Warm winter soups and stews

A winter column must always include a soup recipe or two, so to kick off the new year, that is exactly what today will include: a couple of soup recipes. Many of us enjoy soups year round, but others only enjoy soups during the winter months.

I also have included a couple recipes that jumped out at me when I went looking. I am always willing to give new recipes a try, and what better way to start a new year?

Creamy Sweet Potato Soup

• 2 tablespoons oil
• 1 cup chopped onion
• 2 small celery sticks, chopped
• 3 medium sweet potatoes (about 1 pound), peeled and cubed
• 1 clove garlic, chopped
• 3 cups vegetable broth
• 1 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon dried basil
• 1 teaspoon fresh thyme (plus more for garnish)
• 1/4 teaspoon salt
• 1/2 teaspoon red pepper flakes
• Cubed apples for garnish

In a Dutch oven, saute the celery and onion in oil until tender. Add the remaining ingredients (except the apple) and bring to a boil over medium heat. Reduce the heat and keep the soup at a simmer for 25 to 30 minutes, or until the potatoes are tender. Discard the bay leaf and cinnamon stick. Cool slightly, then process the soup in a blender or food processor until smooth. Return to a pan and heat through. Serve in bowls with garnish.

Chicken Jambalaya

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 or 3 garlic cloves, minced
• 3/4 pound skinless, boneless chicken breast, cut in 3/4-inch pieces
• 1 can (14.5 ounces) whole plum tomatoes in juice
• 1 rib celery, cut in 1/2-inch slices
• 1 small green bell pepper, chopped
• 1 scallion, chopped
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 teaspoon dried red pepper flakes
• 1 pinch ground cloves
• 1 cup hot long-grain brown rice, cooked according to package directions

In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides. Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes. Remove bay leaf. Stir rice into chicken mixture until well combined. Yield: 6 servings.

Southern Catfish Stew

• 4 medium catfish, cleaned and dressed
• 4 cups boiling water
• 4 cups diced potatoes
• 2 cups diced onions
• 2 cups frozen corn
• 2 tablespoons butter
• 2 cups milk
• Salt and pepper to taste

Simmer catfish in water until fish falls from bones. Remove fish from liquid, reserving broth. Remove bones from fish and set aside. Add potatoes and onion to broth. Cook until tender, about 15 to 20 minutes. Add corn and cook until tender, about 10 minutes. Stir in butter, milk, salt and pepper to taste. Add reserved fish. Heat thoroughly.

Baked Mustard Lime Chicken

• 1 pound skinless, boneless chicken breast
• 1/2 cup fresh lime juice
• 1/2 cup coriander, chopped (cilantro)
• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon pepper

Combine lime juice, coriander, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined. Rinse chicken breasts, pat dry and place in a 7x11-inch baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours. Bake at 350 degrees for 18 to 20 minutes uncovered, or until an instant-read thermometer reads 165 degrees. Serve with extra sauce spooned over top. Serves four.

Italian Sausage Soup

• 2 pounds Italian sausage
• 2 cloves chopped garlic
• 1 large onion, coarsely chopped
• 3 cans diced Italian tomatoes
• 4 cans or 2 boxes beef broth
• 1/2 teaspoon basil
• 3 tablespoons chopped parsley
• 1 green pepper, coarsely chopped
• 2 medium zucchinis, halved and sliced
• 5 to 8 ounces bow tie pasta
• Grated Parmesan cheese

Brown and drain fat from sausage. Saute garlic and onion with sausage. Stir in tomatoes, broth, basil, parsley and green pepper. Simmer for 30 minutes. Add zucchini and pasta, simmering for about 25 minutes until pasta is soft. Sprinkle with Parmesan cheese at serving. Makes about 6 quarts.

Southwest Fiesta Soup

Set the heat level to mild, medium or hot by adjusting the type of salsa you use. This slow-cooker dinner couldn't be easier to make.

• 2 pounds lean ground beef
• 2 medium onions, finely chopped
• 2 medium green sweet peppers, chopped
• 2 (16-ounce) jars mild, medium or hot salsa
• 2 (15- or 16-ounce) cans black beans, rinsed and drained
• 2 cans (14 1/2-ounce) reduced-sodium chicken broth
• 1 can (14 1/2-ounce) golden hominy, rinsed and drained
• 1 1/2 cups frozen loose-packed diced hash brown potatoes

nSour cream (optional)

• Snipped fresh cilantro (optional)
• Chopped bottled roasted red sweet peppers (optional)

Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa and black beans. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours. Cover and refrigerate half of the beef mixture for up to 24 hours.

Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Ladle soup into bowls to serve. If desired, top with sour cream, snipped fresh cilantro and chopped bottled roasted red sweet peppers. Makes 6 servings.

Have a great week and, until next time, happy cooking.