Good Luck Soup Food

GOOD LUCK SOUP (13 BEAN SOUP)

Steps:

• Wash beans.
• Place bouillon, chicken and beans in large pot with water.
• Boil; reduce to slow boil for 45 minutes.
• Sauté onion in oil and add tomatoes and thyme.
• Mix well.
• Pour tomatoes into bean pot.
• Continue to cook at a low boil; add sausage and chili powder.
• Let simmer for 1 hour and 45 minutes.
• After that time has passed, turn stove off and stir in the sherry.
• Let stand for 15 minutes before serving.

NEW YEARS GOOD LUCK SOUP

Steps:

• In a large stock pot or Dutch oven, brown sausage along with onion and garlic. When the sausage browned add all of the other ingredients and mix well. Bring up to a boil. Reduce heat to simmer and cook for 45 minutes to an hour.
• If you want to do this in your slow cooker. Brown the sausage with the onion and garlic first in a skillet. When browned place the meat with the other ingredients in a 5 - 6 quart slow cooker and cook on low 6-8 hours or on high for 3-4 hours.
• Serve with your favorite cornbread. Letting this soup sit a day or 2 will meld the flavors even more.

GOOD LUCK SOUP IN A JAR

Steps:

• In a 1 1/2 pint jar, layer the bouillon, to the Bay leaves. Tap jar so ingredients settles. Wrap the pasta in a baggie, and place in the jar. Seal tightly.
• Attach a label to the jar with the following instructions:.
• TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef and drain excess fat add garlic to brown slightly. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 minutes, or until the pasta, peas, lentils and barley are tender.
• Season with salt and pepper if needed.
• Live, Love, & Laugh!

NEW YEAR'S "GOOD LUCK" PASTA FAZOOL

Steps:

• Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.
• Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.
• Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.
• Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
• Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.
• Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)

Steps:

• Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8-12 minutes.
• Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
• Using a flat-bottomed mug or the side of a chef's knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60-75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
• Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12-15 minutes.
• Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
• Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
• Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
• Do Ahead
• Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.

GOOD LUCK BEAN SOUP IN A JAR

Steps:

• Use 2 (1 pint) clamp top jars. In each jar, layer 1/4 cup of each type bean.
• Seal lid and attach cooking instructions.
• INSTRUCTIONS:.
• Rinse beans, place in large bowl, add one to 2 tsp of salt and cover with water.
• Let stand overnight.
• Drain beans, place in a large kettle, add 2 quarts of water, one cup chopped ham and one chopped onion.
• Simmer for 1 1/2 to 2 hours; add one chopped green pepper and 3 tbls lemon juice or one tsp lemon pepper.
• Makes 4 servings.