Soups, Stews, and Chili--February 1, 2018

It was a cold February night when Recipe Club met and we had 16 total soups, stews, and chili to sample and keep us warm! With all the slow cookers, I ws breaking a lot of circuits but our awesome maintenance guy Rick was there to save the day and help keep all those slow cookers going! As a thank you, we gave him soup! 

Sue S. brought "Roasted Autumn and Vegetable Soup." Roasting the veggies beforehand really brought out their sweetness!  She also used low-sodium chicken broth and fat-free evaporated milk. The mix of colorful veggies gives it a beautiful autumn color.

I brought "Winter Vegetable Soup with Turkish Meatballs." I never ate parsnips before, and I discovered that I really like them! This soup has a great mix of healthy winter veggies!  Also, instead of frying the meatballs in oil on the stove, I air fried them with my new air fryer! 

Karen made "Wisconsin Split Pea Soup." This soup is a quintessential pea soup! It's creamy, has potatoes and carrots and ham, and marjoram gives it an extra added flavor boost. Love the color, too!

Sue R. made "Toasted Quinoa Soup." The secret to this soup is toasting the quinoa first and then adding it in later. It gave the soup a nice earthy flavor! Love all the chunks of veggies, too!

Trudy made "Ultimate Potato Soup." It was nice to have a classic potato soup that is rich and creamy and full of chunky potatoes! 

Mary made "Slow Cooker Southwest Chicken Chili." The beautiful rose color comes from the cream cheese mixing in with the tomatoes! A creamy and delicious chili for a cold day!

Chris brought "Texas Sweet Chili,"a chili we aren't too familiar with in Wisconsin! Packed with brown sugar and sage, this chili packs a sweeter taste! This is a recipe her husband brought with him from Texas. 

Marie made "Black Bean Soup." This is a recipe that she created and has been using for years! This time, she used low-sodium black beans, and she had to add some salt. Mashing half of the black beans definitely makes the soup more creamy. A delicious black bean soup for anytime of the year!

Jan made "Creamy Bratwurst Soup." She has been making this brat soup for years for her family. Using fresh brats definitely amps up the flavor in this soup!

Margaret brought "Slow Cooker Chicken Chili." This chili combines beans, corn, and shredded chicken for a delightful chili mixture. It can even be made in the Instant Pot!

Cherryl made "Taco Soup." Sure to warm you up with classic Mexican flavor, this soup is a taco in soup form! Serve it with traditional taco toppings on the side. This time she also used Bush's Best Jamaican Beans instead of standard black beans!

Anna brought "Rustic Italian Tortellini Soup." With classic Italian flavors (and some yummy Italian sausage) this is a warm, hearty soup for the winter season. She also uses escarole instead of spinach, because she likes the taste better!

Pat made "Navy Bean and Ham Soup." A creamy and filling soup that uses a giant ham bone! She also just steeped the garlic clove instead of having pieces of garlic throughout the soup.

Don made a chili. In his chili he uses hot Italian sausage and his own chili seasoning mix. He also uses cocoa powder which added a subtle sweetness that helped offset the heat from the sausage! A very delicious chili!

Rose Mary and Fred brought a "Cauliflower, Fennel, and Carrot Soup." The cauliflower was roasted, while the other veggies were sauteed. A delicious and creamy soup recipe!

A fun time was had by all as everyone chatted and enjoyed the soup and relaxed in each other's company. Nothing brings people together more than a comforting bowl of soup (stew or chili). 

There were many great recipes shared and more to try next time! Getting hungry? Join us March 1 at 6:30pm at Franklin Public Library. The theme is Pies Galore--Mini pies, hand pies, sweet or Savory! Pies are so versatile!

All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Navy Bean and Ham Hock Soup

"Navy Bean and Ham Hock Soup"

Submitted by Pat Reilly, source unknown

Rustic Italian Tortellini Soup

Ingredients:

• 1 lb. bulk Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 qt. chicken stock
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (9 oz.) pkg. refrigerated cheese tortellini
• 6 oz. fresh escarole, coarsely chopped
• 2-3 tbsp. of minced fresh basil or 1 tsp. dried 
• Salt and pepper to taste
• Crushed red pepper flakes to taste
• Shredded Parmesan or Pecorino Romano cheese

Directions:

1. Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Drain most of liquid off. Add garlic, cook 1 minute longer. Stir in chicken stock and tomatoes, bring to a boil. Add tortellini, return to a boil. Cook 5-8 minutes or until almost tender, stirring occasionally. 
2. Reduce heat, add escarole, basil, salt, pepper, red pepper flakes. Cook 2-3 minutes longer until escarole is wilted and tortellini is tender.
3. Serve with shredded cheese.

Submitted by Anna Restivo, adapted from a recipe found in the Milwaukee Journal.

Taco Soup

Ingredients:

• 1 lb. ground beef, chicken, or turkey
• 1 large onion, chopped
• 2 cloves garlic (optional)
• Red, green, or yellow peppers, chopped (optional)
• 1 pkg. Hidden Valley Ranch dressing
• 1 pkg. taco seasoning mix
• 1 can Pinto beans (or black beans)*
• 1 can chili beans
• 1 can whole kernel corn
• 1 large can stewed tomatoes
• 2 (14.5 oz.) cans stewed Mexican tomatoes
• 1 can butter beans

Directions:

1. Brown meat and onions (garlic and peppers). Drain and add Ranch and taco seasonings. Mix well. Add remaining ingredients (DO NOT DRAIN). Simmer 1 hour. 

