Welcome kitchen witches, crafty cooks, and bewitched bakers!
This is the âsoup spaceâ - a collection of soups, stews, and chowders, as well as other simmered delights such as ramen, pho, broths, and simmer pots. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be and happy stewing!
Creamy Carrot Turmeric Soup (Gluten-Free, Vegan)
Total Time: 1 hour
Yield: 4 bowls
Ingredients:
2 tablespoons extra virgin olive oil
3 cups chopped carrots
2 cups chopped yellow onions
3 garlic cloves, minced
1 1/2 tablespoons ground turmeric
2 cups water
2 cups vegetable stock
Salt to taste
Ground black pepper, for garnishing
Directions:
Sauté Veggies: In a large pot over medium-high heat, heat up the olive oil and then sauté the chopped carrots, onions, and minced garlic, until the onions turn translucent (around 10 minutes).
Add Turmeric, Water, and Stock: Add turmeric powder to the pot of veggies and sauté for one minute before adding in water and stock.
Simmer: Allow the vegetable-stock mixture to simmer for 40 minutes over medium-low heat, until carrots are tender enough to be cut with a wooden spoon.
Process Till Creamy: Let the vegetable-stock mixture cool down for a while before transferring it to a high-speed blender or food processor and process until you get a thick but smooth and creamy soup.
Add Salt to Taste: Season the soup with salt accordingly.
Heat Soup: Return soup to the pot and heat it up before serving.
Garnish and Enjoy: Garnish the carrot turmeric soup with cracked black pepper and serve with a slice of crusty bread.
Notes:
Olive Oil: I like using extra virgin olive oil for its intense taste. However, other vegetable oils such as avocado oil, coconut oil, or sunflower oil will work just as well. Alternatively, if you are not lactose intolerant, you may use melted butter or ghee instead.
Carrots: Since this is a carrot soup recipe, fresh carrots are essential. A rough chop will do.
Onions: I like adding fresh onions to any vegetable soup because it adds extra flavor. Alternatively, you may add 1 teaspoon of onion powder if you donât have fresh onions on hand.
Garlic: Adding fresh garlic also improves the flavor profile of this cream of carrot soup. Alternatively, you may use 1 teaspoon of garlic powder instead.
Turmeric: Since this is a carrot turmeric soup, turmeric plays a fundamental role. I use ground turmeric because it is more intense compared to fresh turmeric, and imparts a beautiful, bright yellow-orange color to the soup. Plus, turmeric has anti-inflammatory properties, which makes this soup not only delicious but also nutritious.
Vegetable Stock: You can either use vegetable stock or vegetable broth. Homemade is best, but if not, store-bought will work just as well.
Black Pepper: A sprinkle of ground black pepper is a perfect way to garnish and season the soup. Alternatively, you may also sprinkle on chili powder or red pepper flakes if you like a bit more heat.
Storing/Freezing: To store, place the cooled soup in an airtight container and store in the fridge for up to 5 days. Reheat in a pot or microwave before eating. To freeze, place the soup in a freezer-safe airtight container or ziplock bag and freeze for up to 2 months. Reheat in a pot or microwave before eating.
Dish by Dish Tips/Tricks:
Swap Out the Carrots: Feel free to swap out the carrots with equal amounts of other root vegetables such as sweet potatoes, butternut squash, or pumpkin if you prefer.
Add in Ginger: If you want to make the soup more warming, you can also add 1 teaspoon of fresh ginger before processing.
Smooth or Chunky: Depending on how you like the texture of this carrot turmeric soup, you can either process it more (to make a silky smooth soup) or process it just a little (and make it a little chunky). If you find the soup too thick for your liking, you can add another 1/2 cup of water or vegetable stock for a thinner soup.
No Blender or Processor? If you donât own a high-speed blender or food processor, feel free to use an immersion blender (hand blender) instead.
Optional Toppings: Feel free to garnish the soup with seeds and nuts for extra texture (e.g. pumpkin seeds, sunflower seeds, chopped walnuts, almonds, pistachios, etc.)
Recipe FAQs:
How to Store Carrot Soup:
To store, place the cooled carrot turmeric soup in an airtight container and store in the fridge for up to 5 days. Reheat in a pot or microwave before eating.
Can I Freeze this Carrot Turmeric Soup?
To freeze, place the soup in a freezer-safe airtight container or ziplock bag and freeze for up to 2 months. Reheat in a pot or microwave before eating.
Recipe courtesy of Dish by Dish.net
Zuppa Toscana Soup (Slow Cooker)
Prep Time: 15 minutes
Cook Time: 6 hours 13 minutes
Total Time: 6 hours 28 minutes
Servings: 8 1-cup servings (total yield: 8 cups)
Ingredients:
1 pound ground mild Italian sausage, not in casing
1 medium yellow onion, chopped
5 slices cooked bacon, chopped
3 cups Yukon Gold potatoes, scrubbed and cut into bite-sized pieces
4 cups chicken or vegetable broth, low-sodium
1 teaspoon dried oregano
1 teaspoon garlic powder
œ teaspoon ground black pepper
œ teaspoon kosher salt
2 cups fresh kale, de-stemmed, washed, and roughly chopped
1 cup heavy cream
Shredded parmesan cheese for serving (optional)
Directions:
In a medium skillet over medium-high heat, brown the ground Italian sausage, breaking it apart into small pieces until it is cooked through. Drain any excess grease.
Place the cooked sausage at the bottom of the slow cooker.
Add in the diced onion, bacon, potatoes, broth, and seasonings to the slow cooker with the sausage and stir.
Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours.
Stir in the chopped kale for the last 5 minutes of cooking.
Turn off the slow cooker and stir in the cream. Serve immediately with fresh Parmesan cheese and a side of your favorite crusty bread.
Notes:
Cooked in a 6-quart Crockpot.
For added heat to the soup, replace the mild Italian sausage with hot Italian sausage.
To make it on the Stove Top:
Brown the sausage in a large stock pot, drain the fat, then add all the ingredients except the kale and cream to the pot.
Bring to a boil and simmer until the potatoes are tender (about 30 minutes).
Stir in the kale and cook another few minutes before removing from the heat and adding the heavy cream.
Storing the soup:
Refrigerator: When the soup is cooled, transfer to an airtight container and place it in the fridge. Enjoy within 3 days.
Freezer: Transfer fully cooled soup to heavy freezer bags or containers. Freeze for up to 3 months.
When ready to heat, let the soup thaw in the refrigerator overnight.
Reheat in the microwave or on the stove top and enjoy.
Variations + Time Saving Tips:
Kale. Purchase prepared, washed, torn kale bagged in the produce section of the grocery store.
The stems are usually still intact, so cut that out. This saves a lot of prep time!
Onion. Buy already chopped onion OR use a mini chopper to quickly chop the onion. I personally use a mini chopper for all prep chopping, and it saves so much time!
Bacon. Use âreal bacon bitsâ. This is cooked bacon that is chopped and sold in resealable bags in the chilled section of the grocery store.
Unlike hard little bacon bits, it IS real bacon. Because itâs going into the slow cooker, it does not need to be warmed before using.
Lower-carb (and calorie) substitution for potatoes? Use cauliflower instead! Cut up the florets into bite-sized pieces.
You can even buy cut cauliflower florets to save time.
Lower-fat substitute for the Italian sausage? Use chicken Italian sausage or turkey Italian sausage instead.
The ground version can be hard to find. If so, buy the fresh version in link form, cut open the casings, and use the ground sausage from inside!
Frequently Asked Questions:
What kind of sausage to use for Zuppa Toscana?
For this Zuppa Toscana crock pot soup recipe, use mild Italian sausage. If you like a spicier soup, swap it out for medium or hot Italian sausage! Make sure to choose a ground sausage without casing.
Can you use milk or half and half instead of heavy cream?
I donât recommend substituting a lower-fat dairy for the heavy cream. The soup wonât be as rich and will lose some of the flavor that makes Olive Garden Zuppa Toscana so delicious. However, if for dietary reasons, substituting Half and Half or whole milk is necessary, do it! Use the cornstarch thickening trick below for more substance in the broth.
What can I substitute for the potatoes?
Substitute cauliflower florets for a lower-carb option. Cut the florets into even bite-sized pieces so they cook evenly.
How can I thicken the soup?
This recipe does not make a thick broth. If you would prefer it thickened:
Nutritional Facts:
Calories: 217kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 686mg | Potassium: 622mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 1mg
Recipe courtesy of Boulder Locavore.com
Chicken Lemon Orzo Soup
Servings: 6 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
1 tablespoon olive oil
1/4 white onion diced, about Πof a medium onion
2 large carrots, about 1 cup diced carrots
2 tablespoons salted butter
2 cloves garlic, minced
2 tablespoons flour
64 ounces of low-sodium chicken broth
1 pound chicken breast
1 cup water
1 teaspoon oregano - dried
1/2 teaspoon thyme - dried
1 teaspoon salt
1/2 teaspoon pepper
1 cup orzo dried
1 large lemon, juice, about 2-3 tablespoons, or one lemon
1 cup spinach, diced
Directions:
Add the olive oil to a large Dutch oven or soup pot and heat over medium-high heat. Place the diced onion and diced carrots in the pan and sauté. Cook for 8-10 minutes or until the carrots and onions have softened.
Turn the stove down to medium heat. Place the butter in the pot with the carrots and onions. Add the garlic and sauté for 1-2 minutes until the garlic is fragrant.
Place the flour in the pot and stir quickly for about a minute. Pour 64 ounces of low-sodium chicken broth and one cup of water into the pot. Add the oregano, thyme, salt, and pepper to the pot.
Turn up the heat to high, then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium-low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 minutes or until cooked all the way through. This time will vary based on the thickness of your chicken.
Remove the chicken from the pot and dice it into bite-sized pieces, then set aside.
Add one cup of dried orzo pasta to the pot and turn the heat back up to medium-high. Cook the orzo pasta in the soup for ten minutes or until tender and al dente. Stir occasionally so the orzo doesnât stick to the bottom of the pot.
Add the chicken back to the soup. Add the juice from half of a lemon to the soup. Taste and add the second half of the lemon if you prefer. Place the diced spinach into the pot and stir until wilted, about one minute. Serve and enjoy!
Notes:
If you prefer a stronger lemon flavor, add between Πand a half a teaspoon of lemon zest to the soup when you add the lemon juice.
This soup will thicken more over time, and it thickens a lot more in the refrigerator overnight. When you reheat the leftovers, you will need to add a little water to each bowl.
You can use rotisserie chicken or leftover cooked chicken in this recipe. If the chicken you are using is already cooked, youâll only need to simmer it in the broth for about five minutes instead of 10-15 before moving to the next step.
How To Adjust The Lemon Flavor:
I made a few rounds with the suggested lemon zest also, and as a lemon fan really enjoyed the extra punch of lemon flavor it can give the soup. You can easily adjust the amount of fresh lemon juice and zest in this soup to your own tastes.
