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Soups and Stews

Three Sisters Soup


3 tablespoons butter
4 cups chicken or vegetable stock
1 cup onion, diced
1 clove garlic, minced
1 butternut or acorn squash, pre-baked and pureed
1 teaspoon curry powder
½ teaspoon salt
½ cup yellow corn kernels
¼ teaspoon ground coriander
½ cup hominy, cooked
1 cup white beans, cooked
1⁄8 teaspoon crushed red pepper


Melt butter in a large saucepan over medium-high heat.

Add onion and garlic, cook for 3 to 5 minutes or until tender.

Stir in spices, cook for 1 minute.

Add stock, corn, hominy, and beans, and bring to a boil.

Reduce heat to low and cook, stirring occasionally, for 15-20 minutes to develop flavors.

Stir in pureed squash, cook for 5 minutes or until heated through.

Serve warm with chives and plain yogurt as a garnish.

Submitted by : Donna LaChapelle and Patricia Chandler


Classic Hamburger Soup


  • 1 pound lean ground beef

  • 1 onion diced

  • 2 cloves garlic minced

  • 2 medium potatoes peeled and diced

  • 3 ½ cups beef broth

  • 28 ounces diced tomatoes with juice

  • 1 can condensed tomato soup

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon Italian seasoning

  • 1 bay leaf

  • salt and pepper to taste

  • 3 cups mixed vegetables fresh or frozen


  • Brown onion, ground beef and garlic until no pink remains. Drain any fat.

  • Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.

  • Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

    Submitted by : Carly. D




• 2 pound moose roast, cut into bite-size cubes (See note)
• 2 tablespoons all-purpose flour or all purpose gluten-free flour
• 3 tablespoons avocado oil or extra-virgin olive oil
• 1 medium sweet onion, cut into chunks
• 6 cloves garlic, pressed
• 3-4 medium size carrots, peeled and chopped into chunks
• 4 ribs celery, ends trimmed and chopped into bite-size pieces
• ½ cup dry red wine
• 5 cups beef broth

• 1/2 tablespoon Worcestershire sauce

• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 2 medium potatoes, peeled and chopped into chunks
• 1 medium rutabaga, peeled and chopped into chunks
• 1 cup green peas
• 3 tablespoons fresh chopped parsley, plus more to serve
• salt and pepper, to taste


Place the cubed meat in a bowl and season with a generous pinch of salt and pepper. Pat the meat dry with a paper towel, and sprinkle the flour onto the meat and toss together very well, making sure it has been evenly covered. Set aside.

Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, carefully add the cubed meat, forming a single layer (you might have to do two batches). Do not overcrowd the meat or it will not brown properly. Rotate the cubed moose meat until all sides are browned and crisp on the edges and set aside on a plate.

Lower the heat to medium, and add the onion. Sauté until fragrant and translucent, about 6-7 minutes. Add the garlic, carrots and celery. Stir for an additional 30 seconds, just until garlic is fragrant and softened. Add the red wine, and using a wooden spoon, scrape up any fond (browned bits) that has formed on the bottom of the pot. It is important to do this as it adds an extra depth of flavor to the stew.
Add the browned meat, beef broth, Worcestershire sauce, tomato paste, herbs, and bay leaves to the dutch oven and bring to a simmer. Once simmering, add the potatoes and rutabaga to the pot, stir very well, and cover. Allow the stew to simmer for 1½-2 hours over low heat, or until the meat is very tender. When the time is up, add the peas and parsley, and simmer for an additional 10-15 minutes.

Season with salt and pepper to taste, and serve with an extra sprinkle of parsley, and fresh bannock.

Note: You can also use stewing beef, bison, or venison

Submitted by : shared online submission : Travel Manitoba


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