December 22, 2021

Soups & Stews to Warm the Soul

Who doesn’t love the smell of a warm soup pot on a cold winter day? It’s safe to say we all have our favorite soup or stew that makes us smile as we dive into its satisfying comfort.

From the indigenous roots of Minnesota wild rice to the German tradition of knoephla dumpling, here are a few delicious soup and stew recipes straight from the kitchens of BetterLife members like you! These soul and tummy-warming dishes are sure to make everyone in your house grab the largest soup spoon in the drawer and dig in for a wonderful meal together. So, pull out your sturdiest stock pot, arm yourself with a ladle, and scroll down to get cooking!

Wild Rice Soup

Submitted by Ruth A. Prochaska | BetterLife Member | Wisconsin

BetterLife member recipe for Wild Rice Soup1/3 C uncooked wild rice
1 Tbsp vegetable oil
1 qt water
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
1/2 C butter
1/2 C flour
3 C chicken broth
1 (10 3/4 oz) can chicken soup
2 C light cream
1/2 tsp rosemary or poultry seasoning
Chicken bouillon to taste
1 tsp salt

Rinse rice. Drain. In medium saucepan, combine rice, oil, and water. Bring to a boil. Reduce heat, simmer 30 minutes. In large kettle, cook onion, celery, and carrot in butter until almost tender. Blend in flour; cook and stir 2 minutes. Add broth and undrained rice mixture. Bring to a boil, cook and stir until slightly thick. Stir in soup, cream, seasoning, and salt. Reduce heat. Simmer 20 minutes or until rice is tender. Yield: 8 servings.

Sausage Tortellini Soup

Submitted by Diane Zais | BetterLife Member | Hudson, WI

Mother and daughter making BetterLife member soup recipe together1 lb Italian sausage
1 C chopped onion
2 garlic cloves, sliced
5 C beef broth
1/2 C water
1/2 C dry red wine
1 can diced tomatoes
1 C sliced carrots
1/2 tsp basil
1/2 tsp oregano leaves
1 (8 oz) can tomato sauce
1 1/2 C sliced zucchini
2 C cheese tortellini
1 Tbsp parsley
Grated parmesan cheese

Brown sausage in 5-quart Dutch oven. Remove and drain, reserving 1 Tbsp drippings. Saute onion and garlic in drippings until tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat and simmer 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, and parsley. Simmer covered for 30-40 minutes. Sprinkle with grated parmesan cheese. Serve with crusty bread and Caesar salad.

Baked Beef Stew

Submitted by Kathy Bouche | BetterLife Member | Green Bay, WI

BetterLife Member Recipe for Beef Stew1 (14 1/2 oz) can diced tomatoes, undrained
1 C water
3 Tbsp quick tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 lb lean beef stew meat, cut in 1-inch cubes (do not brown first)
4 medium carrots, cut in 3/4-inch chunks
3 medium potatoes, peeled and quartered
2 stalks celery, cut in 3/4-inch chunks
1 medium onion, cut in chunks
1 slice bread, cubed

In large bowl, combine tomatoes, water, tapioca, sugar, salt, and pepper. Add remaining ingredients; mix well. Pour into greased 9 x 13-inch pan or 3-quart baking dish. Bake covered at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender. Serves 6-8. 

Easy Knoephla Soup

Submitted by Margie Muth | BetterLife Member | North Dakota

Cooking BetterLife member recipe for soup together1 Tbsp butter
1/2 C chopped onion
6 C water
3 Tbsp chicken base
2 bay leaves
4 medium potatoes, peeled and diced
1 small bag knoephla dumplings (about 1 1/2 lbs)
1 pt half and half or milk
1 tsp salt
1 Tbsp parsley flakes
1/2 tsp black pepper

In medium size soup kettle, saute onions in butter. Add water, chicken base, bay leaves, potatoes, and knoephla. Bring to a boil, reduce heat and simmer 20 minutes. Add milk or half and half cream, salt, parsley, and pepper. Simmer 5-10 minutes. Remove bay leaves. Makes 12 (1 cup) servings.