soups stews

Lentils make the perfect beef substitute for a vegetarian version of this famous Ohio chili

Vegetarian Cincinnati Style Chili

TBSP soy sauce

TBSP apple cider vinegar

cocoa powder

chili powder

onion powder

TBSP garlic powder

paprika

tsp cumin

cinnamon

salt

cayenne pepper

tomato puree

vegetable broth

Optional But Definitely Recommended:

onion

cheddar cheese

oyster crackers

lb cooked spaghetti

A New Orleans soup aka &quot;Old Sober&quot;, Cajun seasoned beef noodle soup topped with a hard boiled egg and green onions.

Yakamein

garlic powder

oregano

thyme

salt & pepper

beef

TBSP peanut oil, divided

yellow onion, diced

tomato paste

eggs

spaghetti

green onions, thinly sliced

hot sauce (such

A simple Irish stew made with bone-in lamb shoulder, potatoes, and carrots.

Irish Lamb Stew

olive oil

lamb shoulder

yellow onion, chopped

TBSP all-purpose flour

beef broth

carrots,

Potatoes,

parsley

Step 1

Heat the oil in a dutch oven over medium-high heat.

Step 2

Pat the lamb shoulder dry with paper towels then generously season with salt and pepper. Sear the lamb in the hot oil until well browned on all sides, 2 to 3 minutes per side. Transfer seared lamb to a plate and set aside.

Step 3

Add the onions to the pot and cook until softened, about 3 minutes.

Step 4

Stir in the flour until thoroughly combined, about 1 minute.

Step 5

Pour in the beef broth and stir to combine. Add the lamb and bring to a boil.

Step 6

Reduce heat to medium-low. Cover and simmer until meat is tender and falls off the bone, about 2 hours.

Step 7

Transfer the lamb to a plate and discard bone and extra fat. Break up the meat into bite size pieces and return to the pot along with the carrots and potatoes. 

Step 8

Increase heat to medium and cook uncovered, stirring occasionally, until carrots and potatoes are tender and stew has thickened, about 25 minutes.

Step 9

Take off the heat and stir in the fresh parsley. Season with salt and pepper to taste.

Step 10

It’s inspired by sausage and white bean soup, but we gave it a Southern twist.

Recipe: Slow Cooker Sausage and Lentil Stew

chicken sausage,

kale leaves

onion,

garlic,

chicken broth

black pepper

Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.

The Kitchn

Kelli Foster

Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours. 

I also couldn&#39;t find dried lentils so I used canned lentils &amp; shortened the cooking time. Don&#39;t skip the andouille sausage though! It adds a really delicious richness to the dish.

this is ideal for the winter weeknight meal (with leftovers for later)

Love that this recipe is so easy and has plenty of protein and vegetables. Great for winter lunches or dinners!

This is a perfect &#34;I don&#39;t have any time to cook tonight&#34; meal.  I couldn&#39;t find French lentils, so I just used regular, but I followed the recipe exactly besides that.  I was worried about the kale getting gross - it definitely cooked way down, but there was no &#39;overcooked kale&#39; flavor - it was just good! I will definitely make this again!

This was so delightful! I added mushrooms to give it some more fresh flavor. 

The Korean red chili paste levels up chicken noodle soup with the perfect amount of heat.

Gochujang Chicken Noodle Soup

zucchini

scallions

mushrooms

neutral oil, such as canola or vegetable

bone-in, skin-on chicken thighs

gochujang (Korean red chili paste)

(32-ounce) carton low-sodium chicken broth

fish sauce,

Chinese wheat noodles,

Storage: Refrigerate leftover soup and cooked noodles separately in airtight containers for up to 3 days. To reheat, warm the soup and noodles together over medium heat until heated through.

James Park

Halve and thinly slice 1 medium yellow onion. Cut 1/2 medium zucchini in half lengthwise, then slice crosswise into 1/2-inch-thick half-moons. Cut 4 medium scallions crosswise into three pieces each; finely chop a handful of the dark green parts (about 2 tablespoons) and reserve for garnish. Thinly slice 4 ounces fresh shiitake mushrooms.

Heat 1 tablespoon neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels, then add them to the pot, skin-side down. Season the chicken with 1 teaspoon kosher salt. Cook undisturbed until the skin is crisp and browned, and some of the fat is rendered, about 8 minutes. Flip the chicken and cook until the second side is golden-brown, 4 to 5 minutes. Transfer the chicken to a plate (it will not be cooked through at this point).

Add 1/4 cup gochujang to the pot and cook, stirring constantly, for 30 seconds. Add 1 cup of the low-sodium chicken broth and scrape up the browned gochujang from the bottom of the pot. Add the remaining 3 cups low-sodium chicken broth, onion, zucchini, remaining scallions, and shiitakes. Stir to combine and bring to a boil.

Return the chicken and any accumulated juices on the plate to the pot. Bring the heat down to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 15 to 17 minutes. Meanwhile, bring a large saucepan of water to a boil over medium-high heat.

Transfer the chicken with tongs to a clean cutting board. Use 2 forks to shred the meat into bite-size pieces; discard the skin and bones. Return the chicken to the soup and add 1 tablespoon fish sauce. Keep the soup at a low simmer until the noodles are ready.

Add 8 ounces dried Chinese wheat noodles to the boiling water and cook according to package directions until tender. Drain the noodles, then transfer them to serving bowls. Taste and season the soup with more fish sauce as needed. Ladle the soup, chicken, and vegetables over the noodles. Garnish with the reserved scallion greens.

This recipe is delicious! I used cabbage instead of zucchini, and rice noodles instead of wheat, since it&#39;s what I had on hand. Garnished with cilantro. Fabulous!

Good.  I used some baby bok choy in addition to a whole zucchini.  

We did a dry run on this recipe, and I got rid of the zucchini because I absolutely despise it.It will probably work well with some vegetable like bok choy or something.The secret is the gochujang sauce, because a lot of people have not had that and so it can make something simple like chicken survival with panache.

This was great! Gochujang can be purchased at different hotness levels. I used mild. :-)

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Top Tags

Vegetarian Cincinnati Style Chili

Yakamein

Irish Lamb Stew

Recipe: Slow Cooker Sausage and Len...

Gochujang Chicken Noodle Soup

Top 5 soups stews recipes from across the web

The most viewed soups stews recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Cincinnati Style Chili

Yakamein

Irish Lamb Stew

Recipe: Slow Cooker Sausage and Len...

Gochujang Chicken Noodle Soup

The most viewed soups stews recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine