Inhoudsopgave van Soups & Stews 2026 - Southern Living

SHARPEN Your Skills Five essential knife cuts to prep soups, stews, and much more with confidence GET A GRIP Holding a knife improperly is more than just bad form—it can be dangerous. To be safe, curl your pinkie, ring, and middle fingers around the handle while pinching either side of the blade with your index finger and thumb. THREE BASIC KNIVES YOU NEED CHEF’S This kitchen workhorse is used for slicing, dicing, and more. It’s sold in various sizes, so choose the length you find most comfortable to use. SERRATED Best for cutting bread and tomatoes, this knife is crucial for many tasks, but it’s tricky to sharpen. Buy an inexpensive one, and replace it when dull. PARING The smallest of the bunch, this is designed for precise tasks like…

Black-Eyed Pea Soup with Ham Hocks ACTIVE 30 MIN. TOTAL 30 MIN., PLUS 4 HOURS SLOW-COOKING SERVES 8 1 Tbsp. olive oil2 cups chopped yellow onion (from 1 large onion)3 garlic cloves, minced (1 Tbsp.)1 tsp. ground cumin2 lb. smoked ham hocks1 lb. dried black-eyed peas10 cups lower-sodium chicken broth3 cups chopped stemmed collard greens (from 1 [8-oz.] bunch)¾ cup chopped celery (from 3 small celery stalks)2 dried bay leaves1 (8 ½-oz.) pkg. precooked microwavable white rice1 ½ Tbsp. fresh thyme leaves¾ tsp. black pepper½ tsp. kosher salt¼ tsp. cayenne pepper 1. Heat olive oil in a large nonstick skillet over medium. Add onion; cook, stirring often, until translucent but not brown, about 5 minutes. Add minced garlic and cumin; cook, stirring frequently, until garlic is fragrant, about 1 minute.…

Hamburger Stew with Croutons ACTIVE 30 MIN. TOTAL 50 MIN. SERVES 6 Enjoy burger night in a bowl, topped off with crunchy hamburger-bun croutons. 1¼ lb. ground chuck1½ tsp. dry mustard½ tsp. dried oregano1¾ tsp. kosher salt, divided1 cup chopped yellow onion (from 1 small onion)4 medium garlic cloves, finely chopped (about 1½ Tbsp.)1 Tbsp. tomato paste2 Tbsp. all-purpose flour4 cups beef broth1 (14.5-oz.) can diced tomatoes, undrained2 Tbsp. ketchup12 oz. baby red potatoes, quartered2 cups frozen mixed vegetables (carrots, corn, lima beans, peas, and green beans)2 (1½-oz.) hamburger buns, cut into ¾-inch pieces1 Tbsp. olive oil 1. Preheat oven to 350°F. Heat a large Dutch oven over medium-high. Add ground chuck, mustard, oregano, and 1 teaspoon of the salt. Cook, stirring occasionally, until crumbled and browned, about 8 minutes.…

White Bean-and-Chard Soup ACTIVE 40 MIN. TOTAL 40 MIN. SERVES 6 2 Tbsp. olive oil1 small yellow onion, chopped (1 ½ cups)2 garlic cloves, finely chopped (1 Tbsp.)1 tsp. finely chopped fresh rosemary¾ tsp. kosher salt½ tsp. black pepper3 (15-oz.) cans lower-sodium cannellini beans, drained and rinsed4 cups lower-sodium chicken broth1 dried bay leaf3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 [8-oz.] bunch)Shaved Parmesan cheese 1. Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf. 2. Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard bay…

BEANS, PEAS & LENTILS 57 7-Can Soup 19 Black-Eyed Pea Soup with Ham Hocks 19 Black-Eyed Pea Soup with Turkey 53 Creamy White Bean-and- Chard Soup 4 Easy Southern-Style Beans 15 Frijoles de la Olla 92 Ham Hock-and-Black Bean Soup 85 Slow-Cooker Green Minestrone 16 Sopa de Lentejas 87 Tuscan White Bean and Lentil Soup 19 Vegan Black-Eyed Pea Soup 53 White Bean-and-Chard Soup 53 White Bean Soup with Pasta and Sausage BEEF 29 Beef-and-Bean Chili 32 Beef-and-Butternut Squash Chili 45 Beef Stew Pot Pies 44 Beef Stew with Cheddar Biscuits 35 Brisket Chili 43 Creole Daube 41 Hamburger Stew with Croutons 58 Lasagna Soup 35 Pressure-Cooker Beef-and-Bean Chili 33 Santa Fe Chili 38 Slow-Cooker Brisket and Black Bean Chili with Cornbread Croutons 12 Slow-Cooker Carne Guisada 45 Skillet…

As a food historian, I am always attempting to find the genesis of one recipe or another. Where did peanut brittle come from? How did the Huguenot torte get its name? Usually, tracing a dish’s source is a road with many twists and turns and—more often than not—varying stories. As an expert on the cuisine of the African diaspora, I am frequently struck by how common it is for the African hand to be overlooked when folks are attributing origins. Take court bouillon, a Creole specialty. If you look it up, you’ll see that it is a French term for a seasoned broth used as a poaching liquid. (There are several variants of the spelling. You can find it in classic cookbooks, for instance, as “court-bouillon,” “court bouillon,” “coubillon,” “coubion,”…

