8 SECRETS OF WARMING SOUPS AND STEWS
As the leaves fall and the air takes on a chill, nothing comforts like a warm soup or stew simmering on the stove. Fortunately, preparing these nourishing meals is economical and easy. (After all, there’s only one pot to clean!) In fact, the basic technique is virtually the same for all varieties. Read on to learn those key steps. Then improvise with your preferred ingredients (such as those limp carrots you’ve been meaning to use).
First, saute a flavorful base.
Start by heating a small amount of fat, such as olive or avocado oil, over medium heat in a Dutch oven, saucepot or stockpot. Once the oil is warm, add some meat, if using. Try ground beef or turkey, or sausage (with the latter, just discard the casings and add the filling). Saute until fully cooked through (the meat will be opaque and white, if chicken; brown, if beef or lamb; or dark pink, if pork), then leave in the pot. If including larger chunks of meat, such as pieces of chuck roast, saute until brown and then transfer to a plate. (You will finish cooking the meat later in the process.) If a lot of fat remains in the pot, carefully pour out and discard it.
Now, add diced hardier vegetables, such as red onions, carrots and celery (this combination is called a mirepoix), diced white or sweet potatoes, turnips, parsnips or more. Saute for about five minutes. (The vegetables will finish cooking through later.)
While sauteing the meat and vegetables, add some salt, black pepper and other spices. “A well-stocked spice cabinet is paramount to successful soup making, as soup derives much of its flavor from the addition of spices,” says Carolyn Ketchum, author of “Keto Soups & Stews” (Victory Belt Publishing, 2018). At a minimum, she suggests stocking up on bay leaves, cayenne, chili powder, cumin, curry powder, garlic powder, ginger, paprika, red pepper flakes, dried sage and dried thyme.