Serves 6

For the meatballs

2 lbs ground beef

1 cup uncooked white rice

2 large eggs at room temperature

1/4 white onion, diced

1/2 cup cilantro, chopped

2 garlic cloves, minced

1 chipotle in adobo, minced

2 teaspoons garlic powder

2 teaspoons dried oregano

1 teaspoon salt, plus more to taste for the broth and finished soup

For the tomato broth

about 1 lb meaty tomatoes (like Roma)

1/2 white onion

2 garlic cloves

3 chipotle peppers in adobo

1 tablespoon chicken bouillon 

1 tablespoon tomato bouillon

1/2 teaspoon ground cumin

12 cups water, divided

Freshly ground black pepper

3 medium russet potatoes, peeled and diced

3 carrots, peeled and diced

4 celery stalks, diced

2 summer squash, diced

1/2 bunch cilantro, roughly chopped

Optional accompaniments 

Mexican rice

Freshly squeezed lime juice

corn tortillas

Prep  the meatballs:

In a large bowl, combine the ground beef, rice, eggs, onion, cilantro, garlic, chipotle pepper in adobo, garlic powder, oregano, and salt.  Mix until fully combined.  Using moistened hands, roll into golf ball-sized balls.  Set aside.

Prep for the tomato broth:

In a blender or food processor, combine the tomatoes, onion, garlic, chipotle in adobo, chicken bouillon, tomato bouillon, and cumin.  If you're doing this in a blender, add 6 cups of water.  If you're doing this in a food processor, you might be better off with 4 cups (or fewer) of water.  Blend until smooth.

Transfer to the biggest stock pot or Dutch  oven you have (no seriously, see note below).  Add remaining cups of water.  Season with S&P and bring to a simmer.  

Add the meatballs and gently mix to submerge in the broth.  Cover the pot and simmer for 20 minutes.

Add the potatoes, carrots, and celery.  Cover and simmer for 10 minutes.

Add the summer squash and cilantro.  Cover and simmer for 5 minutes or more until the meatballs are fully cooked and vegetables are tender.  Season with S&P.  Serve with a squeeze of lime juice and/or the Mexican rice and corn tortillas.

Note 01 - On the size of your cooking vessel:  get one larger than you think you'll need.  I started with a 7.25-quart Dutch oven and had to transfer to a larger stockpot after adding the meatballs.  I used a 16-quart stockpot which was a smidge overkill.  (Note to self - purchase something in the neighborhood of 12 quarts.)  But this also seems like this will serve way more than 6.

Note 02 - My history with rice is not good.  I'm not that good at anything involving rice, with a few exceptions.  There, I said it.  So I was worried that the meatballs would end up crunchy.  These turned out cooked nicely.  Phew.  I added an extra 2-3 minutes after adding the summer squash and cilantro just to be on the safe side.  But still. I'm not sold on this meatball combo of ingredients.

Note 03 - All that being said, this soup is delicious!  It's nicely flavored.  I think it needs more heat and zing so we added Melinda's Red Savina to our bowls.  But this was delightful!  Will make again!

Note 04 - And another 31 Days of Soup comes to an end.  This is the 7th year posting online and 8th year overall.  I gotta say, this year was supes brill.  I think a lot of that is in thanks to my sis and all her dishwashing efforts.  Thanks Sissy!  If you're still reading this, thank you!  Thanks for being here and following along the journey.  Take care of yourselves and each other.  And I'll see you in 2026. Hugs and kisses and love!

Serves 4

2 celery stalks, finely diced

4 small carrots, finely diced

1 small leek, halved lengthwise and sliced

4 cups chicken stock

1 bay leaf

1 cup diced cooked chicken

1/2 cup shelled peas

4 green onions, sliced

1 egg yolk

1/2 cup heavy cream

4 Boston or butter lettuce leaves, shredded

Salt and freshly ground black pepper

In small soup pot, combine the celery, carrots, leek, chicken stock, and bay leaf.  Season with S&P.  Cover and bring to a boil.  Reduce the heat to medium and simmer for 15 minutes.  The vegetables should be almost tender.

Add the chicken, peas, and green onions.  Simmer for 8 minutes until the peas are tender.

Remove the soup pot from the heat.  Beat the egg yolk and cream together in a small bowl.  Ladle some of the hot liquid from the soup in into the cream and whisk to temper.  Add this to the soup and stir gently but constantly until thoroughly incorporated.  Return the pot to very low heat and reheat gently.

Season with S&P.  Serve topped with some shredded lettuce.

Note 01 - TBH I kinda went into this one with low expectations.  But, as I purchased my very first Costco rotisserie chicken for yesterday's soup,  this recipe seemed like a smart choice to use up the remaining meat.  And it was surprisingly filling and fresh-tasting.

Note 02 - The lettuce garnish was...interesting. Next time, I'd use arugula for more flavor.

Serves 4

1 cooked chicken carcass from a store-bought rotisserie chicken, plus 1-2 cups shredded, skinless roast chicken meat

8 oz shiitake mushrooms, stems reserved, caps cut in half or quartered if large

6 garlic cloves, smashed

1 teaspoon kosher salt, plus more

2 tablespoons extra-virgin olive oil

1 small head of green cabbage (about 1 lb), cored, sliced into 1/2-inch wide ribbons

Freshly ground black pepper

Chili oil for serving

Preheat oven to 450° F.

Bring chicken carcass, shiitake stems, garlic, 1 teaspoon salt, and 8 cups of water to boil in a large pot over medium-high heat.  Skim off foam as needed.  When it begins to boil, reduce the heat to medium and simmer for 15 minutes.  Strain the broth into a bowl.  Rinse the pot and return the broth to the pot.  Keep warm on low.

Meanwhile, heat oil in a large skillet over medium heat.  Cook mushroom caps until golden brown, about 7-9 minutes.  Transfer to a plate and season with salt.

Add the cabbage to the same skillet and press into an even layer.  Sprinkle with salt. Cook without stirring for 2 minutes.  Flip cabbage and cook without stirring for another 2 minutes.  The cabbage should be lightly charred and almost tender.

Add the mushrooms, cabbage, and shredded chicken to pot and cook until everything is warmed through.  Season with S&P.  Serve drizzled with chili oil.

Note 01 - We're packing lots of flavor with minimal effort in this bad boy!  What a weeknight treat.  I felt like I was phoning it in a bit.  Be careful with the salt though; I didn't need to add any after the salt in the broth, mushrooms, and cabbage.

Note 02 - The recipe says chili oil, but what's pictured looks almost like a chili crunch.  And how convenient that I recently impulse-bought the David Chang Momofuku Chili Crunch from Costco.  Perfect time to Pepsi Challenge it against Trader Joe's Crunchy Chili Onion.  And the results?  Ehh, not too much of a difference.  But anyway, using the crunch was a lot more fun than regular chili oil, and how fun is chili oil?!  Living the dream here.