Lemon Chicken Orzo Soup Recipe Variations:
Try Adding Kaleâ While I prefer spinach, kale is another great addition to this soup. Make sure to remove the tough kale stems. You can also use frozen kale.
Top with Parmesan Cheeseâ The saltiness of the Parmesan cheese is delicious on top of this soup!
Add Fresh Herbsâ If you have fresh herbs on hand, flavors like fresh thyme, fresh oregano, fresh rosemary, fresh parsley, or even fresh basil are delicious in this soup. Chop them and add them at the end to give the soup a fresh lift. Iâll be sure to add some fresh herbs at the end if I have them next time, so tasty!
Make It Creamyâ To make this soup creamy, you can finish it with a drizzle of heavy cream or half and half in the pot right before serving. I recommend using between 1/4 and 1/2 cup to your taste.
Make The Broth Look More Yellow- A pinch of turmeric in this soup gives the broth even more of a delicious yellow appearance. This is especially helpful if you add cream to the soup, which will make the soup appear more white.
How Long Does This Lemon Chicken Soup Recipe Last?
Expect this soup to last for about three days in the refrigerator if you store soup in an airtight covered container.
This lemon chicken orzo soup can be frozen and will be delicious when reheated. If I am reheating the soup from frozen, I sometimes add an extra squeeze of fresh lemon when serving.
Why Does The Orzo Soak Up The Broth When Storing Leftover Soup?
This soup will thicken on the second day. Expect to add a little water when reheating leftover soup the next day or defrosting frozen soup, as the orzo will expand and absorb some or even most of the broth. Itâs still a wonderful recipe to make and enjoy for lunches as meal prep.
You can cook the orzo separately and add it back to the pot after boiling it in water. This can sometimes help to make sure the orzo is tender, but it can keep the orzo from soaking up all of the broth.
The orzo pasta will continue to soak up the broth the longer it sits in the broth. I find itâs simplest with this easy recipe to just add some water when reheating. The soup will still have plenty of flavor.
Nutritional Facts:
Calories: 311kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 621mg | Potassium: 743mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4626IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 2mg
Recipe courtesy of On My Kidâs Plate.com
Middle Eastern Spiced Cauliflower Soup with Caramelized Onions and Raisins
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients:
2 medium-sized onions
4 TBs vegetable oil
2 TBs cumin seeds + 1 TB ground cumin
1 TB coriander seeds
3 teaspoons paprika
6 garlic cloves
2 heads of cauliflower
1 Bay leaf
6 cups water
Juice of 1 lemon
2 TBs salt or more, to taste
Freshly ground black pepper to taste
Πcup dried golden raisins
Directions:
Mince garlic finely. Chop onion into bite-size pieces (no need to chop too finely).
Heat a heavy-bottomed pot (preferably a Dutch oven) to medium heat. Add 2 TBs of oil. Add cumin seeds, coriander seeds, and 2 tsps of paprika, and let toast for a minute, stirring occasionally. Add garlic and continue sauteing until garlic turns golden, 2 more minutes.
Add 2 more TBs of oil and chopped onion, and lower the heat to low-medium. Cook the onion until it caramelizes, stirring occasionally, for about 20 minutes. When done cooking, set aside Ÿ cup of the onion-spice mixture.
Meanwhile, cut up cauliflower roughly (remove the bottom of the stem, but no need to discard the stem - it will be fine in the soup). When onions have finished cooking, add cauliflower along with 8 cups of water and a bay leaf to the pot. Cover and bring to a boil, then reduce the heat to medium and continue simmering for 20 minutes.
Blend soup completely with an immersion blender or in a standing blender (if doing the latter, let soup cool first!). Add 1 TB of ground cumin and 2 last tsps of paprika, lemon juice and salt, and pepper to the soup.
Taste and correct seasonings as needed.
When serving, top each bowl with a tablespoon of caramelized onions and a handful of golden raisins.
Recipe courtesy of At The Immigrantâs Table.com
Buffalo Chicken Chowder
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6
Ingredients:
3 cups cooked chicken breasts, diced or shredded
ÂŒ cup Buffalo sauce (I use Frankâs)
4 strips of bacon
3 stalks of celery, chopped
1 large onion, chopped
1 garlic clove, minced
4 small potatoes, peeled and cubed
3 cups chicken broth, low-sodium
1 teaspoon freshly ground pepper
3 tablespoons cornstarch
2 cups of half-and-half divided
Optional toppings:
blue cheese crumbled
cooked bacon chopped
parsley leaves chopped
Ranch dressing
Hot sauce
Directions:
In a large bowl, toss the chicken together with the Buffalo sauce. Set aside.
In a Dutch oven, cook the bacon until crisp. Remove to a paper towel to drain. Set aside. Remove all but 2 tablespoons of the bacon grease. Sauté the celery and onion in the bacon drippings until tender. Add the minced garlic and cook for another minute or two or until fragrant. Add the potatoes, chicken broth, and pepper. Bring the soup to a boil. Reduce the heat, and simmer uncovered for 20-25 minutes or until potatoes are tender.
In a small bowl, whisk the cornstarch into 1 cup of the half-and-half until blended. Gradually stir the mixture into the soup. Bring it to a boil again and cook for another 2 minutes, stirring constantly, until thickened.
Stir in the chicken, any remaining hot sauce, and the last one cup of half-and-half. Heat the chowder until steaming but not boiling. Check the seasoning and add salt, pepper, and more hot sauce if desired.
