What are your favorite soups and stews? Recipes please!

I enclosed one recipe of my favorite soup, & also another recipe of one of my favorite stews. I found that I made both of the recipes I had enclosed a lot in the winter time. Or when we had rather cold days down here. I found both had really helped to warm me & my other half up. But we're rather filling, & full of flavor at the same time. I hope if you try these recipes that you enjoy them as much as we do or have! . . Thanks for allowing me to share! xx "Hearty Beef Stew." Ingredients are as follows: - 1/4 of a cup of all purpose flour - 1 teaspoon of salt - 1/4 of a teaspoon of pepper - 2 pounds of stewing beef - 1 cup of water - 1/2 of a cup of ketchup - 1/4 of a cup of packed brown sugar - 1/4 of a cup of white vinegar - 1 tablespoon of worcestershire sauce - 1 teaspoon of salt - 1 large onion, chopped finely - 1/2 of a medium green pepper cut in to strips - 3 medium carrots, cut in to 2 cm pieces - 3 medium potatoes cut in to chunks Directions are as follows: - Combine the flour, with the salt & pepper in a plastic/freezer bag. Then add the beef cubes, a few at a time & shake to coat. Then place the beef cubes in to a lightly sprayed roaster. Bake this uncovered in a 350 degree F oven for at least 20 minutes or at least until browned. Then remove the beef to a Dutch oven. - Then combine the water, the ketchup, the brown sugar, & the vinegar. Then add the Worcestershire sauce & the salt. Then stir in to the browned beef. And then add the onion. Cover this & simmer for 40 minutes while stirring occasionally. - Then add the remaining vegetables. And cover & simmer this for 30 - 40 minutes at least until the beef & the vegetables have become tender. Then serve & ENJOY! xx "Bok Choy Beef Soup." Ingredients are as follows: - 1/2 of a pound of flank steak - 1 teaspoon of cornstarch - 1/2 of a teaspoon of freshly grated gingerroot - 1/2 of a teaspoon of vegetable oil - 1 tablespoon of soya sauce - pinch of crushed chilies - 3 x 10 ounces of condensed beef broth - 3 cups of water - 1 cup of julienned carrot - 1/2 of a cup of finely slivered onion - 6 large stalks of bok chop, cut in to 1/2 x 2 inch pieces For the garnish: - Thinly sliced green onion - Toasted sesame seeds Directions are as follows: - First slice the steaks with the grain in to 2 inch strips. Then cut the strips against the grain in to 1/8 inch slivers. The beef should be very finely cut in other words. - Then combine the corn starch, the ginger oil, the soya sauce & the chilies in a small bowl. Then add the beef strips & stir to combine. Then cover & refrigerate for roughly 30 minutes. - Then pour the broth & the water in to a large saucepan & bring to a boil. Then add both the carrot & the onion. Cover & simmer this for roughly 10 - 15 minutes. Then stir in the marinated beef & the bok choy & allow the soup to boil uncovered for 3 - 4 minutes. - Then garnish each serving with green onion & sesame seeds. Then serve & ENJOY! xx

I am a vegetarian and I like vegetable soupls and I really love the soups with lots of barley which is just so good for you, soup is a good thing to look forward to in winter.

Ohhh! I have a really good one for you. It's kind of in the middle of a soup and stew! It's a specialty of my FIL! We make it atleast once a month! And it's healthy for you. It really doesn't have a name, but it's ground beef with veggies! 2-3 lbs of lean ground beef 1 can corn 2 can green beans 3+ diced potatos 1 can tomato sauce (small) 3 freash, minced garlic cloves 1-2 tbls. comino seeds 4+ c. broth or water Brown the beef, drain. Add broth or water, start with 2 cups. Bring to a light boil and add potatos. Mean while, ground the garlic and comino seeds. Cook till you can't quite cut with a knife and chunck in the rest of the veggies and seasoning. Cover to about 1 in over the veggies. Bring to boil, and then simmer (Cover) till potatos are cooked. Serve hot and with warm corn tortillas. Add salt n pepper to taste! ENJOY!

