My girls and I absolutely LOVE soup and we live in New England, thus making this beautiful season SOUP SEASON!  

Now that it's cold out, soup is one of my go-to dinners on a busy weeknight or a lazy weekend afternoon. It is something that makes the whole house feel extra cozy and comforting on a cold winter's day. 

Below are three of my family's favorite hearty soups that I keep in rotation. 

Chicken Stew

Ingredients:

• 2 tbsp olive oil
• 1/2 onion chopped
• 2-3 potatoes (if larger you can do 1-2) 
• 1-2 Boneless Chicken Breast Cut into smaller chunks (Quantity of chicken dependent on your family size)
• 1 garlic clove finely chopped
• 1 tbsp tomato sauce
• Pinch of salt
• 2-3 cups of water or chicken broth
• Sofrito 
• Sazon seasoning
• Adobo seasoning (Alternate blend of: paprika, pepper, salt, onion powder, garlic powder, herbs)

Directions: 

1. Heat the olive oil in a large pan, then tip in the onion and garlic. 

2. Cook over a moderate heat until the onion has softened, about 5 mins. 

3. Add water & seasonings (adobo, sazon, sofrito) 

4. Add in tomato sauce, chicken and potatoes cook at medium heat for about 30-40 minutes (turning every 10-15 to ensure nothing is sticking and everything is integrated evenly)

5. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavor. 

6. Serve with a side of white rice, avocado and add a splash of pique/hot sauce to kick it up a notch. Enjoy!

Stewed Sancocho aka Puerto Rican Beef & Root Veggie Stew

Ingredients:

• olive oil
• beef stew meat, cut into 2 inch cubes
• chicken (can be thighs or breasts), cut into bite sized pieces
• sazon seasoning
• adobo seasoning
• sofrito
• ears of corn, cut into 1 inch rounds
• green plantain, peeled and cut into 1 inch rounds
• yam or sweet potato, cut into 1 inch chunks
• baby potatoes
• squash (can be butternut, calabaza, or kabocha) peeled and cut into 1 inch cubes
• water or broth
• salt & pepper to taste
• optional: cilantro, lime juice, and/or pique to garnish
• Note: Sofrito is a Spanish sauce that consists of tomato paste, olive oil, onions, garlic, herbs, and peppers. 
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Directions:

1. Cook the meat. Heat the olive oil over medium heat in a pot before adding beef, chicken,  seasonings & sofrito.
2. Brown the meat, mixing every couple minutes to cook evenly.
3. Add the vegetables & broth. Add the vegetables to the pot, mix gently to coat with the seasonings before adding the water or broth.
4. Cook the veggies. Bring the liquid to a boil before covering, lowering & simmering for 30 minutes. Uncover and continue to simmer until the vegetables & beef are cooked through, about 20 minutes.
5. Season. Taste the broth and season as needed with salt & pepper. 
6. Serve. Enjoy with a bowl of rice, mofongo, or tostones on the side.

Optional: Add pique aka hot sauce to spice up the flavor and enhance the flavors in the stew. 

Sopa de Salchichon (Salami Soup)

Ingredients: 

• Salchichón – The star of the soup, this salty and smoky meat pairs well with all of the flavors. If you can’t find it in stores, you can also use hard salami or Genoa salami.
• Potato – Adds texture and a hearty starch. 
• Garlic & Onion – Adds a layer of flavor that is classic in most Puerto Rican Soup Recipes. 
• Sofrito – Adds flavor and texture from the aromatic vegetables.
• Tomato Sauce – Gives the soup a hint of acidity and tomato flavor in the broth. 
• Spaghetti – Adds texture and bulk while soaking up the flavors well. 
• Olive Oil – You’ll need oil to saute the ingredients. 
• Sazon – A magic red spice blend that’s popular in Latin cooking. 
• Adobo Seasoning – A simple dry seasoning made of salt, pepper, garlic powder, onion, and oregano that flavors the soup well. 
• Corn – frozen or fresh
• Fresh Cilantro – Gives a fresh herb kick and color.
• Olives – Adds a salty bite and texture.
• Note: Sofrito is a Spanish sauce that consists of tomato paste, olive oil, onions, garlic, herbs, and peppers. 

Directions:

1. Saute The Ingredients: Add the olive oil to a large soup pot and heat over medium-high heat. Add the sliced salchichon and onions, cook for 4-5 minutes. Stir in the garlic and cook until fragrant, which should take 10 seconds
2. Stir In The Seasonings: Stir in the sofrito, tomato sauce, adobo, and sazon. Cook for 1 minute. Add the rest of the ingredients except for the cilantro and spaghetti. Bring to a boil.
3. Cook The Spaghetti: Once it comes to a boil, reduce the heat to medium and add the spaghetti. Cook until the spaghetti is al dente and the potatoes are fully cooked through
4. Season & Serve: Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.

Optional: Add pique aka hot sauce to spice up the flavor and enhance the flavors in the stew.