Looking for hearty soups and stews

Share recipes for main dishes plus hearty recipes such as soups, stews, chili, and more.

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tnmomsix
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Joined: Nov 03, 2005 12:10 pm
Location: Tennessee
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Looking for hearty soups and stews

Post by tnmomsix »

I am looking for hearty soups ,stews and even cassaroles that are kid friendly. Something for larger crowds (everyday at out house is a crowd 6 kids) and no pork ingredients as my hubby is allergic.
I am looking to cut out some of my kitchen time between . Cooking,cleaning and getting ready for the holidays I am not going to have time to try this winter sowing I keep hearing about and I am determined to try it.

Thanks Ladies ( and gents :wink: )

Tammy
Live everyday like your last.
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petal*pusher
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Post by petal*pusher »

easy, EASY soup! I even make this soup at school a few times during the winter months....the kids love it...(adults too)

Western Bean Soup

1 large glass jar of northern beans (sometimes I use the
mixed)
1 28 oz can of diced tomatoes
2 sm. cans of "Mexican"corn ( the ones w/ red pepper)
1 pkg. dry Hidden Valley Salad Dressing
1 T. taco seasoning
about 1 c. water

(ya still with me?!?)

Simply put all ing. together and simmer for about 1/2 hour....EAT!

Meat can be added if you wish. This is a Weight Watcher recipe that was given to me by a friend......p :wink:
tnmomsix
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Joined: Nov 03, 2005 12:10 pm
Location: Tennessee
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Post by tnmomsix »

Thank you this is now on Saturdays Menu. If they love it you have just freed up one night a month for me. I owe you.

Tammy
Live everyday like your last.
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newtohosta-no more
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Location: Ohio, Zone 5

Post by newtohosta-no more »

Wow! That sounds soooooo easy and sounds yummy !!
I'm going to give that a try also. Nothing like a big bowl of hot soup on these chilly Fall evenings. :)
Thanks for the recipe. I'm going to keep my eye on this post. :wink:
~JOAN~
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Tomorrow is promised to no one, so love and laugh today.
tnmomsix
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Joined: Nov 03, 2005 12:10 pm
Location: Tennessee
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Post by tnmomsix »

I tried the soup with the kids they loved it. I added diced ham to the left overs and servrd it for lunch as a side dish with cabbage and corn bread.
A++ I love when a dish can pull double duty.


Thank you
Tammy :D
Live everyday like your last.
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caliloo
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Post by caliloo »

Here are a couple of soups and a couple of easy main dishes that everyone at my house (kids included) like a lot:

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Cheddar Vegetable Chowder
Recipe Courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes Cook Time: 30 minutes
Yield: 3 1/2 cups
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 cup red bell pepper cut into 1/4-inch dice
1 medium boiling potato cut into 1/4-inch dice
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup dry white wine
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 cups small broccoli florets
1/2 pound extra sharp Cheddar cheese, grated
1/2 cup rye croutons (optional)

In a 2-quart saucepan heat oil over moderate heat until hot but not smoking . Add onion, carrot, celery, pepper and potato. Cook until onion is soft.
Add flour and cook over medium heat, stirring for 3 minutes. Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.

Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted.

Season with salt and pepper

Serve with Rye Croutons


RYE CROUTONS:
2 thick slices dark rye bread


Preheat oven to 400 degrees.
Cut rye bread into 1/2-inch cubes. Place in single layer on a cookie sheet. Bake in oven for 5 minutes, or until dry Yield: 1/2 cup

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Minestrone Recipe

Recipe Summary
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 8 servings

2 teaspoons olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
2 medium-size carrots, peeled, halved lengthwise, and sliced thin
1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
1 medium-size yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 large bay leaves
1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
6 cups chicken or vegetable stock
1/4 pound green beans, trimmed and cut into 1-inch pieces
4 ounces tiny shells or tubettini
1 can Great Northern white beans, drained and rinsed
Grated Parmesan cheese, if desired
3 tablespoons minced parsley

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley.

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This one is from Emeril's site. My kids love to help make it....

My-Oh-My Spaghetti Pie
Reprinted by permission of Emeril.com

Yield
6 to 8 servings
What you need:
11/4 teaspoons salt
2 cups broccoli, cut into small flowerets by using only about an inch of the stem
2 teaspoons olive oil
1 cup chopped yellow onion
2 teaspoon minced garlic
21/2 teaspoons Baby Bam (see below)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 pound ground beef
8 large eggs
1/2 cup milk
1/2 cup finely grated Parmesan cheese (about 2 ounces)
3 cups cooked spaghetti
1 heaping cup grated mozzarella cheese (about 4 ounces)

Tools
Measuring cups and spoons, cutting board, knife, grater, garlic press (optional), 21/2-quart saucepan, oven mitts or pot holders, colander, medium skillet, large mixing bowl, wire whisk, 2-quart casserole dish, fork

What you do:
Make sure the oven rack is in the center position and preheat the oven to 375ºF.
Bring a small saucepan of water to a boil over high heat.
Add 1/2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.
Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.
Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1/4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it's cooked through) and the onions start to brown, about 8 minutes.
In a large bowl, whisk together the eggs, milk, the remaining 11/2 teaspoons of Baby Bam, and the remaining 1/2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.
Spread the cooked spaghetti evenly in a casserole dish.
Pour the meat mixture over the spaghetti and toss with a fork to combine.
Place the blanched broccoli on top of the spaghetti.
Pour the egg mixture over the spaghetti.
Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.
Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.


Baby Bam
Ingredients
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons dried parsley
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon celery salt
Tools
• Measuring spoons
• Mixing bowl
• Wooden spoon
• Airtight container
Directions
1. Place all the ingredients in a mixing bowl
2. Stir well to combine, using a wooden spoon.
3. Store in an airtight container for up to 3 months.

Yields about ¾ cup.

***********************************************
PORCUPINES


1 1/2 pounds ground beef
1/2 cup raw rice
1 cup chopped onion
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato soup
3/4 cup water

Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.
Arlene
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Post by Arlene »

This is in a post of its own but I decided to add it here also . . . it's worthy of a second glance!!

I make this every time my freezer runs out of the last batch. I've shared both the recipe and pots of the soup, always to rave reviews. Whenever boneless chicken breasts are on sale, I make another pot -- I could happily eat it every day for lunch and not get bored. Have I intrigued you enough to try it?

Crockpot Chicken Tortilla Soup

Place in crockpot 2 or 3 boneless, skinless chicken breast halves.

Without draining anything, combine in bowl:

2 (15oz) cans black beans
1 (14.5 oz) can tomato sauce
2 (15 oz) cans Mexican stewed tomatoes (or Rotel)
1 (4 oz) can chopped green chilies
1 cup salsa, your preference as to strength

Pour over chicken and cook on low 8 hours.

Just before serving, remove chicken, shred it, and stir it back into the soup.

Stir in:
1 can Niblets corn

Heat just long enough to get corn and chicken hot.

Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!
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