Serves 4

8 oz bacon, diced

1 onion, diced

1 jalapeno, seeded and chopped

2 garlic cloves, minced

1 teaspoon dried thyme

1 12-oz lager

2 cups chicken stock

1/2 loaf pumpernickel bread, cut into 1/2-inch cubes

1 tablespoon garlic powder

1/4 cup extra-virgin olive oil, plus more for serving

Salt and freshly ground pepper

1/4 cup butter

1/4 cup all purpose flour

1 cup heavy cream

8 oz smoked cheddar, shredded

8 oz sharp cheddar, shredded

8 oz cheese curds

Preheat oven to 450° F.

In a soup pot over medium heat, cook the bacon until crisp, about 15 minutes.  Remove to a paper towel-lined plate and set aside.  Add the onion, jalapeno, garlic, and thyme.  Cover and cook for until softened, stirring occasionally, about 8 minutes.  Add half the beer and simmer until reduced by half, about 5 minutes.  Add the chicken stock and bring to a gentle simmer.  Then cover and simmer for 30 minutes.

Toss the cubed pumpernickel with the garlic powder, olive oil, and S&P to taste.  Spread on a baking sheet lined with a sheet of parchment paper.  Roast for 20 minutes, tossing every 5 minutes, until crunchy.  Set aside.

In a small skillet over medium-low heat, melt the butter.  Whisk in the flour and  cook, stirring constantly, until light golden brown, about 2 minutes.  Whisk the roux into the soup until fully incorporated.  Bring back to a simmer and cook for 10 minutes until very thick.

Add the cream, both cheddars, and the rest of the beer.  Simmer until thick and creamy, about 5 minutes.  Add the bacon and season with S&P.  (Don't go crazy with the salt; you'll still be topping with the croutons and the cheese curds which will add more saltiness, and it's quite easy to over salt as noted below.)

Ladle the soup into bowls and top with tons of croutons and curds.  Drizzle with a bit of oil and top with a few grinds of pepper.

Note 01 - This soup is a divine bowl of deliciousness.  It's rich and you feel like you're eating fondue soup.  Fondue soup!!!  Next time I think I'll try it with more chiles.

Note 02 - Be wary of the salt.  It can go from fine to over-salted quite quickly.  Which happened to us.  Should it happen to you, serve it with a big, bold red wine with a high ABV; this makes any food seem less salty.  Useful tip!  And bonus - you get to enjoy a big, bold red wine.

Serves 6

3 tablespoons butter

1 onion, chopped

1 1/4 lb parsnips, peeled and chopped

1 lb carrots, peeled and chopped

6 cups chicken stock

4 cups water

Salt and freshly ground pepper

Yogurt Garnish:

1/3 cup plain yogurt

2 tablespoons milk

Salt and freshly ground pepper

2 tablespoons chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium heat.  Add the butter.  When melted, add the onions.  Stir a bit, cover, and cook for 10 minutes.  Onions should be soft and golden.

Add the parsnips, carrots, chicken stock, and water.  Increase the heat to high and bring to a boil.  Reduce the heat to maintain a gentle simmer.  Simmer, uncovered, for 30 minutes until the vegetables are tender.

Use an immersion blender and process until smooth.  Season with S&P.

Meanwhile, prep the yogurt garnish. In a small bowl, stir the yogurt, milk, and S&P.

Ladle the soup into bowls and drizzle the yogurt garnish atop.  Sprinkle with the chopped parsley and enjoy.

Note 01 - Oh yeah, this is just the ticket for a Monday, and the last Monday in the home stretch of 31 Days of Soup.  Not a lot of effort.  Can enjoy cocktails whilst listening to family updates.  Pretty quick, too.  

Note 02 - I was a teensy bit worried this would be too simple to be enjoyable, let alone remarkable.  Turns out, I'm happily wrong!  She's a sweet little treat.  It's not a main course soup, but that's okay; she doesn't need to be.  She's a ready and willing starter to your larger meal.  For us, it was just soup and salad, but we had had gin drinks and beer drinks and cheese curds (preview of tomorrow) and meat snacks prior.  (I feel like I'm in a Chumbawumba song.)  Regardless, this was lovely.  Next time, I'll shake in a bit of cayenne when simmering the veg.

Serves 6

3 tablespoons Hawaiian sea salt

3 lbs pork shoulder

4 tablespoons rendered bacon fat (or any other fat or oil)

4 teaspoons liquid smoke

1  head Napa cabbage, quartered and cored

1 tablespoon butter

1 tablespoon apples, peeled and diced

2 teaspoons smoked paprika

For the spicy base:

32 shishito peppers

4 green chiles, seeded and quartered

4 teaspoons red pepper flakes

1 cup sesame oil

For serving:

12 cups chicken stock

Salt and freshly ground black pepper

6 servings ramen noodles of your choice

For garnish:

1 bunch green onions, chopped

Sprinkle the salt all over the pork shoulder.  In a slow cooker, add the bacon fat.  Set the pork on top, and pour the liquid smoke on top. Cover and cook on high for 3 hours.

Add the cabbage and cook for an hour longer.  The pork should shred easily at this point.

Transfer the pork to a cutting board.  When cool enough to handle, shred with two forks.  Keep warm until ready to eat.

Transfer the cabbage to a cutting board.  Cut into thin slices and set aside.  Keep warm until ready to eat.

Discard the cooking liquid.  It's too salty to be used for anything.

Meanwhile, make the spicy base.  Add the shishito peppers, the green chiles, and the red pepper flakes to a food processor.  Blend until very smooth.  With the motor running, slowly dirzzle in the sesame oil until emulsified.  

When you're ready-ish to eat, combine the spicy base and 12 cups of chicken stock into a large pot.  Bring to a boil. Taste for S&P.  Simmer, uncovered, until you're ready to eat and then crank back up to a boil.

Meanwhile, cook the ramen noodles.  Bring a large pot of water to a boil.  Add the ramen and cook according to package directions.  Rinse with cool water.  Toss with a bit of sesame oil if needed.

Heat a frying pan over medium heat.  Melt the butter and add the apples.  Sprinkle with the smoked paprika.  Cook, stirring frequently, until the apples are tender, about 10 minutes.  Season with S&P.  Set aside.

To serve, place a serving-ish of noodles into a boil.  Pour two cups of the soup over the noodles.   Top with a mound of shredded pork, sliced cabbage, diced apple, and green onions.

Note 01 - Highlight of the month thus far.  Not a ton of work for ramen, per se, but really delivers on flavor and fun.  Apologies to Darling Dishwasher - the half-cooked marinated eggs were too much this soup season.  We'll do a proper egg for a ramen weeked in Feb or Mar, I promise.

Serves 6

3 cups fish stock

4 cups water

1 cup dry white wine

1 14-oz can fire-roasted tomatoes with their liquid

1 cup crushed tomatoes (optional)

4 garlic cloves, minced

6 parsley sprigs

4 thyme sprigs

2 bay leaves

Cayenne, to taste

8 oz medium shells

3 cans minced clams with their liquid

3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Salt and freshly ground pepper

In a large soup pot over high heat, combine the fish stock, water, white wine, tomatoes, and garlic.  Tie the parsley and thyme sprigs together with a piece kitchen twine.  Add the bundle and the bay leaves to the pot.  Give a stir and shake in the cayenne to taste.  Bring to a boil, reduce the heat to maintain a gentle simmer and cover.  Simmer for about 15 minutes.

