any good soup/stew recipes?

Answer 1

Easy Cheesy Potato Soup

Ingredients:

1 stick butter
1/2 cup diced onion
6 large (4 1/2 pounds) potatoes, diced
water
2 teaspoons chicken bouillon granules or 2 cubes
12 ounces dairy sour cream
1 pound processed block cheese (such as Velveeta®)
10 slices bacon, cooked and crumbled
1 tablespoon salt
freshly ground black pepper to taste

Preparation:

Cook onion in 1 tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.




Chipotle Corn Chowder with Shitake Mushrooms

Ingredients:

2 cans chicken broth
1 teaspoon salt
1 1/2 cups diced potatoes (about 10 ounces)
1 pound package frozen corn
1 to 2 dried chipotle chili peppers, seeded*
10 shitake mushrooms**
1 medium onion, diced
1/2 red bell pepper, julienned
4 tablespoons butter
3 tablespoons flour
1 cup half and half (may use milk)
1 1/2 cups milk
1 teaspoon liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon sugar
2 tablespoons minced parsley

Preparation:

*Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2 inch slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10 to 15 minutes).

Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley.

Ladle into soup bowls. Serve with a hearty bread.




Fiesta Chicken Chowder with Cilantro Pesto

Ingredients:

Chicken Chowder

half of a 3 pound frying chicken, cooked, boned and torn into small pieces*
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 16 ounce cans white beans, drained and rinsed
2 cans chicken broth
1 small (4 ounce) can chopped mild green chilies
1 cup fresh or frozen corn
1 teaspoon salt
pinch hot paprika or pure chili powder**
2 cups half and half cream
8 ounces shredded Colby-jack cheese

Cilantro Pesto:

1 tablespoon garlic, minced
1/4 cup Parmesan cheese
1 cup cilantro leaves
3 tablespoons toasted pumpkin seeds
2 tablespoons olive oil
1/4 teaspoon salt
juice from 1/2 lime
1/3 cup sour cream

Preparation:

Chicken Chowder:

Sauté onions and garlic in oil until soft. Do not brown. Add the two cans of drained white beans and 1 can of the chicken broth. Heat to a simmer and cook 5 minutes. Purée solids with a hand blender or transfer the solids to the work bowl of a food processor or a blender.

Add second can of chicken broth, diced tomatoes, chilies, corn and chicken. Heat all to a simmer and add salt and chili powder. Simmer gently for 5 minutes and add cream. Bring temperature back up and serve.

Ladle into soup bowls, spoon a dollop of cilantro pesto in center and sprinkle with Colby-jack cheese.

*You may use 1 1/2 cups of leftover chicken, or chicken breast. If you wish a smoky taste, after you have chicken in small pieces, combine 1 teaspoon vegetable oil with 1/2 teaspoon liquid smoke and then sprinkle over chicken and toss to mix thoroughly.

**Pure chili powder has no other herbs and flavorings added.

Cilantro Pesto:

Blend all ingredients in a food processor or blender until smooth. (Mixture may be made ahead and frozen for future use. This is a good way to use up surplus cilantro you may have on hand.)




Beef Stew

Ingredients:

1 pound cubed beef stew meat
1/4 cup all-purpose flour
1 tablespoon paprika
salt and pepper to taste
1 1/2 tablespoons teriyaki sauce
1 onion, chopped
3 carrots, sliced
1 stalk celery, sliced
2 potatoes, cubed
1/2 pound mushrooms, quartered
2 cloves garlic, minced
1 bay leaf
1 1/2 cups beef broth
1/2 cup peas

Preparation:

Place beef stew meat into a slow cooker.

In a small bowl, mix together the flour, paprika, salt and pepper; sprinkle over the stew meat, stirring to coat.

Stir in the rest of the ingredients except the peas. Cover and cook on low 6 hours, stirring occasionally. Add the peas in the last hour.

