Liam Fox - Soups 365 Enjoy: 365 Days with Soup Recipes in Your Own Soup Cookbook

Soups 365

Enjoy 365 Days with Amazing Soup Recipes in Your Own Soup Cookbook

(Soups - Volume 1)

Liam Fox

Copyright: Published in the United States by Liam Fox / LIAM FOX

Published on November 20, 2018

All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. LIAM FOX does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.

In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the authors intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at chefliamfox@gmail.com

Thank you for your support of the authors rights.

Get Started with 5 AWESOME Gift

BONUS #1: Delicious Soup Recipes

Delicious Soup Recipes (eBook PDF)

>> Click HERE to DOWNLOAD <<

BONUS #2: Eating for Success

Eating for Success (eBook PDF)

>> Click HERE to DOWNLOAD <<

BONUS #3: Healthy Homemade Dog Food

Healthy Homemade Dog Food (eBook PDF)

>> Click HERE to DOWNLOAD <<

BONUS #4: FREE PDF - FULL 365 ILLUSTRATIONS

BONUS #5: [Super Gift] 50+ Awesome eBooks (Cookbook, Healthy Guides and More)

Follow the instructions at the end to receive all these awesome eBooks FREE!

Contents

Introduction

***

Welcome you to our Cooking Series about Soups, Stews and Chilies . You are handling the book Soups 365 Volume 1

CONSIDER IT your comfort in a bowl. Offering an affordable way to keep yourself healthy are soups, stews, and chilies. However, they provide so much more than the sum of their ingredients. No two soups are alike, as each one bears the trademark flavors of its ingredients, extracted while its being prepared. Also, every version of a stew, chili, or soup recipe is a result of the cooks mood, whim, and loving, skillful hands.

An excellent recipe yields an equally great dish. But the recipe isnt the only thing that affects the quality of a resulting dish. Multiple factors like a flavorful leftover pot roast, an aromatic bunch of basil, and a bumper crop of fresh zucchini are what make any slow-simmered medley of ingredients a truly unique, awe-inspiring masterpiece.

Anthropologists argue about the origin of the first ever pot of stew or soup. Some of them believe that it started with the Neanderthals who softened their foods in water in a hollowed piece of bark. Others talk about the new evidence of European and African tribes learning to cook plants and meat together in animals sealed stomach cavities, as well as South Americans using hollowed turtle shells as their containers for stew and soup. Meanwhile, purists assert that the first real stews and soups began around 10,000 B.C. when ceramic pots were used in South America where peppers were added to chilies.

Stews and soups were referenced in the oldest surviving cookbooks such as those dating to the 3rd century. In the Middle Ages, chicken soup was used to treat diseases. Ancient American accounts of food attribute the origins of recipes and soup traditions to the French, German, and English influences. Native American influences were also evident, particularly their use of wild greens and tree nuts. History recorded from the colonial period clearly shows that through the years, soup has been regarded as a dish that fostered a sense of community, which involved sharing and generosity among members.

During the Great Depression, soup became everyones lifesaver. Charitable groups and churches started to build makeshift dining halls in 1929 to feed people with bread and hot soup. Soon, soup kitchens appeared across America, with a majority of towns and cities serving chicken soups and bean soups. The Volunteers of America ran most of these soup kitchens, while others were organized by non-profit organizations and local governments. Even Al Capone started a soup kitchen in his hometown in Chicago.

Satisfaction and nourishment are the two reasons people of today value these early dishes as much as our forefathers did. Also, eating soups, stews, and chilies is a convenient way to share great times with our loved ones, experience other cultures through the flavors of their cuisines, and improve our culinary knowledge and skills. Their varieties all over the worldlike a delicate bowl of broth with a wonderful smell of ginger, a rich and spicy Thai coconut chicken soup, and a filling Louisiana gumboare limited only by the collective imagination of cooks.

Soups 365 Volume 1 covers a wide range of both traditional and unconventional dishes. It will also help you come up with your own unique recipes. Just keep this in mind: relax and enjoy the experience. Soups, stews, and chilies are certainly forgiving dishes. Whatever dish youll make will surely be appreciated by your loved ones.

You also see more different types of soup, stew and chili recipes such as:

• Beef Soup
• Mexican Soup
• Soups, Stews and Chilis
• Slow Cooker Soups, Stews and Chilis
• Chowders
• ...

Thank you for choosing Soups 365 Volume . I really hope that each book in the series will be always your best friend in your little kitchen.

Lets live happily and cook yourself every day!

Enjoy the book,

Chapter 1: Beef Soups

***

1. AbalosStyle Hamburger Soup Picadillo Filipino
   

"Modified by the Filipinos from Central to South American influences, this fragrant soup is made with ground beef, onions, tomatoes, potatoes, and lots of garlic. Serve as a stew or generously over rice."

Serving: 6 | Prep: 20 m | Cook: 45 m | Ready in: 1 h 5 m

Ingredients

• 1 tablespoon cooking oil

• 1 onion, diced
• 4 cloves garlic, minced
• 1 large tomato, diced
• 1 pound ground beef
• 4 cups water
• 1 large potato, diced
• 2 tablespoons beef bouillon
• 2 tablespoons fish sauce
• salt and pepper to taste

Direction

• Heat the oil in a large pot over medium-high heat. Cook the onion and garlic in the hot oil until the onions are tender. Stir in the tomato; cook until soft, about 3 minutes. Crumble the ground beef into the pan and cook until brown, about 5 minutes. Add the water, potato, beef bouillon, fish sauce, salt, and pepper; reduce heat, cover, and simmer until the potatoes are tender, stirring occasionally, about 30 minutes.