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. :-)

Hungarian paprika gives this hearty beef stew its signature flavor and color.

Hungarian Goulash (Gulyás)

bacon fat

(about 2 1/4-pound) boneless beef chuck

yellow onion, diced (about 1 1/2 cups)

kosher salt, divided, plus more as needed

sweet paprika

caraway seeds

marjoram

water

bay leaves

potatoes

medium carrots, diced (about 3/4 cup)

medium Cubanelle peppers, halved, seeded, and thinly sliced crosswise (about 1 1/2 cups)

tomatoes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Patty Catalano

Heat 1 tablespoon of the bacon fat in a Dutch oven over medium-high heat until melted and shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 8 to 10 minutes. Transfer to a plate. Add 1 tablespoon of the bacon fat and the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Add the remaining 1 tablespoon bacon fat, 1 diced medium yellow onion, and 1 1/2 teaspoons of the kosher salt to the pot. Cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Remove the pot from the heat. Return the beef and any accumulated juices to the pot. Stir in 1/4 cup Hungarian sweet paprika, 1 teaspoon caraway seeds, and 3/4 teaspoon dried marjoram. Stir in 4 cups water and 2 dried bay leaves. Bring to a boil over medium-high heat.

Cover and reduce the heat to maintain a simmer. Cook for 1 hour and 15 minutes.

Stir in 1 pound peeled and chopped russet potatoes, 2 diced medium carrots, 2 sliced medium Cubanelle peppers, 1 (14.5-ounce) can diced tomatoes and their juices, and the remaining 3/4 teaspoon kosher salt. Cover and cook, stirring occasionally, until the beef is tender and the potatoes are cooked through, about 45 minutes. Remove and discard the bay leaves. Taste and season with more kosher salt as needed.

Using the Instant Pot adds rich flavor and color to this nourishing chicken soup. 

Instant Pot Chicken Soup with Herbed Matzo Balls

chicken (about 3 1/2 pounds)

carrots

celery

parsnips (about 10 ounces total)

fennel bulb (about 12 ounces)

shiitake mushrooms (about 3 ounces)

ginger

dill

garlic

black peppercorns

kosher salt,

mustard seeds

fennel seeds

cumin seeds

herbs,

seltzer

vegetable oil

white pepper

matzoh meal

Make-ahead: The soup can be made up to 3 days in advance and refrigerated, or frozen for up to 2 months. The matzoh ball dough can be made up to 1 day ahead and refrigerated.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.This recipe is adapted from The Instant Pot Kosher Cookbook: 100 Recipes to Nourish Body and Soul by Paula Shoyer. 

Paula Shoyer

Step 1: Make the soup:

Using kitchen shears, cut the legs off 1 whole chicken. Cut the remaining part of the chicken in half lengthwise through the breast and the back. Place the 4 pieces of chicken in a 6-quart or larger Instant Pot or electric pressure cooker. 

Step 2: Make the soup:

Prepare the following, adding them to the pressure cooker as they are completed: Peel and quarter 1 large yellow onion. Peel 2 medium carrots and cut each one crosswise into 4 pieces. Cut 2 large celery stalks in half crosswise. Peel and cut 2 medium parsnips in half crosswise. Trim and quarter 1 medium fennel bulb. Cut 4 large shiitake mushrooms into 1/2-inch thick slices. Peel a 2-inch piece ginger and leave whole. Pick the leaves from 1/2 bunch fresh parsley until you have 1 cup. Pick the fronds and tender stems from 1/2 bunch fresh dill until you have 1 cup.

Step 3: Make the soup:

Add 4 garlic cloves, 2 bay leaves, 1 tablespoon black peppercorns, 1 teaspoon kosher salt, 1 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, and 1/2 teaspoon cumin seeds. Pour in enough water to reach the maximum fill line on a 6-quart pot, or 7 cups water if using a larger pressure cooker.

Step 4: Make the soup:

Lock on the lid and make sure the pressure release valve is set to seal. Set to cook for 45 minutes under HIGH pressure. It will take 30 to 40 minutes to come up to pressure. Meanwhile, make the matzoh ball dough.

Make the soup:

Step 1: Make the matzoh balls:

Finely chop until you have 2 tablespoons tender fresh herbs. Place in a large bowl. Add 4 large eggs, 1/3 cup seltzer, 3 tablespoons vegetable oil, 1 1/2 teaspoons kosher salt, and a pinch of white pepper, and whisk until combined. Add 1 cup matzoh meal and whisk until combined. Cover loosely with plastic wrap. Refrigerate for at least 1 hour.

Step 2: Make the matzoh balls:

When the cook time is up, let the pressure naturally release for at least 30 minutes and up to 2 hours. Meanwhile, wet your hands and shape the matzoh dough into balls about 1 1/2-inches wide (about 2 tablespoons each). Place on a plate. 

Step 3: Make the matzoh balls:

Naturally release any remaining pressure. Strain through a fine-mesh strainer set over a large bowl or other pot. Taste and season with more kosher salt and black pepper as needed (If not serving immediately, let cool and refrigerate or freeze the broth).

