Taste of Home Soups, Stews and More

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All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.

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International Standard Book Number:

Retail: 978-1-61765-954-6

Ebook: 978-1-61765-955-3

DTC: 978-1-62145-701-5

Component Number:115800533S.00.75

LOCC: 2020940119

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editor: Hazel Wheaton

Assistant Art Director: Courtney Lovetere

Designer: Jazmin Delgado

Deputy Editor, Copy Desk: Dulcie Shoener

Copy Editor: Sara Strauss

Cover:

Photographer: Dan Roberts

Set Stylist: Stacey Genaw

Food Stylist: Josh Rink

Pictured on front cover: Spinach & Tortellini Soup

, Tex-Mex Chili

, Broccoli Beer Cheese Soup

Pictured on title page: Slow-Cooker Quinoa Chili

INSTANT POT is a trademark of Double Insight Inc. This publication has not been authorized, sponsored or otherwise approved by Double Insight Inc.

It’s time to indulge in the comfort of a warm bowl of soup. Nothing brightens cloudy days, delivers goodness and warms hearts quicker than a savory broth featuring herbs, vegetables, beans or pasta.

The editors of Taste of Home searched through thousands of recipes and selected their favorite soups for Soups, Stews & More, a must-have cookbook that today’s family cooks have been wanting. Inside you’ll find 290 sensational delights that you can depend on when the temperature drops. From Mom’s best chicken soup and Dad’s five-alarm chili to impressive chowders and decadent bisques, the ideal dish is always at your fingertips with this new collection.

For the ultimate stick-to-your-ribs specialties, see the Cheesy & Creamy chapter, or turn to the Heartiest Stews section for fantastic meal-in-one options. Page to the Chilis area when the gang is headed over to watch the big game, or check out the recipes in the Healthy & Light chapter when you want to trim down. Not sure what to make for dinner? Revisit a staple with the All-Time Classics section or see Cook It Fast or Slow for recipes that can be made in either a slow cooker or an Instant Pot. You choose!

You’ll also enjoy…

A no-fuss guide to making homemade broth and stock

Dozens of tips, hints and secrets throughout the book to speed dinner prep

Vegetarian and meatless recipes, as well as seafood greats

A complete set of nutrition facts with every dish

Find prep/cook times with each recipe, step-by-step directions, more than 150 photos, and diabetic exchanges where applicable. Simply flip through this lovely book and see how easy it’d be to ladle out bowls of joy tonight. With Soups, Stews & More, homemade comfort is always the special of the day.

Look for These Icons:

FAST FIX

Done in 30 minutes or less

SLOW COOKER

Set it and forget it

INGREDIENTS

Made with five ingredients or fewer (not counting water, salt & pepper, oil and optional items)

FREEZE IT

Make now, eat later

INSTANT POT®

Recipes to make in your electric pressure cooker

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Stock Up!

Making your own broth from scratch is easier than you think, and it’s the simplest way to take your soups and stews to the next level. Simmer these three staples to start your stash.

HOW TO MAKE VEGETABLE BROTH

Use this homemade broth in any recipe that calls for vegetable broth. It’s an easy alternative to store-bought versions, and it’ll be lower in sodium as well. Cover and refrigerate the broth up to three days or freeze up to six months.

Prep: 45 min. • Cook: 1 ¾ hours • Makes: 5 ½ cups

2 Tbsp. olive oil

2 medium onions, cut into wedges

2 celery ribs, cut into 1-in. pieces

1 whole garlic bulb, separated into cloves and peeled

3 medium leeks, white and light green parts only, cleaned and cut into 1-in. pieces

3 medium carrots, cut into 1-in. pieces

8 cups water

½ lb. fresh mushrooms, quartered

1 cup packed fresh parsley sprigs

4 sprigs fresh thyme

1 tsp. salt

½ tsp. whole peppercorns

1 bay leaf

1. Heat oil in a stockpot or a Dutch oven over medium heat. Add onions, celery and garlic. Cook and stir 5 minutes or until the vegetables are tender. Add the leeks and carrots; cook and stir 5 minutes longer.

2. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.

3. Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface before using.

TIP

Avoid seasoning your broth with herbs and spices. The long simmer time extracts a lot of flavor from the herbs, which might overpower the finished broth. You’ll add herbs and spices when you use the broth in a recipe.

1 cup: 148 cal., 6g fat (1g sat. fat), 0 chol., 521mg sod., 22g carb. (9g sugars, 5g fiber), 4g pro.

HOW TO MAKE CHICKEN BROTH

Collagen-rich and laced with veggies and herbs, homemade broth is healthier than commercial versions, which can be laden with preservatives and salt. This broth will keep in the fridge, tightly covered, for four to five days. Or seal it tightly in a freezer-safe container and freeze it for up to a year.

Prep: 10 min. • Cook: 3 ¼ hours + chilling • Makes: about 6 cups

2 ½ lbs. bony chicken pieces (legs, wings, necks or back bones)

2 celery ribs with leaves, cut into chunks

2 medium carrots, cut into chunks

2 medium onions, quartered

2 bay leaves

½ tsp. dried rosemary, crushed

½ tsp. dried thyme

8 to 10 whole peppercorns

2 qt. cold water

1. Place all ingredients in a stockpot or Dutch oven. Slowly bring to a boil; reduce heat until the mixture is at just a simmer.

2. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. Remove chicken.

3. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings.

4. Refrigerate for 8 hours or overnight. Skim fat from surface before using.

1 cup: 245 cal., 14g fat (4g sat. fat), 61mg chol., 80mg sod., 8g carb. (4g sugars, 2g fiber), 21g pro.

HOW TO MAKE BONE BROTH

Whether you’re adding it to soups or sipping it straight, this rich stock is well worth the effort. You’ll want to simmer it for 8-24 hours, so we recommend making this a weekend project. Measure some into your favorite soup recipe, then freeze the rest for up to six months.

Prep: 1 ½ hours • Cook: 8-24 hours • Makes: about 2 ½ qt.

4 lbs. meaty beef soup bones (beef shanks or short ribs)

2 medium onions, quartered

3 chopped medium carrots, optional

½ cup warm water (110° to 115°)

3 bay leaves

3 garlic cloves

8 to 10 whole peppercorns

Cold water

1. Place the bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain.

2. In a large roasting pan, roast boiled bones, uncovered, at 450° for 30 minutes. Add the onions and, if desired, carrots. Roast until the bones and vegetables are dark brown, 30-45 minutes longer; drain fat.

3. Transfer the bones and the vegetables to a large stockpot or Dutch oven.

4. Add ½ cup warm water to the roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce the heat; simmer, covered with the lid slightly ajar, 8-24 hours, skimming foam. If necessary, add water as needed to keep ingredients covered.

5. Remove beef bones; cool. Strain the broth through a cheesecloth-lined colander, discarding the vegetables and seasonings.

6. If using immediately, skim the fat. Or refrigerate the broth 8 hours or overnight; remove the fat from the surface before using.

TIP

The longer you simmer the broth, the more collagen will be extracted from the bones—it’s collagen that gives the final broth a silky, smooth texture and body. Don’t worry if the bones start to fall apart or crumble. This is a sign you’ve extracted as much as you can from them.

1 cup: 30 cal., 0 fat (0 sat. fat), 0 chol., 75mg sod., 0 carb. (0 sugars, 0 fiber), 6g pro.

SOUP-FREEZING TIPS

Keep this expert advice in mind so your soup tastes just as good as it did the day you made it.

1. Avoid freezing soups with pasta, rice or chunks of potato. Starches soak up liquid and get soggy when reheated. (Pureed potatoes, though, hold up well.) If freezing one of these soups, hold pasta, rice or potato pieces. Add them after you’ve thawed the soup.

