Favorite Soups and Stews

[onepixel]

With the fall weather I'm thinking comfort food. Soups, stews, chilli and the likes.

One of my favorite soups my mom used to make and is also a Hawaiian local favorite. The "Portuguese bean soup." Surprisingly and thankfully there are a lot of Portuguese on Hawaii.

1 big Portuguese sausage, can be substituted with linguica. It won't be the same, but still very good. Slice it up to bite sized rounds.
2-3 smoked ham hocks

1 Maui onion or any other sweet onion (Vidalia, Walla Walla, etc.)
2 potatoes, cubed
Couple of carrots and celery diced
Chop up a smallish cabbage
2 15-ounce cans kidney beans with liquid or soak a pound overnight
Diced up two tomatoes
1 small can of tomato paste
3 garlic cloves, minced
Handful of cilantro (Chinese parsley), chopped up
Handful of black peppercorns
Couple of bay leaves

Stick the ham hocks, onion, cilantro, garlic, black peppercorns and bay leaves in a large pot. Bring to a boil and let simmer for 2 hours.

Skim the fat.#Remove the ham hocks, de-bone and slice up the meat.

Add everything else and simmer for about 20 minutes. Add the ham and sausage. Simmer for another 30-40 minutes.

Garnish the soup with more cliantro and black pepper. Serve with buttered Hawaiian sweet bread.

Like most hearty soups once it starts disappearing add more stuff. Water, mushrooms, left over rice, veggies, more meat.

This recipe is guaranteed!

Bon Appétit!

 

[jonman]

My wife makes a simple veggie beef soup. I have digestive problems, and this stuff always straightens me out. We call it magic soup. First boil a pound or two of of diced up beef , add a jar or 2 of your favorite jarred or canned spagetti sauce to the beef and water mix. turn down the stove to simmer,Then add a large can of chunky style canned veggies. salt and pepper to taste. She lets it cook until it boils down some of the water cooks out and the soup thickens to a nice consistency. You can also add cut up tater or any other veggies, or pasta to the soup also, but make sure you allow them to cook up before adding the canned veggies.

 

[OvenMaster]

I'm a big chili fan. :yes: I found a way to make my own that's just as good (if not better) than anything I've ever had in a restaurant or out of a can.
First I make my basic spaghetti sauce: http://www.audiokarma.org/forums/showpost.php?p=910845&postcount=27
Out of that I take a smaller amount (say maybe 2 cups at a time) and add 1/3 tsp. cayenne pepper, 3 Tbsp. decent hot sauce (not that Frank's or Tabasco $hit :yuck: ), and 1/4 tsp. salt; adjust to taste because those are very conservative amounts. Add 1 can of dark red kidney beans, heat thoroughly.
Tom

 

[wajobu]

I love beef barley soup...yum.

 

[Sluggo]

OYSTER STEW
Small Dabob Bay oysters simmered in cream,
with Pancetta, fennel, leeks and parsley

The waters getting colder,Makes a firmer Oystie!

 

[onepixel]

OYSTER STEW
Small Dabob Bay oysters simmered in cream,
with Pancetta, fennel, leeks and parsley

The waters getting colder,Makes a firmer Oystie!

Damn Sluggo...that's another one of my favorites!!!

And I just bought the ingredients for the Portuguese Bean Soup!

 

[thedelihaus]

I love many- chilis, beef stews, ect.

Here's one for Cioppino, a Seafood Stew, Mediterrianean-style, featuring tomatoes, basil and oregano, red wine and garlic.

Cioppino

6 servings

1¼ hours 30 min prep

2 cups onions, chopped
1/2 cup green peppers, chopped
6 cloves garlic, minced
1/2 cup olive oil
1 (35 ounce) can tomatoes with basil
1 (6 ounce) can tomato paste
2 cups red wine
1 lemon, thinly sliced
1 cup parsley, chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 lbs boned sea bass or scrod fish, cut in 2 inch pieces
3 (1 1/2 lb) lobsters, cut up (If you've got the cash for 'em)
1 lb shrimp, shelled and cleaned
1 lb scallops
12 hardshell clams, scrubbed
24 mussels, scrubbed

optional (recommended)- garlic bread

Saute the onion, green pepper and garlic in olive oil in large pot.

Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.

Bring to boil and simmer 20 minutes.

Add the fish, lobsters and shrimp and simmer, covered 15 minutes.

Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.

Sprinkle remaining parsley on top.

Serve in soup plates from the pot it was cooked in.

A nice touch is a piece of garlic bread in each soup plate as a blotter.

Have plenty more bread to pass.


customize to your liking.

 

[thedelihaus]

Here's another, for a white chili- I've got a better recipe around somewhere, but I can't remember where.

This one's good too, though.

WHITE CHILI

1 lb. white beans, rinsed
2 lbs. boneless chicken breast
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese (about 12 oz.)
Sour cream
Salsa
Chopped fresh cilantro

Prep the chicken- place chicken in large heavy saucepan, add cold water to cover and bring to simmer for about 15 minutes.

Drain and cool. Remove skin. Cut chicken into cubes.

Heat oil in pot over medium high heat.

Add onions and saute until translucent, about 10 minutes.

Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes.

Add beans and stock and bring to boil.

Reduce heat and simmer for two hours (make sure beans are tender), stirring occasionally.

Add chicken and 1 cup cheese to chili and stir until cheese melts.

Season to taste with salt and pepper.

Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.