Soup, Stews and Chili Recipes

[topaz]

Post your favorite recipes here.

My favorites are :

Ground Chicken Chili - I would recommend seasoning to taste. The recipe itself can be a little bland.
Another Chicken Chili(Spicy)-
Chicken Sausage and white bean Stew

I love beef stew but I have trying to cut down on beef consumption. I want to try some pork stews.

 

[maatTheViking]

White Turkey Chili
Red Lentil Dal

This corn chowder recipe my friend adapted from a book called 'Art of the Slowcooker':

CORN CHOWDER WITH JALEPENO

ingredients:

2 slices salt pork or bacon, finely diced (i use more like 6-8 slices of bacon)
2 onions, finely chopped
1 bell pepper, red or green, stemmed, seeded, finely diced (1 use 2, usually red and orange)
2 celery ribs, finely diced (I use carrots instead, like 4 large peeled and chopped)
2-3 jalepenos, seeded and diced (I skip these. you can add cholula or tabasco at the table if you want it spicy)
3 cups corn kernels/ about 2 11-oz cans (i use 3 cans)
1 can/ 15 oz diced tomatoes, preferably fire roasted
1 can/ 15oz cannellini beans, drained and rinsed (i use 2)
2 TBSP yellow cornmeal
1 TSP kosher salt
1/2 TSP coasely ground black pepper
1 TSP ground cumin
1 TSP dried oregano
1 TSP fresh chopped rosemary (i always use 1/2 tsp dried)
5 cups chicken or veg broth
1 cup cream or half-n-half (i've used whole milk before and it's fine)

use a large skillet to cook the pork/ bacon. keep fat in pan and cook onions, peppers, celery or carrots till onions are light brown and tender, ~5 min. put in slow cooker.
add beans, tomatoes and corn to slow cooker.
add cornmeal, salt, pepper, oregano, cumin and rosemary to the skillet and cook for 30 second on med heat. stir occasionally. add broth and heat to boiling, stirring often. boil till thick, stirring constantly for 2 min, then add to slow cooker.
cover slow cooker and cook on low for 6-8 hours or high for 3-4, till veg is tender.
stir in cream and heat for 1 min before serving.

 

[Japanfan]

I roast chickens and turkeys in a broth bath, then use the broth for gravy, and what is some leftover goes into the freezer for soup.

The broth consists of equal measures of chicken stock and white wine, lots of garlic, some savory, and a couple of bay leaves. I don't do actual measurements, but to give a rough estimate, probably use 4 cups of liquid.

The drippings and wine make this a fabulous soup base. All I do with it is add more chicken broth and then dumplings or noodles, maybe some spinach or bok choy.

And sometimes I'll make Greek avgolemono soup with orzo, which is yummy. It's a simple recipe.

Cook three or four cups of orzo according to instructions. Remember to rinse the orzo if you don't do it right before putting in the broth, as it will clump

For eight-twelve cups of broth, beat three eggs and the juice of three lemons together in a bowl.

Add about 1/4 cup of broth to the egg-lemon mix, mix in

Bring broth to just below boil and slowly pour in the egg-lemon-broth mix, stirring constantly for a few minutes until the broth has some egg threads in it.

Add orzo

 

[moebius]

I don't cook here are some of my favourite soups and stews:
Pozole (Mexican pork and hominy soup with cabbage and radishes and lime)
Rabada (Brazilian oxtail stew paired with tomatoes, onion, garlic, pepper and parsley. Sounds simple, but very tasty)
Vegetable beef and barley soup
Mushroom bisque soup
Split pea and ham soup- the dill makes all the difference
Lentil soup
Chicken tortilla soup-avocado is the the key to this soup
Lemon chicken orzo soup

 

[Artemis@BC]

I love making soup -- but usually don't follow a recipe. I just wing it depending on what I have on hand.