Crumble each bowl with the reserved chopped bacon and blue cheese. Ranch dressing is a great substitute for the blue cheese if preferred.
Nutritional Facts:
Calories: 438kcal | Carbohydrates: 36g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 566mg | Potassium: 1099mg | Fiber: 4g | Sugar: 6g | Vitamin A: 401IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 2mg
Recipe courtesy of Savin Room for Dessert.com
Potato, Bacon, and Corn Chowder
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8
Ingredients:
8 ounces thick-sliced bacon, cut into œ-inch pieces
4 stalks of celery, chopped
2 carrots, diced
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk, or more as needed
2 large potatoes, peeled and diced
1 (15.25-ounce) can whole kernel corn, drained
1 pinch paprika (Optional)
Directions:
Cook bacon in a large skillet over medium heat until fat has rendered and bacon is crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; leave drippings in the skillet. Add celery, carrot, and bay leaf to the skillet; cook 5 minutes.
Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour, whisking constantly; cook for 5 minutes. Slowly whisk in 4 cups of milk. Bring to a simmer over medium-high heat; simmer for 5 minutes, whisking frequently.
Add bacon, cooked vegetables, potatoes, and corn; return to a simmer, then reduce the heat to medium-low. Cook until potatoes are tender, about 20 minutes; add milk as needed to achieve the desired consistency. Garnish servings with paprika.
Nutritional Facts:
Per Serving: 268 Calories
Total Fat 10g
Saturated Fat 5g
Cholesterol 28mg
Sodium 475mg
Total Carbohydrate 36g
Dietary Fiber 4g
Total Sugars 9g
Protein 11g
Vitamin C 20mg
Calcium 172mg
Iron 2mg
Potassium 803mg
Recipe courtesy of All Recipes.com
Creamy Cabbage and Kielbasa Soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 large carrots, diced
2 large ribs of celery, diced
2 cloves garlic, minced
1 large head of green cabbage, roughly chopped
14 ounces quality smoked kielbasa sausage, sliced in 1/8 thick rounds
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds
4 tablespoons all-purpose flour
1 bay leaf
4 cups quality chicken broth
1 tablespoon chicken bouillon base (e.g., Better Than Bouillon, or two bouillon cubes)
1 cup heavy cream
chopped parsley for garnish
Directions:
Melt the butter in a heavy stock pot or Dutch oven and cook the onions until soft and translucent, 5-7 minutes. Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another minute. Add the cabbage and cook until slightly softened, about 5 minutes.
Add the kielbasa, thyme, salt, pepper, and crushed caraway seeds. Stir in the flour and cook for 2 minutes. Stir in the chicken broth, chicken bouillon base, and add the bay leaf. Bring to a boil, reduce the heat to medium, cover, and simmer for 30 minutes.
Stir in the cream and heat through (donât boil). Add salt and pepper to taste. Discard the bay leaf.
Serve hot, garnished with some chopped parsley if desired.
This soup tastes even better the next day.
Notes:
Can you freeze Creamy Cabbage and Kielbasa Soup?
Soups that contain milk or cream usually become grainy once frozen and thawed. If you want to freeze this soup, I recommend leaving out the heavy cream and then adding it after the soup is thawed and youâre heating it up.
Can You Make This In the Instant Pot?
Yes! Use the Sauté setting to follow the steps of cooking your veggies. After all the ingredients have been added, set your IP to HIGH and cook for 8 minutes, followed by a quick release. Stir in the heavy cream and set your IP to Sauté to allow the soup to heat through.
Nutritional Facts:
Calories: 487kcalCarbohydrates: 21gProtein: 17gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 106mgSodium: 1278mgPotassium: 732mgFiber: 5gSugar: 8gVitamin A: 4369IUVitamin C: 60mgCalcium: 127mgIron: 3mg
Recipe courtesy of Daring Gourmet.com
French Onion Soup
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings
Ingredients:
1 stick (4 ounces) unsalted butter
6 cups thinly sliced Vidalia or Spanish onions
Kosher salt and freshly cracked black pepper
1 tablespoon all-purpose flour
1/4 cup dry sherry
5 cups beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese
2 cups croutons
Directions;
In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
Preheat the broiler to finish the soup.
Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
Recipe courtesy of Food Network.com
Turkey Wild Rice Soup Recipe
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 people
Ingredients:
2 tbsp unsalted butter (Πstick)
2 tbsp olive oil
œ yellow onion, diced
3 carrots, peeled and chopped
1 rib celery, diced, optional
1 cup dry wild rice or a wild rice blend
Πtsp baking soda*
1 tbsp fresh thyme leaves
œ cup dry white wine, a good, drinkable wine
4-5 cups low-sodium chicken broth or turkey broth, divided
1œ tsp kosher salt
œ tsp freshly ground black pepper
1 cup heavy cream, make dairy-free with coconut milk
3 cups cooked turkey, chopped or shredded
Directions:
Heat a large Dutch oven over medium heat and add butter and oil.
Add onion, carrots, celery, and dry rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
Add baking soda, thyme, and wine. Cook 1 minute, stirring often.
Add 4 cups of broth, salt, and pepper, and bring the mixture to a boil. Reduce the heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isnât softened, cook an additional 10 minutes with the lid on.
Remove the lid, add cream and turkey, and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons of flour or cornstarch that has been mixed with Πcup cold heavy cream. Bring just to a boil, reduce the heat to low, and cook until the soup has the desired consistency. If the soup is too thick, add 1 cup of broth.)
Season to taste, with kosher salt and freshly ground black pepper.
