Favourite home made soups or stews anyone?

Question

I am running out of ideas and winter is coming around...anyone want to share some of their mouthwatering soup or stew recipes? Bare in mind I have kids too but mostly it's hubby who is the picky eater!

I think he motto is if it aint meat it aint food but still...looking for mouthwatering and yet easy TRUE AND TRIED recipes please!

Answer 1

Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed (you can use ground beef)

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.




Taco Soup
Recipe By : WW list
2-3 Points* Per Serving


1 pound extra lean ground beef -- rinsed and drained

1 Large onion -- chopped

48 ounces canned pinto beans -- drained

3 cans 16 ounces canned corn -- undrained

16 ounces canned tomatoes -- undrained

16 ounces tomato sauce

1 1/2 cups water

4 1/2 ounces green chili pepper

1 envelope Hidden Valley Dip Mix

--HOMEMADE TACO SEASONING-- --

1 1/4 ounces

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon red pepper flakes -- or powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder



Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.

Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)

NOTE: This soup freezes well and can be kept in freezer for up to 3 months.

VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.



Cream of Chicken Soup with Wild Rice
8 oz. uncooked wild rice (1 1/3 C.)
1 3-1/2 pound fryer chicken, cut up
7 C. water
12 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped onion
1 C. chopped celery
2 T. instant chicken bouillon granules
3/4 tsp. white pepper
1/2 C. butter
3/4 C. all-purpose flour
4 C. milk
3/4 C. dry Sherry


Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside.
In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.

Remove chicken from broth and let stand until cool enough to handle.

Skim fat from broth. Strain and reserve broth.

Remove chicken meat from bones. Cut into bite-size pieces.

In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat.

Return broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes.

In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture.

Stir in the chicken pieces and the Sherry.

Heat through.

Makes 8 servings.

Answer 2

CHICKEN AND LEEK SOUP

1 chicken
1 level tablespoon salt
6 peppercorns
6 leeks
6 prunes
chopped parsley

Soak the prunes for 6 hours in cold water. Wipe the trusses chicken, rinse the giblets and place both in a deep saucepan.
Pour over cold water to cover the chicken.
Add the salt and peppercorns and bring to the boil.
Remove any scum from the surface, cover with tight fitting lid and simmer for about one and a half hours.
Meanwhile, trim the coarse leaves off the leeks to within 5cm of the top of the white stems and cut off the roots.
Split the leeks lengthways, wash them well under running cold water, then cut them into 2,5cm pieces.
Skim the soup again, add the leeks and the soaked prunes, which may be stoned of left whole.
Simmer for another 30 minutes.
Lift the chicken and giblets from the soup, remove the skin and bones from the chicken flesh.
Cut the meat into small pieces.
Add these to the soup and correct the seasoning.
Just before serving the hot soup, sprinkle finely chopped parsley over it.

DAUBE DE BOEUF

900g lean stewing steak
100g streaky bacon
1/2 bottle red wine
450g carrots
450g onions
75g butter
2 cloves garlic
bouquet garni
450ml beef stock
2 rounded tablespoons tomato puree
1 heaped teaspoon chopped parsley
salt and black pepper

Trim the fat from the beef and cut the meat into 2,5cm pieces. Cut of the rind and dice the bacon. Put the meat and bacon in a large mixing bowl, pour over the red wine and leave to marinate for 4 hours. Lift the meat from the marinade. Peel or scrape the carrots and cut them into slices, peel and finely slice the onions. Using half the butter, fry the beef and bacon in a pan until they are evenly brown. Lift out the beef and bacon, then fry the prepared vegetables in the remainder of the butter. Peel and chop the garlic and add to the vegetables during frying. Cover the base of a large casserole dish with half the vegetables, then add the beef and bacon and top with the remaining vegetables. Pour the marinade into the casserole and add the bouquet garni. Rinse out the frying pan with the stock. Stir with a wooden spatula to loosen all sediment, and bring the stock to the boil. Stir in the tomato puree and pour this liquid over the contents in the casserole. Add the chopped parsley, cover with a lid and cook for 3 hours in the centre of an oven pre-heated to 150 degrees celsius. Check and if necessary correct the seasoning and remove the bouquet garni. Skim off as much fat as possible from the surface, this is more easily done if the casserole is allowed to cool and then re-heated. This is lovely with creamed potatoes and the alcohol cooks out, so this is fine for your kids

Answer 3

Warming Winter Stew
Ingredients

1 large potato
1 carrot
1 large onion
1 leek
1 tin chick peas or black eyes beans
vegetable stock cubes
marmite
vegetarian worcestershire sauce
tomato paste or sauce
I parsnip
2 sticks celery
1 sweet potato
peas

This stew can easily be made from any left over vegetables but it important to have potato, carrot and onion to give some sweetness to the gravy. Chop all of the vegetables to the same size pieces and put in a large saucepan.

