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Old 06-08-2012, 12:51 AM   #1
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Smile Really hearty soups

Does anyone have any recipe that they could share with me for hearty soups or stews? I made beef bourguignon but it was more of stew than a soup. I'm looking for soups that are almost as hearty as beef bourguignon and is more of a meal than a soup, but is still considered a soup. I'll take some hearty stew recipes too. :)

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Old 06-08-2012, 12:58 AM   #2
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Does it have to be with meat, or can it be vegetarian with beans?
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Old 06-08-2012, 01:00 AM   #3
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It doesn't need meat. I always figure that I could always add meat to it if so desired. :)
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Old 06-08-2012, 01:11 AM   #4
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Okay, here ya go. These are delicious and hearty!

I add a can of navy beans to this, and puree only half the soup, and leave the rest chunky. Also, I don't roast the cauliflower:
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
Living in the Kitchen with Puppies: Curried Cauliflower Soup with Coriander Chutney

For this one, I use low sodium chicken broth instead of vegetable broth, canned tomatoes instead of fresh, omit the tomato paste, and I increase the garlic, onion, and spices. I also saute the garlic and onion in extra virgin olive oil instead of the listed vegetable spray:
VEGETARIAN TORTILLA SOUP
Vegetarian Tortilla Soup Recipe at Epicurious.com

In this one, I omit the tomato paste and water, and sub canned tomatoes:
CUBAN SHRIMP STEW
Rate Review Cuban Shrimp Stew Recipe - Food.com - 54232
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Old 06-08-2012, 07:26 AM   #5
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I guess gumbo would qualify as a stew which is served over rice. Now you have a means to satisfy your rice dish as well. That is, if you like cajun food.
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Old 06-08-2012, 09:25 AM   #6
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Beef Barley Soup with Mushrooms

Beef Barley Soup with Mushrooms

2 Tb Oil

2 Lb Beef Chuck
1 Tb Oil
1 Carrot, diced
1
Onion, diced
1 Celery rib, diced

TT S&P
1 Tb Tomato Paste
5 C Beef Broth
5 C Chicken Broth

½ tsp Thyme, dry
1 C Barley, rinsed
1 C Canned Tomato
3 Tb
Butter
1 Tb Oil
¾
Lb Mushrooms, quartered

Heat a 7
¼-quart Dutch oven over medium-high heat; add 2 tablespoons of the oil. Trim the fat and cut the meat into small cubes. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned. Remove to a plate.
Lower the heat to medium, add the tablespoon oil to the pan. Add the carrot, onion and celery and sauté for 10 minutes.

Add the tomato paste to the pan and sauté for another 3-5 minutes.

Return the meat to the pan. Add the broths and bring it to a boil.

Simmer, covered, 1½ hours.

Add the thyme, barley, and tomato, continue to simmer covered, for 45 minutes or until the barley is tender.

Meanwhile, in a large sauté pan, heat the butter over medium-high heat, add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more.

Season the soup with salt and pepper.

Note: If making the soup in advance, you may want to adjust the consistency of the soup when re-heating with added water or broth, since the barley has a tendency to absorb the broth.

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Old 06-08-2012, 09:27 AM   #7
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Black Bean Soup

Black Bean Soup

1 Lb Dry Black Beans
½ Oz Chipotle Peppers
2 Tb Olive Oil
¼ Lb Pancetta, diced
1 Carrot, diced
1 Celery Stalk, diced
1 Onion, diced
4 Garlic Cloves, minced
1 tsp Cumin
2 Tb Tomato Paste
8 C Chicken Stock
1 or 2 Smoked Pork Hocks or
1 Ham Bone
Black Pepper
8 Oz Anduille Sausage
Sour Cream
Scallion

Prepare the beans for cooking according to package directions.

Soak the chipotles in hot water for 30 minutes then cut them open and remove the pith and seeds then chop them roughly.

In a 7½-8 Qt. saucepan, sauté the pancetta in the oil until the fat is rendered and the lean is golden. Add the diced vegetables and the cumin and sauté.

Add the tomato paste and sauté for an additional three minutes.


Add the stock, hocks, black pepper, beans and chipotle peppers and bring to a boil. Reduce heat and simmer covered for 1½ to 2 hours. When a bean can be easily smashed between two fingers, cooking is done.

Remove the hocks. Puree the cooked mixture in a blender to thicken the soup.


Add the sausage and cook until heated through.


Serve with a garnish of sour cream and chopped scallions
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Old 06-08-2012, 09:29 AM   #8
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Sausage Soup

Sausage Soup

1½ Lb Italian Sausage
4 Tb Olive Oil
2 Onions - minced
2 Carrots - minced
2 Celery Stalks – minced
1½ C Mushrooms – sliced
TT Salt and Pepper
12 C Chicken Broth
28 Oz Canned Tomato
2 C Pasta – Ditali
1 Tb Basil
1 Tb Oregano

Brown the sausage in a 7 to 8 quart pot. Remove to a plate and drain the fat.

Add the oil and bring it to temperature in the pot. Add the onion, carrots and celery. Cook until the vegetables are soft, seasoning with the salt and pepper.

Cut the sausages into pieces and return them to the pot.

Add the remaining ingredients.

Bring to a boil and simmer until the pasta is cooked.
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Old 06-08-2012, 09:56 AM   #9
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Thanks Andy, those sound delicious. Copied and pasted.

BTW, why are there two kinds of broth in the beef & barley soup?
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Old 06-08-2012, 10:03 AM   #10
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Quote:
Originally Posted by taxlady View Post
Thanks Andy, those sound delicious. Copied and pasted.

BTW, why are there two kinds of broth in the beef & barley soup?
I tried it that way once and liked it. Feel free to use all beef.
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