Step 4: Make the matzoh balls:

Reserve the carrots and chicken meat for another use, or slice the carrots and shred some of the chicken to add to the final soup if desired. Discard the remaining solids in the strainer. Skim off any surface fat from the soup if desired (or cool, refrigerate, and skim off the hardened fat).

Step 5: Make the matzoh balls:

Measure out and set 3 cups of the soup aside. Return the remaining soup to the pressure cooker (rinse it out first if needed) and bring to a boil with the Sauté function. Add the matzoh balls and turn off the pressure cooker.

Step 6: Make the matzoh balls:

Lock on the lid and make sure the pressure release valve is set to seal. Set to cook under HIGH pressure for 15 minutes. It will take 8 to 10 minutes to come up to pressure.

Step 7: Make the matzoh balls:

When the cook time is up, let the pressure naturally release for 10 minutes. Manually release any remaining pressure. Uncover and add the reserved 3 cups soup. Return the chicken and carrots to the soup if desired and heat on the Warm function. Taste and season with more salt and pepper as needed.

Make the matzoh balls:

Creamy, cheesy, and dangerously easy to make.

Broccoli Cheddar Soup

unsalted butter

all-purpose flour

broccoli florets,

half-and-half

Dijon mustard

mild yellow cheddar cheese, shredded (about 2

Homemade Croutons, for garnish (optional)

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat over medium-low heat until warmed through, being careful not to overheat the soup, as the cheese may separate.

Janette Zepeda

Melt 4 tablespoons unsalted butter in a large heavy-bottomed saucepan over medium heat. Add 1 medium diced yellow onion, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.

Sprinkle in 2 tablespoons all-purpose flour and cook, stirring often, until lightly browned, 1 to 2 minutes. Stir in 3 cups chopped broccoli florets, 2 cups half-and-half, 2 cups low-sodium chicken broth, 1 cup grated carrot, and 1/2 teaspoon Dijon mustard. Bring to a boil, stirring occasionally.

Reduce the heat to maintain a simmer and cook, stirring occasionally, until the broccoli is tender, about 5 minutes. Turn off the heat.

While stirring constantly, add 8 ounces shredded mild cheddar cheese a handful at a time, waiting until the cheese is completely melted before adding the next handful. Serve garnished with more shredded cheddar cheese and croutons if desired.

Under direction #1, typo to be noted.  They (instructions) say garlic powder twice, when the second garlic powder should be the kosher salt.  

This turned out excellent. Though I noticed the recipe has been updated since I took a copy of it a while back. So the recipe used to have fresh garlic and finished with hot sauce, now it’s garlic powder and Dijon. Also previous recipe had instructions for preparing bread bowls like Panera. Anyhoo,  probably doesn’t make the big of a difference but dang, it’s a good recipe. (Also still can’t upload photos, get an error each time)

Yes -adding the 1/2&amp;cream and 1/chicken  broth so great 

Love this! My slight variations based on what I had on hand: I made a broccoli floret salad the night before so I had only one cup of florets; I put all of the left-over stems from the salad in a food processor to chop, resulting in the other two cups of broccoli for the soup. Instead of 1/2 &amp; 1/2, I used about 2/3 cup Greek yogurt and filled the measurijng cup with whole milk to make 2 cups. Absolutely delicious despite the make-do changes.

Recipe: Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)

sweet rice flour

brown sugar (or

red beans (optional)

pine nuts (optional)

black sesame seeds (optional)

Emily Han

To prepare the porridge, fill a saucepan with an inch or two of water. Place a steamer basket or colander in the saucepan, cover, and bring to a boil over high heat. Place the pumpkin in the basket, cover, and reduce heat to medium. Make sure the water doesn&#x27;t boil away; if necessary, add more water during steaming. Cook the pumpkin until very tender when pierced with the tip of a knife, about 20 minutes.

While the pumpkin steams, prepare the rice balls. In a bowl, combine 1/2 cup sweet rice flour and 3 tablespoons of hot water. Using your hands, knead it to form a dough. The dough should be soft and pliable like play-dough — not too dry and not too sticky. If necessary, add more water, a little at a time, to reach the right consistency.

Top 15 soups stews recipes from across the web

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Top Tags

Vegetarian Cincinnati Style Chili

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Instant Pot Chicken Soup with Herbe...

Broccoli Cheddar Soup

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Top 15 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

Hungarian Goulash (Gulyás)

Instant Pot Chicken Soup with Herbe...

Broccoli Cheddar Soup

Recipe: Korean Pumpkin Porridge wit...

Thick &amp; Creamy Instant Pot Whit...

Slow-Cooker Beef and Kabocha Squash...

Ham and Bean Soup

Lemony Tuscan White Bean and Kale S...

Inspiration: Senate Bean Soup

Joanna Gaines&#8217; Creamy Chicken...

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

Thick & Creamy Instant Pot Whit...

Joanna Gaines’ Creamy Chicken...