What are some good stew and soup recipes?

Question

What are some good stew and soup recipes?

Answer 1

SAVOURY MINCE CASSEROLE

Ingredients

1 large onion, chopped

25ml sunflower oil

500g minced beef

1 packet ROYCO Traditional Beef Vegetable Soup

500ml water

500ml cooked rice

1 x 420g can whole kernel corn

30g cheese, grated (optional)

1. Fry the onion in the heated oil until softened.

2. Add the minced beef and fry for a few minutes.

3. Add the soup powder mixed with 500ml water and stir till thickened.  

Season to taste.

4. Place layers of mince, rice and corn in a casserole dish, sprinkle with

grated cheese.

5. Bake covered at 160C for 20 minutes.

Preparation time : 15 minutes.  Cooking time : 20 minutes.

Serves 4.

Answer 2

PEA AND BARLEY SOUP  

2 cups split peas

6 cups water

2 14.5-ounce cans chicken broth (4 cups)

1/3 cup minced onion

3 large cloves garlic, minced

1 teaspoon sugar

2 teaspoons fresh lemon juice

1 teaspoon salt

1/4 teaspoon parsley flakes

1/4 teaspoon white pepper

dash thyme flakes

1/2 cup barley

6 cups water

1 cup carrots, diced

1/2 stalk celery, diced

Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.

Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.

Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.

When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may

Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.

Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.

Makes 6 servings.



~Enjoy

Answer 3

Meatball stew- this is so easy!

(I use a crock pot, but you can also do this in the oven)

1 bag frozen meatballs (or make and bake your own)

baby carrots

dice potatoes (in large chunks)

1 family size can of crm of mushroom soup

3/4 soup can of milk

salt and pepper to taste

mix all together and cook in the crock pot on high for about 6 hours or until potatoes and carrots are tender or bake in a large cassarole in the oven at 350 degrees until everything is tender.

You can also add celery, mushrooms, or peas.

Tatertot Soup

brown 1 lb ground beef (I sub ground turkey) and drain off fat.

In a stew pot, bring 1 large can of crm mushroom soup and milk to a boil. Turn to med heat and add beef, 1 bag (sm or half large) tater tots, and shredded cheese. Heat until tater tots fall apart.

Answer 4

Parker’s Beef Stew

2½ lb. good quality chuck beef, cut into 1½” cubes

1 (750-ml bottle) good red wine (Cab sauv or other)

2 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 lb. white mushrooms, stems discarded and cut in 1/2

1 lb. small potatoes, halved or quartered

1 Tbsp. minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 Tbsp.s Worcestershire sauce

1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.

The next day, preheat the oven to 300º F.

Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

--Ina Garten

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Avgolemono Soup (Greek Egg-Lemon Soup)

1 (48-oz.) can chicken broth (or fresh chicken stock)

2 cups water

3/4 cup orzo pasta

1/2 stick butter

1/4 tsp. salt

1/8 tsp. black pepper

3 eggs, separated

Juice of 1 large fresh-squeezed lemon

1. In a medium saucepan, combine broth and water and bring to a boil. Add orzo, butter, salt and black pepper. Cook until orzo is tender, about 20 minutes.

2. Separate eggs, placing egg whites in a medium bowl. With electric hand mixer, beat egg whites until stiff white peaks form, then add egg yolks and lemon juice to create the egg-lemon mixture.

3. Remove soup pot with broth from stove. Using a soup ladle and a hand mixer, continue to beat the egg-lemon mixture on low speed, adding 2 to 3 ladles of hot broth to the egg-lemon mixture, a little at a time, to prevent eggs from curdling.

4. Add the egg-lemon mixture into the soup pot with the orzo and whisk together gently. Serve immediately in soup bowls.

Note: Serves 4-6.  To reheat this soup, heat on medium-low heat; do not boil! I you would like, you can add cooked chicken meat to the soup.

--The Advocate, July 31, 2008

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Marina Cafe Seafood Bisque

The Marina Café is located in Destin Florida.