Add the shells and increase the heat slightly.  Simmer until a few minutes shy of al dente.  Add the canned clams, including their liquid, and simmer.  Simmer for 5 minutes. Remove the herb bundle and bay leaves.  Add the parsley and season with S&P.

Give it all a once-over: make sure the seasoning is right, the pasta is cooked to your liking, etc.  Serve garnished with additional parsley.

Note 01 - The original recipe calls for 4 lbs of fresh clams.  I arrived at Costco like the teensiest bit after they opened, and already they were out of clams and just down to mussels.  My fishmonger appears to have gone out of business and been replaced by some dumb ol market.  So:  canned clams.  And it's a bummer too, because I selected this recipe for a wide-open weekend day so I could simmer, shake, and cook clams.  Then again, the weather was beautiful, and I got to enjoy a walk with The Darling Dishwasher in the sunshine.  And that's a friggin gift in January, my friends.

Note 02 - OK, y'all, this soup is kickin,  The cayenne plus the garlic give it a good zing, and the shells and tomatoes make it hearty.  I bet fresh clams would be a zillion times better than the canned.  But the effort would have been upped as well.  So I'm happy with the trade-off.  

Serves 6-8

1/4 lb bacon, diced

1 tablespoon butter

1 onion, diced

1 red bell pepper, seeded and diced

1 celery stalk, diced

2 lb chicken thighs, cut into 1-inch pieces

2 tablespoons flour

Salt and freshly ground pepper

1 1/2-lb gold potatoes, peeled and cut into 3/4-inch pieces

2 cups chicken stock

1/2 cup dry white wine

1 bay leaf

2 cups frozen corn kernels

1 cup heavy cream

1 teaspoon dried tarragon

1 tablespoon chopped snips

In a large frying pan over medium heat, cook the bacon until crisp.  Transfer to a plate lined with a paper towel and set aside.

Pour off all but 1 tablespoon bacon fat.  Add the butter and melt over medium heat.  Add the onion, bell pepper, and celery.  Cook, stirring often, until the vegetables soften, about 6 minutes.  Add to the slow cooker.

Put the chicken in a bowl, sprinkle with the flour, and season generously with S&P.  Toss and coat evenly.  Add the chicken to the slow cooker along with the potatoes, stock, white wine, and bay leaf.  Stir to combine.  Cover and cook on low for 5 hours.

Add the bacon, corn, cream, and tarragon.  Combine, re-cover, and cook on low for an hour.

Check for seasoning and serve, garnished with the chives.

Note 01 - Once again, my full dance card required a slow-cooker soup so I could gallivant to the hockey arena at night.  And you know what sucks?  Not being able to have a glass of sauvignon blanc when you're cooking with it.  Stupid job.

Note 02 - This was a crowd-pleaser.  The big debate now is which is better - this one or Corn and Roasted Red Pepper Chowder from 2019.  My vote is for the latter, but I'm in the minority.

Serves 6-8

1/4 cup extra-virgin olive oil

3 tablespoons butter

1 cup diced onion

1 cup diced carrots

1 cup diced celery

2 cups peeled, diced potatoes

1/4 lb green beans, cut into large pieces

1 lb fresh zucchini

3 cups shredded Savoy cabbage

6 cups beef stock

1 small piece parmesan rind

1 cup canned Italian tomatoes, chopped, with their juice

Salt and freshly ground pepper

1 14-oz can cannellini beans, drained

1/3 cup parmesan cheese, finely shredded

In a large soup pot over medium heat, add the oil and butter.  When melted and warm, add the onions and cook, uncovered, until gold, about 10 minutes.

Add the diced carrots and cook for 2-3 minutes.  Add the celery and cook for 2-3 minutes.  Add the potatoes and cook for 2-3 minutes.  Add the green beans and cook for 2-3 minutes.  Add the zucchini, stir well, and cook for a few minutes.  Stir in the cabbage and cook for 5-6 minutes.

Add the stock, parmesan rind, tomatoes with their juice, and a bit of S&P.  Bring to a boil, lower the heat and simmer for 45 minutes. Add the beans and simmer again for about 15 minutes.  

Remove the rind and check the seasoning again.  Serve, topped with the grated parm.

Note 01 - OMG, Marcella is usually spot on, but the instructions for this are BANANAS!  She has you soak the zucchini and green beans in water to clean.  And she insists this simmers for 2 and a half hours, and then another 30 minutes after adding the beans.  What on earth.  That's too unnecessary and too long.

Note 02 - This was both light and filling!  A definite do-over.

Serves 6

1/2 cup unsalted butter, softened

1 large onion, finely chopped

1 small savoy cabbage, finely chopped

1 teaspoon salt, plus more to taste

8 cups light vegetable broth

12 slices baguette, toasted

12 slices garlic sausage

2 cups grated gruyere cheese

Freshly ground pepper

Melt 1/4 cup of the butter in heavy Dutch oven over very low heat.  Add the onions and cabbage and cook, sitrring often, until they start to turn golden.  This will take 10-12 minutes.  Add the salt and water and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer for 30 minutes.

Meanwhile, preheat the oven to 450° F.   Preheat oven-safe serving crocks.

Spread the baguette slices with the remaining butter and place a slice of sausage on top.  Press down lightly on the sausage to get them to adhere a bit more.  Sprinkle evenly with cheese.  Place on a parchment- or foil-lined baking sheet and bake until cheese is melty and golden, 4-5 minutes.

Taste the soup and add S&P as needed.  Put the hot croutes in the bottom of the serving crocks.  Pour the soup over them and serve.

Note 01 - A bit on the why of the soup: I read Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure over the summer, and there's a story in there about French POWs defying the dumb ol Nazis and organizing a wine dinner to celebrate the Feast of St. Vincent.  St. Vincent is the patron saint of French winemakers.  The book says the Feast of St. Vincent is around January 24th; the interwebs say January 22nd.  So I went with that date and wanted a French soup and wine to go with it.  Thus a soup from Burgundy with a white and a red from there as well.

Note 02 - I didn't think the soup was gonna offer much, and the original recipe says to use water instead of vegetable broth, so I was expecting bland, bland, bland.  But it was actually quite tasty.  I was pleasantly surprised.

Note 03 - Oh it's fun to listen to the sizzle when you pour the soup over the hot toasts in the hot crocks!  (Also, second use this week; thanks Brother and SIL!)  But it doesn't make for a great picture, ergo the shot on the right with the toast on top.

Note 04 - The wines are ones I bought after a tasting at Millésimes à la Carte in Beaune, France.  What a delight.  I think maybe it's run by a father and son.  I had a most enjoyable, educational, and delicious wine tasting there.  The Darling Dishwasher and I celebrate our anniversary with a $10 multiplier on wine.  In other words, if we celebrate our 19th anniversary, we get a $190 bottle of wine.  And $200 for 20 and so on.  For our next anniv, I'm reaching out to these folks to find something that's food friendly and ready to drink now. Fingers crossed they'll know what's up.

