16 Oct Healthy Soups and Stews to Warm You Up This Fall
You’ve probably heard people saying “My grandma’s chicken soup is the best soup ever” or “There’s not a recipe that can top my mother’s stew”. As a matter of fact, you may have been one of these people.
This is because these are foods that warm up our hearts and we’re always connecting good memories with these dishes. Furthermore, soups and stews are among the most adaptable and personal meals. The same recipe can vary based on the mood of the cook, the availability of fresh produce, the quantity of broth added, and the time accessible for simmering.
Try some of these recipes by adding them some of your own “secret ingredients” and prepare the ultimate heartwarming meal that you can share with your family and friends.
Creamy Chicken Velouté
This is a classic soup in which you can add some diced mushrooms, spinach, or your favorite vegetable.
Ingredients
2 tablespoons butter
1 shallot, minced
2 tablespoons flour
5 cups Bone Broth by Design ready
1 cup heavy cream
Shredded pieces of cooked chicken
Salt and pepper to taste
Directions
In a saucepan, heat the butter and then add the shallot. After a few minutes, add the flour and stir well to blend. Continue stirring 2–3 minutes.
Then, add 1 cup of the Bone Broth by Design and whisk until the flour is dissolved and the batter is smooth. Slowly add the remaining broth. Put the heat to medium and cook for 15 minutes.
In the end, stir in cream. Add the chicken, salt, and pepper, remove from heat and serve.
Smoked Duck and Squash Soup
‘Tis the season of pumpkins! Feel free to substitute the butternut squash with a pie pumpkin or acorn squash.
Ingredients
1 tablespoon duck fat or vegetable oil
2 green onions, diced
1 jalapeño pepper
4 cups Bone Broth by Design
1 cup of butternut squash, peeled and diced
1 cup shredded smoked duck
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Directions
The easiest way to cook squash is to cut it in half, scoop out the seeds, then bake the halves face down in a 350°F oven until tender. Try not to overcook the cut squash in soups and stews or the pieces will begin to break up.
In a large pot, combine fat, onions, and jalapeño pepper; sauté over high heat for 3 minutes. Then you can add the Bone Broth by Design and bring everything to a boil. Reduce the heat to medium and add the diced squash. Let everything simmer for about 10 minutes.
The last step is adding the duck and thyme and cook for 5-6minutes more. Add salt and pepper to taste and remove the pot from heat and prepare it for serving.
Vegetable Stew
If you’ve watched the movie Ratatouille, this may be the perfect recipe for you. A piece of good advice would be to serve it with some rice on a perfectly gloomy, autumn night.
Ingredients
1 medium eggplant, diced
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 large zucchini, diced
2 yellow squash, diced
4 ounces white mushrooms
1 can of crushed tomatoes
Salt and pepper to taste
Directions
Rinse the eggplant well and pat it dry with paper towels. Then, in a large saucepan, heat olive oil over medium-high heat. Add the onion, bell pepper, garlic, and sauté for 3 minutes.
Afterward, add the eggplant, zucchini, squash, and mushrooms to the pot. Pour in the crushed tomatoes and lower the heat to medium. Let it simmer for 10–15 minutes, or until the eggplant is tender. Season with salt and pepper to taste and prepare it for serving.
Pork and Pumpkin Stew
Ingredients
2 pounds of pork, cut into cubes
1/2 cup of flour
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 celery, diced
2 cups of Bone Broth by Design ready
2 small sugar pumpkins, peeled, seeded, and diced
Salt and pepper to taste
Directions
Giant pumpkins may be great for Jack-o-Lanterns and centerpieces for the autumn holidays, but when it comes to cooking, they aren’t the best choice. A piece of good advice would be to look for smaller, pie pumpkins or sugar pumpkins for stews and pies. Why is this?
Well, where giant pumpkins are hollow and filled with fibrous strings, these other pumpkins that are better for cooking, have thick walls and smaller seed cores.
After you’ve picked up your pumpkin, dust the pork with flour and put it in the oven over medium heat. Cook until the meat is brown.
Sauté the onion, pepper, and celery until crisp-tender, about 3–5 minutes. Then add the Bone Broth by Design and bring it to a boil. Lower heat to medium. Return the pork to the pan, cover it and let it simmer for 45 minutes while stirring occasionally.
In the end, add the pumpkin and cook everything until it’s tender, for about an hour. Add salt and pepper to taste. Voila! You’ve prepared the perfect stew for the fall.
Wrapping Things Up
Soups and stews are the foods that are always connected with more important words, like “family” and “home”. So does it signify how these warm wonders are prepared? Well, yes and no.
When preparing the recipes with love, ingredients can come in second. We hope we’ve helped you decide to prepare a delicious meal for the whole family. Just don’t forget to add some Bone Broth by Design and supercharge your loved ones with nutrients that will keep their immune system intact during the flu season.
