Stews, Soups, etc.

L

LovinTheAtx

250+ Posts
Anyone have any great stew or soup recipes?

I decided to make a big pot of beef stew today and started to think of other good stews or such I can start to make as it gets a bit cooler outside.

I'm up for whatever good recipes you all have.

Thanks!
 
Roasted Tomato Soup Recipe
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
salt
2 - 3 cups Chicken stock
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a blender, work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. Add the paprika and a bit more salt if needed - adjusting to your taste.

I make this with grilled cheese sandwiches and watch the Horns beat the hell outta whoever.

Two options to add are either fresh basil or fresh cilantro.
 
you can look up my barracho bean recipe on search here. I won't take the time to retype it, but it has gotten decent reviews.

Also, here is a super easy recipe that my family enjoys on a cold day for soup. It is a chicken tortilla soup recipe that takes less than 10 minutes to make, and you can of course change to make it more 'homemade.'

1 large can cooked chicken.
1 can chicken broth
2 5.5 oz. cans of tomato juice
1 can Rotel

put the chicken in your pot and season with cummin, chili powder and garlic salt. Add the juice and broth and Rotel, and heat thoroughly.
Pour this over crushed totilla chips, shredded cheese, and if you like some guacamole.

My wife doesn't like tomotoes so much, so sometimes I use just one tomato juice can. This should serve as a 'base' though to which you can add what you want. Some have suggested adding just a bit of corn to this, which would be good etc.
The think we love is that we can have these ingredients on hand.
 
Wild Rice and Green Chili Chicken Mushroom Soup

32 oz. vegetable broth
3 chicken breasts
1 small onion
1 small green bell pepper
2 cups of milk
1 tbsp chopped parsley
1/2 box of wild rice and 1/2 of seasoning packet that comes with it
1 package (8 oz) of sliced mushrooms
1/2 cup red wine
1 can cream of mushroom soup
1 medium can of chopped green chilis

1. Boil the chicken breasts in water, then dice/shred
2. While chicken is cooking, chop mushrooms, onion and bell pepper to desired coarseness (I dice mine fairly small)
3. Add all ingredients except green chilis to a stock pot
4. Boil covered for 20 minutes
5. Add green chilis and simmer uncovered for 15 minutes or until the rice is cooked
6. Add salt and pepper to taste

This recipe has very minimal green chili flavor- if you want more of that taste you could add the chilis at the beginning or add an additional can.
 
Hearty Tortilla Soup
(this recipe calls for pureed tortillas, which makes it thicker than a traditional tortilla soup)

For soup base
2 large stock pots (8-qt. is best)
12 C. chicken broth
2 medium onions, cut into large chunks
3 garlic cloves, halved
6 roma tomatoes, quartered
1 C. cilantro leaves (increase or decrease to taste)
4 roasted red peppers (fresh, or jar—there are usually 4-5 whole peppers in a jar), cut into large strips
6 corn tortillas, lightly roasted (until charred on edges, but still soft)
Salt and pepper to taste

Additions
3 C. each, sliced or cubed zucchini and yellow squash
2 C. roasted corn, sliced off the cob (or canned sweet corn)

Garnishes
Sliced avocadoes
Shredded cotija, or any Mexican white cheese
Tortilla strips (cut up unused tortillas and brown in oven)
Sour cream or crema mexicana

1) In one of the stockpots, bring the stock to a boil; stir in onions, garlic and tomatoes. Cover and simmer for 1 hour.
2) While stock is simmering, prepare tortillas and red peppers
3) Remove stock from heat and let sit for 30 min.-1 hour (to cool down slightly)
4) Option 1: Add 4 cups of stock into blender; stir in two tortillas* (torn up), one roasted pepper, and ¼ C. cilantro*; use “liquefy” function on blender until well blended. Pour soup mixture into second stockpot. Repeat with remaining stock. *You may adjust these amounts to taste, depending on how thick you want the soup and how much you like cilantro. You may also add some jalapenos into the mix if you want a little kick.

Option 2: If you have a hand-held blender, mix the cilantro, red pepper strips and tortilla pieces into the stock mixture and blend it all together right in the pot. This is easier and less time-consuming, but the soup will not be as smooth in texture.

