Innholdsfortegnelse for allrecipes Soups & Stews 2022 i Allrecipes

a bowlful of goodness THERE’S NOTHING QUITE LIKE THE LAST SLURP OF A DELICIOUS BOWL OF SOUP OR STEW. The spoon is on the table—but there’s no use for it when you’re getting every last drop. Manners go out the door. You take the bowl in both hands and knock it back in one fell swoop. You can feel the broth warming your bones and radiating out from your core. Soup is magical. A cup of chicken noodle heals us—or at least if it does—when we’re lethargic and sniffling. A big pot of lip-smackin’ gumbo unites even the biggest rivals at a tailgate. And a phone call with your grandma to get the secret ingredient in her famed ham bone soup connects you even though you’re hundreds of miles apart. Soups…

Chicken Ramen Noodle Soup With Honey-Sriracha Crackers HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW This cross between classic chicken noodle and ramen soups borrows flavors from French, Japanese, and Thai cuisines. A warning: You won’t be able to stop eating the Honey-Sriracha Crackers. 1 Tbsp. olive oil¾ cup thinly sliced carrot¾ cup sliced celery¾ cup chopped onion1 tsp. grated fresh ginger2 cloves garlic, minced4 cups low-sodium chicken broth1 Tbsp. less-sodium soy sauce2 tsp. chopped fresh basil2 tsp. chopped fresh oregano¼ tsp. black pepper2 cups cubed cooked chicken2 (3-oz.) pkg. ramen noodles, broken (reserve seasoning packets for another use, such as Honey-Sriracha Crackers)1 Tbsp. lime or lemon juiceLime and/or lemon zestHoney-Sriracha Crackers (at left) 1. Heat oil in a…

Cauliflower-Gruyère Soup HANDS-ON 15 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY EATANDRUN NEW RECIPE GO ONLINE TO RATE & REVIEW 8 cups cauliflower, roughly chopped (from 1 large head)2 Tbsp. olive oil1⅓ to 2½ cups low-sodium vegetable broth (such as Pacific)¼ tsp. garlic powder¼ tsp. black pepper¼ tsp. salt½ cup whipping cream6 Tbsp. shredded Gruyère cheeseFresh parsley 1. Preheat oven to 425°F. Line baking sheet with foil. Toss together cauliflower and oil in a bowl. Spread cauliflower on prepared baking sheet in single layer. Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve ½ cup florets for garnish and keep warm. Let remaining cauliflower cool slightly. 2. Combine roasted cauliflower, 1⅓ cups broth,…

Savory Pork Stew HANDS-ON 25 MIN TOTAL 4 HR, 25 MIN SERVES 8 SUBMITTED BY MITZY RENEE 128 REVIEWS 3 Tbsp. cornstarch1 tsp. garlic powder¾ tsp. black pepper¾ tsp. salt2¾ lb. boneless pork shoulder, trimmed of fat and cut into 1-inch pieces, or 2 lb. pork stew meat1 Tbsp. olive oil1 (14-oz.) can low-sodium beef broth1 (10.5-oz.) can condensed cream of mushroom soup1¼ cups milk4 tsp. Italian seasoning1 lb. baby red potatoes, cut into ¾-inch pieces1 (15.25-oz.) can whole kernel corn, drained1 (14.5-oz.) can stewed tomatoes, drained1 cup chopped onion2 cups chopped green and/or red bell pepperFresh oregano (optional) 1. Stir together 1 Tbsp. cornstarch, the garlic powder, black pepper, and salt in a small bowl. Rub mixture on all sides of pork. Heat oil in a very large skillet…

Farmers Market Vegetarian Quesadillas Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add 1 cup sliced mushrooms, 1 cup chopped red bell pepper, 1 cup chopped yellow squash, 1 cup chopped zucchini, ¾ cup chopped red onion, and ¼ tsp. salt. Cook, stirring occasionally, until just tender, about 7 minutes. Remove from pan. Coat pan with cooking spray. Lay one (8-inch) flour tortilla in pan and sprinkle with ½ cup (2 oz.) shredded sharp cheddar cheese. Spread with ¾ cup vegetable mixture, then sprinkle with another ¼ cup (1 oz.) sharp cheddar cheese. Top with another tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Assemble and cook another quesadilla as above. Cut each quesadilla into six triangles. Top with sour cream…

