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Delicious hearty recipes - 4 recipes

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Top rated Hearty recipes

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Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from bee...

  • 2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons kosher salt, divided (to taste)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • 32 ounces (4 cups) beef stock
  • 1 cup Entwine Cabernet Sauvignon
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried Italian seasoning
  • 4 cups chopped red potatoes, bite size pieces (about 1/2")
  • 3 cups chopped baby carrots, bite size pieces
  • fresh parsley to garish, optional
4.3/5 (52 Votes)

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Rinse the beans in a large soup kettle or saucepan, discarding any beans, skins or stems that float to the top

  • 1 pound kidney, pink or white beans
  • 4 quarts water or beef stock
  • 3 pounds chuck roast, cut into large pieces
  • 3 (14 1/2 ounces each) cans stewed tomatoes
  • 5 (8 ounces each) cans tomato sauce
  • 4 bay leaves
  • 1 tablespoon sweet basil
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 3 teaspoons salt
  • 5 teaspoons sugar
  • 1 1/2 tablespoons garlic powder
  • 1 onion, chopped
  • 2 cups cabbage, chopped
  • 3 cups bell peppers, chopped
  • 2 cups carrots, diced
  • 1 bunch parsley, finely chopped
  • 1/2 pound small elbow macaroni or shells; or spaghetti or fettuccine, broken Into 1-inch lengths
3.9/5 (35 Votes)

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Tips~ If you want to keep the shape and texture of your pasta when adding it to soups, cook it and keep it separate...

  • For soup base:
  • 1 pound Roma tomatoes
  • 1 to 2 serrano or jalapeño pepper, stem removed
  • 1 small white onion, peeled and quartered
  • 1 whole bulb of garlic (take off the cloves, but leave the skins on)
  • Olive oil
  • 2 cups chicken or vegetable broth
  • Salt and pepper to taste
  • Olive oil
  • 8 cups water
  • Chicken or Vegetable Base for soups
  • 2 chayotes, remove pit and dice
  • 4 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • Juice and zest of 1 lemon
  • Handful chopped cilantro
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 red potatoes, sliced into chunks
  • 2 ears of corn, sliced into niblets or you can remove the corn from the cob with a sharp knife
  • 1 full cup cabbage, chopped or shredded
  • 3/4 cup small pasta shells ("conchitas")
4.4/5 (8 Votes)

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FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves t...

  • Stock:
  • 2 lbs. bone-in chicken breasts {or 8 c. cooked chopped turkey-dark meat gives great flavor}
  • 4 quarts water
  • 1/2 medium onion, peeled
  • 1 large carrot, peeled, 2-3 pieces
  • 1 large rib celery, cut in half
  • 1-2 whole turkish bay leaves
  • 4 tablespoons chicken or turkey soup base
  • Soup:
  • 4 oz. wild rice
  • 3 large carrots, large dice {1/2” pieces}
  • 3 large ribs celery, large dice
  • 1/2 medium onion, large dice
  • 2 medium zucchini, large dice
  • 1/2 lb. fresh mushrooms, sliced
  • 1 can diced tomatoes, drained
  • 3 square inches of Parmesan cheese rinds, cut into 1/2” pieces {opt}
  • Freshly ground black pepper, to taste
4.2/5 (9 Votes)

Any burning questions? Our chefs answer!

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {penzeys} Hearty Beef Soup/Stew