Notes:
*Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time, so donât skip it!
Keep the rice from getting mushy. If you plan to freeze the soup, cook the rice separately and stir it in just before serving. This keeps the grains firm instead of breaking down.
Thicken it up. For a heartier, creamier soup, try adding a cornstarch slurry, making a quick roux, or simply stirring in extra cream at the end.
To thin it out. After cooking, if the soup is too thick, stir in an additional 1 cup of broth.
Recipe courtesy of The Cookie Rookie.com
Tomato Orzo Soup
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 5 servings
Ingredients:
2 tablespoons extra-virgin olive oil
3 cups fresh or frozen mirepoix (about 1 pound)
1/4 teaspoon salt, plus more to taste
1 tablespoon jarred minced garlic, or 3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Freshly ground black pepper, to taste
1 quart (32 ounces) vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can tomato sauce
1/2 cup orzo pasta
Minced fresh parsley, for serving, optional
Directions:
Cook the vegetables:
In a medium pot, heat the oil over medium heat. Add the mirepoix and salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the garlic, oregano, smoked paprika, and black pepper, and sauté for 30 seconds more.
Simmer the soup:
Add the broth, chickpeas, and tomato sauce. Cover the pot tightly with a lid and bring to a boil. Remove the lid, add the orzo, and stir. Reduce the heat to low, cover the pot again, and simmer until the orzo is cooked through, 6 to 10 minutes. Stir the soup often as itâs simmering to prevent the orzo from sticking to the bottom of the pot.
Season and serve:
Taste the soup and add salt if needed. Serve garnished with parsley, if desired.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a saucepan over medium heat.
Notes:
Easy Tweaks:
If you want to take this soup into creamier territory, finish it with a splash of heavy cream or half a can of full-fat coconut milk. Not a fan of chickpeas? Substitute with a can of white, kidney, or pinto beans. This orzo soup is extra satisfying and bright, garnished with cubed avocado and fresh, tender herbs like basil, cilantro, or parsley.
Recipe courtesy of Simply Recipes.com
Feel Better Chicken Soup
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings 6
Ingredients:
1 tablespoon butter
1 small yellow onion, finely diced
1 carro,t finely diced
1 rib of celery, finely diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
8 ounces boneless skinless chicken breasts, about 1 large chicken breast or two small chicken breasts
6 cups reduced-sodium chicken broth
2 to 3 tablespoons fresh lemon juice or more for a stronger flavor
œ teaspoon dried oregano
œ teaspoon turmeric
Πteaspoon black pepper
4 ounces mini pasta, see notes
2 tablespoons chopped fresh parsley, optional
Directions:
In a medium saucepan, combine butter, onion, carrot, and celery. Cook over medium heat until softened. Add garlic and ginger and cook 1 minute more.
Add the chicken breast, chicken broth, lemon juice, oregano, turmeric, and black pepper. Bring to a gentle simmer, cover, and cook for 11-17 minutes*.
Transfer the chicken to a small bowl. Turn the heat up to medium-high and once boiling, stir in the pasta. Cook until tender.
While the pasta is cooking, shred or chop the chicken.
Add the chicken and fresh parsley to the soup. Season with salt and pepper to taste.
Notes:
*One large chicken breast will take about 16-17 minutes to cook, while two small chicken breasts will take about 11-13 minutes.
To use cooked chicken breast, simmer the soup without chicken for 10 minutes. Add the chicken along with the pasta (or for the last 5 minutes of cooking time).
Turmeric can stain your counter or cutting board. Use a darker-colored cutting board if you have one.
For mini pasta, use orzo, mini stars (pastina), vermicelli, acini de pepe, or other small pasta shapes.
Variations:
You can use turkey or frozen chicken or turkey meatballs if time is short.
Storing Leftover Soup:
Keep leftover feel-better chicken soup in an airtight container in the refrigerator for up to 7 days. Reheat on the stove and add fresh noodles, rice, or pasta if desired.
Freeze cooled soup (without noodles, rice, or pasta) in zippered bags laid flat so they can be stored upright to save freezer space. Freeze for up to 4 months and reheat on the stovetop, in the microwave, or in the crockpot.
Nutritonal Facts:
Calories: 183, Carbohydrates: 21g, Protein: 16g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 145mg, Potassium: 483mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1914IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe courtesy of Spend With Pennies.com
Gluten-Free Cream of Mushroom Soup (Dairy-Free, Vegan)
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
3 tablespoons dairy-free butter
1 tablespoon sunflower oil, for frying
2 cups chopped portobello mushrooms
1 yellow onion, chopped
2 garlic cloves, minced
3 tablespoons gluten-free all-purpose flour
3 cups vegetable broth
1 cup dairy-free heavy whipping cream
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
7-8 sautéed sliced mushrooms, for garnishing
Gluten-free croutons, for garnishing
Chopped fresh parsley, for garnishing
Directions:
Sauté Onions and Garlic: Sauté the chopped onions in the dairy-free butter in a medium saucepan for 4-5 minutes on low heat, then add the garlic and fry everything together for another 2 minutes.
Add Mushrooms: Add mushrooms, stir, and fry everything together for 7 minutes, stirring.
Add Flour: Sift in the gluten-free all-purpose flour and stir, sautéing for another 2 minutes.
Add Broth, Salt, Pepper, and Thyme: Pour in the vegetable broth, then add the salt, black pepper, and dried thyme. Stir until no lumps of flour remain. Cover the saucepan with a lid and cook on low heat for another 15 minutes.
