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Soup Recipes
There's something extremely satisfying about a hot, bubbling pot of soup on the stove on a cold winter's night. Soup makes a wonderful meal, and once you make a pot or two, you'll discover it isn't really that hard to make.
Soup can be stock or broth-based, like chicken noodle soup, or it can be creamy, like creamy mushroom soup. Both take basically the same preparation. First sauté vegetables in oil or butter, stir in flour or cornstarch as a thickener (this makes a roux), then add stock or milk, and the remaining ingredients, and simmer to allow the soup to thicken and the flavors to blend. All soups are based on this simple preparation, and once you make your own homemade soups, canned will never taste the same.
Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Or, they can serve as an appetizer or first course when they are rich and satisfying. They can be elegant, or they can be homey, ethnic or traditional, but they belong in every kitchen sooner or later.
Making a pot of soup is a perfect solution for a healthy, hot meal. There are dozens of different soups that you can create.
Make your meal different then chicken noodle or tomato soup. Try a creamy wild rice mushroom, white chicken chili, cheesy potato with bacon, country bean or even Italian wedding soup.
SimplySoups.com offers hundreds of soup recipes from
Monday, October 13, 2008
LATEST STEW PREPARATION
Worthy of a Special Occasion
Rate the Recipe Read Reviews (6)
The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
Lycopene count: 11 milligrams per serving.
Yield
8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
Ingredients
2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
Nutritional Information
Calories:329 (21% from fat)
Fat:7.5g (sat 2.6g,mono 3.3g,poly 0.4g)
Protein:31.1g
Carbohydrate:33.3g
Fiber:4.1g
Cholesterol:51mg
Iron:4.3mg
Sodium:630mg
Calcium:93mg
Jaime Harder, Cooking
Rate the Recipe Read Reviews (6)
The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
Lycopene count: 11 milligrams per serving.
Yield
8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
Ingredients
2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
Nutritional Information
Calories:329 (21% from fat)
Fat:7.5g (sat 2.6g,mono 3.3g,poly 0.4g)
Protein:31.1g
Carbohydrate:33.3g
Fiber:4.1g
Cholesterol:51mg
Iron:4.3mg
Sodium:630mg
Calcium:93mg
Jaime Harder, Cooking
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