Soups & Stews

Potato-Corn-Cheddar Stew (about 12 servings)

  • 12 oz bacon, chopped
  • 1/8 cup olive oil
  • 6 cups chopped sweet onion
  • 4 tablespoons butter
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 12 cups chicken stock
  • 6 cups medium cubed potatoes
  • 10 cups of frozen sweet corn (thawed)
  • 2 cups half&half
  • 8 (or more) oz of grated cheddar cheese


Cook the chopped bacon in the olive oil in large pot over medium low heat until bacon is crisp (5-10 minutes).   Remove the bacon with slotted spoon and save for decoration later.  Add the onions and butter (don’t be scared by mixing the 3 types of fat, it does work!) and cook until onions are translucent.  Mix the flour with the salt, pepper and turmeric and add to the onions, stirring well for a minute or so (making a basic roux), then add the chicken stock and blend it in well.  Add the potatoes and bring everything to a boil.  Boil for about 15 minutes, until the potatoes are tender.  Add the corn to the stew, and return to a boil.  Boil for several minutes (I once skipped this step, and the soup turned sour – not pretty).  Add the half&half and cheddar cheese and cook for a few more minutes, until the cheese is completely melted (I usually bring it back to a boil, it seems that cream and half&half contain a new ingredient to prevent separation when added to hot liquid, so it does not seem to matter if boiling point is reached).  Season to taste with more salt and pepper if needed.  Ladle into soup bowls and garnish with bacon

Freeze any leftovers

Chickpea-Wintersquash-Lentil Stew (Can be made as a vegetarian dish – about 8 servings)


  • 3/4 to 1 cup of dried chickpeas that have been soaked – see below  (or 1-2 cans of chickpeas), depending on how much you like chickpeas
  • 2 1/2 lbs of long neck or butternut squash – peeled, seeded and cut into 1 ” pieces
  • 3 large carrots – peeled and cut into 1″ pieces
  • 1 large onion – chopped
  • 1 cup lentils
  • 4 cups of either beef broth or vegetable broth
  • 4 cups of tomato juice
  • 1 1/2 tablespoon minced fresh ginger (or 1 teaspoon ground dried ginger)
  • 1 clove minced garlic
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon ground fresh pepper
  • 1 teaspoon salt
  • 1/4 – 1/2 cup smooth peanut butter
  • (optional) 1/4 cup lime juice and cilantro to add right before serving


If using dried chickpeas, either soak them overnight by covering them with water – about 2 ” above peas, and soak for at least 6 hours.  Or use the quick soak method by again covering the peas with at least 2″ of water in a pot, bring to a boil (if you like soft chickpeas, boil for 5 minutes), remove from heat and let stand 1 hour. Drain before use.  If using canned chickpeas, just drain 🙂

In a large pot, saute onions, ginger and garlic in some vegetable oil until onions are tender.  Add all other ingredients (except the optional lime and cilantro).  Bring to a boil and then reduce heat to a gentle simmer. Cook until the chickpeas are soft and the lentils have started to break down, about 2 hours.

Optional:  right before serving, stir in lime juice and garnish with cilantro leaves. If planning to freeze any of the stew, remove that portion before adding the lime juice, and reduce the amount of juice accordingly.
Serve as stew in bowls, or serve on cooked white or brown rice.

chickpea soup