Add Cream: Pour in the dairy-free heavy cream and heat the soup, stirring, for another 2 minutes, without bringing it to a boil. Let the soup simmer, covered, for 10 minutes, after which it is ready to serve.
Garnish and Serve: Garnish this gluten-free cream of mushroom soup with sautéed sliced mushrooms, gluten-free, and some fresh chopped parsley before serving.
Notes:
Is Cream of Mushroom Soup Gluten-Free?
Traditionally, cream of mushroom is usually made with regular wheat flour (which contains gluten) and hence is often NOT gluten-free and not safe for Celiacs or those with gluten intolerances.
However, there are now canned gluten-free versions of the soup, and of course, itâs much more convenient to get a can of cream of mushroom soup instead of making your own.
But, because this is one of my favorite soups, I prefer mine homemade â without preservatives or additives.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil, which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use any vegetable oil that you have on hand (such as canola oil, olive oil, avocado oil, etc).
Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like.
Onion: I used yellow onions, but feel free to use white onions or red onions if you prefer.
Garlic: Fresh garlic really adds depth of flavor to this creamy gluten-free mushroom soup, so much sure to use fresh garlic.
Gluten-Free Flour Blend: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Broth: Using vegetable broth keeps this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
Heavy Whipping Cream: I used dairy-free heavy whipping cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Black Pepper: Ground black pepper adds a little heat to this soup, and I highly recommend adding it in.
Thyme: Dried thyme adds a beautiful flavor to this gf cream of mushroom soup, so make sure to add it in. If you prefer to use fresh thyme, add 3/4 teaspoon fresh thyme 5 minutes before the soup is done cooking so the thyme retains its flavor.
Garnishing: I like garnishing this soup with sautéed sliced mushrooms and gluten-free croutons as well as a sprinkle of fresh chopped parsley. You may also serve this soup with gluten-free garlic bread for a heartier meal.
Storing: To store, place this cooled homemade cream of mushroom soup in an airtight container and store in the refrigerator for up to 5 days. Reheat the soup in a saucepan or in the microwave before serving. If soup is too thick, add 1 or 2 tablespoons of water to make it a little more liquid.
Dish by Dish Tips/Tricks:
Prefer No Chunks? If you prefer the soup to be completely smooth without any mushroom chunks, go ahead and process the soup with a high-speed blender, food processor, or immersion blender.
Use Broth of Choice: I used vegetable broth to keep this recipe vegetarian and vegan. However, if you prefer, you can also use chicken broth or beef broth if you like.
Types of Mushrooms: I like using portobello mushrooms, but go ahead and use any or a variety of fresh mushrooms you like (such as baby bella mushrooms, cremini mushrooms, or white mushrooms).
Double the Recipe: This easy recipe serves four, but you can always make a double batch, or triple batch, or this creamy soup for a larger crowd.
Recipe courtesy of Gluten Free Dish by Dish.net
Creamy Parmesan Italian Sausage Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
1 lb Italian sausage
1/2 cup diced onion
2 cloves minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken broth
1 14.5-ounce petite diced tomatoes
8 ounces ditalini pasta
8 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup fresh basil
Directions::
Place the sausage in a large Dutch oven or pot. Brown and crumble the sausage until cooked through. Drain off any excess grease.
Stir in the onion, Italian seasoning, salt, and pepper, and cook 1-2 minutes.
Stir in minced garlic and stir for 1 minute.
Pour in the petite diced tomatoes, chicken broth, and pasta. Make sure the pasta is covered by the broth. Bring the mixture to a boil and cook for 8 minutes or until the pasta is al dente.
Turn the heat down to medium. Stir in the cream cheese and parmesan cheese. Cook another 5 minutes or until the cream cheese melts.
When serving, top with fresh basil.
Notes:
Cook the pasta until al dente. You donât want it to overcook since it will continue cooking with the cream cheese.
Make sure to soften the cream cheese. I also like to cut it into cubes so that it melts faster.
If you would prefer to thin out the soup, you can add a splash of heavy cream.
Recipe tips:
Cook the pasta until al dente. You donât want it to overcook since it will continue cooking with the cream cheese.
Make sure to soften the cream cheese. I also like to cut it into cubes so that it melts faster.
If you would prefer to thin out the soup, you can add a splash of heavy cream.
Variations:
Spice it up: If you would like to add a little heat to the soup, you can substitute the petite diced tomatoes with a can of Rotel tomatoes. You could also add a teaspoon of red pepper flakes.
Different pasta: I like using ditalini pasta, but you can substitute it with another small pasta like elbow macaroni, small shells, or rotini.
Add vegetables: You could add diced celery in with the onion or some fresh baby spinach at the end, after the cream cheese has been added.
How to store leftovers
When you are ready to store any leftovers, be sure to let the soup cool. Package in an airtight container and keep in the refrigerator for 3-4 days.
You can reheat the soup in a saucepan on the stove or in the microwave.
This soup can be frozen in a freezer-safe container for up to 3 months. Thaw overnight and then reheat on the stove
Can I use a different sausage?
Yes, you can substitute the Italian sausage with a mild breakfast sausage, spicy Italian sausage, or even ground beef.
Can this soup be made ahead of time?
Yes, you can make it the night before and eat the next day. You might need to add a splash of chicken stock or heavy cream to help thin out the base.
How to thicken the soup?
If you feel like your soup is too thin, you can add a teaspoon of cornstarch with a teaspoon of water and drizzle it into the soup to help thicken. Since this soup is made with a full 8 ounces of cream cheese, itâs usually thick enough.