1 stick butter

1/2 onion, diced

1 Tbsp. garlic, chopped

1/2 stalk celery, diced

1 C. Italian tomatoes, crushed

1/2 C. flour

1/4 C. sherry

1 C. white wine

2 C. heavy cream

1 quart milk

2 oz. scallops

4 oz. shrimp, baby

2 oz. crawfish tails

2 oz. lump crabmeat

1 C. clams, with juice

10 oz. fish, diced

1 teaspoon lemon juice

1/2 bunch green onion, chopped

1 tsp. paprika

2 tablespoons basil, chopped

Salt, to taste

Black pepper, to taste

Cayenne pepper, to taste

Melt the butter in a heavy bottom pot and sauté onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

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Olive Garden Zuppa Toscana

servings: 2 as an entree or 4 as an appetizer

½ pound spicy or mild Italian sausage

2 3/4 cups chicken stock or broth

1/4 cup heavy cream

1 medium russet potato, scrubbed and unpeeled

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes, or to taste

2 c

Answer 5

This is delicious:

1 1/2 pounds cubed beef stew meat

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 (14.5 ounce) cans Italian-style diced tomatoes

1 (14 ounce) can beef broth

4 carrots, chopped

2 potatoes, peeled and chopped

3/4 teaspoon dried thyme

2 tablespoons Dijon-style prepared mustard

salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly.

In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.

Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.

Blend in mustard and serve. serves 8.

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Answer 6

2 pounds beef stew meat, cut into 1-inch cubes

4 medium carrots, cut into 1-inch pieces

2 medium onions, cut into eighths

4 garlic cloves, finely chopped

1 can (28 oz) Progresso® diced tomatoes, undrained

1/3 cup uncooked quick-cooking tapioca

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 tablespoon cumin seed

1 teaspoon salt

8 ears Green Giant® Nibblers® frozen corn-on-the-cob or 1 box (9 oz) Green Giant® Niblets® frozen whole kernel corn

8 small new potatoes, cut in half (1 pound)

2 small zucchini, thinly sliced

1. Heat oven to 325ºF.  

2. Mix all ingredients except corn, potatoes and zucchini in Dutch oven. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours.

3. Stir in corn and potatoes. Cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.

4. Stir in zucchini. Cover and let stand 10 minutes.

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Answer 7

Three sisters stew

In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 medium green or red bell pepper, cut into short, narrow strips

14- to 16-ounce can diced tomatoes, with liquid

2 cups cooked or canned pinto beans

2 cups corn kernels (from 2 large or 3 medium ears)

1 cup homemade or canned vegetable stock, or water

1 or 2 small fresh hot chiles, seeded and minced

1 teaspoon each: ground cumin, dried oregano

Salt and freshly ground black pepper

3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.  

Answer 8

Stew:

Beef (or pork) either a whole roast or stew meat or cut up a roast

Gravy - powdered

2-4 C water

veggies: I usually use: carrots, potatoes, onion, celery, garlic

S&P

Throw all into a crockpot -

Cook all day long.

If you dont' mix your water & gravy together, stir well before serving.

Sausage Soup

5 Nice sized Potatoes you can add more if ya like; cut ino small cubes 1 ring smoked sausage add the sausage and potatoes and cook em in water and u can add some parsley that is it nice and easy cook the taters untill they are fork done

best potato soup ever

8 to 10 potatoes ; partially peeled, & chopped

1 can cream of celery soup

1 can cream of mushroom soup

1 medium onion ; chopped

salt/pepper to taste

1 stick butter

1 tsp of garlic powder (use up to 1 tb)

8 oz. Cream Cheese

Boil potatoes and onions together with just enough water to cover. Do not drain. When potatoes are tender, cut in Cream Cheese, take off heat. Add soups and butter.

Place in blender & blend.

After you blend it: You can add, optionally:  1 whole package of bacon, fried up & cut and as much cheese as you like.