Serves 6

Soup

12 hothouse tomatoes, halved

1 red onion, roughly chopped

3 jalapenos, halved and seeded

4 garlic cloves, smashed

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

2 cups crushed tomatoes

6 cups vegetable broth

3 tablespoons butter, optional

Crostini

1 baguette, cut into 1/4-inch sliced

1 garlic clove, peeled

1/4 cup shredded mozzarella cheese

1/4 cups shredded sharp cheddar cheese

Preheat the oven broiler to low.

In a bowl, combine the tomatoes, red onion, jalapenos, garlic cloves, and oil.  Add S&P to taste and stir well.  Spread out on a foil-covered baking sheet and broil for 30 minutes, tossing every 10 minutes.  Be careful to get a nice char but not burn.  Remove and turn broiler to high.

Transfer the charred vegetables to a large Dutch oven.  Add the crushed tomatoes and vegetable broth.  Bring to a boil, then lower the heat and cook on low, uncovered, for 30 minutes.

Meanwhile, toast the baguette slices.  While still warm, rub each slice with the garlic clove.  Place on a foil-covered baking sheet and top with the cheeses.  Broil for 1-2 minutes until melty and brown but not burned.

Use an immersion blender to purée the soup until smooth.  Check the seasoning, and stir in about 3 tablespoons of butter until melted if desired.  Serve with lots of the crostini to float on top, dunk in, whatever!

Note 01 - Even with crappy January tomatoes, this was really, really good.  I can't wait to make it in August and September with garden-fresh veggies.  

Serves 4-6

3-4 lbs boneless skinless chicken thighs

Salt and freshly ground pepper

2 tablespoons vegetable oil

1 yellow onion, chopped

2 garlic cloves, minced

1/2 lb mixed mushrooms, chopped

1 tablespoon smoked paprika

1 tablespoon Hungarian hot paprika

1 teaspoon caraway seeds, lightly crushed

1 red bell pepper, chopped

1 14.5 oz can fire-roasted tomatoes with their juice

1 teaspoon red wine vinegar

3/4 cup sour cream

Cooked egg noodles for serving

Preheat the oven to 325° F.

Season the chicken with S&P.  In a large Dutch oven, warm the oil over medium heat.  Brown the chicken on both sides.  Do this in batches; this will take 4 minutes per side.  Transfer to a plate.

Add the onion and garlic to the Dutch oven and season with S&P.  Stir often and cook for 5 minutes.  Add the mushrooms and cook, stirring often, for 5 minutes.  Add the paprikas and caraway seeds and stir constantly for 1 minute.  Add the bell pepper and cook for 5 minutes.  Add the tomatoes with their juice, 1/2 cup water, and red wine vinegar.  Scrape any brown bits and bring to a simmer.

Add the chicken and any accumulated juices.  Cover the Dutch oven and transfer to the oven.  Cook for 2 hours.

At the end of the cooking time, remove the chicken to a large bowl.  Shred and return to the pot.  Add in the sour cream and season with S&P.  Pour over egg noodles and serve.

Note 01 - This is a good base to start with and experiment.  Add more mushrooms, different paprika, any other vegetables that need to be used up, and so on.  It's easy and tasty and seems like it would lend itself well to lots of variation.

Serves 10

6 garlic cloves, thinly sliced

4 red bell peppers, chopped

2 medium yellow onions, chopped

Kosher salt

2 pounds pork shoulder, cut into 1 1/2-inch cubes

2 tablespoons olive oil

2 tablespoons tomato paste

1/2 cup Hungarian hot paprika

2 teaspoons smoked paprika

1 pound sauerkraut

One 750-ml bottle red wine

1 quart beef stock

4 cups water

1 teaspoon dried marjoram

2 bay leaves

2 Cubanelle peppers, diced

1 teaspoon black pepper

Cooked egg noodles, for serving

Crème fraîche, for serving

In a food processor, purée half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture over the pork in a large bowl and stir to coat.  Cover and marinate overnight in the refrigerator.

Remove the pork from the marinade and pat dry.  Discard the marinade.  In a large Dutch oven, warm the oil.  Brown the pork in batches and transfer to a plate.  Add the tomato paste and cook until darkened, about a minute or two.  Add the paprikas and cook, stirring constantly, for 1 minute.  Return the pork to the pot, and add the sauerkraut, wine, stock, water, marjoram, and bay leaves.  Bring to a boil.  Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 90 minutes.

Stir in the remaining garlic, bell peppers, onions, andd Cubanelle peppers.  Cook for 30 minutes longer.  Remove the bay leaves and discard.  Season with S&P.  Serve in bowls over egg noodles with a dollop of crème fraîche.

Note 01 - Needs more kraut!

Serves 4-6

1 cup green split peas, rinsed and soaked for an hour or two

2 tablespoons olive oil

1 tablespoon unsalted butter

2 carrots, peeled and diced

2 celery stalks, diced

2 tablespoons chopped rosemary

2 tablespoons chopped parsley

2 bay leaves

2 cloves garlic, chopped

Salt and freshly ground pepper, to taste

1 teaspoon smoked paprika

2 cups fresh or frozen peas

1 cup heavy cream

Zest and juice of 1 lemon

Drain the soaked peas.  

Heat the oil and butter in soup pot over medium heat.  Add the onion, carrots, celery, rosemary, parsley, and bay leaves.  Cook, stirring occasionally, for 15 minutes.  Add the garlic, 1 teaspoon salt, a few grinds of pepper, and the smoked paprika and cook for a few minutes more.

Add the split peas and 6 cups of water.  Stir frequently and bring to a boil.  The lower the heat, cover, and simmer until peas have completely broken down, about an hour.  Add the fresh or frozen peas and cook for a few minutes more.  Add the heavy cream, heat through, and allow to thicken a bit.  Use an immersion blender and blend until smooth.

Add the lemon zest and juice and check the seasoning.  Stir in more S&P, smoked paprika, and/or lemon juice.  

Note 01 - The original recipe says to garnish with some homemade croutons sautéed in butter.  But I skipped that since I was already hauling half the kitchen to the Family Celebration.  It would have been worthwhile to have the garnish though.  But this is tasty and refreshing.

Serves 10-12

2 lbs hot Italian sausage

3 tablespoons olive oil

1 large onion, peeled and diced

3 cloves garlic, minced

3 celery stalks, diced

5 carrots, peeled and sliced

1 28-oz can whole peeled tomatoes, cut into pieces

12 cups chicken stock

4 cups tomato juice

2 bay leaves

1 16-oz can chickpeas, drained and rinsed

1 16-oz can dark red kidney beans, drained and rinsed

1 16-oz can cannellini, drained and rinsed

1 large zucchini, diced

1 large yellow summer squash, diced

1 cup ditalini

3 tablespoons chopped fresh basil

Salt and freshly ground pepper, to taste

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.  Place the sausages on the baking sheet and bake for 25 minutes.  When cool enough to handle, cut into slices.

In a very large stockpot over medium-high heat, warm the oil.  Add the onion, garlic, celery, and carrots.  Sauté for 8 minutes.  Add the tomatoes, stock, tomato juice, bay leaves, beans, and cooked sausage slices.  Bring to a boil.  Reduce the heat, cover, and simmer for 40 minutes.

