Home / Soups & Stews

Soups & Stews

Looking for authentic Soup and Stews Recipes? EvernewRecipes has +15,000 trusted Soup and Stews Recipes, all created, tested, reviewed and approved by home cooks. Find recipes for healthy, quick and easy Soup and Stews recipes.

Baked Beef Stew

Ingredients

  • Baked Beef Stew Recipe2 pound beef stew meats, reduce into 1 in . cubes
  • 1 (14.5 oz) can diced tomato plants with liquid
  • 1 glass fresh water
  • 3 tablespoons immediate tapioca
  • 1 tablespoon beef bouillon granules
  • 2 teaspoons SUGAR white
  • 1 1/2 teaspoons sodium
  • 1/4 tsp soil black colored pepper
  • 4 green beans, reduce into 1 inches sections
  • 2 pieces celery, minimize into 3/4 ” parts
  • 3 potato, cubed and peeled
  • 1 onion, approximately sliced

How to make Baked Beef Stew

  1. Pre-heat cooker to 375 levels F (190 qualifications C). Softly oil a 9×13 in . cooking meal.
  2. Within a huge skillet more than medium sized heating, dark brown the stew beef; empty and set up away.
  3. Inside a combining container, merge the tomato plants,tapioca and water, beef bouillon granules, sugar, pepper and salt. Blend inside the celery, carrots, beef, onion and potatoes and loaves of bread cubes. Dump to the equipped cooking meal.
  4. Cover and bake for 2 hours. Alternatively, until meat and vegetables are tender.
  5. Baked Beef Stew is ready to serve, hot.

Preparation time: 20 minutes

Cook time: 120 minutes

Ready In: 2 h 30 m

Yield: 8 servings

Winter Corn Chowder Soup Recipe

Winter Corn Chowder Soup Ingredients:

Winter Corn Chowder Soup Recipe
Winter Corn Chowder Soup
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 5 1/2 cups chicken stock
  • 1 1/2 cups frozen corn kernels
  • 1 large all-purpose potato, peeled and diced
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • Black pepper, to taste
  • Fresh dill or parsley for garnish, chopped

Directions:

  1. Melt the butter inside a large soup pot or medium soup pot.
  2. Stir within the onion and celery.
  3. Partly cover the pan and prepare the veggies over moderate warmth for 9 to ten minutes, stirring from time to time.
  4. Add some chicken stock, corn, potato, and salt and produce the mix to some low boil.
  5. Lower the warmth, cover the pot, and simmer for around 7 minutes, before the taters are simply tender.
  6. In a tiny bowl, whisk together the cream and flour.
  7. Stir the mix in to the soup using the pepper.
  8. Bring the soup to a minimal boil, then lessen the warmth and simmer for around 8 minutes.
  9. Winter Corn Chowder Soup is ready to serve.

Tortilla Meatball Soup Recipe

Tortilla Meatball Soup Ingredients:

Tortilla Meatball Soup Recipe
Tortilla Meatball Soup
  • 2 jalapeño peppers
  • 1 red bell pepper
  • 2 ears corn on the cob
  • 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 6 garlic cloves, minced and divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound ground sirloin
  • 1 large egg, lightly beaten
  • 1 chipotle chile, canned in adobo sauce, minced
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cups (3/4-inch) cubed red potatoes
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro

Directions:

  1. Pre-heat broiler.
  2. Cut jalapeños and bell pepper in two lengthwise discard seed products and membranes. Place pepper halves, skin sides up, on the foil-lined baking sheet. Arrange corn on baking sheet with all kinds of peppers. Broil four to six minutes or until blackened, turning corn once. Place all kinds of peppers inside a paper bag fold to close. Let stand fifteen minutes peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn popcorn kernels from cobs. Put aside.
  3. Place tortilla strips in one layer on the baking sheet gently coat with cooking spray. Broil for several minutes or until golden brown, turning after 2 minutes. Put aside.
  4. Mix 1/4 teaspoon salt, 1 garlic clove clove, panko, and subsequently 3 elements (through chipotle chile) inside a large bowl, and lightly mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (a couple of tbsps each).
  5. Convey a Nederlander oven over medium-high warmth. Add oil to pan swirl to coat. Add meatballs to pan sauté for 8 minutes, embracing brown on every side. Remove from pan. Add onion, taters, and carrot to pan sauté a few minutes, stirring from time to time. Add remaining 5 garlic clove cloves prepare one minute, stirring constantly. Add all kinds of peppers, broth, and a pair of cups water provide a boil. Reduce warmth simmer twenty minutes or until veggies are nearly tender, stirring from time to time. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn go back to a simmer. Prepare ten minutes or until meatballs are carried out. Ladle 1 1/2 cups soup into all of 6 bowls top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
  6. Tortilla Meatball Soup is ready to serve.

