Favorite Soup/Stew Recipes
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Anonymous
| The last thread about where to buy soup has me craving soup. I like to make my own though. Anyone care to share their favorite soup/stew recipes? I would especially appreciate hearty fare. |
Anonymous
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This is a stew recipe but it made my kitchen smell heavenly and it was tasty to boot:
http://www.epicurious.com/recipes/food/views/Cabernet-Braised-Short-Ribs-with-Gorgonzola-Polenta-and-Mixed-Herb-Gremolata-240108 I also love split pea soup using a ham bone for flavor. |
Anonymous
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This stew is so good! I use the wine variation and put it in the crock pot. The beef is so tender!
http://www.williams-sonoma.com/recipe/hearty-beef-stew-cf.html?cm_src=RECIPESEARCH |
Anonymous
THis looks like a great recipe, but HOLY saturated fat!! |
Anonymous
Ooooh, thanks. We always do a soup or stew on Christmas Eve, and I think we're going to try this one out. |
Anonymous
| Broccoli cheddar. I put lots more veggies in than just broccoli, though: potatoes for thickness, cauliflower, a grated carrot, onion and celery. Simmer all the vegetables til soft, add a cheese sauce (just a bechemel with lots of sharp cheddar melted in, maybe a little parmesan), and blend with a stick blender right in the pot. Big hit at my house. |
Anonymous
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We love this chili recipe:
http://www.theclothesmakethegirl.com/2010/02/14/dino-chowpaleo-recipe-roundup/ |
Anonymous
| I made a yummy one last night that I found on the web. I made it with fat free milk -- 4 cups milk, 8 oz corn, can of crab. Melt 4 tablespoons of butter or margarine, whisk in 4 tablespoons of flour, slowly pour in milk so it's not lumpy. Add crab. Season with pepper, mccormick's seafood seasoning, and thyme. It was superb! |
Anonymous
What are you talking about? It uses canola oil! 
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Anonymous
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This one is a favorite with me and my hubby, and it is healthy to boot!!
Low-fat Broccoli Cheese Soup: 1/3 C "tub margarine" 1 C chopped yellow-onion 5 C fat-free, low-sodium chicken broth (Swanson's is great) 4 medium broccoli crowns, washed, and cut into florets 4 T unbleached all-purpose flour 4 T corn starch 3 C skim, or 1% milk 2 C Velveeta light, or 2% milk Velveeta, cubbed 1 C Kraft 2% milk sharp-cheddar cheese, shredded 2 t low-sodium worcestershire sauce 2 T garlic powder 1 T white pepper Salt and pepper to taste Directions: 1.In a large, non-stick dutch-oven, melt margarine over a medium-heat. Add onion, and allow to cook until it is soft and translucent. 2.Pour chicken broth into pot, and bring to a boil. Once boiling add broccoli, and a tsp of salt. Allow broccoli to cook, stirring occasionaly, over a medium heat for 10 mins or until tender. 3.In a measuring glass, whisk together corn starch, flour and milk until well-blended and no "chunks" appear. 4.While the broccoli and broth is boiling, SLOWLY whisk the flour mixture into the pot, until evenly blended. 5.Lower heat to medium-low and add white pepper, garlic and worcestershire sauce. Stir well. 6.SLOWLY whisk in small-handfulls of the cheese (first the Velveeta, then the cheddar). Stir well after each handfull, to be sure it is melting and mixing in correctly. 7.Once all the cheese is added, continue stirring over medium-low heat, until soup thickens and all the cheese is melted in. 8.Remove from burner and allow to cool for 5 minutes, stirring occasionally. 9.Serve in large soup bowls. 10.Crusty french-bread and toasted rye bread make great accompaniments. Footnotes: **For your margarine use any low-fat, low-sodium tub maragarine. Stick margarine still tends to be high in fat. Some brands that are good; Parkay, Brummel and Brown, or Country Crock. Go for what you like, as personal taste is important. **Broccoli can be cut according to personal preference on size, and whethter or not you keep stems. **Remember to keep the soup on a medium-low heat and to continue stirring after cheese is added, to prevent burning **At the end, you can add more cheese if you desire a 'thicker' soup, and you can add more seasoning if you want more flavor. **The recipe I used stated it would make 12 servings, but I got about 8 LARGE bowls . |
Anonymous
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squash soup:
boil or roast squash sautee leeks chicken broth apple juice cinnamon mix with hand blender |
Anonymous
What kind of corn did you use? White corn? Do you think the frozen would be better? Your recipe sounds wonderful! Thanks for sharing! |
Anonymous
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Eggplant and Lamb stew:
http://allrecipes.com/recipe/eggplant-and-lamb-stew/Detail.aspx And the best beef stew I've ever tasted: http://allrecipes.com/recipe/belgium-beef-stew/detail.aspx |
Anonymous
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Cheese tortellini, kale & kielbasa soup is always a hit.
http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143 |
Anonymous
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lentil
-finely chop 1 cup of white onion and celery -mince 2 cloves garlic -shred 1 carrot -very lightly saute all above in olive oil with sage, thyme, salt , pepper, paprika -add 1 container chicken broth -add 1.5 cups uncooked lentils -add 1 cup water -add 1 small can tomato paste |