Remove the bay leaves.  Add the zucchini, summer squash, and ditalini and cook for an additional 10 minutes.  Stir in the basil and season with S&P.

Note 01 - Use your largest stockpot, and an 8 quart one just isn't gonna cut it.  I used a 16 quart stockpot, which was perhaps a bit overkill.  So maybe 12 quart is the sweet spot?

Note 02 - I'm not sold on baking the sausages.  It's fine, but I think browning (and breaking up into crumbles) 2 lbs of bulk sausage would work just fine.  I suppose baking results in a less greasy soup.

Serves 6

2 1/2 qt (2.5 l) vegetable broth

1/2 cup (125 g) pearl barley

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 potatoes, peeled and diced

1 rutabaga, peeled and diced

1 cup (60 g) broccoli florets

3-4 sprigs fresh thyme

3-4 sprigs fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

Salt and freshly ground pepper, to taste

In a soup pot, bring the vegetable broth to a boil over high heat.  Add the barley, reduce the heat to medium low, cover, and simmer until almost tender, about 15-20 minutes.

Raise the heat to medium and bring to a more vigorous simmer.  Add the carrots, parsnips, potatos, rutabaga, broccoli, thyme, and oregano.  Simmer uncovered until the vegetables are tender, about 15 minutes.

Remove the thyme and oregano sprigs.  Season with S&P.  Serve, garnished with the parsley.

Note 01 - I apologize for the delay in posting, Dear Reader, but it was time to celebrate the holidays with The Husband's side of the family.  And what a delightful time for me to force soup on all of them!

Note 02 - But back to this soup - this is solid and  straightforward; will make again, but next time I will add the broccoli with about 5 minutes left on the cook time.

Serves 4

4 heads broccoli, cut into florets with tender stems

1/2 cup extra-virgin olive oil, divided

Kosher salt and freshly ground pepper

1/2 cup unsalted butter, plus more if needed

1 large onion, diced

3 celery stalks, diced

4 garlic cloves, minced

3 leeks, white and light green parts, quartered lengthwise and thinly sliced

1/4 cup Guinness, plus more if needed

8  cups water

1 cup heavy cream, plus more if needed

1 lb orange sharp cheddar, shredded, reserving 1/4 cup for garnish

Zest of 1 lemon

Maldon salt

Preheat the broiler to low.  Line a baking sheet with foil, and spread the broccoli evenly.  Drizzle 1/4 cup of the olive oil and season with S&P.  Broil  the fuck out if (his words, not mine...although they could easily be my words), until nicely charred on one side.  This will take 10-15 minutes.  Reserve 1 cup for garnish.

Meanwhile, heat a large Dutch oven over medium heat.  Add the remaining olive oil and the butter.  When the butter has melted, add the onion, celery, garlic, and leeks.  Cover and cook, stirring often, until the vegetables are soft, about 10 minutes.  Add the Guinness, broccoli, and water.  Simmer uncovered for 30 minutes.

Reduce the heat to very low and stir in the heavy cream.  Use an immersion blender to purée until as smooth as you like.  Add the cheese in small handfuls, stirring well after each addition.  Season with S&P.  Check seasoning and consistency; stir in more Guinness or cream or S&P.

Sprinkle the lemon zest and Maldon salt over the reserved broccoli.  Serve the soup garnished with cheese and broccoli.

Note 01 - Really, really, REALLY liked this soup.  Such good broc flavor and the sharp cheddar was clutch.  I expected it to be a smidge thicker.  As I was I was dishing it up, I was planning on ways to thicken for next time.  But by the time I got to the table and started eating, my only thought was, "Who cares?!  Let's just have more!"  So there you go.

Serves 10-12

3 tablespoons olive oil

4 garlic cloves, peeled

1 large onion, peeled and diced

2 celery stalks, sliced

12-15 parsnips, peeled and sliced

2 28-oz cans whole tomatoes

2 cups tomato juice

4 cups vegetable broth

2 cups heavy cream

1/4 cups chopped fresh dill

Salt and freshly ground pepper, to taste

Heat a large Dutch oven over medium heat.  Add the olive oil, garlic, onion, celery, and parsnips.  Sauté for 10 minutes, stirring often.  Add the tomatoes, tomato juice, and broth.  Bring to a boil.  Reduce the heat to maintain a steady simmer and cook until the parsnips are tender, 40 minutes.

Remove from heat and use an immersion blender to purée until smooth.

Add the cream and dill and heat gently for 5 minutes.  Season with S&P to taste.

Note 01 - As is, the soup needed some major doctoring.  So I added seasoned salt, cayenne, smoked paprika, and the juice of half a lemon.  Even then, it was just so-so.  My sister loved it, though!  Good thing, because now she has about 8 million quarts to enjoy.

Note 02 - OK, here's what I want to do:  come late summer or early fall, I want to smoke a bunch of parsnips and roast garden tomatoes along with the garlic, onion, celery, and maybe a chile pepper or two in the oil in a hot oven.  Then I'll huck it all in a soup pot, add the juice and broth and purée and pick up the recipe from there.  I think that could  be the ticket.

Serves 6-8

1 lb (450 g) dried baby lima beans

2-3 sprigs fresh rosemary

1 head garlic (60 g)

1 large red onion (350 g)

1 bay leaf

1 1/2 teaspoon sea salt, plus more to taste

2 tablespoons (30  ml) olive oil

1-2 cups (250-500 ml) vegetable broth

Freshly ground black pepper

Fruity green olive oil, croutons, and/or grated Parmigiano-Reggiano for garnish

In a large Dutch oven, combine the lima beans, 8 cups (2 liters) water, and the rosemary.  Bring the water to a boil and reduce the heat to low.  Peel and coarsely chop the garlic and onion.  Add them to the soup along with the bay leaf.  Cover and simmer until the beans are tender and most of the water is absorbed.  This will take 90  minutes to 2 hours, depending on the size and age of the beans.

Add a teaspoon of salt and the olive oil and simmer for an additional 10  minutes.

Remove the bay leaf and the rosemary stems.  Add as much vegetable broth to get the consistency you want.  Anna tells us it should pour easily from a ladle.  Use an immersion blender and purée for  just a little bit to get some texture and thickness.  Season with S&P.

Serve hot, drizzled with additional olive oil.  Feel free to add the croutons and/or the cheese if you like.

Note 01 - Anna also tells us we can immersion blend until it's smooth and velvety, which is what I decided to do.  (Or we can add about a cup of finely diced carrots, celery, and/or potatoes to the beans to make a lima bean vegetable soup.)  She's not a pretty soup, but she's simple and hearty.

Note 02 - Lima beans are delicious. End of story.

Serves 6

2 lbs chuck roast

1/3 cup pearl barley, rinsed

1/3 cup green split peas, rinsed

1 large onion, thickly sliced

1/2 teaspoon black peppercorns

3 carrots, halved lengthwise and cut into large pieces

1 turnip, peeled and diced

1 leek, white and light green parts, sliced

2 celery stalks, sliced

Salt

6 small russet potatoes, peeled

2 cups chopped green cabbage

Freshly ground pepper

Fresh parsley for garnish

Add the beef, barley, peas, onions, and peppercorns to a large, heavy pot.  Add just enough cold water to cover.  Bring to a boil and skim off any foam.  Reduce the heat, cover, and simmer gently for 90 minutes.

