# It's 5F outside. Please share your best stew and soup recipes **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 23, 2022, 6:52pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014 "2022-12-23T18:52:06Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![bob\_2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bob_2/32/3341_2.png) [@bob\_2](https://boards.straightdope.com/u/bob_2)\ **Post date:** [December 24, 2022, 10:29am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/21 "2022-12-24T10:29:42Z")
Dumplings. Fuel to keep you warm. You need shredded suet, self-raising flour, and salt. Mix suet with twice as much flour and a pinch of salt (Some people add herbs). You need about 2 Oz of flour with 1 Oz of suet for 3 dumplings. Mix the dry ingredients in a bowl and add cold water a little at a time until it all pulls together. Sprinkle flour over the outside and divide the mixture into as many dumplings as you want. I find that tennis-ball size works best. Put the dumplings in the simmering stew twenty minutes before you want to serve them. Yummy. ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [December 24, 2022, 2:34pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/22 "2022-12-24T14:34:43Z")
Lasagna soup. I usually just eyeball it - too brothy, add more pasta. Too stew-like, add more chicken broth. … Cook about a pound of Italian sausage (squeezed out of casings), some chopped up garlic, and a chopped onion in 2 TB. of olive oil. cook for 10 minutes… Add 2 cans of diced tomatoes with juice, some oregano, pepper, and a pinch of red pepper flakes. Pour in chicken broth, 2 bay leaves, cover and simmer half an hour or so. (Or put in a crockpot for 6 hours on low)…meanwhile, cook and drain some smallish pasta, farfalle, radiatore, or mafalda noodles. Set aside to add to soup as needed…mix some ricotta cheese with shredded mozzarella and parmesan…To serve, put some pasta in a bowl, pour hot soup over, and a spoonful of the cheese mixture in the center. Sprinkle with fresh basil if you have it… My favorite! ---
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [December 24, 2022, 4:49pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/23 "2022-12-24T16:49:43Z")
It’s an odd one - if you just read the ingredients you would assume it wasn’t going to amount to much. But it’s a soup that turns out to be much more than the sum of its parts. Enjoy! j ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 24, 2022, 4:54pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/24 "2022-12-24T16:54:59Z")
Peanut stew is the bomb. My wife’s recipe: **African Chicken, Peanut and Yam Stew** **A variation on African peanut stew. An outstandingly flavorful stew.** 2 pounds chicken meat, cut into bite-sized pieces 1 tsp salt 1 15 oz. can whole tomatoes in juice ¼ cup water 2 TBSP tomato paste ¼ cup peanut oil 1 medium onion, chopped 4 garlic cloves, minced and mashed into paste with 1 tsp salt ¾ tsp cayenne pepper (or to taste) ½ cup smooth peanut butter at room temperature 1-3/4 cups reduced sodium chicken broth 1 lb sweet potato or yam, cut into 1 inch chunks Sprinkle chicken with salt and let stand for 30 minutes. Pulse tomatoes with juices in a food processor until finely chopped. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a large, heavy skillet over medium-high until hot, then brown chicken. Remove from pan. Pour off excess oil, leaving about 2 TBSP, then add onion and cook over medium heat until lightly golden, about 2-3 minutes. Add the chicken, tomatoes, tomato paste mixture, garlic paste and cayenne to pan (or use a pot, if needed). Whisk together peanut butter and one cup broth in a bowl until smooth, then add to chicken along with remaining ¾ cup broth, stirring to combine well. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally to prevent sticking, about 30 minutes. Add yam chunks and simmer until tender, about 10-12 minutes. Serve over rice, if desired. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 24, 2022, 4:58pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/25 "2022-12-24T16:58:06Z")