Kitchen Sink Soup Formula HANDS-ON 15 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY EATANDRUN 1 REVIEW 1 Tbsp. olive oil1 cup chopped onion1 cup sliced carrot½ cup sliced celery2 cloves garlic, minced4 cups low-sodium BROTH (vegetable, chicken, beef)1 (15-oz.) can BEANS, rinsed and drained (kidney, cannellini, chickpeas, pinto)1 (16-oz.) can diced tomatoes, undrained4 oz. PASTA (elbow, shell, ditalini)1 (8-oz.) can tomato sauce1 to 2 cups VEGETABLE (frozen or canned peas or corn, fresh spinach)2 Tbsp. red wine vinegar¼ tsp. salt¼ tsp. black pepper½ cup shredded CHEESE (Parmesan, Gouda, cheddar, Fontina) 1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more. 2. Stir in BROTH,…

Shrimp Chowder HANDS-ON 20 MIN TOTAL 35 MIN SERVES 8 SUBMITTED BY CORWYNN DARKHOLME 150 REVIEWS 2 large potatoes, unpeeled, cut into ¾-inch cubes (3 cups)¼ cup butter1 cup chopped celery, leaves reserved for garnish⅔ cup finely diced onion2 (8-oz.) pkg. cream cheese, diced2 cups milk1 lb. frozen cooked large shrimp, thawed, drained, and tails removed¼ cup dry white wine½ tsp. salt6 slices bacon, crisp-cooked and crumbled¼ tsp. black pepper 1. Put potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook, covered, until tender, about 10 minutes. Drain. (You can cook and drain potatoes then chill them, covered, up to 3 days ahead.) 2. Meanwhile, melt butter in a 5-qt. pot over medium-high heat. Add chopped celery and onion. Cook, stirring…

Caribbean Carrot-Ginger Soup HANDS-ON 20 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY JESSICA LAWSON 5 REVIEWS To make this dish vegan, substitute olive oil for the butter. 1 Tbsp. butter1 Tbsp. olive oil2 cups coarsely chopped onion (1 large)1½ lb. carrots, peeled and cut into small chunks (6 large)3 Tbsp. chopped fresh ginger3 cups low-sodium vegetable broth, plus more as needed¼ tsp. salt, plus more to taste¼ tsp. white or black pepper½ cup canned unsweetened coconut milkMicrogreens, chopped chives, toasted sliced almonds, and/or chia seeds (optional) 1. Heat butter and oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 6 minutes. Add carrots and ginger. Cook 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat…

Vegan Sweet Potato Chili HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN SERVES 6 SUBMITTED BY AR COOK 79 REVIEWS Even omnivores will devour this meat-free stovetop dish. For set-and-go ease, you can also make it in a slow cooker. 2 cups low-sodium vegetable broth½ cup chopped onion3 cloves garlic, minced½ jalapeño pepper, minced2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups)2 Tbsp. chili powder1 Tbsp. cumin1½ tsp. tomato paste½ tsp. dried oregano½ tsp. smoked paprika½ tsp. crushed red pepper1 (28-oz.) can diced tomatoes1 (15-oz.) can kidney beans, rinsed and drained 1. Heat 5 Tbsp. vegetable broth in a Dutch oven over medium heat. Add onion, garlic, and jalapeño pepper. Cook, stirring frequently, until onion is slightly tender, about 5 minutes. Stir in sweet potatoes, chili powder,…