* NOTE: Use Bush's Fiesta black beans or Bush's Best Jamaican beans.

Makes 12-14 cups

Submitted by Cherryl Pergande

Slow Cooker Chicken Chili

The "Slow Cooker Chicken Chili" by Stephanie can be found at Eat. Drink. Love.

Submitted by Margaret Herrick

Stephanie. "Slow Cooker Chicken Chili." Eat. Drink. Love., https://eat-drink-love.com/instant-pot-white-chicken-chili/. Accessed 2 February 2018.

Creamy Bratwurst Stew

Ingredients:

• 1-3/4 lbs. potatoes (about 4), peeled and cubed
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 lbs. uncooked fresh bratwurst (about 6 links)
• 1 cup chicken broth
• 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 2 cups half-and-half cream
• 1 tbsp. cornstarch
• 3 tbsp. cold water
• Shredded Swiss cheese to garnish

Directions:

1. Put first 4 ingredients into a 5-quart slow cooker, toss to combine. Top with bratwurst. Mix broth and seasonings and pour over top.
2. Cook covered on LOW until sausages are cooked through and veggies are tender, about 6-7 hours; stir in cream.
3. Mix cornstarch and water; stir into stew. Cook covered on HIGH until thickened, about 30 minutes.
4. Garnish with shredded Swiss cheese.

Submitted by Jan Luepke

Black Bean Soup

Ingredients:

• 4 carrots, peeled and chopped
• 1 small onion, peeled and chopped
• 3 cups chicken broth
• 4 (15 oz.) cans black beans, drained and rinsed
• 3 cloves garlic, chopped
• 2 tbsp. lime juice
• 2 tbsp. ground cumin

Directions:

1. Cook the carrots and onion in the chicken broth until for tender. Set mixture aside. 
2. Set half of the black beans in a bowl and crush them to form a gravy for the soup. Place the crushed beans, the whole beans, garlic, lime juice and cumin in the kettle with the cooked carrots and onions. Simmer for thirty minutes. Serves with extra lime wedges and sour cream.

* NOTE: Extra chicken broth may be added to the soup if it becomes too thick.

Submitted by Marie Weber

Texas Sweet Chili

Ingredients:

• 1 - 1-1/2 lbs ground chuck
• 3/4 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 (15 oz.) cans stewed tomatoes
• 1-2 cans dark kidney beans
• 1 can (larger) tomato sauce
• 1 cup brown sugar*
• 2 bay leaves
• ¼ cup chili powder
• ¼ tsp. sage
• Grated cheddar cheese

Directions:

1. Brown chuck, onion, and green pepper and drain. Add all remaining ingredients and mix.
2. Simmer covered for 1 hour (or more until celery is tender), stirring occasionally. 
3. Serve with a sprinkle of cheddar cheese.

*You can add more brown sugar to sweeten to taste.

Submitted by Chris Schram

Slow Cooker Southwest Chicken Chili

The "Slow Cooker Southwest Chicken Chili" can be found at Ready Set Eat.

Submitted by Mary Arndt

"Slow Cooker Southwest Chicken Chili." Ready Set Eat, https://www.readyseteat.com/recipes-Slow-Cooker-Southwest-Chicken-Chili-8103. Accessed 2 February 2018.

Ultimate Potato Soup

The "Ultimate Potato Soup" by THUMPER74137 can be found at Allrecipes.

Submitted by Trudy Cleaver

THUMPER74137. “Ultimate Potato Soup.” Allrecipes, http://allrecipes.com/recipe/23865/ultimate-potato-soup/. Accessed 2 February 2018.

Toasted Quinoa Soup

The "Toasted Quinoa Soup" by can be found at Weight Watchers.

Submitted by Sue Richichi

"Toasted Quinoa Soup." Weight Watchers, https://www.weightwatchers.com/us/recipe/toasted-quinoa-soup-1/569f7ab8bb1f18c916ec21c6. Accessed 2 February 2018.

Wisconsin Split Pea Soup

The "Wisconsin Split Pea Soup" by Linda Rock can be found at Taste of Home.

Submitted by Karen Kunzler

Rock, Linda. "Wisconsin Split Pea Soup." Taste of Home, https://www.tasteofhome.com/recipes/wisconsin-split-pea-soup. Accessed 2 February 2018.

Winter Vegetable Soup with Turkish Meatballs

The "Winter Vegetable Soup with Turkish Meatballs" by Kathy Gunst can be found at EatingWell.

Submitted by Sarah Bublitz

Gunst, Kathy. "Winter Vegetable Soup with Turkish Meatballs." EatingWell, http://www.eatingwell.com/recipe/262136/winter-vegetable-soup-with-turkish-meatballs/.  Accessed 1 February 2018.

Roasted Autumn Vegetable Soup

The "Roasted Autumn Vegetable Soup" by Stephanie Flaming can be found at Taste of Home.

Submitted by Sue Stoecker

Flaming, Stephanie. "Roasted Autumn Vegetable Soup." Taste of Home, https://www.tasteofhome.com/recipes/roasted-autumn-vegetable-soup. Accessed 2 February 2018.