Beef and Barley Stew Very hearty and tasty. ### Beef & Barley Soup ## Ingredients 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved (see note) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) canola oil 3 large carrots (10 ounces; 280g), diced 1 large yellow onion (12 ounces; 340g), diced 2 ribs celery (6 ounces; 170g), diced 4 medium cloves garlic, roughly chopped 3 quarts (3L) [homemade](https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe) or store-bought chicken stock (see note) Sachet of 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns 1 cup pearled barley (7 ounces; 200g) _1/2 teaspoon (3ml) Asian fish sauce (optional)_ _Minced fresh parsley, for garnish_ Directions Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter. Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot. Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top. Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 24, 2022, 5:05pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/26 "2022-12-24T17:05:36Z")
Green Chili Stew 12 Anaheim green chilies (or use Hatch chilis, if you like a lot of heat) 1 Jalapeno chili, diced (optional) 2 lbs pork shoulder 2 tablespoons vegetable oil 1⁄2 cup onion, finely chopped 2 minced garlic cloves 6 cups chicken stock 6 ounces beer 1⁄2 teaspoon oregano 1 teaspoon salt 1 teaspoon pepper 3 bay leaves 1⁄2 teaspoon ground cumin 1 (10 ounce) can diced tomatoes 3 large potatoes 2 tablespoons butter 2 tablespoons flour DIRECTIONS Broil green chiles in the oven turning often to evenly darken skin making sure they don’t burn. Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off. While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes. Add jalepeno, broth, half a can of beer, spices.bring to a simmer. Let simmer for 1 hour or until meat is falling apart. Peel skin from chiles, chop and add to the pot (including the seeds). Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed). Simmer until potatoes are done. melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly – add to the pot. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [December 24, 2022, 10:46pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/27 "2022-12-24T22:46:17Z")
Ričet ([Austrian](https://worldfood.guide/cuisine/austrian/)) ([Croatian](https://worldfood.guide/cuisine/croatian/)) ([German-Bavarian](https://worldfood.guide/cuisine/german-bavarian/)) _pot barley, beans, potatoes, carrots, parsley, onions, garlic_ Ricet is a traditional Slovenian, Croatian, Austrian and Bavarian dish. Ricet is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic. There is typically a substantial amount of cured pork in it. **Ričet** ([German](https://en.wikipedia.org/wiki/German_language): _ **Ritschert** _; barley porridge boiled with beans) is a traditional [Slovenian](https://en.wikipedia.org/wiki/Slovenia), [Croatian](https://en.wikipedia.org/wiki/Croatia), [Austrian](https://en.wikipedia.org/wiki/Austria) and [Bavarian](https://en.wikipedia.org/wiki/Bavaria) dish. It is a thick [soup](https://en.wikipedia.org/wiki/Soup). It contains [pot barley](https://en.wikipedia.org/wiki/Barley#Food), [beans](https://en.wikipedia.org/wiki/Beans), [potatoes](https://en.wikipedia.org/wiki/Potatoes), [carrots](https://en.wikipedia.org/wiki/Carrots), [parsley](https://en.wikipedia.org/wiki/Parsley), [celery](https://en.wikipedia.org/wiki/Celery), [leeks](https://en.wikipedia.org/wiki/Leek), [tomatoes](https://en.wikipedia.org/wiki/Tomato), [onions](https://en.wikipedia.org/wiki/Onion), and [garlic](https://en.wikipedia.org/wiki/Garlic). There is typically a substantial amount of [cured](https://en.wikipedia.org/wiki/Curing_(food_preservation)) [pork](https://en.wikipedia.org/wiki/Pork) in it. In essence it is a starchy dish, similar to a risotto. By adding more water it can be easily turned into a heavy soup dish. ## **Contents** - [1](https://en.wikipedia.org/wiki/Ritschert#Etymology)[Etymology](https://en.wikipedia.org/wiki/Ritschert#Etymology) - [2](https://en.wikipedia.org/wiki/Ritschert#See_also)[See also](https://en.wikipedia.org/wiki/Ritschert#See_also) - [3](https://en.wikipedia.org/wiki/Ritschert#References)[References](https://en.wikipedia.org/wiki/Ritschert#References) - [4](https://en.wikipedia.org/wiki/Ritschert#External_links)[External links](https://en.wikipedia.org/wiki/Ritschert#External_links) ## Etymology[[edit](https://en.wikipedia.org/w/index.php?title=Ritschert&action=edit§ion=1)] The word _ričet_ is typical of central Slovenia, including [Ljubljana](https://en.wikipedia.org/wiki/Ljubljana), and derives from [Styrian](https://en.wikipedia.org/wiki/Styrian) German _ritschet_ or _ritschert_. Etymologists suggest that _ričet_ is a derivation from two [German](https://en.wikipedia.org/wiki/German_language) expressions: _rutschen_, “to slip, slide”, and _rutschig_, “slippery”. In fact, _ričet_ is a fairly greasy dish.