Conquering Soups and Stews: A Beginner’s Guide

Introduction

With fall just around the corner, you know cooler days are on the way. When the promise of colder weather is announced, I will kick off the first cool day of fall with a pot of chili and a grilled cheese sandwich. There’s something deeply satisfying about a pot of soup or stew simmering on the stove. The rich aromas fill your kitchen, bringing warmth to your home while offering comfort with every spoonful. Soups and stews are the ultimate feel-good food, no matter what the season is. But for many beginner cooks, they might seem intimidating. The good news? They don’t have to be. It does not matter whether you are a seasoned home cook or just starting out; conquering soups and stews is well within your reach.

Conquering Soup and Stews for the Beginning Cook

It’s no secret that the more you cook, the more you understand what makes a good soup or stew. Each time you cook a dish, you are building a cooking database of flavors and textures that you will use again and again to create your own culinary masterpieces. I think soups and stews can be a good cooking choice for the beginning cook. In this food blog, I am going to share a simple, basic soup recipe that you and your family will love. It is easy to make and can be adapted to your taste preference. So, if you are ready, let’s break down the basics so you can confidently whip up a delicious soup or stew that’ll have everyone asking for seconds.

Conquering Soup and Stews: Understanding the Difference Between the Two

Before diving into the pot, it’s important to know the key difference between soups and stews. While they share similar ingredients, the consistency sets them apart. Soups are generally thinner and more liquid-based. Another great thing about soups is they can make a great appetizer as well as a delicious main course. Think of chicken noodle soup or a classic tomato bisque. On the other hand, stews are heartier, thicker, and more filling and typically served as a main dish. Beef stew, with its chunky vegetables and tender meat, is a perfect example.

Conquering Soups and Stews by Learning the Building Blocks of Flavor

Great soups and stews start with a solid foundation. The base of your soup or stew will dictate its overall flavor, so it’s essential to get this part right. Conquering soup and stews happen here. Here’s how to lay the groundwork.

• Broth or Stock: This is your flavor base. Whether it’s chicken, beef, vegetable, or even fish stock, the quality of your broth will elevate the taste of your dish. If you have the time, making your own stock is always a good idea, but store-bought works just fine, too. Homemade stock allows you to control the salt content and tailor the flavors to your liking, but don’t stress if you’re short on time—many store-bought options are quite good; just choose low-sodium varieties for better control over seasoning. I always keep store-bought broth on hand for when I don’t have time to make homemade. I use canned varieties, boxed broths, and dry seasoning packs that you mix with water. My favorite and easy-to-find at most major supermarkets are the Goya flavor packs. They are inexpensive, and their flavor is great. 

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• Aromatic Vegetables: Onions, carrots, and celery—often referred to as the “holy trinity” in cooking—are a must. They add depth and sweetness, creating a balanced flavor profile. To elevate the flavor, saute these vegetables until they’re soft and slightly caramelized before adding your broth. This extra step, though simple, can make a world of difference in the richness of your final dish.
• Herbs and Spices: Don’t be shy with herbs and spices. Fresh or dried, they add layers of flavor. Bay leaves, thyme, rosemary, and parsley are common in many soups and stews, while spices like cumin, paprika, and curry powder can bring a whole new dimension. Feel free to experiment with different spice combinations. This will help you discover unique flavor profiles, turning a simple soup into an exciting culinary experience.

I know when I was a beginning cook, I did not always have the money for an elaborate display of the best spices that most chefs would recommend. So, the solution starts small; as you learn more about spices and herbs and how they impact flavor, start to expand your spice rack gradually. Want to learn more about cooking with fresh herbs? Go to this website and learn more: https://www.eatingwell.com/article/7828303/guide-to-cooking-with-fresh-herbs/

Here’s a list of the top five essential spices for beginner cooks to have in their kitchen, especially for making flavorful soups and stews:

1. Bay Leaves: These add a subtle depth of flavor, enhancing the overall richness of soups and stews. Toss one or two into the pot and let them simmer to release their mild, savory notes.
2. Thyme: A classic herb for hearty soups and stews, thyme adds a gentle earthiness and complements other ingredients beautifully, especially in broths and slow-cooked dishes.
3. Paprika: Whether sweet, smoked, or hot, paprika brings warmth, color, and a mild spiciness that can elevate both vegetable and meat-based soups and stews.
4. Garlic Powder: While fresh garlic is often used, garlic powder provides a quick and easy way to add a savory punch, blending seamlessly into broths.
5. Black Pepper: A must-have in any kitchen, black pepper adds a subtle heat and sharpness that brightens the flavors of your soup or stew, making every bite more satisfying.

These spices are versatile, beginner-friendly, and will add a load of flavor to any soup or stew!

Conquering Soups and Stews by Choosing the Right Ingredients

The beauty of soups and stews lies in their versatility. You can use almost any combination of vegetables, proteins, and grains, but it’s important to consider how they cook.

• Vegetables: Root vegetables like potatoes, carrots, and parsnips are perfect for stews as they hold up well during long cooking times. For soups, consider quicker-cooking veggies like spinach, zucchini, or bell peppers. Always think about when to add them to ensure they don’t turn to mush. For instance, hearty vegetables like carrots and potatoes should go in early, while delicate greens like spinach should be added just before serving to retain their vibrant color and texture.
• Proteins: Chicken, beef, pork, and fish are popular choices, but don’t overlook beans and lentils for a hearty vegetarian option. Tougher cuts of meat are great for stews—they become tender after hours of slow cooking. For soups, leaner cuts or quick-cooking seafood work best. If you’re using beans, consider using dried beans that have been soaked overnight for a firmer texture, or opt for canned beans for convenience.
• Grains and Legumes: Rice, barley, pasta, and lentils can bulk up your soup or stew, making it more filling. Always be careful not to overcook; grains like barley and faro add a chewy texture and nutty flavor to soups, while small pasta shapes like orzo are perfect for adding substance without overwhelming the broth. Lentils are another fantastic option; they cook quickly and add protein, making your dish more nutritious and satisfying.

