When fall is in the air, people start to think of cozy soups and stews that take advantage of all the wonderful root vegetables overflowing farmers’ markets and grocery shelves. Sweet potato, white potato, carrots, beets… all add delicious flavour, and all are an excellent source of fibre.
When you’re making soups and stews, remember they don’t have to be difficult at all, and they’re a wonderful way to begin experimenting in the kitchen. Just find a recipe you like, try it once the way it’s written and then play around with it. Use the basic ingredients but don’t be afraid to experiment.
That’s what I love about soups and stews - they allow lots of flexibility and it’s really easy to make creations your family will love. If your recipe calls for three cups of potatoes, try substituting one and half cups potatoes and one and a half cups of carrots to try a new and different flavour combination. Keep track of your family’s favourite vegetables (and the vegetables not to use) and create your recipe accordingly – if they love carrots but aren’t a big fan of beets than substitute carrots when beets are called for.
In the 1940s and ’50s, home cooks made tons of terrific soups from scratch. It’s a great way to provide nutrition that’s satisfying, comforting, fast and takes advantage of what’s in the garden or what’s available locally. The most wonderful soup and stew recipes keep all of this in mind. Nothing is better in the fall than when it’s cool outside and you have a savoury soup simmering on the stove for dinner.
Now is also the time to check out some great slow cooker recipes too that are perfect for putting together a simple stew without a lot of work.
Check out the recipe section of the Chicken Farmers of Canada website for some great recipe ideas.
Until next time, keep well,
Judy Foodie (Judy Scott Welden)