[[1]](https://en.wikipedia.org/wiki/Ritschert#cite_note-1) It has a historical reputation of being served to [prisoners](https://en.wikipedia.org/wiki/Prison). ## ////////// ## [https://www.nhm-wien.ac.at/jart/prj3/nhm/main.jart?rel=hallstatt\_de&content-id=1397438418044](https://www.nhm-wien.ac.at/jart/prj3/nhm/main.jart?rel=hallstatt_de&content-id=1397438418044) ## The Hallstatt Age Ritschert Above all, numerous finds of human excrement provide information about the type of food. There are far more excrement finds from the Iron Age mining areas than from those from the Bronze Age. Their botanical investigation revealed an almost stereotypical composition of barley, millet and broad bean. Finds of gnawed animal bones complete this menu: foot bones of pigs and sheep or goats as well as tail bones and ribs. Exactly these ingredients - “inferior” meat parts rich in rind, barley, legumes and, in the past, millet - are still cooked into a hearty stew that is one of the typical dishes of Eastern Alpine regional cuisine: the so-called Ritschert. The Hallstatt miners are likely to have prepared and ate a comparable stew in the pit.The “Hallstatt period Ritschert” offers clear nutritional advantages: barley and millet provide the necessary carbohydrates and fiber, the broad beans the protein and the meat rich in cartilage fat and gelatine, which are extremely beneficial for the joints and provide a lot of energy. The signs of wear in and on the wooden bowls from the mine suggest that the Ritschert was eaten from it. Cutlery has not yet been identified. You probably ate the Ritschert with your fingers or slurped it if it was very liquid.which have an extremely beneficial effect on the joints and give a lot of energy. The signs of wear in and on the wooden bowls from the mine suggest that the Ritschert was eaten from it. Cutlery has not yet been identified. You probably ate the Ritschert with your fingers or slurped it if it was very liquid.which have an extremely beneficial effect on the joints and give a lot of energy. The signs of wear in and on the wooden bowls from the mine suggest that the Ritschert was eaten from it. Cutlery has not yet been identified. You probably ate the Ritschert with your fingers or slurped it if it was very liquid. > **[3500 years of environmental sustainability in the large-scale alpine...](https://www.sciencedirect.com/science/article/pii/S2352409X20304612)** > > Throughout time, salt has played a crucial role in societies representing one of the most precious natural raw materials that can be extracted from th… In prehistoric mining, food and wood represent the most crucial aspects of resource consumption ([O’Brien, 2015](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0360), [Oeggl and Schwarz, 2015](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0365)). In Hallstatt, insights into the miner’s diet stem from the human excrements found inside the mines as neither the Bronze Age nor the early Iron Age mining settlement are known ([Kowarik et al., 2019](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0245)). The excrements document a diet based on barley (_Hordeum vulgare_ ) and millet (_Setaria italica_ ) for the Bronze Age miners and on barley (_Hordeum vulgare_ ), millet (_Setaria italica_ ) and beans (_Vicia faba_ ) for the early Iron Age ([Hofmann, 1926](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0210), [Barth, 1999](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0040)). Low-grade meat with a high gelatine content from pig, goat, sheep and cow supplemented this diet in the early Iron Age ([Pucher, 2009](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0415)). The source of the plant-based foodstuffs consumed in Hallstatt has been a matter of debate for decades ([Kowarik et al., 2019](https://www.sciencedirect.com/science/article/pii/S2352409X20304612#b0245)). The environmental context would have made a complete reliance on local food production difficult. One question that the palaeorecord might shed light on in this context, is whether a local production of crops took place at all. /////////////// Ritschert Traditional in Mom’s [Amish] family, they got over here in the 1640s and it definitely predates that in the Altekirchen area. Modified to be more diabetic friendly. 