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  • Feb
  • 10

My Favorite Winter Soups and Stews

Posted by at 6:56 AM | Permalink | Comments (5)

soupsandstewsOne-pot meals are by far my favorite recipes to cook for dinner. Not only are they easy to prepare, you also have only one pot to clean up in the end. Soups and stews are one in the same for me, because I love a really thick soup. Often, even when I am making soup, it turns into more of a stew.

The following recipe was given to me by a friend years ago, and I pull this one out every winter. I have to admit, I have changed it a little bit along the way. It’s probably the easiest meal I make because everything goes into the pot with no pre-sautĂ©ing or pre-cooking of any of the ingredients. It’s easy to revise according to your moods and what your taste buds are craving. Try adding some red or white wine, or try it with mushroom broth instead. And it’s hearty enough for those nonvegan friends and family members to enjoy.

Easy Winter Soup or Stew

2-3 cups water or vegetable broth (more, if you want it soup-like)

15-oz. can diced tomatoes, with their juice

1 tablespoon Italian herbs, or a mix of your favorite herbs

1 tsp. ground fennel or fennel seeds

1/2 onion, diced

2 cloves garlic, minced

1/2 tsp. red pepper flakes (optional)

1 package tempeh, extra-firm tofu, or any other faux meat that you prefer, cut into bite-size chunks

1/4 cup kalamata or pitted and sliced green olives

Salt and pepper, to taste

1 cup peas (I use defrosted frozen peas)

1/4 cup chopped fresh parsley

Put all the above ingredients, except the peas and parsley, into a large pot. Stir together and simmer, covered, for about 40 minutes. Stir in the peas and parsley and serve in a bowl with some garlic bread, or serve on top of brown rice. You can even toss this with pasta.

For variety, you could add garbonzo beans, kidney beans, or white beans with, or in place of, the tempeh, tofu, or faux meats. Try adding more vegetables, especially things that are already in your fridge, such as zucchini, mushrooms, carrots, cabbage, or potatoes. You could stir in some baby spinach at the end of the cooking time instead of the peas. Experiment with different spices and herbs. A touch of fresh squeezed lemon juice in your bowl adds a different dimension to this meal. Put a small bowl of capers on the table for a salty garnish. Just remember to add more liquid or more canned tomatoes if you start adding more beans or vegetables, and you can’t go wrong.

This meal is even better the next day, and I often double the recipe so that I am sure to have leftovers. You can also prepare this recipe using a slow cooker or crock-pot-just put in all the ingredients in the morning, plug it in, and turn it on. And voilĂ ! Dinner is ready that evening. Here are some other great slow cooker ideas to enjoy this winter.

I hope you enjoy playing with this recipe. I’d love to hear some of your versions of easy soup and stew recipes or variations on my recipe.

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  • Sean says:

    Thanks for posting this, it sounds pretty good.

  • Laura F. says:

    Hi Debbie,

    Thanks for posting your recipe. I like that you have used dried beans instead of canned, they taste so much better, don’t they. Look for my upcoming blog on cooking dried beans, everyone!

  • debbie says:

    ok here it is-as a vew vegan i am constantly trying out recipies. this one is one of my favorite and i have shared it with several friends who have either declined their flesh consumption in weekly meals or have gone vegetarian. in college i pass out flyers, post information in the johns (i have snuck into the mens@@!!) ok enjoy!
    1/2 pound dry great northern beans
    2T olive oil
    2 diced carrots and 1 large onion chopped
    6 C water
    2 vegetable boullion cubes
    1 bay leaf
    1/2 C roasted garlic teriyaki marinade and sauce
    1/2 pound kale or other greens (kale is best!)
    soak beans covered overnight. take the carrots and onion and saute in olive oil in a soup pot. onions should be translucent. stir in next three ingredients cover and bring to a boil. reduce heat and simmer 45 min. meanwhile, discard stems and center ribs from the kale and cut leaves into 2-inch pieces. stir into soup. cook covered 25 minutes longer or until beans are tender. discard bay leaf and serve!
    i love to make a hearty salad and brown bread

  • debbie says:

    hi! i have a recipie to share.

  • Danielle says:

    I have been a veggie for some time now and I’m glad I made that choice. I thank PETA and PETA2 for keeping us updated and giving us the chance to help out with all animals.

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