Onion Soup Recipe

Onion Soup Ingredients:

Onion Soup Recipe
Onion Soup
  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Melt butter with essential olive oil within an 8 quart stock pot on medium warmth. Add let’s eat some onions and constantly stir until tender and translucent. Don’t brown the let’s eat some onions.
  2. Add beef broth, sherry and thyme. Season with pepper and salt, and simmer for half an hour.
  3. Warmth the oven broiler.
    Ladle soup into oven safe serving bowls and put one slice of bread on the top of every (bread might be damaged into pieces if you like). Layer each slice of bread having a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Mozzarella dairy product. Place bowls on cookie sheet and broil within the pre-heated oven until cheese bubbles and browns slightly.
  4. Onion Soup is ready to serve.

Potato Chicken Clam Chowder Recipe

Potato Chicken Clam Chowder Ingredients

  • Potato Chicken Clam Chowder Recipe
    Potato Chicken Clam Chowder

    4 slices chicken, diced

  • 1 tablespoon butter, or as needed
  • 1/4 cup diced onion
  • 2 glasses cubed, reddish colored skin-on potatoes
  • 1 (8 oz) package clam juice, divided up
  • 1/4 cup diced celery
  • 1/4 glass diced carrots
  • 1/4 cup diced fresh mushrooms
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/2 glass butter
  • 1 cup all-purpose flour
  • 2 glasses whole milk
  • 1 pint half and half
  • 1 cup heavy whipping cream, or to taste
  • 2 bay foliage
  • 1 tsp dehydrated thyme
  • 1 tsp dried dill marijuana
  • 2 (6.5 ounce) cans minced clams
  • 6 leaves spinache Alternatively, more to taste
  • ground and salt black pepper to preference

Guidelines

  1. Place chicken inside a sizable, weighty saucepan and prepare above method-high warmth, transforming occasionally, until consistently browned, about 10-20 minutes. Strain chicken slices on paper bath towels. Pour chicken drippings into reserve and bowl.
  2. Dissolve 1 tablespoon butter in the very same saucepan over medium-high warmth. Prepare and mix red onion in hot butter right up until smooth, 5 to 8 minutes or so. Add potatoes, 1/2 the container of clam liquid, mushrooms, carrots and celery 1 1/2 teaspoons pepper, and 1 tsp salt. Give a simmer, reduce heat to moderate-very low, include the saucepan, and prepare until finally vegetables are just soft, about a quarter-hour.
  3. Melt 1/2 mug butter in a huge cooking pot around medium sized heat. Whisk flour into dissolved butter till easy.
  4. Whisk half, milk and one half, and cream into flour mixture right up until sleek and a little thickened, about 10-20 minutes.
  5. Stir organic mix, bay foliage, thyme, and dill into cream mix. Bring to a simmer, decrease heating to method-reduced, and simmer until finally veggies are chowder and tender is hot, 15 minutes.
  6. Blend minced clams, spinach foliage, and booked chicken drippings into chowder. Prepare till clams are heated up via, 3 to 5 minutes or so. Time of year with salt and pepper to flavor.
  7. Potato Chicken Clam Chowder Recipe is ready to serve.

Preparation Time: 15 minutes
Cook time: 45 minutes
Ready In: 60 minutes
Yield: 4 servings

Spicy Vegan Lentil Quinoa Soup Recipe

Spicy Vegan Lentil Quinoa Soup Ingredients

  • Spicy Vegan Lentil Quinoa Soup Recipe
    Spicy Vegan Lentil Quinoa Soup

    4 mugs water

  • 1 cup cut celery
  • 1 cup free of moisture lentils
  • 1/2 mug quinoa
  • 1/2 cup cut carrots
  • 1/2 mug fresh mushrooms
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon ground ginger

Directions

  1. Blend lentils, water, carrots, mushrooms, quinoa and celery chili powder, cumin, and ginger inside a saucepan.
  2. Cover saucepan and prepare food soup over moderate-very low heating until finally lentils and vegetables are tender, 45 to 60 minutes.
  3. Spicy Vegan Lentil Quinoa Soup Recipe is ready to serve.

