• 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
• 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
• ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
• ​1 cup sliced shitaake mushrooms
• 3 baby boy choy, thinly sliced
• ​2 shallots, thinly sliced
• ​fresh mug beans sprouts and/or shredded cabbage (any variety)
• Thai basil
• ​cilantro
• ​lime juice
• ​Sriracha and/or garlic chile paste
• sliced jalapeno peppers
• ​fried shallots or fried garlic 

Fake (Faux) Pho

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• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 (14 oz) cans artichoke hearts, washed and drained
• 3 tablespoons flour
• 1 to 1½ qts chicken stock
• Cayenne Pepper to taste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

Oyster and Artichoke Soup

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• 1 pound Camillia red beans
• 8 cups water
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped garlic, (about 3 toes)
• 2 bay leaves
• 1 pound ham or turkey tasso 
• 4 smoked ham hocks
• Tony Chachere's seasoning to taste
• Tabasco to taste
• Chopped green onions, for serving
• hot cooked rice for serving
• French bread for serving

Easiest Ever Red Beans

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• 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp 
• 2 cups white onion, chopped  (about 1 large onion; reserve the skin)
• 1 cup celery, chopped  (about 2 medium stalks; reserve the trimmings) 
• 1/4 cup plus 6 tablespoons vegetable oil 
• 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups) 
• 1/2 cup all-purpose flour 
• 1 cup green bell pepper, chopped  (about 1 medium pepper) 
• 1 cup canned crushed tomatoes 
• 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
• 1 tablespoon dried thyme 
• 1 bay leaf 
• 2 teaspoons kosher salt, more to taste 
• 1 teaspoon freshly ground black pepper, more to taste 
• 1 cup fresh shucked oysters (halved if large) 
• 1/2 cup scallions (about 8), thinly sliced
• Louisiana hot sauce, to taste 
• 1/4 cup hot cooked white rice per serving

Poppy's Seafood Gumbo

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• 3 large stalks of lemongrass
• 4 cups chicken stock
• 12 fresh or frozen Kaffir lime leaves
• 1 cup straw mushrooms (canned is OK fresh is better)
• 2-4 tablespoons roasted Thai chile paste (nam prk pao)
• 8 ounces shrimp, medium peeled and deveined
• 1 1/2 tablspoons fish sauce
• 4-6 chiles, stemmed and smashed with side of knife
• 3 green onions (scallions) cut into 1-inch lengths
• juice of 1 lime
• 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

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• 1 tablespoon extra virgin olive oil
• 1 small onion, minced
• 1 rib celery
• 1 carrot, peeled
• 2 cups fresh (or frozen) Southern peas e.g. black-eyeds, butter beans or zipper creams
• 2 1/2 cups chicken stock
• 1 small ham hock
• kosher salt and freshly ground black pepper

Note: Southern peas are also known as field peas or cowpeas.

Brennan's Southern Peas

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• 2 pounds dried black eyed peas, soaked 8 hours or overnight in water to cover
• 1 1/2 cups yellow onion, chopped
• 1 cup green onions, green and white parts, thinly sliced
• 1 cup green pepper, diced
• 1/2 cup celery, leafy parts included, diced
• 1 tablespoon garlic, minced
• 1 1/2 pounds andouille or other smoked sausage, sliced 1/4" thick
• 1 pound seasoning ham, cut into 1" cubes
• 1 ham bone, cut into pieces (optional)
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper, or to taste
• 2 large or 4 small bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon mace
• 3 quarts water, or as needed
• Salt, to taste
• 1/2 cup parsley, finely minced

Black Eyed Peas

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• 1/2 quart broccoli, minced (buds and stems)
• 1/4 quart onions, chopped
• 1/4 lb butter (1 stick)
• 1/2 cup flour
• 3/4 quart chicken stock or broth
• 3/4 cup half and half
• 1 tablespoon parsley flakes
• 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

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• 2 heads cauliflower
• 3 garlic cloves
• 2 shallots
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream
• 2 leeks, use white and light green parts
• 1 large yellow onion

Roasted Cauliflower With Leeks Soup

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• 2 quarts beef stock
• 2 lbs bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
• 1 lb bone-in chuck roast, cut into 1-inch cubes
• 1 cup onions, chopped
• 1 cup tomatoes, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, medium-diced
• 1/2 cup canned tomato sauce
• 1/4 cup bell pepper, chopped
• 2 tablespoons Paul Pruhomme's Meat Magic
• 3/4 lb turnips, medium-diced
• 1 cup potatoes, peeled and medium-diced**
• 1 cup chopped cabbage
• 1/2 cup uncooked twist macaroni **
• 6 string beans, trimmed and sliced into 1-inch pieces
• 1/4 cup peas, fresh (preferred) frozen OK
• 1/4 cup green onion tops (scallions) chopped

**Note: For Low Carb version eliminate the potatoes and macaroni

Beef Vegetable Soup

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