favorite soup/stew with recipes

[Lisa F]

It's not getting very warm out today which makes me think I might want to make a soup or stew for dinner tonite.. something hearty and rich and satisfying. What are your favorites (with recipes please!) I'm looking for inspiration (and some warmth).

 

[IMGONNABE40!]

"Buffalo Chicken Wing" style soup

Saute an onion and a couple of celery stalks butter (watch your heat so as to not burn the butter). Add some garlic and about 1/2 cup - 1 cup of Franks Red Hot Sauce (depending on how spicy you like it). Add 3 cups of chicken broth and daybe some other spices, depending on your taste. Bring to a boil. Add some bite sized boneless/skinless chicken breasts and poach for 5-10 minutes until the chicken is cooked. When you are getting ready to serve, add some milk or half and half or heavy cream to thicken it up and make it creamy. Check for spiciness before serving. Garnish with crumbled blue cheese.

 

[ahutton]

Here is my contribution... The main recipe is for Clam Chowder (lifted and shifted from a WDW recipe). I have made many alternatives with this recipe, many listed below.

All together it takes me about 35 minutes to get this together, it then needs to simmer for at least 15 minutes but can cook longer to allow crunchy vegetables to soften.

1/2 Cup Onion (diced fine)
1/2 Cup Celery (diced fine)
1/2 Cup Green Pepper OPTIONAL (diced fine)
1/2 Cup Butter (You can use a little less if you don't use the green pepper)
1/2 Cup Flour
24 oz. Clam Broth or Clam Juice
12 oz. can of chopped clams (I get them by the tuna)
Old Bay Seasoning
Celery Salt
Fresh Ground Pepper
Basil
Thyme
4 Cups Milk
2 Potatoes (diced fine)

Melt the butter in a dutch oven. Add the onion, celery and green pepper and saute until softened. Add Flour and allow to thicken like a roux stirring occasionally for about 5 minutes. Add broth and clams, stir well. Allow to thicken slightly then add seasonings to taste - I use at least 1/2 teaspoon of each - but I don't measure so I'm not sure how much more than that I use. As it thickens add the milk, first 2 cups, then 1 cup, and then the final 1 cup, stirring well after each. Add the potatoes. Bring it to a boil, then turn the heat to low and allow to simmer for 15 minutes stirring occasionally.

To make Cream of Broccoli Soup (or cream of any other vegetable):
Delete the clam juice replace with chicken stock or bouillon (I use the cubes)
Delete the clams and replace with 2-3 cups of broccoli florets depending on how many you like
Allow soup to simmer until the broccoli is soft

To make Cream of Potato Soup:
Delete the clam juice and replace with chicken stock or bouillon
Delete the clams
Increase the potatoes from 2 to about 5

YUMMY STUFF!

 

[monkeyboy]

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream

Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon



Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes

 

[battricia]

Don't know if you like black bean soup but here's my favorite recipe (it's vegitarian but you can substitute any other broth for the veggie broth):

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Sautee onion, celery, carrots and garlic in olive oil. When they are soft, mix in the spices (cumin and chilipowder). Let them cook for a few min. Then mix in broth. Pour in 2 cans of beans and corn.

In a food processor blend the last 2 cans of beans and the can of tomatos. Stir this into the soup, heat thoroughly and serve.

The recipe is A LOT of soup, if you don't have many people to feed, only use 1 can of whole beans, and one can in the processor instead of 2 in each.

I like to top my bowl of soup off with some mexican shredded cheese and a dollop of sour cream. Sometimes I'll dip some tortilla chips in also.

tricia.

 

[Lisa F]

monkeyboy, is that a Rachel Ray recipe? It just sounds like her! These sound absolutely WONDERFUL, please keep them coming! Soup tonite!

 

[piratesmate]

This is our favorite soup. It's kind of a combination from various places.

Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8

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This is my favorite "stew". It's a PA Dutch dish called "Pot Pie" but is nothing like those Morton's jobs with a pie crust. It's really more of a stew.

Great-Grandmom’s Potpie
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder

Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water. A veggies & spices. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces. Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes. (Less bouillon is required if using chicken pieces instead of bones.)

For a faster way to do this, I use the Mueller's brand noodles called "Bott Boi" - they're like big squares. Not as good as from scratch, but still really good!

 

[Pooh67_68]

Potato Soup
6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper

1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like.
2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
3. Add half the milk and stir until lumps are out of flour mixture.
4. Add remaining milk and on med-high heat, heat to a boil.
5. Stir almost constantly or it will scorch.
6. After boiling, turn heat off and add remaining ingredients.

 

[briannesmom]

I made this for dinner last night very yummy!
Stuffed Pepper Soup
INGREDIENTS:
2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon cube
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

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DIRECTIONS:
In a Dutch oven brown beef over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.