Soups and Stews

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

You'll need two brewskis for these recipes: One for the pot, and one to quench your thirst.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.