Recipe by Lvs2Cook
From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!
- 2 medium carrots, peeled
- 2 garlic cloves, chopped (I minced)
- 2 tablespoons extra virgin olive oil
- 1 medium zucchini
- 1 medium red bell pepper, seeded
- 1 medium yellow onion, peeled and halved
- salt and pepper
- 1 tablespoon herbes de provence (or 1 teaspoon each dried sage, rosemary and thyme)
- 1 1⁄2 lbs red potatoes
- 1 cup dry white wine
- 1 (14 ounce) can diced tomatoes
- 1 quart chicken stock, plus
- 1 cup chicken stock (I used 1 box of stock)
- 1 lb boneless skinless chicken tenders, diced
- 4 teaspoons black olive tapenade (1 tsp. per bowl of stoup)
- 2 tablespoons chopped flat leaf parsley
Directions See How It's Made
- Preheat medium soup pot over medium-high heat.
- While soup pot heats, chop carrots into 1/4-inch dice.
- Put carrots and garlic into pan and stir to coat with olive oil.
- Chop and drop in the zucchini, pepper, and onion.
- Season all the veggies with salt and pepper and herbes de Provence.
- Cook the vegetables together 5 minutes.
- While they cook, cut the potatoes into thin wedges.
- Add wine to vegetables and reduce for a minute or so.
- Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
- Bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.
- Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
- Top soup with chopped parsley and serve with a crusty bread.