A Rough Guide to Soups and Stews

Beef Stew with Butternut Squash

So, it is officially fall here in Chicago. I have been making soups already. They are sort of the perfect fall and winter meal. I like to use what I have in my fridge. The pot lasts through the week, which means leftovers for work. I wanted to discuss how I approach soups and stews. They are really easy actually once you have a method.

Truly you need like five things: meat, vegetables, olive oil or other fat, some sort of liquid (chicken stock, wine, water, tomato juice etc.), and seasonings (herbs, chili peppers, salt/pepper, garlic). Soups can use any sort of meat. I like to add vegetables, like onions, carrots, potatoes, butternut squash, tomatoes, celery, peas, greens, mushrooms, and peppers. Obviously, I don't add them at the same time...Canned stuff works well too, like beans, tomatoes, corn etc. Then you add liquid and cook for long periods of time.

For example, start with any protein, like chicken, beef, pork or even ground meat. Put oil in the pot and brown your meat. When browned, remove and set aside. Put whatever veggies you want in the pot the same pot. Add more fat if you need to. They need to saute too. Once vegetables are sauteed, remove them and set aside. Deglaze with some sort of liquid. Scrape up any bits on the bottom. Add your meat back in and season with salt and pepper. Add canned tomatoes and stock until the meat is covered. Cook on low for several hours. Remember that your vegetables will break down at some point. I sometimes like to add my vegetables later in the process (maybe after hour one). I hate soggy veggies. This is about it.

Time saving tip: buy a rotisserie chicken for the soup. Keep the carcass for stock.


Tip number 2: start soups with carrots, celery, onion and garlic. They are good with everything.


Tip 3: Keep a good spice drawer. Some of my faves: chili powder, paprika, cumin, ginger, fennel, italian herbs, onion powder, black pepper, curry 


Tip 4: Use stock for the liquids of your soups. Chicken stock is good in everything. 


Tip 5: Keep your bones. I like to add beef or lamb or pork bones into soups. I keep them in the freezer. They impart tons of flavor for your soups. Remove them before serving.

Soups are perfect for cheaper pieces of meat, like pork shoulder and beef stew, which you can buy in a roast and cut yourself. Ground beef, turkey and chicken also work well. Keep canned tomatoes and tomato paste on hand in your cabinet. Also rice and pasta work well here. I don't make those at my house, but you could add them if you want. Sometimes I will make my hubs some pasta and pour the soup over it. Here are some other ideas:

Pork shoulder soup with white beans, tomatilla salsa, onions, peppers, and garlic (chicken stock)
Beef stew with butternut squash (beef stock as the liquid)
Ground beef (or turkey) chili with beer, beans and tomatoes (use your tomato paste here)
Ground chicken soup with potatoes, carrots, and celery (cook pasta on the side)
Rotisserie chicken soup with beans and vegetables (chicken stock as liquid)
Beef stew with sweet potatoes, onions, and carrots
Pork shoulder soup with tomatoes, beans, and corn
Ground beef soup with canned tomatoes, corn, and green beans
Taco soup: ground beef, corn, beans, green chilis, tomatoes and chili powder
Posole: Pork shoulder soup with hominy and green salsa (garnish with cilantro)
Chicken noodle soup with mexican spices, like cumin, chili powder, and paprika
Split pea soup with ham
Curried chicken soup with chicken breast, vegetables, coconut milk and curry paste
Beef stew with mushrooms

Truly, the possibilities are endless...


Happy Soup Cooking!