Irresistible 15 Classic Soups Stews to Cozy Up This Winter
Author:antaki
Total Time:2 hours
Yield:6 servings 1x
Description
Discover 15 classic soups stews perfect for cozy winter nights Warm up with these delicious recipes that bring comfort and flavor to your table
Ingredients
Scale
1 whole chicken (3–4 lbs) or 4 chicken breasts
8 cups of chicken broth
3 medium carrots, sliced
2 stalks of celery, diced
1 onion, chopped
2 garlic cloves, minced
1 teaspoon of dried thyme
Salt and pepper, to taste
6 oz of egg noodles
Fresh parsley for garnish
2 lbs of beef chuck, cut into chunks
4 cups of beef broth
4 medium potatoes, diced
3 carrots, sliced
1 onion, chopped
3 garlic cloves, minced
2 tablespoons of tomato paste
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and pepper, to taste
2 tablespoons of oil for browning
2 cans (28 oz each) of crushed tomatoes
1 medium onion, diced
2 garlic cloves, minced
2 cups of vegetable broth
1 cup of heavy cream
1 tablespoon of sugar
1 teaspoon of dried basil
1 tablespoon of olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 zucchini, diced
1 can (15 oz) of cannellini beans, drained and rinsed
1 can (14 oz) of diced tomatoes
4 cups of vegetable broth
1 cup of small pasta
1 teaspoon of Italian seasoning
4 slices of bacon, diced
1 onion, chopped
2 celery stalks, diced
3 potatoes, peeled and diced
4 cups of clam juice
1 cup of heavy cream
2 cans (6.5 oz each) of chopped clams, with juices
Instructions
In a large pot, combine the chicken and chicken broth. Bring to a boil. Reduce heat and let simmer for 30 minutes, skimming off any foam that forms. Add in the onions, carrots, celery, garlic, thyme, salt, and pepper. Cook for 20 more minutes. Remove chicken, shred the meat, and return it to the pot. Add noodles last and cook until tender, around 10 minutes. Garnish with parsley before serving.
Heat oil in a large pot over medium-high heat. Brown the beef chunks in batches, adding salt and pepper. After browning, add the onion and garlic and sauté for 3 minutes. Stir in tomato paste, rosemary, and thyme. Cook for another minute. Add broth, potatoes, and carrots. Bring to a boil, then cover and simmer for 1.5 to 2 hours until beef is tender. Serve with crusty bread.
In a pot, sauté onions and garlic in olive oil for about 5 minutes until soft. Add crushed tomatoes, vegetable broth, and sugar; bring to a simmer. Cook for 20 minutes. Blend until smooth, return to pot and stir in cream and basil. Season with salt and pepper. Serve with grilled cheese.
In a large pot, heat olive oil and sauté onions and garlic until fragrant. Add carrots and zucchini; cook for about 5 minutes until softened. Stir in beans, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a simmer and add pasta, cooking until al dente, about 10 minutes. Serve hot, topped with grated Parmesan.
In a pot, cook diced bacon until crispy. Remove bacon and set aside, leaving drippings. Add onion and celery, cooking until softened. Mix in potatoes and clam juice; bring to a boil. Reduce heat and simmer until potatoes are tender. Pour in cream and add clams. Heat through without boiling. Serve with crispy bacon on top.
Notes
A collection of 15 classic soups and stews that provide warmth and comfort no matter the season, complete with easy-to-follow recipes.
