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Super-simple suppers

By Staff | Mar 6, 2015

-Contributed photo A HEARTY beef stew recipe is sure to warm up any chilly day.


From GRIT magazine

Spring is a time of rejuvenation after a dormant winter season. But we have to get there first.

Everything slows down in winter and having nutritious soup and stew helps take the sting from cold days and nights.

We’re eager to have a simmering pot of stew on the stove, warming both heart and home.

POTATO CORN CHOWDER is just what the doctor ordered for cold evenings. EasyJambalaya.jpg

Slow-cooking allows for ingredients to be thrown together, and several hours later, voila, a flavorful, filling meal.

Soup recipes are a dime a dozen, but we searched through our archives for the best of the best from-scratch variations.

Here are a handful of time-tested, rustic recipes that are sure to stick to your ribs winter.

Any of these recipes are made even better with homemade broths, home-canned vegetables and local meat.

You can find more soup, stew and broth recipes at “http://www.Grit.com/Soups-and-Stews”>www.Grit.com/Soups-and-Stews.

SHRIMP ADDS extra flavor to this easy jambalaya recipe.

Wild mushroom beef stew

2 pounds stew beef, cut into 1-inch pieces

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried crushed thyme leaves

3/4 cup beef broth

1/4 cup tomato paste

1/4 cup dry red wine

2 cloves garlic, minced

1 pound red potatoes, 11/2-inch diameter, cut into quarters

8 ounces assorted fresh mushrooms, such as shiitake, cremini and oyster, cut into quarters

1 cup baby carrots

Fresh parsley, optional.

Place beef in 4 1/2- to 5 1/2-quart slow-cooker.

In small bowl, combine flour, salt, pepper and thyme. Sprinkle over beef in slow-cooker, and toss to coat.

In another small bowl, combine broth, tomato paste, wine and garlic; mix well. Pour over beef mixture.

Add potatoes, mushrooms and carrots, and mix well.

Cover and cook on high for 5 to 6 hours or on low for 8 to 9 hours, or until beef and vegetables are tender.

No stirring is necessary during cooking.

Stir well. Garnish with parsley, if desired, and serve hot.

Yields six servings.

Potato, corn

and cheese chowder

3 medium potatoes, scrubbed and diced

3 cups water

1 bay leaf

1/2 teaspoon salt, divided

1 medium onion, finely chopped

1 tablespoon olive oil

3 tablespoons all-purpose flour

1 1/2 cups milk

1 1/2 cups corn kernels, fresh or frozen

1/2 teaspoon ground cumin

1 tablespoon chopped fresh chives,

or 1 teaspoon dried chives

1/4 cup chopped fresh parsley

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

4 ounces cheddar cheese, grated

In large saucepan or Dutch oven, place potatoes, water, bay leaf and 1/4 teaspoon salt; boil until potatoes are barely tender.

Meanwhile, in medium skillet, saute onion in oil until tender and nearly transparent. Add a few tablespoons of water if onions begin to stick.

Add flour and mix thoroughly. Add milk gradually, stirring constantly.

Pour mixture slowly into cooked potatoes and water.

Stir in corn. Add cumin, chives, parsley, nutmeg, pepper and remaining salt.

Simmer over very low heat for about 15 minutes.

Add cheese and stir until completely melted.

Serve immediately.

Easy jambalaya

2 tablespoons olive oil

3/4 cup diced smoked ham

1 smoked sausage, sliced 1/2-inch thick

1 pound boneless pork loin, cubed

1 1/2 cups chopped onion

1 cup chopped celery

1 large green pepper, chopped

2 cloves garlic, minced

1/2 teaspoon hot pepper sauce

2 bay leaves

1 1/2 teaspoons salt

1 1/2 teaspoons dried oregano

1 teaspoon white pepper

1/2 teaspoon black pepper

1 teaspoon thyme

4 medium tomatoes, peeled and chopped

8 ounces tomato sauce

14 1/2 ounces chicken broth

1/2 cup chopped green onion

2 cups rice, uncooked

In large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; saute until lightly browned, 4 to 8 minutes, stirring frequently.

Stir in onion, celery and green pepper; saute until crisp-tender, about 5 minutes.

Stir in garlic, hot pepper sauce, bay leaves, salt, oregano, white pepper, black pepper and thyme.

Cook over medium heat for 5 minutes, stirring constantly and scraping bottom of pan.

