BH&G Soups & Stews

CURRIED CELERY SOUP WITH PEAR HANDS ON 20 minutes COOK 20 minutes 2 Tbsp. olive oil1 cup chopped onion1 tsp. curry powder1 tsp. dried rosemary, crushed¾ tsp. salt1 1-lb. bunch celery, trimmed and chopped (about 4 cups)3½ cups reduced-sodium chicken broth2 pears, cored and chopped¼ cup uncooked long or medium grain white rice 1. In a 4-qt. pot heat oil over medium. Add onion; cook about 3 minutes or until tender. Add curry powder, rosemary, and salt; cook and stir 30 seconds more. 2. Add celery, broth, pears, and rice. Bring to boiling; reduce heat and simmer, covered, about 20 minutes or until celery and rice are very tender. Cool slightly. 3. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender and…

Chicken BONE BROTH Collagen-rich chicken pieces, such as wings, give broth the best body and flavor. Veggie-Mushroom BROTH Dried mushrooms are key to the rich flavor in this plant-based broth. Seafood BROTH Start a stash of seafood shells! It's the secret to this briny broth (tip, p. 11). Flavor Twists Customize any of these broths for even more flavor. Variations on p. 11. CHICKEN BONE BROTH HANDS ON 25 minutes COOK 8 hours 2 lb. bony chicken pieces (wings, backs, and/or necks)3 stalks celery with leaves, cut up2 medium carrots, unpeeled and cut up1 large onion, unpeeled and cut up4 sprigs fresh parsley2 bay leaves3 cloves garlic, unpeeled and halved1 tsp. salt1 tsp. dried thyme, sage, or basil, crushed½ tsp. whole black peppercorns or ¼ tsp. ground black pepper12 cups…

KIMCHI WONTON SOUP START TO FINISH 20 minutes 2 Tbsp. olive oil2 Shanghai or baby bok choy, cut into bite-size pieces (3 cups)1 large carrot, peeled and shredded4 cups reduced-sodium chicken broth20 frozen mini pork or chicken wontons1 cup kimchi, chopped1 Tbsp. soy sauceSalt and black pepper 1. In a large saucepan heat oil over medium-high. Add bok choy and carrot; cook about 5 minutes or until tender, stirring occasionally. Add broth; bring to boiling. Stir in wontons; cook, uncovered, 2 to 3 minutes or until heated through. 2. Stir in kimchi and soy sauce; season to taste with salt and pepper. Makes 4 servings (1½ cups each). PER SERVING 179 cal., 8 g fat (1 g sat. fat), 0 mg chol., 1,377 mg sodium, 17 g carb., 3 g fiber,…

GREEN GODDESS CHICKEN SOUP HANDS ON 40 minutes COOK 10 minutes COOL 5 minutes 1 Tbsp. butter¼ tsp. crushed red pepper1 large carrot, shredded1 small onion, chopped5 green onions, cut into 2-inch pieces (green and white portions)3 cloves garlic, smashed½ tsp. kosher salt1 medium russet potato, peeled and chopped into ½-inch pieces4 cups reduced-sodium chicken broth½ cup loosely packed fresh flat-leaf parsley leaves3 Tbsp. chopped fresh dill2 5- to 6-oz. pkg. baby spinach1 8-oz. container sour cream2 cups diced cooked chicken breast1½ cups cooked pearl couscous (tip, left)* Toppers, such as sour cream, sliced green onion, and/or chopped fresh herbs, such as parsley, chives, and/or dill 1. In a large saucepan melt butter over medium-high. Add next six ingredients (through salt). Cook and stir about 5 minutes or until beginning…

Grilled Cheese Board Make tomato soup and grilled cheese party-ready by assembling a serving board with cups of the hot soup and several variations of grilled cheese sandwiches, cut into small pieces. DIY GRILLED CHEESE SANDWICHES START TO FINISH 20 minutes 12 slices white or wheat bread12 1¼-oz. slices CHEESE (right) ADD-ONS (optional) (below right)3 Tbsp. softened butter, mayonnaise, or olive oil 1. Top six of the bread slices with CHEESE slices. If you like, top cheese with ADD-ONS. Add remaining bread slices. Spread or brush both sides of each sandwich with butter, mayonnaise, or oil. 2. Heat a 12-inch skillet or griddle over medium. Add three sandwiches to skillet. Cook about 2 minutes or until bottoms are golden. Turn the sandwiches over; cook 2 to 3 minutes more or…

TURKEY PEANUT STEW HANDS ON 35 minutes COOK 15 minutes 6 green onions, white and green parts separated, thinly sliced1 medium green bell pepper, seeded and cut into 1-inch pieces1 Tbsp. coconut oil or canola oil3 Tbsp. finely chopped fresh ginger4 cloves garlic, minced2 tsp. ground coriander2 tsp. ground cumin1 tsp. crushed red pepper1 tsp. salt1 tsp. black pepper3 14.5-oz. cansreduced-sodium chicken broth2 cups cubed, peeled sweet potato1 cup creamy peanut butter½ of a 6-oz. can tomato paste (⅓ cup)3 cups shredded cooked turkey or chicken1 15-oz. can crushed tomatoes⅓ cup chopped fresh cilantro¾ cup chopped lightly salted peanuts 1. In a 6- to 8-qt. pot cook white parts of green onions and the bell pepper in hot oil 5 minutes, stirring occasionally. Add next seven ingredients (through black pepper).…