Soups & Stew Recipes

Soups and stews are a great mechanism for consuming more vegetables, and an ideal introduction to cooking for beginner or young cooks as they are more forgiving to mistakes (Too salty? Add more vegetables or water! Too bland? Add more salt or herbs!). Most soups and stews will taste just as good (and sometimes even better) after being frozen and reheated, so the same effort can provide for subsequent meals. Although most of the recipes are for 4-6 people, we often double it so we have enough for later.

USEFUL TOOLS:

  • Large pot with lid (we recommend at least 12 quarts and stainless steel)

  • Immersion blender (we recommend a more heavyweight model like All-Clad’s)

  • Large metal colander or strainer.

  • Wooden or metal stirring spoon, perforated spoon and ladle (we avoid plastic utensils where possible)

1. TOMATO SOUP: This was the first soup that we started making regularly because it is so simple yet fulfilling and light - and goes well with sliced bread and cheese or a grilled cheese sandwich.

Ingredients (serves ~6)

  • Vegetables: 1 large onion peeled and cut into quarters; 2 28-oz cans of tomatoes (whole or chopped)

  • Condiments/Spices: 4 tablespoons of butter (usually unsalted, but if using salted butter then reduce volume of salt); 1 teaspoon salt or to taste; 2 teaspoons dried basil or oregano flakes plus some for garnish (or Italian herb mix will do).

  • Liquids: 3 cups stock (vegetable or chicken); 3 cups of water

Instructions (~10 mins prep; ~50 mins cooking time)

  1. Melt butter in large pot (we use our 12-quart for most recipes) over medium heat.

  2. Stir in the onions and cook for about 2 mins and sprinkle in some of the salt.

  3. Add the canned tomatoes, including the juices, and bring to a simmer.

  4. Lower heat slightly and cook uncovered for about 40 mins, stirring occasionally.

  5. Blend the soup directly in the pot with an immersion blender until smooth (you can also use a regular blender, but you must take precautions when blending hot food, such as outlined on this site).

  6. Stir in the basil or oregano, and salt to taste (if you used a regular blender, you may want to reheat the blended soup). Sprinkle some herbs on top when serving and enjoy!

2. POTATO & KALE SOUP (WITH OR WITHOUT CHORIZO): This soup is based on the Portuguese Kale Soup (Caldo Verde), but with more potatoes and white beans added to make the soup hardy enough to have by itself as a meal or with a slice of bread.

Ingredients (serves ~4)

  • Vegetables: 1 medium onion chopped; 2 minced garlic cloves; 6-7 medium potatoes (russet, gold or red will do) peeled and cut into 1-in pieces; 1 to 2 15.5-oz cans of white beans (cannellini, navy or Great Northern beans can work) depending how hearty you want the soup; 1 bunch of kale chopped thin (lacinato works well but any kale will do).

  • Meat (optional): 4 chorizo links cut into 1/2-in slices and then further cut the slices in half. If using less chorizo because we want to eat less meat but still want some for flavoring, then we cut the slices into quarters.

  • Condiments/Spices: 2 tablespoons of olive oil; 1 teaspoon ground pepper or to taste; salt or to taste. If using chorizo, it will provide much of the spice and depth of flavor. In addition, we often like to kick up the flavor with the addition of the following spices (highly recommended if you skip the chorizo): 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme (or Italian herb mix), 1 teaspoon ground cumin - if you do not have all these ingredients, just add whichever you do have and adjust to taste.

  • Liquids: 3 cups stock (vegetable or chicken); 3 cups of water, although you can add more of either later if you want to thin out the soup a bit.

Instructions (~20 mins prep; ~45 mins cooking time)

  1. Heat oil in large pot (we use our 12-quart for most recipes) over medium-high heat.

  2. Add the chorizo (if you are using it) and brown it for 2-3 minutes. Remove with a slotted spoon and set aside.

  3. Add the onion to the pot, stirring it into the leftover chorizo juices (add a few more drops of oil if pot looks dry) and sprinkle a pinch of salt. Let it cook for 2-3 minutes stirring occasionally until onion is soft and translucent.

  4. Add the garlic and cook for 2 more minutes, then add the potatoes and spices and cook for 2 more minutes stirring well so that the potatoes are coated with the other ingredients.

  5. Add the water and chicken stock and bring to a boil. Then reduce the heat and let the soup simmer, covered for 15-20 minutes or until the potatoes are soft.

  6. Add the kale, beans and chorizo and let it simmer for another 5 minutes, stirring gently to ensure ingredients are thoroughly mixed.

  7. Taste and adjust the salt, spices and/or liquid as preferred. Serve and enjoy!

3. BISON CHILI: It’s easy to see why there are numerous takes on this largely American classic, as the combination of beans and tomatoes provide a robust canvas for an array of spices and meats. We usually make our chili with ground bison meat (now available in many grocery stores), as its gaminess enables us to use less meat while still maintaining depth of flavor. We usually double up on the recipe and convert leftovers into a tasty chili mac!

Ingredients (serves ~6).

  • Vegetables: 2 medium yellow onions finely chopped (or red onion); 5-6 garlic cloves finely chopped; 1 28-oz can diced tomatoes; 4 15.5-oz cans beans (black, red or kidney beans, or a mix)

  • Meat: 2 pound ground bison (venison or else grass-fed beef are good alternatives, or you can use ground turkey if avoiding red meat)

  • Condiments: 2 tablespoons olive oil; 2 tablespoons ancho chili powder (or smokey paprika powder); 1 teaspoon chipotle chili powder (or cayenne pepper powder); 2 tablespoons ground cumin; 2 tablespoons dried oregano (or dried basil or Italian herb mix); 1 tablespoon ground pepper; 1 teaspoon salt and more to taste; 1 tablespoon ground coriander (optional); 2 cups shredded cheese (cheddar or Mexican blend) and 1 cup sour cream to serve (optional)

  • Liquids: 6 cups stock (beef, chicken or vegetable), and more to keep the beans submerged or to thin out the chili a bit later on if preferred.

Instructions (~20 mins prep; ~1.5 hours cooking time)

  1. Heat oil in large pot (we use our 12-quart for most recipes) over medium-high heat.

  2. Add ground meat, half the salt and pepper, and cook until meat is brown, stirring occasionally, about 10 minutes. Remove with a slotted spoon and set aside.

  3. Add the onion to the pot, stirring it into the leftover meat juices (add a few more drops of oil if pot looks dry) and sprinkle a pinch of salt. Let it cook for 2-3 minutes stirring occasionally until onion is soft and translucent.

  4. Add the garlic and remaining salt and pepper and cook for 2 more minutes, then add the spices and cook for 1 more minute.

  5. Add the stock, tomatoes and beans and bring to boil. Then reduce heat and let it simmer for ~1 hour.

  6. Adjust spices or liquid to taste, then serve with shredded cheese, a teaspoon of sour cream, and any leftover chopped onions.

OTHER REFERENCES:

  • 103 Best Soup Recipes for 2022 [Epicurious]: Recipes to a variety of soup-based meals, from classics like chicken noodle and Italian bean soups, to vegetarian, ramen and curry based soups, many of which are easy recipes that can fit into busy weekdays.