Nutritional Facts:
Calories: 587kcal | Carbohydrates: 34g | Protein: 22g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 1596mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg
Recipe courtesy of Food Lovin Family.com
Slow Cooker Split Pea Soup
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10
Ingredients:
20 ounces or 16 ounces dried split peas (See Note below)
4 cups chicken broth
1-1 œ cups water (See Note below)
2 cups cubed ham, store-bought or leftover, or 1 meaty ham bone
3 carrots, peeled and then diced
2 celery ribs diced
œ large yellow onion, diced
2 cloves garlic, minced
1 bay leaf
œ teaspoon pepper
œ teaspoon dried thyme or 1 œ teaspoons fresh thyme
Optional Garnish:
2 Tablespoons chopped fresh parsley
Directions:
High Instructions:
The night before, soak the peas overnight in water. The next day, drain and then rinse under cold water. Combine all soup ingredients, excluding parsley, in a 6-quart slow cooker. Cover and cook on high for 4-6 hours. If desired, to thicken more, after 4 hours of cooking on high, cook with the lid off for an additional 1 hour.
Low Instructions:
Rinse peas and drain well. Combine all soup ingredients, excluding parsley, in a 6-quart slow cooker. Cover and cook on low for 8-10 hours.
(If you have extra time, you can continue to cook longer to further soften the ingredients and for the flavors to further develop. It really just comes down to how much time you have. Personally, I cook mine covered on high for 4 hours and then uncovered for about another 1 hour.)
Final Steps, Garnish, and Serve: Discard bay leaf. If youâd like a thicker consistency, carefully blend the soup using an immersion blender until the desired consistency is reached. Stir in parsley, then carefully taste test and add salt and pepper based on taste preferences.
Notes:
Amount of Split Peas and Amount of Water: Use 1 cup of water if you add 16 ounces of split peas. If you use 20 ounces of split peas, use 1 1â2 cups of water. If desired, add more water towards the end of the cooking time to thin the soup out.
Bone-In Ham Note: If using bone-in ham, keep the bone in the soup until the soup has finished cooking. Remove from the soup when removing the bay leaf.
Refrigerator Storage: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
Freezer Storage: Freeze it in portions in a freezer-safe container, and itâll be good for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, pop it in the microwave, stirring every minute or so until itâs heated through. You can also reheat it in a pot on the stove over medium heat, stirring occasionally. If the soup has become too thick in the fridge, thin it out with a little water or broth.
Ingredient substitution suggestions:
Split Peas: Lentils should work. They cook faster, so keep an eye on your soupâs texture. No need to soak them.
Chicken Stock: Vegetable broth will work well here.
Ham: Leftover turkey, smoked sausage, or even bacon are good options.
Carrots: Parsnips or even rutabaga would work in a pinch.
Dried Thyme: Sage or rosemary will work.
Yellow Onion: Red, brown, or white onion would be fine.
For a vegetarian version, sub vegetable broth for chicken broth, ditch the meat, and add a tablespoon or two of liquid smoke, along with your favorite vegan sausage, to get a similar flavor and texture as the original recipe.
Double down on the meat by adding diced smoked sausage or bacon in addition to the ham for an extra protein punch.
Stir in some red pepper flakes or diced jalapeños if you love a bit of spice. Itâs a nice way to heat things up on a chilly day.
Throw in more vegetables like potatoes, turnips, or squash for a heartier soup.
Experiment with different herbs, like rosemary, sage, or even a bit of dill, to find your favorite flavor profile.
FAQâs:
Is it necessary to soak the split peas?
If youâre cooking the soup on high in your slow cooker, yes, I would suggest soaking them, or they likely wonât soften enough. However, if youâre cooking the soup on low, you can skip this step.
How should slow-cooker split pea soup be stored and reheated?
Let the soup cool to room temperature and store it in an airtight container in the fridge for up to 5 days. To reheat, pop it in the microwave, stirring every minute or so until itâs heated through. You can also reheat it in a pot on the stove over medium heat, stirring occasionally. If the soup has become too thick in the fridge, thin it out with a little water or broth. To freeze, store it in portions in a freezer-safe container, and itâll be good for up to 3 months. Just thaw it overnight in the fridge or gently warm it from frozen in the microwave or on the stove.
Nutritional Facts:
Serving: 1.5cups | Calories: 108kcal | Carbohydrates: 15g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 14mg | Sodium: 663mg | Potassium: 295mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3070IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Recipe courtesy of Real Balanced.com
Hearty Beef & Sweet Potato Stew
Prep: 40 min.
Bake: 2 hours
Yield 8 servings (2-1/2 quarts)
Ingredients:
3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes
Directions:
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
Add remaining oil to the pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from the pan. Stir in thyme, Worcestershire sauce, salt, and pepper. Return beef to the pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips, and turnips to the pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to the Dutch oven.
Nutritional Facts:
1-1/4 cups: 352 calories, 14g fat (4g saturated fat), 57mg cholesterol, 581mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.
Recipe courtesy of Taste of Home.com
Hearty Beef & Sweet Potato Stew
Yield: 8 servings (2-1/2 quarts)
Prep: 40 min
Cook: 2 hours
Ingredients:
3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes
Directions:
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
Add remaining oil to the pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from the pan. Stir in thyme, Worcestershire sauce, salt, and pepper. Return beef to the pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips, and turnips to the pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to the Dutch oven.
Nutritional Facts:
1-1/4 cups: 352 calories, 14g fat (4g saturated fat), 57mg cholesterol, 581mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.
