As the temps drop, I think of soup.
Can anyone share any recipes for hearty soups or stews that are healthy as well?
Assuming you’re definition of healthier means lower fat, I’d opt for fisherman stews like cioppino or bouillabaise; plenty of recipes if you search online.
For beef, choose leaner cuts (like top round or sirloin) or use grass-fed beef instead of corn-fed for stews.
There’s always plenty of vegetable/legume soups to choose from like tomato, lentil, potato, pumpkin, minestrone, black bean, etc.
Zingerman’s Mushroom Barley Soup - low in fat, not so much in carbs, and terrific on a cold day:
http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019
My adjustments: olive oil rather than margarine; fresh shiitake (1.25 pounds) rather than porcini, 1.5x as many dried mushrooms than recipe suggests. I also add boiled down mushroom soaking liquid (only the clear liquid, not the sand and grit) and add it to the pot. We also use vege rather than beef stock as my wife is a vegetarian
I’m making the Bouchon French Onion Soup as we speak. Smell is ethereal.
Love Bernard Clayton, Jr.s book, Soups & Stews… Good book and a great gentleman!
JD
I like to do the opposite and use fatty cuts like brisket flat or beef ribs for stew, making it the day before and removing the congealed fat before reheating.
I’ve been cooking my way through the Moosewood Restaurant Daily Special book, full of recipes for delicious soups and stews. They are mostly vegetarian, so I often toss in some sausages or smoked ham shanks. Nothing like a lunch of soup and freshly-baked bread slathered with butter.
Zuppa di Pane (Castello Banfi)
2 or 3 leaves fresh sage
1 or 2 cloves fresh garlic
2 or 3 medium sized onions
8 medium sized carrots
1/2 bunch celery
2 medium zucchini, chopped
250 grams (1/2 lb.) each, cleaned fresh spinach and swiss chard–also optional if in season: 250 grams (1/2 lb.) of cleaned head cabbage
1 liter (2pts.) vegetable broth
1 kg. (2 lb.) dried cannellini beans
800 grams (1-1/2 lb.) fresh or canned peeled tomatoes
extravergine olive oil
1 tablespoon salt,
1 teaspoon black pepper
Soak the cannellini beans overnight. The next day, cook the beans in water to cover, 1/2 tablespoon of the salt, sage and garlic for about one hour. Coarsely chop the onions, celery, and carrots; fry in abundant olive oil for 10-15 min. Add the zucchini and vegetable broth, cover, and bring to a simmer. Then add swiss chard, spinach, cleaned cabbage if available, tomatoes, and let simmer on a low flame for about an hour. Once the beans are cooked and soft, add them to the soup together with their cooking water, and adjust salt and pepper to taste. At this point the soup should be left to cook over a slow flame for at least another hour, remembering to stir constantly to prevent the soup from sticking to the bottom of the pan. Serve over thin slices of toasted day-old Tuscan-style bread; garnish with fresh onions and extra vergine olive oil. Suggested wine pairing: Centine
Serves 8-10
Suggested variations from Frank D.
I always add a can or two of chicken broth (Campbell’s is fine, home made even better). I never use all those beans. If you leave them out completely, be sure to still use the sage and garlic. Best solution may be to buy a can of Cannelini beans and use about half with the full seasonings. I think it makes the soup more interesting to add a couple of shakes of red pepper flakes. Be careful, not everyone likes hot food. You MUST taste as you go along. Get the salt and pepper right and everyone will love this soup.