2. Omit the dairy, too. A freezer does odd things to milk’s texture, and the soup will be grainy when it thaws. Add milk and other dairy products when you’re reheating thawed soup.

3. Never freeze hot soup. Hot soup put directly in the freezer will develop large ice crystals and freeze unevenly, resulting in mushy soup when thawed. For the best results, first cool your soup to at least room temperature (but, preferably, to below 40° in the refrigerator).

4. Watch portion size. Freezing your soup in one- or two-person portions makes for easy meal planning and helps the soup freeze faster.

5. Opt for freezer-safe containers and leave about 1 ½ inches of headspace. Soup expands as it freezes, and you don’t want your container to crack or break. When you’re ready to eat, run cold water over the outside of the container to loosen the soup. It will pop out right into your pot.

All-Time Classics

Soup and stew lovers keep going back to these traditional, time-honored favorites.

Potato & Leek Soup

Loaded with veggies and bacon plus a little tanginess from sour cream, a bowl of this comforting soup tastes just as terrific with a sandwich as it does with crackers.

—Melanie Wooden, Reno, NV

Prep: 20 min. • Cook: 8 hours • Makes: 8 servings

4 cups chicken broth

3 medium potatoes, peeled and cubed

1 ½ cups chopped cabbage

2 medium carrots, chopped

1 medium leek (white portion only), chopped

1 medium onion, chopped

¼ cup minced fresh parsley

½ tsp. salt

½ tsp. caraway seeds

½ tsp. pepper

1 bay leaf

½ cup sour cream

1 lb. bacon strips, cooked and crumbled

1. Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours.

2. Before serving, combine sour cream with 1 cup of the soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

1 cup: 209 cal., 11g fat (4g sat. fat), 27mg chol., 1023mg sod., 18g carb. (4g sugars, 2g fiber), 10g pro.

The Best Ever Tomato Soup

Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich.

—Josh Rink, Milwaukee, WI

Prep: 20 minutes, • Cook: 30 minutes • Makes: 16 servings

3 Tbsp. olive oil

3 Tbsp. butter

¼ to ½ tsp. crushed red pepper flakes

3 large carrots, peeled and chopped

1 large onion, chopped

2 garlic cloves, minced

2 tsp. dried basil

3 cans (28 oz. each) whole peeled tomatoes

1 container (32 oz.) chicken stock

2 Tbsp. tomato paste

3 tsp. sugar

1 tsp. salt

½ tsp. pepper

1 cup heavy whipping cream, optional

Fresh basil leaves, thinly sliced, optional

1. In a 6-qt. stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add the carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.

2. Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in the heavy cream, stirring continuously to incorporate; return pan to stove to heat through. If desired, top with fresh basil.

1 cup: 104 cal., 5g fat (2g sat. fat), 6mg chol., 572mg sod., 15g carb. (10g sugars, 2g fiber), 3g pro. Diabetic exchanges: 1 starch, 1 fat.

Egg Drop Soup

We start many stir-fry meals with this classic and easy soup, which cooks in minutes. We like to add cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook.

—Amy Beth Corlew-Sherlock, Lapeer, MI

Takes: 15 min. • Makes: 4 servings

3 cups chicken broth

1 Tbsp. cornstarch

2 Tbsp. cold water

1 large egg, lightly beaten

1 green onion, sliced

1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

¾ cup: 39 cal., 2g fat (0 sat. fat), 53mg chol., 714mg sod., 3g carb. (1g sugars, 0 fiber), 3g pro.

Pasta Fagioli Soup

My husband enjoys my version of this soup so much that he’s stopped ordering it at restaurants. He’d rather savor the version we can have at home. It’s so easy to make, yet hearty enough to be a full dinner. You can cut the spinach into fine shreds or larger chunks, whatever your preference.

