Is Bay Leaves Good in Beef Soup
Many recipes call for you to add a single bay leaf to soups or sauces, only to take it back out later. Why is this a common practice, and does it actually do anything? Let's uncover the mysteries behind that leaf.
Have you ever tried to chew a bay leaf? They aren't exactly pleasant. When fresh, these thick leaves tend to taste more like eucalyptus than anything else, and it's easy to see why chefs tend to remove them before serving soups or stews. But why do people use them in long-simmering dishes at all? As with many herbs, it's all down to how the flavors combine.
Letting Things Stew
The key is letting the bay leaves sit and simmer in your dish. Over time, the heat breaks down some of the more potent leaf flavors, especially that menthol-like tinge, and turns them into a gentler, more pleasant element of your soup.
Combine this transformed flavor with the rest of your recipe—particularly in liquid or high-moisture foods—and the bay leaf adds a slightly sweet, sort of tea-like note. It's a fairly mild addition that sits in the background and enhances other, bolder flavors. It's often only when people are given a blind taste test that they notice one dish has a better flavor profile than another, with the addition of nothing but the humble bay leaf. This works particularly well in recipes that include meats such as chicken or beef.
But, after an hour or so or simmering, the bay leaf itself doesn't do much good, and doesn't have the right texture to eat, so it is discarded. No one wants to chew on that rough leaf in the middle of an excellent soup.
Keeping Bay Leaves on Hand
A couple important notes about using these leaves: Firstly, there are two different types, Turkish (rounder) and California (more blade-shaped). California bay leaves are known to have a stronger, sharper flavor, while the Turkish version is milder and sweeter.
Secondly, while bay leaves can last for months in storage quite easily (the freezer is usually suggested), they will be a lot stronger when they are fresh, so make sure you adjust your recipes accordingly. In fact, some chefs prefer working with the dried version so that the flavor isn't too strong. Speaking of recipes, cooks have been coming up with interesting new uses for bay leaves, such as using them in desserts for a more unusual mint-like bite. Would you dare?
Put Those Bay Leaves to Good Use
Meatball Alphabet Soup
Bite-sized meatballs made from ground turkey perk up this fun alphabet soup. A variety of vegetables are mixed in a rich tomato broth seasoned with herbs. —Taste of Home Test Kitchen
Chipotle Chicken Soup with Cornmeal Dumplings
I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. —Nancy Granaman, Burlington, Iowa
Mexican Leek Soup
This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! —Donna Ahnert, Scotia, New York
Curried Squash Soup
Cayenne pepper gives a little kick to this pretty curried squash soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed. —Evelyn Southwell, Etters, Pennsylvania
If you love squash, you have to try this butternut apple soup!
Easy Pot Sticker Soup
Since my husband and I have soup often, I'm always coming up with something new. I saw potstickers in the freezer and decided to feature them in Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
Pressure-Cooker Potato Soup
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
Red Flannel Stew
When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We'd eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas
Asian Long Noodle Soup
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransas Pass, Texas
Bratwurst Soup
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Slow-Cooked Mexican Beef Soup
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
Thai Chicken Noodle Soup
This slow cooker soup is a semi-homemade version that coaxes all of the flavor out of a rotisserie chicken. Do the prep work the day before and toss the broth-making ingredients into the slow cooker in the morning. It's a snap to finish when you get home. —Beth Jacobson, Milwaukee, Wisconsin
Spinach and Sausage Lentil Soup
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
Creamy Cauliflower Pakora Soup
y husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Creamy Chicken Gnocchi Soup
I tasted a similar soup at Olive Garden and wanted to try and make it myself. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
Skinny Turkey-Vegetable Soup
The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York
Wintertime Braised Beef Stew
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
Pork and Green Chile Stew
Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois
Southwest Turkey Soup
Ground turkey and a handful of other ingredients are all that's required for this satisfying soup that's spiced with salsa, green chilies and chili powder. It's a meal for busy weeknights in the winter. —Genise Krause, Sturgeon Bay, Wisconsin
Want more warm, hearty soup ideas? Check out these slow cooker chili recipes.
Beef Lentil Soup
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Fiesta Turkey Tortilla Soup
I'm always thankful when I can pull such a delicious soup together in under 30 minutes. —Amy McFadden, Chelsea, Alabama
Savory Winter Soup
Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! —Dana Simmons, Lancaster, Ohio
White Bean Soup with Escarole
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut
Chunky Beef and Vegetable Soup
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
Black Bean-Tomato Chili
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
Slow-Cooker Lasagna Soup
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
Turkey and Dumpling Soup
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas
Spicy Sweet Potato & Chickpea Soup
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
Salmon Dill Soup
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. It's a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana
Greek Tomato Soup with Orzo
My recipe for manestra, which means orzo in Greek, is straightforward and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Ground Turkey Vegetable Soup
Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
Cream of Celery Soup Recipe
This rich cream of celery soup recipe will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing. —Janet James, Bluff City, Tennessee
Clam Stew
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! —Pamela Gelsomini, Wrentham, Massachusetts
Simple Asparagus Soup
My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana
Cheesy Broccoli Soup in a Bread Bowl
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
Creamy Root Veggie Soup
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
French Onion Soup with Meatballs
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
Source: https://www.tasteofhome.com/article/what-is-a-bay-leaf-and-what-is-it-for/
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