You can serve stoup with crackers or bread. A basic salad on the side can make stoup into a complete meal, which is flavorful and nutritious. Some people claim that a stoup recipe should be like a thickened soup because anything thicker is technically a stew. Other people think that it is more like a thin, watered down stew.

Typical Ingredients for Stoup

There are plenty of different recipes that you can choose from if you want to make your own stoup. Some call for plenty of starchy vegetables, which will make the liquid thicken, and others call for big cuts of meat or poultry and chunky vegetables, to bulk out the soup stock. The recipe might have sirloin tips, ground beef, shredded turkey, chicken, or sausage as the main meat.

Corn and potatoes are popular vegetables to add and green beans, peas, kidney beans, onion, and rutabaga are also popular. A stewp recipe is a real comfort food. It is great if the weather is chilly and, because it is a one-pot meal, stewp recipes tend to be very simple.

Recipe for Mexican Stoup

You can serve this fantastic Mexican food recipe with tortilla chips, if you like. This recipe makes enough stewp for four people and it is a warming lunch or dinner. Feel free to add more or less hot sauce. This recipe is quite spicy as it is.

What you will need:

• 1 dried bay leaf
• 3 ribs celery with green part
• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 4 chopped garlic cloves
• 1 quart chicken broth
• 15 oz canned diced tomatoes
• 2 tablespoons hot sauce
• 1 de-seeded, chopped jalapeno
• 3 cans black beans, 15 oz each
• 1 1/2 teaspoons ground coriander
• 2 tablespoons ground cumin
• Salt and black pepper, as needed

You’ll Need:

1 diced yellow onion
1 diced red pepper
4-5 cooked, diced chicken breasts
3 cans chicken broth
3 cups heavy cream
1 can (8 oz.) diced tomatoes
1- Chili Seasoning packet
1- Taco Seasoning Packet
1- (glass jar, from produce dept) Roasted Garlic bits
1- pkg. Soft Corn shells (for frying and putting on top)
Velveeta Cheese (about 1/4 of the large log)
1/2 stick butter

First, cook and dice your chicken. Even boneless breasts should be cooked at least 45 minutes at 350′.

Then chop your onion and pepper, and saute in 4 TBSP. butter. Add the diced chicken, keep sauteing on low heat. Add about 3 TBSP. roasted garlic bits. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, and finally, your heavy cream. Simmer, add Velveeta.

Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. Use a pizza cutter to cut the soft corn shells into thin strips. When the oil is hot, throw the strips in, cook on each side for about 45 seconds. You’ll be able to tell when they’re done.

Serve the soup with strips on top, and some grated cheese and sour cream. Don’t forget the margaritas!

Ingredients

6 large yellow onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon olive oil
6 cups freshly made or canned beef broth
1/3 cup white or red port or dry red wine (optional)
Salt and pepper to taste

Method

• Use a heavy-bottomed 3 or 4-quart covered pan.
• Saute onions in butter and oil until limp.
• Cover and let simmer slowly for 15 minutes.
• Pour in beef broth or bouillon and wine (if desired) and simmer for 30 minutes.
• Or place in an ovenware casserole in a slow oven (300o) for 1 hour.
• Taste, and add salt and pepper if needed.
• Makes about 1 1/2quarts or 6 servings.

A serving suggestion:

• Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls.
• Top each serving with a slice of buttered, dry-toasted French bread.
• To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in a moderately slow oven -325 degree- for 20 to 25 minutes, or until lightly toasted.
• Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pas additional shredded cheese at the table.

I leave the skin on my root vegetables like carrots and potatoes. Most of the nutrients are just under the peel of most vegetables, and there’s no harm in consuming the skin when cooked.

What You’ll Need:

3 tablespoons healthy fat like olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut in chunks, leave skin on
6 potatoes, cut in chunks, leave skin on
1 acorn or butternut squash, peeled and cut into chunks
1 cup dried seaweed, I used dulse
1 package (9 ounce) fresh spinach
Organic chicken broth and/or water to cover the veggies

In a stockpot, melt 3 tablespoons or so of butter and sautee the onions until they are translucent. Then add in the carrots, potatoes, squash, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.

Bring to a boil, and then reduce the heat to simmer and cover with a lid. Simmer about 40 minutes until the potatoes and carrots are tender. The broth will be a beautiful deep brown from the seaweed and the best vegetable soup you ever tasted.

1. Apple and roasted butternut squash soup. This is a great one, as you’ve probably already had and enjoyed a nice butternut squash soup. However, the apples add some kick to this, and the two go really well together.

2. Broccoli soup with cheddar cheese croutons. You’ve probably had the broccoli and cheddar combo on its own, but the cheese flavored crouton here is a game changer.

3. Potato nugget soup. You can prepare the potato any way you want, but I would suggest baking it to keep it healthy.

4. Pumpkin soup. A great option for the fall holiday, and a tasty treat as well. Add some spices into this one for an extra touch. It can be served both hot and cold.

