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EXPLOREMY LIBRARY
Soups & Stews

Soups & Stews

2019

This magazine celebrates the one-pot convenience of soups, stews, and chilis. Our recipes for main dishes will make it hard to decide which one to try first. Our first-course and side-dish soups will win favored status in your recipe collection, too. The recipes for slow cooker soups and easy 30-minute soups are especially appealing if time is not on your side. For a perfect pairing, choose one of our incredible sandwiches, breads, or salads to serve with steaming bowls of homemade soup.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
One-off
US$9.99

in this issue

4 min
smoooooth blends

Tuscan White Bean-Roasted Tomato Soup prep 15 minutes roast 35 minutes at 425°F cook 25 minutes Nonstick cooking spray1 garlic bulb2 pints cherry tomatoes2 Tbsp. olive oil½ tsp. salt1 cup chopped onion2 15-oz. cans cannellini beans, rinsed and drained2 14.5-oz. cans vegetable or reduced-sodium chicken broth2 sprigs fresh rosemary or 1 tsp. dried Italian seasoning, crushed Toppers, such as olive oil, grated Parmesan cheese, basil, toasted pine nuts, and/or lemon zest (optional) 1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil; lightly coat foil with cooking spray. Cut ½ inch off top of garlic bulb to expose ends of cloves. Leaving bulb whole, remove any loose papery outer layers. Place garlic and tomatoes in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with salt; toss to coat.…

4 min
weeknight wonders

Chickpea and Chicken Curry Stew start to finish 30 minutes 1 32-oz. carton reduced-sodium chicken broth2 8.8-oz. pouches cooked long grain rice3 cups chopped cooked chicken breast1½ cups frozen mixed vegetables1 15-oz. can chickpeas, rinsed and drained1 cup heavy cream2 Tbsp. tomato paste1 Tbsp. curry powder Salt and black pepper Toppers, such as fresh cilantro, plain Greek yogurt, and/or lime wedges (optional) 1. In a 5- to 6-qt. Dutch oven combine first eight ingredients (through curry powder). Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes, stirring occasionally. Season to taste with salt and pepper. If desired, serve with toppers. Makes 8 servings (1¼ cups each). PER SERVING 319 cal., 14 g fat (8 g sat. fat), 66 mg chol., 618 mg sodium, 31 g carb., 4 g fiber, 3 g sugars,…

2 min
soup thickeners

ROUX This cooked flour-butter combo has the thickening power of flour without creating lumps in your soup. How? The fat coats each flour particle, so it can’t clump with other flour particles to form a lump. Plus, the butter adds flavor and richness. TO MAKE Melt 2 Tbsp. butter in a small skillet. Whisk in 2 Tbsp. flour to form a paste. Cook and stir the bubbling paste over medium for 1 to 2 minutes or until it loses its raw flour smell. Whisk the roux into simmering cream- or broth-based soups until smooth. BEURRE MANIÉ Also a flour-butter combo, this mixture is whisked raw into soups, stews, or sauces without first cooking it in the skillet. It’s basically a butter dough that gives soups a silky texture and bright sheen. TO MAKE Knead together…

11 min
chili fast & slow

Texas Chuck Roast Chili Pictured on p. 13. prep 35 minutes slow cook 8 hours (low) or 4 hours (high) 3 Tbsp. vegetable oil3 lb. boneless beef chuck roast, trimmed and cut into ½-inch pieces1½ cups chopped onions4 cloves garlic, minced1 Tbsp. ground cumin1½ to 2 tsp. ground ancho chile pepper3 cups reduced-sodium beef broth1 14.5-oz. can diced tomatoes, undrained⅓ cup masa harina (info, below left) or 1 cup crushed tortilla chips2 canned chipotle peppers in adobo sauce, finely chopped2 Tbsp. tomato paste 1. Line a 5- to 6-qt. slow cooker with a slow cooker liner. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle meat with black pepper. Add one-third of the meat to skillet and cook until browned. Remove meat. Repeat two times with remaining oil and meat.…

5 min
keto simmers

Creamy Roasted Salmon Soup prep 35 minutes roast 15 minutes at 425°F cook 20 minutes 1 1½-lb. fresh salmon fillet with skin¾ tsp. salt½ tsp. black pepper4 tsp. olive oil6 Tbsp. finely shredded Parmesan cheese⅓ cup sliced shallots4 cups chicken bone broth1 cup heavy cream2 tsp. dried Italian seasoning, crushed2 cups chopped kale2 tsp. lemon zest 1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Rinse salmon; pat dry. Place salmon, skin side down, in prepared pan. Sprinkle with ¼ tsp. of the salt and ¼ tsp. of the pepper; drizzle with 2 tsp. of the oil. Roast 15 to 18 minutes or just until fish flakes. Using a wide spatula, lift salmon away from skin. Flake salmon into 1-inch pieces. 2. Meanwhile, for cheese crisps, line a baking sheet with…

3 min
sides

Cheddar Biscuit Bombs prep 15 minutes bake 26 minutes at 375°F Nonstick cooking spray1 16.3-oz. pkg. refrigerated large buttermilk biscuits (8)6 oz. cheddar cheese, cut into 16 cubes3 Tbsp. butter, melted1 tsp. sesame seeds 1. Preheat oven to 375°F. Lightly coat a 9×5-inch loaf pan with cooking spray or line with nonstick foil. 2. Separate biscuits and place on a lightly floured surface. Split each biscuit in half horizontally, making 16 dough rounds. Press rounds into 4-inch circles. Top with cheese. Bring dough up around cheese to enclose; pinch edges to seal. Place, seam sides down, in prepared pan. 3. Drizzle dough with melted butter and sprinkle with sesame seeds. Bake 26 to 30 minutes or until golden. Serve hot. Makes 16 servings (1 bomb each). PER SERVING 153 cal., 9 g fat (4 g sat.…