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Stew & Soup Recipes

Scroll down for our tastiest and most savory stew & soup recipes!

Hearty Beef Vegetable Soup

January 24, 2014 by Kay Leave a Comment

I made this recipe for Hearty Beef Vegetable Soup for a Lunch & Learn at work. Within a half hour the soup had vanished and I even doubled the recipe. I got rave reviews on the recipe. I promise it’s good, you should plan on making it soon!

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

You start this Hearty Beef Vegetable Soup with ground chuck and bacon (nothing is bad if it has bacon in it) and you add in a ton of vegetables along with cheddar cheese soup, beer and beef broth. The beer really adds a depth of flavor but if you prefer not to use beer you can add in an extra cup of beef broth.

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

 

Adding the milk in the end makes the soup creamy and mellows out the tomatoes in the soup. Add cheddar cheese when you serve up this hearty soup. Enjoy!

Kay Signature

Add some cheddar cheese if you please.

Add some cheddar cheese if you please.

 

 

 

 

 

 

Print
Hearty Beef Vegetable Soup

Rating: 51

Yield: 8 Servings

Hearty Beef Vegetable Soup

Ingredients

  • 1 pound ground chuck
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 8 slices bacon, diced
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 can cheddar cheese soup (I used heart healthy)
  • 2 cups beef broth
  • 1-12 ounce bottle beer, dark brown ale
  • 3 medium potatoes, peeled & diced
  • 2 tsp. dijon mustard
  • 2 tsp. worcestershire sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup milk (I used skim)
  • Salt & Pepper to taste
  • 1 cup cheddar, shredded (optional)

Instructions

  • Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
  • Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
  • Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
  • Add the garlic and cook for an additional 2 minutes.
  • Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
  • Serve the soup and top with cheddar cheese if desired.

Notes

You can substitute beef broth for the beer.

3.1
http://www.lovefoodwillshare.com/hearty-beef-vegetable-soup/

 

 

 

 

 

 

Filed Under: Beef, Soups / Stews Tagged With: Bacon, Beef, Beer, Carrots, Celery, Cheese, Potato, Soup, Tomatoes, Vegetables

Chicken Noodle Soup

January 22, 2014 by Kay 2 Comments

How is your day going? Quick, I hope. I have a quick recipe for Chicken Noodle Soup today that hopefully makes your decision for dinner easier. I don’t know anyone that doesn’t appreciate a homemade Chicken Noodle Soup.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

This is an easy recipe to make because it uses a rotisserie chicken, so the Chicken Noodle Soup comes together very quickly. The onions, carrots and celery is sautéed with thyme and a bay leaf to give an aromatic aroma that fills the kitchen. Add in the noodles and chicken and the smell gets even better, I promise you.  Serve this with some french bread or oyster crackers to complete this quick meal.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

 

You can easily double this recipe for Chicken Noodle Soup so you have enough for lunch or dinner the next day or to send home with your kids. My daughters love it when I have left overs to send home with them. I want them to have home cooked food to eat, instead of eating out or throwing a pre-made dinner in the oven or microwave. Remember, fresh is best! Enjoy!

Kay Signature

 

 

 

This recipe adapted from Tyler Florence.

Print
Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken, from a rotisserie chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped, optional

Instructions

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 to 10 minutes, until the vegetables are softened but not browned.
  • Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 8 minutes until tender. Fold in the chicken, and continue to simmer for another 3 to 5 minutes until heated through; season with salt and pepper.
  • Sprinkle with chopped parsley (optional), before serving.
3.1
http://www.lovefoodwillshare.com/chicken-noodle-soup/

Chicken Noodle Soup

Chicken Noodle Soup

Filed Under: Chicken, Soups / Stews Tagged With: Carrots, Celery, Chicken, Pasta, Soup

Buffalo Chicken Chili

January 6, 2014 by Kay 5 Comments

I am so excited to start posting recipes that aren’t a sweet or treat. For my first non-sweet treat, I am featuring Buffalo Chicken Chili. I made this for the play-off game between Green Bay & San Francisco. I have a lot of “buffalo” lovers in my family, so this went over really well, I think it earned a 5 Star from everyone. I don’t care for things with too much heat, but this was just perfect.

