and I'm gonna dissolve one packet of yeast in it.
12:55
You want that water about 98 degrees.
12:59
Okay, so I'm gonna let that dissolve.
13:01
I'm gonna take two and 1/2 cups of biscuit mix,
13:06
one tablespoon of sugar and I'm just gonna put this mixture
13:13
into our dissolved yeast.
13:17
All right, so we're just gonna mix that up.
13:20
All right, now I've got a little flour here
13:22
that I'm just gonna sprinkle out on the counter
13:25
and I'm gonna spoon my dough out onto the counter.
13:30
All right, so we're gonna knead this a few times.
13:36
This really makes a pretty dough.
13:42
So I've got me a sheet pan back here.
13:45
We're gonna spray it with a little Pam.
13:49
All right, and I'm gonna pinch these off
13:53
into like a nice walnut size.
13:57
Kind of a big walnut.
13:59
Now these rolls are good warmed over,
14:02
but I do like 'em fresh out of the oven
14:05
when my soups get ready, so you'll wanna start this
14:08
maybe about an hour and 1/2 before your soup's ready.
14:12
Now I don't wanna bore the pants off of y'all.
14:14
Y'all have seen somebody roll dough before.
14:16
Now what we would do is take our damp rag,
14:19
cover it, sit this in a warm place for one hour.
14:24
All right, you can see I've had
14:26
another pan back here proofing for us
14:30
and you can see that they have expanded in size,
14:33
so I'm gonna just brush them with the melted butter.
14:37
All right, I'm fixing to put these in the oven.
14:39
I'm gonna let 'em back for about 12 or 15 minutes.
14:46
All right, the yeast rolls are in the oven and we're
14:49
gonna finish up this wonderful butternut squash soup.
14:52
Now everything should be ready,
14:55
so I'm just gonna fill this butternut squash
15:00
into the canister.
15:07
I'm gonna add a little of the juice in it.
15:11
All right, because this is still warm,
15:14
I'm gonna crack the lid on my cover just a little bit.
15:17
(blending)
15:21
And all our vegetables were so tender,
15:23
you can see it didn't take but a second.
15:26
All right, now we're gonna put this back over
15:27
into our measuring cup
15:29
and then when we get all of this done,
15:32
we're gonna return it to our pot
15:34
and bring the temperature back up.
15:36
Be the last one for us.
15:38
(splashing)
15:43
So we're just gonna dump that in there.
15:45
All right, now I know that y'all are thinking,
15:47
"Paula, where's the butter?
15:48
"Where's the butter?"
15:50
Here's the butter, y'all.
15:54
On this last mixing,
15:58
I'm gonna blend in two tablespoons of butter.
16:05
(blending)
16:10
All right, it's ready now to pour everything back
16:15
into our soup pot.
16:19
Doesn't that look, okay, now to this
16:21
I'm gonna add my heavy cream.
16:27
Can't hardly wait to taste it.
16:34
All right, now I've got a little sour cream
16:36
to go along with this, but I smell yeast rolls,
16:41
so let me check on them.
16:45
And they're ready.
16:53
I've got a plan for one of those,
16:56
so y'all don't go anywhere.
16:58
But first, I wanna taste Donna's butternut squash soup.
17:07
It's just the perfect soup to serve as a first course.
17:13
All right, let's move on over here
17:15
'cause I've got a hot date.
17:17
(laughs)
17:18
With a fluffy roll.
17:20
And I'm gonna butter him up again.
17:24
(laughs) Again.
17:27
And I'm gonna put him right there in my bowl.
17:30
Look at that meat.
17:30
It's just about to fall apart.
17:36
This, I think, is the best thing I've had to eat in days.
17:45
I think there's only one more thing before I commence
17:48
to eating all my soups and I wanna show you a few ways
17:52
to turn soups into wonderful, wonderful gifts
17:55
for your friends 'cause there's nothing better
17:58
than sitting at the kitchen table
17:59
and sharing a hot bowl of steamy homemade soup.
18:07
I so hope y'all are enjoying the show.
18:10
And if you do.
18:11
Be sure to click like, subscribe and
18:14
notification bell so you'll never miss a video.
18:18
And we'll be right back after the break.
18:24
For today's tips, I've got some neat ideas for you.
18:28
If you've got somebody that you're going
18:29
to welcome into the neighborhood,
18:32
or you've got a sick friend or if you've just got a friend
18:35
that's maybe had some bad news, I wanna share with you a way
18:38
that you can really perk 'em up and it's so simple and easy.
18:44
I love taking those mason jars and filling 'em up
18:47
with different ingredients,
18:48
like this one is black bean soup.
18:51
Now I just took a piece of cardboard paper,
18:54
put the name of the soup that this is gonna make
18:57
and gave 'em instructions as to how to do it.
19:02
And for those that are maybe not up
19:06
to cooking their own soup,
19:07
if they've just returned from a visit at the hospital,
19:10
you can already make the soup,
19:12
like I've done with our vegetable soup today.
19:16
And this wonderful butternut squash soup
19:19
is gonna be beautiful in this mason jar
19:22
and it's gonna be ready for them to eat.
19:26
All you do is seal it up, cover it with a piece
19:29
of scrap cloth that you've got, tie it up with a ribbon
19:33
and you can really perk up somebody's day
19:37
when you walk in the door and say, "It's soup."
19:43
I don't know if y'all are like me, but I love making soup
19:48
because you can express yourself artistically.
19:52
It's the one dish that you can add ingredients to
19:55
or take away to suit just your palate.
19:59
And I have to say, these three soups sitting
20:03
in here in front of me today has suited my palate perfectly.
20:08
My hearty vegetable beef soup you can't beat on a cool day,
20:13
or this yummy, yummy tart butternut squash soup,
20:19
or Chef Jack's buttery sweet corn chowder.
20:24
And you dip one of these easy yeast rolls in it.
20:28
It can make a bad day good.
20:31
So until next time, America,
20:34
as always I wanna send y'all love and best dishes
20:38
from my soup pot to yours.
20:44
Hey, y'all, it's Paula Deen.
20:46
Now, if you enjoyed this video, be sure to like it
20:49
and click the subscribe button as well as the notification
20:53
and bell to be alerted when I post a video.
20:57
Love and Best Dishes Y'all.
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