Winter Soups and Stews: Beef Stew, Chicken Soup and Vegetable Soup

January is soup season. After the holidays, a big pot of something warm on the stove feeds the family for days, freezes well, and costs very little. Good soup isn't about a long ingredient list; it's about building layers of flavor: browning, aromatics, seasoning at the right time, and a final taste and adjustment. This guide covers those steps and gives three complete recipes, using Savu Birra Beef Pot Roast Seasoning, Garlic and Herb Seasoning and Roasted Veggie Seasoning.

Five steps to better soup

1. Brown something. Sear the meat, or cook the onions until golden. Browning creates flavor that simmering can't.
2. Bloom the seasoning. Add dried seasoning to the hot fat and vegetables for 30 to 60 seconds before the liquid goes in. Heat wakes up the herbs and spices.
3. Use good stock. Homemade is best; low-sodium store-bought lets you control salt.
4. Simmer, don't boil. A gentle simmer keeps meat tender and vegetables intact.
5. Taste at the end. Add salt, a squeeze of lemon or a splash of vinegar just before serving. Acid makes flavors brighter.

Which seasoning for which soup

Recipe 1: Classic beef stew

Serves 6 to 8

• 3 pounds boneless beef chuck, cut into 1 1/2 inch cubes
• 2 tablespoons Beef Pot Roast Seasoning, divided
• 3 tablespoons flour
• 3 tablespoons oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (or more broth)
• 4 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2 inch chunks
• 4 carrots, cut into 1 inch pieces
• 1 cup frozen peas

1. Pat the beef dry. Toss with 1 1/2 tablespoons seasoning and the flour.
2. Heat the oil in a Dutch oven over medium-high. Brown the beef in 2 or 3 batches, about 5 minutes per batch, without crowding. Set aside.
3. Lower the heat to medium. Cook the onion 5 minutes. Add the garlic, tomato paste and remaining seasoning; stir 1 minute.
4. Add the wine and scrape up the browned bits. Add the broth, Worcestershire, bay leaves and beef.
5. Bring to a simmer, cover and cook on low (or in a 325°F oven) for 1 1/2 hours.
6. Add the potatoes and carrots. Cover and simmer 45 minutes to 1 hour more, until the beef is fork tender.
7. Stir in the peas for the last 5 minutes. Discard the bay leaves, taste and adjust.

Recipe 2: Chicken and rice soup

Serves 6

• 2 tablespoons butter or olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 2 teaspoons Garlic and Herb Seasoning
• 8 cups low-sodium chicken broth
• 1 1/2 pounds boneless chicken thighs or breasts
• 3/4 cup long-grain white rice
• 2 cups baby spinach (optional)
• 1 lemon
• Salt and black pepper

1. Melt the butter in a large pot over medium heat. Cook the vegetables 6 to 8 minutes until soft.
2. Stir in the seasoning for 30 seconds.
3. Add the broth and the whole chicken pieces. Bring to a simmer and cook 15 to 20 minutes, until the chicken reaches 165°F.
4. Take out the chicken. Add the rice to the pot and simmer 15 minutes until tender.
5. Shred the chicken with two forks and return it to the pot. Stir in the spinach until wilted.
6. Finish with the juice of half a lemon. Taste for salt and pepper.

Tip: If you plan to freeze it, cook the rice separately and add it to each bowl, so it doesn't soak up all the broth.

Recipe 3: Hearty vegetable soup

Serves 8

• 3 tablespoons olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon Roasted Veggie Seasoning
• 2 tablespoons tomato paste
• One 28 ounce can diced tomatoes
• 8 cups low-sodium vegetable or chicken broth
• 2 medium potatoes, diced
• 2 cups chopped green beans or cabbage
• 1 zucchini, diced
• One 15 ounce can cannellini or kidney beans, drained
• 2 cups chopped kale or spinach
• Salt to taste (start with 1 teaspoon)
• Parmesan rind (optional) and grated Parmesan for serving

1. Heat the oil in a large pot over medium. Cook the onion, carrots and celery 8 minutes.
2. Add the garlic, seasoning and tomato paste; stir 1 minute.
3. Add the tomatoes, broth, potatoes and Parmesan rind. Simmer 15 minutes.
4. Add the green beans, zucchini and beans. Simmer 10 minutes.
5. Stir in the kale until wilted. Remove the rind. Season with salt to taste.

Because Roasted Veggie Seasoning has no salt, this soup is a good choice for anyone keeping an eye on sodium. Add salt gradually at the end, or not at all.

Storing and freezing

Cool soup quickly: divide it into shallow containers and refrigerate within 2 hours. Reheat to a full boil, or 165°F.

Common questions

How much seasoning per pot?

Start with about 1 teaspoon per quart of soup and adjust at the end. Stews with a lot of meat take a little more.

Why does my soup taste flat?

It usually needs salt or acid. Add a pinch of salt or a squeeze of lemon, stir and taste again.

Can I make these in a slow cooker?

Yes. Brown the meat and vegetables first, then cook on low 7 to 8 hours (beef stew) or 4 to 6 hours (chicken and vegetable soups).

Explore more from Savu Birra

Read our pot roast guide and How to Cook with No Added Sugar Seasoning Blends, or browse our no-added-sugar blends.