The Weather Is Getting Colder But Our Souls Are Kept Warm With These Soups and Stews

Don’t let the cold weather bring you down. Keep a warm heart all winter with savory soups and stews, perfect […]

Oct 10, 2022
The Weather Is Getting Colder But Our Souls Are Kept Warm With These Soups and Stews

Don’t let the cold weather bring you down. Keep a warm heart all winter with savory soups and stews, perfect for a light brunch, game day festivities, or a cozy evening in with television. If you have a slow cooker you’re in great standing. And, if you don’t that’s okay. There are plenty of ways to whip up your hug in a bowl.

A Hug For Your Heart

 

 
 
 
 
 
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A post shared by Simply Recipes (@simplyrecipes)

Acorn Squash Soup

What you’ll need:

  • 1 3-lb acorn squash, halved and seeded

  • 2 Tbsp. unsalted butter, melted

  • 1/2 tsp. black pepper

  • 1 3/4 tsp. kosher salt, divided

  • 4 oz. diced pancetta

  • 2 cups chopped white onion (from 1 onion)

  • 1/4 tsp. cayenne pepper

  • 4 cups chicken broth

  • 3 thyme sprigs, plus more thyme leaves for garnish

  • 1/4 cup heavy whipping cream, plus more for garnish

How to:

  1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Place squash halves, cut side up, on prepared baking sheet. Brush with melted butter, and sprinkle with black pepper and 3/4 teaspoon of the salt. Roast squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven, and let stand until cool enough to handle. Scoop flesh into a medium bowl, and set aside.

  2. Heat a large Dutch oven or heavy-bottomed saucepan over medium. Add pancetta; cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer pancetta to a plate lined with paper towels to drain. Do not wipe Dutch oven clean.

  3. Add onion to Dutch oven, and cook over medium, stirring often, until softened and fragrant, about 6 minutes. Stir in cayenne pepper and remaining 1 teaspoon salt; cook, stirring constantly, 30 seconds. Stir in chicken broth, thyme sprigs, and reserved squash. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 15 minutes.

  4. Discard thyme sprigs. Pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat procedure with remaining squash mixture. Return soup to Dutch oven. Stir in cream.

  5. Divide soup evenly among 6 bowls. Top each serving with a drizzle of heavy cream and a sprinkle of crispy pancetta. Garnish with thyme leaves.

Chunky Vegetable Beed Soup

What you’ll need:

  • 2 pounds ground chuck

  • 1 small sweet onion, chopped

  • 1 teaspoon table salt

  • 1/2 teaspoon black pepper

  • 3 (14-oz.) cans reduced-sodium beef broth

  • 3 (29-oz.) cans mixed vegetables with potatoes, drained and rinsed

  • 3 (14 1 ⁄2-oz.) cans diced new potatoes, drained and rinsed

  • 1 (15-oz.) can sweet peas with mushrooms and pearl onions, drained and rinsed

  • 2 (26-oz.) jars tomato, herbs, and spices pasta sauce

  • 1 (14 1/2-oz.) can diced tomatoes with sweet onion

  • Garnish: chopped fresh basil

How to:

  1. Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5 to 8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.

  2. Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Southern Wedding Soup

What you’ll need:

Meatballs

  • 1 pound ground sirloin

  • 1 pound ground pork

  • 1 cup finely chopped yellow onion (from 1 onion)

  • 1/2 cup Italian-seasoned breadcrumbs

  • 2 ounces Parmesan cheese, grated (about 1/2 cup)

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons kosher salt

  • 2 large eggs, lightly beaten

Soup

  • 1 tablespoon olive oil

  • 1 cup chopped yellow onion (from 1 small onion)

  • 1 cup chopped celery (from 3 medium stalks)

  • 1 tablespoon sliced garlic cloves (from 2 large garlic cloves)

  • 1 teaspoon kosher salt

  • 10 cups chicken stock

  • 1/4 cup jarred refrigerated basil pesto sauce

  • 1 cup uncooked ditalini pasta (about 4 1/2 oz.)

  • 1 (5-oz.) package baby kale

  • Shaved Parmesan cheese

How to:

  1. Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.

  2. Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.

  3. Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.

  4. Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan

Peanut-Pumpkin Stew with Hominy

What you’ll need:

  •  
  • 3 cups diced peeled pumpkin (from 1 medium pumpkin)
  •  
  • ½ cup chopped blanched raw peanuts, plus more for garnish
  •  
  • 4 garlic cloves, unpeeled
  •  
  • 2 tablespoons grapeseed oil, divided
  •  
  • 1 tablespoon coconut oil
  •  
  • ¾ cup diced yellow onion (from 1 small onion)
  •  
  • 1 teaspoon grated fresh ginger
  •  
  • 4 cups unsalted vegetable broth, divided
  •  
  • 1 ½ cups cooked hominy (from 1 [15-oz.] can)
  •  
  • 1 ½ cups baby spinach
  •  
  • ½ teaspoon kosher salt
  •  
  • ½ teaspoon paprika
  •  
  • ¼ teaspoon cayenne pepper

How to:

  1. Preheat oven to 400°F. Toss together pumpkin, peanuts, garlic cloves, and 1 tablespoon of the grapeseed oil in a large bowl. Spread in an even layer on a large rimmed baking sheet. Bake until pumpkin is tender, about 40 minutes, stirring halfway through cook time.