Answer 2

We love soups too, some simple, some a little more complicated. An easy Tortilla Soup Make about 2-3 cups chicken boullion heat on medium Add about 1 cup of your favorite salsa Pour over a bowl of crushed tortilla chips Mis in grated cheese, jack, pepper jack or cheddar If you have leftover chicken, toss in bits you can also top with a slice of avacado Another favorite: Beef Barley Soup In a large pot, 1 cup pearl barley add about 6 cups water, bring to a boil then simmer for 1-2 hours Take about 3/4 to l pound of stew meat, dice into bite size pieces and brown in a frying pan, adding salt, pepper, garlic and chopped onions. Add meat to cooked barley, then add some chopped carrot and celery (sometimes I add another cup or 2 of beef boullion ) Simmer until carrots are done, then serve with garlic bread This soup gets better the second day.....

Answer 3

These answers are horrid. This is good, swear to you.

1 package stew beef, cleaned and chopped to bite size pieces
4 carrots, 1 large onion, 6 stalks celery, and 2 large potatos, all cleaned and chopped to bite size pieces
salt and pepper
beef boullion granules
water
veg oil, about 2 tbsp's
chopped garlic, as much as you want to use, or dont use it at all

Heat oil in a large pot. Add meat and garlic, S & P, and brown the meat, while browing add a tablespoon of granules, and stir alot. Once it is browned add 2 cups water and boil until a thick paste forms on the meat and all the water is gone. Add all the veggies (except potatos) that have been cleaned and chopped and cover with water and add 3 to 5 tbsns of granules or straight beef stock. Boil and then simmer for 1.5 hours, stirring. Maybe 2 hours. Then add potatos and cook until tender, it will get thick from the taters.

Serve over egg noodles or plain.

Answer 4

Fiesta Goulash

I pound ground beef
2 can rotel original
1 can of diced tomatoes in oregano and Basil
2 cans corn
3 cans sliced olives .
1 packet dry taco seasoning
1 packet zesty spaghetti seasoning
1 package big elbow macaroni
2 pounds shredded Mexican style cheese .

brown your beef and season it the way you usually do . Add the rotal , seasoned canned tomatoes , corn , olives and the taco and spaghetti seasoning . I usually ad about 1/2 teaspoon garlic powder .mix well and put on low . Cook your macaroni . When the macaroni is done I add 1 pound cheese to the sauce and save the other for topping . It is better if you transfer sauce and pasta to a crock pot and mix together . You can also top with sour cream if you would like . Enjoy .

Answer 5

SPICY GROUND BEEF STEW
1 lb. ground beef
2 cans (10 1/2 oz each) condensed vegetable beef soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained

In a large saucepan, cook the beef over medium heat until no longer pink; drain. Stir in soup and tomatoes; heat through. Yield 5 servings

Answer 6

chicken stew & dumplings
In 1 QT. of water cover & poach 3 bonless skinless chicken breasts for 10min. Remove chicken & cube chicken in about 1inch chunks.
Add 1 cup of water & 2 boullion cubes to the remaining poaching water.
Add 3 carrotts, 2 ribs of celery, 1 onion all chopped rough & bring to boil.
Meanwhile, mix 2 cups Jiffy mix or Bisquick with 2/3 cup of milk.
flavor this mix with ground black pepper & 1/4 tsp. of dill weed.
Add to pot the cubed chicken, 1/2 tsp. dill weed, black pepper to taste and 1/4 tsp. poultry seasoning. Bring back up to a boil and then drop heaping teaspoonfull of dumpling batter into boiling stew. (about 12 plops ) turn heat to low and simmer 10min..Then cover & simmer on low 10 min more. At the last min. stir in 1/4-1/2 cup frozen peas. Scoop into bowls...YUM !!

Answer 7

weight watchers soup
4 c. tomato juice
4 c. water
5 beef bouillon cubes
1/2 head cabbage, sliced
3 zucchini, sliced
Garlic powder to taste
1/4 c onion
1 tbsp. Italian seasoning
Cook 1 hour. May add meat if desired, but i dont like it much!

Answer 8

Fruits have seeds; "vegetable" is a non-scientific word for cultivated edibles