Hardy, Tasty – Fall and Winter Soups and Stews

Cooler and colder weather will soon be upon us all in the Northern Hemisphere. Time to think about homemade Soups, Stews and Sauces.

Onion, leeks, celery, carrots, bell pepper and garlic is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces.
Most often leeks(white and tender green tops) are used to replace onions when making your flavor base mix. If you use both onion and leeks use 1 part onion and 1 part leek and leek green tops. Note: select only very tender leek greens to use in you flavor base mix.

A good starting mix of Onion/leek, celery, carrots, bell pepper(any color) and 1 to 6 garlic cloves. My recommended ratio is 2:1:1:1.
2:1:1:1 = 2 parts onion or leeks, 1 part celery, 1 part carrots, 1 part bell pepper and garlic to taste. Garlic cloves become milder in flavor when heated(cooked) in this starter flavor base mix.

Medium dice (1/4 to 3/8 inch size) vegetables (do not dice garlic cloves). Salt and white pepper to taste.

In a fry pan cook, diced vegetables and whole garlic, with butter, olive oil, or other fat, for a long time on a very low heat without browning your flavor base vegetables. Flavor base is not sautéed or otherwise hard cooked, the intention is to sweeten the vegetables rather than caramelize them.
Garlic clove(s) can be removed at this point if your not a big fan of sweet tasty garlic paste.

Use this flavor base mix and your favorite soup, stew or pasta sauce recipe for a meal your family is sure to enjoy.

If this flavor base mix is to be served with a pasta dish, add 2 tables tomato paste, 1 table spoon dry basil stir until well mixed continue cooking flavor base mix. Once flavor base vegetables become soft and tender add tomato sauce continue to cook flavor base pasta sauce until it is thick remove from heat add pasta and mix well. Taste, adjust salt and pepper if needed. Sprinkle with a grated cheese that you like and serve while pasta and flavor base mix are still warm.

9 responses to “Hardy, Tasty – Fall and Winter Soups and Stews

  1. Yum, fall is my favorite season for weather and food. Let the soups and stews begin!


  2. Great topic — it is almost soup season. I don’t use leeks, but I should give it a try. Next stop… stews.


  3. favorite time of the year,,,bring on the squash, stews, and bacon grease.(goes with everything)


  4. Great ideas. It reminds me that it’s time to make kale soup.

    Liked by 1 person

  5. Wish you’d not mentioned chili. I remember a pot put together by a lad from Colorado while we were both in OKC with the AF. Best I’d ever had until I married the Boss. Sunday leftovers be hanged; I’m arguing with her for a pot of chili tonight…

    Liked by 1 person

  6. Makes me a bit eager to see the first snowfall. Opportunity to let the pot simmer all day, filling the house with the best air-freshener there is. Good write.

    Liked by 1 person

    • Grin … I was raised on a west Texas dry land farm. Very few rabbits escaped mothers soup or stew pot.

      But for me the kitchen smell of a pot of slow simmered homemade chili can’t be surpassed.
      Happy Gardening

      Liked by 1 person

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