5 parts Shredded or chopped cabbage 1 part chopped turnip/rutabaga/parsnip/potato as available 1 part chopped onion 1 part chopped carrot 1 part chopped celery 1 part whole cloves of garlic 1 part barley 1 part beans – I prefer canneloni or great northern beans 1 bag = 1 part greens – I prefer baby spinach, Mom preferred mustard 1 bay leaf per gallon of soup 1 teaspoon black pepper coarse ground 1 tablespoon italian herbs – traditionally summer savory, thyme works also 1 gallon water [if you multiply, more water of course. I have made this successfully in my 25 gallon stock pot before] animal protein note: Whatever you have on hand – had it with everythign from the usual domestic suspects to horse, venison, racoon, squirrel and salmon. I personally disliked salmon. I personally prefer pig. If made with loose sausage, I cheat and use mild italian and you do the fry it up starting in a bit of water and muddle it a lot to make tiny crumbles. If with side meat or muscle meat, just sort of chop it into small bites of perhaps half inch cubes. The country style boneless ribs work really well when chopped but tends to be fatty if fat content is a concern. Pretty much dump everything into the pot, it it tries to escape you didn’t hit it hard enough. This sort of non-recipe can be seen historically as far back as the original salt mining endeavors in Hallstatt as found in a dig – the bowl had root veggie, greens, barley, onion, cabbage, beans and herbs. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [December 24, 2022, 11:07pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/28 "2022-12-24T23:07:45Z")
Delightful! ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 24, 2022, 11:24pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/29 "2022-12-24T23:24:24Z")
Bean soup: Easy, mostly from cans, quick, satisfying. And the leftovers suck up the extra broth and turn into stew, which makes a fine lunch for a few days. Large pot (8-11 quarts) 2-3 carrots 1-2 stalks celery Half a bunch of chard. Or heck, the whole bunch. 20 oz canned dark red kidney beans 20 oz canned white kidney beans 2x15 oz canned butter beans 3 quarts broth (i like homemade chicken broth, but canned chicken broth, canned vegetable broth, and home made duck broth have all yielded nice soups) 15 oz canned diced tomatoes Optional 2 Tbps roasted tomato paste, or just tomato paste if you can’t find roasted I pound pasta (i like butterflies or campanelle) Handful of fresh basil (or two Tbps dried) Separate the chard attend from the leaves (this is the only fussy step.) Chop the stems and cut the leaves into 2" squares (approx) Peel and chop a couple of carrots. Chop a large stalk of celery. Melt some butter, goose fat, or vegetable oil in the bottom of a large pot and saute the carrots, celery, and chard stems until they begin to soften. Drain and rinse the canned beans, and add to the pot. Add the broth (which i sometimes pre-heat in a separate pot while cutting up vegetables) Add the tomatoes and tomato paste Bring to a gentle boil Add the pasta, basil, and chard leaves and return to a boil. Cook just until the pasta is tender. The broth and tomatoes usually add enough salt, but salt and pepper to taste at the table. Serve with biscuits or fresh bread. Something with some texture is good, since the soup is fairly soft. To reheat leftovers, add a little water and microwave. Makes a great stew. I may like it better the next day, when the pasta has sucked up all the broth and gone soft. ---
**Author:** ![Spice\_Weasel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spice_weasel/32/5435_2.png) [@Spice\_Weasel](https://boards.straightdope.com/u/Spice_Weasel)\ **Post date:** [December 24, 2022, 11:33pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/30 "2022-12-24T23:33:42Z")
This corn chowder is killer. It’s got a great kick. > **[Southwestern Corn Chowder](https://cookieandkate.com/vegetarian-corn-chowder-recipe/)** > > Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 24, 2022, 11:52pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/31 "2022-12-24T23:52:33Z")
> [@Tride](#): > > [Salmon Chowder](https://www.seriouseats.com/easy-creamy-one-pot-weeknight-salmon-chowder-recipe). Super good and SUPER easy. Who knew chowder was _that_ easy? We had everything except for the clam juice. Bonus: Goo got a piece of salmon skin that I baked in the toaster oven for her. (I did have one little nibble.) My wife put the other piece of baked salmon skin outside in the hope that the otter will find it. Thanks for the link. ---
