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Warm Up With Homemade Comfort Foods - January 29, 2008
 | | Photo Courtesy of ARA |
Soups and stews are two of the most popular wintertime staples. Not only do they fill the house with rich, mouthwatering aromas while they simmer on the stove, they are the ultimate in great-tasting comfort foods.
Using broth to create homemade soups and stews is a wonderful way to add lots of flavor to these tasty dishes without having to spend all day in the kitchen. In fact, most people use broth in home-cooked soups and stews. According to a recent survey commissioned by Campbell Soup Company, broth is used in homemade soup more than 80 percent of the time, and in stews made from scratch 69 percent of the time. So, go ahead and warm up your taste buds with these cold-weather classics.
Sensational Chicken Noodle Soup starts with a flavorful base of Swanson chicken broth and combines chicken, egg noodles, carrots and celery to create a heartwarming dish as good as grandma would make.
For a satisfying entree, prepare Hearty Beef Stew. Just add potatoes, beef and carrots to Swanson beef broth for a slow-cooked meal that is tender and tasty. It is sure to be a family favorite!
When the weather outside gets frightful -- create a delightful homemade soup or stew that is sure to warm your family from the inside out. For more hearty dishes and helpful cooking tips, visit www.swansonbroth.com.
Beef Barley Soup
Prep: 20 minutes
Makes: 4 servings
Cook: 40 minutes
Ingredients:
2 cups water
1/4 cup uncooked pearl barley
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
6 ounces mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson Beef Broth (regular, 50 Percent Less Sodium or Certified Organic)
1/4 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)
Directions:
1. Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley.
Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is
tender, stirring occasionally. Drain.
2. Cook the beef in a 3-quart nonstick saucepot until it's well browned, stirring often.
3. Add the mushrooms and garlic and cook until the mushrooms are tender.
4. Stir the broth, thyme, black pepper and carrots into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley.
TIP: Substitute 1/2-cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.
Sensational Chicken Noodle Soup
Prep: 5 minutes
Makes: 4 servings
Cook: 25 minutes
Ingredients
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Directions
1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Courtesy of ARA content |
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