My favourite at this time of year is curried root vegetable. Sauté some onion in the bottom of the soup pot, when soft chuck in a mix of chopped root vegetables (carrot, parsnip, beet, yam -- squash works too though of course it's not a root veg). Cover with water (or stock, or V8 juice, or a combo) and bring to a boil. Add ginger and curry. When veggies are fork-soft, blend in the pot with an immersion blender. Add some coconut milk, and you're done.

 

[Buzz]

Trinidad callaloo. We eat this with rice, but elsewhere it is eaten alone as a soup.
http://naparimacookbook.com/trinidad-callaloo/

 

[BaileyCatts]

I want a really good potato soup recipe please. Like restaurant quality good. The canned stuff just don't cut it.

 

[A.H.Black]

I want a really good potato soup recipe please. Like restaurant quality good. The canned stuff just don't cut it.

I like this one. Change the milk to powdered, whole, or cream - depending on your taste. Change the chicken boullion to "Better than Boullion" or broth. You can also add corn, or chicken etc.

Lion House - Potato Soup

Here is the recipe from the Lion House Light Cookbook. I usually make powdered milk for this and even Ryan can't tell it's in.

1 1/2 c. sliced gr. onions
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon

Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.

Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.

 

[Japanfan]

Potato, cheddar and ale recipe - the beer elevates the potato:

http://www.browneyedbaker.com/cheddar-cheese-soup-recipe-ale-potato-bacon/

Or, potato and leek, a good pairing that you can't go wrong with:

http://www.canadianliving.com/food/quick_and_easy/leek_and_potato_soup.php

I find that cream, bacon and cheese is too much for this soup, and would go with either one or two of those only.

 

[Jenny]

Here are some of my favourite soups:

Martha's tomato soup - homey, easy, better than canned, tastes creamy but isn't loaded with cream
Celery soup from Bon Appetit - the intro says "I love this creamy soup so much, I'd bathe in it" - easy, delicious even for non-celery fans
Jamie's squash soup from Jamie at Home - I'm not a squash fan but I love this soup
Jamie's onion soup with an English twist, also from Jamie at Home - much more depth of flavour than the usual restaurant-style French onion soup

maat that corn chowder recipe sounds yummy - I plan to try it!

 

[MsZem]

I love making soup -- but usually don't follow a recipe. I just wing it depending on what I have on hand.

Me too! I am basically incapable of following recipes, but I think that you can't go wrong with an onion (sauteed)/carrot/potato/celery/parsley base. Add whatever.

I also make broccoli soup and a root vegetable soup (with potato, minus the ginger), both sort of based on recipes from Chocolate and Zucchini, and mushroom barley soup.

 

[clairecloutier]

A lot of my cooking involves stews, soups, and chilis, especially in the winter. There are soooo many great recipes, I'll just post a few for now.



1. Nigel Slater's beef/beer/onion stew is excellent. Serve with boiled potatoes (slightly smashed) and homemade applesauce. This recipe is soooo good. Peeling & chopping the apples and onions does take some time, but it's well worth it. One hint: The stew is best not on the day you make it, but on the second/third days, after it has rested for a while.

http://www.lifestylefood.com.au/recipes/12123/a-simple-stew-of-onions-beer-and-beef



2. My other favorite beef stew is solyanka, from Darra Goldstein's book The Georgian Feast. What distinguishes this stew is the addition of dill pickles, capers, and vinegar. It sounds odd, but it's so good. I always serve this over homemade polenta, and it's a wonderful combination:

Georgian-Style Solyanka

Ingredients: 2 pounds beef or bison sirloin, rib eye, or top round
Salt & pepper
2 tablespoons flour
3 tablespoons butter or olive oil
2 medium onions, peeled & coarsely chopped
3 garlic cloves, peeled & chopped
1/2 cup tomato puree
2 tablespoons Worcestershire sauce mixed w/ hot sauce
1-1/2 cup dill pickles, coarsely chopped
2 tablespoons capers, optional
1-1/2 tablespoons red wine vinegar
3/4 cup water or broth

