May 14, 2022
Posted: September 28, 2021 1:14 pm
As the fall chill sets in, it’s time to break out the soup pot. There are hearty options for every appetite, including vegetarian recipes that will have even your most devout carnivore friends licking their plates.
This soup is hearty with the added meaty flavor of mushrooms. If you want to keep it vegetarian, leave the beef bouillon cubes and use water instead of broth.
Heat oil in a large pot over medium heat. Saute garlic, celery, and green pepper for 5 minutes or until beginning to soften. Add flour and cook for two more minutes.
Slowly add barley if using (do not drain the cooked barley if adding), broth, salt, bouillon cubes, and bay leaf. Stir frequently until thickened slightly. Reduce heat to low and simmer uncovered 20 minutes, frequently stirring to prevent sticking to the bottom of the pot. Add mushrooms, scallions, and parsley; continue cooking an additional 10-20 minutes or until flavors are blended thoroughly. Note: Taste periodically starting at 15 minutes – you may want more seasoning depending on your preference! Adjust accordingly! This makes a fairly chunky soup, but add more broth if you want it to be thinner.
Italian Sausage Stew with Kale is an easy weeknight meal that combines tart tomatoes with cabbage and cheese rinds for a satisfying stew packed full of flavor.
In a large pot over medium heat, add the sausage and cook for 5 minutes or until beginning to brown. Stir occasionally, so it cooks evenly. Add garlic, onion, carrot, and celery; stir frequently and cook for 4-5 minutes to soften vegetables.
Add kale or Swiss Chard*, can of diced tomatoes*, bay leaf*, and thyme*. Stir well to coat all ingredients in tomatoes. If you have a Parmesan cheese rind in the refrigerator that you aren’t going to use in time, add it now! Reduce heat to low; partially cover and simmer, occasionally stirring for 30 minutes or until sausage is thoroughly cooked and vegetables are tender. If you don’t have these spices or ingredients, it’s okay. Just use salt, pepper, and crushed red pepper if you like things spicy.
This easy slow cooker beef stew recipe makes enough to feed the whole family with leftovers for days afterward.
Heat oven to 275 degrees F. If using meat, season with salt and pepper; brown in oil over high heat on stovetop until nicely browned on all sides. Place in a Dutch oven or casserole dish, cover with water by at least 1-inch, bring to a boil on the stovetop, then skim off any scum that rises to the surface. Cover tightly with a lid or double layer of foil and braise either in an oven or on top of the stove for 2 hours. Add vegetables plus herbs, if desired, during the last 30 minutes of cooking time.
This is a hearty chili that can be assembled ahead of time and then cooked just before serving. The sweetness of the carrots pairs well with the spiciness of the chili powder, while the green chiles add a touch of heat. Serve it piping hot topped with diced avocado, cilantro leaves, scallions, or your favorite chili toppings.
Heat olive oil in a large pot over high heat. Season pork with salt and pepper to taste, then add half of the meat to the pot and brown on all sides, about 5 minutes. Remove the browned meat to a plate, then repeat with the remaining pork. Add garlic, bell peppers, and poblano peppers to the pot; saute for an additional 3 minutes. Return all pork to the pot along with beer; stir well, scraping up any bits stuck to the bottom of the pan. Add tomatoes (with their juices), beans, and 4 cups water; bring mixture to a boil over high heat, then reduce heat. Simmer uncovered until fork tender – about 1-1/2 hours.
This is not a true Italian recipe but an American interpretation of the classic fish stew from San Francisco, which has as many recipes as Italian grandmothers in town. Our version lies between the incredibly rich versions made with a whole crab and those made with just shellfish. We like to use monkfish and clams (add much-needed body), but feel free to improvise: cod, halibut, and sea bass make delicious alternatives. The bread slices should be slightly stale; soft bread will fall apart too easily when you dip it into the broth. Leftover cioppino makes excellent fish chowder.
Heat olive oil in a large Dutch oven over moderate heat. Add onions and garlic; cook until softened but not browned – about 5 minutes. Stir in the fresh or canned tomatoes with their juices. Add the basil. Reduce heat, cover the pot and simmer for 10 minutes. Pour in the tomato sauce, add the clams and monkfish, cover the pot and simmer until fish is just done – about 5-8 minutes. Remove chowder from heat; let stand for 5 minutes to finish cooking the fish. Add shrimp; stir gently to break up the fish pieces—season with salt and pepper to taste.