Potato, Corn, and Chicken Stew ACTIVE 15 MIN. TOTAL 50 MIN. SERVES 9 3 ½ cups fat-free, lower-sodium chicken broth, divided1 ½ cups fresh corn kernels (about 3 ears), divided2 Tbsp. olive oil, divided4 lb. bone-in chicken thighs, skinned (about 12 thighs)½ cup chopped onion½ cup thinly sliced carrot1 ½ cups water2 ½ cups finely shredded peeled baking potato2 ½ cups cubed peeled Yukon gold or red potato1 ½ tsp. chopped fresh oregano1 tsp. chopped fresh thyme¼ cup chopped fresh cilantro1 Tbsp. fresh lime juice¼ tsp. table salt½ tsp. hot pepper sauce (such as Tabasco)¼ tsp. freshly ground black pepper¾ cup cubed peeled avocado4 ½ tsp. capers 1. Place 1 cup of the broth and ½ cup of the corn in a food processor; process until the corn is pureed.…

Hearty Tomato Soup ACTIVE 15 MIN. TOTAL 6 HOURS, 15 MIN. SERVES 5 2 (28-oz.) cans whole plum tomatoes2 (15-oz.) cans lower-sodium chicken broth or vegetable broth1 cup diced sweet onion (from 1 onion)1 cup diced carrots (from 4 carrots)½ cup chopped celery (from 2 stalks)2 Tbsp. unsalted butter, cubed1 tsp. minced garlic (from 2 garlic cloves)1 tsp. Italian seasoning1 tsp. kosher salt½ tsp. black pepper1 bay leaf¼ cup thinly sliced fresh basil, plus more for garnish1 Tbsp. red wine vinegar 1. Add tomatoes to a 5½- to 6-quart slow cooker, coarsely crushing them with a spoon or with hands. Add broth and next 9 ingredients; stir to combine. 2. Cook on LOW until vegetables are very tender, about 6 hours. Remove bay leaf. Stir in basil and vinegar to…

Smoky Turkey-and-Sweet Potato Chili ACTIVE 30 MIN. TOTAL 8 HOURS, 30 MIN. SERVES 6 TO 8 1 ¼ lb. ground turkeyKosher saltFreshly ground pepper2 Tbsp. olive oil1 Tbsp. tomato paste1 cup Mexican beer1 cup dried pinto beans1 ½ Tbsp. chopped canned chipotle peppers in adobo sauce1 Tbsp. kosher salt2 tsp. ground cumin1 tsp. smoked paprika½ tsp. freshly ground black pepper2 medium-size green bell peppers, coarsely chopped1 (8-oz.) pkg. dried lima beans1 large onion, coarsely chopped5 cups unsalted chicken cooking stock2 ½ cups ½-inch peeled sweet potato cubesToppings: green onions, cilantro, sweet mini pepper slices 1. Season turkey with kosher salt and freshly ground black pepper. Sauté turkey in hot oil in a large skillet over medium-high 4 minutes or until browned. Transfer mixture to a 6-quart slow cooker. 2. Add…

Vegetable-Beef Soup ACTIVE 30 MIN. TOTAL 30 MIN. SERVES 10 ¼ cup olive oil1 small yellow onion, chopped(about 1 cup)½ cup chopped dried mushrooms (such as porcini or shiitake)3 garlic cloves, chopped (1½ Tbsp.)1 (6-inch) rosemary sprig2 tsp. Italian seasoning2 tsp. kosher salt, plus more to taste½ tsp. black pepper6 cups beef broth2 (14½-oz.) cans diced tomatoes2 (14½-oz.) cans diced new potatoes, drained2 (15-oz.) pkg. refrigerated cooked beef pot roast with seasoned gravy1 (15-oz.) pkg. frozen mixed vegetablesFresh thyme leaves (optional) Heat oil in a large Dutch oven over medium-high. Add onion, mushrooms, garlic, rosemary, Italian seasoning, salt, and pepper. Cook, stirring often, until onion softens slightly, about 4 minutes. Add broth, tomatoes, and potatoes. Cover and bring to a boil over high. Uncover and add pot roast with gravy…

Potato Leek Soup ACTIVE 30 MIN. TOTAL 45 MIN. SERVES 6 TO 8 This is the perfect soup for a chilly winter evening. Serve alongside a grilled cheese sandwich or crisp, green salad. 3 Tbsp. unsalted butter2 large leeks, white and pale green parts only, rinsed thoroughly and chopped3 medium celery ribs, chopped3 cloves garlic, chopped1 tsp. dried marjoram½ tsp. kosher salt½ tsp. ground black pepper3 large (about 2 pounds) russet potatoes, peeled and chopped4 cups chicken broth1 ½ cups buttermilkChopped celery leaves or parsley, for garnish (optional) 1. Melt butter in a Dutch oven or large saucepan over medium-low heat. Add leeks and celery; cook, stirring often, until very soft but not browned, 10 to 15 minutes. Stir in the garlic and marjoram, and cook for 1 minute. Season…