Add the carrots, turnip, leek, and celery to the pot.  Season with salt and simmer, covered, for 30 minutes.  Add a little more water if the soup seems too thick.

Meanwhile, add the potatoes to a saucepan.  Cover with cold water by 1-2 inches and salt generously.  Bring to a boil and cook until the potatoes are tender but still holding their shape.  Drain, return to the saucepan, and cover and keep warm.

Remove the meat to a cutting board.  When cool enough to handle, cut into bite-sized pieces and return to the pot.  Stir in the cabbage and simmer until the cabbage is tender.  Season with S&P.

Place a potato in the middle of each bowl.  Ladle the soup around the potato and garnish with parsley.

Note 01 - Wait, what?  We just put the potato in the middle of the bowl?  Ooooookay.  Not getting the appeal.  Next time I think I'll just slice the potatoes and add along with the carrots, turnip, leeks, and celery.  Bonus - not dirtying another dish.

Note 02 - The split peas are indistinguishable in the final result, and I think it could use more barley.  But the broth it creates is thick and hearty.  For more zing, stir in a bit of Dijon mustard or prepared horseradish.  Or serve it with some toasted bread on the side and top your toast with a skosh of mustard or horseradish.  If zing's your thing, that is.

Serves 6-8

4 oz salt pork, diced

4 tablespoons unsalted butter

1 large onion, diced

6 sprigs fresh thyme

2  bay leaves

2 tablespoons all-purpose flour

3 cups fish stock

2 lbs Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Kosher salt and freshly ground pepper

3 cups whole milk

2 lbs cod fillets

Heat a 4-6 quart Dutch oven over low heat and add the salt pork.  Once it has rendered some fat, increase the heat to medium and cook until crisp.  Remove the salt pork to a bowl and set aside.  Leave the fat in the pot.

Add the butter, onions, thyme, and bay leaves.  Sauté, stirring occasionally, until the onions are soft, about 8 minutes.  Sprinkle the flour on and stir constantly until cooked, about 1 minute.  Add 1 cup of the fish stock and stir and simmer until very thick.  Add 1 more cup of stock and return it to a simmer, stirring all the while, until very thick.  Add the last cup of stock and return to a simmer.  Once it's simmering, add the potatoes.  There should be enough stock to just cover the potatoes.  If there isn't, add just enough water to cover them.

Partially cover the pot and slowly simmer for about 15 minutes, or until the potatoes are tender, stirring often.  Season aggressively with S&P.  Jasper says we want this almost overseasoned so we don't stir too much when we add the fish.

Add the milk and heat until hot but not boiling.  Add the cod and cook on low for 5 minutes.  Remove from heat, cover, and allow the chowder to sit for 10 minutes.  (The cod will finish cooking in this time.)

Let the chowder continue to sit for up to an hour so the flavors can meld.  When you're ready to serve, reheat the soup over low heat (do not boil).  Warm the crispy salt pork.

Scoop large chunks of cod / onions / potatoes in the middle of a shallow bowl.  Ladle the creamy broth around it and top with the crispy salt pork.

Note 01 - Another 5 star chowder from Jasper White!  Sadly, he passed away in May.  RIP to the godfather of chowder.

Note 02 - Yeah, I know that the carménère pictured is not an ideal pairing for a creamy fish chowder.  But we had already finished the sauvignon blanc, and the chowder wasn't ready yet.  What was there to do except open the carménère?  I really just wanted to try it.

Serves 6

3 tablespoons (45 g) salted butter

2 lbs (900 g) celery root, peeled and cut into small cubes

Fine sea salt and freshly ground pepper

2 cups (500 mL) whole milk

3/4 cup (180 mL) chicken stock

1 tablespoon Dijon mustard

Extra-virgin olive oil

Piment d'Espelette or mild chile powder

6 slices of bacon, cooked until crisp

In a 4 quart Dutch oven, melt the butter over medium-low heat.  Add the celery root, season with S&P, and cook for 5 minutes.  Stir in the milk and the stock and bring to a simmer.  Cover, reduce heat to low, and simmer until the celery root is tender, about 20 minutes.

Purée the soup with an immersion blender until smooth.  Stir in the mustard and season with S&P.  Serve hot, drizzled with the olive oil and sprinkled with the piment d'Espelette.  Top each serving with a slice of bacon.

Note 01 - "Top each serving with a slice of bacon" should be a more common direction, amirite?!  In all seriousness, this soup finds that sublime blend of simplicity and elegance.  We enjoyed it with two different Sauvignon Blancs and a white blend from Oregon which was a fun experience.  Not a main course, this is a starter soup that I want in the regular rotation.

Serves 4-6

2 tablespoons olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1 lb ground beef

1 tablespoon chili powder

2 teaspoons cumin

Salt and freshly ground pepper

1 14 1/2-oz can fire-roasted tomatoes

1 16-oz can pinto beans

4 cups chicken stock

2 cups elbows

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded pepper jack cheese

3 green onions, white and green parts, chopped

In a pot, warm the olive oil over medium heat.  Add the onion and cook , stirring occasionally, until translucent, about 6-10 minutes.  Add the garlic and cook, stirring occasionally, until it smells great.  Add the ground beef and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes.  Add the chili powder, cumin, and 1/4 teaspoon salt.  Add the tomatoes and their juices, beans, and broth and bring to a boil.  Add the macaroni, cover, and reduce heat a bit.  Cook until the pasta is al dente, about 10 minutes.

Stir in half of the cheeses and all of the green onions.  Season with S&P.  Serve, topped with the remaining cheese.

Note 01 - This soup is fun, comforting, and old timey!  Will make again and add more cheese.

Serves 4

1 lb fresh ricotta tortellini or flavor of your choice

Extra-virgin olive oil

4 oz pancetta

4 mild Italian sausages, casing removed

1 large yellow onion, finely diced

4 cloves garlic, minced

4 sprigs thyme

2 cups dry white wine

2 cups heavy cream

4 cups chicken stock

1 cup freshly grated parmesan cheese, plus more for serving

1 large bunch rapini, cut into 1-inch pieces

Freshly ground black pepper

Bring a large pot of water to boil.  Add the tortellini and cook according to package instructions until a dente.  Drain and toss with a bit of extra-virgin olive oil.

Heat a large Dutch oven over medium-high heat.  Add the pancetta and cook until crispy and the fat has rendered.  Add the sausage and break up into bite-sized pieces.  Cook the sausage until it's cooked through and no trace of pink remains.  Remove the pancetta and sausage to a small bowl.

Add the onion, garlic, and thyme to the same pot.  Sauté until the onion is soft and translucent.  Add the wine and deglaze the pot.  Simmer until it's reduced by half.  Add the cream and simmer until reduced by half.  Add the chicken stock and bring back to a simmer.  Add the pancetta and cooked sausage and parmesan cheese and simmer uncovered for 25 minutes.

