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Warm Up With Some Soup

Although our winter has been rather mild, just like last year, we still crave and need those hearty winter dishes which get us through these heavy overcast days.

A good choice is a meal centered on soup, loaded with protein and vegetables, we can even throw in some potatoes if you like.

There is such a wide variety of ingredients to put soups together, I know you can let your own creative thought process run wild. The recipe I give you today will be absolutely delicious just by itself, but feel free to add and subtract items that are favorites to you and your family.

Don't forget to make a large batch of this soup and divide it among 10 to 12 ounce containers. Refrigerate these overnight and then place them in your freezer to be thawed and enjoyed later. As I write this I have three different kinds of soup my freezer. It just makes it so easy to enjoy these great tastes whenever my wife and I please.

Cornucopia StewServes 10

2 pounds boneless skinless chicken thighs, cut into bite-size pieces1 pound boneless pork loin, cut into bite size pieces1 pound boneless skinless chicken breasts, cut into bite-size pieces3 Tbl vegetable oil2 medium onions, small dice2 cloves garlic, crushed1 red Bell Pepper stemmed, seeded and chopped1 rib celery, cleaned and small dice1/4 cup all-purpose flour6 cups chicken broth4 cups beef broth2 Bay leaves1/2 tsp oregano1 tsp dried thyme2 15oz cans diced tomatoes with juice12 oz red potatoes, cleaned and cut into bite-size pieces2 cups frozen baby lima beans2 cups frozen sweet corn

Heat oil in a large fry pan and brown cut up meats a small portion at a time so as not to crowd. Remember you want to brown these pieces of meat, not steam them. When browned set aside. Add a little more oil to your pan and sweat the onions for 6 to 8 minutes on medium heat, adding the bell pepper and celery about half way through and then adding the garlic for the last minute. Stir in flour and cook for about one more minute, add the broth, bay leaves, oregano and thyme and bring to a simmer, do not boil.

Add in the browned pieces of meat and allow to simmer for 30 minutes. Stir in potatoes beans and corn, simmer for another 15 minutes. Stir in the tomatoes with their juice. Adjust the soup for salt and pepper and enjoy.

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