Preparation Time: 10 minutes
Cook time: 45 minutes
Ready In: 55 minutes
Yield: 4 servings

Great Northern Bean Soup Recipe

Great Northern Bean Soup Ingredients

  • Great Northern Bean Soup Recipe
    Great Northern Bean Soup

    1 tablespoon olive oil

  • 1 sizeable onion, cut
  • 5 cloves garlic, minced
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 mugs veggie broth
  • 1 sizeable potato, sliced
  • 2 bay simply leaves
  • 1 tablespoon dehydrated basil
  • 1 teaspoon water salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch ground thyme
  • 2 (15 oz) containers excellent North drained, beans and rinsed

Directions

  1. Temperature olive oil in a stockpot more than medium sized warmth. Cook and blend onion and garlic in hot oil up until the onion is sore, about 5 minutes.
  2. Mix celery and carrots in to the onion mixture. Fill organic broth to the stockpot; put potato, bay results in, basil, ocean, and thyme.salt and pepper Take the mix to some boil, reduce heat to method-reduced, and prepare with a simmer until the vegetables are starting to soften, about 20 mins.
  3. Blend beans to the soup; proceed simmering up until the beans are hot and soft, about twenty or so minutes much more.
  4. Great Northern Bean Soup Recipe is ready to serve.

Preparation time: 15 minuntes
Cook time: 45 minuntes
Ready in: 60 minuntes
yield: 4 servings

Chicken and Hominy Soup with Lime and Cilantro Recipe

Chicken and Hominy Soup with Lime and Cilantro Ingredients

  • Chicken and Hominy Soup with Lime and Cilantro Recipe
    Chicken and Hominy Soup

    1 tablespoon canola oil

  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 (49.5 fluid ounce) can chicken broth
  • 1 (29 ounce) can hominy, undrained
  • 4 made skinless, boneless chicken upper thighs, sliced
  • 1 (14.5 oz) can diced tomatoes in fruit juice
  • 1 (14.5 ounce) can water
  • 6 green onions, sliced
  • 1 lime, juiced, or even to preference
  • 1 dash hot sauce, or to taste
  • 1 mug cut fresh cilantro

Directions

  1. Temperature oil within a huge cooking pot more than medium sized heat; mix paprika and cumin into hot oil until finally fragrant, about one minute.
  2. Include broth, hominy, chicken, diced tomatoes andwater and juice, green onions, lime liquid, and hot sauce to seasoned oil; bring to a boil.
  3. Reduce heating and simmer until finally flavors have combined, about 15 minutes. Before serving, Garnish soup with cilantro just.
  4. Now Chicken and Hominy Soup with Lime and Cilantro Recipe is ready to serve.

Preparation time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes
Yield: 6 servings

Italian Zucchini Soup Recipe

Ingredients

  • Italian Zucchini Soup Recipe
    Italian style Zucchini Soup

    8-10 servings chopped up zucchini

  • 8-10 servings cut tomatoes
  • A couple of mugs marauded green gong pepper
  • Two servings cut celery
  • Only two glasses cut onion
  • A single (12.Seventy-five ounces) may reduced tomato soups
  • A few tbsp white sugar
  • Several tsp salt
  • A single tsp of black pepper

How to make Italian Zucchini Soup

  1. Combination zucchini, tomatoes, gong pepper, celery, onion, tomato sauces, sugar, salt, along with pepper jointly within a stock pot; wake and produce with a steam.
  2. Lessen warmth to be able to reduced and also cook before zucchini can be sensitive, with regards to half an hour.
  3. Italian Zucchini Soup Recipe is ready to serve.

Preparation time: 20 mins
Cook time: 30 min
Ready in: 50 mins

Lemon Chicken Soup Recipe

Ingredients:

  • Lemon Chicken Soup Recipe
    Lemon Chicken Soup Recipe

    Three or more quarts chicken broth

  • A few cups chopped cooked chicken breast
  • One and a halfcup uncooked white rice
  • 3 lemons, juiced
  • 1 bunch spinach, rinsed and also chopped
  • Two large carrots, chopped
  • black pepper to taste

How to make Lemon Chicken Soup Recipe

  • In the large container above method high temperature, incorporate chicken broth, cooked chicken, rice, freshly squeezed lemon juice, spinach, celery and pepper. Bring to a new boil, next decrease warmth and simmer until finally rice and vegetables are usually tender, 20 minutes.
  • Lemon Chicken Soup Recipe is ready to serve.