Stir in the rapini and tortellini and simmer for 5 more minutes.  Season with lots of pepper.  (It's probably salty enough.)  Serve, garnished with additional parmesan cheese.

Note 01 - Yowza this one's tasty!  A wee bit on the salty side - and I didn't even add any salt - but it's definitely getting added to the regular soup rotation.

Note 02 - The recipe originally calls for guanciale instead of pancetta, but my butcher couldn't get it in time and regular groceries near me don't carry it.  I definitely want to make again with the guanciale, and maybe sub hot Italian sausage for the mild.

Serves 6-8

6 garlic cloves, minced

2 bell peppers, chopped

1 28 oz can crushed tomatoes

1-2 lbs boneless, skinless chicken thighs

6 cups chicken broth

1 white onion, chopped

2/3 cup shredded parmesan, plus more for garnish

Small piece of parmesan rind (optional)

2 tablespoons fresh basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

8 oz casarecce or any other similar short pasta like gemelli or penne

Salt and freshly ground pepper

Chopped fresh basil and/or parsley for garnish

Add garlic, peppers, tomatoes, chicken, white onion, parmesan cheese (and the piece of rind, if using), basil, oregano, and red pepper flakes to the slow-cooker.  Stir and cook on low for 7 hours.

Remove and discard the parmesan rind.  Remove chicken thighs, allow to cool slightly, and shred.  Return the shredded chicken to the slow-cooker along with the pasta.  Cook on high for 30 minutes or until the pasta is cooked to your liking.

Season with S&P and serve, garnished with additional parmesan cheese and herbs.

Note 01 - Needed another slow-cooker soup because, whew, my dance card is full!  But I had to get  up too early for this.  So early that I lost my mind for a bit and added diced fire-roasted tomatoes instead of crushed.  Ratfarts!  But, eh, does it matter?  This soup is just bland bland bland.  And I should have trusted my instincts and added the fresh basil at the end; 7 hours on low is too long for fresh, delicate herbs.  Disappointed in the soup, disappointed in myself.

Serves 6-7

8 oz dried Fasolia Gigante or Royal Corona or other large dried lima beans

5 large garlic cloves, peeled

3 tablespoons (7 g) loosely packed sage leaves

1-2 teaspoons salt, plus more to taste

1 large yellow onion

2 tablespoons olive oil

fresh thyme

fresh rosemary

8 oz baby spinach

1 14-1/2 oz can fire-roasted tomatoes (or fresh tomatoes if in season)

freshly ground black pepper

1-2 cups vegetable broth (optional)

Garnish:

fruity green olive oil

croutons (I made red chile garlic croutons)

Rinse the beans, check for debris, and soak in a large pot with 8 cups of water.  Soak overnight, and drain and rinse in the morning.

Return the beans to the large pot and add about 7 cups of water.  Add the garlic cloves and sage leaves.  Bring to a boil, then cover, reduce the heat to low, and simmer until the beans are tender.  This took a little over 2 hours; if the beans are older, it will take longer.  I didn't need to add additional water, but the beans should be well covered so you may need to add more water.  When the beans are tender, season with a teaspoon of salt.

(Anna Thomas is silent on this point, but I removed the sage leaves and garlic cloves, m)ostly because I didn't want a mouthful of sage leaves.  Next time, I think I might mash the garlic cloves with the back of a wooden spoon instead of discarding them.  Leave in if you wish!)

Meanwhile, coarsely chop the onion.  Heat a skillet over medium heat, add the olive oil, and sauté the onions with a pinch of salt.  Stir often and sauté for about 20 minutes, or until the onion is soft and golden.  Stir in the thyme and rosemary and let it cook for a few more minutes.

Add the onion, spinach, and tomatoes to the beans and broth.  Grind in a ton of black pepper.  Gently simmer the soup for 15 minutes.  Taste and add salt if needed.

If the soup is thicker than you would like, feel free to add the vegetable broth until you get the consistency you want.  I was happy with it as is, so I didn't add additional broth.

Serve with a drizzle of olive oil and some  croutons.

Note 01 - After 4 consecutive days of rich beefiness, this was a welcome respite.  It was lightly hearty.  And wow, the  broth was really perfumey, but in a good, chock-full-of-herbs way, not an old lady way.

Note 02- I had a bit of stale sourdough so I made red chile garlic croutons.  Here's what I did:  I sliced the bread and then cut into larger-than-bite-sized pieces.  I put them in a small bowl and added some minced garlic, medium Hatch chile powder, a sprinkling of salt, and stirred thoroughly.  Then I drizzled olive oil over them and stirred again.  Then I popped them in a 350° F oven for 20 minutes until they got crispy and golden.  And I thought they were pretty enjoyable in the soup.

Serves 4-6

3-4  lbs meaty oxtails

Salt and freshly ground pepper

3 tablespoons olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

3 carrots, peeled and cut into 3/4-inch pieces

2 parsnips, peeled and cut into 3/4-inch pieces

2 rutabagas, peeled and cut into 3/4-inch pieces

4 thyme sprigs

2 tablespoons all-purpose flour

1 cup dry red wine

2 cups beef broth

1 14 1/2 oz can fire-roasted tomatoes

Horseradish Crema

3/4 cup sour cream

1 1/2 tablespoons prepared horseradish

2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

Salt

Season the oxtails with S&P.  Let stand at room temperature for 30 minutes.  Preheat the oven to 325° F.

In a large Dutch oven, warm 1 tablespoon of the olive oil over medium heat.   Brown the oxtails on all sides.  This will take about 6 minutes per batch.  (4 lbs oxtails was 3 batches in a 7.25 qt Dutch oven.)  Remove the oxtails to a plate.

Warm the remaining 2 tablespoons of olive oil.  Add the onions can cook for 5 minutes, stirring often.  Add the garlic, carrots, parsnips, rutabagas, thyme, and season with S&P.  Cook for 6 minutes, stirring often.  Stir in the flour and cook, stirring frequently, for about 3 minutes.  Add the wine, broth, and tomatoes with their juices and bring to a boil.  Add the oxtails along with any accumulated juices and stir.  Cover, pop in the oven, and cook until the meat is tender and falling off the bone, about 3 hours.

Remove the oxtails and let cool.  When cool enough to handle, pull the meat from the bones.  Add the shredded chunks of meat back into the stew.  Remove and discard the thyme stems.   Rewarm over a low flame, if needed, and season with S&P.

To make the Horseradish Crema, stir the sour cream, horseradish, mustard, and lemon juice together in a small bowl.  Season to taste with salt.

Serve the stew with a generous dollop of the horseradish crema.

Note 01 - Oxtails are really having a moment, aren't they?  It's like everyone finally figured out how flavorful they are, and now prices are all jacked up and they're just as expensive as everything else.

Note 02 - This one is kinda on me, because my rutabagas were huge and, instead of just using one rutabaga like a normal person, I hucked them both in.  So the result was way too much rutabaga and it overpowered everything.  The horseradish crema is an absolute must and makes the stew edible.  But would I have enjoyed it more if the rutabaga was dialed back?  I'm not sure.  And with today's oxtail price tag, I'm not willing to try it again.