5) Return soup mixture to boil. Cook zucchini and squash in soup until soft, but not mushy (about 15-20 minutes). Add corn in the last 5 minutes.
6) Garnish with avocado, cheese, tortilla strips and a dollop of sour cream!

Recipe serves 6-8; add shredded chicken to make it a meal.
 
1990, i printed your recipe. had an awesome bowl of tortilla soup on sunday, and am thinking of becoming a connoisseur.

mine wont win any gourmet awards, but is quick and easy,and delicious on a cold day.

brown 1 lb of ground meant and one yellow onion in a skillet. add to crock pot or stew pot with one pkg taco seasoning, one can corn, one can kidney or pinto beans, one can green beans, one can rotels, (seems theres another can im forgetting, so use your imagination). warm. serve with dollop of sour cream and sprinkle with grated cheddar. yum.
 
creamy chunky tomato soup

1 can of tomatoes peeled and chuncky
1 tbsp pesto
2 tbsp ranch dressing
 
What works for me is no fat, no meat, very little spice.
potatoes, veggies... keep it simple.. a mainstay of Traditional Chinese Medicine diet...
 
potato soup with no meat is awful. Why would you do that to yourself?

there are very few dishes that aren't better with meat.
 
Not too fancy, but quick, easy, and good, with some variations too.

7 Can Soup

1 can Ranch beans
1 can Ro Tel (your choice of flavor and strength)
1 can petite cut diced tomatoes
1 can of corn
1 can each of 3 of the following: black beans, garbanzo beans, pinto beans, navy beans, kidney beans, black eyed peas
1 envelope taco mix seasoning
1 envelope Ranch dressing mix

Empty all cans into a large stock pot (about an 8 qt pot). Do not drain any of the liquid from them. Swirl about 1/2 can or so of water in every can and add that to the pot also. Add taco seasoning and Ranch dressing mix and simmer, covered, for 30 min or longer.

You can add some browned ground beef, chicken pieces, or leftover fajita meat as well.

Serve with tortilla chips, grated cheddar or monterrey jack, and sour cream.

Good winter soup and not high in fat if you skip the cheese and go low or no fat on the sour cream.
 
Potato Soup (w/ bacon)

Cook bacon in the sauce pan. 2 pieces per person.
once some of the fat has escaped throw in chopped onions and garlic. 1/2 onion per serving, 1/2 clove per serving, or to taste. cook until soft.

Add water or chicken broth, or vegtable broth. Enough to cover and boil the potatoes.
potatoes: cut into about 1inch cubes. No need to peel, just wash, and cut out any warts.
Cook the potatoes, and when they are soft just start mashing some of them up. You want to leave a few chunks for texture, but not totally mushy either. You can use a blender or food processor, but only do this to about half.
Then add some cream. a cup maybe. Just enough to make it creamy. If you only have milk, it will work, but add more and let some liquid boil off.
Salt and pepper to taste. Add chives at the last minute. top with sour cream, or bacon bits or cheddar or whatever you want.
 
I just went with what I thought on the potato soup and it was basically what you described GH. I added a good amount of cheddar at the end and made homeade bacon bits that I added in the end.Turned out really well. (while reheating last for leftovers i added some queso and sour cream. awesome)My roomate and one of her hot friends came by and thought it was wonderful. I am pretty sure I will even get a date out it with the friend.
 
Yea, soups are not too hard to make. just put whatever you want in them, boil until cooked, flavor with whatever spices you want. You can't really mess up a soup unless you over spice/salt it, or burn it.
 
I ate enough potato soup as a youngster that I don't really get too excited about it today. Once in a great while it hits the spot.

I usually peel about a half dozen big baking russets and cut them up
One large white onion, or two smaller ones, cut into fairly large chunks
About twice as much kosher salt as you think it would take to kill a man
A stalk or two of celery, cut up fairly small
Maybe a stick of butter
Throw all of that into a stock pot and cover with good water (not crappy chlorinated city stuff)
Boil til everything is soft 20-30 minutes I would say
Take about 8 oz of warm fresh milk and stir in 2-3 tablespoons of flour
Slowly pour in the milk flour mixture while stirring
Keep stirring until it reaches the thickness you desire

I like to top mine with good peppered bacon or even salt pork if I have some around, shredded yellow colby cheese, maybe even a dollup of sour cream and some fresh chives sometimes.

It is probably not to healthy but it is tasty and will stick to your ribs fairly well.
 
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