5. Ham and cheddar cheese soup. This is an original recipe that consists of a cheddar cheese brother, with bits of ham. The ham is best served boiled, which should probably go without saying if it’s inside the soup.

These are a few of many ideas that you can bring to the kitchen. Have some great meals now!

Ingredients

1 tsp olive oil
1 small onion, chopped
1 tsp dried rosemary
1/2 tsp black pepper
1/2 lb cooked, cubed or shredded turkey (or chicken)
1 can (14-oz) fat-free reduced sodium chicken broth
1 can (14 to 15 oz) stewed tomatoes
1 can (15-oz) cannellini beans
Hot pepper sauce to taste

Directions

Heat the olive oil in a large saucepan. Add the onion and cook 4 to 5 minutes or until tender, stirring occasionally so it will not burn.

Sprinkle the rosemary and pepper over the turkey and add to the onion in the saucepan stirring to mix well. Add the broth and the tomatoes (do not drain); bring to a boil. Cover the pan, reduce heat to simmer and allow to simmer for about 10 minutes. Add the beans, stir to mix in, and cook another 10 to 15 minutes, uncovered, until the soup begins to thicken. Add hot pepper to suit your taste. Turn off heat and ladle the soup into serving bowls. Garnish with sprigs of fresh parsley, if desired.

NOTES: Leave out the hot sauce and allow each person to add it to their bowl, if desired.

This is a great way to use leftover turkey or chicken for a quick, easy, diabetic-friendly light meal.

Enjoy!

I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance.

Ingredients

2 Large Chicken Breasts on the Bone, Skin on
3 Large Celery Stalks Sliced (Reserve Leaves)
3 Large Carrots Sliced
1 Medium Onion Chopped
3 Cloves of Garlic Crushed
2 Medium Russet Potatoes Cubed
1 Cup of Small Pasta for Soup (Orzo, Ditalini)
Water
Chicken Stock
Salt and Pepper to Taste
Grated Italian Cheese (Optional)
Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)

Directions

Step 1 – Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.

Step 2 – Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.

Step 3 – Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.

Bouquet Garni Instructions/Description

A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: “garnished bouquet”. It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don’t mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.

Step 4 – Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.

Step 5 – Add your pasta and cook along with vegetables until pasta is al dente.

Step 6 – While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.

Step 7 – Serve. Top with grated cheese if desired. Enjoy!

Supermarket rotisserie chickens are perhaps the best innovation of the past twenty years. Yes, even better than the iPhone. What did we do before we had this fabulous, ready-made poultry at our disposal? When you’re really in a hurry, you can grab a chicken and a bag of salad, and you’re done. If you have a few minutes more, you might want to try this delicious Creamy Chicken Ranch Soup, a recipe I came up with in a fit of creativity. From start to finish, this soup takes about half an hour.

Ingredients

1 Rotisserie chicken, fully cooked

6 Cups chicken broth

1 Small onion, chopped

1 Head of cauliflower, chopped

1 Head of broccoli, chopped

2 Cups of whipping cream

1 Packet of Hidden Valley Ranch mix

Procedure

Discard the skin of the chicken and tear the meat from the bone. Put the chicken, broth, and all the vegetables in a pot. If you don’t like cauliflower or broccoli, feel free to substitute about six cups of your favorite vegetables. Potatoes, carrots, corn, celery, peas, red peppers… this is a very versatile soup. Heat to boiling over high heat, then lower the heat, cover the pot, and allow to simmer until the vegetables are tender, about 10 minutes. Turn off the heat.

Mix the ranch mix with the cream and add to the soup, stirring gently to blend. Allow to sit a couple of minutes to blend the flavors and to allow the cream to heat through.

Pair with a nice Chardonnay. If you want, you can even substitute a cup of wine for one cup of the broth in step 1 above, then serve the same wine with dinner. Add a hunk of fresh, crusty bread from the bakery at the grocery store, and you’ve got a hearty meal that’s sure to satisfy even the finicky eaters in your family.

Wild Rice Soup

There is truly nothing like a cup of this soup. It offers a thick creamy base and features carrots, mushrooms and of course tender wild rice. You can add chicken if you’re adventurous but it holds its own quite well sans chicken. It’s a savory soup that will be a meal in itself, just throw in a baguette and you’re good to go.

Broccoli Cheddar Soup

This soup is the perfect side item to a hearty sandwich or leafy salad. It’s incredibly flavorful and is comprised of you guessed, lots of broccoli and lots of cheddar. It works great for lunch or dinner, especially on chilly winter days. Adults and children alike absolutely love this soup.

Garden Vegetable

Now many of you may not agree with me, but there is truly nothing like a quality garden vegetable soup. It fills you up with warm roasted vegetable, hints of garlic and basil. It’s also an incredibly healthy soup, making it the perfect filling addition to any meal. Nutrition and flavor converge to create this delicious soup.