Please give me good recipes for hearty soups that are warm and filling in the wintertime...?

Question

I love hearty, warm, filling soups and stews. Please share some good recipes. Thanks!

Answer 1

I make a good stew. It can be made with either pieces of stew beef (2 to 3 lbs.) or pieces of chicken (whole or breast, 2 to 3 lbs.) (More meat if you prefer). If you make it with stew beef, boil the beef in water and add 2 or 3 (or more if you like) beef bullion cubes to use as a base (not too much water, as you'll add tomatoes in juice later), and if you do chicken, boil either a whole chicken and use that water as base or boil breast pieces and drain that water and use canned chicken broth as the base (or use the breast pieces' water and add chicken bullion cubes). And I usually strain the water/base after cooking the meat, to get out any grissly pieces, etc. By putting a big flat strainer over another pan, pouring the broth over it (either take the meat out first, or just let the meat pile on the strainer), then either use the pan that the strained broth is now in, or pour the strained broth back into the original pan, and add the meat back. The only spices I put in, can either be put in when boiling the meat, or after it's all together before it simmers awhile, are a little bit (not too much) of basil, and just salt and pepper to taste. Here's the ingredients (you can use more or less, depending on how big a pot of stew you want). I personally prefer the chicken variety, as it has more flavor to me:
*2 to 4 potatoes, peeled and chunked
*2 to 4 ribs of celery, cut in pieces
*2 to 4 carrots, peeled and cut in pieces or slices
*1 med. to large onion, peeled and cut into pieces
*1 quart (or a little more, to your taste) tomatoes, juice and all (I use whole ones and just pick them apart a little as I add them) (I use home-canned ones when I have them, but the store-bought ones are fine)
*1 can lima beans (I use the small green ones, or if you don't like them you can leave them out)
*1 can creamed corn (gives it some thickening too)
Get the broth to boiling, and put in the potatoes, carrots, onions, and celery first, as they'll take longer to cook, then put in the tomatoes (juice and all), lima beans, and corn. Simmer for awhile and eat! I make those Jiffy cornbread muffins to have with mine. The stew is good for a week or so in the fridge, and only improves in flavor after it sits for awhile. Microwaves in bowls well to heat up. Enjoy!

Answer 2

Here is one of my favorites --Black Bean Soup 1 cup dried black beans 1 onion (yellow or white) sliced 2 celery stalks, diced 3-4 Tablespoons of butter (unsalted) 4 cups water 1/4 teaspoon dry mustard 1 teaspoon of salt 1/4 cayenne pepper (or any hot pepper ground or flakes) 1/2 cup dry sherry Soak the beans overnight. Saute the onions and celery in all but a Tablespoon of butter in a largish sauce pan. Add the beans and water and bring to a boil. Then reduce to a simmer for about 2 1/2 hours. Then in a skillet melt the butter, add the mustard, salt, and cayenne or other pepper and mix well. Add a Tablespoon of the bean mixture and stir until smooth. Then slowly pour half of the sherry in, stirring constantly. Then add this to the bean mixture along with the rest of the sherry. Done! I like to put day old or toasted french bread in the bottom of a bowl and then add the soup. There are a million variations, of course, and I rarely make it the same exact way twice. Hope this helps!! (By the way, this is MY recipe. It's not off the web or out of a book, but one put together after trying several other recipes. If I don't have my own recipe I always give my source.)

Answer 3

Mushroom and potato soup

4 to 5 baking potatoes (russet),chopped (leave the skins on, do not peel them off)
1 pound of mushrooms, sliced in 1/2
1 large yellow onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 cups beef broth
11/2 cups of cream, or milk
2 to 3 tablesoons dried Oregano
2 Tablespoons of dried Sage
salt/pepper to taste
1 cup red/ or white wine(optional)

Roast 1/2 the chopped potatoes in the oven with a little oilive oil, salt, pepper, sage and dried Oregano

In a large pot, saute the other potatoes, 3/4 of the mushrooms, the onion, and garlic in some oilive oil, adding a pinch of salt a little at at time.

after about 3 minutes, when your veges start browning, add your beef broth, and wine, stir, cover, and on a medium heat let cook for about 1/2 an hour, or when very soft, and cooked through.

Blend the soup until almost a puree, then add your cream, or milk, check the seasoning, you will probably need to add more salt and pepper.