Conquering Soups and Stews With the Art of Simmering

Once your ingredients are in the pot, the magic happens through simmering. Simmering allows the flavors to meld together, creating a rich, cohesive dish. Here’s a key component

what you need to know for conquering soups and stews:

• Low and Slow: The key to a good stew is low and slow cooking. Stews benefit from hours of simmering, allowing the meat to tenderize and allow the flavors to develop. Keep the heat low, and be patient. Cooking the meat for a longer period of time allows the tough connective tissues to soften and break down, leaving a tender, melt-in-your-mouth texture. Additionally, the extended cooking time permits the flavors to intensify and become more complex, creating a truly delightful burst of flavor with every spoonful.
• Soup Simmering: Soups typically don’t require as long to cook. Once your vegetables are tender and your proteins are cooked through, your soup is ready. A gentle simmer is all you need—avoid boiling, which can make the broth cloudy and toughen the meat. When making clear broths, it’s important to remove any foam that forms on the surface while simmering to maintain a pure and flavorful base.

• Stirring and Tasting: Don’t forget to stir occasionally to prevent sticking, especially if you’re using starchy ingredients. And always taste as you go. Adjust the seasoning as needed to achieve that perfect balance. I have made many soups and stews, and as a novice cook, I noticed that I tended to over-salt them. This, of course, became impossible to remove without losing the great flavor I had achieved. So, go light-handed at the beginning; it’s easier to adjust at the end.

Thickening Your Soup or Stew

Depending on your preference, you might want a thicker consistency. Here’s how to do it:

• For Soups: Adding a handful of uncooked rice or blending a portion of the soup and stirring it back in can thicken the broth. Cream or milk can also add richness and body. If you prefer a silky texture, consider adding a roux. This is a French word for a cooked mixture of flour and fat. Specifically, you would make a roux and whisk in soups, stews, and gravies to thicken it up. Alternatively, for a lighter option, try pureeing some of the cooked vegetables and stirring them back into the soup. Here’s a great tip for thickening soups. Always keep a box of instant mashed potato flakes in the pantry. Add a small amount to your soup until you get the consistency you desire. For more tips and tricks like this one, go to: https://blissfulfoodsplus.com/50-great-baking-cooking-hacks-shortcuts-tips-and-tricks/
• For Stews: Stews are naturally thicker, but if you want it even heartier, consider using a roux, cornstarch slurry, or simply mashing some of the potatoes or beans in the pot. Another option is to reduce the liquid by simmering the stew uncovered for the last 30 minutes of cooking. This method intensifies the flavors while thickening the consistency.

Storing and Reheating

One of the best things about soups and stews is that they often taste even better the next day. Once you have conquered soups and stews, here’s how to store and reheat them:

• Refrigerating: Let your soup or stew cool completely before transferring it to airtight containers. They’ll keep in the fridge for up to 4 days. Cooling it quickly by dividing it into smaller portions can help maintain the texture and flavor, preventing any unwanted mushiness.
• Freezing: Soups and stews freeze beautifully. Just make sure to leave some room at the top of your container for expansion. They’ll keep in the freezer for up to 3 months. When freezing, consider portioning the soup or stew into individual servings for easier reheating and to avoid thawing more than you need.

• Reheating: When reheating, do it slowly to maintain the texture and flavor. Add a splash of broth or water if it’s too thick. If reheating from frozen, it’s best to thaw the soup or stew in the fridge overnight for even warming. Once it’s thawed, simply reheat it gently on the stove or in the oven, giving it a little stir now and then to make sure it heats up evenly.

Getting Creative with Leftovers

Leftover soup or stew? Don’t just reheat and eat. Get creative! Leftover beef stew can be repurposed as a filling for pot pies or savory hand pies. Or take that soup and turn it into a flavorful casserole base. Even vegetable soup can be blended and turned into a rich sauce for pasta or grain bowls.

Don’t let those leftovers go to waste! With a little creativity, your soups and stews can transform into entirely new dishes. Whether you’re making savory pies, creamy casseroles, or even reinventing them into sauces, the options are endless. The next time you’ve got leftover soup or stew, think beyond the basics. You might just create a new family favorite recipe!

Conclusion

As you can see, conquering soups and stews is not that complicated. In this post, I provided a delicious Beefy Mac Soup recipe that showcases the wonderful potential of preparing your own hearty soups and stews to enjoy with your loved ones. Last but not least, I have one last note for beginning cooks. When it comes to food textures, almost everyone has certain foods, like the texture of a fruit or vegetable, that can be off-putting. Don’t let this limit what you cook. If you have a child or a spouse who hates the texture of onions and won’t eat anything that has onion in it, try swapping out chopped onion for onion powder. You can do the same with garlic without sacrificing any of the flavor.

I’m no longer a novice cook, but here’s one rule I always follow when trying a new recipe: I make it exactly as written the first time. Then, once I’ve enjoyed the flavors and textures, I start thinking about how to tweak it to match my own tastes. That’s the beauty of cooking! I encourage you to explore, experiment, and make every dish your own. There’s so much room for creativity. I hope this beginner’s guide to conquering soups and stews opens up a world of comforting, delicious meals for you and your family, especially as those chilly nights start rolling in.

I am glad you stopped by. Till the next time, Happy Cooking!