Note 03 - Ugh, too much beef too many days in a row.  Day 5 is a vegan soup, and I cannot wait. 

Serves 8

2 lbs chuck roast, cut into bite-sized pieces

1/2 cup all-purpose flour

Salt and pepper

3 cups gold potatoes

3 carrots, peeled and sliced

4 stalks celery, sliced

1 onion, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

4 cups beef broth

1 cup red wine

2 tablespoons Worcestershire

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 heaping teaspoon smoked paprika

2 bay leaves

1/4 cup cornstarch

Add the chuck roast pieces to the slow-cooker and sprinkle the flour on top.  Season generously with S&P and stir.

Add the remaining ingredients (except for the cornstarch) and stir well.

Cook on low for 8 hours or high for 3-4 hours.

Dissolve the cornstarch in 4 tablespoons of water in a small bowl.  Add that to the stew and stir until thickened, about 1-2 minutes.  Check seasoning and add S&P if needed.

Note 01 - Today's soup was originally a fish chowder, but I needed to swap it for a slow-cooker recipe due to a last-minute invite to a hockey contest.  Three consecutive days of beef is just too much!  And we've got one more coming.  And, of course, this would be better if you season the beef, toss in flour, and sear first, but my workday started way earlier than normal. So we accommodate and all is well.

Note 02 - Nice, richly seasoned gravy in this.  And love that the recipe is convenient, quick, and adaptable.  But I think the flavor profile in the America's Test Kitchen Beef Stew is more complex and inches ahead of this one.  Just by a bit tho.

Serves 6

2 tablespoons vegetable oil

2 large onions, thinly sliced

8 carrots, sliced

1/4 cup all-purpose flour

salt and pepper

2.5 lbs (1.1 kg) short ribs, cut into cubes

2-3 cups stout like Guinness

2 teaspoons dark brown sugar

2 bay leaves

1 teaspoon dried thyme

Herb Dumplings

1 cup all-purpose flour

1.5 teaspoons baking powder

0.5 teaspoons salt

1/4 cup shredded suet or shortening

2 tablespoons fresh parsley plus more for garnish

1/4-1/2 cup of water

Preheat the oven to 325° F.

Warm the oil in a large Dutch oven over medium-low heat.  Add the onions and carrots and cook, covered, stirring occasionally, for 5 minutes, until the onions start to soften.

Meanwhile, put the flour in a plastic bag and season well with S&P.  Add the beef, close, and shake well to coat.

Remove the onions and carrots from the Dutch oven and reserve.  Add the beef in batches and cook, stirring frequently, until browned all over.  Return the meat, any accumulated juices, and the onions and carrots.  (If you have any reserved flour from the plastic bag, add it to the pot; I didn't have any after coating the beef.)  Pour in the stout, deglazing as you go.  Then add the sugar, bay leaves, and thyme.  Bring to a boil, cover, and cook in the oven for 1 hour, 45 minutes.

To make the dumplings, sift the flour, baking powder, and salt into a bowl.  Stir in the suet and parsley and enough water to make a soft dough.  Using your hands, roll into small bowls.  Add to the Dutch oven, cover, and return to the oven for 30 minutes.  Remove the bay leaves, garnish with parsley, and serve.

Note 01 - The sugar is 100% unnecessary, IMO.  With it, the end was result was way too sweet.

Note 02 - So.  Beef suet.  This was my first encounter with the stuff.  My butcher was able to provide it, but it sure didn't look shredded.  Before I added it to the dumpling dough, I ran a pastry blender through it several times so it looked like small, easily-incorporated pieces.  I wasn't sure what to expect, but the dumplings were really nice.  And the texture was way better than the dumplings from last year's Day 27 - Chicken Stew with Buttermilk-Chive Dumplings.  Maybe I'll make that soup again but use beef suet instead of the butter.  I've got a bunch leftover. 

Serves 6-8

2.5 lbs (1.1 kg) chuck roast, cut into large chunks

1 medium head of garlic, plus 3 cloves, peeled and divided

1/2 white onion, coarsely chopped

salt, to taste

1 tablespoon beef bouillon

1 tablespoon freshly ground black pepper

2 bay leaves

10 New Mexico dried chiles, cleaned and deseeded and deveined, or combination of New Mexico and Guajillo chiles)

5 chile de arbol peppers

2 teaspoons New Mexico chile powder

1 teaspoon Mexican oregano

1 teaspoon cumin

3 tablespoons vegetable oil

3 tablespoons flour

For serving - rice or tostadas

Add the chuck roast chunks, garlic cloves from the head of garlic, onion, and a good sprinkling of salt to a Dutch oven.  Cover with water.  Place over medium heat and bring to a boil.  Skim off any foam or scum that comes to the top.

Add the beef bouillon, pepper, and bay leaves.  Reduce the heat to low and cover.  Cook for 3-4 hours until the meat is tender.  Remove the meat and shred; set aside.  Remove the bay leaves and reserve.

Add the dried peppers to the pot and simmer for 15-20 minutes.

Remove the peppers and place in a food processor.  Scoop out 2.5 cups of the broth from the Dutch oven and add to the food processor.  Add the chile powder, oregano, cumin, and 3 garlic cloves to the food processor.  Process until smooth.  Strain.

In a large sauté pan over medium heat, warm the oil.  Once hot, whisk in the flour, stirring constantly,  Cook until it's a light tan, about 3 minutes.  Add the strained chile sauce, whisking frequently.  Bring to a simmer and reduce the heat to low.

Return the shredded meat to the pan and stir, making sure it's covered with the sauce.  Add the reserved bay leaves, cover, and cook for 5 minutes. Taste and add salt if needed.  Remove the bay leaves.

Serve with a side or on a bed of Mexican restaurant-style rice.  Or plop on a tostada.

Note 01 - Serving 6-8  is a lie; this served 3 people (with a side of rice) with only a teensy amount of leftovers.  Are we just big eaters?  Yeah, OK, probably.  But still.

Note 02 - If you and yours like spice and heat, don't be afraid to go for the hot chile powder.  I used medium because I was worried the broth seemed a smidge hot, and I wished I used a combo of hot and medium or all hot because the heat mellowed.

Note 03 - I had about 2 quarts of liquid left in the Dutch oven.  I strained it (shoulda used cheesecloth too) and saved for use in a subsequent soup that calls for beef broth and where the recipe would be OK with a bit of zing.  But, honestly, if I never get around to that, I just wanna cook egg noodles or something in this broth.  It's too good to let it go to waste!

Note 04 - Happy New Year, y'all.  If you're here, I probably know you and love you.  Thanks for stopping by...and scrolling down this far.  I can't predict the future, but 2025 will most likely be a little worse for everyone (except for some billionaires and zillion dollar corporations).  So know that I'm here and fighting for the dignity of all of us, especially those who may not be able to fight for themselves.  I'm fighting for you.  If I've got extra scratch, I'm donating to Chicago Abortion Fund, Rewire News Group, Veteran's Community Project, and World Central Kitchen.  Take care of one another; we're gonna need all of us.