**Author:** ![Tride](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tride/32/13907_2.png) [@Tride](https://boards.straightdope.com/u/Tride)\ **Post date:** [December 24, 2022, 11:53pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/32 "2022-12-24T23:53:46Z")
I’m so psyched you made it! It’s a bi-weekly winter staple. Try the clam juice! I’m here all week! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 24, 2022, 11:54pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/33 "2022-12-24T23:54:43Z")
> [@Tride](#): > > Try the clam juice! Oh, I did! I bought two bottles just in case, so I can make it again. 🙂 ---
**Author:** ![Tride](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tride/32/13907_2.png) [@Tride](https://boards.straightdope.com/u/Tride)\ **Post date:** [December 24, 2022, 11:55pm UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/34 "2022-12-24T23:55:42Z")
We should buy it in cases. ---
**Author:** ![Tride](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tride/32/13907_2.png) [@Tride](https://boards.straightdope.com/u/Tride)\ **Post date:** [December 25, 2022, 12:05am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/35 "2022-12-25T00:05:06Z")
We’ve found that it’s just as good cooking the veg in butter or ghee and adding cooked bacon at the end. Or better. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 25, 2022, 12:19am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/36 "2022-12-25T00:19:09Z")
> [@Tride](#): > > Or better. 🤨 Seems like butter or ghee in addition to the bacon fat might be a little too much. ---
**Author:** ![Tride](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tride/32/13907_2.png) [@Tride](https://boards.straightdope.com/u/Tride)\ **Post date:** [December 25, 2022, 1:12am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/37 "2022-12-25T01:12:45Z")
Instead of, add cooked CRISP bacon after… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 25, 2022, 1:39am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/38 "2022-12-25T01:39:39Z")
> [@Tride](#): > > Instead of 🤣 🤣 🤣 🤣 🤣 ‘Instead of’! 🤣 🤣 🤣 🤣 🤣 You funny. ---
**Author:** ![Tride](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tride/32/13907_2.png) [@Tride](https://boards.straightdope.com/u/Tride)\ **Post date:** [December 25, 2022, 1:50am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/39 "2022-12-25T01:50:03Z")
🙃you do your bacon tolerance! ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 28, 2022, 11:52am UTC](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014/40 "2022-12-28T11:52:07Z")
Totally trying a lot of these recipes in the coming cold months. Here’s a beefy cabbage soup I put together for dinner last night that turned out very tasty: Not really going to do amounts for most of these ingredients because I just winged it: - Around 1-1/2 lb. ground or stew beef (I had a pound of ground and around 1/2 lb. of some thin blade steak I chopped up, so I used both) - Couple tablespoons of your favorite cooking oil - Head of cabbage- diced / shredded - Bell pepper- diced (I used a red one for color) - Large onion- diced - Celery-chopped - Carrots-chopped - Garlic-minced - 15oz. can diced tomatoes - Potatoes- diced into 1/2" chunks - Thyme - Oregano - Allspice - Worcestershire Sauce - Black pepper - Beef stock - Salt to taste (optional ingredients I added: I’m a ‘everything but the kitchen sink’ type of cook): - Bit of cayenne pepper - Smoked paprika - Dash of good soy sauce instead of salt to taste Brown beef in oil. Drain excess fat. Add all raw diced vegetables except potatoes, cabbage and garlic. Add spices. Add garlic once other veggies have a head start. Cook until veggies start to soften. Add can of diced tomatoes. Give it a good stir. Add beef stock. Let simmer covered for about 45 min-1 hour. Taste and add salt, Worcestershire, soy sauce, extra pepper, etc. as desired. Add potatoes-mix into liquid. Add cabbage on top. Cover and simmer for another 1/2 hour or until potatoes and cabbage are done. Stir cabbage into soup once it cooks down. Enjoy. [Previous page](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014.md?page=1) [Next page](https://boards.straightdope.com/t/its-5f-outside-please-share-your-best-stew-and-soup-recipes/977014.md?page=3)