HOME > Chowhound > Home Cooking >

Discussion

Hearty yummy STEW (or SOUP) recipes wanted

  • p

I'm home with a newborn & toddler, & want to make some stews (or hearty soups). Looking for some great recipes, but not too difficult of ingredients as I'm only accessing the local supermarket for now. Both meat & vegetarian recipes wanted please! I did some searches, but not much new coming up, and I want ones that people can vouch for as yummy! TIA

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Definitely not a diet soup, but I love this Chicken, Artichoke, and Brie Soup: http://midwestliving.com/recipe/recip... It's very comforting and hearty.

    4 Replies
    1. re: Katie Nell

      this looks great- just never bought frozen artichokes before- I guess jarred/canned will work too.

        1. re: pamd

          Trader Joes has frozen artichokes. Thats what I used when I make Spinach Artichoke Dip. They are much cheaper than the jarred ones.

          1. re: KellBell

            Frozen artichoke hearts also taste more like fresh.

      1. Vegetable Stew -- not especially creative but very good. Ingredients are easy, too.

        -1 can creamed corn
        -1 small can tomato paste
        -2 chopped carrots
        -1 bunch chopped broccoli (frozen would work, I guess)
        -2 chopped celery sticks
        -1/2 pound frozen peas
        -1/2 pound frozen corn (in addition to the creamed corn... I like corn)*
        -Onion, yellow bell pepper - Whatever other vegetables look good
        -Simon & Garfunkel seasonings (parsley, sage, rosemary & thyme), garlic + whatever else... basil & oregano will make it taste like spaghetti sauce -- you can decide if you want that
        -Salt & pepper to taste

        Combine all this in a big pot. Bring to a boil, then turn heat to low and simmer for 90 min - 2 hours, stirring occasionally. The carrots are the hardest thing in there, so when they're soft, the soup is ready.

        The vegetables will release enough water to make a thick stew-y constistency. Add more water or stock if you want a "soupier" soup. Tastes just as good puree'd with an immersion (or regular) blender, if you want it smooth.

        *a diced potato or two also works well if you want starch but not tons of corn

        P.S. when I went on a diet a couple years ago & lost 90+ pounds, this was one of the only satisfying dishes I could eat & still lose weight.

        1. I love split pea soup, try the Barefoot Contessa's recipe. Also a simple potato and leek (or vichyssoise if you are feeling fancy) is really nice on a cold day.

          http://www.foodnetwork.com/food/recip...
          http://dailyunadventures.blogspot.com...

          Katerina
          http://dailyunadventures.com

          1 Reply
          1. re: daily_unadventures

            thanks for this link, it was very tasty (tweaked it just a tad). however, it did take longer to cook than the recipe stated. great with crusty bread

          2. I like to cook on weekends and freeze individual portions using a Foodsaver for use during the week when not everyone can eat dinner together. Yesterday, the market had BOGO chuck roast on sale. I made a traditional pot roast with pearl onions, carrots, leeks, and dried mushrooms and cut up the 2nd roast into cubes for beef goulash as well as homemade sweet & sour cabbage soup. I also make a delicious beef mushroom barley soup with beef chunks and several kinds of mushrooms, which can turn into a meal with some hearty artisanal bread and salad. Homemade chicken stock (secret ingredients = parsnips and leeks) can be turned into mushroom soup, chicken noodle and chicken rice easily. You can marinate and freeze bonless, skinless chix breasts as well as London Broil in marinade for those "crazy" days we all have. I also buy the 7 lb. Perdue roasting chickens, roast for one meal, and use leftovers in chicken hash, chicken crepes, chicken tettrazini, etc. Chicken paprikash is like a chicken stew can be made ahead and frozen without the sour cream. Let me know if you need recipes for any of this, my source is the local grocery store as well.

            4 Replies
            1. re: Diane in Bexley

              OMG you're killing me. Everything sounds so good. Any chance of getting your beef mushroom barley soup recipe?

              1. re: prunefeet

                Beef Mushroom Barley Soup

                2 lbs. chuck bones
                1 lb. cubed chuck/pot roast meat
                2 T beef base
                2 onions (large yellow)
                4 carrots, sliced
                3 ribs celery, sliced
                16 oz. bag, frozen corn, optional
                1 cup medium pearl barley
                2 oz. dried mushrooms (combo is better, shitake, button, etc.), soaked for 30 min in warm water
                16 oz. fresh button mushrooms, cleaned and sliced
                16 oz. can diced tomatoes (optional)
                Salt & pepper to taste

                I use 16 qt. soup pot, halve ingredients for 8 qt. Grind onions, carrots & celery in food processor. Brown or roast soup bones and chuck meat till well browned. Deglaze roaster or soup pot with beef base diluted in 1 qt. water. Add all vegetables except corn. Add enough water to cover meat and strained mushroom soaking water too (make sure to strain, mushrooms can be dirty), usually 4-5 more quarts. Add salt & pepper to taste. Bring to boil, uncovered, skimming scum off occasionally, Lower heat to simmer, partially cover, and cook for 3 hours. Add pearl barley, stir well, cook 1 more hour. You really need to stir after barley is added. Just before soup is done, add frozen corn, if using. Adjust salt and pepper to taste again. This soup freezes well, but be careful refrigerating, as pearl barley will expand so much, broth will be gone. This with a salad and artisanal bread is dinner in our household many nights in winter.

              2. re: Diane in Bexley

                My variation on mushroom barley soup is to use lamb shanks instead of beef. And I use every variety of mushroom I can, epecially shitakes (fresh or dried) and morels. I avoid white buttom mushrooms -- I use criminies instead.

              3. I recently made a Tuscan White Bean and Garlic Soup that Giada De Laurentiis made on the Food Network. It was quick and simple to make and delicious. Great recipe for a mom of little ones.

                1 Reply
                1. re: Pampatz

                  I really like her white bean dip, so I'll give it a try- looks good!