Welcome to: Soup & Stew Recipes
Savory dishes made with peanuts are surprisingly appealing. I discovered this via a recipe from Benin, in West Africa, in which fish filets or chicken breasts are simmered in spicy peanut tomato sauce. The robust and fiery result is good, even using thick slabs of tofu if you prefer a vegetarian main dish.
Move over gazpacho, there’s another refreshing cold summer soup made with zucchini and avocado. Just as gazpacho makes delightful use of summer’s bounty of tomatoes, this soup showcases zucchini and avocado, also abundant during the summer.
Two Ugly Roots Make Beautiful Soup
When the weather turns cool, I eat soup almost every day. Now, after cooking many pots of chunky Eight Vegetable Soup, hearty Chicken Soup with Buckwheat and green Broccoli Rabe with Pasta, I needed to make something, well, different.
The fusion of sweet potatoes, chickpeas and cannellini beans makes for an unexpected winter treat. Sweet and nutty flavors mingle in this homemade soup with delightful textures and warm, inviting colors. Easy to make, this delicious soup is loaded with cancer-protective nutrients.
Most recipes call for canned beans as though they were the only option. Using them is exquisitely convenient, but making dried beans is almost as easy. Hear me out, please, before you click away.
Combine chicken with lime and a medley of vegetables and herbs to enjoy an unusual soup that is healthy and satisfying. Although the underlying flavor is powered by the chicken, it is the lime juice that adds that decidedly south of the border taste.
Use fresh shrooms:
In this typical Chinese dish, you need to make sure that you use fresh shitake mushrooms. You can find them in some grocery stores and Asian markets. The five-spice powder and hoisin sauce are common ingredients found in most grocery stores.
There are all kinds of minestrone soup (zuppa) recipes. It is basically the beef-vegetable soup of Italy. It started out as a way for the poor people of Italy to make due on the limited vegetables they had access to. The soup dates back to the Roman times when soldiers ate it as a staple. But the soup has evolved through the decades, and become a hearty soup popular throughout the world especially after the new world was discovered. Tomatoes and potatoes were brought back from Peru, and, by the 1500s, became additions to many minestrone recipes. I have tried many recipes and gradually expanded on our family recipe through the years. I suggest that you try different vegetables each time you make it to determine what suits you best.
Cooking vegetables in season is smart. Fennel, plentiful from fall through spring, is a wise choice for a cold weather soup. With its mild anise-like flavor coupled with the meaty umami quality of mushrooms, fennel is delicious in this robust vegetable soup.