Cover with boiling water and add 2 stock cubes, a spoonful of marmite, a teaspoon of vegetarian Worcestershire sauce and a squirt of sun-dried tomato paste or ketchup. Bring to the boil and simmer for 20 minutes. Then taste the gravy and season to taste.

Serve in warmed bowls with chunks of warm crusty bread buttered with vegan margarine.

--------------------------------------------
There are also soup recipes on http://www.recipesforvegans.co.uk/soups.html

Answer 4

Sounds like you need hearty soup recipes for the hubby. Try things like potato and cheese, cream of broccoli, or hearty stew, like the post above's recipe.

I just made amazing soup stock from the leftover Thanksgiving turkey. I'll definitely be doing that again!

For recipe ideas, try Epicurious: http://www.epicurious.com

Answer 5

Tuna Chowder

2 cups milk
2 cans cream of celery soup
2 tins of tuna (drained)
1 can corn & juice (kernal corn, not creamed)
8 potatoes (cubed and boiled)
some chopped onion (can substitute onion powder)
1 Tablespoon curry powder
1/8 teaspoon pepper
bacon bits


Peel, cube and boil potatoes (about 15 minutes).
In large pot sautee the onion, add milk and soup and mix together. Add corn and juice, tuna, curry and pepper. When potatoes are done, add them to the mix, heat to desired temperature. Add bacon bits for extra flavor.

Answer 6

I will not give you a real recipe but what I like in a soup is this: a thick one and with any kind of vegetables! This is simply the best.
Then a final touch, when everything is cooked to taste, a spoonful of virgin olive oil, it's a must! Best wishes from Italy.

Answer 7

stewing beef
potatoes
swede
carrots
onions
chopped tomato's
turnip
1/2 teaspoon garlic puree
1 teaspoon mixed herbs
pearl barley
1 beef oxo cube
1 beef stock cube
large oven dish with cover
water
peel and chop potatoes, swede, carrots, onions and turnips
cut beef into cubes
put all ingredients into oven dish cover with water place in oven let it cook for 6-8 hours
serve with just baked hot bread and butter
keeps you warm and toastie inside easy to cook and you Can change the meat to lamb, chicken, pork, rabbit or turkey

Answer 8

In the superstore, fruits are usually selected far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

Here are a few recipes that have been passed down in my family since they came here in the 1890's...some are quite traditional and others have been modernized.....but they are are good!

POLISH SAUSAGE SOUP
1 cup chopped onions
2 teaspoons bacon fat
6 cups beef broth
12 ounces beer
14-16 ounces sauerkraut
14-16 ounces diced tomatoes
2 tablespoons brown sugar
1/2-1 teaspoons crushed red pepper
1 pound kielbasa sausage, sliced or diced
3 cups diced raw potatoes
Sauté onion in bacon fat. Stir in broth, beer, sauerkraut, tomatoes, brown sugar and red pepper flakes. Bring to boil and simmer, uncovered, for 1 hour.
Add sausage and potatoes. Cover and cook 30 minutes, or until potatoes are tender.
Vegetable oil or olive oil can be used instead of bacon fat.

POLISH BARLEY SOUP
3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream
Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.

CZARNINA (Polish Duck Soup)
1 whole duck
6 bay leaves
Dash of cinnamon
1 onion
1 c. prunes
1 piece celery
1/2 box peppercorns (whole)
6 carrots (cut)
1 tbsp. sweet marjoram
Salt to taste

Clean and cut up duck. Place all ingredients with duck in pot. Boil until meat is tender.
Mix 4 heaping tablespoons flour into pint sour cream. Mix well. Add duck's blood to mixture and mix well.
Add hot soup in small amounts making the mixture constantly thinner. Strain into the rest of the soup stirring constantly. Bring to a boil and add 2 tablespoons vinegar and 1 tablespoon sugar.

