*Soups & Stews* Warm The Soul and Body!

*SOUP*

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains.

Nothing beats the winter chill like a steaming bowl of soup. These fuss-free soup recipes are filled with good-for-you veggies, fresh fish, hearty beef, and more.

*Carrot Chile & Cilantro Soup*

"This delicious soup combines carrots and potatoes with garlic, cilantro and chile paste for a fabulous blend of flavors."

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chile paste
• 1 onion, chopped
• 3 large carrots, peeled and sliced
• 1 large potato, peeled and chopped
• 5 cups vegetable broth

Directions

1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

*Potato Soup*

"This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe."

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and pepper to taste

Directions

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

*Easy Black Bean Soup*

"I got to thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions. By the way, this will work with any smashable bean, and a handful of sausage in place of the bacon is a great variation.

*How To Make Chicken Stock*

"Chicken stock is incredibly versatile. You can use it as a base for soups and sauces, a cooking liquid for rice or risotto, for braising poultry or vegetables, and so on."

*Split Pea Soup*

"This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day."

Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Directions

1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

*STEW*

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

*Pork Stew in Green Salsa*

(Guisado de Puerco com Tomtillos)

"This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas."

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons olive oil, or more if needed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatillos
• 1 (7 ounce) can diced green chiles, drained
• 2 fresh jalapeno peppers, seeded and chopped
• 2 teaspoons dried marjoram
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 1 pinch salt, or to taste (optional)
• 2 tablespoons sour cream, divided
• 6 sprigs cilantro

Directions

1. Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
2. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

*Beef Stew w/Ale*

"Celery root, turnips, and red pearl onions simmer with beef brisket cubes in brown lager in this hearty stew."

Ingredients

• 2 pounds beef brisket, trimmed and cut into 2-inch pieces
• salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 5 tablespoons canola oil
• 2 cups diced portobello mushroom caps
• 1 1/2 cups red pearl onions, peeled
• 1 cup diced carrot
• 1 cup diced celery root (celeriac)
• 1 cup diced turnip
• 2 cloves garlic, minced
• 2 (12 fluid ounce) cans or bottles brown lager beer
• 2 cups beef broth
• 1 cup diced potato
• 1 tablespoon malt vinegar
• 4 sprigs fresh thyme, chopped
• 2 sprigs fresh rosemary, chopped

Directions

1. Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
2. Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
3. Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
4. Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.               

*Easy Venison Stew*

"This simple venison stew uses canned tomatoes and mushrooms for a quick and tasty meal."

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves minced garlic
• 1 pound venison, cut into strips
• 1 (28 ounce) can diced tomatoes
• 1 (8 ounce) can sliced mushrooms, drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon salt

Directions

1. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

*Chicken Stew w/Apples*
"This stew is surprisingly delightful. It serves 6 people easily and most of the ingredients are probably in your pantry already. So easy and tasty. This recipe just works."

Ingredients
• 2 tablespoons olive oil
• 3 skinless, boneless chicken breast halves, cut into cubes
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon caraway seeds
• 1 cup chopped red onion
• 1 large clove garlic, minced
• 1 stalk celery, sliced
• 4 potatoes, cut into cubes
• 4 carrots, sliced 1/4-inch thick
• 2 parsnips, sliced 1/4-inch thick
• 3 Macintosh apples - peeled, cored and chopped
• 3 cups chicken stock, or more if needed
• 2 cups apple cider
• 1 tablespoon cider vinegar
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
2. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.               

     

*Sausage-Potato-Zucchini Stew*

Ingredients:
1 tablespoons olive oil
1 pound spicy smoked sausage
1 onion, chopped
6 zucchini, cut in 2-inch pieces
1 1/2 pound small Yukon gold potatoes, cut same size as zucchini
1 quart vegetable or chicken broth
water as needed
salt and freshly ground black pepper to taste
1 bay leaf
few springs of fresh thyme
1 tablespoon sliced fresh chives (and/or any fresh herb)
handful of "sweet 100" cherry tomatoes
*some crusty bread wouldn't be a bad idea*

*Cincinnati Chili*

"This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded cheddar cheese."      

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 (1 ounce) square unsweetened chocolate
• 2 (10.5 ounce) cans beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons cider vinegar
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup shredded Cheddar cheese

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4. It is the best if you now refrigerate overnight.
5. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.