Soups and Stews

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

The time for a big bowl of chicken and bean stew is now

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

Watch dinner materialize from items you probably already have on hand.

Creative director Alex Grossman lays down the rules for throwing a one-pot dinner party.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.