Stir in tomatoes, and cook for 5 to 8 minutes, stirring occasionally.

Stir in tomato sauce and chicken broth, and bring to a boil.

Stir in green onion and rice.

Cover and bake at 350 degrees for 20 to 25 minutes, or until rice is tender.

Remove bay leaves and serve immediately.

Yields 10 servings.

Chicken and dumplings

1 broiler chicken, dressed and cut into 8 pieces (3 to 5 pounds)


1/4 teaspoon black pepper

2 teaspoons salt, divided

2 cups all-purpose flour

4 teaspoons baking powder

2 tablespoons lard, cold and coarsely chopped

1 cup milk

Place chicken pieces in large saucepan with enough water to cover. Add pepper and 1 teaspoon salt.

Cover and simmer until chicken is tender, about 1 hour.

To prepare dumplings, combine flour, baking powder and remaining salt in large bowl.

Using pastry blender or fork, cut in lard until mixture resembles coarse crumbles.

Add milk, 1/4 cup at a time, and mix until soft dough forms; set aside.

When chicken is fully cooked and no longer pink at bone, transfer to cutting board.

Remove skin, shred chicken, and discard or set bones aside for later use.

Return shredded chicken to pot. Bring stew to boiling. Drop dough by teaspoonfuls into pot. Cover pot and boil for 12 minutes, or until dumplings have doubled in size. Serve immediately.

Yields six servings.

Make-ahead chili

5 tablespoons lard

2 large onions, chopped

3 cloves garlic, chopped

3 pounds ground beef

1 pound ground pork

3 tablespoons chili powder

3 teaspoons salt

1 teaspoon black pepper

2 quarts tomatoes, run through a sieve, or 1 quart tomato juice

6 ounces tomato paste

2 cups beef broth

6 cups cooked pinto beans

In large skillet, heat lard over medium-high heat.

Add onion, garlic, beef and pork; saute until meat is browned and onion is translucent, about 15 minutes. Drain grease.

Transfer mixture to large stockpot. Add chili powder, salt, pepper, tomatoes and tomato paste, then stir in beef broth and heat to boiling.

Cover, reduce heat to low, and simmer for 1 hour.

Add beans and simmer for 1 hour longer, stirring frequently. Add more water as needed.

Yields 8 to 10 servings.

Old-Fashioned chicken noodle soup

Homemade egg noodles:

3 eggs

1 tablespoon water

1 tablespoon milk

1/2 teaspoon salt

1 tablespoon lard, melted and cooled

2 to 21/4 cups all-purpose flour

1 scant teaspoon baking powder


2 tablespoons olive oil

2 onions, chopped

3 carrots, quartered and sliced

3 ribs celery, sliced

1 chicken, cut into pieces, fat not removed (6 to 7 pounds)

2 quarts (8 cups) chicken broth

4 cups cold water, more or less as needed

4 sprigs fresh parsley

3 sprigs fresh thyme

1 bay leaf

Salt and pepper, to taste

NOODLES: Combine eggs, water and milk in large bowl.

Beat well with electric mixer on medium speed for 1 minute. Add salt and lard, and beat well.

In medium bowl, whisk 2 cups flour with baking powder. Gradually beat into egg mixture on low speed.

With rubber spatula, stir in more flour, up to 1/4 cup if needed, to make stiff dough.

Turn dough onto floured board and knead into ball. Sprinkle additional flour on board and roll out dough to 1/16-inch thick.

Using pizza wheel, slice dough into strips 1/4-inch wide, then slice again in half crosswise.

Transfer noodles to wire rack and cover loosely with lint-free cloth. Let dry for 2 hours.

SOUP: Heat oil in soup pot over medium heat. Add onion, carrots and celery; cook, stirring often, until softened, about 10 minutes.

Add chicken, broth and enough cold water to cover ingredients by 2 inches. Bring to boil; skim off foam that rises to surface.

Add parsley, thyme and bay leaf. Reduce heat, cover and simmer until chicken is tender, about 2 hours.

Remove chicken from pot and set aside to cool. Remove and discard bay leaf, parsley and thyme sprigs. Let stand for 5 minutes.

Skim off fat. Pull chicken from bones; set aside.

Add noodles to pot and cook until noodles float to top, about 5 minutes.

Stir in chicken. Season with salt and pepper.

Serve hot. Yields six servings.

Excerpted from GRIT magazine. Copyright 2013 by Ogden Publications Inc.

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