Some days, it’s just hard to warm up. An extra layer of clothing, warm blankets, and a spot by the fire may help, but sometimes you just need to be warmed from the inside out. We turn to a winter favorite—soup—for extra warmth on a cold day. It’s heartier cousin, stew, is another great option. Check out the three chef-developed recipes below for a tasty way to add some heat to the winter season!
Vegetarian Black Bean Soup
1 lb. black beans (soaked overnight)
12 cups water
1½ tablespoons kosher salt
2 bay leaves
2 medium yellow onions, diced
3 large carrots, diced
2 red bell peppers, dived
¼ cup olive or canola oil
½ teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon crushed red chili flakes
1 tablespoon ground cumin
1 tablespoon smoked paprika
⅔ cup flour
1 tablespoon cornstarch
For garnish: sour cream, chopped cilantro
In a large pot, bring soaked black beans, water, salt, and bay leaves to a boil. Simmer until tender, about 1 hour. Remove ¾ of the cooked beans and puree the rest using an immersion blender. Add beans back to the puree and set aside.
Heat a large pot over medium heat. Add olive oil. Saute onion, carrots, and bell pepper until tender. Add thyme, oregano, chili flakes, cumin and paprika and cook for 2 more minutes. Stir in the flour, and cook, stirring constantly, for 3-4 minutes. Add the black beans and black bean puree to the vegetable mixture.
In a small bowl, mix the cornstarch with 1 tablespoon of cold water until a paste forms. Stir into the soup and cook for several minutes until thickened.
Ladle soup into bowls and serve with sour cream and chopped cilantro.
Slow Cooker Italian Beef Stew
2 lbs beef stew meat, cut into bite size pieces
1 cup frozen pearl onions
2 large carrots, chopped
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
½ cup beef broth
½ teaspoon kosher salt
a pinch of sugar
For garnish: fresh chopped parsley
To serve: cooked pasta, cooked rice, or a baguette
Combine all ingredients in a slow cooker. Cook for 4 hours on high or 6–8 hours on low, or until the beef is tender. Top with fresh chopped parsley and serve over pasta or rice, or with a baguette.
Winter Seafood Stew
2 tablespoons olive oil
1 yellow onion, finely chopped
1 bulb fennel, finely chopped (save fronds for another use)
3 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
3 roma tomatoes, de-seeded and chopped
1 cup dry white wine
4 cups fish stock
20 littleneck clams
1 lb shrimp, peeled and deveined
3 green onions , chopped
Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes, or until soft. Add garlic, oregano, and red pepper flakes, stir, and cook for 30 seconds more.
Add tomatoes, wine, and fish stock, and bring mixture to a simmer. Carefully lower clams and mussels into the pot, cover, and simmer for 5 minutes, or until clams and mussels are open.
Discard any clams or mussels that did not open. Add shrimp, cover, and simmer for 2 minutes more. Remove from heat and stir in green onions. Ladle into wide mouthed bowls and serve with crusty bread for soaking up the sauce.
Posted on 1/11/17.