What kind vegtables are best used to make soup and stews?!
Answers: i have been using carrots, cellery, potatos, onions and rice. but i want to try something else. any sugestions for it would be apreciated. i mainly use pork and chicken for my soups if that will change awnsers.
You have been using essentially the basic ingredients for all soups. Onions, celery, and carrots,..which in cooking terminology is called a miriqua, are aromatic vegetables and start soups with alot of flavor. Now, if you add other vegetables your repertoire of soups can expand. Adding Broccoli to the pot and thickening the broth to a creamy consistency will give you cream of broccoli soup, and adding cheese will make it quite a bit more exciting. Cauliflower is another of this type of variation.
On the stew front, root vegetables are always a good addition. Some of them include; rutabaga, parsnips, turnips, of course potatoes of all types, and even beans. Using a variety of many types of beans works well in soups and stews and pare nicely with meats like pork and chicken.
Fennel is another ingredient that has alot to offer and Cabbage is another wonderful candidate for the stew pot and is sometimes even used to thicken soups. Kale is another one of those leafy types of vegetables that can work well in your soup.
Be imaginative and look for the veggies that are in season and work with them to find all kinds of fresh wonderful flavors for you soups and stews :o)
Sweet potatoes, Jerusalem artichokes, swede, turnips.
Tomatoes are always good. You might also try leeks and garlic. Sweet potatoes could be an interesting variation as well.
Baby corn on the cob is nice in any stew.
Mushrooms
Marrows.
Baby marrows especially nice in stews
i like corn and pea, in mystew. for soups it seems like you covered the major veggies
I grew up cooking for a family of 7, when I got home from school. So I cheat, I use a bag of frozen "vegetables for soup" that includes okra ( it's an acquired taste), I add a can of whole tomatoes,which I crush by hand, some cabbage, seasonings and it's done. But I am a "make it up,make it fast" cook...rarely using a cookbook. And as far as I'm concerned, there is no wrong soup. You can make it different everytime, adding whatever you want.I've even added brussel sprouts,canned white beans or kidney beans, just about any thing. I have used just about any kind of meats to make soup. Ham,chicken,turkey,burger,venison,left over roast beef,sliced keilbasa....on and on. Get creative and make it your own and don't worry, it will be great.
Use the best produce that is fresh that you can find. I like to use mushrooms, even dried mushrooms, cabbage (savoy or any) finely shredded, bok choi, ginger root slices for a flavouring agent, garlic again for flavour, scallions especially towards the end of cooking time if you want to just use the greens, turnip, parsnip, beans, peas, julienne strips of beetroots, parsley, broccoli florets, capsicum or bell pepper julienne strips, chili for flavour, any herb like sage, bay leaf, marjoram or thyme, add pasta shells or macaroni noodles also. I once was given some lettuce soup that was pretty heavy on ground black pepper too. It all depends on how creative you are feeling. I know that dried apricots can go with carrot also and you can use apples and other fruits in soup. I have had a Polish soup made with cucumber pieces and served cold. Gazpacho is served cold and has tomato as its base ingredient. Left over roasted vegetables can be used to make a very flavoursome soup too. If you have a good stock, the rest is pretty easy.
Have fun with your experiments and enjoy good nourishment too.
Cheers
Lisa
With beef stew you can't beat the old standby root vegetables, i.e., potatoes, turnips, carrots and of course onions and/or garlic. With chicken soup I prefer carrots, celery, onions and rice. With pork I like potatoes, turnips and corn, celery, onions and maybe mushrooms. Hope this helps you. I'm not a fancy cook, just a good one-lol.
Chickpeas, peas, leek, sweetcorn, mushrooms
maybe even lentils or different variety of beans ?
I love using squashes of all types in my soup. It is different and not many people do it. It will make your soup unique. Mushrooms are also a no brainer. Peas, corn, bell pepper, roasted red peppers...the options are practically endless.
add crushed or finely chopped garlic. Helps ward off fu buggies.
Turnips or rutabaga.
Meat: Stewing beef cubes or lamb. Add some curry (to heat desired) to the lamb - delicious! Serve over cooked rice (I donnot put rice IN the stew!) or serve over vermicelli noodles.