The lowest temperature today was a -50, that’s right, I said a negative 50! I still made it to work and my car started when I left, thank goodness. Did you make it into work today?

Buffalo Chicken Chili

Buffalo Chicken Chili

 

 

 

 

 

 

You start by sauteing onion, celery and carrots until they are tender, then add in the garlic and spices.

Saute the vegetables and add the spices.

Saute the vegetables and add the spices.

 

 

 

 

 

 

Then toss in the kidney beans. I used light and dark kidney beans, but you can pick any bean you like.

Add the beans.

Add the beans.

 

 

 

 

 

 

Toss in the chicken. I poached some chicken breasts for this, but you could easily use a rotisserie chicken.

Toss in the chicken.

Toss in the chicken.

 

 

 

 

 

 

Next comes the tomato sauce and diced tomatoes. Then you let it cook over low heat to blend all the flavors.

Let it simmer.

Let it simmer.

 

 

 

 

 

 

After it is done simmering add in the hot sauce and cream cheese. If you like things extra hot, add in more hot sauce.  Serve it up and top it with blue cheese.

Buffalo Chicken Chili

Buffalo Chicken Chili

 

 

 

 

 

 

Soups and Chili are the perfect comfort food for football games and cold Wisconsin weather, try this one today! Enjoy!

Kay Signature

 

 

 

Print
Buffalo Chicken Chili

Rating: 51

Yield: 8 Servings

Buffalo Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 rib celery, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, chopped
  • 5 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 pound chicken, cooked and shredded
  • 2 (16 ounce) can’s Kidney Beans, drained
  • 2 (15 ounce) cans tomato sauce
  • 1 (15 ounce) can crushed tomatoes, undrained
  • 1/4 cup your favorite hot sauce (I used Franks Red Hot)
  • 4 ounces cream cheese, softened
  • crumbled blue cheese (optional)

Instructions

  • Heat oil in a 4-quart saucepan over medium heat. Add onion, celery and carrot. Cook 5 minutes; stir often.
  • Add the garlic and dried spices and cook until fragrant, about a minute.
  • Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
  • Stir in hot sauce and softened cream cheese until smooth. You can add more hot sauce if you like.
  • Serve topped with crumbled blue cheese, if desired.
3.1
http://www.lovefoodwillshare.com/buffalo-chicken-chili-2/

Adapted from Tidy Mom 

 

Filed Under: Soups / Stews Tagged With: Blue Cheese, Carrots, Celery, Chicken, Soup, Tomatoes

Silky Tortilla Soup

December 8, 2013 by Kay Leave a Comment

The silky in this Silky Tortilla Soup refers to the fact that you need to process the soup through a blender to make it smooth and silky. It is packed full of deliciousness and best served with a piece of crusty bread to dip into the soup but crunchy tortilla chips and some diced tomatoes are also good. Add more chipotles in adobo if you want more heat. You can also add chicken if you want to add some protein to your meal. This tastes best when served with an ice cold beer.

Print
Silky Tortilla Soup

Silky Tortilla Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • Kosher salt
  • 1 1/2 pounds plum tomatoes, halved
  • 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
  • 8 cups chicken stock
  • 1 stick unsalted butter, diced
  • 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken (optional)
  • Crumbled queso fresco, dried chile and cilantro leaves, for garnish

Instructions

  • In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
  • Carefully ladle 1/3 of the soup into a blender and add 1/3 of the stick of butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat two more times with the remaining soup and butter. Gently reheat the soup, you can add chicken at this point. Season with salt.
  • Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.
3.1
http://www.lovefoodwillshare.com/silky-tortilla-soup/

Adapted from Food & Wine

 

Silky Tortilla Soup

Silky Tortilla Soup

 

 

Silky Tortilla Soup

Silky Tortilla Soup

 

Filed Under: Soups / Stews Tagged With: Chipotles in Adobo, Garlic, Onion, Tomatoes

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