Hello dear readers! It’s been a while since my last post and I’m so sorry for that. But, I have been working! The very kind ladies at theindiechicks.com have asked me to write an article about gluten-free food and diets! I am so excited to write something for this awesome site! I will let you know when it gets published so you can check it out!
Today it’s snowing and it’s -7c outside. I thought it would be the perfect day to write about soups and stews. The perfect warm up your soul bowls of goodness. I love soups. I love stews. They are also so easy to make! Put everything together and let it simmer.
They fill the house with delightful aromas and just give off a cozy homeyness to cold gloomy days.
- 12 ounces beef or lamb stew meat, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 4 ounces cans beef broth (low sodium)
- 1 cup chopped onion (1 large)
- 1/2 cup chopped celery (1 stalk)
- 1 teaspoon dried oregano or basil, crushed
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3 cup quick-cooking barley
1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2 .Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 8 servings (11 cups)
Chunky Vegetable-Lentil Soup
This light and satisfying soup offers hearty winter vegetables, such as mushrooms, carrots, celery, and napa cabbage.
- 1 tablespoon olive oil
- 1 medium onion, cut into thin rings
- 1 clove garlic, minced
- 1 cup dry green (French) lentils, rinsed and drained
- 1 pound whole small mushrooms (halve or quarter any larger mushrooms)
- 4 medium carrots, thinly sliced (2 cups)
- 2 stalks celery, chopped
- 4 cups water
- 1 14 ounce can vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 of a head napa or red cabbage, sliced into strips (2 cups)
- directions1 In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.
3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.
Green Chili Pork Stew
- This hearty stew, featuring pork tenderloin, yellow carrots, spinach, and white beans, makes a warming dinner for a chilly winter night.
- 1 pound pork tenderloin
Salt and ground black pepper
- 1 tablespoon olive oil
- 3 7 ounce packages frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed*
- 1 4 1/2 ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 cup water
Lime wedges (optional)
1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.
2. In a blender combine remaining thawed vegetables and the water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice.
- If you can’t find the frozen vegetable blend, in a medium bowl stir together one 15-ounce can navy beans, rinsed and drained; 1 cup frozen sliced carrots, thawed; half of a 10-ounce package frozen chopped spinach, thawed and well-drained; and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin, and blend the remaining 1 cup with the water. Continue as directed.
Southwestern Beef Stew
- 2 pounds stewing beef, cut into cubes
- 4 tablespoons canola oil
- 4 onions, peeled and sliced thinly
- 10 cloves garlic, peeled
- 2 red peppers, seeds removed and cut into 1-inch chunks
- 1 jalapeno, seeds removed and minced
- 2 tablespoons chili powder
- 1 can whole tomatoes (28oz)
- 1 can pinto, red or black beans, drained and rinsed (398mL)
- 1 cup frozen corn
- 1 bunch of cilantro, chopped
- Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin-film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
- Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight-fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving
An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.
- 1 pound dry pinto beans
- 1 tablespoon peanut oil, or canola oil
- 12 ounces andouille sausage, (see Tip), diced
- 3 slices bacon, chopped
- 2 cups diced onions
- 2 cloves garlic, peeled and smashed
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1-3 teaspoons minced chile pepper, such as serrano or jalapeño
- 1 teaspoon smoked paprika, (see Note)
- 4 large ripe plum tomatoes, seeded and diced
- 8 cups water
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons freshly grated lime zest
- Juice of 1/2 lime
- Pick over beans to remove any pebbles or broken beans and rinse under cold water. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
- Heat oil in a large heavy casserole or Dutch oven over medium heat. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes. Remove with a slotted spoon to a small bowl and set aside in the refrigerator.
- Add onions and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 minutes. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes. Stir in paprika. Add tomatoes and cook until they release their juice, about 2 minutes.
- Drain the beans. Stir the beans and 8 cups water into the pot; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the reserved sausage and bacon along with salt and pepper. Continue simmering, adding a little water if the beans are dry, until the beans are very soft and beginning to break down, about 30 minutes more. Stir in lime zest and juice.
TIPS & NOTES
- Tip: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
- Ingredient Note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at tienda.com.
- Tip: To soak beans using a “quick-soak” method: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.