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!