The Blog of Toledo Lucas County Public Library
Soup's On: Delicious Broths, Soups, Chowders and Stews
Posted over 3 years ago by April SPosted in Cooking, Home and Garden, eBooks and Audiobooks, Health and Wellness, Nature and Travel and Nonfiction | Tagged with broth, chili, chowders, cookbooks, detox, dieting, nutrition, recipes, soups, stews, stocks and vegetarian cooking
Did you know January is National Soup Month?
According to the Days of the Year website, soup dates all the way back to 20,000 B.C. It's hard to tell if that date is truly accurate, but most experts can agree on one thing - soup has been around for a really long time - possibly since the stone age. And in case you're interested in the origin of the word soup, here's a little on the etymology:
- French soupe (1650s) - liquid food or broth
- Late Latin suppa - bread soaked in broth
- Proto-Germanic sup - broth
Lately, I’ve been absolutely obsessed with soup. From lentil to chowder to chili and stew - there’s a wide range of soup recipes to delight in! After all, a nice bowl of hot soup can bring a world of comfort on a cold winter’s day. So, if you have a hankering for the sensationally soothing satisfaction soup can bring -- checkout the wonderful selections featured below. Keep in mind, soup recipes are often in a variety of cookbooks, because so many people love soup!
Books featuring broth and soup recipes
eBooks featuring soups, chowders and stews
Here's one of my favorite chili recipes that I've adapted and re-adapted -- it's very versatile and can be made vegetarian as well:
Slow Cooker 3 Bean Chili
- 1 Pound of Ground Turkey, Ground Beef or Meatless Crumbles
- 1 Can of Diced Tomatoes (28 oz)
- 1 Can of Pinto Beans (15 oz)
- 1 Can of Black Beans (15 oz)
- 1 Can of Kidney Beans (15 oz)
- 1 Can of Tomato Paste (6 oz)
- Cooking Stock - Beef or Vegetable (32 oz)
- 1 Bell Pepper Chopped
- 1 Onion Chopped
- 4 Cloves of Garlic Chopped
- Hot Peppers to taste (optional)
- 1 Tsp Oregano (add more if preferred)
- 1 Tsp Basil (add more if preferred)
- 1 Tsp Smoked Paprika (optional)
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- Salt and Pepper to taste
Cook ground meat or meatless crumbles in pan on medium heat along with chopped onions, peppers, garlic and salt & pepper (add a small amount of olive oil if it's too dry). Once the meat is cooked thoroughly and the onions are translucent - add the cooked ingredients to your slow cooker along with the canned items, cooking stock and spices - stir until blended. If there isn't enough liquid -- add water. Cook on low for 8 hours.
Serve topped with your favorite fixings -- my favorites are cheese, scallions and sour cream, but get creative -- it's the reason so many people love chili!
The great thing about this recipe is the fact that it is highly adaptable to allow the addition or subtraction of items. So, if you like more beans, spices or veggies -- go for it!
- If you like your chili thicker -- use more tomato paste, but keep in mind -- this will make it more acidic.
- To cut down on acidity -- add a bit of sugar (no more than 1 tbsp for a large pot).
Creative Ideas for Leftover Chili:
10 Things to Do with Leftover Chili - Food Network
4 Ways to Use Leftover Chili - Oh My Veggies
Disclaimer: This blog provides information for educational purposes only. Always consult a medical professional before starting any new diet or exercise plan.