Southwestern Stew 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons vegetable oil 2 cups water 1-1/2 cups chopped onion 1 cup salsa 2 garlic cloves, minced 1 tablespoon dried parsley flakes 2 teaspoons beef bouillon granules 1 teaspoon ground cumin 1/2 teaspoon salt 3 medium carrots, cut into 1-inch pieces 1 can (14-1/2 ounces) diced tomatoes, undrained 1-1/2 cups frozen cut green beans 1-1/2 cups frozen corn 1 can (4 ounces) chopped green chilies Hot pepper sauce, optional Hot cooked rice, optional In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

my favorite is caldereta. that is a kind of stew Title: Caldereta Categories: Indian, Lamb, Beef, Goat Yield: 4 servings 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves, peeled and -minced 1 lg Onion, peeled and minced 1 ts Whole black peppercorns 1 Two-inch cinnamon stick 2 Bay leaves 4 ts Tomato paste 2 md Potatoes 1/2 lg Red bell pepper 8 Whole stuffed green olives grated cheese (optional, preferably cheddar cheese) Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.

My favorite soup is leek soup. You cut and wash the leeks. Put the leeks in a pot with some oil, add two potatoes cut into slices, salt and pepper. Let it simmer 10 minutes. Add some water and let it boil. Lower the heat and cover the pot. Let it cook for few more minutes. Mix in a blender. When you serve add some butter or milk.

This one is a southern favorite. My kids always ask for it. Cowboy Stew 1 Package Velveeta 1 can Rotelle ( I get mild for the kids) 1 pound ground beef 1 Can of corn 1 can of Ranch style beans Fry the hamburger. Season to taste (usually seasoned salt) Drain hamburger. In large pot, combine all ingredients over medium heat. You must stir constantly to keep the cheese from sticking while it melts. You can add a bit of milk while the cheese is melting to keep it from getting too thick. Once the cheese is melted, serve with tortilla chips. Quick, easy and filling. Good stuff!

My mom makes this one a lot - https://www.michigan.gov/mda/0,1607,7-125-1570-104796--,00.html She garnishes with bacon, scallions, cheese, dill, and paprika. It's really good. My fiance makes this one http://www.soupsong.com/rtanzan1.html often. It sounds weird but it actually is suprisingly good.

Try this mushroom soup 1 8 oz.carton of fresh sliced mushrooms 1/2 stick unsalted butter 1 tsp salt 1/4 cup flour 5 cups of milk 1 chicken bouillon cube 6 slices of bacon using a large pan , on medium heat saute mushrooms in butter until they are done.remove pan from burner.Stir flour in to mushroom until they are sompletely coated. add milk and stir mixture well.add boullion cube.return ti medium heat and bring to a boil.the mixture will thicken.top each bowl with bacon crumbles. this is not exactly pure mushroom soup it is having so many things so u call it whatever acc. to ur choice.....

I love to make homemade chili in the crockpot. Just brown some hamburger meat and put your beans in the crockpot, U can use canned or make them from dried. Then add some tomatoes and chili spice. Other ingredients are optional. Onions, peppers, mushrooms, hot peppers, eetc.

The only soup and stew recipes that I'm very very familiar with are Filipino soups and stews. Some are a little too exotic for my American friends, and some recipes my friends absolutely love. I can share them with you, if you're interested in trying a Filipino dish.

Borsch Soup is definitely my favourite. If I am not wrong, it should be a Russian Soup. But ironically, this soup can be readily found in Hong Kong. Campbell produces this flavor but I can only find it in Hong Kong. Whenever I visit Hong Kong, I will bring back at least around 10 cans because I really dig the flavor. Next will be Beef Stew. Just buy a can of Hunter's stewed tomatoes and follow the recipe at the back. Its really nice. If you can add some Bovril into the stew, it will definitely enhance the taste.