Soup + Stew

Slow Cooker Recipes

Oct 15th, 2013 | By
Slow Cooker Recipes

Find yourself busy and looking for some new ways to enjoy and make use of your slow cooker? Try one of these delicious (and healthy!) recipes  from the book 150 Healthiest Slow Cooker Recipes by Jonny Bowden and Jeannette Bessinger. Thai Seafood Stew The magic ingredient in this delicious and exotic Thai-inspired seafood stew is
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Basic New England Chowder

Feb 10th, 2012 | By
Basic New England Chowder

  Basic New England Chowder This simple chowder, featured on our Spring 2012 cover, packs a whole lot of options. Mix and match the fish to make it your own. Leave out the dairy to make a clear (Rhode Island) chowder. The recipe’s author, food historian Sandy Oliver, is working on a cookbook, Maine Home
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Portuguese Sausage and Kale Soup

Jan 23rd, 2012 | By
Portuguese Sausage and Kale Soup

Portuguese Sausage and Kale Soup INGREDIENTS 2 tablespoons olive oil 3 cups Portuguese sausage (linguica or chourico), about 14 ounces, sliced 1/2 inch thick 1 medium onion, chopped 2 large potatoes, peeled, cut into 1/2 inch cubes 1/4 cup minced fresh parsley 1 tablespoon minced fresh garlic 10 to 12 cups unsalted chicken stock or
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Potato Leek Soup

Mar 1st, 2011 | By

Happy St. David’s Day! This lesser known day is devoted to the patron saint of Wales, and is celebrated on March 1st. Leeks are the “patron” vegetable of Wales so we’ve included a recipe for both leek and potato soup and Welsh rarebit, the way my great grandfather made it. Vichyssoise sounds so much more
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Curried Sweet Potato Soup

Feb 21st, 2011 | By
Curried Sweet Potato Soup

This soup is spicy and sweet with the addition of beans for added creaminess and protein. Siracha is a chili garlic sauce available in the condiment sections of well stocked supermarkets or at your local ethnic grocer. If you can’t find Siracha, feel free to use another chili garlic sauce. Recipe by contributing photographer and
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Borscht

Feb 18th, 2011 | By
Borscht

This recipe comes to us from our contributing photographer and chef Melody Polakow. Borscht INGREDIENTS 4 tablespoons olive oil or butter 1 teaspoon caraway seeds 1 tablespoon dried dill 4 teaspoons smoked paprika 2 large onions, diced 10 cloves garlic, pressed 1/2 cup carrots, diced (1 small) 2 tablespoons tomato paste 1 1/2 teaspoons salt
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[October] Pumpkins & Winter Squash

Oct 11th, 2010 | By
[October] Pumpkins & Winter Squash

Pumpkins and squash are just about synonymous with our fall and winter seasons. From the earliest days of the American Colonies, (and prior to that in the Native American diet) they were an important part of the colder months’ menus. Although pumpkin was a popular ingredient in England prior to the 1800s, food historians speculate
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Ground Nut Soup

Aug 15th, 2010 | By

This recipe is courtesy of the cook aboard the Nathaniel Bowditch, one of the vessels in the historic Maine Windjammer fleet. Ground Nut Soup INGREDIENTS 1 tablespoon olive oil, more as needed 6 chicken thighs, boneless and skinless if desired 1 cup chopped onion 1 cup chopped red pepper 2 tablespoons flour 4 cups chicken
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Treasures from the Deep

Aug 15th, 2010 | By

Some years ago I toured the Portland, Maine, fish co-op—a sort of clearinghouse for the commercial boats that fish out of that area. (The co-op itself is an endangered species I’m told.) The catch from each boat was unloaded, sorted into big plastic tubs by vessel and species, and examined by a group of wholesale
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