Stir, and let the milk or cream cook into the soup, on a LOW heat. Do not cover again, you dont want the cream to break up. After about 10 minutes, add the last 1/4 of your chopped mushrooms and the roasted potatoes, let cook on the stove another 5 minutes. The 1/4 of mushrooms and the roasted potatoes will give your soup a bite, and add more flavor.

Enjoy with some garlic toast, or croutons. Potatoes and mushrooms are hearty and filling.
You can add chunks of beef, or chicken to this also, if you like.

Answer 4

Here's a fast, easy and yummy soup I threw together
last evening.

Barley lentil soup

Bring 8 cups of water to a boil.
Add lots of garlic {I cheated and used pre jarred stuff}
2 onions {chopped}
1/3 cup barley
1/3 cup red lentils
1/3 cup brown lentils
1/3 cup split peas

Bring back to a boil, add a few teaspoons vegetable
stock, whatever spices you like {I used the combo of
Mrs. Dash}.

I also added a few canned tomatoes {chopped} that I
still had sitting in the fridge. Simmer for an hour
or so.

Really hit the spot after the cold day we had here.

Answer 5

Taco Soup
Brown 1 lb. lean hamburger with 1 chopped onion
Drain and rinse
2 cans pinto beans and
1 can kidney beans
add to meat, then add
1 can whole kernel corn with liquid
1/2 can Rotel tomatoes
1 package taco seasoning
1 package powdered ranch dressing seasioning
1 can tomatoes
and then add enough water to make it the thickness you want.
Simmer for 15 min. and serve over corn chips or cornbread.
This is good for several days. The flavor blends well after sitting in the frig so just gets better.

Answer 6

get A roast and sir in a deep pot on medium heat for about 30 minutes use some chicken broth to do this then after you do that get a big wooden spoon don't use metal but you scrape all the bit and stuff off the bottom of the pan putt some cans of beef broth in like two 16 oz then putt like a quart of water in there and then cut up like three big potatoes and four good sized carrots and a half a head of cabbage don't use the out side layers then let that cook on low heat for about 3 hours then putt in a big can of whole tomatoes and a can of corn and a can of green beans add some chili powder and salt and pepper and a hand full of macaroni noodles and let them get big and fat and white then go to the store and get a big loaf of rye bread and slice and make toast man that's good just like grandma used to make it will take you about a dozen times before you get it just right but when you do wow it'll knock your socks off

Answer 7

sorry it took so long to answer, just finished a bowl of soup i made last night......

Vegetable Beef Soup

2 Large cans tomato juice
2 cans of whole kernel corn (or a 16 oz. or so frozen bag)
16 oz. bag of baby Lima beans
1 can black eye peas
5 or 6 good size potatoes cut into small cubes
one small onion ( i put mine thru the blender, or the kids won't even look at it)

combine in a large cooking pot
add 3 beef bouillon cubes
(McCormick's) seasoning salt to taste
garlic powder (one teaspoon or so)

start boiling

brown about two pounds of beef, add a little seasoning salt and garlic powder to that too......add......

turn down and let slow cook about two hours.

serve with cornbread, and enjoy.

my friends want me to bottle and sell it. i also make it at Christmas and give out quarts in my gift baskets....is really good.

old family recipe.

Answer 8

This is for the crock pot - Beef Stew

1 lb cut up beef cubes
3 or 4 carrots - cut up
4 celery stalks - cut up
1 can diced tomato with oregano & garlic
3-4 med. potato cut up
enough beef broth to cover

Put all in the crock pot in the morning. Leave on for about 8 hours on low. Nice and tender when done. Of course you can vary your vegetables.

Answer 9

Try this recipe for French Onion Soup. I like to make it in a large batch, and freeze half of it for later use:

http://www.gourmet-food-revolution.com/easy-French-onion-soup-recipe.html

Answer 10

Chicken, Rice and mushroom soup
1 chicken cut up
1 onion chopped
3 stalks of celery chopped
4 gloves of garlic minced
3 chicken bouillon cubes
2 jars of mushrooms pieces
seasonings
1 1/2 cup uncooked rice

In large pot of water add the chicken, vegetables, bouillon cubes, mushrooms and seasonings and cook till you can debone the chicken. (about one hour) add the uncooked rice and cook for another 20 to 25 minutes. Its one of our favorites.