  2. Meanwhile, heat coconut oil and remaining 1 tablespoon grapeseed oil in a medium-size Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Add ginger. Cook, stirring constantly, until tender, about 1 minute. Remove from heat. Set aside until ready to use.

  3. Remove pumpkin mixture from oven; let cool 5 minutes. Carefully remove and discard skins from garlic cloves. Place pumpkin mixture, peeled garlic, and 1 cup of the broth in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.

  4. Add pumpkin puree, hominy, spinach leaves, salt, paprika, cayenne, and remaining 3 cups broth to onion mixture in Dutch oven. Bring to a simmer over medium-low. Simmer, stirring occasionally, 25 minutes. Ladle into 6 bowls; garnish with peanuts.

Beef-and-Butternut Stew

What you’ll need:

  • 2 tablespoons olive oil

  • 3 pounds boneless chuck roast, cut into 1½-inch pieces

  • 3 ½ teaspoons kosher salt, divided

  • 1 ¼ teaspoons black pepper, divided

  • 2 tablespoons all-purpose flour

  • 1 medium-size yellow onion, finely chopped (2 cups)

  • 3 medium carrots, peeled and cut into ½-inch-thick pieces (1 cup)

  • 3 garlic cloves, finely chopped

  • 2 tablespoons tomato paste

  • 2 cups dry red wine (such as Cabernet Sauvignon)

  • 4 cups unsalted beef broth

  • 2 fresh bay leaves

  • 4 cups butternut squash, cut into ¾-inch cubes

  • 1 tablespoon chopped fresh thyme, divided

  • 1 cup sour cream

  • 2 teaspoons grated orange zest, plus 2 Tbsp. fresh juice, divided (from 1 orange)

  • Thinly sliced chives

How to:

  1. Heat oil in a large Dutch oven over medium. Season beef with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in batches if necessary, add beef to Dutch oven in an even layer. Cook, turning occasionally, until beef is well browned on all sides, about 10 minutes. Transfer beef to a plate; remove and reserve 1 tablespoon drippings.

  2. Add flour to remaining drippings in Dutch oven. Cook, stirring constantly, until dark golden brown in color and nutty in aroma, about 4 minutes. Add onion, carrots, and garlic. Cook, stirring constantly, until aromatic, about 3 minutes. Add tomato paste. Cook, stirring constantly, until vegetable mixture is evenly coated, about 1 minute. Add red wine, stirring and scraping to loosen browned bits from bottom of Dutch oven, and bring to a boil over medium. Boil, stirring occasionally, until liquid bubbles and is reduced by half, about 7 minutes.

  3. Add beef broth, bay leaves, and browned beef to Dutch oven, and bring to a gentle boil over medium. Reduce heat to low. Simmer, covered, until beef is just tender, about 2 hours and 30 minutes. Add butternut squash and 1 teaspoon of the chopped thyme. Continue simmering, uncovered, over low, skimming and discarding fat that rises to the surface, until squash is tender and liquid has thickened, about 30 minutes.

  4. Meanwhile, whisk together sour cream, grated orange zest, reserved 1 tablespoon drippings, 1 teaspoon of the orange juice, ½ teaspoon of the salt, ¼ teaspoon of the black pepper, and remaining 2 teaspoons chopped thyme in a medium bowl until well combined. Cover with plastic wrap; chill until ready to use.

  5. Remove bay leaves from stew. Season stew with remaining 1 tablespoon plus 2 teaspoons orange juice, 2 teaspoons salt, and ½ teaspoon pepper. Divide among 6 bowls, and top each with 2 heaping tablespoons sour cream mixture. Garnish with thinly sliced chives; serve immediately.

Creamy Chicken Sausage + Kale Soup

What you’ll need:

  • 3 tablespoons unsalted butter

  • 1 medium-size yellow onion, chopped (about 1½ cups)

  • 3 medium-size garlic cloves, chopped (2 Tbsp.)

  • 3 tablespoons all-purpose flour

  • 4 cups lower-sodium chicken broth

  • 2 medium Yukon Gold potatoes, peeled and cut into ¾-inch pieces (about 2 cups)

  • 12 ounces smoked chicken sausage, sliced diagonally into ½-inch pieces

  • 1 small bunch Lacinato kale, stemmed and roughly chopped (about 3 cups)

  • 1 cup loosely packed matchstick carrots

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon black pepper, plus more for topping

  • Pinch of ground nutmeg

  • ½ cup heavy whipping cream

  • Shredded Swiss cheese

  • Hot sauce (such as Cholula)

How to:

  1. Melt butter in a Dutch oven over medium. Add onion; cook, stirring often, until softened, 6 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, until just beginning to brown, about 1 minute. Gradually add broth, stirring constantly.

  2. Add potatoes to broth mixture; bring to a simmer over medium-high. Reduce heat to medium-low. Cover and cook, stirring occasionally, until almost tender, about 15 minutes. Stir in sausage, kale, carrots, salt, black pepper, and nutmeg. Cover and cook, stirring occasionally, until kale, carrots, and potatoes are tender and soup is heated through, 5 to 10 minutes. Remove from heat. Stir in heavy cream.

  3. Top bowls of soup with Swiss cheese, hot sauce, and black pepper

All recipes courtesy of Southern Living.