This classic Italian soup has as many variations as hungry people in the United States—and that’s a lot of traditions! This version gets its heartiness from orzo (a rice-shaped pasta) and lean ground beef. After the ingredients simmer together, they’re topped with delicate ribbons of spinach pasta. It can easily be made vegetarian by substituting vegetable broth for chicken broth and omitting the beef; you’ll likely need to season it more aggressively with salt and pepper at the end. We like to serve this soup with crusty bread on the side, but some prefer their wedding soup spooned over soft polenta.
Heat olive oil in a large saucepan over moderate heat, add beef, and cook until lightly browned, breaking up lumps with a wooden spoon. Add onions and cook until softened – about 5 minutes.
A well-made bowl of Cincinnati chili is nothing to mess around with—the meaty, slightly sweet concoction is served over spaghetti or hot dogs, covered in cheese and topped with chopped onions. For this article, we’re focusing on the former, which has developed its own following nationwide. This recipe uses ground beef that’s been browned along with spices like cinnamon, allspice, cocoa powder, cloves, cumin, and coriander to give it a deep flavor. It’s not too heavy on the tomato paste either—just enough to give it sweetness without overwhelming the ingredients.
This vegetarian chili is made with hearty pinto beans. It’s also an excellent vegan option—omit the shredded cheese at the end, and maybe top it with chopped cilantro if you’re feeling fancy.
Heat oil over medium heat in a large saucepan. Add onions and garlic and cook until softened – about 5 minutes.
We love the hearty texture kale adds to soups and stews, but we know that it’s not for everyone. You can swap in Swiss chard if you’re a fellow kale-averse cook (lacinato and spinach would work too); be aware that they’ll both wilt considerably more than their curly counterparts. This is one of those recipes where you need to follow the salt-to-water ratio closely or risk ending up with bland results. Too much water will make the soup thin; too little will concentrate the flavor of the tomato paste without adding enough saltiness.
Heat oil over medium heat in a large saucepan. Add onions, garlic, carrots, hot pepper (if using), and thyme; cook until the vegetables are softened – about 5 minutes.
This is a medicinal-strength version of white bean and kale soup, packed with hearty flavors like bacon, carrots, red pepper flakes, paprika, and fresh rosemary. It’s also one of the rare instances where we recommend overcooking your beans: The prolonged simmer gives them an irresistibly creamy texture without resorting to cream, butter, or oil. This trick works best if you use homemade stock to give the beans time to break down—but it can be done in any pot as long as you’re prepared for a longer cooking time than usual.
Heat oil over medium heat in a large saucepan. Add onions and carrots and cook until softened – about 5 minutes.
It should be no surprise that this classic, onion-packed soup is the perfect cold-weather dish: It’s warm, filling, and so incredibly satisfying. The secret to getting a rich flavor without beef stock is cooking the onions low and slow—really low and slow. After an hour or so of cooking down, they’re surprisingly sweet and reduced to a luxurious 1/3 cup of caramelized sugar. If you’re going to go through all that trouble, don’t skimp on the cheese —we like a triple crème Gruyere here for its nutty flavors that pair perfectly with the caramelized onions.
Heat oil over moderate heat in a large saucepan. Add onions and cook until they are softened – about 5 minutes.
We know that this is technically two recipes, but it’s a good one to know—especially if you’re a fan of potatoes or want a recipe that uses up leftovers. This dish combines the creamy texture from mashed potatoes with the heartiness of stew beef chunks. Keeping them separate means each component can be customized as desired: Season the meat with salt and pepper to taste before adding it to the pot, then add as much or as little mashed potatoes as you’d like along with some stock, bay leaf, and thyme to simmer everything together until tender.
Heat oil over moderate heat in a large saucepan. Add onion and garlic and stir to coat the onion with oil.
In conclusion, these recipes will help you get through the colder days and provide various options. Although we didn’t mention any exact measurements, we encourage you to experiment with different spices and ingredients to find the best fit for you and your family.
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