Directions: 1. Brown the Meat: Preheat the oven to 300˚F. Sprinkle the meat salt pepper, & flour. Stir to evenly coat. Heat the butter or oil in a large dutch oven (ovenproof pan with lid) on stove over medium heat. Add meat and cook until it is brown on both sides, 5-6 min. Stir in onions & garlic then cook, stirring occasionally until soft, 6-10 min. Add the remaining ingredients & mix well. 2. Bake the Dish: Cover the dish and bake in the oven for 2 hours, stirring halfway, until meat is tender.



3. There's also a different type of chili that's well worth trying, if you haven't already: Cincinnati Chili. Apparently this is a regional speciality in Cincinnati; it calls for less tomatoes and more spices than regular chili. The dish was actually created by Lebanese immigrants to the U.S., and the flavor profile is clearly Mediterranean. I love this chili, and make it every winter. The recipe calls for ground lamb; I substitute grass-fed ground beef, as I don't care for lamb. I'm sure ground turkey or bison would work just as well. I always use homemade beef broth with this, but most likely a good-quality commercial broth would be very good too.

http://www.bonappetit.com/recipe/cincinnati-chili



I have lots of good vegetarian recipes as well--will try to post some later if I have time.

 

[TheGirlCanSkate]

I like Jok - a Thai porriage in the winter for breakfast. It's is savory, I also make it when anyone has a cold. I just wing the recipe, but this is the closest I could find online:
http://www.rachelcooksthai.com/rice-porridge/

I also like it with canned fermented cabbage and chinese sausage. Not the spicy kimchee kind of fermented cabbage, it is Thai.

 

[clairecloutier]

So here's a vegetarian stew I made tonight. It's like a version of traditional Hungarian goulash, only with cauliflower instead of meat.

Cauliflower Paprikash

4 tbsp. butter
4 medium onions, chopped
3 red bell peppers, chopped
1 small hot pepper, minced (can increase if you want it hotter)
1-2 cloves garlic, minced
3 tbsp. flour
3 tbsp. paprika (ideally, Hungarian sweet paprika
1/2 tsp. Aleppo chili pepper flakes (or substitute crushed red pepper?)
Kosher salt to taste
3 cups chopped tomatoes (canned or fresh)
3 1/2 cups stock (vegetable or you can also chicken if you're non-vegetarian)
1 1/2 good-size heads cauliflower, chopped into 1/2 inch pieces
1 1/2 cups thick Greek yogurt, mixed with 1 1/2 tsp flour
Egg noodles, 16 oz
2 tbsp. butter
Dill & chives, minced, 2-3 tbsp each
Caraway seeds (or substitute poppy seeds)
Creamy plain yogurt (I like Stonyfield), at room temperature

1. Put the butter, onions, red peppers, and hot pepper into a large saute pan. Cook over medium heat for 10 minutes, or until vegetables soften somewhat. Add garlic, cook for another minute. Stir in flour, paprika, hot pepper flakes, and salt to taste. Cook for 2 minutes over low heat.

2. Add stock and tomatoes. Bring to boil. Add cauliflower; bring back to boil. Cover the pan and lower the heat to a simmer. Cook about 15 minutes, until cauliflower is tender.

3. Remove the cover and make sure stew is at a simmer (not boiling). Stir in yogurt; let it gently heat through. The yogurt will separate a little and give the sauce a grainy look, but don't worry, the flavor will still be good.

4. Meanwhile, cook egg noodles until al dente. Drain and toss the noodles with 2 tbsp. butter.

5. To serve: Put noodles on a plate and top with stew. Garnish with dill & chives, caraway seeds, and ribbons of creamy yogurt on top.


I usually just make Whole Foods frozen green peas with this--easy and good--but you could also serve with a fresh vegetable or salad if you prefer.

This goes nicely with a light refreshing white wine, like a Sauvignon Blanc.