Recipe courtesy of Taste of Home.com
Cowboy Stew
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients:
6 Slices of bacon, chopped
1 onion, large, diced
4 Cloves of garlic, minced
ΠCup all-purpose flour
18 Ounces kielbasa, cut into Œ-inch slices
2 Pounds ground beef, lean
5 Cups beef broth, more as needed/desired
2 russet potatoes, medium, peeled and cut into œ-inch cubes
15 Ounces canned corn, kernels with liquid
1 Teaspoon ground cumin
12 Ounces frozen mixed vegetables
15 Ounces canned ranch-style beans, with liquid
œ Teaspoon garlic powder
10 Ounces canned diced tomatoes and green chilies, canned
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
15 Ounces black beans, canned with liquid
2 Teaspoons chili powder
Salt and black pepper, to taste
parsley, fresh for optional garnish
Directions:
Heat a large pot over medium-high heat.
Add the bacon and cook until browned and crispy. Transfer to a plate lined with a paper towel and set aside.
Cook the kielbasa sausage in the same pot until itâs browned on both sides. Transfer to the same plate with the bacon and set aside.
Remove the excess bacon grease from the pot. Then add the ground beef. Break it into smaller pieces using a spatula or wooden spoon and cook until no longer pink.
Add the bell peppers, onions, and garlic, and sauté for about 4 minutes or until the onions soften and begin to go translucent.
Sprinkle in the flour and stir to combine.
Keep cooking and stirring for a minute. Donât let the flour burn.
Next, add the bacon and kielbasa back into the pot and then add the broth, potatoes, frozen vegetables, diced tomatoes, beans, sweet corn, garlic powder, green chilies, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
Bring the cowboy stew to a boil and then turn down the heat to a low simmer.
Cover with a lid and simmer for 30 to 40 minutes or until the potatoes are tender.
Stir the stew occasionally and add some more broth if the liquid gets too thick.
Ladle the stew into bowls and serve with cornbread, dinner rolls, or biscuits.
Serve garnished with fresh chopped parsley if liked.
Notes:
Cooking the flour: Donât let the flour burn, or youâll have to start your cowboy stew again! Keep stirring and donât use too high a heat.
Crispy bacon: If you prefer your bacon crispy, donât add it back into the pot. Instead, reserve it until serving the stew and crumble it on top.
Let it cool: Let the cowboy stew cool completely before storing; otherwise, the steam will condense in the container, and this will drip back into the stew and make it watery.
More serving ideas: A dollop of sour cream is good with this stew, or you could add shredded cheese or swap the chopped parsley for chopped cilantro.
Substitutions and Variations:
Gluten-free option: If you want a gluten-free version, use gluten-free flour and broth, and check the kielbasa sausage ingredients.
Bacon: Any type of bacon works in this cowboy stew. You could even use beef or turkey bacon.
Kielbasa: Use hot links, sweet Italian sausage, smoked sausage, or any sliced sausage.
Ground beef: Try ground pork or ground turkey for a different flavor.
Frozen mixed vegetables: Any vegetables will work, or, if preferred, you can use fresh vegetables, in which case cook them when you sauté the onions. A mixture of frozen corn, carrots, and peas is always good.
Canned corn: Use canned whole kernel corn, fresh, or frozen corn.
Beans: Kidney beans, great northern beans, or baked beans are some other bean options to consider, or you could use canned pinto beans with chilies in.
Less or more spicy: Adjust the amount of chilies and chili powder depending on how spicy you like it.
How to Store Classic Cowboy Stew:
Store: Let the stew cool completely and then keep leftover cowboy stew in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Texas Cowboy Stew FAQs
How can I thicken cowboy stew?
It will thicken as it cooks and as itâs sitting, but if you want a thicker, gravy-like consistency, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the stew, then simmer for a few minutes.
How can I thin the stew?
Mix in some more beef broth when making the stew and/or when reheating leftover cowboy stew. If you donât have any more broth, just add a splash of water instead.
Nutritional Facts:
Calories: 981kcal | Carbohydrates: 62g | Protein: 55g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 1786mg | Potassium: 1724mg | Fiber: 14g | Sugar: 9g | Vitamin A: 3828IU | Vitamin C: 65mg | Calcium: 121mg | Iron: 9mg
Recipe courtesy of XOXO Bella.com
Hearty Winter Vegetable Soup
Prep: 5 mins
Cook: 35 mins
Active: 2 mins
Total: 40 mins
Serves: 4 to 6 servings
Ingredients:
1 recipe hearty vegetable stock, along with rehydrated mushrooms from the stock
2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
1 medium carrot, diced
2 stalks celery, diced
1 large Yukon Gold potato, diced
1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
1 small bunch of kale, thick stems removed, leaves roughly torn
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch mixed with 1 tablespoon water
1 to 2 tablespoons fresh juice from 1 whole lemon
2 tablespoons chopped fresh parsley leaves
Extra-virgin olive oil
Directions:
Chop reserved re-hydrated mushrooms kept from making hearty vegetable stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan.
Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.
Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.
Recipe courtesy of Serious Eats.com
Hearty Vegetable Stock (Vegan) Recipe
Prep: 5 mins
Cook: 50 mins
Active: 5 mins
Cooling Time: 60 mins
Total: 115 mins
Serves: 8 servings
Makes: 2 quarts
Ingredients:
1 ounce dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks of celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (see notes)
3 bay leaves
6 sprigs thyme
6 sprigs of parsley
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Directions:
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids.
Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to the refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.
Recipe courtesy of Serious Eats.com
Sounds great. Thanks!