Good New Orleans Creole Gumbo HANDS-ON 35 MIN TOTAL 3 HR SERVES 6 SUBMITTED BY MDDOCCOOK 940 REVIEWS Gumbo filé has a deep, earthy flavor similar to thyme. Made from sassafras tree leaves, it helps thicken and enrich the stew for an authentic taste of New Orleans. ½ cup flour⅓ cup plus 1 Tbsp. bacon drippings or vegetable oil1 cup coarsely chopped onion1 cup coarsely chopped green bell pepper½ cup coarsely chopped celery, leaves reserved2 cloves garlic, smashed8 oz. andouille sausage, sliced6 cups water3 cubes sodium-free beef bouillon1 (14.5-oz.) can stewed tomatoes, cut up or snipped, undrained1 Tbsp. bottled hot pepper sauce2 tsp. sugar½ tsp. Cajun seasoning blend¼ tsp. salt¼ tsp. dried thyme2 bay leaves2 tsp. filé powder (gumbo filé)5 oz. frozen cut okra (1¼ cups)1 Tbsp. distilled white vinegar2…

Greek Avgolemono Soup HANDS-ON 20 MIN TOTAL 2 HR 25 MIN SERVES 8 SUBMITTED BY CHEF JOHN 64 REVIEWS This soup uses egg, lemon, and rice to create an ultra-creamy consistency (without any cream!). Top with fresh oregano, pepper, and some olive oil. 3 lb. chicken quarters1 large onion, coarsely chopped (2 cups)2 celery stalks, chopped (⅔ cup)1 large carrot, chopped (¾ cup)2 bay leaves¼ tsp. dried oregano2¼ tsp. salt3 qt. cold water2 Tbsp. extra-virgin olive oil1 large onion, diced (2 cups)⅔ cup Arborio rice2 eggs½ tsp. black pepperPinch cayenne pepper½ cup fresh lemon juice 1. Put chicken, chopped onion, celery, carrot, bay leaves, oregano, and 2 tsp. salt in a large pot. Add the cold water and bring to a boil. Reduce heat to medium-low and simmer, uncovered, skimming…

Bibb Lettuce With Citrus-Herb Dressing Stir together ¾ cup chopped fresh herbs (such as parsley, tarragon, or mint), ½ cup olive oil, and ⅓ cup fresh lemon juice in a large bowl. Season with salt and black pepper to taste. Add 1½ lb. torn Bibb or Boston lettuce and toss to combine. Serves 8. Frisée With Garlic Butter and Grapefruit Section 2 large red grapefruits over large bowl to catch juice. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 2 minced cloves garlic and ¼ tsp. crushed red pepper; cook 1 minute. Gradually add 1 lb. chopped frisée (curly endive), tossing until slightly wilted, about 2 minutes. Transfer to bowl with juice and toss with grapefruit. Drizzle with 2 tsp. honey and garnish with black pepper.…

Do-it-All Dough As so many Allrecipes community members have noted, this fabulous recipe (originally submitted by Donna West as Sweet Dinner Rolls) works for more than just dinner rolls. Donna made her dough in a bread machine. But we mixed it in a bowl, tested it to get baking times and temps right for all of these variations, and renamed it Do-It-All Dough. Give it a try and you’ll see why! 1. Stir together ½ cup milk, ½ cup water, ⅓ cup butter, and ⅓ cup sugar (or 3 Tbsp. for a more savory dough) in a small saucepan. Cook over medium heat until butter is mostly melted and instant-read thermometer registers 120°F. Mix together warmed milk mixture and 2¼ tsp. active dry yeast in a large bowl. Let stand 10 minutes. 2. Beat one egg into milk mixture with electric…

White Bean and Ham Bone Soup HANDS-ON 30 MIN TOTAL 14 HR SERVES 6 SUBMITTED BY BIBI 20 REVIEWS Soak beans overnight, slow-simmer ham shank in water broth, then remove ham from bone and cook it all together. It’s totally worth it! Want less sodium? Omit salt. 8 oz. dried great northern beans1 (1½- to 2-lb.) smoked ham shank2 qt. water1½ cups chopped fully cooked ham½ cup diced carrot½ cup diced celery½ cup diced onion4 cloves garlic, minced¾ tsp. salt3 to 4 Tbsp. dry sherry (optional)¼ tsp. black pepperChopped fresh parsley (optional) 1. Put beans in a large pot, cover with water, and soak overnight. Drain beans and return to pot. 2. Add ham shank and water to a 6-qt. Dutch oven. Bring to a boil. Reduce heat and simmer,…