Soups and Stews 2

 Enjoy a delicious soup to warm your cold winter bones. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

New England Clam Chowder
4 slices bacon, diced
1 medium onion, chopped
2 celery stalks, chopped
3 medium potatoes, peeled and diced
2 cups bottled clam juice (or fish stock)
2-6.5oz cans of chopped clams, with juice
1 cup heavy cream
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Salt and pepper, to taste
Optional: Fresh parsley, chopped

To make: in a large pot, cook the bacon over medium heat until crisp. Remove it and set aside, leave the drippings in the pot then add the onion and celery. Saute until the veggie is softened, about 5 minutes. Next stir in the potatoes and clam juice. Bring this to a boil, then reduce heat and simmer until your potatoes are tender, about 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in your flour to make a roux; cook for 2 minutes, stirring constantly. Stir your roux into your soup to thicken. Add clams with their juice and your heavy cream. Simmer gently for 5 minutes (do not boil.) Season with salt and pepper. Garnish with bacon and parsley if desired.

Borscht
2 medium beets, peeled and grated
1 large carrot, peeled and grated
1 medium potato, peeled and diced
1/2 small cabbage, shredded
1 medium onion, chopped
2 tablespoons tomato paste
6 cups beef or vegetable broth
2 tablespoons olive oil
1 bay leaf
1 tablespoon vinegar or lemon juice
Salt and pepper, to taste
Sour cream and fresh dill, for serving

To make:  heat your olive oil in a large pot over medium heat. Add the onion, carrot, and beets, saute for 8–10 minutes or until the veggie is softened. Stir in the tomato paste and cook for an additional 2 minutes before adding your potatoes, cabbage, broth, bay leaf, vinegar or lemon juice, salt, and pepper. Bring this to a boil, then reduce the heat and simmer for 30 minutes, until all vegetables are tender. Remove the bay leaf. Adjust your seasonings. Serve with a dollop of sour cream and a sprinkle of fresh dill.

Lentil Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 1/2 cups dried brown or green lentils, rinsed
1-14.5oz can of diced tomatoes
6 cups vegetable or chicken broth
1 teaspoon ground cumin
1 bay leaf
Salt and pepper, to taste
Optional: 1/2 teaspoon smoked paprika
Optional: 2 cups spinach or kale, chopped
Lemon wedges, for serving

To make: heat your olive oil in a large pot over medium heat then add onion, carrots, and celery that you’ll saute until soft, about 5 minutes. Add your garlic, cumin, and paprika; cook for an additional minute or two and then stir in your lentils, tomatoes, broth, bay leaf, salt, and pepper. Bring all of this to a boil, reduce the heat and simmer for 30–40 minutes or until the lentils are tender. Remove the bay leaf and stir in spinach/kale if using, and cook until wilted. Adjust the seasonings to your liking and serve with lemon wedges.

Vegetable Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes, diced
1 zucchini, diced
1-14.5oz can of diced tomatoes
6 cups vegetable broth
1 cup green beans, cut
1 cup corn kernels
1 teaspoon dried thyme
Salt and pepper, to taste
Parsley, for garnish

To make: start by heating the oil in a pot. Once the oil is hot saute your onion, carrots, and celery until they become soft. Add the potatoes, zucchini, tomatoes, broth, green beans, corn, and thyme. Simmer for 20–25 minutes. Season with salt and pepper. Garnish with parsley.

Spanish Chickpea and Chorizo Stew
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
8 oz chorizo, sliced
2-15oz cans of chickpeas, drained
1-14.5oz can of diced tomatoes
2 cups chicken broth
1 teaspoon smoked paprika
Salt and pepper, to taste
Parsley, for garnish

To make: heat the oil in your pot so you can saute the onion, garlic, and bell pepper until they become soft. Add the chorizo and cook for 3 minutes. Finally add the chickpeas, tomatoes, broth, and paprika. Simmer your soup for 20 minutes before seasoning it with salt and pepper. Garnish it with parsley to serve.

💗 Jo