POLISH CHICKEN SOUP
1 sm. onion, quartered
1 sm. celery stalk with leaves, cut in 3 pieces
4 cloves garlic, put through a garlic press
1 tbsp. salt
1/8 tsp. pepper
2 1/2 qts. water
Put 2 1/2 quarts of water in a 4 quart pot. Remove half the skin from the chicken and rinse the chicken well. Put the chicken in the pot of water. Add the onion, celery, garlic, salt and pepper to the water. Bring the soup to a boil, turn it down and simmer the soup for 2 hours. Remove the chicken from the pot to a platter. Pour the broth through a strainer so that it is clear. Have 1/2 pound of fine egg noodles prepared and portioned off into soup bowls. Separate and serve the chicken. Ladle the broth over the noodles and chicken in the soup bowls. Serve with pocket bread.

Beef & Guinness Stew
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

County Cork Irish Stew
8 small lamb chops
Salt and pepper to taste
1 Tablespoon vegetable oil
Parsley, bay leaves, thyme, rosemary
1 pound potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 cups diced celery
1-1/2 cups peas
Fresh chopped parsley
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.
Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

Potato & Leek Soup
2 pounds boiling potatos, peeled and sliced
1 pound leeks, washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
salt & pepper
1/2 cup of half & half
1/4 cup chopped fresh chives
Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.
Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 - 15 minutes.
Transfer to a blender or food processor in batches and process until smooth.
Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving.
Sprinkle with the chives.

Answer 10

these are some great soups

Greek Lemon Chicken Soup

2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice

1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.

2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.


Meatball 'N Pasta Soup
Ingredients:
Meatballs
1/2 pound lean (90%) ground beef
1/4 cup seasoned dry bread crumbs
1 egg
1/2 teaspoon Italian seasoning
1 garlic clove, pressed
1/4 teaspoon salt

Soup
1 cup zucchini, chopped
1/2 cup onion, chopped

2 garlic cloves, pressed
2 cans (14 1/2 ounces each) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) pork and beans in tomato sauce, undrained
3/4 cup elbow macaroni
1 teaspoon Italian seasoning
1/2 cup (2 ounces) freshly grated Parmesan cheese


Directions:
1.For meatballs, in Classic Batter Bowl, combine ground beef, bread crumbs, egg, Italian seasoning, garlic and salt; mix lightly but thoroughly. Using Small Scoop, shape meat mixture into balls; place in Medium (3-qt.) Saucepan. Brown over medium heat 6-8 minutes or until beef is no longer pink. Remove from saucepan.
2.For soup, chop zucchini and onion using Food Chopper. Add onion and garlic to saucepan; cook 3 minutes or until onion is tender. Add beef broth, tomatoes and pork and beans; bring to a boil.
3.Add macaroni, meatballs, zucchini and Italian seasoning. Return to a boil; reduce heat to low and simmer 6-8 minutes or until macaroni is tender. Ladle soup into bowls; sprinkle each serving with Parmesan cheese.

Enchilada Soup
Ingredients:
3 1/2 cups beef broth
2 cups water
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
1/4 cup masa harina (instant corn masa mix) or all-purpose flour

2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
Grated Monterey Jack cheese (optional)


Directions:
1.Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2.Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.


Quick Tortilla Soup
Ingredients:
1/2 cup (125 mL) chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 mL) taco seasoning mix
1 garlic clove, pressed
6 cups (1.5 L) chicken broth
1/2 cup (125 mL) thick and chunky salsa

1/4 cup (50 mL) lime juice
2 cups (500 mL) chopped cooked chicken
1/4 cup (50 mL) snipped fresh cilantro
2 cups (500 mL) broken tortilla chips
Toppings such as grated queso fresco, diced avocado, sour cream and diced tomato (optional)


Directions:
1.In (4-qt./4L) Casserole, cook onion, jalapeño pepper, taco seasoning and garlic pressed with Garlic Press over medium-high heat 2-3 minutes or until crisp-tender. Add chicken broth, salsa and lime juice. Cover and bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
2.Ladle soup into bowls using Ladle; sprinkle with broken tortilla chips and toppings, if desired.



SAM'S BEEF STEW- Emeril's recipe

2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup flour
2 cups chopped onions
1/2 cup chopped celery
1 tablespoon plus 2 teaspoons chopped garlic
4 cups dark veal or meat stock
1 large Idaho potato, peeled and cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch pieces

In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.

Yield: 4 to 6 servings