—Brenda Thomas, Springfield, MO

Takes: 30 min. • Makes: 5 servings

½ lb. Italian turkey sausage links, casings removed, crumbled

1 small onion, chopped

1 ½ tsp. canola oil

1 garlic clove, minced

2 cups water

1 can (15 ½ oz.) great northern beans, rinsed and drained

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (14 ½ oz.) reduced-sodium chicken broth

¾ cup uncooked elbow macaroni

¼ tsp. pepper

1 cup fresh spinach leaves, cut as desired

5 tsp. shredded Parmesan cheese

1. In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.

2. Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until the macaroni is tender, 8-10 minutes.

3. Reduce heat to low; stir in the sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.

1 ⅓ cups: 228 cal., 7g fat (1g sat. fat), 29mg chol., 841mg sod., 27g carb. (4g sugars, 6g fiber), 16g pro. Diabetic exchanges: 1 ½ starch, 1 lean meat, 1 vegetable, ½ fat.

Hearty Vegetable Soup

A friend gave me the idea to use V8 juice in soup because it provides more flavor. This soup is perfect to make on a crisp autumn afternoon.

—Janice Steinmetz, Somers, CT

Prep: 25 min. • Cook: 1 hour 20 min. • Makes: 16 servings

1 Tbsp. olive oil

8 medium carrots, sliced

2 large onions, chopped

4 celery ribs, chopped

1 large green pepper, seeded and chopped

1 garlic clove, minced

2 cups chopped cabbage

2 cups frozen cut green beans (about 8 oz.)

2 cups frozen peas (about 8 oz.)

1 cup frozen corn (about 5 oz.)

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 bay leaf

2 tsp. chicken bouillon granules

1 ½ tsp. dried parsley flakes

1 tsp. salt

1 tsp. dried marjoram

1 tsp. dried thyme

½ tsp. dried basil

¼ tsp. pepper

4 cups water

1 can (28 oz.) diced tomatoes, undrained

2 cups V8 juice

1. In a stockpot, heat the oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.

2. Reduce heat; simmer, covered, until the vegetables are tender, 1-1 ½ hours. Remove bay leaf.

1 cup: 105 cal., 2g fat (0 sat. fat), 0 chol., 488mg sod., 20g carb. (9g sugars, 5g fiber), 4g pro. Diabetic exchanges: 1 starch.

Golden Cheese Soup

This is my own adaptation of a recipe served at a popular local restaurant. The generous serving size comes in handy when I’m cooking for large family gatherings and church socials.

—Marilyn Hillam, Brigham City, UT

Prep: 30 min. • Cook: 10 min. • Makes: 50 servings

2 ½ cups chopped onion

1 ¼ cups butter, cubed

1 ¼ cups all-purpose flour

1 ¼ cups cornstarch

2 ½ tsp. paprika

5 tsp. salt

2 ½ tsp. pepper

5 qt. chicken broth

5 qt. milk

5 cups chopped carrots, cooked

5 cups chopped celery, cooked

10 cups (2 ½ lbs.) shredded sharp cheddar cheese

2 ½ cups chopped fresh parsley

In a large Dutch oven over medium heat, saute onion in butter until tender. Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving.

1 cup: 222 cal., 15g fat (10g sat. fat), 50mg chol., 855mg sod., 14g carb. (6g sugars, 1g fiber), 10g pro.

Hearty Navy Bean Soup

Use economical dried beans and a ham hock to create this comfort-food classic. Bean soup is a family favorite that I make often.

—Mildred Lewis, Temple, TX

Prep: 30 min. + soaking • Cook: 1 ¾ hours • Makes: 10 servings

3 cups (1 ½ lbs.) dried navy beans

1 can (14 ½ oz.) diced tomatoes, undrained

1 large onion, chopped

1 meaty ham hock or 1 cup diced cooked ham

2 cups chicken broth

2 ½ cups water

Salt and pepper to taste

Minced fresh parsley

1. Rinse and sort the beans; soak according to package directions.

2. Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 ½